CN104116107A - 一种天然草莓醋及其制作工艺 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种天然草莓醋饮料，按重量份数比包括以下原料：草莓醋原汁1～6份，白砂糖3～10份，蜂蜜3-8份，草莓原汁1～3份，食品添加剂0～0.15份，其特征在于，所述草莓醋原汁通过酒精发酵和醋酸发酵制得，其中，草莓原浆通入SO2预处理，然后果胶酶酶解后，进行酒精发酵和醋酸发酵。
Description
技术领域
本发明涉及一种天然草莓醋及其制作工艺。
背景技术
草莓又叫红莓、洋莓、地莓等，是一种红色的水果。草莓是对蔷薇科草莓属植物的通称，属多年生草本植物。草莓的外观呈心形，鲜美红嫩，果肉多汁，含有特殊的浓郁水果芳香。草莓营养价值高，含丰富维生素C，有帮助消化的功效，与此同时，草莓还可以巩固齿龈、清新口气、润泽喉部、清暑解热、生津止渴、利尿止泻、利咽止咳的功效。
果醋含有较多的天然芳香物质有机酸，并富含维生素、矿物质等，经常喝果醋好处多多。
预防高血压。果醋特别是苹果醋，由于其中含有大量钾离子，能够抵消体内过多的钠盐，从而降低钠盐的含量；同时，苹果醋的酸性成分能疏通、软化血管，帮助排出血液中的毒素。因此，血压高的人不妨喝点苹果醋，一般一天喝250毫升左右就可以有利于我们增加钙的摄取量。
帮助降血糖。美国亚利桑那州立大学研究发现，果醋有利于控制血糖、增强胰岛素的敏感性。吃饭时喝20克果醋的人比不喝的人餐后血糖要低35%，饥饿感也会下降。这是因为醋酸可以抑制双糖酶，使食物的血糖指数降低，其作用类似于糖苷酶抑制剂及二甲双胍。
解酒又防醉。喝酒前喝一杯果醋可以抑制酒精吸收，酒后喝一杯可以解酒防醉，让头脑迅速清醒起来，效果“立竿见影”。
发明内容
本发明提供一种天然草莓醋及其制作工艺，将草莓原醋、蜂蜜和草莓汁搭配，制备一种健康的果味醋饮料。
本发明的一个目的是提供一种天然草莓醋，采用的技术方案为：
按重量份数比包括以下原料：草莓醋原汁1～6份，白砂糖3～10份，蜂蜜3-8份，草莓原汁1～3份，食品添加剂0～0.15份，其特征在于，所述草莓醋原汁通过酒精发酵和醋酸发酵制得，其中，草莓原浆通入SO2预处理，然后果胶酶酶解后，进行酒精发酵和醋酸发酵。
本发明的一些实施例中，所述的食品添加剂为甜蜜素、安赛蜜、阿巴斯甜、山梨酸钾、柠檬酸、柠檬酸钠、果葡糖浆、乙基麦芽酚、苹果酸中的一种或几种。
本发明的一些实施例中，草莓醋的颜色为红棕色，澄清透亮。
本发明的一些实施例中，所述草莓原汁的糖度为6～12°Brix。
本发明的另一个目的是提供一种天然草莓醋的制备方法，采用的技术方案为：包括以下步骤：
预处理：草莓原浆中通入70-90 mg/kg SO2，果胶酶酶解1h，过滤，灭酶；
酒精发酵：接入5%-10%的活性干酵母，发酵至酒精度达到7%-10%；
醋酸发酵：接入10%-14%的醋酸菌，发酵3-7天；
后处理：过滤，杀菌。
本发明的有益效果是：将草莓原醋、蜂蜜和草莓汁搭配，制备一种健康的果味醋饮料。使用天然的原材料加工，和蜂蜜搭配，能获得一种新鲜的口味，同时还具有一系列的保健功能，如润泽喉部、清暑解热、预防高血压、解酒防醉等。
具体实施方式
实施例1
制备草莓醋原汁的工艺，包括以下步骤：
预处理：草莓原浆中通入70 mg/kg SO2，果胶酶酶解1h，过滤，灭酶；
酒精发酵：接入5%的活性干酵母，发酵至酒精度达到7%；
醋酸发酵：接入10%的醋酸菌，发酵3天；
后处理：过滤，杀菌
天然草莓醋饮料，按重量份数比包括以下原料：草莓醋原汁3份，白砂糖5份，蜂蜜3份，草莓原汁2份，柠檬酸钠0.1份，甜蜜素0.05份。获得草莓原汁的糖度为7°Brix。
实施例2
制备草莓醋原汁的工艺，包括以下步骤：
预处理：草莓原浆中通入80 mg/kg SO2，果胶酶酶解1h，过滤，灭酶；
酒精发酵：接入8%的活性干酵母，发酵至酒精度达到9%；
醋酸发酵：接入8%的醋酸菌，发酵5天；
后处理：过滤，杀菌
天然草莓醋饮料，按重量份数比包括以下原料：草莓醋原汁5份，白砂糖7份，蜂蜜5份，草莓原汁3份，山梨酸钾0.05份，柠檬酸0.09份。获得草莓原汁的糖度为10°Brix。
Claims (5)
1.一种天然草莓醋饮料，按重量份数比包括以下原料：草莓醋原汁1～6份，白砂糖3～10份，蜂蜜3-8份，草莓原汁1～3份，食品添加剂0～0.15份，其特征在于，所述草莓醋原汁通过酒精发酵和醋酸发酵制得，其中，草莓原浆通入SO2预处理，然后果胶酶酶解后，进行酒精发酵和醋酸发酵。
2.根据权利要求1所述的一种草莓醋饮料，其特征在于，所述的食品添加剂为甜蜜素、安赛蜜、阿巴斯甜、山梨酸钾、柠檬酸、柠檬酸钠、果葡糖浆、乙基麦芽酚、苹果酸中的一种或几种。
3.根据权利要求1所述的一种草莓醋饮料，其特征在于，草莓醋的颜色为红棕色，澄清透亮。
4.根据权利要求1所述的一种草莓醋饮料，其特征在于，所述草莓原汁的糖度为6～12°Brix。
5.制备权利要求1所述的草莓醋原汁的工艺，包括以下步骤：
预处理：草莓原浆中通入70-90 mg/kg SO2，果胶酶酶解1h，过滤，灭酶；
酒精发酵：接入5%-10%的活性干酵母，发酵至酒精度达到7%-10%；
醋酸发酵：接入10%-14%的醋酸菌，发酵3-7天；
后处理：过滤，杀菌。
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