CN104172325A - 牡丹果醋饮料及其制作方法 - Google Patents
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Abstract
本发明公开的牡丹果醋饮料包括牡10-15%丹原醋，79-84%纯净水，2.0-5.0%白砂糖和3.0-8.0%浓缩苹果清汁。制备方法是将经过筛选清洗的苹果破碎榨浆，加入果胶酶进行酶解处理，加入白砂糖调整果浆糖度为12波美度，加入果浆质量10-15%的牡丹花浆，同时接种酒精酵母进行发酵，然后加入醋酸菌发酵，将发酵好的果醋液体经过滤后，经杀菌后陈酿制得牡丹原醋，将牡丹原醋、纯净水、白砂糖和浓缩苹果清汁按比例进行调配，然后经过滤、巴氏杀菌，制成牡丹果醋饮料。本发明采用现代液态发酵工艺，在果汁发酵时加入鲜牡丹花浆，使牡丹花的功效成分在果醋发酵过程中介入果汁的发酵和醋酸发酵，具有果醋营养价值，又有牡丹花芬香功效和功能活性。
Description
技术领域
本发明属于饮用果醋技术领域，主要涉及的是一种牡丹果醋饮料及其制作方法。
背景技术
醋在我国有着悠久的历史，在我国的食品和保健史上也是由来已久。《本草纲目》载，醋能“散瘀血，治黄疸、黄汗”，认为能“开胃，养肝”。中医讲“五味入五脏”，认为酸入肝，醋对肝有良好的保健作用。现代医学和食品专家证明“醋”中丰富的琥珀酸、柠檬酸、苹果酸、草酸等多种有机酸，有软化植物纤维和促进糖代谢的作用，同时它能溶解动物食品中的骨质，促进钙、磷吸收。食醋中的醋酸还可以促进血液中抗体增加，免疫作用增强，从而达到增进人体免疫力之功效。不仅能消除疲劳、还能预防动脉硬化。现代生活中，由于人们大量食用碱性的肉类食物，适量喝一些醋，有利于酸碱中和，能预防高血脂、动脉硬化、脂肪肝等，还可以保护、软化血管。然而，醋在日常生活中，还属于调味品之列，不能作为饮品饮用，且口感较酸。
果醋饮料作为一种新型的健康饮料，它兼有水果和食醋的营养保健功能，含有丰富的维生素、氨基酸、钾、锌等多种矿物元素，在人体内代谢后会生成碱性物质，能防止血液酸化，达到调节酸碱平衡的目的。
牡丹是我国特产的重要观赏植物和药用植物,也是世界上园艺化最早的植物之一,素有“花中之王”之美称,并以花大色艳、雍荣华贵而享誉海内外。其花朵中富含紫云英甙、牡丹花甙，牡丹多酚、蹄纹天竺甙等物质。具有养血和肝、散郁祛瘀之功效，常饮可使气血充沛、容颜红润、精神饱满。能减轻生理疼痛、降低血压，对改善贫血及养颜美容有助益。目前，虽然围绕牡丹花的开发利用提出了很多可实施的方案，但是，将牡丹花与果醋一同发酵制作成牡丹果醋饮料的方案尚未见报道。
发明内容
本发明的目的因此生产，提出一种牡丹果醋饮料及其制作方法。通过将牡丹花介入果汁的发酵和醋酸发酵，使牡丹花的功效成分与果醋完美结合。制得的牡丹果醋饮料不仅营养丰富，而且口感柔和清香，适宜直接饮用，是天然绿色营养保健品。
本发明实现上述目的采取的技术方案是：一种牡丹果醋饮料包括牡丹原醋，纯净水，白砂糖和浓缩苹果清汁。
本发明所述牡丹果醋饮料的牡丹原醋为10-15%，纯净水为79-84%，白砂糖为2.0-5.0%，浓缩苹果清汁为3.0-8.0%。
本发明所述浓缩苹果清汁为七倍浓缩苹果清汁。
本发明制备牡丹果醋饮料的方法是：是将经过筛选清洗的苹果破碎榨浆，加入果胶酶进行酶解处理，加入白砂糖调整果浆糖度为12波美度，加入果浆质量10-15%的牡丹花浆，同时接种酒精酵母进行发酵，然后加入醋酸菌发酵，将发酵好的果醋液体经过滤后，经杀菌后陈酿制得牡丹原醋，将牡丹原醋、纯净水、白砂糖和浓缩苹果清汁按比例进行调配，然后经过滤、巴氏杀菌，制成牡丹果醋饮料。
本发明制备牡丹果醋饮料的进一步方法是：是将经过筛选清洗的苹果破碎榨浆，加入总质量0.1%的果胶酶，保持液体50℃酶解处理12小时，加入白砂糖调整果浆糖度为12波美度，加入果浆质量10-15%的牡丹花浆，同时接种0.5%的酒精酵母，保持30-33℃进行酒精发酵4天，然后加入10%的醋酸菌，保持30-35℃，发酵8天，当醋酸含量达4%，将发酵好的果醋液体经过滤后，经升温杀菌后降温至20℃以下陈酿30天备用，按牡丹果醋饮料质量10-15%的牡丹原醋，79-84%的纯净水，2.0-5.0%的白砂糖，3.0-8.0%的7倍浓缩苹果清汁进行调配，然后经过滤、巴氏杀菌，保持80℃热灌装制成牡丹果醋饮料。
本发明采用现代液态发酵工艺，在现代果醋饮料生产工艺的基础上，在果汁发酵时加入鲜牡丹花浆，使牡丹花的功效成分在果醋发酵过程中介入果汁的发酵和醋酸发酵，使牡丹花的功效成分与果醋有机融合，既具有果醋营养价值，又有牡丹花芬香功效和功能活性。而且口感柔香甜，适宜直接饮用，是天然绿色营养保健品。经常食用可起到降血脂、软化血管、降血压、清除体内O-2、·OH等自由基、抗氧化、抗衰老、免疫调节功能、润肤养颜、消食醒酒的功效。
具体实施方式
以下通过实施例的方式对本发明进一步详细说明。
本实施例所述的牡丹果醋饮料包括10-15%的牡丹原醋，79-84%的纯净水，2.0-5.0%的白砂糖，3.0-8.0%的7倍浓缩苹果清汁。
本实施例制作果醋饮料的方法是：将采摘的新鲜牡丹花筛选后，用打浆机打成花浆待用（打成花浆的目的是为了方便保存和运输）。
将经过筛选清洗的苹果破碎榨浆，加入总质量0.1%的果胶酶，保持液体50℃酶解处理12小时，然后加入白砂糖调整果浆糖度为12波美度，这是加入果浆质量10-15%的牡丹花浆，同时接种0.5%的酒精酵母，保持30-33℃进行酒精发酵4天，然后加入10%的醋酸菌，保持30-35℃，发酵8天。这时检测醋酸含量达4%，将发酵好的果醋液体经过滤后，升温至85℃，保持30分钟杀菌，然后降温至20℃以下陈酿30天备用。按牡丹果醋饮料质量10-15%的牡丹原醋，79-84%的纯净水，2.0-5.0%的白砂糖，3.0-8.0%的7倍浓缩苹果清汁进行调配，然后经孔径0.3μm精密过滤器，85℃、15分钟巴氏杀菌，保持80℃热灌装，再经灯检、包装等工艺便制成牡丹果醋饮料。
Claims (3)
1.一种牡丹果醋饮料，其特征是：包括牡丹原醋，纯净水，白砂糖和浓缩苹果清汁。
2.根据权利要求1所述的牡丹果醋饮料，其特征是：所述牡丹果醋饮料的牡丹原醋为10-15%，纯净水为79-84%，白砂糖为2.0-5.0%，浓缩苹果清汁为3.0-8.0%。
3.一种制备权利要求1所述牡丹果醋饮料的方法，其特征是：是将经过筛选清洗的苹果破碎榨浆，加入果胶酶进行酶解处理，加入白砂糖调整果浆糖度为12波美度，加入果浆质量10-15%的牡丹花浆，同时接种酒精酵母进行发酵，然后加入醋酸菌发酵，将发酵好的果醋液体经过滤后，经杀菌后陈酿制得牡丹原醋，将牡丹原醋、纯净水、白砂糖和浓缩苹果清汁按比例进行调配，然后经过滤、巴氏杀菌，制成牡丹果醋饮料。
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| CN108552518A (zh) * | 2018-03-26 | 2018-09-21 | 安徽师范大学 | 一种益生菌花酱及其生产方法 |
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