CN104207286B - One protects liver herbal health care vinegar beverage - Google Patents
One protects liver herbal health care vinegar beverage Download PDFInfo
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- CN104207286B CN104207286B CN201410526883.XA CN201410526883A CN104207286B CN 104207286 B CN104207286 B CN 104207286B CN 201410526883 A CN201410526883 A CN 201410526883A CN 104207286 B CN104207286 B CN 104207286B
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 51
- 239000000052 vinegar Substances 0.000 title claims abstract description 48
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 48
- 230000036541 health Effects 0.000 title claims abstract description 34
- 210000004185 liver Anatomy 0.000 title claims description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 64
- 230000004151 fermentation Effects 0.000 claims abstract description 64
- 239000002994 raw material Substances 0.000 claims abstract description 43
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 19
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 19
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 17
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 17
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 16
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- 239000007787 solid Substances 0.000 claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 claims abstract description 10
- 238000000926 separation method Methods 0.000 claims abstract description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 45
- 239000000047 product Substances 0.000 claims description 24
- 230000001476 alcoholic effect Effects 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 15
- 239000007921 spray Substances 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 10
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 10
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- 241000894006 Bacteria Species 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 5
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 5
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 5
- 239000001527 calcium lactate Substances 0.000 claims description 5
- 229960002401 calcium lactate Drugs 0.000 claims description 5
- 235000011086 calcium lactate Nutrition 0.000 claims description 5
- 108010089934 carbohydrase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 5
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- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 5
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 5
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 5
- 230000001376 precipitating effect Effects 0.000 claims description 5
- 239000001632 sodium acetate Substances 0.000 claims description 5
- 235000017454 sodium diacetate Nutrition 0.000 claims description 5
- 235000010265 sodium sulphite Nutrition 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
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- 206010009944 Colon cancer Diseases 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
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- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
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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
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The functional health vinegar beverage that to the invention discloses with integration of drinking and medicinal herbs Chinese herbal medicines such as marine alga, red date, umbellate pore furgus, matrimony vine, peach kernels be raw material, this beverage products have promote the production of body fluid to quench thirst, the effect such as liver-protecting and alcoholism-relieving, people can be met and pursue the multi-level requirement such as mouthfeel, nutrition, health care.Advantage is: one is adopt solid-state, liquid state fermentation to coexist zymotechnique, has mixed solid state fermentation raciness and liquid state fermentation output is high, with short production cycle, labour intensity is low, commodity property is good advantage; Two is do not carry out Separation of Solid and Liquid in product sweat, extends the extraction time of Chinese herbal medicine active component, and accelerates the leaching of active component by the fermentation of microorganism; Three is that be a kind of good natural sweetener, and have effect of lowering blood sugar, product is suitable for patients with diabetes mellitus containing STEVIA REBAUDIANA in raw material; Four is do not have Chinese herbal medicine extracting technology in production technology, reduces production cost, is convenient to suitability for industrialized production.
Description
Technical field
The present invention relates to and a kind ofly for primary raw material, there is the functional health vinegar beverage beverage of liver-protecting and alcoholism-relieving effect with integration of drinking and medicinal herbs Chinese herbal medicines such as matrimony vine, marine alga, red dates, belong to food processing technology field.
Background technology
Vinegar beverage is as a kind of functional beverage, start quietly to emerge the seventies in eighties of last century, and obtain and develop rapidly, " the 6th generation gold drink ", abroad, the particularly developed country such as American-European, Japanese, vinegar beverage, as a kind of health-care nutritive drink, obtains accreditation and the favor of consumers in general already.China has just recognized the health-care efficacy of fruit vinegar beverage from ancient times, bright clear time the Compendium of Material Medica of Li Shizhen (1518-1593 A.D.) and " occupying diet spectrum with breath " of Wang Shiwei have discussion.Find according to Chinese and overseas scholars's research, the fruit vinegar adopting modern biotechnology to brewage and fruit vinegar beverage, rich in nutrition content, includes the organic acid of more than ten kinds, effectively maintains rubbish in the acid-base balance of human body, purged body, control agent intracellular metabolite, has very strong anti-cancer and kill cancer action; The various diseases such as preventing hypertension, high fat of blood, cerebral thrombus, artery sclerosis; Stimulate circulation, strengthen calcareous absorption, improve the immunologic function of human body, delay senility, eliminate the effects such as human body fatigue, appetite-stimulating indigestion-relieving, Antialcoholic liver-protecting, anti-sterilization.The smell of fruits is very sweet for its all kinds of fruit vinegar finished product, and vinegar perfume (or spice) is pure, sweet and sour taste, and quality is higher, and medical value is higher, and being that other beverage is incomparable can not be substituted, and is the Novel beverage integrating nutrition dietary cure health care.
Along with the development of society and the raising of living standard, the nutrition, mouthfeel, local flavor etc. of people to vinegar propose a series of new requirement.Modern in the eyes, vinegar beverage is not singly counted as a kind of traditional drink, the more important thing is the health function focusing on it.Current obesity, hypertension, high fat of blood, coronary heart disease, diabetes, colon cancer etc. have become the principal disease of harm our people health, and " health-care vinegar beverage " meaning being suitable for beverage properties becomes more important.
China's conventional solid-state vinegar method fruit vinegar flavor is good, but yield poorly, the production cycle is long, labour intensity is large, raw material availability is low; Liquid fermentation method fruit vinegar output is high, with short production cycle, labour intensity is low, product health is good but product special flavour is poor.The particularly liquid production technology adopting lixiviate after fermentation in fruit vinegar beverage is produced more, functional active components leaching rate is low, and constrain the health-care efficacy of vinegar beverage, local flavor is poor; The fruit vinegar beverage even had adopts blending process in producing.Develop the emphasis that health-care efficacy is good, raw material availability is high, raciness, fruit vinegar beverage production technology that is with short production cycle, that be suitable for suitability for industrialized production become fruit vinegar beverage development.
Summary of the invention
The invention provides a kind of with the integration of drinking and medicinal herbs Chinese herbal medicines such as matrimony vine, marine alga, red date be raw material functional health vinegar beverage and production technology thereof, this beverage products have promote the production of body fluid to quench thirst, the effect such as liver-protecting and alcoholism-relieving, be a kind of both effectiveness good, mouthfeel is good, commodity property is good functional health vinegar beverage, pursue the multi-level requirement such as mouthfeel, nutrition, health care to meet people.
For achieving the above object, technical scheme of the present invention is as follows:
One protects liver herbal health care vinegar beverage, it is characterized in that, the herbal raw material selected and mass ratio are: marine alga 25 ~ 35 parts, red date 17 ~ 23 parts, matrimony vine 15 ~ 25 parts, STEVIA REBAUDIANA 10 ~ 20 parts, umbellate pore furgus 8 ~ 12 parts, 4 ~ 6 parts, peach kernel.
Vinegar method processed yields poorly, the production cycle is long, labour intensity is large, raw material availability is low and the technology drawback of liquid fermentation method product special flavour difference for solid-state, the invention provides one and protect liver herbal health care vinegar beverage production technology, it is characterized in that solid-state, liquid state fermentation coexists zymotechnique.Specifically comprise the following steps:
(1) get the raw materials ready: get the raw materials ready according to aforementioned proportion, remove infested raw material;
(2) pretreatment of raw material: the different qualities according to raw material carries out pretreatment of raw material respectively:
marine alga: by the marine alga peeling after cleaning, adopt first to add in 0.02% sodium sulfite solution after 90 DEG C of blanching 2 ~ 3min and soak lh and carry out color retention, add 2 ~ 3 times of water making beating, add the AMS of 1.5 ~ 2%, liquefy under 60 ~ 70 DEG C of conditions 20 ~ 30min;
red date, matrimony vine: after the red date after cleaning, matrimony vine adds 1.5 ~ 2 times of water, and making beating, adds pectase in 0.2 ~ 0.4g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
umbellate pore furgus, STEVIA REBAUDIANA, peach kernel: the umbellate pore furgus after cleaning, STEVIA REBAUDIANA, peach kernel are pulverized, crosses 40 mesh sieves;
(3) batch mixing: by raw material mixing every in step (2), add water to solid-to-liquid ratio 1:5 ~ 8, and add 0.15 ~ 0.20% ammonium sulfate, 0.05 ~ 0.08% potassium dihydrogen phosphate, 0.02 ~ 0.03% magnesium sulfate;
(4) enzymolysis: add amylase, carbohydrase, cellulase respectively in 0.1 ~ 0.2g/100mL, 0.4 ~ 0.8g/100mL, 0.2 ~ 0.4g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under stirring condition;
(5) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation saccharomyces cerevisiae, inoculum concentration 6 ~ 8%, then (supernatant liquid stirs fermentation to carry out alcoholic fermentation, lower floor's solid standing for fermentation, 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36 ~ 48h;
(6) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 8 ~ 10%, standing for fermentation 72 ~ 96h under 28 ~ 32 DEG C of conditions;
(7) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(8) spray: to the solid spray be separated, acetic acid and other functional activity materials are leached as far as possible, and merging spray liquid and zymotic fluid obtain acetate solution;
(9) ageing: ageing 20 ~ 30 days under normal temperature condition;
(10) filter: adopt diatomite filtration;
(11) allocate: the total acid content 1.0 ~ 2.0% adjusting above-mentioned acetate solution, and add 1.0 ~ 1.5% sweeteners, 0.1% citric acid, 0.15 ~ 0.02% calcium lactate, 1 ~ 2% xanthans, 0.01 ~ 0.02% sodium Diacetate;
(12) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritional labeling homogenising, prevents product from occurring layering and precipitating, product stability is further ensured;
(13) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(14) sterilization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(15) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
According to above-mentioned zymotechnique, before alcoholic fermentation process, do not carry out the Separation of Solid and Liquid of zymotic fluid.
In above-mentioned (11) adaptation step, sweetener is one or more in oligoisomaltose, sucrose, xylitol.
The invention provides one and protect liver herbal health care vinegar beverage, product color is reddish brown, sweet and sour taste, mellow in taste, and juice is limpid bright, free from admixture; Not only remain red date, the original local flavor of matrimony vine, also possessed sour and the flavor substance such as ester class that fermentable produces, have promote the production of body fluid to quench thirst, the effect such as liver-protecting and alcoholism-relieving.Results of animal shows more than 2 times of liver-protecting and alcoholism-relieving effect of health-care vinegar beverage of the present invention, and Chinese herbal medicine proportioning and zymotechnique process all can protect the significant impact of effect generation of liver herbal health care vinegar beverage on the application.
The invention provides one and protect liver herbal health care vinegar beverage, it is advantageous that: one is that employing is solid-state, liquid state fermentation coexists zymotechnique, mix solid state fermentation raciness and liquid state fermentation output is high, with short production cycle, labour intensity is low, product health is good advantage, shorten fermentation time more than 10 days, local flavor reaches solid fermentation level; Two is do not carry out Separation of Solid and Liquid in product sweat, extend the extraction time of Chinese herbal medicine active component, and the leaching of active component is accelerated by the fermentation of microorganism, 23.94% is reduced compared to extracting technology solid content, this shows that more Chinese herbal medicine functional activity material enters into health-care vinegar beverage, compared the liver-protecting and alcoholism-relieving effect under two kinds of process conditions by animal experiment, the former is 1.86 times of the latter, achieves unforeseeable technique effect; Three is contain STEVIA REBAUDIANA in raw material, is a kind of good natural sweetener, and has effect of lowering blood sugar, make product be more suitable for patients with diabetes mellitus; Four is do not have Chinese herbal medicine extracting technology in production technology, reduces production cost, is convenient to suitability for industrialized production.
Detailed description of the invention
embodiment 1:
One protects liver herbal health care vinegar beverage, and its concrete production technology is as follows:
(1) get the raw materials ready: get the raw materials ready according to marine alga 35 parts, red date 17 parts, matrimony vine 25 parts, STEVIA REBAUDIANA 10 parts, umbellate pore furgus 8 parts, peach kernel 5 parts of ratios, remove infested raw material;
(2) pretreatment of raw material: the different qualities according to raw material carries out pretreatment of raw material respectively:
marine alga: by the marine alga peeling after cleaning, adopt first to add in 0.02% sodium sulfite solution after 90 DEG C of blanching 3min and soak lh and carry out color retention, add 3 times of water making beating, add the AMS of 1.5%, liquefy under 60 ~ 70 DEG C of conditions 20 ~ 30min;
red date, matrimony vine: after the red date after cleaning, matrimony vine adds 2 times of water, and making beating, adds pectase in 0.4g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
umbellate pore furgus, STEVIA REBAUDIANA, peach kernel: the umbellate pore furgus after cleaning, STEVIA REBAUDIANA, peach kernel are pulverized, crosses 40 mesh sieves;
(3) batch mixing: by raw material mixing every in step (2), add water to solid-to-liquid ratio 1:8, and add 0.15% ammonium sulfate, 0.05% potassium dihydrogen phosphate, 0.02% magnesium sulfate;
(4) enzymolysis: add amylase, carbohydrase, cellulase respectively in 0.1g/100mL, 0.4g/100mL, 0.2g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under stirring condition;
(5) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation saccharomyces cerevisiae (commercially available Angel saccharomyces cerevisiae), inoculum concentration 8%, then (supernatant liquid stirs fermentation to carry out alcoholic fermentation, lower floor's solid standing for fermentation, 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36 ~ 48h;
(6) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 10%, standing for fermentation 72 ~ 96h under 28 ~ 32 DEG C of conditions;
(7) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(8) spray: to the solid spray be separated, acetic acid and other functional activity materials are leached as far as possible, and merging spray liquid and zymotic fluid obtain acetate solution;
(9) ageing: ageing 20 ~ 30 days under normal temperature condition;
(10) filter: adopt diatomite filtration;
(11) allocate: the total acid content 1.0 ~ 2.0% adjusting above-mentioned acetate solution, and add 1.0% oligoisomaltose, 0.1% citric acid, 0.02% calcium lactate, 1% xanthans, 0.02% sodium Diacetate;
(12) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritional labeling homogenising, prevents product from occurring layering and precipitating, product stability is further ensured;
(13) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(14) sterilization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(15) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
embodiment 2:
One protects liver herbal health care vinegar beverage, and its concrete production technology is as follows:
(1) get the raw materials ready: get the raw materials ready according to marine alga 30 parts, red date 20 parts, matrimony vine 20 parts, STEVIA REBAUDIANA 15 parts, umbellate pore furgus 10 parts, peach kernel 5 parts of ratios, remove infested raw material;
(2) pretreatment of raw material: the different qualities according to raw material carries out pretreatment of raw material respectively:
marine alga: by the marine alga peeling after cleaning, adopt first to add in 0.02% sodium sulfite solution after 90 DEG C of blanching 2.5min and soak lh and carry out color retention, add 2.5 times of water making beating, add the AMS of 1.8%, liquefy under 60 ~ 70 DEG C of conditions 20 ~ 30min;
red date, matrimony vine: after the red date after cleaning, matrimony vine adds 1.5 times of water, and making beating, adds pectase in 0.3g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
umbellate pore furgus, STEVIA REBAUDIANA, peach kernel: the umbellate pore furgus after cleaning, STEVIA REBAUDIANA, peach kernel are pulverized, crosses 40 mesh sieves;
(3) batch mixing: by raw material mixing every in step (2), add water to solid-to-liquid ratio 1:6, and add 0.18% ammonium sulfate, 0.07% potassium dihydrogen phosphate, 0.02% magnesium sulfate;
(4) enzymolysis: add amylase, carbohydrase, cellulase respectively in 0.15g/100mL, 0.6g/100mL, 0.3g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under stirring condition;
(5) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation saccharomyces cerevisiae (commercially available Angel saccharomyces cerevisiae), inoculum concentration 7%, then (supernatant liquid stirs fermentation to carry out alcoholic fermentation, lower floor's solid standing for fermentation, 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36 ~ 48h;
(6) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 9%, standing for fermentation 72 ~ 96h under 28 ~ 32 DEG C of conditions;
(7) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(8) spray: to the solid spray be separated, acetic acid and other functional activity materials are leached as far as possible, and merging spray liquid and zymotic fluid obtain acetate solution;
(9) ageing: ageing 20 ~ 30 days under normal temperature condition;
(10) filter: adopt diatomite filtration;
(11) allocate: the total acid content 1.5% adjusting above-mentioned acetate solution, and add 1.2% sucrose, 0.1% citric acid, 0.18% calcium lactate, 1.5% xanthans, 0.015% sodium Diacetate;
(12) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritional labeling homogenising, prevents product from occurring layering and precipitating, product stability is further ensured;
(13) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(14) sterilization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(15) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
embodiment 3:
One protects liver herbal health care vinegar beverage, and its concrete production technology is as follows:
(1) get the raw materials ready: get the raw materials ready according to marine alga 25 parts, red date 23 parts, matrimony vine 15 parts, STEVIA REBAUDIANA 20 parts, umbellate pore furgus 12 parts, peach kernel 5 parts of ratios, remove infested raw material;
(2) pretreatment of raw material: the different qualities according to raw material carries out pretreatment of raw material respectively:
marine alga: by the marine alga peeling after cleaning, adopt first to add in 0.02% sodium sulfite solution after 90 DEG C of blanching 2min and soak lh and carry out color retention, add 3 times of water making beating, add the AMS of 2%, liquefy under 60 ~ 70 DEG C of conditions 20 ~ 30min;
red date, matrimony vine: after the red date after cleaning, matrimony vine adds 2 times of water, and making beating, adds pectase in 0.4g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
umbellate pore furgus, STEVIA REBAUDIANA, peach kernel: the umbellate pore furgus after cleaning, STEVIA REBAUDIANA, peach kernel are pulverized, crosses 40 mesh sieves;
(3) batch mixing: by raw material mixing every in step (2), add water to solid-to-liquid ratio 1:8, and add 0.15% ammonium sulfate, 0.05% potassium dihydrogen phosphate, 0.02% magnesium sulfate;
(4) enzymolysis: add amylase, carbohydrase, cellulase respectively in 0.2g/100mL, 0.8g/100mL, 0.4g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under stirring condition;
(5) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation saccharomyces cerevisiae (commercially available Angel saccharomyces cerevisiae), inoculum concentration 6%, then (supernatant liquid stirs fermentation to carry out alcoholic fermentation, lower floor's solid standing for fermentation, 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36 ~ 48h;
(6) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 8%, standing for fermentation 72 ~ 96h under 28 ~ 32 DEG C of conditions;
(7) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(8) spray: to the solid spray be separated, acetic acid and other functional activity materials are leached as far as possible, and merging spray liquid and zymotic fluid obtain acetate solution;
(9) ageing: ageing 20 ~ 30 days under normal temperature condition;
(10) filter: adopt diatomite filtration;
(11) allocate: the total acid content 2.0% adjusting above-mentioned acetate solution, and add 1.5% xylitol, 0.1% citric acid, 0.15% calcium lactate, 2% xanthans, 0.02% sodium Diacetate;
(12) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritional labeling homogenising, prevents product from occurring layering and precipitating, product stability is further ensured;
(13) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(14) sterilization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(15) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
Above embodiment only for illustration of technical scheme of the present invention, but not is limited; Although be described in detail by invention with reference to previous embodiment, for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or equivalent replacement has been carried out to wherein portion of techniques feature; And to these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.
Claims (3)
1. protect a liver herbal health care vinegar beverage, it is characterized in that preparing especially by following steps:
(1) get the raw materials ready: get the raw materials ready according to marine alga 25 ~ 35 parts, red date 17 ~ 23 parts, matrimony vine 15 ~ 25 parts, STEVIA REBAUDIANA 10 ~ 20 parts, umbellate pore furgus 8 ~ 12 parts, peach kernel 4 ~ 6 parts of ratios, remove infested raw material;
(2) pretreatment of raw material: the different qualities according to raw material carries out pretreatment of raw material respectively:
marine alga: by the marine alga peeling after cleaning, adopt first to add in 0.02% sodium sulfite solution after 90 DEG C of blanching 2 ~ 3min and soak lh and carry out color retention, add 2 ~ 3 times of water making beating, add the AMS of 1.5 ~ 2%, liquefy under 60 ~ 70 DEG C of conditions 20 ~ 30min;
red date, matrimony vine: in the red date after cleaning and matrimony vine, add 1.5 ~ 2 times of water, making beating, adds pectase in 0.2 ~ 0.4g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
umbellate pore furgus, STEVIA REBAUDIANA, peach kernel: the umbellate pore furgus after cleaning, STEVIA REBAUDIANA, peach kernel are pulverized, crosses 40 mesh sieves;
(3) batch mixing: by raw material mixing every in step (2), add water to solid-to-liquid ratio 1:5 ~ 8, and add 0.15 ~ 0.20% ammonium sulfate, 0.05 ~ 0.08% potassium dihydrogen phosphate, 0.02 ~ 0.03% magnesium sulfate;
(4) enzymolysis: add amylase, carbohydrase, cellulase respectively in 0.1 ~ 0.2g/100mL, 0.4 ~ 0.8g/100mL, 0.2 ~ 0.4g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under stirring condition;
(5) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15 ° of BX after enzymolysis, inoculation saccharomyces cerevisiae, inoculum concentration 6 ~ 8%, then carry out alcoholic fermentation, at 20 ~ 28 DEG C of condition bottom fermentation 36 ~ 48h, wherein supernatant liquid stirs fermentation, lower floor's solid standing for fermentation, 12h stirs once;
(6) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 8 ~ 10%, standing for fermentation 72 ~ 96h under 28 ~ 32 DEG C of conditions;
(7) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(8) spray: to the solid spray be separated, acetic acid and other functional activity materials are leached as far as possible, and merging spray liquid and zymotic fluid obtain acetate solution;
(9) ageing: ageing 20 ~ 30 days under normal temperature condition;
(10) filter: adopt diatomite filtration;
(11) allocate: the total acid content 1.0 ~ 2.0% adjusting above-mentioned acetate solution, and add 1.0 ~ 1.5% sweeteners, 0.1% citric acid, 0.15 ~ 0.02% calcium lactate, 1 ~ 2% xanthans, 0.01 ~ 0.02% sodium Diacetate;
(12) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritional labeling homogenising, prevents product from occurring layering and precipitating, product stability is further ensured;
(13) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and insoluble matter;
(14) sterilization: the functional health vinegar beverage after essence filter carries out high-temperature short-time sterilization, and sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(15) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
2. one according to claim 1 protects liver herbal health care vinegar beverage, it is characterized in that the Separation of Solid and Liquid of not carrying out zymotic fluid in described zymotechnique before alcoholic fermentation process.
3. one according to claim 1 protects liver herbal health care vinegar beverage, it is characterized in that described sweetener is one or more in oligoisomaltose, sucrose, xylitol.
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| CN104921245A (en) * | 2015-07-06 | 2015-09-23 | 青岛嘉瑞生物技术有限公司 | Bran health-care vinegar beverage capable of treating constipation |
| CN104911094A (en) * | 2015-07-08 | 2015-09-16 | 青岛嘉瑞生物技术有限公司 | Chinese herbal medicine health vinegar drink with immunity regulating function |
| CN105505728A (en) * | 2016-02-17 | 2016-04-20 | 甘秋金 | Vinegar drink for dispelling effect of alcohol and protecting liver and preparing method thereof |
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