CN104273625A - Medlar-milk vinegar health beverage - Google Patents
Medlar-milk vinegar health beverage Download PDFInfo
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- CN104273625A CN104273625A CN201410526946.1A CN201410526946A CN104273625A CN 104273625 A CN104273625 A CN 104273625A CN 201410526946 A CN201410526946 A CN 201410526946A CN 104273625 A CN104273625 A CN 104273625A
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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
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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
- A23L2/70—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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Abstract
The invention discloses a functional medlar-milk vinegar health beverage. The functional medlar-milk vinegar health beverage is prepared from raw materials of Chinese herbal medicines such as medlar as well as milk, is a milky health vinegar beverage and a vinegary milk product and can meet multi-level requirements on beverage flavor, health efficacy and nutrition. The functional medlar-milk vinegar health beverage is prepared by virtue of a three-stage fermentation process including alcoholic fermentation, acetic fermentation and lactic acid fermentation; the Chinese herbal medicines are firstly subjected to digestion and then are subjected to a two-stage extraction process of microbial fermentation extraction synchronous with the three-stage fermentation process; the alcoholic fermentation is carried out by virtue of a concurrent solid-liquid fermentation process. The medlar-milk vinegar health beverage is reddish brown in color, mellow in taste, sour, sweet, delicious, soft, cool and smooth, and the juice is clear and bright and is free of impurity. The medlar-milk vinegar health beverage preserves the composite fragrance of the medlar and the milk, and has flavor substances such as acid and esters generated by virtue of microbial fermentation, the efficacies of helping production of saliva, slaking thirst, enhancing immunity and resisting fatigue as well as the advantages that the active ingredients of the Chinese herbal medicines are high in leaching rate and good in flavor, the flavor is good, the production period is short, the labor intensity is low, and the product flavor is good.
Description
Technical field
The present invention relates to a kind ofly to promote the production of body fluid to quench thirst for primary raw material has with the Chinese herbal medicines such as matrimony vine and milk, the functional milks vinegar health drink of the effect such as develop immunitypty, antifatigue, 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.
Now acetic acid beverage commercially exists acid higher drawback, drinks for a long time and can produce certain corrosiveness to gastric mucosa, the people therefore suffered from indiestion, particularly suffer from the consumer of gastric ulcer, be not suitable for drinking.Cow's milk is the nutritional health food in the current world, nutritious and comprehensive, mix nutrition and the local flavor of vinegar beverage and milk, develop and be a kind ofly suitable for the wide functional health-care drink of crowd, and enable to realize suitability for industrialized production, meet demand multi-level to nutrition, health care etc. while people pursue different taste, To The Health Food Industry Development and body health of people tool are of great significance.
Summary of the invention
The object of the present invention is to provide a kind of functional milks vinegar health drink being raw material with the Chinese herbal medicines such as matrimony vine and milk, it is the health-care vinegar beverage with milk taste, also be the dairy produce with acetic acid taste, the demand that people are multi-level to beverage flavor, health-care efficacy, nutrition etc. can be met.
For achieving the above object, technical scheme of the present invention is as follows:
A kind of Chinese wolfberry fruit milk vinegar health drink, it is characterized in that, the raw material selected and mass ratio are: matrimony vine 45 ~ 55 parts, 25 ~ 35 parts, milk, STEVIA REBAUDIANA 10 ~ 20 parts, wilsonii 8 ~ 12 parts, Radix Codonopsis 4 ~ 6 parts.
The invention provides a kind of production technology of Chinese wolfberry fruit milk vinegar health drink, it is characterized in that: adopt alcoholic fermentation, acetic fermentation, lactic fermentation syllogic zymotechnique.
The invention provides a kind of production technology of Chinese wolfberry fruit milk vinegar health drink, it is characterized in that: first lixiviate taked by Chinese herbal medicine, rear and syllogic ferments the two-part extraction process extracted with step microbial fermentation.
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 a kind of Chinese wolfberry fruit milk vinegar health drink production technology, it is characterized in that alcoholic fermentation employing is solid-state, liquid state fermentation coexists zymotechnique.
A production technology for Chinese wolfberry fruit milk vinegar health drink, specifically comprises the following steps:
(1) get the raw materials ready: get the raw materials ready according to aforementioned proportion, remove infested raw material;
(2) Chinese herbal medicine lixiviate: after soaking 12h with 8 ~ 10 times of pure water, under 60 ~ 70 DEG C of conditions, with ultrasonic extractor process 20min, the active ingredient in the Chinese herbal medicines such as matrimony vine is fully leached in pure water;
(3) enzymolysis: add pectase, 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;
(4) prepare burden: add 0.15 ~ 0.20% ammonium sulfate, 0.05 ~ 0.08% potassium dihydrogen phosphate, 0.02 ~ 0.03% magnesium sulfate;
(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) merge: merge milk and acetic acid fermentation liquid;
(10) lactic fermentation: inoculating lactic acid bacterium, inoculum concentration 6 ~ 10%, standing for fermentation 24 ~ 36h under 28 ~ 32 DEG C of conditions;
(11) filter: adopt diatomite filtration;
(12) sterilization: carry out high-temperature short-time sterilization after filtration, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(13) ageing: ageing 20 ~ 30 days under normal temperature condition;
(14) allocate: the total acid content 1.0 ~ 2.0% adjusting above-mentioned beverage, 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;
(15) 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;
(16) 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;
(17) re-pasteurization: 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;
(18) 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 (14) adaptation step, sweetener is one or more in oligoisomaltose, sucrose, honey, xylitol.
The invention provides a kind of Chinese wolfberry fruit milk vinegar health drink, product color is reddish brown, sweet and sour taste, soft refrigerant smooth, mellow in taste, and juice is limpid bright, free from admixture; Not only remain the compound fragrant of matrimony vine, milk, 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 develop immunitypty, antifatigue.Chinese wolfberry fruit milk vinegar health drink of the present invention has the oxidation resistance being significantly better than different Chinese herbal medicine formula, different process engineering, and the clearance rate of Chan Pin Dui ﹒ OH of the present invention reaches 95.88%, to O after measured
2 -the clearance rate of ﹒ reaches 70.35%, close to conventional antioxidant BHT; Results of animal shows that Chinese wolfberry health-care milk vinegar beverage of the present invention has and suppresses by H preferably
2o
2the blood haemolysis effect of induction, inhibiting rate reaches more than 85%, higher than conventional antioxidant Vc; Lipid peroxidation for LH You ﹒ OH free yl induction has very strong inhibitory action, and inhibiting rate reaches 100%.Above-mentioned action effect all has conspicuousness (p<0.01) compared with different Chinese herbal medicine formula ratio, different fermentations technique.
The invention provides a kind of Chinese wolfberry fruit milk vinegar health drink, 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 that first lixiviate taked by Chinese herbal medicine, rear and syllogic ferments the two-part extraction process extracted with step microbial fermentation, extend the extraction time of Chinese herbal medicine active component, and the leaching of active component is accelerated by the fermentation of microorganism, Chinese herbal medicine functional active components leaching rate more than 98.5%, improve 27.93% than one-step fermentation technique direct after Chinese herbal medicine lixiviate, this shows that more Chinese herbal medicine functional activity material enters into health-care vinegar beverage; 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 mixed the advantage such as milk and vinegar beverage local flavor, effect.
Detailed description of the invention
embodiment 1:
A kind of Chinese wolfberry fruit milk vinegar health drink, its concrete production technology is as follows:
(1) get the raw materials ready: get the raw materials ready according to matrimony vine 45 parts, 25 parts, milk, STEVIA REBAUDIANA 20 parts, wilsonii 12 parts, Radix Codonopsis 6 parts of ratios, remove infested raw material;
(2) Chinese herbal medicine lixiviate: after soaking 12h with 10 times of pure water, under 60 ~ 70 DEG C of conditions, with ultrasonic extractor process 20min, the active ingredient in the Chinese herbal medicines such as matrimony vine is fully leached in pure water;
(3) enzymolysis: add pectase, carbohydrase, cellulase respectively in 0.1g/100mL, 0.4g/100mL, 0.4g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under stirring condition;
(4) prepare burden: add 0.20% ammonium sulfate, 0.08% potassium dihydrogen phosphate, 0.03% magnesium sulfate;
(5) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation saccharomyces cerevisiae, inoculum concentration 8%, then carries out alcoholic fermentation (supernatant liquid stirs fermentation, lower floor's solid standing for fermentation, and 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36h;
(6) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 10%, standing for fermentation 72h 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) merge: merge milk and acetic acid fermentation liquid;
(10) lactic fermentation: inoculating lactic acid bacterium, inoculum concentration 10%, standing for fermentation 24h under 28 ~ 32 DEG C of conditions;
(11) filter: adopt diatomite filtration;
(12) sterilization: carry out high-temperature short-time sterilization after filtration, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(13) ageing: ageing 20 days under normal temperature condition;
(14) allocate: the total acid content 2.0% adjusting above-mentioned beverage, and add 1.0% sucrose, 0.1% citric acid, 0.15% calcium lactate, 1% xanthans, 0.01% sodium Diacetate;
(15) 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;
(16) 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;
(17) re-pasteurization: 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;
(18) 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:
A kind of Chinese wolfberry fruit milk vinegar health drink, its concrete production technology is as follows:
(1) get the raw materials ready: get the raw materials ready according to matrimony vine 55 parts, 35 parts, milk, STEVIA REBAUDIANA 20 parts, wilsonii 12 parts, Radix Codonopsis 4 parts of ratios, remove infested raw material;
(2) Chinese herbal medicine lixiviate: after soaking 12h with 8 times of pure water, under 60 ~ 70 DEG C of conditions, with ultrasonic extractor process 20min, the active ingredient in the Chinese herbal medicines such as matrimony vine is fully leached in pure water;
(3) enzymolysis: add pectase, carbohydrase, cellulase respectively in 0.2g/100mL, 0.4g/100mL, 0.4g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under stirring condition;
(4) prepare burden: add 0.15% ammonium sulfate, 0.08% potassium dihydrogen phosphate, 0.03% magnesium sulfate;
(5) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation saccharomyces cerevisiae, inoculum concentration 6%, then carries out alcoholic fermentation (supernatant liquid stirs fermentation, lower floor's solid standing for fermentation, and 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 48h;
(6) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 10%, standing for fermentation 72h 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) merge: merge milk and acetic acid fermentation liquid;
(10) lactic fermentation: inoculating lactic acid bacterium, inoculum concentration 6%, standing for fermentation 36h under 28 ~ 32 DEG C of conditions;
(11) filter: adopt diatomite filtration;
(12) sterilization: carry out high-temperature short-time sterilization after filtration, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(13) ageing: ageing 30 days under normal temperature condition;
(14) allocate: the total acid content 1.0% adjusting above-mentioned beverage, and add 1.5% xylitol, 0.1% citric acid, 0.02% calcium lactate, 2% xanthans, 0.02% sodium Diacetate;
(15) 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;
(16) 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;
(17) re-pasteurization: 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;
(18) 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:
A kind of Chinese wolfberry fruit milk vinegar health drink, its concrete production technology is as follows:
(1) get the raw materials ready: get the raw materials ready according to matrimony vine 50 parts, 30 parts, milk, STEVIA REBAUDIANA 15 parts, wilsonii 10 parts, Radix Codonopsis 5 parts of ratios, remove infested raw material;
(2) Chinese herbal medicine lixiviate: after soaking 12h with 9 times of pure water, under 60 ~ 70 DEG C of conditions, with ultrasonic extractor process 20min, the active ingredient in the Chinese herbal medicines such as matrimony vine is fully leached in pure water;
(3) enzymolysis: add pectase, 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;
(4) prepare burden: add 0.18% ammonium sulfate, 0.07% potassium dihydrogen phosphate, 0.025% magnesium sulfate;
(5) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation saccharomyces cerevisiae, inoculum concentration 7%, then carries out alcoholic fermentation (supernatant liquid stirs fermentation, lower floor's solid standing for fermentation, and 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 42h;
(6) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 9%, standing for fermentation 84h 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) merge: merge milk and acetic acid fermentation liquid;
(10) lactic fermentation: inoculating lactic acid bacterium, inoculum concentration 8%, standing for fermentation 30h under 28 ~ 32 DEG C of conditions;
(11) filter: adopt diatomite filtration;
(12) sterilization: carry out high-temperature short-time sterilization after filtration, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(13) ageing: ageing 25 days under normal temperature condition;
(14) allocate: the total acid content 1.5% adjusting above-mentioned beverage, and add 1.3% honey, 0.1% citric acid, 0.18% calcium lactate, 1.5% xanthans, 0.015% sodium Diacetate;
(15) 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;
(16) 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;
(17) re-pasteurization: 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;
(18) 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. a Chinese wolfberry fruit milk vinegar health drink, is characterized in that preparation technology specifically comprises the following steps:
(1) get the raw materials ready: get the raw materials ready according to matrimony vine 45 ~ 55 parts, 25 ~ 35 parts, milk, STEVIA REBAUDIANA 10 ~ 20 parts, wilsonii 8 ~ 12 parts, Radix Codonopsis 4 ~ 6 parts of ratios, remove infested raw material;
(2) Chinese herbal medicine lixiviate: after soaking 12h with 8 ~ 10 times of pure water, under 60 ~ 70 DEG C of conditions, with ultrasonic extractor process 20min, the active ingredient in the Chinese herbal medicines such as matrimony vine is fully leached in pure water;
(3) enzymolysis: add pectase, 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;
(4) prepare burden: add 0.15 ~ 0.20% ammonium sulfate, 0.05 ~ 0.08% potassium dihydrogen phosphate, 0.02 ~ 0.03% magnesium sulfate;
(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) merge: merge milk and acetic acid fermentation liquid;
(10) lactic fermentation: inoculating lactic acid bacterium, inoculum concentration 6 ~ 10%, standing for fermentation 24 ~ 36h under 28 ~ 32 DEG C of conditions;
(11) filter: adopt diatomite filtration;
(12) sterilization: carry out high-temperature short-time sterilization after filtration, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(13) ageing: ageing 20 ~ 30 days under normal temperature condition;
(14) allocate: the total acid content 1.0 ~ 2.0% adjusting above-mentioned beverage, 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;
(15) 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;
(16) 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;
(17) re-pasteurization: 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;
(18) 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. a kind of Chinese wolfberry fruit milk vinegar health drink according to claim 1, is characterized in that the Separation of Solid and Liquid of not carrying out zymotic fluid in described zymotechnique before alcoholic fermentation process.
3. a kind of Chinese wolfberry fruit milk vinegar health drink according to claim 1, described in it is characterized in that, is characterized in that described sweetener is one or more in oligoisomaltose, sucrose, honey, xylitol.
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| CN104845833A (en) * | 2015-03-30 | 2015-08-19 | 孙村镇中药材种植技术协会 | Aloe and matrimony vine juice through partial fermentation capable of slimming and beautifying as well as preparation method thereof |
| CN104839841A (en) * | 2015-03-30 | 2015-08-19 | 孙村镇中药材种植技术协会 | Weight losing promoting partially fermented paullinia cupana fruit and Chinese wolfberry fruit juice and preparation method thereof |
| 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 |
| CN104970416A (en) * | 2015-07-08 | 2015-10-14 | 青岛嘉瑞生物技术有限公司 | Constipation preventing wheat bran health-care beverage |
| CN105077468A (en) * | 2015-07-06 | 2015-11-25 | 青岛嘉瑞生物技术有限公司 | Wheat bran health-care beverage with immunoregulatory activity |
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| CN104970416A (en) * | 2015-07-08 | 2015-10-14 | 青岛嘉瑞生物技术有限公司 | Constipation preventing wheat bran health-care beverage |
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| CN108740643A (en) * | 2015-10-25 | 2018-11-06 | 林爱玉 | A kind of Radix Salviae Miltiorrhizae Rhizoma Gastrodiae ginkgo health drink |
| CN105769739A (en) * | 2016-04-29 | 2016-07-20 | 厦门生之元生物科技有限公司 | Fructus Lycii fermentation liquor for delaying senescence and skin care products of Fructus Lycii fermentation liquor for delaying senescence |
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| CN111657350A (en) * | 2020-05-12 | 2020-09-15 | 天地壹号饮料股份有限公司 | Fruit vinegar milk beverage with functions of improving sleep and aiding digestion and preparation method thereof |
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| CN114921314A (en) * | 2022-06-14 | 2022-08-19 | 山东川鹰食品有限责任公司 | Fresh ginger and wolfberry vinegar and preparation process thereof |
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Effective date of registration: 20200604 Address after: No. 116, Qixinghe Road, Gaojia community, Zichuan Economic Development Zone, Zibo City, Shandong Province Patentee after: Shandong Chuanying Food Co., Ltd Address before: Shinan District 266071 Shandong city of Qingdao province Xianyou Road No. 16 room 1324 Patentee before: QINGDAO JIARUI BIOLOGICAL TECHNOLOGY Co.,Ltd. |
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Denomination of invention: Medlar milk vinegar health beverage Effective date of registration: 20211214 Granted publication date: 20160309 Pledgee: Zibo Zichuan District sub branch of China Post Savings Bank Co.,Ltd. Pledgor: Shandong Chuanying Food Co., Ltd Registration number: Y2021980014907 |