CN104287013A - Health-care vinegar beverage with functions of reducing blood fat and blood sugar and production process of vinegar beverage - Google Patents
Health-care vinegar beverage with functions of reducing blood fat and blood sugar and production process of vinegar beverage Download PDFInfo
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- CN104287013A CN104287013A CN201410526945.7A CN201410526945A CN104287013A CN 104287013 A CN104287013 A CN 104287013A CN 201410526945 A CN201410526945 A CN 201410526945A CN 104287013 A CN104287013 A CN 104287013A
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Classifications
-
- 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
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- Polymers & Plastics (AREA)
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- Genetics & Genomics (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a functional health-care vinegar beverage using medicinal and edible Chinese medicinal herbs such as barbary wolfberry fruits, yams and hawthorns as raw materials and a production process of the vinegar beverage. The functional health-care vinegar beverage has the effects of engendering liquid and allaying thirst, reducing blood fat, resisting fatigue, relaxing the muscles and stimulating the blood circulation, resisting cancers, dispelling the effects of alcohol and protecting livers and the like, and has good effects, mouthfeel and merchandise properties. The production process has the advantages that 1. a solid and liquid fermentation coexistence process is adopted, so that the advantages of good flavor in solid fermentation and high yield, short production cycle, low labor intensity and good product hygiene in liquid fermentation are combined; 2. solid-liquid separation is not performed in the product fermentation process, so that the leaching time of active ingredients of the Chinese medicinal herbs is prolonged, and leaching of the active ingredients is accelerated through microbial fermentation; 3. the raw materials contain stevia rebaudiana which is a good natural sweetening agent and has the effect of reducing blood sugar, so the product is suitable for being drunk by diabetic patients; and 4. an extracting process for the Chinese medicinal herbs is not adopted in the production process, so that the production cost is reduced and industrialized production is facilitated.
Description
Technical field
The present invention relates to a kind of functional health vinegar beverage beverage of, blood fat reducing function hypoglycemic for primary raw material has with integration of drinking and medicinal herbs Chinese herbal medicines such as matrimony vine, Chinese yam, hawthorn, 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, Chinese yam, hawthorn be raw material functional health vinegar beverage and production technology thereof, this beverage products have promote the production of body fluid to quench thirst, reducing blood lipid, antifatigue, relax the muscles and stimulate the blood circulation, the effect such as anticancer, relieving alcoholism and protecting liver, 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:
A kind of reducing blood lipid function of blood sugar reduction sexual health vinegar beverage, it is characterized in that, the herbal raw material selected and mass ratio are: Chinese yam 25 ~ 35 parts, hawthorn 17 ~ 23 parts, matrimony vine 15 ~ 25 parts, STEVIA REBAUDIANA 10 ~ 20 parts, corn stigma 8 ~ 12 parts, cassia seed 4 ~ 6 parts.
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 reducing blood lipid function of blood sugar reduction sexual health 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:
chinese yam: by the Chinese yam 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;
hawthorn, matrimony vine: after the hawthorn 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;
corn stigma, STEVIA REBAUDIANA, cassia seed: the corn stigma after cleaning, STEVIA REBAUDIANA, cassia seed 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 a kind of reducing blood lipid function of blood sugar reduction sexual health vinegar beverage, selected have reducing blood lipid, effect of lowering blood sugar the integration of drinking and medicinal herbs Chinese herbal medicine such as matrimony vine, Chinese yam, hawthorn through fermentable obtain, wherein: Chinese yam contains mucus protein, amylase, polyphenol oxidase, saponin, electrolytes and minerals, having effects such as reducing blood sugar, strengthening spleen and nourishing stomach, nourishing kidney and replenishing pneuma, beneficial will are calmed the nerves, promote longevity, is the dietotherapy good merchantable brand of diabetic; Hawthorn is containing materials such as carbohydrate, protein, fat, vitamin C, carrotene, starch, malic acid, citric acid, calcium and iron, there is the effects such as reducing blood lipid, blood pressure, cardiac stimulant and arrhythmia, the flavone compound Vitexin contained is the medicine that a kind of antitumaous effect is stronger; Matrimony vine is rich in the multiple nutrients materials such as LBP-X, betaine, atropine, hyoscyamine, carrotene, vitamin, have hypoglycemic, strengthen immunologic function, delay senility, nourishing liver and kidney, the effect such as antifatigue; Corn stigma is rich in fat oil, volatile oil, tree gelatinoid, resin, bitter taste glucoside, saponin, alkaloid, kryptoxanthin, vitamin C, pantothenic acid, inositol, vitamin K, sitosterol, stigmasterol, malic acid, citric acid, tartaric acid, the nutriments such as oxalic acid, have the effects such as hypoglycemic, reducing blood lipid, diuresis; Containing synanthrin glucoside in STEVIA REBAUDIANA blade, its sugariness is 150 ~ 300 times of sucrose, it is a kind of fabulous natural sweetener, not only have no side effect, and some disease can be treated, as controlled diabetes, hypotensive, also effective in cure to obesity, heart disease, children's worm tooth etc., and enhance metabolism, the effect of strong health; Cassia seed sweet-bitter flavor cold nature, returns liver, courage, kidney three warp, effect of tool heat-clearing, improving eyesight, ease constipation.Cassia seed, containing anthraglycosides material, produces archen, Physcion, Rhein, Chrysophanol and glucose etc. after decomposition.Experiment proves, cassia seed has hypotensive, reducing blood lipid, the effect such as antibacterial, and treatment hyperlipidemia has certain curative effect.
The invention provides a kind of reducing blood lipid function of blood sugar reduction sexual health 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 hawthorn, 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, reducing blood lipid, antifatigue, relax the muscles and stimulate the blood circulation, the effect such as anticancer, relieving alcoholism and protecting liver.Particularly to diabetic, there is good preventive and therapeutic action.
The invention provides a kind of reducing blood lipid function of blood sugar reduction sexual health 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, reduce 24.87% compared to extracting technology solid content, 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 do not have Chinese herbal medicine extracting technology in production technology, reduces production cost, is convenient to suitability for industrialized production.
With animal experiment, the technique effect that the present invention obtains is described below:
(1) experimental animal
Experimental animal is SD male rat, body weight 200 ± 30 grams.
(2) model preparation
Adopt high lipid food to feed in reducing blood lipid test to raise and prepare olive Antihyperlipidemia capsule.High lipid food is filled a prescription: 2% cholesterol, 10% lard, 0.2% propylthiouracil (PTU), 87.8% basal feed, respectively at the 2nd, 3 weekend Rat Fast 12 h, tail venous blood sampling detects blood fat, compared with normal group blood fat raise and stable after, confirm as hyperlipemia model.
Two-kidney One-clip type is adopted to prepare renovascular hypertensive rats rat in hypotensive test.Select the stainless steel clamp of internal diameter 0.2 mm, be sandwiched in rat left renal artery and prepare hypertension animal model near sustainer place, all the other 10 rats are separated left renal artery but do not press from both sides left renal artery as Normal group.Blood pressure is selected higher than 40 rats of 160mmHg as hypertension model animal after surrounding.
(3) test grouping
Test rat is divided into five groups, be respectively normal group, model control group, test group 1, test group 2, test group 3, wherein model control group gavage every day gives the common vinegar beverage of identical metering, normal group gavage every day gives the distilled water of identical metering, test group 1 gavage every day gives the application's functional health vinegar beverage of identical metering, the functional health vinegar beverage that test group 2 gavage every day gives identical metering (forms identical with the application's raw material, formula rate is different), test group 3 gavage every day give identical metering functional health vinegar beverage (form with the application's raw material and ratio identical, direct gavage after soaking).
(4) test method
Reducing blood lipid is tested: each treated animal gets sky venous blood, anticoagulant heparin respectively at 30 d before administration, after administration, and the centrifugal 5min of 3 500 r/min extracts serum immediately, preserves on request, measures the indexs such as TC, TG, HDL-C of rat.
(5) result of the test
Can find that the application has more significant effect (difference has statistical significance compared with model control group, P<0.01) to reduction rat fat by table 1; The reducing blood lipid blood pressure lowering effect of test group 1 is significantly better than test group 2 and test group 3, difference has statistical significance (P<0.05), and this shows that Chinese herbal medicine formula and the lipid-lowering effect of functional health vinegar beverage processing technology on functional health vinegar beverage have significant impact.
Detailed description of the invention
embodiment 1:
A kind of reducing blood lipid function of blood sugar reduction sexual health vinegar beverage, its concrete production technology is as follows:
(1) get the raw materials ready: get the raw materials ready according to Chinese yam 35 parts, hawthorn 17 parts, matrimony vine 25 parts, STEVIA REBAUDIANA 10 parts, corn stigma 8 parts, cassia seed 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:
chinese yam: by the Chinese yam 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;
hawthorn, matrimony vine: after the hawthorn 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;
corn stigma, STEVIA REBAUDIANA, cassia seed: the corn stigma after cleaning, STEVIA REBAUDIANA, cassia seed 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:
A kind of reducing blood lipid function of blood sugar reduction sexual health vinegar beverage, its concrete production technology is as follows:
(1) get the raw materials ready: get the raw materials ready according to Chinese yam 30 parts, hawthorn 20 parts, matrimony vine 20 parts, STEVIA REBAUDIANA 15 parts, corn stigma 10 parts, cassia seed 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:
chinese yam: by the Chinese yam 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;
hawthorn, matrimony vine: after the hawthorn 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;
corn stigma, STEVIA REBAUDIANA, cassia seed: the corn stigma after cleaning, STEVIA REBAUDIANA, cassia seed 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:
A kind of reducing blood lipid function of blood sugar reduction sexual health vinegar beverage, its concrete production technology is as follows:
(1) get the raw materials ready: get the raw materials ready according to Chinese yam 25 parts, hawthorn 23 parts, matrimony vine 15 parts, STEVIA REBAUDIANA 20 parts, corn stigma 12 parts, cassia seed 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:
chinese yam: by the Chinese yam 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;
hawthorn, matrimony vine: after the hawthorn 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;
corn stigma, STEVIA REBAUDIANA, cassia seed: the corn stigma after cleaning, STEVIA REBAUDIANA, cassia seed 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. a reducing blood lipid function of blood sugar reduction sexual health vinegar beverage, is characterized in that production technology specifically comprises the following steps:
(1) get the raw materials ready: get the raw materials ready according to Chinese yam 25 ~ 35 parts, hawthorn 17 ~ 23 parts, matrimony vine 15 ~ 25 parts, STEVIA REBAUDIANA 10 ~ 20 parts, corn stigma 8 ~ 12 parts, cassia seed 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:
chinese yam: by the Chinese yam 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;
hawthorn, matrimony vine: after the hawthorn 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;
corn stigma, STEVIA REBAUDIANA, cassia seed: the corn stigma after cleaning, STEVIA REBAUDIANA, cassia seed 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.
2. a kind of reducing blood lipid function of blood sugar reduction sexual health vinegar beverage 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 reducing blood lipid function of blood sugar reduction sexual health vinegar beverage according to claim 1, is characterized in that described sweetener is one or more in oligoisomaltose, sucrose, xylitol.
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