CN104305452A - 一种苹果高粱保健醋饮料的制备方法及其饮料 - Google Patents
一种苹果高粱保健醋饮料的制备方法及其饮料 Download PDFInfo
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Abstract
本发明提供了一种苹果高粱保健醋饮料,包括苹果汁榨取,膨化高粱粉糖化醪制备,酒母制备,醋母制备,酒精发酵,豆粕水解液制备、醋酸发酵、陈酿,压滤及酸度调整,最后调整PH值和加入白糖。该方法生产的苹果高粱保健醋饮料很好的解决了现有技术中保健醋饮料的入口酸,后味甜的不好口感,使酸甜完美融合。
Description
技术领域
本发明涉及一种饮料的制备方法,尤其涉及一种保健醋饮料的制备方法。
背景技术
苹果醋具有杀菌功效,能清除消化道,有助排除血管的毒素,常服苹果醋有调节血压、降胆固醇、有助痛风关节炎,增加食欲、助消化、预防感冒等功效。苹果醋饮料不仅能达到一般饮料口感好、解渴的作用,更对人体有营养作用。现有技术中的苹果醋尽快进行了很多工艺上的改进,但是果醋的口感并不佳,就是酸味和甜味融合不佳,往往喝起来能明显的感受入口的时候是酸的,咽下去以后才能感受到甜味,而不能使酸甜味道很好的融合在一起。
发明内容
为了解决背景技术中的问题,本发明提供了一种苹果高粱保健醋饮料的制备方法,该方法生产出来的保健醋能够使甜和酸味很好的融合,具有较佳的口感。
为达到上述目的,本发明采用如下的技术方案:
1)苹果汁榨取:将残次风落苹果用清水洗净沥干后,用压榨机榨取果汁得到苹果汁;
2)将高粱磨成粗粉,润水使含水量达到13%,然后通过挤压式膨化机,膨化温度120-140℃,然后再粉碎成80目的膨化高粱粉;
3)将膨化高粱粉调成浓度为15%的粉浆,加入粉量0.3%的氯化钙,粉量0.3%的α-淀粉酶制剂,酶活力为2000u/g,在液化锅内将高粱粉浆在90℃下液化15min,然后升温至102℃保持5min杀灭α-淀粉酶,然后再加酸将PH值调整为1.8,并在2.8×104Pa蒸汽压力下糖化15min制成膨化高粱粉糖化醪;
4)在3L大三角瓶中加入1.5升煮沸葡萄汁,冷却至20℃,接入葡萄酒酵母原菌摇匀,在25-28℃恒温培养2-3d,每天振荡2-3次,以此作为葡萄酒酵母一级种子;将50L酒母培养罐中装入35升煮沸葡萄汁,冷却至25℃,接入葡萄酒酵母一级种子,在25—28℃培养4-5d,每天搅拌或振荡2—3次,以此作为葡萄糖酒酵母二级种子;
5)酒精发酵:将灭菌后的苹果汁与膨化高梁粉糖化醪以3:1的体积比混合液装入酒精发酵罐,接种占混合液体积7%的葡萄酒酵母二级种子进行发酵,温度控制在28-30℃,静止发酵72h,当酒度达6%以上时,得到酒化醪;
6)在500ml三角瓶内装入100mL 6%浓度的米曲汁,在9.8×104Pa蒸汽灭菌30min,冷却后加入95%乙醇3.5ml,接种醋酸菌,于31℃摇瓶振荡培养24小时得到醋母一级种子;
种子培养罐内装入酒化醪,定容至罐容的70%-75%,接种培养罐罐容10%的醋母一级种子,在3l℃下通气培养20h,当酸度达1.8%时,得到醋酸菌二级种子;
7)在高梁原料重量10%的豆粕和1%的小麦鼓皮中,加入高梁原料重量80%的水.润水均匀后,用9.8×104Pa的压力蒸汽蒸料30min,冷却30℃,接种米曲霉制曲,成熟曲内加入豆粕和麸皮量3倍的水,于50-55℃下保温发酵3d得到豆粕水解液;
8)醋酸发酵罐内装入罐容57%的步骤6得到的酒化醪,罐容3%的的豆粕水解液,接种罐容7%的醋酸菌二级种子,维持温度32-35℃进行醋酸发酵;当酸度达到6%以上,醋酸发酵完成;
9)将步骤8中发酵完成的醋酸发酵醪移入大缸中,加盖陈酿1-2个月;
10)陈酿后的醋酸发酵醪,通过压滤机压滤除去残渣,即得到陈酿苹果高粱醋液,调整酸度使醋酸达到1.5g/100mL,即得到苹果高粱醋保健饮料基液;
11)苹果高粱醋保健饮料基液中加入占基液重0.15%的柠檬酸,再用苹果酸二钠将PH值调整为2.7-3.0,加入基液重12%-14%的白砂糖,充分混合均匀后即得到成品。
本发明通过特有的工艺:使得苹果醋饮料中的甜味和酸味完美融合,与现有技术中入口先酸后甜的口感相比,口感上有极大改观。
具体实施方式
下面结合实施例对本发明做进一步说明:
实施例1
1)苹果汁榨取:将残次风落苹果用清水洗净沥干后,用压榨机榨取果汁得到苹果汁;
2)将高粱磨成粗粉,润水使含水量达到13%,然后通过挤压式膨化机,膨化温度120-140℃,然后再粉碎成80目的膨化高粱粉;
3)将膨化高粱粉调成浓度为15%的粉浆,加入粉量0.3%的氯化钙,粉量0.3%的α-淀粉酶制剂,酶活力为2000u/g,在液化锅内将高粱粉浆在90℃下液化15min,然后升温至102℃保持5min杀灭α-淀粉酶,然后再加酸将PH值调整为1.8,并在2.8×104Pa蒸汽压力下糖化15min制成膨化高粱粉糖化醪;
占分量3%的钙离子可以保持α淀粉酶结构,并使酶具有最大的稳定性和最高的活力。
4)在3L大三角瓶中加入1.5升煮沸葡萄汁,冷却至20℃,接入葡萄酒酵母原菌摇匀,在25-28℃恒温培养2-3d,每天振荡2-3次,以此作为葡萄酒酵母一级种子;将50L酒母培养罐中装入35升煮沸葡萄汁,冷却至25℃,接入葡萄酒酵母一级种子,在25—28℃培养4-5d,每天搅拌或振荡2—3次,以此作为葡萄糖酒酵母二级种子;
5)酒精发酵:将灭菌后的苹果汁与膨化高梁粉糖化醪以3:1的体积比混合液装入酒精发酵罐,接种占混合液体积7%的葡萄酒酵母二级种子进行发酵,温度控制在28-30℃,静止发酵72h,当酒度达6%以上时,得到酒化醪;
这里的苹果汁和糖化醪的比例是申请人通过大量实验后得到一个重要比例,在3:1的时候,最终的果醋饮料具有酒和醋的味道能够平衡到一个较佳的口感。
6)在500ml三角瓶内装入100mL 6%浓度的米曲汁,在9.8×104Pa蒸汽灭菌30min,冷却后加入95%乙醇3.5ml,接种醋酸菌,于31℃摇瓶振荡培养24小时得到醋母一级种子;
其中,米曲汁制备方法为:取500g大米洗净加入适量的水,蒸煮成米饭,冷却至30-35℃接入米曲霉分生孢子,充分拌匀装入曲盘内,在30-32℃下培养20-22h,米粒表面呈现微黄色即为米曲,取新鲜米曲加入3-4倍60℃热水然后在55-60℃恒温水浴上糖化8h,加热到100℃过滤,即得到米曲汁。
种子培养罐内装入酒化醪,定容至罐容的70%-75%,接种培养罐罐容10%的醋母一级种子,在3l℃下通气培养20h,当酸度达1.8%时,得到醋酸菌二级种子;
7)在高梁原料重量10%的豆粕和1%的小麦鼓皮中,加入高梁原料重量80%的水.润水均匀后,用9.8×104Pa的压力蒸汽蒸料30min,冷却30℃,接种米曲霉制曲,成熟曲内加入豆粕和麸皮量3倍的水,于50-55℃下保温发酵3d得到豆粕水解液;
加入豆粕水解液的作用是增加醋酸发酵醪的氨基酸含量,改善整个醋饮料的含量。
8)醋酸发酵罐内装入罐容57%的步骤6得到的酒化醪,罐容3%的的豆粕水解液,接种罐容7%的醋酸菌二级种子,维持温度32-35℃进行醋酸发酵;当酸度达到6%以上,醋酸发酵完成;
9)将步骤8中发酵完成的醋酸发酵醪移入大缸中,加盖陈酿1-2个月;
10)陈酿后的醋酸发酵醪,通过压滤机压滤除去残渣,即得到陈酿苹果高粱醋液,调整酸度使醋酸达到1.5g/100mL,即得到苹果高粱醋保健饮料基液;
11)苹果高粱醋保健饮料基液中加入占基液重0.15%的柠檬酸,再用苹果酸二钠将PH值调整为2.7-3.0,加入基液重12%的白砂糖,充分混合均匀后即得到成品。
白糖的加入量及pH的调整值也是影响最终口感的重要因素,申请人通过多次试验确定了最佳值。
本领域技术人员将会认识到,在不偏离本发明的保护范围的前提下,可以对上述实施方式进行各种修改、变化和组合,并且认为这种修改、变化和组合是在独创性思想的范围之内的。
Claims (2)
1.一种苹果高粱保健醋饮料的制备方法,包括如下步骤:
1)苹果汁榨取:将残次风落苹果用清水洗净沥干后,用压榨机榨取果汁得到苹果汁;
2)将高粱磨成粗粉,润水使含水量达到13%,然后通过挤压式膨化机,膨化温度120-140℃,然后再粉碎成80目的膨化高粱粉;
3)将膨化高粱粉调成浓度为15%的粉浆,加入粉量0.3%的氯化钙,粉量0.3%的α-淀粉酶制剂,酶活力为2000u/g,在液化锅内将高粱粉浆在90℃下液化15min,然后升温至102℃保持5min杀灭α-淀粉酶,然后再加酸将PH值调整为1.8,并在2.8×104Pa蒸汽压力下糖化15min制成膨化高粱粉糖化醪;
4)在3L大三角瓶中加入1.5升煮沸葡萄汁,冷却至20℃,接入葡萄酒酵母原菌摇匀,在25-28℃恒温培养2-3d,每天振荡2-3次,以此作为葡萄酒酵母一级种子;将50L酒母培养罐中装入35升煮沸葡萄汁,冷却至25℃,接入葡萄酒酵母一级种子,在25—28℃培养4-5d,每天搅拌或振荡2—3次,以此作为葡萄糖酒酵母二级种子;
5)酒精发酵:将灭菌后的苹果汁与膨化高梁粉糖化醪以3:1的体积比混合液装入酒精发酵罐,接种占混合液体积7%的葡萄酒酵母二级种子进行发酵,温度控制在28-30℃,静止发酵72h,当酒度达6%以上时,得到酒化醪;
6)在500ml三角瓶内装入100mL 6%浓度的米曲汁,在9.8×104Pa蒸汽灭菌30min,冷却后加入95%乙醇3.5ml,接种醋酸菌,于31℃摇瓶振荡培养24小时得到醋母一级种子;
种子培养罐内装入酒化醪,定容至罐容的70%-75%,接种培养罐罐容10%的醋母一级种子,在3l℃下通气培养20h,当酸度达1.8%时,得到醋酸菌二级种子;
7)在高梁原料重量10%的豆粕和1%的小麦鼓皮中,加入高梁原料重量80%的水.润水均匀后,用9.8×104Pa的压力蒸汽蒸料30min,冷却30℃,接种米曲霉制曲,成熟曲内加入豆粕和麸皮量3倍的水,于50-55℃下保温发酵3d得到豆粕水解液;
8)醋酸发酵罐内装入罐容57%的步骤6得到的酒化醪,罐容3%的的豆粕水解液,接种罐容7%的醋酸菌二级种子,维持温度32-35℃进行醋酸发酵;当酸度达到6%以上,醋酸发酵完成;
9)将步骤8中发酵完成的醋酸发酵醪移入大缸中,加盖陈酿1-2个月;
10)陈酿后的醋酸发酵醪,通过压滤机压滤除去残渣,即得到陈酿苹果高粱醋液,调整酸度使醋酸达到1.5g/100mL,即得到苹果高粱醋保健饮料基液;
11)苹果高粱醋保健饮料基液中加入占基液重0.15%的柠檬酸,再用苹果酸二钠将PH值调整为2.7-3.0,加入基液重12%-14%的白砂糖,充分混合均匀后即得到成品。
2.一种苹果高粱保健醋饮料,其特征在于,所述饮料由权利要求1所述的制备方法制得。
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CN110055154A (zh) * | 2019-05-08 | 2019-07-26 | 山西农业大学 | 复合果粮醋的制备方法 |
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CN105695296B (zh) * | 2016-04-11 | 2018-08-14 | 山西梁汾醋业有限公司 | 一种富钾及黄酮的沙棘果粮醋的制备方法 |
CN110055154A (zh) * | 2019-05-08 | 2019-07-26 | 山西农业大学 | 复合果粮醋的制备方法 |
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