CN104351878B - Twist with the fingers Health-care fruit vinegar beverage and production method a kind ofly - Google Patents

Twist with the fingers Health-care fruit vinegar beverage and production method a kind ofly Download PDF

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Publication number
CN104351878B
CN104351878B CN201410703692.6A CN201410703692A CN104351878B CN 104351878 B CN104351878 B CN 104351878B CN 201410703692 A CN201410703692 A CN 201410703692A CN 104351878 B CN104351878 B CN 104351878B
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China
Prior art keywords
fingers
twist
gained
juice
fruit vinegar
Prior art date
Application number
CN201410703692.6A
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Chinese (zh)
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CN104351878A (en
Inventor
许宇振
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南陵县葛业协会
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Priority to CN201410703692.6A priority Critical patent/CN104351878B/en
Publication of CN104351878A publication Critical patent/CN104351878A/en
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Publication of CN104351878B publication Critical patent/CN104351878B/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/60Sweeteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/68Acidifying substances
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention discloses and twists with the fingers Health-care fruit vinegar beverage and production method a kind ofly, it is characterised in that be made up of by weight following raw material: fruit 25~35, Fructus Jujubae meat 5~8, Radix Glycyrrhizae 5~8, white sugar powder 50~60, protein sugar 1~2, xylitol 5~8 are twisted with the fingers in ground.Through selecting materials, extract, making, the step such as vinegar, allotment processes.Ground that the present invention prepares twists with the fingers fruit vinegar beverage sweet and sour taste, rich in the nutritional labeling useful to human body such as organic acid, aminoacid, vitamin, have allaying tiredness, refresh oneself, the effect such as appetite stimulator.

Description

Twist with the fingers Health-care fruit vinegar beverage and production method a kind ofly

Technical field

Twist with the fingers the production method of Health-care fruit vinegar beverage with the present invention relates to, belong to field of beverage production.

Background technology

In recent years, along with growth in the living standard, animal food ratio in diet structure is more and more higher, and takes in high lipid food too much and easily cause the diseases such as hypertension, hyperlipidemia, diabetes, brings to the physical and mental health of people and has a strong impact on.Therefore, have functional typical local food concurrently to be more and more subject to people's attention. Fruit vinegar beverage is a kind of functional drinks with peculiar flavour.Early oneself by recognized by common people, and is the most quite paid attention to and is welcome for its nutritive value and illness prevention and fitness effect.

Summary of the invention

The mesh of the present invention twists with the fingers Health-care fruit vinegar beverage in the one developed.

Ground that the present invention prepares twists with the fingers fruit vinegar beverage sweet and sour taste, rich in the nutritional labeling useful to human body such as organic acid, aminoacid, vitamin, have allaying tiredness, refresh oneself, the effect such as appetite stimulator.

Embodiment of the present invention are:

Twist with the fingers fruit vinegar beverage and production method, it is characterised in that be made up of by weight following raw material: fruit 25~35, Fructus Jujubae meat 8~10, Radix Glycyrrhizae 5~8, white sugar 40~50, protein sugar 1~2, xanthan gum 0.5~1, citric acid 2~2.5, Mel 3~5 are twisted with the fingers in ground a kind ofly.

Twist with the fingers fruit vinegar beverage and production method, it is characterised in that its production method comprises the steps of a kind ofly

(a) twist with the fingers juice and prepare: choose ground fresh, without pathological changes and twist with the fingers after fruit cleans, in input steamer, add ground and twist with the fingers fruit quality 3~5 times of water, being heated to 65~70 DEG C of times is 10~15min, after being cooled to room temperature, putting into solution quality 1.2~the fruit enzyme enzymolysis of 1.5%, the time is 4~6 hours, cross 80 mesh filter screens to filter, twist with the fingers juice with obtaining standby;

B prepared by () jujube juice: the water adding Fructus Jujubae meat quality 2~3 times after the drying of Fructus Jujubae meat is heated to 80~85 DEG C, and the time is 20-25min, then obtains jujube juice after beater making beating, crosses 60 mesh filter screens standby;

C () alcohol fermentation: step (b) gained ground is twisted with the fingers juice and is placed in fermentation machine, twists with the fingers juice quality 8~the yeast mixture of 10% intensively, ferments 3-5 days, temperature is 25~30 DEG C;

(d) acetic fermentation: step (c) gained fermentation liquid being put into wine vinegar machine, puts into quality 8~the acetic acid bacteria of 10%, ferment 5~8 days, temperature is 30~35 DEG C;

(e) coarse filtration, after-ripening: after step (d) gained fruit vinegar stock solution being filtered with kieselguhr, being placed in after-ripening in airtight wooden barrel, the time is 7~10 days, and temperature is 7~15 DEG C;

F () allocates: with formula proportion described in step (b) gained jujube juice and claim 1, step (d) gained fermentation liquid is put into white sugar, protein sugar, xanthan gum, citric acid and Mel mixing preparation;

G () fill, sterilization: by fill after step (f) gained seasoning liquid, use pasteurization, be heated to 80~85 DEG C, the time is 15~30min, ground twist with the fingers fruit vinegar finished product.

Yeast mixture of the present invention is active dry yeast and temperature 35~40 DEG C, sugar content 5~8% water in 1:10 ratio mix and blend after, gained yeast mixture after activating 1~2 hour.

Detailed description of the invention

Example:

(1) twist with the fingers juice to prepare: choose fresh, without pathological changes 3kg twist with the fingers fruit clean after, in input steamer, add ground and twist with the fingers fruit 3 times of water of quality, being heated to 70 DEG C of times is 15min, after being cooled to room temperature, putting into solution quality 1.2~the fruit enzyme enzymolysis of 1.5%, the time is 6 hours, cross 80 mesh filter screens to filter, twist with the fingers juice with obtaining standby;

(2) prepared by jujube juice: the water adding Fructus Jujubae meat quality 3 times after being dried by 1kg Fructus Jujubae meat is heated to 85 DEG C, and the time is 25min, then with after beater making beating, crosses 60 mesh filter screens standby;

(3) alcohol fermentation: gained is twisted with the fingers juice and is placed in fermentation machine, twists with the fingers the yeast mixture of juice quality 10% intensively, ferments 5 days, and temperature is 25 DEG C;

(4) acetic fermentation: gained fermentation liquid being put into wine vinegar machine, puts into the acetic acid bacteria of quality 10%, ferment 8 days, temperature is 30 DEG C;

(5) coarse filtration, after-ripening: after gained fruit vinegar stock solution being filtered with kieselguhr, being placed in after-ripening in airtight wooden barrel, the time is 10 days, and temperature is 15 DEG C;

(6) allotment: by gained fermentation liquid and gained jujube juice and 5kg white sugar, 0.2kg protein sugar, 0.1kg xanthan gum, 0.2kg citric acid and 0.5kg Mel mixing preparation;

(7) fill, sterilization: by fill after gained seasoning liquid, use pasteurization, be heated to 80 DEG C, and the time is 30min, ground twist with the fingers fruit vinegar finished product.

Claims (2)

1. the production method of a ground sth. made by twisting fruit vinegar beverage, it is characterised in that employing following steps:
(1) twist with the fingers juice to prepare: choose fresh, without pathological changes 3kg twist with the fingers fruit clean after, in input steamer, add ground and twist with the fingers fruit 3 times of water of quality, being heated to 70 DEG C of times is 15min, after being cooled to room temperature, putting into the pectinase enzymatic hydrolysis of solution quality 1.2-1.5%, the time is 6 hours, cross 80 mesh filter screens to filter, twist with the fingers juice with obtaining standby;
(2) prepared by jujube juice: after being dried by 1kg Fructus Jujubae meat, and the water adding Fructus Jujubae meat quality 3 times is heated to 85 DEG C, and the time is 25min, then with after beater making beating, crosses 60 mesh filter screens standby;
(3) alcohol fermentation: gained is twisted with the fingers juice and is placed in fermentation machine, twists with the fingers the yeast mixture of juice quality 10% intensively, ferments 5 days, and temperature is 25 DEG C;
(4) acetic fermentation: gained fermentation liquid being put into wine vinegar machine, puts into the acetic acid bacteria of quality 10%, ferment 8 days, temperature is 30 DEG C;
(5) coarse filtration, after-ripening: after gained fruit vinegar stock solution being filtered with kieselguhr, being placed in after-ripening in airtight wooden barrel, the time is 10 days, and temperature is 15 DEG C;
(6) allotment: by gained fermentation liquid and gained jujube juice and 5kg white sugar, 0.2kg protein sugar, 0.1kg xanthan gum, 0.2kg citric acid and 0.5kg Mel mixing preparation;
(7) fill, sterilization: after gained seasoning liquid fill, use pasteurization, be heated to 80 DEG C, the time is 30min, ground twist with the fingers fruit vinegar finished product.
The production method twisting with the fingers fruit vinegar beverage the most according to claim 1 a kind ofly, it is characterised in that: described yeast mixture be wine yeast and temperature 20-30 DEG C, sugar content 5-8% water in 1:10 ratio mix and blend after, gained yeast mixture after activating 1-2 hour.
CN201410703692.6A 2014-11-30 2014-11-30 Twist with the fingers Health-care fruit vinegar beverage and production method a kind ofly CN104351878B (en)

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CN201410703692.6A CN104351878B (en) 2014-11-30 2014-11-30 Twist with the fingers Health-care fruit vinegar beverage and production method a kind ofly

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Application Number Priority Date Filing Date Title
CN201410703692.6A CN104351878B (en) 2014-11-30 2014-11-30 Twist with the fingers Health-care fruit vinegar beverage and production method a kind ofly

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CN104351878A CN104351878A (en) 2015-02-18
CN104351878B true CN104351878B (en) 2016-08-24

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Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410658A (en) * 2015-12-10 2016-03-23 南陵百绿汇农业科技有限公司 Rhodomyrtus tomentosa and matcha fine dried noodles and preparation method thereof
CN105360303A (en) * 2015-12-10 2016-03-02 南陵百绿汇农业科技有限公司 Twelve stamen melastoma herb and matcha yoghourt beverage and preparation method thereof
CN105285311A (en) * 2015-12-12 2016-02-03 南陵百绿汇农业科技有限公司 Fruity matcha ice cream and preparation method thereof
CN106635727A (en) * 2016-03-06 2017-05-10 张艳 Method for brewing blueberry vinegar with potentilla chinensis flavor
CN106434255A (en) * 2016-09-05 2017-02-22 广西大学 Rhodomyrtus tomentosa fruit vinegar and preparation method thereof
CN107674815A (en) * 2017-11-17 2018-02-09 江苏恒顺醋业股份有限公司 The preparation method of vinegar is twisted with the fingers a kind ofly

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101199358A (en) * 2006-12-15 2008-06-18 河南农业大学 Zymotic jujube vinegar beverage
CN102008069A (en) * 2010-09-28 2011-04-13 李炎 Health care vinegar beverage and brewing process thereof
CN103564585A (en) * 2013-10-30 2014-02-12 唐榕珠 Preparation method of rhodomyrtus tomentosa beverage
CN103815463A (en) * 2012-11-16 2014-05-28 谢集敏 Vinegar beverage with yin nourishing and lung moisturizing effects

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6262149B2 (en) * 1985-09-04 1987-12-24 Nippon Deetsu Shokuhin Kk

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101199358A (en) * 2006-12-15 2008-06-18 河南农业大学 Zymotic jujube vinegar beverage
CN102008069A (en) * 2010-09-28 2011-04-13 李炎 Health care vinegar beverage and brewing process thereof
CN103815463A (en) * 2012-11-16 2014-05-28 谢集敏 Vinegar beverage with yin nourishing and lung moisturizing effects
CN103564585A (en) * 2013-10-30 2014-02-12 唐榕珠 Preparation method of rhodomyrtus tomentosa beverage

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