CN104382171B - 一种凤丹醋饮料及制备方法 - Google Patents
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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
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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
- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L2/52—Adding ingredients
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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
- 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
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- 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
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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
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Abstract
本发明公开了一种凤丹醋饮料及制备方法,采用凤丹、当归、党参作为保健原料,经浸提、酶解、酒精发酵、醋酸发酵、调配、灌装、杀菌等工艺,制备出凤丹醋饮料。成品有凤丹特有的香气,酸甜可口,口感原醇,营养丰富,具补血生津的保健功效,是一种集保健和消暑等功效的全新的营养饮品,市场前景广阔。
Description
技术领域
本发明涉及一种保健醋饮料,具体地说是生产一种凤丹保健醋饮料。
背景技术
近年来,随着生活水平的提高,动物性食物在膳食结构中的比例越来越高,而过多地摄入高脂食物容易引起高血压、高血脂、糖尿病等疾病,给人们的身心健康带来严重影响。因此,兼具功能性的风味食品愈来愈受到人们的重视。果醋饮料是一种具有独特风味的功能性饮料。其营养价值和防病健身作用早己被世人所公认,并在国内外颇受重视和欢迎。
凤丹,又名铜陵牡丹、铜陵凤丹,属江南品种群,其根皮有镇痛、解热、抗过敏、消炎、免疫等药用,具有根粗、肉厚、粉足、木心细、亮星多、久贮不变质等特色,素与白芍、菊花、茯苓并称为安徽四大名药,亦是中国34种名贵药材之一。《中药大辞典》明文记载:“安徽省铜陵凤凰山所产丹皮质量最佳”,故称凤丹。凤丹所含的化学成份有芍药甙、丹皮酚、丹皮甙、丹皮多糖、苯甲酸、甾醇、挥发油等多种物;其中丹皮酚含量的高低是检验丹皮品质优劣的主要指标,主要加工产品为丹皮酚,用来做抗心血管系统疾病的药物,还可作为牙膏、香皂、花露水等日化产品添加剂,如食品防腐、卫生保健等方面大有市场潜力。
当归,伞形科植物当归的干燥根。秋末采挖,除去须根及泥沙,待水分稍蒸发后,捆成小把,上棚,用烟火慢慢熏干。全当归根略呈圆柱形,根上端称“归头”,主根称“归身”或“寸身”。支根称“归尾”或“归腿”,全体称“全归”。全当归既能补血,又可活血,统称和血;当归身补血,当归尾破血。
党参,桔梗科党参属植物的地下根茎,呈椭圆形或类圆形的厚片,表面黄棕色或灰黄色,切面黄白色或黄棕色,有裂隙或菊花纹,中央有淡黄色圆心。周边淡黄白色置黄棕色,有纵皱纹。有特殊香气,味微甜。生党参片益气生津力胜。常用于气津两伤或气血两亏。党参味甘,性平。有补中益气、止渴、健脾益肺,养血生津。用于脾肺气虚,食少倦怠,咳嗽虚喘,气血不足,面色萎黄,心悸气短,津伤口渴,内热消渴。懒言短气、四肢无力、食欲不佳、气虚、气津两虚、气血双亏以及血虚萎黄等症。但表证未解而中满邪实的不能用。该品功效与人参相似,惟药力薄弱。治一般虚证,可代替人参使用。
将以上三种保健原料,相互配伍,制作出一种保健型果醋,目前市场还未见报道和产品上市。
发明内容
本发明的目是充分利用凤丹、当归、党参的保健价值,开发出一种具补血生津功效的凤丹醋饮料。
本发明的实施方案为:
一种凤丹醋饮料,其特征在于,由以下原料按重量比组成:凤丹2-3、当归2-5、党参2-5、白砂糖30-40、蛋白糖1-2。
一种凤丹醋饮料的制备方法,采用以下步骤:
(a)原料制备:选中药材凤丹、当归和党参,用装有60目筛网的粉碎机粉碎;
(b)浸提:取凤丹2-3重量份、当归2-5重量份、党参2-5重量份,置于不锈钢容器中,再加10-20倍水,搅拌均匀,加热至70-90℃,时间为50-150min,形成浸提液;
(c)酶解:将步骤(b)所得浸提液放入超高压设备内均质,压力值为400-500MPa,时间为25-35min后,再加入浸提液质量0.04-0.06%的果胶酶,温度为40-52℃,酶解时间3-5小时,制得原液;
(d)酒精发酵:将步骤(c)所得原液置于发酵机内,投入原液质量10-12%的白砂糖、8-10%的酵母液,发酵4-6天,温度为28-32℃,制得发酵液;
(e)醋酸发酵:将步骤(d)所得发酵液放入酿醋机内,投入质量8-10%的醋酸菌,发酵4-6天,温度为30-35℃,制得醋醅;
(f)调配:将步骤(e)所得醋醅与10-20重量份白砂糖、1-3重量份蛋白糖混合调配,静置澄清,后用硅藻土过滤机过滤;
(g)灌装、杀菌:将所得调配液灌装后,加热至80-85℃,时间为15-30min后,冷却至室温,制成成品凤丹醋饮料。
本发明所述酵母液为活性干酵母和温度25-35℃、含糖量5-8%的水按1:10比例混合搅拌后,活化1-2小时后所得酵母液。
本发明采用凤丹、当归、党参作为保健原料,经浸提、酶解、酒精发酵、醋酸发酵、调配、灌装、杀菌等工艺,制备出凤丹醋饮料。成品有凤丹特有的香气,酸甜可口,口感原醇,营养丰富,具补血生津的保健功效,是一种集保健和消暑等功效的全新的营养饮品,市场前景广阔。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种凤丹醋饮料的制备方法,采用以下步骤:
(1)原料制备:选取中药材凤丹、当归和党参,用装有60目筛网的粉碎机粉碎;
(2)浸提:取4kg凤丹、6kg当归和4kg党参粉末置于不锈钢容器中,加入100kg水,搅拌均匀,加热至90℃,时间为100min,形成浸提液;
(3)酶解:将所得浸提液放入超高压设备内均质,后加入浸提液质量0.04%的果胶酶,温度为40℃,酶解时间3小时,制得原液;
(4)酒精发酵:将所得原液置于发酵机内,投入原液质量10%的糖、12%的酵母液,在温度为28-32℃环境中,发酵至酒精度达5%体积比时,酒精发酵结束,制得发酵液;
(5)醋酸发酵:将所得发酵液放入酿醋机内,投入发酵液质量11%的醋酸菌,在温度30-32℃环境中,发酵至酸度达3%重量比以上时,醋酸发酵结束,制得醋醅;
(6)调配:将所得醋醅与16kg白砂糖、1kg蛋白糖混合调配,静置澄清,后用硅藻土过滤机过滤;
(7)灌装、杀菌:将所得调配液灌装后,加热至80-85℃,时间为15-30min后,冷却至室温,制成成品凤丹醋饮料。
实施例2,一种凤丹醋饮料的制备方法,采用以下步骤:
(1)原料制备:选取中药材凤丹、当归、党参、川芎、金钗石斛、紫菀、款冬花、甘草,用装有60目筛网的粉碎机粉碎;
(2)浸提:取3kg凤丹、4kg当归、2kg党参、2kg川芎、3kg金钗石斛、1.5kg紫菀、1kg款冬花、1.5kg甘草粉末,置于不锈钢容器中,加入100kg水,搅拌均匀,加热至90℃,时间为100min,形成浸提液;
(3)酶解:将所得浸提液放入超高压设备内均质,后加入浸提液质量0.08%的果胶酶,温度为40℃,酶解时间3小时,制得原液;
(4)酒精发酵:将所得原液置于发酵机内,投入原液质量11%的糖、12%的酵母液,在温度为28-30℃环境中,发酵至酒精度达5.2%体积比时,酒精发酵结束,制得发酵液;
(5)醋酸发酵:将所得发酵液放入酿醋机内,投入发酵液质量10%的醋酸菌,在温度30-32℃环境中,发酵至酸度达3.5%重量比以上时,醋酸发酵结束,制得醋醅;
(6)调配:将所得醋醅与15kg白砂糖、1kg蛋白糖混合调配,静置澄清,后用硅藻土过滤机过滤;
(7)灌装、杀菌:将所得调配液灌装后,加热至80-85℃,时间为15-30min后,冷却至室温,制成成品凤丹醋饮料。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种凤丹川芎石斛紫菀醋饮料,其特征在于,采用以下步骤制作:
A.原料制备:选取中药材凤丹、当归、党参、川芎、金钗石斛、紫菀、款冬花、甘草,用装有60目筛网的粉碎机粉碎;
B.浸提:取3kg凤丹、4kg当归、2kg党参、2kg川芎、3kg金钗石斛、1.5kg紫菀、1kg款冬花、1.5kg甘草粉末,置于不锈钢容器中,加入100kg水,搅拌均匀,加热至90℃,时间为100min,形成浸提液;
C.酶解:将所得浸提液放入超高压设备内均质,后加入浸提液质量0.08%的果胶酶,温度为40℃,酶解时间3小时,制得原液;
D.酒精发酵:将所得原液置于发酵机内,投入原液质量11%的糖、12%的酵母液,在温度为28-30℃环境中,发酵至酒精度达5.2%体积比时,酒精发酵结束,制得发酵液;
E.醋酸发酵:将所得发酵液放入酿醋机内,投入发酵液质量10%的醋酸菌,在温度30-32℃环境中,发酵至酸度达3.5%重量比以上时,醋酸发酵结束,制得醋醅;
F.调配:将所得醋醅与15kg白砂糖、1kg蛋白糖混合调配,静置澄清,后用硅藻土过滤机过滤;
G.灌装、杀菌:将所得调配液灌装后,加热至80-85℃,时间为15-30min后,冷却至室温,制成成品凤丹川芎石斛紫菀醋饮料。
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