CN104489836B - A kind of rose vinegar beverage and preparation method thereof - Google Patents

Abstract

A kind of rose vinegar beverage and preparation method thereof, prepared by following raw material and step: 1.9��2.1 parts of Flos Rosae Rugosaes, 0.4��0.5 part of Plumula Nelumbinis, 0.4��0.5 part of Flos Lonicerae, 1.4��1.5 parts of Radix Glycyrrhizaes, 2.9wt%��3.1wt% ferment after white vinegar 100 parts at room temperature soaks 16��24h and filter by weight, filtrate is standby, and filtering residue is abandoned; The filtrate 10wt% for preparing in front step, Mel 4wt%��5wt%, white sugar 5wt%��6wt%, fructose 1wt%��2wt%, maltose 1wt%��2wt%, sodium citrate 0.15wt%��0.2wt%, surplus water ratio mixing after allotment uniformly; Centrifugation or filtration, obtained liquefied mixture after the mixture solid magazins' layout front step prepared; Through 85��90 DEG C, 10��12 minutes sterilization processing after tinning, obtain rose vinegar beverage.

Description

A kind of rose vinegar beverage and preparation method thereof

technical field

The invention relates to a health-care vinegar drink and a preparation method thereof, in particular to a rose vinegar drink and a preparation method thereof.

Background technique

With the progress of mankind, people's health care awareness is getting stronger and stronger, and the demand for health food is also increasing. Vinegar is an indispensable condiment in people's dietary life. Studies have confirmed that vinegar has health functions such as antiseptic and sterilization, eliminating fatigue, increasing appetite, promoting digestion and absorption, preventing fatty liver, preventing high blood pressure, reducing lipid peroxide in the body and ethanol concentration in the blood. The development of multi-variety and multi-functional drinks is the trend of vinegar from traditional seasoning to modern beverage consumer goods. Since the 1990s, the U.S. has released apple cider vinegar, France has released grape vinegar, and Britain has released beer vinegar. Japan has a soft spot for fruit vinegar and is highly praised. Common vinegar drinks include fruit vinegar drinks such as apple cider vinegar, hawthorn vinegar, kiwi fruit vinegar, and watermelon vinegar, as well as nutrition-enhanced vinegar drinks that add various nutritional factors. For example, rice vinegar drinks made by adding various vitamins, mineral elements, pearl powder, oligosaccharides, etc. to rice vinegar. Above-mentioned vinegar beverage all possesses certain health care function.

But most of the vinegar beverages on the market are prepared from fermented vinegar, sweetener, citric acid, a small amount of fruit juice and water. Among them, the content of fermented vinegar with a strong pungent taste is very low, and citric acid with a soft sour taste is often added to assist the sour taste; too many artificial ingredients are added, and the health-care effect that vinegar drinks should have is lost; there is no pure vinegar drink that can be used for medicine and food. Natural vinegar drink.

Contents of the invention

Aiming at the deficiencies of the prior art, the technical problem to be solved by the present invention is to provide a health-care vinegar drink for both medicine and food and its preparation method, the health-care vinegar drink can effectively extract the functional substances in rose, lotus heart and honeysuckle , no preservatives and flavors are added to the ingredients, the product has the effects of beautifying and nourishing the skin, delaying aging, improving immunity, anti-cancer, and sterilizing, and has a strong floral fragrance and a particularly good taste.

In order to solve the above-mentioned technical problems, according to one aspect of the present invention, the present invention provides a kind of preparation method of rose vinegar beverage, comprises the following steps:

1) Preparation of vinegar extract: 1.9-2.1 parts by weight of roses, 0.4-0.5 parts of lotus heart, 0.4-0.5 parts of honeysuckle, 1.4-1.5 parts of licorice, 100 parts of 2.9wt%-3.1wt% fermented white vinegar at room temperature After soaking for 16-24 hours, filter, the filtrate is set aside, and the filter residue is discarded;

2) Preparation: 10wt% of filtrate prepared according to step 1), 4wt% to 5wt% of honey, 5wt% to 6wt% of white sugar, 1wt% to 2wt% of fructose, 1wt% to 2wt% of maltose, 0.15wt% to sodium citrate The proportion of 0.2wt% and the balance of water is mixed and evenly prepared;

3) Centrifugal separation or filtration: the solid impurities in the mixture prepared in step 2) are separated to obtain a liquid mixture;

4) Sterilization: after canning, the rose vinegar drink is obtained through sterilization at 85-90° C. for 10-12 minutes.

According to another aspect of the present invention, the present invention provides a rose vinegar drink, which contains: by weight 1.9-2.1 parts of roses, 0.4-0.5 parts of lotus heart, 0.4-0.5 parts of honeysuckle, 1.4-1.5 parts of licorice, 100 parts of 2.9wt%～3.1wt% fermented white vinegar soaked at room temperature for 16～24 hours and then filtered rose vinegar stock solution 10wt%; honey 4wt%～5wt%; white sugar 5wt%～6wt%; fructose 1wt%～2wt%; maltose 1wt%～2wt%; sodium citrate 0.15wt%～0.2wt%; the balance is water.

In the present invention, the remaining amount of water and the "residual amount" in water mean that the sum of the mass of each component in the beverage is 100%, minus the mass percentage content of the listed components, and the remaining mass percentage content. The remaining amount of water includes impurities that have not been separated by the method provided by the present invention.

The production method provided by the invention and the produced product have the following beneficial effects: roses are sweet and slightly bitter in taste, slightly warm in nature, and return to the liver, spleen, and stomach meridians. Roses contain more than 300 chemical components, such as aromatic alcohols and aldehydes. , fatty acids, phenols and essential oils and fats, have the effects of regulating qi, promoting blood circulation, and astringent. Beauty and beauty, refreshing. The lotus heart has the effects of clearing the heart and tranquilizing the nerves, communicating the heart and the kidney, astringent essence and hemostasis. Honeysuckle is cold in nature, sweet in taste, enters the lung, heart, and stomach meridians, and has the effects of clearing heat and detoxifying, anti-inflammatory, tonifying deficiency and treating wind. Licorice has anti-inflammatory and anti-allergic functions, relieves cough, expectorant, and treats sore throat and laryngitis. Honey can improve the composition of blood, and regular consumption is good for cardiovascular patients; honey has a protective effect on the liver, can promote liver cell regeneration, and has a certain inhibitory effect on the formation of fatty liver; eating honey can quickly replenish physical strength and eliminate fatigue , enhance the resistance to disease; honey also has a bactericidal effect, regular consumption of honey not only has no effect on teeth, but also plays a role in sterilization and disinfection in the oral cavity. The invention adopts edible vinegar prepared by solid-state fermentation to soak roses and some Chinese herbal medicines used in both medicine and food, and then add maltose and other functional substances to prepare health-care vinegar. It has synergistic curative effects, and long-term drinking has unique health effects such as weight loss, beauty, anti-cancer, and sterilization.

detailed description

The embodiments are used to provide a further understanding of the present invention and constitute a part of the application. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute improper limitations to the present invention.

Example 1

Rose vinegar beverage formula, the beverage contains: by weight 1.9 parts of roses, 0.5 parts of lotus heart, 0.4 parts of honeysuckle, 1.5 parts of licorice, 100 parts of fermented white vinegar, soaked at room temperature for 16 hours and filtered to obtain 10 wt% of rose vinegar stock solution ; Honey 4wt%; White sugar 6wt%; Fructose 2wt%; Maltose 1wt%; Sodium citrate 0.15wt%;

The preparation method of this rose vinegar beverage comprises the following steps:

1) Preparation of vinegar extract: 1.9 parts by weight of roses, 0.5 parts of lotus heart, 0.4 parts of honeysuckle, 1.5 parts of licorice, 100 parts of 2.9 wt% fermented white vinegar, soaked at room temperature for 16 hours, filtered, the filtrate was set aside, and the filter residue was discarded;

2) Preparation: 10wt% of the filtrate obtained in step 1); 4wt% of honey; 6wt% of white sugar; 2wt% of fructose; 1wt% of maltose; 0.15wt% of sodium citrate;

3) Centrifugal separation or filtration: the solid impurities in the mixture prepared in step 2) are separated to obtain a liquid mixture;

4) Sterilization: After being filled in cans, the rose vinegar beverage is obtained through sterilizing treatment at 85° C. for 12 minutes.

Example 2

Rose vinegar drink formula, the drink contains: by weight 2.1 parts of roses, 0.4 parts of lotus heart, 0.5 parts of honeysuckle, 1.4 parts of licorice, 100 parts of 3.1 wt% fermented white vinegar, soaked at room temperature for 24 hours and filtered to obtain 10 wt% of rose vinegar stock solution Honey 5wt%; White sugar 5wt%; Fructose 1wt%; Maltose 2wt%; Sodium citrate 0.2wt%;

The preparation method of this rose vinegar beverage comprises the following steps:

1) Preparation of vinegar extract: 2.1 parts by weight of roses, 0.4 parts of lotus heart, 0.5 parts of honeysuckle, 1.4 parts of licorice, 100 parts of 3.1 wt% fermented white vinegar, soaked at room temperature for 24 hours and then filtered. The filtrate was set aside and the filter residue was discarded;

2) Preparation: 10wt% of filtrate prepared according to step 1); honey 5wt%; white sugar 5wt%; fructose 1wt%; maltose 2wt%; sodium citrate 0.2wt%;

3) Centrifugal separation or filtration: the solid impurities in the mixture prepared in step 2) are separated to obtain a liquid mixture;

4) Sterilization: after canning, go through sterilizing treatment at 90° C. for 10 minutes to obtain rose vinegar beverage.

Example 3

Rose vinegar drink formula, the drink contains: by weight 2.0 parts of roses, 0.45 parts of lotus heart, 0.45 parts of honeysuckle, 1.45 parts of licorice, 100 parts of 3wt% fermented white vinegar, soaked at room temperature for 20 hours and then filtered to obtain 10wt% of rose vinegar stock solution; Honey 4.5wt%; White sugar 5.5wt%; Fructose 1.5wt%; Maltose 1.5wt%; Sodium citrate 0.18wt%;

The preparation method of this rose vinegar beverage comprises the following steps:

1) Preparation of vinegar extract: 2.0 parts by weight of rose, 0.45 part of lotus heart, 0.45 part of honeysuckle, 1.45 part of licorice, 100 parts of 3wt% fermented white vinegar, soaked at room temperature for 20 hours, filtered, the filtrate was set aside, and the filter residue was discarded;

2) Deployment: Filtrate obtained in step 1) 10wt%; honey 4.5wt%; white sugar 5.5wt%; fructose 1.5wt%; maltose 1.5wt%; sodium citrate 0.18wt%; uniform deployment;

3) Centrifugal separation or filtration: the solid impurities in the mixture prepared in step 2) are separated to obtain a liquid mixture;

4) Sterilization: after canning, the rose vinegar beverage is obtained through sterilizing treatment at 88° C. for 11 minutes.

Example Use a certain concentration of fermented white vinegar to soak and extract effective functional components of rose, lotus heart and honeysuckle at room temperature. The content of the extract is high, the taste is strong, the bright color remains unchanged, the aroma of rose is strong, the cost is low, the operation is simple, and the efficiency is high. , the obtained product does not add preservatives and essences, has a strong rose aroma, is sweet and sour, has a long shelf life, and is suitable for consumption by various people.

Compared with other extraction methods, using white vinegar to extract at room temperature for 16-24 hours, the obtained product has no precipitation, is clear and transparent, has a strong rose aroma, has a rose color, sweet and sour taste, and is non-irritating. The microbial indicators are in accordance with GB4789.2-2010 "National Food Safety Standard for Food Microbiological Examination of Total Bacterial Colony Determination" and GB4789.3-2008 "Food Safety National Standard for Food Microbiological Examination of Coliform Bacteria Determination", which meets the beverage standard. The comparative test results are shown in the table below.

Various modifications and variations of the present invention will occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the claims of the present invention shall be included in the protection scope of the present invention.

Claims (2)

1. the preparation method of a rose vinegar beverage, it is characterised in that comprise the following steps:

1) vinegar lixiviating solution is prepared: 1.9��2.1 parts of Flos Rosae Rugosaes, 0.4��0.5 part of Plumula Nelumbinis, 0.4��0.5 part of Flos Lonicerae, 1.4��1.5 parts of Radix Glycyrrhizaes, 2.9wt%��3.1wt% ferment after white vinegar 100 parts at room temperature soaks 16��24h and filter by weight, filtrate is standby, and filtering residue is abandoned;

2) allotment: the filtrate 10wt% for preparing in step 1), Mel 4wt%��5wt%, white sugar 5wt%��6wt%, fructose 1wt%��2wt%, maltose 1wt%��2wt%, sodium citrate 0.15wt%��0.2wt%, surplus water ratio mixing after allotment uniformly;

3) centrifugation or filtration: by step 2) prepare mixture in solid impurity separate after obtain liquefied mixture;

4) sterilization: through 85��90 DEG C, 10��12 minutes sterilization processing after tinning, obtain rose vinegar beverage.

2. a rose vinegar beverage, it is characterized in that, beverage contains: the rose vinegar stock solution 10wt% that 1.9��2.1 parts of Flos Rosae Rugosaes, 0.4��0.5 part of Plumula Nelumbinis, 0.4��0.5 part of Flos Lonicerae, 1.4��1.5 parts of Radix Glycyrrhizaes, 2.9wt%��3.1wt% fermentation white vinegars 100 parts are filtrated to get after at room temperature soaking 16��24h by weight; Mel 4wt%��5wt%; White sugar 5wt%��6wt%; Fructose 1wt%��2wt%; Maltose 1wt%��2wt%; Sodium citrate 0.15wt%��0.2wt%; Surplus is water.