CN104489836B - A kind of rose vinegar beverage and preparation method thereof - Google Patents
A kind of rose vinegar beverage and preparation method thereof Download PDFInfo
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- CN104489836B CN104489836B CN201410845190.7A CN201410845190A CN104489836B CN 104489836 B CN104489836 B CN 104489836B CN 201410845190 A CN201410845190 A CN 201410845190A CN 104489836 B CN104489836 B CN 104489836B
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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
-
- 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
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
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
Technical field
The present invention relates to a kind of health-care vinegar beverage and preparation method thereof, particularly relate to a kind of rose vinegar beverage and preparation method thereof.
Background technology
Along with the progress of the mankind, the health care consciousness of people is increasingly stronger, and the demand of health food is also increasing. Vinegar is indispensable flavoring agent in people's dietetic life. Research confirms, vinegar has the health cares such as antisepsis and sterilization, allaying tiredness, appetite stimulator, facilitating digestion absorption, the concentration of alcohol prevented in fatty liver, prophylaxis of hypertension, reduction cylinder super-oxidation lipid and blood. Development multi items, multi-functional beverage are that vinegar moves towards the trend of Modern drinks consumer goods from traditional flavoring agent. Since entering the nineties in 20th century, the U.S. releases apple vinegar, and France releases grape vinegar, and Britain then releases alegar, and fruit vinegar is shown special preference to by Japan especially, has the greatest esteem. Vinegar beverage common at present has the fruit vinegar beverages such as apple vinegar, Hawthorn Vinegar, Chinese gooseberry vinegar, Citrullus vulgaris vinegar, and adds the nutrition reinforced type vinegar beverage of various trophic factors. In rice vinegar, such as add the rice vinegar drink that various vitamin, mineral element, Margarita powder, oligosaccharide etc. are made. Above-mentioned vinegar beverage all possesses certain health care.
But vinegar beverage in the market mostly is and utilizes fermented vinegar, sweeting agent, citric acid, a small amount of fruit juice and water formulated. The fermented vinegar content that wherein pungent taste is stronger is very low, is commonly incorporated into the citric acid auxiliary tart flavour that tart flavour is soft; Manual member adds too much, loses the due health-care effect of vinegar beverage; Not yet find at present market has medicine food with pure natural vinegar beverage.
Summary of the invention
For the deficiencies in the prior art, the technical problem to be solved be to provide a kind of medicine food with health-care vinegar beverage and preparation method thereof, this health-care vinegar beverage is leached out the functional mass in Flos Rosae Rugosae, Plumula Nelumbinis and Flos Lonicerae effectively, without preservative and essence in dispensing, product have looks improving and the skin nourishing, slow down aging, raising immunity, anticancer, sterilization effect, and the fragrance of flowers is strong, mouthfeel it is further preferred that.
In order to solve above-mentioned technical problem, according to an aspect of the present invention, the preparation method that the present invention provides a kind of rose vinegar beverage, 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.
According to another aspect of the present invention, the present invention provides a kind of rose vinegar beverage, contains in this beverage: 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.
In the present invention, the water of surplus and surplus are that " surplus " in water refers to that in beverage, each component quality sum is 100%, deducts the mass percentage content listing component, remaining mass percentage content. The water of surplus includes by method provided by the invention without the impurity separated.
Production method provided by the invention and prepared product have the advantages that Flos Rosae Rugosae sweet and slightly bitter taste, slightly warm in nature, return liver, spleen, stomach warp, containing 300 various chemical components in Flos Rosae Rugosae, such as the alcohol of fragrance, aldehyde, fatty acid, phenol and the oil containing essence and fat, regulate the flow of vital energy, invigorate blood circulation, Thyme Extract, cure mainly menoxenia, the diseases such as traumatic injury, irritability are had a stomachache, newborn too fat to move pain; Often food can be waken up stomach by easing the affected liver, has a respite and invigorates blood circulation, and looks improving and the skin nourishing makes us refreshing refreshing. Plumula Nelumbinis has clearing away heart-fire for tranquillization, restoring normal coordination between the heart and kidney, unsmoothing the sperm and stopping bleeding effect. Flos Lonicerae is cold in nature, sweet in the mouth, enters lung, the heart, stomach warp, has effect of heat-clearing and toxic substances removing, antiinflammatory, qi-restoratives treatment wind. Radix Glycyrrhizae has the function of antiinflammatory and antiallergic action, relieving cough, eliminates the phlegm, and treats pharyngalgia laryngitis. Mel can improve the composition of blood, and informal dress is with very beneficial for cardiovascular patient; Liver is had maintenance effects by Mel, can advance liver cell regeneration, and fatty liver is formed certain inhibition; Edible Mel can make up rapidly strength, eliminates tired out, builds up one's resistance to disease; Mel also has the effect of sterilization, often edible Mel, not only on tooth without impact, moreover it is possible to play the effect of sterilizing in oral cavity. The present invention adopt tablet vinegar prepared by solid fermentation soak Flos Rosae Rugosae and part medicine food with Chinese crude drug, add the health promoting vinegar of the functional materials preparations such as maltose again, extraction that this product is more and keep the effective ingredient of medicine, each component has coordinating effect, and long-term drink has the original health-care effects such as fat-reducing, beauty treatment, anticancer, sterilization.
Detailed description of the invention
Embodiment is used for providing a further understanding of the present invention, constitutes the part of the application, and the schematic description and description of the present invention is used for explaining the present invention, is not intended that inappropriate limitation of the present invention.
Embodiment 1
Rose vinegar drink formula, contains in beverage: the rose vinegar stock solution 10wt% that 1.9 parts of Flos Rosae Rugosaes, 0.5 part of Plumula Nelumbinis, 0.4 part of Flos Lonicerae, 1.5 parts of Radix Glycyrrhizaes, 2.9wt% fermentation white vinegars 100 parts are filtrated to get after at room temperature soaking 16h by weight;Mel 4wt%; White sugar 6wt%; Fructose 2wt%; Maltose 1wt%; Sodium citrate 0.15wt%; Surplus is water.
The preparation method of this rose vinegar beverage, comprises the following steps:
1) vinegar lixiviating solution is prepared: 1.9 parts of Flos Rosae Rugosaes, 0.5 part of Plumula Nelumbinis, 0.4 part of Flos Lonicerae, 1.5 parts of Radix Glycyrrhizaes, 2.9wt% ferment after white vinegar 100 parts at room temperature soaks 16h and filter by weight, and filtrate is standby, and filtering residue is abandoned;
2) allotment: the filtrate 10wt% prepared by step 1); Mel 4wt%; White sugar 6wt%; Fructose 2wt%; Maltose 1wt%; Sodium citrate 0.15wt%; After the ratio mixing of the water of surplus, allotment is uniformly;
3) centrifugation or filtration: by step 2) prepare mixture in solid impurity separate after obtain liquefied mixture;
4) sterilization: through 85 DEG C, 12 minutes sterilization processing after tinning, obtain rose vinegar beverage.
Embodiment 2
Rose vinegar drink formula, contains in beverage: the rose vinegar stock solution 10wt% that 2.1 parts of Flos Rosae Rugosaes, 0.4 part of Plumula Nelumbinis, 0.5 part of Flos Lonicerae, 1.4 parts of Radix Glycyrrhizaes, 3.1wt% fermentation white vinegars 100 parts are filtrated to get after at room temperature soaking 24h by weight; Mel 5wt%; White sugar 5wt%; Fructose 1wt%; Maltose 2wt%; Sodium citrate 0.2wt%; Surplus is water.
The preparation method of this rose vinegar beverage, comprises the following steps:
1) vinegar lixiviating solution is prepared: 2.1 parts of Flos Rosae Rugosaes, 0.4 part of Plumula Nelumbinis, 0.5 part of Flos Lonicerae, 1.4 parts of Radix Glycyrrhizaes, 3.1wt% ferment after white vinegar 100 parts at room temperature soaks 24h and filter by weight, and filtrate is standby, and filtering residue is abandoned;
2) allotment: the filtrate 10wt% prepared by step 1); Mel 5wt%; White sugar 5wt%; Fructose 1wt%; Maltose 2wt%; Sodium citrate 0.2wt%; After the ratio mixing of the water of surplus, allotment is uniformly;
3) centrifugation or filtration: by step 2) prepare mixture in solid impurity separate after obtain liquefied mixture;
4) sterilization: through 90 DEG C, 10 minutes sterilization processing after tinning, obtain rose vinegar beverage.
Embodiment 3
Rose vinegar drink formula, contains in beverage: the rose vinegar stock solution 10wt% that 2.0 parts of Flos Rosae Rugosaes, 0.45 part of Plumula Nelumbinis, 0.45 part of Flos Lonicerae, 1.45 parts of Radix Glycyrrhizaes, 3wt% fermentation white vinegars 100 parts are filtrated to get after at room temperature soaking 20h by weight; Mel 4.5wt%; White sugar 5.5wt%; Fructose 1.5wt%; Maltose 1.5wt%; Sodium citrate 0.18wt%; Surplus is water.
The preparation method of this rose vinegar beverage, comprises the following steps:
1) vinegar lixiviating solution is prepared: 2.0 parts of Flos Rosae Rugosaes, 0.45 part of Plumula Nelumbinis, 0.45 part of Flos Lonicerae, 1.45 parts of Radix Glycyrrhizaes, 3wt% ferment after white vinegar 100 parts at room temperature soaks 20h and filter by weight, and filtrate is standby, and filtering residue is abandoned;
2) allotment: the filtrate 10wt% prepared by step 1); Mel 4.5wt%; White sugar 5.5wt%; Fructose 1.5wt%; Maltose 1.5wt%; Sodium citrate 0.18wt%; After the ratio mixing of the water of surplus, allotment is uniformly;
3) centrifugation or filtration: by step 2) prepare mixture in solid impurity separate after obtain liquefied mixture;
4) sterilization: through 88 DEG C, 11 minutes sterilization processing after tinning, obtain rose vinegar beverage.
Embodiment adopts the effective efficiency composition of certain density fermentation white vinegar soak extraction Flos Rosae Rugosae, Plumula Nelumbinis and Flos Lonicerae at ambient temperature, and extract content is high, and mouthfeel is dense, lovely luster remains unchanged, Flos Rosae Rugosae gives off a strong fragrance, and cost is low, simple to operate, efficiency is high, the product obtained is without preservative and essence, and Flos Rosae Rugosae fragrance is dense, sweet and sour taste, long shelf-life, is suitable for various crowds and eats.
Contrast with other leach extraction methods, adopt white vinegar room temperature lixiviate 16��24h, the product obtained is without precipitation, as clear as crystal, Flos Rosae Rugosae gives off a strong fragrance, and color and luster has rose-colored, sour and sweet palatability, nonirritant, the method detection that microbiological indicator specifies by GB4789.2-2010 " national food safety standard food microbiological examination total plate count mensuration " and GB4789.3-2008 " national food safety standard food microbiological examination coliform mensuration ", meet beverage standard. Comparative test result is following table such as.
For a person skilled in the art, the present invention can have various modifications and variations. Within all spirit in the claims in the present invention and principle, any amendment of making, equivalent replacement, improvement etc., should be included within 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.
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| CN107904122A (en) * | 2017-11-19 | 2018-04-13 | 北京众辉国泰生物科技有限公司 | The preparation method of rose vinegar |
| CN108308478A (en) * | 2018-01-24 | 2018-07-24 | 倪氏国际玫瑰产业股份有限公司 | A kind of compound rose vinegar beverage and its production method |
| CN109266502A (en) * | 2018-09-25 | 2019-01-25 | 镇江市京江醋业有限公司 | A kind of method of Self-made rose vinegar |
| CN115181633B (en) * | 2022-07-25 | 2023-12-12 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
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