CN104585810A - 一种赤首乌苹果醋饮料及其制备方法 - Google Patents
一种赤首乌苹果醋饮料及其制备方法 Download PDFInfo
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- CN104585810A CN104585810A CN201310531981.8A CN201310531981A CN104585810A CN 104585810 A CN104585810 A CN 104585810A CN 201310531981 A CN201310531981 A CN 201310531981A CN 104585810 A CN104585810 A CN 104585810A
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- fruit
- vinegar
- apple
- powder
- apple vinegar
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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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- 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
- C12J1/02—Vinegar; Preparation or purification thereof from wine
-
- 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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- Food Science & Technology (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
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Abstract
本发明涉及一种赤首乌苹果醋饮料及其制备方法。配料:苹果醋10%,赤首乌粉2%,枸杞粉2%,葡糖浆6%,大豆蛋白粉0.03%,阿斯巴甜0.08%,安赛蜜0.20%,乙基麦芽酚0.04%,柠檬酸钠0.08%,卡拉胶0.03%,山梨酸钾0.02%,余量为饮用水进行调配,均质,杀菌,包装即成成品。
Description
技术领域
本发明涉及保健饮料领域,尤其是一种赤首乌苹果醋饮料及其制备方法。
背景技术
本发明要解决的技术问题,是提供一种具有:延年益寿,补肾壮阳功能。主治:肾虚遗精,腰膝疼痛,体倦神疲,行走无力,耳鸣等症的一种赤首乌苹果醋饮料及其制备方法。果醋是以水果,包括苹果、山楂、葡萄、柿子、梨、杏、柑橘、猕猴桃、西瓜等,或果品加工下脚料为主要原料,利用现代生物技术酿制而成的一种营养丰富、风味优良的酸味食补饮料。果醋品种分苹果醋、葡萄醋、酸梅醋、香蕉果醋、柠檬醋、草莓醋、苏打醋、玫瑰醋、果冻醋、猕猴桃醋、酸奶醋、樱桃醋、番茄醋等。果醋能促进新陈代谢,调节酸碱平衡,消除疲劳果醋中含有十种以上的有机酸和人体所需的多种氨基酸。醋的种类不同,有机酸的含量也各不相同。醋酸等有机酸有助于人体三羧酸循环的正常进行,从而使有氧代谢顺畅,有利于清除沉积的乳酸,起到消除疲劳的作用。经过长时间劳动和剧烈运动后,人体内会产生大量乳酸,使人感觉疲劳,如在此时补充果醋,能促进代谢功能恢复,从而消除疲劳。另外,果醋中含有的钾、锌等多种矿物元素在体内代谢后会生成碱性物质,能防止血液酸化,达到调节酸碱平衡的目的。果醋能提高机体的免疫力,降低胆固醇,促进血液循环、降压,抗菌消炎、防治感冒,美容护肤、延缓衰老,满足了现代都市女性保健、美容的需求。成为当今流行饮料,但是却不具备调理气血顺畅,延年益寿,补肾壮阳功能功能。
发明内容
本发明的目的是发明一种赤首乌苹果醋饮料及其制备方法,其特征在于:为克服现有技术存在的缺陷,本发明提供了一种配方简单精确、比例合理,有很强针对功效的健康保健饮料的配方及制备方法,特别适用于办公室久坐一族的健康需要。
为解决其技术问题,采用以下技术方案:
赤首乌苹果醋饮料,其特征在于每500ml 产品中含有:苹果10%,赤首乌粉3%,枸杞粉2%,果葡糖浆6%,大豆蛋白粉0.03%,阿斯巴甜0.08%,安赛蜜0.20%,柠檬酸钠0.08%,卡拉胶0.03%,苯甲酸钠0.02%,纯净水余量。
其制备方法:
1)苹果醋制备:
(1)清理洗涤:先将残次落果用流动的清水漂洗一遍,剔除果实中发霉、腐烂等变质的
部分,然后再用清水冲洗干净;
(2)打浆:先用破碎机将洗净的苹果破碎成1 ~ 2 厘米见方的小块,再用螺旋榨汁机压
榨取汁,压榨时注意调整辊距,不可将种子辗碎;在榨出的汁液中加入0.1%的维生素C 进
行护色;
(3)过滤:加水,预煮软化组织,糊化淀粉;冷却至35~40℃时加入果酶剂,果酶剂的添
加量为1.2%,约保持6 - 8 小时,当果浆变稀即可过滤、去渣;
(4)糖化:糖化酶按每公斤浆液100 活力单位计算,温度控制在45 - 55℃,保温在2 小
时左右;
(5)调整糖度:进入糖发酵前,先要测定浆料的含糖量,一般控制在10%左右,其中还
原糖>4%,醋酸酸度在0.2%左右;
(6)杀菌、冷却:将调整好糖度的浆液,经过85℃、15 分钟杀菌处理,然后冷却至
30~38℃,接入0.5%复合型高产酒曲进行发酵;
(7)酒精发酵:酒精发酵在密闭容器中进行,温度保持在28 - 36℃,发酵时间大约
1 周;成熟的发酵液酒精含量在5% ~10%,以醋酸计酸度0.6%左右,残糖控制在0.05%
~0.08%之间;
(8)醋酸发酵:将发酵好的原液放入全自动快速高产酿带机内,发酵24 小时左右,果醋
发酵完毕;
(9)陈酿:在发酵成的果醋液中加入一定量的香辛料进行加温灭菌和串香,加入香辛料
的主要成分有茴香、姜粉、肉桂、大料、砂仁、丁香等品种,加入辛香料后,搅拌下加热80℃,
保温24 小时,冷却后澄清用硅藻土过滤机过滤,即得到苹果醋;
2)调配:以苹果醋5% 为基料,加入赤首乌粉1%,枸杞粉2%,果葡糖浆6%,大豆
蛋白粉0.03%,阿斯巴甜0.08%,安塞蜜0.20%,柠檬酸钠0.08%,卡拉胶0.03%,
山梨酸钾0.02%,余量为纯净水进行调配;
3)均质:将料液加热到50℃均质,一次均质压力18Mpa,二次均质压力达到25Mpa ;
4)杀菌:装罐后采用85℃15 - 20 分钟杀菌,即可得到所述饮料;
5)包装:规定规格的软包装饮料。
赤首乌 功效:减慢心率,抗动脉粥,样硬化,降血脂,抗衰老,保肝,抗寒,促进造血细胞的生长,增强免疫功能提高,调节内分泌系统功能,抗菌。
苹果:性味甘酸而平、微咸,无毒,具有生津止渴、益脾止泻、和胃降逆的功效。 现在空气污染比较严重,多吃苹果可改善呼吸系统和肺功能,保护肺部免受空气中灰尘和烟尘的影响。 苹果中的胶质和微量元素铬能保持血糖的稳定,所以苹果不但是糖尿病患者的健康小吃,而且是一切想要控制血糖的人必不可少的水果。并且它还能有效地降低胆固醇。 苹果还能防癌,防铅中毒。中医认为苹果具有生津止渴、润肺除烦、健脾益胃、养心益气、润肠、止泻、解暑、醒酒等功效。
杜仲:性味归经:温;甘;归肝、肾经 功能主治:补肝肾,强筋骨,安胎。用于肾虚腰痛,筋骨无力,妊娠漏血,胎动不安;高血压。
肉桂:性味归经:大热;辛、甘;归脾、肾、心、肝经 功能主治:补火助阳,引火归源,散寒止痛,活血通经。用于阳痿,宫冷,腰膝冷痛,肾虚作喘,阳虚眩晕,目赤咽痛,心腹冷痛,虚寒吐泻,寒疝,奔豚,经闭,痛经。
枸杞子:性味归经:平;甘;归肝、肾经; 功能主治:滋补肝肾,益精明目。用于虚劳精亏,腰膝酸痛,眩晕耳鸣,内热消渴,血虚萎黄,目昏不明。
白酒:性味:甘辛、大热。 归经:入十二经。 功效:温脾胃,破症结,助药力,厚肠胃,驻颜色,通行血脉,营养肌肤。 主治:白酒少量饮之,能治风湿痹痛,血虚肢麻;酒浸药饮之,能助发药力,
适量饮酒能行气和血,壮神御寒,助肝胆,消忧怒,养脾气,多言畅意。
本发明的有益效果是:使用本发明的产品,其功用有延年益寿,补肾壮阳功能。主治:肾虚遗精,腰膝疼痛,体倦神疲,行走无力,耳鸣等症。
具体实施方式
下面通过具体实施例对本发明做进一步说明:
1)苹果醋制备:
(1)清理洗涤:先将残次落果用流动的清水漂洗一遍,剔除果实中发霉、腐烂等变质的
部分,然后再用清水冲洗干净;
(2)打浆:先用破碎机将洗净的苹果破碎成1 ~ 2 厘米见方的小块,再用螺旋榨汁机压
榨取汁,压榨时注意调整辊距,不可将种子辗碎;在榨出的汁液中加入0.1%的维生素C 进
行护色;
(3)过滤:加水,预煮软化组织,糊化淀粉;冷却至35~40℃时加入果酶剂,果酶剂的添
加量为1.2%,约保持6 - 8 小时,当果浆变稀即可过滤、去渣;
(4)糖化:糖化酶按每公斤浆液100 活力单位计算,温度控制在45 - 55℃,保温在2 小
时左右;
(5)调整糖度:进入糖发酵前,先要测定浆料的含糖量,一般控制在10%左右,其中还
原糖>4%,醋酸酸度在0.2%左右;
(6)杀菌、冷却:将调整好糖度的浆液,经过85℃、15 分钟杀菌处理,然后冷却至
30~38℃,接入0.5%复合型高产酒曲进行发酵;
(7)酒精发酵:酒精发酵在密闭容器中进行,温度保持在28 - 36℃,发酵时间大约
1 周;成熟的发酵液酒精含量在5% ~10%,以醋酸计酸度0.6%左右,残糖控制在0.05%
~0.08%之间;
(8)醋酸发酵:将发酵好的原液放入全自动快速高产酿带机内,发酵24 小时左右,果醋
发酵完毕;
(9)陈酿:在发酵成的果醋液中加入一定量的香辛料进行加温灭菌和串香,加入香辛料
的主要成分有茴香、姜粉、肉桂、大料、砂仁、丁香等品种,加入辛香料后,搅拌下加热80℃,
保温24 小时,冷却后澄清用硅藻土过滤机过滤,即得到苹果醋;
2)调配:以浓缩苹果汁5% 为基料,加入赤首乌粉1%,枸杞粉2%,果葡糖浆6%,大豆
蛋白粉0.03%,阿斯巴甜0.08%,安赛蜜0.20%,柠檬酸钠0.08%,卡拉胶0.03%,
山梨酸钾0.02%余量为饮用水进行调配;
3)均质:将料液加热到50℃均质,一次均质压力18Mpa,二次均质压力达到25Mpa ;
4)杀菌:装罐后采用85℃ 15 - 20 分钟杀菌,即可得到赤首乌苹果醋饮料;
5)包装:包装为500ml/ 瓶,软包装饮料。
Claims (2)
1. 一种赤首乌苹果醋饮料及其制备方法,其特征在于:每500ml 产品中含有:苹果10%,赤首乌粉3%,枸杞粉2%,果葡糖浆6%,大豆蛋白粉0.03%,阿斯巴甜0.08%,安赛蜜0.20%,柠檬酸钠0.08%,卡拉胶0.03%,苯甲酸钠0.02%,纯净水余量。
2.其制备方法:苹果醋制备:
(1)清理洗涤:先将残次落果用流动的清水漂洗一遍,剔除果实中发霉、腐烂等变质的
部分,然后再用清水冲洗干净;
(2)打浆:先用破碎机将洗净的苹果破碎成1 ~ 2 厘米见方的小块,再用螺旋榨汁机压
榨取汁,压榨时注意调整辊距,不可将种子辗碎;在榨出的汁液中加入0.1%的维生素C 进
行护色;
(3)过滤:加水,预煮软化组织,糊化淀粉;冷却至35~40℃时加入果酶剂,果酶剂的添
加量为1.2%,约保持6 - 8 小时,当果浆变稀即可过滤、去渣;
(4)糖化:糖化酶按每公斤浆液100 活力单位计算,温度控制在45 - 55℃,保温在2 小
时左右;
(5)调整糖度:进入糖发酵前,先要测定浆料的含糖量,一般控制在10%左右,其中还
原糖>4%,醋酸酸度在0.2%左右;
(6)杀菌、冷却:将调整好糖度的浆液,经过85℃、15 分钟杀菌处理,然后冷却至
30~38℃,接入0.5%复合型高产酒曲进行发酵;
(7)酒精发酵:酒精发酵在密闭容器中进行,温度保持在28 - 36℃,发酵时间大约
1 周;成熟的发酵液酒精含量在5% ~10%,以醋酸计酸度0.6%左右,残糖控制在0.05%
~0.08%之间;
(8)醋酸发酵:将发酵好的原液放入全自动快速高产酿带机内,发酵24 小时左右,果醋
发酵完毕;
(9)陈酿:在发酵成的果醋液中加入一定量的香辛料进行加温灭菌和串香,加入香辛料
的主要成分有茴香、姜粉、肉桂、大料、砂仁、丁香等品种,加入辛香料后,搅拌下加热80℃,
保温24 小时,冷却后澄清用硅藻土过滤机过滤,即得到苹果醋;
2)调配:以苹果醋5% 为基料,加入赤首乌粉1%,枸杞粉2%,果葡糖浆6%,大豆
蛋白粉0.03%,阿斯巴甜0.08%,安塞蜜0.20%,柠檬酸钠0.08%,卡拉胶0.03%,
山梨酸钾0.02%,余量为纯净水进行调配;
3)均质:将料液加热到50℃均质,一次均质压力18Mpa,二次均质压力达到25Mpa ;
4)杀菌:装罐后采用85℃15 - 20 分钟杀菌,即可得到所述饮料;
5)包装:规定规格的软包装饮料。
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CN104970417A (zh) * | 2015-07-08 | 2015-10-14 | 杨君 | 一种党参苹果醋饮料及其制备方法 |
CN105076573A (zh) * | 2015-08-25 | 2015-11-25 | 石东秀 | 一种桂花茶醋饮料及其制备方法 |
CN105076572A (zh) * | 2015-08-25 | 2015-11-25 | 石东秀 | 一种菊花茶醋饮料及其制备方法 |
CN105211975A (zh) * | 2015-08-25 | 2016-01-06 | 石东秀 | 一种牡丹茶醋饮料及其制备方法 |
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CN104970417A (zh) * | 2015-07-08 | 2015-10-14 | 杨君 | 一种党参苹果醋饮料及其制备方法 |
CN105076573A (zh) * | 2015-08-25 | 2015-11-25 | 石东秀 | 一种桂花茶醋饮料及其制备方法 |
CN105076572A (zh) * | 2015-08-25 | 2015-11-25 | 石东秀 | 一种菊花茶醋饮料及其制备方法 |
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