CN104783252A - Lemon-flavor Huyou fruit vinegar beverage and preparation process thereof - Google Patents

Abstract

The invention discloses a lemon-flavor Huyou fruit vinegar beverage. The lemon-flavor Huyou fruit vinegar beverage is characterized by being prepared from the following raw materials in parts by weight: 240-260 parts of Huyou pulp, 45-55 parts of glutinous rice, 40-45 parts of lemon, 15-20 parts of blueberry, 10-12 parts of red-rooted salvia root, 8-10 parts of coix seed, 6-8 parts of filbert, 12-16 parts of linden honey and 14-20 parts of saccharose. The lemon-flavor Huyou fruit vinegar beverage is rich in nutrition, sweet, sour and tasty, and has flavors of lemon and Huyou fruit vinegar; the added red-rooted salvia root, the added coix seed and the other materials have health-care effects of activating blood circulation to remove blood stasis, inducing menstruation to relieve menalgia, promoting urination to remove dampness, tonifying the spleen to stop diarrhea and the like; meanwhile, the technical content and the level of the Huyou processing industry can be improved, and the lemon-flavor Huyou fruit vinegar beverage conforming to the concept of healthy diet is obtained; a new way is provided for effective utilization of Huyou resources; the economic and social benefits of the Huyou industry are improved.

Description

A kind of lemon flavor grapefruit vinegar beverage and preparation technology thereof

Technical field

The present invention relates to a kind of grapefruit vinegar beverage, specifically relate to a kind of lemon flavor grapefruit vinegar beverage and preparation technology thereof.

Background technology

Shaddock is the local citrus breeding coming from Zhejiang Changshan recklessly, is that shaddock and other citrus natural hybrization form, the cultivation history in existing more than 100 years.Its fruit good looking appearance, fragrance is unique, and fruit juice organic acid content enriches, and sugar content is suitable for, and simultaneously containing a small amount of limonin and aurantiin, the sweet acid of juice is suitable for, and slightly bitter taste is very tasty and refreshing after food.Recklessly contain 18 kinds of free amino acids in shaddock fruit, comprising 8 kinds of necessary amino acid of needed by human body, abundant flavone content, in addition containing vitamin A, C, B1, B2 and Ca, the multiple inorganic elements such as P, K, Mg, Fe, Zn, have relieving cough and reducing sputum, clearing heat and detoxicating, promote the production of body fluid to quench thirst, restoring consciouness of relieving the effect of alcohol, the easypro stomach that helps digestion, defaecation diuresis, the effect such as strong kidney moistening lung, have important benefits to maintenance health.

Because the yielding ability of Hu shaddock own is better, and cultivation and maintenance technology improves constantly in recent years, and shaddock is got bumper crops year after year recklessly, but day by day saturated market of eating raw causes shaddock recklessly to overstock in a large number, rot, and cause waste, Higher output is not accompanied by a higher income to make orchard worker, suffers untold misery.Based on the nutrition that Hu shaddock fruit is abundant, higher organic acid content and sour-sweet suitable mouthfeel, the grapefruit vinegar product developing characteristic is a new outlet.Fruit vinegar and fruit vinegar beverage are health drinks, Hu shaddock is processed into most of nutrition that fruit vinegar can retain shaddock recklessly, and process are gentle, energy consumption is low, compared with canned pack in the past, product specification and quality all increase, and improve economic benefit and the social benefit of shaddock industry recklessly.

Summary of the invention

The object of the present invention is to provide a kind of lemon flavor grapefruit vinegar beverage and preparation technology thereof.

For achieving the above object, the present invention is realized by following technical scheme:

A kind of lemon flavor grapefruit vinegar beverage, it is characterized in that, be made up of the raw material of following weight portion: shaddock pulp 240-260, glutinous rice 45-55, lemon 40-45, blueberry 15-20, red sage root 10-12, coix seed 8-10, fibert 6-8, Mel 12-16, sucrose 14-20 recklessly.

The preparation technology of described a kind of lemon flavor grapefruit vinegar beverage, is characterized in that, comprise the following steps:

(1) glutinous rice is cleaned and steam to half-mature without putting into food steamer after gonorrhoea to water, pour into after taking-up in warm water and place a period of time to temperature and be reduced to less than 30 degree, be reentered into again in food steamer after removing filter dry water, spread out after cooking, add and stir with the cold water of glutinous rice identical weight part, when temperature drops to 25-35 DEG C, add the Angel koji of the glutinous rice weight portion of 0.3-0.5%, after stirring, carry out nest process, then put into 28-32 DEG C of constant incubator to ferment, take out fermentate after 2-4 days and squeeze, obtain rice wine juice;

(2) filter after Hu shaddock pulp being squeezed the juice and obtain grapefruit juice recklessly, then the rice wine juice in step (1) is added, make the pol of blended fruit juice at 16-20%, then pasteurization is adopted to carry out sterilization treatment to it, the Angel grape wine high activity dried yeast activated is joined according to the inoculum concentration of 0.08-0.12% after stirring in the Hu grapefruit juice fermented, carries out fermentation process, at 26-30 DEG C of bottom fermentation 2-4 days, filter, obtain shaddock fruit wine recklessly;

(3) press in the Hu shaddock fruit wine of 80-120mL/L inoculum concentration access step (2) by after acetic acid bacteria activation, shallow-layer liquid mode is adopted to carry out aerobic fermentation, at level 1.5-7.5cm, 6-10 days is cultivated at 25-35 DEG C, to alcohol concentration lower than terminating fermentation during 5mL/L, cross leaching filtrate, obtain grapefruit vinegar;

(4) get lemon, the pulp fraction of blueberry squeezes the juice, get filtrate, the red sage root, coix seed, fibert are added after in filtrate after pulverizing together and puts into high pressure homogenizer, fine pulverizing is carried out at pressure 45-55Mpa, temperature 85-95 DEG C, carry out essence filter with 180-200 object filter cloth again, after filtration, obtain local flavor health promoting liquid;

(5) in the grapefruit vinegar in step (3), local flavor health promoting liquid, Mel, sucrose is added, filling after 70-75 DEG C of sterilizing 6-10min after being diluted with water, obtain lemon flavor grapefruit vinegar beverage.

Beneficial effect of the present invention:

Product of the present invention is nutritious, sour-sweet tasty and refreshing, there is lemon and the due local flavor of grapefruit vinegar acid, the materials such as the red sage root added and coix seed have the health-care efficacies such as promoting blood circulation, inducing meastruation to relieve menalgia, sharp water moisture-inhibiting, invigorating the spleen to arrest diarrhea, technology content and the class of shaddock processing industry recklessly can be improved simultaneously, obtain the product meeting health diet idea, the effective utilization for Hu Shaddock resource provides a new approach, improves the economic and social profit of shaddock industry recklessly.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is further illustrated.

A kind of lemon flavor grapefruit vinegar beverage of the present invention, it is characterized in that, be made up of the raw material of following weight portion (kg): shaddock pulp 250, glutinous rice 50, lemon 42.5, blueberry 17.5, the red sage root 11, coix seed 9, fibert 7, Mel 14, sucrose 17 recklessly.

The preparation technology of described a kind of lemon flavor grapefruit vinegar beverage, is characterized in that, comprise the following steps:

(1) glutinous rice is cleaned and steam to half-mature without putting into food steamer after gonorrhoea to water, pour into after taking-up in warm water and place a period of time to temperature and be reduced to less than 30 degree, be reentered into again in food steamer after removing filter dry water, spread out after cooking, add and stir with the cold water of glutinous rice identical weight part, when temperature drops to 30 DEG C, add the Angel koji of the glutinous rice weight portion of 0.4%, after stirring, carry out nest process, then put into 30 DEG C of constant incubators to ferment, within 3 days, take out fermentate afterwards and squeeze, obtain rice wine juice;

(2) filter after Hu shaddock pulp being squeezed the juice and obtain grapefruit juice recklessly, then the rice wine juice in step (1) is added, make the pol of blended fruit juice 18%, then pasteurization is adopted to carry out sterilization treatment to it, by the Angel grape wine high activity dried yeast activated according to 0.1% inoculum concentration join carry out fermentation process after stirring in the Hu grapefruit juice fermented, 28 DEG C of bottom fermentations 3 days, filter, obtain shaddock fruit wine recklessly;

(3) press in the Hu shaddock fruit wine of 100mL/L inoculum concentration access step (2) by after acetic acid bacteria activation, adopt shallow-layer liquid mode to carry out aerobic fermentation, at level 4.5cm, cultivate 8 days at 30 DEG C, to alcohol concentration lower than terminating fermentation during 5mL/L, crossing leaching filtrate, obtaining grapefruit vinegar;

(4) get lemon, the pulp fraction of blueberry squeezes the juice, get filtrate, the red sage root, coix seed, fibert are added after in filtrate after pulverizing together and puts into high pressure homogenizer, fine pulverizing is carried out at pressure 50Mpa, temperature 90 DEG C, carry out essence filter with 200 object filter cloths again, after filtration, obtain local flavor health promoting liquid;

(5) in the grapefruit vinegar in step (3), local flavor health promoting liquid, Mel, sucrose is added, filling after 75 DEG C of sterilizing 10min after being diluted with water, obtain lemon flavor grapefruit vinegar beverage.

Claims (2)

1. a lemon flavor grapefruit vinegar beverage, it is characterized in that, be made up of the raw material of following weight portion: shaddock pulp 240-260, glutinous rice 45-55, lemon 40-45, blueberry 15-20, red sage root 10-12, coix seed 8-10, fibert 6-8, Mel 12-16, sucrose 14-20 recklessly.

2. the preparation technology of a kind of lemon flavor grapefruit vinegar beverage according to claim 1, is characterized in that, comprise the following steps:

(1) glutinous rice is cleaned and steam to half-mature without putting into food steamer after gonorrhoea to water, pour into after taking-up in warm water and place a period of time to temperature and be reduced to less than 30 degree, be reentered into again in food steamer after removing filter dry water, spread out after cooking, add and stir with the cold water of glutinous rice identical weight part, when temperature drops to 25-35 DEG C, add the Angel koji of the glutinous rice weight portion of 0.3-0.5%, after stirring, carry out nest process, then put into 28-32 DEG C of constant incubator to ferment, take out fermentate after 2-4 days and squeeze, obtain rice wine juice;

(2) filter after Hu shaddock pulp being squeezed the juice and obtain grapefruit juice recklessly, then the rice wine juice in step (1) is added, make the pol of blended fruit juice at 16-20%, then pasteurization is adopted to carry out sterilization treatment to it, the Angel grape wine high activity dried yeast activated is joined according to the inoculum concentration of 0.08-0.12% after stirring in the Hu grapefruit juice fermented, carries out fermentation process, at 26-30 DEG C of bottom fermentation 2-4 days, filter, obtain shaddock fruit wine recklessly;

(3) press in the Hu shaddock fruit wine of 80-120mL/L inoculum concentration access step (2) by after acetic acid bacteria activation, shallow-layer liquid mode is adopted to carry out aerobic fermentation, at level 1.5-7.5cm, 6-10 days is cultivated at 25-35 DEG C, to alcohol concentration lower than terminating fermentation during 5mL/L, cross leaching filtrate, obtain grapefruit vinegar;

(4) get lemon, the pulp fraction of blueberry squeezes the juice, get filtrate, the red sage root, coix seed, fibert are added after in filtrate after pulverizing together and puts into high pressure homogenizer, fine pulverizing is carried out at pressure 45-55Mpa, temperature 85-95 DEG C, carry out essence filter with 180-200 object filter cloth again, after filtration, obtain local flavor health promoting liquid;

(5) in the grapefruit vinegar in step (3), local flavor health promoting liquid, Mel, sucrose is added, filling after 70-75 DEG C of sterilizing 6-10min after being diluted with water, obtain lemon flavor grapefruit vinegar beverage.