CN104957693A - Honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof - Google Patents
Honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof Download PDFInfo
- Publication number
- CN104957693A CN104957693A CN201510307534.3A CN201510307534A CN104957693A CN 104957693 A CN104957693 A CN 104957693A CN 201510307534 A CN201510307534 A CN 201510307534A CN 104957693 A CN104957693 A CN 104957693A
- Authority
- CN
- China
- Prior art keywords
- citrus
- changshanensis
- huyou
- parts
- honey peach
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 35
- 239000000052 vinegar Substances 0.000 title claims abstract description 29
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 29
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 28
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 238000005516 engineering process Methods 0.000 title claims description 10
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000207199 Citrus Species 0.000 title abstract description 13
- 235000020971 citrus fruits Nutrition 0.000 title abstract description 13
- 235000013399 edible fruits Nutrition 0.000 title abstract description 13
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 244000025272 Persea americana Species 0.000 claims abstract description 7
- 235000008673 Persea americana Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 244000276331 Citrus maxima Species 0.000 claims description 24
- 235000001759 Citrus maxima Nutrition 0.000 claims description 24
- 240000000560 Citrus x paradisi Species 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 230000036541 health Effects 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 241000208688 Eucommia Species 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 244000028550 Auricularia auricula Species 0.000 claims description 6
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 6
- 240000008375 Hymenaea courbaril Species 0.000 claims description 6
- 241001560086 Pachyrhizus Species 0.000 claims description 6
- 235000019990 fruit wine Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 235000015201 grapefruit juice Nutrition 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 230000001737 promoting effect Effects 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 206010018612 Gonorrhoea Diseases 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 238000010564 aerobic fermentation Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 5
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 240000005809 Prunus persica Species 0.000 abstract 2
- 244000237330 gutta percha tree Species 0.000 abstract 2
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 239000000047 product Substances 0.000 description 4
- 229960000583 acetic acid Drugs 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- 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
Landscapes
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage. The honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage is characterized by being prepared from the following raw materials in parts by weight: 240-260 parts of Huyou(Citrus changshanensis) pulp, 45-55 parts of polished glutinous rice, 40-60 parts of honey peaches, 5-15 parts of avocados, 4-6 parts of rhizoma polygonati, 7-10 parts of eucommia ulmoides, 7-9 parts of agaric, 5-7 parts of sweet potatoes, 8-14 parts of locust honey and 16-22 parts of white sugar. The honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage disclosed by the invention is rich in nutrition, is moderate in sour and sweet degrees and is delicious; the honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage has the flavor of the honey peaches and the flavor of the Huyou(Citrus changshanensis) fruit acetic acid; materials such as rhizoma polygonati and the eucommia ulmoides are added, so that the honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage has the health-care efficacies of supplementing qi, nourishing yin, invigorating the liver and the kidney and the like; besides, the technical content and the grade of Huyou(Citrus changshanensis) processing industry can be improved, products conforming to a healthy diet concept are obtained, a new way for effectively utilizing Huyou(Citrus changshanensis) resources is provided, and the economic benefits and the social benefits of the Huyou(Citrus changshanensis) industry are improved.
Description
Technical field
The present invention relates to a kind of grapefruit vinegar beverage, specifically relate to a kind of honey peach local 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 honey peach bitter principle 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 honey peach local 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 honey peach local 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, honey peach 40-60, avocado 5-15, sealwort 4-6, bark of eucommia 7-10, auricularia auriculajudae 7-9, pachyrhizus 5-7, locust tree honey 8-14, white granulated sugar 16-22 recklessly.
The preparation technology of described a kind of honey peach local 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) honey peach, avocado are squeezed the juice after cleaning, get filtrate, sealwort, the bark of eucommia, auricularia auriculajudae, pachyrhizus 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), add local flavor health promoting liquid, locust tree honey, white granulated sugar, filling after 70-75 DEG C of sterilizing 6-10min after being diluted with water, obtain honey peach local flavor grapefruit vinegar beverage.
Beneficial effect of the present invention:
Product of the present invention is nutritious, sour-sweet tasty and refreshing, there is honey peach and the due local flavor of grapefruit vinegar acid, the materials such as the sealwort added and the bark of eucommia have the health-care efficacy such as boosting qi and nourishing yin, filling liver kidney, 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 honey peach local 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, honey peach 50, avocado 10, sealwort 5, the bark of eucommia 8.5, auricularia auriculajudae 8, pachyrhizus 6, locust tree honey 11, white granulated sugar 19 recklessly.
The preparation technology of described a kind of honey peach local 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) honey peach, avocado are squeezed the juice after cleaning, get filtrate, sealwort, the bark of eucommia, auricularia auriculajudae, pachyrhizus 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), add local flavor health promoting liquid, locust tree honey, white granulated sugar, filling after 75 DEG C of sterilizing 10min after being diluted with water, obtain honey peach local flavor grapefruit vinegar beverage.
Claims (2)
1. a honey peach local 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, honey peach 40-60, avocado 5-15, sealwort 4-6, bark of eucommia 7-10, auricularia auriculajudae 7-9, pachyrhizus 5-7, locust tree honey 8-14, white granulated sugar 16-22 recklessly.
2. the preparation technology of a kind of honey peach local 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) honey peach, avocado are squeezed the juice after cleaning, get filtrate, sealwort, the bark of eucommia, auricularia auriculajudae, pachyrhizus 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), add local flavor health promoting liquid, locust tree honey, white granulated sugar, filling after 70-75 DEG C of sterilizing 6-10min after being diluted with water, obtain honey peach local flavor grapefruit vinegar beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510307534.3A CN104957693A (en) | 2015-06-08 | 2015-06-08 | Honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510307534.3A CN104957693A (en) | 2015-06-08 | 2015-06-08 | Honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957693A true CN104957693A (en) | 2015-10-07 |
Family
ID=54211925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510307534.3A Pending CN104957693A (en) | 2015-06-08 | 2015-06-08 | Honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104957693A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418367A (en) * | 2016-08-30 | 2017-02-22 | 周敏忠 | Avocado acid |
| CN106722265A (en) * | 2016-10-21 | 2017-05-31 | 南陵县石斛产业协会 | A kind of preparation method of sealwort local flavor sheep lung can |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101381663A (en) * | 2008-10-15 | 2009-03-11 | 福建南海食品有限公司 | Production method of debittering honey pomelo fermentation product |
| CN103173343A (en) * | 2013-03-06 | 2013-06-26 | 华南理工大学 | Shaddock vinegar preparation method |
| CN103740574A (en) * | 2013-12-27 | 2014-04-23 | 彭聪 | Method for brewing pomelo peel vinegar |
| CN104232461A (en) * | 2014-09-17 | 2014-12-24 | 陈梦莹 | Wampee vinegar drink |
-
2015
- 2015-06-08 CN CN201510307534.3A patent/CN104957693A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101381663A (en) * | 2008-10-15 | 2009-03-11 | 福建南海食品有限公司 | Production method of debittering honey pomelo fermentation product |
| CN103173343A (en) * | 2013-03-06 | 2013-06-26 | 华南理工大学 | Shaddock vinegar preparation method |
| CN103740574A (en) * | 2013-12-27 | 2014-04-23 | 彭聪 | Method for brewing pomelo peel vinegar |
| CN104232461A (en) * | 2014-09-17 | 2014-12-24 | 陈梦莹 | Wampee vinegar drink |
Non-Patent Citations (2)
| Title |
|---|
| 姚坤华: "碎米/胡柚果醋饮料加工工艺的研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
| 陆胜民等: "胡柚果醋的研究现状及其进展", 《食品与发酵科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418367A (en) * | 2016-08-30 | 2017-02-22 | 周敏忠 | Avocado acid |
| CN106722265A (en) * | 2016-10-21 | 2017-05-31 | 南陵县石斛产业协会 | A kind of preparation method of sealwort local flavor sheep lung can |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106085725B (en) | A kind of oligofructose " Baihuaxian " flower wine and preparation method thereof | |
| CN102086432A (en) | Production technique of persimmon mead | |
| CN104256764B (en) | A kind of compound fruit and vegetable juice fermented health drink | |
| CN103392827B (en) | Moringa leaf preserved bean curd | |
| CN104187930B (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN103436404B (en) | Low-alcohol schisandra chinensis health care liquor and preparation method thereof | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN104839822B (en) | Production process for kvass type solanum tuberdsm drink | |
| CN104473261B (en) | A kind of natural fruit and vegetables composite beverage | |
| CN105029601A (en) | Orange-flavor huyou fruit vinegar beverage and preparation technology thereof | |
| CN104957693A (en) | Honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof | |
| CN105029585A (en) | Cherry flavored grapefruit vinegar drink and preparation process thereof | |
| CN104997106A (en) | Pitaya-flavored Hu pomelo fruit vinegar beverage and preparation technology thereof | |
| CN104962448A (en) | Pomegranate flavor Huyou(grapefruit) fruit vinegar beverage and preparing process thereof | |
| CN104970407A (en) | Kiwi fruit-flavored Hu shaddock fruit vinegar beverage and preparation process thereof | |
| CN108497229A (en) | A kind of health care mulberry vinegar beverage | |
| CN104957695A (en) | Grape flavored pomelo fruit vinegar beverage and preparation technology thereof | |
| CN104997086A (en) | Star fruit flavored Citrus changshan-huyou fruit vinegar beverage and preparation process thereof | |
| CN104997105A (en) | Mango-flavored Hu pomelo fruit vinegar beverage and preparation technology thereof | |
| CN112602866A (en) | Fermented hawthorn juice and preparation method thereof | |
| CN105029550A (en) | Pineapple-flavor Huyou fruit vinegar beverage and preparation process thereof | |
| CN104783252A (en) | Lemon-flavor Huyou fruit vinegar beverage and preparation process thereof | |
| CN104957716A (en) | Banana-flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof | |
| CN104957718A (en) | Red jujube flavored pomelo fruit vinegar beverage and preparation technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160129 Address after: 236000 Nanjing Road, Anhui city of Fuyang province Yingquan District Applicant after: Li Chunyan Applicant after: Tian Junya Address before: 236000 Nanjing Road, Anhui city of Fuyang province Yingquan District Applicant before: Li Chunyan |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151007 |