CN104970407A - 一种猕猴桃风味胡柚果醋饮料及其制备工艺 - Google Patents
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Abstract
本发明公开了一种猕猴桃风味胡柚果醋饮料,其特征在于,由以下重量份的原料制成:胡柚果肉180-200、糯米40-50、猕猴桃30-45、山竹10-14、黄芪4-8、芍药6-9、香橙汁14-18、板栗粉3-5。本发明的产品营养丰富,酸甜爽口,具有猕猴桃和胡柚果醋酸应有的风味,添加的黄芪和芍药等材料具有补气健脾、清热利尿等保健功效,同时能够提高胡柚加工业的技术含量与档次,得到符合健康饮食观念的产品,为胡柚资源的有效利用提供一条新的途径,提高胡柚产业的经济与社会效益。
Description
技术领域
本发明涉及一种胡柚果醋饮料,具体是涉及一种猕猴桃风味胡柚果醋饮料及其制备工艺。
背景技术
胡柚是源于浙江常山的地方柑桔良种,系柚子与其它柑桔天然杂交而成,已有一百余年的栽培历史。其果实外形美观,香气独特,果汁有机酸含量丰富,含糖量适宜,同时含有少量的柠檬苦素与柚皮苷,汁液甜酸适宜,略带苦味,食后非常爽口。胡柚果实中含有18种游离氨基酸,其中包括人体所需的8种必须氨基酸,黄酮含量丰富,此外还含有维生素A、C、B1、B2以及Ca、P、K、Mg、Fe、Zn等多种无机元素,具有镇咳化痰、清热解毒、生津止渴、解酒醒脑、消食舒胃、通便利尿、健肾润肺等作用,对维持人体健康有重要益处。
由于胡柚本身丰产性较好,且近年来栽培与管理技术不断提高,胡柚连年丰产,但日益饱和的鲜食市场导致胡柚大量积压、腐烂,造成浪费,使果农增产不增收,苦不堪言。基于胡柚果实丰富的营养,较高的有机酸含量以及酸甜适宜的口感,开发出特色的胡柚果醋产品是一条新的出路。果醋及果醋饮料是健康饮品,将胡柚加工成果醋可保留胡柚的大部分营养成份,且加工过程温和,能耗低,与以往的罐头产品相比,产品档次与质量都有所提高,提高胡柚产业的经济效益与社会效益。
发明内容
本发明的目的在于提供一种猕猴桃风味胡柚果醋饮料及其制备工艺。
为达到上述目的,本发明是通过以下的技术方案实现的:
一种猕猴桃风味胡柚果醋饮料,其特征在于,由以下重量份的原料制成: 胡柚果肉180-200、糯米40-50、猕猴桃30-45、山竹10-14、黄芪4-8、芍药6-9、香橙汁14-18、板栗粉3-5。
所述的一种猕猴桃风味胡柚果醋饮料的制备工艺,其特征在于,包括以下步骤:
(1)将糯米洗净至水中无白浊后放入蒸笼中蒸至半熟,取出后倒入温开水中放置一段时间至温度降低到30度以下,捞出滤干水后再重新放入蒸笼中,蒸熟后摊开,加入与糯米相同重量份的凉开水搅拌,待温度降到25-35℃时,加入0.3-0.5%的糯米重量份的安琪甜酒曲,搅拌均匀后,进行搭窝处理,然后放入28-32℃恒温培养箱中进行发酵,2-4天后取出发酵物进行压榨,得到米酒汁;
(2)将胡柚果肉榨汁后过滤得到胡柚果汁,然后加入步骤(1)中的米酒汁,使混合果汁的糖度在16-20%,然后采用巴氏灭菌法对其进行灭菌处理,将活化好的安琪葡萄酒高活性干酵母按照0.08-0.12%的接种量加入到待发酵的胡柚果汁中搅拌均匀后进行发酵处理,在26-30℃下发酵2-4天,过滤,得到胡柚果酒;
(3)将醋酸菌活化后按80-120mL/L接种量接入步骤(2)的胡柚果酒中,采用浅层液体方式进行好氧发酵,在液面深度1.5-7.5cm,25-35℃下培养6-10天,至酒精浓度低于5mL/L时结束发酵,过滤取滤液,得胡柚果醋;
(4)将猕猴桃、山竹洗净去皮后榨汁,取滤液,将黄芪、芍药粉碎后一起加入滤液中后放入高压均质机中,在压力45-55Mpa、温度85-95℃下进行超细化粉碎,再用180-200目的过滤布进行精滤,过滤后得到果蔬保健液;
(5)向步骤(3)中的胡柚果醋中添加果蔬保健液、香橙汁、板栗粉,加水稀释后经70-75℃灭菌6-10min后灌装,即得猕猴桃风味胡柚果醋饮料。
本发明的有益效果:
本发明的产品营养丰富,酸甜爽口,具有猕猴桃和胡柚果醋酸应有的风味,添加的黄芪和芍药等材料具有补气健脾、清热利尿等保健功效,同时能够提高胡柚加工业的技术含量与档次,得到符合健康饮食观念的产品,为胡柚资源的有效利用提供一条新的途径,提高胡柚产业的经济与社会效益。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
本发明所述的一种猕猴桃风味胡柚果醋饮料,其特征在于,由以下重量份(kg)的原料制成: 胡柚果肉190、糯米45、猕猴桃37.5、山竹12、黄芪6、芍药7.5、香橙汁16、板栗粉4。
所述的一种猕猴桃风味胡柚果醋饮料的制备工艺,其特征在于,包括以下步骤:
(1)将糯米洗净至水中无白浊后放入蒸笼中蒸至半熟,取出后倒入温开水中放置一段时间至温度降低到30度以下,捞出滤干水后再重新放入蒸笼中,蒸熟后摊开,加入与糯米相同重量份的凉开水搅拌,待温度降到30℃时,加入0.4%的糯米重量份的安琪甜酒曲,搅拌均匀后,进行搭窝处理,然后放入30℃恒温培养箱中进行发酵,3天后取出发酵物进行压榨,得到米酒汁;
(2)将胡柚果肉榨汁后过滤得到胡柚果汁,然后加入步骤(1)中的米酒汁,使混合果汁的糖度在18%,然后采用巴氏灭菌法对其进行灭菌处理,将活化好的安琪葡萄酒高活性干酵母按照0.1%的接种量加入到待发酵的胡柚果汁中搅拌均匀后进行发酵处理,在28℃下发酵3天,过滤,得到胡柚果酒;
(3)将醋酸菌活化后按100mL/L接种量接入步骤(2)的胡柚果酒中,采用浅层液体方式进行好氧发酵,在液面深度4.5cm,30℃下培养8天,至酒精浓度低于5mL/L时结束发酵,过滤取滤液,得胡柚果醋;
(4)将猕猴桃、山竹洗净去皮后榨汁,取滤液,将黄芪、芍药粉碎后一起加入滤液中后放入高压均质机中,在压力50Mpa、温度90℃下进行超细化粉碎,再用200目的过滤布进行精滤,过滤后得到果蔬保健液;
(5)向步骤(3)中的胡柚果醋中添加果蔬保健液、香橙汁、板栗粉,加水稀释后经75℃灭菌10min后灌装,即得猕猴桃风味胡柚果醋饮料。
Claims (2)
1.一种猕猴桃风味胡柚果醋饮料,其特征在于,由以下重量份的原料制成:胡柚果肉180-200、糯米40-50、猕猴桃30-45、山竹10-14、黄芪4-8、芍药6-9、香橙汁14-18、板栗粉3-5。
2.根据权利要求1所述的一种猕猴桃风味胡柚果醋饮料的制备工艺,其特征在于,包括以下步骤:
(1)将糯米洗净至水中无白浊后放入蒸笼中蒸至半熟,取出后倒入温开水中放置一段时间至温度降低到30度以下,捞出滤干水后再重新放入蒸笼中,蒸熟后摊开,加入与糯米相同重量份的凉开水搅拌,待温度降到25-35℃时,加入0.3-0.5%的糯米重量份的安琪甜酒曲,搅拌均匀后,进行搭窝处理,然后放入28-32℃恒温培养箱中进行发酵,2-4天后取出发酵物进行压榨,得到米酒汁;
(2)将胡柚果肉榨汁后过滤得到胡柚果汁,然后加入步骤(1)中的米酒汁,使混合果汁的糖度在16-20%,然后采用巴氏灭菌法对其进行灭菌处理,将活化好的安琪葡萄酒高活性干酵母按照0.08-0.12%的接种量加入到待发酵的胡柚果汁中搅拌均匀后进行发酵处理,在26-30℃下发酵2-4天,过滤,得到胡柚果酒;
(3)将醋酸菌活化后按80-120mL/L接种量接入步骤(2)的胡柚果酒中,采用浅层液体方式进行好氧发酵,在液面深度1.5-7.5cm,25-35℃下培养6-10天,至酒精浓度低于5mL/L时结束发酵,过滤取滤液,得胡柚果醋;
(4)将猕猴桃、山竹洗净去皮后榨汁,取滤液,将黄芪、芍药粉碎后一起加入滤液中后放入高压均质机中,在压力45-55Mpa、温度85-95℃下进行超细化粉碎,再用180-200目的过滤布进行精滤,过滤后得到果蔬保健液;
(5)向步骤(3)中的胡柚果醋中添加果蔬保健液、香橙汁、板栗粉,加水稀释后经70-75℃灭菌6-10min后灌装,即得猕猴桃风味胡柚果醋饮料。
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