CN104970417A - 一种党参苹果醋饮料及其制备方法 - Google Patents
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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
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Abstract
本发明公开一种党参苹果醋饮料及其制备方法,属于果醋饮料加工技术领域。该饮料每500ml饮料中含有:苹果醋原液8-12%、果葡糖浆4-8%、柠檬酸钠0.03-0.05%、党参提取物2-4%、当归提取物0.5-1.5%、甘草提取物1-2%、葛根提取物1-2%、丁香提取物0.1-0.3%、魔芋胶0.02-0.05%、苯甲酸钠0.01-0.02%、蜂胶0.01-0.03%。本发明的党参苹果醋饮料能消除疲劳、调理气血、抗氧化、抗衰老、降血压、降血脂的功效,对人体具有补益保健作用。
Description
技术领域
本发明属于果醋饮料加工技术领域,具体地涉及一种党参苹果醋饮料及其制备方法。
背景技术
苹果醋以苹果果实或苹果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。苹果醋能促进新陈代谢,调节酸碱平衡,消除疲劳,苹果醋中含有十种以上的有机酸和人体所需的多种氨基酸,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。另外,苹果醋中含有的钾、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。
普通的苹果醋虽受上班族青睐,却不具备调理气血顺畅功能。发明专利CN102266104B公开一种当归苹果醋饮料,于每500ml饮料中含有:苹果醋原液10-15%,当归提取物1-3%,果葡糖浆6%,大豆蛋白粉0.03%,阿斯巴甜0.05%,安赛蜜0.20%,苹果酸0.04%,柠檬酸钠0.08%,卡拉胶0.03%,苯甲酸钠0.02%。虽有调理气血的功能,但效果不够理想。
发明内容
本发明所要解决的技术问题是针对现有技术存在的不足,提供一种党参苹果醋饮料及其制备方法,达到消除疲劳、调理气血、补益保健的功效。
为了实现上述目的,本发明采用的技术方案如下:
一种党参苹果醋饮料,每500ml饮料中含有:苹果醋原液8-12%、果葡糖浆4-8%、柠檬酸钠0.03-0.05%、党参提取物2-4%、当归提取物0.5-1.5%、甘草提取物1-2%、葛根提取物1-2%、丁香提取物0.1-0.3%、魔芋胶0.02-0.05%、苯甲酸钠0.01-0.02%、蜂胶0.01-0.03%。
所述的党参苹果醋饮料的制备方法,包括以下的步骤:
⑴提取物制备
①党参提取物制备:按水与党参的质量比例为3:1,在不锈钢夹层浸提槽中用沸水进行浸提,压力控制在0.4MPa,当槽内温度达到85℃时,保温60min后过滤,滤液放入贮槽中,用冷却循环水使滤液快速冷却至20℃,滤渣用酒精浸提,在20℃下放置4h,分离党参渣,于加流冷凝器中在温度80℃蒸馏挥发出酒精,过滤剩余液,与上述党参滤液合并成党参母液,浓缩,低温冷冻干燥,得党参提取物,备用;
②按步骤⑴的操作步骤,将当归、葛根、甘草、丁香进行分别热水浸提,得到当归提取物、甘草提取物、葛根提取物、丁香提取物,备用;
⑵苹果醋制备:
①清洗打浆: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,用破碎机将洗净的苹果破碎成小于2cm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0.4%的维生素C进行护色;
②过滤:加水,预煮软化组织,糊化淀粉;冷却至40℃时加入果酶剂,果酶剂的添加量为1.5%,保持5h,当果浆变稀即可过滤、去渣,;
③杀菌:在85℃下杀菌处理10min,冷却至30℃,接入0.7%HY复合型高产酒曲进行发酵;
④酒精发酵:酒精发酵在密闭容器中进行,温度保持在35℃,发酵时间5天,成熟的发酵液酒精含量在8%;
⑤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15-20h果醋发酵完毕;
⑥陈酿:搅拌下加热至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;
⑶调配:将苹果醋原液8-12%、果葡糖浆4-8%、柠檬酸钠0.03-0.05%、党参提取物2-4%、当归提取物0.5-1.5%、甘草提取物1-2%、葛根提取物1-2%、丁香提取物0.1-0.3%、魔芋胶0.02-0.05%、苯甲酸钠0.01-0.02%、蜂胶0.01-0.03%进行混匀调配;
⑷均质:将料液加热到50℃均质,均质压力18MPa;
⑸杀菌:装罐后采用85℃、25min杀菌,包装即可。
本发明的有益效果是:本发明的党参苹果醋饮料能消除疲劳、调理气血、抗氧化、抗衰老、降血压、降血脂的功效,对人体具有补益保健作用。
具体实施方式
结合实施例对本发明作进一步阐述,不构成对本发明的范围性限制。
实施例1
一种党参苹果醋饮料每500ml饮料中含有:苹果醋原液8%、果葡糖浆4%、柠檬酸钠0.03%、党参提取物2%、当归提取物0.5%、甘草提取物1%、葛根提取物1%、丁香提取物0.1%、魔芋胶0.02%、苯甲酸钠0.01%、蜂胶0.01%。
所述的党参苹果醋饮料的制备方法,包括以下的步骤:
⑴提取物制备
①党参提取物制备:按水与党参的质量比例为3:1,在不锈钢夹层浸提槽中用沸水进行浸提,压力控制在0.4MPa,当槽内温度达到85℃时,保温60min后过滤,滤液放入贮槽中,用冷却循环水使滤液快速冷却至20℃,滤渣用酒精浸提,在20℃下放置4h,分离党参渣,于加流冷凝器中在温度80℃蒸馏挥发出酒精,过滤剩余液,与上述党参滤液合并成党参母液,浓缩,低温冷冻干燥,得党参提取物,备用;
②按步骤⑴的操作步骤,将当归、葛根、甘草、丁香进行分别热水浸提,得到当归提取物、甘草提取物、葛根提取物、丁香提取物,备用;
⑵苹果醋制备:
①清洗打浆: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,用破碎机将洗净的苹果破碎成小于2cm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0.4%的维生素C进行护色;
②过滤:加水,预煮软化组织,糊化淀粉;冷却至40℃时加入果酶剂,果酶剂的添加量为1.5%,保持5h,当果浆变稀即可过滤、去渣,;
③杀菌:在85℃下杀菌处理10min,冷却至30℃,接入0.7%HY复合型高产酒曲进行发酵;
④酒精发酵:酒精发酵在密闭容器中进行,温度保持在35℃,发酵时间5天,成熟的发酵液酒精含量在8%;
⑤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15-20h果醋发酵完毕;
⑥陈酿:搅拌下加热至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;
⑶调配:将苹果醋原液8%、果葡糖浆4%、柠檬酸钠0.03%、党参提取物2%、当归提取物0.5%、甘草提取物1%、葛根提取物1%、丁香提取物0.1%、魔芋胶0.02%、苯甲酸钠0.01%、蜂胶0.01%进行混匀调配;
⑷均质:将料液加热到50℃均质,均质压力18MPa;
⑸杀菌:装罐后采用85℃、25min杀菌,包装即可。
实施例2
一种党参苹果醋饮料,每500ml饮料中含有:苹果醋原液12%、果葡糖浆8%、柠檬酸钠0.05%、党参提取物4%、当归提取物1.5%、甘草提取物2%、葛根提取物2%、丁香提取物0.3%、魔芋胶0.05%、苯甲酸钠0.02%、蜂胶0.03%。
所述的党参苹果醋饮料的制备方法同实施例1。
实施例3
一种党参苹果醋饮料,每500ml饮料中含有:苹果醋原液10%、果葡糖浆6%、柠檬酸钠0.04%、党参提取物3%、当归提取物1%、甘草提取物1.5%、葛根提取物1.5%、丁香提取物0.2%、魔芋胶0.04%、苯甲酸钠0.015%、蜂胶0.02%。
所述的党参苹果醋饮料的制备方法同实施例1。
Claims (2)
1.一种党参苹果醋饮料,其特征在于:每500ml饮料中含有:苹果醋原液8-12%、果葡糖浆4-8%、柠檬酸钠0.03-0.05%、党参提取物2-4%、当归提取物0.5-1.5%、甘草提取物1-2%、葛根提取物1-2%、丁香提取物0.1-0.3%、魔芋胶0.02-0.05%、苯甲酸钠0.01-0.02%、蜂胶0.01-0.03%。
2.根据权利要求1所述的一种党参苹果醋饮料的制备方法,其特征在于:包括以下的步骤:
⑴提取物制备
①党参提取物制备:按水与党参的质量比例为3:1,在不锈钢夹层浸提槽中用沸水进行浸提,压力控制在0.4MPa,当槽内温度达到85℃时,保温60min后过滤,滤液放入贮槽中,用冷却循环水使滤液快速冷却至20℃,滤渣用酒精浸提,在20℃下放置4h,分离党参渣,于加流冷凝器中在温度80℃蒸馏挥发出酒精,过滤剩余液,与上述党参滤液合并成党参母液,浓缩,低温冷冻干燥,得党参提取物,备用;
②按步骤⑴的操作步骤,将当归、葛根、甘草、丁香进行分别热水浸提,得到当归提取物、甘草提取物、葛根提取物、丁香提取物,备用;
⑵苹果醋制备:
①清洗打浆: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,用破碎机将洗净的苹果破碎成小于2cm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0.4%的维生素C进行护色;
②过滤:加水,预煮软化组织,糊化淀粉;冷却至40℃时加入果酶剂,果酶剂的添加量为1.5%,保持5h,当果浆变稀即可过滤、去渣,;
③杀菌:在85℃下杀菌处理10min,冷却至30℃,接入0.7%HY复合型高产酒曲进行发酵;
④酒精发酵:酒精发酵在密闭容器中进行,温度保持在35℃,发酵时间5天,成熟的发酵液酒精含量在8%;
⑤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15-20h果醋发酵完毕;
⑥陈酿:搅拌下加热至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;
⑶调配:将苹果醋原液8-12%、果葡糖浆4-8%、柠檬酸钠0.03-0.05%、党参提取物2-4%、当归提取物0.5-1.5%、甘草提取物1-2%、葛根提取物1-2%、丁香提取物0.1-0.3%、魔芋胶0.02-0.05%、苯甲酸钠0.01-0.02%、蜂胶0.01-0.03%进行混匀调配;
⑷均质:将料液加热到50℃均质,均质压力18MPa;
⑸杀菌:装罐后采用85℃、25min杀菌,包装即可。
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