CN104983010A - 一种含红石榴的猕猴桃醋饮品及其制备方法 - Google Patents
一种含红石榴的猕猴桃醋饮品及其制备方法 Download PDFInfo
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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
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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
- A23L2/52—Adding ingredients
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- 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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Abstract
本发明公布了本发明属于生物技术领域,具体是涉及一种含红石榴的猕猴桃醋饮品及其制备方法。一种含红石榴的猕猴桃醋饮品,按照重量份数比由以下原料制成:猕猴桃45-55份,红石榴15-20份,白砂糖5-10份,蜂蜜3-5份,单宁0.5-2.0份,果胶酶0.5-1.0份。其饮品含有多种抗氧化物质,起到美颜养容的作用,口味纯正爽口,营养丰富;本发明生产方法简单,成本低,科学合理。
Description
技术领域
本发明属于生物技术领域,具体是涉及一种含红石榴的猕猴桃醋饮品及其制备方法。
背景技术
猕猴桃(Actinidia chinensis Planch):浆果一般是椭圆形的,墨绿色并带毛的表皮一般不食用,而其内则是呈亮绿色的果肉和一排黑色的种子。猕猴桃的质地柔软,味道有时被描述为草莓、香蕉、菠萝三者的混合。亦有说法是因为果皮覆毛,貌似猕猴而得名是一种品质鲜嫩,营养丰富,风味鲜美,人们喜食的水果,有美容养颜的效果,延迟皮肤衰老的作用,深受各年龄人的喜爱。猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物,以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外,还含有丰富的维生素、葡萄酸、果糖、柠檬酸、苹果酸、脂肪。
红石榴是石榴的一个品种,因成熟后果皮为粉红色而得名。红石榴有:沂蒙红石榴、靓购红石榴。前者是因红石榴的主产地而得名,后者是因红石榴的加工技术和原料应用而得名。红石榴性味甘、酸涩、温,果实中含有丰富的维生素C、石榴多酚和花青素等物质,有很好的排毒、抗氧化功效。在药用、美容、食疗方面都很有效果。
随着饮料企业的发展,我国生产的果醋己经从单一型果醋向复合型果醋的方向发展,市面上已经出现了多种大型饮料企业生产的果醋,这说明,浓缩型果醋、复合型果醋将是我国今后饮料发展的重要方向。复合型果醋在加工存在着很多问题,如:分层沉淀、色泽不稳定、风味劣变以及产品安全卫生等问题。怎样有效地加工生产出体态稳定、色泽鲜艳、口感宜人的复合型果醋将是饮料行业研究的重点。另外,市场上为消费者提供的果醋功能单一,养分含量不高,虽然果醋饮品种类繁多,而现有果醋饮品已逐渐无法满足人们的需求,因此本发明根据油桃具有独特的使用价值,再配以其他辅料,制成独特风味的果醋饮品。
发明内容
本发明的目的在于:针对上述存在的问题,提供一种含红石榴的猕猴桃醋饮品及其制备方法,其饮品含有多种抗氧化物质,起到美颜养容的作用,口味纯正爽口,营养丰富;本发明生产方法简单,成本低,科学合理。
本发明的方案是通过这样实现的:
一种含红石榴的猕猴桃醋饮品,按照重量份数比由以下原料制成:猕猴桃45-55份,红石榴15-20份,白砂糖5-10份,蜂蜜3-5份,单宁0.5-2.0份,果胶酶0.5-1.0份。
优选的,一种含红石榴的猕猴桃醋饮品,按照重量份数比由以下原料制成:猕猴桃48份,红石榴16份,白砂糖7份,蜂蜜4份,单宁1.5,果胶酶0.8份。
如上所述的一种含红石榴的猕猴桃醋饮品的制备方法,其特征在于,包括以下步骤:
(1)混合果汁的制备:将红石榴、猕猴桃进行打汁,混合均匀后备用;
(2)高温灭菌:在116-121℃下灭菌6-10s,然后加入亚硫酸钠溶液,调节混合果汁中SO2含量达到50-150mg/L;
(3)酶处理:在混合果汁中加入果胶酶处理0.5-0.8h;
(4)一次发酵:将没处理后的混合果汁中加入白砂糖,调节糖度为15-18%,接入5-10%已驯化的酵母培养液,在密闭容器中进行酒精发酵,在30-32℃,发酵5-8d,当酒精含量达到≥8%时停止发酵;
(5)二次发酵:上述混合果汁酒精度≥8%时,调整其糖度至3-7%,接入醋酸菌,然后在30-33℃发酵5-8d,醋酸含量达5-9%,得含红石榴的猕猴桃醋饮品;
(6)调配:按照配方将蜂蜜、单宁、白砂糖对上述得到的含红石榴的猕猴桃醋饮品进行调配;
(7)过滤:将调配好的含红石榴的猕猴桃醋饮品硅藻土过滤2-3次,压力为0.3-0.4MPa;
(8)灌装灭菌:将上述过滤好的含红石榴的猕猴桃醋饮品在116-121℃下灭菌6-10s高温瞬时灭菌热灌装,后经70-75℃热水喷淋二次灭菌、常温喷淋冷却即得含红石榴的猕猴桃醋饮品。
在本发明中,红石榴果汁的制备为:首先将雪梨洗净去皮、去囊,留籽,然后进行压榨,将压榨出来的汁再进行过滤,即得到红石榴果汁。
在本发明中,猕猴桃果汁的制备为:首先将柠檬洗净去皮,然后进行压榨,将压榨出来的汁再进行过滤,即得到猕猴桃果汁。
在本发明中,所述酵母的驯化方法是:酿酒活性干酵母以1:10的比例复水,在35℃、含糖量为5%的水溶液中复水活化1h,将复水活化后的酵母接入酵母菌液体培养基中,在28-30℃的培养箱中培养12h即得已驯化的酵母菌种。
本发明的有益效果为:
本发明生产方法简单,成本低,其中猕猴桃果香中透含有红石榴果香突出,醋香浓郁,风味独特,饮品含有多种抗氧化物质,起到美颜养容的作用;选用一定量的单宁添加到产品中后,产品的口感增加,厚实感加强;本发明含红石榴的猕猴桃果醋饮品制备方法科学合理,口味纯正爽口,营养丰富。
具体实施方式
下面通过具体实施例进一步说明本发明,以使本发明的优点和特征更易于被理解,应该理解的是,本发明的实施例仅仅是用于本发明,而不是对本发明的限制。
实施例1:
一种含红石榴的猕猴桃醋饮品,按照重量份数比由以下原料制成:猕猴桃45-55份,红石榴15-20份,白砂糖5-10份,蜂蜜3-5份,单宁0.5-2.0份,果胶酶0.5-1.0份。
如上所述的一种含红石榴的猕猴桃醋饮品的制备方法,其特征在于,包括以下步骤:
(1)混合果汁的制备:将雪梨洗净去皮、去囊,留籽,然后进行压榨,将压榨出来的汁再进行过滤,即得到红石榴果汁;将柠檬洗净去皮,然后进行压榨,将压榨出来的汁再进行过滤,即得到猕猴桃果汁,然后将红石榴果汁和猕猴桃果汁混合均匀后备用;
(2)高温灭菌:在116℃下灭菌6s,然后加入亚硫酸钠溶液,调节混合果汁中SO2含量达到50mg/L;
(3)酶处理:在混合果汁中加入果胶酶处理0.5h;
(4)一次发酵:将没处理后的混合果汁中加入白砂糖,调节糖度为15%,接入5%已驯化的酵母培养液,在密闭容器中进行酒精发酵,在30℃,发酵5d,当酒精含量达到≥8%时停止发酵;所述酵母的驯化方法是:酿酒活性干酵母以1:10的比例复水,在35℃、含糖量为5%的水溶液中复水活化1h,将复水活化后的酵母接入酵母菌液体培养基中,在28-30℃的培养箱中培养12h即得已驯化的酵母菌种;
(5)二次发酵:上述混合果汁酒精度≥8%时,调整其糖度至3%,接入醋酸菌,然后在30℃发酵5d,醋酸含量达5%,得含红石榴的猕猴桃醋饮品;
(6)调配:按照配方将蜂蜜、单宁、白砂糖对上述得到的含红石榴的猕猴桃醋饮品进行调配;
(7)过滤:将调配好的含红石榴的猕猴桃醋饮品硅藻土过滤2次,压力为0.3MPa;
(8)灌装灭菌:将上述过滤好的含红石榴的猕猴桃醋饮品在116℃下灭菌6s高温瞬时灭菌热灌装,后经70℃热水喷淋二次灭菌、常温喷淋冷却即得含红石榴的猕猴桃醋饮品。
实施例2:
一种含红石榴的猕猴桃醋饮品,按照重量份数比由以下原料制成:猕猴桃55份,红石榴20份,白砂糖10份,蜂蜜5份,单宁2.0份,果胶酶1.0份。
应用上述原料及配比制备一种含红石榴的猕猴桃醋饮品的制备方法,包括以下步骤:
(1)混合果汁的制备:将雪梨洗净去皮、去囊,留籽,然后进行压榨,将压榨出来的汁再进行过滤,即得到红石榴果汁;将柠檬洗净去皮,然后进行压榨,将压榨出来的汁再进行过滤,即得到猕猴桃果汁,然后将红石榴果汁和猕猴桃果汁混合均匀后备用;
(2)高温灭菌:在121℃下灭菌10s,然后加入亚硫酸钠溶液,调节混合果汁中SO2含量达到150mg/L;
(3)酶处理:在混合果汁中加入果胶酶处理0.8h;
(4)一次发酵:将没处理后的混合果汁中加入白砂糖,调节糖度为18%,接入10%已驯化的酵母培养液,在密闭容器中进行酒精发酵,在32℃,发酵8d,当酒精含量达到≥8%时停止发酵;所述酵母的驯化方法是:酿酒活性干酵母以1:10的比例复水,在35℃、含糖量为5%的水溶液中复水活化1h,将复水活化后的酵母接入酵母菌液体培养基中,在30℃的培养箱中培养12h即得已驯化的酵母菌种;
(5)二次发酵:上述混合果汁酒精度≥8%时,调整其糖度至7%,接入醋酸菌,然后在33℃发酵8d,醋酸含量达9%,得含红石榴的猕猴桃醋饮品;
(6)调配:按照配方将蜂蜜、单宁、白砂糖对上述得到的含红石榴的猕猴桃醋饮品进行调配;
(7)过滤:将调配好的含红石榴的猕猴桃醋饮品硅藻土过滤3次,压力为0.4MPa;
(8)灌装灭菌:将上述过滤好的含红石榴的猕猴桃醋饮品在121℃下灭菌10s高温瞬时灭菌热灌装,后经75℃热水喷淋二次灭菌、常温喷淋冷却即得含红石榴的猕猴桃醋饮品。
实施例3:
一种含红石榴的猕猴桃醋饮品,按照重量份数比由以下原料制成:猕猴桃48份,红石榴16份,白砂糖7份,蜂蜜4份,单宁1.5,果胶酶0.8份。
应用上述原料及配比制备一种含红石榴的猕猴桃醋饮品的制备方法,包括以下步骤:
(1)混合果汁的制备:将雪梨洗净去皮、去囊,留籽,然后进行压榨,将压榨出来的汁再进行过滤,即得到红石榴果汁;将柠檬洗净去皮,然后进行压榨,将压榨出来的汁再进行过滤,即得到猕猴桃果汁,然后将红石榴果汁和猕猴桃果汁混合均匀后备用;
(2)高温灭菌:在118℃下灭菌8s,然后加入亚硫酸钠溶液,调节混合果汁中SO2含量达到80mg/L;
(3)酶处理:在混合果汁中加入果胶酶处理0.7h;
(4)一次发酵:将没处理后的混合果汁中加入白砂糖,调节糖度为16%,接入7%已驯化的酵母培养液,在密闭容器中进行酒精发酵,在31℃,发酵6d,当酒精含量达到≥8%时停止发酵;所述酵母的驯化方法是:酿酒活性干酵母以1:10的比例复水,在35℃、含糖量为5%的水溶液中复水活化1h,将复水活化后的酵母接入酵母菌液体培养基中,在29℃的培养箱中培养12h即得已驯化的酵母菌种;
(5)二次发酵:上述混合果汁酒精度≥8%时,调整其糖度至4%,接入醋酸菌,然后在32℃发酵6d,醋酸含量达7%,得含红石榴的猕猴桃醋饮品;
(6)调配:按照配方将蜂蜜、单宁、白砂糖对上述得到的含红石榴的猕猴桃醋饮品进行调配;
(7)过滤:将调配好的含红石榴的猕猴桃醋饮品硅藻土过滤2次,压力为0.4MPa;
(8)灌装灭菌:将上述过滤好的含红石榴的猕猴桃醋饮品在119℃下灭菌8s高温瞬时灭菌热灌装,后经73℃热水喷淋二次灭菌、常温喷淋冷却即得含红石榴的猕猴桃醋饮品。
对实施例1-3进行感官和理化检测的结果如下:
1.感官评价:
2.卫生指标
项目 | 要求 | 实施例1 | 实施例2 | 实施例3 |
砷(以砷计)mg/L | <0.5 | 0.31 | 0.33 | 0.24 |
铅(以钱计)mg/L | <1 | 0.38 | 0.26 | 0.31 |
游离无机酸 | 不得检出 | 无 | 无 | 无 |
杂菌总数(个/mL) | <5000 | 3660 | 4120 | 3354 |
大肠菌群数(个) | ≤30 | 25 | 21 | 20 |
致病菌 | 不得检出 | 无 | 无 | 无 |
致病菌 | 不得检出 | 无 | 无 | 无 |
Claims (6)
1.一种含红石榴的猕猴桃醋饮品,其特征在于,按照重量份数比由以下原料制成:猕猴桃45-55份,红石榴15-20份,白砂糖5-10份,蜂蜜3-5份,单宁0.5-2.0份,果胶酶0.5-1.0份。
2.一种含红石榴的猕猴桃醋饮品,其特征在于,按照重量份数比由以下原料制成:猕猴桃48份,红石榴16份,白砂糖7份,蜂蜜4份,单宁1.5,果胶酶0.8份。
3.根据权利要求1或2所述的一种含红石榴的猕猴桃醋饮品的制备方法,其特征在于,包括以下步骤:
(1)混合果汁的制备:将红石榴、猕猴桃进行打汁,混合均匀后备用;
(2)高温灭菌:在116-121℃下灭菌6-10s,然后加入亚硫酸钠溶液,调节混合果汁中SO2含量达到50-150mg/L;
(3)酶处理:在混合果汁中加入果胶酶处理0.5-0.8h;
(4)一次发酵:将没处理后的混合果汁中加入白砂糖,调节糖度为15-18%,接入5-10%已驯化的酵母培养液,在密闭容器中进行酒精发酵,在30-32℃,发酵5-8d,当酒精含量达到≥8%时停止发酵;
(5)二次发酵:上述混合果汁酒精度≥8%时,调整其糖度至3-7%,接入醋酸菌,然后在30-33℃发酵5-8d,醋酸含量达5-9%,得含红石榴的猕猴桃醋饮品;
(6)调配:按照配方将蜂蜜、单宁、白砂糖对上述得到的含红石榴的猕猴桃醋饮品进行调配;
(7)过滤:将调配好的含红石榴的猕猴桃醋饮品硅藻土过滤2-3次,压力为0.3-0.4MPa;
(8)灌装灭菌:将上述过滤好的含红石榴的猕猴桃醋饮品在116-121℃下灭菌6-10s高温瞬时灭菌热灌装,后经70-75℃热水喷淋二次灭菌、常温喷淋冷却即得含红石榴的猕猴桃醋饮品。
4.根据权利要求3所述含红石榴的猕猴桃醋饮品及其制备方法,其特征在于:红石榴果汁的制备为:首先将雪梨洗净去皮、去囊,留籽,然后进行压榨,将压榨出来的汁再进行过滤,即得到红石榴果汁。
5.根据权利要求3所述含红石榴的猕猴桃醋饮品及其制备方法,其特征在于:猕猴桃果汁的制备为:首先将柠檬洗净去皮,然后进行压榨,将压榨出来的汁再进行过滤,即得到猕猴桃果汁。
6.根据权利要求3所述含红石榴的猕猴桃醋饮品及其制备方法,其特征在于:所述酵母的驯化方法是:酿酒活性干酵母以1:10的比例复水,在35℃、含糖量为5%的水溶液中复水活化1h,将复水活化后的酵母接入酵母菌液体培养基中,在28-30℃的培养箱中培养12h即得已驯化的酵母菌种。
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