CN104997106A - Pitaya-flavored Hu pomelo fruit vinegar beverage and preparation technology thereof - Google Patents
Pitaya-flavored Hu pomelo fruit vinegar beverage and preparation technology thereof Download PDFInfo
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- CN104997106A CN104997106A CN201510306646.7A CN201510306646A CN104997106A CN 104997106 A CN104997106 A CN 104997106A CN 201510306646 A CN201510306646 A CN 201510306646A CN 104997106 A CN104997106 A CN 104997106A
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- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
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- 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
- A23L2/04—Extraction of 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
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- 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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a pitaya-flavored Hu pomelo fruit vinegar beverage. The pitaya-flavored Hu pomelo fruit vinegar beverage is characterized by being prepared from the following raw materials in parts by weight: 180-200 parts of Hu pomelo pulp, 40-50 parts of polished glutinous rice, 20-30 parts of pitaya, 15-20 parts of white gourds, 7-8 parts of rhizoma polygonati, 7-9 parts of eucommia ulmoides leaves, 25-30 parts of sugar-cane juice and 7-13 parts of propolis powder. The pitaya-flavored Hu pomelo fruit vinegar beverage disclosed by the invention is rich in nutrition, is moderate in sour and sweet degrees and is delicious; the pitaya-flavored Hu pomelo fruit vinegar beverage has the flavor of the pitaya and Hu pomelo fruit acetic acid; added materials such as the rhizoma polygonati and the eucommia ulmoides leaves have the health-care efficacies of supplementing qi, nourishing yin, invigorating spleens, nourishing lungs, nourishing kidneys, srengthening tendons and the like; besides, the technical content and the grade of Hu pomelo processing industry can be improved, products conforming to a healthy diet concept are obtained, a new way for effectively utilizing Hu pomelo resources is provided, and the economic benefits and the social benefits of the Hu pomelo industry are improved.
Description
Technical field
The present invention relates to a kind of grapefruit vinegar beverage, specifically relate to a kind of pitaya-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 pitaya-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 pitaya-flavor grapefruit vinegar beverage, is characterized in that, be made up of the raw material of following weight portion: shaddock pulp 180-200, glutinous rice 40-50, dragon fruit 20-30, wax gourd 15-20, sealwort 7-8, folium cortex eucommiae 7-9, sugar-cane juice 25-30, bee glue powder 7-13 recklessly.
The preparation technology of described a kind of pitaya-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) dragon fruit, wax gourd peeling are squeezed the juice, get filtrate, high pressure homogenizer is put into after adding filtrate together with after being pulverized with sealwort by folium cortex eucommiae, 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 fruit and vegetables health liquid;
(5) in the grapefruit vinegar in step (3), fruit and vegetables health liquid, sugar-cane juice, bee glue powder is added, filling after 70-75 DEG C of sterilizing 6-10min after being diluted with water, obtain pitaya-flavor grapefruit vinegar beverage.
Beneficial effect of the present invention:
Product of the present invention is nutritious, sour-sweet tasty and refreshing, there is dragon fruit and the due local flavor of grapefruit vinegar acid, the materials such as the sealwort added and folium cortex eucommiae have the health-care efficacies such as boosting qi and nourishing yin, invigorating the spleen moistening lung, the strong muscle of kidney tonifying, 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 pitaya-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 190, glutinous rice 45, dragon fruit 25, wax gourd 17.5, sealwort 7.5, folium cortex eucommiae 8, sugar-cane juice 27.5, bee glue powder 10 recklessly.
The preparation technology of described a kind of pitaya-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) dragon fruit, wax gourd peeling are squeezed the juice, get filtrate, after adding filtrate together with after being pulverized with sealwort by folium cortex eucommiae, put into high pressure homogenizer, at pressure 50Mpa, temperature 90 DEG C, carry out fine pulverizing, carry out essence filter with 190 object filter cloths again, after filtration, obtain fruit and vegetables health liquid;
(5) in the grapefruit vinegar in step (3), fruit and vegetables health liquid, sugar-cane juice, bee glue powder is added, filling after 75 DEG C of sterilizing 10min after being diluted with water, obtain pitaya-flavor grapefruit vinegar beverage.
Claims (2)
1. a pitaya-flavor grapefruit vinegar beverage, it is characterized in that, be made up of the raw material of following weight portion: shaddock pulp 180-200, glutinous rice 40-50, dragon fruit 20-30, wax gourd 15-20, sealwort 7-8, folium cortex eucommiae 7-9, sugar-cane juice 25-30, bee glue powder 7-13 recklessly.
2. the preparation technology of a kind of pitaya-flavor grapefruit vinegar beverage according to claim 1, is characterized in that, comprise the following steps:
Glutinous rice is cleaned and steams 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;
Filter after Hu shaddock pulp is 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;
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;
Dragon fruit, wax gourd peeling are squeezed the juice, get filtrate, after adding filtrate together with after being pulverized with sealwort by folium cortex eucommiae, put into high pressure homogenizer, at pressure 45-55Mpa, temperature 85-95 DEG C, carry out fine pulverizing, carry out essence filter with 180-200 object filter cloth again, after filtration, obtain fruit and vegetables health liquid;
Fruit and vegetables health liquid, sugar-cane juice, bee glue powder is added in the grapefruit vinegar in step (3), filling after 70-75 DEG C of sterilizing 6-10min after being diluted with water, obtain pitaya-flavor grapefruit vinegar beverage.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510306646.7A CN104997106A (en) | 2015-06-08 | 2015-06-08 | Pitaya-flavored Hu pomelo fruit vinegar beverage and preparation technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510306646.7A CN104997106A (en) | 2015-06-08 | 2015-06-08 | Pitaya-flavored Hu pomelo fruit vinegar beverage and preparation technology thereof |
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| CN104997106A true CN104997106A (en) | 2015-10-28 |
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| CN201510306646.7A Pending CN104997106A (en) | 2015-06-08 | 2015-06-08 | Pitaya-flavored Hu pomelo fruit vinegar beverage and preparation technology thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047639A (en) * | 2016-07-29 | 2016-10-26 | 梁忠顺 | Dragon fruit vinegar and preparation method thereof |
| CN109182072A (en) * | 2018-09-30 | 2019-01-11 | 广西海泉农业有限公司 | Tea vinegar of clearing heat and removing internal heat and preparation method thereof |
Citations (4)
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| CN109182072A (en) * | 2018-09-30 | 2019-01-11 | 广西海泉农业有限公司 | Tea vinegar of clearing heat and removing internal heat and preparation method thereof |
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