CN105029585A - 一种樱桃风味胡柚果醋饮料及其制备工艺 - Google Patents
一种樱桃风味胡柚果醋饮料及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种樱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、樱桃40-50、哈密瓜10-15、太子参6-7、龙眼肉8-10、白菜汁12-16、木耳粉6-9。本发明的产品营养丰富，酸甜爽口，具有樱桃和胡柚果醋酸应有的风味，添加的太子参和龙眼肉等材料具有补益脾肺、益气生津、安神补血等保健功效，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，具体是涉及一种樱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樱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：
一种樱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、樱桃40-50、哈密瓜10-15、太子参6-7、龙眼肉8-10、白菜汁12-16、木耳粉6-9。
所述的一种樱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）将樱桃、哈密瓜去皮榨汁，取滤液，将太子参、龙眼肉粉碎后一起加入滤液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、白菜汁、木耳粉，加水稀释后经70-75℃灭菌6-10min后灌装，即得樱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，具有樱桃和胡柚果醋酸应有的风味，添加的太子参和龙眼肉等材料具有补益脾肺、益气生津、安神补血等保健功效，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。
本发明所述的一种樱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、樱桃45、哈密瓜12.5、太子参6.5、龙眼肉9、白菜汁14、木耳粉7.5。
所述的一种樱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）将樱桃、哈密瓜去皮榨汁，取滤液，将太子参、龙眼肉粉碎后一起加入滤液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、白菜汁、木耳粉，加水稀释后经75℃灭菌10min后灌装，即得樱桃风味胡柚果醋饮料。
Claims (2)
1.一种樱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、樱桃40-50、哈密瓜10-15、太子参6-7、龙眼肉8-10、白菜汁12-16、木耳粉6-9。
2.根据权利要求1所述的一种樱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）将樱桃、哈密瓜去皮榨汁，取滤液，将太子参、龙眼肉粉碎后一起加入滤液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、白菜汁、木耳粉，加水稀释后经70-75℃灭菌6-10min后灌装，即得樱桃风味胡柚果醋饮料。
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