CN105029601A - Orange-flavor huyou fruit vinegar beverage and preparation technology thereof - Google Patents
Orange-flavor huyou fruit vinegar beverage and preparation technology thereof Download PDFInfo
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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
- A23L2/38—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
Abstract
The invention discloses orange-flavor huyou fruit vinegar beverage which is characterized by being prepared from the following raw materials in parts by weight: 240-260 parts of huyou pulps, 45-55 parts of sticky rice, 45-55 parts of oranges, 10-20 parts of gandaria, 4-6 parts of oysters, 5-8 parts of platycladi seeds, 6-7 parts of hericium erinaceus, 7-8 parts of pine nut powder, 10-12 parts of longan honey and 15-25 parts of white sand. The product disclosed by the invention is rich in nutrients and tastes sour, sweet and delicious and has the due flavors of the orange and the huyou fruit vinegar; the added materials such as the oysters and the platycladi seeds have the health effects of calming the liver, nourishing yin, tranquilizing mind by nourishing the heart, relaxing bowel and the like; meanwhile, the technical content and the level of the huyou processing industry can be improved, so that a product meeting the health diet concept is obtained, a new way is provided for effective utilization of huyou resources, and the economical and social benefits of the huyou industry are enhanced.
Description
Technical field
The present invention relates to a kind of grapefruit vinegar beverage, specifically relate to a kind of fragrant citrus local 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 fragrant citrus bitter principle 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 fragrant citrus local 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 fragrant citrus local flavor grapefruit vinegar beverage, it is characterized in that, be made up of the raw material of following weight portion: shaddock pulp 240-260, glutinous rice 45-55, fragrant citrus 45-55, snake fruit 10-20, oyster 4-6, seed of Oriental arborvitae 5-8, Hericium erinaceus 6-7, lycopodium powder 7-8, honey of lungan flowers 10-12, white granulated sugar 15-25 recklessly.
The preparation technology of described a kind of fragrant citrus local 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) fragrant citrus, snake fruit are squeezed the juice after cleaning, get filtrate, oyster, the seed of Oriental arborvitae, Hericium erinaceus are added after in filtrate after pulverizing together with lycopodium powder and puts into high pressure homogenizer, 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 local flavor health promoting liquid;
(5) in the grapefruit vinegar in step (3), local flavor health promoting liquid, honey of lungan flowers, white granulated sugar is added, filling after 70-75 DEG C of sterilizing 6-10min after being diluted with water, obtain fragrant citrus local flavor grapefruit vinegar beverage.
Beneficial effect of the present invention:
Product of the present invention is nutritious, sour-sweet tasty and refreshing, there is fragrant citrus and the due local flavor of grapefruit vinegar acid, the health-care efficacies such as the oyster of adding and the material such as the seed of Oriental arborvitae have flat liver yin-nourishing, mental-tranquilization, relax bowel, 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 fragrant citrus local 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 250, glutinous rice 50, fragrant citrus 45-55, snake fruit 10-20, oyster 4-6, seed of Oriental arborvitae 5-8, Hericium erinaceus 6-7, lycopodium powder 7-8, honey of lungan flowers 10-12, white granulated sugar 15-25 recklessly.
The preparation technology of described a kind of fragrant citrus local 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) fragrant citrus, snake fruit are squeezed the juice after cleaning, get filtrate, oyster, the seed of Oriental arborvitae, Hericium erinaceus are added after in filtrate after pulverizing together with lycopodium powder and puts into high pressure homogenizer, fine pulverizing is carried out at pressure 50Mpa, temperature 90 DEG C, carry out essence filter with 200 object filter cloths again, after filtration, obtain local flavor health promoting liquid;
(5) in the grapefruit vinegar in step (3), local flavor health promoting liquid, honey of lungan flowers, white granulated sugar is added, filling after 75 DEG C of sterilizing 10min after being diluted with water, obtain fragrant citrus local flavor grapefruit vinegar beverage.
Claims (2)
1. a fragrant citrus local flavor grapefruit vinegar beverage, it is characterized in that, be made up of the raw material of following weight portion: shaddock pulp 240-260, glutinous rice 45-55, fragrant citrus 45-55, snake fruit 10-20, oyster 4-6, seed of Oriental arborvitae 5-8, Hericium erinaceus 6-7, lycopodium powder 7-8, honey of lungan flowers 10-12, white granulated sugar 15-25 recklessly.
2. the preparation technology of a kind of fragrant citrus local flavor grapefruit vinegar beverage according to claim 1, 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) fragrant citrus, snake fruit are squeezed the juice after cleaning, get filtrate, oyster, the seed of Oriental arborvitae, Hericium erinaceus are added after in filtrate after pulverizing together with lycopodium powder and puts into high pressure homogenizer, 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 local flavor health promoting liquid;
(5) in the grapefruit vinegar in step (3), local flavor health promoting liquid, honey of lungan flowers, white granulated sugar is added, filling after 70-75 DEG C of sterilizing 6-10min after being diluted with water, obtain fragrant citrus local flavor grapefruit vinegar beverage.
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| CN201510307519.9A CN105029601A (en) | 2015-06-08 | 2015-06-08 | Orange-flavor huyou fruit vinegar beverage and preparation technology thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261361A (en) * | 2016-08-05 | 2017-01-04 | 贵州省中国科学院天然产物化学重点实验室 | A kind of ferment Fructus Rosae Normalis health-preserving beverage and preparation technology thereof |
| CN106307283A (en) * | 2016-08-30 | 2017-01-11 | 周敏忠 | Green delicious apple acid |
| CN106350429A (en) * | 2016-08-18 | 2017-01-25 | 安徽天乾健食品科技有限公司 | Fructus-Hippophae-flavored fruit vinegar with effects of diminishing inflammation, subduing swelling and relieving internal heat and preparation method of Fructus-Hippophae-flavored fruit vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN106307283A (en) * | 2016-08-30 | 2017-01-11 | 周敏忠 | Green delicious apple acid |
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