CN105167079A - 一种可可风味黄浆水醋饮料及其制备方法 - Google Patents
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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
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
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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
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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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
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Abstract
本发明公开了一种可可风味黄浆水醋饮料，有以下重量份原料制成：黄浆水500-550、冬葵子0.9-1.1、地黄叶1-1.2、藏红花0.6-0.7、菟丝子0.9-1、乌枣22-25、绍兴黄酒50-55、可可粉15-20、豆浆35-40、白砂糖适量、硅藻土适量、活性炭适量、酵母菌适量、醋酸菌适量、熊果酸适量；本发明在加工过程中添加了多种中草药，具有利水通淋、润肠通便、通经下乳、润肤止痒、滋阴补肾的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种可可风味黄浆水醋饮料及其制备方法。
背景技术
大豆黄浆水又称“豆腐水”，我国作为大豆原产地，豆制品种类繁多，在豆制品生产过程中会产生大量的黄浆水，约为大豆重量的5.5-7倍，黄浆水中蛋白质和还原糖的含量相对较高，约为0.47%和0.086%，此外还含有少量生理功能性成分，是良好的微生物生长环境。目前受加工工艺和设备的制约，大多企业直接将黄浆水当成废水排放掉，不但污染环境，而且浪费资源。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种可可风味黄浆水醋饮料及其制备方法。
本发明是通过以下技术方案实现的：
一种可可风味黄浆水醋饮料，有以下重量份原料制成：
黄浆水500-550、冬葵子0.9-1.1、地黄叶1-1.2、藏红花0.6-0.7、菟丝子0.9-1、乌枣22-25、绍兴黄酒50-55、可可粉15-20、豆浆35-40、白砂糖适量、硅藻土适量、活性炭适量、酵母菌适量、醋酸菌适量、熊果酸适量。
所述的一种可可风味黄浆水醋饮料的制备方法，包括以下步骤：
（1）加入适量醋酸调节黄浆水PH值为5.5，按10g/L的量准备硅藻土及12g/L的量准备活性炭并均匀分成三份每隔10分钟倒一份进黄浆水，最后再静置30min，过滤得原清液；
（2）取乌枣晒干后浸入绍兴黄酒内文火煎煮30-35min后压滤去渣得乌枣酒；将可可粉入锅大火炒至微微焦香后取出倒入乌枣酒内，搅拌得乌枣可可酒酱；
（3）将步骤（1）所得原清液两次煮沸，第一次煮沸后冷却至常温，按180μmol/L的浓度加入熊果酸，微震荡5min后进行第二次煮沸，再加入白砂糖，调节糖度到17%，调整温度在18-22℃之间，加入体系重量2%酵母菌发酵7d后过滤备用；
（4）在步骤（3）所得料液中兑入豆浆并加入体系重量6-8%的醋酸菌，维持品温在35-37℃，通风条件下发酵8d，再经巴氏杀菌法灭菌后澄清处理得成品醋；
（5）将冬葵子、地黄叶、藏红花、菟丝子加6-7倍水大火煎煮1-2小时后压滤去渣得中药液；
（6）将成品醋与中药液、乌枣可可酒酱及剩余各原料充分混合后均质处理并置于0-4℃下静置4-5h即得。
本发明的优点是：
本发明的醋酸饮料酸度适口，加入熊果酸极大的降低了黄浆水内脂肪氧化酶的活性，再经过高温煮沸，彻底出去豆腥味，澄清剂采用活性炭与硅藻土的混合体并使用分批次加入的方式进行，避免了一次性加入时后部分时间的“澄清疲劳”，使得澄清效果更佳，得到的饮品口味纯正爽口，营养丰富，适合于各种人群，味香醇厚且具有独特的豆腐风味；本发明可有效解决大豆制品生产过程所产生的废水对环境的污染，并且可以带来客观的经济效益。
本发明中所加入的可可粉味甜，香味浓郁，含有蛋白质、多种氨基酸、高热量脂肪、铜、铁、锰、锌、磷、钾、维生素A、维D、维E、维B1、维B2、维B6及具有多种生物活性功能的生物碱，可以有效治疗心脏病、糖尿病、高血压以及血管性疾病等，此外，本发明在加工过程中添加了多种中草药，具有利水通淋、润肠通便、通经下乳、润肤止痒、滋阴补肾的功效。
具体实施方式
一种可可风味黄浆水醋饮料，有以下重量份（千克）原料制成：
黄浆水500、冬葵子0.9、地黄叶1、藏红花0.6、菟丝子0.9、乌枣22、绍兴黄酒50、可可粉15、豆浆35、白砂糖适量、硅藻土适量、活性炭适量、酵母菌适量、醋酸菌适量、熊果酸适量。
所述的一种可可风味黄浆水醋饮料的制备方法，包括以下步骤：
（1）加入适量醋酸调节黄浆水PH值为5.5，按10g/L的量准备硅藻土及12g/L的量准备活性炭并均匀分成三份每隔10分钟倒一份进黄浆水，最后再静置30min，过滤得原清液；
（2）取乌枣晒干后浸入绍兴黄酒内文火煎煮30min后压滤去渣得乌枣酒；将可可粉入锅大火炒至微微焦香后取出倒入乌枣酒内，搅拌得乌枣可可酒酱；
（3）将步骤（1）所得原清液两次煮沸，第一次煮沸后冷却至常温，按180μmol/L的浓度加入熊果酸，微震荡5min后进行第二次煮沸，再加入白砂糖，调节糖度到17%，调整温度在18℃之间，加入体系重量2%酵母菌发酵7d后过滤备用；
（4）在步骤（3）所得料液中兑入豆浆并加入体系重量6%的醋酸菌，维持品温在35℃，通风条件下发酵8d，再经巴氏杀菌法灭菌后澄清处理得成品醋；
（5）将冬葵子、地黄叶、藏红花、菟丝子加6倍水大火煎煮1小时后压滤去渣得中药液；
（6）将成品醋与中药液、乌枣可可酒酱及剩余各原料充分混合后均质处理并置于0℃下静置4h即得。
Claims (2)
1.一种可可风味黄浆水醋饮料，其特征在于有以下重量份原料制成：
黄浆水500-550、冬葵子0.9-1.1、地黄叶1-1.2、藏红花0.6-0.7、菟丝子0.9-1、乌枣22-25、绍兴黄酒50-55、可可粉15-20、豆浆35-40、白砂糖适量、硅藻土适量、活性炭适量、酵母菌适量、醋酸菌适量、熊果酸适量。
2.根据权利要求1所述的一种可可风味黄浆水醋饮料的制备方法，其特征在于包括以下步骤：
（1）加入适量醋酸调节黄浆水PH值为5.5，按10g/L的量准备硅藻土及12g/L的量准备活性炭并均匀分成三份每隔10分钟倒一份进黄浆水，最后再静置30min，过滤得原清液；
（2）取乌枣晒干后浸入绍兴黄酒内文火煎煮30-35min后压滤去渣得乌枣酒；将可可粉入锅大火炒至微微焦香后取出倒入乌枣酒内，搅拌得乌枣可可酒酱；
（3）将步骤（1）所得原清液两次煮沸，第一次煮沸后冷却至常温，按180μmol/L的浓度加入熊果酸，微震荡5min后进行第二次煮沸，再加入白砂糖，调节糖度到17%，调整温度在18-22℃之间，加入体系重量2%酵母菌发酵7d后过滤备用；
（4）在步骤（3）所得料液中兑入豆浆并加入体系重量6-8%的醋酸菌，维持品温在35-37℃，通风条件下发酵8d，再经巴氏杀菌法灭菌后澄清处理得成品醋；
（5）将冬葵子、地黄叶、藏红花、菟丝子加6-7倍水大火煎煮1-2小时后压滤去渣得中药液；
（6）将成品醋与中药液、乌枣可可酒酱及剩余各原料充分混合后均质处理并置于0-4℃下静置4-5h即得。
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