CN105176784A - 一种开胃芒果酵素醋及其制备方法 - Google Patents
一种开胃芒果酵素醋及其制备方法 Download PDFInfo
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- CN105176784A CN105176784A CN201510674959.8A CN201510674959A CN105176784A CN 105176784 A CN105176784 A CN 105176784A CN 201510674959 A CN201510674959 A CN 201510674959A CN 105176784 A CN105176784 A CN 105176784A
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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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
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Abstract
本发明公开一种开胃芒果酵素醋,该酵素醋由如下重量份数的原料制成:芒果400~500份,山楂100~200份,白砂糖100~200份,无菌水300~500份;制备工艺流程为:1)原料预处理;2)热烫后的芒果片、山楂片加入白砂糖、无菌水打浆;3)接入酵母菌、醋酸菌搅拌均匀,装入玻璃瓶中,上层再覆盖一层白砂糖,常温下自然发酵,发酵过程中应避免阳光照射,并每天缓慢搅拌一次,期间放气3~5次;4)发酵液经后处理即得芒果酵素醋。本发明所得产品具有山楂、醋开胃消食的功效,同时还具有了水果酵素丰富的酶、维生素、微生物次生代谢产物等;具有健胃、润肠、消烦止渴、降血压血脂、抗氧化、抗衰老等多重营养保健功效;而且口感柔和、果香浓郁、酸甜可口。
Description
技术领域
本发明涉及一种酵素醋饮料,尤其涉及一种开胃芒果酵素醋及其制备方法。
背景技术
芒果,【拉丁学名】MangiferaindicaLinn;【别名】檬果、漭果、闷果、蜜望、望果、面果和庵波罗果;为漆科植物芒果Mangiferaindica的果实。【功用】益胃生津,止渴降逆。【性味】平,甘,微酸。【营养成分】芒果果实含有糖、蛋白质、粗纤维,芒果所含有的维生素A的前体胡萝卜素成分特别高,是所有水果中少见的。其次维生素C含量也不低。再者,矿物质、蛋白质、脂肪、糖类等,也是其主要营养成分。每百克果肉含维生素C56.4-137.5毫克,有的可高达189毫克;含糖量14~16%;种子中含蛋白质5.6%;脂肪16.1%;碳水化合物69.3%。【主要功效】食用芒果具有益胃、解渴、利尿的功用,成熟的芒果在医药上可作缓污剂和利尿剂,种子则可作杀虫剂和收敛剂。芒果果肉多汁,鲜美可口,兼有桃、杏、李和苹果等的滋味,如盛夏吃上几个,能生津止渴,消暑舒神。西双版纳地区的傣族喜欢把芒果制成芒果胶食用,其做法是把芒果煮熟去核过滤,便成为半透明琥珀色的果胶,食之清脆适口,风味别致。【药用价值】芒果营养价值极高的水果,含有大量的维生素,因此经常食用芒果,可以起到滋润肌肤的作用。维生素A含量高达3.8%,据中医食疗性味分析,芒果属於性平味甘、解渴生津的果品。(1)芒果有益胃、止呕、止晕的功效,对於眩晕症、梅尼埃综合征、高血压晕眩、恶心呕吐等均有疗效。果肉或以芒果煎水进食对孕妇作呕也有很好的效果。(2)芒果能降低胆固醇,常食芒果有利於防治心血管疾病,有益於视力,能润泽皮肤,是女士们的美容佳果。(3)芒果有祛疾止咳的功效,对咳嗽、痰多、气喘等症有辅助食疗作用。(4)芒果的果汁能增加胃肠蠕动,使粪便在结肠内停留时间变短,因此对防治结肠癌很有裨益。(5)含有胡萝卜素,能益眼、润泽皮肤。
本发明以芒果的落果、疏果为主要原料,芒果是富含天然酵素的水果,利用乳酸菌及醋酸菌发酵,经过充分的发酵工艺,得到的发酵液还需灭菌才可装瓶,得成品,避免了传统发酵的杂菌反客为主以及亚硝酸盐、甲醇、丁酸等有害物质的产生。经过严谨的酵素醋生产工艺,所得产品具有山楂、醋开胃消食的功效,同时还具有了水果酵素丰富的酶、维生素、微生物次生代谢产物等;具有健胃、润肠、消烦止渴、降血压血脂、抗氧化、抗衰老等多重营养保健功效;而且口感柔和、果香浓郁、酸甜可口。
还检索到提及芒果方面的饮料:
中国专利,申请号:201410748699.X;申请人:青岛德润电池材料有限公司;发明名称:一种清火滋补花茶饮料及其制备方法;摘要:本发明公开了一种清火滋补花茶饮料及其制备方法,按照质量份数包括如下配方成份:沙棘10~12份、火麻仁6~8份、山楂3~5份、荔枝干6~8份、南瓜10~12份、芒果6~8份、芦荟6~8份、奶粉8~10份、柠檬酸3~5份、羧甲基纤维素6~8份、水1000~1200份,通过提取过滤、蒸煮、翻炒、混合、包装等多道工艺研制而成。本发明具有健脾开胃、降脂滋补功效,可解酒除烦,清热去火,增强免疫,养颜美容,对人体的健康很有帮助。
中国专利,申请号:201410463674.5;申请人:合肥瑾翔医药科技有限公司;发明名称:一种养胃助消化饮料及其制备方法;摘要:本发明公开了一种养胃助消化饮料及其制备方法,其由以下重量份的原料制成:山楂20-45、速溶大豆粉8-15、木兰芽10-20、金针菇13-20、薄荷叶4-6、金银花5-8、蜀葵苗2-4、神秘果叶2-3、菱角壳2-3、菩提叶1-3、芒果核2-3、糯米汁15-26、羊奶10-16、黄秋葵冻干粉3-5、红枣醋适量、营养液7-14。本发明制得的养胃助消化饮料,口感香醇细腻,酸甜可口,富含植物蛋白、膳食纤维等营养物质,原料组成合理,营养丰富均衡,能够促进肠道蠕动,帮助消化吸收,调理肠胃,适合长期饮用,具有健脾养胃的功效,改善饮食积滞、食欲不振的症状。
中国专利,申请号:201410102008.9;申请人:桂玉平;发明名称:一种消暑开胃的果醋饮料及其加工方法;摘要:本发明公开了一种消暑开胃的果醋饮料及其加工方法,其由以下重量份的原料制成:酸梅10-14、刺嫩芽6-8、木瓜10-15、海藻4-6、胡柚汁10-20、乌桃汁10-15、山楂粉3-5、茯苓粉3-5、黄连蜜3-6、芒果核2-4、梅花1-2、玉竹2-3、柠条花1-2、合欢花2-3、营养添加剂5-10、苹果原醋及水适量。本发明消暑开胃的果醋饮料,营养丰富均衡,入口清凉滋润,口感酸甜适口,风味独特;同时配方添加中药具有清热凉血、滋阴养血、开胃健脾、生津止渴的功能成分,能够提高机体抗力,能够镇静安神、清暑解热、帮助消化,饮用方便。
中国专利,申请号:201310569790.0;申请人:青岛文创科技有限公司;发明名称:一种开胃消食的复合果汁饮料;摘要:本发明公开了饮料领域的一种开胃消食的复合果汁饮料及其制备方法,该复合果汁饮料包括下述质量配比的原料:山楂汁30~40%、芒果汁10~15%、苹果汁8~10%、柠檬酸0.2~0.6%、柠檬酸钠0.2~0.4%、异抗坏血酸钠0.1~0.2%、食用香精0.3~0.5%、白砂糖1~5%、阿斯巴甜0.5~0.8%、复合稳定剂0.2~0.5%、水。本发明集合了山楂、芒果、苹果这三种健脾开胃的水果,具有搭配合理、营养丰富、酸甜可口等特点,丰富了人们对于复合果汁饮料的选择。
中国专利,申请号:201310546788.1;申请人:周伯清;发明名称:一种果酵素及其制备方法;摘要:本发明公开了一种果酵素,其制备方法为:取苹果、香蕉、枣子、葡萄、芒果、山楂、菠萝、蜜桔、草莓、熟白果、洋葱,按配方比例称量好,洗净,捣碎,搅拌均匀,与配方量的甜味剂和水一起装入泡菜坛中,盖上坛盖,坛沿注满水;置于常温下进行发酵,每周开盖搅拌一次;发酵100-190天,得到棕红色的果酵素。本发明是以水果、糖和水及引子(引子为熟白果、洋葱)元素,经过长时间生物发酵获得对人体无毒副作用的有效酶,作用于人体细胞,分解体内有害毒素排出体外,从而大大提高人的生存发育良好环境和免疫能力,最终达到延续人的生命,被专家喻为果酵就是生命,生命就是果酵。
中国专利,申请号:201310497545.3;申请人:安徽徽王食品有限公司;发明名称:一种多水果味甜酒饮料及其制备方法;摘要:本发明公开了一种多水果味甜酒饮料,是由下述重量份的原料制成:香蕉40-50、菠萝20-30、蓝莓60-70、雪梨20-30、葡萄30-40、山楂2-3、山药2-3、陈皮1-2、枸杞子2-3、芒果叶1-2、黄皮核1-2、黄精1-3、竹茹1-2、生地黄1-2、冰草25-30、白砂糖40-50、椰子汁和活性葡萄酒酵母适量;本发明以五种水果为主料,经过发酵酿制成甜酒饮料,加入炒熟的冰草,不但口感更加香甜可口,风味独特,淡雅清香,还富含花青素,保护视力,预防动脉内斑块的形成,降低患癌可能性,长期饮用能够提高对传染病的抵抗力。
中国专利,申请号:200810073508.9;申请人:广西科学院;发明名称:芒果醋饮料及其制备方法;摘要:本发明公开了一种芒果醋饮料的制备方法,所述饮料各组分重比为:芒果醋5%~15%,甜味剂5%~15%,乳酸钙10%~20%,余量为水,制备步骤:芒果去杂物,果核,破碎打浆,酶解,在果浆中添加活性干酵母,初始糖度10~20°Bx,温度10~40℃,pH值3.0~4.5,接种量为重量百分比5%~15%,发酵1周得芒果酒,过滤后添加固定化醋杆菌,其中海藻酸钠,CaCl2重量百分比浓度分别为1%~5%,菌含量重量百分比浓度为5%~20%,初始酒度为5%~15%,温度20~40℃,pH值3.0~7.0、接种量重量百分比为5%~20%,先摇动2天后再静置发酵18天得芒果醋,按比例添加甜味剂、乳酸钙和水,经搅拌过滤,灭菌检验,即得芒果醋饮料,所述甜味剂是蜂蜜蔗糖混合物、海藻糖和异麦芽酮糖中的任意一种。
中国专利,申请号:200910180286.5;申请人:艾志毅;发明名称:速溶芒果汁固体饮料及其加工方法;摘要:本发明公开了一种速溶芒果汁固体饮料及其加工方法,属于速溶饮品领域。包括如下重量份的各组分组成:芒果冻干粉:20-70份,蜂蜜冻干粉:10-50份,玉米植脂粉末:20-60份,植物香料冻干粉:3-20份。本发明速溶芒果果汁固体饮料的各组成成分是在零下25-35摄氏度以下低温冻结和真空缺氧条件下生产的,固有性状不会收缩,热敏性物质不受破坏,芳香性物质不会散失,易氧化物质不会氧化,因此在加工后物质的性状、颜色、味道、营养成分都同鲜品基本一样,而且复水性好,容易大规模生产、此外,本发明固体饮料含有人体所必需的维生素和矿质元素,能够增加人体免疫力,是一种食用快捷,携带方便的新一代营养健康饮品。
专利1是一种清火滋补花茶饮料及其制备方法;专利2是一种养胃助消化饮料及其制备方法;专利3是一种消暑开胃的果醋饮料及其加工方法;专利4是一种开胃消食的复合果汁饮料;专利5是一种果酵素及其制备方法;专利6是一种多水果味甜酒饮料及其制备方法;专利7是芒果醋饮料及其制备方法;专利8是速溶芒果汁固体饮料及其加工方法。由上可以看到,以上专利与本发明均无密切的联系。
发明内容
本发明的目的是提供一种开胃芒果酵素醋及其制备方法,以芒果的落果、疏果为主要原料,加入山楂、白砂糖、无菌水打浆,再接入酵母菌、醋酸菌混合发酵而成。本发明所得产品具有山楂、醋开胃消食的功效,同时还具有了水果酵素丰富的酶、维生素、微生物次生代谢产物等;具有健胃、润肠、消烦止渴、降血压血脂、抗氧化、抗衰老等多重营养保健功效;而且口感柔和、果香浓郁、酸甜可口。
本发明的技术方案是:
一种开胃芒果酵素醋,由如下重量份数的原料制成:芒果400~500份,山楂100~200份,白砂糖100~200份,无菌水300~500份,酵母菌5~10份,醋酸菌15~30份。
一种开胃芒果酵素醋的制备方法,包括如下步骤:
1)将经挑选的未成熟的芒果落果、疏果,山楂用100~300mg/kg的二氧化氯溶液浸泡2min后,再用无菌水清洗干净;
2)芒果、山楂切半去核后,带皮切成3~5mm厚的薄片;
3)将芒果片、山楂片放入沸水中热烫3min软化;
4)热烫后的芒果片、山楂片加入白砂糖、无菌水打浆;
5)向浆料中加入微生物酵母菌、醋酸菌搅拌均匀得混合液,将混合液装入玻璃瓶中,上层再覆盖一层白砂糖,厚度约3mm;
6)玻璃瓶经密封后进行发酵,发酵至pH3.2~4.0时终止发酵;
7)发酵结束后,发酵液经静置、过滤、灭菌后,即得芒果酵素醋。
上述的步骤5)可向混合液中加入质量分数0.15%~0.20%的抗坏血酸、质量分数10%的抗性糊精、质量分数10%的β-环糊精和质量分数10%的海藻糖护色与调味。
上述的步骤6)的发酵温度为25~35℃,发酵过程中应避免阳光照射,每天缓慢搅拌一次,期间放气3~5次。
与现有技术相比,本发明的积极效果是:
1、本发明提供一种开胃芒果酵素醋及其制备方法,以芒果的落果、疏果为主要原料,加入山楂、白砂糖、无菌水打浆,再接入酵母菌、醋酸菌混合发酵而成。本发明所得产品具有山楂、醋开胃消食的功效,同时还具有了水果酵素丰富的酶、维生素、微生物次生代谢产物等;具有健胃、润肠、消烦止渴、降血压血脂、抗氧化、抗衰老等多重营养保健功效;而且口感柔和、果香浓郁、酸甜可口。
2、本发明以芒果的落果、疏果为主要原料,芒果是富含天然酵素的水果,利用乳酸菌及醋酸菌发酵,经过充分的发酵工艺,得到的发酵液还需灭菌才可装瓶,得成品,避免了传统发酵的杂菌反客为主以及亚硝酸盐、甲醇、丁酸等有害物质的产生。
3、本发明开胃芒果酵素醋生产方法简单,成本低,不含添加剂,具备很好的经济、环保与营养保健价值。
具体实施方式
实施例1
一种开胃芒果酵素醋,由如下重量份数的原料制成:芒果400份,山楂100份,白砂糖100份,无菌水300份,酵母菌5份,醋酸菌15份。
一种开胃芒果酵素醋的制备方法,包括如下步骤:
1)将经挑选的未成熟的芒果落果、疏果,山楂用100mg/kg的二氧化氯溶液浸泡2min后,再用无菌水清洗干净;
2)芒果、山楂切半去核后,带皮切成3~5mm厚的薄片;
3)将芒果片、山楂片放入沸水中热烫3min软化;
4)热烫后的芒果片、山楂片加入白砂糖、无菌水打浆;
5)向浆料中加入微生物酵母菌、醋酸菌搅拌均匀得混合液,将混合液装入玻璃瓶中,上层再覆盖一层白砂糖,厚度约3mm;
6)玻璃瓶经密封后进行发酵,发酵至pH3.2时终止发酵;
7)发酵结束后,发酵液经静置、过滤、灭菌后,即得芒果酵素醋。
上述的步骤5)可向混合液中加入质量分数0.15%的抗坏血酸、质量分数10%的抗性糊精、质量分数10%的β-环糊精和质量分数10%的海藻糖护色与调味。
上述的步骤6)的发酵温度为25℃,发酵过程中应避免阳光照射,每天缓慢搅拌一次,期间放气3~5次。
实施例2
一种开胃芒果酵素醋,由如下重量份数的原料制成:芒果450份,山楂150份,白砂糖150份,无菌水400份,酵母菌7份,醋酸菌20份。
一种开胃芒果酵素醋的制备方法,包括如下步骤:
1)将经挑选的未成熟的芒果落果、疏果,山楂用200mg/kg的二氧化氯溶液浸泡2min后,再用无菌水清洗干净;
2)芒果、山楂切半去核后,带皮切成3~5mm厚的薄片;
3)将芒果片、山楂片放入沸水中热烫3min软化;
4)热烫后的芒果片、山楂片加入白砂糖、无菌水打浆;
5)向浆料中加入微生物酵母菌、醋酸菌搅拌均匀得混合液,将混合液装入玻璃瓶中,上层再覆盖一层白砂糖,厚度约3mm;
6)玻璃瓶经密封后进行发酵,发酵至pH3.6时终止发酵;
7)发酵结束后,发酵液经静置、过滤、灭菌后,即得芒果酵素醋。
上述的步骤5)可向混合液中加入质量分数0.18%的抗坏血酸、质量分数10%的抗性糊精、质量分数10%的β-环糊精和质量分数10%的海藻糖护色与调味。
上述的步骤6)的发酵温度为30℃,发酵过程中应避免阳光照射,每天缓慢搅拌一次,期间放气3~5次。
实施例3
一种开胃芒果酵素醋,由如下重量份数的原料制成:芒果500份,山楂200份,白砂糖200份,无菌水500份,酵母菌10份,醋酸菌30份。
一种开胃芒果酵素醋的制备方法,包括如下步骤:
1)将经挑选的未成熟的芒果落果、疏果,山楂用300mg/kg的二氧化氯溶液浸泡2min后,再用无菌水清洗干净;
2)芒果、山楂切半去核后,带皮切成3~5mm厚的薄片;
3)将芒果片、山楂片放入沸水中热烫3min软化;
4)热烫后的芒果片、山楂片加入白砂糖、无菌水打浆;
5)向浆料中加入微生物酵母菌、醋酸菌搅拌均匀得混合液,将混合液装入玻璃瓶中,上层再覆盖一层白砂糖,厚度约3mm;
6)玻璃瓶经密封后进行发酵,发酵至pH4.0时终止发酵;
7)发酵结束后,发酵液经静置、过滤、灭菌后,即得芒果酵素醋。
上述的步骤5)可向混合液中加入质量分数0.20%的抗坏血酸、质量分数10%的抗性糊精、质量分数10%的β-环糊精和质量分数10%的海藻糖护色与调味。
上述的步骤6)的发酵温度为35℃,发酵过程中应避免阳光照射,每天缓慢搅拌一次,期间放气3~5次。
应用本发明产品,而产生的积极效果经临床确诊为食欲不振的50例病人,所选病历并符合以下条件:(1)自愿接受本产品能配合使用者;(2)年龄在7-70岁之间;(3)无胃肠道器质性变者。其中儿童15例,中年女性25例,老年男性6例,老年女性4例。使用方法:使用本产品期间要求停用所有开胃药物,及外用措施,按年龄、体重食用,儿童一般用量每次10克,成人每次15克,每日2-3次,当日或次日即可开胃消食。
使用结果分析:选取的50例病人中显效18例,占36%,有效率30例占60.00%,无疗2例占4%,总有效率96%。
以上50例亚健康病人经使用本发明开胃芒果酵素醋产品后,开胃消食的时间由过去的4-5天,缩减成当日或次日恢复食欲,均说明该产品具有良好的开胃消食的作用。
应用本发明产品的积极效果在于:本发明所得产品具有山楂、醋开胃消食的功效,同时还具有了水果酵素丰富的酶、维生素、微生物次生代谢产物等;具有健胃、润肠、消烦止渴、降血压血脂、抗氧化、抗衰老等多重营养保健功效;而且口感柔和、果香浓郁、酸甜可口。
Claims (5)
1.一种开胃芒果酵素醋,其特征在于:以芒果的落果、疏果为主要原料,加入山楂、白砂糖和无菌水打浆,再接入酵母菌、醋酸菌混合发酵而成。
2.根据权利要求1所述的开胃芒果酵素醋,其特征在于:所述原料及重量份为:
芒果400~500份,山楂100~200份,白砂糖100~200份,无菌水300~500份,酵母菌5~10份,醋酸菌15~30份。
3.根据权利要求1或2所述的开胃芒果酵素醋的制备方法,其特征在于:包括如下步骤:
1)将经挑选的未成熟的芒果落果、疏果,山楂用100~300mg/kg的二氧化氯溶液浸泡2min后,再用无菌水清洗干净;
2)芒果、山楂切半去核后,带皮切成3~5mm的薄片;
3)将芒果片、山楂片放入沸水中热烫3min软化;
4)热烫后的芒果片、山楂片加入白砂糖、无菌水打浆;
5)向浆料中加入酵母菌和醋酸菌搅拌均匀得混合液,将混合液装入玻璃瓶中,上层再覆盖一层白砂糖,厚度为3mm;
6)玻璃瓶经密封后进行发酵,发酵至pH3.2~4.0时终止发酵;
7)发酵结束后,发酵液经静置、过滤、灭菌后,即得芒果酵素醋。
4.根据权利要求3所述的开胃芒果酵素醋的制备方法,其特征在于:步骤5)可向混合液中加入质量分数0.15%~0.20%的抗坏血酸、质量分数10%的抗性糊精、质量分数10%的β-环糊精和质量分数10%的海藻糖护色与调味。
5.根据权利要求3所述的开胃芒果酵素醋的制备方法,其特征在于:步骤6)的发酵温度为25~35℃,发酵过程中应避免阳光照射,每天缓慢搅拌一次,期间放气3~5次。
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