CN105212001A - A kind of roxburgh rose vinegar beverage and preparation method thereof - Google Patents
A kind of roxburgh rose vinegar beverage and preparation method thereof Download PDFInfo
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- CN105212001A CN105212001A CN201510698363.1A CN201510698363A CN105212001A CN 105212001 A CN105212001 A CN 105212001A CN 201510698363 A CN201510698363 A CN 201510698363A CN 105212001 A CN105212001 A CN 105212001A
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- rosa roxburghii
- roxburgh rose
- acetobacter
- rose vinegar
- juice
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- 241000220317 Rosa Species 0.000 title claims abstract description 29
- 239000000052 vinegar Substances 0.000 title claims abstract description 29
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 29
- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000002547 Rosa roxburghii Species 0.000 claims abstract description 62
- 235000000640 Rosa roxburghii Nutrition 0.000 claims abstract description 62
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 51
- 239000002893 slag Substances 0.000 claims abstract description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241000589220 Acetobacter Species 0.000 claims description 40
- 238000000855 fermentation Methods 0.000 claims description 32
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000012530 fluid Substances 0.000 claims description 18
- 235000015097 nutrients Nutrition 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 17
- 238000001914 filtration Methods 0.000 claims description 16
- 238000007654 immersion Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- 239000000047 product Substances 0.000 claims description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- AIJULSRZWUXGPQ-UHFFFAOYSA-N Methylglyoxal Chemical compound CC(=O)C=O AIJULSRZWUXGPQ-UHFFFAOYSA-N 0.000 claims description 10
- 239000001888 Peptone Substances 0.000 claims description 10
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- 229940041514 candida albicans extract Drugs 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
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- 239000002054 inoculum Substances 0.000 claims description 10
- 235000019319 peptone Nutrition 0.000 claims description 10
- 239000012138 yeast extract Substances 0.000 claims description 10
- 230000001476 alcoholic effect Effects 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 239000010902 straw Substances 0.000 claims description 6
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 3
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 235000013736 caramel Nutrition 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims description 3
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- 108010076723 adducin Proteins 0.000 claims description 2
- 102000011759 adducin Human genes 0.000 claims description 2
- 235000001727 glucose Nutrition 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 239000003643 water by type Substances 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 7
- 229930003268 Vitamin C Natural products 0.000 abstract description 7
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- 239000011718 vitamin C Substances 0.000 abstract description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 6
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 abstract description 6
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
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- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000004350 Prunus spinosa Species 0.000 description 2
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- 230000035764 nutrition Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 1
- 235000000664 Rosa chinensis Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000781608 Scolopia zeyheri Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000001467 acupuncture Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- NICDRCVJGXLKSF-UHFFFAOYSA-N nitric acid;trihydrochloride Chemical compound Cl.Cl.Cl.O[N+]([O-])=O NICDRCVJGXLKSF-UHFFFAOYSA-N 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/38—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
- 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/60—Sweeteners
-
- 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)
Abstract
The present invention relates to a kind of roxburgh rose vinegar beverage and preparation method thereof, by taking Rosa roxburghii as raw material, Cili Juice and Rosa roxburghii slag are all effectively utilized, the roxburgh rose vinegar beverage prepared, nutritional labeling is horn of plenty more, it is containing acetic acid, butanedioic acid, tartaric acid, citric acid, several amino acids, vitamin and bioactivator, and mellow in taste, with rich flavor, fresh tasty and refreshing, effect is unique, softening blood vessel can be played, reduce the effect of blood fat; Described Roxburgh rose vinegar in acid, just base forming food after absorption of human body metabolism; In addition, Roxburgh rose vinegar of the present invention effectively can change the sour and astringent shortcoming of the mouthfeel of Rosa roxburghii own, and increases the stability of vitamin C, citrin and superoxide dismutase wherein, reduces the loss of Blackthorn pear fruit-juice nutritive value.
Description
Technical field
The invention belongs to beverage production technology field, be specifically related to a kind of roxburgh rose vinegar beverage and preparation method thereof.
Background technology
Rosa roxburghii belongs to the perennial machaka of the rose family, China's special product, main product in Guizhou, Sichuan, Guangxi, Hubei, the ground such as Tibet, moved northward Henan in recent years and planted successfully.Rosa roxburghii height of tree 1.5-2.5 rice, tree crown 1-1.5 rice, tree body is brown, rudiment mid-March, and cauline leaf is in great numbers, and limb edge plumage splits, the close raw acupuncture in the back side, and grow thickly strong with branchiness, whole body lunge, stings the stem to being born in leaf.4-8 month branch is alternately bloomed, and flower is similar with Chinese rose, Hua Jing 6-7 centimetre, and have pink, purplish red, yellow, white etc. according to the different pattern of kind, bear fruit July, late August starts maturation.Ripening fruits is golden yellow, and in flat ball-type (like lantern), the faint yellow spinule of close life, diameter 2-4 centimetre, can eat raw, have strong fragrance, and pulp matter is crisp, slightly acerbity, can process fruit juice, makes food, and drying can be soaked when tea-drinking use.
Rosa roxburghii nutrition enriches, and vitamin C, citrin (rutin) and superoxide dismutase (being called for short SOD) all fruit in the Xiong Guan world, have the title of three chloroazotic acid fruits.Particularly vitamin C, 100 grams of fresh fruit Vitamin C contents 3500 milligrams, are equivalent to 500 times of apple, 100 times of oranges and tangerines, 600 times of grape, 200 times of pears, 10 times of Kiwi berry.100 grams of Rosa roxburghii fresh fruits are containing superoxide dismutase 2100 unit of activity, and citrin (E) 2900 milligrams, Rosa roxburghii is also containing iron, selenium, zinc, carrotene etc.The protein content of Rosa roxburghii is 15.6%, and containing 14 seed amino acids, wherein 5 kinds is that human body can not synthesize and necessary.
Because the health properties of Rosa roxburghii is good, China takes much count of it and develops, and has developed Cili Juice, Rosa roxburghii jam, Rosa roxburghii fruit, Rosa roxburghii preserved fruit, thorn pear wine, Xiang Bin, can, the fragrant fruit of Rosa roxburghii etc. at present in south.But because the mouthfeel of Rosa roxburghii own is sour and astringent, the less stable of the compositions such as the vitamin C wherein contained, citrin and superoxide dismutase, be not easily absorbed by the body utilization, and above-mentioned Rosa roxburghii product can not effectively solve the problem.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides the roxburgh rose vinegar beverage and preparation method thereof of a kind of high nutrition, low cost.Roxburgh rose vinegar of the present invention effectively can change the sour and astringent shortcoming of the mouthfeel of Rosa roxburghii own, and increases the stability of vitamin C, citrin and superoxide dismutase wherein, reduces the loss of Blackthorn pear fruit-juice nutritive value.
The technical solution adopted in the present invention is:
A kind of roxburgh rose vinegar beverage, it adopts following raw material to be prepared from: Rosa roxburghii, glucose, beef extract, yeast extract, peptone, edible alcohol, acetobacter, white granulated sugar, wine active dry yeast.
The preparation method of described roxburgh rose vinegar beverage, it comprises the following steps:
(1) 0.5-2 weight portion glucose is taken, 0.2-0.4 weight portion beef extract, 0.6-0.8 weight portion yeast extract, 0.8-1.2 weight portion peptone, add 90-98 weight parts water stirring and dissolving and obtain the first mixed system, high-temperature sterilization 15-25min, 90-95vol% edible alcohol is added again after being cooled to 30-32 DEG C, the volume ratio controlling described 95vol% edible alcohol and described first mixed solution system is 5:100-7:100, stir and obtain acetobacter fluid nutrient medium, acetobacter is inoculated in fluid nutrient medium, at 30-32 DEG C, under the condition of 150-180rpm, shaking table is cultivated and is namely obtained acetobacter seed liquor in 36-60 hour,
(2) Rosa roxburghii is cleaned, the clear water adding 1-1.5 times of quality squeeze the juice after Cili Juice and Rosa roxburghii slag two parts, in Cili Juice, add white granulated sugar Cili Juice sugar content is adjusted to 4.1-12g/L, add wine active dry yeast according to the addition of 0.05-0.2wt% afterwards, under 25-27 DEG C of condition, anaerobic fermentation 4-5 days obtains Cili Juice yeast fermentation broth;
(3) edible alcohol Rosa roxburghii slag being added 10-12 times of quality 30vol% soaks, and soak time is 4-5 days, soaks and terminates rear filtration, and filtrate adds clear water and alcoholic strength to be down to after 5-6vol% to obtain the immersion liquid of Rosa roxburghii slag;
(4) by Cili Juice yeast fermentation broth and the immersion liquid of Rosa roxburghii slag by volume the ratio of 1:1 mix and obtain the second mixed system, in described second mixed system, acetobacter seed liquor is accessed by the inoculum concentration of 10-12wt%, mix, be placed on shaking table, at 30-32 DEG C, ventilating fermentation 6-9 days under the condition of 150-180rpm, then after filtration, allotment, bottling, sterilizing get product.
The preparation method of described roxburgh rose vinegar beverage, it comprises the following steps:
(1) 1 weight portion glucose is taken, 0.3 weight portion beef extract, 0.7 weight portion yeast extract, 1 weight portion peptone, add 95 weight parts waters stirring stirring and dissolving and obtain the first mixed system, 121 DEG C of sterilizings 20 minutes, 95vol% edible alcohol is added again after being cooled to 30-32 DEG C, the volume ratio controlling described 95vol% edible alcohol and described first mixed solution system is 6:100, stir and obtain acetobacter fluid nutrient medium, acetobacter is inoculated in fluid nutrient medium, at 30-32 DEG C, under the condition of 150-180rpm, shaking table is cultivated and is namely obtained acetobacter seed liquor in 48 hours,
(2) Rosa roxburghii is cleaned, the clear water adding 1 times of quality squeeze the juice after Cili Juice and Rosa roxburghii slag two parts, in Cili Juice, add white granulated sugar Cili Juice sugar content is adjusted to 4.1-12g/L, add wine active dry yeast according to the addition of 0.1wt% afterwards, under 25-27 DEG C of condition, anaerobic fermentation 4-5 days obtains Cili Juice yeast fermentation broth;
(3) edible alcohol Rosa roxburghii slag being added 10 times of quality 30vol% soaks, and soak time is 4-5 days, soaks and terminates rear filtration, and filtrate adds clear water and alcoholic strength to be down to after 5-6% to obtain the immersion liquid of Rosa roxburghii slag;
(4) by Cili Juice yeast fermentation broth and the immersion liquid of Rosa roxburghii slag by volume the ratio of 1:1 mix and obtain the second mixed system, in described second mixed system, acetobacter seed liquor is accessed by the inoculum concentration of 10wt%, mix, be placed on shaking table, at 30-32 DEG C, ventilating fermentation 6-9 days under the condition of 150-180rpm, then after filtration, allotment, bottling, sterilizing get product.
In step (1), the temperature of described high-temperature sterilization is 120-125 DEG C.
In step (1), adding of described edible alcohol adopts aseptic straw to carry out.
In step (1), oese is adopted to be inoculated in fluid nutrient medium by described acetobacter.
In step (1), the inoculum concentration of described acetobacter is a ring.
In step (4), before inoculation acetobacter seed liquor, in described second mixed system, also add methyl-glyoxal with 0.01-0.02wt% addition.
In step (4), when carrying out described allotment, add one or more in citric acid, natrium citricum, aromatic vinegar essence, caramel colorant and honey.
Beneficial effect of the present invention is:
1, roxburgh rose vinegar beverage of the present invention, nutritional labeling is horn of plenty more, it is containing acetic acid, butanedioic acid, tartaric acid, citric acid, several amino acids, vitamin and bioactivator, and mellow in taste, with rich flavor, fresh tasty and refreshing, effect is unique, softening blood vessel can be played, reduce the effect of blood fat; Described Roxburgh rose vinegar in acid, just base forming food after absorption of human body metabolism; In addition, Roxburgh rose vinegar of the present invention effectively can change the sour and astringent shortcoming of the mouthfeel of Rosa roxburghii own, and increases the stability of vitamin C, citrin and superoxide dismutase wherein, reduces the loss of Blackthorn pear fruit-juice nutritive value.
2, the preparation method of roxburgh rose vinegar beverage of the present invention, by taking Rosa roxburghii as raw material, effectively utilizing Cili Juice and Rosa roxburghii slag, reducing cost, improve product yield.
Detailed description of the invention
Below in conjunction with specific embodiment, invention is further described.
Embodiment 1
Present embodiments provide a kind of roxburgh rose vinegar beverage, it is adopted and prepares with the following method:
(1) 0.5g glucose is taken, 0.4g beef extract, 0.6g yeast extract, 1.2g peptone, add 90g water stirring and dissolving and obtain the first mixed system, 120 DEG C of high-temperature sterilization 15min, aseptic straw is adopted to add 95vol% edible alcohol after being cooled to 30 DEG C again, the volume ratio controlling described 95vol% edible alcohol and described first mixed solution system is 5:100, stir and obtain acetobacter fluid nutrient medium, adopting oese to get a ring acetobacter from inclined-plane is inoculated in fluid nutrient medium, at 30 DEG C, under the condition of 150rpm, shaking table is cultivated and is namely obtained acetobacter seed liquor in 36 hours,
(2) Rosa roxburghii is cleaned, the clear water adding 1 times of quality squeeze the juice after Cili Juice and Rosa roxburghii slag two parts, in Cili Juice, add white granulated sugar Cili Juice sugar content is adjusted to 4.1g/L, add wine active dry yeast according to the addition of 0.05% afterwards, under 25 DEG C of conditions, anaerobic fermentation obtains Cili Juice yeast fermentation broth in 4 days;
(3) edible alcohol Rosa roxburghii slag being added 10 times of quality 30vol% soaks, and soak time is 4 days, soaks and terminates rear filtration, and filtrate adds clear water and alcoholic strength to be down to after 5vol% to obtain the immersion liquid of Rosa roxburghii slag;
(4) by Cili Juice yeast fermentation broth and the immersion liquid of Rosa roxburghii slag by volume the ratio of 1:1 mix and obtain the second mixed system, in described second mixed system, acetobacter seed liquor is accessed by the inoculum concentration of 10wt%, mix, be placed on shaking table, at 30 DEG C, ventilating fermentation 6 days under the condition of 150rpm, then after filtration, allotment, bottling, sterilizing get product.
Embodiment 2
Present embodiments provide a kind of roxburgh rose vinegar beverage, it is adopted and prepares with the following method:
(1) 1g glucose is taken, 0.3g beef extract, 0.7g yeast extract, 1g peptone, add 95g water stirring and dissolving and obtain the first mixed system, 121 DEG C of high-temperature sterilization 20min, aseptic straw is adopted to add 95vol% edible alcohol after being cooled to 32 DEG C again, the volume ratio controlling described 95vol% edible alcohol and described first mixed solution system is 6:100, stir and obtain acetobacter fluid nutrient medium, adopting oese to get a ring acetobacter from inclined-plane is inoculated in fluid nutrient medium, at 32 DEG C, under the condition of 180rpm, shaking table is cultivated and is namely obtained acetobacter seed liquor in 48 hours,
(2) Rosa roxburghii is cleaned, the clear water adding 1 times of quality squeeze the juice after Cili Juice and Rosa roxburghii slag two parts, in Cili Juice, add white granulated sugar Cili Juice sugar content is adjusted to 12g/L, add wine active dry yeast according to the addition of 0.1wt% afterwards, under 27 DEG C of conditions, anaerobic fermentation obtains Cili Juice yeast fermentation broth in 5 days;
(3) edible alcohol Rosa roxburghii slag being added 10 times of quality 30vol% soaks, and soak time is 4 days, soaks and terminates rear filtration, and filtrate adds clear water and alcoholic strength to be down to after 6vol% to obtain the immersion liquid of Rosa roxburghii slag;
(4) by Cili Juice yeast fermentation broth and the immersion liquid of Rosa roxburghii slag by volume the ratio of 1:1 mix and obtain the second mixed system, first in described second mixed system, also add methyl-glyoxal with 0.01wt% addition, in described second mixed system, acetobacter seed liquor is accessed afterwards by the inoculum concentration of 10wt%, mix, be placed on shaking table, at 32 DEG C, ventilating fermentation 9 days under the condition of 180rpm, then after filtration, allotment, bottling, sterilizing get product.
Embodiment 3
Present embodiments provide a kind of roxburgh rose vinegar beverage, it is adopted and prepares with the following method:
(1) 2g glucose is taken, 0.2g beef extract, 0.8g yeast extract, 0.8g peptone, add 98g water stirring and dissolving and obtain the first mixed system, 125 DEG C of high-temperature sterilization 25min, aseptic straw is adopted to add 90vol% edible alcohol after being cooled to 31 DEG C again, the volume ratio controlling described 90vol% edible alcohol and described first mixed solution system is 7:100, stir and obtain acetobacter fluid nutrient medium, adopting oese to get a ring acetobacter from inclined-plane is inoculated in fluid nutrient medium, at 31 DEG C, under the condition of 160rpm, shaking table is cultivated and is namely obtained acetobacter seed liquor in 60 hours,
(2) Rosa roxburghii is cleaned, the clear water adding 1 times of quality squeeze the juice after Cili Juice and Rosa roxburghii slag two parts, in Cili Juice, add white granulated sugar Cili Juice sugar content is adjusted to 8g/L, add wine active dry yeast according to the addition of 0.2wt% afterwards, under 26 DEG C of conditions, anaerobic fermentation obtains Cili Juice yeast fermentation broth in 5 days;
(3) edible alcohol Rosa roxburghii slag being added 11 times of quality 30vol% soaks, and soak time is 4 days, soaks and terminates rear filtration, and filtrate adds clear water and alcoholic strength to be down to after 6vol% to obtain the immersion liquid of Rosa roxburghii slag;
(4) by Cili Juice yeast fermentation broth and the immersion liquid of Rosa roxburghii slag by volume the ratio of 1:1 mix and obtain the second mixed system, first in described second mixed system, also add methyl-glyoxal, citric acid, natrium citricum respectively successively with 0.02wt% addition, in described second mixed system, acetobacter seed liquor is accessed afterwards by the inoculum concentration of 11wt%, mix, be placed on shaking table, at 31 DEG C, ventilating fermentation 8 days under the condition of 160rpm, then after filtration, allotment, bottling, sterilizing get product.
Embodiment 4
Present embodiments provide a kind of roxburgh rose vinegar beverage, it is adopted and prepares with the following method:
(1) 2g glucose is taken, 0.2g beef extract, 0.8g yeast extract, 0.8g peptone, add 98g water stirring and dissolving and obtain the first mixed system, 125 DEG C of high-temperature sterilization 25min, aseptic straw is adopted to add 90vol% edible alcohol after being cooled to 31 DEG C again, the volume ratio controlling described 90vol% edible alcohol and described first mixed solution system is 7:100, stir and obtain acetobacter fluid nutrient medium, adopting oese to get a ring acetobacter from inclined-plane is inoculated in fluid nutrient medium, at 31 DEG C, under the condition of 160rpm, shaking table is cultivated and is namely obtained acetobacter seed liquor in 60 hours,
(2) Rosa roxburghii is cleaned, the clear water adding 1 times of quality squeeze the juice after Cili Juice and Rosa roxburghii slag two parts, in Cili Juice, add white granulated sugar Cili Juice sugar content is adjusted to 8g/L, add wine active dry yeast according to the addition of 0.2wt% afterwards, under 26 DEG C of conditions, anaerobic fermentation obtains Cili Juice yeast fermentation broth in 5 days;
(3) edible alcohol Rosa roxburghii slag being added 11 times of quality 30vol% soaks, and soak time is 4 days, soaks and terminates rear filtration, and filtrate adds clear water and alcoholic strength to be down to after 6vol% to obtain the immersion liquid of Rosa roxburghii slag;
(4) by Cili Juice yeast fermentation broth and the immersion liquid of Rosa roxburghii slag by volume the ratio of 1:1 mix and obtain the second mixed system, first in described second mixed system, also add methyl-glyoxal with 0.01wt% addition, in described second mixed system, acetobacter seed liquor is accessed afterwards by the inoculum concentration of 11wt%, mix, be placed on shaking table, at 31 DEG C, ventilating fermentation 8 days under the condition of 160rpm, then after filtration, allotment, bottling, sterilizing gets product, when carrying out described allotment, add citric acid, natrium citricum, aromatic vinegar essence, caramel colorant and honey.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but any change is done in its shape or structure; every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Claims (9)
1. a roxburgh rose vinegar beverage, is characterized in that, adopts following raw material to be prepared from: Rosa roxburghii, glucose, beef extract, yeast extract, peptone, edible alcohol, acetobacter, white granulated sugar, wine active dry yeast.
2. the preparation method of roxburgh rose vinegar beverage according to claim 1, is characterized in that, comprises the following steps:
(1) 0.5-2 weight portion glucose is taken, 0.2-0.4 weight portion beef extract, 0.6-0.8 weight portion yeast extract, 0.8-1.2 weight portion peptone, add 90-98 weight parts water stirring and dissolving and obtain the first mixed system, high-temperature sterilization 15-25min, 90-95vol% edible alcohol is added again after being cooled to 30-32 DEG C, the volume ratio controlling described edible alcohol and described first mixed solution system is 5:100-7:100, stir and obtain acetobacter fluid nutrient medium, acetobacter is inoculated in fluid nutrient medium, at 30-32 DEG C, under the condition of 150-180rpm, shaking table is cultivated and is namely obtained acetobacter seed liquor in 36-60 hour,
(2) Rosa roxburghii is cleaned, the clear water adding 1-1.5 times of quality squeeze the juice after Cili Juice and Rosa roxburghii slag two parts, in Cili Juice, add white granulated sugar Cili Juice sugar content is adjusted to 4.1-12g/L, add wine active dry yeast according to the addition of 0.05-0.2wt% afterwards, under 25-27 DEG C of condition, anaerobic fermentation 4-5 days obtains Cili Juice yeast fermentation broth;
(3) edible alcohol Rosa roxburghii slag being added 10-12 times of quality 30vol% soaks, and soak time is 4-5 days, soaks and terminates rear filtration, and filtrate adds clear water and alcoholic strength to be down to after 5-6vol% to obtain the immersion liquid of Rosa roxburghii slag;
(4) by Cili Juice yeast fermentation broth and the immersion liquid of Rosa roxburghii slag by volume the ratio of 1:1 mix and obtain the second mixed system, in described second mixed system, acetobacter seed liquor is accessed by the inoculum concentration of 10-12wt%, mix, be placed on shaking table, at 30-32 DEG C, ventilating fermentation 6-9 days under the condition of 150-180rpm, then after filtration, allotment, bottling, sterilizing get product.
3. the preparation method of roxburgh rose vinegar beverage according to claim 2, is characterized in that, comprises the following steps:
(1) 1 weight portion glucose is taken, 0.3 weight portion beef extract, 0.7 weight portion yeast extract, 1 weight portion peptone, add 95 weight parts waters stirring stirring and dissolving and obtain the first mixed system, 121 DEG C of sterilizings 20 minutes, 95vol% edible alcohol is added again after being cooled to 30-32 DEG C, the volume ratio controlling described 95vol% edible alcohol and described first mixed solution system is 6:100, stir and obtain acetobacter fluid nutrient medium, acetobacter is inoculated in fluid nutrient medium, at 30-32 DEG C, under the condition of 150-180rpm, shaking table is cultivated and is namely obtained acetobacter seed liquor in 48 hours,
(2) Rosa roxburghii is cleaned, the clear water adding 1 times of quality squeeze the juice after Cili Juice and Rosa roxburghii slag two parts, in Cili Juice, add white granulated sugar Cili Juice sugar content is adjusted to 4.1-12g/L, add wine active dry yeast according to the addition of 0.1wt% afterwards, under 25-27 DEG C of condition, anaerobic fermentation 4-5 days obtains Cili Juice yeast fermentation broth;
(3) edible alcohol Rosa roxburghii slag being added 10 times of quality 30vol% soaks, and soak time is 4-5 days, soaks and terminates rear filtration, and filtrate adds clear water and alcoholic strength to be down to after 5-6% to obtain the immersion liquid of Rosa roxburghii slag;
(4) by Cili Juice yeast fermentation broth and the immersion liquid of Rosa roxburghii slag by volume the ratio of 1:1 mix and obtain the second mixed system, in described second mixed system, acetobacter seed liquor is accessed by the inoculum concentration of 10wt%, mix, be placed on shaking table, at 30-32 DEG C, ventilating fermentation 6-9 days under the condition of 150-180rpm, then after filtration, allotment, bottling, sterilizing get product.
4. the preparation method of roxburgh rose vinegar beverage according to claim 2, is characterized in that, in step (1), the temperature of described high-temperature sterilization is 120-125 DEG C.
5. the preparation method of the roxburgh rose vinegar beverage according to Claims 2 or 3, is characterized in that, in step (1), adding of described edible alcohol adopts aseptic straw to carry out.
6. the preparation method of the roxburgh rose vinegar beverage according to Claims 2 or 3, is characterized in that, in step (1), adopts oese to be inoculated in fluid nutrient medium by described acetobacter.
7. the preparation method of roxburgh rose vinegar beverage according to claim 6, is characterized in that, in step (1), the inoculum concentration of described acetobacter is a ring.
8. the preparation method of the roxburgh rose vinegar beverage according to Claims 2 or 3, is characterized in that, step
(4), in, before inoculation acetobacter seed liquor, in described second mixed system, also methyl-glyoxal is added with 0.01-0.02wt% addition.
9. the preparation method of roxburgh rose vinegar beverage according to claim 8, is characterized in that, in step (4), when carrying out described allotment, adds one or more in citric acid, natrium citricum, aromatic vinegar essence, caramel colorant and honey.
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| CN106418050A (en) * | 2016-10-13 | 2017-02-22 | 南京康凯生物科技有限公司 | Rosa roxburghii juice and preparation method thereof |
| CN107410806A (en) * | 2017-08-26 | 2017-12-01 | 安徽阜南常晖食品有限公司 | A kind of preparation method of lactic acid taste Huang pears acetic acid beverage |
| CN108373960A (en) * | 2018-04-13 | 2018-08-07 | 刘平 | A kind of production method of grape fruit vinegar |
| CN108634314A (en) * | 2018-05-22 | 2018-10-12 | 贵州黔之爱生物科技有限公司 | A kind of production method of dendrobium candidum Rosa roxburghii Tratt lozenge |
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| CN108634314A (en) * | 2018-05-22 | 2018-10-12 | 贵州黔之爱生物科技有限公司 | A kind of production method of dendrobium candidum Rosa roxburghii Tratt lozenge |
| CN113367255A (en) * | 2021-05-12 | 2021-09-10 | 贵州泛亚实业(集团)有限公司 | Preparation method of rosa roxburghii oral liquid for moisturizing and whitening skin |
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