CN105212002A - A kind of sea-buckthorn fruit vinegar soda and preparation method thereof - Google Patents
A kind of sea-buckthorn fruit vinegar soda and preparation method thereof Download PDFInfo
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- CN105212002A CN105212002A CN201510710363.9A CN201510710363A CN105212002A CN 105212002 A CN105212002 A CN 105212002A CN 201510710363 A CN201510710363 A CN 201510710363A CN 105212002 A CN105212002 A CN 105212002A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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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
- 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
- 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
-
- 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 invention provides a kind of sea-buckthorn fruit vinegar soda and preparation method thereof, raw material comprises: sea buckthorn juice concentrate, sea-buckthorn fruit vinegar, white granulated sugar, honey, potassium sorbate, Sodium Benzoate, oligoisomaltose, beta-schardinger dextrin-.Beverage natural in color is harmonious, and sweet mouthfeel is moderate, has salubrious mouthfeel and fragrant and sweet fruital.Having the sharp lung that eliminates the phlegm, support the function of lung invigorating the spleen, is best drink sutable for men, women, and children.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of fructus hippophae vinegar beverage and preparation method thereof.
Background technology
Sea-buckthorn, has another name called vinegar willow, vinegar sour jujube, black thorn, is black ruined scarabaeidae Hippophne machaka or dungarunga, and have on drought-enduring, wind resistance, the characteristic can survived on wetland with saline-alkaline, is widely used in soil-water protection.Sea buckthorn fruit is rich in nutritional labeling and the active materials such as various vitamin, amino acid, trace element, flavones, phenolic acid, superoxide dismutase, especially vitamin C, its content is higher than Kiwi berry 2 ~ 8 times, higher than hawthorn 20 times, higher than tomato 80 times, higher than grape 200 times, have the laudatory title of the king of vitamin C.Sea-buckthorn have anti-oxidant, antibacterial, anti-cardiovascular disease, anti-ageing, radioresistance, antitumor, strengthen the several functions such as immunity; research finds; the fruit of sea-buckthorn and leaf extract have antioxidation activity clearly and cytoprotection function, have very important edible, medical value.The eighties in 20th century, sea-buckthorn is classified as first of first medicine food dual purpose plant kind of China by health ministry.In recent years, the medical value of sea-buckthorn more and more receives concern both domestic and external.
Be that raw material can be made into Fructus Hippophae extractum, sea-buckthorn oral liquid, Seabuckthorn Oil, seabuckthorn wine, sea-buckthorn vinegar, sea-buckthorn buccal tablet etc. with sea-buckthorn, but utilize sea-buckthorn to prepare sea-buckthorn fruit vinegar soda for raw material also to rarely have report.Hippophae rhamnoides beverage mouthfeel of the prior art is comparatively single, and technology is comparatively extensive, is mostly just carried out by pulp pulling an oar, sterilization and filling process.Along with the generally raising of China's national life level, consumption demand is except exquisite safe nutrition health care, and the mouthfeel that soda is multi-level and local flavor also more seem important.
Soda as a kind of soft drink, have unique to relieve summer heat, quench one's thirst, the characteristic such as cooling, enjoy the favor of consumer always, and occupy the larger market share.Along with the raising day by day of living standard, what consumer pursued is not merely mouthfeel, and more focuses on healthy and nutrition.Fruit juice type CO 2 beverage reaches certain amount and contains more nutrient because of the raw juice content that it adds, fruit vinegar by fermentation rear nutritional labeling is abundanter, after fruit juice, fruit vinegar are prepared into soda, consumer can be made while the salubrious stimulation of impression also can to absorb more nutrition.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, provide a kind of sea-buckthorn fruit vinegar soda and preparation method thereof, main purpose improves the feature that existing sea buckthorn juice mouthfeel is pained and local flavor is single.
For achieving the above object, the present invention mainly provides following technical scheme:
The invention provides a kind of sea-buckthorn fruit vinegar soda, its raw material comprises: sea buckthorn juice concentrate, sea-buckthorn fruit vinegar, white granulated sugar, honey, potassium sorbate, Sodium Benzoate, oligoisomaltose and beta-schardinger dextrin-.Preferred sea buckthorn juice concentrate 5 ~ 15%, sea-buckthorn fruit vinegar 3 ~ 10%, white granulated sugar 5 ~ 20%, honey 5 ~ 20%, potassium sorbate 0.01% ~ 0.1%, Sodium Benzoate 0.01% ~ 0.1%, oligoisomaltose 0.01% ~ 0.1%, beta-schardinger dextrin-0.2% ~ 4%, surplus is pure water.
Present invention also offers a kind of preparation method of sea-buckthorn fruit vinegar soda, the method comprises:
1, sea buckthorn juice concentrate is prepared
(1) pretreatment of raw material: select fresh, fruit shape is complete, free of losses, without rotting, without disease and pest, the orange-yellow extremely orange-red sea buckthorn fruit of color and luster, cleans up;
(2) fragmentation: the sea buckthorn fruit after cleaning is carried out fragmentation, adds vitamin C immediately after fragmentation and citric acid carries out protecting look, and vitamin C addition is 0.05% ~ 0.5% of fruit gross weight, and citric acid addition is 0.03 ~ 0.6% of fruit total amount;
(3) pull an oar: the sea buckthorn fruit after above-mentioned fragmentation is carried out making beating process, add a certain amount of water during making beating, amount of water and water temperature are advisable to facilitate making beating, and amount of water and fruit weight ratio control between 1: 4 ~ 1: 10, pure water temperature controls, at 30 DEG C ~ 50 DEG C, to obtain pulp;
(4) enzymolysis: add a certain amount of citric acid by above-mentioned pulp, pulp pH is regulated to be 3 ~ 5, heating pulp, it is 40 ~ 50 DEG C that pulp temperature controls, the pectase of 0.05 ~ 0.1%, the cellulase of 0.005 ~ 0.01% and 0.005 ~ 0.01% hemicellulase is added, reaction 3h ~ 5h in pulp; Preferably, the gelatin solution of 2 ~ 5% is also added in pulp;
(5) go out enzyme, and above-mentioned reactant liquor is carried out going out enzyme at 100 DEG C of process 1 ~ 2min;
(6) clarify: after being filtered by the pulp handled well, add gelatin-silica gel-bentonite compound clarifier and clarify, wherein gelatin addition is 0.6% ~ 4%, and silica gel addition is 1% ~ 4.5%, and bentonite addition is 0.1% ~ 0.4%;
(7) pulp of clarification is carried out Vacuum Concentration, be concentrated into solid content 65 ~ 75%, obtain sea buckthorn juice concentrate;
2, sea-buckthorn fruit vinegar is prepared
(1) alcoholic fermentation: take sea buckthorn juice concentrate, the total pol regulating inspissated juice is 3 ~ 5 to about 20%-30%, pH; Add saccharomycete at 25 ~ 30 DEG C, fermentation 5 ~ 6d; The preferred 8-15% of inoculum concentration;
(2) acetic fermentation: by the initial sugar degree regulation of above-mentioned zymotic fluid to about 7 ~ 10%, alcoholic strength is about 5 ~ 7%, adds the vinegar unstrained spirits of 60% ~ 70%, fermentation 8 ~ 15d; Preferred inoculum concentration is 5 ~ 8%, and fermentation temperature is 28 ~ 32 DEG C;
(3) drench vinegar: add water by the vinegar unstrained spirits of acetic fermentation, leach according to three circulation leaching methods, the ratio of preferred water and vinegar unstrained spirits is 1:12;
(4) filter, the fruit vinegar prepared is filtered clarification sea-buckthorn fruit vinegar;
3, the preparation of carbonic acid fruit vinegar beverage
(1) take: take sea buckthorn juice concentrate, sea-buckthorn fruit vinegar, white granulated sugar, honey, potassium sorbate, Sodium Benzoate, oligoisomaltose and beta-schardinger dextrin-by weight, dissolve with pure water, mix;
(2) homogeneous: above-mentioned deployed beverage carries out homogeneous process, and homogenization pressure controls at 50 ~ 60MPa, homogenizing temperature controls at 35 ~ 45 DEG C, homogeneous 1 ~ 2 time;
(3) carbonating process: utilize carbon dioxide and water mixed processing device to carry out inflation process at 0 ~ 4 DEG C of temperature, carbonation time is 5-15min, and carbonating pressure is 0.05 ~ 0.25MPa;
(4) sterilization, places 30min by filling complete beverage and carries out sterilization processing, cool rapidly, stored by beverage under 4 DEG C of conditions after sterilization under 60 DEG C of conditions.
Compared with prior art, sea buckthorn juice soda of the present invention has the following advantages:
(1) sea buckthorn juice has carried out color retention in the preparation, and The colours match well to make fruit juice, in yolk yellow, glossy.
(2) sea buckthorn juice have passed through the process of complex enzyme zymohydrolysis and gelatin debitterize, and improve the efficiency of squeezing the juice and improve mouthfeel, the transparent juice clarification prepared, color and luster are bright, and sweet mouthfeel is moderate, and have the fragranced of fructus hippophae, taste is soft; In enzymolysis fruit juice, add gelatin can reduce bitter taste in sea buckthorn juice;
(3) sea-buckthorn fruit vinegar adopts alcohol liquid fermentation and acetic acid solid state fermentation, can accelerate fermenting speed, and after making fermentation, fruit vinegar has unique fragrance simultaneously, turn improves the nutritional labeling of sea-buckthorn.
(4) sea buckthorn juice and sea-buckthorn fruit vinegar are mixed with hippophae rhamnoides beverage, have both remained the mouthfeel of fruit juice, turn increase the nutritional labeling of fruit vinegar, by carbonating process, change the mouthfeel of beverage, after iced, mouthfeel is better;
(5) by being optimized raw material composition, make the sea-buckthorn fruit vinegar soda prepared sour-sweet moderate, unique flavor.
Detailed description of the invention
Below in conjunction with embodiment, book is described in further details to the present invention, but the present invention is not limited to following examples.
Embodiment one sea-buckthorn fruit vinegar soda is formulated by following raw material:
Sea buckthorn juice concentrate 5%, sea-buckthorn fruit vinegar 3%, white granulated sugar 5%, honey 15%, potassium sorbate 0.01%, Sodium Benzoate 0.01%, oligoisomaltose 0.01%, beta-schardinger dextrin-0.2%, surplus is pure water.
Prepare the preparation method of sea buckthorn juice:
(1) pretreatment of raw material: select fresh, fruit shape is complete, free of losses, without rotting, without disease and pest, the orange-yellow extremely orange-red sea buckthorn fruit of color and luster, cleans up;
(2) fragmentation: the sea buckthorn fruit after cleaning is carried out fragmentation, adds vitamin C immediately after fragmentation and citric acid carries out protecting look, and vitamin C addition is 0.1% of fruit gross weight, and citric acid addition is 0.1% of fruit total amount;
(3) pull an oar: the sea buckthorn fruit after above-mentioned fragmentation is carried out making beating process, add a certain amount of water during making beating, amount of water and water temperature are advisable to facilitate making beating, and amount of water controls about 1: 5 with fruit weight ratio, pure water temperature controls, at 40 DEG C, to obtain pulp;
(4) enzymolysis: add a certain amount of citric acid by above-mentioned pulp, regulate pulp pH to be 4.5, heating pulp, it is 40 DEG C that pulp temperature controls, add in pulp the pectase of 0.05%, 0.01% cellulase, 0.01% hemicellulase, reaction 3h; The gelatin solution of 5% is also added in pulp;
(5) go out enzyme, and above-mentioned reactant liquor is carried out going out enzyme at 100 DEG C of process 2min;
(6) clarify: after being filtered by the pulp handled well, add gelatin-silica gel-bentonite compound clarifier and clarify, wherein gelatin addition is 1%, and silica gel addition is 1%, and bentonite addition is 0.1%;
(7) pulp of clarification is carried out Vacuum Concentration, be concentrated into solid content 65%, obtain sea buckthorn juice concentrate.
The preparation method of sea-buckthorn fruit vinegar
(1) alcoholic fermentation: take sea buckthorn juice concentrate, adds sugar and calcium carbonate, and about regulating total pol to 20% of inspissated juice, pH is 4.5; Add saccharomycete at 25 DEG C, fermentation 6d; Inoculum concentration 10%;
(2) acetic fermentation: by the initial sugar degree regulation of above-mentioned zymotic fluid to about 7%, alcoholic strength is about 5%, adds the vinegar unstrained spirits of 60%, fermentation 10d; Inoculum concentration is 5 ~ 8%, and fermentation temperature is 32 DEG C;
(3) drench vinegar: add water by the vinegar unstrained spirits of acetic fermentation, leach according to three circulation leaching methods, the ratio of water and vinegar unstrained spirits is 1:12;
(4) filter, the fruit vinegar prepared is filtered clarification sea-buckthorn fruit vinegar;
The preparation of carbonic acid fruit vinegar beverage
(1) take: take sea-buckthorn concentrate, sea-buckthorn fruit vinegar, white granulated sugar, honey, potassium sorbate, Sodium Benzoate, oligoisomaltose, beta-schardinger dextrin-by weight, dissolve with pure water, mix;
(2) homogeneous: above-mentioned deployed beverage carries out homogeneous process, and homogenization pressure controls at 50MPa, homogenizing temperature controls at 45 DEG C, homogeneous 2 times;
(3) carbonating process: utilize carbon dioxide and water mixed processing device to carry out inflation process, the fruit juice 30% after homogeneous at 0 ~ 4 DEG C of temperature, carbonation time is 10min, and carbonating pressure is 0.2MPa;
(4) sterilization, places 30min by filling complete beverage and carries out sterilization processing, cool rapidly, stored by beverage under 4 DEG C of conditions after sterilization under 60 DEG C of conditions.
Embodiment two
Sea-buckthorn fruit vinegar soda is formulated by following raw material:
Sea-buckthorn pulp concentrate 15%, sea-buckthorn fruit vinegar 5%, white granulated sugar 20%, honey 20%, potassium sorbate 0.1%, Sodium Benzoate 0.1%, oligoisomaltose 0.1%, beta-schardinger dextrin-4%, surplus is pure water.
Prepare the preparation method of sea buckthorn juice:
(1) pretreatment of raw material: select fresh, fruit shape is complete, free of losses, without rotting, without disease and pest, the orange-yellow extremely orange-red sea buckthorn fruit of color and luster, cleans up;
(2) fragmentation: the sea buckthorn fruit after cleaning is carried out fragmentation, adds vitamin C immediately after fragmentation and citric acid carries out protecting look, and vitamin C addition is 0.05% of fruit gross weight, and citric acid addition is 0.05% of fruit total amount;
(3) pull an oar: the sea buckthorn fruit after above-mentioned fragmentation is carried out making beating process, add a certain amount of water during making beating, amount of water and water temperature are advisable to facilitate making beating, and amount of water controls about 1: 10 with fruit weight ratio, pure water temperature controls, at 50 DEG C, to obtain pulp; (4) enzymolysis: add a certain amount of citric acid by above-mentioned pulp, regulates pulp pH to be 5, heating pulp, and it is 40 DEG C that pulp temperature controls, add in pulp the pectase of 0.08%, 0.02% cellulase, 0.02% hemicellulase, reaction 4h; The gelatin solution of 5% is also added in pulp;
(5) go out enzyme, and above-mentioned reactant liquor is carried out going out enzyme at 100 DEG C of process 2min;
(6) clarify: after being filtered by the pulp handled well, add gelatin-silica gel-bentonite compound clarifier and clarify, wherein gelatin addition is 2%, and silica gel addition is 2%, and bentonite addition is 0.2%;
(7) pulp of clarification is carried out Vacuum Concentration, be concentrated into solid content 65%, obtain sea buckthorn juice concentrate.
The preparation method of sea-buckthorn fruit vinegar
(1) alcoholic fermentation: take sea buckthorn juice concentrate, about regulating total pol to 20% of inspissated juice, pH is 4; Add saccharomycete at 25 DEG C, fermentation 6d; Inoculum concentration 10%;
(2) acetic fermentation: by the initial sugar degree regulation of above-mentioned zymotic fluid to about 10%, alcoholic strength is about 7%, adds the vinegar unstrained spirits of 60%, fermentation 10d; Inoculum concentration is 8%, and fermentation temperature is 32 DEG C;
(3) drench vinegar: add water by the vinegar unstrained spirits of acetic fermentation, leach according to three circulation leaching methods, the ratio of water and vinegar unstrained spirits is 1:12;
(4) filter, the fruit vinegar prepared is filtered clarification sea-buckthorn fruit vinegar;
The preparation of carbonic acid fruit vinegar beverage
(1) take: take sea-buckthorn concentrate, sea-buckthorn fruit vinegar, white granulated sugar, honey, potassium sorbate, Sodium Benzoate, oligoisomaltose, beta-schardinger dextrin-by weight, dissolve with pure water, mix;
(2) homogeneous: above-mentioned deployed beverage carries out homogeneous process, and homogenization pressure controls at 50MPa, homogenizing temperature controls at 45 DEG C, homogeneous 2 times;
(3) carbonating process: utilize carbon dioxide and water mixed processing device to carry out inflation process, the fruit juice 30% after homogeneous at 0 ~ 4 DEG C of temperature, carbonation time is 10min, and carbonating pressure is 0.2MPa;
(4) sterilization, places 30min by filling complete beverage and carries out sterilization processing, cool rapidly, stored by beverage under 4 DEG C of conditions after sterilization under 60 DEG C of conditions.
Performance test
The physical and chemical index of the product that the embodiment of the present invention obtains and sanitary index all detect according to national standard detection method, and its physical and chemical index and sanitary index all meet national Its Relevant Technology Standards.
Comparative example 1
Wherein in juice preparation step, except step (4) is thought, other are all with embodiment 1
(4) enzymolysis: do not add cellulase and hemicellulase.
Result: the sea buckthorn juice prepared, mouthfeel is bitter taste slightly, and after enzymolysis, filtration time is longer.
Comparative example 2
Raw material, proportioning except fruit vinegar preparation process (6), all with embodiment 1
(6) clarify: in compound clarifier, do not add bentonite.
Result: fruit juice is comparatively muddy, is placed with precipitation.
Comparative example 3
Preparation process is all with embodiment 1, and pulp furnish operates according to table 3.
| Material composition (%) | Scheme a | Scheme b | Scheme c |
| Inspissated juice | 5％ | 5％ | 5％ |
| Fruit vinegar | 3％ | 3％ | 3％ |
| Oligoisomaltose | 0.01％ | 0.01％ | |
| Beta-schardinger dextrin- | 0.2％ | 0.2％ |
Result: scheme a, beverage mouthfeel moderate, fine and smooth mellow, without astringent sense; Scheme b: the viscosity of beverage is poor;
Scheme c: the mouthfeel of beverage is sourer, slightly bitter taste.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. a sea-buckthorn fruit vinegar soda, is characterized in that, raw material comprises: sea buckthorn juice concentrate, sea-buckthorn fruit vinegar, white granulated sugar, honey, potassium sorbate, Sodium Benzoate, oligoisomaltose and beta-schardinger dextrin-; Preferred sea buckthorn juice concentrate 5 ~ 15%, sea-buckthorn fruit vinegar 3 ~ 10%, white granulated sugar 5 ~ 20%, honey 5 ~ 20%, potassium sorbate 0.01% ~ 0.1%, Sodium Benzoate 0.01% ~ 0.1%, oligoisomaltose 0.01% ~ 0.1%, beta-schardinger dextrin-0.2% ~ 4%, surplus is pure water.
2. the preparation method of sea-buckthorn fruit vinegar soda according to claim 1,
A prepares sea buckthorn juice concentrate
(1) pretreatment of raw material: select fresh, fruit shape is complete, free of losses, without rotting, without disease and pest, the orange-yellow extremely orange-red sea buckthorn fruit of color and luster, cleans up;
(2) fragmentation: the sea buckthorn fruit after cleaning is carried out fragmentation, adds vitamin C immediately after fragmentation and citric acid carries out protecting look, and vitamin C addition is 0.05% ~ 0.5% of fruit gross weight, and citric acid addition is 0.03 ~ 0.6% of fruit total amount;
(3) pull an oar: the sea buckthorn fruit after above-mentioned fragmentation is carried out making beating process, add a certain amount of water during making beating, amount of water and water temperature are advisable to facilitate making beating, and amount of water and fruit weight ratio control between 1: 4 ~ 1: 10, pure water temperature controls, at 30 DEG C ~ 50 DEG C, to obtain pulp;
(4) enzymolysis: add a certain amount of citric acid by above-mentioned pulp, pulp pH is regulated to be 3 ~ 5, heating pulp, it is 40 ~ 50 DEG C that pulp temperature controls, the pectase of 0.05 ~ 0.1%, the cellulase of 0.005 ~ 0.01% and 0.005 ~ 0.01% hemicellulase is added, reaction 3h ~ 5h in pulp; Preferably, the gelatin solution of 2 ~ 5% is also added in pulp;
(5) go out enzyme, and above-mentioned reactant liquor is carried out going out enzyme at 100 DEG C of process 1 ~ 2min;
(6) clarify: after being filtered by the pulp handled well, add gelatin-silica gel-bentonite compound clarifier and clarify, wherein gelatin addition is 0.6% ~ 4%, and silica gel addition is 1% ~ 4.5%, and bentonite addition is 0.1% ~ 0.4%;
(7) pulp of clarification is carried out Vacuum Concentration, be concentrated into solid content 65 ~ 75%, obtain sea buckthorn juice concentrate;
B prepares sea-buckthorn fruit vinegar
(1) alcoholic fermentation: take sea buckthorn juice concentrate, regulates total pol of inspissated juice to about 20%-30%, and regulates pH to be 3 ~ 5; Add saccharomycete at 25 ~ 30 DEG C, fermentation 5 ~ 6d; The preferred 8-15% of inoculum concentration;
(2) acetic fermentation: by the initial sugar degree regulation of above-mentioned zymotic fluid to about 7 ~ 10%, alcoholic strength is about 5 ~ 7%, adds the vinegar unstrained spirits of 60% ~ 70%, fermentation 8 ~ 15d; Preferred inoculum concentration is 5 ~ 8%, and fermentation temperature is 28 ~ 32 DEG C;
(3) drench vinegar: add water by the vinegar unstrained spirits of acetic fermentation, leach according to three circulation leaching methods, the ratio of preferred water and vinegar unstrained spirits is 1:12;
(4) filter, the fruit vinegar prepared is filtered clarification sea-buckthorn fruit vinegar;
The preparation of c sea-buckthorn fruit vinegar soda
(1) take: take sea buckthorn juice concentrate, sea-buckthorn fruit vinegar, white granulated sugar by weight, honey, potassium sorbate, Sodium Benzoate, oligoisomaltose and beta-schardinger dextrin-, dissolve with pure water, mixes;
(2) homogeneous: above-mentioned deployed beverage is carried out homogeneous process, and homogenization pressure controls at 50 ~ 60MPa, homogenizing temperature controls at 35 ~ 45 DEG C, homogeneous 1 ~ 2 time;
(3) carbonating process: utilize carbon dioxide and water mixed processing device to carry out inflation process at 0 ~ 4 DEG C of temperature, carbonation time is 5-15min, and carbonating pressure is 0.05 ~ 0.25MPa;
(4) sterilization, places 30min by filling complete beverage and carries out sterilization processing, cool rapidly, stored by beverage under 4 DEG C of conditions after sterilization under 60 DEG C of conditions.
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Application publication date: 20160106 |