CN105285630A - Pear vinegar beverage having efficacy of reducing blood sugar and preparation method of pear vinegar beverage - Google Patents
Pear vinegar beverage having efficacy of reducing blood sugar and preparation method of pear vinegar beverage Download PDFInfo
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- CN105285630A CN105285630A CN201510714623.XA CN201510714623A CN105285630A CN 105285630 A CN105285630 A CN 105285630A CN 201510714623 A CN201510714623 A CN 201510714623A CN 105285630 A CN105285630 A CN 105285630A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 30
- 239000000052 vinegar Substances 0.000 title claims abstract description 30
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 28
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 239000008280 blood Substances 0.000 title claims abstract description 14
- 210000004369 blood Anatomy 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000220324 Pyrus Species 0.000 claims abstract description 44
- 235000021017 pears Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000014101 wine Nutrition 0.000 claims abstract description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 8
- 241000233866 Fungi Species 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 108010011485 Aspartame Proteins 0.000 claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 7
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 7
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 7
- 229960003438 aspartame Drugs 0.000 claims abstract description 7
- 235000010357 aspartame Nutrition 0.000 claims abstract description 7
- 239000000605 aspartame Substances 0.000 claims abstract description 7
- 239000010495 camellia oil Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 15
- 230000000694 effects Effects 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 230000035764 nutrition Effects 0.000 claims description 8
- 240000007164 Salvia officinalis Species 0.000 claims description 7
- 235000005412 red sage Nutrition 0.000 claims description 7
- 238000007711 solidification Methods 0.000 claims description 7
- 230000008023 solidification Effects 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000003094 microcapsule Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 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 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 238000010564 aerobic fermentation Methods 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000015201 grapefruit juice Nutrition 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000015206 pear juice Nutrition 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 241000736199 Paeonia Species 0.000 abstract 1
- 235000006484 Paeonia officinalis Nutrition 0.000 abstract 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 108010052008 colla corii asini Proteins 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 3
- 244000088401 Pyrus pyrifolia Species 0.000 description 2
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 2
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000057214 Stachys sieboldii Species 0.000 description 1
- 235000005116 Stachys sieboldii Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010520 ghee Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000002699 waste material Substances 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
- A23L2/60—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
Landscapes
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a pear vinegar beverage having the efficacy of reducing blood sugar. The pear vinegar beverage is made from the following raw materials in parts by weight: 420-450 parts of pears, 8-10 parts of radishes, 4-5 parts of corn flour, 7-9 parts of dried mushrooms, 12-15 parts of yellow wine, 2-3 parts of colla corii asini powder, 3-5 parts of pine pollen, 4-5 parts of camellia oil, 8-10 parts of black funguses, 7-12 parts of kelp, 5-7 parts of roots of herbaceous peonies, 4-6 parts of radix salviae miltiorrhizae, 4-6 parts of aspartame, 4-5 parts of chitosan and an appropriate amount of pectinase. The pear vinegar obtained by the preparation method disclosed by the invention is yellowish in color, clear, transparent and glossy, consonant in uniformity, and free from suspended substances and precipitate, has the fragrance of brewed vinegar and peculiar delicate fragrance of the pears, and is gentle, pure, rich and mellow in sourness.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of pear fruit vinegar beverage with effect of lowering blood sugar and preparation method thereof.
Background technology
The pulp of pears is well-illuminated white, fresh and tender succulence, and taste is sweet, the micro-acid of core taste, cool sexuality.Pears are distributed in North China, northeast, northwest and Yangtze river basin each province.Its kind and kind are extremely many, and China is one of cradle, Pyrus L center, and the pears of Asia pear mostly come from east Asia.Chinese pear cultivated area and output are only second to apple.Wherein, Anhui, Hebei, Shandong, Liaoning Si Sheng are the concentrated producing regions of Chinese pear, and about cultivated area accounts for half, output is more than 60%.
Containing sugar, mineral matter, organic acid and multivitamin in pears, vegetal pole horn of plenty, modern clinic also proves: Dangshan pear have quench the thirst, promote the production of body fluid, the effect such as heat of dispelling is relieved summer heat, moistening lung of reducing phlegm, relieving cough and asthma, nourishing Yin and falling fire, cool heart removing toxic substances, " fruit in Chinese artichoke, medicine Zisco clarified butter " is referred to as by the successive dynasties traditional Chinese medical science.The operatic circle abundance that China is annual, but the storage condition more complicated of the operatic circle, deal with improperly and will cause waste.Fruit vinegar and fruit vinegar beverage are health drinks, pears are processed into most of nutrition that fruit vinegar can retain pears, 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 pears industry.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of pear fruit vinegar beverage with effect of lowering blood sugar and preparation method thereof.
The present invention is achieved by the following technical solutions:
There is a pear fruit vinegar beverage for effect of lowering blood sugar, be made up of the raw material of following weight portion: pears 420-450, radish 8-10, corn flour 4-5, dried mushroom 7-9, yellow rice wine 12-15, donkey-hide gelatin powder 2-3, pollen pini 3-5, camellia oil 4-5, black fungus 8-10, sea-tangle 7-12, radix paeoniae rubrathe 5-7, red sage root 4-6, Aspartame 4-6, shitosan 4-5, pectase are appropriate.
Described a kind of preparation method with the pear fruit vinegar beverage of effect of lowering blood sugar, comprises the following steps:
(1) sodium alginate soln of 10% and the calcium carbonate soln 50ml of 8% is taken respectively, the monoglyceride of the pectase and 6-7ml that add 1500U/L after mixing carries out stirring and emulsifying, then the edible alcohol and the proportion of acetic acid that join equal in quality part are in the mixed solution of 100:1, the calcium chloride solution adding the 0.05mol/L of 100ml after stirring a period of time again stirs, leave standstill after 4-5h clear water rinses and add shitosan, stirring at room temperature 2-3h, obtains shitosan solidification pectase microcapsules;
(2) epidermis and fruit stone is removed after being cleaned by pears, then slurry is worn into after pulp being squeezed into juice together with radish, dried mushroom, black fungus, sea-tangle, then shitosan solidification pectase microcapsules are added, enzymolysis 25-30min under the condition of 60-70 DEG C, adding glucose sugar after being cooled to 32-36 DEG C makes the pol of pear juice at 15-20%, the saccharomyces cerevisiae activated is joined according to the inoculum concentration of 0.08-0.12% after stirring in the Hu grapefruit juice fermented, carries out ferment at constant temperature process, ferment after 3-5 days and get the more clear pear wine liquid in upper strata;
(3) the pear wine liquid obtained is put into the fermentation tank after sterilizing, in regulating tank, temperature is 30-32 DEG C, add in pear wine liquid by 100-120mL/L inoculum concentration after acetic acid bacteria is activated, deep-layer liquid mode is adopted to carry out aerobic fermentation, fermentation is terminated when alcohol concentration reaches about 5%, get filtrate after using activated carbon filter to filter, obtain the operatic circle vinegar;
(4) radix paeoniae rubrathe, the red sage root are added 5-6 soak by water 40-50min doubly after pulverizing, corn flour, donkey-hide gelatin powder, pollen pini is added after filtrate being mixed with yellow rice wine, camellia oil after filtration, carry out freeze drying after soaking 20-30h, then carry out ultramicronising pulverizing, obtain health care nutrition powder;
(5) in the operatic circle vinegar in step (3), health care nutrition powder, Aspartame is added, filling after 70-75 DEG C of sterilizing 8-10min after being diluted with water, there is described in obtaining the pear fruit vinegar beverage of effect of lowering blood sugar.
Advantage of the present invention is: the pears vinegar color and luster that the present invention obtains is faint yellow, clear, glossy, uniformity, no suspended substance and sediment, and have making vinegar fragrance and the distinctive fragrant of pears itself, tart flavour is soft pure, strong mellow.The pectase that the present invention uses shitosan to solidify can improve crushing juice rate, and the heat resistance of pectase after solidification strengthens greatly, and the hydrolysis temperature of raising not only can play the effect of sterilizing, and can reduce enzymolysis time, raises the efficiency; The corn flour, dried mushroom etc. that add are nutritious, and add the nutrition of fruit vinegar, the Chinese herbal medicine such as the radix paeoniae rubrathe, the red sage root of interpolation and black fungus, sea-tangle etc. fall hypoglycemic effect with the use of having.
Detailed description of the invention
There is a pear fruit vinegar beverage for effect of lowering blood sugar, be made up of the raw material of following weight portion (kg): pears 420, radish 8, corn flour 4, dried mushroom 7, yellow rice wine 12, donkey-hide gelatin powder 2, pollen pini 3, camellia oil 4, black fungus 8, sea-tangle 7, the radix paeoniae rubrathe 5, the red sage root 4, Aspartame 4, shitosan 4, pectase are appropriate.
Described a kind of preparation method with the pear fruit vinegar beverage of effect of lowering blood sugar, comprises the following steps:
(1) sodium alginate soln of 10% and the calcium carbonate soln 50ml of 8% is taken respectively, the monoglyceride of the pectase and 6ml that add 1500U/L after mixing carries out stirring and emulsifying, then the edible alcohol and the proportion of acetic acid that join equal in quality part are in the mixed solution of 100:1, the calcium chloride solution adding the 0.05mol/L of 100ml after stirring a period of time again stirs, leave standstill after 4h clear water rinses and add shitosan, stirring at room temperature 2h, obtains shitosan solidification pectase microcapsules;
(2) epidermis and fruit stone is removed after being cleaned by pears, then slurry is worn into after pulp being squeezed into juice together with radish, dried mushroom, black fungus, sea-tangle, then shitosan solidification pectase microcapsules are added, enzymolysis 25min under the condition of 60 DEG C, adding glucose sugar after being cooled to 32 DEG C makes the pol of pear juice 15%, by the saccharomyces cerevisiae activated according to 0.08% inoculum concentration join carry out ferment at constant temperature process after stirring in the Hu grapefruit juice fermented, ferment after 3 days and get the more clear pear wine liquid in upper strata;
(3) the pear wine liquid obtained is put into the fermentation tank after sterilizing, in regulating tank, temperature is 30 DEG C, add in pear wine liquid by 100mL/L inoculum concentration after acetic acid bacteria is activated, deep-layer liquid mode is adopted to carry out aerobic fermentation, fermentation is terminated when alcohol concentration reaches about 5%, get filtrate after using activated carbon filter to filter, obtain the operatic circle vinegar;
(4) radix paeoniae rubrathe, the red sage root are added the soak by water 40min of 5 times after pulverizing, corn flour, donkey-hide gelatin powder, pollen pini is added after filtrate being mixed with yellow rice wine, camellia oil after filtration, carry out freeze drying after soaking 20h, then carry out ultramicronising pulverizing, obtain health care nutrition powder;
(5) in the operatic circle vinegar in step (3), health care nutrition powder, Aspartame is added, filling after 70 DEG C of sterilizing 8min after being diluted with water, there is described in obtaining the pear fruit vinegar beverage of effect of lowering blood sugar.
Claims (2)
1. one kind has the pear fruit vinegar beverage of effect of lowering blood sugar, it is characterized in that, be made up of the raw material of following weight portion: pears 420-450, radish 8-10, corn flour 4-5, dried mushroom 7-9, yellow rice wine 12-15, donkey-hide gelatin powder 2-3, pollen pini 3-5, camellia oil 4-5, black fungus 8-10, sea-tangle 7-12, radix paeoniae rubrathe 5-7, red sage root 4-6, Aspartame 4-6, shitosan 4-5, pectase are appropriate.
2. a kind of preparation method with the pear fruit vinegar beverage of effect of lowering blood sugar according to claim 1, is characterized in that, comprise the following steps:
(1) sodium alginate soln of 10% and the calcium carbonate soln 50ml of 8% is taken respectively, the monoglyceride of the pectase and 6-7ml that add 1500U/L after mixing carries out stirring and emulsifying, then the edible alcohol and the proportion of acetic acid that join equal in quality part are in the mixed solution of 100:1, the calcium chloride solution adding the 0.05mol/L of 100ml after stirring a period of time again stirs, leave standstill after 4-5h clear water rinses and add shitosan, stirring at room temperature 2-3h, obtains shitosan solidification pectase microcapsules;
(2) epidermis and fruit stone is removed after being cleaned by pears, then slurry is worn into after pulp being squeezed into juice together with radish, dried mushroom, black fungus, sea-tangle, then shitosan solidification pectase microcapsules are added, enzymolysis 25-30min under the condition of 60-70 DEG C, adding glucose sugar after being cooled to 32-36 DEG C makes the pol of pear juice at 15-20%, the saccharomyces cerevisiae activated is joined according to the inoculum concentration of 0.08-0.12% after stirring in the Hu grapefruit juice fermented, carries out ferment at constant temperature process, ferment after 3-5 days and get the more clear pear wine liquid in upper strata;
(3) the pear wine liquid obtained is put into the fermentation tank after sterilizing, in regulating tank, temperature is 30-32 DEG C, add in pear wine liquid by 100-120mL/L inoculum concentration after acetic acid bacteria is activated, deep-layer liquid mode is adopted to carry out aerobic fermentation, fermentation is terminated when alcohol concentration reaches about 5%, get filtrate after using activated carbon filter to filter, obtain the operatic circle vinegar;
(4) radix paeoniae rubrathe, the red sage root are added 5-6 soak by water 40-50min doubly after pulverizing, corn flour, donkey-hide gelatin powder, pollen pini is added after filtrate being mixed with yellow rice wine, camellia oil after filtration, carry out freeze drying after soaking 20-30h, then carry out ultramicronising pulverizing, obtain health care nutrition powder;
(5) in the operatic circle vinegar in step (3), health care nutrition powder, Aspartame is added, filling after 70-75 DEG C of sterilizing 8-10min after being diluted with water, there is described in obtaining the pear fruit vinegar beverage of effect of lowering blood sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510714623.XA CN105285630A (en) | 2015-10-29 | 2015-10-29 | Pear vinegar beverage having efficacy of reducing blood sugar and preparation method of pear vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510714623.XA CN105285630A (en) | 2015-10-29 | 2015-10-29 | Pear vinegar beverage having efficacy of reducing blood sugar and preparation method of pear vinegar beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285630A true CN105285630A (en) | 2016-02-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510714623.XA Pending CN105285630A (en) | 2015-10-29 | 2015-10-29 | Pear vinegar beverage having efficacy of reducing blood sugar and preparation method of pear vinegar beverage |
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| CN (1) | CN105285630A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101250515A (en) * | 2008-03-27 | 2008-08-27 | 江南大学 | Method for preparing micro-encapsulation glucose oxidase |
| KR20110052224A (en) * | 2009-11-12 | 2011-05-18 | (사) 한국종균협회 | Manufacturing method for fruit alcohol beverage and vinegar |
| CN103005168A (en) * | 2012-12-27 | 2013-04-03 | 上海海洋大学 | Microbial lysozyme microcapsule as well as preparation and application of microbial lysozyme microcapsule |
| CN103320306A (en) * | 2013-07-18 | 2013-09-25 | 苏州市天灵中药饮片有限公司 | Fruit vinegar for clearing heat and disinhibiting throat and preparation method thereof |
-
2015
- 2015-10-29 CN CN201510714623.XA patent/CN105285630A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101250515A (en) * | 2008-03-27 | 2008-08-27 | 江南大学 | Method for preparing micro-encapsulation glucose oxidase |
| KR20110052224A (en) * | 2009-11-12 | 2011-05-18 | (사) 한국종균협회 | Manufacturing method for fruit alcohol beverage and vinegar |
| CN103005168A (en) * | 2012-12-27 | 2013-04-03 | 上海海洋大学 | Microbial lysozyme microcapsule as well as preparation and application of microbial lysozyme microcapsule |
| CN103320306A (en) * | 2013-07-18 | 2013-09-25 | 苏州市天灵中药饮片有限公司 | Fruit vinegar for clearing heat and disinhibiting throat and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吴健 等: "海藻酸钠-壳聚糖钠固定碱性果胶酶的研究", 《染整技术》 * |
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Application publication date: 20160203 |