CN105286018A - Pear vinegar beverage capable of clearing heat and clearing internal heat and preparation method of pear vinegar beverage - Google Patents
Pear vinegar beverage capable of clearing heat and clearing internal heat and preparation method of pear vinegar beverage Download PDFInfo
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- CN105286018A CN105286018A CN201510714215.4A CN201510714215A CN105286018A CN 105286018 A CN105286018 A CN 105286018A CN 201510714215 A CN201510714215 A CN 201510714215A CN 105286018 A CN105286018 A CN 105286018A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
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- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a pear vinegar beverage capable of clearing heat and clearing internal heat. The pear vinegar beverage is made from the following raw materials in parts by weight: 480-500 parts of pears, 5-8 parts of amomum kravanh, 7-10 parts of lotus seeds, 20-30 parts of Chinese wampee fruits, 4-6 parts of Guiling jelly powder, 8-10 parts of chrysanthemums, 6-8 parts of isolated soy protein powder, 10-14 parts of eggplants, 5-7 parts of hemp seeds, 8-10 parts of arctium lappa, 20-30 parts of glucose, 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, free from suspended substances and precipitate, and gentle, pure, rich and mellow in sourness, and has the fragrance of brewed vinegar and peculiar delicate fragrance of the pears.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of clearing heat and removing internal heat pear fruit vinegar beverage 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 clearing heat and removing internal heat pear fruit vinegar beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of clearing heat and removing internal heat pear fruit vinegar beverage, is made up of the raw material of following weight portion: pears 480-500, white cool 5-8, lotus seeds 7-10, clausenae Lansium 20-30, Guiling Jelly powder 4-6, chrysanthemum 8-10, soybean isolate protein powder 6-8, eggplant 10-14, fructus cannabis 5-7, burdock 8-10, glucose 20-30, shitosan 4-5, pectase are appropriate.
The preparation method of described a kind of clearing heat and removing internal heat pear fruit vinegar beverage, 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 pulp is squeezed into juice, 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) by defibrination after lotus seeds, clausenae Lansium, eggplant, burdock wash clean, add cellulase enzymolysis 2-3h under the condition of 35-40 DEG C, dry after the enzyme that goes out, then ultramicronising is pulverized; Cool, chrysanthemum, fructus cannabis are in vain carried out first supercritical processing after pulverizing, obtains Chinese medical extract;
(5) in the operatic circle vinegar in step (3), add the material and Guiling Jelly powder, soybean isolate protein powder, glucose that obtain in step (4), filling after 70-75 DEG C of sterilizing 8-10min after being diluted with water, obtain described clearing heat and removing internal heat pear fruit vinegar beverage.
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; Cool in vain, the lotus seeds added etc. have clearing heat and removing internal heat, drive away summer heat the health-care efficacies such as removing toxic substances.
Detailed description of the invention
A kind of clearing heat and removing internal heat pear fruit vinegar beverage, be made up of the raw material of following weight portion (kg): pears 480, in vain cool 5, lotus seeds 7, clausenae Lansium 20, Guiling Jelly powder 4, chrysanthemum 8, soybean isolate protein powder 6, eggplant 10, fructus cannabis 5, burdock 8, glucose 20, shitosan 4, pectase are appropriate.
The preparation method of described a kind of clearing heat and removing internal heat pear fruit vinegar beverage, 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 pulp is squeezed into juice, 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) by defibrination after lotus seeds, clausenae Lansium, eggplant, burdock wash clean, add cellulase enzymolysis 2h under the condition of 35 DEG C, dry after the enzyme that goes out, then ultramicronising is pulverized; Cool, chrysanthemum, fructus cannabis are in vain carried out first supercritical processing after pulverizing, obtains Chinese medical extract;
(5) in the operatic circle vinegar in step (3), add the material and Guiling Jelly powder, soybean isolate protein powder, glucose that obtain in step (4), filling after 70 DEG C of sterilizing 8min after being diluted with water, obtain described clearing heat and removing internal heat pear fruit vinegar beverage.
Claims (2)
1. a clearing heat and removing internal heat pear fruit vinegar beverage, it is characterized in that, be made up of the raw material of following weight portion: pears 480-500, white cool 5-8, lotus seeds 7-10, clausenae Lansium 20-30, Guiling Jelly powder 4-6, chrysanthemum 8-10, soybean isolate protein powder 6-8, eggplant 10-14, fructus cannabis 5-7, burdock 8-10, glucose 20-30, shitosan 4-5, pectase are appropriate.
2. the preparation method of a kind of clearing heat and removing internal heat pear fruit vinegar beverage 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 pulp is squeezed into juice, 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) by defibrination after lotus seeds, clausenae Lansium, eggplant, burdock wash clean, add cellulase enzymolysis 2-3h under the condition of 35-40 DEG C, dry after the enzyme that goes out, then ultramicronising is pulverized; Cool, chrysanthemum, fructus cannabis are in vain carried out first supercritical processing after pulverizing, obtains Chinese medical extract;
(5) in the operatic circle vinegar in step (3), add the material and Guiling Jelly powder, soybean isolate protein powder, glucose that obtain in step (4), filling after 70-75 DEG C of sterilizing 8-10min after being diluted with water, obtain described clearing heat and removing internal heat pear fruit vinegar beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510714215.4A CN105286018A (en) | 2015-10-29 | 2015-10-29 | Pear vinegar beverage capable of clearing heat and clearing internal heat and preparation method of pear vinegar beverage |
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| CN201510714215.4A CN105286018A (en) | 2015-10-29 | 2015-10-29 | Pear vinegar beverage capable of clearing heat and clearing internal heat and preparation method of pear vinegar beverage |
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| CN105286018A true CN105286018A (en) | 2016-02-03 |
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| CN201510714215.4A Pending CN105286018A (en) | 2015-10-29 | 2015-10-29 | Pear vinegar beverage capable of clearing heat and clearing internal heat and preparation method of pear vinegar beverage |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942427A (en) * | 2016-05-26 | 2016-09-21 | 湖南农业大学 | Novel blueberry condiment |
| CN106281951A (en) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of clearing away heat to improve acuity of vision Fructus Hippophae local flavor pectin vinegar and preparation method thereof |
| CN106281942A (en) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of tea-seed polypeptide health care pomegranate fruit vinegar beverage and preparation method thereof |
| CN106417807A (en) * | 2016-08-31 | 2017-02-22 | 南宁鼎金生物科技有限公司 | Tea capable of clearing away internal heat and preparation method thereof |
| CN106467887A (en) * | 2016-08-18 | 2017-03-01 | 安徽天乾健食品科技有限公司 | A kind of clearing away heat to improve acuity of vision antidiarrheal Fructus Hippophae local flavor pectin vinegar and preparation method thereof |
| CN107811183A (en) * | 2017-11-30 | 2018-03-20 | 芜湖维康生态农业有限公司 | A kind of pear vinegar beverage and preparation method thereof |
Citations (3)
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| 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 |
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2015
- 2015-10-29 CN CN201510714215.4A patent/CN105286018A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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)
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| 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》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942427A (en) * | 2016-05-26 | 2016-09-21 | 湖南农业大学 | Novel blueberry condiment |
| CN106281951A (en) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of clearing away heat to improve acuity of vision Fructus Hippophae local flavor pectin vinegar and preparation method thereof |
| CN106281942A (en) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of tea-seed polypeptide health care pomegranate fruit vinegar beverage and preparation method thereof |
| CN106467887A (en) * | 2016-08-18 | 2017-03-01 | 安徽天乾健食品科技有限公司 | A kind of clearing away heat to improve acuity of vision antidiarrheal Fructus Hippophae local flavor pectin vinegar and preparation method thereof |
| CN106417807A (en) * | 2016-08-31 | 2017-02-22 | 南宁鼎金生物科技有限公司 | Tea capable of clearing away internal heat and preparation method thereof |
| CN107811183A (en) * | 2017-11-30 | 2018-03-20 | 芜湖维康生态农业有限公司 | A kind of pear vinegar beverage and preparation method thereof |
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Application publication date: 20160203 |