CN105286019A - Spirulina powder and pear vinegar beverage capable of reducing blood lipid and preparation method of spirulina powder and pear vinegar beverage - Google Patents
Spirulina powder and pear vinegar beverage capable of reducing blood lipid and preparation method of spirulina powder and pear vinegar beverage Download PDFInfo
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Classifications
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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
-
- 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
-
- 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
- C12J1/08—Addition of flavouring ingredients
-
- 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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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
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- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a spirulina powder and pear vinegar beverage capable of reducing blood lipid. The spirulina powder and pear vinegar beverage is made from the following raw materials in parts by weight: 440-460 parts of pears, 12-14 parts of spirulina powder, 6-8 parts of haws, 3-5 parts of Chinese magnoliavine fruits, 10-15 parts of fructus hippophae, 4-6 parts of kudzuvine flowers, 8-10 parts of water chestnut kernels, 10-12 parts of dishcloth gourds, 6-7 parts of oyster meat, 3-4 parts of polygonum multiflorum, 4-5 parts of rhizoma alismatis, 5-7 parts of semen cassiae, 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, 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 spirulina reducing blood lipid 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 spirulina reducing blood lipid pear fruit vinegar beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of spirulina reducing blood lipid pear fruit vinegar beverage, is made up of the raw material of following weight portion: pears 440-460, spirulina 12-14, hawthorn 6-8, fruit of Chinese magnoliavine 3-5, fructus hippophae 10-15, FI puerariae 4-6, water caltrop benevolence 8-10, sponge gourd 10-12, oyster meat 6-7, fleece-flower root 3-4, rhizoma alismatis 4-5, cassia seed 5-7, Aspartame 4-6, shitosan 4-5, pectase are appropriate.
The preparation method of described a kind of spirulina reducing blood lipid 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 slurry is worn into after pulp being squeezed into juice together with spirulina, 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) the ethanolic solution lixiviate of 75% is used after hawthorn, the fruit of Chinese magnoliavine, the fleece-flower root, rhizoma alismatis, cassia seed being pulverized, dry after then adding heat abstraction alcohol, obtain traditional Chinese medicine powder; Use homogenizer to carry out homogeneous process together by after fructus hippophae, FI puerariae, water caltrop benevolence, sponge gourd, oyster meat process totally, then carry out drying, obtain nutrient powder;
(5) in the operatic circle vinegar in step (3), traditional Chinese medicine powder, nutrient powder, Aspartame is added, filling after 70-75 DEG C of sterilizing 8-10min after being diluted with water, obtain described spirulina reducing blood lipid 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; The spirulina, sponge gourd etc. that add coordinate with hawthorn, cassia seed etc. and have certain digestion promoting effect, and effectively can remove blood in human body in fat, reduction lipids contents.
Detailed description of the invention
A kind of spirulina reducing blood lipid pear fruit vinegar beverage, is made up of the raw material of following weight portion (kg): pears 440, spirulina 12, hawthorn 6, the fruit of Chinese magnoliavine 3, fructus hippophae 10, FI puerariae 4, water caltrop benevolence 8, sponge gourd 10, oyster meat 6, the fleece-flower root 3, rhizoma alismatis 4, cassia seed 5, Aspartame 4, shitosan 4, pectase are appropriate.
The preparation method of described a kind of spirulina reducing blood lipid 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 slurry is worn into after pulp being squeezed into juice together with spirulina, 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) the ethanolic solution lixiviate of 75% is used after hawthorn, the fruit of Chinese magnoliavine, the fleece-flower root, rhizoma alismatis, cassia seed being pulverized, dry after then adding heat abstraction alcohol, obtain traditional Chinese medicine powder; Use homogenizer to carry out homogeneous process together by after fructus hippophae, FI puerariae, water caltrop benevolence, sponge gourd, oyster meat process totally, then carry out drying, obtain nutrient powder;
(5) in the operatic circle vinegar in step (3), traditional Chinese medicine powder, nutrient powder, Aspartame is added, filling after 70 DEG C of sterilizing 8min after being diluted with water, obtain described spirulina reducing blood lipid pear fruit vinegar beverage.
Claims (2)
1. a spirulina reducing blood lipid pear fruit vinegar beverage, it is characterized in that, be made up of the raw material of following weight portion: pears 440-460, spirulina 12-14, hawthorn 6-8, fruit of Chinese magnoliavine 3-5, fructus hippophae 10-15, FI puerariae 4-6, water caltrop benevolence 8-10, sponge gourd 10-12, oyster meat 6-7, fleece-flower root 3-4, rhizoma alismatis 4-5, cassia seed 5-7, Aspartame 4-6, shitosan 4-5, pectase are appropriate.
2. the preparation method of a kind of spirulina reducing blood lipid 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 slurry is worn into after pulp being squeezed into juice together with spirulina, 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) the ethanolic solution lixiviate of 75% is used after hawthorn, the fruit of Chinese magnoliavine, the fleece-flower root, rhizoma alismatis, cassia seed being pulverized, dry after then adding heat abstraction alcohol, obtain traditional Chinese medicine powder; Use homogenizer to carry out homogeneous process together by after fructus hippophae, FI puerariae, water caltrop benevolence, sponge gourd, oyster meat process totally, then carry out drying, obtain nutrient powder;
(5) in the operatic circle vinegar in step (3), traditional Chinese medicine powder, nutrient powder, Aspartame is added, filling after 70-75 DEG C of sterilizing 8-10min after being diluted with water, obtain described spirulina reducing blood lipid pear fruit vinegar beverage.
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| CN201510714278.XA CN105286019A (en) | 2015-10-29 | 2015-10-29 | Spirulina powder and pear vinegar beverage capable of reducing blood lipid and preparation method of spirulina powder and pear vinegar beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105831324A (en) * | 2016-03-23 | 2016-08-10 | 丽水学院 | Weight-reducing exercise functional drink |
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| 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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|---|---|---|---|---|
| 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》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831324A (en) * | 2016-03-23 | 2016-08-10 | 丽水学院 | Weight-reducing exercise functional drink |
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Application publication date: 20160203 |