CN105296317A - Red bean and coix seed dampness-clearing pear vinegar drink and preparation method thereof - Google Patents

Abstract

The invention provides a red bean and coix seed dampness-clearing pear vinegar drink which is prepared from, by weight, 520-540 parts of pears, 12-14 parts of red beans, 8-10 parts of coix seeds, 2-4 parts of fructus amomi, 3-5 parts of whey powder, 4-6 parts of juncus, 2-3 parts of gorgon fruits, 6-8 parts of hyacinth beans, 30-35 parts of white granulated sugar, 4-5 parts of chitosan and a proper amount of pectinase. The prepared pear vinegar is light yellow in color, clear, transparent, glossy, uniform and free of suspended matter and precipitate, has the flavor of brewed vinegar and fragrance of pears, and is soft and pure in sour taste and rich and mellow in taste.

Description

A kind of red bean heart of a lotus seed benevolence clearing damp pear fruit vinegar beverage and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of red bean heart of a lotus seed benevolence clearing damp 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 valley each province.Its kind and kind are extremely many, and China is one of source region, 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%.Dangshan, Anhui Province and around a band are crisp pears producing region, and are theatre in flakes maximum in the world, account for 70 percent of whole county cultivated area, have the title of " Chinese pear all ", are the Industrial Areas, orchard in flakes the biggest in the world that Guiness Records is assert.Dangshan pear annual production about 1,500,000,000 jin, accounts for 1/8th of national pears ultimate production.

Containing sugar, mineral substance, organic acid and multivitamin in Dangshan pear, 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 artichoke betony, medicine Zisco clarified butter " is referred to as by the successive dynasties traditional Chinese medical science.The operatic circle abundance that Dangshan, Anhui 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 the course of processing 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 red bean heart of a lotus seed benevolence clearing damp pear fruit vinegar beverage and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of red bean heart of a lotus seed benevolence clearing damp pear fruit vinegar beverage, is made up of the raw material of following weight part: pears 520-540, red bean 12-14, heart of a lotus seed benevolence 8-10, fructus amomi 2-4, whey powder 3-5, wick flower 4-6, Gorgon fruit 2-3, French beans 6-8, white sugar 30-35, chitosan 4-5, polygalacturonase are appropriate.

The preparation method of described a kind of red bean heart of a lotus seed benevolence clearing damp 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 glycerate of the polygalacturonase and 6-7ml that add 1500U/L after mixing carries out stirring and emulsifying, then the edible ethanol and the proportion of acetic acid that join equal in quality part are in the mixing solutions of 100:1, the calcium chloride solution adding the 0.05mol/L of 100ml after stirring for some time again stirs, leave standstill after 4-5h clear water rinses and add chitosan, stirring at room temperature 2-3h, obtains chitosan solidification polygalacturonase microcapsule;

(2) epidermis and fruit stone is removed after being cleaned by pears, then pulp is squeezed into juice, then chitosan solidification polygalacturonase microcapsule 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 yeast saccharomyces cerevisiae activated is joined according to the inoculum size 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 fermentor tank after sterilizing, in regulating tank, temperature is 30-32 DEG C, add in pear wine liquid by 100-120mL/L inoculum size after acetic bacteria is activated, deep-layer liquid mode is adopted to carry out aerobic fermentation, fermentation is terminated when ethanol concn reaches about 5%, get filtrate after using activated carbon filter to filter, obtain the operatic circle vinegar;

(4) after red bean, heart of a lotus seed benevolence, fructus amomi, Gorgon fruit, French beans being added 10-12 water big fire decoction 30-40min doubly together, little fire decocts 40-50min, cellulase degradation 30-40min is added after cooling, then pour homogenization treatment in clarifixator into, pulverize after lyophilize, obtain freeze-drying health-care powder;

(5) in the operatic circle vinegar in step (3), freeze-drying health-care powder, whey powder, white sugar is added, filling after 70-75 DEG C of sterilizing 8-10min after thin up, obtain described red bean heart of a lotus seed benevolence clearing damp 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 throw out, and have making vinegar fragrance and the distinctive fragrant of pears itself, tart flavour is soft pure, strong mellow.The polygalacturonase that the present invention uses chitosan to solidify can improve crushing juice rate, and the thermotolerance of polygalacturonase 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 red bean, heart of a lotus seed benevolence etc. that add coordinate the herbal medicine such as Gorgon fruit, French beans to make fruit vinegar have the effect such as clearing damp, diuresis.

Embodiment

A kind of red bean heart of a lotus seed benevolence clearing damp pear fruit vinegar beverage, is made up of the raw material of following weight part (kg): pears 520, red bean 12, heart of a lotus seed benevolence 8, fructus amomi 2, whey powder 3, wick spend 4, Gorgon fruit 2, French beans 6, white sugar 30, chitosan 4, polygalacturonase are appropriate.

The preparation method of described a kind of red bean heart of a lotus seed benevolence clearing damp 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 glycerate of the polygalacturonase and 6ml that add 1500U/L after mixing carries out stirring and emulsifying, then the edible ethanol and the proportion of acetic acid that join equal in quality part are in the mixing solutions of 100:1, the calcium chloride solution adding the 0.05mol/L of 100ml after stirring for some time again stirs, leave standstill after 4h clear water rinses and add chitosan, stirring at room temperature 2h, obtains chitosan solidification polygalacturonase microcapsule;

(2) epidermis and fruit stone is removed after being cleaned by pears, then pulp is squeezed into juice, then chitosan solidification polygalacturonase microcapsule 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 yeast saccharomyces cerevisiae activated according to 0.08% inoculum size 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 fermentor tank after sterilizing, in regulating tank, temperature is 30 DEG C, add in pear wine liquid by 100mL/L inoculum size after acetic bacteria is activated, deep-layer liquid mode is adopted to carry out aerobic fermentation, fermentation is terminated when ethanol concn reaches about 5%, get filtrate after using activated carbon filter to filter, obtain the operatic circle vinegar;

(4) after red bean, heart of a lotus seed benevolence, fructus amomi, Gorgon fruit, French beans being added the water big fire decoction 30min of 10 times together, little fire decocts 40min, cellulase degradation 30min is added after cooling, then pour homogenization treatment in clarifixator into, pulverize after lyophilize, obtain freeze-drying health-care powder;

(5) in the operatic circle vinegar in step (3), freeze-drying health-care powder, whey powder, white sugar is added, filling after 70 DEG C of sterilizing 8min after thin up, obtain described red bean heart of a lotus seed benevolence clearing damp pear fruit vinegar beverage.

Claims (2)

1. a red bean heart of a lotus seed benevolence clearing damp pear fruit vinegar beverage, it is characterized in that, be made up of the raw material of following weight part: pears 520-540, red bean 12-14, heart of a lotus seed benevolence 8-10, fructus amomi 2-4, whey powder 3-5, wick flower 4-6, Gorgon fruit 2-3, French beans 6-8, white sugar 30-35, chitosan 4-5, polygalacturonase are appropriate.

2. the preparation method of a kind of red bean heart of a lotus seed benevolence clearing damp 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 glycerate of the polygalacturonase and 6-7ml that add 1500U/L after mixing carries out stirring and emulsifying, then the edible ethanol and the proportion of acetic acid that join equal in quality part are in the mixing solutions of 100:1, the calcium chloride solution adding the 0.05mol/L of 100ml after stirring for some time again stirs, leave standstill after 4-5h clear water rinses and add chitosan, stirring at room temperature 2-3h, obtains chitosan solidification polygalacturonase microcapsule;

(2) epidermis and fruit stone is removed after being cleaned by pears, then pulp is squeezed into juice, then chitosan solidification polygalacturonase microcapsule 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 yeast saccharomyces cerevisiae activated is joined according to the inoculum size 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 fermentor tank after sterilizing, in regulating tank, temperature is 30-32 DEG C, add in pear wine liquid by 100-120mL/L inoculum size after acetic bacteria is activated, deep-layer liquid mode is adopted to carry out aerobic fermentation, fermentation is terminated when ethanol concn reaches about 5%, get filtrate after using activated carbon filter to filter, obtain the operatic circle vinegar;

(4) after red bean, heart of a lotus seed benevolence, fructus amomi, Gorgon fruit, French beans being added 10-12 water big fire decoction 30-40min doubly together, little fire decocts 40-50min, cellulase degradation 30-40min is added after cooling, then pour homogenization treatment in clarifixator into, pulverize after lyophilize, obtain freeze-drying health-care powder;

(5) in the operatic circle vinegar in step (3), freeze-drying health-care powder, whey powder, white sugar is added, filling after 70-75 DEG C of sterilizing 8-10min after thin up, obtain described red bean heart of a lotus seed benevolence clearing damp pear fruit vinegar beverage.