CN105349395A - 一种山楂果醋的制备方法 - Google Patents
一种山楂果醋的制备方法 Download PDFInfo
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- CN105349395A CN105349395A CN201510865770.7A CN201510865770A CN105349395A CN 105349395 A CN105349395 A CN 105349395A CN 201510865770 A CN201510865770 A CN 201510865770A CN 105349395 A CN105349395 A CN 105349395A
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Abstract
一种山楂果醋的制备方法，是采集新鲜的山楂大果为原料，接着破碎→兑水→脱涩→熬制→萃取→果汁→添加乳酸菌→发酵→澄清→勾兑→成品果醋。通过实施本发明，先将山楂果粉碎成肉泥，细小的肉泥可以有效的提取出其有效成分，对脱涩环节也产生很好的效果。将果肉脱涩过程完全是采用物理方法，没有放任何的化学添加剂，保持了山楂果汁的原生态。本发明先将山楂果粉碎成肉泥，再经过兑水熬制，最后萃取得果汁，能完全把山楂果实的有效成分提取出来，用这样的山楂果汁为载体，添加生物菌种—乳酸菌，所制备得出的果醋不但继承了山楂果实原有的功能，保健效果特别好，而且适口性好，商品价值更高，是一种高档次的果醋饮品。
Description
技术领域
本发明属于醋制品的制备技术领域，具体涉及到一种山楂果醋的制备方法。
背景技术
果醋是以水果，包括苹果、山楂、葡萄、柿子、梨、杏、柑橘、猕猴桃、西瓜等，或果品加工下脚料为主要原料，利用现代生物技术酿制而成的一种营养丰富、风味优良的酸味调味品。它兼有水果和食醋的营养保健功能，是集营养、保健、食疗等功能为一体的新型饮品。
科学研究发现，果醋具有多种功能。果醋能促进新陈代谢，调节酸碱平衡，消除疲劳，果醋中含有十种以上的有机酸和人体所需的多种氨基酸。醋的种类不同，有机酸的含量也各不相同。醋酸等有机酸有助于人体三羧酸循环的正常进行，从而使有氧代谢顺畅，有利于清除沉积的乳酸，起到消除疲劳的作用。经过长时间劳动和剧烈运动后，人体内会产生大量乳酸，使人感觉疲劳，如在此时补充果醋，能促进代谢功能恢复，从而消除疲劳。另外，果醋中含有的钾、锌等多种矿物元素在体内代谢后会生成碱性物质，能防止血液酸化，达到调节酸碱平衡的目的。
果醋具有降低胆固醇的作用，经常食醋是降低胆固醇的一种有效方法，因为醋中富含尼克酸和维生素，它们均是胆固醇的克星，能促进胆固醇经肠道随粪便排出，使血浆和组织中胆固醇含量减少。研究证实，心血管病患者每天服用20毫升果醋，6个月后胆固醇平均降低9.5％，中性脂肪减少11.3％，血液黏度亦有所下降。
果醋能提高机体的免疫力，具有防癌抗癌作用果醋中含有丰富的维生素、氨基酸和氧，能在体内与钙质合成醋酸钙，增强钙质的吸收。果醋中还含有丰富的维生素C，维生素C是一种强大的抗氧化剂，能防止细胞癌变和细胞衰老，还可阻止强致癌物亚硝胺在体内的合成，促使亚硝胺的分解，使亚硝胺在体内的含量下降，保护机体免受侵害，防止胃癌、食道癌等癌症的发生。
果醋可促进血液循环，有降压作用山楂等果醋中含有可促进心血管扩张、冠状动脉血流量增加、产生降压效果的三萜类物质和黄酮成分，对高血压、高血脂、脑血栓、动脉硬化等多种疾病有防治作用。
果醋有开胃消食，解酒保肝的作用果醋中的酸性物质可溶解食物中的营养物质，促进人体对食物中钙、磷等营养物质的吸收；果醋中的挥发性有机酸和氨基酸等可刺激大脑的食欲中枢，促进消化液的分泌，提高胃液浓度，从而生津止渴，健胃消食，增进食欲。临床报道，食醋有改善肝炎患者食欲不振的作用。饮酒前后饮用果醋，可使酒精在体内分解代谢速度加快，因此果醋极具解酒功能。
《本草纲目》中说，醋“散淤血、治黄疸”，还认为醋能“开胃、养肝”，民间常用食醋、红糖合服治疗肝病。
果醋有抗菌消炎、防治感冒的作用醋酸有极强的抗菌作用，可杀灭多种细菌。常吃点醋，可以少生病。此外，醋对腮腺炎、体癣、灰指(趾)甲、胆道蛔虫、毒虫叮咬、腰腿酸痛等症都有一定的疗效。
果醋有开发智力的作用，果醋中的挥发性物质及氨基酸等具有刺激大脑神经中枢的作用，具有开发智力的功效。同时，果醋可防止体液酸化，医学研究发现，人体大脑的酸碱性与智商有关，大脑呈碱性的孩子较呈酸性的孩子智商高。
果醋有美容护肤、延缓衰老的作用过氧化脂质的增多是导致皮肤细胞衰老的主要因素。经常食用果醋能抑制和降低人体衰老过程中过氧化脂质的形成，使机体内过氧化脂质水平下降，延缓衰老。另外，果醋中所含有的有机酸、甘油和醛类物质可以平衡皮肤的pH，控制油脂分泌，扩张血管，加快皮肤血液循环，有益于清除沉积物，使皮肤光润。实践证明，经常食用果醋，能使皮肤光洁细嫩，皱纹减少，容颜滋润洁白。
果醋有减肥作用果醋中含有丰富的氨基酸，不但可以加速糖类和蛋白质的新陈代谢，而且还可以促进体内脂肪分解，使人体内过多的脂肪燃烧，防止堆积。长期饮用果醋具有减肥功效。
发明内容
本发明的目的就是提供全新的一种山楂果醋的制备方法。具体包括：采集新鲜的山楂大果为原料，接着破碎→兑水→脱涩→熬制→萃取→果汁→添加乳酸菌→发酵→澄清→勾兑→成品果醋。
所述的山楂果，果实酸甜可口，能生津止渴，亦可入药，入药归脾、胃、肝经，有消食化积、活血散瘀的功效。可食用部分76％。每100g中含能量397kJ，水分73g、蛋白质0.5g、脂肪0.6g，膳食纤维3.1g，碳水化合物22g、胡萝卜素100μg、维生素A17μg；硫胺素0.02mg、核黄素0.02mg、尼克酸0.4mg；维生素C53mg，维生素E7.32mg；钾299mg、钠5.4mg、钙52mg、镁19mg、铁0.9mg，锰0.24mg、锌0.28mg、铜0.11mg、磷24mg、硒1.22μg。尚含解脂酶、鞣质等以及对大肠杆菌、绿脓杆菌、痢疾杆菌有抑制作用的成分。
山楂有重要的药用价值，自古以来，就成为健脾开胃、消食化滞、活血化痰的良药。山楂以果实作药用，性微温，味酸甘，入脾、胃、肝经，有消食健胃、活血化淤、收敛止痢之功能。对肉积痰饮、痞满吞酸、泻痢肠风、腰痛疝气、产后儿枕痛、恶露不尽、小儿乳食停滞等，均有疗效。
山楂由于山楂富含多种有机酸，能保持山楂中的维生素C，即使在加热的情况下，也不致被破坏，所以，制成山楂糕等制品后，维生素C仍能保存。山楂还富含胡萝卜素、钙、齐墩果酸、鸟素酸、山楂素等三萜类烯酸和黄酮类等有益成分(黄酮类多聚黄烷、三聚黄烷、鞣质等多种化学成分)，能舒张血管、加强和调节心肌，增大心室和心运动振幅及冠状动脉血流量，降低血清胆固醇和降低血压；此外，山楂对心脏活动功能障碍、血管性神经官能症、颤动性心律失常等症也有辅助治疗作用；山植还含有槲皮苷，它有扩张血管、促进气管纤毛运动、排痰平喘之功能，故山楂是防治心血管病的理想保健食品和有较好疗效的食品，可用于用于高血压、高血脂、冠心病等的防治，均有较好效果。
山楂中含有的牡荆素等化合物具有抗癌作用，常用山楂有利于防癌。
山楂中果胶含量居所有水果之首，达6.4％，而据最新研究，果胶有防辐射物质的作用，它能从体内带走一半的放射性元素(锶、钴、钯等)。果胶还有吸附和抗菌性质，可从肠子上去除细菌、毒素并束缚住水分，因此，可治泻肚。
山楂中还含有丰富的钙和胡萝卜素，钙含量居水果之首，胡萝卜素的含量仅次于枣和猕猴桃，最适于小儿食用。山楂可单味或与其他食物、药物配伍以提高其食疗作用。
由于山楂的特殊口感，以及口味酸甜，有开胃的功效，所以人们将其做成冰糖葫芦，或者经多到加工，制成山楂片，或者制成山楂糕，以及山楂酒、山楂茶等特色饮品。各种山楂制成的产品都有开胃的功效加上酸甜的味道，所以很受人们喜爱。
本发明是通过以下技术方案来实现的：
一种山楂果醋的制备方法，技术方案中在于：采集新鲜的山楂大果为原料，接着破碎→兑水→脱涩→熬制→萃取→果汁→添加乳酸菌→发酵→澄清→勾兑→成品果醋。
具体包括如下步骤：
1、山楂果原料采集：采集八九成熟、果皮呈黄褐色、无病虫害、无霉烂的新鲜山楂大果为原料。
2、山楂果处理：将果实清洗干净后并沥干沾附在果皮表面的水分，接着将山楂果切分、去核，最后将果肉打成肉泥。
3、兑水：按1份果肉泥添加3分清水的比例，将果肉泥和清水混合起来得到果浆。
4、脱涩：将果浆放置于加热容器内并进行密封加热，加热至果浆的温度保持在50-60℃，并持续30分钟以上。
5、熬制：果浆脱涩结束后再继续加热，使果浆的温度升至在100，并持续熬制40分钟以上。
6、萃取：把熬制过后的果浆进行过滤得混合汁液，然后按照常规方法将混合汁液萃取得山楂果汁。
7、添加乳酸菌：往山楂果汁添加2％的乳酸菌菌种。
8、发酵：在22-25℃环境下发酵8-15天。
9、澄清：将山楂果醋再次过滤、澄清得清澈的山楂果醋。
10、勾兑：根据风味要求对果醋的酸、甜味进行勾兑调整。
11、成品果醋：将经过调味的果醋按量分装于包装瓶中得成品果醋。
本发明的有益效果如下：
1、本发明所提出山楂果醋的制备方法不但构思新颖，而且措施独特，生产工艺也简单，容易实施。
2、实施本发明所需的主要原料——山楂果，其原料资源极为丰富，而且价格低廉，容易组织。
3、通过实施本发明，先将山楂果粉碎成肉泥，细小的肉泥可以有效的提取出其有效成分，对脱涩环节也产生很好的效果。
4、由于山楂果中含大量单宁、黄酮类物质，即使是深加工之后也会产生不愉快的苦涩味。本发明通过果肉预煮，并控制温度在50-60℃进行脱涩，不但有效去除山楂果中苦涩味，并很好地保留了山楂果果实原有的营养和功能成分，而且，整个脱涩过程完全是采用物理方法，没有放任何的化学添加剂，保持了山楂果汁的原生态。
5、由于山楂果本身含水量较少，不能用全压榨方法提取果汁，传统的方法所获得的浆汁所含的山楂其有效成分少，同样其保健功效相对也比较弱。通过实施本发明，先将山楂果粉碎成肉泥，再经过兑水熬制，最后萃取得果汁，能完全把山楂果实的有效成分提取出来，用这样的山楂果汁为载体，添加生物菌种——乳酸菌，所制备得出的果醋不但继承了山楂果实原有的功能，保健效果特别好，而且适口性好，商品价值更高，是一种高档次的果醋饮品。
6、通过实施本发明，改变了目前市场上山楂果深加工产品稀少的现状，解决了山楂果的产后出路，并带动山楂果相关产业的发展，形成新的经济增长点，具有巨大的经济效益和社会效益。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种山楂果醋的制备方法，技术方案中在于：采集新鲜的山楂大果为原料，接着破碎→兑水→脱涩→熬制→萃取→果汁→添加乳酸菌→发酵→澄清→勾兑→成品果醋。
具体实施方式如下：
1、山楂果原料采集：采集八九成熟、果皮呈黄褐色、无病虫害、无霉烂的新鲜山楂大果为原料。
2、山楂果处理：将果实清洗干净后并沥干沾附在果皮表面的水分，接着将山楂果切分、去核，最后将果肉打成肉泥。
3、兑水：按1份果肉泥添加3分清水的比例，将果肉泥和清水混合起来得到果浆。
4、脱涩：将果浆放置于加热容器内并进行密封加热，加热至果浆的温度保持在50-60℃，并持续30分钟以上。
5、熬制：果浆脱涩结束后再继续加热，使果浆的温度升至在100，并持续熬制40分钟以上。
6、萃取：把熬制过后的果浆进行过滤得混合汁液，然后按照常规方法将混合汁液萃取得山楂果汁。
7、添加乳酸菌：往山楂果汁添加2％的乳酸菌菌种。
8、发酵：在22-25℃环境下发酵8-15天。
9、澄清：将山楂果醋再次过滤、澄清得清澈的山楂果醋。
10、勾兑：根据风味要求对果醋的酸、甜味进行勾兑调整。
11、成品果醋：将经过调味的果醋按量分装于包装瓶中得成品果醋。
Claims (1)
1.一种山楂果醋的制备方法，其特征在于：采集新鲜的山楂大果为原料，接着破碎→兑水→脱涩→熬制→萃取→果汁→添加乳酸菌→发酵→澄清→勾兑→成品果醋；
具体包括如下步骤：
(1)山楂果原料采集：采集八九成熟、果皮呈黄褐色、无病虫害、无霉烂的新鲜山楂大果为原料；
(2)山楂果处理：将果实清洗干净后并沥干沾附在果皮表面的水分，接着将山楂果切分、去核，最后将果肉打成肉泥；
(3)兑水：按1份果肉泥添加3分清水的比例，将果肉泥和清水混合起来得到果浆；
(4)脱涩：将果浆放置于加热容器内并进行密封加热，加热至果浆的温度保持在50-60℃，并持续30分钟以上；
(5)熬制：果浆脱涩结束后再继续加热，使果浆的温度升至在100，并持续熬制40分钟以上；
(6)萃取：把熬制过后的果浆进行过滤得混合汁液，然后按照常规方法将混合汁液萃取得山楂果汁；
(7)添加乳酸菌：往山楂果汁添加2％的乳酸菌菌种；
(8)发酵：在22-25℃环境下发酵8-15天；
(9)澄清：将山楂果醋再次过滤、澄清得清澈的山楂果醋；
(10)勾兑：根据风味要求对果醋的酸、甜味进行勾兑调整；
(11)成品果醋：将经过调味的果醋按量分装于包装瓶中得成品果醋。
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| CN113785922A (zh) * | 2021-08-04 | 2021-12-14 | 天津冠芳可乐饮料有限公司 | 山楂果汁制备方法 |
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