CN105410521A - 一种桂圆莲子宁神健脾梨果醋饮料及其制备方法 - Google Patents
一种桂圆莲子宁神健脾梨果醋饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种桂圆莲子宁神健脾梨果醋饮料,由以下重量份的原料制成:梨550-580、桂圆8-10、莲子9-12、菊花4-5、枸杞6-8、胡萝卜10-14、香瓜籽粉2-3、糯米5-7、南瓜花3-4、益智仁5-6、葡萄糖35-40、壳聚糖5-6、果胶酶适量。本发明得到的梨醋色泽呈淡黄色,澄清透明、有光泽、均匀一致、无悬浮物及沉淀物,具有酿造食醋香味及梨本身特有的清香味,酸味柔和纯正,浓郁醇厚。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种桂圆莲子宁神健脾梨果醋饮料及其制备方法。
背景技术
梨的果肉为通亮白色,鲜嫩多汁,口味甘甜,核味微酸,凉性感。梨分布在华北、东北,西北及长江流域各省。其种类和品种极多,我国是梨属植物中心发源地之一,亚洲梨属的梨大都源于亚洲东部。中国梨栽培面积和产量仅次于苹果。其中,安徽、河北、山东、辽宁四省是中国梨的集中产区,栽培面积约占一半左右,产量超过60%。安徽省砀山及周围一带为酥梨产区,而且是世界上最大的连片梨园,约占全县耕地面积的百分之七十,素有“中国梨都”之称,是吉尼斯纪录认定的世界最大的连片果园产业区。砀山酥梨年产量15亿斤左右,占全国梨总产量的八分之一。
砀山梨中含有糖分、矿物质、有机酸和多种维生素,营养极为丰富,现代临床也证明:砀山梨有止渴、生津、祛热消暑、化痰润肺、止咳平喘、滋阴降火、凉心解毒等功效,被历代中医称之为“果中甘露子,药中圣醍醐”。安徽砀山每年的梨果产量丰富,但梨果的储藏条件比较复杂,处理不当就会造成浪费。果醋及果醋饮料是健康饮品,将梨加工成果醋可保留梨的大部分营养成份,且加工过程温和,能耗低,与以往的罐头产品相比,产品档次与质量都有所提高,提高梨产业的经济效益与社会效益。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种桂圆莲子宁神健脾梨果醋饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种桂圆莲子宁神健脾梨果醋饮料,由以下重量份的原料制成:梨550-580、桂圆8-10、莲子9-12、菊花4-5、枸杞6-8、胡萝卜10-14、香瓜籽粉2-3、糯米5-7、南瓜花3-4、益智仁5-6、葡萄糖35-40、壳聚糖5-6、果胶酶适量。
所述的一种桂圆莲子宁神健脾梨果醋饮料的制备方法,包括以下步骤:
(1)分别称取10%的海藻酸钠溶液和8%的碳酸钙溶液50ml,混合均匀后加入1500U/L的果胶酶和6-7ml的甘油酸酯进行搅拌乳化,然后加入到相同质量份的食用酒精和乙酸比例为100:1的混合溶液中,搅拌一段时间后再加入100ml的0.05mol/L的氯化钙溶液搅拌均匀,静置4-5h清水冲洗后加入壳聚糖,室温搅拌2-3h,即得壳聚糖固化果胶酶微胶囊;
(2)将梨洗净后去除表皮和果核,然后将果肉榨成汁,然后加入壳聚糖固化果胶酶微胶囊,在60-70℃的条件下酶解25-30min,降温至32-36℃后加入葡糖糖使梨汁的糖度在15-20%,将活化好的酿酒酵母按照0.08-0.12%的接种量加入到待发酵的胡柚果汁中搅拌均匀后进行恒温发酵处理,发酵3-5天后取上层较清的梨酒液;
(3)将得到的梨酒液放入灭菌后的发酵罐中,调节罐内温度为30-32℃,将醋酸菌活化后按100-120mL/L接种量加入梨酒液中,采用深层液体方式进行好氧发酵,至酒精浓度达到5%左右时结束发酵,使用活性炭过滤机过滤后取滤液,得到梨果醋;
(4)将桂圆、莲子、菊花、枸杞洗净后粉碎,然后加4-6倍的水大火煎煮50-60min,然后小火继续煎煮30-40min,然后加入胡萝卜粉、香瓜籽粉、糯米、南瓜花粉、益智仁一起浸泡2-3h,然后一起使用均质机进行均质处理,冷冻干燥后得到冻干粉;
(5)向步骤(3)中的梨果醋中加入冻干粉、葡萄糖,加水稀释后经70-75℃灭菌8-10min后灌装,即得所述桂圆莲子宁神健脾梨果醋饮料。
本发明的优点是:本发明得到的梨醋色泽呈淡黄色,澄清透明、有光泽、均匀一致、无悬浮物及沉淀物,具有酿造食醋香味及梨本身特有的清香味,酸味柔和纯正,浓郁醇厚。本发明使用壳聚糖固化的果胶酶可以提高出汁率,而且固化后的果胶酶的耐热性大大增强,提高的酶解温度不仅可以起到灭菌的作用,而且可以减少酶解时间,提高效率;添加的桂圆、莲子等配合菊花、枸杞等中草药不具有宁神、健脾的功效。
具体实施方式
一种桂圆莲子宁神健脾梨果醋饮料,由以下重量份(kg)的原料制成:梨550、桂圆8、莲子9、菊花4、枸杞6、胡萝卜10、香瓜籽粉2、糯米5、南瓜花3、益智仁5、葡萄糖35、壳聚糖5、果胶酶适量。
所述的一种桂圆莲子宁神健脾梨果醋饮料的制备方法,包括以下步骤:
(1)分别称取10%的海藻酸钠溶液和8%的碳酸钙溶液50ml,混合均匀后加入1500U/L的果胶酶和6ml的甘油酸酯进行搅拌乳化,然后加入到相同质量份的食用酒精和乙酸比例为100:1的混合溶液中,搅拌一段时间后再加入100ml的0.05mol/L的氯化钙溶液搅拌均匀,静置4h清水冲洗后加入壳聚糖,室温搅拌2h,即得壳聚糖固化果胶酶微胶囊;
(2)将梨洗净后去除表皮和果核,然后将果肉榨成汁,然后加入壳聚糖固化果胶酶微胶囊,在60℃的条件下酶解25min,降温至32℃后加入葡糖糖使梨汁的糖度在15%,将活化好的酿酒酵母按照0.08%的接种量加入到待发酵的胡柚果汁中搅拌均匀后进行恒温发酵处理,发酵3天后取上层较清的梨酒液;
(3)将得到的梨酒液放入灭菌后的发酵罐中,调节罐内温度为30℃,将醋酸菌活化后按100mL/L接种量加入梨酒液中,采用深层液体方式进行好氧发酵,至酒精浓度达到5%左右时结束发酵,使用活性炭过滤机过滤后取滤液,得到梨果醋;
(4)将桂圆、莲子、菊花、枸杞洗净后粉碎,然后加4倍的水大火煎煮50min,然后小火继续煎煮30min,然后加入胡萝卜粉、香瓜籽粉、糯米、南瓜花粉、益智仁一起浸泡2h,然后一起使用均质机进行均质处理,冷冻干燥后得到冻干粉;
(5)向步骤(3)中的梨果醋中加入冻干粉、葡萄糖,加水稀释后经70℃灭菌8min后灌装,即得所述桂圆莲子宁神健脾梨果醋饮料。
Claims (2)
1.一种桂圆莲子宁神健脾梨果醋饮料,其特征在于,由以下重量份的原料制成:梨550-580、桂圆8-10、莲子9-12、菊花4-5、枸杞6-8、胡萝卜10-14、香瓜籽粉2-3、糯米5-7、南瓜花3-4、益智仁5-6、葡萄糖35-40、壳聚糖5-6、果胶酶适量。
2.根据权利要求1所述的一种桂圆莲子宁神健脾梨果醋饮料的制备方法,其特征在于,包括以下步骤:
(1)分别称取10%的海藻酸钠溶液和8%的碳酸钙溶液50ml,混合均匀后加入1500U/L的果胶酶和6-7ml的甘油酸酯进行搅拌乳化,然后加入到相同质量份的食用酒精和乙酸比例为100:1的混合溶液中,搅拌一段时间后再加入100ml的0.05mol/L的氯化钙溶液搅拌均匀,静置4-5h清水冲洗后加入壳聚糖,室温搅拌2-3h,即得壳聚糖固化果胶酶微胶囊;
(2)将梨洗净后去除表皮和果核,然后将果肉榨成汁,然后加入壳聚糖固化果胶酶微胶囊,在60-70℃的条件下酶解25-30min,降温至32-36℃后加入葡糖糖使梨汁的糖度在15-20%,将活化好的酿酒酵母按照0.08-0.12%的接种量加入到待发酵的胡柚果汁中搅拌均匀后进行恒温发酵处理,发酵3-5天后取上层较清的梨酒液;
(3)将得到的梨酒液放入灭菌后的发酵罐中,调节罐内温度为30-32℃,将醋酸菌活化后按100-120mL/L接种量加入梨酒液中,采用深层液体方式进行好氧发酵,至酒精浓度达到5%左右时结束发酵,使用活性炭过滤机过滤后取滤液,得到梨果醋;
(4)将桂圆、莲子、菊花、枸杞洗净后粉碎,然后加4-6倍的水大火煎煮50-60min,然后小火继续煎煮30-40min,然后加入胡萝卜粉、香瓜籽粉、糯米、南瓜花粉、益智仁一起浸泡2-3h,然后一起使用均质机进行均质处理,冷冻干燥后得到冻干粉;
(5)向步骤(3)中的梨果醋中加入冻干粉、葡萄糖,加水稀释后经70-75℃灭菌8-10min后灌装,即得所述桂圆莲子宁神健脾梨果醋饮料。
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