CN105670898A - Apricot vinegar beverage - Google Patents
Apricot vinegar beverage Download PDFInfo
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- CN105670898A CN105670898A CN201610129522.0A CN201610129522A CN105670898A CN 105670898 A CN105670898 A CN 105670898A CN 201610129522 A CN201610129522 A CN 201610129522A CN 105670898 A CN105670898 A CN 105670898A
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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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses an apricot vinegar beverage which is prepared from 82-84 parts of apricot, 94-96 parts of rice wine, 16-17 parts of dragon fruit peel, 16-17 parts of celery root, 7-9 parts of mango kernel, 7-9 parts of Semen Citri Reticulatae, 7-9 parts of Hami melon seed, 7-8 parts of goose egg shell, 6-8 parts of monarda, 6-8 parts of Heliotropium arborescens, 6-8 parts of dill, 8-10 parts of xylooligosaccharide, 0.7-0.9 part of vitamin C, 0.04-0.06 part of zeaxanthin and 3-4 parts of Acetobacter. The apricots are 60-70% ripe, and thus, are easy to collect and store, and the health care component content reaches the maximum; and the apricots are soaked in edible alkali to effectively removal the austerity and soften the mouthfeel. By adding the multiple fruit/vegetable leftovers and traditional Chinese medicines, the apricot vinegar beverage has the advantages of comprehensive nutrients, easy absorption, sour and sweet mouthfeel, stable state and light yellow color, and is capable of promoting blood circulation, protecting the heart and blood vessels, postponing aging, improving sleep, expelling toxins, beautifying the face and enhancing the immunity.
Description
Technical field
The present invention relates generally to technical field of beverage processing, relates in particular to a kind of sweet apricot vinegar beverage.
Background technology
Vinegar is China's traditional condiment, and its nutritional labeling is abundant, contains protein, amino acid, organic acid, inorganic matter and various carbohydrate, can not only make dish increase flavour, and medically also have important effect. Modern study shows, vinegar has the speed that increases gastrointestinal peristalsis, promotes digestive juice secretion, and fatigue-relieving regulates blood sugar and lipid-metabolism, anti-oxidant, promotes the pharmacological actions such as appetite. The fruit vinegar beverage forming as fermenting raw materials brew taking fruit is developed recently, and fruit vinegar beverage is the crystallization of having merged beverage and fruit vinegar, has inherited a kind of new type health drink of the function of beverage and fruit vinegar.
Sweet apricot fruits nutrition is abundant, contains the necessary vitamin of multiple organic principle and human body and inorganic salts, is the fruit that a kind of nutritive value is higher. Sweet apricot has good medical function, occupies critical role in Chinese herbal medicine, cures mainly chill tuberculosis, promote the production of body fluid to quench thirst, moistening lung for removing phlegm is clearing heat and detoxicating.
Sweet apricot in the market mainly eating raw, preserved fruit and dried apricot be as main, deep processed product is little, and be all taking well-done sweet apricot as raw material, be difficult for storage, greatly limited the sale of sweet apricot, the present invention is taking unseasoned sweet apricot as raw material, prepare sweet apricot vinegar beverage, increase the sweet apricot deep processed product on market, meet consumer's nutrition and health care demand, increase the income of peasant household.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of sweet apricot vinegar beverage.
A kind of sweet apricot vinegar beverage, is made up of the raw material of following weight portion: sweet apricot 82 ~ 84, rice wine 94 ~ 96, pitaya peel 16 ~ 17, Herba Apii graveolentis root 16 ~ 17, mango core 7 ~ 9, tangerine seed 7 ~ 9, Hami melon seeds 7 ~ 9, goose egg-shell 7 ~ 8, balm 6 ~ 8, Heliotropium arborescens 6 ~ 8, dill 6 ~ 8, xylo-oligosaccharide 8 ~ 10, vitamin C 0.7 ~ 0.9, luteole 0.04 ~ 0.06, acetic acid bacteria 3 ~ 4.
Described sweet apricot, is 6 ~ 7 maturations, takes rich zinc technology in planting process, and zinc content is 42 ~ 44 μ g/g.
Described rice wine, alcohol content is 7 ~ 9% (v/v), sugar content is 16 ~ 18g/L.
Described acetic acid bacteria, activates, can directly add in vinegar unstrained spirits.
A preparation method for sweet apricot vinegar beverage, specifically comprises the following steps:
(1) select fresh, without damaged, without the sweet apricot of insect pest, the dietary alkali water soaking that is 0.6 ~ 0.8% by mass concentration 3 ~ 4 hours, rinse well with clear water again, can effectively clean, sterilization, remove the sour and astringent sense of apricot skin, remove, after the base of a fruit, to be placed in the vacuum freeze drier of-43 ~-41 DEG C, being dried to moisture is 3 ~ 4% (w/w) of sweet apricot weight, obtains sweet dried apricot;
(2) by pitaya peel and Herba Apii graveolentis root chopping, particle diameter is 0.8 ~ 1.2cm, is placed in steam blanching 20 ~ 25 seconds, takes out, and in 30 ~ 40 seconds, is cooled to 20 ~ 30 DEG C, is placed in-36 ~-34 DEG C and carries out freeze drying to without moisture, obtains pitaya peel Herba Apii graveolentis root dry;
(3) mango core, tangerine seed, Hami melon seeds and goose egg-shell are cleaned, drained, be placed in 82 ~ 86 DEG C, constantly stir-fry to micro-Jiao, close burning things which may cause a fire disaster, totally to foreign in water, obtain stir-fry thing with pure water rinsing;
(4) balm, Heliotropium arborescens and dill are pulverized, cross 120 ~ 140 mesh sieves, obtain traditional Chinese medicine powder, the alcoholic solution that the volume fraction that adds 2 ~ 3 times of amounts of traditional Chinese medicine powder gross weight is 46 ~ 48%, 86 ~ 88 DEG C of water-baths, ultrasonic 30 ~ 40 minutes of 31 ~ 33KHz, 8000 revs/min centrifugal 15 minutes, obtain extract and the dregs of a decoction, to the pure water that adds 3 ~ 4 times of amounts of dregs of a decoction weight in the dregs of a decoction, big fire is boiled, little fiery infusion 35 ~ 40 minutes, and 10000 revs/min are centrifugal 10 minutes, obtain extract and the dregs of a decoction, merge all extracts, 42 ~ 44 DEG C are concentrated into without moisture, obtain Chinese medical extract;
(5) vitamin C and luteole are added to rice wine, mix, add sweet dried apricot, sealing, avoid the volatilization of alcohol and fragrance matter, 2 ~ 3 DEG C of intensifications per minute, heating is stirred to 67 ~ 69 DEG C gradually, keep temperature 25 ~ 30 minutes, naturally cool to 36 ~ 38 DEG C, keep temperature, promote nutritional labeling to separate out, soak 17 ~ 19 days, add pitaya peel Herba Apii graveolentis root to do and fry thing, 36 ~ 38 DEG C of constant temperature soak 7 ~ 9 days, rock every day once, be cooled to 16 ~ 18 DEG C, add Chinese medical extract, soak 20 ~ 22 days, rock every day once, add xylo-oligosaccharide, melt evenly, obtain vinegar unstrained spirits,
(6) acetic acid bacteria is accessed in vinegar unstrained spirits, be placed in 16 ~ 18 DEG C of insulating boxs, ferment 16 ~ 18 days, be cooled to 3 ~ 5 DEG C, constant temperature ageing 6 ~ 8 days, 80 ~ 100 mesh sieves with the membrane filtration of 0.2 μ m, obtain sweet apricot vinegar beverage after filtering;
(7) filling, to label, 31.2 ~ 32.2kGy radiation sterilization 15 ~ 20 minutes, obtains finished product.
Pitaya peel: anti-oxidant, remove free radical, strengthen immunity, strengthen blood vessel elasticity, hypotensive, U.S. face skin, improves the pliability in joint, improves eyesight, radioresistance.
Herba Apii graveolentis root: improve sleep, hypotensive, softening blood vessel, improves neurasthenia, anti-inflammatory analgetic.
Mango core: enriching yin, kidney tonifying, stomach strengthening and digestion promoting, the moistening lung of reducing phlegm, anti-inflammation, cancer-resisting, norcholesterol, reducing blood lipid, improving eyesight.
Tangerine seed: swelling and pain relieving, promoting blood circulation to remove blood stasis is clearing heat and detoxicating.
Hami melon seeds: hypotensive, reducing blood lipid, hypoglycemic, regulate physiological equilibrium, accelerate bone fracture reparation, promote wound healing, lessen fatigue, improve sleep, strengthen immunity, the restoring consciouness of relieving the effect of alcohol.
Goose egg-shell: the apocenosis of drawing out pus by applying a plaster to the affected part, regulating qi-flowing for relieving pain, promotes gastrointestinal function.
Balm: build up resistance, control cat fever, calmness, analgesia, sweating and heat resolving.
Heliotropium arborescens: anticorrosion, sterilization, sterilization, expelling parasite, moistening lung, eliminates fatigue, and nourishing and strengthening vital, removes obstruction in channels to relieve pain.
Dill: anti-spasm, promote gastrointestinal function, antibiotic and sterilizing, calmness, inspires sweat, improves sleep, promoting blood circulation and removing obstruction in channels, prevention of arterial sclerosis.
Advantage of the present invention is: the sweet apricot vinegar beverage of one provided by the invention, and sweet apricot 6 ~ 7 maturations, the storage that is easy to gather, and also health-care components content reaches the highest, soaks through dietary alkali, can effectively remove sour and astringent sense, softening mouthfeel; Add multiple fruits and vegetables leftover bits and pieces and Chinese medicine, comprehensive nutrition, is easy to absorb, sweet mouthfeel, and in stable condition, color and luster is pale yellow, can stimulate circulation, and protection cardiovascular and cerebrovascular, improves eyesight, delays senility, and improves sleep, and toxin-expelling and face nourishing strengthens immunity; Sweet apricot is rich in organic zinc, and adds multiple nutritional components, and nutrient balance promotes to absorb, and disease preventing and treating produces, and strengthens immune effect; Add multiple fruits and vegetables leftover bits and pieces, nutritious, cheap, wide material sources, cost-saving; All raw materials add rice wine after low temperature drying, retain nutriment, avoid the moisture effects alcoholic strength in raw material, prevent from polluting, and can promote the leaching of material effective component simultaneously; First prepare sweet apricot wine by the method for soaking, can fully extract the active ingredient that is dissolved in wine, reduce the unstable material in wine body, improve the stability of sweet apricot wine and sweet apricot vinegar beverage, shorten and stablize processing procedure, increase work efficiency; Each raw material successively adds in different phase, and first high temperature extracts nutriment, middle temperature extraction flavor component, last low-temperature precipitation unstable material, and the sweet apricot vinegar beverage obtaining is nutritious, and aromatic flavour is in stable condition.
Detailed description of the invention
With specific embodiment, the present invention is described below, but is not limitation of the present invention.
Embodiment 1
A kind of sweet apricot vinegar beverage, is made up of the raw material of following weight portion: sweet apricot 82, rice wine 94, pitaya peel 16, Herba Apii graveolentis root 16, mango core 7, tangerine seed 7, Hami melon seeds 7, goose egg-shell 7, balm 6, Heliotropium arborescens 6, dill 6, xylo-oligosaccharide 8, vitamin C 0.7, luteole 0.04, acetic acid bacteria 3.
Described sweet apricot, is 6 maturations, takes rich zinc technology in planting process, and zinc content is 42 ~ 44 μ g/g.
Described rice wine, alcohol content is 7% (v/v), sugar content is 18g/L.
A preparation method for sweet apricot vinegar beverage, specifically comprises the following steps:
(1) select fresh, without damaged, without the sweet apricot of insect pest, the dietary alkali water soaking that is 0.6% by mass concentration 3 hours, rinse well with clear water again, can effectively clean, sterilization, remove the sour and astringent sense of apricot skin, remove, after the base of a fruit, to be placed in the vacuum freeze drier of-43 DEG C, being dried to moisture is 3% (w/w) of sweet apricot weight, obtains sweet dried apricot;
(2) by pitaya peel and Herba Apii graveolentis root chopping, particle diameter is 0.8 ~ 1.2cm, is placed in steam blanching 20 seconds, takes out, and in 30 seconds, is cooled to 20 DEG C, is placed in-36 DEG C and carries out freeze drying to without moisture, obtains pitaya peel Herba Apii graveolentis root dry;
(3) mango core, tangerine seed, Hami melon seeds and goose egg-shell are cleaned, drained, be placed in 82 DEG C, constantly stir-fry to micro-Jiao, close burning things which may cause a fire disaster, totally to foreign in water, obtain stir-fry thing with pure water rinsing;
(4) balm, Heliotropium arborescens and dill are pulverized, cross 120 mesh sieves, obtain traditional Chinese medicine powder, the alcoholic solution that the volume fraction that adds 2 times of amounts of traditional Chinese medicine powder gross weight is 46%, 86 DEG C of water-baths, ultrasonic 30 minutes of 31KHz, 8000 revs/min centrifugal 15 minutes, obtain extract and the dregs of a decoction, to the pure water that adds 3 times of amounts of dregs of a decoction weight in the dregs of a decoction, big fire is boiled, little fiery infusion 35 minutes, and 10000 revs/min are centrifugal 10 minutes, obtain extract and the dregs of a decoction, merge all extracts, 42 DEG C are concentrated into without moisture, obtain Chinese medical extract;
(5) vitamin C and luteole are added to rice wine, mix, add sweet dried apricot, sealing, avoids the volatilization of alcohol and fragrance matter, 2 DEG C of intensifications per minute, heating is stirred to 67 DEG C gradually, keep temperature 25 minutes, naturally cool to 36 DEG C, keep temperature, promote nutritional labeling to separate out, soak 17 days, add pitaya peel Herba Apii graveolentis root to do and fry thing, 36 DEG C of constant temperature soak 7 days, rock every day once, be cooled to 16 DEG C, add Chinese medical extract, soak 20 days, rock every day once, add xylo-oligosaccharide, melt evenly, obtain vinegar unstrained spirits;
(6) acetic acid bacteria is accessed in vinegar unstrained spirits, be placed in 16 DEG C of insulating boxs, ferment 16 days, be cooled to 3 DEG C, constant temperature ageing 6 days, 80 mesh sieves with the membrane filtration of 0.2 μ m, obtain sweet apricot vinegar beverage after filtering;
(7) filling, to label, 31.2kGy radiation sterilization 15 minutes, obtains finished product.
Embodiment 2
A kind of sweet apricot vinegar beverage, is made up of the raw material of following weight portion: sweet apricot 83, rice wine 95, pitaya peel 16, Herba Apii graveolentis root 16, mango core 8, tangerine seed 8, Hami melon seeds 8, goose egg-shell 7, balm 7, Heliotropium arborescens 7, dill 7, xylo-oligosaccharide 9, vitamin C 0.8, luteole 0.05, acetic acid bacteria 3.5.
Described sweet apricot, is 6 maturations, takes rich zinc technology in planting process, and zinc content is 42 ~ 44 μ g/g.
Described rice wine, alcohol content is 8% (v/v), sugar content is 17g/L.
A preparation method for sweet apricot vinegar beverage, specifically comprises the following steps:
(1) select fresh, without damaged, without the sweet apricot of insect pest, the dietary alkali water soaking that is 0.7% by mass concentration 3.5 hours, rinse well with clear water again, can effectively clean, sterilization, remove the sour and astringent sense of apricot skin, remove, after the base of a fruit, to be placed in the vacuum freeze drier of-42 DEG C, being dried to moisture is 3.5% (w/w) of sweet apricot weight, obtains sweet dried apricot;
(2) by pitaya peel and Herba Apii graveolentis root chopping, particle diameter is 0.8 ~ 1.2cm, is placed in steam blanching 23 seconds, takes out, and in 35 seconds, is cooled to 25 DEG C, is placed in-35 DEG C and carries out freeze drying to without moisture, obtains pitaya peel Herba Apii graveolentis root dry;
(3) mango core, tangerine seed, Hami melon seeds and goose egg-shell are cleaned, drained, be placed in 84 DEG C, constantly stir-fry to micro-Jiao, close burning things which may cause a fire disaster, totally to foreign in water, obtain stir-fry thing with pure water rinsing;
(4) balm, Heliotropium arborescens and dill are pulverized, cross 130 mesh sieves, obtain traditional Chinese medicine powder, the alcoholic solution that the volume fraction that adds 2.5 times of amounts of traditional Chinese medicine powder gross weight is 47%, 87 DEG C of water-baths, ultrasonic 35 minutes of 32KHz, 8000 revs/min centrifugal 15 minutes, obtain extract and the dregs of a decoction, to the pure water that adds 3 ~ 4 times of amounts of dregs of a decoction weight in the dregs of a decoction, big fire is boiled, little fiery infusion 38 minutes, and 10000 revs/min are centrifugal 10 minutes, obtain extract and the dregs of a decoction, merge all extracts, 43 DEG C are concentrated into without moisture, obtain Chinese medical extract;
(5) vitamin C and luteole are added to rice wine, mix, add sweet dried apricot, sealing, avoids the volatilization of alcohol and fragrance matter, 2.5 DEG C of intensifications per minute, heating is stirred to 68 DEG C gradually, keep temperature 28 minutes, naturally cool to 37 DEG C, keep temperature, promote nutritional labeling to separate out, soak 18 days, add pitaya peel Herba Apii graveolentis root to do and fry thing, 37 DEG C of constant temperature soak 8 days, rock every day once, be cooled to 17 DEG C, add Chinese medical extract, soak 21 days, rock every day once, add xylo-oligosaccharide, melt evenly, obtain vinegar unstrained spirits;
(6) acetic acid bacteria is accessed in vinegar unstrained spirits, be placed in 17 DEG C of insulating boxs, ferment 17 days, be cooled to 4 DEG C, constant temperature ageing 7 days, 90 mesh sieves with the membrane filtration of 0.2 μ m, obtain sweet apricot vinegar beverage after filtering;
(7) filling, to label, 31.6kGy radiation sterilization 18 minutes, obtains finished product.
Embodiment 3
A kind of sweet apricot vinegar beverage, is made up of the raw material of following weight portion: sweet apricot 84, rice wine 96, pitaya peel 17, Herba Apii graveolentis root 17, mango core 9, tangerine seed 9, Hami melon seeds 9, goose egg-shell 8, balm 8, Heliotropium arborescens 8, dill 8, xylo-oligosaccharide 10, vitamin C 0.9, luteole 0.06, acetic acid bacteria 4.
Described sweet apricot, is 7 maturations, takes rich zinc technology in planting process, and zinc content is 42 ~ 44 μ g/g.
Described rice wine, alcohol content is 9% (v/v), sugar content is 18g/L.
A preparation method for sweet apricot vinegar beverage, specifically comprises the following steps:
(1) select fresh, without damaged, without the sweet apricot of insect pest, the dietary alkali water soaking that is 0.8% by mass concentration 4 hours, rinse well with clear water again, can effectively clean, sterilization, remove the sour and astringent sense of apricot skin, remove, after the base of a fruit, to be placed in the vacuum freeze drier of-41 DEG C, being dried to moisture is 4% (w/w) of sweet apricot weight, obtains sweet dried apricot;
(2) by pitaya peel and Herba Apii graveolentis root chopping, particle diameter is 0.8 ~ 1.2cm, is placed in steam blanching 25 seconds, takes out, and in 40 seconds, is cooled to 30 DEG C, is placed in-34 DEG C and carries out freeze drying to without moisture, obtains pitaya peel Herba Apii graveolentis root dry;
(3) mango core, tangerine seed, Hami melon seeds and goose egg-shell are cleaned, drained, be placed in 86 DEG C, constantly stir-fry to micro-Jiao, close burning things which may cause a fire disaster, totally to foreign in water, obtain stir-fry thing with pure water rinsing;
(4) balm, Heliotropium arborescens and dill are pulverized, cross 140 mesh sieves, obtain traditional Chinese medicine powder, the alcoholic solution that the volume fraction that adds 3 times of amounts of traditional Chinese medicine powder gross weight is 48%, 88 DEG C of water-baths, ultrasonic 40 minutes of 33KHz, 8000 revs/min centrifugal 15 minutes, obtain extract and the dregs of a decoction, to the pure water that adds 4 times of amounts of dregs of a decoction weight in the dregs of a decoction, big fire is boiled, little fiery infusion 40 minutes, and 10000 revs/min are centrifugal 10 minutes, obtain extract and the dregs of a decoction, merge all extracts, 44 DEG C are concentrated into without moisture, obtain Chinese medical extract;
(5) vitamin C and luteole are added to rice wine, mix, add sweet dried apricot, sealing, avoids the volatilization of alcohol and fragrance matter, 3 DEG C of intensifications per minute, heating is stirred to 69 DEG C gradually, keep temperature 30 minutes, naturally cool to 38 DEG C, keep temperature, promote nutritional labeling to separate out, soak 19 days, add pitaya peel Herba Apii graveolentis root to do and fry thing, 38 DEG C of constant temperature soak 9 days, rock every day once, be cooled to 18 DEG C, add Chinese medical extract, soak 22 days, rock every day once, add xylo-oligosaccharide, melt evenly, obtain vinegar unstrained spirits;
(6) acetic acid bacteria is accessed in vinegar unstrained spirits, be placed in 18 DEG C of insulating boxs, ferment 18 days, be cooled to 5 DEG C, constant temperature ageing 8 days, 100 mesh sieves with the membrane filtration of 0.2 μ m, obtain sweet apricot vinegar beverage after filtering;
(7) filling, to label, 32.2kGy radiation sterilization 20 minutes, obtains finished product.
Comparative example
A kind of sweet apricot vinegar beverage, is made up of the raw material of following weight portion: sweet apricot 85, rice wine 95, acetic acid bacteria 3.
Described sweet apricot, is full maturity, does not take rich zinc technology in planting process.
Described rice wine, alcohol content is 7% (v/v), sugar content is 16g/L.
Described acetic acid bacteria, activates, can directly add in vinegar unstrained spirits.
A preparation method for sweet apricot vinegar beverage, specifically comprises the following steps:
(1) select fresh, without damaged, without the sweet apricot of insect pest, rinse well with clear water, go after the base of a fruit, to be placed in the vacuum freeze drier of-43 DEG C, being dried to moisture is 3% (w/w) of sweet apricot weight, obtains sweet dried apricot;
(2) in rice wine, add sweet dried apricot and acetic acid bacteria, mix, be placed in 26 DEG C of insulating boxs, ferment 16 days, 80 ~ 100 mesh sieves with the membrane filtration of 0.2 μ m, obtain sweet apricot vinegar beverage after filtering;
(3) filling, to label, 31.2kGy radiation sterilization 15 minutes, obtains finished product.
The leading indicator of the sweet apricot vinegar beverage of embodiment:
Detect according to GB/T5009.41-2003, GB5009.12-2010, GB4789.4-2010, the leading indicator testing result of the sweet apricot vinegar beverage of embodiment is in table 1.
The leading indicator testing result of the sweet apricot vinegar beverage of table 1: embodiment
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Total acid (with Acetometer)/(g/100ml) | 1.87 | 1.95 | 2.04 |
| Fixed acid (in lactic acid)/(g/100ml) | 0.15 | 0.16 | 0.18 |
| Plumbous (in Pb)/(mg/L) | Do not detect | Do not detect | Do not detect |
| Total arsenic (in As)/(mg/L) | Do not detect | Do not detect | Do not detect |
| Total plate count/(cfu/ml) | 1 | 0 | 0 |
| Coliform/(MPN/100ml) | 1 | 1 | 0 |
| Pathogenic bacteria | Do not detect | Do not detect | Do not detect |
As can be seen from Table 1, the sweet apricot vinegar beverage of embodiment meets national standard, and edible safety health can not produce any adverse effect to health.
The subjective appreciation of the sweet apricot vinegar beverage of embodiment and comparative example:
Random selection 40 experimenters, every experimenter carries out subjective appreciation to each sweet apricot vinegar beverage, and gives a mark, and every part full marks are 10 points, and result is got its mean value, and the results of sensory evaluation of the sweet apricot vinegar beverage of embodiment and comparative example is as shown in table 2.
The subjective appreciation of the sweet apricot vinegar beverage of table 2: embodiment and comparative example
| Project | Mouthfeel | Fragrance | Outward appearance | Color and luster |
| Embodiment 1 | 8 | 9 | 8 | 9 |
| Embodiment 2 | 9 | 9 | 9 | 9 |
| Embodiment 3 | 9 | 9 | 9 | 9 |
| Comparative example | 6 | 6 | 8 | 7 |
As can be seen from Table 2, the sweet apricot vinegar beverage comprehensive nutrition of embodiment, sweet mouthfeel, gives off a strong fragrance, harmony, and color and luster is even, is light yellow, without precipitation, is subject to liking of consumers in general.
The sweet apricot vinegar beverage of embodiment and comparative example strengthens effect of immunity:
Random 100 of the clean level Kunming mouses of selecting, male and female half and half, be divided into 5 groups, every group of male and female are 10,5 groups are respectively embodiment group, comparative example group and control group, all mouse are except ad lib and drinking-water, 1.5 grams of the sweet apricot vinegar beverages of every this group of mouse gavage every day of embodiment group and comparative example group, the physiological saline of every mouse gavage every day equivalent of control group, gavage 30 days continuously, survey mouse thymus gland organ index, spleen organ index, clean up exponential sum serum IL-2, the sweet apricot vinegar beverage of embodiment and comparative example strengthens effect of immunity in table 3.
The sweet apricot vinegar beverage of table 3: embodiment and comparative example strengthens effect of immunity
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example | Control group |
| Thymus gland organ index/(mg/g) | 4.97 | 5.01 | 5.03 | 4.07 | 3.65 |
| Spleen organ index/(mg/g) | 8.67 | 8.78 | 8.86 | 7.76 | 7.54 |
| Clean up index | 7.13 | 7.27 | 7.34 | 5.85 | 5.34 |
| Serum IL-2/(ng/ml) | 16.23 | 16.41 | 16.54 | 14.76 | 13.65 |
As can be seen from Table 3, the sweet apricot vinegar beverage of embodiment, at thymus gland organ index, the spleen organ index of tested rear mouse, clean up exponential sum serum IL-2 and be all significantly improved compared with comparative example group and control group, after illustrating that mouse is drunk sweet apricot vinegar beverage provided by the invention, immunity is significantly improved, and has the effect that strengthens immunity.
Claims (5)
1. a sweet apricot vinegar beverage, it is characterized in that, made by the raw material of following parts by weight of raw materials: sweet apricot 82 ~ 84, rice wine 94 ~ 96, pitaya peel 16 ~ 17, Herba Apii graveolentis root 16 ~ 17, mango core 7 ~ 9, tangerine seed 7 ~ 9, Hami melon seeds 7 ~ 9, goose egg-shell 7 ~ 8, balm 6 ~ 8, Heliotropium arborescens 6 ~ 8, dill 6 ~ 8, xylo-oligosaccharide 8 ~ 10, vitamin C 0.7 ~ 0.9, luteole 0.04 ~ 0.06, acetic acid bacteria 3 ~ 4.
2. sweet apricot vinegar beverage according to claim 1, is characterized in that, described sweet apricot, is 6 ~ 7 maturations, takes rich zinc technology in planting process, and zinc content is 42 ~ 44 μ g/g.
3. sweet apricot vinegar beverage according to claim 1, is characterized in that, described rice wine, and alcohol content is 7 ~ 9% (v/v), sugar content is 16 ~ 18g/L.
4. sweet apricot vinegar beverage according to claim 1, is characterized in that, described acetic acid bacteria, activates.
5. the preparation method of sweet apricot vinegar beverage according to claim 1, is characterized in that, comprises the following steps:
(1) select fresh, without damaged, without the sweet apricot of insect pest, the dietary alkali water soaking that is 0.6 ~ 0.8% by mass concentration 3 ~ 4 hours, rinse well with clear water again, go after the base of a fruit, be placed in the vacuum freeze drier of-43 ~-41 DEG C, being dried to moisture is 3 ~ 4% (w/w) of sweet apricot weight, obtains sweet dried apricot;
(2) by pitaya peel and Herba Apii graveolentis root chopping, particle diameter is 0.8 ~ 1.2cm, is placed in steam blanching 20 ~ 25 seconds, takes out, and in 30 ~ 40 seconds, is cooled to 20 ~ 30 DEG C, is placed in-36 ~-34 DEG C and carries out freeze drying to without moisture, obtains pitaya peel Herba Apii graveolentis root dry;
(3) mango core, tangerine seed, Hami melon seeds and goose egg-shell are cleaned, drained, be placed in 82 ~ 86 DEG C, constantly stir-fry to micro-Jiao, close burning things which may cause a fire disaster, totally to foreign in water, obtain stir-fry thing with pure water rinsing;
(4) balm, Heliotropium arborescens and dill are pulverized, cross 120 ~ 140 mesh sieves, obtain traditional Chinese medicine powder, the alcoholic solution that the volume fraction that adds 2 ~ 3 times of amounts of traditional Chinese medicine powder gross weight is 46 ~ 48%, 86 ~ 88 DEG C of water-baths, ultrasonic 30 ~ 40 minutes of 31 ~ 33KHz, 8000 revs/min centrifugal 15 minutes, obtain extract and the dregs of a decoction, to the pure water that adds 3 ~ 4 times of amounts of dregs of a decoction weight in the dregs of a decoction, big fire is boiled, little fiery infusion 35 ~ 40 minutes, and 10000 revs/min are centrifugal 10 minutes, obtain extract and the dregs of a decoction, merge all extracts, 42 ~ 44 DEG C are concentrated into without moisture, obtain Chinese medical extract;
(5) vitamin C and luteole are added to rice wine, mix, add sweet dried apricot, sealing, 2 ~ 3 DEG C of intensifications per minute, heating is stirred to 67 ~ 69 DEG C gradually, keeps temperature 25 ~ 30 minutes, naturally cools to 36 ~ 38 DEG C, keep temperature, soak 17 ~ 19 days, add pitaya peel Herba Apii graveolentis root to do and fry thing, 36 ~ 38 DEG C of constant temperature soak 7 ~ 9 days, rock every day once, are cooled to 16 ~ 18 DEG C, add Chinese medical extract, soak 20 ~ 22 days, rock every day once, add xylo-oligosaccharide, melt evenly, obtain vinegar unstrained spirits;
(6) acetic acid bacteria is accessed in vinegar unstrained spirits, be placed in 16 ~ 18 DEG C of insulating boxs, ferment 16 ~ 18 days, be cooled to 3 ~ 5 DEG C, constant temperature ageing 6 ~ 8 days, 80 ~ 100 mesh sieves with the membrane filtration of 0.2 μ m, obtain sweet apricot vinegar beverage after filtering;
(7) filling, to label, 31.2 ~ 32.2kGy radiation sterilization 15 ~ 20 minutes, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610129522.0A CN105670898A (en) | 2016-03-08 | 2016-03-08 | Apricot vinegar beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107212366A (en) * | 2017-06-22 | 2017-09-29 | 界首市英琪养殖专业合作社 | A kind of children special-purpose Foie Gras |
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| CN102965269A (en) * | 2012-12-17 | 2013-03-13 | 江苏科技大学 | Preparation method of mulberry vinegar |
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| CN104988050A (en) * | 2015-07-21 | 2015-10-21 | 陈梦莹 | Dragon fruit pericarp vinegar and preparing method thereof |
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| CN105219615A (en) * | 2014-06-28 | 2016-01-06 | 张吉芳 | The making method of a kind of farmers' apricot vinegar |
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| CN102965269A (en) * | 2012-12-17 | 2013-03-13 | 江苏科技大学 | Preparation method of mulberry vinegar |
| CN103333773A (en) * | 2013-06-25 | 2013-10-02 | 张�杰 | Mulberry fruit vinegar and preparation method thereof |
| CN105219615A (en) * | 2014-06-28 | 2016-01-06 | 张吉芳 | The making method of a kind of farmers' apricot vinegar |
| CN105039126A (en) * | 2015-06-19 | 2015-11-11 | 何伍侠 | Coco nata heat-clearing health vinegar |
| CN104988050A (en) * | 2015-07-21 | 2015-10-21 | 陈梦莹 | Dragon fruit pericarp vinegar and preparing method thereof |
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| CN107212366A (en) * | 2017-06-22 | 2017-09-29 | 界首市英琪养殖专业合作社 | A kind of children special-purpose Foie Gras |
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