CN105961977A - Red jujube vinegar beverage production method - Google Patents
Red jujube vinegar beverage production method Download PDFInfo
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- CN105961977A CN105961977A CN201610433463.6A CN201610433463A CN105961977A CN 105961977 A CN105961977 A CN 105961977A CN 201610433463 A CN201610433463 A CN 201610433463A CN 105961977 A CN105961977 A CN 105961977A
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Classifications
-
- 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
Abstract
The invention discloses a red jujube vinegar beverage production method and relates to the technical field of vinegar beverage processing. A red jujube vinegar beverage is made from 30-50 parts of red jujubes, 25-35 parts of fructus momordicae, 5-10 parts of white sugar and mountain spring water. The red jujube vinegar beverage production method comprises the steps that the red jujube, the fructus momordicae and the white sugar are boiled with the mountain spring water, a leaching solution is obtained through filtering after cooling, then acetic acid bacteria accounting for 2%-3% of the total amount of the raw materials are inoculated for fermentation, the material solution obtained through fermentation is subjected to acid regulation at the environment temperature of 16-28 DEG C, the total acid content of the material solution is controlled, and finally vacuum aseptic filling is performed to obtain the beverage. The acetic acid beverage is a multi-functional beverage, the red jujube and fructus momordicae extracting sugar water serves as an acetic acid bacterium culture medium for fermentation, the produced red jujube vinegar beverage contains aromas and nutritional ingredient of the red jujubes and the fructus momordicae, also has the nutritional ingredient and moderate acidity of acetic acid, has a good flavor and good quality and meanwhile has blood enriching and cough relieving effects.
Description
Technical field
The present invention relates to beverage production field, the production method of a kind of jujube vinegar beverage.
Background technology
Fructus Jujubae is also referred to as Fructus Jujubae, Chinese date etc., containing rich in protein, fat, sugar part, carotene, vitamin B, C, P and phosphorus, calcium, ferrum etc., has the laudatory title of vitamin pill, has and stronger presses down love, anti-allergic effects.Fructus Jujubae is contained within cyclic adenosine monophosphate, can muscle strength reinforcing, allaying tiredness, expansion blood vessel, increase myocardial contraction, improve myocardial nutrition, prevention and cure of cardiovascular disease is had good action.Fructus Jujubae can also qi-restoratives QI invigorating, nourishing blood to tranquillize the mind, invigorating the spleen and regulating the stomach etc., be the good health product of patient such as weakness of the spleen and stomach, insufficiency of vital energy and blood, lassitude, insomnia.The diseases such as acute, chronic hepatitis, liver cirrhosis, anemia there is good efficacy simultaneously.Fructus Jujubae is a kind of well fruit thus, and price is not expensive, can eat as snacks, is of value to physically and mentally healthy.
The nutritive value that Fructus Momordicae is wanted containing needed by human body is the highest, wherein contains substantial amounts of vitamin C, fructose, glucose, glucoside and protein etc..Fructus Momordicae can be controlled with lung moistening and cough, the effect of quenching the thirst, if you cause cough because of dryness of the lung lung-heat, edible Fructus Momordicae is the most effective.Fructus Momordicae also has a effect the most special, it it is exactly its sweet taste, everybody is known that the when of tasting Fructus Momordicae that it is not the sweetest, but incomparable sweetness is felt after entrance, here it is because it contains the sweetener of strong 300 times than sucrose, but but do not produce heat, it is very suitable for suffering from obesity, hypertension, diabetes etc. and is not suitable for sugar eater and eats!Fructus Momordicae can have spasmolytic and resistant function to the intestinal tube caused because of epinephrine is loose, allows intestinal tube oneself recover voluntary activity, and Fructus Momordicae can also have two-way tune effect to intestinal tube motion function thus.So major part sucrose can be replaced with Fructus Momordicae.
Therefore, how to develop and to make full use of the natural resources, by the most indissoluble to Fructus Jujubae, Fructus Momordicae and acetic acid bacteria, producing all-ages, delicate fragrance nutritious, good to eat and building body acetic acid beverage with health role, be people's new problems of constantly exploring solution.
Summary of the invention
Problem to be solved by this invention be to provide a kind of fragrance with Fructus Jujubae and nutritional labeling, good to eat quench one's thirst and have enrich blood, the production method of the jujube vinegar beverage of cough-relieving health-care effect.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
Use the raw material of following weight portion: Fructus Jujubae 30 parts～50 parts, Fructus Momordicae 25 parts～35 parts, white sugar 5 parts～10 parts；
Its preparation process is:
A, weigh up the weight of Fructus Jujubae, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up put into pot and adds 400～500 parts of spring water boilings, boil to boiling and keep 30 min～60 min, then cooling down, be filtrated to get lixiviating solution；
B, being poured into by above-mentioned lixiviating solution in the container of cleaning, access and account for the acetic acid bacteria strain of raw material total amount 2%～3%, after stirring, capping fermentation, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 10 days～25 days；
C, the feed liquid obtaining step B fermentation carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, and the total acid content controlling feed liquid is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；
D, will mix up acid feed liquid sterilizing after, carry out sterile vacuum fill and get final product.
In technique scheme, more specifically scheme is it may also is that in step C in step C, when the feed liquid total acid content that fermentation obtains is less than 0.3g/100ml, in feed liquid, add citric acid or malic acid carries out acid adjustment, when the total acid content of the feed liquid that fermentation obtains is more than 0.1g/100ml, in feed liquid, it is simultaneously introduced glucose or fructose carries out acid adjustment.
Further: the sterilising temp of step D is 95 DEG C～110 DEG C, sterilization time is 4 seconds～30 seconds.
Further: when the feed liquid outer package in step D is plastic bottle, after filling bottle to be carried out sterilizing, sterilising temp is 95 DEG C～98 DEG C, and sterilization time is 20 minutes～30 minutes, sterilizing complete after natural cooling and get final product.
Further: described acetic acid bacteria strain is that the one in 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, stricture of vagina film acetic acid bacteria is made in AS1.41 acetic acid bacteria, Shanghai.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, the vinegar beverage of the present invention is the multifunctional beverage that collection nutrition and health care acts on one, ferment as acetic acid bacteria culture medium with the lixiviating solution sucrose solution of Fructus Jujubae, Fructus Momordicae, the jujube vinegar beverage produced has Fructus Jujubae, the fragrance of Fructus Momordicae and nutritional labeling, also there is nutritional labeling and the appropriateness tart flavour of acetic acid, its raciness, quality are good, the most also have enrich blood, antitussive action.
2, raw material boiled to boiling and keep 30-60 minute, Fructus Jujubae and the fragrance matter of Fructus Momordicae and nutritional labeling both can have been made to be completely dissolved in spring water, boiling can be avoided again to cross and reduce the acquisition amount of lixiviating solution for a long time；Before filtering, natural cooling can make Fructus Jujubae and the fragrance matter of Fructus Momordicae and nutritional labeling can be completely dissolved in spring water further.
3, the products taste that prepared by the present invention is soft, tasty and refreshing, good stability, is suitable for popular beverage.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
The acid beverage of the present embodiment use following weight raw material make:
Fructus Jujubae 30kg, Fructus Momordicae 35kg, white sugar 5kg, spring water 450kg；The pH value of spring water is 7；
Its preparation process is:
A, weigh up the weight of Fructus Jujubae, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, put into pot with Fructus Jujubae and add spring water boiling after broken for Fructus Momordicae, boiling to seething with excitement and keeping 30 min, then cool down, be filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, accesses the acetic acid bacteria strain of 1.4 kilograms, after stirring, capping ferment, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 10 days；
C, the feed liquid obtaining step B fermentation carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, and the total acid content controlling feed liquid is 0.3g/100ml, and soluble solid content is 3%；
D, by mix up acid feed liquid after sterilizing 4s, carry out sterile vacuum plastic bottle, then in the environment of sterilising temp is 98 DEG C, carries out sterilizing in the environment of temperature is 95 DEG C, sterilization time is 20 minutes, sterilizing complete after natural cooling, to obtain final product.
Embodiment 2
The acid beverage of the present embodiment use following weight raw material make:
Fructus Jujubae 50kg, Fructus Momordicae 25kg, white sugar 10kg, spring water 500kg；The pH value of spring water is 7；
Its preparation process is:
A, weigh up the weight of Fructus Jujubae, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, put into pot with Fructus Jujubae and add spring water boiling after broken for Fructus Momordicae, boiling to seething with excitement and keeping 60 min, then cool down, be filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, accesses the acetic acid bacteria strain of 2.55 kilograms, after stirring, capping ferment, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 25 days；
C, the feed liquid obtaining step B fermentation carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, and the total acid content controlling feed liquid is 1.0g/100ml, and soluble solid content is 5%；
D, by mix up acid feed liquid after sterilizing 30s, carry out sterile vacuum plastic bottle, then in the environment of sterilising temp is 98 DEG C, carries out sterilizing in the environment of temperature is 98 DEG C, sterilization time is 20 minutes, sterilizing complete after natural cooling, to obtain final product.
Embodiment 3
The acid beverage of the present embodiment use following weight raw material make:
Fructus Jujubae 45kg, Fructus Momordicae 30kg, white sugar 8kg, spring water 480kg；The pH value of spring water is 7；
Its preparation process is:
A, weigh up the weight of Fructus Jujubae, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, put into pot with Fructus Jujubae and add spring water boiling after broken for Fructus Momordicae, boiling to seething with excitement and keeping 45 min, then cool down, be filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, accesses the acetic acid bacteria strain of 2.49 kilograms, after stirring, capping ferment, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 20 days；
C, the feed liquid obtaining step B fermentation carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, and the total acid content controlling feed liquid is 0.8g/100ml, and soluble solid content is 4%；
D, by mix up acid feed liquid after sterilizing 4s, carry out sterile vacuum plastic bottle, then in the environment of sterilising temp is 98 DEG C, carries out sterilizing in the environment of temperature is 110 DEG C, sterilization time is 25 minutes, sterilizing complete after natural cooling, to obtain final product.
Claims (5)
1. the production method of a jujube vinegar beverage, it is characterised in that: use the raw material of following weight portion: Fructus Jujubae 30 parts～50 parts, Fructus Momordicae 25 parts～35 parts, white sugar 5 parts～10 parts；
Its preparation process is:
A, weigh up the weight of Fructus Jujubae, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up put into pot and adds 400～500 parts of spring water boilings, boil to boiling and keep 30 min～60 min, then cooling down, be filtrated to get lixiviating solution；
B, being poured into by above-mentioned lixiviating solution in the container of cleaning, access and account for the acetic acid bacteria strain of raw material total amount 2%～3%, after stirring, capping fermentation, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 10 days～25 days；
C, the feed liquid obtaining step B fermentation carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, and the total acid content controlling feed liquid is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；
D, will mix up acid feed liquid sterilizing after, carry out sterile vacuum fill and get final product.
The production method of jujube vinegar beverage the most according to claim 1, it is characterized in that: in step C in step C, when the feed liquid total acid content that fermentation obtains is less than 0.3g/100ml, in feed liquid, add citric acid or malic acid carries out acid adjustment, when the total acid content of the feed liquid that fermentation obtains is more than 0.1g/100ml, in feed liquid, it is simultaneously introduced glucose or fructose carries out acid adjustment.
The production method of jujube vinegar beverage the most according to claim 1 and 2, it is characterised in that: the sterilising temp of step D is 95 DEG C～110 DEG C, and sterilization time is 4 seconds～30 seconds.
The production method of jujube vinegar beverage the most according to claim 1 and 2, it is characterized in that: when the feed liquid outer package in step D is plastic bottle, after filling bottle is carried out sterilizing, sterilising temp is 95 DEG C～98 DEG C, sterilization time is 20 minutes～30 minutes, sterilizing complete after natural cooling and get final product.
The production method of jujube vinegar beverage the most according to claim 1, it is characterised in that: described acetic acid bacteria strain is that the one in 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, stricture of vagina film acetic acid bacteria is made in AS1.41 acetic acid bacteria, Shanghai.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433463.6A CN105961977A (en) | 2016-06-18 | 2016-06-18 | Red jujube vinegar beverage production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610433463.6A CN105961977A (en) | 2016-06-18 | 2016-06-18 | Red jujube vinegar beverage production method |
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| CN105961977A true CN105961977A (en) | 2016-09-28 |
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| CN201610433463.6A Pending CN105961977A (en) | 2016-06-18 | 2016-06-18 | Red jujube vinegar beverage production method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635733A (en) * | 2017-01-05 | 2017-05-10 | 山东齐国盛世酒业酿造有限公司 | Chinese jujube vinegar and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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Application publication date: 20160928 |