CN106085810A - A kind of passiflora edulis vinegar beverage and preparation method thereof - Google Patents

A kind of passiflora edulis vinegar beverage and preparation method thereof Download PDF

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Publication number
CN106085810A
CN106085810A CN201610385216.3A CN201610385216A CN106085810A CN 106085810 A CN106085810 A CN 106085810A CN 201610385216 A CN201610385216 A CN 201610385216A CN 106085810 A CN106085810 A CN 106085810A
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CN
China
Prior art keywords
juice
vinegar
water
sarcocarp
edulis
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CN201610385216.3A
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Chinese (zh)
Inventor
高文翠
陈金爱
林海珊
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和平县维康农业科技有限公司
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Priority to CN201610385216.3A priority Critical patent/CN106085810A/en
Publication of CN106085810A publication Critical patent/CN106085810A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/08Addition of flavouring ingredients

Abstract

The present invention relates to a kind of passiflora edulis vinegar beverage and preparation method thereof, belong to technical field of agricultural product process;Its preparation method, comprises the steps: that selected nothing is gone rotten, the brown rice of impurity cleans, soaks (1 ~ 2 hour), drains away the water, carry out ripening 100 ~ 120 DEG C of heating;Then choose well-done in mauve Passifolra edulis, cleaning shells takes pulp, pulp carries out de-juice and processes, and fruit juice and de-juice Passifolra edulis sarcocarp after de-juice save backup respectively, are diluted with a small amount of water by vinegar yeast, with the brown rice of ripening, de-juice Passifolra edulis sarcocarp mixing and stirring, carry out the fermented soy of 20 ~ 30 days at 25 ~ 35 DEG C, obtain vinegar and make, then vinegar is made and fruit juice after taking off juice neutralizes allotment at 20 ~ 40 DEG C, adding proper amount of clear water according to the ethanol number of degrees, subpackage i.e. obtains passiflora edulis vinegar beverage;The passiflora edulis vinegar beverage that the present invention makes, without any artificial flavors, can keep the natural flavor of Passifolra edulis, the formula of not sugaring, and applicable diabetes patient, fat personage drink, and have effect of good lowering blood pressure and blood fat.

Description

A kind of passiflora edulis vinegar beverage and preparation method thereof

Technical field

The present invention relates to a kind of fruit vinegar beverage, be specifically related to a kind of passiflora edulis vinegar beverage and preparation method thereof, belong to agricultural production Product processing technique field.

Background technology

Fruit vinegar is with fruit as primary raw material, and the one utilizing modern biotechnology brew is nutritious, local flavor is excellent Good tart flavour flavoring agent, it has the alimentary health-care function of fruit and vinegar concurrently, is to integrate the functions such as nutrition, health care, dietetic therapy Novel beverage.

Fruit vinegar can promote the metabolism of health, regulates acid-base balance, allaying tiredness, containing the organic acid of more than ten kinds with The several amino acids of needed by human body.The organic acid such as acetic acid contribute to being normally carried out of human body tricarboxylic acid cycle, so that there being oxo Thank smooth and easy, be conducive to removing the lactic acid of deposition, play the effect of allaying tiredness.After long-time work and strenuous exercise, people Internal can produce a large amount of lactic acid, make people feel fatigue, as supplemented fruit vinegar at this moment, can promote that metabolic function recovers, thus eliminate Tired.It addition, alkaline matter can be generated after the several kinds of mineral elements metabolism in vivo such as the potassium contained in fruit vinegar, zinc, can anti-hemostasis Liquid is acidified, and reaches to regulate the purpose of acid-base balance.There is reduction cholesterol, blood circulation promoting, blood pressure lowering, raising immunity, resist The health-care effecies such as bacterium antiinflammatory, Weight-reducing and lipid-lowering, beauty and skin care, slow down aging.

Passifolra edulis, another name: ocean Punica granatum L., violet passion fruit, Latin literary fame: Passiflora edulis Sims..Herba Passiflorae Caeruleae Section, Passiflora herbaceous species, stem tool stria, without hair.Leaf papery, middle sliver is avette, and both sides sliver ovum shape Long Circle splits There is the tapering sawtooth of inflection gland at sheet edge, and top, outside has 1 horn shape appendages;The non-pleated of interior paracorolla, the full edge in top or for not advise Then tear shape, pistac;Ovary falls ovoid, flat bar shape, stigma kidney shape.Berry ovoid, without hair, purple time ripe;Seed Majority, avette.Originate in big Lesser Antilles, now extensively plant in subtropical and tropical zones.Fruit can be eaten or make vegetable raw, raise Material.The really many juice of flesh, adds calcium bicarbonate and sugar, can be made into the beverage that fragrance is good to eat.

Its fruit contains 17 kinds of aminoacid of needed by human body, multivitamin and carotenoid, including enrich very much Natural vitamin C, just containing vitamin C in every 100 grams of fruit juice is 34.6 milligrams, also rich in Vitamin A, B1, B2 etc., additionally also Containing material and trace element such as abundant calcium, phosphorus, ferrum and several amino acids.Soluble solid accounts for 5%-16%, and total acid content is 3.8%-4%, sweet acid is moderate.Nutritive value is the highest, is raw material with it, is processed into fruit juice, fruit dew, fruit jam, fruit jelly, and local flavor is only Special.Peel is capable of using as feed and extracts pectin, and root, stem, leaf all can be used as medicine, have anti-inflammatory analgetic, invigorate blood circulation keep fit, enriching yin and nourishing kidney, blood fat reducing The magical health-care effect such as blood pressure lowering, relieving alcoholic intoxication of refreshing oneself, allaying tiredness, eliminating toxin and beautifying the skin, enhancing immunity.

Chinese invention " manufacture method of a kind of BAIXIANGGUOCU ", application number 201210326948.7 discloses one ethanol Method in conjunction with acetic fermentation BAIXIANGGUOCU;Chinese invention " a kind of fermented type passiflora edulis vinegar beverage and preparation technology thereof ", application Numbers 201210353750.8 disclose a kind of mixed serum that Passifolra edulis sarcocarp and peel broken into carries out fermentation and makes BAIXIANGGUOCU The method of beverage, the brewing technique of these BAIXIANGGUOCU all Shortcomings, fermentation technique is difficult to grasp control, the Passifolra edulis obtained The smell of vinegar is puckery impure, and unstable product quality.

Summary of the invention

It is an object of the invention to overcome the deficiencies in the prior art, it is provided that the passiflora edulis vinegar beverage that a kind of natural fermentation is brewageed, And without any artificial flavors.

For realizing the purpose of foregoing invention, the technical scheme that the present invention takes is as follows:

A kind of passiflora edulis vinegar beverage, is made up of the component of following weight portion: vinegar makes 20 ~ 60 parts, Passion Fruit Juice 20 ~ 40 parts, according to The ethanol number of degrees add proper amount of clear water.

Described vinegar is made and is made up of the component of following weight portion: 40 ~ 60 parts of brown rice, de-juice Passifolra edulis sarcocarp 40 ~ 60 parts, vinegar Bent 1 ~ 2 part.

The water content of described de-juice Passifolra edulis sarcocarp is 15 ~ 25%.

Present invention also offers the preparation method of a kind of passiflora edulis vinegar beverage, comprise the steps:

(1) select materials: selected nothing is gone rotten, the brown rice of impurity cleans, soak 1 ~ 2 hour, drain away the water;

(2) heat aging: the brown rice drained away the water is carried out ripening in 1 ~ 3 hour 100 ~ 120 DEG C of heating;

(3) sarcocarp takes off juice: choose well-done in mauve Passifolra edulis, and cleaning shells takes pulp, and pulp carries out de-juice and processes, de-juice After fruit juice and de-juice Passifolra edulis sarcocarp save backup respectively;

(4) spice: diluted with a small amount of water by vinegar yeast, then with the brown rice of ripening, de-juice Passifolra edulis sarcocarp mixing and stirring;

(5) fermentation: the raw material stirred carries out the fermented soy of 20 ~ 30 days at 25 ~ 35 DEG C, obtains vinegar and makes;

(6) allotment subpackage: the fruit juice after being made and take off juice by vinegar neutralizes allotment at 20 ~ 40 DEG C, adds appropriate clear according to the ethanol number of degrees Moisture fills and i.e. obtains passiflora edulis vinegar beverage.

The invention has the beneficial effects as follows: the passiflora edulis vinegar beverage of the present invention, without any artificial flavors, hundred can be kept The natural flavor of Oleum Linderae, the formula of not sugaring, applicable diabetes patient, fat personage drink, and have good lowering blood pressure and blood fat Effect.

Detailed description of the invention

Being described in further details the present invention below by example, these examples are only used for the present invention is described, do not limit The scope of the present invention processed.

Embodiment 1

The preparation method of a kind of passiflora edulis vinegar beverage, comprises the steps:

(1) select materials: selected nothing is gone rotten, the brown rice of impurity cleans, soak 1 ~ 2 hour, drain away the water;

(2) heat aging: the brown rice drained away the water is carried out ripening in 3 hours 100 DEG C of heating;

(3) sarcocarp takes off juice: choose well-done in mauve Passifolra edulis, and cleaning shells takes pulp, and pulp carries out de-juice and processes, de-juice After fruit juice and de-juice Passifolra edulis sarcocarp save backup respectively;

(4) spice: by 1 part of use a small amount of water dilution of vinegar yeast, then with 59 parts of the brown rice of ripening, de-juice Passifolra edulis sarcocarp 40 parts mixing Stir;

(5) fermentation: the raw material stirred carries out the fermented soy of 30 days at 25 DEG C, obtains vinegar and makes;

(6) allotment subpackage: the fruit juice 20 parts after vinegar is made 20 parts and de-juice neutralizes allotment at 20 DEG C, adds suitable according to the ethanol number of degrees Amount clear water subpackage i.e. obtains passiflora edulis vinegar beverage.

Embodiment 2

The preparation method of a kind of passiflora edulis vinegar beverage, comprises the steps:

(1) select materials: selected nothing is gone rotten, the brown rice of impurity cleans, soak 1 ~ 2 hour, drain away the water;

(2) heat aging: the brown rice drained away the water is carried out ripening in 1 hour 120 DEG C of heating;

(3) sarcocarp takes off juice: choose well-done in mauve Passifolra edulis, and cleaning shells takes pulp, and pulp carries out de-juice and processes, de-juice After fruit juice and de-juice Passifolra edulis sarcocarp save backup respectively;

(4) spice: by 2 parts of use a small amount of water dilutions of vinegar yeast, then with 60 parts of the brown rice of ripening, de-juice Passifolra edulis sarcocarp 38 parts mixing Stir;

(5) fermentation: the raw material stirred carries out the fermented soy of 20 days at 35 DEG C, obtains vinegar and makes;

(6) allotment subpackage: the fruit juice 40 parts after vinegar is made 60 parts and de-juice neutralizes allotment at 40 DEG C, and it is dense that subpackage i.e. obtains Passifolra edulis Vinegar beverage.

Embodiment 3

The preparation method of a kind of passiflora edulis vinegar beverage, comprises the steps:

(1) select materials: selected nothing is gone rotten, the brown rice of impurity cleans, soak 1 ~ 2 hour, drain away the water;

(2) heat aging: the brown rice drained away the water is carried out ripening in 2 hours 110 DEG C of heating;

(3) sarcocarp takes off juice: choose well-done in mauve Passifolra edulis, and cleaning shells takes pulp, and pulp carries out de-juice and processes, de-juice After fruit juice and de-juice Passifolra edulis sarcocarp save backup respectively;

(4) spice: by 1 part of use a small amount of water dilution of vinegar yeast, then with 50 parts of the brown rice of ripening, de-juice Passifolra edulis sarcocarp 49 parts mixing Stir;

(5) fermentation: the raw material stirred carries out the fermented soy of 25 days at 30 DEG C, obtains vinegar and makes;

(6) allotment subpackage: the fruit juice 30 parts after vinegar is made 40 parts and de-juice neutralizes allotment at 30 DEG C, adds suitable according to the ethanol number of degrees Amount clear water subpackage i.e. obtains passiflora edulis vinegar beverage.

Embodiment 4

The preparation method of a kind of passiflora edulis vinegar beverage, comprises the steps:

(1) select materials: selected nothing is gone rotten, the brown rice of impurity cleans, soak 1 ~ 2 hour, drain away the water;

(2) heat aging: the brown rice drained away the water is carried out ripening in 2.5 hours 105 DEG C of heating;

(3) sarcocarp takes off juice: choose well-done in mauve Passifolra edulis, and cleaning shells takes pulp, and pulp carries out de-juice and processes, de-juice After fruit juice and de-juice Passifolra edulis sarcocarp save backup respectively;

(4) spice: by 2 parts of use a small amount of water dilutions of vinegar yeast, then with 53 parts of the brown rice of ripening, de-juice Passifolra edulis sarcocarp 45 parts mixing Stir;

(5) fermentation: the raw material stirred carries out the fermented soy of 28 days at 28 DEG C, obtains vinegar and makes;

(6) allotment subpackage: the fruit juice 25 parts after vinegar is made 30 parts and de-juice neutralizes allotment at 25 DEG C, adds suitable according to the ethanol number of degrees Amount clear water subpackage i.e. obtains passiflora edulis vinegar beverage.

Embodiment 5

The preparation method of a kind of passiflora edulis vinegar beverage, comprises the steps:

(1) select materials: selected nothing is gone rotten, the brown rice of impurity cleans, soak 1 ~ 2 hour, drain away the water;

(2) heat aging: the brown rice drained away the water is carried out ripening in 1.5 hours 115 DEG C of heating;

(3) sarcocarp takes off juice: choose well-done in mauve Passifolra edulis, and cleaning shells takes pulp,

Pulp carries out de-juice and processes, and fruit juice and de-juice Passifolra edulis sarcocarp after de-juice save backup respectively;

(4) spice: by 1 part of use a small amount of water dilution of vinegar yeast, then with 55 parts of the brown rice of ripening, de-juice Passifolra edulis sarcocarp 44 parts mixing Stir;

(5) fermentation: the raw material stirred carries out the fermented soy of 23 days at 32 DEG C, obtains vinegar and makes;

(6) allotment subpackage: the fruit juice 35 parts after vinegar is made 50 parts and de-juice neutralizes allotment at 35 DEG C, adds suitable according to the ethanol number of degrees Amount clear water subpackage i.e. obtains passiflora edulis vinegar beverage.

Claims (4)

1. a passiflora edulis vinegar beverage, it is characterised in that: it is made up of the component of following weight portion: vinegar makes 20 ~ 60 parts, Passion Fruit Juice 20 ~ 40 parts, add proper amount of clear water according to the ethanol number of degrees.
A kind of passiflora edulis vinegar beverage, it is characterised in that: described vinegar is made by the group of following weight portion Divide and make: 40 ~ 60 parts of brown rice, de-juice Passifolra edulis sarcocarp 40 ~ 60 parts, vinegar yeast 1 ~ 2 part.
A kind of passiflora edulis vinegar beverage, it is characterised in that: the water content of described de-juice Passifolra edulis sarcocarp It is 15 ~ 25%.
4. the preparation method of a passiflora edulis vinegar beverage, it is characterised in that: comprise the steps:
(1) select materials: selected nothing is gone rotten, the brown rice of impurity cleans, soak 1 ~ 2 hour, drain away the water;
(2) heat aging: the brown rice drained away the water is carried out ripening in 1 ~ 3 hour 100 ~ 120 DEG C of heating;
(3) sarcocarp takes off juice: choose well-done in mauve Passifolra edulis, and cleaning shells takes pulp, and pulp carries out de-juice and processes, de-juice After fruit juice and de-juice Passifolra edulis sarcocarp save backup respectively;
(4) spice: diluted with a small amount of water by vinegar yeast, then with the brown rice of ripening, de-juice Passifolra edulis sarcocarp mixing and stirring;
(5) fermentation: the raw material stirred carries out the fermented soy of 20 ~ 30 days at 25 ~ 35 DEG C, obtains vinegar and makes;
(6) allotment subpackage: the fruit juice after being made and take off juice by vinegar neutralizes allotment at 20 ~ 40 DEG C, adds appropriate clear according to the ethanol number of degrees Water, subpackage i.e. obtains passiflora edulis vinegar beverage.
CN201610385216.3A 2016-06-03 2016-06-03 A kind of passiflora edulis vinegar beverage and preparation method thereof CN106085810A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101049142A (en) * 2007-05-11 2007-10-10 华南理工大学 Method for preparing fruit flesh and fruit juice of Passionfruit
CN101190038A (en) * 2006-12-01 2008-06-04 邝少丹 Method for producing passiflora edulis vinegar beverage
CN102140420A (en) * 2010-12-31 2011-08-03 严国圣 Loquat juice vinegar beverage and production method thereof
CN104195021A (en) * 2014-09-04 2014-12-10 安吉县森之蓝蓝莓专业合作社 Method for preparing fruit rice wine
CN104431861A (en) * 2014-12-31 2015-03-25 北海万物盛生物技术开发有限公司 Method for preparing litchi enzymes
CN104830660A (en) * 2015-05-16 2015-08-12 张俊辉 Method for brewing fruit vinegar of passion fruit

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101190038A (en) * 2006-12-01 2008-06-04 邝少丹 Method for producing passiflora edulis vinegar beverage
CN101049142A (en) * 2007-05-11 2007-10-10 华南理工大学 Method for preparing fruit flesh and fruit juice of Passionfruit
CN102140420A (en) * 2010-12-31 2011-08-03 严国圣 Loquat juice vinegar beverage and production method thereof
CN104195021A (en) * 2014-09-04 2014-12-10 安吉县森之蓝蓝莓专业合作社 Method for preparing fruit rice wine
CN104431861A (en) * 2014-12-31 2015-03-25 北海万物盛生物技术开发有限公司 Method for preparing litchi enzymes
CN104830660A (en) * 2015-05-16 2015-08-12 张俊辉 Method for brewing fruit vinegar of passion fruit

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
程谦伟等: "百香果醋生产工艺的研究", 《中国酿造》 *

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Application publication date: 20161109