CN106173697A - A kind of black currant taste mind tranquilizing and the heart calming pomegranate fruit vinegar beverage and preparation method thereof - Google Patents
A kind of black currant taste mind tranquilizing and the heart calming pomegranate fruit vinegar beverage and preparation method thereof Download PDFInfo
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- CN106173697A CN106173697A CN201610682838.2A CN201610682838A CN106173697A CN 106173697 A CN106173697 A CN 106173697A CN 201610682838 A CN201610682838 A CN 201610682838A CN 106173697 A CN106173697 A CN 106173697A
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- black currant
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- pomegranate fruit
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- pericarpium granati
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- 244000294611 Punica granatum Species 0.000 title claims abstract description 46
- 235000014360 Punica granatum Nutrition 0.000 title claims abstract description 46
- 239000000052 vinegar Substances 0.000 title claims abstract description 39
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 39
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 30
- 240000001890 Ribes hudsonianum Species 0.000 title claims abstract description 19
- 235000016954 Ribes hudsonianum Nutrition 0.000 title claims abstract description 19
- 235000001466 Ribes nigrum Nutrition 0.000 title claims abstract description 19
- 235000013361 beverage Nutrition 0.000 title claims abstract description 15
- 230000001914 calming effect Effects 0.000 title claims abstract description 13
- 230000002936 tranquilizing effect Effects 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000002023 wood Substances 0.000 claims abstract description 13
- 241000222336 Ganoderma Species 0.000 claims abstract description 9
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 244000113306 Monascus purpureus Species 0.000 claims abstract description 7
- 235000002322 Monascus purpureus Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 7
- 229940057059 monascus purpureus Drugs 0.000 claims abstract description 7
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 6
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 5
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 230000033228 biological regulation Effects 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 4
- 230000004888 barrier function Effects 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000009833 condensation Methods 0.000 claims description 3
- 230000005494 condensation Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010564 aerobic fermentation Methods 0.000 claims description 2
- 241000345998 Calamus manan Species 0.000 claims 1
- 235000012950 rattan cane Nutrition 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 3
- 239000000834 fixative Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 241000508269 Psidium Species 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 229910052717 sulfur Inorganic materials 0.000 abstract description 2
- 239000011593 sulfur Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 229920000241 Punicalagin Polymers 0.000 description 1
- 229920000864 Punicalin Polymers 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- IQHIEHIKNWLKFB-ITTSEVFZSA-N pumcalin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1OC(=O)C1=CC(O)=C(O)C(O)=C11)O)O)OC(=O)C2=CC(O)=C(O)C(O)=C2C2=C(O)C(O)=C(OC3=O)C4=C2C(=O)OC2=C4C3=C1C(O)=C2O IQHIEHIKNWLKFB-ITTSEVFZSA-N 0.000 description 1
- ZJVUMAFASBFUBG-OGJBWQGYSA-N punicalagin Chemical compound C([C@H]1O[C@@H]([C@@H]2OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)O[C@H]2[C@@H]1OC(=O)C1=CC(O)=C(O)C(O)=C11)O)OC(=O)C2=CC(O)=C(O)C(O)=C2C2=C(O)C(O)=C(OC3=O)C4=C2C(=O)OC2=C4C3=C1C(O)=C2O ZJVUMAFASBFUBG-OGJBWQGYSA-N 0.000 description 1
- LMIBIMUSUFYFJN-RSVYENFWSA-N punicalagin Natural products O[C@@H]1O[C@@H]2COC(=O)c3cc(O)c(O)c(O)c3c4c(O)cc5OC(=O)c6c(c(O)c(O)c7OC(=O)c4c5c67)c8c(O)c(O)c(O)cc8C(=O)O[C@H]2[C@@H]9OC(=O)c%10cc(O)c(O)c(O)c%10c%11c(O)c(O)c(O)cc%11C(=O)O[C@@H]19 LMIBIMUSUFYFJN-RSVYENFWSA-N 0.000 description 1
- ZRKSVMFLACVUIU-UHFFFAOYSA-N punicalagin isomer Natural products OC1=C(O)C(=C2C3=4)OC(=O)C=4C4=C(O)C(O)=C3OC(=O)C2=C1C1=C(O)C(O)=C(O)C=C1C(=O)OC1C2OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC2C(O)OC1COC(=O)C1=CC4=C(O)C(O)=C1O ZRKSVMFLACVUIU-UHFFFAOYSA-N 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of black currant taste mind tranquilizing and the heart calming pomegranate fruit vinegar beverage, be made up of the raw material of following weight portion: Punica granatum L. 200 240, black currant 20 30, Monas cuspurpureus Went 57, Fructus Hordei Germinatus 67, Fructus Litchi 15 20, Arillus Longan 8 10, basil seed 46, Ganoderma 45, Caulis Polygoni Multiflori 23, Herba Pogostemonis 45, fresh Rhizoma Phragmitis 68, white sugar is appropriate, pectase is appropriate, Angel wine yeast is appropriate, acetic acid bacteria is appropriate.Pericarpium Granati is made wood vinegar and is added to and not only make Pericarpium Granati be fully utilized in guava juice by the present invention, avoid the waste of resource, the wood vinegar that Pericarpium Granati is made simultaneously has abundant nutrient substance and the strongest non-oxidizability, can substitute for tradition interpolation sulfur type oxide and fruit juice is carried out color fixative.The black currant of interpolation, Fructus Litchi etc. are nutritious, improve the mouthfeel of product, and the Ganoderma of interpolation, Caulis Polygoni Multiflori, Herba Pogostemonis etc. have the health-care effect of mind tranquilizing and the heart calming.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of black currant taste mind tranquilizing and the heart calming pomegranate fruit vinegar beverage and
Its preparation method.
Background technology
If Punica granatum L. has another name called pomegranate pellet, sky slurry etc., the most nutritious, and has relatively broad medical value, existing
Generation research shows, containing multiple nutrients material in pomegranate fruit, such as carbohydrate, mineral, vitamin, organic acid, tannin
Various trace element etc. with needed by human.In Sucus Granati, the content of polyphenol is higher, including gallic acid, 4,6-(S,S)-Gallagyl-D-glucose, peace
Punicalagin, ellagic acid etc., these polyphenols are because having stronger oxidation resistance, by suppression arterial macrophages and low
Lipid peroxidation in density lipoprotein, the inside and outside active oxygen produced of scavenger cell, the generation of arteriosclerosis can be delayed, subtract
Few heart disease odds etc..
China's Punica granatum L. aboundresources, is developed Punica granatum L. by number of ways, such as Sucus Granati and Sucus Granati
Beverage, pomegranate wine etc..Fruit vinegar is the health drink enjoying high praise in recent years, because having fruit and the nutritional labeling made vinegar, guarantor concurrently
Health-care function and local flavor and be well received by consumers." research of pomegranate fruit vinegar brewage process " literary composition of Mao Haiyan, Chen Xianggui et al.
In for the detailed research of the comparision of production of pomegranate fruit vinegar, but they use sodium sulfite during developing pomegranate fruit vinegar
Fruit juice is carried out color fixative, although prevented brown stain, but be the increase in the content of element sulphur in product, be unfavorable for consumer's body
Body is healthy.And by Pericarpium Granati waste treatment, it is impossible to Punica granatum L. is sufficiently utilized, reduces the economic benefit of product.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of black currant taste mind tranquilizing and the heart calming pomegranate fruit vinegar
Beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of black currant taste mind tranquilizing and the heart calming pomegranate fruit vinegar beverage, is made up of the raw material of following weight portion: Punica granatum L. 200-240, black add
Logical sequence 20-30, Monas cuspurpureus Went 5-7, Fructus Hordei Germinatus 6-7, Fructus Litchi 15-20, Arillus Longan 8-10, basil seed 4-6, Ganoderma 4-5, Caulis Polygoni Multiflori 2-3, Herba Pogostemonis
4-5, fresh Rhizoma Phragmitis 6-8, white sugar is appropriate, pectase is appropriate, Angel wine yeast is appropriate, acetic acid bacteria is appropriate.
The preparation method of described a kind of black currant taste mind tranquilizing and the heart calming pomegranate fruit vinegar beverage, comprises the following steps:
(1) with clear water, Punica granatum L. is cleaned up, by pomegranate peeling, carry septate sarcocarp standby, after then Pericarpium Granati being dried
It is ground into the granule of about 2-4mm particle diameter, then Pericarpium Granati granule is put in retort, with the power continuous heating of 1KW, temperature
Control 350-500 DEG C of scope, produce the distillate of gas when collecting dry distilling by the way of condensation, by distillate centrifugation
Take the clear liquor in middle level afterwards with siphonage, be subsequently adding appropriate active carbon powder mix and blend 20-30min, filter to obtain Punica granatum L.
Skin wood vinegar；
(2) Ganoderma, Caulis Polygoni Multiflori, Herba Pogostemonis, fresh Rhizoma Phragmitis are added 6-7 times of soak by water 60-80min, after filtration, filtrate is concentrated, obtain dense
Contracting liquid；
(3) black currant, Fructus Litchi, Arillus Longan are squeezed the juice, be subsequently adding pectase hydrolysis 3-4h, the most again by Monas cuspurpureus Went, Fructus Hordei Germinatus, Lan Xiang
Son puts into defibrination after soaking in hydrolyzed solution, is filtrated to get mixed liquor；
(4) squeeze the juice after septate for band pomegranate fruit being removed barrier film, in Sucus Granati, add Pericarpium Granati wood vinegar immediately
Mix homogeneously carries out color retention, is subsequently adding the pectase of 0.3%, enzymolysis 50-60min under conditions of 40-42 DEG C, filters
After obtain clarify Sucus Granati, stand-by；
(5) clarification Sucus Granati Pericarpium Granati wood vinegar being regulated pH is about 3.5, is about 16% with white sugar sugar addition, will
The Angel wine yeast activated joins in fruit juice to be fermented according to the inoculum concentration of 0.07%, at 28-30 after stirring
Ferment 5-6 days at a temperature of DEG C, obtain fermented wine seminal fluid；
(6) being in the fermentation tank after putting into sterilizing after 7% by the fermented wine seminal fluid obtained regulation alcoholic strength, in regulation tank, temperature is
30-32 DEG C, add in fermented wine seminal fluid by the inoculum concentration of 10% after acetic acid bacteria is activated, use shallow-layer liquid mode to carry out aerobic
Fermentation, terminates fermentation when reaching about 5% to alcoholic strength, use activated carbon filter to take filtrate after filtering, obtain pomegranate fruit vinegar；
(7) in pomegranate fruit vinegar, concentrated solution, mixed liquor, white sugar are added, after dilute after 70-75 DEG C of sterilizing 8-10min
Fill, obtains described pomegranate fruit vinegar beverage.
The invention have the advantage that Pericarpium Granati is made wood vinegar and added to and not only make Pericarpium Granati obtain in guava juice by the present invention
To sufficiently utilizing, it is to avoid the waste of resource, the wood vinegar that Pericarpium Granati is made simultaneously has abundant nutrient substance and the strongest
Non-oxidizability, can substitute for tradition interpolation sulfur type oxide and fruit juice is carried out color fixative, and have additional nutrients while improving mouthfeel valency
Value so as to get pomegranate fruit vinegar soft pure, strong mellow.The black currant of interpolation, Fructus Litchi etc. are nutritious, improve product
Mouthfeel, the Ganoderma of interpolation, Caulis Polygoni Multiflori, Herba Pogostemonis etc. have the health-care effect of mind tranquilizing and the heart calming.
Detailed description of the invention
A kind of black currant taste mind tranquilizing and the heart calming pomegranate fruit vinegar beverage, is made up of the raw material of following weight portion (kg): Punica granatum L. 200,
Black currant 20, Monas cuspurpureus Went 5, Fructus Hordei Germinatus 6, Fructus Litchi 15, Arillus Longan 8, basil seed 4, Ganoderma 4, Caulis Polygoni Multiflori 2, Herba Pogostemonis 4, fresh Rhizoma Phragmitis 6, white sand
Sugar is appropriate, pectase is appropriate, Angel wine yeast is appropriate, acetic acid bacteria is appropriate.
The preparation method of described a kind of black currant taste mind tranquilizing and the heart calming pomegranate fruit vinegar beverage, comprises the following steps:
(1) with clear water, Punica granatum L. is cleaned up, by pomegranate peeling, carry septate sarcocarp standby, after then Pericarpium Granati being dried
It is ground into the granule of about 2mm particle diameter, then Pericarpium Granati granule is put in retort, with the power continuous heating of 1KW, temperature control
Make 350 DEG C of scopes, produce the distillate of gas when collecting dry distilling by the way of condensation, after distillate centrifugation, use rainbow
Suction method takes the clear liquor in middle level, is subsequently adding appropriate active carbon powder mix and blend 20min, filters to obtain Pericarpium Granati wood vinegar；
(2) Ganoderma, Caulis Polygoni Multiflori, Herba Pogostemonis, fresh Rhizoma Phragmitis are added 6 times of soak by water 60min, after filtration, filtrate is concentrated, obtain concentrated solution；
(3) black currant, Fructus Litchi, Arillus Longan are squeezed the juice, be subsequently adding pectase hydrolysis 3h, the most again by Monas cuspurpureus Went, Fructus Hordei Germinatus, basil seed
Put into defibrination after soaking in hydrolyzed solution, be filtrated to get mixed liquor；
(4) squeeze the juice after septate for band pomegranate fruit being removed barrier film, in Sucus Granati, add Pericarpium Granati wood vinegar immediately
Mix homogeneously carries out color retention, is subsequently adding the pectase of 0.3%, and under conditions of 40 DEG C, enzymolysis 50min, obtains after filtration
Clarification Sucus Granati, stand-by；
(5) clarification Sucus Granati Pericarpium Granati wood vinegar being regulated pH is about 3.5, is about 16% with white sugar sugar addition, will
The Angel wine yeast activated joins in fruit juice to be fermented according to the inoculum concentration of 0.07%, at 28 DEG C after stirring
At a temperature of ferment 5 days, obtain fermented wine seminal fluid；
(6) being in the fermentation tank after putting into sterilizing after 7% by the fermented wine seminal fluid obtained regulation alcoholic strength, in regulation tank, temperature is
30 DEG C, add in fermented wine seminal fluid by the inoculum concentration of 10% after acetic acid bacteria is activated, use shallow-layer liquid mode to carry out aerobic
Ferment, terminates fermentation when reaching about 5% to alcoholic strength, use activated carbon filter to take filtrate after filtering, obtain pomegranate fruit vinegar；
(7) in pomegranate fruit vinegar, concentrated solution, mixed liquor, white sugar are added, fill after 70 DEG C of sterilizing 8min after dilute, i.e.
Obtain described pomegranate fruit vinegar beverage.
Claims (2)
1. a black currant taste mind tranquilizing and the heart calming pomegranate fruit vinegar beverage, it is characterised in that be made up of the raw material of following weight portion: Punica granatum L.
200-240, black currant 20-30, Monas cuspurpureus Went 5-7, Fructus Hordei Germinatus 6-7, Fructus Litchi 15-20, Arillus Longan 8-10, basil seed 4-6, Ganoderma 4-5, head
Crow rattan 2-3, Herba Pogostemonis 4-5, fresh Rhizoma Phragmitis 6-8, white sugar is appropriate, pectase is appropriate, Angel wine yeast is appropriate, acetic acid bacteria is suitable
Amount.
The preparation method of a kind of black currant taste mind tranquilizing and the heart calming pomegranate fruit vinegar beverage the most according to claim 1, its feature exists
In, comprise the following steps:
(1) with clear water, Punica granatum L. is cleaned up, by pomegranate peeling, carry septate sarcocarp standby, after then Pericarpium Granati being dried
It is ground into the granule of about 2-4mm particle diameter, then Pericarpium Granati granule is put in retort, with the power continuous heating of 1KW, temperature
Control 350-500 DEG C of scope, produce the distillate of gas when collecting dry distilling by the way of condensation, by distillate centrifugation
Take the clear liquor in middle level afterwards with siphonage, be subsequently adding appropriate active carbon powder mix and blend 20-30min, filter to obtain Punica granatum L.
Skin wood vinegar；
(2) Ganoderma, Caulis Polygoni Multiflori, Herba Pogostemonis, fresh Rhizoma Phragmitis are added 6-7 times of soak by water 60-80min, after filtration, filtrate is concentrated, obtain dense
Contracting liquid；
(3) black currant, Fructus Litchi, Arillus Longan are squeezed the juice, be subsequently adding pectase hydrolysis 3-4h, the most again by Monas cuspurpureus Went, Fructus Hordei Germinatus, Lan Xiang
Son puts into defibrination after soaking in hydrolyzed solution, is filtrated to get mixed liquor；
(4) squeeze the juice after septate for band pomegranate fruit being removed barrier film, in Sucus Granati, add Pericarpium Granati wood vinegar immediately
Mix homogeneously carries out color retention, is subsequently adding the pectase of 0.3%, enzymolysis 50-60min under conditions of 40-42 DEG C, filters
After obtain clarify Sucus Granati, stand-by；
(5) clarification Sucus Granati Pericarpium Granati wood vinegar being regulated pH is about 3.5, is about 16% with white sugar sugar addition, will
The Angel wine yeast activated joins in fruit juice to be fermented according to the inoculum concentration of 0.07%, at 28-30 after stirring
Ferment 5-6 days at a temperature of DEG C, obtain fermented wine seminal fluid；
(6) being in the fermentation tank after putting into sterilizing after 7% by the fermented wine seminal fluid obtained regulation alcoholic strength, in regulation tank, temperature is
30-32 DEG C, add in fermented wine seminal fluid by the inoculum concentration of 10% after acetic acid bacteria is activated, use shallow-layer liquid mode to carry out aerobic
Fermentation, terminates fermentation when reaching about 5% to alcoholic strength, use activated carbon filter to take filtrate after filtering, obtain pomegranate fruit vinegar；
(7) in pomegranate fruit vinegar, concentrated solution, mixed liquor, white sugar are added, after dilute after 70-75 DEG C of sterilizing 8-10min
Fill, obtains described pomegranate fruit vinegar beverage.
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| CN111235003A (en) * | 2020-03-16 | 2020-06-05 | 西南民族大学 | Pomegranate composite health-care fruit vinegar and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111235003A (en) * | 2020-03-16 | 2020-06-05 | 西南民族大学 | Pomegranate composite health-care fruit vinegar and preparation method thereof |
| CN111235003B (en) * | 2020-03-16 | 2022-08-30 | 西南民族大学 | Pomegranate composite health-care fruit vinegar and preparation method thereof |
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Application publication date: 20161207 |