CN106190750A - 一种复合果味补气石榴果醋饮料及其制备方法 - Google Patents

一种复合果味补气石榴果醋饮料及其制备方法 Download PDF

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CN106190750A
CN106190750A CN201610682511.5A CN201610682511A CN106190750A CN 106190750 A CN106190750 A CN 106190750A CN 201610682511 A CN201610682511 A CN 201610682511A CN 106190750 A CN106190750 A CN 106190750A
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fructus
juice
pomegranate fruit
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张涛
张�廷
张永霞
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Anhui Tian Jian Food Technology Co Ltd
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Abstract

本发明公开了一种复合果味补气石榴果醋饮料,由以下重量份的原料制成:石榴200‑240、香蕉14‑15、葡萄15‑20、西瓜汁30‑40、茶氨酸0.2‑0.4、木瓜酵素1‑2、灰树花多糖2‑3、太子参4‑5、莲子6‑8、黄芪2‑3、草决明4‑6、白砂糖适量、果胶酶适量、安琪葡萄酒酵母适量、醋酸菌适量。本发明将石榴皮制成木醋液添加到石榴果汁中不仅使石榴皮得到充分的利用,避免资源的浪费,同时石榴皮制成的木醋液具有丰富的营养物质和很强的抗氧化性,可以代替传统添加硫类氧化物对果汁进行护色。添加的香蕉、葡萄等水果使产品果味浓厚,口感独特,而且与添加的太子参、莲子等一同使用具有补气的功效。

Description

一种复合果味补气石榴果醋饮料及其制备方法
技术领域
[0001] 本发明涉及食品加工技术领域,尤其涉及一种复合果味补气石榴果醋饮料及其制备方法。背景技术
[0002] 石榴又名安石榴、若丹、天浆等,不仅营养丰富,而且具有较为广泛的药用价值,现代研究表明,石榴果实中含有多种营养物质,如碳水化合物、矿物质、维生素、有机酸、鞣质和人体必需的各种微量元素等。石榴汁中多酚的含量较高,包括没食子酸、石榴皮鞣素、安石榴苷、鞣花酸等,这些多酚类物质因具有较强的抗氧化能力,通过抑制动脉巨噬细胞和低密度脂蛋白里的脂质过氧化反应,清除细胞内外产生的活性氧,能延缓动脉硬化的发生,减少心脏病发生的几率等。
[0003] 我国石榴资源丰富,已通过多种途径对石榴进行了开发利用,如石榴汁及石榴汁饮料、石榴酒等。果醋是近年来备受推崇的健康饮品,因兼有水果和酿造醋的营养成分、保健功能及风味而深受消费者的喜爱。毛海燕、陈祥贵等人的《石榴果醋酿造工艺研究》一文中对于石榴果醋的生产比较详细的研究,但是他们在研制石榴果醋过程中使用亚硫酸氢钠对果汁进行护色,虽然防止发生了褐变,但是增加了产品中硫元素的含量,不利于消费者身体健康。而且将石榴皮废弃处理,不能对石榴进行充分的利用,降低了产品的经济效益。发明内容
[0004] 本发明目的就是为了弥补已有技术的缺陷,提供一种复合果味补气石榴果醋饮料及其制备方法。
[0005] 本发明是通过以下技术方案实现的:一种复合果味补气石榴果醋饮料,由以下重量份的原料制成:石榴200-240、香蕉14-15、葡萄15-20、西瓜汁30-40、茶氨酸0.2-0.4、木瓜酵素1-2、灰树花多糖2-3、太子参4-5、莲子6-8、黄芪2-3、草决明4-6、白砂糖适量、果胶酶适量、安琪葡萄酒酵母适量、醋酸菌适量。
[0006] 所述的一种复合果味补气石榴果醋饮料的制备方法,包括以下步骤:(1) 用清水将石榴清洗干净,将石榴去皮,带有隔膜的果肉备用,然后将石榴皮烘干后粉碎成约2-4mm粒径的颗粒,然后将石榴皮颗粒放入干馏釜中,以1KW的功率持续加热,温度控制在350-500°C范围,通过冷凝的方式收集干馏时产生气体的馏出液,将馏出液离心分离后用虹吸法取中层的澄清液,然后加入适量的活性炭粉末混合搅拌20-30min,过滤得石榴皮木醋液;(2) 将太子参、莲子、黄芪、草决明加5-6倍水煎煮40-50min,过滤后将滤渣使用超临界二氧化碳工艺萃取,然后将萃取液与滤液合并,得到保健液,备用;(3) 将香蕉去皮、葡萄洗净后榨汁,加入西瓜汁混合后再加入果胶酶水解2-3h,过滤后得到水解液,备用;(4) 将带有隔膜的石榴果肉去除隔膜后进行榨汁,向石榴汁中立即加入石榴皮木醋液混合均匀进行护色处理,然后加入0.3%的果胶酶,在40-42 °C的条件下酶解50-60min,过滤后得到澄清石榴汁,待用;(5) 将澄清石榴汁用石榴皮木醋液调节pH为3.5左右,用白砂糖调整糖度为16%左右,将活化好的安琪葡萄酒酵母按照0.07%的接种量加入到待发酵的果汁中,搅拌均匀后在28-30 °C的温度下发酵5-6天,得到发酵酒精液;(6) 将得到的发酵酒精液调节酒精度为7%后放入灭菌后的发酵罐中,调节罐内温度为 30-32°C,将醋酸菌活化后按10%的接种量加入发酵酒精液中,采用浅层液体方式进行好氧发酵,至酒精度达到5%左右时结束发酵,使用活性炭过滤机过滤后取滤液,得到石榴果醋;(7) 向石榴果醋中添加保健液、水解液、茶氨酸、木瓜酵素、灰树花多糖、白砂糖,加水稀释后经70-75°C灭菌8-10min后灌装,即得所述石榴果醋饮料。
[0007] 本发明的优点是:本发明将石榴皮制成木醋液添加到石榴果汁中不仅使石榴皮得到充分的利用,避免资源的浪费,同时石榴皮制成的木醋液具有丰富的营养物质和很强的抗氧化性,可以代替传统添加硫类氧化物对果汁进行护色,改善了口感的同时增加营养价值,使得到的石榴果醋柔和纯正,浓郁醇厚。添加的香蕉、葡萄等水果使产品果味浓厚,口感独特,而且与添加的太子参、莲子等一同使用具有补气的功效。具体实施方式
[0008] 一种复合果味补气石榴果醋饮料,由以下重量份(kg)的原料制成:石榴200、香蕉 14、葡萄15、西瓜汁30、茶氨酸0.2、木瓜酵素1、灰树花多糖2、太子参4、莲子6、黄芪2、草决明 4、白砂糖适量、果胶酶适量、安琪葡萄酒酵母适量、醋酸菌适量。
[0009] 所述的一种复合果味补气石榴果醋饮料的制备方法,包括以下步骤:(1) 用清水将石榴清洗干净,将石榴去皮,带有隔膜的果肉备用,然后将石榴皮烘干后粉碎成约2_粒径的颗粒,然后将石榴皮颗粒放入干馏釜中,以1KW的功率持续加热,温度控制在350°C范围,通过冷凝的方式收集干馏时产生气体的馏出液,将馏出液离心分离后用虹吸法取中层的澄清液,然后加入适量的活性炭粉末混合搅拌20min,过滤得石榴皮木醋液;(2) 将太子参、莲子、黄芪、草决明加5倍水煎煮40min,过滤后将滤渣使用超临界二氧化碳工艺萃取,然后将萃取液与滤液合并,得到保健液,备用;(3) 将香蕉去皮、葡萄洗净后榨汁,加入西瓜汁混合后再加入果胶酶水解2h,过滤后得到水解液,备用;(4) 将带有隔膜的石榴果肉去除隔膜后进行榨汁,向石榴汁中立即加入石榴皮木醋液混合均匀进行护色处理,然后加入0.3%的果胶酶,在40°C的条件下酶解50min,过滤后得到澄清石榴汁,待用;(5) 将澄清石榴汁用石榴皮木醋液调节pH为3.5左右,用白砂糖调整糖度为16%左右,将活化好的安琪葡萄酒酵母按照0.07%的接种量加入到待发酵的果汁中,搅拌均匀后在28°C 的温度下发酵5天,得到发酵酒精液;(6) 将得到的发酵酒精液调节酒精度为7%后放入灭菌后的发酵罐中,调节罐内温度为 30°C,将醋酸菌活化后按10%的接种量加入发酵酒精液中,采用浅层液体方式进行好氧发酵,至酒精度达到5%左右时结束发酵,使用活性炭过滤机过滤后取滤液,得到石榴果醋;(7) 向石榴果醋中添加保健液、水解液、茶氨酸、木瓜酵素、灰树花多糖、白砂糖,加水稀释后经70°C灭菌8min后灌装,即得所述石榴果醋饮料。

Claims (2)

1.一种复合果味补气石榴果醋饮料,其特征在于,由以下重量份的原料制成:石榴200-240、香蕉14-15、葡萄15-20、西瓜汁30-40、茶氨酸0.2-0.4、木瓜酵素1-2、灰树花多糖2-3、 太子参4-5、莲子6-8、黄芪2-3、草决明4-6、白砂糖适量、果胶酶适量、安琪葡萄酒酵母适量、 醋酸菌适量。
2.根据权利要求1所述的一种复合果味补气石榴果醋饮料的制备方法,其特征在于,包 括以下步骤:(1) 用清水将石榴清洗干净,将石榴去皮,带有隔膜的果肉备用,然后将石榴皮烘干后 粉碎成约2-4mm粒径的颗粒,然后将石榴皮颗粒放入干馏釜中,以1KW的功率持续加热,温度 控制在350-500°C范围,通过冷凝的方式收集干馏时产生气体的馏出液,将馏出液离心分离 后用虹吸法取中层的澄清液,然后加入适量的活性炭粉末混合搅拌20-30min,过滤得石榴 皮木醋液;(2) 将太子参、莲子、黄芪、草决明加5-6倍水煎煮40-50min,过滤后将滤渣使用超临界 二氧化碳工艺萃取,然后将萃取液与滤液合并,得到保健液,备用;(3) 将香蕉去皮、葡萄洗净后榨汁,加入西瓜汁混合后再加入果胶酶水解2-3h,过滤后 得到水解液,备用;(4) 将带有隔膜的石榴果肉去除隔膜后进行榨汁,向石榴汁中立即加入石榴皮木醋液 混合均匀进行护色处理,然后加入0.3%的果胶酶,在40-42 °C的条件下酶解50-60min,过滤 后得到澄清石榴汁,待用;(5) 将澄清石榴汁用石榴皮木醋液调节pH为3.5左右,用白砂糖调整糖度为16%左右,将 活化好的安琪葡萄酒酵母按照0.07%的接种量加入到待发酵的果汁中,搅拌均匀后在28-30 °C的温度下发酵5-6天,得到发酵酒精液;(6) 将得到的发酵酒精液调节酒精度为7%后放入灭菌后的发酵罐中,调节罐内温度为 30-32°C,将醋酸菌活化后按10%的接种量加入发酵酒精液中,采用浅层液体方式进行好氧 发酵,至酒精度达到5%左右时结束发酵,使用活性炭过滤机过滤后取滤液,得到石榴果醋;(7) 向石榴果醋中添加保健液、水解液、茶氨酸、木瓜酵素、灰树花多糖、白砂糖,加水稀 释后经70-75°C灭菌8-10min后灌装,即得所述石榴果醋饮料。
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