CN106281943A - A kind of pomegranate fruit vinegar beverage containing rice bran polysaccharide (RBP) and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of pomegranate fruit vinegar beverage containing rice bran polysaccharide (RBP), be made up of the raw material of following weight portion: Punica granatum L. 200 240, Rhizoma Nelumbinis 58, Semen Armeniacae Amarum 67, thorn tender bud 24, Fructus Cucurbitae moschatae 56, rice bran polysaccharide (RBP) 34, Fructus Momordicae charantiae ferment 12, Semen Cassiae 35, Flos Buddlejae 35, haw berry 57, the Radix Paeoniae Alba 34, 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 rice bran polysaccharide (RBP) etc. added is the most nutritious, and can be with enhancing immunity, and blood sugar lowering, lipid-lowering effect are good, and the Semen Cassiae that simultaneously adds, Flos Buddlejae etc. have effect of liver heat removing and eyesight improving.

Description

A kind of pomegranate fruit vinegar beverage containing rice bran polysaccharide (RBP) and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of pomegranate fruit vinegar beverage containing rice bran polysaccharide (RBP) and 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 Punica granatum L. vinegar beverage containing rice bran polysaccharide (RBP) Material and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of pomegranate fruit vinegar beverage containing rice bran polysaccharide (RBP), is made up of the raw material of following weight portion: Punica granatum L. 200-240, Rhizoma Nelumbinis 5- 8, Semen Armeniacae Amarum 6-7, thorn tender bud 2-4, Fructus Cucurbitae moschatae 5-6, rice bran polysaccharide (RBP) 3-4, Fructus Momordicae charantiae ferment 1-2, Semen Cassiae 3-5, Flos Buddlejae 3-5, Fructus Crataegi Really 5-7, Radix Paeoniae Alba 3-4, 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 pomegranate fruit vinegar beverage containing rice bran polysaccharide (RBP), 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) Semen Cassiae, Flos Buddlejae, haw berry, the Radix Paeoniae Alba are added 6-7 times of soak by water 60-80min, after filtration, filtrate is concentrated, obtain Concentrated solution, standby；

(3) add water after Rhizoma Nelumbinis, Semen Armeniacae Amarum, thorn tender bud, Fructus Cucurbitae moschatae being cleaned and wear into slurry, boil in being then placed in water-bath, add after cooling Enter cellulase hydrolysis 4-6h, be filtrated to get hydrolyzed solution, standby；

(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, hydrolyzed solution, rice bran polysaccharide (RBP), Fructus Momordicae charantiae ferment, white sugar are added, through 70-after dilute Fill after 75 DEG C of sterilizing 8-10min, 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 rice bran polysaccharide (RBP) added etc. are the most nutritious, and can increase Strong immunity, blood sugar lowering, lipid-lowering effect are good, and the Semen Cassiae that simultaneously adds, Flos Buddlejae etc. have effect of liver heat removing and eyesight improving.

Detailed description of the invention

A kind of pomegranate fruit vinegar beverage containing rice bran polysaccharide (RBP), is made up of the raw material of following weight portion (kg): Punica granatum L. 200, lotus Rhizoma Nelumbinis 5, Semen Armeniacae Amarum 6, thorn tender bud 2, Fructus Cucurbitae moschatae 5, rice bran polysaccharide (RBP) 3, Fructus Momordicae charantiae ferment 1, Semen Cassiae 3, Flos Buddlejae 3, haw berry 5, the Radix Paeoniae Alba 3, white Saccharum Sinensis Roxb. is appropriate, pectase is appropriate, Angel wine yeast is appropriate, acetic acid bacteria is appropriate.

The preparation method of described a kind of pomegranate fruit vinegar beverage containing rice bran polysaccharide (RBP), 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) Semen Cassiae, Flos Buddlejae, haw berry, the Radix Paeoniae Alba are added 6 times of soak by water 60min, after filtration, filtrate is concentrated, concentrated Liquid, standby；

(3) add water after Rhizoma Nelumbinis, Semen Armeniacae Amarum, thorn tender bud, Fructus Cucurbitae moschatae being cleaned and wear into slurry, boil in being then placed in water-bath, add after cooling Enter cellulase hydrolysis 4h, be filtrated to get hydrolyzed solution, standby；

(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, hydrolyzed solution, rice bran polysaccharide (RBP), Fructus Momordicae charantiae ferment, white sugar are added, through 70 after dilute Fill after DEG C sterilizing 8min, obtains described pomegranate fruit vinegar beverage.

Claims (2)

1. the pomegranate fruit vinegar beverage containing rice bran polysaccharide (RBP), it is characterised in that be made up of the raw material of following weight portion: Punica granatum L. 200-240, Rhizoma Nelumbinis 5-8, Semen Armeniacae Amarum 6-7, thorn tender bud 2-4, Fructus Cucurbitae moschatae 5-6, rice bran polysaccharide (RBP) 3-4, Fructus Momordicae charantiae ferment 1-2, Semen Cassiae 3-5, Flos Buddlejae 3-5, haw berry 5-7, Radix Paeoniae Alba 3-4, 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 pomegranate fruit vinegar beverage containing rice bran polysaccharide (RBP) the most according to claim 1, it is characterised in that 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) Semen Cassiae, Flos Buddlejae, haw berry, the Radix Paeoniae Alba are added 6-7 times of soak by water 60-80min, after filtration, filtrate is concentrated, obtain Concentrated solution, standby；

(3) add water after Rhizoma Nelumbinis, Semen Armeniacae Amarum, thorn tender bud, Fructus Cucurbitae moschatae being cleaned and wear into slurry, boil in being then placed in water-bath, add after cooling Enter cellulase hydrolysis 4-6h, be filtrated to get hydrolyzed solution, standby；

(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, hydrolyzed solution, rice bran polysaccharide (RBP), Fructus Momordicae charantiae ferment, white sugar are added, through 70-after dilute Fill after 75 DEG C of sterilizing 8-10min, obtains described pomegranate fruit vinegar beverage.