CN106281952A - A kind of vanilla flavored pathogenic fire reducing pomegranate fruit vinegar beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of vanilla flavored pathogenic fire reducing pomegranate fruit vinegar beverage, be made up of the raw material of following weight portion: Punica granatum L. 200 240, Semen Cucumidis sativi 34, black tea 56, mung bean milk 8 10, Fructus Fragariae Ananssae 8 12, Medulla Junci 35, xylitol 8 10, Flos Lonicerae 13 15, watermelon crystal powder 46, Rhizoma et radix valerianae juice 10 12, Fructus Benincasae 8 10, 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 Rhizoma et radix valerianae juice added makes fruit vinegar have strong fragrance, increases mouthfeel, and the mung bean milk of interpolation, Flos Lonicerae, watermelon crystal powder etc. have good pathogenic fire reducing effect.

Description

A kind of vanilla flavored pathogenic fire reducing pomegranate fruit vinegar beverage and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of vanilla flavored pathogenic fire reducing pomegranate fruit vinegar beverage and preparation thereof 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 vanilla flavored pathogenic fire reducing pomegranate fruit vinegar beverage and Its preparation method.

The present invention is achieved by the following technical solutions:

A kind of vanilla flavored pathogenic fire reducing pomegranate fruit vinegar beverage, is made up of the raw material of following weight portion: Punica granatum L. 200-240, Semen Cucumidis sativi 3-4, Black tea 5-6, mung bean milk 8-10, Fructus Fragariae Ananssae 8-12, Medulla Junci 3-5, xylitol 8-10, Flos Lonicerae 13-15, watermelon crystal powder 4-6, Rhizoma et radix valerianae Juice 10-12, Fructus Benincasae 8-10, 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 vanilla flavored pathogenic fire reducing 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) adding after Semen Cucumidis sativi, black tea, Medulla Junci, Flos Lonicerae being pulverized in the ethanol solution of 80%, 2-3h post-heating removes second Alcohol, is filtrated to get lixiviating solution；

(3) squeeze the juice after Fructus Fragariae Ananssae, Fructus Benincasae being cleaned, be subsequently adding pectase and cellulase mixed hydrolysis 3-4h, be filtrated to get water Solve liquid；

(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, add lixiviating solution, hydrolyzed solution, mung bean milk, xylitol, watermelon crystal powder, Rhizoma et radix valerianae juice, white sugar, add Fill after 70-75 DEG C of sterilizing 8-10min after water dilution, 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 Rhizoma et radix valerianae juice added makes fruit vinegar have strong fragrance, increases mouth Sense, the mung bean milk of interpolation, Flos Lonicerae, watermelon crystal powder etc. have good pathogenic fire reducing effect.

Detailed description of the invention

A kind of vanilla flavored pathogenic fire reducing pomegranate fruit vinegar beverage, is made up of the raw material of following weight portion (kg): Punica granatum L. 200, Semen Cucumidis sativi 3, black tea 5, mung bean milk 8, Fructus Fragariae Ananssae 8, Medulla Junci 3, xylitol 8, Flos Lonicerae 13, watermelon crystal powder 4, Rhizoma et radix valerianae juice 10, Fructus Benincasae 8, 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 vanilla flavored pathogenic fire reducing 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) adding after Semen Cucumidis sativi, black tea, Medulla Junci, Flos Lonicerae being pulverized in the ethanol solution of 80%, 2h post-heating removes ethanol, It is filtrated to get lixiviating solution；

(3) squeeze the juice after Fructus Fragariae Ananssae, Fructus Benincasae being cleaned, be subsequently adding pectase and cellulase mixed hydrolysis 3h, be filtrated to get hydrolysis Liquid；

(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, add lixiviating solution, hydrolyzed solution, mung bean milk, xylitol, watermelon crystal powder, Rhizoma et radix valerianae juice, white sugar, add Fill after 70 DEG C of sterilizing 8min after water dilution, obtains described pomegranate fruit vinegar beverage.

Claims (2)

1. a vanilla flavored pathogenic fire reducing 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, Semen Cucumidis sativi 3-4, black tea 5-6, mung bean milk 8-10, Fructus Fragariae Ananssae 8-12, Medulla Junci 3-5, xylitol 8-10, Flos Lonicerae 13-15, west Melon frost powder 4-6, Rhizoma et radix valerianae juice 10-12, Fructus Benincasae 8-10, white sugar is appropriate, pectase is appropriate, Angel wine yeast is appropriate, acetic acid Bacterium is appropriate.

The preparation method of a kind of vanilla flavored pathogenic fire reducing pomegranate fruit vinegar beverage the most according to claim 1, it is characterised in that include 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) adding after Semen Cucumidis sativi, black tea, Medulla Junci, Flos Lonicerae being pulverized in the ethanol solution of 80%, 2-3h post-heating removes second Alcohol, is filtrated to get lixiviating solution；

(3) squeeze the juice after Fructus Fragariae Ananssae, Fructus Benincasae being cleaned, be subsequently adding pectase and cellulase mixed hydrolysis 3-4h, be filtrated to get water Solve liquid；

(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, add lixiviating solution, hydrolyzed solution, mung bean milk, xylitol, watermelon crystal powder, Rhizoma et radix valerianae juice, white sugar, add Fill after 70-75 DEG C of sterilizing 8-10min after water dilution, obtains described pomegranate fruit vinegar beverage.