CN106306925A - 一种黄芪苹果醋饮料及其制备方法 - Google Patents
一种黄芪苹果醋饮料及其制备方法 Download PDFInfo
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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
- A23L2/38—Other non-alcoholic beverages
-
- 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
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- 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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Abstract
本发明公开一种黄芪苹果醋饮料及其制备方法，属于果醋饮料加工技术领域。该饮料每500ml中含有：苹果醋原液16-20％、黄芪提取物4-7％、果葡糖浆3-5％、苹果酸0.01-0.03％、柠檬酸钠0.03-0.05％、海藻酸钠0.01-0.02％、黄原胶0.02-0.04％、苯甲酸钠0.01-0.02％。本发明的饮料有增强机体免疫功能、抗衰老、降压作用，能增强心肌收缩力，提高免疫功能，调节血糖含量。
Description
技术领域
本发明属于果醋饮料加工技术领域，具体地涉及一种黄芪苹果醋饮料及其制备方法。
背景技术
黄芪是百姓经常食用的纯天然品，具有良好的防病保健作用。现代医学研究表明，黄芪有增强机体免疫功能、保肝、利尿、抗衰老、抗应激、降压和较广泛的抗菌作用。能消除实验性肾炎蛋白尿，增强心肌收缩力，调节血糖含量。黄芪不仅能扩张冠状动脉，改善心肌供血，提高免疫功能，而且能够延缓细胞衰老的进程。
果醋是以水果，包括苹果、山楂、葡萄、柿子、梨、杏、柑橘、猕猴桃、西瓜等，或果品加工下脚料为主要原料，利用现代生物技术酿制而成的一种营养丰富、风味优良的酸味食补饮料。果醋品种分苹果醋、葡萄醋、酸梅醋、香蕉果醋、柠檬醋、草莓醋、苏打醋、玫瑰醋、果冻醋、猕猴桃醋、酸奶醋、樱桃醋、番茄醋等。果醋能促进新陈代谢，调节酸碱平衡，消除疲劳果醋中含有十种以上的有机酸和人体所需的多种氨基酸。醋的种类不同，有机酸的含量也各不相同。醋酸等有机酸有助于人体三羧酸循环的正常进行，从而使有氧代谢顺畅，有利于清除沉积的乳酸，起到消除疲劳的作用。经过长时间劳动和剧烈运动后，人体内会产生大量乳酸，使人感觉疲劳，如在此时补充果醋，能促进代谢功能恢复，从而消除疲劳。另外，果醋中含有的钾、锌等多种矿物元素在体内代谢后会生成碱性物质，能防止血液酸化，达到调节酸碱平衡的目的。果醋能提高机体的免疫力，降低胆固醇，促进血液循环、降压，抗菌消炎、防治感冒，美容护肤、延缓衰老，满足了现代都市女性保健、美容的需求。成为当今流行饮料，女性消费者正关注并热衷消费果醋饮料。
发明内容
本发明的目的是提供一种黄芪苹果醋饮料及其制备方法。
为了实现上述目的，本发明采用以下技术方案予以实现：
一种黄芪苹果醋饮料，每500ml饮料中含有：苹果醋原液16-20％、黄芪提取物4-7％、果葡糖浆3-5％、苹果酸0.01-0.03％、柠檬酸钠0.03-0.05％、海藻酸钠0.01-0.02％、黄原胶0.02-0.04％、苯甲酸钠0.01-0.02％。
所述的黄芪苹果醋饮料的制备方法，包括以下的步骤：
⑴黄芪提取物制备
1)用热水浸提黄芪：按水与黄芪的比例为3-5：1，在不锈钢夹层浸提槽中用沸水进行浸提，压力控制在：0.3-0.5MPa，当槽内温度达到90℃时，保温30-40min后过滤，滤液放入贮槽中，用冷却循环水使滤液快速冷却至20-25℃，滤渣用酒精浸提，在25-28℃下放置3-5小时，分离黄芪渣，于加流冷凝器中在温度70-80℃蒸馏挥发出酒精，过滤剩余液，与上述黄芪滤液合并成黄芪母液，浓缩，低温冷冻干燥，得黄芪提取物；
⑵苹果醋制备：
①清洗打浆：先将残次落果用流动的清水漂洗一遍，剔除果实中发霉、腐烂等变质的部分，然后再用清水冲洗干净，用破碎机将洗净的苹果破碎成小于3cm见方的小块，再用螺旋榨汁机压榨取汁，压榨时注意调整辊距，不可将种子辗碎；在榨出的汁液中加入0.2-0.3％的维生素C进行护色；
②过滤：加水，预煮软化组织，糊化淀粉；冷却至37-45℃时加入果酶剂，果酶剂的添加量为2-2.5％，保持3-4h，当果浆变稀即可过滤、去渣，；
③糖化：测定浆料的含糖量，控制在8-12％，醋酸酸度0.1-0.2％；加入糖化酶按每千克浆液100活力单位计算，温度控制在40-45℃，保温1.5-2h，；
④杀菌：在85-90℃下杀菌处理15-20min，冷却至30-35℃，接入0.5％HY复合型高产酒曲进行发酵；
⑤酒精发酵：酒精发酵在密闭容器中进行，温度保持在30-33℃，发酵时间5-7天，成熟的发酵液酒精含量在5-10％，以醋酸计酸度0.4-0.7％；
⑥醋酸发酵：将发酵好的原液放入全自动快速高产酿带机内，发酵15-20h果醋发酵完毕；
⑦陈酿：搅拌下加热至80℃，保温24小时，冷却后澄清用硅藻土过滤机过滤，即得到苹果醋；
⑶调配：将苹果醋原液16-20％、黄芪提取物4-7％、果葡糖浆3-5％、苹果酸0.01-0.03％、柠檬酸钠0.03-0.05％、海藻酸钠0.01-0.02％、黄原胶0.02-0.04％、苯甲酸钠0.01-0.02％进行混匀调配；
⑷均质：将料液加热到45-55℃均质，均质压力15-20MPa；
⑸杀菌：装罐后采用85-90℃、15-20min杀菌，包装即可。
本发明的有益效果：本发明的饮料有增强机体免疫功能、抗衰老、降压作用，能增强心肌收缩力，提高免疫功能，调节血糖含量。
具体实施方式
结合实施例进一步对本发明作阐述，不构成对本发明的限制。
实施例1
一种黄芪苹果醋饮料，每500ml饮料中含有：苹果醋原液16-20％、黄芪提取物4-7％、果葡糖浆3-5％、苹果酸0.01-0.03％、柠檬酸钠0.03-0.05％、海藻酸钠0.01-0.02％、黄原胶0.02-0.04％、苯甲酸钠0.01-0.02％。
所述的黄芪苹果醋饮料的制备方法，包括以下的步骤：
⑴黄芪提取物制备
1)用热水浸提黄芪：按水与黄芪的比例为3-5：1，在不锈钢夹层浸提槽中用沸水进行浸提，压力控制在:0.3-0.5MPa，当槽内温度达到90℃时，保温30-40min后过滤，滤液放入贮槽中，用冷却循环水使滤液快速冷却至20-25℃，滤渣用酒精浸提，在25-28℃下放置4小时，分离黄芪渣，于加流冷凝器中在温度70-80℃蒸馏挥发出酒精，过滤剩余液，与上述黄芪滤液合并成黄芪母液，浓缩，低温冷冻干燥，得黄芪提取物；
⑵苹果醋制备：
①清洗打浆：先将残次落果用流动的清水漂洗一遍，剔除果实中发霉、腐烂等变质的部分，然后再用清水冲洗干净，用破碎机将洗净的苹果破碎成小于3cm见方的小块，再用螺旋榨汁机压榨取汁，压榨时注意调整辊距，不可将种子辗碎；在榨出的汁液中加入0.2-0.3％的维生素C进行护色；
②过滤：加水，预煮软化组织，糊化淀粉；冷却至37-45℃时加入果酶剂，果酶剂的添加量为2-2.5％，保持3-4h，当果浆变稀即可过滤、去渣，；
③糖化：测定浆料的含糖量，控制在8-12％，醋酸酸度0.1-0.2％；加入糖化酶按每千克浆液100活力单位计算，温度控制在40-45℃，保温1.5-2h，；
④杀菌：在85-90℃下杀菌处理15-20min，冷却至30-35℃，接入0.5％HY复合型高产酒曲进行发酵；
⑤酒精发酵：酒精发酵在密闭容器中进行，温度保持在30-33℃，发酵时间5-7天，成熟的发酵液酒精含量在5-10％，以醋酸计酸度0.4-0.7％；
⑥醋酸发酵：将发酵好的原液放入全自动快速高产酿带机内，发酵15-20h果醋发酵完毕；
⑦陈酿：搅拌下加热至80℃，保温24小时，冷却后澄清用硅藻土过滤机过滤，即得到苹果醋；
⑶调配：将苹果醋原液16-20％、黄芪提取物4-7％、果葡糖浆3-5％、苹果酸0.01-0.03％、柠檬酸钠0.03-0.05％、海藻酸钠0.01-0.02％、黄原胶0.02-0.04％、苯甲酸钠0.01-0.02％进行混匀调配；
⑷均质：将料液加热到45-55℃均质，均质压力15-20MPa；
⑸杀菌：装罐后采用85-90℃、15-20min杀菌，包装即可。
Claims (2)
1.一种黄芪苹果醋饮料，其特征在于：每500ml饮料中含有：苹果醋原液16-20％、黄芪提取物4-7％、果葡糖浆3-5％、苹果酸0.01-0.03％、柠檬酸钠0.03-0.05％、海藻酸钠0.01-0.02％、黄原胶0.02-0.04％、苯甲酸钠0.01-0.02％。
2.如权利要求1所述的一种黄芪苹果醋饮料的制备方法，其特征在于：包括以下的步骤：
⑴黄芪提取物制备
1)用热水浸提黄芪：按水与黄芪的比例为3-5：1，在不锈钢夹层浸提槽中用沸水进行浸提，压力控制在:0.3-0.5MPa，当槽内温度达到90℃时，保温30-40min后过滤，滤液放入贮槽中，用冷却循环水使滤液快速冷却至20-25℃，滤渣用酒精浸提，在25-28℃下放置4小时，分离黄芪渣，于加流冷凝器中在温度70-80℃蒸馏挥发出酒精，过滤剩余液，与上述黄芪滤液合并成黄芪母液，浓缩，低温冷冻干燥，得黄芪提取物；
⑵苹果醋制备：
①清洗打浆：先将残次落果用流动的清水漂洗一遍，剔除果实中发霉、腐烂等变质的部分，然后再用清水冲洗干净，用破碎机将洗净的苹果破碎成小于3cm见方的小块，再用螺旋榨汁机压榨取汁，压榨时注意调整辊距，不可将种子辗碎；在榨出的汁液中加入0.2-0.3％的维生素C进行护色；
②过滤：加水，预煮软化组织，糊化淀粉；冷却至37-45℃时加入果酶剂，果酶剂的添加量为2-2.5％，保持3-4h，当果浆变稀即可过滤、去渣，；
③糖化：测定浆料的含糖量，控制在8-12％，醋酸酸度0.1-0.2％；加入糖化酶按每千克浆液100活力单位计算，温度控制在40-45℃，保温1.5-2h，；
④杀菌：在85-90℃下杀菌处理15-20min，冷却至30-35℃，接入0.5％HY复合型高产酒曲进行发酵；
⑤酒精发酵：酒精发酵在密闭容器中进行，温度保持在30-33℃，发酵时间5-7天，成熟的发酵液酒精含量在5-10％，以醋酸计酸度0.4-0.7％；
⑥醋酸发酵：将发酵好的原液放入全自动快速高产酿带机内，发酵15-20h果醋发酵完毕；
⑦陈酿：搅拌下加热至80℃，保温24小时，冷却后澄清用硅藻土过滤机过滤，即得到苹果醋；
⑶调配：将苹果醋原液16-20％、黄芪提取物4-7％、果葡糖浆3-5％、苹果酸0.01-0.03％、柠檬酸钠0.03-0.05％、海藻酸钠0.01-0.02％、黄原胶0.02-0.04％、苯甲酸钠0.01-0.02％进行混匀调配；
⑷均质：将料液加热到45-55℃均质，均质压力15-20MPa；
⑸杀菌：装罐后采用85-90℃、15-20min杀菌，包装即可。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363009A (zh) * | 2018-10-26 | 2019-02-22 | 内蒙古中健宝生物科技有限公司 | 一种黄芪蓝莓组合物及由其制备的黄芪蓝莓饮料及其制备方法 |
| CN110551598A (zh) * | 2019-09-17 | 2019-12-10 | 天津科技大学 | 一种醋膏及食醋催陈、浓缩方法和应用 |
| CN112998167A (zh) * | 2021-03-30 | 2021-06-22 | 李红光 | 一种预防高血压的醋饮料 |
| CN113322152A (zh) * | 2021-07-22 | 2021-08-31 | 呼伦贝尔市林海森林经营管理有限公司 | 一种强抗氧化力食用醋的制备方法及产品 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363009A (zh) * | 2018-10-26 | 2019-02-22 | 内蒙古中健宝生物科技有限公司 | 一种黄芪蓝莓组合物及由其制备的黄芪蓝莓饮料及其制备方法 |
| CN110551598A (zh) * | 2019-09-17 | 2019-12-10 | 天津科技大学 | 一种醋膏及食醋催陈、浓缩方法和应用 |
| CN110551598B (zh) * | 2019-09-17 | 2022-08-09 | 天津科技大学 | 一种醋膏及食醋催陈、浓缩方法和应用 |
| CN112998167A (zh) * | 2021-03-30 | 2021-06-22 | 李红光 | 一种预防高血压的醋饮料 |
| CN113322152A (zh) * | 2021-07-22 | 2021-08-31 | 呼伦贝尔市林海森林经营管理有限公司 | 一种强抗氧化力食用醋的制备方法及产品 |
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