CN106318840A - Fructus cannabis-pomegranate fruit vinegar beverage with effects of moistening intestines and promoting digestion and making method thereof - Google Patents

Fructus cannabis-pomegranate fruit vinegar beverage with effects of moistening intestines and promoting digestion and making method thereof Download PDF

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Publication number
CN106318840A
CN106318840A CN201610682585.9A CN201610682585A CN106318840A CN 106318840 A CN106318840 A CN 106318840A CN 201610682585 A CN201610682585 A CN 201610682585A CN 106318840 A CN106318840 A CN 106318840A
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China
Prior art keywords
parts
pomegranate
fructus cannabis
pomegranate fruit
fruit vinegar
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Pending
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CN201610682585.9A
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Chinese (zh)
Inventor
张涛
张�廷
张永霞
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Anhui Tian Jian Food Technology Co Ltd
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Anhui Tian Jian Food Technology Co Ltd
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Priority to CN201610682585.9A priority Critical patent/CN106318840A/en
Publication of CN106318840A publication Critical patent/CN106318840A/en
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a fructus cannabis-pomegranate fruit vinegar beverage with the effects of moistening the intestines and promoting digestion. The beverage is made from, by weight, 200-240 parts of pomegranate, 5-7 parts of water chestnut kernels, 6-8 parts of fructus cannabis, 2-4 parts of phyllanthus emblica fruit, 3-5 parts of kudzuvine flowers, 7-9 parts of water chestnuts, 2-3 parts of corn peptide, 5-7 parts of purple perilla, 4-6 parts of highland barley, 3-5 parts of poria cocos, an appropriate amount of white granulated sugar, an appropriate amount of pectinase, an appropriate amount of Angel wine yeast and an appropriate amount of acetic bacteria. According to the fructus cannabis-pomegranate fruit vinegar beverage, pomegranate bark is prepared into pyroligneous liquid to be added into pomegranate fruit juice, and therefore not only is the pomegranate bark fully utilized, but also resource waste is avoided; meanwhile, the pyroligneous liquid prepared from the pomegranate bark contains rich nutrient substances and has the very high oxidation resistance, and therefore color protection can be conducted on the juice by replacing traditional added sulfur oxides with the pyroligneous liquid. The added water chestnut kernels, water chestnuts and the like are high in nutrition, and therefore the nutritional structure of the product is improved; the added fructus cannabis, phyllanthus emblica fruit and the like have the health-care effects of moistening the intestines and promoting digestion.

Description

A kind of Fructus Cannabis intestine moistening helps digestion 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 Fructus Cannabis intestine moistening help digestion pomegranate fruit vinegar beverage 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 Fructus Cannabis intestine moistening helps digestion Punica granatum L. vinegar beverage Material and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Fructus Cannabis intestine moistening helps digestion pomegranate fruit vinegar beverage, is made up of the raw material of following weight portion: Punica granatum L. 200-240, Pedicellus et Pericarpium Trapae core 5-7, Fructus Cannabis 6-8, Phyllanthus emblica L. 2-4, Flos puerariae lobatae 3-5, Corm Eleocharitis 7-9, corn peptide 2-3, Folium Perillae 5-7, Semen avenae nudae 4-6, Poria 3-5, white Saccharum Sinensis Roxb. is appropriate, pectase is appropriate, Angel wine yeast is appropriate, acetic acid bacteria is appropriate.
Described a kind of Fructus Cannabis intestine moistening helps digestion the preparation method of 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) Fructus Cannabis, Phyllanthus emblica L., Flos puerariae lobatae, Poria are added 6-7 times of soak by water 60-80min, filter addition Pedicellus et Pericarpium Trapae in backward filtrate Core, Corm Eleocharitis soak defibrination after 30min, and lyophilization obtains lyophilized powder;
(3) Folium Perillae, Semen avenae nudae are added water and add cellulase hydrolysis 3-4h after defibrination, be filtrated to get hydrolyzed solution;
(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, lyophilized powder, hydrolyzed solution, corn peptide, white sugar are added, through 70-75 DEG C of sterilizing 8-after dilute Fill after 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 nutrition such as the Pedicellus et Pericarpium Trapae core of interpolation, Corm Eleocharitis are high, improve the nutrition of product Structure, the Fructus Cannabis of interpolation, Phyllanthus emblica L. etc. have the health-care effect that intestine moistening helps digestion.
Detailed description of the invention
A kind of Fructus Cannabis intestine moistening helps digestion pomegranate fruit vinegar beverage, is made up of the raw material of following weight portion (kg): Punica granatum L. 200, Pedicellus et Pericarpium Trapae Angle core 5, Fructus Cannabis 6, Phyllanthus emblica L. 2, Flos puerariae lobatae 3, Corm Eleocharitis 7, corn peptide 2, Folium Perillae 5, Semen avenae nudae 4, Poria 3, white sugar are appropriate, pectase In right amount, Angel wine yeast is appropriate, acetic acid bacteria is appropriate.
Described a kind of Fructus Cannabis intestine moistening helps digestion the preparation method of 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) Fructus Cannabis, Phyllanthus emblica L., Flos puerariae lobatae, Poria are added 6 times of soak by water 60min, filter addition Pedicellus et Pericarpium Trapae core, water chestnut in backward filtrate Shepherd's purse soaks defibrination after 30min, and lyophilization obtains lyophilized powder;
(3) Folium Perillae, Semen avenae nudae are added water and add cellulase hydrolysis 3h after defibrination, be filtrated to get hydrolyzed solution;
(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, lyophilized powder, hydrolyzed solution, corn peptide, white sugar are added, after dilute after 70 DEG C of sterilizing 8min Fill, obtains described pomegranate fruit vinegar beverage.

Claims (2)

1. a Fructus Cannabis intestine moistening helps digestion 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, Pedicellus et Pericarpium Trapae core 5-7, Fructus Cannabis 6-8, Phyllanthus emblica L. 2-4, Flos puerariae lobatae 3-5, Corm Eleocharitis 7-9, corn peptide 2-3, Folium Perillae 5-7, Semen avenae nudae 4-6, Poria 3-5, white sugar is appropriate, pectase is appropriate, Angel wine yeast is appropriate, acetic acid bacteria is appropriate.
A kind of Fructus Cannabis intestine moistening the most according to claim 1 helps digestion the preparation method of pomegranate fruit vinegar beverage, 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) Fructus Cannabis, Phyllanthus emblica L., Flos puerariae lobatae, Poria are added 6-7 times of soak by water 60-80min, filter addition Pedicellus et Pericarpium Trapae in backward filtrate Core, Corm Eleocharitis soak defibrination after 30min, and lyophilization obtains lyophilized powder;
(3) Folium Perillae, Semen avenae nudae are added water and add cellulase hydrolysis 3-4h after defibrination, be filtrated to get hydrolyzed solution;
(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, lyophilized powder, hydrolyzed solution, corn peptide, white sugar are added, through 70-75 DEG C of sterilizing 8-after dilute Fill after 10min, obtains described pomegranate fruit vinegar beverage.
CN201610682585.9A 2016-08-18 2016-08-18 Fructus cannabis-pomegranate fruit vinegar beverage with effects of moistening intestines and promoting digestion and making method thereof Pending CN106318840A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105029585A (en) * 2015-06-08 2015-11-11 李春燕 Cherry flavored grapefruit vinegar drink and preparation process thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105029585A (en) * 2015-06-08 2015-11-11 李春燕 Cherry flavored grapefruit vinegar drink and preparation process thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
张立华等: "石榴皮木醋液的化学成分及抗氧化活性", 《食品科学》 *
毛海燕等: "石榴果醋酿造工艺研究", 《中国调味品》 *

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