CN106333185A - 一种桃金娘果蓝莓复合果醋及其制备方法 - Google Patents
一种桃金娘果蓝莓复合果醋及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种桃金娘果蓝莓复合果醋，包括以下重量份组份：新鲜完好的蓝莓果135‑140、新鲜完好的桃金娘果130‑135、绿茶多酚11‑12、柠檬酸7‑8、甘草提取物6‑7、葡萄酒酵母7‑8、醋酸菌18‑19、枸杞多糖9‑10、木糖醇8‑9、赖氨酸6‑7、稻花蜜7‑8等。本发明采用营养丰富酸甜可口的桃金娘果配合香味欠佳的蓝莓果经果汁、果渣发酵物经调配均质、灭菌、陈酿制备复合果醋饮料，营养丰富，口味独特，具有增加食欲，美容养颜、消除疲劳、营养保健功效以及长期食用治疗风湿、肝炎及降血脂等药用功效的作用加入的甘草提取物、枸杞多糖、稻花蜜协同使得制品具有生津止渴的、提高免疫力的功效。
Description
技术领域
本发明涉及蓝莓果醋深加工技术领域，尤其涉及一种桃金娘果蓝莓复合果醋及其制备方法。
背景技术
蓝莓学名越桔，属于杜鹃花科越桔属植物。蓝莓果实除供鲜食外还有极强的药用价值 及营养保健功能，国际粮农组织将其列为人类五大健康食品之一。蓝莓为野生浆果中的极 品，其营养价值远高于苹果、葡萄、橘子等水果，堪称“世界水果之王”，是近几年世界发 展最为迅速的集营养与保健于一身的第三代果树品种，是上等的保健食品，风靡欧美各国， 备受人们的推崇和喜爱。
蓝莓果实中除了常规的糖、酸和维生素C外，富含维生素E、维生素A、维生素B族、SOD、熊果苷、蛋白质、花青苷、食用纤维以及丰富的钾、铁、锌、钙等矿质元素。
现在市场上已经有大量的蓝莓果汁、果酒、果醋的深加工，以实现蓝莓的综合经济效益，但是，现在现在的蓝莓加工产业中，通常面临着蓝莓果渣的资源浪费，另外，加工工艺存在一定的缺陷和不足，影响蓝莓产品品质以及加工效益；比方蓝莓果醋的加工中通常存在了酒精发酵和醋酸发酵工艺不可控以及操作麻烦等缺陷。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种桃金娘果蓝莓复合果醋及其制备方法。
本发明是通过以下技术方案实现的：
一种桃金娘果蓝莓复合果醋，包括以下重量份组份：新鲜完好的蓝莓果135-140、新鲜完好的桃金娘果130-135、果胶酶12-13、纤维素酶10-11、绿茶多酚11-12、柠檬酸7-8、甘草提取物6-7、葡萄酒酵母7-8、水溶性壳聚糖7-8、纳米硅藻土28-30、海藻酸钠13-15、醋酸菌18-19、氨基酸甜菜碱9-10、枸杞多糖9-10、木糖醇8-9、赖氨酸6-7、稻花蜜7-8、卡拉胶3-4、适量的水。
一种桃金娘果蓝莓复合果醋制备方法，包括以下步骤：
（1）将新鲜完好蓝莓果、新鲜完好的桃金娘果用清水，之后依次采用磨碎机、锤碎机进行粗破碎处理20min，在采用碎浆机进行微细粉碎20min，之后加入果胶酶、绿茶多酚以及总重量2-3倍的水混合，在30℃搅拌酶解40min，之后过滤得复合果汁和复合果渣，将富含果汁进行低温10℃热浓缩至可溶性固形物为11.5-12Brix得复合浓缩果汁备用；
（2）将步骤（1）得到的复合果渣中加入纤维素酶以及总重量3-4倍的纯净水在60℃搅拌酶解1h，之后加入柠檬酸以及甘草提取物搅拌均匀后，灭酶得基础料备用；
（3）将海藻酸钠、醋酸菌、氨基酸甜菜碱以及总重量0.2倍的纯净水混合搅拌均匀，采用造粒机15℃低温制造直径毫米级醋酸菌颗粒，将葡萄酒酵母、水溶性壳聚糖、纳米硅藻土以及总重量0.5倍的纯净水混合搅拌均匀后，通过喷雾低温15℃烘干的方式对醋酸菌颗粒进行包埋处理，得到缓释复合酵母备用；
（4）将基础料以及复合酵母混合放入灭菌恒温带搅拌装置的发酵装中，在28℃下发酵46-50d，发酵过程中，每5d搅拌一次，每次搅拌30min，得发酵料，将发酵料进行过滤，得发酵液以及发酵渣备用；
（5）将发酵渣放入超微粉碎机中粉碎处理30min，先低温40℃干燥至水分含量为总重量的15%，之后放入马弗炉中，在惰性气体N2氛围下174-176℃加热搅拌9.5-9.7h，停止加热，用纯净水冲洗2-3遍，得到果渣基吸附澄清剂备用；
（6）将步骤（1）得到的复合浓缩果汁、步骤（4）得到的发酵液、枸杞多糖、木糖醇、赖氨酸、稻花蜜、卡拉胶进行调配均质，并采用骤（5）得到的果渣基吸附澄清剂进行搅拌吸附过滤，之后高温98℃除菌5s，陈酿6-8个月，再经过UHT超高温瞬时灭菌，进行无菌灌装，即得。
本发明的优点是：本发明采用营养丰富酸甜可口的桃金娘果配合香味欠佳的蓝莓果经果汁、果渣发酵物经调配均质、灭菌、陈酿制备复合果醋饮料，营养丰富，口味独特，具有增加食欲，美容养颜、消除疲劳、营养保健功效以及长期食用治疗风湿、肝炎及降血脂等药用功效的作用加入的甘草提取物、枸杞多糖、稻花蜜协同使得制品具有生津止渴的、提高免疫力的功效。果渣采用缓释复合酵母的一步发酵制备复合果醋，一步发酵，工艺简单且通过缓释达到酒精发酵和醋酸发酵的可控，具有很强的可操作性，同时使得果醋饮料的口感更加独特；针对发酵渣，通过处理，制备成了果醋吸附澄清剂，实现了资源的充分利用，提高了产业价值。
具体实施方式
一种桃金娘果蓝莓复合果醋，包括以下重量份组份：新鲜完好的蓝莓果135、新鲜完好的桃金娘果130、果胶酶12、纤维素酶10、绿茶多酚11、柠檬酸7、甘草提取物6、葡萄酒酵母7、水溶性壳聚糖7、纳米硅藻土28、海藻酸钠13、醋酸菌18、氨基酸甜菜碱9、枸杞多糖9、木糖醇8、赖氨酸6、稻花蜜7、卡拉胶3、适量的水。
一种桃金娘果蓝莓复合果醋制备方法，包括以下步骤：
（1）将新鲜完好蓝莓果、新鲜完好的桃金娘果用清水，之后依次采用磨碎机、锤碎机进行粗破碎处理20min，在采用碎浆机进行微细粉碎20min，之后加入果胶酶、绿茶多酚以及总重量2倍的水混合，在30℃搅拌酶解40min，之后过滤得复合果汁和复合果渣，将富含果汁进行低温10℃热浓缩至可溶性固形物为11.5Brix得复合浓缩果汁备用；
（2）将步骤（1）得到的复合果渣中加入纤维素酶以及总重量3倍的纯净水在60℃搅拌酶解1h，之后加入柠檬酸以及甘草提取物搅拌均匀后，灭酶得基础料备用；
（3）将海藻酸钠、醋酸菌、氨基酸甜菜碱以及总重量0.2倍的纯净水混合搅拌均匀，采用造粒机15℃低温制造直径毫米级醋酸菌颗粒，将葡萄酒酵母、水溶性壳聚糖、纳米硅藻土以及总重量0.5倍的纯净水混合搅拌均匀后，通过喷雾低温15℃烘干的方式对醋酸菌颗粒进行包埋处理，得到缓释复合酵母备用；
（4）将基础料以及复合酵母混合放入灭菌恒温带搅拌装置的发酵装中，在28℃下发酵46d，发酵过程中，每5d搅拌一次，每次搅拌30min，得发酵料，将发酵料进行过滤，得发酵液以及发酵渣备用；
（5）将发酵渣放入超微粉碎机中粉碎处理30min，先低温40℃干燥至水分含量为总重量的15%，之后放入马弗炉中，在惰性气体N2氛围下174℃加热搅拌9.5h，停止加热，用纯净水冲洗2遍，得到果渣基吸附澄清剂备用；
（6）将步骤（1）得到的复合浓缩果汁、步骤（4）得到的发酵液、枸杞多糖、木糖醇、赖氨酸、稻花蜜、卡拉胶进行调配均质，并采用骤（5）得到的果渣基吸附澄清剂进行搅拌吸附过滤，之后高温98℃除菌5s，陈酿6个月，再经过UHT超高温瞬时灭菌，进行无菌灌装，即得。
Claims (2)
1.一种桃金娘果蓝莓复合果醋，其特征在于，包括以下重量份组份：新鲜完好的蓝莓果135-140、新鲜完好的桃金娘果130-135、果胶酶12-13、纤维素酶10-11、绿茶多酚11-12、柠檬酸7-8、甘草提取物6-7、葡萄酒酵母7-8、水溶性壳聚糖7-8、纳米硅藻土28-30、海藻酸钠13-15、醋酸菌18-19、氨基酸甜菜碱9-10、枸杞多糖9-10、木糖醇8-9、赖氨酸6-7、稻花蜜7-8、卡拉胶3-4、适量的水。
2.一种桃金娘果蓝莓复合果醋制备方法，其特征在于，包括以下步骤：
（1）将新鲜完好蓝莓果、新鲜完好的桃金娘果用清水，之后依次采用磨碎机、锤碎机进行粗破碎处理20min，在采用碎浆机进行微细粉碎20min，之后加入果胶酶、绿茶多酚以及总重量2-3倍的水混合，在30℃搅拌酶解40min，之后过滤得复合果汁和复合果渣，将富含果汁进行低温10℃热浓缩至可溶性固形物为11.5-12Brix得复合浓缩果汁备用；
（2）将步骤（1）得到的复合果渣中加入纤维素酶以及总重量3-4倍的纯净水在60℃搅拌酶解1h，之后加入柠檬酸以及甘草提取物搅拌均匀后，灭酶得基础料备用；
（3）将海藻酸钠、醋酸菌、氨基酸甜菜碱以及总重量0.2倍的纯净水混合搅拌均匀，采用造粒机15℃低温制造直径毫米级醋酸菌颗粒，将葡萄酒酵母、水溶性壳聚糖、纳米硅藻土以及总重量0.5倍的纯净水混合搅拌均匀后，通过喷雾低温15℃烘干的方式对醋酸菌颗粒进行包埋处理，得到缓释复合酵母备用；
（4）将基础料以及复合酵母混合放入灭菌恒温带搅拌装置的发酵装中，在28℃下发酵46-50d，发酵过程中，每5d搅拌一次，每次搅拌30min，得发酵料，将发酵料进行过滤，得发酵液以及发酵渣备用；
（5）将发酵渣放入超微粉碎机中粉碎处理30min，先低温40℃干燥至水分含量为总重量的15%，之后放入马弗炉中，在惰性气体N2氛围下174-176℃加热搅拌9.5-9.7h，停止加热，用纯净水冲洗2-3遍，得到果渣基吸附澄清剂备用；
（6）将步骤（1）得到的复合浓缩果汁、步骤（4）得到的发酵液、枸杞多糖、木糖醇、赖氨酸、稻花蜜、卡拉胶进行调配均质，并采用骤（5）得到的果渣基吸附澄清剂进行搅拌吸附过滤，之后高温98℃除菌5s，陈酿6-8个月，再经过UHT超高温瞬时灭菌，进行无菌灌装，即得。
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