CN106605816A - 一种健脾消食柑橘果醋饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种健脾消食柑橘果醋饮料,其特征在于,由以下重量份的原料制成:柑橘200‑240、山药8‑10、香菇10‑12、茭白6‑8、火龙果10‑14、芒果12‑14、木瓜酵素0.4‑0.8、莲子6‑8、莱菔子4‑5、木香2‑3、厚朴3‑5、白砂糖适量、偏重亚硫酸钠适量、果胶酶适量、安琪酒酵母适量、醋酸菌适量。本发明采用其它原料配合柑橘的果汁发酵制备果醋饮料,富含氨基酸和维生素等营养物质,具有较高的营养价值;添加的山药、香菇等不仅含有丰富的膳食纤维及营养物质,还与添加的莱菔子、木香等中草药成分一起使产品具有健脾消食的保健功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种健脾消食柑橘果醋饮料及其制备方法。
背景技术
中国是柑橘的重要原产地之一,柑橘资源丰富,优良品种繁多,有4000多年的栽培历史。柑橘类水果所含有的人体保健物质,已分离出30余种,其中主要有:类黄酮、单萜、香豆素、类胡萝卜素、类丙醇、吖啶酮、甘油糖脂质等。柑橘果实具有的药用价值。自古以来,橘络、枳壳、枳实、青皮、陈皮就是传统的中药材,在中药临床上广泛应用。现代药理研究认为:橘皮中的胡萝卜素,维生素C、维生素P比果肉含量高。桔皮中还含有硫胺素、核黄素、挥发油、黄酮类。橘皮中的挥发油对消化道有刺激作用。可以增加胃液分泌,促进胃肠蠕动,健胃祛风。黄酮有扩张冠状动脉,增加冠状动脉血流量的作用。此外,橘皮还有消炎、抗溃疡、抑菌及利胆等效果。橘皮中的维生素P还可加工提取制成注射液,对血管硬化症有显著疗效。橘皮中还含有升压作用的辛弗林和N-甲基酪胺。另据科学家发现,他们从柑橘皮中提取出一种抗癌物质,在这种物质中还发现了具有降低血压的成分。这种抗癌物质广泛存在于柠檬皮和柑橘果皮中,经动物实验表明,服用这种物质的患癌动物能明显地延长寿命。
果醋是以水果为主要原料,通过微生物发酵而成的一种具有抑菌,抗氧化,缓解疲劳,预防饮食型肥胖和高脂血症等生理功能的液态食品。专利号为CN02114159.2的国家专利提供一种柑橘果醋饮料及其生产工艺,涉及了一种柑橘果醋饮料的配方以及柑橘果醋的生产工艺。该工艺只选用果肉榨汁后的果汁为原料而未综合利用含有丰富营养价值和芳香类物质的果皮为原料,使柑橘的营养价值没有得到充分利用。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种健脾消食柑橘果醋饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种健脾消食柑橘果醋饮料,其特征在于,由以下重量份的原料制成:柑橘200-240、山药8-10、香菇10-12、茭白6-8、火龙果10-14、芒果12-14、木瓜酵素0.4-0.8、莲子6-8、莱菔子4-5、木香2-3、厚朴3-5、白砂糖适量、偏重亚硫酸钠适量、果胶酶适量、安琪酒酵母适量、醋酸菌适量。
所述的一种健脾消食柑橘果醋饮料的制备方法,其特征在于,包括以下步骤:
(1)挑选成熟度较高的柑橘果实,在90-95℃的水中烫1-2min后将果皮与果肉分离,果皮备用,果肉破碎榨汁后添加0.5%的偏重亚硫酸钠和0.1%-0.2%的果胶酶,在40-45℃下水解60-80min,离心分离后去除果渣后得到柑橘果浆;
(2)将柑橘果皮脱苦处理后切成小块,经过灭菌处理后将柑橘皮加入到已经活化好的醋酸菌溶液内,在4-6℃的低温环境中发酵40-50h,然后过滤出柑橘皮后留下醋酸菌备用;
(3)将山药去皮,香菇、茭白洗净后一起放入锅中加水煮熟后磨成浆液,冷却备用,将火龙果、芒果去皮后榨汁,然后将汁液与浆液混合,冷冻干燥后得到冻干粉;
(4)将莲子、莱菔子、木香、厚朴仁加6-8倍的水煎煮50-60min,过滤后将滤液浓缩后喷雾干燥,得到中药粉;
(5)将柑橘果浆的pH调整到3.5-3.7,用白砂糖调整果浆糖度为18%左右,将活化好的安琪酒酵母按照0.04%的接种量加入到待发酵的果浆中,搅拌均匀后在28-30℃的温度下发酵5-6d,得到发酵果酒液;
(6)将得到的发酵果酒液的酒精度调整为7%vol后放入灭菌后的发酵罐中,调节罐内温度为30-32℃,然后将步骤(2)得到的醋酸菌按10%的接种量加入发酵果酒液中,采用浅层液体方式进行好氧发酵,至酒精度达到4%左右时结束发酵,使用硅藻土过滤机过滤后取滤液,得到柑橘果醋;
(7)向柑橘果醋中添加冻干粉、中药粉、木瓜酵素,加适量水稀释一定浓度后经70-75℃灭菌8-10min后灌装,即得所述柑橘果醋饮料。
本发明的优点是:本发明采用其它原料配合柑橘的果汁发酵制备果醋饮料,富含氨基酸和维生素等营养物质,具有较高的营养价值;先将柑橘在90-95℃的水中烫1-2min可以杀灭柑橘表面的细菌,同时去除柑橘表面天然存在的一层蜡质层,果皮采用醋酸菌发酵后的果皮液不仅含有丰富的保健功能物质,而且具有很强的抗氧化性,可以代替传统添加硫类氧化物对果汁进行护色,与果汁发酵液一同发酵使得果醋饮料的口感更加独特;添加的山药、香菇等不仅含有丰富的膳食纤维及营养物质,还与添加的莱菔子、木香等中草药成分一起使产品具有健脾消食的保健功效。
具体实施方式
一种健脾消食柑橘果醋饮料,其特征在于,由以下重量份(kg)的原料制成:柑橘200、山药8、香菇10、茭白6、火龙果10、芒果12、木瓜酵素0.4、莲子6、莱菔子4、木香2、厚朴3、白砂糖适量、偏重亚硫酸钠适量、果胶酶适量、安琪酒酵母适量、醋酸菌适量。
所述的一种健脾消食柑橘果醋饮料的制备方法,其特征在于,包括以下步骤:
(1)挑选成熟度较高的柑橘果实,在90-95℃的水中烫1-2min后将果皮与果肉分离,果皮备用,果肉破碎榨汁后添加0.5%的偏重亚硫酸钠和0.1%-0.2%的果胶酶,在40-45℃下水解60-80min,离心分离后去除果渣后得到柑橘果浆;
(2)将柑橘果皮脱苦处理后切成小块,经过灭菌处理后将柑橘皮加入到已经活化好的醋酸菌溶液内,在4-6℃的低温环境中发酵40-50h,然后过滤出柑橘皮后留下醋酸菌备用;
(3)将山药去皮,香菇、茭白洗净后一起放入锅中加水煮熟后磨成浆液,冷却备用,将火龙果、芒果去皮后榨汁,然后将汁液与浆液混合,冷冻干燥后得到冻干粉;
(4)将莲子、莱菔子、木香、厚朴仁加6-8倍的水煎煮50-60min,过滤后将滤液浓缩后喷雾干燥,得到中药粉;
(5)将柑橘果浆的pH调整到3.5-3.7,用白砂糖调整果浆糖度为18%左右,将活化好的安琪酒酵母按照0.04%的接种量加入到待发酵的果浆中,搅拌均匀后在28-30℃的温度下发酵5-6d,得到发酵果酒液;
(6)将得到的发酵果酒液的酒精度调整为7%vol后放入灭菌后的发酵罐中,调节罐内温度为30-32℃,然后将步骤(2)得到的醋酸菌按10%的接种量加入发酵果酒液中,采用浅层液体方式进行好氧发酵,至酒精度达到4%左右时结束发酵,使用硅藻土过滤机过滤后取滤液,得到柑橘果醋;
(7)向柑橘果醋中添加冻干粉、中药粉、木瓜酵素,加适量水稀释一定浓度后经70-75℃灭菌8-10min后灌装,即得所述柑橘果醋饮料。
Claims (2)
1.一种健脾消食柑橘果醋饮料,其特征在于,由以下重量份的原料制成:柑橘200-240、山药8-10、香菇10-12、茭白6-8、火龙果10-14、芒果12-14、木瓜酵素0.4-0.8、莲子6-8、莱菔子4-5、木香2-3、厚朴3-5、白砂糖适量、偏重亚硫酸钠适量、果胶酶适量、安琪酒酵母适量、醋酸菌适量。
2.根据权利要求1所述的一种健脾消食柑橘果醋饮料的制备方法,其特征在于,包括以下步骤:
(1)挑选成熟度较高的柑橘果实,在90-95℃的水中烫1-2min后将果皮与果肉分离,果皮备用,果肉破碎榨汁后添加0.5%的偏重亚硫酸钠和0.1%-0.2%的果胶酶,在40-45℃下水解60-80min,离心分离后去除果渣后得到柑橘果浆;
(2)将柑橘果皮脱苦处理后切成小块,经过灭菌处理后将柑橘皮加入到已经活化好的醋酸菌溶液内,在4-6℃的低温环境中发酵40-50h,然后过滤出柑橘皮后留下醋酸菌备用;
(3)将山药去皮,香菇、茭白洗净后一起放入锅中加水煮熟后磨成浆液,冷却备用,将火龙果、芒果去皮后榨汁,然后将汁液与浆液混合,冷冻干燥后得到冻干粉;
(4)将莲子、莱菔子、木香、厚朴仁加6-8倍的水煎煮50-60min,过滤后将滤液浓缩后喷雾干燥,得到中药粉;
(5)将柑橘果浆的pH调整到3.5-3.7,用白砂糖调整果浆糖度为18%左右,将活化好的安琪酒酵母按照0.04%的接种量加入到待发酵的果浆中,搅拌均匀后在28-30℃的温度下发酵5-6d,得到发酵果酒液;
(6)将得到的发酵果酒液的酒精度调整为7%vol后放入灭菌后的发酵罐中,调节罐内温度为30-32℃,然后将步骤(2)得到的醋酸菌按10%的接种量加入发酵果酒液中,采用浅层液体方式进行好氧发酵,至酒精度达到4%左右时结束发酵,使用硅藻土过滤机过滤后取滤液,得到柑橘果醋;
(7)向柑橘果醋中添加冻干粉、中药粉、木瓜酵素,加适量水稀释一定浓度后经70-75℃灭菌8-10min后灌装,即得所述柑橘果醋饮料。
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CN108719713A (zh) * | 2018-05-23 | 2018-11-02 | 佛山市聚成生化技术研发有限公司 | 一种广陈皮保健饮品及其制备方法 |
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CN108402352A (zh) * | 2018-02-08 | 2018-08-17 | 广东嘉豪食品有限公司 | 一种以混合果汁浓浆为原料的高活性果汁酵素的制作方法 |
CN108719713A (zh) * | 2018-05-23 | 2018-11-02 | 佛山市聚成生化技术研发有限公司 | 一种广陈皮保健饮品及其制备方法 |
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