CN1070089A

CN1070089A - A kind of method for making of alcohol-decomposing beverage

Info

Publication number: CN1070089A
Application number: CN 91107283
Authority: CN
Inventors: 谢俊良
Original assignee: Individual
Current assignee: Individual
Priority date: 1991-09-02
Filing date: 1991-09-02
Publication date: 1993-03-24

Abstract

The invention discloses a kind of preparation method of alcohol-decomposing beverage.This method is that vinegar and the fruit juice after handling with stevioside and Radix Glycyrrhizae is that raw material carries out complex reaction.It is simple to have technology, convenience operation.The alcohol-decomposing beverage that makes with method of the present invention has overcome the sour pungent taste of acetic acid and the astringent taste of wild fruit, and unique flavor can quench one's thirst, and also can separate acute and chronic wine poison, and with health role.

Description

A kind of method for making of alcohol-decomposing beverage

The present invention relates to a kind of method for making of beverage, particularly is that raw material adds the method that Chinese medicine is produced alcohol-decomposing beverage with fruit juice.

As everyone knows, there are many Chinese medicines such as golden hook, FI puerariae etc. can separate the wine poison, but drink inconvenience, and certain side effect is arranged.The traditional Chinese medical science thinks that the effect of vinegar is except multiple medical function, and its maximum effect is each channels and collaterals that can go into human body, can separate the acute and chronic poisoning of alcohol with alcohol function.But vinegar has and is unfavorable for the taste drunk.In order to remove this taste drunk of being unfavorable for, domestic and international many people did research.According to by Wang Shuzhen, the compiling of white light profit, (this book has been translated the article and the technical report of the main relevant researchonthe technology of food magazine of Japan Patent collection and Japan selectively to the introduction of 239-241 page or leaf in " the foreign latest researchonthe technology and the prescription a collection of selected materials " of the light industry publishing house front page second impression in October nineteen ninety, time concentrates on the 1983-1986 end of the year, wherein based in the recent period), can be by adding organic acid, the way that continues sweetener and adjustment pH value solves, this is that a kind of physics goes the method for distinguishing the flavor of, the undesirable part of this method is, it is to remove to cover up another flavor with a kind of flavor, because the sour pungent taste of vinegar is stronger, so this way taste removal effect is relatively poor, and this way still is in the laboratory research stage.

The objective of the invention is to overcome the deficiencies in the prior art and a kind of chemical complexometry is provided.According to the principles of chemistry, adopt the chemical complexing method, not only can remove the sour pungent taste of vinegar, also can make the vinegar content that adds vinegar beverage reach maximum, promptly the per kilogram beverage liquid contains 16 milliliters of vinegars (acetic acid content is in 5%).

The object of the present invention is achieved like this: handle refining vinegar with stevioside and Radix Glycyrrhizae earlier.Because they contain many Steviosides and liquiritin composition, it can impel acetic acid to separate height, owing to contain metal ions such as more calcium, phosphorus, iron in the fruit juice, the acetate after dissociating can form the acetic acid complex compound with the complexing of metal ion in the fruit juice simultaneously.Like this, not only remove the sour pungent taste of vinegar, increased nutrition, and can help the natural trace element of absorption of human body.

The technological process of the inventive method is: earlier at wild fruit (as hawthorn, wild jujube, sea-buckthorn, Kiwi berry, radix berberidis, mountain loquat, blueberry, all persimmon, prunus mandshuricaKoehne etc., also can plant fruit with family) in add an amount of hot water to extract nutrition wherein, with extracting liquid filtering, filter residue is abandoned it then.

The part by weight of used wild fruit of the present invention and hot water is generally 1: 4-6, hot water reduce to 60-70 ℃ hot water after boiling, extraction time was generally 2-3 hour.

Second step be with refining vinegar and stevioside and Radix Glycyrrhizae by 5-6: 1: the part by weight of 0.6-0.8 prepares, soaked at normal temperatures 3-5 days, or under 60-80 ℃ of temperature infuse half an hour, cold filtration is got supernatant.

The 3rd step be the fruit juice that will extract with according to a certain percentage with the vinegar behind stevioside and the Radix Glycyrrhizae infuse, complex reaction half an hour under 60-70 ℃ of temperature.Temperature is unsuitable too high herein, is damaged to avoid provitamin.After the cooling, remove insoluble matters such as pectin.

The used fruit juice of the present invention is generally 9-10 with weight proportion with the vinegar behind stevioside and the Radix Glycyrrhizae infuse: 1, and the complexing temperature is good with 65 ℃.

Syrup blend according to a conventional method then, add malic acid or other acid and the salt thereof of 0.02-0.04% weight, the anticorrisive agent of a little flavorant, 0.01-0.02% weight portion, as Sodium Benzoate etc., the water that adds about 2 times of weight again with acetic acid fruit juice complex compound under 70-82 ℃ of temperature sterilization 20-30 minute, impurity is removed in cooling.And best sterilization conditions is to handle 20 minutes at 72 ℃.Acetic acid fruit juice liquid is 1 with the weight ratio of sugar herein: 0.5-0.6.

In above-mentioned acetic acid syrup preparation liquid, add carbonated water according to a conventional method at last, regulate the pH value of preparation liquid again with conventional method, make the pH value be 2.6-3.4.Because be higher than 3.4, product lacks refrigerant sense, also is difficult for preserving, if the pH value is lower than 2.6, product tart flavour is not soft, mellow and full.Regulate available various organic acid alkali metal salts of pH value and acid alkali slaine herein, the prepared fruit juice of operation is regulated before promptly available the present invention, is good and contain the more fruit of acid with usefulness.

Alcohol-decomposing beverage with the inventive method makes because vinegar has bactericidal action, can make this beverage more generally contain the long shelf-life of fruit drink, and storage life can reach 1 year.Because of the metal ion in acetic acid and the fruit juice; be the former complexings of nutrition such as organic acid alkali metal salt in the fruit, generate the acetate complex compound, also can avoid fruit juice to produce precipitation; and because of the acidity of acetic acid is stronger than ascorbic acid, so acetic acid just can protect vitamin C not oxidized to greatest extent in beverage.Vinegar can also impel Cobastab simultaneously ₁, B ₂And various provitamins such as C are the absorption of human body utilization more.

With method system alcohol-decomposing beverage of the present invention, the primary raw material of usefulness is a wild fruit.Because it is all relatively poor that the wild fruit list is eaten general mouthfeel, method of the present invention has not only overcome the sour pungent taste of acetic acid, simultaneously the tart flavour of acetic acid also acidifying the astringent taste of tasting bad in the wild fruit, make other local flavor in the wild fruit more outstanding, thereby prepared beverage mouthfeel is better.Simultaneously because the health-care effect of vinegar itself, thereby the beverage of the acute and chronic the separated wine poison that makes with method of the present invention can quench one's thirst, and also can keep healthy.

Below in conjunction with embodiment method for making of the present invention is described in further detail:

1, get hawthorn 8 grams, wild jujube 5 grams, Rosa roxburghii 20 grams, clean in the lump, inject 150 milliliters in boiling water, add a cover, leaching is 2 hours under 65 ℃ of temperature, and cooled and filtered is got juice, and filter residue is abandoned it.

2, get 16 milliliters of refining vinegars, with stevioside 3 gram, Radix Glycyrrhizae 2 grams infuse half an hour under 70 ℃ of temperature, cold filtration is got supernatant.

3, with the fruit juice that extracts with the vinegar behind Radix Glycyrrhizae infuse complexing half an hour under 65 ℃ of temperature conditions in the lump.Treat the intact back of complexing, cooling, remove insoluble matters such as pectin.Add malic acid 0.3 gram, sucrose 120 grams, flavorant a little, Sodium Benzoate 0.2 gram adds water to 1000 milliliters, sterilization is 20 minutes under 72 ℃ of temperature, impurity is removed in cooling.

4, in above-mentioned acetic acid syrup preparation liquid, way adds carbonated water routinely, and the pH value of regulating preparation liquid with above-mentioned fruit juice is sealed can at last to 2.6-3.4 again, is the alcohol-decomposing beverage of unique flavor after checking.

Claims

1, a kind of preparation method of alcohol-decomposing beverage, it is characterized in that, wild fruit soaks back gained fruit juice and stevioside and Radix Glycyrrhizae and vinegar by 1 with 60-70 ℃ of boiling water of 4-6 times of weight: the weight ratio of 0.6-0.8: 5-6 60-80 ℃ of infuse half an hour or after soaking 3-5 days at normal temperatures gained filtrate by 9-10: 1 weight ratio combines, under 60-70 ℃ of temperature conditions complexing 20-40 minute, remove insoluble matters such as pectin after the cooling, the malic acid that adds 0.02-0.04% weight again, a little flavoring essence, the 0.5-0.6 of the anticorrisive agent of 0.01-0.02% weight and complex liquid weight times sucrose, the about 2 extraordinarily entry of preparing liquid at last by above-mentioned acetic acid fruit juice sugar, under 70-82 ℃ of temperature conditions sterilization 20-30 minute, again through cooling, after removing impurity, method adds carbonated water routinely, after with organic acid alkali metal salt or acid alkali slaine the pH value being adjusted to 2.6-3.4, seal can and packing.

2, preparation method according to claim 1 is characterized in that used wild fruit has hawthorn, wild jujube, sea-buckthorn, Kiwi berry, radix berberidis, mountain loquat, blueberry, all persimmon, prunus mandshuricaKoehne etc., and fruit is planted by also available family.

3, preparation method according to claim 1, optimum condition when it is characterized in that with boiling water processing wild fruit is 65 ℃ of leachings 2 hours, the optimum condition of handling vinegar with stevioside and Radix Glycyrrhizae is 70 ℃ of infuse half an hour, the optimum condition that vinegar after fruit juice and stevioside and Radix Glycyrrhizae are handled carries out complex reaction is 65 ℃ of complexing half an hour, and the optimum condition of carrying out sterilization processing behind complex liquid sugaring and the water is 72 ℃ and handled 20 minutes.