CN107080132A - 一种西瓜葡萄干发酵饮料的制备方法 - Google Patents
一种西瓜葡萄干发酵饮料的制备方法 Download PDFInfo
- Publication number
- CN107080132A CN107080132A CN201710280265.5A CN201710280265A CN107080132A CN 107080132 A CN107080132 A CN 107080132A CN 201710280265 A CN201710280265 A CN 201710280265A CN 107080132 A CN107080132 A CN 107080132A
- Authority
- CN
- China
- Prior art keywords
- raisins
- watermelon
- parts
- fermented beverage
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000006365 Vitis vinifera Species 0.000 title claims abstract description 65
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 64
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 60
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 244000241235 Citrullus lanatus Species 0.000 title 1
- 241000219109 Citrullus Species 0.000 claims abstract description 59
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000000706 filtrate Substances 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 238000011049 filling Methods 0.000 claims abstract description 17
- 238000009928 pasteurization Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 235000013361 beverage Nutrition 0.000 claims description 10
- 241000238631 Hexapoda Species 0.000 claims description 8
- 239000010985 leather Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 2
- 206010038743 Restlessness Diseases 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 8
- 239000000428 dust Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 244000241257 Cucumis melo Species 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 4
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 4
- 235000012661 lycopene Nutrition 0.000 description 4
- 229960004999 lycopene Drugs 0.000 description 4
- 239000001751 lycopene Substances 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 3
- 206010000060 Abdominal distension Diseases 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 3
- -1 citrulling Chemical compound 0.000 description 3
- 230000006735 deficit Effects 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000019155 vitamin A Nutrition 0.000 description 3
- 239000011719 vitamin A Substances 0.000 description 3
- 229940045997 vitamin a Drugs 0.000 description 3
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 206010018473 Glycosuria Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000021735 chronic enteritis Diseases 0.000 description 1
- 208000023652 chronic gastritis Diseases 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 210000003516 pericardium Anatomy 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种西瓜葡萄干发酵饮料的制备方法,属于食品加工技术领域。西瓜葡萄干发酵饮料的制备方法包括以下步骤:①原料按重量份计,西瓜30‑40份,葡萄干0.5‑1份,干酵母0.01‑0.05份,白砂糖2‑4份,水50‑100份;②将葡萄干用清水冲洗净后进行晾干,西瓜破碎后,加入白砂糖、葡萄干和水,最后加入干酵母,搅拌混合均匀;③放入密闭容器进行发酵21‑30天,控制发酵温度15‑30℃;④发酵结束后进行过滤,收取滤液;⑤滤液进行巴氏灭菌后灌装即可。本发明公开的一种含西瓜葡萄干发酵饮料制作工艺简单,可以除烦止渴,清热解暑,同时具有一定的防癌抗皮肤衰老功效,是一种适合普通人长期饮用的预防保健饮品。
Description
技术领域
本发明涉及一种西瓜葡萄干发酵饮料的制备方法,属于食品加工技术领域。
背景技术
西瓜堪称“盛夏之王”,清爽解渴,果肉味甜,味道甘味多汁,是盛夏佳果。我国各地栽培,品种甚多,外果皮、果肉及种子形式多样,以新疆、甘肃兰州、山东德州、江苏溧阳等地最为有名。其原种可能来自非洲,久已广泛栽培于世界热带到温带,金、元时始传入中国。《本经逢源》记载:西瓜能引心包之热,从小肠、膀胱下泻;能解太阳、阳明中暍及热病大渴,故有天生“白虎汤”之称,白虎汤为汉伤寒论方,功能清热生津,解渴除烦,即指西瓜与其同功之喻。而春、夏伏气发瘟热,觅得隔年收藏者啖之,如汤沃雪。
西瓜除不含脂肪和胆固醇外,含有大量葡萄糖、苹果酸、果糖、瓜氨酸、谷氨酸、精氨酸、胡萝卜素、番茄红素及丰富的维生素A、B、C等物质,是一种富有很高的营养、纯净、食用安全食品。瓤肉含糖量一般为5-12%,包括葡萄糖、果糖和蔗糖。甜度随成熟后期蔗糖的增加而增加。番茄红素是西红柿含有的一种强效抗氧化成分,它可有效防止自由基、紫外线及各种外部辐射对皮肤细胞的损害。西瓜中番茄红素含量是西红柿的1.4倍之多。此外,西瓜富含的β胡萝卜素,能在人体内转化成维生素A,有对抗皮肤老化和防癌效果,还能保护和提高视力。西瓜中含有的瓜氨酸,是西瓜特有的一种氨基酸,具有恢复血管弹性的作用。瓜氨酸还有抗氧化和抑制胶原蛋白分解的作用,能对皮肤起到保湿、抵御紫外线伤害的效果。
但是西瓜性寒,不宜多吃。明·汪颖《食物本草》云:西瓜,性寒解热,有天生百虎汤之号,然亦不宜多食。李时珍《本草纲目》云:西瓜、甜瓜,皆属生冷,世俗以为醍醐灌顶,甘露洒心,取其一时之快,不知其伤脾助湿之害也。元·李鹏飞《延寿书》云:北人禀厚,食之犹惯,南人禀薄,多食易致霍乱。又云:防州太守陈逢原,避暑食瓜过多,至秋忽腰腿痛,不能举动,皆食瓜之患也。因此,中医辨证属于脾胃虚寒,寒积腹痛,小便频数,小便量多;以及平常有慢性肠炎、胃炎及十二指肠溃疡等属于虚冷体质的人均不宜多吃。正常健康的人也不可一次吃太多或长期大量吃,吃多了都会伤脾胃,导致食欲不佳、消化不良及胃肠抵抗力下降,引起腹胀、腹泻。
葡萄干是在日光下晒干或在阴影下晾干的葡萄的果实。根据选用葡萄种类的不同,可以分为:无核白、特级绿、王中王、马奶子、男人香、玫瑰香、金皇后、香妃红、黑加仑、沙漠王、巧克力、酸奶子、梭梭葡萄干等。包括有籽、无籽、绿的、红的、金黄的、黑红、紫的、黑的各种各样。葡萄干中的铁和钙含量十分丰富 ,是儿童、妇女及体弱贫血者的滋补佳品,可补血气、暖肾,帮助改善贫血,血小板减少;葡萄干内含大量葡萄糖,对心肌有营养作用,有助于冠心病患者的康复;葡萄干还含有多种矿物质和维生素、氨基酸,常食对神经衰弱和过度疲劳者有较好的补益作用,是一种食疗佳品。
发明内容
为克服背景技术中的不足,本发明公开一种西瓜葡萄干发酵饮料的制备方法,本发明利用葡萄干表面附着的天然野生酵母配合人工酵母一起和西瓜一起混合,利用西瓜含有的丰富的高糖多酸营养物质为培养基,在合适的温度下进行发酵,得到的饮料既具有西瓜和葡萄干的营养功效,还克服了西瓜性寒不宜多食的缺点,从而可以长期饮用,是一种适合长期饮用的预防保健饮品。
为了实现上述发明的目的,本发明采用以下技术方案:
一种西瓜葡萄干发酵饮料,其特征在于,其采用如下制备方法制备而成:
①原料准备:按重量份计,西瓜30-40份,葡萄干0.5-1份,干酵母0.01-0.05份,白砂糖2-4份,水50-100份;
②混合:葡萄干用水冲洗净后晾干,西瓜洗净带皮破碎后放入容器,再加入白砂糖、晾干的葡萄干和水,最后加入干酵母,搅拌混合均匀;
③发酵:容器进行密封,留有透气孔,进行发酵;
④过滤:发酵结束后进行过滤,收取滤液;
⑤灭菌灌装:滤液进行巴氏灭菌后灌装即可。
为了更好的实现本发明,进一步的,步骤②中全部原料在容器中搅拌混合15-25min。
为了更好的实现本发明,进一步的,步骤③中发酵过程为:混合好的原料在容器中密封,24h后打开排气,再次密封时留有透气孔,以不落入灰尘和虫子等异物为准,维持发酵21-30天。
为了更好的实现本发明,进一步的,步骤③中发酵温度控制在15-30℃。
为了更好的实现本发明,进一步的,步骤④中过滤使用200目滤布过滤收取滤液。
为了更好的实现本发明,进一步的,步骤⑤中巴氏灭菌条件为62-65℃,25-30min。
采用上述技术方案,本发明具有如下有益效果:
1、本发明制备的西瓜葡萄发酵饮料,利用西瓜中富含的大量葡萄糖、苹果酸、果糖、瓜氨酸、谷氨酸、精氨酸、胡萝卜素、番茄红素及丰富的维生素A、B、C等物质,加入白砂糖作为培养基,符合葡萄干表面附着的天然野生酵母的生长所需高糖多酸环境,同时配合人工酵母一起进行发酵,通过酵母菌的发酵,保留了西瓜和葡萄干的营养,提高了饮料的口感,适合普通人饮用,可以防癌、抗衰老,提高机体免疫力。
2、西瓜性寒,任何人吃多了都会伤脾胃,导致食欲不佳、消化不良及胃肠抵抗力下降,引起腹胀、腹泻。通过发酵处理得到的西瓜葡萄干饮料,可以很好的解决了这个问题,使得普通人都可以饮用,同时不会因此导致腹胀、腹泻以及抵抗力下降。
3、只用葡萄干表面的野生酵母发酵,营养丰富,但是得到的饮料比较浑浊,口感相对较差,增加人工酵母后饮料澄清,适口性较好。同时酵母和葡萄干一起发酵,会产生一种叫逆转醇的物质,这是国际公认的抗癌物质,因此,本发明的发酵饮料具有很好的抗癌作用,适合长期饮用。
4、西瓜和葡萄干含糖量较高,不适合糖尿人食用,经过酵母菌发酵后,酵母代谢过程消耗大量的葡萄糖、果糖等,使得饮料含糖量降低,代谢产生多种醇类、酚类物质,都是具有对身体有益的,可以提高机体免疫力的物质。也可以适合糖尿人饮用。
5、本发明饮料色泽黄棕至浅棕红色,澄清透明,酸甜爽口,并微有醇酒香气,风味良好,无防腐剂和不良添加剂,对人体有益无害。本发明的保健饮料可以家中自制,也可大规模工业化生产,效益可观、前景良好,是一款深受大众欢迎的安全绿色饮料。
具体实施例
实施例1
一种西瓜葡萄干发酵饮料的制备方法,包括以下步骤:
①原料准备:按重量份计,西瓜30份,葡萄干0.5份,干酵母0.01份,白砂糖2份,水50份;
②混合:葡萄干用水冲洗净后晾干,西瓜洗净带皮破碎后放入容器,再加入白砂糖、晾干的葡萄干和水,最后加入干酵母,搅拌混合15min;
③发酵:混合好的原料在容器中密封,24h后打开排气,再次密封时留有透气孔,以不落入灰尘和虫子等异物为准,发酵温度控制在15℃,维持发酵30天;
④过滤:发酵结束后进行过滤,使用200目滤布,收取滤液;
⑤灭菌灌装:滤液进行巴氏灭菌,巴氏灭菌条件为62-65℃,25min,灭菌后进行灌装即可。
实施例2
一种西瓜葡萄干发酵饮料的制备方法,包括以下步骤:
①原料准备:按重量份计,西瓜32份,葡萄干0.6份,干酵母0.02份,白砂糖2.4份,水60份;
②混合:葡萄干用水冲洗净后晾干,西瓜洗净带皮破碎后放入容器,再加入白砂糖、晾干的葡萄干和水,最后加入干酵母,搅拌混合18min;
③发酵:混合好的原料在容器中密封,24h后打开排气,再次密封时留有透气孔,以不落入灰尘和虫子等异物为准,发酵温度控制在18℃,维持发酵28天;
④过滤:发酵结束后进行过滤,使用200目滤布,收取滤液;
⑤灭菌灌装:滤液进行巴氏灭菌,巴氏灭菌条件为62-65℃,26min,灭菌后进行灌装即可。
实施例3
一种西瓜葡萄干发酵饮料的制备方法,包括以下步骤:
①原料准备:按重量份计,西瓜34份,葡萄干0.7份,干酵母0.03份,白砂糖2.8份,水70份;
②混合:葡萄干用水冲洗净后晾干,西瓜洗净带皮破碎后放入容器,再加入白砂糖、晾干的葡萄干和水,最后加入干酵母,搅拌混合18min;
③发酵:混合好的原料在容器中密封,24h后打开排气,再次密封时留有透气孔,以不落入灰尘和虫子等异物为准,发酵温度控制在22℃,维持发酵26天;
④过滤:发酵结束后进行过滤,使用200目滤布,收取滤液;
⑤灭菌灌装:滤液进行巴氏灭菌,巴氏灭菌条件为62-65℃,27min,灭菌后进行灌装即可。
实施例4
一种西瓜葡萄干发酵饮料的制备方法,包括以下步骤:
①原料准备:按重量份计,西瓜36份,葡萄干0.8份,干酵母0.04份,白砂糖3.2份,水80份;
②混合:葡萄干用水冲洗净后晾干,西瓜洗净带皮破碎后放入容器,再加入白砂糖、晾干的葡萄干和水,最后加入干酵母,搅拌混合20min;
③发酵:混合好的原料在容器中密封,24h后打开排气,再次密封时留有透气孔,以不落入灰尘和虫子等异物为准,发酵温度控制在25℃,维持发酵25天;
④过滤:发酵结束后进行过滤,使用200目滤布,收取滤液;
⑤灭菌灌装:滤液进行巴氏灭菌,巴氏灭菌条件为62-65℃,28min,灭菌后进行灌装即可。
实施例5
一种西瓜葡萄干发酵饮料的制备方法,包括以下步骤:
①原料准备:按重量份计,西瓜38份,葡萄干0.9份,干酵母0.05份,白砂糖3.6份,水90份;
②混合:葡萄干用水冲洗净后晾干,西瓜洗净带皮破碎后放入容器,再加入白砂糖、晾干的葡萄干和水,最后加入干酵母,搅拌混合23min;
③发酵:混合好的原料在容器中密封,24h后打开排气,再次密封时留有透气孔,以不落入灰尘和虫子等异物为准,发酵温度控制在28℃,维持发酵23天;
④过滤:发酵结束后进行过滤,使用200目滤布,收取滤液;
⑤灭菌灌装:滤液进行巴氏灭菌,巴氏灭菌条件为62-65℃,29min,灭菌后进行灌装即可。
实施例6
一种西瓜葡萄干发酵饮料的制备方法,包括以下步骤:
①原料准备:按重量份计,西瓜40份,葡萄干1份,干酵母0.05份,白砂糖4份,水100份;
②混合:葡萄干用水冲洗净后晾干,西瓜洗净带皮破碎后放入容器,再加入白砂糖、晾干的葡萄干和水,最后加入干酵母,搅拌混合25min;
③发酵:混合好的原料在容器中密封,24h后打开排气,再次密封时留有透气孔,以不落入灰尘和虫子等异物为准,发酵温度控制在30℃,维持发酵21天;
④过滤:发酵结束后进行过滤,使用200目滤布,收取滤液;
⑤灭菌灌装:滤液进行巴氏灭菌,巴氏灭菌条件为62-65℃,30min,灭菌后进行灌装即可。
应当指出的是,以上实施例仅是本发明的优选实施方式,上述实施方式不应视为对本发明的限制,本发明的保护范围应当以权利要求所限制的范围为准。对于本技术领域的普通技术人员来说,在不脱离本发明的精神和范围内,还可以做出若干改进和润饰也应视为本发明的保护范围。
Claims (7)
1.一种西瓜葡萄干发酵饮料,其特征在于,按重量份计,该饮料成分包括:西瓜30-40份,葡萄干0.5-1份,干酵母0.01-0.05份,白砂糖2-4份,水50-100份。
2.根据权利要求1所述的西瓜葡萄干发酵饮料的制备方法,其特征在于:
①原料准备:按重量份计,西瓜30-40份,葡萄干0.5-1份,干酵母0.01-0.05份,白砂糖2-4份,水50-100份;
②混合:葡萄干用水冲洗净后晾干,西瓜洗净带皮破碎后放入容器,再加入白砂糖、晾干的葡萄干和水,最后加入干酵母,搅拌混合均匀;
③发酵:容器进行密封,留有透气孔,进行发酵;
④过滤:发酵结束后进行过滤,收取滤液;
⑤灭菌灌装:滤液进行巴氏灭菌后灌装即可。
3.根据权利要求2所述的西瓜葡萄干发酵饮料的制备方法,其特征在于,步骤②中全部原料在容器中搅拌混合15-25min。
4.根据权利要求2所述的西瓜葡萄干发酵饮料的制备方法,其特征在于,步骤③中发酵过程为:混合好的原料在容器中密封,24h后打开排气,再次密封时留有透气孔,以不落入灰尘和虫子等异物为准,维持发酵21-30天。
5.根据权利要求2所述的西瓜葡萄干发酵饮料的制备方法,其特征在于,步骤③中发酵温度控制在15-30℃。
6.根据权利要求2所述的西瓜葡萄干发酵饮料的制备方法,其特征在于,步骤④中过滤使用200目滤布过滤收取滤液。
7.根据权利要求2所述的西瓜葡萄干发酵饮料的制备方法,其特征在于,步骤⑤中巴氏灭菌条件为62-65℃,25-30min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710280265.5A CN107080132A (zh) | 2017-04-26 | 2017-04-26 | 一种西瓜葡萄干发酵饮料的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710280265.5A CN107080132A (zh) | 2017-04-26 | 2017-04-26 | 一种西瓜葡萄干发酵饮料的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107080132A true CN107080132A (zh) | 2017-08-22 |
Family
ID=59612455
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710280265.5A Pending CN107080132A (zh) | 2017-04-26 | 2017-04-26 | 一种西瓜葡萄干发酵饮料的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107080132A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109673746A (zh) * | 2018-12-13 | 2019-04-26 | 贾文斌 | 一种健胃、养胃保健品及其制备方法 |
-
2017
- 2017-04-26 CN CN201710280265.5A patent/CN107080132A/zh active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109673746A (zh) * | 2018-12-13 | 2019-04-26 | 贾文斌 | 一种健胃、养胃保健品及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104263588A (zh) | 一种以山楂果、山楂叶为原料制备山楂酒的方法 | |
CN106260409B (zh) | 一种护肝醒酒软糖及其制备工艺 | |
CN105815718A (zh) | 一种发酵果蔬酱及其制备方法 | |
CN105211880A (zh) | 一种无花果酵素的制备方法 | |
CN101069547A (zh) | 天然竹汁豆浆的加工方法 | |
CN101338264A (zh) | 一种桑果黄酒及其制作方法 | |
CN105176784A (zh) | 一种开胃芒果酵素醋及其制备方法 | |
CN104845858A (zh) | 一种无醇枸杞果酒的生产工艺 | |
CN107099413A (zh) | 一种砀山梨酒的制备方法 | |
CN101480263B (zh) | 红花果醋饮及其制备方法 | |
KR101716297B1 (ko) | 생약성분이 함유된 노루궁뎅이버섯 추출 음료 제조방법 및 그 방법으로 제조된 음료 | |
CN107348289A (zh) | 辣木植物饮料及其制备方法 | |
CN107080132A (zh) | 一种西瓜葡萄干发酵饮料的制备方法 | |
CN110074287A (zh) | 一种枸杞复合饮料的生产工艺 | |
CN105695287A (zh) | 一种富硒木耳桑葚保健黑醋 | |
CN113773937A (zh) | 一种具有保健养生作用的芦笋饮料 | |
CN106635726A (zh) | 一种保健果醋及制备方法 | |
CN106418498A (zh) | 以柠檬、高良姜为主要原料制备酵素的方法 | |
CN103829321A (zh) | 一种发酵型红心萝卜保健醋饮配方及制备方法 | |
CN109247477A (zh) | 一种芦笋酵素饮料及其制备方法 | |
KR101572580B1 (ko) | 복약 순응도를 개선한 발효 한약 조성물 및 이의 제조방법 | |
CN103610163B (zh) | 一种功能性复合枣酪饮料及其制备方法 | |
CN107616386A (zh) | 一种浆果果粒饮料的制备方法及其浆果果粒饮料 | |
CN107889987A (zh) | 保健饮料的制备方法 | |
KR102444816B1 (ko) | 뽕잎, 오디 및 찹쌀을 이용하여 제조되는 기능성 쌀 앙금의 제조 방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170822 |