CN107897592A - A kind of blueberry vinegar beverage and its production technology - Google Patents

A kind of blueberry vinegar beverage and its production technology Download PDF

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Publication number
CN107897592A
CN107897592A CN201711176594.1A CN201711176594A CN107897592A CN 107897592 A CN107897592 A CN 107897592A CN 201711176594 A CN201711176594 A CN 201711176594A CN 107897592 A CN107897592 A CN 107897592A
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blueberry
added
drinking water
herbal medicine
vinegar
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肖淑梅
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Huizhou Yu Bo Biological Technology Co Ltd
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Huizhou Yu Bo Biological Technology Co Ltd
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    • 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
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • 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
    • A23L2/58Colouring agents
    • 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
    • A23L2/60Sweeteners
    • 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention belongs to technical field of food beverage, is related to a kind of blueberry vinegar beverage, it is characterized in that:Added in per 1000kg drinking water:320 340kg of white granulated sugar, 320 340kg of blueberry juice, 80 85kg of blueberry original vinegar, 210 230kg of oligofructose, 0.5 0.7kg of acesulfame potassium, 0.15 0.17kg of burnt sugar coloring, 2.0 2.3kg of potassium sorbate, 28.0 29.0 kg of citric acid, 3.0 3.5kg of blueberry flavor.The blueberry vinegar beverage of the present invention, health-care efficacy is good, and healthcare function enriches, good absorption effect, and aromatic flavour is pure.

Description

A kind of blueberry vinegar beverage and its production technology
Technical field
The invention belongs to technical field of food beverage, is related to a kind of blueberry vinegar beverage and its production technology.
Background technology
Blueberries are known as " fruit queen ", and fruit juice beverage with blueberry vinegar belongs to field of health care food, are sent out naturally with blueberries Ferment thing is primary raw material, addition blueberry juice, xylitol, and using scientific matching, through everfermentation, beverage is rich in anthocyanidin, dimension life Element has anti-eye strain;Skin nutrition;It is a kind of health food for being adapted to various crowds to delay cranial nerve aging.
CN102475343A discloses a kind of fruit juice beverage with blueberry vinegar, and Blueberry first is squeezed juice, is sent out naturally Ferment, ferments 7 days, goes out blueberry fruit vinegar.Water is added in auxiliary material xylitol, acesulfame potassium, fully allotment, raw material proportioning press blueberry vinegar 10%, blueberry juice 3%, xylitol 2%, acesulfame potassium 0.01375%, neotame 0.01375%, appropriate citric acid is auxiliary material water, white Granulated sugar, by 115 degree of instantaneous sterilizings after the completion of dispensing, 20Map homogeneous, 85 degree filling.
CB101283824A discloses a kind of blueberry fruit vinegar beverage:Blueberry vinegar:Blueberry juice:Water=2:3:5;To said ratio Added in liquid:A. sodium cellulose glycolate is:The 0.1% of said ratio liquid quality;B. white granulated sugar is:Said ratio liquid quality 8%;C. citric acid is:The 0.07% of said ratio liquid weight;The pol of white granulated sugar is in beverage:3.0 ° of BX, acidity is with Acetometer For:0.5g/L.
Although above-mentioned blueberry vinegar beverage mainly plays anti-oxidant, maintenance soma work with certain health-care effect Based on power, immunity is lifted, function is fairly simple.
The content of the invention
It is an object of the invention to provide a kind of blueberry vinegar beverage, and provide the production technology of the blueberry vinegar beverage.It is this Blueberry vinegar has good health-care effect, particularly with yin enriching and kidney nourishing effect, particularly for male health-care.
To achieve these goals, present invention employs following technical proposals:A kind of blueberry vinegar beverage, it is characterized in that:Often Added in 1000kg drinking water:White granulated sugar 320-340kg, blueberry juice 320-340kg, blueberry original vinegar 80-85kg, oligofructose 210-230kg, acesulfame potassium 0.5-0.7kg, burnt sugar coloring 0.15-0.17kg, potassium sorbate 2.0-2.3kg, citric acid 28.0-29.0 kg, blueberry flavor 3.0-3.5kg.
More preferably proportioning is:Added in per 1000kg drinking water:White granulated sugar 330kg, blueberry juice 330kg, blueberry original vinegar 83kg, oligofructose 220kg, acesulfame potassium 0.6kg, burnt sugar coloring 0.16kg, potassium sorbate 2.2kg, citric acid 28.5kg, Blueberry flavor 3.3kg.
The blueberry vinegar beverage of above-mentioned formula, compared to the pure formula using white granulated sugar as sweet taste, used oligofructose, For oligofructose in addition to the physicochemical properties with general utility functions oligosaccharide, most noticeable physiological property is that it can be obvious Improve microbial population ratio in enteron aisle, it is the activation and proliferation factor of enteral Bifidobacterium, can reduce and suppress enteral corruption The generation of material, suppresses the growth of harmful bacteria, adjusts enteron aisle inner equilibrium;It can promote the absorption and utilization of trace elements iron, calcium, To prevent osteoporosis;Hepatotoxin can be reduced, the organic acid of anticancer can be generated in intestines, there is significant preventing cancer function;And Pure taste is sweet and dilitious, has the adipose fragrance of class and tasty and refreshing soapy feeling.Using oligofructose, health-care efficacy is more preferable, Contribute to absorption of human body.And use acesulfame potassium to adjust sugariness as sweetener, color is adjusted using burnt sugar coloring, is more convenient for Storage, compared to the formula of the prior art, blueberry flavor is added in the present invention, fragrance is more strong pure, and mouthfeel is drunk in improvement.
In order to enable the healthcare function of blueberry vinegar beverage more horn of plenty, the present invention is on the basis of above-mentioned formula, often 5-20kg Chinese herbal medicine fermented liquids are added in 1000kg drinking water, the Chinese herbal medicine fermented liquid preparation method is as follows:By ginseng 1.5kg, Cordyceps militaris 2kg, pueraria lobata 1.5kg, matrimony vine 2kg, sea-buckthorn 2kg, arillus longan 1.5kg, Chinese yam 2kg, jujube 1.5kg, chrysanthemum Added after 1kg, mushroom 1kg, corn stigma 1kg, silkworm chrysalis 0.5kg, Gynura procumbens (Lour.) Merr 0.5kg choppings in ball mill, and add 20kg Deionized water, obtains slurry after ball milling, bifidobacterium adolescentis is added into slurry, is sealed in 30-35 DEG C of hair in fermentation tank Ferment 3 days, slurry after fermentation is transferred in heating tank, then add 100kg boiling water, maintenance boil 1-2 it is small when, it is then cooled Filter obtains Chinese herbal medicine fermented liquid.This Chinese herbal medicine fermented liquid, each herbal component rational proportion, has good work(to kidney-replenishing Effect, can particularly improve male's sexual.
Present invention also offers the production technology of above-mentioned blueberry vinegar beverage, step are as follows:
A. drinking water qualified after testing is used into ion exchanger coarse filtration, then with active carbon purifying, and refined filtration drinking water;
B. the drinking water after filtering is first added into blend tank, then adds white granulated sugar, blueberry juice, blueberry original vinegar, oligofructose, Stir and heat, treat that white granulated sugar is completely dissolved, and after mixing, add acesulfame potassium, burnt sugar coloring, potassium sorbate, Citric acid, blueberry flavor, continue to stir to uniformly mixed;
C. filtered using automatic filtering machine;
D. using full-automatic heat bottle placer in 95 DEG C of quantitative fillings;Seal after the assay was approved;
E. spray sterilizing, cooling:Sterilization time 10 minutes or so is sprayed, steam sterilizing temperature control is at 121 DEG C;
F. test package, storage.
Further preferably, in step b, Chinese herbal medicine fermented liquid and acesulfame potassium, burnt sugar coloring, potassium sorbate, citric acid, Blueberry flavor is added in blend tank together, and 5-20kg Chinese herbal medicine fermented liquids, the Chinese herbal medicine are added in every 1000kg drinking water Zymotic fluid preparation method is as follows:By ginseng 1.5kg, Cordyceps militaris 2kg, pueraria lobata 1.5kg, matrimony vine 2kg, sea-buckthorn 2kg, arillus longan 1.5kg, Chinese yam 2kg, jujube 1.5kg, chrysanthemum 1kg, mushroom 1kg, corn stigma 1kg, silkworm chrysalis 0.5kg, Gynura procumbens (Lour.) Merr 0.5kg are cut Added after broken in ball mill, and add 20kg deionized waters, slurry is obtained after ball milling, youth bifid bar is added into slurry Bacterium, is sealed in fermentation tank and ferments 3 days for 30-35 DEG C, slurry after fermentation is transferred in heating tank, then add 100kg boiling water, Maintenance boil 1-2 it is small when, then cold filtration obtains Chinese herbal medicine fermented liquid.
Advantages of the present invention:Using oligofructose, health-care efficacy is more preferable, contributes to absorption of human body.And use sulfacetamide Sour potassium adjusts sugariness as sweetener, adjusts color using burnt sugar coloring, is more convenient for storing, compared to the formula of the prior art, sheet Blueberry flavor is added in invention, fragrance is more strong pure, and mouthfeel is drunk in improvement.Most particularly, Chinese herbal medicine fermentation is added Liquid, enriches the healthcare function of blueberry vinegar beverage, it is possessed nourishment for vitality, has male's sexual improvement.
Embodiment
The present invention is described in further detail with reference to embodiment.
Embodiment 1
A. drinking water qualified after testing is used into ion exchanger coarse filtration, then with active carbon purifying, and refined filtration drinking water;
B. the 1000kg drinking water after filtering is first added into blend tank, is then added:White granulated sugar 330kg, blueberry juice 330kg, Blueberry original vinegar 83kg, oligofructose 220kg, stir and heat, and treat that white granulated sugar is completely dissolved, and after mixing, add second Disulon acid potassium 0.6kg, burnt sugar coloring 0.16kg, potassium sorbate 2.2kg, citric acid 28.5kg, blueberry flavor 3.3kg, continue to stir Mix to uniformly mixed;
C. filtered using automatic filtering machine;
D. using full-automatic heat bottle placer in 95 DEG C of quantitative fillings;Seal after the assay was approved;
E. spray sterilizing, cooling:Sterilization time 10 minutes or so is sprayed, steam sterilizing temperature control is at 121 DEG C;
F. test package, storage.
Embodiment 2
A. drinking water qualified after testing is used into ion exchanger coarse filtration, then with active carbon purifying, and refined filtration drinking water;
B. the 1000kg drinking water after filtering is first added into blend tank, is then added:White granulated sugar 320kg, blueberry juice 340kg, Blueberry original vinegar 80kg, oligofructose 230kg, stir and heat, and treat that white granulated sugar is completely dissolved, and after mixing, add second Disulon acid potassium 0.5kg, burnt sugar coloring 0.15kg, potassium sorbate 2.0kg, citric acid 29kg, blueberry flavor 3.5kg, continue to stir Extremely it is uniformly mixed;
C. filtered using automatic filtering machine;
D. using full-automatic heat bottle placer in 95 DEG C of quantitative fillings;Seal after the assay was approved;
E. spray sterilizing, cooling:Sterilization time 10 minutes or so is sprayed, steam sterilizing temperature control is at 121 DEG C;
F. test package, storage.
White granulated sugar 320-340kg, blueberry juice 320-340kg, blueberry original vinegar 80-85kg, oligofructose 210-230kg, second Disulon acid potassium 0.5-0.7kg, burnt sugar coloring 0.15-0.17kg, potassium sorbate 2.0-2.3kg, citric acid 28.0-29.0 kg, indigo plant Certain kind of berries essence 3.0-3.5kg.
Embodiment 3
A. drinking water qualified after testing is used into ion exchanger coarse filtration, then with active carbon purifying, and refined filtration drinking water;
B. the 1000kg drinking water after filtering is first added into blend tank, is then added:White granulated sugar 340kg, blueberry juice 320kg, Blueberry original vinegar 80kg, oligofructose 210kg, stir and heat, and treat that white granulated sugar is completely dissolved, and after mixing, add second Disulon acid potassium 0.7kg, burnt sugar coloring 0.17kg, potassium sorbate 2.3kg, citric acid 28kg, blueberry flavor 3.0kg, continue to stir Extremely it is uniformly mixed;
C. filtered using automatic filtering machine;
D. using full-automatic heat bottle placer in 95 DEG C of quantitative fillings;Seal after the assay was approved;
E. spray sterilizing, cooling:Sterilization time 10 minutes or so is sprayed, steam sterilizing temperature control is at 121 DEG C;
F. test package, storage.
Embodiment 4
A. drinking water qualified after testing is used into ion exchanger coarse filtration, then with active carbon purifying, and refined filtration drinking water;
B. Chinese herbal medicine fermented liquid is prepared, by ginseng 1.5kg, Cordyceps militaris 2kg, pueraria lobata 1.5kg, matrimony vine 2kg, sea-buckthorn 2kg, arillus longan 1.5kg, Chinese yam 2kg, jujube 1.5kg, chrysanthemum 1kg, mushroom 1kg, corn stigma 1kg, silkworm chrysalis 0.5kg, Gynura procumbens (Lour.) Merr 0.5kg are cut Added after broken in ball mill, and add 20kg deionized waters, slurry is obtained after ball milling, youth bifid bar is added into slurry Bacterium, is sealed in fermentation tank and ferments 3 days for 30-35 DEG C, slurry after fermentation is transferred in heating tank, then add 100kg boiling water, Maintenance boil 1-2 it is small when, then cold filtration obtains Chinese herbal medicine fermented liquid.
C. the 1000kg drinking water after filtering is first added into blend tank, is then added:White granulated sugar 330kg, blueberry juice 330kg, blueberry original vinegar 83kg, oligofructose 220kg, stir and heat, treat that white granulated sugar is completely dissolved, and after mixing, Add acesulfame potassium 0.6kg, burnt sugar coloring 0.16kg, potassium sorbate 2.2kg, citric acid 28.5kg, blueberry flavor 3.3kg, Chinese herbal medicine fermented liquid 5kg, continues to stir to uniformly mixed;
D. filtered using automatic filtering machine;
E. using full-automatic heat bottle placer in 95 DEG C of quantitative fillings;Seal after the assay was approved;
F. spray sterilizing, cooling:Sterilization time 10 minutes or so is sprayed, steam sterilizing temperature control is at 121 DEG C;
G. test package, storage.
Embodiment 5
A. drinking water qualified after testing is used into ion exchanger coarse filtration, then with active carbon purifying, and refined filtration drinking water;
B. the 1000kg drinking water after filtering is first added into blend tank, is then added:White granulated sugar 330kg, blueberry juice 330kg, Blueberry original vinegar 83kg, oligofructose 220kg, stir and heat, and treat that white granulated sugar is completely dissolved, and after mixing, add second Disulon acid potassium 0.6kg, burnt sugar coloring 0.16kg, potassium sorbate 2.2kg, citric acid 28.5kg, blueberry flavor 3.3kg, Chinese herbal medicine Zymotic fluid 10kg(The preparation method of Chinese herbal medicine fermented liquid is same as Example 4), continue to stir to uniformly mixed;
C. filtered using automatic filtering machine;
D. using full-automatic heat bottle placer in 95 DEG C of quantitative fillings;Seal after the assay was approved;
E. spray sterilizing, cooling:Sterilization time 10 minutes or so is sprayed, steam sterilizing temperature control is at 121 DEG C;
F. test package, storage.
Embodiment 6
A. drinking water qualified after testing is used into ion exchanger coarse filtration, then with active carbon purifying, and refined filtration drinking water;
B. the 1000kg drinking water after filtering is first added into blend tank, is then added:White granulated sugar 330kg, blueberry juice 330kg, Blueberry original vinegar 83kg, oligofructose 220kg, stir and heat, and treat that white granulated sugar is completely dissolved, and after mixing, add second Disulon acid potassium 0.6kg, burnt sugar coloring 0.16kg, potassium sorbate 2.2kg, citric acid 28.5kg, blueberry flavor 3.3kg, Chinese herbal medicine Zymotic fluid 20kg(The preparation method of Chinese herbal medicine fermented liquid is same as Example 4), continue to stir to uniformly mixed;
C. filtered using automatic filtering machine;
D. using full-automatic heat bottle placer in 95 DEG C of quantitative fillings;Seal after the assay was approved;
E. spray sterilizing, cooling:Sterilization time 10 minutes or so is sprayed, steam sterilizing temperature control is at 121 DEG C;
F. test package, storage.
The above disclosed power for being only a kind of preferred embodiment of the present invention, the present invention cannot being limited with this certainly Sharp scope, one of ordinary skill in the art will appreciate that realize all or part of flow of foregoing invention, and according to right of the present invention It is required that the equivalent variations made, still fall within and invent covered scope.

Claims (5)

1. a kind of blueberry vinegar beverage, it is characterized in that:Added in per 1000kg drinking water:White granulated sugar 320-340kg, blueberry juice 320- 340kg, blueberry original vinegar 80-85kg, oligofructose 210-230kg, acesulfame potassium 0.5-0.7kg, burnt sugar coloring 0.15- 0.17kg, potassium sorbate 2.0-2.3kg, citric acid 28.0-29.0 kg, blueberry flavor 3.0-3.5kg.
2. blueberry vinegar beverage according to claim 1, it is characterized in that:Added in per 1000kg drinking water:White granulated sugar 330kg, blueberry juice 330kg, blueberry original vinegar 83kg, oligofructose 220kg, acesulfame potassium 0.6kg, burnt sugar coloring 0.16kg, Potassium sorbate 2.2kg, citric acid 28.5kg, blueberry flavor 3.3kg.
3. blueberry vinegar beverage according to claim 1 or 2, it is characterized in that:Added in per 1000kg drinking water in 5-20kg Herbal medicine zymotic fluid, the Chinese herbal medicine fermented liquid preparation method are as follows:By ginseng 1.5kg, Cordyceps militaris 2kg, pueraria lobata 1.5kg, matrimony vine 2kg, sea-buckthorn 2kg, arillus longan 1.5kg, Chinese yam 2kg, jujube 1.5kg, chrysanthemum 1kg, mushroom 1kg, corn stigma 1kg, silkworm chrysalis Added after 0.5kg, Gynura procumbens (Lour.) Merr 0.5kg chopping in ball mill, and add 20kg deionized waters, starched after ball milling Material, bifidobacterium adolescentis is added into slurry, is sealed in fermentation tank and is fermented 3 days for 30-35 DEG C, slurry after fermentation is transferred to and is added In hot tank, then add 100kg boiling water, maintenance boil 1-2 it is small when, then cold filtration obtains Chinese herbal medicine fermented liquid.
4. a kind of production technology of the blueberry vinegar beverage of claim 1 or 2, it is characterized in that:Step is as follows:
A. drinking water qualified after testing is used into ion exchanger coarse filtration, then with active carbon purifying, and refined filtration is drunk Water;
B. the drinking water after filtering is first added into blend tank, then adds white granulated sugar, blueberry juice, blueberry original vinegar, oligomeric fruit Sugar, stirs and heats, and treats that white granulated sugar is completely dissolved, and after mixing, adds acesulfame potassium, burnt sugar coloring, sorbic acid Potassium, citric acid, blueberry flavor, continue to stir to uniformly mixed;
C. filtered using automatic filtering machine;
D. using full-automatic heat bottle placer in 95 DEG C of quantitative fillings;Seal after the assay was approved;
E. spray sterilizing, cooling:Sterilization time 10 minutes or so is sprayed, steam sterilizing temperature control is at 121 DEG C;
F. test package, storage.
5. the production technology of blueberry vinegar beverage according to claim 4, it is characterized in that:In step b, Chinese herbal medicine fermented liquid and Acesulfame potassium, burnt sugar coloring, potassium sorbate, citric acid, blueberry flavor are added in blend tank together, per 1000kg drinking water Middle addition 5-20kg Chinese herbal medicine fermented liquids, the Chinese herbal medicine fermented liquid preparation method are as follows:By ginseng 1.5kg, Cordyceps militaris 2kg, Pueraria lobata 1.5kg, matrimony vine 2kg, sea-buckthorn 2kg, arillus longan 1.5kg, Chinese yam 2kg, jujube 1.5kg, chrysanthemum 1kg, mushroom 1kg, corn It must be added after 1kg, silkworm chrysalis 0.5kg, Gynura procumbens (Lour.) Merr 0.5kg choppings in ball mill, and add 20kg deionized waters, ball milling finishes After obtain slurry, bifidobacterium adolescentis is added into slurry, 30-35 DEG C is sealed in fermentation tank and ferments 3 days, by slurry after fermentation Be transferred in heating tank, then add 100kg boiling water, maintenance boil 1-2 it is small when, then cold filtration obtain Chinese herbal medicine fermentation Liquid.
CN201711176594.1A 2017-11-22 2017-11-22 A kind of blueberry vinegar beverage and its production technology Pending CN107897592A (en)

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Application publication date: 20180413