CN108018186A - A kind of ginger health-care vinegar drink prescription and preparation method - Google Patents

Abstract

A kind of ginger health-care vinegar drink prescription, health care vinegar beverage per ton are made of the raw material of following weight proportion：Ginger juice 100L after fermentation, fresh squeezing ginger juice 50L, white granulated sugar 50kg, citric acid 2kg, malic acid 1kg, Vc 0.5kg, sodium citrate 0.5kg, salt 0.2kg, potassium sorbate 0.2kg, surplus is water.The vinegar beverage of the present invention is 4.43% rich in the nutriments such as organic acid, amino acid, after testing total acid, meets 18,187 2000 making vinegar standards of GB（≥3.5%）；Amino nitrogen content is 0.746g/dL；At the same time containing abundant mineral ion, wherein Fe and Cu contents are higher, respectively 1.382mg/dL and 0.142mg/dL, the no added antioxidant of the present invention, not only the peculiar flavour and nutritional ingredient of ginger juice zymotic fluid had been remained, but also has strengthened functional nutrient component, there are good health care and sensory effects, there is Dietotherapy health, beauty and skin care, the Novel beverage for integrating nutrition, health care can be widely used as.

Description

A kind of ginger health-care vinegar drink prescription and preparation method

Technical field

The present invention relates to drink manufacturing and healthy food field, refers in particular to a kind of health made with ginger juice after fermented Vinegar beverage.

Background technology

Ginger is the new fresh quench stem of Zingiber herbaceos perennial ginger, and ginger has diverging, preventing or arresting vomiting in traditional Chinese medicine and pharmacy, stops Cough and other effects.CORTEX ZINGIBERIS RHIZOMAE is pungent cool, controls skin edema, the row severe edema due to hypofunction of the spleen；Ginger juice pungent-warm, pungent scattered stomach cold strength is strong, is chiefly used in vomitting； Rhizoma zingiberis pungent-warm, middle benefit gas instigate cold, Back to Yang Tongmai, and warm malaria strength is big, and baked ginger acrid flavour hardship does not walk table in walking, and temperature is lower burnt cold；Big gun Ginger charcoal is warm-natured, and relatively homoiothermy point is cold；The bitter temperature of ginger is simmered, relatively warming intestines and stomach is cold.The pungent and scattered temperature of ginger, Energy benefit taste, is apt to middle benefit gas drop Check is vomitted, and dehumidify the ruffian that disappears, cough-relieving apophlegmatic, using stopping nausea and vomiting by lowering the adverse flow of QI as length.

Ginger is only limited to eat as vegetables at present.Vinegar is Chinese tradition flavouring, just has and utilizes paddy since business's week The custom of thing, water fruits and vegetables making vinegar, according to《Compendium of Materia Medica》：Vinegar can whet the appetite, nourishing the liver, nourishing the muscle and tendon, warm blood, sober up, help digestion, under Gas, which is avoided evil spirits, solves all poison.Modern biotechnology research shows that fruit vinegar contains abundant nutriment, has various health care functions, including increase Add calcareous absorption, maintain internal acid-base balance, improve liver detoxification function, strengthen immunity of organisms, and can be protected with beauty Skin, burn fat, has the effect of weight-reducing.Do not occur also with the technology of ginger brewing healthy vinegar beverage at present, solve this and ask Topic becomes and is badly in need of.

The content of the invention

For overcome the deficiencies in the prior art, the present invention proposes a kind of ginger health-care vinegar drink prescription and preparation method to solve The technical problem that auxiliary material influences raw material during certainly ginger juice ferments and allocates.A kind of ginger health-care vinegar drink prescription is：Health care per ton Vinegar beverage is made of the raw material of following weight proportion：Ginger juice 100L, fresh squeezing ginger juice 50L, white granulated sugar 50kg after fermentation, lemon Sour 2kg, malic acid 1kg, Vc 0.5kg, sodium citrate 0.5kg, salt 0.2kg, potassium sorbate 0.2kg, surplus is water.

A kind of ginger vinegar beverage preparation method is：A. a big, ginger of no disease and pests harm of selection, cleans up, and removes the peel, is cut into The fritter of 1cm square, with hot water blanching, inactivates enzyme therein, is squeezed the juice with juice extractor, filtration sterilization, obtains ginger juice；b. It is 10% to adjust ginger juice pol, after pasteurization, access 6%（V:V）Saccharomyces cerevisiae, 30 DEG C of ferment at constant temperature, until zymotic fluid Stop fermentation when middle alcoholic strength is 8.9% and pol is 5.5%；C. alcoholic fermentation terminates, after pasteurization, access 10%（V: V）Acetic acid bacteria, 32 DEG C of ferment at constant temperature, when acidity be 4.43% when, fermentation terminate；D. 100L fermentation lifes are added in material-compound tank Ginger juice and the fresh squeezing ginger juices of 50L, and stir evenly；E. white granulated sugar is made into the raw sugar that concentration is 60% to starch, vinegar beverage per ton adds It is 83.34L to enter 60% syrup amount；F. salt 0.2kg is weighed, is dissolved with 50 DEG C of warm water 1L, is added after being sufficiently stirred to raw sugar In the material-compound tank of slurry；G. by the potassium sorbate solution that compound concentration is 25%, after filtering, it is added in the material-compound tank, Vinegar beverage per ton adds 800mL；H. by citric acid 2kg, malic acid 1kg, Vc 0.5kg and sodium citrate 0.5kg are respectively with 50 DEG C Warm water 2L, 1L, 0.5L, 0.5L is configured to 50% solution, added after filtering to the material-compound tank, all supplementary materials stirrings Uniformly, pasteurize, sterile filling, sealing, packaging.The vinegar beverage of the present invention is rich in the nutriments such as organic acid, amino acid, warp It is 4.43% to detect total acid, meets GB 18187-2000 making vinegar standards（≥ 3.5%）；Amino nitrogen content is 0.746g/dL ；At the same time containing abundant mineral ion, wherein Fe and Cu contents are higher, are respectively 1.382mg/dL and 0.142mg/dL, and And there is Dietotherapy health, beauty and skin care, it is the Novel beverage for integrating nutrition, health care.

Embodiment：The present invention a most preferred embodiment, health care vinegar beverage per ton by following weight proportion raw material Form：Ginger juice 100L, fresh squeezing ginger juice 50L, white granulated sugar 50kg, citric acid 2kg, malic acid 1kg, Vc0.5kg after fermentation, Sodium citrate 0.5kg, salt 0.2kg, potassium sorbate 0.2kg, surplus are water.A kind of ginger vinegar beverage preparation method is：Squeeze first Juice：Selection is big, the ginger of no disease and pests harm, cleans up, and removes the peel, is cut into the fritter of 1cm square, with hot water blanching, makes wherein Enzyme inactivation, squeezed the juice with juice extractor, filtration sterilization, obtains ginger juice；Fermentation：It is 10% to adjust ginger juice pol, pasteurization Afterwards, 6% is accessed（V:V）Saccharomyces cerevisiae, 30 DEG C of ferment at constant temperature, until alcoholic strength is 8.9% in zymotic fluid and pol is 5.5% When stop fermentation.After zymotic fluid pasteurization, access 10%（V:V）Acetic acid bacteria, 32 DEG C of ferment at constant temperature, when acidity be 4.43% When, fermentation terminates.Pasteurization, filtering, the ginger juice after being fermented；Then the additive amount of ginger juice is after taking fermentation 100L, fresh squeezing ginger juice is 50L, white granulated sugar 50kg, citric acid 2kg, malic acid 1kg, Vc 0.5kg, sodium citrate For 0.5kg, salt 0.2kg, potassium sorbate 0.2kg, allotment：The life of the fresh squeezing of ginger juice and 50L after 100L is fermented Ginger juice is into material-compound tank；White granulated sugar is made into the raw sugar that concentration is 60% to starch, it is 83.34L that vinegar beverage per ton, which adds 60% syrup amount, ；Specific embodiment is：White granulated sugar is added in 50 DEG C of warm water while stirring and is dissolved, is fully filtered after dissolving, at 90 ~ 95 DEG C 10min sterilizings are kept, are cooled to 30 DEG C or so refined filtrations, it is spare.The syrup that this method obtains can preserve a period of time, pressurized Injected after filtering in material-compound tank, can be with being refiltered after 0.5% ~ 1% active carbon purifying as liquid glucose is second-rate.Weigh salt 0.2kg, is dissolved with 50 DEG C of warm water 1L, is added after being sufficiently stirred into the material-compound tank of raw sugar slurry；By the mountain that compound concentration is 25% Potassium sorbate solution, after filtering, is added in the material-compound tank, vinegar beverage per ton adds 800mL；By citric acid 2kg, malic acid 1kg, Vc 0.5kg and sodium citrate 0.5kg respectively with 50 DEG C of warm water 2L, 1L, 0.5L, 0.5L be configured to 50% it is molten Liquid, adds to the material-compound tank after filtering, and stirs evenly；Pasteurize, sterile filling, sealing, packaging.

Claims (1)

1. A kind of 1. ginger health care vinegar beverage, it is characterised in that：Health care vinegar beverage per ton is made of the raw material of following weight proportion：After fermentation Ginger juice 100L, fresh squeezing ginger juice 50L, white granulated sugar 50kg, citric acid 2kg, malic acid 1kg, Vc 0.5kg, sodium citrate 0.5kg, salt 0.2kg, potassium sorbate 0.2kg, surplus are water；A kind of preparation method of ginger health care vinegar beverage, it is characterized in that：

   A. a big, ginger of no disease and pests harm of selection, cleans up, and removes the peel, is cut into the fritter of 1cm square, with hot water blanching, makes Enzyme inactivation therein, is squeezed the juice, filtration sterilization, obtains ginger juice with juice extractor；

   B. it is 10% to adjust ginger juice pol, after pasteurization, access 6%（V ：V）Saccharomyces cerevisiae, 30 DEG C of ferment at constant temperature, directly Into zymotic fluid, alcoholic strength is 8.9% and stops fermentation when pol is 5.5%；

   C. alcoholic fermentation terminates, after pasteurization, access 10%（V ：V）Acetic acid bacteria, 32 DEG C of ferment at constant temperature, when acidity is When 4.43%, fermentation terminates；

   D. 100L fermented gingers juice and the fresh squeezing ginger juices of 50L are added in material-compound tank, and is stirred evenly；

   E. white granulated sugar is made into the raw sugar that concentration is 60% to starch, it is 83.34L that vinegar beverage per ton, which adds 60% syrup amount,；

   F. salt 0.2kg is weighed, is dissolved with 50 DEG C of warm water 1L, is added after being sufficiently stirred into the material-compound tank of raw sugar slurry；

   G. by the potassium sorbate solution that compound concentration is 25%, after filtering, it is added in the material-compound tank, vinegar beverage per ton Add 800mL；

   H. by citric acid 2kg, malic acid 1kg, Vc 0.5kg and sodium citrate 0.5kg respectively with 50 DEG C of warm water 2L, 1L, 0.5L, 0.5L are configured to 50% solution, add after filtering and are stirred evenly to the material-compound tank, all supplementary materials, Pasteur kills Bacterium, sterile filling, sealing, packaging；The vinegar beverage is using the ginger juice after fermenting and the ginger juice of fresh squeezing as raw material；Auxiliary material is pure Water, white granulated sugar, citric acid, malic acid, Vc, sodium citrate, potassium sorbate and salt.