CN108094800A - A kind of fragrance of osmanthus pineapple acetic acid beverage and preparation method thereof - Google Patents
A kind of fragrance of osmanthus pineapple acetic acid beverage and preparation method thereof Download PDFInfo
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- CN108094800A CN108094800A CN201810042755.6A CN201810042755A CN108094800A CN 108094800 A CN108094800 A CN 108094800A CN 201810042755 A CN201810042755 A CN 201810042755A CN 108094800 A CN108094800 A CN 108094800A
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- pineapple
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 title claims abstract description 186
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 91
- 235000013361 beverage Nutrition 0.000 title claims abstract description 43
- 239000003205 fragrance Substances 0.000 title claims abstract description 43
- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 41
- 241000333181 Osmanthus Species 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 244000099147 Ananas comosus Species 0.000 title 1
- 241000234671 Ananas Species 0.000 claims abstract description 90
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 36
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000003755 preservative agent Substances 0.000 claims abstract description 21
- 230000002335 preservative effect Effects 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 239000011435 rock Substances 0.000 claims abstract description 17
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims description 16
- 230000032683 aging Effects 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 12
- 235000013997 pineapple juice Nutrition 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 241000589220 Acetobacter Species 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000005260 corrosion Methods 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 239000004334 sorbic acid Substances 0.000 claims 1
- 229940075582 sorbic acid Drugs 0.000 claims 1
- 235000010199 sorbic acid Nutrition 0.000 claims 1
- WSWCOQWTEOXDQX-MQQKCMAXSA-N sorbic acid group Chemical group C(\C=C\C=C\C)(=O)O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 8
- 239000000052 vinegar Substances 0.000 abstract description 7
- 235000021419 vinegar Nutrition 0.000 abstract description 7
- 230000029087 digestion Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 230000001142 anti-diarrhea Effects 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000002087 whitening effect Effects 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 4
- 239000004302 potassium sorbate Substances 0.000 description 4
- 229940069338 potassium sorbate Drugs 0.000 description 4
- 235000010241 potassium sorbate Nutrition 0.000 description 4
- 108010004032 Bromelains Proteins 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000019835 bromelain Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
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- 241000196324 Embryophyta Species 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010040849 Skin fissures Diseases 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000008338 local blood flow Effects 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 201000001245 periodontitis Diseases 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 208000003265 stomatitis Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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- 239000011691 vitamin B1 Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
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- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
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- Chemical & Material Sciences (AREA)
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- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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- Bioinformatics & Cheminformatics (AREA)
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Abstract
The present invention provides a kind of fragrance of osmanthus pineapple acetic acid beverages, are made of following raw material：50~60 parts of pineapple, 5~8 parts of sweet osmanthus, 20~30 parts of rock sugar, 0.03~0.05 part of citric acid, 0.5~1 part of xanthans, 0.03~0.05 part of food flavor, 0.03~0.05 part of preservative.The invention also discloses its preparation methods, fragrance of osmanthus pineapple acetic acid beverage provided by the invention, it is made by mixing using sweet osmanthus and pineapple sarcocarp, products obtained therefrom has strong fragrance of osmanthus and pineapple fruity, it drinks rear ability to speak length and stays lingering fragrance, it makes one to enjoy endless aftertastes, the shortcoming that solves that existing fruit vinegar beverage nutrition is single, and mouthfeel is not good enough.Simultaneously using the present invention make gained fruit vinegar beverage, have clear heat quench one's thirst, the antidiarrheal that helps digestion, tonifying spleen and stomach, boost metabolism, skin whitening, heat-clearing disinfection, relax bowel health-care efficacy.
Description
Technical field
The present invention relates to beverage processing technologies, and in particular to a kind of fragrance of osmanthus pineapple acetic acid beverage and preparation method thereof.
Background technology
As the improvement of people's living standards, the enhancing of health care consciousness, the fruit vinegar beverage demand meeting of nutrition and health care
Have with day and increase, the fruit vinegar of commercial type is mostly made using single fruit at present, and there are its nutrition is single, mouthfeel is not good enough to be lacked
Point.People can not be met to fruit vinegar product increasingly higher demands.
The content of the invention
A kind of fragrance of osmanthus pineapple acetic acid beverage and preparation method thereof is provided in the present invention.
The present invention adopts the technical scheme that：
A kind of fragrance of osmanthus pineapple acetic acid beverage, is made of following raw material：50~60 parts of pineapple, 5~8 parts of sweet osmanthus, rock sugar 20~30
Part, 0.03~0.05 part of citric acid, 0.5~1 part of xanthans, 0.03~0.05 part of food flavor, preservative 0.03~0.05
Part.
Further, a kind of fragrance of osmanthus pineapple acetic acid beverage, is made of following raw material：50 parts of pineapple, 5 parts of sweet osmanthus,
20 parts of rock sugar, 0.03 part of citric acid, 0.5 part of xanthans, 0.03 part of food flavor, 0.03 part of preservative.
Further, a kind of fragrance of osmanthus pineapple acetic acid beverage, is made of following raw material：55 parts of pineapple, sweet osmanthus 6
Part, 25 parts of rock sugar, 0.04 part of citric acid, 0.8 part of xanthans, 0.04 part of food flavor, 0.04 part of preservative.
Further, a kind of fragrance of osmanthus pineapple acetic acid beverage, is made of following raw material：60 parts of pineapple, sweet osmanthus 8
Part, 30 parts of rock sugar, 0.05 part of citric acid, 1 part of xanthans, 0.05 part of food flavor, 0.05 part of preservative.
Its preparation method comprises the following steps：
S10, select with without rotten, ripe pineapple water rinsed clean, stripping and slicing is impregnated 30 minutes with light salt brine, picks up, dries
Moisture is put into crusher and is crushed, squeezed the juice, and adding in vitamin C prevents fruit juice from aoxidizing, and then adds in its 2% pectase 40
It is spare that enzymolysis pineapple juice is made in enzymolysis when progress 4~5 is small in the environment of~50 DEG C, filtering；
S11, enzymolysis pineapple juice is warming up to 100 DEG C of sterilizings, cooled down, add in the dry ferment of its 0.03~0.05% grape wine activity
Mother, anaerobic fermentation 7~8 days under the conditions of 26~28 DEG C, and the variation of an alcohol is measured daily, if alcohol does not have for three days on end
During variation, then by 10% inoculum concentration access acetobacter seed liquor, be placed on shaking table, in 28~32 DEG C, 160~200rpm
Under conditions of ventilating fermentation 6~8 days, terminate to ferment when the liquid acidity that ferments no longer rises, that is, pineapple acetic acid be made；
S12, pineapple acetic acid is entered to altar, adds in rock sugar, ageing pineapple acetic acid is made in aerobic sealing 3~6 months；
S13, sweet osmanthus is added in into its 4~8 times of pure water immersions 30 minutes, is then heated to 90~100 DEG C of extractions and filters for 30 minutes,
First time filtrate is made, filter residue adds its 2~4 times of pure water, is then heated to 90~100 DEG C of extractions, filters within 20 minutes, system
Second of filtrate is obtained, filtrate will mix twice, it is spare that sweet osmanthus extracting solution is made；
S14, ageing pineapple acetic acid and sweet osmanthus extracting solution are mixed in proportion, adds in xanthans, food flavor, preservative and carry out
Matter operates, and is then filtered with diatomite filter, obtains fragrance of osmanthus pineapple acetic acid beverage first product；
S15, by fragrance of osmanthus pineapple acetic acid beverage first product at a temperature of 113~115 DEG C sterilization treatment 15 seconds or more, then rapidly
Be cooled to 90~92 DEG C progress hot fillings, then bottle, spraying cooling, air-dry after packaging i.e. obtain fragrance of osmanthus pineapple acetic acid beverage.
The mass ratio of ageing pineapple acetic acid and sweet osmanthus extracting solution described in its preparation methods steps S14 is 1：3 or 1：2.
Homogeneous operating pressure described in its preparation methods steps S15 is 10~30MPa, and homogenizing time is 30~40 points.
The preservative is potassium sorbate.
The effect of each raw material in the present invention：
Pineapple is mild-natured, sweet in flavor, slightly sour, micro-puckery, cold nature, there is clear heat to quench one's thirst, the antidiarrheal that helps digestion, tonifying spleen and stomach, reinforcing premodial qi, QI invigorating
Blood, help digestion, clearing damp, beauty slimming and other effects.Its medical value：1st, pineapple contains a kind of substance for being " pineapple proteinase ", its energy
Decomposing protein helps digest, and fibrin and blood clot of the dissolving obstruction in tissue improve local blood circulation, dilute
Blood fat is released, is diminished inflammation and oedema, blood circulation can be promoted.2nd, bromelain can effectively decompose protein in food, increase
Enterogastric peristalsis.Decomposable asymmetric choice net protein, the deficiency of the supplement digested enzyme of human body recover dyspeptic patient to this enzyme under one's belt
Normal stool function.3rd, it is beneficial to ephritis and hyperpietic in addition, sugar contained in pineapple, enzyme have certain diuresis, it is right
Bronchitis also has auxiliary curative effect.Due to the effect of cellulose, also there is the effect of certain to constipation therapy.When there is indigestion
When, have some pineapple can whet the appetite it is pleasant, solution it is greasy, can play the role of it is digestant, can be with relief of constipation.In addition, pineapple
Rich in vitamin B1, it can boost metabolism, banish the feeling of languor.4th, pineapple juice plays the role of cooling, and can effectively prevent branch gas
Guan Yan, through medical research, since ancient times, the mankind just usually carry out mitigation by the bromelain contained in pineapple and have a sore throat and cough
The symptom coughed.Rich in bromelain in pineapple peel, there is abundant medical value, tested within more than 20 years according to external expert, spinach is eaten for a long time
Trailing plants skin, cardiovascular and cerebrovascular, diabetes morbidity significantly reduce, and have certain anticancer effect.Still containing a kind of ferment, egg can be decomposed
White matter.
The fragrance of sweet osmanthus in itself can make one relieving mood, and sweet osmanthus can infuse into osmanthus flower tea, drink for a long time, can not only rise
To the effect of skin whitening, ability to speak length can also be made to stay lingering fragrance, make one to enjoy endless aftertastes, osmanthus flower tea can be sterilized with heat-clearing, ease constipation
Defaecation, to stomatitis, chapped skin, periodontitis, certain curative effect can also be played by having a husky voice.
Beneficial effects of the present invention：Fragrance of osmanthus pineapple acetic acid beverage provided by the invention is mixed using sweet osmanthus and pineapple sarcocarp
It being made, products obtained therefrom has strong fragrance of osmanthus and pineapple fruity, drinks rear ability to speak length and stays lingering fragrance, makes one to enjoy endless aftertastes,
The shortcoming that solves that existing fruit vinegar beverage nutrition is single, and mouthfeel is not good enough.The fruit vinegar beverage of gained is made of the present invention simultaneously, is had
Clear heat quenches one's thirst, the antidiarrheal that helps digestion, tonifying spleen and stomach, boost metabolism, skin whitening, heat-clearing disinfection, relax bowel health-care efficacy.
Specific embodiment
With reference to embodiment, the present invention is further elaborated.
Embodiment 1
A kind of fragrance of osmanthus pineapple acetic acid beverage, is made of following raw material：50 parts of pineapple, 5 parts of sweet osmanthus, 20 parts of rock sugar, citric acid
0.03 part, 0.5 part of xanthans, 0.03 part of food flavor, 0.03 part of preservative.
Its preparation method comprises the following steps：
S10, select with without rotten, ripe pineapple water rinsed clean, stripping and slicing is impregnated 30 minutes with light salt brine, picks up, dries
Moisture is put into crusher and is crushed, squeezed the juice, and adding in vitamin C prevents fruit juice from aoxidizing, and then adds in its 2% pectase 40
It is spare that enzymolysis pineapple juice is made in enzymolysis when progress 4 is small in the environment of DEG C, filtering；
S11, enzymolysis pineapple juice is warming up to 100 DEG C of sterilizings, cools down, add in its 0.03% grape wine active dry yeast,
Anaerobic fermentation 7 days under the conditions of 26 DEG C, and the variation of an alcohol is measured daily, if alcohol does not change for three days on end, then press
10% inoculum concentration access acetobacter seed liquor, is placed on shaking table, ventilating fermentation 6 days under conditions of 28 DEG C, 160rpm,
Terminate to ferment when the liquid acidity that ferments no longer rises, that is, pineapple acetic acid is made；
S12, pineapple acetic acid is entered to altar, adds in rock sugar, ageing pineapple acetic acid is made in aerobic sealing 3 months；
S13, sweet osmanthus is added in into its 4 times of pure water immersions 30 minutes, is then heated to 90 DEG C of extractions and filters for 30 minutes, be made first
Secondary filtrate, filter residue add its 2 times of pure water, are then heated to 90 DEG C of extractions, filter within 20 minutes, second of filtrate is made, will
Filtrate mixes twice, and it is spare that sweet osmanthus extracting solution is made；
S14, ageing pineapple acetic acid and sweet osmanthus extracting solution are mixed in proportion, adds in xanthans, food flavor, preservative and carry out
Matter operates, and is then filtered with diatomite filter, obtains fragrance of osmanthus pineapple acetic acid beverage first product；
S15, by fragrance of osmanthus pineapple acetic acid beverage first product at a temperature of 113 DEG C sterilization treatment 15 seconds or more, be then cooled to rapidly
90 DEG C progress hot fillings, then bottle, spraying cooling, air-dry after packaging i.e. obtain fragrance of osmanthus pineapple acetic acid beverage.
The mass ratio of ageing pineapple acetic acid and sweet osmanthus extracting solution described in its preparation methods steps S14 is 1：3.
Homogeneous operating pressure described in its preparation methods steps S15 is 10MPa, and homogenizing time is 30 points.
The preservative is potassium sorbate.
Embodiment 2
A kind of fragrance of osmanthus pineapple acetic acid beverage, is made of following raw material：55 parts of pineapple, 6 parts of sweet osmanthus, 25 parts of rock sugar, citric acid
0.04 part, 0.8 part of xanthans, 0.04 part of food flavor, 0.04 part of preservative.
Its preparation method comprises the following steps：
S10, select with without rotten, ripe pineapple water rinsed clean, stripping and slicing is impregnated 30 minutes with light salt brine, picks up, dries
Moisture is put into crusher and is crushed, squeezed the juice, and adding in vitamin C prevents fruit juice from aoxidizing, and then adds in its 2% pectase 45
It is spare that enzymolysis pineapple juice is made in enzymolysis when progress 4 is small in the environment of DEG C, filtering；
S11, enzymolysis pineapple juice is warming up to 100 DEG C of sterilizings, cools down, add in its 0.04% grape wine active dry yeast,
Anaerobic fermentation 7 days under the conditions of 27 DEG C, and the variation of an alcohol is measured daily, if alcohol does not change for three days on end, then press
10% inoculum concentration access acetobacter seed liquor, is placed on shaking table, ventilating fermentation 7 days under conditions of 30 DEG C, 180rpm,
Terminate to ferment when the liquid acidity that ferments no longer rises, that is, pineapple acetic acid is made；
S12, pineapple acetic acid is entered to altar, adds in rock sugar, ageing pineapple acetic acid is made in aerobic sealing 5 months；
S13, sweet osmanthus is added in into its 6 times of pure water immersions 30 minutes, is then heated to 95 DEG C of extractions and filters for 30 minutes, be made first
Secondary filtrate, filter residue add its 3 times of pure water, are then heated to 95 DEG C of extractions, filter within 20 minutes, second of filtrate is made, will
Filtrate mixes twice, and it is spare that sweet osmanthus extracting solution is made；
S14, ageing pineapple acetic acid and sweet osmanthus extracting solution are mixed in proportion, adds in xanthans, food flavor, preservative and carry out
Matter operates, and is then filtered with diatomite filter, obtains fragrance of osmanthus pineapple acetic acid beverage first product；
S15, by fragrance of osmanthus pineapple acetic acid beverage first product at a temperature of 114 DEG C sterilization treatment 15 seconds or more, be then cooled to rapidly
91 DEG C progress hot fillings, then bottle, spraying cooling, air-dry after packaging i.e. obtain fragrance of osmanthus pineapple acetic acid beverage.
The mass ratio of ageing pineapple acetic acid and sweet osmanthus extracting solution described in its preparation methods steps S14 is 1：3.
Homogeneous operating pressure described in its preparation methods steps S15 is 20MPa, and homogenizing time is 35 points.
The preservative is potassium sorbate.
Embodiment 3
A kind of fragrance of osmanthus pineapple acetic acid beverage, is made of following raw material：60 parts of pineapple, 8 parts of sweet osmanthus, 30 parts of rock sugar, citric acid
0.05 part, 1 part of xanthans, 0.05 part of food flavor, 0.05 part of preservative.
Its preparation method comprises the following steps：
S10, select with without rotten, ripe pineapple water rinsed clean, stripping and slicing is impregnated 30 minutes with light salt brine, picks up, dries
Moisture is put into crusher and is crushed, squeezed the juice, and adding in vitamin C prevents fruit juice from aoxidizing, and then adds in its 2% pectase 50
It is spare that enzymolysis pineapple juice is made in enzymolysis when progress 5 is small in the environment of DEG C, filtering；
S11, enzymolysis pineapple juice is warming up to 100 DEG C of sterilizings, cools down, add in its 0.05% grape wine active dry yeast,
Anaerobic fermentation 8 days under the conditions of 28 DEG C, and the variation of an alcohol is measured daily, if alcohol does not change for three days on end, then press
10% inoculum concentration access acetobacter seed liquor, is placed on shaking table, ventilating fermentation 8 days under conditions of 32 DEG C, 200rpm,
Terminate to ferment when the liquid acidity that ferments no longer rises, that is, pineapple acetic acid is made；
S12, pineapple acetic acid is entered to altar, adds in rock sugar, ageing pineapple acetic acid is made in aerobic sealing 6 months；
S13, sweet osmanthus is added in into its 8 times of pure water impregnate 30 minutes, be then heated to 100 DEG C of extractions and filter for 30 minutes, be made the
First-time filtrate, filter residue add its 4 times of pure water, are then heated to 100 DEG C of extractions and filter for 20 minutes, second of filtrate is made,
It filtrate will mix twice, it is spare that sweet osmanthus extracting solution is made；
S14, ageing pineapple acetic acid and sweet osmanthus extracting solution are mixed in proportion, adds in xanthans, food flavor, preservative and carry out
Matter operates, and is then filtered with diatomite filter, obtains fragrance of osmanthus pineapple acetic acid beverage first product；
S15, by fragrance of osmanthus pineapple acetic acid beverage first product at a temperature of 115 DEG C sterilization treatment 15 seconds or more, be then cooled to rapidly
92 DEG C progress hot fillings, then bottle, spraying cooling, air-dry after packaging i.e. obtain fragrance of osmanthus pineapple acetic acid beverage.
The mass ratio of ageing pineapple acetic acid and sweet osmanthus extracting solution described in its preparation methods steps S14 is 1：2.
Homogeneous operating pressure described in its preparation methods steps S15 is 30MPa, and homogenizing time is 40 points.
The preservative is potassium sorbate.
Claims (8)
1. a kind of fragrance of osmanthus pineapple acetic acid beverage, which is characterized in that be made of following raw material：50~60 parts of pineapple, sweet osmanthus 5~8
Part, 20~30 parts of rock sugar, 0.03~0.05 part of citric acid, 0.5~1 part of xanthans, 0.03~0.05 part of food flavor, anti-corrosion
0.03~0.05 part of agent.
2. a kind of fragrance of osmanthus pineapple acetic acid beverage according to claim 1, which is characterized in that be made of following raw material：Pineapple
50 parts, 5 parts of sweet osmanthus, 20 parts of rock sugar, 0.03 part of citric acid, 0.5 part of xanthans, 0.03 part of food flavor, 0.03 part of preservative.
3. a kind of fragrance of osmanthus pineapple acetic acid beverage according to claim 1, which is characterized in that be made of following raw material：Pineapple
55 parts, 6 parts of sweet osmanthus, 25 parts of rock sugar, 0.04 part of citric acid, 0.8 part of xanthans, 0.04 part of food flavor, 0.04 part of preservative.
4. a kind of fragrance of osmanthus pineapple acetic acid beverage according to claim 1, which is characterized in that be made of following raw material：Pineapple
60 parts, 8 parts of sweet osmanthus, 30 parts of rock sugar, 0.05 part of citric acid, 1 part of xanthans, 0.05 part of food flavor, 0.05 part of preservative.
5. a kind of fragrance of osmanthus pineapple acetic acid beverage according to claim 1, which is characterized in that its preparation method includes following step
Suddenly：
S10, select with without rotten, ripe pineapple water rinsed clean, stripping and slicing is impregnated 30 minutes with light salt brine, picks up, dries
Moisture is put into crusher and is crushed, squeezed the juice, and adding in vitamin C prevents fruit juice from aoxidizing, and then adds in its 2% pectase 40
It is spare that enzymolysis pineapple juice is made in enzymolysis when progress 4~5 is small in the environment of~50 DEG C, filtering；
S11, enzymolysis pineapple juice is warming up to 100 DEG C of sterilizings, cooled down, add in the dry ferment of its 0.03~0.05% grape wine activity
Mother, anaerobic fermentation 7~8 days under the conditions of 26~28 DEG C, and the variation of an alcohol is measured daily, if alcohol does not have for three days on end
During variation, then by 10% inoculum concentration access acetobacter seed liquor, be placed on shaking table, in 28~32 DEG C, 160~200rpm
Under conditions of ventilating fermentation 6~8 days, terminate to ferment when the liquid acidity that ferments no longer rises, that is, pineapple acetic acid be made；
S12, pineapple acetic acid is entered to altar, adds in rock sugar, ageing pineapple acetic acid is made in aerobic sealing 3~6 months；
S13, sweet osmanthus is added in into its 4~8 times of pure water immersions 30 minutes, is then heated to 90~100 DEG C of extractions and filters for 30 minutes,
First time filtrate is made, filter residue adds its 2~4 times of pure water, is then heated to 90~100 DEG C of extractions, filters within 20 minutes, system
Second of filtrate is obtained, filtrate will mix twice, it is spare that sweet osmanthus extracting solution is made；
S14, ageing pineapple acetic acid and sweet osmanthus extracting solution are mixed in proportion, adds in xanthans, food flavor, preservative and carry out
Matter operates, and is then filtered with diatomite filter, obtains fragrance of osmanthus pineapple acetic acid beverage first product；
S15, by fragrance of osmanthus pineapple acetic acid beverage first product at a temperature of 113~115 DEG C sterilization treatment 15 seconds or more, then rapidly
Be cooled to 90~92 DEG C progress hot fillings, then bottle, spraying cooling, air-dry after packaging i.e. obtain fragrance of osmanthus pineapple acetic acid beverage.
6. a kind of fragrance of osmanthus pineapple acetic acid beverage according to claim 2, it is characterised in that：Its preparation methods steps S14 institutes
The ageing pineapple acetic acid and the mass ratio of sweet osmanthus extracting solution stated are 1：3 or 1：2.
7. a kind of fragrance of osmanthus pineapple acetic acid beverage according to claim 1, it is characterised in that：Its preparation methods steps S15 institutes
The homogeneous operating pressure stated is 10~30MPa, and homogenizing time is 30~40 points.
8. a kind of fragrance of osmanthus pineapple acetic acid beverage according to claim 1, it is characterised in that：The preservative is sorbic acid
Potassium.
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