CN108244430A - A kind of preparation method of Rubus parvifolius health-care vinegar beverage - Google Patents
A kind of preparation method of Rubus parvifolius health-care vinegar beverage Download PDFInfo
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- CN108244430A CN108244430A CN201810027417.5A CN201810027417A CN108244430A CN 108244430 A CN108244430 A CN 108244430A CN 201810027417 A CN201810027417 A CN 201810027417A CN 108244430 A CN108244430 A CN 108244430A
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- China
- Prior art keywords
- rubus parvifolius
- vinegar beverage
- health
- parvifolius
- rubus
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Links
- 240000005255 Rubus parvifolius Species 0.000 title claims abstract description 177
- 235000018803 Rubus parvifolius Nutrition 0.000 title claims abstract description 177
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 91
- 239000000052 vinegar Substances 0.000 title claims abstract description 90
- 235000013361 beverage Nutrition 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 41
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 47
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 235000000346 sugar Nutrition 0.000 claims abstract description 30
- 241000894006 Bacteria Species 0.000 claims abstract description 23
- 238000005352 clarification Methods 0.000 claims abstract description 17
- 238000001914 filtration Methods 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000012856 packing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000011081 inoculation Methods 0.000 claims abstract description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 58
- 238000012545 processing Methods 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 17
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 14
- 235000021028 berry Nutrition 0.000 claims description 14
- 241001088417 Ammodytes americanus Species 0.000 claims description 13
- 238000005516 engineering process Methods 0.000 claims description 13
- 230000001476 alcoholic effect Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002054 inoculum Substances 0.000 claims description 11
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 10
- 102000030523 Catechol oxidase Human genes 0.000 claims description 9
- 108010031396 Catechol oxidase Proteins 0.000 claims description 9
- 239000000049 pigment Substances 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 238000007689 inspection Methods 0.000 claims description 7
- 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 claims description 6
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 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 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 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 claims description 6
- 239000000919 ceramic Substances 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000010926 purge Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 239000002689 soil Substances 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 238000007792 addition Methods 0.000 abstract description 9
- 206010011224 Cough Diseases 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 230000003213 activating effect Effects 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 239000000496 cardiotonic agent Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 238000005461 lubrication Methods 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract description 2
- 229930091371 Fructose Natural products 0.000 description 5
- 239000005715 Fructose Substances 0.000 description 5
- 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 5
- 230000007547 defect Effects 0.000 description 5
- 238000001556 precipitation Methods 0.000 description 5
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N titanium dioxide Inorganic materials O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 4
- 239000005864 Sulphur Substances 0.000 description 4
- 235000010215 titanium dioxide Nutrition 0.000 description 4
- 238000013459 approach Methods 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- SOQBVABWOPYFQZ-UHFFFAOYSA-N oxygen(2-);titanium(4+) Chemical class [O-2].[O-2].[Ti+4] SOQBVABWOPYFQZ-UHFFFAOYSA-N 0.000 description 3
- 235000014214 soft drink Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
-
- 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
Abstract
The invention discloses a kind of preparation methods of Rubus parvifolius health-care vinegar beverage, using Rubus parvifolius as raw material, are prepared in accordance with the following methods：Choose raw material, cleaning is screened, squeezed the juice, sugar addition, fermentation, filtering clarification, inoculation acetic acid bacteria, is sealed, is allocated Rubus parvifolius fruit vinegar beverage, sterilizing finished product packing；Pass through the preparation method of Rubus parvifolius health-care vinegar beverage provided by the invention, the economic value of Rubus parvifolius can not only be improved, but also enrich the type of Rubus parvifolius product, while Rubus parvifolius health-care vinegar beverage fragrance is sweet, taste lubrication, has effects that bowl spares benefit liver, cardiac stimulant diuresis, moistens the lung and relieve the cough, activating blood circulation and reducing swelling.
Description
Technical field
The present invention relates to fruit vinegar beverage preparing technical field, more particularly to a kind of system of Rubus parvifolius health-care vinegar beverage
Preparation Method.
Background technology
Rubus parvifolius alias bubble in March, belongs to the rose family, machaka；It is distributed widely in Heilungkiang, Jilin, Liaoning, Hebei, mountain
West, Shaanxi, Gansu, Shandong, Jiangsu, Anhui, Zhejiang, Jiangxi, Fujian, Taiwan, Henan, Hubei, Hunan, Guangdong, Guangxi, four
The ground such as river, Guizhou, Rubus parvifolius are a kind of existing unique flavor fruit not being widely deployed, and fresh fruit moisture content 78.53% is soluble
Solid content 8.21%.Total reducing sugar 5.25%, protein 2.41%, organic acid 1.09%, and contain in every 100g fruit drinks
VC21.89mg, also rich in carrotene, riboflavin, thiamine, various amino acid, vitamin E, B, B2And iron, zinc, selenium etc. are micro
Element, therefore Rubus parvifolius is a kind of natural green food.It will be further appreciated that the protein and organic acid content of Rubus parvifolius fruit
Significantly larger than various cultivation fruit, vitamin c and mineral element are also far above overwhelming majority cultivation fruit.Amino acid content is much
It is 12 times of apple higher than cultivation fruit, 29 times of citrus and pears.Fruit has temperature compensation, sweet and cool-natured, moistening lung, cough-relieving, promotes the production of body fluid, clearly
Heat, diuresis effect.
But the report at present about Rubus parvifolius processing technology is very few, and for Rubus parvifolius fruit vinegar processing technology more
It is not have, does not have Rubus parvifolius fruit vinegar beverage in the market not only, but also also without ripe Rubus parvifolius fruit in fruit vinegar beverage preparation field
Vinegar production technology, so the development of Rubus parvifolius fruit vinegar beverage is still in blank.
Therefore, how to provide a kind of preparation method of Rubus parvifolius health-care vinegar beverage is asking for those skilled in the art's urgent need to resolve
Topic.
Invention content
In view of this, the present invention provides a kind of preparation method of Rubus parvifolius health-care vinegar beverage, by hot submersion zymotechnique,
The stability of pigment is improved, and Rubus parvifolius fruit vinegar is prepared using UF membrane degerming clarification technique, has filled up such product technology
Blank enriches soft drink market, and new approach is opened up for Rubus parvifolius wild resource.
To achieve these goals, the present invention adopts the following technical scheme that：
A kind of preparation method of Rubus parvifolius health-care vinegar beverage, including following preparation process：
Step 1：Rubus parvifolius raw material is chosen, purchases the qualified wild lance certain kind of berries；
Step 2：The wild Rubus parvifolius of purchase is put into clear water in purge tank and rinsed, and remove base of leaf, soil etc. by cleaning screening
Various impurity；
Step 3：It squeezes the juice, processing of squeezing the juice carries out the Rubus parvifolius through over cleaning using Atmosphere Presser, collects Rubus parvifolius fruit juice, adopts
Rubus parvifolius fruit juice is warming up to 90 DEG C, and keep 3-5min with plate heat exchanger, polyphenol oxidase is passivated, for improving pigment of fruit juice
Stability, prevent muddy and precipitation, improve the quality and transparency of fruit juice；
Step 4：Sugar addition adds in sugar adjustment Rubus parvifolius fruit juice pol to 100-110g/L, and according to 100mg/L titanium dioxides
The usage amount addition sulfur dioxide of sulphur, kills the miscellaneous bacteria on Rubus parvifolius surface, prevents it from influencing fermentation；
Step 5：The Rubus parvifolius fruit juice of the good pol of partial adjustment is inoculated with saccharomyces cerevisiae, and carry out alcohol in 22-24 DEG C by fermentation
Fermentation terminates alcoholic fermentation when residual sugar is less than 4g/L；
Step 6：Filtering clarification takes the wine liquid of Rubus parvifolius fruit juice fermentation maturation, is filtered and clarified using micro-filter technology；
Step 7：Be inoculated with acetic acid bacteria, by 3-5% inoculum concentrations to filtering clarify after wine liquid be inoculated with acetic acid bacteria, and in 30 DEG C into
Row fermentation to acidity reaches 50g/L, completes acetic fermentation；
Step 8：It is sealed, after the filtered clarification of Rubus parvifolius fruit vinegar fermented, is put into ceramic cylinder or stainless cylinder of steel is close
Envelope preserves；
Step 9：Rubus parvifolius fruit vinegar beverage is allocated, according to Rubus parvifolius fruit vinegar 30%, adjusts Rubus parvifolius fruit juice 15%, the honey of pol
5%th, 50% ratio of water is deployed into Rubus parvifolius fruit vinegar beverage；
Step 10：Sterilize finished product packing, deployed Rubus parvifolius fruit vinegar beverage is canned and sterilization treatment is to get Rubus parvifolius health care
Vinegar beverage.
Preferably, it in a kind of above-mentioned preparation method of Rubus parvifolius health-care vinegar beverage, when step 1 purchases Rubus parvifolius, chooses
Choosing is without rotten, no disease and pests harm the wild lance certain kind of berries.
Preferably, in a kind of above-mentioned preparation method of Rubus parvifolius health-care vinegar beverage, step 11 is further included：It examines, storage, inspection
It whether qualified tests canned Rubus parvifolius health-care vinegar beverage, and is stored under room temperature.
Preferably, in a kind of above-mentioned preparation method of Rubus parvifolius health-care vinegar beverage, the process of inspection is：Check canned thatch
Whether certain kind of berries health-care vinegar beverage is sealed by packaging processing, such as there are gas leak phenomenon as defect ware processing.
Preferably, in a kind of above-mentioned preparation method of Rubus parvifolius health-care vinegar beverage, the sugar in step 4 is selected from white sand
In sugar, sucrose, glucose, maltose or fructose any one or at least two mixture.
Preferably, in a kind of above-mentioned preparation method of Rubus parvifolius health-care vinegar beverage, the Rubus parvifolius fruit juice of collection is adopted in step 3
90 DEG C are warming up to, and keep 4min with plate heat exchanger, are passivated polyphenol oxidase.
Preferably, sugar adjustment Rubus parvifolius fruit juice is added in a kind of above-mentioned preparation method of Rubus parvifolius health-care vinegar beverage, in step 4
Pol is to 105g/L.
Preferably, in a kind of above-mentioned preparation method of Rubus parvifolius health-care vinegar beverage, in steps of 5 by the good pol of partial adjustment
Rubus parvifolius fruit juice inoculation saccharomyces cerevisiae, and in 23 DEG C carry out alcoholic fermentations.
Preferably, in a kind of above-mentioned preparation method of Rubus parvifolius health-care vinegar beverage, in step 7 by 4% inoculum concentration to mistake
Wine liquid inoculation acetic acid bacteria after filter clarification.
It can be seen via above technical scheme that compared with prior art, the present disclosure provides a kind of Rubus parvifolius health-care vinegars
The preparation method of beverage by hot submersion zymotechnique, improves the stability of pigment, and use UF membrane degerming clarification technique
Rubus parvifolius fruit vinegar is prepared, the nutriment of Rubus parvifolius can be sufficiently reserved, improve the utilization rate of raw material, while filled up such product skill
The blank of art enriches soft drink market, and new approach is opened up for Rubus parvifolius wild resource；
By the preparation method of Rubus parvifolius health-care vinegar beverage provided by the invention, the economic value of Rubus parvifolius can not only be improved,
But also enrich the type of Rubus parvifolius product, while Rubus parvifolius health-care vinegar beverage fragrance is sweet, taste lubrication, have bowl spares benefit liver,
Cardiac stimulant diuresis, moisten the lung and relieve the cough, activating blood circulation and reducing swelling the effect of.
Description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, to embodiment or will show below
There is attached drawing needed in technology description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
The embodiment of invention, for those of ordinary skill in the art, without creative efforts, can also basis
The attached drawing of offer obtains other attached drawings.
Preparation flow figure of Fig. 1 attached drawings for the present invention.
Specific embodiment
Below in conjunction with the attached drawing in the embodiment of the present invention, the technical solution in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other without making creative work
Embodiment shall fall within the protection scope of the present invention.
The embodiment of the invention discloses a kind of preparation methods of Rubus parvifolius health-care vinegar beverage, by hot submersion zymotechnique, carry
The stability of high pigment, and Rubus parvifolius fruit vinegar is prepared using UF membrane degerming clarification technique, fill up the sky of such product technology
In vain, soft drink market is enriched, new approach is opened up for Rubus parvifolius wild resource.
Embodiment 1
The invention discloses a kind of preparation method of Rubus parvifolius health-care vinegar beverage, including following preparation process：
Step 1：Rubus parvifolius raw material is chosen, purchases the qualified wild lance certain kind of berries；
Step 2：The wild Rubus parvifolius of purchase is put into clear water in purge tank and rinsed, and remove base of leaf, soil etc. by cleaning screening
Various impurity；
Step 3：It squeezes the juice, processing of squeezing the juice carries out the Rubus parvifolius through over cleaning using Atmosphere Presser, collects Rubus parvifolius fruit juice, adopts
Rubus parvifolius fruit juice is warming up to 90 DEG C, and keep 4min with plate heat exchanger, polyphenol oxidase is passivated, for improving pigment of fruit juice
Stability prevents muddy and precipitation, improves the quality and transparency of fruit juice；
Step 4：Sugar addition adds in sugar adjustment Rubus parvifolius fruit juice pol to 100-110g/L, and according to 100mg/L titanium dioxides
The usage amount addition sulfur dioxide of sulphur, kills the miscellaneous bacteria on Rubus parvifolius surface, prevents it from influencing fermentation；
Step 5：The Rubus parvifolius fruit juice of the good pol of partial adjustment is inoculated with saccharomyces cerevisiae, and carry out alcohol in 22-24 DEG C by fermentation
Fermentation terminates alcoholic fermentation when residual sugar is less than 4g/L；
Step 6：Filtering clarification takes the wine liquid of Rubus parvifolius fruit juice fermentation maturation, is filtered and clarified using micro-filter technology；
Step 7：Be inoculated with acetic acid bacteria, by 3-5% inoculum concentrations to filtering clarify after wine liquid be inoculated with acetic acid bacteria, and in 30 DEG C into
Row fermentation to acidity reaches 50g/L, completes acetic fermentation；
Step 8：It is sealed, after the filtered clarification of Rubus parvifolius fruit vinegar fermented, is put into ceramic cylinder or stainless cylinder of steel is close
Envelope preserves；
Step 9：Rubus parvifolius fruit vinegar beverage is allocated, according to Rubus parvifolius fruit vinegar 30%, adjusts Rubus parvifolius fruit juice 15%, the honey of pol
5%th, 50% ratio of water is deployed into Rubus parvifolius fruit vinegar beverage；
Step 10：Sterilize finished product packing, deployed Rubus parvifolius fruit vinegar beverage is canned and sterilization treatment is to get Rubus parvifolius health care
Vinegar beverage.
In order to advanced optimize above-mentioned technical proposal, when step 1 purchases Rubus parvifolius, select without rotten, no disease and pests harm
The wild lance certain kind of berries.
In order to advanced optimize above-mentioned technical proposal, step 11 is further included：It examines, storage, examines canned Rubus parvifolius health-care vinegar
Whether beverage is qualified, and is stored under room temperature.
In order to advanced optimize above-mentioned technical proposal, the process of inspection is：Whether check canned Rubus parvifolius health-care vinegar beverage
Processing is sealed by packaging, such as there are gas leak phenomenon as defect ware processing.
In order to advanced optimize above-mentioned technical proposal, the sugar in step 4 is selected from white granulated sugar, sucrose, glucose, malt
Sugar or fructose in any one or at least two mixture.
In order to advanced optimize above-mentioned technical proposal, sugar adjustment Rubus parvifolius fruit juice pol is added in step 4 to 105g/L.
In order to advanced optimize above-mentioned technical proposal, the Rubus parvifolius fruit juice that will adjust pol in steps of 5 is inoculated with wine brewing ferment
Mother, and carry out alcoholic fermentation in 23 DEG C.
In order to advanced optimize above-mentioned technical proposal, the wine liquid after being clarified in step 7 by 4% inoculum concentration filtering is inoculated with
Acetic acid bacteria.
Embodiment 2
The invention discloses a kind of preparation method of Rubus parvifolius health-care vinegar beverage, including following preparation process：
Step 1：Rubus parvifolius raw material is chosen, purchases the qualified wild lance certain kind of berries；
Step 2：The wild Rubus parvifolius of purchase is put into clear water in purge tank and rinsed, and remove base of leaf, soil etc. by cleaning screening
Various impurity；
Step 3：It squeezes the juice, processing of squeezing the juice carries out the Rubus parvifolius through over cleaning using bag pressure crusher, collects Rubus parvifolius fruit juice, uses
Rubus parvifolius fruit juice is warming up to 90 DEG C by plate heat exchanger, and keeps 4min, polyphenol oxidase is passivated, for improving the steady of pigment of fruit juice
It is qualitative, muddy and precipitation is prevented, improves the quality and transparency of fruit juice；
Step 4：Sugar addition adds in sugar adjustment Rubus parvifolius fruit juice pol to 105g/L, and according to 100mg/L sulfur dioxide
Usage amount adds sulfur dioxide, kills the miscellaneous bacteria on Rubus parvifolius surface, prevents it from influencing fermentation；
Step 5：The Rubus parvifolius fruit juice of the good pol of partial adjustment is inoculated with saccharomyces cerevisiae, and carry out alcohol in 22-24 DEG C by fermentation
Fermentation terminates alcoholic fermentation when residual sugar is less than 4g/L；
Step 6：Filtering clarification takes the wine liquid of Rubus parvifolius fruit juice fermentation maturation, is filtered and clarified using micro-filter technology；
Step 7：Be inoculated with acetic acid bacteria, by 3-5% inoculum concentrations to filtering clarify after wine liquid be inoculated with acetic acid bacteria, and in 30 DEG C into
Row fermentation to acidity reaches 50g/L, completes acetic fermentation；
Step 8：It is sealed, after the filtered clarification of Rubus parvifolius fruit vinegar fermented, is put into ceramic cylinder or stainless cylinder of steel is close
Envelope preserves；
Step 9：Rubus parvifolius fruit vinegar beverage is allocated, according to Rubus parvifolius fruit vinegar 30%, adjusts Rubus parvifolius fruit juice 15%, the honey of pol
5%th, 50% ratio of water is deployed into Rubus parvifolius fruit vinegar beverage；
Step 10：Sterilize finished product packing, deployed Rubus parvifolius fruit vinegar beverage is canned and sterilization treatment is to get Rubus parvifolius health care
Vinegar beverage.
In order to advanced optimize above-mentioned technical proposal, when step 1 purchases Rubus parvifolius, select without rotten, no disease and pests harm
The wild lance certain kind of berries.
In order to advanced optimize above-mentioned technical proposal, step 11 is further included：It examines, storage, examines canned Rubus parvifolius health-care vinegar
Whether beverage is qualified, and is stored under room temperature.
In order to advanced optimize above-mentioned technical proposal, the process of inspection is：Whether check canned Rubus parvifolius health-care vinegar beverage
Processing is sealed by packaging, such as there are gas leak phenomenon as defect ware processing.
In order to advanced optimize above-mentioned technical proposal, the sugar in step 4 is selected from white granulated sugar, sucrose, glucose, malt
Sugar or fructose in any one or at least two mixture.
In order to advanced optimize above-mentioned technical proposal, the Rubus parvifolius fruit juice that will adjust pol in steps of 5 is inoculated with wine brewing ferment
Mother, and carry out alcoholic fermentation in 23 DEG C.
In order to advanced optimize above-mentioned technical proposal, the wine liquid after being clarified in step 7 by 4% inoculum concentration filtering is inoculated with
Acetic acid bacteria.
Embodiment 3
The invention discloses a kind of preparation method of Rubus parvifolius health-care vinegar beverage, including following preparation process：
Step 1：Rubus parvifolius raw material is chosen, purchases the qualified wild lance certain kind of berries；
Step 2：The wild Rubus parvifolius of purchase is put into clear water in purge tank and rinsed, and remove base of leaf, soil etc. by cleaning screening
Various impurity；
Step 3：It squeezes the juice, processing of squeezing the juice carries out the Rubus parvifolius through over cleaning using bag pressure crusher, collects Rubus parvifolius fruit juice, uses
Plate heat exchanger is warming up to 90 DEG C, and keeps 4min, is passivated polyphenol oxidase, for improving the stability of pigment of fruit juice, prevents
There is muddy and precipitation, improve the quality and transparency of fruit juice；
Step 4：Sugar addition adds in sugar adjustment Rubus parvifolius fruit juice pol and adds titanium dioxide to 105g/L, and according to 100mg/L
Sulphur kills the miscellaneous bacteria on Rubus parvifolius surface, prevents it from influencing fermentation；
Step 5：The Rubus parvifolius fruit juice for adjusting pol is inoculated with saccharomyces cerevisiae, and carry out alcoholic fermentation in 23 DEG C by fermentation, when
Residual sugar terminates alcoholic fermentation when being less than 4g/L；
Step 6：Filtering clarification takes the wine liquid of Rubus parvifolius fruit juice fermentation maturation, is filtered and clarified using micro-filter technology；
Step 7：Acetic acid bacteria is inoculated with, the wine liquid after being clarified by 4% inoculum concentration filtering is inoculated with acetic acid bacteria, and in 30 DEG C of progress
Fermentation to acidity reaches 50g/L, completes acetic fermentation；
Step 8：It is sealed, after the filtered clarification of Rubus parvifolius fruit vinegar fermented, is put into ceramic cylinder or stainless cylinder of steel is close
Envelope preserves；
Step 9：Rubus parvifolius fruit vinegar beverage is allocated, according to Rubus parvifolius fruit vinegar 30%, adjusts Rubus parvifolius fruit juice 15%, the honey of pol
5%th, 50% ratio of water is deployed into Rubus parvifolius fruit vinegar beverage；
Step 10：Sterilize finished product packing, deployed Rubus parvifolius fruit vinegar beverage is canned and sterilization treatment is to get Rubus parvifolius health care
Vinegar beverage.
In order to advanced optimize above-mentioned technical proposal, when step 1 purchases Rubus parvifolius, select without rotten, no disease and pests harm
The wild lance certain kind of berries.
In order to advanced optimize above-mentioned technical proposal, step 11 is further included：It examines, storage, examines canned Rubus parvifolius health-care vinegar
Whether beverage is qualified, and is stored under room temperature.
In order to advanced optimize above-mentioned technical proposal, the process of inspection is：Whether check canned Rubus parvifolius health-care vinegar beverage
Processing is sealed by packaging, such as there are gas leak phenomenon as defect ware processing.
In order to advanced optimize above-mentioned technical proposal, the sugar in step 4 is selected from white granulated sugar, sucrose, glucose, malt
Sugar or fructose in any one or at least two mixture.
Embodiment 4
The invention discloses a kind of preparation method of Rubus parvifolius health-care vinegar beverage, including following preparation process：
Step 1：Rubus parvifolius raw material is chosen, purchases the qualified wild lance certain kind of berries；
Step 2：The wild Rubus parvifolius of purchase is put into clear water in purge tank and rinsed, and remove base of leaf, soil etc. by cleaning screening
Various impurity；
Step 3：It squeezes the juice, processing of squeezing the juice carries out the Rubus parvifolius through over cleaning using bag pressure crusher, collects Rubus parvifolius fruit juice, uses
Rubus parvifolius fruit juice is warming up to 90 DEG C by plate heat exchanger, and keeps 3-4min, polyphenol oxidase is passivated, for improving pigment of fruit juice
Stability prevents muddy and precipitation, improves the quality and transparency of fruit juice；
Step 4：Sugar addition adds in sugar adjustment Rubus parvifolius fruit juice pol to 100-110g/L, and according to 100mg/L titanium dioxides
The usage amount addition sulfur dioxide of sulphur, kills the miscellaneous bacteria on Rubus parvifolius surface, prevents it from influencing fermentation；
Step 5：The Rubus parvifolius fruit juice of the good pol of partial adjustment is inoculated with saccharomyces cerevisiae, and carry out alcohol in 22-24 DEG C by fermentation
Fermentation terminates alcoholic fermentation when residual sugar is less than 4g/L；
Step 6：Filtering clarification takes the wine liquid of Rubus parvifolius fruit juice fermentation maturation, is filtered and clarified using micro-filter technology；
Step 7：Be inoculated with acetic acid bacteria, by 3-5% inoculum concentrations to filtering clarify after wine liquid be inoculated with acetic acid bacteria, and in 30 DEG C into
Row fermentation to acidity reaches 50g/L, completes acetic fermentation；
Step 8：It is sealed, after the filtered clarification of Rubus parvifolius fruit vinegar fermented, is put into ceramic cylinder or stainless cylinder of steel is close
Envelope preserves；
Step 9：Rubus parvifolius fruit vinegar beverage is allocated, according to Rubus parvifolius fruit vinegar 30%, adjusts Rubus parvifolius fruit juice 15%, the honey of pol
5%th, 50% ratio of water is deployed into Rubus parvifolius health-care vinegar beverage；
Step 10：Sterilize finished product packing, deployed Rubus parvifolius fruit vinegar beverage is canned and sterilization treatment is to get Rubus parvifolius health care
Vinegar beverage；
Step 11：It examines, storage, examines canned Rubus parvifolius health-care vinegar beverage whether qualified, and stored under room temperature.
In order to advanced optimize above-mentioned technical proposal, when step 1 purchases Rubus parvifolius, select without rotten, no disease and pests harm
The wild lance certain kind of berries.
In order to advanced optimize above-mentioned technical proposal, the process of inspection is：Check canned Rubus parvifolius fruit vinegar beverage whether by
Processing is packed, such as there are gas leak phenomenon as defect ware processing.
In order to advanced optimize above-mentioned technical proposal, by the Rubus parvifolius fruit juice of collection in step 3, heated up using plate heat exchanger
To 90 DEG C, and 4min is kept, be passivated polyphenol oxidase.
In order to advanced optimize above-mentioned technical proposal, the sugar in step 4 is selected from white granulated sugar, sucrose, glucose, malt
Sugar or fructose in any one or at least two mixture.
In order to advanced optimize above-mentioned technical proposal, sugar adjustment Rubus parvifolius fruit juice pol is added in step 4 to 105g/L.
In order to advanced optimize above-mentioned technical proposal, the Rubus parvifolius fruit juice that will adjust pol in steps of 5 is inoculated with wine brewing ferment
Mother, and carry out alcoholic fermentation in 23 DEG C.
In order to advanced optimize above-mentioned technical proposal, the wine liquid after being clarified in step 7 by 4% inoculum concentration filtering is inoculated with
Acetic acid bacteria.
Each embodiment is described by the way of progressive in this specification, the highlights of each of the examples are with other
The difference of embodiment, just to refer each other for identical similar portion between each embodiment.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so description is fairly simple, related part is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables professional and technical personnel in the field to realize or use the present invention.
A variety of modifications of these embodiments will be apparent for those skilled in the art, it is as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, it is of the invention
The embodiments shown herein is not intended to be limited to, and is to fit to and the principles and novel features disclosed herein phase one
The most wide range caused.
Claims (9)
1. a kind of preparation method of Rubus parvifolius health-care vinegar beverage, which is characterized in that including following preparation process：
Step 1：Rubus parvifolius raw material is chosen, purchases the qualified wild lance certain kind of berries；
Step 2：The wild Rubus parvifolius of purchase is put into clear water in purge tank and rinsed, and it is various to remove base of leaf, soil etc. by cleaning screening
Impurity；
Step 3：It squeezes the juice, processing of squeezing the juice carries out the Rubus parvifolius through over cleaning using Atmosphere Presser, Rubus parvifolius fruit juice is collected, using plate
Rubus parvifolius fruit juice is warming up to 90 DEG C by formula heat exchanger, and keeps 3-5min, polyphenol oxidase is passivated, for improving the steady of pigment of fruit juice
It is qualitative；
Step 4：Sugar addition adds in sugar adjustment Rubus parvifolius fruit juice pol to 100-110g/L, and according to 100mg/L sulfur dioxide
Usage amount adds sulfur dioxide；
Step 5：The Rubus parvifolius fruit juice of the good pol of partial adjustment is inoculated with saccharomyces cerevisiae, and carry out alcohol hair in 22-24 DEG C by fermentation
Ferment terminates alcoholic fermentation when residual sugar is less than 4g/L；
Step 6：Filtering clarification takes the wine liquid of Rubus parvifolius fruit juice fermentation maturation, is filtered and clarified using micro-filter technology；
Step 7：Acetic acid bacteria is inoculated with, the wine liquid after being clarified by 3-5% inoculum concentrations filtering is inoculated with acetic acid bacteria, and is sent out in 30 DEG C
Ferment to acidity reaches 50g/L, completes acetic fermentation；
Step 8：It is sealed, after the filtered clarification of Rubus parvifolius fruit vinegar fermented, is put into ceramic cylinder or stainless cylinder of steel sealing is protected
It deposits；
Step 9：Allocate Rubus parvifolius fruit vinegar beverage, according to Rubus parvifolius fruit vinegar 30%, the Rubus parvifolius fruit juice 15% for adjusting pol, honey 5%,
50% ratio of water is deployed into Rubus parvifolius fruit vinegar beverage；
Step 10：Sterilize finished product packing, deployed Rubus parvifolius fruit vinegar beverage is canned and sterilization treatment is to get Rubus parvifolius health care vinegar beverage
Material.
2. the preparation method of a kind of lance certain kind of berries health-care vinegar beverage according to claim 1, which is characterized in that right in step 1
When Rubus parvifolius is purchased, select without rotten, no disease and pests harm the wild lance certain kind of berries.
3. the preparation method of a kind of Rubus parvifolius health-care vinegar beverage according to claim 2, which is characterized in that further include step
11：It examines, storage, whether canned qualified, and stored under room temperature if examining.
A kind of 4. preparation method of Rubus parvifolius health-care vinegar beverage according to claim 3, which is characterized in that the process of inspection
For：Check whether canned Rubus parvifolius health-care vinegar beverage is sealed by packaging processing.
A kind of 5. preparation method of Rubus parvifolius health-care vinegar beverage according to claim 1, which is characterized in that the institute in step 4
State any one sugared in white granulated sugar, sucrose, glucose, maltose or at least two mixture.
6. the preparation method of a kind of Rubus parvifolius health-care vinegar beverage according to claim 1, which is characterized in that will be received in step 3
The Rubus parvifolius fruit juice of collection is warming up to 90 DEG C, and keep 4min using plate heat exchanger, is passivated polyphenol oxidase.
7. the preparation method of a kind of Rubus parvifolius health-care vinegar beverage according to claim 6, which is characterized in that in step 4, add in
Sugar adjusts Rubus parvifolius fruit juice pol to 105g/L.
8. the preparation method of a kind of Rubus parvifolius health-care vinegar beverage according to claim 7, which is characterized in that in steps of 5, will
The Rubus parvifolius fruit juice inoculation saccharomyces cerevisiae of the good pol of partial adjustment, and carry out alcoholic fermentation in 23 DEG C.
9. the preparation method of a kind of Rubus parvifolius health-care vinegar beverage according to claim 1, which is characterized in that in step 7, press
Wine liquid after 4% inoculum concentration clarifies filtering is inoculated with acetic acid bacteria.
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| CN109486602A (en) * | 2018-12-13 | 2019-03-19 | 怀化学院 | A kind of production method of Rubus parvifolius ligueur |
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