CN108450720A - 一种芒果醋饮料及其制备方法 - Google Patents
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/52—Adding ingredients
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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
- 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
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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
- 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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- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
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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
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- 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
本发明提供了一种芒果醋饮料及其制备方法,由以下原料制成:芒果20~30份、山竹10~20份、益生菌40~50份、碳酸钙3~5份、细砂糖5~10份、蜂蜜8~10份、柠檬酸5~8份、防腐剂0.03~0.05份。本发明还公开了其制备方法。以芒果醋为基础,分别添加了山竹汁、益生菌、碳酸钙调配而成,所得产品其果香味浓郁、酸甜适口,具有降燥、清凉解热、调节肠道生态平衡,防治腹泻,抑制肠内腐败物质产生,保持肠道机能正常,防止骨质疏松功效。
Description
技术领域
本发明涉及一种饮料,具体涉及一种芒果醋饮料及其制备方法。
背景技术
随着人们生活水平的提高,健康保健意识增强,营养保健的果醋饮品需求量与日俱增,醋饮料逐渐成为流行饮料,以各种水果为原料开发的果醋果香浓郁、醋香诱人、营养丰富、酸甜适口、色泽诱人、集美味、营养、保健、食疗于一体,具有广阔的消费市场和开发的前景。
发明内容
本发明的目的在于提供一种芒果醋饮料及其制备方法。
本发明采取的技术方案是:
一种芒果醋饮料,由以下原料制成:芒果20~30份、山竹10~20份、益生菌40~50份、碳酸钙3~5份、细砂糖5~10份、蜂蜜8~10份、柠檬酸5~8份、防腐剂0.03~0.05份。
进一步地,所述一种芒果醋饮料,由以下原料制成:芒果20份、山竹10份、益生菌40份、碳酸钙4份、细砂糖5份、蜂蜜8份、柠檬酸5份、防腐剂0.03份。
更进一步地,所述一种芒果醋饮料,由以下原料制成:芒果25份、山竹15份、益生菌45份、碳酸钙4份、细砂糖9份、蜂蜜9份、柠檬酸6份、防腐剂0.04份。
更进一步地,所述一种芒果醋饮料,由以下原料制成:芒果30份、山竹20份、益生菌50份、碳酸钙5份、细砂糖10份、蜂蜜10份、柠檬酸8份、防腐剂0.05份。
其制备方法包括以下步骤:
S10、挑选无腐烂的芒果、去皮、去核切成1厘米的方块然后加入柠檬酸浸泡5~6分钟备用;
S11、将浸泡后的芒果按1:3的比例加入纯净水打浆,然后加入质量分数为0.03~0.05%的果胶酶,在45~50℃下,酶解2.5 小时;再经80℃,10~15 分钟酶解后用200 目尼龙滤布过滤,得到芒果汁;
S12、将芒果汁加入细砂糖调整糖度为20~30° Bx,加热至80~90℃杀菌5~15min,冷却,制得灭菌芒果汁;
S13、将灭菌芒果汁加入质量分数为0.05% 的葡萄酒用活性干酵母后转移到密闭发酵罐中,在温度为25~30℃条件下进行酵母发酵,待发酵液中酒精含量达到7~8% (v/v) 时停止酒精发酵,制得酒精发酵醪;
S14、将酒精发酵醪倒入醋酸发酵罐中,再按10% 的接种量接入醋酸杆菌种子液,通入无菌压缩空气通风发酵,每12 小时测定一次总酸含量,酸度不再发生变化,停止醋酸发酵,过滤,制得芒果醋;
S15、将芒果醋入坛,厌氧密封3~6个月,过滤,即制得陈酿芒果醋;
S16、将山竹去壳、除核打浆后加入质量分数为0.03~0.05% 的果胶酶,在45~50℃下,酶解2.5 小时后用200 目尼龙滤布过滤,杀菌,得到山竹汁;
S17、将陈酿芒果醋、山竹汁、益生菌、蜂蜜、碳酸钙、防腐剂进行均质操作,然后用硅藻土过滤机过滤,在113~115℃温度下灭菌处理15 秒以上,然后迅速降温至90~92℃进行热灌装,再倒瓶、喷淋冷却、风干、包装、检验即得芒果醋饮料。
所述防腐剂为山梨酸钾。
其制备方法步骤S17所述的均质操作压力是10~30MPa, 均质时间是30~40分钟。
本发明中各原料的作用:
芒果:芒果为著名热带水果之一,其营养丰富,具有清肠胃、美化肌肤、防治高血压、动脉硬化、防治便秘等功效。
山竹:山竹营养丰富,有很好的补养作用,对体弱、病后、营养不良都有很好的调养作用。同时山竹含有一种特殊物质,具有降燥、清凉解热的作用。
益生菌:益生菌是一类对宿主有益的活性微生物,是定植于人体肠道、生殖系统内,能产生确切健康功效从而改善宿主微生态平衡、发挥有益作用的活性有益微生物的总称。能调整微生态失调,防治腹泻,抑制肠内腐败物质产生,保持肠道机能的正常。对病毒和细菌性急性肠炎及痢疾,便秘等都有治疗及预防作用。
碳酸钙:用于预防和治疗钙缺乏症,如骨质疏松、手足抽搐症、骨发育不全、佝偻病以及儿童、妊娠 和哺乳期妇女、绝经期妇女、老年人钙的补充。
本发明提供的芒果醋饮料,以芒果醋为基础,分别添加了山竹汁、益生菌、碳酸钙调配而成,所得产品其果香味浓郁、酸甜适口,具有降燥、清凉解热、调节肠道生态平衡,防治腹泻,抑制肠内腐败物质产生,保持肠道机能正常,防止骨质疏松功效。
具体实施方式
下面给出实施例以对本发明作进一步说明。
实施例1
一种芒果醋饮料,由以下原料制成:芒果20份、山竹10份、益生菌40份、碳酸钙3份、柠檬酸5份、细砂糖5份、蜂蜜8份、防腐剂0.03份。
其制备方法包括以下步骤:
S10、挑选无腐烂的芒果、去皮、去核切成1厘米的方块然后加入柠檬酸浸泡5分钟备用;
S11、将浸泡后的芒果按1:3的比例加入纯净水打浆,然后加入质量分数为0.03% 的果胶酶,在45℃下,酶解2.5 小时;再经80℃,10分钟酶解后用200 目尼龙滤布过滤,得到芒果汁;
S12、将芒果汁加入细砂糖调整糖度为20° Bx,加热至80℃杀菌5min,冷却,制得灭菌芒果汁;
S13、将灭菌芒果汁加入质量分数为0.05% 的葡萄酒用活性干酵母后转移到密闭发酵罐中,在温度为25℃条件下进行酵母发酵,待发酵液中酒精含量达到7% (v/v) 时停止酒精发酵,制得酒精发酵醪;
S14、将酒精发酵醪倒入醋酸发酵罐中,再按10% 的接种量接入醋酸杆菌种子液,通入无菌压缩空气通风发酵,每12 小时测定一次总酸含量,酸度不再发生变化,停止醋酸发酵,过滤,制得芒果醋;
S15、将芒果醋入坛,厌氧密封3个月,过滤,即制得陈酿芒果醋;
S16、将山竹去壳、除核打浆后加入质量分数为0.04% 的果胶酶,在48℃下,酶解2.5 小时后用200 目尼龙滤布过滤,杀菌,得到山竹汁;
S17、将陈酿芒果醋、山竹汁、益生菌、蜂蜜、碳酸钙、防腐剂进行均质操作,然后用硅藻土过滤机过滤,在113℃温度下灭菌处理15 秒以上,然后迅速降温至90℃进行热灌装,再倒瓶、喷淋冷却、风干、包装、检验即得芒果醋饮料。
所述防腐剂为山梨酸钾。
其制备方法步骤S17所述的均质操作压力是10MPa, 均质时间是30分钟。
实施例2
一种芒果醋饮料,由以下原料制成:芒果25份、山竹15份、益生菌45份、碳酸钙4份、细砂糖9份、蜂蜜9份、柠檬酸6份、防腐剂0.04份。
其制备方法包括以下步骤:
S10、挑选无腐烂的芒果、去皮、去核切成1厘米的方块然后加入柠檬酸浸泡6分钟备用;
S11、将浸泡后的芒果按1:3的比例加入纯净水打浆,然后加入质量分数为0.04% 的果胶酶,在48℃下,酶解2.5 小时;再经80℃,12 分钟酶解后用200 目尼龙滤布过滤,得到芒果汁;
S12、将芒果汁加入细砂糖调整糖度为25° Bx,加热至85℃杀菌10min,冷却,制得灭菌芒果汁;
S13、将灭菌芒果汁加入质量分数为0.05% 的葡萄酒用活性干酵母后转移到密闭发酵罐中,在温度为28℃条件下进行酵母发酵,待发酵液中酒精含量达到7% (v/v) 时停止酒精发酵,制得酒精发酵醪;
S14、将酒精发酵醪倒入醋酸发酵罐中,再按10% 的接种量接入醋酸杆菌种子液,通入无菌压缩空气通风发酵,每12 小时测定一次总酸含量,酸度不再发生变化,停止醋酸发酵,过滤,制得芒果醋;
S15、将芒果醋入坛,厌氧密封4个月,过滤,即制得陈酿芒果醋;
S16、将山竹去壳、除核打浆后加入质量分数为0.04% 的果胶酶,在48℃下,酶解2.5 小时后用200 目尼龙滤布过滤,杀菌,得到山竹汁;
S17、将陈酿芒果醋、山竹汁、益生菌、蜂蜜、碳酸钙、防腐剂进行均质操作,然后用硅藻土过滤机过滤,在114℃温度下灭菌处理15 秒以上,然后迅速降温至91℃进行热灌装,再倒瓶、喷淋冷却、风干、包装、检验即得芒果醋饮料。
所述防腐剂为山梨酸钾。
其制备方法步骤S17所述的均质操作压力是20MPa, 均质时间是35分钟。
实施例3
一种芒果醋饮料,由以下原料制成:芒果30份、山竹20份、益生菌50份、碳酸钙5份、细砂糖10份、蜂蜜10份、柠檬酸8份、防腐剂0.05份。
其制备方法包括以下步骤:
S10、挑选无腐烂的芒果、去皮、去核切成1厘米的方块然后加入柠檬酸浸泡6分钟备用;
S11、将浸泡后的芒果按1:3的比例加入纯净水打浆,然后加入质量分数为0.05% 的果胶酶,在50℃下,酶解2.5 小时;再经80℃,15 分钟酶解后用200 目尼龙滤布过滤,得到芒果汁;
S12、将芒果汁加入细砂糖调整糖度为30° Bx,加热至90℃杀菌15min,冷却,制得灭菌芒果汁;
S13、将灭菌芒果汁加入质量分数为0.05% 的葡萄酒用活性干酵母后转移到密闭发酵罐中,在温度为30℃条件下进行酵母发酵,待发酵液中酒精含量达到8% (v/v) 时停止酒精发酵,制得酒精发酵醪;
S14、将酒精发酵醪倒入醋酸发酵罐中,再按10% 的接种量接入醋酸杆菌种子液,通入无菌压缩空气通风发酵,每12 小时测定一次总酸含量,酸度不再发生变化,停止醋酸发酵,过滤,制得芒果醋;
S15、将芒果醋入坛,厌氧密封6个月,过滤,即制得陈酿芒果醋;
S16、将山竹去壳、除核打浆后加入质量分数为0.05% 的果胶酶,在50℃下,酶解2.5 小时后用200 目尼龙滤布过滤,杀菌,得到山竹汁;
S17、将陈酿芒果醋、山竹汁、益生菌、蜂蜜、碳酸钙、防腐剂进行均质操作,然后用硅藻土过滤机过滤,在115℃温度下灭菌处理15 秒以上,然后迅速降温至92℃进行热灌装,再倒瓶、喷淋冷却、风干、包装、检验即得芒果醋饮料。
所述防腐剂为山梨酸钾。
其制备方法步骤S17所述的均质操作压力是30MPa, 均质时间是40分钟。
Claims (7)
1.一种芒果醋饮料,其特征在于,由以下原料制成:芒果20~30份、山竹10~20份、益生菌40~50份、碳酸钙3~5份、细砂糖5~10份、蜂蜜8~10份、柠檬酸5~8份、防腐剂0.03~0.05份。
2.根据权利要求1所述一种芒果醋饮料,其特征在于,由以下原料制成:芒果20份、山竹10份、益生菌40份、碳酸钙3份、柠檬酸5份、细砂糖5份、蜂蜜8份、防腐剂0.03份。
3.根据权利要求1所述一种芒果醋饮料,其特征在于,由以下原料制成:芒果25份、山竹15份、益生菌45份、碳酸钙4份、细砂糖9份、蜂蜜9份、柠檬酸6份、防腐剂0.04份。
4.根据权利要求1所述一种芒果醋饮料,其特征在于,由以下原料制成:芒果30份、山竹20份、益生菌50份、碳酸钙5份、细砂糖10份、蜂蜜10份、柠檬酸8份、防腐剂0.05份。
5.根据权利要求1~4之一所述一种芒果醋饮料,其特征在于:其制备方法包括以下步骤:
S10、挑选无腐烂的芒果、去皮、去核切成1厘米的方块然后加入柠檬酸浸泡5~6分钟备用;
S11、将浸泡后的芒果按1:3的比例加入纯净水打浆,然后加入质量分数为0.03~0.05%的果胶酶,在45~50℃下,酶解2.5 小时;再经80℃,10~15 分钟酶解后用200 目尼龙滤布过滤,得到芒果汁;
S12、将芒果汁加入细砂糖调整糖度为20~30° Bx,加热至80~90℃杀菌5~15min,冷却,制得灭菌芒果汁;
S13、将灭菌芒果汁加入质量分数为0.05% 的葡萄酒用活性干酵母后转移到密闭发酵罐中,在温度为25~30℃条件下进行酵母发酵,待发酵液中酒精含量达到7~8% (v/v) 时停止酒精发酵,制得酒精发酵醪;
S14、将酒精发酵醪倒入醋酸发酵罐中,再按10% 的接种量接入醋酸杆菌种子液,通入无菌压缩空气通风发酵,每12 小时测定一次总酸含量,酸度不再发生变化,停止醋酸发酵,过滤,制得芒果醋;
S15、将芒果醋入坛,厌氧密封3~6个月,过滤,即制得陈酿芒果醋;
S16、将山竹去壳、除核打浆后加入质量分数为0.03~0.05% 的果胶酶,在45~50℃下,酶解2.5 小时后用200 目尼龙滤布过滤,杀菌,得到山竹汁;
S17、将陈酿芒果醋、山竹汁、益生菌、蜂蜜、碳酸钙、防腐剂进行均质操作,然后用硅藻土过滤机过滤,在113~115℃温度下灭菌处理15 秒以上,然后迅速降温至90~92℃进行热灌装,再倒瓶、喷淋冷却、风干、包装、检验即得芒果醋饮料。
6.根据权利要求1所述一种芒果醋饮料,其特征在于:所述防腐剂为山梨酸钾。
7. 根据权利要求5所述一种芒果醋饮料,其特征在于: 其制备方法步骤S17所述的均质操作压力是10~30MPa, 均质时间是30~40分钟。
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