CN108450721A - A kind of apple shaddock vinegar beverage and preparation method thereof - Google Patents
A kind of apple shaddock vinegar beverage and preparation method thereof Download PDFInfo
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- CN108450721A CN108450721A CN201810350839.6A CN201810350839A CN108450721A CN 108450721 A CN108450721 A CN 108450721A CN 201810350839 A CN201810350839 A CN 201810350839A CN 108450721 A CN108450721 A CN 108450721A
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- 244000276331 Citrus maxima Species 0.000 title claims abstract description 115
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 115
- 239000000052 vinegar Substances 0.000 title claims abstract description 66
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 66
- 235000013361 beverage Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000015201 grapefruit juice Nutrition 0.000 claims abstract description 39
- 239000011435 rock Substances 0.000 claims abstract description 22
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- 230000002335 preservative effect Effects 0.000 claims abstract description 17
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- 238000002386 leaching Methods 0.000 claims abstract description 16
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- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
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- 239000002893 slag Substances 0.000 claims abstract description 12
- 239000000047 product Substances 0.000 claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 13
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- 210000004080 milk Anatomy 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 7
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- 239000012530 fluid Substances 0.000 claims description 7
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- 229940088594 vitamin Drugs 0.000 claims description 6
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 6
- 241000589220 Acetobacter Species 0.000 claims description 5
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- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
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- 238000007654 immersion Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
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- 238000002791 soaking Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 4
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- 238000004519 manufacturing process Methods 0.000 abstract description 2
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 5
- 239000011701 zinc Substances 0.000 description 5
- 229910052725 zinc Inorganic materials 0.000 description 5
- 241000219095 Vitis Species 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010048259 Zinc deficiency Diseases 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 210000003710 cerebral cortex Anatomy 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
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- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 210000001320 hippocampus Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Substances N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 210000004885 white matter Anatomy 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
-
- 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
-
- 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
- C12J1/08—Addition of flavouring ingredients
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Botany (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of apple shaddock vinegar beverages and preparation method thereof, are made of following raw material：30~40 parts of apple, 30~40 parts of shaddock, 5~10 parts of cheese, 20~30 parts of rock sugar, 0.03~0.05 part of food flavor, 0.03~0.05 part of preservative.Apple shaddock vinegar beverage provided by the invention, using apple, shaddock as raw material, apple shaddock leaching liquor, apple grapefruit juice B, ageing apple vinegar are made respectively, then allotment makes gained in proportion, apple shaddock vinegar beverage provided by the invention, apple grapefruit juice and apple shaddock slag are all made full use of, it reduces resource waste, and production method is simple, it effectively increases yield, reduce cost, the sour-sweet moderate pure in mouth feel of products obtained therefrom, unique flavor, long-term drinking have hypoglycemic, reducing blood lipid, weight-reducing, skin-care and beautifying and improve the immunity of the human body effect.
Description
Technical field
The present invention relates to a kind of fruit vinegar beverages, and in particular to a kind of apple shaddock vinegar beverage and preparation method thereof.
Background technology
Apple have " wisdom fruit ", " fruit good for memory " laudatory title.People early find that eat apple has enhancement memory, improves intelligence more
The effect of energy.Apple not only contains nutrient necessary to the brains such as abundant sugar, vitamin and mineral, but also more importantly
Rich in Zn-ef ficiency.It was found that zinc is the component part of many important enzymes in human body, it is the key element of enhancing development.Zinc
Pass through the metabolism of enzyme wide participation vivo protein, fat and sugar.Zinc is still constituted and memory closely bound up nucleic acid and egg
The essential element of white matter.Zinc-deficiency can make the hippocampus depauperation of cerebral cortex edge part, influence memory, and experiment is also demonstrate,proved
It is bright, the zinc in food is reduced, the memory and learning ability of child is by serious hindrance.Zinc also with generate antibody, improve human body
Immunity etc. has substantial connection.
Shaddock contains element necessary to the human bodies such as very abundant protein, organic acid and calcium, phosphorus, magnesium, sodium, is gone back in shaddock meat
Rich in the ingredients such as vitamin C and para-insulin, there are hypoglycemic, reducing blood lipid, weight-reducing, skin-care and beautifying and other effects.It is often edible, it is right
The diseases such as hypertension, diabetes, vascular sclerosis have auxiliary therapeutic action, are healthy and strong beautifying function to overweight people.In addition, shaddock contains
There is physiological activator skin glucoside, blood viscosity can be reduced, reduces the formation of thrombus, therefore also have prevention effect to cranial vascular disease.
Invention content
It is an object of the invention to be to provide a kind of apple shaddock vinegar beverage and preparation method thereof.
The technical solution adopted by the present invention is：
A kind of apple shaddock vinegar beverage, is made of following raw material：30~40 parts of apple, 30~40 parts of shaddock, 5~10 parts of cheese,
20~30 parts of rock sugar, 0.03~0.05 part of food flavor, 0.03~0.05 part of preservative.
Further, a kind of apple shaddock vinegar beverage, is made of following raw material：30 parts of apple, 30 parts of shaddock, cheese
5 parts, 20 parts of rock sugar, 0.03 part of food flavor, 0.03 part of preservative.
Further, a kind of apple shaddock vinegar beverage, is made of following raw material：35 parts of apple, 35 parts of shaddock, milk
8 parts of junket, 25 parts of rock sugar, 0.04 part of food flavor, 0.04 part of preservative.
Further, a kind of apple shaddock vinegar beverage, is made of following raw material：40 parts of apple, 40 parts of shaddock, milk
10 parts of junket, 30 parts of rock sugar, 0.05 part of food flavor, 0.05 part of preservative.
Preparation method includes the following steps：
The ripe apple of S10, selection, shaddock clean up is enucleated, removes the peel respectively, is then mixed with beating, apple shaddock milk is made
It is spare；
S11, apple shaddock milk is filtered, apple grapefruit juice and apple shaddock slag is made；
S12, apple grapefruit juice is divided into two parts, apple grapefruit juice A and apple grapefruit juice B is made；
S13, apple shaddock slag is added its 5~6 times of quality 8~10% concentration alimentary acetic acid and its 2~3 times of quality
Rock sugar is impregnated, soaking time be 10~12 days, filtered after immersion, then plus clear water by filtrate dilute 1 times to get
Apple shaddock leaching liquor；
S14, it prevents fruit juice from aoxidizing apple grapefruit juice A addition vitamin Cs, its 2% pectase is then added at 40~50 DEG C
4~5 hours enzymolysis are carried out under environment, are filtered, and it is spare that enzymolysis juice is made；
S15, rock sugar sugar addition is added to 20% in enzymolysis juice, citric acid is then added and adjusts pH value to 3.5~4.0, heats
Sterilizing 10 minutes is carried out to 100 DEG C, it is cooling, its 0.03~0.05% grape wine active dry yeast is added, use is open
Fermentation method ferments 7~8 days under the conditions of 26~28 DEG C, and measures the variation of an alcohol daily, if alcohol contains in zymotic fluid
Amount up to 6% or more when, then by 10% inoculum concentration access acetobacter seed liquor, be placed on shaking table, 28~32 DEG C, 160~
Ventilating fermentation 6~8 days under conditions of 200rpm terminate to ferment, obtain apple shaddock when the liquid acidity that ferments no longer rises
Vinegar；
S16, apple shaddock vinegar is entered to altar, aerobic sealing 3~6 months obtains ageing apple shaddock vinegar；
S17, apple shaddock leaching liquor, apple grapefruit juice B, ageing apple shaddock vinegar are mixed in proportion, cheese, edible perfume is added
Essence, preservative carry out homogeneous operation, and apple shaddock vinegar beverage first product is made；
S18, sterilization treatment 15 seconds or more, then rapid cooling at a temperature of 113~115 DEG C by apple shaddock vinegar beverage first product
To 90~92 DEG C progress hot fillings, then bottle inversion, spraying cooling, air-dry after packaging i.e. obtain finished product apple shaddock vinegar beverage.
The mass ratio of apple shaddock leaching liquor, apple grapefruit juice B, ageing apple vinegar described in preparation methods steps S17
Example is 1：3：1 or 2：5：1 or 1：5：2.
Homogeneous operating pressure described in preparation methods steps S17 is 10~30MPa, and homogenizing time is 30~40 minutes.
In conclusion apple shaddock is made using apple, shaddock as raw material in apple shaddock vinegar beverage provided by the invention respectively
Sub- leaching liquor, apple grapefruit juice B, ageing apple vinegar, then allotment makes gained, apple shaddock vinegar provided by the invention in proportion
Apple grapefruit juice and apple shaddock slag are all made full use of, are reduced resource waste, and production method is simple by beverage,
Effectively increase yield, reduce cost, the sour-sweet moderate pure in mouth feel of products obtained therefrom, unique flavor, long-term drinking have it is hypoglycemic,
Reducing blood lipid, weight-reducing, skin-care and beautifying and improve the immunity of the human body effect.
Specific implementation mode
Here is the embodiment of the present invention, is described in further detail to the specific implementation mode of the present invention.
Embodiment 1
A kind of apple shaddock vinegar beverage, is made of following raw material：30 portions of apple, 5 parts of cheese, 20 parts of rock sugar, is eaten 30 parts of shaddock
0.03 part of essence, 0.03 part of preservative.
Preparation method includes the following steps：
The ripe apple of S10, selection, shaddock clean up is enucleated, removes the peel respectively, is then mixed with beating, apple shaddock milk is made
It is spare；
S11, apple shaddock milk is filtered, apple grapefruit juice and apple shaddock slag is made；
S12, apple grapefruit juice is divided into two parts, apple grapefruit juice A and apple grapefruit juice B is made；
S13, the alimentary acetic acid of 8% concentration that apple shaddock slag is added to its 5 times of quality and the rock sugar of its 2 times of quality soak
Bubble, soaking time are 10 days, are filtered after immersion, and then plus filtrate is diluted 1 times to get apple shaddock leaching liquor by clear water；
S14, it prevents fruit juice from aoxidizing apple grapefruit juice A addition vitamin Cs, its environment of 2% pectase at 40 DEG C is then added
It is spare that enzymolysis juice is made in the lower enzymolysis for carrying out 4 hours, filtering；
S15, rock sugar sugar addition is added to 20% in enzymolysis juice, citric acid is then added and adjusts pH value to 3.5, is heated to 100
Sterilizing 10 minutes DEG C is carried out, it is cooling, its 0.03% grape wine active dry yeast is added, using open type fermented method, 26
It ferments 7 days under the conditions of DEG C, and measures the variation of an alcohol daily, if alcohol content is up to 6% or more in zymotic fluid, then press 10%
Inoculum concentration access acetobacter seed liquor, be placed on shaking table, ventilating fermentation 6 days, works as hair under conditions of 28 DEG C, 160rpm
Zymotic fluid acidity terminates to ferment when no longer rising, and obtains apple shaddock vinegar；
S16, apple shaddock vinegar is entered to altar, aerobic sealing 3~6 months obtains ageing apple shaddock vinegar；
S17, apple shaddock leaching liquor, apple grapefruit juice B, ageing apple vinegar are mixed in proportion, be added cheese, food flavor,
Preservative carries out homogeneous operation, and apple shaddock vinegar beverage first product is made；
S18, sterilization treatment 15 seconds or more, then rapid cooling at a temperature of 113~115 DEG C by apple shaddock vinegar beverage first product
To 90~92 DEG C progress hot fillings, then bottle inversion, spraying cooling, air-dry after packaging i.e. obtain finished product apple shaddock vinegar beverage.
The mass ratio of apple shaddock leaching liquor, apple grapefruit juice B, ageing apple vinegar described in preparation methods steps S17
Example is 1：3：1.
Homogeneous operating pressure described in preparation methods steps S17 is 10MPa, and homogenizing time is 30 minutes.
Embodiment 2
A kind of apple shaddock vinegar beverage, is made of following raw material：35 parts of apple, 35 parts of shaddock, 8 parts of cheese, 25 parts of rock sugar, food
With 0.04 part of essence, 0.04 part of preservative.
Preparation method includes the following steps：
The ripe apple of S10, selection, shaddock clean up is enucleated, removes the peel respectively, is then mixed with beating, apple shaddock milk is made
It is spare；
S11, apple shaddock milk is filtered, apple grapefruit juice and apple shaddock slag is made；
S12, apple grapefruit juice is divided into two parts, apple grapefruit juice A and apple grapefruit juice B is made；
S13, the alimentary acetic acid of 9% concentration that apple shaddock slag is added to its 5 times of quality and the rock sugar of its 2 times of quality soak
Bubble, soaking time are 11 days, are filtered after immersion, and then plus filtrate is diluted 1 times to get apple shaddock leaching liquor by clear water；
S14, it prevents fruit juice from aoxidizing apple grapefruit juice A addition vitamin Cs, its environment of 2% pectase at 45 DEG C is then added
It is spare that enzymolysis juice is made in the lower enzymolysis for carrying out 4 hours, filtering；
S15, rock sugar sugar addition is added to 20% in enzymolysis juice, citric acid is then added and adjusts pH value to 3.8, is heated to 100
Sterilizing 10 minutes DEG C is carried out, it is cooling, its 0.04% grape wine active dry yeast is added, using open type fermented method, 27
It ferments 7 days under the conditions of DEG C, and measures the variation of an alcohol daily, if alcohol content is up to 6% or more in zymotic fluid, then press 10%
Inoculum concentration access acetobacter seed liquor, be placed on shaking table, ventilating fermentation 7 days, works as hair under conditions of 30 DEG C, 180rpm
Zymotic fluid acidity terminates to ferment when no longer rising, and obtains apple shaddock vinegar；
S16, apple shaddock vinegar is entered to altar, aerobic sealing 4 months obtains ageing apple shaddock vinegar；
S17, apple shaddock leaching liquor, apple grapefruit juice B, ageing apple vinegar are mixed in proportion, be added cheese, food flavor,
Preservative carries out homogeneous operation, and apple shaddock vinegar beverage first product is made；
S18, by apple shaddock vinegar beverage first product at a temperature of 134 DEG C sterilization treatment 15 seconds or more, be then cooled to 91 DEG C rapidly
Carry out hot filling, then bottle inversion, spraying cooling, air-dry after packaging i.e. obtain finished product apple shaddock vinegar beverage.
The mass ratio of apple shaddock leaching liquor, apple grapefruit juice B, ageing apple vinegar described in preparation methods steps S17
Example is 2：5：1.
Homogeneous operating pressure described in preparation methods steps S17 is 20MPa, and homogenizing time is 35 minutes.
Embodiment 3
A kind of apple shaddock vinegar beverage, is made of following raw material：40 parts of apple, 40 parts of shaddock, 10 parts of cheese, 30 parts of rock sugar, food
With 0.05 part of essence, 0.05 part of preservative.
Preparation method includes the following steps：
The ripe apple of S10, selection, shaddock clean up is enucleated, removes the peel respectively, is then mixed with beating, apple shaddock milk is made
It is spare；
S11, apple shaddock milk is filtered, apple grapefruit juice and apple shaddock slag is made；
S12, apple grapefruit juice is divided into two parts, apple grapefruit juice A and apple grapefruit juice B is made；
S13, the alimentary acetic acid of 10% concentration that apple shaddock slag is added to its 6 times of quality and the rock sugar of its 3 times of quality soak
Bubble, soaking time are 12 days, are filtered after immersion, and then plus filtrate is diluted 1 times and extracted to get apple shaddock by clear water
Liquid；
S14, it prevents fruit juice from aoxidizing apple grapefruit juice A addition vitamin Cs, its environment of 2% pectase at 50 DEG C is then added
It is spare that enzymolysis juice is made in the lower enzymolysis for carrying out 5 hours, filtering；
S15, rock sugar sugar addition is added to 20% in enzymolysis juice, citric acid is then added and adjusts pH value to 4.0, is heated to 100
Sterilizing 10 minutes DEG C is carried out, it is cooling, its 0.05% grape wine active dry yeast is added, using open type fermented method, 28
It ferments 8 days under the conditions of DEG C, and measures the variation of an alcohol daily, if alcohol content is up to 6% or more in zymotic fluid, then press
10% inoculum concentration accesses acetobacter seed liquor, is placed on shaking table, the ventilating fermentation 8 days under conditions of 32 DEG C, 200rpm,
Terminate to ferment when the liquid acidity that ferments no longer rises, obtains apple shaddock vinegar；
S16, apple shaddock vinegar is entered to altar, aerobic sealing 6 months obtains ageing apple shaddock vinegar；
S17, apple shaddock leaching liquor, apple grapefruit juice B, ageing apple vinegar are mixed in proportion, be added cheese, food flavor,
Preservative carries out homogeneous operation, and apple shaddock vinegar beverage first product is made；
S18, by apple shaddock vinegar beverage first product at a temperature of 115 DEG C sterilization treatment 15 seconds or more, be then cooled to 92 DEG C rapidly
Carry out hot filling, then bottle inversion, spraying cooling, air-dry after packaging i.e. obtain finished product apple shaddock vinegar beverage.
The mass ratio of apple shaddock leaching liquor, apple grapefruit juice B, ageing apple vinegar described in preparation methods steps S17
Example is 1：5：2.
Homogeneous operating pressure described in preparation methods steps S17 is 30MPa, and homogenizing time is 40 minutes.
Claims (7)
1. a kind of apple shaddock vinegar beverage, which is characterized in that be made of following raw material：30~40 parts of apple, 30~40 parts of shaddock,
5~10 parts of cheese, 20~30 parts of rock sugar, 0.03~0.05 part of food flavor, 0.03~0.05 part of preservative.
2. a kind of apple shaddock vinegar beverage according to claim 1, which is characterized in that be made of following raw material：30 parts of apple,
30 parts of shaddock, 5 parts of cheese, 20 parts of rock sugar, 0.03 part of food flavor, 0.03 part of preservative.
3. a kind of apple shaddock vinegar beverage according to claim 1, which is characterized in that be made of following raw material：35 parts of apple,
35 parts of shaddock, 8 parts of cheese, 25 parts of rock sugar, 0.04 part of food flavor, 0.04 part of preservative.
4. a kind of apple shaddock vinegar beverage according to claim 1, which is characterized in that be made of following raw material：40 parts of apple,
40 parts of shaddock, 10 parts of cheese, 30 parts of rock sugar, 0.05 part of food flavor, 0.05 part of preservative.
5. according to a kind of one of Claims 1 to 4 apple shaddock vinegar beverage, which is characterized in that preparation method include with
Lower step：
The ripe apple of S10, selection, shaddock clean up is enucleated, removes the peel respectively, is then mixed with beating, apple shaddock milk is made
It is spare；
S11, apple shaddock milk is filtered, apple grapefruit juice and apple shaddock slag is made；
S12, apple grapefruit juice is divided into two parts, apple grapefruit juice A and apple grapefruit juice B is made；
S13, apple shaddock slag is added its 5~6 times of quality 8~10% concentration alimentary acetic acid and its 2~3 times of quality
Rock sugar is impregnated, soaking time be 10~12 days, filtered after immersion, then plus clear water by filtrate dilute 1 times to get
Apple shaddock leaching liquor；
S14, it prevents fruit juice from aoxidizing apple grapefruit juice A addition vitamin Cs, its 2% pectase is then added at 40~50 DEG C
4~5 hours enzymolysis are carried out under environment, are filtered, and it is spare that enzymolysis juice is made；
S15, rock sugar sugar addition is added to 20% in enzymolysis juice, citric acid is then added and adjusts pH value to 3.5~4.0, heats
Sterilizing 10 minutes is carried out to 100 DEG C, it is cooling, its 0.03~0.05% grape wine active dry yeast is added, use is open
Fermentation method ferments 7~8 days under the conditions of 26~28 DEG C, and measures the variation of an alcohol daily, if alcohol contains in zymotic fluid
Amount up to 6% or more when, then by 10% inoculum concentration access acetobacter seed liquor, be placed on shaking table, 28~32 DEG C, 160~
Ventilating fermentation 6~8 days under conditions of 200rpm terminate to ferment, obtain apple shaddock when the liquid acidity that ferments no longer rises
Vinegar；
S16, apple shaddock vinegar is entered to altar, aerobic sealing 3~6 months obtains ageing apple shaddock vinegar；
S17, apple shaddock leaching liquor, apple grapefruit juice B, ageing apple vinegar are mixed in proportion, be added cheese, food flavor,
Preservative carries out homogeneous operation, and apple shaddock vinegar beverage first product is made；
S18, sterilization treatment 15 seconds or more, then rapid cooling at a temperature of 113~115 DEG C by apple shaddock vinegar beverage first product
To 90~92 DEG C progress hot fillings, then bottle inversion, spraying cooling, air-dry after packaging i.e. obtain finished product apple shaddock vinegar beverage.
6. a kind of apple shaddock vinegar beverage according to claim 5, it is characterised in that：Described in preparation methods steps S17
Apple shaddock leaching liquor, apple grapefruit juice B, ageing apple vinegar mass ratio be 1：3：1 or 2：5：1 or 1：5：2.
7. a kind of apple shaddock vinegar beverage according to claim 5, which is characterized in that described in preparation methods steps S17
Homogeneous operating pressure is 10~30MPa, and homogenizing time is 30~40 minutes.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114145402A (en) * | 2021-11-16 | 2022-03-08 | 陕西语泽生物医药有限公司 | Liver-protecting and alcoholism-relieving beverage and preparation and eating methods thereof |
| CN115918817A (en) * | 2022-11-11 | 2023-04-07 | 湖北土老憨生态农业科技股份有限公司 | Preparation method of acetic acid beverage containing functional components of orange residues |
-
2018
- 2018-04-19 CN CN201810350839.6A patent/CN108450721A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114145402A (en) * | 2021-11-16 | 2022-03-08 | 陕西语泽生物医药有限公司 | Liver-protecting and alcoholism-relieving beverage and preparation and eating methods thereof |
| CN115918817A (en) * | 2022-11-11 | 2023-04-07 | 湖北土老憨生态农业科技股份有限公司 | Preparation method of acetic acid beverage containing functional components of orange residues |
| CN115918817B (en) * | 2022-11-11 | 2024-02-13 | 湖北土老憨生态农业科技股份有限公司 | Preparation method of acetic acid beverage containing orange residue functional components |
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