CN108450726A - A kind of multi-strain fermentation type brown sugar vinegar beverage and preparation method thereof - Google Patents

A kind of multi-strain fermentation type brown sugar vinegar beverage and preparation method thereof Download PDF

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Publication number
CN108450726A
CN108450726A CN201810200601.5A CN201810200601A CN108450726A CN 108450726 A CN108450726 A CN 108450726A CN 201810200601 A CN201810200601 A CN 201810200601A CN 108450726 A CN108450726 A CN 108450726A
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CN
China
Prior art keywords
brown sugar
acid bacteria
strain fermentation
fermentation type
vinegar beverage
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201810200601.5A
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Chinese (zh)
Inventor
黄仕研
黄诗曼
黄樱环
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Dalian Jun Gate Health Food Co Ltd
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Dalian Jun Gate Health Food Co Ltd
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Publication date
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Priority to CN201810200601.5A priority Critical patent/CN108450726A/en
Publication of CN108450726A publication Critical patent/CN108450726A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of multi-strain fermentation type brown sugar vinegar beverages and preparation method thereof, and the multi-strain fermentation type brown sugar vinegar beverage is prepared by following raw material by mass percentage:Brown sugar 10~20%, fermented yeast 0.1~0.5%, lactic acid bacteria 0.1~0.5%, acetic acid bacteria 0.1~0.5%, surplus are water.The brown sugar vinegar beverage of the present invention is to use brown sugar as made of fermenting raw materials, contain brown sugar itself contained minerals and trace element, such as iron, manganese, zinc, chromium, both it can make condiment, it can make beverage again, with it is certain enrich blood, broken stasis of blood, warm liver, dispelling cold and other effects, it is with rich flavor, soft, be particularly suitable for cooking puerpera, the dish that children and anemic patient eat or be drunk as health drink.Operation is simple and feasible for preparation method of the present invention, is of great significance for promoting brown sugar intensive processing level, lengthening manufacturing chain, the economic benefit for increasing brown sugar industry and social benefit.

Description

A kind of multi-strain fermentation type brown sugar vinegar beverage and preparation method thereof
Technical field
The invention belongs to food processing technology field, it is related to a kind of vinegar beverage and preparation method thereof.
Background technology
With the development of economy and the raising of living standards of the people, the people start to pursue the life of high quality health, right It is also increasingly apparent in the demand of healthy functions type beverage.This just brings good opportunity to develop to beverage industry, more and more Functional drink enters among the consumption of the people.Vinegar beverage enters market with the identity of functional drink, due to many advantages Vinegar beverage starts the new lover as market.
Invention content
The object of the present invention is to provide a kind of multi-strain fermentation type brown sugar vinegar beverage and preparation method thereof, prepared by this method The sour-sweet moderate, unique flavor of brown sugar vinegar beverage, disclosure satisfy that requirement of the consumer to mouthfeel and health care.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of multi-strain fermentation type brown sugar vinegar beverage, is prepared by following raw material by mass percentage:Brown sugar 10 ~20%, fermented yeast 0.1~0.5%, lactic acid bacteria 0.1~0.5%, acetic acid bacteria 0.1~0.5%, surplus are water.
A kind of preparation method of above-mentioned multi-strain fermentation type brown sugar vinegar beverage, includes the following steps:
One, brown sugar is soluble in water, it is uniformly mixed, obtains brown sugar water;
Two, the 60~80% of brown sugar water volume are taken, fermented yeast is added thereto and ferments, control fermentation temperature is 25 ~40 DEG C, the time is 72~96h;
Three, acetic acid bacteria is added into the zymotic fluid of step 2 to ferment, control fermentation temperature is 35~40 DEG C, and the time is 48~72h;
Four, remaining brown sugar water is taken, hair lactic acid bacteria is added thereto and ferments, control fermentation temperature is 30~45 DEG C, Time is 48~96h;
Five, the zymotic fluid for merging step 3 and step 4 places 48~96h at 25~45 DEG C;
Six, it filters, sterilize to get multi-strain fermentation type brown sugar vinegar beverage.
Chinese medicine think brown sugar it is warm-natured, it is sweet in flavor, enter spleen, in addition to blood-enrich, invigorating the spleen warm stomach, it is slow in analgesic, promoting blood circulationization Except the effect of silt, also have effects that as follows:
1, a variety of monosaccharide such as glucose contained in brown suger, fructose and polysaccharide energy matter, can accelerate Skin Cell Metabolism, provide energy for cell.
2, the ingredient that folic acid, micro substance for containing in brown sugar etc. can accelerate blood circulation, increase blood volume stimulates body Hematopoiesis function, expanding blood volume improves the nutrition of local skin, oxygen, moisture supply.
The substances such as the amino acid, the cellulose that 3, contain in brown sugar, can be with the fiber knot of effective protection and recovery epidermis, corium Structure and water lock ability strengthen skin texture and skin elasticity, while supplementing skin-nourishing, promote cytothesis.
4, the certain natural acids and pigment Auto-regulator contained in brown sugar, can effectively adjust various metabolism of pigment processes, Colouring matter secretion quantity and Magnifying chromoscopy situation, reduce the abnormal stacking of local pigment in balance skin.
5, the part vitamin and electrolyte ingredient contained in brown sugar can pass through the height of Cucumber concentration between adjusting tissue It is low, it balances the fluid metabolism in the intracellular environment, excludes products of cellular metabolism, keep the cleaning of intracellular and extracellular environment.
6, a variety of vitamins and antioxidant contained in brown sugar can resist free radical, rebuild and protect cell base Structure safeguards normal function and the metabolism of cell.
The invention has the advantages that:
1, brown sugar vinegar beverage of the invention is to use brown sugar as made of fermenting raw materials, contains the contained mine of brown sugar itself Substance and trace element, such as iron, manganese, zinc, chromium can not only make condiment, but also can make beverage, have and certain enrich blood, is broken stasis of blood, warm Liver, dispelling cold, beauty and other effects, it is with rich flavor, soft, it is particularly suitable for the dish or work of cooking puerpera, children and anemic patient eat It is drunk for health drink.
2, brown sugar vinegar beverage of the invention is formed by multi-cultur es co-fermentation, and more esters object is produced in fermentation process Matter increases fragrance, the brown sugar vinegar beverage mouthfeel mixed in this way more highlight continuous, soft, fragrant, alcohol, it is lubricious the features such as.
3, operation is simple and feasible for preparation method of the present invention, for promoting brown sugar intensive processing level, lengthening manufacturing chain, increase The economic benefit and social benefit of brown sugar industry are of great significance.
Specific implementation mode
Technical scheme of the present invention is further described with reference to embodiment, however, it is not limited to this, every right Technical solution of the present invention is modified or replaced equivalently, and without departing from the spirit of the technical scheme of the invention and range, should all be contained It covers in protection scope of the present invention.
Embodiment 1:
A kind of multi-strain fermentation type brown sugar vinegar beverage, is prepared by following raw material by mass percentage:Brown sugar 10%, fermented yeast 0.2%, lactic acid bacteria 0.1%, acetic acid bacteria 0.2%, surplus are water.
A kind of preparation method of above-mentioned multi-strain fermentation type brown sugar vinegar beverage, includes the following steps:
One, brown sugar is soluble in water, it is uniformly mixed, obtains brown sugar water;
Two, the 60% of brown sugar water volume is taken, fermented yeast is added thereto and ferments, control fermentation temperature is 40 DEG C, Time is 98h;
Three, acetic acid bacteria is added into the zymotic fluid of step 2 to ferment, control fermentation temperature is 35 DEG C, time 72h;
Four, remaining brown sugar water is taken, hair lactic acid bacteria is added thereto and ferments, control fermentation temperature is 35 DEG C, the time For 96h;
Five, the zymotic fluid for merging step 3 and step 4 places 48h at 45 DEG C;
Six, it filters, sterilize to get multi-strain fermentation type brown sugar vinegar beverage.
Embodiment 2:
A kind of multi-strain fermentation type brown sugar vinegar beverage, is prepared by following raw material by mass percentage:Brown sugar 15%, fermented yeast 0.5%, lactic acid bacteria 0.3%, acetic acid bacteria 0.3%, surplus are water.
A kind of preparation method of above-mentioned multi-strain fermentation type brown sugar vinegar beverage, includes the following steps:
One, brown sugar is soluble in water, it is uniformly mixed, obtains brown sugar water;
Two, the 80% of brown sugar water volume is taken, fermented yeast is added thereto and ferments, control fermentation temperature is 30 DEG C, Time is 80h;
Three, acetic acid bacteria is added into the zymotic fluid of step 2 to ferment, control fermentation temperature is 40 DEG C, time 60h;
Four, remaining brown sugar water is taken, hair lactic acid bacteria is added thereto and ferments, control fermentation temperature is 30 DEG C, the time For 60h;
Five, the zymotic fluid for merging step 3 and step 4 places 96h at 30 DEG C;
Six, it filters, sterilize to get multi-strain fermentation type brown sugar vinegar beverage.
Embodiment 3:
A kind of multi-strain fermentation type brown sugar vinegar beverage, is prepared by following raw material by mass percentage:Brown sugar 20%, fermented yeast 0.4%, lactic acid bacteria 0.4%, acetic acid bacteria 0.4%, surplus are water.
A kind of preparation method of above-mentioned multi-strain fermentation type brown sugar vinegar beverage, includes the following steps:
One, brown sugar is soluble in water, it is uniformly mixed, obtains brown sugar water;
Two, the 70% of brown sugar water volume is taken, fermented yeast is added thereto and ferments, control fermentation temperature is 35 DEG C, Time is 72h;
Three, acetic acid bacteria is added into the zymotic fluid of step 2 to ferment, control fermentation temperature is 35 DEG C, time 48h;
Four, remaining brown sugar water is taken, hair lactic acid bacteria is added thereto and ferments, control fermentation temperature is 45 DEG C, the time For 48h;
Five, the zymotic fluid for merging step 3 and step 4 places 48h at 25 DEG C;
Six, it filters, sterilize to get multi-strain fermentation type brown sugar vinegar beverage.

Claims (5)

1. a kind of multi-strain fermentation type brown sugar vinegar beverage, it is characterised in that the multi-strain fermentation type brown sugar vinegar beverage is by pressing quality The following raw material of percentages is prepared:Brown sugar 10~20%, fermented yeast 0.1~0.5%, lactic acid bacteria 0.1~0.5%, Acetic acid bacteria 0.1~0.5%, surplus are water.
2. multi-strain fermentation type brown sugar vinegar beverage according to claim 1, it is characterised in that the multi-strain fermentation type is red Sweet and sour beverage is prepared by following raw material by mass percentage:Brown sugar 10%, fermented yeast 0.2%, lactic acid bacteria 0.1%, acetic acid bacteria 0.2%, surplus are water.
3. multi-strain fermentation type brown sugar vinegar beverage according to claim 1, it is characterised in that the multi-strain fermentation type is red Sweet and sour beverage is prepared by following raw material by mass percentage:Brown sugar 15%, fermented yeast 0.5%, lactic acid bacteria 0.3%, acetic acid bacteria 0.3%, surplus are water.
4. multi-strain fermentation type brown sugar vinegar beverage according to claim 1, it is characterised in that the multi-strain fermentation type is red Sweet and sour beverage is prepared by following raw material by mass percentage:Brown sugar 20%, fermented yeast 0.4%, lactic acid bacteria 0.4%, acetic acid bacteria 0.4%, surplus are water.
5. a kind of preparation method of the multi-strain fermentation type brown sugar vinegar beverage described in claim 1-4 any claims, special Sign is the method, and steps are as follows:
One, brown sugar is soluble in water, it is uniformly mixed, obtains brown sugar water;
Two, the 60~80% of brown sugar water volume are taken, fermented yeast is added thereto and ferments, control fermentation temperature is 25~40 DEG C, the time is 72~96h;
Three, into the zymotic fluid of step 2 be added acetic acid bacteria ferment, control fermentation temperature be 35~40 DEG C, the time be 48~ 72h;
Four, remaining brown sugar water is taken, hair lactic acid bacteria is added thereto and ferments, control fermentation temperature is 30~45 DEG C, the time For 48~96h;
Five, the zymotic fluid for merging step 3 and step 4 places 48~96h at 25~45 DEG C;
Six, it filters, sterilize to get multi-strain fermentation type brown sugar vinegar beverage.
CN201810200601.5A 2018-03-12 2018-03-12 A kind of multi-strain fermentation type brown sugar vinegar beverage and preparation method thereof Pending CN108450726A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810200601.5A CN108450726A (en) 2018-03-12 2018-03-12 A kind of multi-strain fermentation type brown sugar vinegar beverage and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810200601.5A CN108450726A (en) 2018-03-12 2018-03-12 A kind of multi-strain fermentation type brown sugar vinegar beverage and preparation method thereof

Publications (1)

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CN108450726A true CN108450726A (en) 2018-08-28

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1837347A (en) * 2005-03-25 2006-09-27 甘肃省科学院生物研究所 Method for preparing vinegar by utilizing sewage and waste residue of starch and citrate
CN103907987A (en) * 2014-04-01 2014-07-09 天地壹号饮料股份有限公司 Method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains
CN104621651A (en) * 2015-01-26 2015-05-20 江苏大学 Method for preparing fig vinegar beverage by using multi-strain mixed fermentation
CN105670894A (en) * 2014-11-21 2016-06-15 广西大学 Banana rice vinegar and preparation method thereof
CN105779249A (en) * 2016-03-24 2016-07-20 高逢春 Preparation technique of maltose vinegar
CN106901087A (en) * 2017-02-14 2017-06-30 天津科技大学 A kind of baked apple vinegar beverage and its production method
CN107686806A (en) * 2017-10-10 2018-02-13 中国科学院西北高原生物研究所 A kind of brewing method of wolfberry fruit vinegar

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1837347A (en) * 2005-03-25 2006-09-27 甘肃省科学院生物研究所 Method for preparing vinegar by utilizing sewage and waste residue of starch and citrate
CN103907987A (en) * 2014-04-01 2014-07-09 天地壹号饮料股份有限公司 Method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains
CN105670894A (en) * 2014-11-21 2016-06-15 广西大学 Banana rice vinegar and preparation method thereof
CN104621651A (en) * 2015-01-26 2015-05-20 江苏大学 Method for preparing fig vinegar beverage by using multi-strain mixed fermentation
CN105779249A (en) * 2016-03-24 2016-07-20 高逢春 Preparation technique of maltose vinegar
CN106901087A (en) * 2017-02-14 2017-06-30 天津科技大学 A kind of baked apple vinegar beverage and its production method
CN107686806A (en) * 2017-10-10 2018-02-13 中国科学院西北高原生物研究所 A kind of brewing method of wolfberry fruit vinegar

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
蔡美珠: "试论乳酸菌在食醋酿造生产中的重要性", 《中国酿造》 *
赵宝丰等: "《调味品(上)347例》", 31 October 2004, 科学技术文献出版社 *

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