CN108497229A - A kind of health care mulberry vinegar beverage - Google Patents
A kind of health care mulberry vinegar beverage Download PDFInfo
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- CN108497229A CN108497229A CN201810198238.8A CN201810198238A CN108497229A CN 108497229 A CN108497229 A CN 108497229A CN 201810198238 A CN201810198238 A CN 201810198238A CN 108497229 A CN108497229 A CN 108497229A
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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
-
- 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
- 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
- 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
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to field of deep processing of farm products, and in particular to a kind of health care mulberry vinegar beverage.The present invention is made of the raw material of following parts by weight：10 30 parts of mulberry fruit vinegar, 6 10 parts of apple vinegar, 46 parts of Cumquat vinegar, 26 parts of plum juice, 13 parts of cherry juice, 0.01 0.03 parts of malic acid, 8 10 parts of white granulated sugar, 24 parts of honey, 0.1 0.15 parts of sodium chloride, water are to 100 parts.For the beverage rich in abundant amino acid needed by human, vitamin etc., long-term drinking has the immune and anti-virus ability of enhancing human body, improves digestive system, reduces cholesterol, improves respiratory system, promotes enterogastric peristalsis, the effect of beautifying face and moistering lotion anti-aging.
Description
Technical field
The present invention relates to field of deep processing of farm products, and in particular to a kind of health care mulberry vinegar beverage.
Background technology
Sorosis also known as mulberries are the fruits of Moraceae Morus perennial woody plant mulberry tree, ellipse, 1-3 centimetres long, table
Face is unsmooth.Traditional Chinese medicine think sorosis have nourishing yin and supplementing blood, it is promoting production of body fluid and nourishing the lung, clear liver and improve vision, relax bowel, the work(such as tranquilizing the mind town soul
Effect.Modern medicine study shows that the alimentary health-care function of sorosis is mainly the immune function that can enhance human body, promotes hematopoietic cell
Growth, has effect of gain to spleen, has humidification to hemolysin reaction, can prevent human body artery hardening, skeletal joint hardening,
It boosts metabolism.
Fruit vinegar is using fruit or Fruit quality leftover bits and pieces as primary raw material, one made of being brewed using modern biotechnology
Full of nutrition, the flavorful sour seasoning of kind.It has the alimentary health-care function of fruit and vinegar concurrently, be collection nutrition, health care,
The Novel beverage that the functions such as dietotherapy are integrated.The fruit in China is resourceful, however process change ability is relatively low, and fruit is due to life
The reason of producing season often " busy season is rotten, and dull season is disconnected " causes a large amount of wasting of resources.China to fruit vinegar zymotechnique and
Equipment research more falls behind, and low production efficiency is of high cost.How to allow fruit vinegar closeness to life, allows people widely to receive fruit vinegar, such as
What further increases the key problem that fruit vinegar yield and quality is current fruit vinegar development.
Invention content
To solve the above-mentioned problems, the present invention provides a kind of health care mulberry drink, which must rich in abundant human body
Amino acid, the vitamin etc. needed, long-term drinking have the immune and anti-virus ability of enhancing human body, improve digestive system, reduce
Cholesterol improves respiratory system, promotes enterogastric peristalsis, the effect of beautifying face and moistering lotion anti-aging.
The present invention is achieved through the following technical solutions：
A kind of health care mulberry vinegar beverage, is made of the raw material of following parts by weight：10-30 parts of mulberry fruit vinegar, apple vinegar 6-10
Part, 4-6 parts of Cumquat vinegar, 2-6 parts of plum juice, 1-3 parts of cherry juice, 0.01-0.03 parts of malic acid, 8-10 parts of white granulated sugar, honey 2-4
Part, 0.1-0.15 parts of sodium chloride, water are to 100 parts.
Preferably, it is made of the raw material of following parts by weight：15-25 parts of mulberry fruit vinegar, 7-9 parts of apple vinegar, Cumquat vinegar 4.5-
5.5 parts, 3-5 parts of plum juice, 1.5-2.5 parts of cherry juice, 0.015-0.025 parts of malic acid, 8.5-9.5 parts of white granulated sugar, honey
2.5-3.5 parts, 0.12-0.14 parts of sodium chloride, water is to 100 parts.
Preferably, 20 parts of mulberry fruit vinegar, 8 parts of apple vinegar, 5 parts of Cumquat vinegar, 4 parts of plum juice, 2 parts of cherry juice, malic acid 0.02
Part, 9 parts of white granulated sugar, 3 parts of honey, 0.13 part of sodium chloride, water are to 100 parts.
The preparation method of the mulberry fruit vinegar is：
A. sorosis is cleaned, does broken skin processing, and the sodium sulfite solution that 60mg/L is added is antibacterial；
B. it is 15% that white granulated sugar adjustment jam sugariness, which is added, and it is 6g/L to adjust acidity with citric acid；
C. it is inoculated with dry ferment, inoculum concentration 0.1% is fermented at 37 DEG C, and filtering clarification inoculates acetic acid bacteria, connects
Kind amount is 10%, is no longer risen to acidity in 30 DEG C of shake flask fermentations, and chitosan clarification is added after high-temperature sterilization, obtains mulberry fruit vinegar.
The preparation method of the apple vinegar is：
A. complete apple is taken, is rinsed well with clear water, crushing and beating after peeled and cored, adding 0.3% VC prevents fruit
Juice aoxidizes, with adding pectase mixing, after 45 DEG C of water bath processing 2h-4h, centrifuge 5min (3000r/ after pulp filtered through gauze
Min it) centrifuges, obtains supernatant；
B. the fruit juice pol after clarifying treatment is adjusted with sucrose, and pH is adjusted to 4.4 or so with sodium bicarbonate；
C. pasteurize is used, 65 DEG C are kept in thermostat water bath, 30min；
D. after sterilization is cooling, it is first inoculated with dry ferment fermentation, inoculum concentration 0.1%, 26 DEG C of temperature inoculates acetic acid bacteria hair
Ferment, inoculum concentration 10%, 30 DEG C of temperature, 120r/min shake flask fermentations to acidity no longer rise, and 2%NaCl is added and sterilizes, then
1% chitosan is clarified, and apple vinegar is obtained.
The preparation method of the Cumquat vinegar is：
A. cumquat is cleaned and is drained, 1 is pressed with water:2 ratio is squeezed the juice；Pectin is added in 0.01% ratio of down payment orange juice total amount
Enzyme preparation digests 90min at 50 DEG C, is clarified with filtered through gauze, and in 95 DEG C of enzyme deactivation 5min, cumquat juice is obtained after filtering；
B. white granulated sugar is added into cumquat juice to adjust sugar, is 1 by solid-to-liquid ratio:4 dissolve by heating white granulated sugar, are cooled to
It 50 DEG C, is added in cumquat juice, sugared concentration is adjusted to 18%, be 4.4 with citric acid adjustment cumquat juice acidity；
C. pasteurize is used, 65 DEG C are kept in thermostat water bath, 30min；
D. after sterilization is cooling, it is first inoculated with wine active dry yeast fermentation, inoculum concentration 20%, 30 DEG C of temperature inoculates
Acetic acid bacteria ferments, and inoculum concentration 10%, 33 DEG C of temperature, shake flask fermentation to acidity no longer rises, and chitosan clarification is added after sterilizing, obtains
Cumquat vinegar.
Preferably, keep the whole pol of beverage in 13-15%.
Each main composition mechanism of action of the present invention is as follows：
Sorosis contains abundant activated protein, vitamin A, B1, B2, PP and C, amino acid, malic acid, succinic acid, winestone
The nutrients such as acid, carrotene, mineral calcium, phosphorus, iron, copper, zinc are 5-6 times of apple, and being 4 times of grape has a variety of work(
Effect is described as " the best health fruit of 21st century " by medical field.Often eat mulberry fruit can improve skin blood supply, anti-aging,
Relieving eye strain.Mulberries also have immunologic enhancement, can prevent human body artery from hardening, boost metabolism.Additionally
Have the function of promoting the production of body fluid to quench thirst, promote digestion, stimulation enterocinesia and release scorching.
Apple, which is common fruit, can be combined with the sodium salt of human body surplus containing more potassium, be allowed to excrete,
Be conducive to balance cylinder electrolyte.The elements such as the phosphorus and iron that contain in apple, are easily absorbed by intestinal wall, have cerebrum tonifying blood-nourishing, peace of allaying excitement
Dormancy acts on.The effect that cholesterol can additionally be reduced, cancer-resisting, improve respiratory system, promote enterogastric peristalsis.Manufactured apple
Fruit vinegar rich in a large amount of pectin, vitamin and organic acid can effectively it is antifatigue, regain one's strength rapidly, improve a poor appetite.Its it is acid at
Point can dredge softening blood vessel, kill germ, enhance the immune and anti-virus ability of human body, improvement digestive system, cleaning alimentary canal,
Help exclude joint, blood vessel and internal organs toxin, adjust endocrine, have the function of to be substantially reduced blood fat and detoxifying health-care,
Also there is certain curative effect to arthritis and gout.
Cumquat epidermis is orange, and pericarp has sugariness, and the sweet band of pulp is slightly sour, and skin and flesh is available for eating.Cumquat is pleasant to the palate, battalion
Abundant, unique flavor is supported, while also relieving cough and reducing sputum, appetizing helps food and other effects.Cumquat contains abundant vitamin C, kumquat glucoside
Equal ingredients prevent the diseases such as vascular sclerosis, hypertension from having certain health-care effect to safeguarding cardiovascular function.
Smoked plum is rich in a variety of amino acid of needed by human body, has the fragrance with sweet tea in acid.Smoked plum belongs to base-forming food, helps
In internal blood acid-base balance, irascibility can be reduced, taste digestion is helped, nourishes liver；Smoked plum contain abundant organic acid and
Minerals, be rich in multivitamin especially vitamin B2, and several times all more than banana, being can not for calcium content and iron content
The healthy food obtained more.Smoked plum contains especially more citric acids, can drive away the harmful substance for making blood vessel aging, can be used for refreshing oneself awake
Brain can also promote the production of body fluid to quench thirst, relieve pain.
The content of iron is higher in cherry, and up to 59 milligrams of iron-holder in every hectogram cherry occupy fruit first place.Vitamin A
Content is 4-5 times more than grape, apple, orange.Carotene carotene content is 4~5 times more than grape, apple, orange.In addition, in cherry also
Contain the mineral elements such as vitamin B, C and calcium, phosphorus.Anaemia can be effectively relieved in cherry, have QI invigorating, invigorating the spleen and stomach, wind-damp dispelling
The effect of.
Compared with prior art, usefulness of the present invention is：
1. the present invention, for substrate, has modulated a kind of fruit vinegar drink with health role with a variety of fruit vinegars, especially mulberry fruit vinegar
Material, for the beverage rich in abundant amino acid needed by human, vitamin etc., long-term drinking has the immune and disease-resistant of enhancing human body
Malicious ability improves digestive system, reduces cholesterol, improves respiratory system, promotes enterogastric peristalsis, the effect of beautifying face and moistering lotion anti-aging
Fruit；
2. the present invention is prepared by the fruit vinegar to different taste, cherry juice, plum juice, malic acid, white sand are added
Sugar and honey are reconciled so that beverage is sour-sweet moderate, and the smell of fruits is very sweet, and audient is extensive, is suitble to many people edible；
3. the present invention takes full advantage of the existing resource in China, new processing approach is provided for the exploitation of fruit product,
Not only increase the new varieties of fruit vinegar product, moreover it is possible to improve value-added content of product, drive Regional Economic Development.
Specific implementation mode
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1
A kind of health care mulberry vinegar beverage, is made of the raw material of following parts by weight：10 parts of mulberry fruit vinegar, 6 parts of apple vinegar, cumquat
4 parts of vinegar, 2 parts of plum juice, 1 part of cherry juice, 0.01 part of malic acid, 8 parts of white granulated sugar, 2 parts of honey, 0.1 part of sodium chloride, water to 100
Part.
The preparation method of the mulberry fruit vinegar is：
A. sorosis is cleaned, does broken skin processing, and the sodium sulfite solution that 60mg/L is added is antibacterial；
B. it is 15% that white granulated sugar adjustment jam sugariness, which is added, and it is 6g/L to adjust acidity with citric acid；
C. it is inoculated with dry ferment, inoculum concentration 0.1% is fermented at 37 DEG C, and filtering clarification inoculates acetic acid bacteria, connects
Kind amount is 10%, is no longer risen to acidity in 30 DEG C of shake flask fermentations, and chitosan clarification is added after high-temperature sterilization, obtains mulberry fruit vinegar.
The preparation method of the apple vinegar is：
A. complete apple is taken, is rinsed well with clear water, crushing and beating after peeled and cored, adding 0.3% VC prevents fruit
Juice aoxidizes, with adding pectase mixing, after 45 DEG C of water bath processing 2h-4h, centrifuge 5min (3000r/ after pulp filtered through gauze
Min it) centrifuges, obtains supernatant；
B. the fruit juice pol after clarifying treatment is adjusted with sucrose, and pH is adjusted to 4.4 or so with sodium bicarbonate；
C. pasteurize is used, 65 DEG C are kept in thermostat water bath, 30min；
D. after sterilization is cooling, it is first inoculated with dry ferment fermentation, inoculum concentration 0.1%, 26 DEG C of temperature inoculates acetic acid bacteria hair
Ferment, inoculum concentration 10%, 30 DEG C of temperature, 120r/min shake flask fermentations to acidity no longer rise, and 2%NaCl is added and sterilizes, then
1% chitosan is clarified, and apple vinegar is obtained.
The preparation method of the Cumquat vinegar is：
A. cumquat is cleaned and is drained, 1 is pressed with water:2 ratio is squeezed the juice；Pectin is added in 0.01% ratio of down payment orange juice total amount
Enzyme preparation digests 90min at 50 DEG C, is clarified with filtered through gauze, and in 95 DEG C of enzyme deactivation 5min, cumquat juice is obtained after filtering；
B. white granulated sugar is added into cumquat juice to adjust sugar, is 1 by solid-to-liquid ratio:4 dissolve by heating white granulated sugar, are cooled to
It 50 DEG C, is added in cumquat juice, sugared concentration is adjusted to 18%, be 4.4 with citric acid adjustment cumquat juice acidity；
C. pasteurize is used, 65 DEG C are kept in thermostat water bath, 30min；
D. after sterilization is cooling, it is first inoculated with wine active dry yeast fermentation, inoculum concentration 20%, 30 DEG C of temperature inoculates
Acetic acid bacteria ferments, and inoculum concentration 10%, 33 DEG C of temperature, shake flask fermentation to acidity no longer rises, and chitosan clarification is added after sterilizing, obtains
Cumquat vinegar.
Keep the whole pol of beverage in 13-15%.
Embodiment 2
Preferably, it is made of the raw material of following parts by weight：15 parts of mulberry fruit vinegar, 7 parts of apple vinegar, 4.5 parts of Cumquat vinegar, smoked plum
3 parts of juice, 1.5 parts of cherry juice, 0.015 part of malic acid, 8.5 parts of white granulated sugar, 2.5 parts of honey, 0.12 part of sodium chloride, water are to 100 parts.
Embodiment 3
Preferably, 20 parts of mulberry fruit vinegar, 8 parts of apple vinegar, 5 parts of Cumquat vinegar, 4 parts of plum juice, 2 parts of cherry juice, malic acid 0.02
Part, 9 parts of white granulated sugar, 3 parts of honey, 0.13 part of sodium chloride, water are to 100 parts.
Embodiment 4
Preferably, it is made of the raw material of following parts by weight：25 parts of mulberry fruit vinegar, 9 parts of apple vinegar, 5.5 parts of Cumquat vinegar, smoked plum
5 parts of juice, 2.5 parts of cherry juice, 0.025 part of malic acid, 9.5 parts of white granulated sugar, 3.5 parts of honey, 0.14 part of sodium chloride, water are to 100 parts.
Embodiment 5
A kind of health care mulberry vinegar beverage, is made of the raw material of following parts by weight：30 parts of mulberry fruit vinegar, 10 parts of apple vinegar, gold
6 parts of tangerine vinegar, 6 parts of plum juice, 3 parts of cherry juice, 0.03 part of malic acid, 10 parts of white granulated sugar, 4 parts of honey, 0.15 part of sodium chloride, water are extremely
100 parts.Efficacy validation
1. organoleptic indicator
Color and luster：In aubergine, glossiness is good；
Fragrance：It is fragrant with vinegar, band sweet tea, no bad smell in acid；
Figure：Concentration is suitable, as clear as crystal, no suspended substance, no precipitation.
2. microbiological indicator
It finds after testing：Total number of bacteria≤100cfu/mL, Escherichia coli≤3MPN/mL, pathogenic bacteria are not detected.
3. mouse experiment
80 male mices of selection are tested, weight 22-28g, are randomly divided into 9 groups, every group 10, in 2 months, are divided
Fruit vinegar beverage 50ml/d prepared by 1-5 of the embodiment of the present invention, control group gavage equivalent distilled water are not fed.After two months, it takes
Each group mouse blood sample isolates serum, measures each group mice serum Glutathione Peroxidase Activity, superoxides
Dismutase activity, the content of malonaldehyde and free radical scavenging activity.Measurement result is as shown in table 1 below：
1 mouse associated serum index determining result of table
As shown in Table 1, by the comparison of embodiment 1-3 and blank control group it is found that the fruit vinegar beverage of the present invention can incite somebody to action
73.04% and 58.56% is respectively increased in the activity of glutathione peroxidase and superoxide dismutase in Mice Body, will
Free radical scavenging activity improves 69.50% in Mice Body, and mda content in Mice Body is reduced by 49.17%, illustrates the beverage energy
Enough help body dispelling fatigue, effective anti-aging.
Several embodiments of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Cannot the limitation to the scope of the claims of the present invention therefore be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention
Protect range.
Claims (7)
1. a kind of health care mulberry vinegar beverage, which is characterized in that be made of the raw material of following parts by weight：10-30 parts of mulberry fruit vinegar, apple
6-10 parts of fruit vinegar, 4-6 parts of Cumquat vinegar, 2-6 parts of plum juice, 1-3 parts of cherry juice, 0.01-0.03 parts of malic acid, white granulated sugar 8-10
Part, 2-4 parts of honey, 0.1-0.15 parts of sodium chloride, water are to 100 parts.
2. a kind of health care mulberry vinegar beverage according to claim 1, which is characterized in that by the raw material group of following parts by weight
At：15-25 parts of mulberry fruit vinegar, 7-9 parts of apple vinegar, 4.5-5.5 parts of Cumquat vinegar, 3-5 parts of plum juice, 1.5-2.5 parts of cherry juice, apple
0.015-0.025 parts sour, 8.5-9.5 parts of white granulated sugar, 2.5-3.5 parts of honey, 0.12-0.14 parts of sodium chloride, water are to 100 parts.
3. a kind of mulberry vinegar beverage according to claim 2, which is characterized in that be made of the raw material of following parts by weight：
20 parts of mulberry fruit vinegar, 8 parts of apple vinegar, 5 parts of Cumquat vinegar, 4 parts of plum juice, 2 parts of cherry juice, 0.02 part of malic acid, 9 parts of white granulated sugar, bee
3 parts of honey, 0.13 part of sodium chloride, water are to 100 parts.
4. according to a kind of health care mulberry vinegar beverage of claim 1-3 any one of them, which is characterized in that the system of the mulberry fruit vinegar
Preparation Method is：
A. sorosis is cleaned, does broken skin processing, and the sodium sulfite solution that 60mg/L is added is antibacterial；
B. it is 15% that white granulated sugar adjustment jam sugariness, which is added, and it is 6g/L to adjust acidity with citric acid；
C. it is inoculated with dry ferment, inoculum concentration 0.1% is fermented at 37 DEG C, and filtering clarification inoculates acetic acid bacteria, inoculum concentration
It is 10%, no longer rises to acidity in 30 DEG C of shake flask fermentations, chitosan clarification is added after high-temperature sterilization, obtains mulberry fruit vinegar.
5. according to a kind of health care mulberry vinegar beverage of claim 1-3 any one of them, which is characterized in that the system of the apple vinegar
Preparation Method is：
A. complete apple is taken, is rinsed well with clear water, crushing and beating after peeled and cored, adding 0.3% VC prevents fruit juice oxygen
Change, with adding pectase mixing, after 45 DEG C of water bath processing 2h-4h, centrifuge 5min (3000r/min) after pulp filtered through gauze
It centrifuges, obtains supernatant；
B. the fruit juice pol after clarifying treatment is adjusted with sucrose, and pH is adjusted to 4.4 or so with sodium bicarbonate；
C. pasteurize is used, 65 DEG C are kept in thermostat water bath, 30min；
D. after sterilization is cooling, it is first inoculated with dry ferment fermentation, inoculum concentration 0.1%, 26 DEG C of temperature inoculates acetic acid bacteria fermentation, connects
Kind amount 10%, 30 DEG C of temperature, 120r/min shake flask fermentations to acidity no longer rise, and 2%NaCl is added and sterilizes, then 1%
Chitosan is clarified, and apple vinegar is obtained.
6. according to a kind of mulberry vinegar beverage of claim 1-3 any one of them, which is characterized in that the preparation side of the Cumquat vinegar
Method is：
A. cumquat is cleaned and is drained, 1 is pressed with water:2 ratio is squeezed the juice；Pectase system is added in 0.01% ratio of down payment orange juice total amount
Agent digests 90min at 50 DEG C, is clarified with filtered through gauze, and in 95 DEG C of enzyme deactivation 5min, cumquat juice is obtained after filtering；
B. white granulated sugar is added into cumquat juice to adjust sugar, is 1 by solid-to-liquid ratio:4 dissolve by heating white granulated sugar, are cooled to 50
DEG C, it is added in cumquat juice, sugared concentration is adjusted to 18%, be 4.4 with citric acid adjustment cumquat juice acidity；
C. pasteurize is used, 65 DEG C are kept in thermostat water bath, 30min；
D. after sterilization is cooling, it is first inoculated with wine active dry yeast fermentation, inoculum concentration 20%, 30 DEG C of temperature inoculates acetic acid
Bacterium is fermented, and inoculum concentration 10%, 33 DEG C of temperature, shake flask fermentation to acidity no longer rises, and chitosan clarification is added after sterilizing, obtains cumquat
Vinegar.
7. according to a kind of health care mulberry vinegar beverage of claim 1-3 any one of them, which is characterized in that keep the entirety of beverage
Pol is in 13-15%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112641021A (en) * | 2019-11-25 | 2021-04-13 | 石家庄格普顿生物科技股份有限公司 | Rosa roxburghii vinegar beverage with beauty treatment effect and preparation method thereof |
| CN113136309A (en) * | 2021-04-21 | 2021-07-20 | 大连工业大学 | Preparation method of apple vinegar beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564186A (en) * | 2009-05-27 | 2009-10-28 | 陕西天人有机食品股份有限公司 | Mulberry vinegar beverage and method for preparing same |
| CN104726314A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Brewage technique of apple vinegar by mixed strain fermentation |
-
2018
- 2018-03-09 CN CN201810198238.8A patent/CN108497229A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564186A (en) * | 2009-05-27 | 2009-10-28 | 陕西天人有机食品股份有限公司 | Mulberry vinegar beverage and method for preparing same |
| CN104726314A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Brewage technique of apple vinegar by mixed strain fermentation |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112641021A (en) * | 2019-11-25 | 2021-04-13 | 石家庄格普顿生物科技股份有限公司 | Rosa roxburghii vinegar beverage with beauty treatment effect and preparation method thereof |
| CN113136309A (en) * | 2021-04-21 | 2021-07-20 | 大连工业大学 | Preparation method of apple vinegar beverage |
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Application publication date: 20180907 |