CN108713668A - 一种金桔润喉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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
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Abstract
本发明提供了一种金桔润喉果醋饮料,其由以下重量份的原料组成:金桔40~50份、胖大海3~5份、芦根3~5份、牛蒡3~5份、金银花5~10份、桔梗3~5份、麦冬3~5份、溪黄草3~5份、橘红5~10份、鱼腥草10~12份、薄荷10~15份。本发明提供的金桔润喉果醋饮料,其搭配巧妙,组分合理,集药香和醋香为一体,绿色、安全、无化学添加剂,饮用方便,具有利咽解毒、养阴生津、提高人体免疫力功效,适合男女老少饮用,尤其适合咽喉肿痛,声音嘶哑人士饮用。
Description
技术领域
本发明涉及一种果醋,具体涉及一种金桔润喉果醋饮料及其制备方法。
背景技术
金桔,又叫做金柑、金弹,是江西省的有名特产之一。它具有生津止渴,理气解郁,健胃消食,化痰,醒酒的功效,还能增强抗寒能力呢,可以防治感冒、咳嗽、哮喘,另外,金桔含有的维生素P,是维护血管健康的重要营养素。
发明内容
本发明的目的在于提供一种金桔润喉果醋饮料及其制备方法。
本发明采取的技术方案是:
一种金桔润喉果醋饮料,其由以下重量份的原料组成:金桔40~50份、胖大海3~5份、芦根3~5份、牛蒡3~5份、 金银花5~10份、 桔梗3~5份、麦冬 3~5份、溪黄草3~5份、橘红5~10份、鱼腥草10~12份、 薄荷10~15份。
进一步地,所述一种金桔润喉果醋饮料,其由以下重量份的原料组成:金桔40份、胖大海3份、芦根3份、牛蒡3份、 金银花5份、 桔梗3份、麦冬 3份、 溪黄草3份、橘红5份、鱼腥草10份、 薄荷10份。
更进一步地,所述一种金桔润喉果醋饮料,其由以下重量份的原料组成:金桔45份、胖大海4份、芦根4份、牛蒡4份、 金银花8份、 桔梗4份、麦冬 4份、 溪黄草4份、橘红8份、鱼腥草11份、 薄荷12份。
更进一步地,所述一种金桔润喉果醋饮料,其由以下重量份的原料组成:金桔50份、胖大海5份、芦根5份、牛蒡5份、 金银花10份、 桔梗5份、麦冬 5份、溪黄草5份、橘红10份、鱼腥草12份、 薄荷15份。
其制备方法包括以下步骤:
S10、挑选成熟度高、无病斑、无腐烂的金桔用流动水冲洗干净,沥干水分,然后按1:2的比例加入纯净水送入打浆机,制得果酱备用;
S11、将步骤S10制得的果酱加入其质量分数为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,得到果汁;
S12、糖份调整:将果汁pH 调整为3.0~5.0加入冰糖调整糖度为20~30° Bx,加热至80~90℃杀菌5~15min,冷却,制得灭菌果汁;
S13、将灭菌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,制得金桔醋;
S15、将金桔醋入坛,厌氧密封3~6个月,过滤,即制得陈酿金桔醋;
S16、将胖大海、芦根、牛蒡、 金银花、 桔梗、麦冬 、溪黄草、橘红、鱼腥草混合加入其4~6倍的清水浸泡3~4小时,然后加热至100~120℃提取1~2小时,过滤,滤渣再加入其4倍清水加热至110℃提取30分钟后降温至80℃加入薄荷提取10分钟,过滤,制得二次滤液,将两次滤液合拼,澄清,取上层澄清液,制得中药澄清液备用;
S17、将陈酿金桔醋和中药澄清液合并加入防腐剂、甜味剂进行均质操作,升温至113~115℃温度下灭菌处理15 秒以上,然后迅速冷却至80℃灌装,再倒瓶、喷淋冷却、风干、包装、检验即得金桔醋润喉果醋饮料。
其制备方法步骤 S17所述的防腐剂为山梨酸钾,所述的甜味剂为白砂糖。
本发明中各中药的作用:
胖大海:性味:甘,凉,性寒。能清肺化痰,利咽开音,润肠通便。主治咽喉肿痛,口干咽燥,牙龈肿痛,干咳无痰、痰稠难出。咽喉肿痛多因咽喉热毒,或肺热内盛,在治疗上当以清利咽喉热毒、清泻肺热为主。胖大海性质寒凉,作用于肺经,善于清利咽喉,并能清泻肺热,故十分适用于治疗咽喉肿痛。无论单用泡茶,还是配合其他清热解毒、利咽的中药,都非常有效。胖大海不但能清利咽喉,而且善于利咽开音,用于治疗声音嘶哑,甚至失音,无论是急性还是慢性用之都有效。
芦根:归经:归肺经、胃经。清热生津,除烦,止呕,利尿,用于热病烦渴、胃热呕吐、肺热咳嗽、肺痈吐脓、热淋涩痛。
牛蒡:有清热、解毒、祛湿、健脾、开胃、通便、滋阴、补肾、益气、降压、防中风之功效。
金银花:味甘,性寒,具有清热解毒、疏利咽喉、消暑除烦的作用。
桔梗:味苦、辛,性平。归肺经。功效宣肺、利咽、祛痰、排脓。用于咳嗽痰多,胸闷不畅,咽痛,音哑,肺痈吐脓,疮疡脓成不溃。
麦冬:味甘、微苦,微寒。中医认为,麦冬味甘、微苦,性微寒,归胃、肺、心经,有养阴润肺、益胃生津、清心除烦的功效,用于肺燥干咳、阴虚痨嗽、喉痹咽痛、津伤口渴、内热消渴、心烦失眠、肠燥便秘等症。现代药理研究也表明,麦冬主要含沿阶草苷、甾体皂苷、生物碱、谷甾醇、葡萄糖、氨基酸、维生素等,具有抗疲劳、清除自由基、提高细胞免疫功能以及降血糖的作用。另外,麦冬有镇静、催眠、抗心肌缺血、抗心律失常、抗肿瘤等作用,尤其对增进老年人健康具有多方面功效。
溪黄草:具有清热利湿、退黄祛湿、凉血散瘀的功效,用于治疗急性黄疸型肝炎、急性胆囊炎、痢疾、肠炎、跌打瘀痛等病症。
橘红:味辛、苦,性温。用于风寒、咳嗽、喉痒痰多、食积伤酒、呕吐痞闷。在临床实践中对肺结核、支气管炎、哮喘、长期胃痛、气痛、咽、喉炎等有独特的疗效。
鱼腥草:味辛,性寒凉,归肺经。能清热解毒、消肿疗疮、利尿除湿、清热止痢、健胃消食,用治实热、热毒、湿邪、疾热为患的肺痈、疮疡肿毒、痔疮便血、脾胃积热等。现代药理实验表明,本品具有抗菌、抗病毒、提高机体免疫力、利尿等作用。
薄荷:味辛,性凉。治流行性感冒、头疼、目赤、身热、咽喉、牙床肿痛等症。外用可治神经痛、皮肤瘙痒、皮疹和湿疹等。平常以薄荷代茶,清心明目。
本发明提供的金桔润喉果醋饮料,其搭配巧妙,组分合理,集药香和醋香为一体,绿色、安全、无化学添加剂,饮用方便,具有利咽解毒、养阴生津、提高人体免疫力功效,适合男女老少饮用,尤其适合咽喉肿痛,声音嘶哑人士饮用。
具体实施方式
以下结合具体实施例对本发明作进一步解释。
实施例1
一种金桔润喉果醋饮料,其由以下重量份的原料组成:金桔40份、胖大海3份、芦根3份、牛蒡3份、 金银花5份、 桔梗3份、麦冬 3份、溪黄草3份、橘红5份、鱼腥草10份、 薄荷10份。
其制备方法包括以下步骤:
S10、挑选成熟度高、无病斑、无腐烂的金桔用流动水冲洗干净,沥干水分,然后按1:2的比例加入纯净水送入打浆机,制得果酱备用;
S11、将步骤S10制得的果酱加入其质量分数为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,得到果汁;
S12、糖份调整:将果汁pH 调整为3.0加入冰糖调整糖度为20° Bx,加热至80℃杀菌5min,冷却,制得灭菌果汁;
S13、将灭菌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,制得金桔醋;
S15、将金桔醋入坛,厌氧密封3个月,过滤,即制得陈酿金桔醋;
S16、将胖大海、芦根、牛蒡、 金银花、 桔梗、麦冬 、 溪黄草、橘红、鱼腥草混合加入其5倍的清水浸泡3小时,然后加热至100℃提取1小时,过滤,滤渣再加入其4倍清水加热至110℃提取30分钟后降温至80℃加入薄荷提取10分钟,过滤,制得二次滤液,将两次滤液合拼,澄清,取上层澄清液,制得中药澄清液备用;
S17、将陈酿金桔醋和中药澄清液合并加入防腐剂、甜味剂进行均质操作,升温至113℃温度下灭菌处理15 秒以上,然后迅速冷却至80℃灌装,再倒瓶、喷淋冷却、风干、包装、检验即得金桔醋润喉果醋饮料。
其制备方法步骤 S17所述的防腐剂为山梨酸钾,所述的甜味剂为白砂糖。
实施例2
一种金桔润喉果醋饮料,其由以下重量份的原料组成:金桔45份、胖大海4份、芦根4份、牛蒡4份、 金银花8份、 桔梗4份、麦冬 4份、溪黄草4份、橘红8份、鱼腥草11份、 薄荷12份。
其制备方法包括以下步骤:
S10、挑选成熟度高、无病斑、无腐烂的金桔用流动水冲洗干净,沥干水分,然后按1:2的比例加入纯净水送入打浆机,制得果酱备用;
S11、将步骤S10制得的果酱加入其质量分数为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,得到果汁;
S12、糖份调整:将果汁pH 调整为4.0加入冰糖调整糖度为25° Bx,加热至85℃杀菌10min,冷却,制得灭菌果汁;
S13、将灭菌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,制得金桔醋;
S15、将金桔醋入坛,厌氧密封5个月,过滤,即制得陈酿金桔醋;
S16、将胖大海、芦根、牛蒡、 金银花、 桔梗、麦冬 、 溪黄草、橘红、鱼腥草混合加入其5倍的清水浸泡3小时,然后加热至110℃提取1小时,过滤,滤渣再加入其4倍清水加热至110℃提取30分钟后降温至80℃加入薄荷提取10分钟,过滤,制得二次滤液,将两次滤液合拼,澄清,取上层澄清液,制得中药澄清液备用;
S17、将陈酿金桔醋和中药澄清液合并加入防腐剂、甜味剂进行均质操作,升温至11℃温度下灭菌处理15 秒以上,然后迅速冷却至80℃灌装,再倒瓶、喷淋冷却、风干、包装、检验即得金桔醋润喉果醋饮料。
其制备方法步骤 S17所述的防腐剂为山梨酸钾,所述的甜味剂为白砂糖。
实施例3
一种金桔润喉果醋饮料,其由以下重量份的原料组成:金桔50份、胖大海5份、芦根5份、牛蒡5份、 金银花10份、 桔梗5份、麦冬 5份、溪黄草5份、橘红10份、鱼腥草12份、 薄荷15份。
其制备方法包括以下步骤:
S10、挑选成熟度高、无病斑、无腐烂的金桔用流动水冲洗干净,沥干水分,然后按1:2的比例加入纯净水送入打浆机,制得果酱备用;
S11、将步骤S10制得的果酱加入其质量分数为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,得到果汁;
S12、糖份调整:将果汁pH 调整为5.0加入冰糖调整糖度为30° Bx,加热至90℃杀菌15min,冷却,制得灭菌果汁;
S13、将灭菌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,制得金桔醋;
S15、将金桔醋入坛,厌氧密封6个月,过滤,即制得陈酿金桔醋;
S16、将胖大海、芦根、牛蒡、 金银花、 桔梗、麦冬 、 溪黄草、橘红、鱼腥草混合加入其6倍的清水浸泡4小时,然后加热至120℃提取2小时,过滤,滤渣再加入其4倍清水加热至110℃提取30分钟后降温至80℃加入薄荷提取10分钟,过滤,制得二次滤液,将两次滤液合拼,澄清,取上层澄清液,制得中药澄清液备用;
S17、将陈酿金桔醋和中药澄清液合并加入防腐剂、甜味剂进行均质操作,升温至115℃温度下灭菌处理15 秒以上,然后迅速冷却至80℃灌装,再倒瓶、喷淋冷却、风干、包装、检验即得金桔醋润喉果醋饮料。
其制备方法步骤 S17所述的防腐剂为山梨酸钾,所述的甜味剂为白砂糖。
Claims (6)
1.一种金桔润喉果醋饮料,其特征在于,其由以下重量份的原料组成:金桔40~50份、胖大海3~5份、芦根3~5份、牛蒡3~5份、 金银花5~10份、 桔梗3~5份、麦冬 3~5份、溪黄草3~5份、橘红5~10份、鱼腥草10~12份、 薄荷10~15份。
2.根据权利要求1所述一种金桔润喉果醋饮料,其特征在于,其由以下重量份的原料组成:金桔40份、胖大海3份、芦根3份、牛蒡3份、 金银花5份、 桔梗3份、麦冬 3份、溪黄草3份、橘红5份、鱼腥草10份、 薄荷10份。
3.根据权利要求1所述一种金桔润喉果醋饮料,其特征在于,其由以下重量份的原料组成:金桔45份、胖大海4份、芦根4份、牛蒡4份、 金银花8份、 桔梗4份、麦冬 4份、溪黄草4份、橘红8份、鱼腥草11份、 薄荷12份。
4. 根据权利要求1所述一种金桔润喉果醋饮料,其特征在于,其由以下重量份的原料组成:金桔50份、胖大海5份、芦根5份、牛蒡5份、 金银花10份、 桔梗5份、麦冬 5份、溪黄草5份、橘红10份、鱼腥草12份、 薄荷15份。
5.根据权利要求1~4之一所述一种金桔润喉果醋饮料,其特征在于,其制备方法包括以下步骤:
S10、挑选成熟度高、无病斑、无腐烂的金桔用流动水冲洗干净,沥干水分,然后按1:2的比例加入纯净水送入打浆机,制得果酱备用;
S11、将步骤S10制得的果酱加入其质量分数为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,得到果汁;
S12、糖份调整:将果汁pH 调整为3.0~5.0加入冰糖调整糖度为20~30° Bx,加热至80~90℃杀菌5~15min,冷却,制得灭菌果汁;
S13、将灭菌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,制得金桔醋;
S15、将金桔醋入坛,厌氧密封3~6个月,过滤,即制得陈酿金桔醋;
S16、将胖大海、芦根、牛蒡、 金银花、 桔梗、麦冬 、 溪黄草、橘红、鱼腥草混合加入其4~6倍的清水浸泡3~4小时,然后加热至100~120℃提取1~2小时,过滤,滤渣再加入其4倍清水加热至110℃提取30分钟后降温至80℃加入薄荷提取10分钟,过滤,制得二次滤液,将两次滤液合拼,澄清,取上层澄清液,制得中药澄清液备用;
S17、将陈酿金桔醋和中药澄清液合并加入防腐剂、甜味剂进行均质操作,升温至113~115℃温度下灭菌处理15 秒以上,然后迅速冷却至80℃灌装,再倒瓶、喷淋冷却、风干、包装、检验即得金桔醋润喉果醋饮料。
6. 根据权利要求5所述一种金桔润喉果醋饮料,其特征在于,其制备方法步骤 S17所述的防腐剂为山梨酸钾,所述的甜味剂为白砂糖。
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