CN108902598B - Jingxi fig hawthorn health-care vinegar beverage and preparation method thereof - Google Patents

Jingxi fig hawthorn health-care vinegar beverage and preparation method thereof Download PDF

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CN108902598B
CN108902598B CN201810644244.1A CN201810644244A CN108902598B CN 108902598 B CN108902598 B CN 108902598B CN 201810644244 A CN201810644244 A CN 201810644244A CN 108902598 B CN108902598 B CN 108902598B
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hawthorn
parts
jingxi
juice
health
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CN108902598A (en
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李军集
王坤
廖健明
蓝金宣
黄晓露
李开祥
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Guangxi Zhuang Autonomous Region Forestry Research Institute
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Guangxi Zhuang Autonomous Region Forestry Research Institute
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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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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

Abstract

The invention discloses a Jingxi fig hawthorn health-care vinegar beverage and a preparation method thereof, and belongs to the technical field of fruit vinegar beverage preparation. The invention comprises the steps of extracting hawthorn juice, adding hawthorn leaf juice, bighead atractylodes rhizome juice, hawthorn residue, fructus cannabis, clausena lansium root and burdock root into the hawthorn juice, mixing the small particles, performing alcohol fermentation, then performing acetic acid fermentation and blending the beverage and the like, wherein the prepared Jingxi Daguoguo hawthorn health-care vinegar beverage is amber, has the faint scent of hawthorn and orange, has the acidity (calculated by acetic acid) of 5.0-5.4g/100ml, is soft in sourness, slightly sweet, not astringent, clear, transparent, free of suspended matters, and has better mouthfeel and health-care effect than the conventional hawthorn health-care vinegar beverage. High-calcium and high-activity dietary fiber products are produced while the high-quality hawthorn health-care vinegar beverage is produced; the method has the advantages of simple and feasible process, good product quality, low cost and good economic and social benefits.

Description

Jingxi fig hawthorn health-care vinegar beverage and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to the technical field of fruit vinegar beverage preparation, and particularly relates to a Jingdao hawthorn health vinegar beverage and a preparation method thereof.
Background
Along with the improvement of the living standard of people, people pay more and more attention to nutrition and health care on diet, hawthorn is more and more accepted by the masses due to edible and medicinal values of hawthorn, and hawthorn health care vinegar beverage is more and more popular in the market as one of deep processing products of hawthorn, however, the hawthorn health care vinegar beverage sold in the market at present has more food additives and has poorer mouthfeel and efficacy.
At present, most of hawthorn vinegar is prepared from hawthorn fruits, and the cost of raw materials is higher. The Jingxi Daguo hawthorn fruit in Guangxi is rich in nutrient components, contains protein, fat, carbohydrate, calcium, phosphorus, iron, carotene, thiamine, riboflavin, vitamins, pectin substances, haematochrome and the like, is top-ranked in hawthorn varieties found at present in China, and has high nutritional and health-care values; moreover, the contents of flavone and triterpenoids in Jingxi fig hawthorn leaves are even richer than those in fruits, so that the exploration of a method for preparing the hawthorn health-care vinegar beverage by utilizing the Jingxi fig hawthorn leaves together has important significance for improving the health-care function of the vinegar beverage and fully utilizing biological resources.
In recent years, the orange planting is rapidly developed in Guangxi, even the situation of passing the demand exists, for a large amount of unsmooth oranges, deep processing is needed to find ways, people often process the oranges into orange juice, however, the market prospect of the orange juice is not good at the past, so that the orange juice is combined with hawthorn vinegar which is popular in the market to prepare the hawthorn vinegar health-care beverage, the hawthorn vinegar health-care beverage has important significance for the development of the Guangxi hawthorn planting industry and the orange planting industry, and the mouthfeel of the hawthorn vinegar health-care beverage is also improved.
Disclosure of Invention
The invention aims to provide a Jingxi fig hawthorn health-care vinegar beverage and a preparation method thereof.
The technical scheme of the invention is as follows:
a Jingxi Daguo haw health vinegar beverage comprises the following raw materials in parts by weight: 8-12 parts of Jingxi fig hawthorn, 8-10 parts of Jingxi fig hawthorn leaf, 5-7 parts of bighead atractylodes rhizome, 5-7 parts of fructus cannabis, 5-7 parts of clausena lansium root, 3-5 parts of burdock root, 3-5 parts of rice hull, 1-2 parts of sugar alcohol, 1-2 parts of table salt, 1-3 parts of honey and 5-7 parts of concentrated orange juice.
As a further optimization of the technical scheme, the Jingxi Daguo haw health-care vinegar beverage comprises the following raw materials in parts by weight: 10 parts of Jingxi fig hawthorn, 8 parts of Jingxi fig hawthorn leaves, 7 parts of bighead atractylodes rhizome, 6 parts of fructus cannabis, 5 parts of clausena lansium roots, 4 parts of burdock roots, 4 parts of rice hulls, 2 parts of sugar alcohol, 1.5 parts of table salt, 2.5 parts of honey and 6 parts of concentrated orange juice.
The preparation method of the Jingxi Daguo haw health-care vinegar beverage comprises the following steps:
(1) selecting raw materials: selecting 8-12 parts of Jingxi Daguo hawthorn, 8-10 parts of Jingxi Daguo hawthorn leaves, 5-7 parts of bighead atractylodes rhizome, 5-7 parts of fructus cannabis, 5-7 parts of clausena lansium roots and 3-5 parts of burdock roots, and removing plant diseases and insect pests and rotten parts in the raw materials.
(2) Cleaning raw materials: firstly, putting raw materials into clear water for soaking for 5-10 min, then taking out the raw materials and putting the raw materials into a mixed solution of sodium chloride, sodium hypochlorite and D-sodium ascorbate for soaking for 10-15min, and applying ultrasonic waves to the mixed solution by using an ultrasonic wave generating device, wherein the power of the ultrasonic waves is 200-300W, and the frequency is 1 MHz-5 MHz; then, the water is washed in the clear water with the ultrasonic power of 200-300W and the frequency of 1-5 MHz for 5-10 min, and then rinsed for 3-4 times.
Preferably, the mass ratio of sodium chloride, sodium hypochlorite and D-sodium ascorbate in the mixed solution is 3-5: 2: 2; more preferably, the mass ratio of sodium chloride to sodium hypochlorite to sodium D-ascorbate is 2: 1: 1.
(3) treatment of raw materials:
firstly, extracting hawthorn juice: crushing Jingxi Daguo hawthorn into 3-5 pieces, then putting into clear water, heating the water to 45-55 ℃, adding 0.03-0.05% of pectin-cellulose complex enzyme by weight of the hawthorn, soaking for 1-1.5h, heating the water to 75-80 ℃, preserving the heat for 5-7h, and filtering to obtain hawthorn juice and hawthorn residues for later use.
Preferably, the mass ratio of the pectinase to the cellulase in the pectin-cellulose complex enzyme is 5-7: 3.
② extracting hawthorn leaf juice and bighead atractylodes rhizome juice: firstly, cutting the hawthorn leaves and the bighead atractylodes rhizome into 2-5 cm by a chopper, then placing the cut hawthorn leaves and the bighead atractylodes rhizome into a squeezer with an ultrasonic oscillator, wherein the power of the ultrasonic oscillator is 300-400W, the frequency is 1-3 MHz, and starting the ultrasonic oscillator and the squeezer to squeeze juice to obtain juice.
Preparing fructus cannabis, clausena lansium root and burdock root granules: putting fructus Cannabis, radix clausenae lansii and radix Arctii into a microwave dryer, setting the initial temperature to 90 deg.C, immediately cooling to 60 deg.C, drying at 60 deg.C for 6-8 hr, and keeping blowing air in the whole microwave drying process; and then coarsely crushing the dried fructus cannabis, the dried Chinese wampee root and the dried burdock root by using a crusher to obtain mixed small particles.
(4) And (3) alcoholic fermentation treatment: mixing folium crataegi juice, Atractylodis rhizoma juice and fructus crataegi juice to obtain mixed juice, adding fructus Cannabis, mixed granule of radix clausenae lansii and radix Arctii and fructus crataegi residue into the mixed juice, adding rice hull and 0.2-0.5 part of activated composite zymocyte containing cerevisiae Fermentum, fruit wine yeast, wine yeast and aroma-producing yeast, and adjusting sugar content of the mixed juice to 10-12% (V/V) with sugar; stirring with clean wood rod, fermenting at 25-28 deg.C for 5-8 days, filtering, and separating to obtain fructus crataegi wine.
Preferably, the mass ratio of the beer yeast, the fruit wine yeast, the wine yeast and the aroma-producing yeast in the activated composite fermentation bacteria is 1-3:2-5:5-7: 1-2; more preferably, the mass ratio of the beer yeast, the fruit wine yeast, the wine yeast and the aroma-producing yeast is 2:4:6: 1.
(5) Acetic acid fermentation treatment: adjusting fructus crataegi wine body with cooled boiled water to 13-15 °, and adding saturated NaHCO3Adjusting pH of the solution to 5.0-5.4, adding acetic acid bacteria, fermenting at 30-35 deg.C for 5-6 days while controlling air input at 9-12m3and/T.hr, stopping ventilation when the acidity of the hawthorn wine body is detected to be more than 7.0g/100ml, and obtaining the hawthorn vinegar original vinegar.
(6) Blending the hawthorn vinegar health-care beverage: heating fermented hawthorn raw vinegar to 100 ℃, adding sugar alcohol and salt, uniformly stirring, sealing and preserving heat for 10-15min, then cooling to room temperature, adding honey and concentrated orange juice, uniformly stirring, standing and filtering, sterilizing the filtrate at 115-125 ℃ for 5-8 seconds, and then carrying out aseptic packaging to obtain the Jingxi Daguo hawthorn health-care vinegar beverage.
(7) And (4) drying the filter residue obtained by filtering in the steps (3) and (4) according to conventional conditions, and crushing to obtain a high-calcium and high-activity dietary fiber powder product.
The effects of part of the raw materials in the invention are introduced as follows:
atractylodes macrocephala Koidz, Atractylodes macrocephala Koidz of Compositae, perennial herb of Atractylodes, spleen invigorating, qi invigorating, dampness eliminating, diuresis inducing, antiperspirant, and miscarriage preventing. Can be used for treating spleen deficiency, anorexia, abdominal distention, diarrhea, phlegm retention, dizziness, palpitation, edema, spontaneous perspiration, and threatened abortion. Tu Bai Zhu strengthens spleen, harmonizes stomach and prevents abortion. Can be used for treating spleen deficiency, anorexia, diarrhea, loose stool, and threatened abortion.
Fructus Cannabis, dry mature seed of Cannabis sativa L, also known as Cannabis sativa L. Mild in nature and sweet in taste. It enters spleen, stomach and large intestine meridians, and has the actions of moistening dryness, relaxing bowels and tonifying deficiency.
Root of Chinese Wampee (Root of Chinese Wampee), pungent and slightly bitter, warm in nature. It enters stomach meridian and liver meridian. It is mainly indicated for stomach pain due to qi stagnation, abdominal pain, hernia pain, rheumatic bone pain and dysmenorrhea.
Arctium lappa L, also known as Caesalpinia sapiensis, root of Caesalpinia sappan, root of Campanulales, Compositae, Arctium. Contains chlorogenic acid, caffeic acid, polyphenols, arctigenin, acetylenic compounds, amino acids, and Burdock inulin, etc., and has effects of protecting granulocyte oxidative stress and resisting oxidation in vitro; the polyphenol substances have better oxidation resistance; arctigenin can reduce SHR hypertension. Regulating and treating complications such as hyperlipidemia, diabetes, hypertension, etc., and resisting tumor.
The invention has the beneficial effects that:
(1) according to the invention, the hawthorn juice is extracted, and the hawthorn leaf juice, the bighead atractylodes rhizome juice, the hawthorn residue, fructus cannabis, clausena lansium root and burdock root mixed small particles are added into the hawthorn juice to prepare the Jingxi large fruit hawthorn health-care vinegar beverage, so that the flavor and the layering sense of the hawthorn health-care vinegar beverage are increased, and meanwhile, the health-care effect of the hawthorn health-care vinegar beverage is increased due to the synergistic effect of active ingredients in the bighead atractylodes rhizome, the fructus cannabis, the clausena lansium root and the burdock root and active substances such as flavonoids in the hawthorn leaves.
(2) The Jingxi Daguo haw health-care vinegar beverage prepared by the invention does not contain preservatives and food additives, and can reserve various nutrient components in the raw materials to the maximum extent. The concentrated orange juice and honey are added to adjust the taste, and the sour taste is soft and not astringent. The final hawthorn health vinegar beverage has acidity of 5.0-5.4g/100ml, amber color, good glossiness, clearness and transparency, and no precipitate or suspended matter.
(3) The raw materials are soaked in the mixed solution of sodium chloride, sodium hypochlorite and D-sodium ascorbate, so that the sterilization and disinfection effects are achieved on the raw materials, and the antioxidation effect is achieved. When the mass ratio of the three components is 2: 1: 1 hour, the synergistic effect of sterilization, disinfection and oxidation resistance of the raw materials is optimal.
(4) The invention adopts the activated composite zymocyte containing beer yeast, fruit wine yeast, wine yeast and aroma-producing yeast to carry out alcohol fermentation, has better activity, each yeast has the unique characteristics, the contained yeast floras are different, each beneficial floras are also different in physical characteristics, and the yeast floras are matched with each other to be more beneficial to fermentation, improve the fermentation efficiency and shorten the fermentation time. Particularly, when the mass ratio of the beer yeast, the fruit wine yeast, the wine yeast and the aroma-producing yeast is 2:4:6:1, the synergistic effect among the yeasts is the best, the efficiency of alcohol fermentation is the highest, and the fermentation effect is the best.
(5) The invention has simple and feasible process, good product quality, low cost and better economic and social benefits; and the high-calcium and high-activity dietary fiber product is produced while the high-quality Jingxi large fruit hawthorn health-care vinegar beverage is produced, so that the raw material resources are fully utilized, and the production cost is saved.
Detailed Description
The invention is illustrated by the following examples, which are not intended to limit the scope of use of the invention.
Example 1
A Jingxi Daguo haw health vinegar beverage comprises the following raw materials in parts by weight: 10 parts of Jingxi fig hawthorn, 8 parts of Jingxi fig hawthorn leaves, 7 parts of bighead atractylodes rhizome, 6 parts of fructus cannabis, 5 parts of clausena lansium roots, 4 parts of burdock roots, 4 parts of rice hulls, 2 parts of sugar alcohol, 1.5 parts of table salt, 2.5 parts of honey and 6 parts of concentrated orange juice.
The preparation method comprises the following steps:
(1) selecting raw materials: selecting 10 parts of Jingxi Daguo hawthorn, 8 parts of Jingxi Daguo hawthorn leaves, 7 parts of bighead atractylodes rhizome, 6 parts of fructus cannabis, 5 parts of clausena lansium roots and 4 parts of burdock roots, and removing plant diseases and insect pests and rotten parts in the raw materials;
(2) cleaning raw materials: firstly, soaking the raw materials in clear water for 7min, then taking out the raw materials and placing the raw materials in a mass ratio of 2: 1: 1, soaking the mixed solution of sodium chloride, sodium hypochlorite and D-sodium ascorbate for 12min, and applying ultrasonic waves to the mixed solution by using an ultrasonic wave generating device, wherein the power of the ultrasonic waves is 260W, and the frequency is 3 MHz; then, the mixture is placed in clear water, is vibrated and cleaned for 7min under the ultrasonic power of 240W and the frequency of 3MHz, and is rinsed for 4 times;
(3) treatment of raw materials:
firstly, extracting hawthorn juice: crushing Jingxi Daguo hawthorn into 4 pieces, then putting the 4 pieces into clear water, heating water to 50 ℃, adding 0.04% of pectin-cellulose complex enzyme in weight of hawthorn, wherein the mass ratio of pectinase to cellulase in the complex enzyme is 2:1, soaking for 1.2h, heating water to 78 ℃, preserving heat for 6h, and filtering to obtain hawthorn juice and hawthorn residues for later use;
② extracting hawthorn leaf juice and bighead atractylodes rhizome juice: cutting folium crataegi and Atractylodis rhizoma into 3cm with a chopper, placing in a squeezer equipped with an ultrasonic oscillator with power of 360W and frequency of 2MHz, and starting the ultrasonic oscillator and the squeezer to squeeze juice to obtain juice;
preparing fructus cannabis, clausena lansium root and burdock root granules: putting fructus Cannabis, radix Clausenae Lansii and radix Arctii into a microwave dryer, setting the initial temperature to 90 deg.C, immediately cooling to 60 deg.C, drying at 60 deg.C for 7 hr, and keeping blowing air in the whole microwave drying process; then coarsely crushing the dried fructus cannabis, the dried Chinese wampee root and the dried burdock root by using a crusher to obtain mixed small particles;
(4) and (3) alcoholic fermentation treatment: uniformly mixing the hawthorn leaf juice, the bighead atractylodes rhizome juice and the hawthorn juice to obtain mixed juice, adding mixed small particles of fructus cannabis, clausena lansium and burdock root and hawthorn residue into the mixed juice, adding rice hulls and 0.4 part of activated composite fermentation tubes of beer yeast, fruit wine yeast, wine yeast and aroma-producing yeast in a mass ratio of 2:4:6:1, and adjusting the sugar content of the mixed juice to 11% (V/V) by using white granulated sugar; stirring with clean wood rod, fermenting at 27 deg.C for 6 days, filtering, and separating to obtain fructus crataegi wine;
(5) acetic acid fermentation treatment: regulating fructus crataegi wine body with cooled boiled water to 14 °, and adding saturated NaHCO3Adjusting pH of the solution to 5.2, adding acetic acid bacteria, fermenting at 32 deg.C for 5 days while controlling air intake at 10m3T.hr, stopping ventilation when the acidity of the hawthorn wine body is 7.5g/100ml, to obtain hawthorn vinegar original vinegar;
(6) blending the hawthorn vinegar health-care beverage: heating fermented fructus crataegi raw vinegar to 100 deg.C, adding sugar alcohol and salt, stirring, sealing, keeping the temperature for 12min, cooling to room temperature, adding Mel and concentrated succus Citri Tangerinae, stirring, standing, filtering, sterilizing the filtrate at 121 deg.C for 7 s, and aseptically packaging to obtain JINXIDAGUOZHA health vinegar beverage;
(7) and (4) drying the filter residue obtained by filtering in the steps (3) and (4) according to conventional conditions, and crushing to obtain a high-calcium and high-activity dietary fiber powder product.
The Jingxi Daguo haw health-care vinegar beverage obtained by the method is amber, has the faint scent of both the hawthorns and the oranges, has soft sour taste, is slightly sweet, is not astringent, is clear and transparent, and has no suspended matters; the total acidity (calculated by acetic acid) is 5.4g/100ml, and the content of soluble solids is 2.2 percent; microorganism indexes are as follows: the total number of colonies is 800 CFU/mL; the Escherichia coli is 1MPN/100 mL; pathogenic bacteria were not detected.
Example 2
A Jingxi Daguo haw health vinegar beverage comprises the following raw materials in parts by weight: 11 parts of Jingxi fig hawthorn, 9 parts of Jingxi fig hawthorn leaves, 6 parts of bighead atractylodes rhizome, 5 parts of fructus cannabis, 5 parts of clausena lansium roots, 4 parts of burdock roots, 5 parts of rice hulls, 2 parts of sugar alcohol, 2 parts of table salt, 3 parts of honey and 6.5 parts of concentrated orange juice.
The preparation method comprises the following steps:
(1) selecting raw materials: selecting 11 parts of Jingxi macrocarpa fruit hawthorn, 9 parts of Jingxi macrocarpa fruit hawthorn leaves, 6 parts of bighead atractylodes rhizome, 5 parts of fructus cannabis, 5 parts of clausena lansium roots and 4 parts of burdock roots, and removing plant diseases and insect pests and rotten parts in the raw materials;
(2) cleaning raw materials: firstly, soaking the raw materials in clear water for 8min, then taking out the raw materials and placing the raw materials in a mass ratio of 3: 2: 2, soaking for 13min in the mixed solution of sodium chloride, sodium hypochlorite and D-sodium ascorbate, and applying ultrasonic waves to the mixed solution by using an ultrasonic wave generating device, wherein the power of the ultrasonic waves is 240W, and the frequency is 4 MHz; then, the mixture is placed in clear water, the mixture is vibrated and cleaned for 8min under the ultrasonic power of 260W and the frequency of 4MHz, and then the mixture is rinsed for 4 times;
(3) treatment of raw materials:
firstly, extracting hawthorn juice: crushing Jingxi Daguo hawthorn into 4 pieces, then putting the crushed Jingxi Daguo hawthorn into clear water, heating the water to 52 ℃, adding 0.04 percent of pectin-cellulose complex enzyme in the weight of the hawthorn, wherein the mass ratio of pectinase to cellulase in the complex enzyme is 2:1, soaking for 1.3h, heating the water to 77 ℃, preserving heat for 6.5h, and filtering to obtain hawthorn juice and hawthorn residues for later use;
② extracting hawthorn leaf juice and bighead atractylodes rhizome juice: cutting folium crataegi and Atractylodis rhizoma into 4cm with a chopper, placing in a squeezer equipped with an ultrasonic oscillator with power of 340W and frequency of 2MHz, and starting the ultrasonic oscillator and the squeezer to squeeze juice to obtain juice;
preparing fructus cannabis, clausena lansium root and burdock root granules: putting fructus Cannabis, radix Clausenae Lansii and radix Arctii into a microwave dryer, setting the initial temperature to 90 deg.C, immediately cooling to 60 deg.C, drying at 60 deg.C for 6.5 hr, and keeping blowing air in the whole microwave drying process; then coarsely crushing the dried fructus cannabis, the dried Chinese wampee root and the dried burdock root by using a crusher to obtain mixed small particles;
(4) and (3) alcoholic fermentation treatment: uniformly mixing the hawthorn leaf juice, the bighead atractylodes rhizome juice and the hawthorn juice to obtain mixed juice, adding the small mixed particles of fructus cannabis, clausena lansium and burdock root and hawthorn residue into the mixed juice, adding the rice hulls and 0.4 part of activated composite fermentation tubes of beer yeast, fruit wine yeast, wine yeast and aroma-producing yeast in a mass ratio of 2:4:5:2, and adjusting the sugar content of the mixed juice to 11% (V/V) by using crystal sugar; stirring with clean wood rod, fermenting at 26 deg.C for 7 days, and filtering to obtain fructus crataegi wine;
(5) acetic acid fermentation treatment: regulating fructus crataegi wine body with cooled boiled water to 14 °, and adding saturated NaHCO3Adjusting pH of the solution to 5.3, adding acetic acid bacteria, fermenting at 33 deg.C for 5 days with air intake amount of 11m3T.hr, stopping ventilation when the acidity of the hawthorn wine body is detected to be 7.3g/100ml, to obtain hawthorn vinegar original vinegar;
(6) blending the hawthorn vinegar health-care beverage: heating fermented fructus crataegi raw vinegar to 100 deg.C, adding sugar alcohol and salt, stirring, sealing, keeping the temperature for 13min, cooling to room temperature, adding Mel and concentrated succus Citri Tangerinae, stirring, standing, filtering, sterilizing the filtrate at 118 deg.C for 6 s, and aseptically packaging to obtain JINXIDAGUOZHA health vinegar beverage;
(7) and (4) drying the filter residue obtained by filtering in the steps (3) and (4) according to conventional conditions, and crushing to obtain a high-calcium and high-activity dietary fiber powder product.
The Jingxi Daguo haw health-care vinegar beverage obtained by the method is amber, has the faint scent of both the hawthorns and the oranges, has soft sour taste, is slightly sweet, is not astringent, is clear and transparent, and has no suspended matters; the total acidity (calculated by acetic acid) is 5.3g/100ml, and the content of soluble solids is 2.4 percent; microorganism indexes are as follows: the total number of colonies is 812 CFU/mL; the Escherichia coli is 1.4MPN/100 mL; pathogenic bacteria were not detected.
Example 3
A Jingxi Daguo haw health vinegar beverage comprises the following raw materials in parts by weight: 12 parts of Jingxi fig hawthorn, 10 parts of Jingxi fig hawthorn leaves, 7 parts of bighead atractylodes rhizome, 7 parts of fructus cannabis, 5 parts of clausena lansium roots, 5 parts of burdock roots, 5 parts of rice hulls, 2 parts of sugar alcohol, 2 parts of table salt, 3 parts of honey and 7 parts of concentrated orange juice.
The preparation method comprises the following steps:
(1) selecting raw materials: selecting 12 parts of Jingxi Daguo hawthorn, 10 parts of Jingxi Daguo hawthorn leaves, 7 parts of bighead atractylodes rhizome, 7 parts of fructus cannabis, 5 parts of clausena lansium roots and 5 parts of burdock roots, and removing plant diseases and insect pests and rotten parts in the raw materials;
(2) cleaning raw materials: firstly, soaking the raw materials in clear water for 10min, then taking out the raw materials and placing the raw materials in a mass ratio of 5: 2: 2, soaking the mixed solution of sodium chloride, sodium hypochlorite and D-sodium ascorbate for 15min, and applying ultrasonic waves to the mixed solution by using an ultrasonic wave generating device, wherein the power of the ultrasonic waves is 300W, and the frequency is 5 MHz; then, the mixture is placed in clear water, is vibrated and cleaned for 10min under the ultrasonic power of 200W and the frequency of 5MHz, and is rinsed for 4 times;
(3) treatment of raw materials:
firstly, extracting hawthorn juice: crushing Jingxi Daguo hawthorn into 5 pieces, then putting the 5 pieces into clear water, heating the water to 55 ℃, adding 0.05 percent of pectin-cellulose complex enzyme in the weight of the hawthorn, wherein the mass ratio of pectinase to cellulase in the complex enzyme is 5:3, soaking for 1.5h, heating the water to 80 ℃, preserving heat for 7h, and filtering to obtain hawthorn juice and hawthorn residues for later use;
② extracting hawthorn leaf juice and bighead atractylodes rhizome juice: cutting folium crataegi and Atractylodis rhizoma into 5cm with a chopper, placing in a squeezer equipped with an ultrasonic oscillator with power of 400W and frequency of 3MHz, and starting the ultrasonic oscillator and the squeezer to squeeze juice to obtain juice;
preparing fructus cannabis, clausena lansium root and burdock root granules: putting fructus Cannabis, radix clausenae lansii and radix Arctii into a microwave dryer, setting the initial temperature to 90 deg.C, immediately cooling to 60 deg.C, drying at 60 deg.C for 8 hr, and keeping blowing air in the whole microwave drying process; then coarsely crushing the dried fructus cannabis, the dried Chinese wampee root and the dried burdock root by using a crusher to obtain mixed small particles;
(4) and (3) alcoholic fermentation treatment: uniformly mixing the hawthorn leaf juice, the bighead atractylodes rhizome juice and the hawthorn juice to obtain mixed juice, adding mixed small particles of fructus cannabis, clausena lansium and burdock root and hawthorn residue into the mixed juice, adding rice hulls and 0.5 part of activated composite fermentation tubes of beer yeast, fruit wine yeast, wine yeast and aroma-producing yeast in a mass ratio of 3:5:7:2, and adjusting the sugar content of the mixed juice to 12% (V/V) by using white granulated sugar; stirring with clean wood rod, fermenting at 28 deg.C for 5 days, filtering, and separating to obtain fructus crataegi wine;
(5) acetic acid fermentation treatment: adjusting fructus crataegi wine with cooled boiled water to 15 °, and adding saturated NaHCO3Adjusting pH of the solution to 5.4, adding acetic acid bacteria, fermenting at 35 deg.C for 5 days while controlling air intake at 12m3T.hr, stopping ventilation when the acidity of the hawthorn wine body is 7.2g/100ml, to obtain hawthorn vinegar original vinegar;
(6) blending the hawthorn vinegar health-care beverage: heating fermented fructus crataegi raw vinegar to 100 deg.C, adding sugar alcohol and salt, stirring, sealing, keeping the temperature for 15min, cooling to room temperature, adding Mel and concentrated succus Citri Tangerinae, stirring, standing, filtering, sterilizing the filtrate at 125 deg.C for 5 s, and aseptically packaging to obtain JINXIDAGUOZHA health vinegar beverage;
(7) and (4) drying the filter residue obtained by filtering in the steps (3) and (4) according to conventional conditions, and crushing to obtain a high-calcium and high-activity dietary fiber powder product.
The Jingxi Daguo haw health-care vinegar beverage obtained by the method is amber, has the faint scent of both the hawthorns and the oranges, has soft sour taste, is slightly sweet, is not astringent, is clear and transparent, and has no suspended matters; the total acidity (calculated by acetic acid) is 5.1g/100ml, and the content of soluble solids is 2.6 percent; microorganism indexes are as follows: the total number of colonies is 822 CFU/mL; the Escherichia coli is 1.6MPN/100 mL; pathogenic bacteria were not detected.
Example 4
A Jingxi Daguo haw health vinegar beverage comprises the following raw materials in parts by weight: 8 parts of Jingxi fig hawthorn, 8 parts of Jingxi fig hawthorn leaves, 5 parts of bighead atractylodes rhizome, 5 parts of fructus cannabis, 7 parts of clausena lansium roots, 3 parts of burdock roots, 3 parts of rice hulls, 1 part of sugar alcohol, 1 part of salt, 1 part of honey and 5 parts of concentrated orange juice.
The preparation method comprises the following steps:
(1) selecting raw materials: selecting 8 parts of Jingxi Daguo hawthorn, 8 parts of Jingxi Daguo hawthorn leaves, 5 parts of bighead atractylodes rhizome, 5 parts of fructus cannabis, 7 parts of clausena lansium roots and 3 parts of burdock roots, and removing plant diseases and insect pests and rotten parts in the raw materials;
(2) cleaning raw materials: firstly, soaking the raw materials in clear water for 5min, then taking out the raw materials and placing the raw materials in a mass ratio of 3: 2: 2, soaking the mixed solution of sodium chloride, sodium hypochlorite and D-sodium ascorbate for 10min, and applying ultrasonic waves to the mixed solution by using an ultrasonic wave generating device, wherein the power of the ultrasonic waves is 200W, and the frequency is 1 MHz; then, the mixture is placed in clear water, is vibrated and cleaned for 5min under the ultrasonic power of 300W and the frequency of 1MHz, and is rinsed for 3 times;
(3) treatment of raw materials:
firstly, extracting hawthorn juice: crushing Jingxi Daguo hawthorn into 3 pieces, then putting the 3 pieces into clear water, heating the water to 45 ℃, adding 0.03 mass percent of pectin-cellulose compound enzyme in the weight of the hawthorn, wherein the mass ratio of pectinase to cellulase in the compound enzyme is 7:3, soaking for 1h, heating the water to 75 ℃, preserving heat for 5h, and filtering to obtain hawthorn juice and hawthorn residues for later use;
② extracting hawthorn leaf juice and bighead atractylodes rhizome juice: cutting folium crataegi and Atractylodis rhizoma into 2cm with a chopper, placing in a squeezer equipped with an ultrasonic oscillator with power of 300W and frequency of 1MHz, and starting the ultrasonic oscillator and the squeezer to squeeze juice to obtain juice;
preparing fructus cannabis, clausena lansium root and burdock root granules: putting fructus Cannabis, radix Clausenae Lansii and radix Arctii into a microwave dryer, setting the initial temperature to 90 deg.C, immediately cooling to 60 deg.C, drying at 60 deg.C for 6 hr, and keeping blowing air in the whole microwave drying process; then coarsely crushing the dried fructus cannabis, the dried Chinese wampee root and the dried burdock root by using a crusher to obtain mixed small particles;
(4) and (3) alcoholic fermentation treatment: uniformly mixing the hawthorn leaf juice, the bighead atractylodes rhizome juice and the hawthorn juice to obtain mixed juice, adding the small mixed particles of fructus cannabis, clausena lansium and burdock root and hawthorn residue into the mixed juice, adding the rice hulls and 0.2 part of activated composite fermentation tubes of beer yeast, fruit wine yeast, wine yeast and aroma-producing yeast in a mass ratio of 1:2:5:1, and adjusting the sugar content of the mixed juice to 10% (V/V) by using crystal sugar; stirring with clean wood rod, fermenting at 25 deg.C for 8 days, filtering, and separating to obtain fructus crataegi wine;
(5) acetic acid fermentation treatment: mixing fructus crataegi wineAdjusting the temperature of the body with cold boiled water to 13 degrees, and using saturated NaHCO3Adjusting pH of the solution to 5.0, adding acetic acid bacteria, fermenting at 30 deg.C for 6 days while controlling air intake at 9m3T.hr, stopping ventilation when the acidity of the hawthorn wine body is detected to be 7.1g/100ml, to obtain hawthorn vinegar original vinegar;
(6) blending the hawthorn vinegar health-care beverage: heating fermented fructus crataegi raw vinegar to 100 deg.C, adding sugar alcohol and salt, stirring, sealing, keeping the temperature for 10min, cooling to room temperature, adding Mel and concentrated succus Citri Tangerinae, stirring, standing, filtering, sterilizing the filtrate at 115 deg.C for 8 s, and aseptically packaging to obtain JINXIDAGUOZHA health vinegar beverage;
(7) and (4) drying the filter residue obtained by filtering in the steps (3) and (4) according to conventional conditions, and crushing to obtain a high-calcium and high-activity dietary fiber powder product.
The Jingxi Daguo haw health-care vinegar beverage obtained by the method is amber, has the faint scent of both the hawthorns and the oranges, has soft sour taste, is slightly sweet, is not astringent, is clear and transparent, and has no suspended matters; the total acidity (calculated by acetic acid) is 5.0g/100ml, and the content of soluble solids is 2.8 percent; microorganism indexes are as follows: the total number of colonies is 831 CFU/mL; the Escherichia coli is 1.7MPN/100 mL; pathogenic bacteria were not detected.

Claims (6)

1. A Jingxi Daguo haw health vinegar beverage is characterized in that: the raw materials comprise the following components in parts by weight: 8-12 parts of Jingxi fig hawthorn, 8-10 parts of Jingxi fig hawthorn leaves, 5-7 parts of bighead atractylodes rhizome, 5-7 parts of fructus cannabis, 5-7 parts of clausena lansium roots, 3-5 parts of burdock roots, 3-5 parts of rice hulls, 1-2 parts of sugar alcohol, 1-2 parts of table salt, 1-3 parts of honey and 5-7 parts of concentrated orange juice;
the method for preparing the Jingxi Daguo hawthorn health-care vinegar beverage by adopting the raw materials comprises the following steps:
(1) selecting raw materials: selecting 8-12 parts of Jingxi fig hawthorn, 8-10 parts of Jingxi fig hawthorn leaves, 5-7 parts of bighead atractylodes rhizome, 5-7 parts of fructus cannabis, 5-7 parts of clausena lansium roots and 3-5 parts of burdock roots, and removing plant diseases and insect pests and rotten parts in the raw materials;
(2) cleaning raw materials: firstly, putting raw materials into clear water to be soaked for 5-10 min, then taking out the raw materials to be placed into a mixed solution of sodium chloride, sodium hypochlorite and D-sodium ascorbate, carrying out shake cleaning on the mixed solution for 10-15min, then placing the mixed solution into clear water to be shake cleaned for 5-10 min, and rinsing the mixed solution for 3-4 times;
the mass ratio of sodium chloride to sodium hypochlorite to D-sodium ascorbate in the mixed solution is 3-5: 2;
(3) treatment of raw materials:
firstly, extracting hawthorn juice: crushing Jingxi fig hawthorn into 3-5 pieces, then putting the Jingxi fig hawthorn into clear water, heating the water to 45-55 ℃, adding 0.03-0.05% of pectin-cellulose compound enzyme based on the weight of the hawthorn, soaking for 1-1.5 hours, heating the water to 75-80 ℃, preserving heat for 5-7 hours, and filtering to obtain hawthorn juice and hawthorn residues for later use;
② extracting hawthorn leaf juice and bighead atractylodes rhizome juice: firstly, cutting hawthorn leaves and bighead atractylodes rhizome into 2-5 cm by a chopper, then placing the hawthorn leaves and the bighead atractylodes rhizome into a squeezer with an ultrasonic oscillator, wherein the power of the ultrasonic oscillator is 300-400W, the frequency of the ultrasonic oscillator is 1-3 MHz, and starting the ultrasonic oscillator and the squeezer to squeeze juice to obtain hawthorn leaf and bighead atractylodes rhizome juice;
preparing fructus cannabis, clausena lansium root and burdock root granules: putting fructus cannabis, Chinese wampee root and burdock root into a microwave dryer, setting the initial temperature to be 90 ℃, then immediately cooling to 60 ℃, drying for 6-8 hours at 60 ℃, and keeping blowing in the whole microwave drying process; then coarsely crushing the dried fructus cannabis, the dried Chinese wampee root and the dried burdock root by using a crusher to obtain mixed small particles;
(4) and (3) alcoholic fermentation treatment: uniformly mixing the hawthorn juice, the hawthorn leaves and the bighead atractylodes rhizome juice obtained in the step (3) to obtain mixed juice, adding the mixed small particles of fructus cannabis, clausena lansium roots and burdock roots and hawthorn residues into the mixed juice, adding the rice hulls and 0.2-0.5 part of activated composite fermentation tubes containing beer yeast, fruit wine yeast, wine yeast and aroma-producing yeast, and adjusting the sugar content of the mixed juice to 10-12% by using sugar; then, uniformly stirring the mixture by using a clean wood stick, fermenting the mixture for 5 to 8 days at the temperature of between 25 and 28 ℃, and filtering and separating the mixture to obtain a hawthorn wine body;
the mass ratio of beer yeast, fruit wine yeast, wine yeast and aroma-producing yeast in the activated composite fermentation bacteria is 1-3:2-5:5-7: 1-2;
(5) acetic acid fermentation treatment: adjusting the hawthorn wine obtained in the step (4) to 13-15 degrees with cool boiled water, and using saturated NaHCO3Adjusting the pH of the solution to 5.0-5.4, adding acetic acid bacteria into the wine body, fermenting at 30-35 deg.C for 5-6 days, and controlling the air intake amount at 9-12m3T.hr, stopping ventilation when the acidity of the hawthorn wine is detected to be more than 7.0g/100ml, to obtain hawthorn vinegar original vinegar;
(6) blending the hawthorn vinegar health-care beverage: heating the hawthorn raw vinegar obtained in the step (5) to 100 ℃, adding sugar alcohol and salt, uniformly stirring, sealing and preserving heat for 10-15min, then cooling to room temperature, adding honey and concentrated orange juice, uniformly stirring, standing and filtering, sterilizing the filtrate at 115-125 ℃ for 5-8 seconds, and then carrying out aseptic packaging to obtain the Jingxi Daguo hawthorn health-care vinegar beverage;
(7) and (4) drying the filter residue obtained by filtering in the steps (3) and (4) according to conventional conditions, and crushing to obtain a high-calcium and high-activity dietary fiber powder product.
2. The Jingxi fig. haw health vinegar beverage as claimed in claim 1, which is characterized in that: the Jingxi Daguo haw vinegar comprises the following raw materials in parts by weight: 10 parts of Jingxi fig hawthorn, 8 parts of Jingxi fig hawthorn leaves, 7 parts of bighead atractylodes rhizome, 6 parts of fructus cannabis, 5 parts of clausena lansium roots, 4 parts of burdock roots, 4 parts of rice hulls, 2 parts of sugar alcohol, 1.5 parts of table salt, 2.5 parts of honey and 6 parts of concentrated orange juice.
3. The Jingxi macrocarpa haw health vinegar beverage as claimed in claim 1, wherein the mass ratio of sodium chloride, sodium hypochlorite and D-sodium ascorbate in the mixed solution in the step (2) is 2: 1.
4. The Jingxi fig. haw health vinegar beverage as claimed in claim 1, wherein the shaking cleaning in step (2) is performed by an ultrasonic generator, the power of ultrasonic is 200-300W, and the frequency is 1 MHz-5 MHz.
5. The Jingxi fig. hawthorn health-care vinegar beverage as claimed in claim 1, wherein the mass ratio of pectinase to cellulase in the pectin-cellulose complex enzyme in the step (3) is 5-7: 3.
6. The Jingxi fig. haw health vinegar beverage according to claim 1, wherein the mass ratio of the beer yeast, the fruit wine yeast, the wine yeast and the aroma-producing yeast in the activated composite fermentation tubes in the step (4) is 2:4:6: 1.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104263588A (en) * 2014-10-17 2015-01-07 广西靖西梁鹏食品有限公司 Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material
CN106635729A (en) * 2016-12-19 2017-05-10 罗城仫佬族自治县明亿农业开发农民专业合作社 Preparation method of hawthorn vinegar
CN107460102A (en) * 2017-10-09 2017-12-12 开平市绿洲食品有限公司 The preparation technology of beverage Hawthorn Vinegar

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104263588A (en) * 2014-10-17 2015-01-07 广西靖西梁鹏食品有限公司 Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material
CN106635729A (en) * 2016-12-19 2017-05-10 罗城仫佬族自治县明亿农业开发农民专业合作社 Preparation method of hawthorn vinegar
CN107460102A (en) * 2017-10-09 2017-12-12 开平市绿洲食品有限公司 The preparation technology of beverage Hawthorn Vinegar

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Application publication date: 20181130

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Denomination of invention: A Jingxi Big Fruit Hawthorn Health Vinegar Beverage and Its Preparation Method

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