CN108902610A - A kind of vitamin e drink and preparation method thereof - Google Patents
A kind of vitamin e drink and preparation method thereof Download PDFInfo
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- CN108902610A CN108902610A CN201810894875.9A CN201810894875A CN108902610A CN 108902610 A CN108902610 A CN 108902610A CN 201810894875 A CN201810894875 A CN 201810894875A CN 108902610 A CN108902610 A CN 108902610A
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- temperature
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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
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of vitamin e drinks and preparation method thereof, by juicing, sterilizing, acidification and etc. be made, using non-harmful plant material, using the packing method and extracting method of advanced science, production becomes a kind of and rich in vitamin E and is conducive to that absorption of human body is maximized, health care's composite beverage without preservative.
Description
Technical field
The present invention relates to a kind of production method of fruit vinegar beverage, specifically a kind of vitamin E plant beverage and its production side
Method.
Background technique
Vitamin E（Vitamin E）It is a kind of liposoluble vitamin, hydrolysate is tocopherol, is most important anti-
One of oxidant.It is dissolved in the organic solvents such as fat and ethyl alcohol, it is not soluble in water, heat, acid are stablized, it is unstable to alkali, it is quick to oxygen
Sense, it is insensitive to heat, but Vitamin E activity is substantially reduced when frying.Tocopherol can promote sex hormone to secrete, and keep man's sperm living
Power and quantity increase；Increase woman's female hormone concentration, improve fecundity, prevention of miscarriage, it may also be used for prevention and treatment male is not
Educate disease, burn, frostbite, capillary hemorrhage, climacteric syndrome, beauty etc..Recently it has also been found that vitamin E can inhibit eye
Intracorporal lipid peroxidation reaction that eyeball is crystalline makes peripheral vasodilation, improves blood circulation, pre- Anti-myopic eye occurrence and development.Dimension
Phenolic hydroxyl group on raw element E phenyl ring is acetylation, and it is tocopherol that ester hydrolysis, which is after phenolic hydroxyl group,.Kiwi berry and apple and Italy
Early red cherry is the fruit most rich in vitamin E, and vitamin E will not be destroyed at high temperature, and in acid condition can be steady
It is fixed to save.
Summary of the invention
A kind of vitamin E plant beverage and preparation method thereof, includes the following steps：
A, raw material is squeezed the juice：It selects without rotten, pest and disease damage mature cherry, apple and Kiwi berry mixing, cleaning stoning removes
After the impurity such as soil, raw juice is made in juicing processing；
B, ultra-high temperature sterilization：Raw juice is sterilized through superhigh temperature disinfecting machine, 130-135 DEG C of feeding temperature, drop temperature 40-
45℃；
C, alcoholic fermentation：The dry ferment of 0.05-0.08kg is added into the 10kg feed liquid after ultra-high temperature sterilization, activates 20 minutes,
It stirs evenly, ferments 10 days；
D, acetic fermentation：The acetic acid bacteria of 0.08-0.10kg is added in the 10kg feed liquid good to alcoholic fermentation, and temperature controls 30-35
DEG C, 50-55min is kept the temperature, is stirred evenly, is fermented 28 days, daily stirring 3-5 times；
E, it filters：By the good feed liquid of acetic fermentation through filter plant refined filtration, vitamin E plant fruit vinegar is made after high-temperature sterilization
Magma；
F, it deploys：3kg vitamin E plant fruit vinegar magma is taken, adds distilled water to 10kg；
G, homogeneous：By mixed liquor homogenization, temperature is 70-75 DEG C, homogenization pressure 35-40Mpa；
H, it sterilizes：Using instantaneous sterilization method, 130-150 DEG C of temperature, time 10-20s；
I, canned：Dimension E plant beverage after sterilization is cooled to 30-35 DEG C, it is canned under sterile vacuum environment；
J, inspection, storage：Whether canned qualified, store under room temperature if examining.
Preferably, the Kiwi berry in step a, apple, cherry proportion be（2-3）：1：1.
Preferably, the cherry variety in step a is that Italy is early red.
The invention has the advantages that：
A set of easy and rigorous formula scheme is devised by the various features and existence condition of vitamin E, and is used
Plants herb extract supplements natural vitamin E, and high-temperature sterilization and sealing can guarantee the clean hygiene of product, and this
Invention is free of preservative, and the acidic environment built makes palatable and nutrition of the invention also with tartaric acid acidification.
Specific embodiment
The embodiment of the present invention is described in detail below, but the present invention can be limited and be covered according to claim
Multitude of different ways implement.
Embodiment 1
A kind of vitamin E plant beverage and preparation method thereof, includes the following steps：
A, raw material is squeezed the juice：It selects without rotten, pest and disease damage mature cherry, apple and Kiwi berry mixing, cleaning stoning removes
After the impurity such as soil, raw juice is made in juicing processing；
B, ultra-high temperature sterilization：Raw juice is sterilized through superhigh temperature disinfecting machine, 131 DEG C of feeding temperature, 40 DEG C of drop temperature；
C, alcoholic fermentation：The dry ferment of 0.05kg is added into the 10kg feed liquid after ultra-high temperature sterilization, activates 20 minutes, stirring
Uniformly, it ferments 10 days；
D, acetic fermentation：The acetic acid bacteria of 0.08kg is added in the 10kg feed liquid good to alcoholic fermentation, and temperature controls 33 DEG C, heat preservation
52min is stirred evenly, and is fermented 28 days, daily stirring 3 times；
E, it filters：By the good feed liquid of acetic fermentation through filter plant refined filtration, vitamin E plant fruit vinegar is made after high-temperature sterilization
Magma；
F, it deploys：3kg vitamin E plant fruit vinegar magma is taken, adds distilled water to 10kg；
G, homogeneous：By mixed liquor homogenization, temperature is 70 DEG C, homogenization pressure 35Mpa；
H, it sterilizes：Using instantaneous sterilization method, 130 DEG C of temperature, time 10s；
I, canned：Dimension E plant beverage after sterilization is cooled to 30 DEG C, it is canned under sterile vacuum environment；
J, inspection, storage：Whether canned qualified, store under room temperature if examining.
The proportion of Kiwi berry, apple, cherry in step a is 2：1：1.
Cherry variety in step a is that Italy is early red.
Embodiment 2
A kind of vitamin E plant beverage and preparation method thereof, includes the following steps：
A, raw material is squeezed the juice：It selects without rotten, pest and disease damage mature cherry, apple and Kiwi berry mixing, cleaning stoning removes
After the impurity such as soil, raw juice is made in juicing processing；
B, ultra-high temperature sterilization：Raw juice is sterilized through superhigh temperature disinfecting machine, 134 DEG C of feeding temperature, 42 DEG C of drop temperature；
C, alcoholic fermentation：The dry ferment of 0.07kg is added into the 10kg feed liquid after ultra-high temperature sterilization, activates 20 minutes, stirring
Uniformly, it ferments 10 days；
D, acetic fermentation：The acetic acid bacteria of 0.09kg is added in the 10kg feed liquid good to alcoholic fermentation, and temperature controls 32 DEG C, heat preservation
54min is stirred evenly, and is fermented 28 days, daily stirring 4 times；
E, it filters：By the good feed liquid of acetic fermentation through filter plant refined filtration, vitamin E plant fruit vinegar is made after high-temperature sterilization
Magma；
F, it deploys：3kg vitamin E plant fruit vinegar magma is taken, adds distilled water to 10kg；
G, homogeneous：By mixed liquor homogenization, temperature is 73 DEG C, homogenization pressure 37Mpa；
H, it sterilizes：Using instantaneous sterilization method, 142 DEG C of temperature, time 16s；
I, canned：Dimension E plant beverage after sterilization is cooled to 33 DEG C, it is canned under sterile vacuum environment；
J, inspection, storage：Whether canned qualified, store under room temperature if examining.
Preferably, the Kiwi berry in step a, apple, cherry proportion be 2.5：1：1.
Preferably, the cherry variety in step a is that Italy is early red.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (3)
1. a kind of vitamin E plant beverage and preparation method thereof, which is characterized in that include the following steps：
Raw material juicing：It selects without rotten, pest and disease damage mature cherry, apple and Kiwi berry mixing, cleaning stoning removes soil
After equal impurity, raw juice is made in juicing processing；
Ultra-high temperature sterilization：Raw juice is sterilized through superhigh temperature disinfecting machine, 130-135 DEG C of feeding temperature, drop temperature 40-45
℃；
Alcoholic fermentation：The dry ferment of 0.05-0.08kg is added into the 10kg feed liquid after ultra-high temperature sterilization, activates 20 minutes, stirs
It mixes uniformly, ferments 10 days；
Acetic fermentation：The acetic acid bacteria of 0.08-0.10kg is added in the 10kg feed liquid good to alcoholic fermentation, and temperature controls 30-35 DEG C, protects
Warm 50-55min, stirs evenly, and ferments 28 days, daily stirring 3-5 times；
Filtering：By the good feed liquid of acetic fermentation through filter plant refined filtration, it is former that vitamin E plant fruit vinegar is made after high-temperature sterilization
Slurry；
Allotment：3kg vitamin E plant fruit vinegar magma is taken, adds distilled water to 10kg；
Homogeneous：By mixed liquor homogenization, temperature is 70-75 DEG C, homogenization pressure 35-40Mpa；
Sterilization：Using instantaneous sterilization method, 130-150 DEG C of temperature, time 10-20s；
It is canned：Dimension E plant beverage after sterilization is cooled to 30-35 DEG C, it is canned under sterile vacuum environment；
It examines, storage：Whether canned qualified, store under room temperature if examining.
2. a kind of vitamin E plant beverage according to claim 1 and preparation method thereof, it is characterised in that：In step a
Kiwi berry, apple, cherry proportion be（2-3）：1：1.
3. a kind of vitamin E plant beverage according to claim 1 and preparation method thereof, it is characterised in that：In step a
Cherry variety is that Italy is early red.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810894875.9A CN108902610A (en) | 2018-08-08 | 2018-08-08 | A kind of vitamin e drink and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810894875.9A CN108902610A (en) | 2018-08-08 | 2018-08-08 | A kind of vitamin e drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902610A true CN108902610A (en) | 2018-11-30 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810894875.9A Pending CN108902610A (en) | 2018-08-08 | 2018-08-08 | A kind of vitamin e drink and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815489A (en) * | 2014-03-07 | 2014-05-28 | 余芳 | Method for preparing cherry tomato fruit vinegar |
| CN103892398A (en) * | 2014-04-30 | 2014-07-02 | 彭常钧 | Preparation method of cherry tomato and fruit vinegar beverage |
| CN104983011A (en) * | 2015-07-02 | 2015-10-21 | 彭常安 | Preparation method of rubus parvifolius and mulberry vinegar beverage |
| CN107475061A (en) * | 2017-08-02 | 2017-12-15 | 李春生 | A kind of winter jujube fruit vinegar beverage preparation method |
-
2018
- 2018-08-08 CN CN201810894875.9A patent/CN108902610A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815489A (en) * | 2014-03-07 | 2014-05-28 | 余芳 | Method for preparing cherry tomato fruit vinegar |
| CN105454943A (en) * | 2014-03-07 | 2016-04-06 | 余芳 | Making method of cherry tomato fruit vinegar beverage |
| CN103892398A (en) * | 2014-04-30 | 2014-07-02 | 彭常钧 | Preparation method of cherry tomato and fruit vinegar beverage |
| CN104983011A (en) * | 2015-07-02 | 2015-10-21 | 彭常安 | Preparation method of rubus parvifolius and mulberry vinegar beverage |
| CN107475061A (en) * | 2017-08-02 | 2017-12-15 | 李春生 | A kind of winter jujube fruit vinegar beverage preparation method |
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Application publication date: 20181130 |