CN109156676A - A kind of roselle red meat dragon fruit vinegar beverage and preparation method thereof - Google Patents
A kind of roselle red meat dragon fruit vinegar beverage and preparation method thereof Download PDFInfo
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- CN109156676A CN109156676A CN201811013161.9A CN201811013161A CN109156676A CN 109156676 A CN109156676 A CN 109156676A CN 201811013161 A CN201811013161 A CN 201811013161A CN 109156676 A CN109156676 A CN 109156676A
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- roselle
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- 240000004153 Hibiscus sabdariffa Species 0.000 title claims abstract description 72
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 title claims abstract description 70
- 239000000052 vinegar Substances 0.000 title claims abstract description 66
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 66
- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 60
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 59
- 235000013361 beverage Nutrition 0.000 title claims abstract description 53
- 235000020989 red meat Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 12
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- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 9
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 9
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 9
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Classifications
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- 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
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- 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
-
- 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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- General Health & Medical Sciences (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of roselle red meat dragon fruit vinegar beverages and preparation method thereof.The vinegar beverage includes the raw material of following parts by weight: 19~21 parts of red meat dragon fruit, 17~19 parts of roselle dried flower, 17~19 parts of isomalto-oligosaccharide, 49~51 parts of brewing white vinegar, 9~11 parts of concentrated apple vinegar of brewing, 79~81 parts of white granulated sugar, 59~61 parts of fructose syrup, 0.19~0.21 part and 0.49~0.51 part of sodium citrate of acesulfame potassium.The present invention combines roselle bright in colour and red meat dragon fruit, the vinegar beverage of preparation not only remains the color and fragrance of roselle and dragon fruit, product is full of nutrition, sweet and sour taste, it is good good merchantable brand of going with rice or bread, fatigue can also be eliminated, the healthcare function for reducing blood pressure, blood lipid, adjusting human body stomach balance, promoting digestion.In addition, the extracting solution of roselle dried flower of the present invention is filtered off in addition to colloid, the stability of product is greatly improved, so that stability is good, is less prone to flocculent deposit after the vinegar beverage of preparation is stored for a long time.
Description
Technical field
The invention belongs to technical field of food beverage, more particularly, to a kind of roselle red meat dragon fruit vinegar beverage and
Preparation method.
Background technique
Red meat dragon fruit (Classification system: Hylocereus undulatus), Cactaceae, triangular prism platymiscium, also known as
Hylocereus undatus, passion plant, pitaya fruit, Yu Longguo.It is red that the kind of dragon fruit by the color of its fruit pulp is divided into red skin and white flesh, red skin
3 kinds of meat, Calusena lansium plain boiled pork, wherein reddish tone dragon fruit is full of nutrition, function is unique, it contains the rare phytalbumin of general plant
And the anthocyanidin of high level, therefore there is apparent antioxidation, it can effectively prevent vascular sclerosis, inhibit the hair of dementia
Raw, toxin expelling protects stomach；Additionally rich in vitamin C and with weight-reducing, reduction blood glucose, ease constipation, the aqueous soluble dietary for preventing colorectal cancer
Fiber；And the minerals such as vitamin and calcium, phosphorus, iron are rich in, it can be with lowering blood pressure and blood fat, to constipation and diabetes and other diseases
Make with adjuvant treatment.
Roselle Hibiscus sabdariffaL. (also known as Roselle) belongs to Malvaceae Hibiscus annual herb plant,
It is traditional medical and edible dual purpose plant, the roselle of commercial is mainly the calyx at its florescence, and appearance is purplish red shiny black, and water impregnates
Lovely luster, tool european cranberry sample is suitable for fragrance, is regained consciousness pleasant.Traditional medicine thinks that Roselle calyx has heat-clearing, quenches one's thirst, only
Cough and hypotensive activity；In Egypt, it is widely used in treating the disease of heart and nerve；In India, as diuresis, anti-bad
The drugs such as blood disease carry out using；In Senegal, roselle is proposed as fungicide, anthelmintic and blood pressure lowering.State in recent years
It is inside and outside that research and report extensively and profoundly have been carried out to the healthcare function of Roselle calyx and pharmacological action such as anti-oxidant, anti-
The effects of tumour, blood pressure lowering, cardiovascular protection liver and protection.
But red meat dragon fruit and roselle be when preparing vinegar beverage, due to protein rich in two kinds of raw materials,
The macromolecular components such as organic acid, in product processing and sales process, when temperature changes and (heats, is cooled), in raw material
Macromolecular substances and other food ingredients easily form bigger micelle, to break the stability of vinegar beverage colloidal solution,
The phenomenon that generating precipitating, influences the shelf life and sales situation of product.
Summary of the invention
It is poor it is an object of the invention to be directed to the stability of roselle red meat dragon fruit vinegar beverage, it is also easy to produce precipitating not
Foot, provides a kind of roselle red meat dragon fruit vinegar beverage.The method that the present invention is combined by enzymatic hydrolysis and film filtering, in retained product
While original color, fragrance and flavor, the labile element in two kinds of raw materials is eliminated, to improve dragon fruit roselle
Vinegar beverage non-biostability is not likely to produce precipitating, extends the shelf life of product, is conducive to the sale of product；And it even if deposits
The hiding time is longer than shelf life, and product also only generates the precipitating of denier.
Another object of the present invention is to provide the preparation methods of the roselle red meat dragon fruit vinegar beverage.
Above-mentioned purpose of the invention is achieved by following scheme:
A kind of roselle red meat dragon fruit vinegar beverage, the vinegar beverage include the raw material of following parts by weight: red meat flue
19~21 parts of fruit, 17~19 parts of roselle dried flower, 17~19 parts of isomalto-oligosaccharide, 49~51 parts of brewing white vinegar, brewing concentration
9~11 parts of apple vinegar, 79~81 parts of white granulated sugar, 59~61 parts of fructose syrup, 0.19~0.21 part of acesulfame potassium and sodium citrate
0.49~0.51 part.
Isomalto-oligosaccharides are safe to the human body, harmless, and have anti-decayed tooth, do not influence blood glucose after food.It only needs daily
It is a small amount of with clothes are taken the photograph, enteral can be made to gather around advantageous Bifidobacterium, execute internal efforts at environmental protection, eliminate enterogenous endotoxin, strengthen liver
The removing toxic substances function of kidney, and then systemic blood and cell are purified, make to be improved in vivo, improves health, it is indispensable to be rated as human body
Few health care necessity.It is proved according to related medicine clinical research data, the intracorporal bifidobacteria of people is with advancing age
And reduce, infant's bifidobacteria accounts for the 95% of intestinal bacterium total amount, and the old man of over-65s, quantity only account for bacterium
The 7.9% of total amount.Clinical medicine the experimental results showed that, such as continuous edible 15 grams of isomalto-oligosaccharide daily, Healthy People (26~43
Year) and after the elderly (50~70 years old) takes 14~20 days, Bifidobacterium will be from 14.8% increasing to 26.8%, and the latter is from 3.2%
It can increase to 20%.
Due to protein rich in dragon fruit juice and roselle dried flower extracting solution, organic acid, polysaccharide, starch,
Carbohydrate, polyphenol and other small molecular substances, in product processing and sales process, with the variation (heat, be cooled) of temperature,
Macromolecular substances and other food ingredients in product easily form bigger micelle, thus break the stability of product solution,
The phenomenon that generating precipitating.The method that the present invention is combined by enzymatic hydrolysis and film filtering, removes the labile element in product, to mention
High dragon fruit Roselle calyx vinegar beverage non-biostability, is not likely to produce precipitating.Using the dragon fruit roselle vinegar after technique filter
Beverage refrigerates in refrigerator, and cold stability is obviously improved, while product precipitates generation time in shelf life and obviously prolonged
It is slow, it is generated even if being precipitated after long-time, amount is also extremely slight, does not interfere with product in the sale in market.
Preferably, the vinegar beverage includes the raw material of following parts by weight: 19.5~20.5 parts of red meat dragon fruit, roselle
17.5~18.5 parts of dried flower, 17.5~18.5 parts of isomalto-oligosaccharide, 49.5~50.5 parts of brewing white vinegar, make concentrated apple vinegar
9.5~10.5 parts, 79.5~80.5 parts of white granulated sugar, 59.5~60.5 parts of fructose syrup, 0.195~0.205 part of acesulfame potassium and lemon
0.495~0.505 part of lemon acid sodium.
Preferably, the vinegar beverage includes the raw material of following parts by weight: 20 parts of red meat dragon fruit, roselle dried flower 18
Part, 18 parts of isomalto-oligosaccharide, 50 parts of brewing white vinegar, 10 parts of concentrated apple vinegar of brewing, 80 parts of white granulated sugar, 60 parts of fructose syrup,
0.2 part and 0.5 part of sodium citrate of acesulfame potassium.
The present invention also protects the preparation method of the roselle red meat dragon fruit vinegar beverage simultaneously, comprising the following steps:
S1. roselle dried flower is impregnated into 75~95 DEG C of hot water 10~30min for 1:10~1:50 according to solid-liquid ratio, mentioned
It takes several times, merges roselle dried flower extracting solution, and it is thick that the roselle dried flower extracting solution after merging first carried out 200 mesh pipelines
Filter, then filtered with 0.45 micron of film, remove the residual colloid and impurity in extracting solution；
S2. the juicing of red meat dragon fruit, centrifugation, filtering are slightly mentioned fruit juice, then are by slightly fruit juice is mentioned in mixed enzyme, temperature
25~75 DEG C, pH digest 2~8h under the conditions of being 3.5~5.5, centrifugation removal filter residue, can be obtained clarification Dragonfruit Juice after enzymatic hydrolysis；
S3. the red meat dragon fruit juice and formula that will be prepared in the roselle dried flower extracting solution prepared in step S1, S2
Isomalto-oligosaccharide, brewing white vinegar, brewing concentrated apple vinegar, white granulated sugar, fructose syrup, acesulfame potassium and the sodium citrate of amount mix
It is even, filter and sterilize, the roselle red meat dragon fruit vinegar beverage can be prepared；
The mixed enzyme is pectase: cellulase example in mass ratio is the composition of 1~3:1~3；Its usage amount is slightly to mention fruit
The 0.1~0.3% of juice quality.The reason of influencing dragon fruit crushing juice rate, contains a large amount of pectin and cellulose mainly in raw material,
Therefore in order to which maximum crushing juice rate selects pectase and cellulase to digest dragon fruit juice.
Preferably, the solid-liquid ratio in step S1 is 1:10~30；The temperature of hot water is 85~95 DEG C；Soaking time be 15~
25min；Extraction time 2~4 times.
Preferably, the solid-liquid ratio in step S1 is 1:20；The temperature of hot water is 90 DEG C；Soaking time is 15min；It extracts secondary
Number 2 times.
Preferably, the usage amount of mixed enzyme described in step S2 is 0.2%；Hydrolysis temperature is 65 DEG C；Digesting pH is 4.5；
Enzymolysis time is 6h.
Preferably, the mixed enzyme is pectase: cellulase example in mass ratio is 2:1 composition.
Preferably, after digesting in step S2, the revolving speed of centrifugation is 3000rpm.
Compared with prior art, the invention has the following advantages:
The present invention combines functional plants roselle bright in colour and red meat dragon fruit full of nutrition, the vinegar of preparation
Beverage not only remains the color, fragrance and flavor of roselle and dragon fruit, and product sweet and sour taste is good good merchantable brand of going with rice or bread,
Not only there is nutrition abundant, moreover it is possible to eliminate fatigue, the health care for reducing blood pressure, blood lipid, adjusting human body stomach balance, promoting digestion
Function.
In addition, the extracting solution of roselle dried flower of the present invention has taken out colloid by filtering, product is greatly improved
Stability so that preparation vinegar beverage store for a long time after, stability is good, is less prone to flocculent deposit；And it is of the present invention red
The fruit juice of meat dragon fruit is extracted by combined-enzyme method, and processing method is mild, that is, remains the nutritional ingredient of dragon fruit, there is guarantor
The color and fragrance of dragon fruit are stayed.
Detailed description of the invention
Fig. 1 is the preparation process flow schematic diagram of the roselle red meat dragon fruit vinegar beverage.
Specific embodiment
The present invention is made combined with specific embodiments below and further being elaborated, the embodiment is served only for explaining this
Invention, is not intended to limit the scope of the present invention.Test method as used in the following examples is normal unless otherwise specified
Rule method；Used material, reagent etc., unless otherwise specified, for the reagent and material commercially obtained.
Embodiment 1
A kind of roselle red meat dragon fruit vinegar beverage, specific processing process schematic diagram are as shown in Figure 1.
Process in referring to Fig.1 carries out preparation roselle red meat dragon fruit vinegar beverage, for specific operating process
Condition optimizing and screening are carried out, detailed process is as follows:
(1) in order to retain the flavor and color of roselle dried flower, the preparation condition of roselle dried flower extracting solution is probed into, is guaranteed
Single-factor variable principle is tested from extraction temperature, time, solid-liquid ratio and extraction time, to filter out optimal mention
Take condition.
Roselle dried flower leaching process is as follows: roselle dried flower is at different temperatures (75 DEG C, 80 DEG C, 85 DEG C, 90 DEG C, 95 DEG C)
Hot water in impregnate, soaking time is (10~30min), solid-liquid ratio be (1:10,1:20,1:30,1:40,1:50), extract time
Number (1~5 time), and multiple extracting solution is merged to obtain roselle dried flower crude extract.
Specific experimental result is as shown in table 1~4.
Influence of 1 solid-liquid ratio of table to Roselle calyx vinegar beverage quality
Influence of 2 extraction time of table to Roselle calyx vinegar beverage quality
Influence of 3 extraction temperature of table to Roselle calyx vinegar beverage quality
Influence of 4 extracting times of table to Roselle calyx vinegar beverage quality
(2) using Roselle flower as in the exploitation of the beverage of raw material, roselle extract clarification process is very important one
How ring, improve clarity, reduces or prevents generate precipitating in the future as far as possible, keeps transparent uniform good sense organ, is main
It solves the problems, such as.In order to make dragon fruit Roselle calyx vinegar beverage final products stability, we are to filtering rod in product after allotment
Part is groped, and by enzyme clarification, gelatin clarification, chitosan clarification, film filtering four kinds of methods of clarification, clarity measurement: adopts
With spectrophotometry, light transmittance is surveyed at 660nm, cuvette with a thickness of 1.0cm, returned to zero with distilled water by when measurement.
According to data comparison, final summarize obtains following result.
Influence of the different defecation methods of table 5 to Roselle calyx vinegar beverage clarity
In above-mentioned 4 kinds of processing, wherein film filters clear detailed process are as follows: roselle dried flower extracting solution first carries out after merging
200 mesh pipeline coarse filtration, the film that the roselle extract after coarse filtration carries out 0.45 micron under certain temperature and pressure are filtered, are removed
Residual colloid and impurity in extracting solution.
(3) dragon fruit pectin rich in and dietary fiber, during taking juice, the pectin and diet of macromolecular are fine
Dimension will affect the crushing juice rate of dragon fruit, and the application has probed into the treatment conditions of red meat dragon fruit juice.
The treatment process of red meat dragon fruit juice is as follows: first by the juicing of red meat dragon fruit, centrifugation, filtering, removing seed, obtains
Runic fruit juice, then by slightly mentioning fruit juice and digesting, digest the mixed enzyme that uses for pectase and cellulase (ratio is fixed as 2:
1), the dosage of mixed enzyme is 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, and hydrolysis temperature is 25 DEG C, 35 DEG C, 45 DEG C, 55
DEG C, 65 DEG C, 75 DEG C, pH value 3.5,4.0,4.5,5.0,5.5, enzymolysis time 2h, 4h, 6h, 8h.
It determines 3 test level of each factor on the basis of experiment of single factor, selects hydrolysis temperature, when enzymatic hydrolysis
Between, pH value, 4 factors of compound enzyme dosage, using L9(34) orthogonal test table contrived experiment, factor level is shown in Table 6.With dragon fruit
The crushing juice rate of fruit juice is inspection target, screens optimum extraction condition.
6 dragon fruit enzymolysis process orthogonal test factor level of table
According to above-mentioned single factor experiment, with 4 factor 3 level (bath temperature A1, A2, A3；Water bath time B1, B2, B3；pH
Value C1, C2, C3；Pectin enzyme dosage D1, D2, D3) carry out orthogonal test, orthogonal test experimental design and experimental result is shown in charts 7.
7 dragon fruit enzymolysis process orthogonal of table and result
K1 in table 7, K2, K3 refer to the index summation under each level of each factor, for example, K1 indicates that " 1 " horizontal institute is right
The sum of numerical value of test index answered.
Very poor R is worth knowing from table 7, the influence factor of dragon fruit pulp enzymatic hydrolysis are as follows: D ﹥ B ﹥ A ﹥ C, is water bath time >
PH value > bath temperature > mixed enzyme usage amount.Illustrate that influence of the length of water bath time to the crushing juice rate of dragon fruit is maximum,
Followed by pH value, bath temperature influence the smallest to be mixed enzyme usage amount.
The result shows that: according to the crushing juice rate to dragon fruit, optimum level is determined through comprehensive analysis, obtains the level of optimization
Factor is 65 DEG C of bath temperature, pH value 4.5, mixed enzyme usage amount 0.2%, water bath time 6h.
When the ratio of pectase and cellulase is 1~3:1~3 in used complex enzyme, dragon fruit pulp enzymatic hydrolysis effect
Fruit is preferable, and when the ratio of pectase and cellulase is 2:1, dragon fruit pulp hydrolysis result is best.
(4) the roselle dried flower extracting solution of preparation, red meat dragon fruit juice and the various auxiliary materials of screening are mixed, mistake
Filter, sterilization processing, can be prepared by roselle red meat dragon fruit vinegar beverage.
By above-mentioned screening time, as a result, it has been found that when omitting step (2), the roselle red meat flue fruit vinegar that is prepared
Beverage (in the shelf-life), has flocculent deposit generation in beverage bottom, i.e. proof beverage products are unstable after placing a period of time；
The vinegar beverage prepared after step (2) processing, the time of placement even more than the shelf-life, also have no precipitating in beverage bottom
The generation of object, it was demonstrated that the vinegar beverage has good stability.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than protects to the present invention
The limitation of shield range can also be made on the basis of above description and thinking for those of ordinary skill in the art
Other various forms of variations or variation, there is no necessity and possibility to exhaust all the enbodiments.It is all of the invention
Made any modifications, equivalent replacements, and improvements etc., should be included in the protection of the claims in the present invention within spirit and principle
Within the scope of.
Claims (8)
1. a kind of roselle red meat dragon fruit vinegar beverage, which is characterized in that the vinegar beverage includes the raw material of following parts by weight:
19~21 parts of red meat dragon fruit, 17~19 parts of roselle dried flower, 17~19 parts of isomalto-oligosaccharide, 49~51 parts of brewing white vinegar,
9~11 parts of concentrated apple vinegar of brewing, 79~81 parts of white granulated sugar, 59~61 parts of fructose syrup, 0.19~0.21 part of acesulfame potassium and lemon
0.49~0.51 part of lemon acid sodium.
2. roselle red meat dragon fruit vinegar beverage according to claim 1, which is characterized in that the vinegar beverage includes following heavy
The raw material of amount number: 19.5~20.5 parts of red meat dragon fruit, 17.5~18.5 parts of roselle dried flower, isomalto-oligosaccharide 17.5~
18.5 parts, 49.5~50.5 parts of brewing white vinegar, 9.5~10.5 parts of concentrated apple vinegar of brewing, 79.5~80.5 parts of white granulated sugar, fruit Portugal
59.5~60.5 parts of syrup, 0.195~0.205 part and 0.495~0.505 part of sodium citrate of acesulfame potassium.
3. roselle red meat dragon fruit vinegar beverage according to claim 1, which is characterized in that the vinegar beverage includes following heavy
It measures the raw material of number: 20 parts of red meat dragon fruit, 18 parts of roselle dried flower, 18 parts of isomalto-oligosaccharide, 50 parts of brewing white vinegar, making
10 parts of concentrated apple vinegar, 80 parts of white granulated sugar, 60 parts of fructose syrup, 0.2 part and 0.5 part of sodium citrate of acesulfame potassium.
4. the preparation method of any roselle red meat dragon fruit vinegar beverage of claims 1 to 3, which is characterized in that including with
Lower step:
S1. roselle dried flower is impregnated into 75~95 DEG C of hot water 10~30min for 1:10~1:50 according to solid-liquid ratio, extracts 1
~5 times, merge roselle dried flower extracting solution；And the roselle dried flower extracting solution after merging is first subjected to 200 mesh pipeline coarse filtration, then
It is filtered with 0.45 micron of film, removes the residual colloid and impurity in extracting solution；
S2. the juicing of red meat dragon fruit, centrifugation, filtering, are slightly mentioned fruit juice, then will slightly mention fruit juice mixed enzyme, temperature be 25~
75 DEG C, pH digest 2~8h under the conditions of being 3.5~5.5, centrifugation removal filter residue, can be obtained clarification Dragonfruit Juice after enzymatic hydrolysis；
S3. by the red meat dragon fruit juice prepared in the roselle dried flower extracting solution prepared in step S1, S2 and formula ratio
Isomalto-oligosaccharide, brewing white vinegar, brewing concentrated apple vinegar, white granulated sugar, fructose syrup, acesulfame potassium and sodium citrate mixing, mistake
It filters and sterilizes, the roselle red meat dragon fruit vinegar beverage can be prepared；
The mixed enzyme is pectase: cellulase example in mass ratio is the composition of 1~3:1~3；Its usage amount is slightly to propose fruit juice matter
The 0.1~0.3% of amount.
5. the preparation method of red meat dragon fruit Roselle calyx vinegar beverage according to claim 4, which is characterized in that in step S1
Solid-liquid ratio is 1:10~30；The temperature of hot water is 85~95 DEG C；Soaking time is 15~25min；Extraction time 2~4 times.
6. the preparation method of red meat dragon fruit Roselle calyx vinegar beverage according to claim 5, which is characterized in that in step S1
Solid-liquid ratio is 1:20；The temperature of hot water is 90 DEG C；Soaking time is 15min；Extraction time 2 times.
7. the preparation method of red meat dragon fruit Roselle calyx vinegar beverage according to claim 4, which is characterized in that institute in step S2
The usage amount for stating mixed enzyme is 0.2%；The hydrolysis temperature is 65 DEG C；Digesting pH is 4.5；Enzymolysis time is 6h.
8. the preparation method of red meat dragon fruit Roselle calyx vinegar beverage according to claim 4, which is characterized in that the mixed enzyme
It is 2:1 composition for pectase: cellulase example in mass ratio.
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| EP3749105A4 (en) * | 2019-04-11 | 2021-10-06 | Goli Nutrition Inc. | Apple cider vinegar nutritional supplement |
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Application publication date: 20190108 |