CN109170440A - 一种水蜜桃醋饮料的制作方法 - Google Patents
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 38
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 17
- 239000000052 vinegar Substances 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 240000006413 Prunus persica var. persica Species 0.000 title 1
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000002054 inoculum Substances 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 5
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 235000019441 ethanol Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims 1
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 230000003796 beauty Effects 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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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
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种水蜜桃醋饮料的制作方法，其特征在于，生产步骤如下：先分别制作醋酸杆菌种子液、水蜜桃汁酵母发酵液和水蜜桃渣浸液；将水蜜桃汁酵母发酵液与水蜜桃渣浸液按体积比1∶1的比例混合均匀，按10％的接种量接入醋酸杆菌种子液，混合均匀，置于摇床上，在30‑32℃、150‑180rpm的条件下通风发酵6‑9天，然后经过滤、调配、装瓶、灭菌，即得一种水蜜桃醋饮料。本发明的有益效果是：香味浓郁，酸甜柔和，清爽可口，营养丰富；具有健美皮肤，养血，清胃，润肺，祛痰的保健功能。
Description
技术领域
本发明属于饮料加工技术领域，具体涉及一种水蜜桃醋饮料的制作方法。
背景技术
水蜜桃具有健美皮肤，养血，清胃，润肺，祛痰的功效，水蜜桃的营养价值丰富，含的铁质能增加人体血红蛋白数量，它的蛋白质的含量比苹果、葡萄高一倍，比梨子多七倍，铁的含量比苹果多三倍，比梨子多五倍，素有果中皇后的美誉。水蜜桃醋饮料是用水蜜桃作为原料通过微生物发酵作用酿制而成的醋饮料，水蜜桃醋饮料香味浓郁，酸甜柔和，清爽可口，浸人肺腑，其较好地保留了水蜜桃原有的营养成分的同时，通过发酵作用，维生素等营养成分又进一步提高，所以水蜜桃醋饮料的功效又比水蜜桃更加强大，水蜜桃醋饮料不仅能杀灭病菌，增强人体的免疫力和抗病毒能力，还可以改善消化系统，调节内分泌，具有明显的健美皮肤，养血，清胃，润肺，祛痰的保健功能。
发明内容
为了克服如上所述的问题，本发明提供一种水蜜桃醋饮料的制作方法，以弥补其不足。
本发明解决其技术问题所采取的技术方案是：一种水蜜桃醋饮料的制作方法，其特征在于，生产步骤如下：(1)称取1克葡萄糖、0.3克牛肉膏、1克蛋白胨，加水搅拌溶解并定容至100毫升，121℃灭菌20分钟，冷却至30-32℃后再用无菌吸管加入6毫升95％(v/v)食用乙醇，搅拌均匀，即得醋酸杆菌液体培养基，从斜面上接种一环醋酸杆菌到醋酸杆菌液体培养基中，在30-32℃、150-180rpm的条件下摇床培养48小时，即得醋酸杆菌种子液；(2)将水蜜桃洗净，去核，加1倍质量的清水榨汁后得水蜜桃汁和水蜜桃渣两部分，在水蜜桃汁中加入白砂糖，将水蜜桃汁浓度调整到10-12％BX，加入0.1％葡萄酒活性干酵母，在25-27℃条件下厌氧发酵4-5天，即得水蜜桃汁酵母发酵液；(3)将水蜜桃渣加入10倍质量的30％的食用酒精进行浸泡，浸泡时间为4-5天，浸泡结束后过滤，滤液加清水将酒精度降至5-6％后，即得水蜜桃渣浸液；(4)将水蜜桃汁酵母发酵液与水蜜桃渣浸液按体积比1∶1的比例混合均匀，按10％的接种量接入醋酸杆菌种子液，混合均匀，置于摇床上，在30-32℃、150-180rpm的条件下通风发酵6-9天，然后经过滤、调配、装瓶、灭菌，即得一种水蜜桃醋饮料。
本发明的有益效果是：香味浓郁，酸甜柔和，清爽可口，营养丰富；具有健美皮肤，养血，清胃，润肺，祛痰的保健功能。
具体实施方式
下面结合具体实施例，进一步阐述本发明。
实施例
一种水蜜桃醋饮料的制作方法，其特征在于，生产步骤如下：称取1克葡萄糖、0.3克牛肉膏、1克蛋白胨，加水搅拌溶解并定容至100毫升，121℃灭菌20分钟，冷却至30℃后再用无菌吸管加入6毫升95％(v/v)食用乙醇，搅拌均匀，即得醋酸杆菌液体培养基，从斜面上接种一环醋酸杆菌到醋酸杆菌液体培养基中，在30℃、150rpm的条件下摇床培养48小时，即得醋酸杆菌种子液；将水蜜桃洗净，去核，加1倍质量的清水榨汁后得水蜜桃汁和水蜜桃渣两部分，在水蜜桃汁中加入白砂糖，将水蜜桃汁浓度调整到10％BX，加入0.1％葡萄酒活性干酵母，在25℃条件下厌氧发酵4天，即得水蜜桃汁酵母发酵液；将水蜜桃渣加入10倍质量的30％的食用酒精进行浸泡，浸泡时间为4天，浸泡结束后过滤，滤液加清水将酒精度降至5％后，即得水蜜桃渣浸液；将水蜜桃汁酵母发酵液与水蜜桃渣浸液按体积比1∶1的比例混合均匀，按10％的接种量接入醋酸杆菌种子液，混合均匀，置于摇床上，在30℃、150rpm的条件下通风发酵6天，然后经过滤、调配、装瓶、灭菌，即得一种水蜜桃醋饮料。
Claims (1)
1.一种水蜜桃醋饮料的制作方法，其特征在于，生产步骤如下：(1)称取1克葡萄糖、0.3克牛肉膏、1克蛋白胨，加水搅拌溶解并定容至100毫升，121℃灭菌20分钟，冷却至30-32℃后再用无菌吸管加入6毫升95％(v/v)食用乙醇，搅拌均匀，即得醋酸杆菌液体培养基，从斜面上接种一环醋酸杆菌到醋酸杆菌液体培养基中，在30-32℃、150-180rpm的条件下摇床培养48小时，即得醋酸杆菌种子液；(2)将水蜜桃洗净，去核，加1倍质量的清水榨汁后得水蜜桃汁和水蜜桃渣两部分，在水蜜桃汁中加入白砂糖，将水蜜桃汁浓度调整到10-12％BX，加入0.1％葡萄酒活性干酵母，在25-27℃条件下厌氧发酵4-5天，即得水蜜桃汁酵母发酵液；(3)将水蜜桃渣加入10倍质量的30％的食用酒精进行浸泡，浸泡时间为4-5天，浸泡结束后过滤，滤液加清水将酒精度降至5-6％后，即得水蜜桃渣浸液；(4)将水蜜桃汁酵母发酵液与水蜜桃渣浸液按体积比1∶1的比例混合均匀，按10％的接种量接入醋酸杆菌种子液，混合均匀，置于摇床上，在30-32℃、150-180rpm的条件下通风发酵6-9天，然后经过滤、调配、装瓶、灭菌，即得一种水蜜桃醋饮料。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104130925A (zh) * | 2014-08-02 | 2014-11-05 | 哈尔滨伟平科技开发有限公司 | 一种苹果醋饮料的制作方法 |
| CN106047645A (zh) * | 2016-08-12 | 2016-10-26 | 韦志春 | 一种水蜜桃果醋及其制备方法 |
| CN106261182A (zh) * | 2015-05-28 | 2017-01-04 | 徐竹义 | 水蜜桃味醋饮料配方 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104130925A (zh) * | 2014-08-02 | 2014-11-05 | 哈尔滨伟平科技开发有限公司 | 一种苹果醋饮料的制作方法 |
| CN106261182A (zh) * | 2015-05-28 | 2017-01-04 | 徐竹义 | 水蜜桃味醋饮料配方 |
| CN106047645A (zh) * | 2016-08-12 | 2016-10-26 | 韦志春 | 一种水蜜桃果醋及其制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 王济昌: "《现代科学技术知识词典》", 31 October 2011, 中国科学技术出版社 * |
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