CN109527306A - A kind of development and preparation method thereof of pomegranate vinegar beverage - Google Patents
A kind of development and preparation method thereof of pomegranate vinegar beverage Download PDFInfo
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- CN109527306A CN109527306A CN201811471610.4A CN201811471610A CN109527306A CN 109527306 A CN109527306 A CN 109527306A CN 201811471610 A CN201811471610 A CN 201811471610A CN 109527306 A CN109527306 A CN 109527306A
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- pomegranate
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- water
- vinegar beverage
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 235000021426 pomegranate vinegar Nutrition 0.000 title claims abstract description 14
- 238000011161 development Methods 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000219991 Lythraceae Species 0.000 claims abstract description 44
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 44
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- 235000021419 vinegar Nutrition 0.000 claims abstract description 25
- 239000000052 vinegar Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 239000011435 rock Substances 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 9
- 230000018109 developmental process Effects 0.000 claims abstract description 8
- 238000005352 clarification Methods 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 5
- 102000004190 Enzymes Human genes 0.000 claims abstract description 3
- 108090000790 Enzymes Proteins 0.000 claims abstract description 3
- 238000005057 refrigeration Methods 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 239000004744 fabric Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 241000508269 Psidium Species 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 239000004677 Nylon Substances 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 229920001778 nylon Polymers 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 2
- 230000001376 precipitating effect Effects 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract 1
- 230000008520 organization Effects 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 11
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 235000013525 pomegranate juice Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000179684 Passiflora quadrangularis Species 0.000 description 1
- 235000011266 Passiflora quadrangularis Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of developments and preparation method thereof of pomegranate vinegar beverage, a kind of development and preparation method thereof of pomegranate vinegar beverage of the invention includes the following steps: to drain after selecting full pomegranate grain to be cleaned with clear water, achievees the purpose that inactive enzyme, softening pulp organization with boiling water blanching a few minutes and reduces juicing difficulty.Juice is squeezed, pectase is added in fruit juice makes its clarification, and filtering is clarified without floccule completely until fruit juice.Fruit juice and rock sugar, light-coloured vinegar, water are mixed in a certain ratio, refrigeration stands a few days after mixing evenly, and pomegranate vinegar beverage has just been made in filling sterilizing.The present invention removes the shelf life that vinegar beverage made of pomegranate seed extends pomegranate, makes full use of resource, improves the economic value of pomegranate.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of developments and preparation method thereof of pomegranate vinegar beverage.
Background technique
With the raising of social progress and living standards of the people, people are increasingly enhanced health care of food consciousness.Existing
In some beverages, mouthfeel and healthcare function that most of beverages cannot have simultaneously.Characteristic fruit of the pomegranate as China,
Domestic cultivation range is wide, pomegranate be it is a kind of integrate ecology, economy, nutritive value, ornamental value, medical value it is excellent
Tree species are widely used, but pomegranate not storage tolerance, serious waste of resources.It can be enriched by developing allotment pomegranate fruit vinegar beverage
Fruit vinegar kind, and it is able to satisfy consumer demand, the economic value of pomegranate is made full use of, the shelf life of pomegranate is extended.
Currently, published be seldom all concentrated mainly on beverage, jam etc., current market about the relevant patent such as pomegranate
And there is no the pomegranate vinegar beverages of finished product for on-line shop.105918730 A of CN discloses a kind of guava vinegar beverage, by guava, excellent
Matter rice vinegar, citric acid, potassium sorbate, white granulated sugar, pure natural wild bee honey, mineral water are formulated.Fibre-bearing is high, can be effectively clear
Enteron aisle is managed, it can beautifying face and moistering lotion.106085796 A of CN discloses a kind of preparation method of pomegranate tea vinegar drink.By pomegranate fruit, tea
Leaf, Siraitia grosvenorii, white sugar and mountain spring water are prepared.This tea vinegar drink solves existing tea vinegar drink and lacks puckery intestines hemostasis and moistening lung
The effect of cough-relieving.106721776 A of CN discloses a kind of pomegranate watermelon vinegar beverage.This beverage is free of any additive, and safety is strong
Health, can strengthen immunity, liver protection protect kidney, beauty and skin care, prevent and treat cardiovascular and cerebrovascular disease, anticancer press down cancer.CN 105167036 A
Disclose a kind of pomegranate juice.Juice of my pomegranate, grenadine, Pomegranate vinegar, pomegranate seed extracting solution are mixed in a certain ratio, do not added
Add any preservative and sweetener.
Operation of the present invention is simple, does not add any preservative.
Summary of the invention
The purpose of the present invention is be that pectin is added after over cleaning, broken, blanching, mashing using pomegranate fruit juicing
It is made after enzyme acid adding sugaring refrigeration.
The technical solution adopted by the present invention is as follows:
(1) raw material selects: the fresh pomegranate of selection Appropriate maturation degree, nothing rot or damage by worms, and completely filled fruit is not shrivelled, dark green
The hard fruit of matter should not use as far as possible, because maturity is inadequate；
(2) it removes the peel: separation granatum and pomegranate grain；
(3) clean: the fruit chosen is cleaned with clear water；
(4) blanching: pomegranate grain is put in beaker, with 20~30s of boiling water blanching；
(5) it squeezes juice: pomegranate grain being wrapped with filter cloth, juice is squeezed with manual squeezer, isolates pomegranate seed and stone
Pomegranate juice；
(6) pectase is added: pectase being added into the juice squeezed and stands a period of time；
(7) it filters juice: being filtered with 200 mesh nylon spun yarn cloth, obtain more clear guava juice after filtering.
(8) deploy: according to light-coloured vinegar: rock sugar: water: fresh juice=1: 3: 60: 60~1: 2: 40: 40 proportion is by light-coloured vinegar, rock sugar
It is added in fruit juice, stirs evenly with water；
(9) it stands clarification: by (2~5 DEG C) 6~8d of standing of fruit vinegar low temperature, precipitating insoluble matter therein, exist to prevent product
Secondary precipitation is generated in storage.Supernatant liquor is obtained after filtering again, is carried out filling.
(10) sterilize: for the control of high temperature sterilization temperature at 95~100 DEG C, sterilizing time is 10~20min, cold rapidly after sterilization
But to 18~23 DEG C.
The present invention has the advantage that compared with existing product
(1) present invention makes full use of pomegranate fruit that vinegar beverage is made, and extends the shelf life of pomegranate.
(2) manufacturing process of the present invention is simple.
Specific embodiment
By following specific embodiments, present invention be described in more detail, but is not limited to this, can weigh in the present invention
Benefit requires to carry out various changes in the range of limiting.
A kind of embodiment 1: development of pomegranate vinegar beverage
(1) raw material selects: the fresh pomegranate of selection Appropriate maturation degree, nothing rot or damage by worms, and completely filled fruit is not shrivelled.It is dark green
The hard fruit of matter should not use as far as possible, because maturity is inadequate；
(2) it removes the peel: separation granatum and pomegranate grain；
(3) clean: the pomegranate grain chosen is cleaned with clear water；
(4) blanching: pomegranate grain is put in beaker, with 20~30s of boiling water blanching；
(5) it squeezes juice: pomegranate grain being wrapped with filter cloth, juice is squeezed with manual squeezer, isolates pomegranate seed and stone
Pomegranate juice；
(6) pectase is added: pectase being added into the juice squeezed and stands a period of time；
(7) it filters juice: being filtered with 200 mesh nylon spun yarn cloth, obtain more clear guava juice after filtering；
(8) deploy: according to light-coloured vinegar: rock sugar: water: fresh juice=1: weigh 10g light-coloured vinegar at 2: 40: 40,20g rock sugar, 400g water,
400g fruit juice stirs evenly；
(9) it stands clarification: fruit vinegar is put into 4 DEG C of standing 7d of low temperature, precipitate insoluble matter therein, stored to prevent product
Secondary precipitation is generated in the process, supernatant liquor is obtained after filtering again, is carried out filling；
(10) sterilize: sterilization temperature is controlled at 100 DEG C, and sterilizing time 10min is cooled to 20 DEG C after sterilization.
A kind of embodiment 2: development of pomegranate vinegar beverage
(1) raw material selects: the fresh pomegranate of selection Appropriate maturation degree, nothing rot or damage by worms, and completely filled fruit is not shrivelled, dark green
The hard fruit of matter should not use as far as possible, because maturity is inadequate；
(2) it removes the peel: separation granatum and pomegranate grain；
(3) clean: the pomegranate grain chosen is cleaned with clear water；
(4) blanching: pomegranate grain is put in beaker, with 20~30s of boiling water blanching；
(5) it squeezes juice: pomegranate grain being wrapped with filter cloth, juice is squeezed with manual squeezer, isolates pomegranate seed and stone
Pomegranate juice；
(6) pectase is added: pectase being added into the juice squeezed and stands a period of time；
(7) it filters juice: being filtered with 200 mesh nylon spun yarn cloth, obtain more clear guava juice after filtering；
(8) it deploys: according to light-coloured vinegar: rock sugar: water: fresh juice=1: 3: 60: 60, weigh 10g light-coloured vinegar, 30g rock sugar, 600g water,
600g fruit juice, stirs evenly；
(9) it stands clarification: fruit vinegar is put into 4 DEG C of standing 7d of low temperature, precipitate insoluble matter therein, stored to prevent product
Secondary precipitation is generated in the process.Supernatant liquor is obtained after filtering again, is carried out filling；
(10) sterilize: sterilization temperature is controlled at 100 DEG C, and sterilizing time 10min is cooled to 20 DEG C after sterilization.
Claims (3)
1. the object of the present invention is to provide a kind of developments and preparation method thereof of pomegranate vinegar beverage.
2. pomegranate vinegar beverage as described in claim 1, it is characterised in that with fresh full pomegranate grain for raw material, after selected
Cleaning, 20~30s of blanching squeeze juice, and pectase (mass ratio 1: 20~1: 30 of enzyme and fruit juice) is added in fruit juice, filtering
To complete clarification.Be uniformly mixed after being deployed with rock sugar, light-coloured vinegar, water (light-coloured vinegar: rock sugar: water: the mass ratio of fresh juice be 1: 3: 60
: 60~1: 2: 40: 40), standing 6~8d of refrigeration is pomegranate vinegar beverage.
3. a kind of development and preparation method thereof of pomegranate vinegar beverage as described in claim 1, comprising the following steps:
(1) raw material selects: the fresh pomegranate of selection Appropriate maturation degree, nothing rot or damage by worms, full fruit not shrivelled, dark green matter is hard
It should not use as far as possible, because maturity is inadequate；
(2) it removes the peel: separation granatum and pomegranate grain；
(3) clean: the pomegranate grain chosen is cleaned with clear water；
(4) blanching: pomegranate grain is put in beaker, with 20~30s of boiling water blanching；
(5) it squeezes juice: pomegranate grain being wrapped with filter cloth, juice is squeezed with manual squeezer, isolates pomegranate seed and juice of my pomegranate；
(6) pectase is added: pectase being added into the juice squeezed and stands a period of time；
(7) it filters juice: being filtered with 200 mesh nylon spun yarn cloth, obtain more clear guava juice after filtering；
(8) deploy: according to light-coloured vinegar: rock sugar: water: fresh juice=1: 3: 60: 60~1: 2: 40: 40 proportion is by light-coloured vinegar, rock sugar and water
It is added in fruit juice, stirs evenly；
(9) it stands clarification: by (2~5 DEG C) 6~8d of standing of fruit vinegar low temperature, precipitating insoluble matter therein, stored to prevent product
Secondary precipitation is generated in the process.Supernatant liquor is obtained after filtering again, is carried out filling；
(10) sterilize: for the control of high temperature sterilization temperature at 95~100 DEG C, sterilizing time is 10~20min, is rapidly cooled to after sterilization
18~23 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811471610.4A CN109527306A (en) | 2018-12-03 | 2018-12-03 | A kind of development and preparation method thereof of pomegranate vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811471610.4A CN109527306A (en) | 2018-12-03 | 2018-12-03 | A kind of development and preparation method thereof of pomegranate vinegar beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109527306A true CN109527306A (en) | 2019-03-29 |
Family
ID=65853668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811471610.4A Pending CN109527306A (en) | 2018-12-03 | 2018-12-03 | A kind of development and preparation method thereof of pomegranate vinegar beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN109527306A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080044504A1 (en) * | 2004-07-05 | 2008-02-21 | Marukin Bio, Inc. | Pomegranate Juice, Pomegranate Juice Powder and Process for Producing the Powder |
| CN101167589A (en) * | 2007-11-28 | 2008-04-30 | 耿福能 | Concentrated granada juice and preparation technology thereof |
| CN101283823A (en) * | 2008-04-30 | 2008-10-15 | 陕西恒兴食品科技有限公司 | Concentrated pomegranate clear juice manufacturing technique |
| CN102604812A (en) * | 2012-03-31 | 2012-07-25 | 西北大学 | Production methods for pomegranate fruit vinegar and pomegranate vinegar beverage |
-
2018
- 2018-12-03 CN CN201811471610.4A patent/CN109527306A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080044504A1 (en) * | 2004-07-05 | 2008-02-21 | Marukin Bio, Inc. | Pomegranate Juice, Pomegranate Juice Powder and Process for Producing the Powder |
| CN101167589A (en) * | 2007-11-28 | 2008-04-30 | 耿福能 | Concentrated granada juice and preparation technology thereof |
| CN101283823A (en) * | 2008-04-30 | 2008-10-15 | 陕西恒兴食品科技有限公司 | Concentrated pomegranate clear juice manufacturing technique |
| CN102604812A (en) * | 2012-03-31 | 2012-07-25 | 西北大学 | Production methods for pomegranate fruit vinegar and pomegranate vinegar beverage |
Non-Patent Citations (3)
| Title |
|---|
| 刘飞等: "番石榴醋饮料加工工艺的优化", 《北京农业》 * |
| 吴庆智等: "果胶酶澄清石榴汁的工艺优化", 《保鲜与加工》 * |
| 郝亚妮等: "石榴皮袋泡茶及石榴醋饮料的研制", 《食品研究与开发》 * |
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Application publication date: 20190329 |