CN110800899A - High-fiber hawthorn vinegar beverage and preparation method thereof - Google Patents
High-fiber hawthorn vinegar beverage and preparation method thereof Download PDFInfo
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- CN110800899A CN110800899A CN201911180858.XA CN201911180858A CN110800899A CN 110800899 A CN110800899 A CN 110800899A CN 201911180858 A CN201911180858 A CN 201911180858A CN 110800899 A CN110800899 A CN 110800899A
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- hawthorn
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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
- A23L2/38—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
-
- 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
-
- 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
- C12J1/02—Vinegar; Preparation or purification thereof from wine
-
- 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
Abstract
The invention discloses a high-fiber hawthorn vinegar beverage, which is prepared by fermenting fresh hawthorn fruits rich in dietary fiber into hawthorn vinegar by taking the fresh hawthorn fruits as a raw material, and blending the hawthorn vinegar beverage with high-concentration soluble dietary fiber, concentrated hawthorn juice, concentrated dark plum juice, concentrated green plum juice, fruit and vegetable fermentation liquid and a sweet taste regulator, wherein the soluble dietary fiber comprises polydextrose, apple pectin and xylooligosaccharide; the product has rich nutrition, good fusion of fruit vinegar flavor, fermentation flavor and fruit juice flavor, dietary fiber content of more than or equal to 4g/100ml, low whole sugar content, bright color, sour, sweet, delicious taste and soft taste. The invention also discloses a preparation method of the high-fiber hawthorn vinegar beverage, which adopts high-activity strains to carry out liquid-state deep secondary fermentation on hawthorn, adopts Raman lactic acid bacteria to prepare fruit and vegetable fermentation liquor, and improves the dissolving method of aqueous dietary fiber, so that the prepared beverage is clear and transparent, red and bright in color and luster, fresh and cool in taste, rich in vinegar aroma and rich in nutrition.
Description
Technical Field
The invention relates to the technical field of food, in particular to a high-fiber hawthorn vinegar beverage and a preparation method thereof.
Background
The dietary fiber is polysaccharide which does not digest human digestive juice and can not be absorbed and utilized by human bodies, is also called non-starch polysaccharide, comprises cellulose, hemicellulose, algal polysaccharide, pectin, lignin and other non-cellulose polysaccharides and the like, and can balance human nutrition and regulate body functions. The dietary fiber has one or more beneficial physiological functions of relaxing bowels, reducing blood sugar and blood fat, etc. The dietary fiber component in the food is increased, and the food has certain effects of preventing arteriosclerosis, myocardial infarction, diabetes, colon cancer and other diseases, improving digestive function, relieving constipation and the like.
With the development of economy and the improvement of the living standard of people, the dietary fiber drink becomes the long-term development direction of functional food and has attracted attention internationally. The report of the health organization of the United nations indicates that the recommended amount of total cellulose in daily diet of adults is 30-35 g/d, while the dietary fiber taken by residents in China from daily food can only reach 8-12 g/d, and unreasonable dietary nutrition structure poses great threat to the health of the public. The supplement of dietary fiber not only becomes a consensus in the beverage industry, but also becomes a diet nutrition knowledge which is known by consumers in general in recent years. The supplement of soluble dietary fiber in fruit vinegar beverage is a trend of the beverage industry towards the upgrade and development of health.
The hawthorn belongs to a special fruit tree in China, belongs to plants in the hawthorn genus of Rosaceae, and has a cultivation history of more than 3000 years. The hawthorn fruit is a plant which is homologous in medicine and food, contains abundant dietary fibers such as pectin, cellulose and lignin, is a high-quality dietary fiber raw material, and has a total dietary fiber content of about 7.6% of fresh fruits, wherein the content of soluble dietary fibers (such as pectin) accounts for 75%, and the soluble dietary fibers are 5-8 times of the content of apples and 3-4 times of the content of tomatoes. At present, most of hawthorns are eaten fresh or processed into preserved fruits and the like, the hawthorn is used as a raw material to be made into a dietary fiber fruit vinegar beverage, the content of dietary fibers in the hawthorn beverage is low, the daily requirements of people cannot be met, the problems of single type, poor taste, wall sticking, uneven dispersion and the like caused by the viscosity of the dietary fibers exist due to the addition of the exogenous dietary fibers, and the application of the exogenous dietary fibers in the beverage is limited.
Disclosure of Invention
In order to overcome the defects of the prior art, one of the purposes of the invention is to provide a high-fiber hawthorn vinegar beverage, which is prepared by taking fresh hawthorn fruits rich in dietary fiber as a raw material, performing liquid-state deep secondary fermentation to obtain hawthorn vinegar, adding high-concentration soluble dietary fiber, and combining concentrated hawthorn juice, concentrated dark plum juice, concentrated green plum juice, fruit and vegetable fermentation liquor and the like; the product is rich in nutrition, contains amino acids, organic acids and various vitamins generated by fermenting fruit vinegar, is also rich in high-concentration dietary fibers, is low in sugar content, is free of artificial pigments and additives, is bright in color, is sour, sweet and delicious, and is soft in taste.
The invention also aims to provide a preparation method of the high-fiber hawthorn vinegar beverage, which adopts high-activity strains to carry out liquid-state deep secondary fermentation on hawthorn, adopts Raman lactic acid bacteria to prepare fruit and vegetable fermentation liquor, improves the dissolving method of aqueous dietary fiber, and has the advantages of clear and transparent beverage, red and bright color, fresh and cool taste, rich vinegar aroma and rich nutrition.
One of the purposes of the invention is realized by adopting the following technical scheme:
a high-fiber hawthorn vinegar beverage comprises the following components in percentage by mass:
3.5-5.0% of hawthorn vinegar, 2.0-3.0% of concentrated hawthorn juice, 0.5-1.5% of concentrated dark plum juice, 1-2% of concentrated dark plum juice, 1.8-5.0% of water-soluble dietary fiber, 0.5-1% of fruit and vegetable fermentation liquor, 0.421-1.335% of sweet taste regulator and the balance of pure water;
the water-soluble dietary fiber comprises the following components in percentage by weight: 1-3 parts of polydextrose, 0.5-1.5 parts of apple pectin and 0.3-0.5 part of xylo-oligosaccharide;
the fruit and vegetable fermentation liquid is prepared by fermentation of Raman lactic acid bacteria.
Further, the sweet taste modifier is a composition of high fructose corn syrup, honey, sucralose and stevioside.
The weight ratio of the high fructose corn syrup to the honey to the sucralose to the stevioside is (3-8): (1-5): (0.06-0.1): (0.15-0.25).
Wherein, the concentrated hawthorn juice is 5-6 times of the concentrated hawthorn juice, the concentrated dark plum juice is 5-6 times of the concentrated dark plum juice, and the concentrated green plum juice is 5-6 times of the concentrated green plum juice.
Further, the hawthorn vinegar is prepared by the following method:
fermentation of hawthorn wine: removing fruit stones from fresh hawthorn fruits to prepare hawthorn juice, adjusting the sugar degree of the hawthorn juice to 15-18Bx, adding 0.03-0.07% of active dry yeast by mass percent, fermenting in a closed container at 25-30 ℃ for 8-12 days, and stopping fermentation when the alcohol content is 10-15% (V/V) to obtain hawthorn wine;
fermentation of hawthorn vinegar: adding water to dilute the hawthorn wine until the alcohol content is 5-6% (V/V), sterilizing at high temperature, cooling to normal temperature, inoculating 8-12% by mass of acetic acid bacteria GS-1 bacterial liquid, fermenting at 30-35 ℃ for 50-60 hours to obtain fermentation liquid, stopping fermentation when the mass percent of acetic acid in the fermentation liquid is more than or equal to 4.5%, and filtering and sterilizing the fermentation liquid by using diatom to obtain the hawthorn vinegar.
Preferably, the active dry yeast is 0.05% by mass.
The content of dietary fiber in the hawthorn vinegar is more than or equal to 2.5 g/L.
Wherein, the acetic acid bacteria GS-1 is a self-numbering strain, acetic acid bacteria separation and screening are carried out by utilizing naturally fermented hawthorn vinegar, the obtained strain is subjected to purification culture and qualitative test, and the obtained strain with higher acid production activity is preserved in China center for type culture Collection with the preservation number of CCTCC M2012551.
Further, the fruit and vegetable fermentation liquid is fermentation liquid of any 5-7 kinds of fruit and vegetable compositions of blueberry, mulberry, fig, kiwi fruit, dark plum, waxberry, sea buckthorn, loquat, purple sweet potato, lily, tomato and water chestnut.
Further, the fruit and vegetable fermentation liquid is prepared by the following method:
blending fruit and vegetable juice: preparing the fruit and vegetable composition into mixed fruit and vegetable juice;
activating strains: activating Raman lactobacillus strain, inoculating 8-12ml of activated lactobacillus into 1000ml of MRS culture medium, and standing and culturing at 32-38 deg.C for 22-26h until OD value of strain is greater than 2.0;
seed expanding culture: sterilizing the mixed fruit and vegetable juice, adding strain liquid cultured by 1L of MRS culture medium into the mixed fruit and vegetable juice, culturing at normal temperature for 22-26h to obtain culture solution, and stopping culturing when OD value of strain in the culture solution is more than or equal to 2.0 and mass percent of lactic acid in the culture solution is more than or equal to 0.5%, thus obtaining culture expanding solution;
and (3) lactic acid fermentation: concentrating the fruit and vegetable juice to obtain concentrated fruit and vegetable juice, and preparing the concentrated fruit and vegetable juice, white granulated sugar and pure water into fermentation liquor ingredients, wherein the mass percent of the concentrated fruit and vegetable juice is 1%, and the mass percent of the white granulated sugar is 2%; sterilizing the fermentation liquor ingredients, adding a culture expanding solution with the mass percent of 5-6%, culturing for 45-50h at normal temperature, and sterilizing to obtain the fruit and vegetable fermentation liquor.
The concentrated fruit and vegetable juice is 5-6 times of the concentrated fruit and vegetable juice, and the mass percentage of solid matters in the concentrated fruit and vegetable juice is 40-50%.
The lactic acid content in the fruit and vegetable fermentation liquid is more than or equal to 0.3g/100 g.
The second purpose of the invention can be achieved by adopting the following technical scheme:
a preparation method of the high-fiber hawthorn vinegar beverage comprises the following steps:
pretreatment of water-soluble dietary fiber: firstly, mixing polydextrose, apple pectin and xylo-oligosaccharide in a formula ratio in a dry manner, uniformly mixing to obtain a dry mixture, and then adding the dry mixture into pure water for dissolving by using a high-speed shearing emulsifying machine under a stirring state; the weight ratio of the dry mixture to pure water is 1: 100, respectively;
mixing raw materials: dissolving the hawthorn vinegar, the concentrated hawthorn juice, the concentrated dark plum juice, the water-soluble dietary fiber, the fruit and vegetable fermentation liquor and the sweet taste modifier in the formula ratio in pure water, and uniformly mixing to obtain a raw material mixed solution;
filtering and sterilizing: filtering the raw material mixed solution by a filter bag of 5 mu and a disc, and then carrying out UHT sterilization;
filling: adding carbonated water into the sterilized raw material mixed solution to constant volume, filling into pop-top can, capping, and pasteurizing to obtain high fiber hawthorn vinegar beverage.
Further, the stirring speed of the high-speed shearing emulsifying machine is 3000-3500r/min, and the temperature of the pure water is 45-55 ℃.
Compared with the prior art, the invention has the beneficial effects that:
1. the beverage disclosed by the invention is prepared by taking hawthorn rich in dietary fibers as a raw material to prepare hawthorn vinegar, and the water-soluble dietary fibers polydextrose, apple pectin, xylooligosaccharide and fermented hawthorn vinegar are perfectly combined, so that the defect of taking dietary fibers in daily life of people is overcome. Wherein the xylo-oligosaccharide can selectively promote the value-added activity of bifidobacterium in the intestinal tract and has the function of regulating the intestinal tract; xylo-oligosaccharide has the advantages of difficult decomposition by digestive enzyme of human body, good acid and heat stability, small effective intake and the like, but the effective dose taken every day is 0.7-1.4 g/day, the requirement of efficacy can be met by adding a small amount, and diarrhea is easily caused by excessive intake; according to the invention, according to the pectin rich in the hawthorn, apple pectin with relatively low viscosity is added, so that the flavor coordination is good, and the product stability is good; meanwhile, polydextrose with good solubility is added, so that the content of dietary fiber in the beverage is increased, no side effect is caused, the problems of pectin swelling and heavy sticky feeling of the dietary fiber are solved by matching with the preparation method, and the health-care effect of the product is enhanced.
2. The concentrated hawthorn juice, the green plum juice and the dark plum juice are added, so that the greasy feeling of the product can be effectively neutralized, the problem that the mouthfeel of the water-soluble dietary fiber is sticky is solved, the flavor of the hawthorn vinegar is enriched, and the freshness and the palatability of the beverage are improved. The concentrated mume fructus juice and mume fructus juice have unique flavor and stable properties, and have effects of promoting fluid production to quench thirst, promoting appetite, resolving stagnation, and regulating intestine and stomach, and are compatible with fructus crataegi vinegar to enhance health promotion effect of beverage.
3. The invention obtains a strain GS-1 with higher acid production activity by breeding and optimizing strains, separating and screening acetic acid bacteria by utilizing naturally fermented hawthorn vinegar, performing purification culture and qualitative test on the obtained strains, wherein the acid production rate of the strain GS-1 is 5% higher than that of a common strain AS 1.41, and the strain still has quite high alcohol acid conversion rate under higher acidity product concentration, and the strain is utilized to obtain the hawthorn raw vinegar with red and bright color, rich vinegar aroma and mellow taste by virtue of liquid-state deep secondary fermentation, and the acetic acid content of the hawthorn raw vinegar is more than 4%.
4. According to the invention, the fruit and vegetable fermentation liquor is added, and various fruit and vegetable juices are mixed and then are subjected to Raman lactobacillus fermentation, so that the fermentation effect is good, the lactic acid content is high, and the fermentation product is more suitable for the intestinal environment; the fruit and vegetable juice has high sugar content and rich nutrient components, no additional nutrient substances are required to be added in the fermentation process, and few exogenous substances are required; moreover, fruit and vegetable compositions with different functions can be added according to the product requirements, such as anticancer, beautifying and anti-aging, digestion aiding, phlegm eliminating and cough relieving, body fluid engendering and thirst quenching, and the like, so that the beverage is rich in nutrition, improves the nutritional value of the beverage, and is more beneficial to the health of human bodies. The flavor of the raw materials of the fruit and vegetable fermentation liquid is integrated with the fermentation flavor, so that the favorite fragrance is generated, and the flavor of the beverage is more unique.
5. The water-soluble dietary fiber added in the invention contains pectin, and because the pectin is hydrophilic sol, the pectin is firstly swelled and then dissolved when dissolved, if the pectin is directly dissolved, the pectin is not well separated, swelled particles are mutually polymerized to form large blocks, and the large blocks are more difficult to dissolve. Therefore, the pectin is dry-mixed with a large amount of easily-soluble polydextrose and xylo-oligosaccharide before being dissolved, then the dry-mixed dietary fiber is stirred and added into water by adopting high-speed shearing and dissolving equipment, and the water temperature is controlled for dissolving, so that the obtained product is clear and transparent, has no sticky wall, is uniform in gel particle distribution and has fresh and cool taste.
6. The product of the invention uses hawthorn which is rich in natural dietary fiber as raw material, and then soluble dietary fiber, concentrated fruit juice containing certain natural dietary fiber and fruit and vegetable fermentation liquor are added, so that the total dietary fiber content of the developed high-fiber hawthorn vinegar beverage is more than or equal to 4g/100 ml; meanwhile, the fruit vinegar is rich in beneficial ingredients such as amino acid, organic acid and multiple vitamins generated by fermentation of fruit vinegar, and the nutrient ingredients and flavor of concentrated fruit juice and fruit and vegetable juice fermentation liquor are rich in nutrition, so that the fruit vinegar still has rich flavor under the condition of not adding essence, further improvement on the taste and health care effect is realized, and the pursuit of consumers on health and delicacy is met.
7. According to the invention, white granulated sugar is not added into the product, healthy honey and high fructose corn syrup are used as main sweet taste regulators, natural sugar of concentrated fruit juice and fruit and vegetable fermentation liquor is combined, sucralose and stevioside with less sweetness are compounded, and the sucralose and stevioside are mutually coordinated with hawthorn vinegar and fruit and vegetable fermentation liquor with higher acid content, so that the whole sugar content of the product can be reduced to be below 3%, the heat of the beverage is reduced by more than 60% compared with the conventional product, meanwhile, the vinegar is mellow, sour and sweet, various flavors can be better fused, the taste is soft, and the product is more suitable for being drunk by obese people or people needing to control the weight. The product of the invention does not add artificial pigment and essence, but utilizes the natural colors of the fermented hawthorn vinegar and the hawthorn juice to compound a small amount of juice with darker color and stable property under the acidic condition, so that the beverage has uniform and natural color and reddish brown luster.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
In the examples, "%" is used as a percentage, and unless otherwise specified, it means mass percent.
A high-fiber hawthorn vinegar beverage comprises the following components in percentage by mass:
3.5-5.0% of hawthorn vinegar, 2.0-3.0% of concentrated hawthorn juice, 0.5-1.5% of concentrated dark plum juice, 1-2% of concentrated dark plum juice, 1.8-5.0% of water-soluble dietary fiber, 0.5-1% of fruit and vegetable fermentation liquor, 0.421-1.335% of sweet taste regulator and the balance of pure water;
the water-soluble dietary fiber comprises the following components in percentage by weight: 1-3 parts of polydextrose, 0.5-1.5 parts of apple pectin and 0.3-0.5 part of xylo-oligosaccharide;
the hawthorn vinegar is prepared by liquid-state submerged secondary fermentation of dry yeast and acetic acid bacteria GS-1 strains, and has high acetic acid content, mellow vinegar taste and bright color; the concentrated hawthorn juice, the concentrated dark plum juice and the concentrated dark plum juice are all concentrated by 5-6 times; the fruit and vegetable fermentation liquor is prepared by fermenting 5-7 kinds of fruit and vegetable compositions selected from blueberry, mulberry, fig, kiwi fruit, dark plum, waxberry, sea buckthorn, loquat, purple sweet potato, lily, tomato and water chestnut by using Raman lactobacillus. The lactobacillus plantarum is a lactobacillus plantarum separated from a fermented vegetable product, can pass through the stomach and colonize in the intestinal tract to play a beneficial role, has the effects of regulating the health of the gastrointestinal tract, promoting digestion and absorption, enhancing the immune function and the like, is more suitable for the fermentation of fruits and vegetables, and the fermentation product is more suitable for the intestinal environment.
As a further preferred embodiment, the sweet taste modifier is a combination of high fructose corn syrup, honey, sucralose and stevioside. The weight ratio of the high fructose corn syrup to the honey to the sucralose to the stevioside is (3-8): (1-5): (0.06-0.1): (0.15-0.25), no white granulated sugar is added, the whole sugar content of the product is low, the flavor integration with the hawthorn vinegar with higher acidity and the fruit and vegetable fermentation liquor is good, and the product is sour, sweet and delicious.
A preparation method of the high-fiber hawthorn vinegar beverage comprises the following steps:
pretreatment of water-soluble dietary fiber: firstly, mixing polydextrose, apple pectin and xylo-oligosaccharide in a formula ratio in a dry manner, uniformly mixing to obtain a dry mixture, and then adding the dry mixture into pure water for dissolving by using a high-speed shearing emulsifying machine under a stirring state; wherein the weight ratio of the dry mixture to the pure water is 1: 100, respectively;
mixing raw materials: dissolving the hawthorn vinegar, the concentrated hawthorn juice, the concentrated dark plum juice, the concentrated green plum juice, the water-soluble dietary fiber, the high fructose corn syrup, the honey, the fruit and vegetable fermentation liquor, the sucralose and the stevioside according to the formula ratio in pure water, and uniformly mixing to obtain a raw material mixed liquor;
filtering and sterilizing: filtering the raw material mixed solution by a filter bag of 5 mu and a disc, and then carrying out UHT sterilization;
filling: adding carbonated water into the sterilized raw material mixed solution to constant volume, filling into pop-top can, capping, and pasteurizing to obtain high fiber hawthorn vinegar beverage.
Example 1
A hawthorn vinegar is prepared by the following method:
fermentation of hawthorn wine:
1) selecting mature, fresh and intact fresh hawthorn fruits, cleaning, removing fruit stones, crushing, juicing and filtering to obtain hawthorn juice;
2) adjusting the initial sugar degree of fermentation of the hawthorn juice to 15Bx by using white granulated sugar, adding activated yeast for fermentation, wherein the addition amount of active dry yeast is 0.05%, fermenting in a closed container at 26 ℃ for 10 days, and stopping fermentation when the alcohol content is 10-15% (V/V) to obtain hawthorn wine;
fermentation of hawthorn vinegar:
1) diluting the hawthorn wine with water until the alcohol content is 5.5% (V/V), performing tubular sterilization at 80 ℃ for 5min, cooling to normal temperature, inoculating 10% by mass of acetic acid bacteria GS-1 bacterial liquid, fermenting at 32 ℃ for 50-60 hours, and stopping fermentation when the acetic acid content is more than or equal to 4.5%;
2) filtering the fermentation liquor obtained in the step 1) by using diatom, and sterilizing at 115 ℃ for 10s to obtain the hawthorn vinegar.
The acetic acid bacteria GS-1 is obtained by separating and screening acetic acid bacteria by naturally fermenting hawthorn vinegar, and performing purification culture and qualitative test on the obtained strains.
Example 2
A preparation method of fruit and vegetable fermentation liquor comprises the following steps:
(1) blending fruit and vegetable juice: preparing the fruit and vegetable composition into mixed fruit and vegetable juice;
(2) activating strains: activating Raman lactobacillus strain, inoculating 10ml of activated lactobacillus into 1000ml of MRS culture medium, and standing and culturing at 35 deg.C for 24 hr until OD value of strain is greater than 2.0;
(3) seed expanding culture: pasteurizing the mixed fruit and vegetable juice (80 ℃ for 5min), cooling to below 37 ℃, adding the strain liquid cultured by 1LMRS culture medium into the mixed fruit and vegetable juice, culturing at normal temperature for 22-26h, and stopping culturing when the OD value of the strain in the culture solution is more than or equal to 2.0 and the mass percent of lactic acid in the culture solution is more than or equal to 0.5%, thus obtaining a spread culture solution;
and (3) lactic acid fermentation: preparing 100kg fermentation liquor ingredient from 1kg concentrated fruit and vegetable juice (solid 45%, 6 times concentrated), 2kg white sugar and pure water, pasteurizing (80 deg.C for 5min), and cooling to below 37 deg.C; adding the culture expanding solution into fermentation liquor ingredients according to the addition of 4%, culturing at normal temperature for 45-50h, and finishing fermentation when the physicochemical indexes meet the requirements;
and (3) pasteurization: pasteurizing (80 deg.C, 5min) the fermentation broth after fermentation in lactic acid fermentation step to obtain fruit and vegetable fermentation broth.
Example 3
A high-fiber hawthorn vinegar beverage comprises the following components in percentage by mass:
3.5% of hawthorn vinegar, 3.0% of concentrated hawthorn juice, 0.5% of concentrated dark plum juice, 1.5% of concentrated green plum juice, 1% of polydextrose, 1.5% of apple pectin, 0.5% of xylooligosaccharide, 0.3% of fructose syrup, 0.1% of honey, 1% of fruit and vegetable fermentation liquor, 0.006% of sucralose, 0.015% of stevioside and the balance of pure water.
Wherein the hawthorn vinegar is the hawthorn vinegar in example 1; the fruit and vegetable fermentation liquid is prepared by the preparation method of the fruit and vegetable fermentation liquid in the embodiment 2, wherein the fruit and vegetable composition is a combination of purple sweet potatoes, lily, blueberries, mulberries, figs and kiwi fruits, and the high-fiber hawthorn vinegar beverage has an anticancer effect.
The high-fiber hawthorn vinegar beverage of the embodiment is prepared by the following method:
pretreatment of water-soluble dietary fiber: firstly, dry-mixing polydextrose, apple pectin and xylo-oligosaccharide in a formula amount to obtain a dry mixture; then adding the dry mixture into 50 ℃ pure water while stirring by adopting high-speed shearing dissolving equipment, uniformly stirring until the dry mixture is completely dissolved, and cooling to normal temperature for later use; wherein the weight ratio of the dry mixture to the pure water is 1: 100, respectively;
mixing raw materials: dissolving the hawthorn vinegar, the concentrated hawthorn juice, the concentrated dark plum juice, the concentrated green plum juice, the water-soluble dietary fiber, the high fructose corn syrup, the honey, the fruit and vegetable fermentation liquor, the sucralose and the stevioside according to the formula ratio in pure water, and uniformly mixing to obtain a raw material mixed liquor;
filtering and sterilizing: filtering the raw material mixture with 5 μ filter bag and disc, and performing UHT sterilization at 121 deg.C for 8 s;
filling: adding carbonated water at a certain proportion into the sterilized mixed solution to a constant volume, filling into pop can, capping, and pasteurizing at 68 deg.C for 10min to obtain high fiber fructus crataegi vinegar beverage.
Example 4
A high-fiber hawthorn vinegar beverage comprises the following components in percentage by mass:
5% of hawthorn vinegar, 2% of concentrated hawthorn juice, 1.5% of concentrated dark plum juice, 1% of concentrated green plum juice, 3% of polydextrose, 0.5% of apple pectin, 0.3% of xylooligosaccharide, 0.8% of high fructose syrup, 0.5% of honey, 0.5% of fruit and vegetable fermentation liquor, 0.01% of sucralose, 0.025% of stevioside and the balance of pure water.
Wherein the hawthorn vinegar is the hawthorn vinegar in example 1; the fruit and vegetable fermentation liquid is prepared by the preparation method of the fruit and vegetable fermentation liquid in the embodiment 2, wherein the fruit and vegetable composition is a composition of purple sweet potatoes, kiwi fruits, mulberries, dark plums, tomatoes and blueberries, and the high-fiber hawthorn vinegar beverage has the effects of beautifying and resisting aging.
The preparation method of the high-fiber hawthorn vinegar beverage of the embodiment is the same as that of the embodiment 3, and the detailed description is omitted.
Example 5
A high-fiber hawthorn vinegar beverage comprises the following components in percentage by mass:
4.2% of hawthorn vinegar, 2.5% of concentrated hawthorn juice, 1% of concentrated dark plum juice, 2% of concentrated green plum juice, 2% of polydextrose, 1% of apple pectin, 0.4% of xylooligosaccharide, 0.5% of high fructose syrup, 0.3% of honey, 0.8% of fruit and vegetable fermentation liquor, 0.008% of sucralose, 0.02% of stevioside and the balance of pure water.
Wherein the hawthorn vinegar is the hawthorn vinegar in example 1; the fruit and vegetable fermentation liquid is prepared by the preparation method of the fruit and vegetable fermentation liquid in the embodiment 2, the fruit and vegetable composition is a composition of dark plum, waxberry, tomato, water chestnut and loquat, and the high-fiber hawthorn vinegar beverage has the effects of promoting the production of body fluid and quenching thirst.
The preparation method of the high-fiber hawthorn vinegar beverage of the embodiment is the same as that of the embodiment 3, and the detailed description is omitted.
Example 6
A high-fiber hawthorn vinegar beverage comprises the following components in percentage by mass:
3.8% of hawthorn vinegar, 2.8% of concentrated hawthorn juice, 0.8% of concentrated dark plum juice, 1.8% of concentrated green plum juice, 1.5% of polydextrose, 1.5% of apple pectin, 0.35% of xylooligosaccharide, 0.4% of fructose syrup, 0.2% of honey, 0.9% of fruit and vegetable fermentation liquor, 0.008% of sucralose, 0.02% of stevioside and the balance of pure water.
Wherein the hawthorn vinegar is the hawthorn vinegar in example 1; the fruit and vegetable fermentation liquid is prepared by the preparation method of the fruit and vegetable fermentation liquid in the embodiment 2, the fruit and vegetable composition is a composition of loquat, sea buckthorn, fig, water chestnut and lily, and the high-fiber hawthorn vinegar beverage has the effects of eliminating phlegm and relieving cough.
The preparation method of the high-fiber hawthorn vinegar beverage of the embodiment is the same as that of the embodiment 3, and the detailed description is omitted.
Example 7
A high-fiber hawthorn vinegar beverage comprises the following components in percentage by mass:
4.8% of hawthorn vinegar, 2.3% of concentrated hawthorn juice, 1.3% of concentrated dark plum juice, 1.3% of concentrated green plum juice, 2.5% of polydextrose, 0.8% of apple pectin, 0.45% of xylooligosaccharide, 0.7% of fructose syrup, 0.4% of honey, 0.64% of fruit and vegetable fermentation liquor, 0.008% of sucralose, 0.02% of stevioside and the balance of water.
Wherein the hawthorn vinegar is the hawthorn vinegar in example 1; the fruit and vegetable fermentation liquid is prepared by the preparation method of the fruit and vegetable fermentation liquid in the embodiment 2, the fruit and vegetable composition is a composition of tomatoes, mulberries, waxberries, dark plums, water chestnuts, sea-buckthorns and purple sweet potatoes, and the high-fiber hawthorn vinegar beverage has the effects of helping digestion and moistening intestines.
The preparation method of the high-fiber hawthorn vinegar beverage of the embodiment is the same as that of the embodiment 3, and the detailed description is omitted.
Test example 1
Beverage sensory evaluation
The high fiber hawthorn vinegar beverages of examples 3-7 were subjected to sensory evaluation by the following method: 20 subjects were randomly selected and drunk the high fiber hawthorn vinegar beverages of examples 3-7, and the color, state, aroma and taste thereof were scored, the scoring criteria are shown in table 1, and the average score was calculated, and the results are shown in table 2.
TABLE 1 sensory Scoring Standard for high fiber Hawthorn Vinegar beverages
TABLE 2 sensory and Property evaluation results
| Sample set | Color and luster | Status of state | Fragrance | Taste of the product | Total score |
| Example 3 | 17 | 26 | 16 | 22 | 81 |
| Example 4 | 18 | 25 | 17 | 20 | 80 |
| Example 5 | 20 | 27 | 18 | 25 | 90 |
| Example 6 | 17 | 25 | 15 | 27 | 84 |
| Example 7 | 18 | 22 | 17 | 26 | 83 |
As shown in Table 2, the sensory scores of the high-fiber hawthorn vinegar beverages obtained in examples 3-7 are all over 80 points, which indicates that the subjects are satisfied with the color, state, aroma and taste of the tested beverages, wherein the total score of example 5 is the highest, and the comprehensive effect is the best. The high-fiber hawthorn vinegar beverage prepared by the invention is red, bright and natural in color and luster, sour, sweet, delicious, soft in taste, rich in vinegar fragrance, high in nutrition and health care value, and is a natural health beverage.
Test example 2
Dietary fiber content determination
The total dietary fiber content (TDF), soluble dietary fiber content (SDF) and insoluble dietary fiber content (IDF) in the beverage were determined using dietary fiber analysis methods recommended by the American Association of Cereal Chemists (AACC). The results of the measurements of examples 3 to 7 are shown in Table 3.
TABLE 3 dietary fiber measurement results
| Sample set | TDF，g/100ml | SDF，g/100ml | IDF，g/100ml |
| Example 3 | 4.102 | 3.479 | 0.623 |
| Example 4 | 4.020 | 3.442 | 0.578 |
| Example 5 | 4.172 | 3.452 | 0.720 |
| Example 6 | 4.064 | 3.393 | 0.671 |
| Example 7 | 4.108 | 3.495 | 0.613 |
As can be seen from Table 3, the high-fiber hawthorn vinegar beverage of examples 3-7 has a total dietary fiber content of 4.0-4.2%, which is higher than or equal to 3g/100ml required by the standard, is a beverage with a high dietary fiber content, and can fully meet the demand of people for dietary fiber.
Test example 3
Beverage efficacy testing
The high fiber hawthorn vinegar beverages obtained in examples 5-7 were tested for efficacy as follows: randomly selecting 60 subjects, averagely dividing into 3 groups, respectively and continuously drinking the high-fiber hawthorn vinegar beverage of the examples 5-7 for 20 days, grading the effects of regulating intestinal tracts, promoting digestion, reducing blood pressure and controlling body weight, wherein the grading standard is 1-5 points, 1 point is worst, 3 points are medium, and 5 points are best, and the average score is calculated, and the result is shown in the following table:
table 4 efficacy evaluation results
| Sample set | Regulating intestinal tract | Promoting digestion | Lowering blood pressure | Controlling body weight |
| Example 5 | 4.3 | 3.9 | 3.0 | 3.5 |
| Example 6 | 4.5 | 4.1 | 3.5 | 3.2 |
| Example 7 | 4.6 | 4.3 | 3.2 | 3.3 |
As shown in table 4, the efficacy scores of the high fiber hawthorn vinegar beverages obtained in examples 5 to 7 were all over 3 points, which indicates that the subjects were basically satisfied with the efficacy of the test beverages in regulating intestinal tract, promoting digestion, lowering blood pressure and controlling body weight, wherein the efficacy score of the regulation of intestinal tract is the highest, indicating that the high fiber hawthorn vinegar beverage of the present invention has good function of regulating intestinal tract.
The above embodiments are only preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the scope of the present invention claimed in the present invention.
Claims (10)
1. The high-fiber hawthorn vinegar beverage is characterized by comprising the following components in percentage by mass:
3.5-5.0% of hawthorn vinegar, 2.0-3.0% of concentrated hawthorn juice, 0.5-1.5% of concentrated dark plum juice, 1-2% of concentrated dark plum juice, 1.8-5.0% of water-soluble dietary fiber, 0.5-1% of fruit and vegetable fermentation liquor, 0.421-1.335% of sweet taste regulator and the balance of pure water;
the water-soluble dietary fiber comprises the following components in percentage by weight: 1-3 parts of polydextrose, 0.5-1.5 parts of apple pectin and 0.3-0.5 part of xylo-oligosaccharide;
the fruit and vegetable fermentation liquid is prepared by fermentation of Raman lactic acid bacteria.
2. The high fiber hawthorn vinegar beverage of claim 1, wherein the sweetness modifier is a combination of high fructose corn syrup, honey, sucralose and steviol glycosides.
3. The high fiber hawthorn vinegar beverage of claim 1, wherein the hawthorn vinegar is prepared by the following method:
fermentation of hawthorn wine: removing fruit stones from fresh hawthorn fruits to prepare hawthorn juice, adjusting the sugar degree of the hawthorn juice to 15-18Bx, adding 0.03-0.07% by mass of active dry yeast, fermenting in a closed container at 25-30 ℃ for 8-12 days, and stopping fermentation when the alcohol content is 10-15% (V/V) to obtain hawthorn wine;
fermentation of hawthorn vinegar: diluting the hawthorn wine with water until the alcohol content is 5-6% (V/V), sterilizing at high temperature, cooling to normal temperature, inoculating 8-12% acetic acid bacteria liquid by mass percent, fermenting at 30-35 ℃ for 50-60 hours to obtain fermentation liquid, stopping fermentation when the mass percent of acetic acid in the fermentation liquid is more than or equal to 4.5%, and filtering and sterilizing the fermentation liquid by using diatom to obtain the hawthorn vinegar.
4. The high fiber hawthorn vinegar beverage as claimed in claim 3, wherein the active dry yeast is 0.05% by mass; the content of dietary fiber in the hawthorn vinegar is more than or equal to 2.5 g/L.
5. The high-fiber hawthorn vinegar beverage as claimed in claim 1, wherein the fruit and vegetable fermentation liquid is fermentation liquid of any 5-7 kinds of fruit and vegetable compositions of blueberry, mulberry, fig, kiwi fruit, dark plum, waxberry, sea buckthorn, loquat, purple sweet potato, lily, tomato and water chestnut.
6. The high-fiber hawthorn vinegar beverage as claimed in claim 5, wherein the fruit and vegetable fermentation liquid is prepared by the following method:
blending fruit and vegetable juice: preparing the fruit and vegetable composition into mixed fruit and vegetable juice;
activating strains: activating Raman lactobacillus strain, inoculating 8-12ml of activated lactobacillus into 1000ml of MRS culture medium, and standing and culturing at 32-38 deg.C for 22-26h until OD value of strain is greater than 2.0;
seed expanding culture: sterilizing the mixed fruit and vegetable juice, adding strain liquid cultured by 1L of MRS culture medium into 100L of the mixed fruit and vegetable juice, culturing at normal temperature for 22-26h to obtain culture solution, and stopping culturing when the OD value of a strain in the culture solution is more than or equal to 2.0 and the mass percent of lactic acid in the culture solution is more than or equal to 0.5%, thus obtaining culture expanding solution;
and (3) lactic acid fermentation: concentrating the fruit and vegetable juice to obtain concentrated fruit and vegetable juice, and preparing the concentrated fruit and vegetable juice, white granulated sugar and pure water into fermentation liquor ingredients, wherein the mass percent of the concentrated fruit and vegetable juice is 1%, and the mass percent of the white granulated sugar is 2%; and sterilizing the fermentation liquor ingredients, adding a culture expanding solution with the mass percent of 5-6%, culturing at normal temperature for 45-50h, and sterilizing to obtain the fruit and vegetable fermentation liquor.
7. The high-fiber hawthorn vinegar beverage as claimed in claim 6, wherein the concentrated fruit and vegetable juice is 5-6 times of concentrated fruit and vegetable juice, and the mass percentage of solids in the concentrated fruit and vegetable juice is 40-50%.
8. The high-fiber hawthorn vinegar beverage as claimed in claim 6, wherein the lactic acid content in the fruit and vegetable fermentation liquid is not less than 0.3g/100 g.
9. A method of preparing the high fiber hawthorn vinegar beverage of any one of claims 1 to 8, comprising:
pretreatment of water-soluble dietary fiber: firstly, mixing polydextrose, apple pectin and xylo-oligosaccharide in a formula ratio in a dry manner, uniformly mixing to obtain a dry mixture, and then adding the dry mixture into pure water for dissolving by using a high-speed shearing emulsifying machine under a stirring state; the weight ratio of the dry mixture to pure water is 1: 100, respectively;
mixing raw materials: dissolving the hawthorn vinegar, the concentrated hawthorn juice, the concentrated dark plum juice, the water-soluble dietary fiber, the fruit and vegetable fermentation liquor and the sweet taste modifier in the formula ratio in pure water, and uniformly mixing to obtain a raw material mixed solution;
filtering and sterilizing: filtering the raw material mixed solution by a filter bag of 5 mu and a disc, and then carrying out UHT sterilization;
filling: adding carbonated water into the sterilized raw material mixed solution to constant volume, filling into pop-top can, capping, and pasteurizing to obtain high fiber hawthorn vinegar beverage.
10. The method for preparing high fiber hawthorn vinegar beverage as claimed in claim 9, wherein the stirring speed of the high speed shearing emulsifying machine is 3000-3500r/min, and the temperature of the pure water is 45-55 ℃.
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