CN112450341A - 一种苹果醋饮料及其制备方法 - Google Patents
一种苹果醋饮料及其制备方法 Download PDFInfo
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- CN112450341A CN112450341A CN202011327578.XA CN202011327578A CN112450341A CN 112450341 A CN112450341 A CN 112450341A CN 202011327578 A CN202011327578 A CN 202011327578A CN 112450341 A CN112450341 A CN 112450341A
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- apple
- parts
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- vinegar beverage
- apple vinegar
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种苹果醋饮料，其包括如下质量份数的成分：苹果原醋4‑7份；苹果汁1‑3份；甜菊糖苷0.015‑0.023份；低聚半乳糖0.5‑1.5份；碳酸钙0.005‑0.015份；烟酸0.0015‑0.003份；维生素C0.005‑0.009份；水。本发明所公开的苹果醋饮料风味独特，营养丰富，并具有保健功能。通过食疗的途径，可以慢慢地有效改善人们的亚健康问题。
Description
技术领域
本发明涉及保健饮品领域，具体地涉及一种苹果醋饮料及其制备方法。
背景技术
随着人们的生活水平不断提高，饮食结构发生了巨大变化，大多数人每天摄入肉类食物过多，少吃甚至不吃蔬果；加之工作繁忙、运动量少等原因，使身体处于不同程度的亚健康状态。而不少人们会通过吃保健品或者看医生来改善身体状况，但亚健康若仅靠治疗难以达到理想的效果，加上保健品市场良莠不齐，价格高昂，使得很多消费者付出了大量的金钱和精力，但却收效甚微。
所谓“医疗不如食疗”，部分亚健康人群选择喝含醋饮料，旨在帮助消化食物和消除脂肪。含醋饮料是以水果或果品为主要原料，经酒精发酵、醋酸发酵酿造而成的风味优良的醋酸饮料，除含有水果中丰富的有机酸、氨基酸、维生素及矿物质等营养成分，还含有醋酸及其他发酵副产物，有疏通软化血管，增强人体免疫力和抗病毒能力，改善消化系统，降低血脂，调节体液酸碱平衡等保健功能。目前市面上的含醋饮料的缺陷在于，大多是以口感良好吸引消费者，但糖分高、营养成分低，而且对健康几乎没有任何正作用，这往往使得消费者希望改善健康状况的初衷事与愿违。因此根据亚健康人群的特点，专门为其设计一款真正的健康含醋饮料是非常有必要的。
发明内容
本发明公开了一种含醋饮料——苹果醋，其以苹果汁为原料，经过酒精发酵和醋酸发酵制成苹果原醋，再辅以其他多种成分调配成苹果醋饮料，其风味独特，营养丰富，并具有保健功能。通过食疗的途径，可以慢慢地有效改善人们的亚健康问题。
本发明的一个目的在于提供一种苹果醋饮料，其包括如下质量份数的成分：苹果原醋4-7份；苹果汁1-3份；甜菊糖苷0.015-0.023份；低聚半乳糖0.5-1.5份；碳酸钙0.005-0.015份；烟酸0.0015-0.003份；维生素C0.005-0.009份；水。
维生素C的作用如下：促进抗体及胶原的形成与组织修补(包括某些氧化还原作用)；促进苯丙氨酸、酪氨酸、叶酸的代谢，铁、碳水化合物的利用；有利于脂肪、蛋白质的合成；维持免疫功能；羟化5-羟色胺，保持血管的完整；促进非血红素铁吸收等。同时维生素C还具备有抗氧化，抗自由基，抑制酪氨酸酶的形成，从而达到美白，淡斑的功效。在人体内，维生素C是高效抗氧化剂，用来减轻抗坏血酸过氧化物酶(ascorbate peroxidase)的氧化应激(oxidative stress)。还有许多重要的生物合成过程中也需要维生素C参与作用。由于大多数哺乳动物都能靠肝脏来合成维生素C，所以并不存在缺乏的问题；但是人类、灵长类、土拨鼠等少数动物却不能自身合成，必须通过食物、药物等摄取。维生素C可以是氧化型，又可以是还原型存在于体内，所以可作为供氢体，又可作为受氢体，在体内氧化还原过程中发挥重要作用。
烟酸属于维生素B系列化合物，是人体中不可缺少的营养成分，在促进人体的正常生长发育上起着重要的作用。烟酸可影响造血过程，促进铁吸收和血细胞的生成；维持皮肤的正常功能和消化腺的分泌；提高中枢神经的兴奋性和心血管系统、网状内皮系统与内分泌功能。
进一步地，所述苹果醋饮料还包括糖类、无机盐、香精、色素的一种或多种。
进一步地，所述苹果汁的浓度为65-75wt％。
进一步地，所述色素选自焦糖色、日落黄、姜黄素中的至少一种。
本发明的另一个目的在于提供上述苹果醋饮料的制备方法，其包括如下步骤：
S1.取苹果汁，先用酵母菌酒精发酵，在酒精发酵至底物的酒精度为5-6v％时，加入乳酸菌，进行混合发酵，得到苹果醋；
S2.将所述苹果原醋脱气后，在酸性环境中，加入维生素C和碳酸钙，备用，为产物1；
另将包括苹果汁和低聚半乳糖的成分用水溶解，并脱气备用，为产物2；
另将包括甜菊糖苷和烟酸的成分用水溶解，并脱气备用，为产物3；
S3.将包括产物1、产物2和产物3的成分混合、灭菌、加入二氧化碳和水。
进一步地，所述脱气将产物1、产物2和产物3的气压维持在0.05-0.07MPa。
进一步地，步骤S1中，所述酵母菌和所述乳酸菌的质量比为1:1-1:3。
进一步地，步骤S1中，所述发酵温度为12-14℃。
进一步地，步骤S1中，所述乳酸菌为发酵乳杆菌和双歧杆菌的混合菌种。
进一步地，所述发酵乳杆菌和所述双歧杆菌的质量比为1:1-4:3。
本发明的技术效果在于：
(1)本发明采用甜菊糖苷作为主要的甜味物质，其特点为天然甜味剂，无能量，代替传统使用的白砂糖，符合现代人无糖饮食理念，健康安全，配方中含有苹果汁、果葡糖浆、蜂蜜等含有少量糖分，产品总体呈现低糖。适合亚健康人群饮用，包括糖尿病人。
(2)特殊口感设计，该款苹果醋饮料口感设计为先微甜，后甘甜，甜味停留时间长。甜菊糖苷呈甘甜味，后味持久，舒爽舒适，满足不适合摄入甜食的人群的需求。
(3)其添加的碳酸钙，作补钙剂，能与醋酸反应，生成游离的钙离子，吸收率可达39％，仅次于果酸钙，可溶于胃酸，让人体快速吸收，补充每天所需的矿物质，已成为剂型最多、应用最多的补钙剂。
(4)低聚半乳糖是人体肠道中双歧杆菌、嗜酸乳酸杆菌等有益菌极好的营养源和有效的增殖因子，可以改善人体肠道的消化吸收功能，低聚半乳糖能与游离钙离子互相作用，促进体内钙的吸收。采用低聚半乳糖增加苹果醋饮料的肠道改善功能，低聚半乳糖具有较强的耐酸、耐热性，不会因为在加工过程中的高温杀菌及人体胃酸所分解而失去其本来应有之特性，在苹果醋饮料中的稳定性良好而低聚果糖则不具备这些特性。低聚半乳糖能有效地被双歧杆B菌和乳酸杆A菌同时利用。低聚果糖FOS等低聚糖则只可被乳酸杆A菌利用，对双歧杆B菌则不明显。低聚半乳糖热值较低，而且最小有效剂量少，2g/d即可达到改善人体肠道消化吸收功能，每天饮用本发明产品1-3罐(330ml)即可改善肠道健康。
(5)一般而言，配方中的维生素C具有很强的还原性，易被氧化成脱氢维生素C。然而醋酸能增加维生素C的稳定性，使其不易变质，从而保证了维生素C在配方中的营养价值。
(6)一般地，烟酸在人体或动物内转化为烟酰胺才能被吸收，但本发明之所以不直接添加烟酰胺，其原因是烟酰胺易与维生素C生成复合物而结块，导致失效；而烟酸却不会与维生素C反应，所以在配方中采用烟酸代替烟酰胺，从而在保证维生素C其本身功能时，又不影响烟酸转化为烟酰胺，在人体内进一步产生功效。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了，下面通过具体实施例来描述本发明。但是应该理解，这些描述只是示例性的，而并非要限制本发明的范围。此外，在以下说明中，省略了对公知结构和技术的描述，以避免不必要地混淆本发明的概念。
本发明实施例所记载的内容中，除非特别说明，所有成分均为市售常见材料。
实施例1
一种苹果醋饮料，其包括总质量份数为100份的如下成分：苹果原醋4份；苹果汁1份；甜菊糖苷0.015份；低聚半乳糖0.5份；碳酸钙0.005份；烟酸0.0015份；维生素C0.005份；果葡糖浆0.3％；蜂蜜0.1％；三氯蔗糖0.005％；柠檬酸钠0.01％；食用盐0.001％；焦糖色0.01％；食品用香精0.007％；纯净水；余量。
上述苹果醋饮料的制备方法为：
S1.按上述质量分数，取苹果汁，先用苹果汁的0.03wt％的酵母菌酒精在12℃下发酵，在酒精发酵至底物的酒精度为5v％时，再加入乳酸菌(其为发酵乳杆菌和双歧杆菌混合菌种，发酵乳杆菌：双歧杆菌＝1:1，m/m)，在12℃下进行混合发酵，得到苹果原醋；
其中，酵母菌和乳酸菌的质量比为1:1；苹果汁的浓度为65wt％；
S2.将苹果原醋脱气(气压维持在0.05MPa)后，在pH＝2.4-2.6的酸性环境中，按上述质量份数，加入维生素C和碳酸钙，备用，为产物1；
另按上述质量份数，将苹果汁、低聚半乳糖、果葡糖浆和蜂蜜用纯净水溶解，并脱气(气压维持在0.05MPa)备用，为产物2；
另按上述质量份数，将甜菊糖苷、烟酸、三氯蔗糖、柠檬酸钠和食用盐用纯净水溶解，并脱气(气压维持在0.05MPa)备用，为产物3；
S3.将产物1、产物2和产物3混合，按上述质量份数加入焦糖色和食品用香精，测定糖度为18-20％，然后UHT在121℃下灭菌15秒、加入2.5倍二氧化碳和10倍纯净水、定容、灌装；并在65℃下，巴氏杀菌15min。
实施例2
一种苹果醋饮料，其包括总质量份数为100份的如下成分：苹果原醋7份；苹果汁3份；甜菊糖苷0.023份；低聚半乳糖1.5份；碳酸钙0.015份；烟酸0.003份；维生素C0.009份；果葡糖浆0.3％；蜂蜜0.1％；三氯蔗糖0.005％；柠檬酸钠0.01％；食用盐0.001％；日落黄0.01％；食品用香精0.007％；纯净水；余量。
上述苹果醋饮料的制备方法为：
S1.按上述质量分数，取苹果汁，先用苹果汁的0.03wt％的酵母菌酒精在14℃下发酵，在酒精发酵至底物的酒精度为6v％时，再加入乳酸菌(其为发酵乳杆菌和双歧杆菌混合菌种，发酵乳杆菌：双歧杆菌＝4:3，m/m)，在14℃下进行混合发酵，得到苹果醋；
其中，酵母菌和乳酸菌的质量比为1:3；苹果汁的浓度为75wt％；
S2.将苹果醋脱气(气压维持在0.07MPa)后，在pH＝2.4-2.6的酸性环境中，按上述质量份数，加入维生素C和碳酸钙，备用，为产物1；
另按上述质量份数，将苹果汁、低聚半乳糖、果葡糖浆和蜂蜜用纯净水溶解，并脱气(气压维持在0.07MPa)备用，为产物2；
另按上述质量份数，将甜菊糖苷、烟酸、三氯蔗糖、柠檬酸钠和食用盐用纯净水溶解，并脱气(气压维持在0.07MPa)备用，为产物3；
S3.将产物1、产物2和产物3混合，按上述质量份数加入日落黄和食品用香精，测定糖度为18-20％，然后UHT在121℃下灭菌15秒、加入2.5倍二氧化碳和10倍纯净水、定容、灌装；并在65℃下，巴氏杀菌15min。
实施例3
一种苹果醋饮料，其包括总质量份数为100份的如下成分：苹果原醋6份；苹果汁2份；甜菊糖苷0.021份；低聚半乳糖1.2份；碳酸钙0.011份；烟酸0.002份；维生素C0.007份；果葡糖浆0.3％；蜂蜜0.1％；三氯蔗糖0.005％；柠檬酸钠0.01％；食用盐0.001％；姜黄素0.01％；食品用香精0.007％；纯净水；余量。
上述苹果醋饮料的制备方法为：
S1.按上述质量分数，取苹果汁，先用苹果汁的0.03wt％的酵母菌酒精在13℃下发酵，在酒精发酵至底物的酒精度为5.5v％时，再加入乳酸菌(其为发酵乳杆菌和双歧杆菌混合菌种，发酵乳杆菌：双歧杆菌＝4:3，m/m)，在13℃下进行混合发酵，得到苹果原醋；
其中，酵母菌和乳酸菌的质量比为1:3；苹果汁的浓度为70wt％；
S2.将苹果原醋脱气(气压维持在0.06MPa)后，在pH＝2.4-2.6的酸性环境中，按上述质量份数，加入维生素C和碳酸钙，备用，为产物1；
另按上述质量份数，将苹果汁、低聚半乳糖、果葡糖浆和蜂蜜用纯净水溶解，并脱气(气压维持在0.06MPa)备用，为产物2；
另按上述质量份数，将甜菊糖苷、烟酸、三氯蔗糖、柠檬酸钠和食用盐用纯净水溶解，并脱气(气压维持在0.06MPa)备用，为产物3；
S3.将产物1、产物2和产物3混合，按上述质量份数加入姜黄素和食品用香精，测定糖度为18-20％，然后UHT在121℃下灭菌15秒、加入2.5倍二氧化碳和10倍纯净水、定容、灌装；并在65℃下，巴氏杀菌15min。
对比例1
对比例1的成分种类、质量份数、制备方法与实施例1相同，唯一区别在于，对比例1中不含烟酸，而是用等质量份数的烟酰胺代替烟酸。
对比例2
对比例2的成分种类、质量份数、制备方法与实施例1相同，唯一区别在于，对比例2中的制备方法中，S2中未对苹果原醋脱气，而是直接加入维生素C和碳酸钙，备用，形成产物2。
测试例
测试例的成分种类、质量份数、制备方法与实施例1基本相同，唯一区别在于，测试例用相当甜度的白砂糖代替全部甜菊糖苷(使原来的低糖保健苹果醋饮料变成糖分高苹果醋饮料)，不含低聚半乳糖、碳酸钙、烟酸和维生素C(使低糖保健苹果醋饮料丧失所有保健功能：保持肠道菌群均衡、补钙、防止糙皮病、抗坏血病)。
对实施例1、对比例1-2中的不同批次的产品(编号为第1-5批)中的维生素C、烟酸、烟酰胺和沉淀物含量进行测定，测试方法分别为：
GB 14754-2010食品安全国家标准食品添加剂维生素C(抗坏血酸)；
GB 5009.89-2016食品安全国家标准食品中烟酸和烟酰胺的测定；
GB/T 21496-2008动植物油脂油脂沉淀物含量的测定离心法。
所得结果如表1所示。
表1实施例1、对比例1-2中的产品中的维生素C、烟酸、烟酰胺和沉淀物含量表
表1的数据充分显示了实施例1维生素C的含量、烟酸含量、烟酰胺含量不同程度地优于对比例1和对比例2，并且同时实施例1不含有任何沉淀物，因此具有理想的技术效果。
对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明。因此，无论从哪一点来看，均应将实施例看作是示范性的，而且是非限制性的，本发明的范围由所附权利要求而不是上述说明限定，因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (10)
1.一种苹果醋饮料，其特征在于，所述苹果醋饮料包括如下质量份数的成分：苹果原醋4-7份；苹果汁1-3份；甜菊糖苷0.015-0.023份；低聚半乳糖0.5-1.5份；碳酸钙0.005-0.015份；烟酸0.0015-0.003份；维生素C0.005-0.009份；水。
2.根据权利要求1所述苹果醋饮料，其特征在于，所述苹果醋饮料还包括糖类、无机盐、香精、色素的一种或多种。
3.根据权利要求1所述苹果醋饮料，其特征在于，所述苹果汁的浓度为65-75wt％。
4.根据权利要求2所述苹果醋饮料，其特征在于，所述色素选自焦糖色、日落黄、姜黄素中的至少一种。
5.权利要求1-4任一项所述苹果醋饮料的制备方法，其特征在于，所述苹果醋饮料的制备方法包括如下步骤：
S1.取苹果汁，先用酵母菌酒精发酵，在酒精发酵至底物的酒精度为5-6v％时，加入乳酸菌，进行混合发酵，得到苹果原醋；
S2.将所述苹果原醋脱气后，在酸性环境中，加入维生素C和碳酸钙，备用，为产物1；
另将包括苹果汁和低聚半乳糖的成分用水溶解，并脱气备用，为产物2；
另将包括甜菊糖苷和烟酸的成分用水溶解，并脱气备用，为产物3；
S3.将包括产物1、产物2和产物3的成分混合、灭菌、加入二氧化碳和水。
6.根据权利要求5所述苹果醋饮料的制备方法，其特征在于，所述脱气将产物1、产物2和产物3的气压维持在0.05-0.07MPa。
7.根据权利要求5所述苹果醋饮料的制备方法，其特征在于，步骤S1中，所述酵母菌和所述乳酸菌的质量比为1:1-1:3。
8.根据权利要求5所述苹果醋饮料的制备方法，其特征在于，步骤S1中，所述酒精发酵温度为12-14℃。
9.根据权利要求5所述苹果醋饮料的制备方法，其特征在于，步骤S1中，所述乳酸菌为发酵乳杆菌和双歧杆菌的混合菌种。
10.根据权利要求9所述苹果醋饮料的制备方法，其特征在于，所述发酵乳杆菌和所述双歧杆菌的质量比为1:1-4:3。
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