CN112795460A - 一种保健杏醋饮料及其制备方法 - Google Patents
一种保健杏醋饮料及其制备方法 Download PDFInfo
- Publication number
- CN112795460A CN112795460A CN202011300585.0A CN202011300585A CN112795460A CN 112795460 A CN112795460 A CN 112795460A CN 202011300585 A CN202011300585 A CN 202011300585A CN 112795460 A CN112795460 A CN 112795460A
- Authority
- CN
- China
- Prior art keywords
- raw material
- apricot
- juice
- vinegar
- group
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000052 vinegar Substances 0.000 title claims abstract description 75
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 75
- 244000018633 Prunus armeniaca Species 0.000 title claims abstract description 56
- 235000009827 Prunus armeniaca Nutrition 0.000 title claims abstract description 56
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 82
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 45
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 25
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 18
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 235000019713 millet Nutrition 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 241000079219 Artemisia alba Species 0.000 claims abstract description 12
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 claims abstract description 12
- 244000035851 Chrysanthemum leucanthemum Species 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims abstract description 4
- 235000003097 Artemisia absinthium Nutrition 0.000 claims abstract description 4
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims abstract description 4
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 4
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 4
- 239000001138 artemisia absinthium Substances 0.000 claims abstract description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 4
- 240000006394 Sorghum bicolor Species 0.000 claims abstract 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 240000003889 Piper guineense Species 0.000 claims description 14
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000014101 wine Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 4
- 239000011550 stock solution Substances 0.000 claims description 4
- 235000018714 Allium canadense Nutrition 0.000 claims description 3
- 244000003363 Allium ursinum Species 0.000 claims description 3
- 235000005336 Allium ursinum Nutrition 0.000 claims description 3
- 235000005534 Allium vineale ssp. compactum Nutrition 0.000 claims description 3
- 235000003686 Allium vineale ssp. vineale Nutrition 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 240000002657 Thymus vulgaris Species 0.000 claims description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 229910052573 porcelain Inorganic materials 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000001585 thymus vulgaris Substances 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 235000007650 Aralia spinosa Nutrition 0.000 claims 2
- 241000949456 Zanthoxylum Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 8
- 239000007788 liquid Substances 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 206010061218 Inflammation Diseases 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 229940126680 traditional chinese medicines Drugs 0.000 abstract description 3
- 206010019345 Heat stroke Diseases 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000004054 inflammatory process Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 230000003115 biocidal effect Effects 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241001127714 Amomum Species 0.000 description 2
- 241000213006 Angelica dahurica Species 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 235000010894 Artemisia argyi Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 241000219358 Schlumbergera Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000131415 Zanthoxylum piperitum Species 0.000 description 1
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 244000030166 artemisia Species 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/282—Artemisia, e.g. wormwood or sagebrush
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/287—Chrysanthemum, e.g. daisy
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/758—Zanthoxylum, e.g. pricklyash
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9068—Zingiber, e.g. garden ginger
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
Abstract
本发明公开了一种食品加工及其制备方法,特别是一种保健杏醋饮料及其制备方法。其特征在于选用麦芽、高粱、黄米、麸皮、杏汁、花椒、地椒、艾叶、白蒿、姜、野菊花、蒜汁原料,其重量比分为高粱10‑20%、黄米5‑10%、麸皮10‑15%、杏汁40‑70%、花椒1‑5%、地椒0.5‑2%、艾叶0.5‑2%、白蒿0.5‑2%、姜0.5‑1%、野菊花1‑3%、蒜汁0.5‑2%。选用12中原料,分五组,六个步骤,特别是采用固体液体结合发酵,适当加温,由选用7种中药添加增加抗菌除菌消炎,以实现防暑降温效果,最主要的加入原汁原味的杏汁增加醋果味特色,有更好的保健效果,健胃、增强免疫力,增加微量元素等特效;并改变一般杏汁的苦涩及泥土味,但仍然保留杏汁的纯酸甜的芳香味。
Description
技术领域
所属领域:本发明涉及一种食品加工及其制备方法,特别是一种保健杏醋饮料及其制备方法。
背景技术
醋是中国各大菜系中传统的调味品 。据现有文字记载,中国古代劳动人民以酒作为发酵剂来发酵酿制食醋,东方醋起源于中国,据有文献记载的酿醋历史至少也在三千年以上。也同样说明"醋"是起源于"酒"的。食用醋是人类饮食不可缺少的佐料,醋是一种发酵的酸味液态调味品,多由糯米、高梁、大米、玉米、小麦以及糖类和酒类发酵制成。醋是主要含乙酸2%~9%(质量分数)的水溶液,酿造醋除含乙酸外,还含有多种氨基酸以及其他很多微量物质。酿造醋按原料不同可分为粮食醋、糖醋(用饴糖、糖蜜类原料制成)、酒醋(用白酒、食用酒精类原料制成)、果醋(用水果类原料制成)。粮食醋根据加工方法的不同,可再分为熏醋、特醋、香醋、麸醋等。人工合成醋又可分为色醋和白醋。若按原料处理方法分类,粮食原料不经过蒸煮糊化处理,直接用来制醋,称为生料醋;经过蒸煮糊化处理后酿制的醋,称为熟料醋。若按制醋用糖化曲分类,则有麸曲醋、老法曲醋之分。若按醋酸发酵方式分类,则有固态发酵醋、液态发酵醋和固稀发酵醋之分。若按食醋的颜色分类,则有浓色醋、淡色醋、白醋之分。若按风味分类,香醋的醋香味较浓;陈醋具有特殊的焦香味;特醋兼有香醋和陈醋的特殊味道;甜醋则添加有中药材、植物性香料等。保宁醋以麸皮、小麦、大米、糯米为原料,用砂仁、麦芽、元楂、独活、肉桂、当归、乌梅、杏仁等多味开胃健脾,促进血液流动的中药材制曲,取观音寺莹洁甘冽、沸而无沉之唐代古"松华井"之优质泉水(古称观音圣水)精酿而成,近百年来被人们被誉为川菜精灵,甚有"离开保宁醋,川菜无客顾"的说法。 在西北特别是陇东地区生产杏子,有不少人使用杏子做醋,如王苗苗的一种杏醋及其制备方法,申请号:CN201711349667.2,是将采摘的杏经清洗放入遮光容器内设定比例的酵母,将所述遮光容器密封进行发酵;3~5个月后,对遮光容器内的液体进行过滤,得到杏醋,该方法只是简单提及制备的工艺,本技术领域人员难以实现其预定目标;其他技术与上述发明类似,也难以实现预定目标,也不能使消费者接受,发明人史占彪的“一种以杏汁为主制作的醋及其制作方法”公开了以:麦芽0.5-3%黄米1-8%杏汁60-95%白芷0.1-0.6%草果0.1-0.5%丁香0.1-0.5%,并采取了温水浸泡和笼蒸及发酵、糖化酶,同时将白芷、草果、桂皮、大茴香、小茴香和丁香、杏汁、醋曲等工艺,虽有进一步发展,但同样也因为口感不适难以食用,不能使消费者接受。 本发明选用粮食、杏汁和中药配合发酵而成,不但解决上述技术问题的缺陷,以饮用为主,还实现杏醋的保健作用。
发明内容
本发明的目的是提供一种保健杏醋饮料及其制备方法,其特征在于选用麦芽、高粱、黄米、麸皮、杏汁、花椒、地椒、艾叶、白蒿、姜、野菊花、蒜汁原料,其重量比分为高粱10-20%、黄米5-10%、麸皮10-15%、杏汁40-70%、花椒1-5%、地椒0.5-2%、艾叶0.5-2%、白蒿0.5-2%、姜0.5-1%、野菊花1-3%、蒜汁0.5-2%。
其中,进一步优化所述重量比分为高粱10%、黄米8%、麸皮12%、杏汁65%、花椒0.8%、地椒1%、艾叶0.5%、白蒿0.5%、姜0.7%、野菊花1%、蒜汁0.5%。 其中,进一步所述一种保健杏醋饮料及其制备方法,其工艺为:
步骤一选料,所述麦芽、高粱、黄米、麸皮、杏汁、花椒、地椒、艾叶、白蒿、姜、野菊花、蒜汁原料以其质量比加入,麦芽、高粱、黄米、麸皮为A组原料;杏汁为B组原料;花椒、地椒、艾叶、白蒿、野菊花为C组原料;姜为D组原料;蒜汁为E组原料;
步骤二,所述B组原料杏汁,选好用成熟度在95%以上黄软的新鲜杏子,加适量盐清洗,晾干,去核,采取压榨挤出果汁,过滤后加入加适量2-5%的盐和1-3%的白酒或黄酒、1-5%的白砂糖、2-3%的果胶酶搅拌混合,得原料F装入保鲜设备以备用;
步骤三,所述原料A中麦芽、高粱、黄米用蒸锅蒸煮20分钟,加麸皮在蒸煮10分钟,蒸煮时不断搅拌混合,含30-35%水分时出锅,晾凉至20℃左右原料为G;
步骤四,所述原料G加小曲5%和大曲15%装入密封瓷器或不锈钢容器,放置阴凉处,糖化20天原料为H;
步骤五,所述原料H加醋曲,加入C组原料和B组原料杏汁,再加45℃120%温水,置发酵容器发酵2个月后,过滤原液为I;
步骤六,用所述原料I中投放中药袋C组原料D组原料,并注入E组原料,搅拌沉淀再过滤原液,即为成品,密封灌装。
进一步,所述步骤二至四的各种原料混合时搅拌使用干净的花椒枝或花椒杆。
本发明与现有技术对比没,其有益效果为,选用12中原料,分五组,六个步骤,特别是采用固体液体结合发酵,适当加温,由选用7种中药添加增加抗菌除菌消炎,以实现防暑降温效果,最主要的加入原汁原味的杏汁增加醋果味特色,有更好的保健效果,健胃、增强免疫力,增加微量元素等特效;并改变一般杏汁的苦涩及泥土味,但仍然保留杏汁的纯酸甜的芳香味。
具体实施方式
本发明的目的是提供一种保健杏醋饮料及其制备方法,其特征在于选用麦芽、高粱、黄米、麸皮、杏汁、花椒、地椒、艾叶、白蒿、姜、野菊花、蒜汁原料,其重量比分为高粱10-20%、黄米5-10%、麸皮10-15%、杏汁40-70%、花椒1-5%、地椒0.5-2%、艾叶0.5-2%、白蒿0.5-2%、姜0.5-1%、野菊花1-3%、蒜汁0.5-2%。
其中,进一步优化所述重量比分为高粱10%、黄米8%、麸皮12%、杏汁65%、花椒0.8%、地椒1%、艾叶0.5%、白蒿0.5%、姜0.7%、野菊花1%、蒜汁0.5%。
其中,进一步所述一种保健杏醋饮料及其制备方法,其工艺为:步骤一选料,所述麦芽、高粱、黄米、麸皮、杏汁、花椒、地椒、艾叶、白蒿、姜、野菊花、蒜汁原料以其质量比加入,麦芽、高粱、黄米、麸皮为A组原料;杏汁为B组原料;花椒、地椒、艾叶、白蒿、野菊花为C组原料;姜为D组原料;蒜汁为E组原料;使用麦芽、高粱、黄米、麸皮、花椒、地椒、艾叶、白蒿、姜、野菊花原料时去杂质,粉碎成粗颗粒,与相配合的原料搅拌均匀; 步骤二,所述B组原料杏汁,选好用成熟度在95%以上黄软的新鲜杏子,加适量盐清洗,晾干,去核,采取压榨挤出果汁,过滤后加入加适量2-5%的盐和1-3%的白酒或黄酒、1-5%的白砂糖、2-3%的果胶酶搅拌混合,得原料F装入保鲜设备以备用; 步骤三,所述原料A中麦芽、高粱、黄米用蒸锅蒸煮20分钟,加麸皮在蒸煮10分钟,蒸煮时不断搅拌混合,含30-35%水分时出锅,晾凉至20℃左右原料为G; 步骤四,所述原料G加小曲5%和大曲15%装入密封瓷器或不锈钢容器,放置阴凉处,糖化20天原料为H; 步骤五,所述原料H加醋曲,加入C组原料和B组原料杏汁,再加45℃120%温水,置发酵容器发酵2个月后,过滤原液为I; 步骤六,用所述原料I中投放中药袋C组原料D组原料,并注入E组原料,搅拌沉淀再过滤原液,即为成品,密封灌装。
进一步,所述步骤二至四的各种原料混合时搅拌使用干净的花椒枝或花椒杆。
A原料为粮食发酵原料,B为主原料,C、D、E为辅配料;步骤四、五采取固态和液态发酵方法,使原料能发酵的更充分,即节省成本,又增加口感;同时使醋酒发生醇化反应,口感更香;在增加中药花椒、地椒、艾叶、白蒿、姜、野菊花、蒜汁,有杀菌,消炎解暑作用,在适量的情况下,口感也香美,使饮料具有独有的清香,淡酸,同时改变原杏汁中的苦涩和泥腥味,适合大众风味的饮料。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (4)
1.一种保健杏醋饮料及其制备方法,其特征在于选用麦芽、高粱、黄米、麸皮、杏汁、花椒、地椒、艾叶、白蒿、姜、野菊花、蒜汁原料,其重量比分为高粱10-20%、黄米5-10%、麸皮10-15%、杏汁40-70%、花椒1-5%、地椒0.5-2%、艾叶0.5-2%、白蒿0.5-2%、姜0.5-1%、野菊花1-3%、蒜汁0.5-2%。
2.根据权利要求1所述一种保健杏醋饮料及其制备方法,其特征在于所述重量比分为高粱10%、黄米8%、麸皮12%、杏汁65%、花椒0.8%、地椒1%、艾叶0.5%、白蒿0.5%、姜0.7%、野菊花1%、蒜汁0.5%。
3.根据权利要求1所述一种保健杏醋饮料及其制备方法,其特征在于所述一种保健杏醋饮料及其制备方法,其工艺为:
步骤一选料,所述麦芽、高粱、黄米、麸皮、杏汁、花椒、地椒、艾叶、白蒿、姜、野菊花、蒜汁原料以其质量比加入,麦芽、高粱、黄米、麸皮为A组原料;杏汁为B组原料;花椒、地椒、艾叶、白蒿、野菊花为C组原料;姜为D组原料;蒜汁为E组原料;
步骤二,所述B组原料杏汁,选好用成熟度在95%以上黄软的新鲜杏子,加适量盐清洗,晾干,去核,采取压榨挤出果汁,过滤后加入加适量2-5%的盐和1-3%的白酒或黄酒、1-5%的白砂糖、2-3%的果胶酶搅拌混合,得原料F装入保鲜设备以备用;
步骤三,所述原料A中麦芽、高粱、黄米用蒸锅蒸煮20分钟,加麸皮在蒸煮10分钟,蒸煮时不断搅拌混合,含30-35%水分时出锅,晾凉至20℃左右原料为G;
步骤四,所述原料G加小曲5%和大曲15%装入密封瓷器或不锈钢容器,放置阴凉处,糖化20天原料为H;
步骤五,所述原料H加醋曲,加入C组原料和B组原料杏汁,再加45℃120%温水,置发酵容器发酵2个月后,过滤原液为I;
步骤六,用所述原料I中投放中药袋C组原料D组原料,并注入E组原料,搅拌沉淀再过滤原液,即为成品,密封灌装。
4.根据权利要求3所述一种保健杏醋饮料及其制备方法,其特征在于所述步骤二至四的各种原料混合时搅拌使用干净的花椒枝或花椒杆。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011300585.0A CN112795460A (zh) | 2020-11-19 | 2020-11-19 | 一种保健杏醋饮料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011300585.0A CN112795460A (zh) | 2020-11-19 | 2020-11-19 | 一种保健杏醋饮料及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112795460A true CN112795460A (zh) | 2021-05-14 |
Family
ID=75806235
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011300585.0A Pending CN112795460A (zh) | 2020-11-19 | 2020-11-19 | 一种保健杏醋饮料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112795460A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103509710A (zh) * | 2013-10-17 | 2014-01-15 | 太仓欧锐智能化工程有限公司 | 一种葛根醋及其制备方法 |
CN105586243A (zh) * | 2016-03-29 | 2016-05-18 | 史占彪 | 一种以杏汁为主制作的醋及其制作方法 |
CN105918549A (zh) * | 2016-04-29 | 2016-09-07 | 黄标城 | 一种姜盐茶醋饮料及其制备方法 |
CN107586697A (zh) * | 2017-11-06 | 2018-01-16 | 平凉金江副食有限责任公司 | 一种酱香型富硒保健晒制醋及其酿造方法 |
-
2020
- 2020-11-19 CN CN202011300585.0A patent/CN112795460A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103509710A (zh) * | 2013-10-17 | 2014-01-15 | 太仓欧锐智能化工程有限公司 | 一种葛根醋及其制备方法 |
CN105586243A (zh) * | 2016-03-29 | 2016-05-18 | 史占彪 | 一种以杏汁为主制作的醋及其制作方法 |
CN105918549A (zh) * | 2016-04-29 | 2016-09-07 | 黄标城 | 一种姜盐茶醋饮料及其制备方法 |
CN107586697A (zh) * | 2017-11-06 | 2018-01-16 | 平凉金江副食有限责任公司 | 一种酱香型富硒保健晒制醋及其酿造方法 |
Non-Patent Citations (2)
Title |
---|
李文红: "中药醋制的方法和应用", 《中医临床研究》 * |
郭润康: "中药的酒制和醋制", 《贵阳中医学院学报》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102960466B (zh) | 一种中草药保健腐乳的生产工艺 | |
CN103385449B (zh) | 一种紫云英酱油 | |
CN103404835B (zh) | 一种虎杖酱油 | |
CN104962431A (zh) | 一种八月瓜乌饭子混合型果酒 | |
CN108893214A (zh) | 一种玫瑰啤酒及其制备方法 | |
CN103815035A (zh) | 一种桃花粉豆浆及其制备方法 | |
CN101591608B (zh) | 酒类添加剂及其制备方法 | |
KR20100047992A (ko) | 잔대녹차의 제조방법 | |
CN108410635B (zh) | 一种圣女果果酒的酿造方法 | |
CN109735418A (zh) | 一种茶酒及其制备方法 | |
KR102346415B1 (ko) | 천연물질을 이용한 막걸리의 제조방법 | |
KR101752571B1 (ko) | 갈화 추출물을 이용하여 배양, 숙성시킨 청국장 및 이를 이용한 갈화고추장 제조방법 | |
CN105969607B (zh) | 一种树莓果酒及其制备方法 | |
CN104109602A (zh) | 一种富锌滋阴补肾米酒及其制备方法 | |
CN112795460A (zh) | 一种保健杏醋饮料及其制备方法 | |
KR101654211B1 (ko) | 청국장의 향미를 개선한 건강보조식품과 이의 제조방법 | |
KR101103035B1 (ko) | 흑마늘과 천년초를 이용한 식음료 및 그 제조방법 | |
CN111534393A (zh) | 一种蓝靛果啤酒的制备方法 | |
CN110951566A (zh) | 一种复合香型青稞酒及其酿造工艺 | |
KR101620695B1 (ko) | 돼지감자와 여주가 함유된 천연 발효식초의 제조방법 | |
KR102492573B1 (ko) | 우동 소스 및 그 제조방법 | |
KR102527938B1 (ko) | 키토산 식초의 제조방법 | |
KR102443519B1 (ko) | 멜론을 이용한 발효차 제조방법 | |
KR102199529B1 (ko) | 대추감주 및 그 제조방법 | |
KR102444816B1 (ko) | 뽕잎, 오디 및 찹쌀을 이용하여 제조되는 기능성 쌀 앙금의 제조 방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210514 |
|
RJ01 | Rejection of invention patent application after publication |