CN101564186A - Mulberry vinegar beverage and method for preparing same - Google Patents
Mulberry vinegar beverage and method for preparing same Download PDFInfo
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- CN101564186A CN101564186A CNA2009100227387A CN200910022738A CN101564186A CN 101564186 A CN101564186 A CN 101564186A CN A2009100227387 A CNA2009100227387 A CN A2009100227387A CN 200910022738 A CN200910022738 A CN 200910022738A CN 101564186 A CN101564186 A CN 101564186A
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Abstract
The invention discloses a mulberry vinegar beverage and a method for preparing the same. The mulberry vinegar beverage comprises the following compositions by mass percentage: 1.00 to 10.0 percent of mulberry vinegar, 1.00 to 20.0 percent of white granulated sugar, 0.20 to 0.50 percent of citric acid, 1.00 to 5.00 percent of honey, 1.00 to 5.00 percent of mulberry juice, 0.010 to 0.080 percent of potassium sorbate, 0.01 to 0.09 percent of malic acid, 0.01 to 0.08 percent of sodium chloride, 0.001 to 0.009 percent of ethyl maltol and the balance of water. The invention provides the mulberry vinegar beverage which has rich nutrition, soft sourness, sweetness without acerbity, sourness and sweetness, tastiness, unique flavor, tanslucent luster, beautiful color which is flaxen and has the aroma of mulberry fruit and special aroma of vinegar.
Description
Technical field
The invention belongs to mulberry fruit deep process technology field, relate to a kind of mulberry vinegar beverage and preparation method thereof.
Background technology
1, mulberry fruit and mulberry fruit industry
Mulberry fruit has another name called sorosis, mulberry jujube etc., is the perennial mature fruit cluster of wanting this plant mulberry.Nutriments such as abundant essential amino acid, vitamin, carbohydrate, trace element are contained in ripe mulberry fruit sweat multi-flavor U.S..Mulberry fruit also has good medical value, and many from ancient times to the present medical works are being put down in writing its nutrition health-care functions.The traditional Chinese medical science thinks that mulberry fruit is distinguished the flavor of sweet cold in nature, and people's conscience, kidney channel have functions of nourishing yin and supplementing blood, and can subdue that empty Tianjin is few, insomnia etc.According to another Compendium of Material Medica record, mulberry fruit have step-down quench one's thirst, support dispel the wind, tranquilizing and allaying excitement, face skin nourishing intelligence promoting, black invention order, logical vim and vigour, the anti-effect that treats constipation and relieve the effect of alcohol.
2, the deep processing present situation of mulberry fruit
2.1 mulberry fruit is processed into Sang Qingzhi
Mulberry fruit is processed into the elementary step that Sang Qingzhi is the mulberry fruit deep processing, and its added value is not very high, but also is the main outlet of existing mulberry fruit.
The clear juice processing of mulberry fruit pre-treatment mainly comprises cleaning, fragmentation, squeezing, preceding pasteurize, clarification, ultrafiltration, decolouring, concentrated, back pasteurize, the can of mulberry fruit.Squeezing is the key of Sang Qing juice processing, adopts modern squeezer controlling the quality that generally can both guarantee product under the situation of parameter well.
But cause muddy material owing to contain in the original fruit juice of squeezing gained, these cause that muddy material mainly is directly to enter cell fragment and other insoluble composition in the fruit juice by pulp, the diameter of the solid particle that these condensates are formed, little of 0.01 μ m, greatly to 100 μ m.These materials are the main causes that cause the fruit juice muddiness, but existing manufacturing enterprise is difficult to it is removed, and are difficult to the fruit juice that obtains clarifying, influence the growth of mulberry industry and orchard worker's interests.
2.2 mulberry fruit is processed into sorosis vinegar
With fresh mulberry fruit is raw material, through squeezing the juice the sorosis vinegar that operations such as alcohol fermentation, acetic fermentation, ageing, clarification and can are made.
3, about fruit vinegar beverage
Vinegar is the traditional condiment of China, and modern medical service studies show that vinegar also has health keeping and medical function except seasoning.Vinegar has the function of detoxification that improves liver, improves metabolism, brings high blood pressure down, keeps acid-base balance in the body, anti-calculus and constipation, help effect such as sleep.
Containing abundant saccharic resource in the fruit, is to make the first-class raw material that vinegar is used.Along with the continuous quilt of fruit vinegar nutrition, health-care effect excavates and finds, the consumer is familiar with gradually and begins to accept the fruit vinegar product.At present domestic existing correlative study, report, and patent application to Hawthorn Vinegar, apple vinegar, watermelon vinegar etc.
Effects such as Chinese medicine is thought the mulberries sweet acid of distinguishing the flavor of, and cold nature has the enriching yin of enriching blood, and promotes the production of body fluid to quench thirst, and ease constipation is dry, cure mainly deficiency of YIN-blood and cause have a dizzy spell tinnitus palpitaition, irritated insomnia, soreness and weakness of waist and knees, poliosis, the dry of quenching one's thirst, diseases such as dry and hard excrement.Modern study confirms, contain nutritional labelings such as abundant glucose, sucrose, fructose, carrotene, vitamin (A is former, B1, B2, PP and C), malic acid, butanedioic acid, tartaric acid and calcareous, phosphorus matter in the mulberry fruit, but because its fructescence concentrates and storage tolerance not, except that eat raw with above-mentioned preparatory processing, also there is not better products to occur, compare with the fruit of other kinds, especially do not have the generation of good fruit vinegar beverage.
Summary of the invention
The problem that the present invention solves is to provide a kind of mulberry vinegar beverage and preparation method thereof, provides a kind of good mulberry vinegar beverage from nutrition, local flavor, color and luster, the outward appearance of product, expands the field of mulberry deep processing, promotes the development of mulberry fruit industry.
The present invention solves by the following technical programs:
A kind of mulberry vinegar beverage, in mass fraction, its component is as follows:
Sorosis vinegar: 1.00%～10.0%, white granulated sugar: 1.00%～20.0%, citric acid: 0.20%～0.50%, honey: 1.00%～5.00%, Sang Qingzhi: 1.00%～5.00%, potassium sorbate: 0.10 ‰～0.80 ‰, malic acid: 0.10 ‰～0.90 ‰, sodium chloride: 0.10 ‰～0.80 ‰, ethyl maltol: 0.01 ‰～0.09 ‰, all the other are water.
Described sorosis vinegar is controlled its physical and chemical index: acetic acid＞3.5%; Ethanol 0.15%～0.23%; Solid content＜1.5%;
Described Sang Qing juice is controlled its physical and chemical index: light transmittance＞90, pol: 59.5～60.5Brix, total acidity＞2.0%;
Further also have following component:
Sorosis vinegar: 1.50%～2.50%, white granulated sugar: 3.00%～8.00%, citric acid: 0.30%～0.40%, honey: 1.00%～1.50%, Sang Qingzhi: 1.00%～3.00%, potassium sorbate: 0.30 ‰～0.50 ‰, malic acid: 0.30 ‰～0.50 ‰, sodium chloride: 0.30 ‰～0.80 ‰, ethyl maltol: 0.01 ‰～0.06 ‰, all the other are water.
And two kinds of concrete components of the following stated:
Sorosis vinegar: 1.80%, white granulated sugar: 6.00%, citric acid: 0.32%, honey: 1.20%, Sang Qingzhi: 1.40%, potassium sorbate: 0.30 ‰, malic acid: 0.40 ‰, sodium chloride: 0.80 ‰, ethyl maltol: 0.05 ‰, all the other are water.
Sorosis vinegar: 2.50%, white granulated sugar: 5.00%, citric acid: 0.37%, honey: 1.00%, Sang Qingzhi: 1.50%, potassium sorbate: 0.40 ‰, malic acid: 0.30 ‰, sodium chloride: 0.50 ‰, ethyl maltol: 0.25 ‰, all the other are water.
The preparation method of above-mentioned fruit vinegar beverage is as follows:
At first, with white granulated sugar normal-temperature dissolution in dosing container of accurate weighing;
Secondly, with the accurate weighing respectively of citric acid, malic acid, sodium chloride and ethyl maltol, and after normal temperature is water-soluble, respectively its aqueous solution is joined dosing container;
Once more, Sang Qingzhi, honey and the sorosis vinegar with requirement joins dosing container;
At last, after the potassium sorbate normal-temperature water dissolving with accurate weighing, its aqueous solution is joined dosing container; Add the water constant volume after fully stirring.
Compared with prior art, the invention provides a kind of mulberry vinegar beverage, this beverage is nutritious, and tart flavour is soft, and is slightly sweet and not puckery, sour-sweet tasty and refreshing, unique flavor, and color and luster is bright, and color is beautiful, for faint yellow, has the peat-reek of sorosis perfume and vinegar.
Simultaneously, the present invention also provides the preparation method of this beverage, and certain process modification has been done in the fermentation of its fruit vinegar, comprises the operation of fermentation, acidifying, ageing, has guaranteed the quality of this beverage, and has proposed corresponding quality control index.
Mulberry vinegar beverage provided by the invention and preparation method thereof is expanded the field of mulberry deep processing, can promote the development of mulberry industry.
The specific embodiment
Below the present invention is done describing in further detail, the explanation of the invention is not limited.
Mulberry vinegar beverage provided by the invention from the contained nutritional labeling of sorosis vinegar, is a primary raw material with sorosis vinegar, further by the process modification to alcohol fermentation and acetic fermentation, guarantees the contained nutritional labeling of sorosis vinegar, controls its acidity;
Secondly by adding suitable auxiliary material, form rational fruit vinegar beverage prescription, especially consider acid, sweet adjustment from the local flavor aspect: prescription reasonably collocation to remove the dry and astringent of fruit vinegar tart flavour, and kind and the proportioning of adjusting sweetener make taste sour-sweet tasty and refreshing, especially sweetener is to have comprised Sang Qingzhi, further enrich the nutrition of fruit vinegar beverage, and made fragrant odour, local flavor salubriouser;
By adding suitable auxiliary material, from color and luster, outward appearance, make product bright once more, color and luster is attractive in appearance.
Mulberry vinegar beverage provided by the present invention, in mass fraction, its prescription is as follows:
Sorosis vinegar: 1.00%～10.0%, white granulated sugar: 1.00%～20.0%, citric acid: 0.20%～0.50%, honey: 1.00%～5.00%, Sang Qingzhi: 1.00%～5.00%, potassium sorbate: 0.10 ‰～0.80 ‰, malic acid: 0.10 ‰～0.90 ‰, sodium chloride: 0.10 ‰～0.80 ‰, ethyl maltol: 0.01 ‰～0.09 ‰, all the other are water.
The preparation method of above-mentioned fruit vinegar beverage is as follows:
At first, with white granulated sugar normal-temperature dissolution in dosing container of accurate weighing;
Secondly, with the accurate weighing respectively of citric acid, malic acid, sodium chloride and ethyl maltol, and after normal temperature is water-soluble, respectively its aqueous solution is joined dosing container;
Once more, the clear juice of the mulberry fruit of requirement, honey and sorosis vinegar are joined dosing container;
At last, after the potassium sorbate normal-temperature water dissolving with accurate weighing, its aqueous solution is joined dosing container; Add the water constant volume after fully stirring.
Wherein, above-mentioned process for preparation institute water is pure water, and the clear juice of described mulberry fruit is controlled its physical and chemical index and is: light transmittance＞90, pol: 59.5～60.5Brix (60 ± 0.5Brix), total acidity＞2.0%; Described sorosis vinegar is controlled its physical and chemical index: acetic acid＞3.5%; Ethanol 0.15%～0.23%; Solid content＜1.5%.
Below by the specific embodiment explanation
Embodiment 1
At first, with white granulated sugar 3.00g normal-temperature dissolution in the 100ml dosing container of accurate weighing;
Secondly, with the accurate weighing respectively of 0.30g citric acid, 0.30g malic acid, 0.30g sodium chloride and 0.01 ethyl maltol, and after normal temperature is water-soluble, respectively its aqueous solution is joined dosing container;
Once more, the honey of Sang Qingzhi, the 1.00g of 1.00g and the sorosis vinegar of 1.50g are joined dosing container;
At last, after the potassium sorbate normal-temperature water dissolving with 0.30g, its aqueous solution is joined dosing container; Add the water constant volume after fully stirring.
Embodiment 2
At first, with white granulated sugar 8.00g normal-temperature dissolution in the 100ml dosing container of accurate weighing;
Secondly, with the accurate weighing respectively of 0.40g citric acid, 0.50g malic acid, 0.80g sodium chloride and 0.06g ethyl maltol, and after normal temperature is water-soluble, respectively its aqueous solution is joined dosing container;
Once more, the honey of Sang Qingzhi, the 1.50g of 3.00g and the sorosis vinegar of 2.50g are joined dosing container;
At last, after the potassium sorbate normal-temperature water dissolving with 0.50g, its aqueous solution is joined dosing container; Add the water constant volume after fully stirring.
Embodiment 3
At first, with white granulated sugar 6.00g normal-temperature dissolution in the 100ml dosing container of accurate weighing;
Secondly, with the accurate weighing respectively of 0.32g citric acid, 0.40g malic acid, 0.80g sodium chloride and 0.05g ethyl maltol, and after normal temperature is water-soluble, respectively its aqueous solution is joined dosing container;
Once more, the honey of Sang Qingzhi, the 1.20g of 1.40g and the sorosis vinegar of 1.80g are joined dosing container;
At last, after the potassium sorbate normal-temperature water dissolving with 0.30g, its aqueous solution is joined dosing container; Add the water constant volume after fully stirring.
Embodiment 4
At first, with white granulated sugar 5.00g normal-temperature dissolution in the 100ml dosing container of accurate weighing;
Secondly, with the accurate weighing respectively of 0.37g citric acid, 0.30g malic acid, 0.50g sodium chloride and 0.25g ethyl maltol, and after normal temperature is water-soluble, respectively its aqueous solution is joined dosing container;
Once more, the honey of Sang Qingzhi, the 1.00g of 1.50g and the sorosis vinegar of 2.50g are joined dosing container;
At last, after the potassium sorbate normal-temperature water dissolving with 0.40g, its aqueous solution is joined dosing container; Add the water constant volume after fully stirring.
In order to guarantee the quality of mulberry vinegar beverage, the present invention carries out following technology controlling and process for sorosis vinegar simultaneously:
1, alcohol fermentation: the clear juice of mulberry fruit is diluted to 10Brix, and the inoculation cerevisin carries out alcohol fermentation, and inoculum concentration is 150ml/kg; Fermentation condition is: oxygen consumption, 25～30 ℃ of fermentation 24～48h.
2, acetic fermentation: alcohol fermented beer is moved into the acetic fermentation pond, insert acetic acid bacteria liquid simultaneously, fully mix thoroughly, carry out solid state fermentation.Mixed behind the unstrained spirits 2～3 days, product temperature rise to 35～38 ℃ begin to turn over unstrained spirits, every other day take a sample to check once later on, reach more than 2% to unstrained spirits juice total acid liter, promptly should take a sample to check every day.When finding that acidity no longer rises, add 3% salt, overturning is even, stops fermentation.
3, ageing: after acidifying finished, pump was squeezed into and is carried out ageing in the stainless cylinder of steel.Ageing can strengthen fragrance and improve clarity, reduces muddy phenomenon takes place, and the ageing time was generally 1～2 month.
4, clarification and can: fully the sorosis vinegar of ageing is after coarse filtration, and again through high-temperature instantaneous sterilization, can is carried out in sterilization temperature＞85 ℃ after the cooling.
The present invention also does the processing of following subsequent handling to prepared mulberry vinegar beverage:
Mulberry vinegar beverage behind the constant volume is filtered, carry out the UHT sterilization after filtering, carry out high-temperature filling and capping after the sterilization; Carry out pasteurize for the mulberry vinegar beverage after the capping, coding after the cooling, decals, warehouse-in at last.
The product quality of mulberry vinegar beverage provided by the invention is as follows:
1, organoleptic indicator:
Faint yellow; Clarification, free from admixture and precipitation; Peat-reek with mulberry fruit fruital and vinegar, free from extraneous odour, tart flavour is soft, and is slightly sweet and not puckery, sour-sweet tasty and refreshing.
2, physical and chemical index:
Acetic acid＞3.5%; Ethanol 0.15%-0.23%; Solid content＜1.5%, described solid content are the insolubility material.
Claims (7)
1, a kind of mulberry vinegar beverage is characterized in that, in mass fraction, its component is as follows:
Sorosis vinegar: 1.00%～10.0%, white granulated sugar: 1.00%～20.0%, citric acid: 0.20%～0.50%, honey: 1.00%～5.00%, the clear juice of mulberry fruit: 1.00%～5.00%, potassium sorbate: 0.10 ‰～0.80 ‰, malic acid: 0.10 ‰～0.90 ‰, sodium chloride: 0.10 ‰～0.80 ‰, ethyl maltol: 0.01 ‰～0.09 ‰, all the other are water.
2, mulberry vinegar beverage as claimed in claim 1 is characterized in that, in mass fraction, and acetic acid＞3.5%; Ethanol 0.15%～0.23%; Solid content＜1.5%.
3, mulberry vinegar beverage as claimed in claim 1 is characterized in that, the physical and chemical index of described Sang Qing juice is: light transmittance＞90, and pol: 59.5～60.5Brix, total acidity is greater than 2.5g/100ml.
4, mulberry vinegar beverage as claimed in claim 1 is characterized in that, its component is as follows:
Sorosis vinegar: 1.50%～2.50%, white granulated sugar: 3.00%～8.00%, citric acid: 0.30%～0.40%, honey: 1.00%～1.50%, Sang Qingzhi: 1.00%～3.00%, potassium sorbate: 0.30 ‰～0.50 ‰, malic acid: 0.30 ‰～0.50 ‰, sodium chloride: 0.30 ‰～0.80 ‰, ethyl maltol: 0.01 ‰～0.06 ‰, all the other are water.
5, mulberry vinegar beverage as claimed in claim 1 is characterized in that, its component is as follows:
Sorosis vinegar: 1.80%, white granulated sugar: 6.00%, citric acid: 0.32%, honey: 1.20%, Sang Qingzhi: 1.40%, potassium sorbate: 0.30 ‰, malic acid: 0.40 ‰, sodium chloride: 0.80 ‰, ethyl maltol: 0.05 ‰, all the other are water.
6, mulberry vinegar beverage as claimed in claim 1 is characterized in that, its component is as follows:
Sorosis vinegar: 2.50%, white granulated sugar: 5.00%, citric acid: 0.37%, honey: 1.00%, Sang Qingzhi: 1.50%, potassium sorbate: 0.40 ‰, malic acid: 0.30 ‰, sodium chloride: 0.50 ‰, ethyl maltol: 0.25 ‰, all the other are water.
7, the preparation method of the described mulberry vinegar beverage of claim 1 is characterized in that, may further comprise the steps:
At first, with white granulated sugar normal-temperature dissolution in dosing container of accurate weighing;
Secondly, with the accurate weighing respectively of citric acid, malic acid, sodium chloride and ethyl maltol, and after normal temperature is water-soluble, respectively its aqueous solution is joined dosing container;
Once more, Sang Qingzhi, honey and the sorosis vinegar with requirement joins dosing container;
At last, after the potassium sorbate normal-temperature water dissolving with accurate weighing, its aqueous solution is joined dosing container; Add the water constant volume after fully stirring.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100227387A CN101564186A (en) | 2009-05-27 | 2009-05-27 | Mulberry vinegar beverage and method for preparing same |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2009100227387A CN101564186A (en) | 2009-05-27 | 2009-05-27 | Mulberry vinegar beverage and method for preparing same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613651A (en) * | 2012-04-05 | 2012-08-01 | 龙门县龙泉酒厂有限公司 | Composite fruit vinegar beverage and preparation method thereof |
| CN103627616A (en) * | 2013-08-29 | 2014-03-12 | 覃志友 | Brewing method for mulberry vinegar from vinasse of primary mulberry pulp |
| CN103710254A (en) * | 2012-10-09 | 2014-04-09 | 安徽(砀山)果源果乐技术研究院 | Pear vinegar |
| CN106360227A (en) * | 2016-11-07 | 2017-02-01 | 李雪萍 | Olive vinegar beverage and brewage technique thereof |
| CN108497229A (en) * | 2018-03-09 | 2018-09-07 | 佛山推启农业研究院（普通合伙） | A kind of health care mulberry vinegar beverage |
-
2009
- 2009-05-27 CN CNA2009100227387A patent/CN101564186A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613651A (en) * | 2012-04-05 | 2012-08-01 | 龙门县龙泉酒厂有限公司 | Composite fruit vinegar beverage and preparation method thereof |
| CN103710254A (en) * | 2012-10-09 | 2014-04-09 | 安徽(砀山)果源果乐技术研究院 | Pear vinegar |
| CN103627616A (en) * | 2013-08-29 | 2014-03-12 | 覃志友 | Brewing method for mulberry vinegar from vinasse of primary mulberry pulp |
| CN106360227A (en) * | 2016-11-07 | 2017-02-01 | 李雪萍 | Olive vinegar beverage and brewage technique thereof |
| CN108497229A (en) * | 2018-03-09 | 2018-09-07 | 佛山推启农业研究院（普通合伙） | A kind of health care mulberry vinegar beverage |
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Application publication date: 20091028 |