CN102266102A - Cassia seed apple vinegar beverage and preparation method thereof - Google Patents
Cassia seed apple vinegar beverage and preparation method thereof Download PDFInfo
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- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a cassia seed apple vinegar beverage and a preparation method thereof. Every 500ml of the beverage comprises 10-15% of apple vinegar stoste, 1% of cassia seed powder, 2% of medlar powder, 6% of high fructose corn syrup, 0.03% of soybean protein powder, 0.1% of aspartame, 0.20% of acesulfame, 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carrageenan and 0.02% of sodium benzoate. The preparation method comprises the following steps of: 1) preparing the apple vinegar; 2) blending: adopting the 10-15% of apple vinegar stoste as the base material, adding the 1% of cassia seed powder, 2% of medlar powder, 6% of high fructose corn syrup, 0.03% of soybean protein powder, 0.1% of aspartame, 0.20% of acesulfame, 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carrageenan, 0.02% of sodium benzoate and the balance of drinking water for blending; 3) homogenizing; 4) sterilizing; and 5) packaging. The cassia seed apple vinegar beverage related by the invention has the beneficial effects of clearing liver, improving vision and relaxing the bowels. The cassia seed apple vinegar beverage has certain tonifying and heath care functions, and can be suitable for 16-60 years old consumer groups.
Description
Technical field
The present invention relates to a kind of health drink and preparation method thereof, relate in particular to a kind of cassia seed apple vinegar beverage and preparation method thereof.
Background technology
Along with network office is more and more in vogue, the working clan has had a new title " sitting family of office " gradually.Sitting families were exposed to the sun for nine evenings five every day, it is to spend on the chair of office that the time of eight even ten hours was arranged in one day, do not expose to the weather though be sitting in the office, but but have another invisible killer the injury we health, destroy our qi and blood, that is exactly the motionless work posture of sitting.
Sitting is motionless can compressing to be positioned at the urinary bladder channel of buttocks and huckle, causes the urinary bladder channel QI-blood circulation not smooth, causes bladder function not normal, and kidney channel will cause renal dysfunction like this with in urinary bladder channel is shown mutually, and what is called " sitting is impairment of the kidney " is exactly this reason.And deficiency of kidney-QI slowly will cause deficiency in both Qi and blood, pruitus, pale complexion or pitch-dark, insomnia and dreamful sleep, mood agitation, constipation occur, few etc. through blood volume.And these problems are reflected on the face and can show as fearful color spot.The appearance of color spot is that health is being told us in fact: it is stifled that the stasis of blood has taken place its inside qi and blood, i.e. the said qi depression to blood stasis of the traditional Chinese medical science.Because the spot of the skin stain that to be qi and blood mostly unbalance causes stasis to form at skin surface.
The heart is tired, the bucket waist, chloasma, dry skin or the like, and these never modern people want, but its modal common fault of office's sitting families exactly.Except these harm that must see outwardly, sitting is motionless also can use we feminine half to form the physique of qi depression to blood stasis, even causes infertile.
Fruit vinegar is with fruit, comprise apple, hawthorn, grape, persimmon, pears, apricot, oranges and tangerines, Kiwi berry, watermelon etc., or the fruit processing fent is primary raw material, a kind of nutritious, the tart flavour tonic beverage that local flavor is good that utilize that the modern biotechnology brew forms.The fruit vinegar kind is divided apple vinegar, grape vinegar, smoked plum vinegar, banana fruit vinegar, lemon vinegar, strawberry vinegar, soda vinegar, rose vinegar, jelly vinegar, Chinese gooseberry vinegar, sour milk vinegar, cherry vinegar, tomato vinegar etc.Fruit vinegar can enhance metabolism, and regulates acid-base balance, eliminates the organic acid that contains in the tired fruit vinegar more than ten kinds and the several amino acids of needed by human body.The kind difference of vinegar, organic acid content also has nothing in common with each other.Organic acids such as acetic acid help normally carrying out of human body tricarboxylic acid cycle, thereby make aerobic metabolism smooth and easy, help removing the lactic acid of deposition, play the tired effect of eliminating.After long-time work and strenuous exercise, can produce a large amount of lactic acid in the human body, the people is felt fatigue, as replenishing fruit vinegar at this moment, can promote metabolic function to recover, thereby eliminate tired.In addition, several kinds of mineral elements such as the potassium that contains in the fruit vinegar, zinc can generate alkaline matter after the metabolism in vivo, can prevent acidification of blood, reach the purpose of regulating acid-base balance.Fruit vinegar can improve the immunity of body, reduces cholesterol, stimulates circulation, step-down, anti-inflammation, anti-curing cold, delay senility at beauty and skin care, has satisfied the demand of modern metropolitan cities female health, beauty treatment.Become current popular beverages, female consumer is just being paid close attention to and is being made earnest efforts consuming fruit vinegar beverage.Fruit vinegar beverage is the first drink of liking selection of working women, does not but possess the smooth and easy function of recuperating qi-blood.
Cassia seed powder is a prior art.Be the dry mature seed of pulse family annual herb plant Cassia tora or little Cassia tora, be ground into 160 order powder.But Firm, fat-reducing, toxin expelling, fall fire, clearing liver, make eye bright, Li Shui, relax bowel.Modern pharmacological research confirms that the various illness in eye of the auxiliary medicine control of Cassia tora tea to the eyes redness, are shed tears, and dry and astringent have a special efficacy, hypertension, and high fat of blood and constipation also have positive effect, and can regulate and improve immunity.
Fruit of Chinese wolfberry powder is a prior art.Be fruit of Chinese wolfberry dry mature fruit, be ground into 160 order powder.Its flavor is sweet, property is put down has the effect of liver-kidney tonifying.
Albumen powder generally is to adopt the soybean protein of purification or the assembly of casein or lactalbumin or above-mentioned several albumen, the pulvis of formation, and its purposes is to be that the people who lacks protein replenishes protein.Be prior art.
Summary of the invention
For overcoming the defective that prior art exists, the invention provides that a kind of prescription is simply precise and penetrating, ratio is reasonable, the prescription and the preparation method of very strong health-care beverage at effect arranged, be specially adapted to the health needs of sitting gang of office.
For solving its technical problem, by the following technical solutions:
The cassia seed apple vinegar beverage is characterized in that containing in every 500ml product:
Apple vinegar stoste 10-15%, cassia seed powder 1%, wolfberry fruit powder 2%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.1%, acesulfame potassium 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02%.
Its preparation method:
1) apple vinegar preparation:
(1) cleaning washing: earlier with inferior shedding mobile clear water rinsing one time, reject mouldy in the fruit, as to rot iso-metamorphism part, and then rinse well with clear water;
(2) making beating: earlier the apple of cleaning is broken into the fritter of 1～2 centimeter square, presses extracting juice with spiral juice extractor again, note adjusting roll spacing during squeezing, seed can not be rolled over broken with disintegrating machine; The vitamin C of adding 0.1% protects look in the juice of squeezing out;
(3) filter: add water, the softening tissue of precooking, gelatinized starch; Add the agent of fruit enzyme when being cooled to 35 ~ 40 ℃, the addition of fruit enzyme agent is 1.2%, keeps approximately 6-8 hour, can filter, remove slag when pulp is thinning;
(4) saccharification: carbohydrase is pressed per kilogram slurries 100 unit of activity and is calculated, and temperature is controlled at 45-55 ℃, and insulation is about 2 hours;
(5) adjust pol: before entering the sugar fermentation, will measure the sugar content of slurry earlier, generally be controlled at about 10%, wherein reduced sugar〉4%, acetic acid acidity is about 0.2%;
(6) sterilization, cooling: will adjust the slurries of pol, and, be cooled to 30 ~ 38 ℃ then, and insert the compound high yield distiller's yeast of 0.5%HY and ferment through 85 ℃, 15 minutes sterilization processing;
(7) alcoholic fermentation: alcoholic fermentation is carried out in closed container, and temperature remains on 28-36 ℃, about 1 week of fermentation time; Ripe zymotic fluid alcohol content is 5% ~ 10%, and with acetometer acidity about 0.6%, residual sugar is controlled between 0.05% ~ 0.08%;
(8) acetic fermentation: the stoste that ferments is put into full-automatic high-yield quick make the band machine, fermented about 24 hours, the fruit vinegar fermentation finishes;
(9) ageing: a certain amount of spice of adding is heated and is sterilized and flavour passage in the fruit vinegar liquid that is fermented into, the main component that adds spice has kinds such as fennel, ginger powder, Chinese cassia tree, aniseed, fructus amomi, cloves, after adding spice, stir 80 ℃ of heating down, be incubated 24 hours, the clarification of cooling back is filtered with diatomite filter, promptly obtains apple vinegar;
2) allotment: with apple vinegar stoste 10-15% is base-material, add cassia seed powder 1%, wolfberry fruit powder 2%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.1%, acesulfame-K 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02% surplus are that drinking water is allocated;
3) homogeneous: feed liquid is heated to 50 ℃ of homogeneous, a homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa;
4) sterilization: adopt 85 ℃ of sterilizations in 15-20 minute after the tinning, can obtain described beverage;
5) packing: the soft beverage packing of regulatory specifications.
Using method: uncork is promptly drinkable.
Be not suitable for the crowd; The people of hyperhydrochloria or gastric ulcer patient, patient with gout, the diabetic is taking some Western medicine person and should not drink fruit vinegar.
Beneficial effect: clear liver and improve vision slow defaecation down.Have certain help, health-care efficacy, can be suitable for the age 16-60 year age consumer group.
The specific embodiment
1) apple vinegar preparation:
(1) cleaning washing: earlier with inferior shedding mobile clear water rinsing one time, reject mouldy in the fruit, as to rot iso-metamorphism part, and then rinse well with clear water;
(2) making beating: earlier the apple of cleaning is broken into the fritter of 1～2 centimeter square, presses extracting juice with spiral juice extractor again, note adjusting roll spacing during squeezing, seed can not be rolled over broken with disintegrating machine; The vitamin C of adding 0.1% protects look in the juice of squeezing out;
(3) filter: add water, the softening tissue of precooking, gelatinized starch; Add the agent of fruit enzyme when being cooled to 35 ~ 40 ℃, the addition of fruit enzyme agent is 1.2%, keeps approximately 6-8 hour, can filter, remove slag when pulp is thinning;
(4) saccharification: carbohydrase is pressed per kilogram slurries 100 unit of activity and is calculated, and temperature is controlled at 45-55 ℃, and insulation is about 2 hours;
(5) adjust pol: before entering the sugar fermentation, will measure the sugar content of slurry earlier, generally be controlled at about 10%, wherein reduced sugar〉4%, acetic acid acidity is about 0.2%;
(6) sterilization, cooling: will adjust the slurries of pol, and, be cooled to 30 ~ 38 ℃ then, and insert the compound high yield distiller's yeast of 0.5%HY and ferment through 85 ℃, 15 minutes sterilization processing;
(7) alcoholic fermentation: alcoholic fermentation is carried out in closed container, and temperature remains on 28-36 ℃, about 1 week of fermentation time; Ripe zymotic fluid alcohol content is 5% ~ 10%, and with acetometer acidity about 0.6%, residual sugar is controlled between 0.05% ~ 0.08%;
(8) acetic fermentation: the stoste that ferments is put into full-automatic high-yield quick make the band machine, fermented about 24 hours, the fruit vinegar fermentation finishes;
(9) ageing: a certain amount of spice of adding is heated and is sterilized and flavour passage in the fruit vinegar liquid that is fermented into, the main component that adds spice has kinds such as fennel, ginger powder, Chinese cassia tree, aniseed, fructus amomi, cloves, after adding spice, stir 80 ℃ of heating down, be incubated 24 hours, the clarification of cooling back is filtered with diatomite filter, promptly obtains apple vinegar;
2) allotment: with apple vinegar stoste 10-15% is base-material, add cassia seed powder 1%, wolfberry fruit powder 2%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.1%, acesulfame potassium 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02% surplus are that drinking water is allocated;
3) homogeneous: feed liquid is heated to 50 ℃ of homogeneous, a homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa;
4) sterilization: adopt 85 ℃ of sterilizations in 15-20 minute after the tinning, can obtain the cassia seed apple vinegar beverage;
5) packing: be packaged as the 500ml/ bottle, soft beverage packing.
Claims (2)
1. cassia seed apple vinegar beverage is characterized in that containing in every 500ml product:
Apple vinegar stoste 10-15%, cassia seed powder 1%, wolfberry fruit powder 2%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.1%, acesulfame potassium 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02%.
2. preparation method, its preparation method may further comprise the steps:
1) apple vinegar preparation:
(1) cleaning washing: earlier with inferior shedding mobile clear water rinsing one time, reject mouldy in the fruit, as to rot iso-metamorphism part, and then rinse well with clear water;
(2) making beating: earlier the apple of cleaning is broken into the fritter of 1～2 centimeter square, presses extracting juice with spiral juice extractor again, note adjusting roll spacing during squeezing, seed can not be rolled over broken with disintegrating machine; The vitamin C of adding 0.1% protects look in the juice of squeezing out;
(3) filter: add water, the softening tissue of precooking, gelatinized starch; Add the agent of fruit enzyme when being cooled to 35 ~ 40 ℃, the addition of fruit enzyme agent is 1.2%, keeps approximately 6-8 hour, can filter, remove slag when pulp is thinning;
(4) saccharification: carbohydrase is pressed per kilogram slurries 100 unit of activity and is calculated, and temperature is controlled at 45-55 ℃, and insulation is about 2 hours;
(5) adjust pol: before entering the sugar fermentation, will measure the sugar content of slurry earlier, generally be controlled at about 10%, wherein reduced sugar〉4%, acetic acid acidity is about 0.2%;
(6) sterilization, cooling: will adjust the slurries of pol, and, be cooled to 30 ~ 38 ℃ then, and insert the compound high yield distiller's yeast of 0.5%HY and ferment through 85 ℃, 15 minutes sterilization processing;
(7) alcoholic fermentation: alcoholic fermentation is carried out in closed container, and temperature remains on 28-36 ℃, about 1 week of fermentation time; Ripe zymotic fluid alcohol content is 5% ~ 10%, and with acetometer acidity about 0.6%, residual sugar is controlled between 0.05% ~ 0.08%;
(8) acetic fermentation: the stoste that ferments is put into full-automatic high-yield quick make the band machine, fermented about 24 hours, the fruit vinegar fermentation finishes;
(9) ageing: a certain amount of spice of adding is heated and is sterilized and flavour passage in the fruit vinegar liquid that is fermented into, the main component that adds spice has kinds such as fennel, ginger powder, Chinese cassia tree, aniseed, fructus amomi, cloves, after adding spice, stir 80 ℃ of heating down, be incubated 24 hours, the clarification of cooling back is filtered with diatomite filter, promptly obtains apple vinegar;
2) allotment: with apple vinegar stoste 10-15% is base-material, add cassia seed powder 1%, wolfberry fruit powder 2%, HFCS 6%, soyabean protein powder 0.03%, Aspartame 0.1%, acesulfame potassium 0.20%, malic acid 0.04%, natrium citricum 0.08%, carragheen 0.03%, Sodium Benzoate 0.02% surplus are that drinking water is allocated;
3) homogeneous: feed liquid is heated to 50 ℃ of homogeneous, a homogenization pressure 18Mpa, second homogenate pressure reaches 25Mpa;
4) sterilization: adopt 85 ℃ of sterilizations in 15-20 minute after the tinning, can obtain described beverage;
5) packing: the soft beverage packing of regulatory specifications.
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| CN103211258A (en) * | 2013-04-22 | 2013-07-24 | 河南省淼雨饮品股份有限公司 | Weight-losing apple vinegar health drink and preparation method thereof |
| CN104120076A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural cassia seed vinegar and manufacturing process thereof |
| CN104970417A (en) * | 2015-07-08 | 2015-10-14 | 杨君 | Codonopsis pilosula and apple vinegar beverage and preparation method thereof |
| CN105331514A (en) * | 2015-12-14 | 2016-02-17 | 梁文成 | Making method of lotus seed apple vinegar |
| CN105331513A (en) * | 2015-12-14 | 2016-02-17 | 梁文成 | Method for preparing atractylodes apple vinegar |
| CN107164205A (en) * | 2017-05-23 | 2017-09-15 | 百色学院 | A kind of brew method of holy girl's fruit vinegar |
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| CN104970417A (en) * | 2015-07-08 | 2015-10-14 | 杨君 | Codonopsis pilosula and apple vinegar beverage and preparation method thereof |
| CN105331514A (en) * | 2015-12-14 | 2016-02-17 | 梁文成 | Making method of lotus seed apple vinegar |
| CN105331513A (en) * | 2015-12-14 | 2016-02-17 | 梁文成 | Method for preparing atractylodes apple vinegar |
| CN107164205A (en) * | 2017-05-23 | 2017-09-15 | 百色学院 | A kind of brew method of holy girl's fruit vinegar |
| CN107164205B (en) * | 2017-05-23 | 2020-03-03 | 百色学院 | Brewing method of cherry tomato vinegar |
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