CN102613651B - Composite fruit vinegar beverage and preparation method thereof - Google Patents
Composite fruit vinegar beverage and preparation method thereof Download PDFInfo
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- CN102613651B CN102613651B CN2012100972413A CN201210097241A CN102613651B CN 102613651 B CN102613651 B CN 102613651B CN 2012100972413 A CN2012100972413 A CN 2012100972413A CN 201210097241 A CN201210097241 A CN 201210097241A CN 102613651 B CN102613651 B CN 102613651B
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Abstract
The invention relates to a juice fermented beverage, in particular to a fruit vinegar beverage and a preparation method thereof. The composite fruit vinegar is characterized by being prepared by processing the following 5 raw materials: 3 to 4 parts of citrus oleocarpa tanaka, 2 to 3 parts of green plum, 2 to 3 parts of chayote, 0.5 to 1 part of mulberry and 0.5 to 1 part of lemon. The beverage is clear, transparent and golden yellow or orange yellow, is liquid with composite fruity flavor, has soft aroma, is fresh, and has unique fermented flavor of fermented vinegar, moderate sourness and sweetness, coordinated taste and specific style of composite fruit vinegar. The beverage integrates the nutritional components of five fruits or vegetables such as the citrus oleocarpa tanaka, the green plum, the chayote, the mulberry and the lemon, has multiple effects of maintaining beauty, keeping young, eliminating phlegm, stopping cough, clearing away heart-fire, moistening lung, promoting appetite, eliminating fatigue and the like, and is nutritional and health-care vinegar.
Description
Technical field
The present invention relates to a kind of fruit juice fermentation beverage, be specifically related to a kind of fruit vinegar beverage, also relate to its preparation method.
Background technology
Fruit vinegar is with fruit, comprises 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 flavouring that local flavor is good that utilize that the modern biotechnology brew forms.It has the alimentary health-care function of fruit and vinegar concurrently, is that functions such as collection nutrition, health care, dietotherapy are the novel drink of one.
Common in the market fruit vinegar beverage mainly contains apple vinegar, grape vinegar, smoked plum vinegar etc., mostly is that single kind of fruit is prepared, and nutrition is single, and rare is the fruit vinegar beverage of feedstock production with multiple fruit, and raw materials used major part is northern fruit.China's south melon and fruit kind is abundant, mouthfeel is unique, as develops a kind of fruit vinegar beverage of gathering southern peculiar melon and fruit local flavor and nutrition, and fabulous market prospects will be arranged.
Summary of the invention
Technical problem to be solved by this invention provides a kind of compound fruit vinegar beverage.
Another technical problem to be solved by this invention provides the preparation method of this compound fruit vinegar beverage.
Technical problem to be solved by this invention is achieved by the following technical programs:
A kind of compound fruit vinegar beverage, by year tangerine, green plum, chocho, mulberry fruit, 5 kinds of raw materials of lemon process through alcoholic fermentation and acetic fermentation.
Further, the amount ratio of 5 kinds of raw materials is: year 3 ~ 4 parts of tangerines, 2 ~ 3 parts in green plum, 2 ~ 3 parts of chocho, 0.5 ~ 1 part of mulberries, 0.5 ~ 1 part in lemon.
This compound fruit vinegar beverage is allocated with the material of following parts by weight: year tangerine, green plum, chocho, mulberry fruit, 100 parts of the proferment vinegar of 5 kinds of raw materials of lemon, 6 ~ 10 parts of white granulated sugars, 1.5 ~ 2.5 parts of honey, 400 ~ 600 parts of pure water.
The preparation method of above-mentioned compound fruit vinegar beverage is set by step:
(1) preparation fermentation slurry: get ripe fresh year tangerine, green plum, chocho, mulberry fruit, lemon, clean, the peeling stoning, fragmentation is squeezed the juice, and gets the supernatant slurry that must ferment;
(2) sterilization: the slurry that will ferment places container to carry out the indirect steam heating, and temperature control kept 8 ~ 12 minutes for 65 ~ 75 ℃;
(3) alcoholic fermentation: inoculate active dry yeast in fermentation after the sterilization slurry, activate to enlarge and cultivate, the active dry yeast consumption is 0.8 ~ 1.2 kg/ton fermentation slurry, and fermentation temperature is controlled at 30 ~ 32 ℃, and fermentation time 3 ~ 5 days to alcoholic strength reaches 5 ~ 6%vol;
(4) acetic fermentation: after alcoholic fermentation finishes, in previous step gained karusen, add 8 ~ 12% acetic acid bacteria nutrient solutions, the volume of the acetic acid bacteria nutrient solution that adds accounts for 8 ~ 12% of cumulative volume, intermittently feeding filtrated air carried out acetic fermentation 5 ~ 7 days, be lower than 0.5 when spending to residual alcohol concentration, carry out ageing, the ageing time is more than 3 months, use the ultrafiltration membrance filter karusen then, remove acetic acid bacteria and namely get proferment vinegar;
(5) allotment: with 65 ~ 75 ℃ of sterilizations of proferment vinegar supernatant liquor 4 ~ 6 minutes, adding white granulated sugar, honey, pure water were allocated;
(6) quiescent setting: deployed fruit vinegar precipitates more than 24 hours, with storing in the sterile chamber that is sent to behind the ultrafiltration membrance filter between sterile working at independent static;
(7) packing: between sterile working, carry out aseptic packaging.
Further, also add potassium sorbate or Sodium Benzoate during described allotment, addition is the compound fruit vinegar beverage finished product of 0.3 ~ 0.5g/L.
Step (4) and (6) described milipore filter are aperture 0.2 ~ 0.45 μ m milipore filter.
The present invention has following beneficial effect:
The present invention is with five kinds of southern characteristic melons and fruits---and year tangerine, green plum, chocho, mulberry fruit, lemon are raw material, the finished product clear, for golden yellow or orange-yellow, liquid with compound fruital, fragrance is soft, pure and fresh pleasant, there are ferment local-flavor, sour and sweet palatability, the taste of fermented vinegar uniqueness to coordinate, have the peculiar style of compound fruit vinegar.
The present invention has gathered the nutritional labeling of year tangerine, green plum, chocho, mulberry fruit, five kinds of fruit of lemon or vegetables, and has multi-efficiencies such as beautifying face and moistering lotion, preventing phlegm from forming and stopping coughing, heart clearing, lung moistening, promotion appetite, elimination fatigue, is a kind of nutrition vinegar, health-care vinegar.
The specific embodiment
Year tangerine, green plum, chocho, mulberry fruit, lemon all are southern distinctive fruit, and oranges and tangerines and green plum still are the characteristic fruit of Longmen County, and oranges and tangerines and green plum plant husbandry are the agriculture pillar industries of Longmen County.
Year, tangerine had another name called the leaflet tangerine, and the Rutaceae both citrus is the subtropical evergreen fruit variety, the property happiness warm and moist, be afraid of coldly, stronger shade tolerance is arranged, strong stress resistance, anti-extensive agriculture, the fruit tree life-span is more than 20 years, early fruiting and high yield, 1-February of maturity period, on the occasion of the Spring Festival, so gain the name " year tangerine " also cries " big tangerine " (very lucky).At New Year's Eve, people are placed on the head of a bed, desktop with a pair of orange, and the implied meaning of " good luck, lucky to transporting to " is arranged, and are to save indispensable fruit.The big shape of Nian Juguo U.S., golden yellow color, bright-coloured good to eat, unique flavor; About single fruit weight 60 grams, soluble solid 12～14%, acid content 0.7～0.9%, pulp is rich in vitamin C, citric acid and sugar part.Fresh fruit is edible to have preventing phlegm from forming and stopping coughing, heart clearing, lung moistening, beauty treatment, promotion digestion, to tobacco and wine too much or the function such as can produce refreshing effect to the mind of personage's food of staying up late.
Gantry year tangerine is with a long history, and more than 300 year cultivation history arranged.Territory, Longmen County, Huizhou City, Guangdong Province average temperature of the whole year 20.8 degree Celsius, 2150 millimeters of average rainfalls.Longmen County " one fen field of one water, eight mountains ", with green hills and clear waters, to have a moderate climate, no industrial pollution is produce non-polluted farm product desirable local, good weather and soil environment provide advantage for the year tangerine growth at gantry.The oranges and tangerines that the Longmen County produces, are rich in vitamin C and benefit the various trace elements of health peel smooth, lovely luster, soluble solid content height.Gantry oranges and tangerines go on the market during generally concentrating on the Spring Festival, and implied meaning " good luck " is the indispensable fruit that should save.Oranges and tangerines have the effect of preventing phlegm from forming and stopping coughing, heat-clearing, moistening lung, to tobacco and wine too much, the personage that stays up late all night, food can reach the purpose of sobering up, producing refreshing effect to the mind.The whole county, gantry in 2010 oranges and tangerines cultivated area reaches 10.2 ten thousand mu, and annual production can reach 9.5 ten thousand tons, and 6.5 ten thousand mu of the areas of bearing fruit are the oranges and tangerines main producing regions in Guangdong Province and even the whole nation, is described as " township of year tangerine " of China.
Green plum also is one of topmost agricultural product in Longmen County.Green plum (V. mangachapoi) belongs to arbor for the fragrant section of brain green plum.Green plum contains amounts of protein, fat (fat oil), carbohydrate and plurality of inorganic salt, organic acid, organic acid content is generally 3.0% ~ 6.5% in the fruit, be higher than general fruit far away, the contained organic acid of green plum mainly is citric acid, malic acid, tannic acid, bitter folic acid, butanedioic acid, tartaric acid etc., having promotes the production of body fluid quenches one's thirst, stimulate appetite, eliminate effects such as fatigue, especially citric acid content content in various fruit is maximum, citric acid is the indispensable important acids of human body cell metabolism, it can promote that lactic acid is decomposed into carbon dioxide and water excretes, set up, and be of value to the absorption of calcium.Green plum is nutritious, the low sugar peracid, and its T value (sugar-acid ratio) is 0.2 only, is 1/70 of pears, 1/8 of apricot is also lower than the T value of lemon.Secondly, it has rational calcium-phosphorus ratio, and its Ca/P ≈ 1:1 is the best foods of exploitation children and health care for the aged food.
Chocho has another name called falcon people melon, Annan's melon, longevity melon etc., belongs to the special vegetable variety of Curcurbitaceae.The clear and melodious succulence of chocho, delicious good to eat, nutritive value is higher, both can cook, and can work as fruit again and eat something rare.Add curcumbitate as two the palm put the palms together before one, the meaning of Buddhism blessing is arranged, be loved by the people.Chocho comprehensive nutrition in melon vegetables is abundant, and normal food is useful to the ability that strengthens the human body resist the disease.But often eat chocho diuresis row sodium, the function of hemangiectasis, step-down is arranged.According to medical research, zinc is sent out children's intelligence can be influenced greatlyyer, lacks the zinc children mental retardation, and normal food contains the many melons of the more Buddhist of zinc, can improve intelligence.The sterility that chocho causes because of the nutrition reason the men and women is especially useful to the male sexual decline.
Mulberries are the ripening fruits of Moraceae deciduous tree mulberry tree.In generation, studies confirm that, contain abundant activated protein, vitamin, amino acid, carrotene, mineral matter and other components in the mulberries fruit, nutrition is 5 ~ 6 times of apple, is 4 times of grape, have multiple efficacies, be described as " the best health fruit of 21st century " by medical circle.Often eat mulberries and can significantly improve body immunity, have and delay senility the effect of beautifying face and moistering lotion.Mulberries both can be gone into food, can be used as medicine again, and the traditional Chinese medical science is thought the mulberries sweet acid of distinguishing the flavor of, and cold nature is gone into the heart, liver, kidney channel, is strengthening by means of tonics, the good fruit of the intelligence development of nourishing heart.Have the enriching yin of enriching blood, promote the production of body fluid to quench thirst, effect such as 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.
Lemon is the evergreen dungarunga of Rutaceae both citrus, and because of the extremely acid of its flavor, the empty pregnant woman of liver likes food most, so claim the female fruit of benefit or beneficial mothers and sons.Contain abundant citric acid in the lemon, therefore be described as in " citric acid warehouse ".
Do further detailed description below in conjunction with the present invention of embodiment, embodiment only is preferred embodiment of the present invention, is not limitation of the invention.
Embodiment 1
A kind of compound fruit vinegar beverage, its production method is set by step:
(1) preparation fermentation slurry: get ripe fresh year 4 parts of tangerines, 3 parts in green plum, 2 parts of chocho, 0.5 part of mulberries, 1 part in lemon, clean, the peeling stoning, fragmentation is squeezed the juice, and gets the supernatant slurry that must ferment;
(2) sterilization: the slurry that will ferment places container to carry out the indirect steam heating, and temperature control kept 10 minutes for 70 ℃;
(3) alcoholic fermentation: inoculate active dry yeast in fermentation after the sterilization slurry, activate to enlarge and cultivate, the active dry yeast consumption is 1 kg/ton fermentation slurry, and fermentation temperature is controlled at 30 ~ 32 ℃, and fermentation time 4 days to alcoholic strength reaches 6%vol;
(4) acetic fermentation: after alcoholic fermentation finishes, in previous step gained karusen, add 10% acetic acid bacteria nutrient solution, the volume of the acetic acid bacteria nutrient solution that adds accounts for 10% of cumulative volume, intermittently feeding filtrated air carried out acetic fermentation 6 days, be lower than 0.5 when spending to residual alcohol concentration, carry out ageing, the ageing time is more than 3 months, use aperture 0.2 μ m ultrafiltration membrance filter karusen then, remove acetic acid bacteria and namely get proferment vinegar;
(5) allotment: with 70 ℃ of sterilizations of proferment vinegar supernatant liquor 5 minutes, adding white granulated sugar, honey, pure water were allocated, and the consumption of each component is counted 8 parts of white granulated sugars, 2 parts of honey, 500 parts of pure water with mass fraction.
(6) quiescent setting: deployed fruit vinegar precipitates more than 24 hours at independent static, with storing in the sterile chamber that is sent to behind the 0.2 μ m ultrafiltration membrance filter of aperture between sterile working;
(7) packing: between sterile working, carry out aseptic packaging.
The product sensory index is as follows:
Clear, color and luster are orange-yellow, have the liquid of compound fruital, and fragrance is soft, and is pure and fresh pleasant, and the ferment local-flavor of fermented vinegar uniqueness is arranged, sour and sweet palatability, and all flavors are coordinated, and have the peculiar style of compound fruit vinegar.
The product physical and chemical index is as follows:
Total reducing sugar 〉=5g/L, Titrable acid (total acid g/L), 6.0 ~ 1.2.0; Volatile acid is (with Acetometer, g/L) 〉=1.5; Soluble solid (20 ℃ of compound microcapsules, %) 〉=5.0; Total sulfur dioxide (SO
2, mg/L)≤100.
Embodiment 2
A kind of compound fruit vinegar beverage, its production method is set by step:
(1) preparation fermentation slurry: get ripe fresh year 3 parts of tangerines, 2 parts in green plum, 3 parts of chocho, 1 part of mulberries, 0.5 part in lemon, clean, the peeling stoning, fragmentation is squeezed the juice, and gets the supernatant slurry that must ferment;
(2) sterilization: the slurry that will ferment places container to carry out the indirect steam heating, and temperature control kept 10 minutes for 72 ℃;
(3) alcoholic fermentation: inoculate active dry yeast in fermentation after the sterilization slurry, activate to enlarge and cultivate, the active dry yeast consumption is 1 kg/ton fermentation slurry, and fermentation temperature is controlled at 30 ~ 32 ℃, and fermentation time 5 days to alcoholic strength reaches 6%vol;
(4) acetic fermentation: after alcoholic fermentation finishes, in previous step gained karusen, add 10% acetic acid bacteria nutrient solution, the volume of the acetic acid bacteria nutrient solution that adds accounts for 10% of cumulative volume, intermittently feeding filtrated air carried out acetic fermentation 6 days, be lower than 0.5 when spending to residual alcohol concentration, carry out ageing, the ageing time is more than 3 months, use aperture 0.45 μ m ultrafiltration membrance filter karusen then, remove acetic acid bacteria and namely get proferment vinegar;
(5) allotment: with 70 ℃ of sterilizations of proferment vinegar supernatant liquor 5 minutes, adding white granulated sugar, honey, pure water are allocated, the consumption of each component is counted 10 parts of white granulated sugars, 1.5 parts of honey, 550 parts of pure water with mass fraction, also added potassium sorbate, addition is the fruit vinegar beverage finished product of 0.4g/L.
(6) quiescent setting: deployed fruit vinegar precipitates more than 24 hours at independent static, with storing in the sterile chamber that is sent to behind the 0.45 μ m ultrafiltration membrance filter of aperture between sterile working;
(7) packing: between sterile working, carry out aseptic packaging.
The product sensory index is as follows:
Clear, color and luster are golden yellow, have the liquid of compound fruital, and fragrance is soft, and is pure and fresh pleasant, and the ferment local-flavor of fermented vinegar uniqueness is arranged, sour and sweet palatability, and all flavors are coordinated, and have the peculiar style of compound fruit vinegar.
The product physical and chemical index is as follows:
Total reducing sugar 〉=5g/L; Titrable acid (total acid g/L) 6.0 ~ 12.0; Volatile acid (with Acetometer g/L) 〉=1.5; Soluble solid (20 ℃ of compound microcapsules, %) 〉=5.0; Total sulfur dioxide (SO
2, mg/L)≤100.
Claims (5)
1. compound fruit vinegar beverage, it is characterized in that: by year tangerine, green plum, chocho, mulberry fruit, 5 kinds of raw materials of lemon process through alcoholic fermentation and acetic fermentation, the amount ratio of described 5 kinds of raw materials is: year 3 ~ 4 parts of tangerines, 2 ~ 3 parts in green plum, 2 ~ 3 parts of chocho, 0.5 ~ 1 part in mulberry fruit, 0.5 ~ 1 part in lemon.
2. compound fruit vinegar beverage according to claim 1 is characterized in that allocating with the material of following parts by weight: year tangerine, green plum, chocho, mulberry fruit, 100 parts of the proferment vinegar of 5 kinds of raw materials of lemon, 6 ~ 10 parts of white granulated sugars, 1.5 ~ 2.5 parts of honey, 400 ~ 600 parts of pure water.
3. the preparation method of the described compound fruit vinegar beverage of claim 2 is characterized in that being set by step:
(1) preparation fermentation slurry: get ripe fresh year tangerine, green plum, chocho, mulberry fruit, lemon, clean, the peeling stoning, fragmentation is squeezed the juice, and gets the supernatant slurry that must ferment;
(2) sterilization: the slurry that will ferment places container to carry out the indirect steam heating, and temperature control kept 8 ~ 12 minutes for 65 ~ 75 ℃;
(3) alcoholic fermentation: inoculate active dry yeast in fermentation after the sterilization slurry, activate to enlarge and cultivate, the active dry yeast consumption is 0.8 ~ 1.2 kg/ton fermentation slurry, and fermentation temperature is controlled at 30 ~ 32 ℃, and fermentation time 3 ~ 5 days to alcoholic strength reaches 5 ~ 6%vol;
(4) acetic fermentation: after alcoholic fermentation finishes, in previous step gained karusen, add 8 ~ 12% acetic acid bacteria nutrient solutions, the volume of the acetic acid bacteria nutrient solution that adds accounts for 8 ~ 12% of cumulative volume, intermittently feeding filtrated air carried out acetic fermentation 5 ~ 7 days, when being lower than 0.5%vol to the residual alcohol degree, carry out ageing, the ageing time is more than 3 months, use the ultrafiltration membrance filter karusen then, remove acetic acid bacteria and namely get proferment vinegar;
(5) allotment: with 65 ~ 75 ℃ of sterilizations of proferment vinegar supernatant liquor 4 ~ 6 minutes, adding white granulated sugar, honey, pure water were allocated;
(6) quiescent setting: deployed fruit vinegar precipitates more than 24 hours, with storing in the sterile chamber that is sent to behind the ultrafiltration membrance filter between sterile working at independent static;
(7) packing: between sterile working, carry out aseptic packaging.
4. the preparation method of compound fruit vinegar beverage according to claim 3 is characterized in that: also add potassium sorbate or Sodium Benzoate during described allotment, addition is 0.3 ~ 0.5g/L.
5. the preparation method of compound fruit vinegar beverage according to claim 4, it is characterized in that: step (4) and (6) described milipore filter are aperture 0.2 ~ 0.45 μ m milipore filter.
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| CN102972819A (en) * | 2012-11-06 | 2013-03-20 | 阎立江 | Preparation method for honey vinegar mulberry juice beverage |
| CN103238838B (en) * | 2013-05-14 | 2014-08-20 | 曲都 | Preparation method of healthcare sweet and sour honey |
| CN103393181A (en) * | 2013-07-31 | 2013-11-20 | 赵国华 | Compound type fruit vinegar beverage |
| CN103666917A (en) * | 2013-11-30 | 2014-03-26 | 赵国飞 | Compound fruit wine and preparation method thereof |
| CN105685732A (en) * | 2014-11-25 | 2016-06-22 | 广西大学 | Broken rice grapefruit fruit vinegar beverage processing technology |
| CN105647773A (en) * | 2014-11-25 | 2016-06-08 | 广西大学 | Banana-passion fruit compound fruit vinegar and production method thereof |
| CN108384728B (en) * | 2018-03-14 | 2020-02-04 | 江南大学 | Saccharomyces cerevisiae and application thereof |
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| CN100379848C (en) * | 2002-11-22 | 2008-04-09 | 四川全兴股份有限公司 | Strong plant aroma type white spirit and preparation method thereof |
| CN100379847C (en) * | 2002-11-22 | 2008-04-09 | 四川全兴股份有限公司 | Strong plant aroma type white spirit and preparation process thereof |
| CN1240317C (en) * | 2003-02-10 | 2006-02-08 | 张宏智 | Natural food ferment beverage and its production method |
| CN1295320C (en) * | 2003-10-11 | 2007-01-17 | 大理州云弄峰酒业有限责任公司 | Fresh burry vinegar and process for making same |
| CN101323832B (en) * | 2008-07-18 | 2012-06-06 | 秦立山 | Edible mulberry health vinegar |
| CN101564186A (en) * | 2009-05-27 | 2009-10-28 | 陕西天人有机食品股份有限公司 | Mulberry vinegar beverage and method for preparing same |
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Address after: Zeng long road 516877 Guangdong Yonghan town Longmen County of Huizhou Province Applicant after: Guangdong Niangji Wine Co., Ltd. Address before: Zeng long road 516877 Guangdong Yonghan town Longmen County of Huizhou Province Applicant before: Longmen Longqun Winery Co., Ltd. |
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