CN102894425A - Processing technology of autumn pear paste vinegar beverage and its concentrated product autumn pear vinegar paste - Google Patents
Processing technology of autumn pear paste vinegar beverage and its concentrated product autumn pear vinegar paste Download PDFInfo
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- CN102894425A CN102894425A CN2011102123445A CN201110212344A CN102894425A CN 102894425 A CN102894425 A CN 102894425A CN 2011102123445 A CN2011102123445 A CN 2011102123445A CN 201110212344 A CN201110212344 A CN 201110212344A CN 102894425 A CN102894425 A CN 102894425A
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Abstract
The invention discloses a processing technology of an autumn pear paste vinegar beverage and its concentrated product autumn pear vinegar paste. The technology employs the main raw materials involved in a traditional ancient prescription of ''honey refined autumn pear paste'', changes an original direct boiling preparation process, uses a partial fermentation method, and makes use of a pure microbial strain to produce the autumn pear paste vinegar beverage slightly containing acetic acid and its concentrated product autumn pear vinegar paste. The new products have sweet and sour taste, heavy fragrance, and distinctive characteristics, and are different from the strong sweet taste of traditional autumn pear pastes.
Description
Technical field
The present invention relates to a kind of agricultural byproducts processing technique, particularly the processing technology of a kind of autumn pear cream vinegar beverage and concentrated product autumn pear vinegar cream thereof.
Background technology
Autumn pear cream is the famous conventional beverage of China, in its prescription Ussurian pear, honey, fresh ginger, loquat, dried orange peel, almond, Radix Glycyrrhizae are arranged, all be China's mountain area agricultural byproducts, and be the bread and cheese except honey and pear in these raw materials, other all is the product of " be food be again medicine " of Chinese Pharmacopoeia defined.And they combine, moistening lung is arranged really, reduce phlegm, the curative effect such as cough-relieving, so it can be by food production, and health care is arranged, and be the drink that China the elderly and children like autumn and winter.Its unique deficiency is too sweet greasy.Vinegar is a kind of flavouring commonly used, has the slight softening effect of moisturizing.The objective of the invention is that the two combines with this, make it both can produce and sell by bread and cheese, can have curative effect concurrently again, and taste is sour-sweet, appearance transparent, look such as amber, have an a kind of top drink of pears and honey delicate fragrance simultaneously.
Summary of the invention
In order to achieve the above object, the present invention has following technical scheme:
(1), select pears, impurity elimination, clean, squeeze the juice;
(2), in percolator, the fresh ginger of packing into, dried orange peel, almond, Radix Glycyrrhizae are used the hot water diacolation;
(3), diacolation gained liquid and pear juice are mixed to get " Normal juice ";
(4), getting part Normal juice measures sugar content and adjusts its sugar content to 12%～14%;
(5), with this liquid in airtight stainless steel deep layer culture tank, ferment with alcoholic ferment;
(6) after alcoholic fermentation is finished, ferment with acetic acid fermenting agent; Obtain very fragrant and very large " the former vinegar " of acidity;
(7), get the Normal juice that another part do not fermented and add the auxiliary materials such as honey, add former vinegar after heating is concentrated and regulate its acidity, with namely getting " autumn pear vinegar cream " after the flavor enhancement seasoning.
(8), above-mentioned Normal juice do not added concentrated mixes with an amount of former vinegar, must " autumn pear cream vinegar beverage ".
Wherein, step (1) in detail also comprises: incoming test (wormed fruit rate, diseased fruit rate, residues of pesticides), and should give up or carry out part and cut away processing if any parasitosis fruit.Exceed standard such as residues of pesticides and should in cleaning process, carry out detoxification and process.Then in juice extractor, squeeze.The residue that each squeezing obtains repeatedly soaks, squeezes with 50～60 ℃ of hot water.The mixing of each time press juice is pear juice.
Wherein, described step (2) also comprises step: fresh ginger should first chopping; Dried orange peel, Radix Glycyrrhizae, should first coarse crushing and with clear water flush away dust foreign material; It is block that almond should be broken into the mung bean size.
Wherein, described step (3) also comprises step: filter after diacolation liquid is mixed with pear juice, be warming up to 85 ℃, keep sterilization in 20 minutes and get " Normal juice ".
Wherein, described step (4) also comprises step: get part (about 1/3rd) Normal juice, measuring its sugar content and regulating its sugar content with glucose syrup is 12%～14%.
Wherein, described step (5) also comprises step: will regulate sugar content liquid and cool to 30 ℃, and the alcoholic ferment that inoculation prepares, inoculum concentration is 3%～4%.30 ℃ of holding temperatures were carried out about alcoholic fermentation 20-24 hour, and the remaining sugar content of sample examination is in 1%, alcohol content 6%～8%.
Wherein, described step (6) also comprises step: the acetic acid fermenting agent that inoculation prepares.Inoculum concentration is 3%～6%, and 35 ℃ of holding temperatures pass into air and carried out acetic fermentation 20-24 hour, its acetic acid content of sample examination be 3%～6% " former vinegar ".
Wherein, described step (7) also comprises step: get Normal juice (about 2/3rds) that another part do not fermented add honey, white granulated sugar, rock sugar, HFCS dissolve filter and slowly heating be concentrated into its sugar content and reach 80%, the former vinegar adjusting acidity made from step (6) makes its acetic acid content reach 1.5%～2%, then adjusts taste with sweetener, acid, fragrant hot agent; Regulate concentration with thickener; Regulate color and luster with toner, with 85 ℃ of sterilization 15-20 minutes, get finished product autumn pear vinegar cream through the press filtration bottling after the cooling.
Wherein, described step (8) also comprises step: Normal juice is added do not add evaporation and concentration behind the auxiliary materials such as honey, white granulated sugar and mix with an amount of former vinegar, make its acetic acid content reach 1.5%～2%, add sweetener, acid, fragrant hot agent, thickener, toner by the press filtration sterilization of bottling, obtain finished product autumn pear cream vinegar beverage.
Autumn pear cream vinegar beverage is suitable for directly drinking, and autumn pear vinegar cream is suitable for scooping out at tongue with little spoon and contains clothes.
More than used sweetener be qualities of stevia extract and honey element; Acid is citric acid and food-grade acetic acid; Fragrant hot agent is comprised of the sweet osmanthus of pickling, the rose of pickling, lemon peel, dried orange peel; Thickener is xanthans and sodium carboxymethylcellulose; Toning is made as burnt sugar coloring.
Described alcoholic ferment is common alcoholic ferment, is the alcoholic ferment of purchasing on the market;
Described acetic acid fermenting agent is common acetic acid fermenting agent, is the acetic acid fermenting agent of purchasing on the market.
The used primary raw material of this product believes that with Beijing China's time-honored brand the used primary raw material of vegetarian best brand of product far away " tradition honey refining autumn pear cream " is identical all according to traditional ancient prescription.The consumption of used food additives is all far below the permission quantity of GB-2760 defined, and is roughly the same with the food additives that Beijing Xin Yuanzhai product is used.
That uses among the present invention oozes the deer device, its 26S Proteasome Structure and Function purposes " detailed introduction is arranged in the Chinese pharmacopoeia, ooze normal pressure that the deer device can be used for Chinese medicine, food, chemical industry, minute-pressure, decocting, wetly soak, hot reflux, forced circulation, ooze deer, aromatic oil extracts and the kinds of processes such as the recovery operation of organic solvent.Complete sets of equipment comprises the annexes such as demister, condenser, cooler, oil water separator, filter, cylinder console.Oozing the deer method is constantly to add extracting solvent to make its infiltrate medicinal powder in the medicinal material component, flows out a kind of leaching method of leaching liquid from the lower end outlet.When oozing deer, a large amount of solable matter of dissolving in the cell of solvent infiltration medicinal material, concentration increases, density moves down after increasing, and the extracting solvent on upper strata or rare immersion liquid displacement position cause good concentration difference, diffusion is carried out preferably naturally, so the leaching effect is better than infusion process, extracted more complete.
Because this product adopted the part acetic fermentation process, its taste is sour-sweet, give off a strong fragrance, have characteristic.Because this product primary raw material adopts traditional ancient prescription, the effect that this product has moistening lung that traditional autumn pear cream has, cough-relieving fully, reduces phlegm.Because the primary raw material that adopts of this product all belongs in the scope of food or " be food be again medicine ", this product can be by codex alimentarius production and sale, but have traditional health-care effect even curative effect fully.
Description of drawings
Accompanying drawing 1 is processing process figure of the present invention.
Specific embodiment
The present invention is described further with reference to the accompanying drawings:
Embodiment 1:
A kind of processing technology of autumn pear cream vinegar beverage follows these steps to processing:
(1), select pears, impurity elimination, clean, squeeze the juice;
(2), in percolator, the fresh ginger of packing into, dried orange peel, almond, Radix Glycyrrhizae are used the hot water diacolation;
(3), diacolation gained liquid and pear juice are mixed to get Normal juice;
(4), get part Normal juice and measure sugar content, and adjust its sugar content to 12%～14%;
(5), with the liquid in (4) in airtight stainless steel deep layer culture tank, ferment with alcoholic ferment;
(6) after alcoholic fermentation is finished, with the acetic acid fermenting agent fermentation, get former vinegar;
(7), above-mentioned Normal juice and an amount of former vinegar are mixed to get autumn pear cream vinegar beverage.
Wherein, described step (1) also comprises step: the residue that squeezes in squeezing, the juice extractor in incoming test, the juice extractor repeatedly soaks, squeezes with 50～60 ℃ of hot water, each time press juice is mixed being pear juice;
Wherein, described step (2) also comprises step: the chopping of fresh ginger elder generation; Dried orange peel, Radix Glycyrrhizae elder generation's coarse crushing are also used clear water flush away dust foreign material; It is block that almond is broken into the mung bean size;
Wherein, described step (3) also comprises step: filter after diacolation liquid is mixed with pear juice, be warming up to 85 ℃, keep sterilization in 20 minutes and get Normal juice;
Wherein, described step (4) also comprises step: get about 1/3rd Normal juice, measure its sugar content, and to regulate its sugar content with glucose syrup be 12%～14%;
Wherein, described step (5) also comprises step: the liquid that will regulate sugar content cools to 30 ℃, the alcoholic ferment that inoculation prepares, and inoculum concentration is 3%～4%; 30 ℃ of holding temperatures were carried out about alcoholic fermentation 20-24 hour, and the remaining sugar content of sample examination is in 1%, alcohol content 6%～8%;
Wherein, described step (6) also comprises step: the inoculation acetic acid fermenting agent for preparing, and inoculum concentration is 3%～6%, and 35 ℃ of holding temperatures pass into air and carried out acetic fermentation 20～4 hours, and its acetic acid content of sample examination is 3%～6%, gets former vinegar.
Described step (7) also comprises step: Normal juice is added do not add evaporation and concentration behind the auxiliary materials such as honey, white granulated sugar and mix with an amount of former vinegar, make its acetic acid content reach 1.5%～2%, add sweetener, acid, fragrant hot agent, thickener, toner by the press filtration sterilization of bottling, obtain finished product autumn pear cream vinegar beverage.
Embodiment 2:
A kind of processing technology of concentrated product autumn pear vinegar cream of autumn pear cream vinegar beverage follows these steps to processing:
(1), select pears, impurity elimination, clean, squeeze the juice;
(2), in percolator, the fresh ginger of packing into, dried orange peel, almond, Radix Glycyrrhizae are used the hot water diacolation;
(3), diacolation gained liquid and pear juice are mixed to get Normal juice;
(4), get part Normal juice and measure sugar content, and adjust its sugar content to 12%～14%;
(5), with the liquid in (4) in airtight stainless steel deep layer culture tank, ferment with alcoholic ferment;
(6), after alcoholic fermentation finishes, with the acetic acid fermenting agent fermentation, get former vinegar;
(7), get the Normal juice that another part do not fermented and add the auxiliary materials such as honey, add former vinegar after heating is concentrated and regulate its acidity, with namely getting autumn pear vinegar cream after the flavor enhancement seasoning.
Wherein, described step (1) also comprises step: the residue that squeezes in squeezing, the juice extractor in incoming test, the juice extractor repeatedly soaks, squeezes with 50～60 ℃ of hot water, each time press juice is mixed being pear juice;
Wherein, described step (2) also comprises step: the chopping of fresh ginger elder generation; Dried orange peel, Radix Glycyrrhizae elder generation's coarse crushing are also used clear water flush away dust foreign material; It is block that almond is broken into the mung bean size;
Wherein, described step (3) also comprises step: filter after diacolation liquid is mixed with pear juice, be warming up to 85 ℃, keep sterilization in 20 minutes and get Normal juice;
Wherein, described step (4) also comprises step: get about 1/3rd Normal juice, measure its sugar content, and to regulate its sugar content with glucose syrup be 12%～14%;
Wherein, described step (5) also comprises step: the liquid that will regulate sugar content cools to 30 ℃, the alcoholic ferment that inoculation prepares, and inoculum concentration is 3%～4%; 30 ℃ of holding temperatures were carried out about alcoholic fermentation 20-24 hour, and the remaining sugar content of sample examination is in 1%, alcohol content 6%～8%;
Wherein, described step (6) also comprises step: the inoculation acetic acid fermenting agent for preparing, and inoculum concentration is 3%～6%, and 35 ℃ of holding temperatures pass into air and carried out acetic fermentation 20～4 hours, and its acetic acid content of sample examination is 3%～6%, gets former vinegar.
Wherein,Described step (7) also comprises step: about 2/3rds the Normal juice of getting that another part do not fermented adds honey, white granulated sugar, rock sugar, HFCS and dissolves filtration, and slowly heating is concentrated into its sugar content and reaches 80%, and the former vinegar adjusting acidity made from step (6) makes its acetic acid content reach 1.5%～2%; Then with sweetener, smell of vinegar agent, fragrant hot agent, adjustment taste; Regulate concentration with thickener; Regulate color and luster with toner, with 85 ℃ of sterilization 15-20 minutes, cold was finished product autumn pear vinegar cream afterwards really through the press filtration bottling.
Claims (5)
1. the processing technology of an autumn pear cream vinegar beverage is characterized in that, follows these steps to processing:
(1), select pears, impurity elimination, clean, squeeze the juice;
(2), with standard Chinese medicine diacolation equipment, the fresh ginger of packing into, dried orange peel, almond, Radix Glycyrrhizae are used the hot water diacolation;
(3), diacolation gained liquid and pear juice are mixed to get Normal juice;
(4), get part Normal juice and measure sugar content, and adjust its sugar content to 12%～14%;
(5), with the liquid in (4) in airtight stainless steel deep layer culture tank, ferment with alcoholic ferment;
(6) after alcoholic fermentation is finished, with the acetic acid fermenting agent fermentation, get former vinegar;
(7), above-mentioned Normal juice and an amount of former vinegar are mixed to get autumn pear cream vinegar beverage.
2. the processing technology of the concentrated product autumn pear vinegar cream of an autumn pear cream vinegar beverage is characterized in that, follows these steps to processing:
(1), select pears, impurity elimination, clean, squeeze the juice;
(2), with standard Chinese medicine diacolation equipment, the fresh ginger of packing into, dried orange peel, almond, Radix Glycyrrhizae are used the hot water diacolation;
(3), diacolation gained liquid and pear juice are mixed to get Normal juice;
(4), get part Normal juice and measure sugar content, and adjust its sugar content to 12%～14%;
(5), with the liquid in (4) in airtight stainless steel deep layer culture tank, ferment with alcoholic ferment;
(6), after alcoholic fermentation finishes, with the acetic acid fermenting agent fermentation, get former vinegar;
(7), get the Normal juice that another part do not fermented and add the auxiliary materials such as honey, add former vinegar after heating is concentrated and regulate its acidity, with namely getting autumn pear vinegar cream after the flavor enhancement seasoning.
3. processing technology as claimed in claim 1 or 2 is characterized in that,
Wherein, described step (1) also comprises step: the residue that squeezes in squeezing, the juice extractor in incoming test, the juice extractor repeatedly soaks, squeezes with 50～60 ℃ of hot water, each time press juice is mixed being pear juice;
Wherein, described step (2) also comprises step: the chopping of fresh ginger elder generation; Dried orange peel, Radix Glycyrrhizae elder generation's coarse crushing are also used clear water flush away dust foreign material; It is block that almond is broken into the mung bean size;
Wherein, described step (3) also comprises step: filter after diacolation liquid is mixed with pear juice, be warming up to 85 ℃, keep sterilization in 20 minutes and get Normal juice;
Wherein, described step (4) also comprises step: get about 1/3rd Normal juice, measure its sugar content, and to regulate its sugar content with glucose syrup be 12%～14%;
Wherein, described step (5) also comprises step: the liquid that will regulate sugar content cools to 30 ℃, the alcoholic ferment that inoculation prepares, and inoculum concentration is 3%～4%; 30 ℃ of holding temperatures were carried out about alcoholic fermentation 20-24 hour, and the remaining sugar content of sample examination is in 1%, alcohol content 6%～8%;
Wherein, described step (6) also comprises step: the inoculation acetic acid fermenting agent for preparing, and inoculum concentration is 3%～6%, and 35 ℃ of holding temperatures pass into air and carried out acetic fermentation 20～4 hours, and its acetic acid content of sample examination is 3%～6%, gets former vinegar.
4. processing technology as claimed in claim 1 is characterized in that,
Wherein, described step (7) also comprises step: Normal juice is added do not add evaporation and concentration behind the auxiliary materials such as honey, white granulated sugar and mix with an amount of former vinegar, make its acetic acid content reach 1.5%～2%, add sweetener, acid, fragrant hot agent, thickener, toner by the press filtration sterilization of bottling, obtain finished product autumn pear cream vinegar beverage.
5. processing technology as claimed in claim 1 is characterized in that,
Wherein, described step (7) also comprises step: about 2/3rds the Normal juice of getting that another part do not fermented adds honey, white granulated sugar, rock sugar, HFCS and dissolves filtration, and slowly heating is concentrated into its sugar content and reaches 80%, and the former vinegar adjusting acidity made from step (6) makes its acetic acid content reach 1.5%～2%; Then with sweetener, smell of vinegar agent, fragrant hot agent, adjustment taste; Regulate concentration with thickener; Regulate color and luster with toner, with 85 ℃ of sterilization 15-20 minutes, cold was finished product autumn pear vinegar cream afterwards really through the press filtration bottling.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105981887A (en) * | 2015-12-03 | 2016-10-05 | 山东建筑大学 | Preparation method of fermentation pear syrup candies capable of relieving cough and product obtained by preparation method |
| CN105995720A (en) * | 2016-05-31 | 2016-10-12 | 王军佐 | Enzyme Laiyang pear paste and preparation method and application thereof |
| CN106031405A (en) * | 2015-03-18 | 2016-10-19 | 邓学峰 | Snow pear paste preparation method |
| CN106616698A (en) * | 2016-12-28 | 2017-05-10 | 熙可食品(安徽)有限公司 | Preparation method of mulberry autumn pear syrup |
| CN106616710A (en) * | 2016-12-28 | 2017-05-10 | 熙可食品(安徽)有限公司 | Preparation method of sea-buckthorn pear syrup |
| CN106666579A (en) * | 2016-12-28 | 2017-05-17 | 熙可食品(安徽)有限公司 | Preparation method of spleen-invigorating and lung-moistening sour pear extract |
| CN106666580A (en) * | 2016-12-28 | 2017-05-17 | 熙可食品(安徽)有限公司 | Preparation method for spleen-tonifying and lung-moistening autumn pear grease |
| CN106666578A (en) * | 2016-12-28 | 2017-05-17 | 熙可食品(安徽)有限公司 | Method for preparing autumn pear syrup candy with flos rosae rugosae |
| CN109597384A (en) * | 2018-12-18 | 2019-04-09 | 四川大学 | A kind of proferment pear juice production system |
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2011
- 2011-07-27 CN CN2011102123445A patent/CN102894425A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106031405A (en) * | 2015-03-18 | 2016-10-19 | 邓学峰 | Snow pear paste preparation method |
| CN105981887A (en) * | 2015-12-03 | 2016-10-05 | 山东建筑大学 | Preparation method of fermentation pear syrup candies capable of relieving cough and product obtained by preparation method |
| CN105995720A (en) * | 2016-05-31 | 2016-10-12 | 王军佐 | Enzyme Laiyang pear paste and preparation method and application thereof |
| CN106616698A (en) * | 2016-12-28 | 2017-05-10 | 熙可食品(安徽)有限公司 | Preparation method of mulberry autumn pear syrup |
| CN106616710A (en) * | 2016-12-28 | 2017-05-10 | 熙可食品(安徽)有限公司 | Preparation method of sea-buckthorn pear syrup |
| CN106666579A (en) * | 2016-12-28 | 2017-05-17 | 熙可食品(安徽)有限公司 | Preparation method of spleen-invigorating and lung-moistening sour pear extract |
| CN106666580A (en) * | 2016-12-28 | 2017-05-17 | 熙可食品(安徽)有限公司 | Preparation method for spleen-tonifying and lung-moistening autumn pear grease |
| CN106666578A (en) * | 2016-12-28 | 2017-05-17 | 熙可食品(安徽)有限公司 | Method for preparing autumn pear syrup candy with flos rosae rugosae |
| CN109597384A (en) * | 2018-12-18 | 2019-04-09 | 四川大学 | A kind of proferment pear juice production system |
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Application publication date: 20130130 |