CN103549594A - 一种枳椇发酵饮料的制备方法 - Google Patents
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Abstract
本发明公开一种枳椇发酵饮料的制备方法，其步骤为：在刚采摘的枳椇中，用醋酸浸泡后清洗其酸味，加入抗坏血酸和果胶酶处理，再加入酵母、木糖醇和柠檬酸混合均匀，于30～35℃条件下发酵5～10小时，过滤、灭菌，灌装，即得枳椇发酵饮料。制得的枳椇发酵饮料酒精含量低，酸甜可口，具有独特的枳椇清香味，对于醉酒的人更是极好的解酒饮料。
Description
技术领域
本发明涉及一种饮料的制备方法，具体涉及一种枳椇发酵饮料的制备方法。
背景技术
枳椇子，又名木蜜或鸡距子，属鼠李科植物，为鼠李科植物枳椇的带有肉质果柄的果实或种子。含多量葡萄糖及苹果酸钙。枳具子可治疗多种疾病。其果梗、果实、种子、叶及根等均可入药，中药称其果实为枳棋子。其药用最早见于《唐本草》。李时珍《本草纲目》说它“味甘、性平、无毒，有止渴除烦，去膈上热，润五脏，利大小便，功同蜂蜜，是糖尿病患者的理想果品；其枝、叶，止呕逆，解酒毒，辟虫毒”。在中医上，其种子、木质入药，有清热、利尿、解酒毒之功效。古书中对其解酒毒，有很多趣闻记载。陆玑《疏义》云：“昔有南人修舍用此木，误落一片入酒瓮中，酒化为水也”。
目前，枳椇饮料大多都是经过压榨打浆后，加入一些调味剂（如蔗糖、安赛蜜等）并和水勾兑制得饮料，其枳椇的营养价值很难完全释放，效率极低；而且汁液稀少，难以压榨取汁。满足不了市场的需求。
发明内容
本发明要解决的技术问题是提供一种枳椇发酵饮料的制备方法，以枳椇为主要原料，制得的枳椇发酵饮料酒精含量低，酸甜可口，具有独特的枳椇清香味，适合大众饮用。
为解决上述技术问题，本发明采用以下技术方案：
一种枳椇发酵饮料的制备方法，包括以下步骤：
1）在刚采摘的枳椇中，加入5～7％的醋酸浸泡5～10小时，捞出用清水冲洗直至清除酸味，再加入枳椇重量1～3倍水进行压榨后，加入加水后总重量0.01～0.1％的抗坏血酸和0.001～1％的果胶酶，于40～65℃条件下处理1～5小时，制得酶解料液；
2）在酶解料液中，加入其重量0.01～1％的酵母、10～30％的木糖醇和0.1～3％的柠檬酸，混合均匀，于30～35℃条件下发酵5～10小时，取出发酵醪液，采用超滤膜过滤，即得发酵液；
3）取发酵液用水勾兑，静置沉淀1～2天，取上层清液，灭菌，灌装，即得枳椇发酵饮料。
上述方案，所述勾兑后的发酵液酒精含量为0.5～0.8％。
上述方案，所述超滤膜为孔径0.3～0.5um的超滤膜。
本发明的有益效果在于：本发明以枳椇为主要原料，配以木糖醇、柠檬酸等成分，充分发挥枳椇的营养价值；发酵过程，使制得的饮料具有独特的醇香枳椇风味，发酵后充分发挥出枳椇的营养成分，而且发酵时间较短，制得的饮料酒精含量控制在0.5～0.8％，符合人们对低度饮品的需求；而且酸甜可口，对于醉酒的人更是极好的解酒饮料。
具体实施方式
下面以具体实施例作进一步说明，但本发明不局限于这些实施例。
实施例1
一种枳椇发酵饮料的制备方法，其步骤为：
1）在刚采摘的枳椇中，加入6％的醋酸浸泡7小时，捞出用清水冲洗直至清除酸味，再加入枳椇重量2倍水进行压榨后，加入加水后总重量0.05％的抗坏血酸和0.5％的果胶酶，于52℃条件下处理3小时，制得酶解料液；
2）在酶解料液中，加入其重量0.5％的酵母、20％的木糖醇和2％的柠檬酸，混合均匀，于33℃条件下发酵7小时，取出发酵醪液，采用孔径为0.4um超滤膜过滤，即得发酵液；
3）取发酵液用水勾兑使酒精含量为0.6％，静置沉淀2天，取上层清液，杀菌，以500mL/瓶灌装，即得枳椇发酵饮料。
实施例2
一种枳椇发酵饮料的制备方法，其步骤为：
1）在刚采摘的枳椇中，加入5％的醋酸浸泡10小时，捞出用清水冲洗直至清除酸味，再加入枳椇重量3倍水进行压榨后，加入加水后总重量0.1％的抗坏血酸和0.001％的果胶酶，于65℃条件下处理1小时，制得酶解料液；
2）在酶解料液中，加入其重量1％的酵母、10％的木糖醇和0.1％的柠檬酸，混合均匀，于30℃条件下发酵10小时，取出发酵醪液，采用孔径为0.5um超滤膜过滤，即得发酵液；
3）取发酵液用水勾兑使酒精含量为0.8％，静置沉淀1天，取上层清液，杀菌，以500mL/瓶灌装，即得枳椇发酵饮料。
实施例3
一种枳椇发酵饮料的制备方法，其步骤为：
1）在刚采摘的枳椇中，加入7％的醋酸浸泡5小时，捞出用清水冲洗直至清除酸味，再加入枳椇重量1倍水进行压榨后，加入加水后总重量0.01％的抗坏血酸和1％的果胶酶，于40℃条件下处理5小时，制得酶解料液；
2）在酶解料液中，加入其重量0.01％的酵母、30％的木糖醇和3％的柠檬酸，混合均匀，于35℃条件下发酵5小时，取出发酵醪液，采用孔径为0.3um超滤膜过滤，即得发酵液；
3）取发酵液用水勾兑使酒精含量为0.5～0.8％，静置沉淀1～2天，取上层清液，杀菌，以500mL/瓶灌装，即得枳椇发酵饮料。
Claims (3)
1.一种枳椇发酵饮料的制备方法，包括以下步骤：
1）在刚采摘的枳椇中，加入5～7％的醋酸浸泡5～10小时，捞出用清水冲洗直至清除酸味，再加入枳椇重量1～3倍水进行压榨后，加入加水后总重量0.01～0.1％的抗坏血酸和0.001～1％的果胶酶，于40～65℃条件下处理1～5小时，制得酶解料液；
2）在酶解料液中，加入其重量0.01～1％的酵母、10～30％的木糖醇和0.1～3％的柠檬酸，混合均匀，于30～35℃条件下发酵5～10小时，取出发酵醪液，采用超滤膜过滤，即得发酵液；
3）取发酵液用水勾兑，静置沉淀1～2天，取上层清液，灭菌，灌装，即得枳椇发酵饮料。
2.根据权利要求1所述的制备方法，其特征在于，所述勾兑后的发酵液酒精含量为0.5～0.8％。
3.根据权利要求1所述的制备方法，其特征在于，所述超滤膜为孔径0.3～0.5um的超滤膜。
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Cited By (3)
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|---|---|---|---|---|
| CN104256625A (zh) * | 2014-10-23 | 2015-01-07 | 甘林林 | 一种解酒酵素及其生产工艺 |
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| CN106578773A (zh) * | 2017-02-14 | 2017-04-26 | 西华大学 | 一种新型解酒饮料及其制备方法 |
| CN108740641A (zh) * | 2018-05-03 | 2018-11-06 | 安康市颐品庄园农业科技有限公司 | 一种拐枣复合酵素饮品的制备方法 |
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