CN103798893A - Pumpkin and vinegar compound drink and preparation method thereof - Google Patents
Pumpkin and vinegar compound drink and preparation method thereof Download PDFInfo
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- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 62
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 40
- 239000000052 vinegar Substances 0.000 title claims abstract description 40
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
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- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 10
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- 239000000843 powder Substances 0.000 claims description 8
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- 241001522129 Pinellia Species 0.000 claims description 5
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
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- 230000036541 health Effects 0.000 description 1
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- 238000002372 labelling Methods 0.000 description 1
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- 239000001814 pectin Substances 0.000 description 1
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- 235000010987 pectin Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a pumpkin and vinegar compound drink and a preparation method thereof. The pumpkin and vinegar compound drink comprises the following raw materials in parts by weight: 200-400 parts of pumpkins, 100-180 parts of sweet potatoes, 150-300 parts of sticky rice, 30-70 parts of Chinese herbal medicines, 5-15 parts of distiller yeast, 8-20 parts of a sweetening agent, 1-8 parts of citric acid, 1-5 parts of potassium sorbate and the balance being water. According to the pumpkin and vinegar compound drink, the pumpkins, the sweet potatoes, the sticky rice and the Chinese herbal medicines are taken as main raw materials, the auxiliary materials such as the sweetening agent, the citric acid and the potassium sorbate are matched with the main raw materials, and the drink is prepared by the steps of pretreating the raw materials, cooking, saccharifying, carrying out alcoholic fermentation and acetic fermentation, blending and sterilizing. The prepared pumpkin and vinegar compound drink is unique in flavor, rich in nutrition and low in production cost and has a good healthcare effect; the varieties of vinegar drinks are enriched, and the processing ways of pumpkins and sweet potatoes can be expanded.
Description
Technical field
The present invention relates to a kind of vinegar beverage, be specifically related to compound vinegar beverage of a kind of pumpkin and preparation method thereof.
Background technology
Cucurbita Curcurbitaceae Cucurbita annual herb trailing plant, extremely strong to environment-adapting ability, easily cultivation, output are high, are one of vegetables of China summer and autumn.China's pumpkin resource is very abundant, and storage endurance, easily transportation, be conducive to processing.For a long time, because people are worth understanding not to pumpkin nutrient, be regarded as inferior vegetables always, except directly eating on a small quantity, most of as feed processing, fail well to be developed.In recent years, not only nutrition of pumpkin is found in research, but also has multiple food therapy health effect and medical value.Pumpkin is rich in the compositions such as carbohydrate (comprising starch, glucose, pectin, fructose, pentosan, sweet mellow wine and other dietary fibers), vitamin, macroelement, trace element, protein, several amino acids, fat.Modern medicine has confirmed the food therapy health effect of pumpkin, and finds that pumpkin has significant effect to the diseases such as enteropathy, diabetes and hypertension of bursting.And at present, the general product take pumpkin as Raw material processing has pumpkin pie, Pumpkin Juice, preserved fruit, jam, can etc., and there is not yet on pumpkin vinegar produce market.
Annual or the perennial draft of overgrowing of sweet potato genus, has another name called sweet potato, red taro, sweet potato, Ipomoea batatas, sweet potato, pachyrhizus, sweet potato etc., because there being from different places different titles.Sweet potato is containing a large amount of mucoproteins, vitamin C, the nutritional labelings such as vitamin A.Often eat sweet potato energy norcholesterol, reduce subcutaneous fat, qi-restoratives is weary, beneficial strength, and strengthening the spleen and stomach, kidney-nourishing sun, thus contribute to improve looks.The starch that sweet potato is contained and sugar are high, can be used to fermentation and make vinegar.Take pumpkin, sweet potato as raw material, to make carbon source with glutinous rice and supplement, exploitation integrates the novel nourishing health-care vinegar of nutrition, health care, local flavor, can enrich fruit vinegar kind.
Summary of the invention
For above-mentioned deficiency, technical problem to be solved by this invention is to provide a kind of nutritious, taste uniqueness, compound vinegar beverage of pumpkin of good health care effect and preparation method thereof.
For solving such scheme, the present invention is achieved through the following technical solutions:
The compound vinegar beverage of a kind of pumpkin, comprises that the raw material of following weight portion is made:
200～400 parts, pumpkin, 100～180 parts of sweet potatoes, 150～300 parts, glutinous rice, 30～70 parts, Chinese herbal medicine, 5～15 parts, distiller's yeast, 8～20 parts of sweeteners, 1～8 part of citric acid, 1～5 part of potassium sorbate, surplus are water.
In such scheme, further, described Chinese herbal medicine is made up of 7～15 parts of 10～18 parts of semen litchis, 5～15 parts of honeysuckles, 12～20 parts, Radix Glycyrrhizae, 3～10 parts of the seed of Chinese dodders, 8～15 parts of Radix Isatidis, the tuber of pinellia.
The preparation method of the described compound vinegar beverage of pumpkin, comprises the following steps:
1) pretreatment of raw material: respectively pumpkin, sweet potato are cleaned, peeling, stripping and slicing, for subsequent use; Glutinous rice is cleaned, cold water soak 5～10h, for subsequent use; Chinese herbal medicine is pulverized, crossed 200～500 mesh sieves, obtain herbal powder, for subsequent use;
2) boiling, saccharification: by the extremely each raw material erosion of autoclaving at the temperature of 120～200 ℃ of pretreated pumpkin, sweet potato and glutinous rice, then trickle is cooled to normal temperature, add the herbal powder of distiller's yeast, carbohydrase and step 1) to mix thoroughly, dress cylinder, sealing, under the condition of 15～30 ℃, saccharification 7～10 days, obtains saccharification feed liquid;
3) alcoholic fermentation: pour above-mentioned saccharification feed liquid into fermentation tank, add 1～3 times of pure water, inoculate 2.5～6 ‰ leavening simultaneously, carry out alcoholic fermentation 7～10 days under the condition of 28～35 ℃, obtain zymotic fluid;
4) acetic fermentation: in the zymotic fluid of step 3), adding alcoholic strength is 40～50% edible alcohol, adjust alcoholic strength to 3～10% of zymotic fluid, accessing gross weight is the acetic acid yeast of zymotic fluid 5～7% again, under the condition of 35～40 ℃, carry out acetic fermentation 7～10 days, filter, obtain the compound fruit vinegar semi-finished product of pumpkin;
5) allotment, sterilizing: sweetener, citric acid and potassium sorbate are added to 1～2 times of water, be heated to boil, each raw material is fully dissolved, then the compound fruit vinegar of pumpkin making with step 4) is mixed, mix thoroughly, then carry out pasteurization, make the compound vinegar beverage of pumpkin of the present invention.
Advantage of the present invention is:
It is primary raw material that the present invention adopts pumpkin, sweet potato, glutinous rice, Chinese herbal medicine, be equipped with the auxiliary materials such as sweetener, citric acid, potassium sorbate, through pretreatment of raw material, boiling, saccharification, alcoholic fermentation, the step of acetic fermentation and allotment, sterilizing processes, the compound vinegar beverage taste of the pumpkin uniqueness making, nutritious, good health care effect, and low production cost, not only enriches the kind of vinegar beverage, also improve the processing approach of pumpkin, sweet potato.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further explained, but is not limited to these embodiment.
Embodiment 1
The compound vinegar beverage of a kind of pumpkin, comprises that the raw material of following weight portion is made:
200 parts, pumpkin, 180 parts of sweet potatoes, 150 parts, glutinous rice, 30 parts, Chinese herbal medicine, 5 parts, distiller's yeast, 8 parts of sweeteners, 1 part of citric acid, 1 part of potassium sorbate, surplus are water; Wherein
Described Chinese herbal medicine is made up of 7 parts of 10 parts of semen litchis, 5 parts of honeysuckles, 12 parts, Radix Glycyrrhizae, 3 parts of the seed of Chinese dodders, 15 parts of Radix Isatidis, the tuber of pinellia, and described sweetener is honey.
The preparation method of the compound vinegar beverage of above-mentioned pumpkin, comprises the following steps:
1) pretreatment of raw material: respectively pumpkin, sweet potato are cleaned, peeling, stripping and slicing, for subsequent use; Glutinous rice is cleaned, cold water soak 5h, for subsequent use; Chinese herbal medicine is pulverized, crossed 500 mesh sieves, obtain herbal powder, for subsequent use;
2) boiling, saccharification: by the extremely each raw material erosion of autoclaving at the temperature of 120 ℃ of pretreated pumpkin, sweet potato and glutinous rice, then trickle is cooled to normal temperature, add the herbal powder of distiller's yeast, carbohydrase and step 1) to mix thoroughly, dress cylinder, sealing, under the condition of 15 ℃, saccharification 10 days, obtains saccharification feed liquid;
3) alcoholic fermentation: pour above-mentioned saccharification feed liquid into fermentation tank, add 1 times of pure water, inoculate 2.5 ‰ leavening simultaneously, carry out alcoholic fermentation 10 days under the condition of 28 ℃, obtain zymotic fluid;
4) acetic fermentation: in the zymotic fluid of step 3), adding alcoholic strength is 50% edible alcohol, adjusts the alcoholic strength to 3% of zymotic fluid, accessing gross weight is the acetic acid yeast of zymotic fluid 5% again, under the condition of 35 ℃, carry out acetic fermentation 10 days, filter, obtain the compound fruit vinegar semi-finished product of pumpkin;
5) allotment, sterilizing: sweetener, citric acid and potassium sorbate are added to 1 times of water, be heated to boil, each raw material is fully dissolved, then the compound fruit vinegar of pumpkin making with step 4) is mixed, mix thoroughly, then carry out pasteurization, make the compound vinegar beverage of pumpkin of the present invention.
Embodiment 2
The compound vinegar beverage of a kind of pumpkin, comprises that the raw material of following weight portion is made:
400 parts, pumpkin, 100 parts of sweet potatoes, 300 parts, glutinous rice, 70 parts, Chinese herbal medicine, 15 parts, distiller's yeast, 20 parts of sweeteners, 8 parts of citric acids, 5 parts of potassium sorbates, surplus are water; Wherein
Described Chinese herbal medicine is made up of 15 parts of 18 parts of semen litchis, 15 parts of honeysuckles, 20 parts, Radix Glycyrrhizae, 10 parts of the seed of Chinese dodders, 8 parts of Radix Isatidis, the tuber of pinellia, and described sweetener is white granulated sugar or honey.
The preparation method of the compound vinegar beverage of above-mentioned pumpkin is identical with embodiment's 1.
Embodiment 3
The compound vinegar beverage of a kind of pumpkin, comprises that the raw material of following weight portion is made:
300 parts, pumpkin, 150 parts of sweet potatoes, 200 parts, glutinous rice, 50 parts, Chinese herbal medicine, 12 parts, distiller's yeast, 15 parts of sweeteners, 4 parts of citric acids, 2 parts of potassium sorbates, surplus are water; Wherein
Described Chinese herbal medicine is made up of 11 parts of 15 parts of semen litchis, 10 parts of honeysuckles, 15 parts, Radix Glycyrrhizae, 6 parts of the seed of Chinese dodders, 12 parts of Radix Isatidis, the tuber of pinellia, and described sweetener is honey.
The preparation method of the compound vinegar beverage of above-mentioned pumpkin, comprises the following steps:
1) pretreatment of raw material: respectively pumpkin, sweet potato are cleaned, peeling, stripping and slicing, for subsequent use; Glutinous rice is cleaned, cold water soak 8h, for subsequent use; Chinese herbal medicine is pulverized, crossed 400 mesh sieves, obtain herbal powder, for subsequent use;
2) boiling, saccharification: by the extremely each raw material erosion of autoclaving at the temperature of 180 ℃ of pretreated pumpkin, sweet potato and glutinous rice, then trickle is cooled to normal temperature, add the herbal powder of distiller's yeast, carbohydrase and step 1) to mix thoroughly, dress cylinder, sealing, under the condition of 25 ℃, saccharification 9 days, obtains saccharification feed liquid;
3) alcoholic fermentation: pour above-mentioned saccharification feed liquid into fermentation tank, add 2 times of pure water, inoculate 4 ‰ leavening simultaneously, carry out alcoholic fermentation 8 days under the condition of 30 ℃, obtain zymotic fluid;
4) acetic fermentation: in the zymotic fluid of step 3), adding alcoholic strength is 45% edible alcohol, adjusts the alcoholic strength to 8% of zymotic fluid, accessing gross weight is the acetic acid yeast of zymotic fluid 6% again, under the condition of 38 ℃, carry out acetic fermentation 9 days, filter, obtain the compound fruit vinegar semi-finished product of pumpkin;
5) allotment, sterilizing: sweetener, citric acid and potassium sorbate are added to 2 times of water, be heated to boil, each raw material is fully dissolved, then the compound fruit vinegar of pumpkin making with step 4) is mixed, mix thoroughly, then carry out pasteurization, make the compound vinegar beverage of pumpkin of the present invention.
Claims (4)
1. the compound vinegar beverage of pumpkin, is characterized in that, comprises that the raw material of following weight portion is made:
200～400 parts, pumpkin, 100～180 parts of sweet potatoes, 150～300 parts, glutinous rice, 30～70 parts, Chinese herbal medicine, 5～15 parts, distiller's yeast, 8～20 parts of sweeteners, 1～8 part of citric acid, 1～5 part of potassium sorbate, surplus are water.
2. the compound vinegar beverage of pumpkin according to claim 1, is characterized in that: described Chinese herbal medicine is made up of 7～15 parts of 10～18 parts of semen litchis, 5～15 parts of honeysuckles, 12～20 parts, Radix Glycyrrhizae, 3～10 parts of the seed of Chinese dodders, 8～15 parts of Radix Isatidis, the tuber of pinellia.
3. the compound vinegar beverage of pumpkin according to claim 1, is characterized in that: described sweetener is white granulated sugar or honey.
4. a preparation method for the compound vinegar beverage of pumpkin, is characterized in that comprising the following steps:
1) pretreatment of raw material: respectively pumpkin, sweet potato are cleaned, peeling, stripping and slicing, for subsequent use; Glutinous rice is cleaned, cold water soak 5～10h, for subsequent use; Chinese herbal medicine is pulverized, crossed 200～500 mesh sieves, obtain herbal powder, for subsequent use;
2) boiling, saccharification: by the extremely each raw material erosion of autoclaving at the temperature of 120～200 ℃ of pretreated pumpkin, sweet potato and glutinous rice, then trickle is cooled to normal temperature, add the herbal powder of distiller's yeast, carbohydrase and step 1) to mix thoroughly, dress cylinder, sealing, under the condition of 15～30 ℃, saccharification 7～10 days, obtains saccharification feed liquid;
3) alcoholic fermentation: pour above-mentioned saccharification feed liquid into fermentation tank, add 1～3 times of pure water, inoculate 2.5～6 ‰ leavening simultaneously, carry out alcoholic fermentation 7～10 days under the condition of 28～35 ℃, obtain zymotic fluid;
4) acetic fermentation: in the zymotic fluid of step 3), adding alcoholic strength is 40～50% edible alcohol, adjust alcoholic strength to 3～10% of zymotic fluid, accessing gross weight is the acetic acid yeast of zymotic fluid 5～7% again, under the condition of 35～40 ℃, carry out acetic fermentation 7～10 days, filter, obtain the compound fruit vinegar semi-finished product of pumpkin;
5) allotment, sterilizing: sweetener, citric acid and potassium sorbate are added to 1～2 times of water, be heated to boil, each raw material is fully dissolved, then the compound fruit vinegar of pumpkin making with step 4) is mixed, mix thoroughly, then carry out pasteurization, make the compound vinegar beverage of pumpkin of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071604.5A CN103798893B (en) | 2014-02-28 | 2014-02-28 | A kind of pumpkin Composite vinegar beverage and preparation method thereof |
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| CN201410071604.5A CN103798893B (en) | 2014-02-28 | 2014-02-28 | A kind of pumpkin Composite vinegar beverage and preparation method thereof |
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| CN103798893B CN103798893B (en) | 2016-03-09 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161289A (en) * | 2014-08-25 | 2014-11-26 | 黄家亨 | Flower-flavored sweet potato vinegar beverage and preparation method thereof |
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| CN105602817A (en) * | 2014-11-25 | 2016-05-25 | 广西大学 | Kumquat fruit-vinegar beverage |
| CN105861266A (en) * | 2016-06-16 | 2016-08-17 | 句容万山红遍生物科技有限公司 | Strawberry and mulberry composite rice vinegar and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104161289A (en) * | 2014-08-25 | 2014-11-26 | 黄家亨 | Flower-flavored sweet potato vinegar beverage and preparation method thereof |
| CN105602817A (en) * | 2014-11-25 | 2016-05-25 | 广西大学 | Kumquat fruit-vinegar beverage |
| CN104585823A (en) * | 2014-12-19 | 2015-05-06 | 王一伊 | Health vinegar |
| CN106071527A (en) * | 2016-06-08 | 2016-11-09 | 佛山泓乾生物科技有限公司 | A kind of Fructus Chaenomelis Composite vinegar beverage and preparation method thereof |
| CN105861266A (en) * | 2016-06-16 | 2016-08-17 | 句容万山红遍生物科技有限公司 | Strawberry and mulberry composite rice vinegar and preparation method thereof |
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| CN103798893B (en) | 2016-03-09 |
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