CN103948099B - Sea buckthorn-waxy corn vinegar beverage and processing method thereof - Google Patents
Sea buckthorn-waxy corn vinegar beverage and processing method thereof Download PDFInfo
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a sea buckthorn-waxy corn vinegar beverage and a processing method thereof. The sea buckthorn-waxy corn vinegar beverage is prepared from 10-15 parts by weight of sea buckthorn, 15-20 parts by weight of balsam pear, 10-20 parts by weight of pimento, 10-20 parts by weight of waxy corn, 6-8 parts by weight of spine date seed, 1-2 parts by weight of ginkgo leaf, 1-3 parts by weight of stevia rebaudiana, 2-3 parts by weight of root-bark of Acanthopanax lasiogyne Harms, 2-3 parts by weight of flaxseed, 1-2 parts by weight of red sage root, 1-2 parts by weight of rose, 1-2 parts by weight of peach flower, 1-2 parts by weight of leaf of Trichosanthes kirilowii Maxim, 5-10 parts by weight of a nutrition additive and a proper amount of rice vinegar and water. The sea buckthorn-waxy corn vinegar beverage has a moist and sour-sweet taste, a unique local flavor and balanced nutrition and can promote digestion, help nutrient absorption, improve immunity, reduce blood fat, blood pressure and blood sugar, recover body functions and prolong a life by being frequently drunk.
Description
Technical field
The present invention relates to a kind of its processing method of sea-buckthorn waxy corn vinegar beverage, belong to food processing technology field.
Background technology
Vinegar has the history of several thousand in China, and it not only has seasoning effect, and has nutritional health function.Tradition vinegar is that fermenting raw materials obtains with grain, and taste is dull.Along with the development of making vinegar technology, and be the fruit vinegar that raw material is brewageed through scientific method with fruit, not only can reach the acidity of vinegar, remain the nutriment of fruit in composition upper part, also have unique fruit aroma, unique flavor, effect is better simultaneously.
But the edible range of vinegar in the market, the multiple demand that consumer promotes day by day can not be met, and vinegar beverage has become the health beverage after soda, tea beverage and fruit drink, because containing a large amount of vitamin antioxidants, having and enhance metabolism, eliminate aging cutin, the effect such as promoting blood circulation and removing blood stasis, anti-oxidant, is health & beauty " tonic ".
Summary of the invention
The object of the present invention is to provide a kind of nutritious equilibrium to have good and its processing method of sea-buckthorn waxy corn vinegar beverage of unique flavor of health care, mouthfeel concurrently, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of sea-buckthorn waxy corn vinegar beverage, is made up of the raw material of following weight portion:
Sea-buckthorn 10-15, balsam pear 15-20, pimento 10-20, waxy corn 10-20, spina date seed 6-8, ginkgo leaf 1-2, STEVIA REBAUDIANA 1-3, le dish 2-3, linseed 2-3, red sage root 1-2, rose 1-2, peach blossom 1-2, Snakegourd Fruit leaf 1-2, nourishing additive agent 5-10, rice vinegar and water are appropriate;
Described nourishing additive agent is made up of the raw material of following weight parts: shrimp 10-15, black garlic 4-5, jerusalem artichoke 4-5, strange refined sub-5-8, green tea 6-10, bamboo charcoal powder 2-5, acacia nectar 2-4, rice wine 20-40, yellow seriflux 100-150;
Described nourishing additive agent preparation method be: by green tea pulverize, mix with bamboo charcoal powder, frying goes out perfume (or spice), adds yellow seriflux and boils 5-10 minute, centrifugal filtration, obtain tea perfume liquid; Jerusalem artichoke is cleaned peeling simple stage property, black garlic, strange refined sub-removal of impurities are pulverized and mixed, and rub mix evenly with clean shrimp, put into pressure cooker, add rice wine, under 0.1-0.2MPa, boiling 15-30 minute, makes pulping, melt cinder is separated, filter residue adds the press filtration of tea fragrant liquid grinding pulping again, and merging filtrate, adds acacia nectar, stir.
The processing method of described sea-buckthorn waxy corn vinegar beverage, comprises the following steps:
(1), by sea-buckthorn, balsam pear, pimento process pulp is cleaned respectively, add 3-5 times of water, send into pulp machine, make pulping, add the pulp enzyme of the 0.1-0.2% of slurry weight, at 20-35 DEG C of enzymolysis 1-3 hour, through the ferment treatment that goes out, filter and remove residue, obtains fruit juice;
(2), by waxy corn, spina date seed washing totally, add 5-10 times of water grinding pulping, big fire boiling is to boiling, then slow fire boils thick shape, suction filtration, and filter residue adds 4-8 times of water grinding again, and boil press filtration after 5-10 minute, merging filtrate, obtains sticky rice juice;
(3), by Chinese medicine materials such as ginkgo leaf, STEVIA REBAUDIANA, rose, peach blossom, Snakegourd Fruit leaves clean mixing, enter cage and steam to 10-15 minute, spreading grinds, and adds 3-5 times of rice vinegar, infuse 1-3 days, filter and remove residue, obtains health-care vinegar liquid;
(4), by sticky rice juice, health-care rice vinegar and other surplus stocks mix, slow fire boils 3-5 minute, adds fruit juice and stirs, at 75-90 DEG C of insulation 25-40 minute, then cool, sterilizing, filling and get final product.
Above-mentioned strange refined son, belongs to Eukarya, plant kingdom, Angiospermae, Dicotyledoneae, Lamiales, Labiatae, Salvia, and the seed of chia kind is nutritious, is rich in 52 kinds of nutrients, and polyphenoils planted by protein, calcium, iron and more than ten.The edible effect can played generation meal fat-reducing, continue energy supply, relax bowel after soaking; Le dish is Araliaceae, can improve body immunity, improves blood vessel elasticity, and clean blood vessel, can promote that cholesterol decomposes, can prevent influenza, upper respiratory tract infection.
Beneficial effect of the present invention:
Sea-buckthorn waxy corn vinegar beverage of the present invention, mouthfeel moistens sour and sweet palatability, unique flavor, nutritious equilibrium, can promote that digestion helps to absorb nutriment simultaneously, more can strengthen immunity of organisms, reduce blood fat, blood pressure, blood sugar, recover body function, Chang Yinneng promotes longevity.
Detailed description of the invention
embodiment 1
A kind of sea-buckthorn waxy corn vinegar beverage, is made up of the raw material of following weight (kg):
Sea-buckthorn 15, balsam pear 20, pimento 10, waxy corn 20, spina date seed 6, ginkgo leaf 2, STEVIA REBAUDIANA 2, le dish 3, linseed 3, the red sage root 1, rose 2, peach blossom 2, Snakegourd Fruit leaf 2, nourishing additive agent 10, rice vinegar and water are appropriate;
Described nourishing additive agent is made up of the raw material of following weight (kg): shrimp 15, black garlic 5, jerusalem artichoke 5, strange refined sub 8, green tea 10, bamboo charcoal powder 5, acacia nectar 3, rice wine 40, yellow seriflux 150;
Described nourishing additive agent preparation method be: by green tea pulverize, mix with bamboo charcoal powder, frying goes out perfume (or spice), adds yellow seriflux and boils 10 minutes, centrifugal filtration, obtain tea perfume liquid; Jerusalem artichoke is cleaned peeling simple stage property, black garlic, strange refined sub-removal of impurities are pulverized and mixed, and rub mix evenly with clean shrimp, put into pressure cooker, add rice wine, under 0.15MPa, boiling 30 minutes, makes pulping, melt cinder is separated, filter residue adds the press filtration of tea fragrant liquid grinding pulping again, and merging filtrate, adds acacia nectar, stir.
The processing method of described sea-buckthorn waxy corn vinegar beverage, comprises the following steps:
(1), by sea-buckthorn, balsam pear, pimento process pulp is cleaned respectively, add 5 times of water, send into pulp machine, make pulping, add the pulp enzyme of 0.2% of slurry weight, 30 DEG C of enzymolysis 2 hours, through the ferment treatment that goes out, filter and remove residue, obtained fruit juice;
(2), by waxy corn, spina date seed washing totally, add 10 times of water grinding pulpings, big fire boiling is to boiling, then slow fire boils thick shape, suction filtration, and filter residue adds 5 times of water grindings again, and boil press filtration after 8 minutes, merging filtrate, obtains sticky rice juice;
(3), by Chinese medicine materials such as ginkgo leaf, STEVIA REBAUDIANA, rose, peach blossom, Snakegourd Fruit leaves clean mixing, enter cage and steam to 12 minutes, spreading grinds, and adds 5 times of rice vinegars, infuse 3 days, filter and remove residue, obtains health-care vinegar liquid;
(4), by sticky rice juice, health-care rice vinegar and other surplus stocks mix, slow fire boils 5 minutes, adds fruit juice and stirs, 80 DEG C of insulations 40 minutes, then cool, sterilizing, filling and get final product.
Claims (1)
1. a sea-buckthorn waxy corn vinegar beverage, is characterized in that, is to be made up of the raw material of following weight portion:
Sea-buckthorn 10-15, balsam pear 15-20, pimento 10-20, waxy corn 10-20, spina date seed 6-8, ginkgo leaf 1-2, STEVIA REBAUDIANA 1-3 ， le dish 2-3, linseed 2-3, red sage root 1-2, rose 1-2, peach blossom 1-2, Snakegourd Fruit leaf 1-2, nourishing additive agent 5-10, rice vinegar and water appropriate;
Described nourishing additive agent is made up of the raw material of following weight parts: shrimp 10-15, black garlic 4-5, jerusalem artichoke 4-5, strange refined sub-5-8, green tea 6-10, bamboo charcoal powder 2-5, acacia nectar 2-4, rice wine 20-40, yellow seriflux 100-150;
The preparation method of described nourishing additive agent is: pulverized by green tea, mix with bamboo charcoal powder, frying goes out perfume (or spice), adds yellow seriflux and boils 5-10 minute, centrifugal filtration, obtains the fragrant liquid of tea; Jerusalem artichoke is cleaned peeling simple stage property, black garlic, strange refined sub-removal of impurities are pulverized and mixed, and rub mix evenly with clean shrimp, put into pressure cooker, add rice wine, under 0.1-0.2MPa, boiling 15-30 minute, makes pulping, melt cinder is separated, filter residue adds the press filtration of tea fragrant liquid grinding pulping again, and merging filtrate, adds acacia nectar, stir;
The processing method of described sea-buckthorn waxy corn vinegar beverage, comprises the following steps:
(1), by sea-buckthorn, balsam pear, pimento process pulp is cleaned respectively, add 3-5 times of water, send into pulp machine, make pulping, add the pulp enzyme of the 0.1-0.2% of slurry weight, at 20-35 DEG C of enzymolysis 1-3 hour, through the ferment treatment that goes out, filter and remove residue, obtains fruit juice;
(2), by waxy corn, spina date seed washing totally, add 5-10 times of water grinding pulping, big fire boiling is to boiling, then slow fire boils thick shape, suction filtration, and filter residue adds 4-8 times of water grinding again, and boil press filtration after 5-10 minute, merging filtrate, obtains sticky rice juice;
(3), by ginkgo leaf, STEVIA REBAUDIANA, le dish, linseed, the red sage root, rose, peach blossom and Snakegourd Fruit leaf clean mixing, enter cage and steam to 10-15 minute, spreading grinds, and adds 3-5 times of rice vinegar, infuse 1-3 days, filter and remove residue, obtains health-care vinegar liquid;
(4), by sticky rice juice, health-care rice vinegar and other surplus stocks mix, slow fire boils 3-5 minute, adds fruit juice and stirs, at 75-90 DEG C of insulation 25-40 minute, then cool, sterilizing, filling and get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410102063.8A CN103948099B (en) | 2014-03-19 | 2014-03-19 | Sea buckthorn-waxy corn vinegar beverage and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410102063.8A CN103948099B (en) | 2014-03-19 | 2014-03-19 | Sea buckthorn-waxy corn vinegar beverage and processing method thereof |
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| CN103948099A CN103948099A (en) | 2014-07-30 |
| CN103948099B true CN103948099B (en) | 2015-04-22 |
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|---|---|---|---|---|
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| CN103478830A (en) * | 2013-09-06 | 2014-01-01 | 五寨县金达实业有限责任公司 | Sea-buckthorn and sticky maize beverage and production process thereof |
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2014
- 2014-03-19 CN CN201410102063.8A patent/CN103948099B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999055172A1 (en) * | 1998-04-27 | 1999-11-04 | Mccormick & Company, Inc. | Flavored oil-in-vinegar microemulsion concentrates, method for preparing the same |
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Effective date of registration: 20220815 Address after: Kaizha Village, Kaizha Town, Wenshui County, Luliang City, Shanxi Province 033000 Patentee after: LYULIANG YESHANPO FOOD Co.,Ltd. Address before: 236000 room 504, building 1, 44 Renmin East Road, Yingquan District, Fuyang City, Anhui Province Patentee before: Gui Yuping |