CN104000260B - 一种沙棘嘉宝果果醋碳酸饮料的制备方法 - Google Patents

一种沙棘嘉宝果果醋碳酸饮料的制备方法 Download PDF

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CN104000260B
CN104000260B CN201410280594.6A CN201410280594A CN104000260B CN 104000260 B CN104000260 B CN 104000260B CN 201410280594 A CN201410280594 A CN 201410280594A CN 104000260 B CN104000260 B CN 104000260B
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陈智辉
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Abstract

本发明属饮料技术领域，具体涉及一种沙棘嘉宝果果醋碳酸饮料的制备方法，包括嘉宝果榨汁和酿醋、果渣提取、沙棘果汁调配、调糖酸比、加碳酸水及灌装、封口等工艺，产品具清香激爽、解渴特点，有抗氧化、保护视力功能。

Description

一种沙棘嘉宝果果醋碳酸饮料的制备方法
技术领域
本发明属于饮料技术领域，具体涉及一种沙棘嘉宝果果醋碳酸饮料的制备方法。
背景技术
嘉宝果原产地巴西，果肉多汁而清甜，近年我国引入种植，现已有用其酿制果酒，但仍未见有将其酿制成果醋，其果皮富含的花色素亦未被充分利用。
发明内容
本发明通过反复试验，发现用嘉宝果酿制成果醋不仅效率高，且酿得的果醋有清香、鲜美的特点，特别适合制作碳酸饮料，另外，为充分利用好嘉宝果果皮所含的丰富花色素资源，通过探索试验，发现其色素具有良好的乙醇溶解性，于是对果皮另作乙醇提取处理，为使本发明饮料具有特别的清爽解渴、刺激津液分泌，并具有更大的抗氧化、保护视力的功能，特意配以沙棘果汁，又使口感更激爽，制成碳酸饮料，更充分彰显其特点，是名符其实的保健汽水。
本发明的目的是这样实现的。
一种沙棘嘉宝果果醋碳酸饮料的制备方法，包括以下制备步骤：
A、将100g洗净后的嘉宝果榨汁，过滤后分别得到嘉宝果果渣和嘉宝果果汁；
B、将步骤A所得的嘉宝果果渣按重量比1:1的比例加入70%（V/V）酒精浓度的食用级酒精浸泡24小时，用砂轮磨浆机粗磨一遍，压榨过滤得浸出液，装入密封容器，于2℃冷藏静置澄清20天，吸取上清液，减压蒸馏回收酒精后得到***的嘉宝果果渣提取液；
C、将步骤A所得的嘉宝果果汁加白砂糖调整至含糖量为20%，200目过滤，经128℃30S高温瞬时灭菌后冷却至27℃，用葡萄酒干酵母15g经活化后加入发酵15天，发酵温度27－28℃，得到嘉宝果果酒液；
D、在步骤C所得中加入醋酸杆菌发酵剂4g，不断通入氧气，30℃发酵至酒精含量降至0.1%以下，得嘉宝果果醋；
E、将步骤B和步骤D所得混合，再与沙棘果汁按1－2:1－2比例混合，加糖浆调整至合适的糖酸比，经灭菌处理后冷冻至5℃，以1－5%的添加量加入到3℃无菌碳酸水中，并按常规碳酸饮料生产工艺完成灌装、封口等操作，制得一种沙棘嘉宝果果醋碳酸饮料。
本发明的有益效果如下：
（1）发现嘉宝果果肉含汁多、甜度高、清香纯净的特点，利用其酿制得的果醋清香鲜美，再用其配制碳酸饮料，口感非常理想，清爽鲜甜；
（2）为使饮料具有激爽解渴的显著特点，加入沙棘果汁调配，效果更为完美、特出；
（3）花色素具有抗氧化和保护视力功能，为充分利用好嘉宝果皮的丰富花色素，经试验，发现其色素不溶于水，易溶于乙醇中，于是用70%酒精进行浸提的系列制备方法进行提取，并与沙棘果的花色素互补，使其成份更丰富、功能更强大；
（4）用上述原料复配后并加糖调整好糖酸比以获得更好的适口感，以碳酸饮料为产品形式，更突出利口解渴的特点，是市场上大多不健康碳酸饮料的良好替代产品。
具体实施方式
下面结合具体实施方式对本发明作进一步详细说明。
实施例。
一种沙棘嘉宝果果醋碳酸饮料的制备方法，包括以下制备步骤：
A、将100g洗净后的嘉宝果榨汁，过滤后分别得到嘉宝果果渣和嘉宝果果汁；
B、将步骤A所得的嘉宝果果渣按重量比1:1的比例加入70%（V/V）酒精浓度的食用级酒精浸泡24小时，用砂轮磨浆机粗磨一遍，压榨过滤得浸出液，装入密封容器，于2℃冷藏静置澄清20天，吸取上清液，减压蒸馏回收酒精后得到***的嘉宝果果渣提取液；
C、将步骤A所得的嘉宝果果汁加白砂糖调整至含糖量为20%，200目过滤，经128℃30S高温瞬时灭菌后冷却至27℃，用葡萄酒干酵母15g经活化后加入发酵15天，发酵温度27－28℃，得到嘉宝果果酒液；
D、在步骤C所得中加入醋酸杆菌发酵剂4g，不断通入氧气，30℃发酵至酒精含量降至0.1%以下，得嘉宝果果醋；
E、将步骤B和步骤D所得混合，再与沙棘果汁按1－2:1－2比例混合，加糖浆调整至合适的糖酸比，经灭菌处理后冷冻至5℃，以1－5%的添加量加入到3℃无菌碳酸水中，并按常规碳酸饮料生产工艺完成灌装、封口等操作，制得一种沙棘嘉宝果果醋碳酸饮料。
将上述制品让20位包括老、中、青人群的代表试饮，竟然一致称赞比目前市场任一种汽水都好饮，解渴效果好且健康有益。
以上实施例仅表达了本发明的具体实施方式，并非来限制本发明实施范围，故凡依本发明申请专利范围所述的配方、特征及原理所做的等效变化或修饰，均应包括本发明专利申请范围内。

Claims (1)

1.一种沙棘嘉宝果果醋碳酸饮料的制备方法，其特征在于，包括以下制备步骤：
A、将100g洗净后的嘉宝果榨汁，过滤后分别得到嘉宝果果渣和嘉宝果果汁；
B、将步骤A所得的嘉宝果果渣按重量比1:1的比例加入70%（V/V）酒精浓度的食用级酒精浸泡24小时，用砂轮磨浆机粗磨一遍，压榨过滤得浸出液，装入密封容器，于2℃冷藏静置澄清20天，吸取上清液，减压蒸馏回收酒精后得到***的嘉宝果果渣提取液；
C、将步骤A所得的嘉宝果果汁加白砂糖调整至含糖量为20%，200目过滤，经128℃30S高温瞬时灭菌后冷却至27℃，用葡萄酒干酵母15g经活化后加入发酵15天，发酵温度27－28℃，得到嘉宝果果酒液；
D、在步骤C所得中加入醋酸杆菌发酵剂4g，不断通入氧气，30℃发酵至酒精含量降至0.1%以下，得嘉宝果果醋；
E、将步骤B和步骤D所得混合，再与沙棘果汁按1－2:1－2比例混合，加糖浆调整至合适的糖酸比，经灭菌处理后冷冻至5℃，以1－5%的添加量加入到3℃无菌碳酸水中，并按常规碳酸饮料生产工艺完成灌装、封口操作，制得一种沙棘嘉宝果果醋碳酸饮料。
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CN104611184A (zh) * 2015-02-28 2015-05-13 崔子扬 一种营养嘉宝果果醋及其制备方法
CN105167036B (zh) * 2015-06-09 2019-05-28 青岛博恩高科生物技术有限公司 一种石榴汁饮料及其制备方法
CN105212002A (zh) * 2015-10-28 2016-01-06 青海之也科技咨询服务有限公司 一种沙棘果醋碳酸饮料及其制备方法
CN105211990A (zh) * 2015-10-28 2016-01-06 青海之也科技咨询服务有限公司 一种黑果枸杞果醋碳酸饮料及其制备方法
CN105410549A (zh) * 2015-11-07 2016-03-23 王林林 一种嘉宝果复合汁的加工方法
CN105368690A (zh) * 2015-12-08 2016-03-02 广西利翔畜牧有限公司 一种嘉宝果果醋及其制备方法
CN105747063A (zh) * 2016-03-08 2016-07-13 全椒井府富硒生态牧业有限公司 一种苹果瓜发酵碳酸饮料
CN107058042B (zh) * 2017-02-16 2021-03-16 山西省医药与生命科学研究院 一种黄刺玫花果醋及其制造方法
CN110236059A (zh) * 2019-06-18 2019-09-17 廖建文 嘉宝果固体饮料及其制备方法

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Patentee after: ZHEJIANG LIZIYUAN FOOD Co.,Ltd.

Address before: 401120 Chongqing Yubei District Longxi Street Jinlong Road 259 Finance and Information City International 4 1-6

Patentee before: Chongqing Haoting Zhongtuo Environmental Technology Co., Ltd.

TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20200828

Address after: 324000 No.32 TongZhou Road, Longyou Industrial Park, Quzhou City, Zhejiang Province

Patentee after: Zhejiang Longyou Liziyuan Food Co.,Ltd.

Address before: 321000 Liziyuan Industrial Park, Caojie Town, Jinhua City, Zhejiang Province

Patentee before: ZHEJIANG LIZIYUAN FOOD Co.,Ltd.

EE01 Entry into force of recordation of patent licensing contract
EE01 Entry into force of recordation of patent licensing contract

Application publication date: 20140827

Assignee: ZHEJIANG LIZIYUAN FOOD Co.,Ltd.

Assignor: Zhejiang Longyou Liziyuan Food Co.,Ltd.

Contract record no.: X2021330000481

Denomination of invention: A preparation method of seabuckthorn Jiabao fruit vinegar carbonated beverage

Granted publication date: 20150722

License type: Common License

Record date: 20211026