CN104489836A - Rosy vinegar beverage and preparation method thereof - Google Patents
Rosy vinegar beverage and preparation method thereof Download PDFInfo
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- CN104489836A CN104489836A CN201410845190.7A CN201410845190A CN104489836A CN 104489836 A CN104489836 A CN 104489836A CN 201410845190 A CN201410845190 A CN 201410845190A CN 104489836 A CN104489836 A CN 104489836A
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- 239000000052 vinegar Substances 0.000 title claims abstract description 70
- 235000013361 beverage Nutrition 0.000 title claims abstract description 35
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Classifications
-
- 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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a rosy vinegar beverage and a preparation method thereof. The rosy vinegar beverage is prepared from the following raw materials in parts by weight: 1.9-2.1 parts of roses, 0.4-0.5 part of lotus nuts, 0.4-0.5 part of honeysuckles, 1.4-1.5 parts of liquorice and 100 parts of 2.0-3.1wt% fermented white vinegar. The preparation method comprises the following steps: soaking the components at room temperature for 16-24 hours, filtering to obtain a filtrate for later use and abandoning the filter residue; after proportionally mixing 10wt% of filtrate, 4-5wt% of honey, 5-6wt% of white sugar, 1-2wt% of fructose, 1-2wt% of maltose, 0.15-0.2wt% of sodium citrate and the balance of water and uniformly mixing; centrifugally separating or filtering and separating solid impurities in the mixture prepared in the steps to obtain a liquid mixture; and after filling, sterilizing for 10-12 minutes at 85-90 DEG C to obtain the rosy vinegar beverage.
Description
Technical field
The present invention relates to a kind of health-care vinegar beverage and preparation method thereof, particularly relate to a kind of rose vinegar beverage and preparation method thereof.
Background technology
Along with the progress of the mankind, the health care consciousness of people is more and more stronger, also increasing to the demand of health food.Vinegar is indispensable flavouring in people's dietetic life.Research confirms, the health cares such as vinegar has antisepsis and sterilization, dispelling fatigue, improve a poor appetite, promote to digest and assimilate, the concentration of alcohol prevented in fatty liver, preventing hypertension, reduction cylinder super-oxidation lipid and blood.Development multi items, multi-functional drink are that vinegar moves towards the trend of the Modern drinks consumer goods from traditional flavouring.Since entering the nineties in 20th century, the U.S. releases apple vinegar, and France releases grape vinegar, and Britain then releases alegar, and Japan shows special preference to especially to fruit vinegar, has the greatest esteem.Vinegar beverage common at present has the fruit vinegar beverages such as apple vinegar, Hawthorn Vinegar, Chinese gooseberry vinegar, watermelon vinegar, and adds the nutrition reinforced type vinegar beverage of various trophic factors.In rice vinegar, such as add the rice vinegar drink that various vitamin, mineral element, pearl powder, compound sugar etc. are made.Above-mentioned vinegar beverage all possesses certain health care.
But vinegar beverage mostly in the market is and utilizes fermented vinegar, sweetener, citric acid, a small amount of fruit juice and water formulated.The fermented vinegar content that wherein pungent taste is stronger is very low, and the citric acid often adding tart flavour soft assists tart flavour; Manual member adds too much, loses the due health-care effect of vinegar beverage; Not yet find at present market has medicine eat with pure natural vinegar beverage.
Summary of the invention
For the deficiencies in the prior art, technical problem to be solved by this invention be to provide a kind of medicine food with health-care vinegar beverage and preparation method thereof, lixiviate is out effectively the functional mass in rose, lotus nut and honeysuckle for this health-care vinegar beverage, anticorrisive agent and essence is not added in batching, product has beautifying face and moistering lotion, effect of delay senility, improve immunity, anticancer, sterilization, and the fragrance of flowers is strong, mouthfeel is especially good.
In order to solve the problems of the technologies described above, according to an aspect of the present invention, the invention provides a kind of preparation method of rose vinegar beverage, comprise the following steps:
1) vinegar leaching liquor is prepared: 1.9 ~ 2.1 parts of roses, 0.4 ~ 0.5 part of lotus nut, 0.4 ~ 0.5 part of honeysuckle, 1.4 ~ 1.5 parts of Radix Glycyrrhizaes, 2.9wt% ~ 3.1wt% ferment after light-coloured vinegar 100 parts at room temperature soaks 16 ~ 24h and filter by weight, filtrate is for subsequent use, and filter residue is abandoned;
2) allocate: after the ratio mixing of the water of the filtrate 10wt% obtained in step 1), honey 4wt% ~ 5wt%, white sugar 5wt% ~ 6wt%, fructose 1wt% ~ 2wt%, maltose 1wt% ~ 2wt%, natrium citricum 0.15wt% ~ 0.2wt%, surplus, allotment evenly;
3) centrifugation or filtration: by step 2) solid impurity in obtained mixture obtains liquefied mixture after being separated;
4) sterilization: through 85 ~ 90 DEG C, 10 ~ 12 minutes sterilization processing after tinning, obtain rose vinegar beverage.
According to another aspect of the present invention, the invention provides a kind of rose vinegar beverage, contain in this beverage: 1.9 ~ 2.1 parts of roses, 0.4 ~ 0.5 part of lotus nut, 0.4 ~ 0.5 part of honeysuckle, 1.4 ~ 1.5 parts of Radix Glycyrrhizaes, 2.9wt% ~ 3.1wt% ferment after light-coloured vinegar 100 parts at room temperature soaks 16 ~ 24h and filter the rose vinegar stoste 10wt% obtained by weight; Honey 4wt% ~ 5wt%; White sugar 5wt% ~ 6wt%; Fructose 1wt% ~ 2wt%; Maltose 1wt% ~ 2wt%; Natrium citricum 0.15wt% ~ 0.2wt%; Surplus is water.
In the present invention, the water of surplus and surplus are that " surplus " in water refers to that in beverage, each component quality sum is 100%, deducts the mass percentage content listing component, remaining mass percentage content.The water of surplus comprises by method provided by the invention without the impurity separated.
Production method provided by the invention and obtained product have following beneficial effect: rose sweet and slightly bitter taste, slightly warm in nature, return liver, spleen, stomach warp, containing 300 various chemical components in rose, as the alcohol of fragrance, aldehyde, aliphatic acid, phenol and containing the oil of essence and fat, regulate the flow of vital energy, invigorate blood circulation, Thyme Extract, cure mainly irregular menstruation, traumatic injury, irritability are had a stomachache, the diseases such as newborn too fat to move pain; Normal food can be waken up stomach by soft liver, has a respite and invigorates blood circulation, beautifying face and moistering lotion, makes us refreshing refreshing.Lotus nut has clearing away the heart fire and tranquillizing, restoring normal coordination between heart and kidney, unsmoothing the sperm and stopping bleeding effect.Honeysuckle is cold in nature, and taste is sweet, enters lung, the heart, stomach warp, has clearing heat and detoxicating, that anti-inflammatory, qi-restoratives treat wind effect.Radix Glycyrrhizae has the function of anti-inflammatory and antiallergic action, and relieving cough eliminates the phlegm, treatment pharyngalgia laryngitis.Honey can improve the composition of blood, and informal dress is with very beneficial for cardiovascular patient; Honey has maintenance effects to liver, can advance liver cell regeneration, is formed with certain inhibition to fatty liver; Edible honey can make up strength rapidly, eliminates tired out, builds up one's resistance to disease; Honey also has the effect of sterilization, often edible honey, not only on tooth without impact, the effect of sterilizing can also be played in oral cavity.Vinegar that the present invention adopts solid state fermentation to prepare soak rose and part medicine food with Chinese medicine, add the health-care vinegar of the functional materials preparations such as maltose again, the active ingredient of the extraction that this product is more and maintenance medicine, each component has coordinating effect, drinks for a long time and has the original health-care effect such as fat-reducing, beauty treatment, anticancer, sterilization.
Detailed description of the invention
Embodiment is used to provide a further understanding of the present invention, and form a application's part, schematic description and description of the present invention, for explaining the present invention, does not form inappropriate limitation of the present invention.
Embodiment 1
Rose vinegar drink formula, contains in beverage: 1.9 parts of roses, 0.5 part of lotus nut, 0.4 part of honeysuckle, 1.5 parts of Radix Glycyrrhizaes, 2.9wt% ferment after light-coloured vinegar 100 parts at room temperature soaks 16h and filter rose vinegar stoste 10 wt% obtained by weight; Honey 4wt%; White sugar 6wt%; Fructose 2wt%; Maltose 1wt%; Natrium citricum 0.15wt%; Surplus is water.
The preparation method of this rose vinegar beverage, comprises the following steps:
1) vinegar leaching liquor is prepared: 1.9 parts of roses, 0.5 part of lotus nut, 0.4 part of honeysuckle, 1.5 parts of Radix Glycyrrhizaes, 2.9wt% ferment after light-coloured vinegar 100 parts at room temperature soaks 16h and filter by weight, and filtrate is for subsequent use, and filter residue is abandoned;
2) allocate: by the filtrate 10wt% that step 1) is obtained; Honey 4wt%; White sugar 6wt%; Fructose 2wt%; Maltose 1wt%; Natrium citricum 0.15wt%; After the ratio mixing of the water of surplus, allotment evenly;
3) centrifugation or filtration: by step 2) solid impurity in obtained mixture obtains liquefied mixture after being separated;
4) sterilization: through 85 DEG C, 12 minutes sterilization processing after tinning, obtain rose vinegar beverage.
Embodiment 2
Rose vinegar drink formula, contains in beverage: 2.1 parts of roses, 0.4 part of lotus nut, 0.5 part of honeysuckle, 1.4 parts of Radix Glycyrrhizaes, 3.1wt% ferment after light-coloured vinegar 100 parts at room temperature soaks 24h and filter the rose vinegar stoste 10wt% obtained by weight; Honey 5wt%; White sugar 5wt%; Fructose 1wt%; Maltose 2wt%; Natrium citricum 0.2wt%; Surplus is water.
The preparation method of this rose vinegar beverage, comprises the following steps:
1) vinegar leaching liquor is prepared: 2.1 parts of roses, 0.4 part of lotus nut, 0.5 part of honeysuckle, 1.4 parts of Radix Glycyrrhizaes, 3.1wt% ferment after light-coloured vinegar 100 parts at room temperature soaks 24h and filter by weight, and filtrate is for subsequent use, and filter residue is abandoned;
2) allocate: by the filtrate 10wt% that step 1) is obtained; Honey 5wt%; White sugar 5wt%; Fructose 1wt%; Maltose 2wt%; Natrium citricum 0.2wt%; After the ratio mixing of the water of surplus, allotment evenly;
3) centrifugation or filtration: by step 2) solid impurity in obtained mixture obtains liquefied mixture after being separated;
4) sterilization: through 90 DEG C, 10 minutes sterilization processing after tinning, obtain rose vinegar beverage.
Embodiment 3
Rose vinegar drink formula, contains in beverage: 2.0 parts of roses, 0.45 part of lotus nut, 0.45 part of honeysuckle, 1.45 parts of Radix Glycyrrhizaes, 3wt% ferment after light-coloured vinegar 100 parts at room temperature soaks 20h and filter the rose vinegar stoste 10wt% obtained by weight; Honey 4.5wt%; White sugar 5.5wt%; Fructose 1.5wt%; Maltose 1.5wt%; Natrium citricum 0.18wt%; Surplus is water.
The preparation method of this rose vinegar beverage, comprises the following steps:
1) vinegar leaching liquor is prepared: 2.0 parts of roses, 0.45 part of lotus nut, 0.45 part of honeysuckle, 1.45 parts of Radix Glycyrrhizaes, 3wt% ferment after light-coloured vinegar 100 parts at room temperature soaks 20h and filter by weight, and filtrate is for subsequent use, and filter residue is abandoned;
2) allocate: by the filtrate 10wt% that step 1) is obtained; Honey 4.5wt%; White sugar 5.5wt%; Fructose 1.5wt%; Maltose 1.5wt%; Natrium citricum 0.18wt%; After the ratio mixing of the water of surplus, allotment evenly;
3) centrifugation or filtration: by step 2) solid impurity in obtained mixture obtains liquefied mixture after being separated;
4) sterilization: through 88 DEG C, 11 minutes sterilization processing after tinning, obtain rose vinegar beverage.
Embodiment adopts the effective efficiency composition of certain density fermentation light-coloured vinegar soak extraction rose, lotus nut and honeysuckle at ambient temperature, and extract content is high, and mouthfeel is dense, lovely luster remains unchanged, rose gives off a strong fragrance, and cost is low, simple to operate, efficiency is high, the product obtained does not add anticorrisive agent and essence, and rose fragrance is dense, sweet and sour taste, long shelf-life, is applicable to various crowd and eats.
Contrast with other leach extraction methods, adopt light-coloured vinegar room temperature lixiviate 16 ~ 24h, the product obtained is without precipitation, as clear as crystal, rose gives off a strong fragrance, and color and luster has rose-colored, sour and sweet palatability, nonirritant, the method that microbiological indicator specifies by GB 4789.2-2010 " national food safety standard food microbiological examination total plate count mensuration " and GB 4789.3-2008 " national food safety standard food microbiological examination coliform mensuration " detects, and meets beverage standard.Comparative test result is as following table.
For a person skilled in the art, the present invention can have various modifications and variations.Within all spirit in the claims in the present invention and principle, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. a preparation method for rose vinegar beverage, is characterized in that, comprises the following steps:
1) vinegar leaching liquor is prepared: 1.9 ~ 2.1 parts of roses, 0.4 ~ 0.5 part of lotus nut, 0.4 ~ 0.5 part of honeysuckle, 1.4 ~ 1.5 parts of Radix Glycyrrhizaes, 2.9wt% ~ 3.1wt% ferment after light-coloured vinegar 100 parts at room temperature soaks 16 ~ 24h and filter by weight, filtrate is for subsequent use, and filter residue is abandoned;
2) allocate: after the ratio mixing of the water of the filtrate 10wt% obtained in step 1), honey 4wt% ~ 5wt%, white sugar 5wt% ~ 6wt%, fructose 1wt% ~ 2wt%, maltose 1wt% ~ 2wt%, natrium citricum 0.15wt% ~ 0.2wt%, surplus, allotment evenly;
3) centrifugation or filtration: by step 2) solid impurity in obtained mixture obtains liquefied mixture after being separated;
4) sterilization: through 85 ~ 90 DEG C, 10 ~ 12 minutes sterilization processing after tinning, obtain rose vinegar beverage.
2. a rose vinegar beverage, it is characterized in that, contain in beverage: 1.9 ~ 2.1 parts of roses, 0.4 ~ 0.5 part of lotus nut, 0.4 ~ 0.5 part of honeysuckle, 1.4 ~ 1.5 parts of Radix Glycyrrhizaes, 2.9wt% ~ 3.1wt% ferment after light-coloured vinegar 100 parts at room temperature soaks 16 ~ 24h and filter the rose vinegar stoste 10wt% obtained by weight; Honey 4wt% ~ 5wt%; White sugar 5wt% ~ 6wt%; Fructose 1wt% ~ 2wt%; Maltose 1wt% ~ 2wt%; Natrium citricum 0.15wt% ~ 0.2wt%; Surplus is water.
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| CN105595137A (en) * | 2015-12-01 | 2016-05-25 | 江苏恒顺醋业股份有限公司 | Preparation method for carbonic acid rose vinegar beverage |
| CN106173731A (en) * | 2016-07-11 | 2016-12-07 | 江苏恒顺醋业股份有限公司 | One is calmed the nerves Shu Yu vinegar beverage and preparation method thereof |
| CN106190748A (en) * | 2016-07-21 | 2016-12-07 | 甘秋金 | A kind of fat-reducing and beauty Flos Rosae Rugosae vinegar beverage and preparation method thereof |
| CN107348275A (en) * | 2017-01-13 | 2017-11-17 | 湖南中健欣元生物科技有限公司 | A kind of fresh rose flower vinegar beverage and preparation method thereof |
| CN107904122A (en) * | 2017-11-19 | 2018-04-13 | 北京众辉国泰生物科技有限公司 | The preparation method of rose vinegar |
| CN108813251A (en) * | 2018-01-24 | 2018-11-16 | 倪氏国际玫瑰产业股份有限公司 | A kind of compound rose vinegar beverage and its production method |
| CN109266502A (en) * | 2018-09-25 | 2019-01-25 | 镇江市京江醋业有限公司 | A kind of method of Self-made rose vinegar |
| CN115181633A (en) * | 2022-07-25 | 2022-10-14 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
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| CN105595137A (en) * | 2015-12-01 | 2016-05-25 | 江苏恒顺醋业股份有限公司 | Preparation method for carbonic acid rose vinegar beverage |
| CN106173731A (en) * | 2016-07-11 | 2016-12-07 | 江苏恒顺醋业股份有限公司 | One is calmed the nerves Shu Yu vinegar beverage and preparation method thereof |
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| CN108813251A (en) * | 2018-01-24 | 2018-11-16 | 倪氏国际玫瑰产业股份有限公司 | A kind of compound rose vinegar beverage and its production method |
| CN109266502A (en) * | 2018-09-25 | 2019-01-25 | 镇江市京江醋业有限公司 | A kind of method of Self-made rose vinegar |
| CN115181633A (en) * | 2022-07-25 | 2022-10-14 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
| CN115181633B (en) * | 2022-07-25 | 2023-12-12 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
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