CN104893948A - Anthocyanin lemon slice, anthocyanin lemon vinegar and preparation method of anthocyanin lemon vinegar beverage - Google Patents
Anthocyanin lemon slice, anthocyanin lemon vinegar and preparation method of anthocyanin lemon vinegar beverage Download PDFInfo
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- CN104893948A CN104893948A CN201510297137.2A CN201510297137A CN104893948A CN 104893948 A CN104893948 A CN 104893948A CN 201510297137 A CN201510297137 A CN 201510297137A CN 104893948 A CN104893948 A CN 104893948A
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- lemon
- anthocyanogen
- vinegar
- anthocyanin
- rhizoma dioscoreae
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- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- 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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- Non-Alcoholic Beverages (AREA)
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Abstract
The invention discloses an anthocyanin lemon slice, anthocyanin lemon vinegar and a preparation method of anthocyanin lemon vinegar beverage. The method comprises the following steps: washing, peeling and slicing purple sweet potatoes, and then cooking and drying the purple sweet potato slices to acquire purple sweet potato slices; immersing and extracting the purple sweet potato slices in white vinegar to obtain extract liquid; mixing the extract liquid with de-seeded lemon slices and a sweetening agent, immersing, taking out the lemon slices, centrifuging, and taking the supernatant to obtain anthocyanin lemon vinegar. The anthocyanin is directly extracted from the purple sweet potatoes by virtue of cooking and white vinegar extracting, and the de-seeded lemon slices are extracted by utilizing the anthocyanin extracting liquid, and the stable anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage. The product is good in taste and bright in color; moreover, nutrients such as anthocyanin, vitamin C, citric acid and malic acid in the beverage are stable in the product. The anthocyanin lemon vinegar beverage is a good beverage which is bright in color and good in taste and nutrition and has a healthcare function.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the preparation method of a kind of anthocyanogen lemonade tablet, anthocyanogen lemon vinegar and anthocyanogen lemon vinegar beverage.
Background technology
Sweet potato, is wound around herbaceous stem rattan wood, belongs to annual or perennial draft of overgrowing, having another name called sweet potato, red taro, sweet potato, Ipomoea batatas, sweet potato, pachyrhizus, sweet potato etc., because having different titles from different places.Sweet potato is containing a large amount of Saliva Orthana, and vitamins C is also very abundant, and vitamin A content is close to the content of Radix Dauci Sativae.Often eat sweet potato energy decreasing cholesterol, reduce subcutaneous lipids, qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, kidney-nourishing sun, thus contributes to improving looks.Sweet potato also plants trace element containing food fibre, carotene, vitamins B, E and potassium, iron, copper, selenium, calcium etc. more than 10, and nutritive value is very high, is called by nutritionists the protective foods that nutrition is the most balanced.
Rhizoma Dioscoreae esculentae, refers to that potato meat color is the sweet potato of purple.Owing to being rich in classes such as anthocyanidin, in recent years spy's kind is being identified as to the health substance of human nutrition.Rhizoma Dioscoreae esculentae purple skin, purple meat all edibles, taste is slightly sweet.Anthocyanidin content 20 ~ 180mg/100 gram.Anthocyanins pigment from purple sweet potato is anthocyanidin and the sugared natural red colouring matter carrying out glycosylation reaction and obtain in Rhizoma Dioscoreae esculentae body, and having higher edible and pharmaceutical use, is a kind of protective foods of pure natural.
At present, market is the beverage of Raw material processing is only limitted to the products such as juice of Rhizoma Dioscoreae esculentae with Rhizoma Dioscoreae esculentae, product is comparatively single, well can not play the health-care effect of purple sweet potato cyanidin.
Lemon is the evergreen dungarunga of Rutaceae both citrus, is mainly use of squeezing the juice, is sometimes also used as condiment for cooking, but is substantially not used as and eats raw, because too acid.Lemon is one of fruit having pharmaceutical use most in the world, its rich vitamin C, carbohydrate, calcium, phosphorus, iron, VITMAIN B1, Lin Suanna Vitamin B2 Sodium Phosphate, nicotinic acid quininic acid, citric acid, oxysuccinic acid, Hesperidin, naringin, coumarin, a large amount potassium element and low amounts sodium element etc.Citric acid has the effect preventing and eliminate cutaneous pigmentation, and it can also preventing cold, hemopoietic and contribute to reducing the risk of kinds cancer.
Food-processing based on lemon mainly contains the lemon vinegar that pure fruit is made, if the patent No. is the lemon vinegar of ZL02116234.4, for seasoning; Fermentation lemon vinegar based on lemon, if application number publication No. is the lemon vinegar of CN 104560599 A, for seasoning; With the preparation lemon vinegar of lemon main raw material, if application publication number is the lemon vinegar of CN 103740576 A, for drinking.Beverage in the market based on lemon lacks, and mainly blent by additives such as essence and form, the beverage that lemon mixes with other fruit etc. is also comparatively rare.
Therefore, develop new product in conjunction with the advantage of lemon and Rhizoma Dioscoreae esculentae to be significant to the health-care effect both playing.At present, the form that lemon is mainly made citric acid solution by the form that known lemon and sweet potato combine directly is protected look to sweet potato and protects taste, prepares sweet potato class beverage; Such as: Authorization Notice No. is the preparation method that the patent of invention document of CN100486464C discloses a kind of sweet potato health care beverage, sweet potato is cleaned by the method, peeling, after stripping and slicing, the citric acid solution adding 0.1 ~ 0.15% according to the weight of sweet potato carries out protecting look, protecting taste; The ratio being 1: 2.5 with solid-liquid ratio adds water making beating, precooks after 20min, be cooled to room temperature after making beating under 80 DEG C of conditions; Then add 0.4% polygalacturonase of slurry total amount, 0.4% cellulase and 0.7% amylase in the slurry successively, stir, under 45 DEG C of water bath condition, be hydrolyzed 2 hours, obtain hydrolyzed solution and be sweet potato slurry; By sweet potato slurry with the centrifugal 15min of the rotating speed of 4000rpm, collect supernatant liquor, obtain juice of Rhizoma Dioscoreae esculentae; Be base-material with juice of Rhizoma Dioscoreae esculentae, add conventional auxiliary material, be deployed into sweet potato health care beverage.
Or, sweet potato and lemon are made juice mix, such as: application publication number is the preparation method that the application for a patent for invention document of CN104273595A discloses a kind of purple potato lemon juice beverage, the method comprises the following steps: get new light violet potato and clean, cut into slices, 90 ~ 110 DEG C of boilings 10 ~ 25 minutes, add 2 ~ 5 times to the water of purple potato quality, obtain mixture, add amylase and the polygalacturonase of 0.01 ~ 1% again, 45 ~ 60 DEG C are heated 20 ~ 60 minutes; After centrifugal for the mixture after enzymolysis, collect purple sweet potato juice; Lemon juice is made again by after lemonade tablet fragmentation; Finally purple sweet potato juice, lemon juice and food fibre are mixed by a certain percentage with pure water, after homogeneous, obtain purple potato lemon juice beverage.
The beverage that aforesaid method prepares can have the effective constituent of Rhizoma Dioscoreae esculentae and lemon simultaneously, but, due to Rhizoma Dioscoreae esculentae easy oxidized generation brown stain in the process being prepared into juice, thus cause existence in Rhizoma Dioscoreae esculentae juice to be similar to the peculiar smell and dry and astringent mouthfeel that distribute when sweet potato is rotted, affect the popularization of such beverage, for solving the problem, carrying out enzymolysis or the mode such as boiling, blanching of employing in sweet potato juice-extracting process of being everlasting and the starch in sweet potato juice being carried out decomposing and by oxydase deactivation wherein.
Although, aforesaid method solves the Peculiar Smell of Rhizoma Dioscoreae esculentae juice, the beverage prepared can be supplied to human consumer and eat, but, the nutritive ingredient in this beverage, especially anthocyanins pigment from purple sweet potato, can because the processes such as enzymolysis, boiling, blanching cause the change of chemical structure or the excessive bleed of composition, and then affect the nutritive ingredient of such beverage and functional, and especially, the characteristics such as the oxidation-resistance that anthocyanogen has.
Therefore, be necessary that the preparation method probing into a kind of new Rhizoma Dioscoreae esculentae lemon beverage is to improve the mouthfeel of such beverage, improve the nutritive value of beverage and functional.
Summary of the invention
The invention provides the preparation method of a kind of anthocyanogen lemonade tablet, anthocyanogen lemon vinegar and anthocyanogen lemon vinegar beverage, not only sweet mouthfeel is moderate, color is tempting for the anthocyanogen lemon vinegar beverage that the method prepares, nutritious but also anthocyanogen can stable existence in beverage, beverage long quality-guarantee period.
A preparation method for anthocyanogen lemon vinegar, comprises the following steps:
(1) Rhizoma Dioscoreae esculentae is cleaned, peeling, to cook after section and dry, obtain Rhizoma Dioscoreae esculentae sheet;
(2) Rhizoma Dioscoreae esculentae sheet is placed in light-coloured vinegar lixiviate, obtains vat liquor;
(3) by described vat liquor with remove the lemonade tablet of seed, sweeting agent mixes, and takes out lemonade tablet, centrifuging and taking supernatant liquor after immersion, obtains anthocyanogen lemon vinegar.
Anthocyanogen is one of flavonoid compound that higher plant secondary metabolism produces, and anthocyanins pigment from purple sweet potato imparts Rhizoma Dioscoreae esculentae red-purple and special functional, makes it be different from Ordinary Sweet Potatoes.Often edible Rhizoma Dioscoreae esculentae obviously can strengthen human immunological competence, antimutagenic effect, alleviates hepatic dysfunction, have good prevention effect to digestive tube and cardiovascular and cerebrovascular diseases, and its anti-cancer and cancer-preventing ability occupies first of various food.Usually, the poor stability of anthocyanogen, reason is the high reactivity of its constitutional features and aglycon.Anthocyanogen is formed through β-glycosidic link with sugar by aglycon and anthocyanidin; Anthocyanidin is exist with glycosylated form at occurring in nature, namely glycosides is become, greatly strengthen its stability in aqueous, but cyanin glycosidic link is very easily hydrolyzed, the flavylium ion of anthocyanidin mutter core because being in electron deficiency state high activity, be subject to nucleophillic attack, therefore anthocyanogen finished product is always tending towards the structural changes of degraded fast, its stability is vulnerable to various factors, as self structure and concentration; Environment pH, temperature and light shine; Enzyme, oxygen and metal ion etc.
The present invention by cooking, the mode such as light-coloured vinegar lixiviate directly extracts anthocyanogen, and soaks with the anthocyanogen that with the addition of saccharosan the lemonade tablet removing seed from Rhizoma Dioscoreae esculentae, obtains stable anthocyanogen lemon vinegar beverage.This saccharosan is commonly called as rock sugar.
In the leaching process of conventional anthocyanogen, after Rhizoma Dioscoreae esculentae cleans defibrination, be directly dissolved in acidifying organic solvent, carry out lixiviate, the effect not only extracted is bad, and this extracting mode can not be used for eating.
In the process that Rhizoma Dioscoreae esculentae is steamed by water vapor, the structure organization of Rhizoma Dioscoreae esculentae becomes comparatively loose, is beneficial to the extraction efficiency of anthocyanogen in follow-up light-coloured vinegar immersion process; And the process that water vapour steams is different from digestion process, Rhizoma Dioscoreae esculentae and large quantity of moisture can not be made to contact with each other, avoid the anthocyanogen in digestion process Rhizoma Dioscoreae esculentae to be dissolved in water, cause the loss of anthocyanogen composition; In addition, by enzyme deactivations such as the oxydase in Rhizoma Dioscoreae esculentae, the beverage taste problem that Rhizoma Dioscoreae esculentae causes because of brown stain can be avoided in the process that water vapor steams.After above-mentioned water vapor steaming is ripe to Rhizoma Dioscoreae esculentae, the general time is at 20 ~ 30min.
Adopt light-coloured vinegar lixiviate Rhizoma Dioscoreae esculentae, not only because light-coloured vinegar edible, and the compositions such as the anthocyanogen in Rhizoma Dioscoreae esculentae, Zulkovsky starch, soluble dietary fibre, vitamins B can fully extract by light-coloured vinegar; Compared with other organic solvents, extraction effect is better.Adopt water vapor to steam the mode of Rhizoma Dioscoreae esculentae, then coordinate the lixiviate of light-coloured vinegar, anthocyanogen stability in the beverage can be improved.
Can obtain anthocyanogen lemon vinegar beverage after being diluted by described anthocyanogen lemon vinegar, thinner used can be distilled water or drinking mineral water etc.As preferably, for ensureing that anthocyanogen concentration is at more than 30mg/L, the volume ratio of anthocyanogen lemon vinegar and distilled water is 1: 4 ~ 1: 15.
In beverage of the present invention, lemonade tablet retains conventional sheet form and is not smashed by lemon, its reason is, in lemon, some volatile nutritive ingredient can run off because of shattering process, and shattering process cannot allow the volatile component in lemon peel directly absorb as olefines, alcohols, aldehydes, ester class and letones etc. are fully dissolved into user for food in solution.
Vat liquor is in the process of soaking lemon, the nutritive ingredients such as the citric acid in lemon, oxysuccinic acid can flow out, not only increase the nutritive ingredient of solution, the citric acid simultaneously flowed out, oxysuccinic acid can provide a stable acid environment again for the anthocyanogen in vat liquor, this acid environment is without the need to additionally adding the souring agents such as citric acid, also without the need to adding the materials such as sanitas, only pasteurize need be carried out to product.
Rhizoma Dioscoreae esculentae after cooking also needs to carry out drying, and as preferably, the temperature of described drying is 50 ~ 60 DEG C, and the time is 40 ~ 60min; Its object is to the moisture removing Rhizoma Dioscoreae esculentae, and sclerosis Rhizoma Dioscoreae esculentae, avoid it in follow-up leaching process, become powdery, increase separating difficulty.
As preferably, described light-coloured vinegar is fermentation light-coloured vinegar; The kind of light-coloured vinegar is divided into two kinds, is respectively fermentation light-coloured vinegar and blend light-coloured vinegar, and blend light-coloured vinegar glacial acetic acid and carry out dilution and get, its security and mouthfeel all be not so good as the light-coloured vinegar that ferments, and in addition, blend the weak effect of extracting effect than the light-coloured vinegar that ferments of light-coloured vinegar.
As preferably, in step (2), the volume ratio of Rhizoma Dioscoreae esculentae sheet and light-coloured vinegar is 1: 1 ~ 5.Light-coloured vinegar need not have Rhizoma Dioscoreae esculentae, to ensure the anthocyanogen in abundant lixiviate Rhizoma Dioscoreae esculentae.
There are impact extraction temperature and time on extracting effect, also have impact equally on the stability of anthocyanogen, and as preferably, the temperature of described lixiviate is 15 ~ 20 DEG C, and the time is 20 ~ 30h.
Because anthocyanogen is to photo-labile, so need liquid to be placed in shady place in light-coloured vinegar leaching process.
Common sweeting agent is as fruit syrup, glucose etc., although can sugar-acid ratio be reconciled, improve the mouthfeel of beverage, but it maybe can reduce its stability to anthocyanogen stability in the beverage without promoter action, adopt saccharosan as sweeting agent, the improvement of beverage mouthfeel can not only be realized, the stable of anthocyanogen can be promoted simultaneously, and the saccharosan of high density can provide larger osmotic pressure, be conducive to lemonade tablet and flesh cell are broken, make the effective constituent Fast Stripping in lemonade tablet, increase mouthfeel and the local flavor of product, and provide more stable environment for anthocyanogen.So as preferably, described sweeting agent is saccharosan.
As preferably, the amount ratio of described vat liquor and lemonade tablet, sweeting agent is 100 ~ 400ml: 100 ~ 200g: 100 ~ 300g.
As preferably, the temperature of described immersion is 0 ~ 10 DEG C, and the time is 20 ~ 30 days.
Vat liquor with go in the lemonade tablet of seed, sweeting agent mixing immersion process, soaking effect for improving, being convenient to the dissolving of sweeting agent and improving the contact area of lemonade tablet and sweeting agent, lemonade tablet and sweeting agent alternately can be positioned in the container loading above-mentioned substance.
In step (3), after placing 20 ~ 40min under the mixed solution after immersion being placed in 0.09 ~ 0.1MPa, then soak 20 ~ 30 days at being placed in 0 ~ 10 DEG C; This process is degasification process, can remove the air in lemon and liquid component, avoids the existence because of air to cause immersion liquid that the reactions such as oxidation occur.
Present invention also offers a kind of preparation method of anthocyanogen lemonade tablet, comprise the following steps:
(1) Rhizoma Dioscoreae esculentae is cleaned, peeling, to cook after section and dry, obtain Rhizoma Dioscoreae esculentae sheet;
(2) Rhizoma Dioscoreae esculentae sheet is placed in light-coloured vinegar lixiviate, obtains vat liquor;
(3) by described vat liquor with remove the lemonade tablet of seed, sweeting agent mixes, and takes out lemonade tablet after immersion, obtains anthocyanogen lemonade tablet.
Above-mentioned lemonade tablet is the by product in anthocyanogen lemon vinegar and anthocyanogen lemon vinegar beverage preparation, and it attached to the color of anthocyanogen, directly can be prepared into product.This product directly carries out vacuum packaging, avoids the shortcomings such as the colour-change that common dry means produce, and soaked after there is the features such as the moderate and light pink of citris aromas, sweet mouthfeel.
Compared with prior art, the present invention has following beneficial effect:
The present invention by cooking, the mode of light-coloured vinegar lixiviate directly extracts anthocyanogen from Rhizoma Dioscoreae esculentae, and the lemonade tablet removing seed is soaked with anthocyanogen, utilize the sour environment that citric acid, oxysuccinic acid and acetic acid etc. provide, and sucrose is to the auxiliary look effect of anthocyanogen, obtains stable anthocyanogen lemon vinegar beverage; This beverage additionally need not add sanitas, not only mouthfeel is good, lovely luster, and the nutritive ingredient such as the anthocyanogen of being rich in beverage, vitamins C, citric acid, oxysuccinic acid all can stable existence in beverage, be a kind of not only bright-colored, delicious but also nutrition and there is the excellent drink of nourishing function.
Embodiment
Below in conjunction with embodiment the present invention be further detailed and set forth.
Present method products obtained therefrom can be preserved at normal temperatures for a long time, and cryopreservation local flavor is better.Wherein, anthocyanogen lemonade tablet is instant bagged product, and anthocyanogen lemon vinegar can suitably dilute also direct-edible, and anthocyanogen lemon vinegar beverage is capable of direct drinking.
Anthocyanogen measuring method is colorimetry, specific as follows:
Be that standard system makes working curve with amaranth; Get anthocyanogen lemon vinegar 1ml, the 4ml that adds water shakes up, with distilled water for surveying light absorption value to impinging upon 530nm place.Anthocyanin content can be obtained by light absorption value.
Carry out subjective appreciation after being diluted by lemon vinegar, grade form is as follows:
Table 1 anthocyanogen lemon vinegar beverage sense organ evaluating meter
Embodiment 1
A preparation method for anthocyanogen lemonade tablet, anthocyanogen lemon vinegar and anthocyanogen lemon vinegar beverage, comprises the following steps:
(1) Rhizoma Dioscoreae esculentae getting 300g, after cleaning, peeling, is cut into the thin slice that thickness is 1cm, thin slice is placed in steamer and steams 30min, Rhizoma Dioscoreae esculentae is cooked completely; Again the Rhizoma Dioscoreae esculentae cooked is placed in the air dry oven warm air drying 50min of 50 DEG C, is cooled to room temperature after taking-up, obtains Rhizoma Dioscoreae esculentae sheet;
(2) cooled Rhizoma Dioscoreae esculentae sheet is placed in the vial of 500ml, adds pure fermentation light-coloured vinegar, the volume ratio of Rhizoma Dioscoreae esculentae sheet and pure fermentation light-coloured vinegar is 1: 1, the shady place that sealing is soaked as 15 DEG C spends the night, soak time is 30 hours, then, filters and obtains filtrate;
(3) lemon of getting 180g is cleaned, dry, be cut into the thin slice that thickness is 0.5cm, removes lemon seed, obtains lemonade tablet;
(4) glass pot will the lemonade tablet of seed being gone to put into 500ml, is paved with at the bottom of tank, then is covered on lemonade tablet by rock sugar, and then, alternately add lemonade tablet and rock sugar, to 2 ~ 3cm place of glass pot mouth, the superiors are rock sugar, and total consumption of rock sugar is 150g;
(5) filtrate in step (2) is joined in glass pot, do not have rock sugar to filtrate; Again by glass pot as 30min under 0.09MPa, take out, in glass pot, add filtrate, do not have rock sugar to filtrate, sealing, as at shady place 4 DEG C place 30 days;
(6) from tank, take out lemonade tablet, drain surface liquid, 3 slices/bag are carried out vacuum packaging, obtain anthocyanogen lemonade tablet;
(7) take out the centrifugal 20min of liquid 8000r/min after lemonade tablet, after pasteurize, obtain the anthocyanogen lemon vinegar of 200ml;
(8) get the distilled water diluting of 50ml anthocyanogen lemon vinegar 150ml, after high-temperature instantaneous sterilization, obtain anthocyanogen lemon vinegar beverage.
In the anthocyanogen lemon vinegar of gained, anthocyanin content is 120mg/L, and in anthocyanogen lemon vinegar beverage, anthocyanin content is 30mg/L.
The degradation temperature of anthocyanogen in beverage is brought up to more than 80 DEG C from room temperature by the present embodiment method, under 80 DEG C of water bath condition, 1 hour degradation rate is 0, under 90 DEG C of water bath condition, 1 hour degradation rate is 4.8%, and under 100 DEG C of water bath condition, 1 hour degradation rate is 6.9%.
But what Authorization Notice No. was that the patent of CN 1255481C adopts is conventional acidic ethanol extraction method, and obtained anthocyanogen 1 hour degradation rate under 50 DEG C of water bath condition reaches 7%, within 1 hour under 60 DEG C of water bath condition, reaches 20% with regard to degradation rate.
Anthocyanogen lemon vinegar beverage 40 hours degradation rates under light intensity is 9000Lux illumination that the present embodiment method obtains are 0; Sensory evaluation scores 92 points.
Embodiment 2
A preparation method for anthocyanogen lemonade tablet, anthocyanogen lemon vinegar and anthocyanogen lemon vinegar beverage, comprises the following steps:
(1) Rhizoma Dioscoreae esculentae getting 300g, after cleaning, peeling, is cut into the thin slice that thickness is 1cm, thin slice is placed in steamer and steams 30min, Rhizoma Dioscoreae esculentae is cooked completely; Again the Rhizoma Dioscoreae esculentae cooked is placed in the air dry oven warm air drying 40min of 60 DEG C, is cooled to room temperature after taking-up, obtains Rhizoma Dioscoreae esculentae sheet;
(2) cooled Rhizoma Dioscoreae esculentae sheet is placed in the vial of 500ml, adds pure fermentation light-coloured vinegar, the volume ratio of Rhizoma Dioscoreae esculentae sheet and pure fermentation light-coloured vinegar is 1: 2, the shady place that sealing is soaked as 15 DEG C spends the night, soak time is 20 hours, then, filters and obtains filtrate;
(3) lemon of getting 180g is cleaned, dry, be cut into the thin slice that thickness is 0.5cm, removes lemon seed, obtains lemonade tablet;
(4) glass pot will the lemonade tablet of seed being gone to put into 500ml, is paved with at the bottom of tank, then is covered on lemonade tablet by rock sugar, and then, alternately add lemonade tablet and rock sugar, to 2 ~ 3cm place of glass pot mouth, the superiors are rock sugar, and total consumption of rock sugar is 150g;
(5) filtrate in step (2) is joined in glass pot, do not have rock sugar to filtrate; Again by glass pot as 30min under 0.1MPa, take out, in glass pot, add filtrate, do not have rock sugar to filtrate, sealing, as at shady place 6 DEG C place 20 days;
(6) from tank, take out lemonade tablet, drain surface liquid, 3 slices/bag are carried out vacuum packaging, obtain anthocyanogen lemonade tablet;
(7) take out the centrifugal 20min of liquid 8000r/min after lemonade tablet, after pasteurize, obtain the anthocyanogen lemon vinegar of 400ml;
(8) distilled water getting 50ml anthocyanogen lemon vinegar 200ml is rare, after high-temperature instantaneous sterilization, obtains anthocyanogen lemon vinegar beverage.
Empirical tests, in the anthocyanogen lemon vinegar of gained, anthocyanin content is 150mg/L, and in anthocyanogen lemon vinegar beverage, anthocyanin content is 30mg/L.
The degradation temperature of anthocyanogen in beverage is brought up to more than 80 DEG C from room temperature by the present embodiment method, under 80 DEG C of water bath condition, 1 hour degradation rate is 0, under 90 DEG C of water bath condition, 1 hour degradation rate is 5.1%, and under 100 DEG C of water bath condition, 1 hour degradation rate is 7.5%.
Anthocyanogen lemon vinegar beverage 40 hours degradation rates under light intensity is 9000Lux illumination that the present embodiment method obtains are 0; Sensory evaluation scores 94 points.
Comparative example 1
A preparation method for anthocyanogen lemonade tablet, anthocyanogen lemon vinegar and anthocyanogen lemon vinegar beverage, comprises the following steps:
(1) Rhizoma Dioscoreae esculentae getting 300g is after cleaning, peeling, and being cut into thickness is the air dry oven warm air drying 40min that the thin slice of 1cm is placed in 60 DEG C, is cooled to room temperature, obtains Rhizoma Dioscoreae esculentae sheet after taking-up;
(2) cooled Rhizoma Dioscoreae esculentae sheet is placed in the vial of 500ml, adds pure fermentation light-coloured vinegar, the volume ratio of Rhizoma Dioscoreae esculentae sheet and pure fermentation light-coloured vinegar is 1: 2, the shady place that sealing is soaked as 15 DEG C spends the night, soak time is 24 hours, then, filters and obtains filtrate;
(3) lemon of getting 180g is cleaned, dry, be cut into the thin slice that thickness is 0.5cm, removes lemon seed, obtains lemonade tablet;
(4) glass pot will the lemonade tablet of seed being gone to put into 500ml, is paved with at the bottom of tank, then is covered on lemonade tablet by rock sugar, and then, alternately add lemonade tablet and rock sugar, to 2 ~ 3cm place of glass pot mouth, the superiors are rock sugar, and total consumption of rock sugar is 150g;
(5) filtrate in step (2) is joined in glass pot, do not have rock sugar to filtrate; Again by glass pot as 30min under 0.1MPa, take out, in glass pot, add filtrate, do not have rock sugar to filtrate, sealing, as at shady place 6 DEG C place 20 days;
(6) from tank, take out lemonade tablet, drain surface liquid, 3 slices/bag are carried out vacuum packaging, obtain anthocyanogen lemonade tablet;
(7) take out the centrifugal 20min of liquid 8000r/min after lemonade tablet, after pasteurize, obtain the anthocyanogen lemon vinegar of 400ml;
(8) distilled water getting 50ml anthocyanogen lemon vinegar 200ml is rare, after high-temperature instantaneous sterilization, obtains anthocyanogen lemon vinegar beverage.
In the anthocyanogen lemon vinegar of gained, anthocyanin content is 50mg/L, and in anthocyanogen lemon vinegar beverage, anthocyanin content is 10mg/L.
Anthocyanogen 1 hour degradation rate under 80 DEG C of water bath condition is 14%, and under 90 DEG C of water bath condition, 1 hour degradation rate is 19.1%, and under 100 DEG C of water bath condition, 1 hour degradation rate is 25%.
Anthocyanogen lemon vinegar beverage 40 hours degradation rates under light intensity is 9000Lux illumination are 4.5%; Sensory evaluation scores 70 points.
Comparative example 2
A preparation method for anthocyanogen lemonade tablet, anthocyanogen lemon vinegar and anthocyanogen lemon vinegar beverage, comprises the following steps:
(1) Rhizoma Dioscoreae esculentae getting 300g, after cleaning, peeling, is cut into the thin slice that thickness is 1cm, thin slice is placed in steamer and steams 30min, Rhizoma Dioscoreae esculentae is cooked completely; The air dry oven warm air drying 40min being placed in 60 DEG C will cooked again, is cooled to room temperature after taking-up, obtains Rhizoma Dioscoreae esculentae sheet;
(2) cooled Rhizoma Dioscoreae esculentae sheet is placed in the vial of 500ml, adds pure fermentation light-coloured vinegar, the volume ratio of Rhizoma Dioscoreae esculentae sheet and pure fermentation light-coloured vinegar is 1: 2, the shady place that sealing is soaked as 15 DEG C spends the night, soak time is 24 hours, then, filters and obtains filtrate;
(3) lemon of getting 180g is cleaned, dry, be cut into the thin slice that thickness is 0.5cm, removes lemon seed, obtains lemonade tablet;
(4) glass pot will the lemonade tablet of seed being gone to put into 500ml, to 2 ~ 3cm place of glass pot mouth;
(5) filtrate in step (2) is joined in glass pot, do not have lemonade tablet to filtrate; Again by glass pot as 30min under 0.1MPa, take out, in glass pot, add filtrate, do not have lemonade tablet to filtrate, sealing, as at shady place 6 DEG C place 20 days;
(6) from tank, take out lemonade tablet, drain surface liquid, 3 slices/bag are carried out vacuum packaging, obtain anthocyanogen lemonade tablet;
(7) take out the centrifugal 20min of liquid 8000r/min after lemonade tablet, obtain 400ml anthocyanogen lemon vinegar concentrated solution, add the seasoning of 60ml high fructose syrup, after pasteurize, obtain anthocyanogen lemon vinegar;
(8) use distilled water diluting anthocyanogen lemon vinegar concentrated solution again, after high-temperature instantaneous sterilization, obtain anthocyanogen lemon vinegar beverage.
In the anthocyanogen lemon vinegar of gained, anthocyanin content is 40mg/L, and in anthocyanogen lemon vinegar beverage, anthocyanin content is 8mg/L.
Anthocyanogen 1 hour degradation rate under 80 DEG C of water bath condition is 20%, and under 90 DEG C of water bath condition, 1 hour degradation rate is 29.1%, and under 100 DEG C of water bath condition, 1 hour degradation rate is 52%.
Anthocyanogen lemon vinegar beverage 40 hours degradation rates under light intensity is 9000Lux illumination are 6.1%; Sensory evaluation scores 73 points.
Comparative example 3
A preparation method for anthocyanogen lemonade tablet, anthocyanogen lemon vinegar and anthocyanogen lemon vinegar beverage, comprises the following steps:
(1) Rhizoma Dioscoreae esculentae getting 300g, after cleaning, peeling, is cut into the thin slice that thickness is 1cm, thin slice is placed in steamer and steams 30min, Rhizoma Dioscoreae esculentae is cooked completely; The air dry oven warm air drying 40min being placed in 60 DEG C will cooked again, is cooled to room temperature after taking-up, obtains Rhizoma Dioscoreae esculentae sheet;
(2) cooled Rhizoma Dioscoreae esculentae sheet is placed in the vial of 500ml, adds pure fermentation light-coloured vinegar, the volume ratio of Rhizoma Dioscoreae esculentae sheet and pure fermentation light-coloured vinegar is 1: 2, the shady place that sealing is soaked as 15 DEG C spends the night, soak time is 24 hours, then, filters and obtains filtrate;
(3) lemon of getting 180g is cleaned, dry, remove the peel and squeeze the juice, and obtains lemon juice;
(4) lemon juice is put into the glass pot of 500ml, add rock sugar, total consumption of rock sugar is 150g;
(5) filtrate in step (2) is joined in glass pot, do not have rock sugar to filtrate; Again by glass pot as 30min under 0.1MPa, take out, in glass pot, add filtrate, do not have rock sugar to filtrate, sealing, as at shady place 6 DEG C place 20 days;
(6) by the centrifugal 20min of liquid 8000r/min in (5), after pasteurize, anthocyanogen lemon vinegar concentrated solution is obtained;
(7) use distilled water diluting anthocyanogen lemon vinegar concentrated solution again, after high-temperature instantaneous sterilization, obtain anthocyanogen lemon vinegar beverage.
In the anthocyanogen lemon vinegar of gained, anthocyanin content is 70mg/L, and in anthocyanogen lemon vinegar beverage, anthocyanin content is 19mg/L.
Anthocyanogen 1 hour degradation rate under 80 DEG C of water bath condition is 5.1%, and under 90 DEG C of water bath condition, 1 hour degradation rate is 11.1%, and under 100 DEG C of water bath condition, 1 hour degradation rate is 16%.
Anthocyanogen lemon vinegar beverage 40 hours degradation rates under light intensity is 9000Lux illumination are 3.9%; Sensory evaluation scores 75 points.
Comparative example 4
A preparation method for anthocyanogen lemonade tablet, anthocyanogen lemon vinegar and anthocyanogen lemon vinegar beverage, comprises the following steps:
(1) Rhizoma Dioscoreae esculentae getting 300g, after cleaning, peeling, is cut into the thin slice that thickness is 1cm, thin slice is placed in steamer and steams 30min, Rhizoma Dioscoreae esculentae is cooked completely; The air dry oven warm air drying 40min being placed in 60 DEG C will cooked again, is cooled to room temperature after taking-up, obtains Rhizoma Dioscoreae esculentae sheet;
(2) Rhizoma Dioscoreae esculentae sheet is put into the glass pot of 500ml;
(3) lemon of getting 180g is cleaned, dries, cuts into slices, and the 500ml that adds water pulls an oar, and obtains lemon juice;
(4) added by lemon juice in (2) in glass pot, the shady place that sealing is soaked as 15 DEG C spends the night, and soak time is 24 hours, then, filters and obtains filtrate;
(5) 150g rock sugar is added filtrate, do not have rock sugar to filtrate, sealing, place 20 days as at shady place 6 DEG C;
(6) by the centrifugal 20min of liquid 8000r/min in (5), after pasteurize, anthocyanogen lemon vinegar concentrated solution is obtained;
(7) use distilled water diluting anthocyanogen lemon vinegar concentrated solution again, after high-temperature instantaneous sterilization, obtain anthocyanogen lemon vinegar beverage.
In the anthocyanogen lemon vinegar of gained, anthocyanin content is 70mg/L, and in anthocyanogen lemon vinegar beverage, anthocyanin content is 10mg/L.
Anthocyanogen 1 hour degradation rate under 80 DEG C of water bath condition is 10.1%, and under 90 DEG C of water bath condition, 1 hour degradation rate is 25.1%, and under 100 DEG C of water bath condition, 1 hour degradation rate is 42%;
Anthocyanogen lemon vinegar beverage 40 hours degradation rates under light intensity is 9000Lux illumination are 6.1%; Sensory evaluation scores 75 points.
Claims (10)
1. a preparation method for anthocyanogen lemon vinegar, is characterized in that, comprises the following steps:
(1) Rhizoma Dioscoreae esculentae is cleaned, peeling, to cook after section and dry, obtain Rhizoma Dioscoreae esculentae sheet;
(2) Rhizoma Dioscoreae esculentae sheet is placed in light-coloured vinegar lixiviate, obtains vat liquor;
(3) by described vat liquor with remove the lemonade tablet of seed, sweeting agent mixes, and takes out lemonade tablet, centrifuging and taking supernatant liquor after immersion, obtains anthocyanogen lemon vinegar.
2. preparation method as claimed in claim 1, is characterized in that, described anthocyanogen lemon vinegar, after dilution, obtains anthocyanogen lemon vinegar beverage.
3. preparation method as claimed in claim 1, it is characterized in that, the temperature of described drying is 50 ~ 60 DEG C, and the time is 40 ~ 60min.
4. preparation method as claimed in claim 1, it is characterized in that, in step (2), the volume ratio of Rhizoma Dioscoreae esculentae sheet and light-coloured vinegar is 1: 1 ~ 5.
5. preparation method as claimed in claim 1, it is characterized in that, the temperature of described lixiviate is 15 ~ 20 DEG C, and the time is 20 ~ 30 hours.
6. preparation method as claimed in claim 1, it is characterized in that, described sweeting agent is saccharosan.
7. preparation method as claimed in claim 6, is characterized in that, in step (3), the amount ratio of described vat liquor and lemonade tablet, sweeting agent is 100 ~ 400ml: 100 ~ 200g: 100 ~ 300g.
8. preparation method as claimed in claim 1, it is characterized in that, the temperature of described immersion is 0 ~ 10 DEG C, and the time is 20 ~ 30 days.
9. preparation method as claimed in claim 1, is characterized in that, in step (3), by the mixed solution after immersion as after placement 20 ~ 40min under 0.09 ~ 0.1MPa, then soaks 20 ~ 30 days at 0 ~ 10 DEG C.
10. a preparation method for anthocyanogen lemonade tablet, is characterized in that, comprises the following steps:
(1) Rhizoma Dioscoreae esculentae is cleaned, peeling, to cook after section and dry, obtain Rhizoma Dioscoreae esculentae sheet;
(2) Rhizoma Dioscoreae esculentae sheet is placed in light-coloured vinegar lixiviate, obtains vat liquor;
(3) by described vat liquor with remove the lemonade tablet of seed, sweeting agent mixes, and takes out lemonade tablet after immersion, obtains anthocyanogen lemonade tablet.
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