CN104893948B - A kind of preparation method of anthocyanin lemon tablet, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage - Google Patents
A kind of preparation method of anthocyanin lemon tablet, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage Download PDFInfo
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- CN104893948B CN104893948B CN201510297137.2A CN201510297137A CN104893948B CN 104893948 B CN104893948 B CN 104893948B CN 201510297137 A CN201510297137 A CN 201510297137A CN 104893948 B CN104893948 B CN 104893948B
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- anthocyanin
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- purple sweetpotato
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 192
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 151
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 151
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 151
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 151
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 122
- 239000000052 vinegar Substances 0.000 title claims abstract description 119
- 235000013361 beverage Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 244000248349 Citrus limon Species 0.000 title 3
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 188
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 107
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 107
- 238000007654 immersion Methods 0.000 claims abstract description 18
- 238000002386 leaching Methods 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000006228 supernatant Substances 0.000 claims abstract description 4
- 239000011435 rock Substances 0.000 claims description 28
- 229930182470 glycoside Natural products 0.000 claims description 5
- 150000002338 glycosides Chemical class 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims 1
- 239000012895 dilution Substances 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 33
- 238000000034 method Methods 0.000 abstract description 25
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- 230000000694 effects Effects 0.000 abstract description 10
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- 239000004615 ingredient Substances 0.000 abstract description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 7
- 239000001630 malic acid Substances 0.000 abstract description 7
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Classifications
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the preparation method of a kind of anthocyanin lemon tablet, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage, the method includes：To cook and dry after purple sweetpotato cleaning, peeling, section, obtain purple sweetpotato piece；Purple sweetpotato piece is placed in light-coloured vinegar and is extracted, obtain leaching liquor；The lemon tablet of leaching liquor and remove seed, sweetener are mixed, lemon tablet is taken out after immersion, centrifuging and taking supernatant obtains anthocyanin lemon vinegar.The present invention is by cooking, light-coloured vinegar extracts and anthocyanin is directly extracted from purple sweetpotato, and with the lemon tablet of anthocyanin extract solution immersion remove seed, the anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage of stabilization are obtained using the auxiliary color effect of the sour environment and sweetener of the offer of citric acid, malic acid and acetic acid；The product is not only in good taste, bright in colour, and the nutritional ingredient such as anthocyanin, vitamin C, citric acid, the malic acid being rich in beverage can be stable in the presence of in product, be a kind of bright-colored, delicious and nutrition, the excellent drink of tool healthcare function.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of anthocyanin lemon tablet, anthocyanin lemon vinegar and flower
The preparation method of color glycosides lemon vinegar beverage.
Background technology
Sweet potato, winds herbaceous stem rattan wood, belongs to annual or perennial sprawling herbs, also known as sweet potato, red taro, sweet potato, Ipomoea batatas, white
Potato, pachyrhizus, sweet potato etc., because having different titles from different places.Sweet potato contains a large amount of mucoproteins, and vitamin C is also very abundant, dimension life
Content of the plain A contents close to carrot.Sweet potato energy norcholesterol is often eaten, subcutaneous fat is reduced, qi-restoratives is weary, QI invigorating power, invigorating the spleen
Stomach, kidney-nourishing sun, so as to help to improve looks.Sweet potato also containing dietary fiber, carrotene, vitamin B, E and potassium, iron,
Copper, selenium, calcium etc. more than 10 plant trace element, and nutritive value is very high, and nutrition most health food in a balanced way is referred to as by nutritionists.
Purple sweetpotato, refers to that potato meat color is the sweet potato of purple.Due to the health care rich in the class of anthocyanidin etc. one to human nutrition
Material and be identified as spy's kind in recent years.Purple sweetpotato purple skin, purple meat all edibles, taste are slightly sweet.Anthocyanidin content 20~
180mg/100 grams.It is natural red that anthocyanins pigment from purple sweet potato is anthocyanidin and sugar carries out that glycosylation reaction obtains in purple sweetpotato body
Element, there is edible and medical value higher, is a kind of pure natural health food.
At present, beverage of the in the market with purple sweetpotato as Raw material processing is only limitted to the products such as sweet potato juice, and product is more single, no
The health-care efficacy of purple sweet potato cyanidin can well be played.
Lemon is the evergreen dungarunga of Rutaceae both citrus, use of predominantly squeezing the juice, and condiment for cooking is also used as sometimes, but substantially
It is not used as eating raw, because too sour.Lemon is that most have one of fruit of medical value in the world, it rich in vitamin C, carbohydrate, calcium,
Phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid quininic acid, citric acid, malic acid, aurantiamarin, aurantiin, coumarin, a large amount potassium
Element and low amounts sodium element etc..Citric acid has the effect for preventing and eliminating cutaneous pigmentation, and it can also preventing cold, stimulation
Hematopoiesis and contribute to reduce kinds cancer risk.
Food processing based on lemon mainly has the lemon vinegar that pure fruit is made, such as Patent No. ZL02116234.4
Lemon vinegar, for seasoning；Fermentation lemon vinegar based on lemon, such as application number publication No. are the lemon of the A of CN 104560599
Vinegar, for seasoning；With the preparation lemon vinegar of lemon primary raw material, such as application publication number is the lemon of the A of CN 103740576
Vinegar, for drinking.The beverage based on lemon lacks in the market, is mainly blent by additives such as essence and formed,
The beverage that lemon and other fruit etc. mix is also more rare.
Therefore, the advantage with reference to lemon and purple sweetpotato develops new product has great meaning to the health-care efficacy for playing both
Justice.At present it is known that lemon and sweet potato combine form be mainly directly to enter sweet potato the form that lemon is made citric acid solution
Row color protection prepares sweet potato class beverage with shield taste；For example：Authorization Notice No. is disclosed for the patent of invention document of CN100486464C
A kind of preparation method of sweet potato health care beverage, the method cleans sweet potato, peeling, after stripping and slicing, added according to the weight of sweet potato
0.1~0.15% citric acid solution carries out color protection, shield taste；Added water mashing by 1: 2.5 ratio of solid-liquid ratio, at 80 DEG C after mashing
Under the conditions of precook after 20min, be cooled to room temperature；Then 0.4% pectase, 0.4% of slurry total amount are sequentially added in the slurry
Cellulase and 0.7% amylase, stir, and are hydrolyzed 2 hours under 45 DEG C of water bath conditions, obtain hydrolyzate as sweet potato
Slurry；Sweet potato slurry is centrifuged 15min with the rotating speed of 4000rpm, supernatant is collected, sweet potato juice is obtained；With sweet potato juice as base-material, add
Conventional auxiliary material, is deployed into sweet potato health care beverage.
Or, sweet potato and lemon are made juice and are mixed, for example：Application publication number is the hair of CN104273595A
Bright Patent Application Publication discloses a kind of preparation method of purple potato lemon juice beverage, and the method is comprised the following steps：Take new light violet
Potato is cleaned, section, and 90~110 DEG C of boilings 10~25 minutes add 2~5 times of water of purple potato quality, obtain mixture, then add
Plus 0.01~1% amylase and pectase, 45~60 DEG C are heated 20~60 minutes；After by the mixture centrifugation after enzymolysis, receive
Collection purple sweet potato juice；Lemon juice is made after lemon tablet is crushed again；Purple sweet potato juice, lemon juice and dietary fiber and pure water are finally pressed one
Certainty ratio mixes, and purple potato lemon juice beverage is obtained after homogeneous.
The beverage that the above method is prepared can while have the active ingredient of purple sweetpotato and lemon, but, due to purple
Sweet potato is easily oxidized during juice is prepared into there is brown stain, so as to cause exist similar to sweet potato corruption in purple sweetpotato juice
The peculiar smell distributed when rotten and dry and astringent mouthfeel, influence the popularization of such beverage, to solve the above problems, often squeezed the juice in sweet potato
Digested in journey or decomposed the starch in sweet potato juice and by oxidation therein using modes such as boiling, blanchings
Enzyme-deactivating.
Although the above method solves the Peculiar Smell of purple sweetpotato juice, the beverage for preparing can be supplied to consumer
It is edible, but, the nutritional ingredient in the beverage, especially anthocyanins pigment from purple sweet potato can be because the process such as enzymolysis, boiling, blanching be made
Into the change or the excessive bleed of composition of chemical constitution, and then the nutritional ingredient and feature of such beverage are influenceed, especially,
The characteristics such as the inoxidizability that anthocyanin has.
Therefore, it is necessary to a kind of preparation method of new purple sweetpotato lemon beverage is probed into improve the mouthfeel of such beverage,
Improve the nutritive value and feature of beverage.
The content of the invention
The invention provides the preparation side of a kind of anthocyanin lemon tablet, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage
Method, not only sweet mouthfeel is moderate, color is tempting, nutritious but also pattern for the anthocyanin lemon vinegar beverage that the method is prepared
Glycosides can be stable in the presence of in beverage, beverage long shelf-life.
A kind of preparation method of anthocyanin lemon vinegar, comprises the following steps：
(1) will cook and dry after purple sweetpotato cleaning, peeling, section, obtain purple sweetpotato piece；
(2) purple sweetpotato piece is placed in light-coloured vinegar and is extracted, obtain leaching liquor；
(3) lemon tablet of the leaching liquor and remove seed, sweetener are mixed, lemon tablet, centrifuging and taking supernatant is taken out after immersion
Liquid, obtains anthocyanin lemon vinegar.
Anthocyanin is one of flavone compound that higher plant secondary metabolism is produced, and anthocyanins pigment from purple sweet potato imparts purple sweet
Potato aubergine and special feature, make it be different from Ordinary Sweet Potatoes.Often edible purple sweetpotato can be remarkably reinforced human immunity
Ability, antimutagenic effect, mitigate hepatic dysfunction, have preferable prevention effect to alimentary canal and cardiovascular and cerebrovascular disease, its resist
Cancer anti-cancer ability is occupied first of various foods.Generally, the stability of anthocyanin is poor, and reason is that its architectural feature and the high of aglycon are lived
Property.Anthocyanin is that anthocyanidin and sugar are formed through β-glycosidic bond by aglycon；Anthocyanidin is deposited in glycosylated form in nature
, glycosides is become, its stability in aqueous has been greatly reinforced, but anthocyanin glycosidic bond is easily hydrolyzed, anthocyanidin
Flavylium ion mutters core because in electron deficient state and high activity, easily by nucleophillic attack, therefore anthocyanin finished product is always quickly sent out
Life tends to the structure change of degraded, and its stability is vulnerable to many factors influence, such as self structure and concentration；Environment pH, temperature
And illumination；Enzyme, oxygen and metal ion etc..
The modes such as the present invention is by cooking, light-coloured vinegar extraction directly extract anthocyanin from purple sweetpotato, and with the addition of dehydration
The anthocyanin of sucrose soaks the lemon tablet of remove seed, obtains the anthocyanin lemon vinegar beverage of stabilization.The saccharosan is commonly called as rock sugar.
In the extraction process of conventional anthocyanin, after purple sweetpotato cleans defibrination, it is directly dissolved in acidifying organic solvent, is soaked
Carry, the effect not only extracted is bad, and the extracting mode cannot be used for eating.
During purple sweetpotato is steamed by water vapour, the structure organization of purple sweetpotato becomes more loose, beneficial to follow-up light-coloured vinegar
The extraction efficiency of anthocyanin in immersion process；And vapor steam process be different from digestion process, will not make purple sweetpotato with it is big
Amount moisture is contacted with each other, it is to avoid the anthocyanin in digestion process purple sweetpotato is dissolved into water, causes the loss of anthocyanin composition；This
Outward, the inactivation of the enzymes such as the oxidizing ferment in purple sweetpotato can be avoided purple sweetpotato caused by brown stain during water vapour steams
Beverage taste problem.Above-mentioned water vapour steam to purple sweetpotato it is ripe after, typical time is in 20~30min.
Purple sweetpotato is extracted using light-coloured vinegar, not only due to light-coloured vinegar edible, and light-coloured vinegar can by the anthocyanin in purple sweetpotato, can
The compositions such as soluble starch, soluble dietary fiber, vitamin B are fully extracted；Compared with other organic solvents, extraction effect
More preferably.By the way of water vapour steams purple sweetpotato, then coordinate the extraction of light-coloured vinegar, anthocyanin stabilization in the beverage can be improved
Property.
Anthocyanin lemon vinegar beverage can be obtained after described anthocyanin lemon vinegar is diluted, diluent used can
Think distilled water or drinking mineral water etc..Preferably, to ensure anthocyanin concentration in more than 30mg/L, anthocyanin lemon vinegar
It is 1: 4~1: 15 with the volume ratio of distilled water.
Lemon tablet retains conventional sheet form without lemon is smashed in beverage of the present invention, and its reason is, lemon
Middle part volatility nutritional ingredient can be lost in because of shattering process, and the volatile ingredient that shattering process cannot allow in lemon peel
Edible person directly absorbs during such as olefines, alcohols, aldehydes, esters and letones are fully dissolved into solution.
During lemon is soaked, the nutritional ingredient such as citric acid, malic acid in lemon can flow out leaching liquor, not only increase
The nutritional ingredient of solution is added, while citric acid, the malic acid of outflow can provide a stabilization for the anthocyanin in leaching liquor again
Acid environment, the acid environment without the additionally addition acidulant such as citric acid, without materials such as addition preservatives, only need to be to product
Carry out pasteurize.
Purple sweetpotato after cooking also needs to be dried, preferably, the dry temperature is 50~60 DEG C, the time is
40~60min；Moisture its object is to remove purple sweetpotato, and hardening purple sweetpotato, it is to avoid it becomes in follow-up leaching process
It is powdery, increases separating difficulty.
Preferably, the light-coloured vinegar is fermentation light-coloured vinegar；The species of light-coloured vinegar is divided into two kinds, respectively ferment light-coloured vinegar and blend it is white
Vinegar, blends light-coloured vinegar glacial acetic acid and is diluted and get, its security and mouthfeel all not as fermentation light-coloured vinegar, additionally, blending light-coloured vinegar
Extracting effect than ferment light-coloured vinegar effect it is poor.
Preferably, in step (2), purple sweetpotato piece is 1: 1~5 with the volume ratio of light-coloured vinegar.Light-coloured vinegar need to not have purple sweetpotato, with
Ensure the anthocyanin in fully extraction purple sweetpotato.
Extraction temperature and time have an impact to extracting effect, and equally the stability to anthocyanin also has an impact, preferably,
The temperature of the extraction is 15~20 DEG C, and the time is 20~30h.
Because anthocyanin is to photo-labile, so needing for liquid to be placed in shady place in light-coloured vinegar leaching process.
Common sweetener is such as：Fruit syrup, glucose etc., although can reconcile sugar-acid ratio, improve the mouthfeel of beverage, but its
To anthocyanin stability in the beverage is without facilitation or can reduce its stability, using saccharosan as sweetener, no
The improvement of beverage mouthfeel can only be realized, while the stabilization of anthocyanin can be promoted, and high concentration saccharosan can provide compared with
Big osmotic pressure, is conducive to rupturing lemon tablet and flesh cell, makes the active ingredient Fast Stripping in lemon tablet, increases product
Taste and flavor, and for anthocyanin provides more stable environment.So, preferably, the sweetener is saccharosan.
Preferably, the leaching liquor is 100~400ml: 100~200g: 100 with the amount ratio of lemon tablet, sweetener
~300g.
Preferably, the temperature of the immersion is 0~10 DEG C, the time is 20~30 days.
Leaching liquor for raising immersion effect, is easy to sweetener with lemon tablet, the sweetener mixing immersion process of remove seed
Dissolving and raising lemon tablet and the contact area of sweetener, lemon tablet can be replaced be positioned over filling above-mentioned substance with sweetener
Container in.
In step (3), the mixed liquor after immersion is placed in after placing 20~40min under 0.09~0.1MPa, then it is placed in 0~
Soaked 20~30 days at 10 DEG C；The process is degasification process, can remove the air in lemon and liquid component, it is to avoid because of air
Presence cause immersion liquid occur oxidation etc. reaction.
Present invention also offers a kind of preparation method of anthocyanin lemon tablet, comprise the following steps：
(1) will cook and dry after purple sweetpotato cleaning, peeling, section, obtain purple sweetpotato piece；
(2) purple sweetpotato piece is placed in light-coloured vinegar and is extracted, obtain leaching liquor；
(3) lemon tablet of the leaching liquor and remove seed, sweetener are mixed, lemon tablet is taken out after immersion, obtain anthocyanin
Lemon tablet.
Above-mentioned lemon tablet is the accessory substance in anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage preparation, and it is attached to
The color of anthocyanin, can directly be prepared into product.The product is directly vacuum-packed, it is to avoid what common drying means was produced
The shortcomings of color change, and it is soaked after with citris aromas, sweet mouthfeel moderate and light pink the features such as.
Compared with prior art, the invention has the advantages that：
The present invention is cooking, light-coloured vinegar directly extracts anthocyanin, and soaked with anthocyanin by way of extracting from purple sweetpotato
The lemon tablet of remove seed, is made using the sour environment of the offers such as citric acid, malic acid and acetic acid, and sucrose to the auxiliary color of anthocyanin
With the anthocyanin lemon vinegar beverage of acquisition stabilization；The beverage is not only in good taste without extra addition preservative, bright in colour, and
And the nutritional ingredient such as anthocyanin, vitamin C, citric acid, the malic acid being rich in beverage can be stable in the presence of in beverage, be one
Plant not only bright-colored, delicious but also nutrition and the excellent drink with healthcare function.
Specific embodiment
The present invention is further detailed and illustrated below in conjunction with specific embodiment.
This method products obtained therefrom can be preserved for a long time at normal temperatures, and taste is better for Cord blood.Wherein, anthocyanin lemon tablet is
Instant bagged product, anthocyanin lemon vinegar can suitably dilute also direct-edible, and anthocyanin lemon vinegar beverage is capable of direct drinking.
Anthocyanin assay method is colorimetric method, specific as follows：
Working curve is made by standard of amaranth；Anthocyanin lemon vinegar 1ml is taken, the 4ml that adds water shakes up, and is right with distilled water
Impinge upon survey light absorption value at 530nm.Anthocyanin content can be obtained by light absorption value.
Subjective appreciation is carried out after lemon vinegar is diluted, grade form is as follows：
The anthocyanin lemon vinegar beverage sense organ evaluating meter of table 1
Embodiment 1
The preparation method of a kind of anthocyanin lemon tablet, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage, including following step
Suddenly：
(1) purple sweetpotato that takes 300g is cleaned, after peeling, be cut into the thin slice that thickness is 1cm, thin slice is placed in steamer and is steamed
30min, makes purple sweetpotato cook completely；The purple sweetpotato that will be cooked again is placed in heated-air drying 50min in 50 DEG C of air dry oven, takes
Room temperature is cooled to after going out, purple sweetpotato piece is obtained；
(2) the purple sweetpotato piece after cooling is placed in the vial of 500ml, adds pure fermentation light-coloured vinegar, purple sweetpotato piece with it is pure
Ferment light-coloured vinegar volume ratio be 1: 1, sealing immersion as 15 DEG C shady place overnight, soak time be 30 hours, then, filtering
Obtain filtrate；
(3) lemon for taking 180g is cleaned, dries, being cut into the thin slice that thickness is 0.5cm, removes lemon seed, obtains lemon tablet；
(4) lemon tablet of remove seed is put into the glass jar of 500ml, is paved with tank bottom, then rock sugar is covered on lemon tablet,
Then, lemon tablet and rock sugar are alternately added, to 2~3cm of glass tank mouth, the superiors are rock sugar, and total consumption of rock sugar is
150g；
(5) filtrate in step (2) is added in glass jar, did not had rock sugar to filtrate；Again by glass jar as
30min under 0.09MPa, takes out, and to filtrate is added in glass jar, does not have rock sugar to filtrate, seals, as 4 DEG C of decentralizations of shady place
Put 30 days；
(6) lemon tablet is taken out from tank, surface liquid is drained, 3 pieces/bag is vacuum-packed, and obtain anthocyanin lemon tablet；
(7) the liquid 8000r/min centrifugation 20min after lemon tablet are taken out, after pasteurize, the anthocyanin of 200ml is obtained
Lemon vinegar；
(8) distilled water diluting of 50ml anthocyanin lemon vinegars 150ml is taken, after high-temperature instantaneous sterilization, anthocyanin lemon is obtained
Lemon vinegar beverage.
Anthocyanin content is 120mg/L, anthocyanin content in anthocyanin lemon vinegar beverage in the anthocyanin lemon vinegar of gained
It is 30mg/L.
The degradation temperature of anthocyanin in beverage is brought up to more than 80 DEG C by the present embodiment method from room temperature, in 80 DEG C of water-bath bars
The lower 1 hour degradation rate of part is 0, and 1 hour degradation rate is 4.8% under 90 DEG C of water bath conditions, 1 hour under 100 DEG C of water bath conditions
Degradation rate is 6.9%.
However, Authorization Notice No. uses conventional acidic ethanol extraction method for the patent of CN 1255481C, it is obtained
Anthocyanin 1 hour degradation rate under 50 DEG C of water bath conditions reaches 7%, is reached with regard to degradation rate within 1 hour under 60 DEG C of water bath conditions
20%.
Anthocyanin lemon vinegar beverage obtained in the present embodiment method light intensity be 9000Lux illumination under 40 hours degradation rates be
0；92 points of sensory evaluation scores.
Embodiment 2
The preparation method of a kind of anthocyanin lemon tablet, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage, including following step
Suddenly：
(1) purple sweetpotato that takes 300g is cleaned, after peeling, be cut into the thin slice that thickness is 1cm, thin slice is placed in steamer and is steamed
30min, makes purple sweetpotato cook completely；The purple sweetpotato that will be cooked again is placed in heated-air drying 40min in 60 DEG C of air dry oven, takes
Room temperature is cooled to after going out, purple sweetpotato piece is obtained；
(2) the purple sweetpotato piece after cooling is placed in the vial of 500ml, adds pure fermentation light-coloured vinegar, purple sweetpotato piece with it is pure
Ferment light-coloured vinegar volume ratio be 1: 2, sealing immersion as 15 DEG C shady place overnight, soak time be 20 hours, then, filtering
Obtain filtrate；
(3) lemon for taking 180g is cleaned, dries, being cut into the thin slice that thickness is 0.5cm, removes lemon seed, obtains lemon tablet；
(4) lemon tablet of remove seed is put into the glass jar of 500ml, is paved with tank bottom, then rock sugar is covered on lemon tablet,
Then, lemon tablet and rock sugar are alternately added, to 2~3cm of glass tank mouth, the superiors are rock sugar, and total consumption of rock sugar is
150g；
(5) filtrate in step (2) is added in glass jar, did not had rock sugar to filtrate；Again by glass jar as
30min under 0.1MPa, takes out, and to filtrate is added in glass jar, does not have rock sugar to filtrate, seals, and is placed as at 6 DEG C of shady place
20 days；
(6) lemon tablet is taken out from tank, surface liquid is drained, 3 pieces/bag is vacuum-packed, and obtain anthocyanin lemon tablet；
(7) the liquid 8000r/min centrifugation 20min after lemon tablet are taken out, after pasteurize, the anthocyanin of 400ml is obtained
Lemon vinegar；
(8) distilled water for taking 50ml anthocyanin lemon vinegars 200ml is dilute, after high-temperature instantaneous sterilization, obtains anthocyanin lemon
Vinegar beverage.
Empirical tests, anthocyanin content is 150mg/L, pattern in anthocyanin lemon vinegar beverage in the anthocyanin lemon vinegar of gained
Glycosides content is 30mg/L.
The degradation temperature of anthocyanin in beverage is brought up to more than 80 DEG C by the present embodiment method from room temperature, in 80 DEG C of water-bath bars
The lower 1 hour degradation rate of part is 0, and 1 hour degradation rate is 5.1% under 90 DEG C of water bath conditions, 1 hour under 100 DEG C of water bath conditions
Degradation rate is 7.5%.
Anthocyanin lemon vinegar beverage obtained in the present embodiment method light intensity be 9000Lux illumination under 40 hours degradation rates be
0；94 points of sensory evaluation scores.
Comparative example 1
The preparation method of a kind of anthocyanin lemon tablet, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage, including following step
Suddenly：
(1) purple sweetpotato that takes 300g is cleaned, after peeling, be cut into the forced air drying that the thin slice that thickness is 1cm is placed in 60 DEG C
Heated-air drying 40min in case, is cooled to room temperature after taking-up, obtain purple sweetpotato piece；
(2) the purple sweetpotato piece after cooling is placed in the vial of 500ml, adds pure fermentation light-coloured vinegar, purple sweetpotato piece with it is pure
Ferment light-coloured vinegar volume ratio be 1: 2, sealing immersion as 15 DEG C shady place overnight, soak time be 24 hours, then, filtering
Obtain filtrate；
(3) lemon for taking 180g is cleaned, dries, being cut into the thin slice that thickness is 0.5cm, removes lemon seed, obtains lemon tablet；
(4) lemon tablet of remove seed is put into the glass jar of 500ml, is paved with tank bottom, then rock sugar is covered on lemon tablet,
Then, lemon tablet and rock sugar are alternately added, to 2~3cm of glass tank mouth, the superiors are rock sugar, and total consumption of rock sugar is
150g；
(5) filtrate in step (2) is added in glass jar, did not had rock sugar to filtrate；Again by glass jar as
30min under 0.1MPa, takes out, and to filtrate is added in glass jar, does not have rock sugar to filtrate, seals, and is placed as at 6 DEG C of shady place
20 days；
(6) lemon tablet is taken out from tank, surface liquid is drained, 3 pieces/bag is vacuum-packed, and obtain anthocyanin lemon tablet；
(7) the liquid 8000r/min centrifugation 20min after lemon tablet are taken out, after pasteurize, the anthocyanin of 400ml is obtained
Lemon vinegar；
(8) distilled water for taking 50ml anthocyanin lemon vinegars 200ml is dilute, after high-temperature instantaneous sterilization, obtains anthocyanin lemon
Vinegar beverage.
Anthocyanin content is 50mg/L in the anthocyanin lemon vinegar of gained, and anthocyanin content is in anthocyanin lemon vinegar beverage
10mg/L。
Anthocyanin 1 hour degradation rate under 80 DEG C of water bath conditions is 14%, and 1 hour degradation rate is under 90 DEG C of water bath conditions
19.1%, 1 hour degradation rate is 25% under 100 DEG C of water bath conditions.
Anthocyanin lemon vinegar beverage 40 hours degradation rates in the case where light intensity is 9000Lux illumination are 4.5%；Sensory evaluation scores 70
Point.
Comparative example 2
The preparation method of a kind of anthocyanin lemon tablet, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage, including following step
Suddenly：
(1) purple sweetpotato that takes 300g is cleaned, after peeling, be cut into the thin slice that thickness is 1cm, thin slice is placed in steamer and is steamed
30min, makes purple sweetpotato cook completely；The heated-air drying 40min in 60 DEG C of air dry oven that is placed in that will be cooked again is cold after taking-up
But to room temperature, purple sweetpotato piece is obtained；
(2) the purple sweetpotato piece after cooling is placed in the vial of 500ml, adds pure fermentation light-coloured vinegar, purple sweetpotato piece with it is pure
Ferment light-coloured vinegar volume ratio be 1: 2, sealing immersion as 15 DEG C shady place overnight, soak time be 24 hours, then, filtering
Obtain filtrate；
(3) lemon for taking 180g is cleaned, dries, being cut into the thin slice that thickness is 0.5cm, removes lemon seed, obtains lemon tablet；
(4) lemon tablet of remove seed is put into the glass jar of 500ml, to 2~3cm of glass tank mouth,；
(5) filtrate in step (2) is added in glass jar, did not had lemon tablet to filtrate；Again by glass jar as
30min under 0.1MPa, takes out, and to filtrate is added in glass jar, does not have lemon tablet to filtrate, seals, as 6 DEG C of decentralizations of shady place
Put 20 days；
(6) lemon tablet is taken out from tank, surface liquid is drained, 3 pieces/bag is vacuum-packed, and obtain anthocyanin lemon tablet；
(7) the liquid 8000r/min centrifugation 20min after lemon tablet are taken out, 400ml anthocyanin lemon vinegar concentrates are obtained,
60ml HFCS seasonings are added, after pasteurize, anthocyanin lemon vinegar is obtained；
(8) distilled water diluting anthocyanin lemon vinegar concentrate is used again, after high-temperature instantaneous sterilization, obtains anthocyanin lemon vinegar beverage
Material.
Anthocyanin content is 40mg/L in the anthocyanin lemon vinegar of gained, and anthocyanin content is in anthocyanin lemon vinegar beverage
8mg/L。
Anthocyanin 1 hour degradation rate under 80 DEG C of water bath conditions is 20%, and 1 hour degradation rate is under 90 DEG C of water bath conditions
29.1%, 1 hour degradation rate is 52% under 100 DEG C of water bath conditions.
Anthocyanin lemon vinegar beverage 40 hours degradation rates in the case where light intensity is 9000Lux illumination are 6.1%；Sensory evaluation scores 73
Point.
Comparative example 3
The preparation method of a kind of anthocyanin lemon tablet, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage, including following step
Suddenly：
(1) purple sweetpotato that takes 300g is cleaned, after peeling, be cut into the thin slice that thickness is 1cm, thin slice is placed in steamer and is steamed
30min, makes purple sweetpotato cook completely；The heated-air drying 40min in 60 DEG C of air dry oven that is placed in that will be cooked again is cold after taking-up
But to room temperature, purple sweetpotato piece is obtained；
(2) the purple sweetpotato piece after cooling is placed in the vial of 500ml, adds pure fermentation light-coloured vinegar, purple sweetpotato piece with it is pure
Ferment light-coloured vinegar volume ratio be 1: 2, sealing immersion as 15 DEG C shady place overnight, soak time be 24 hours, then, filtering
Obtain filtrate；
(3) lemon for taking 180g is cleaned, dries, removing the peel and squeeze the juice, and obtains lemon juice；
(4) lemon juice is put into the glass jar of 500ml, adds rock sugar, total consumption of rock sugar is 150g；
(5) filtrate in step (2) is added in glass jar, did not had rock sugar to filtrate；Again by glass jar as
30min under 0.1MPa, takes out, and to filtrate is added in glass jar, does not have rock sugar to filtrate, seals, and is placed as at 6 DEG C of shady place
20 days；
(6) by liquid 8000r/min centrifugations 20min in (5), after pasteurize, anthocyanin lemon vinegar concentrate is obtained；
(7) distilled water diluting anthocyanin lemon vinegar concentrate is used again, after high-temperature instantaneous sterilization, obtains anthocyanin lemon vinegar beverage
Material.
Anthocyanin content is 70mg/L in the anthocyanin lemon vinegar of gained, and anthocyanin content is in anthocyanin lemon vinegar beverage
19mg/L。
Anthocyanin 1 hour degradation rate under 80 DEG C of water bath conditions is 5.1%, 1 hour degradation rate under 90 DEG C of water bath conditions
It is 11.1%, 1 hour degradation rate is 16% under 100 DEG C of water bath conditions.
Anthocyanin lemon vinegar beverage 40 hours degradation rates in the case where light intensity is 9000Lux illumination are 3.9%；Sensory evaluation scores 75
Point.
Comparative example 4
The preparation method of a kind of anthocyanin lemon tablet, anthocyanin lemon vinegar and anthocyanin lemon vinegar beverage, including following step
Suddenly：
(1) purple sweetpotato that takes 300g is cleaned, after peeling, be cut into the thin slice that thickness is 1cm, thin slice is placed in steamer and is steamed
30min, makes purple sweetpotato cook completely；The heated-air drying 40min in 60 DEG C of air dry oven that is placed in that will be cooked again is cold after taking-up
But to room temperature, purple sweetpotato piece is obtained；
(2) purple sweetpotato piece is put into the glass jar of 500ml；
(3) lemon for taking 180g is cleaned, dries, cuts into slices, the 500ml that adds water mashing, obtains lemon juice；
(4) lemon juice is added in (2) in glass jar, sealing immersion as 15 DEG C shady place overnight, soak time is
24 hours, then, it is filtrated to get filtrate；
(5) 150g rock sugar is added into filtrate, did not had rock sugar to filtrate, sealed, placed 20 days as at 6 DEG C of shady place；
(6) by liquid 8000r/min centrifugations 20min in (5), after pasteurize, anthocyanin lemon vinegar concentrate is obtained；
(7) distilled water diluting anthocyanin lemon vinegar concentrate is used again, after high-temperature instantaneous sterilization, obtains anthocyanin lemon vinegar beverage
Material.
Anthocyanin content is 70mg/L in the anthocyanin lemon vinegar of gained, and anthocyanin content is in anthocyanin lemon vinegar beverage
10mg/L。
Anthocyanin 1 hour degradation rate under 80 DEG C of water bath conditions is 10.1%, 1 hour degradation rate under 90 DEG C of water bath conditions
It is 25.1%, 1 hour degradation rate is 42% under 100 DEG C of water bath conditions；
Anthocyanin lemon vinegar beverage 40 hours degradation rates in the case where light intensity is 9000Lux illumination are 6.1%；Sensory evaluation scores 75
Point.
Claims (5)
1. a kind of preparation method of anthocyanin lemon vinegar, it is characterised in that comprise the following steps：
(1) will cook and dry after purple sweetpotato cleaning, peeling, section, obtain purple sweetpotato piece；
(2) purple sweetpotato piece is placed in light-coloured vinegar and is extracted, obtain leaching liquor；Purple sweetpotato piece is 1 with the volume ratio of light-coloured vinegar:1~5, leaching
The temperature for carrying is 15~20 DEG C, and the time is 20~30 hours；
(3) lemon tablet of the leaching liquor and remove seed, rock sugar are mixed, lemon tablet is taken out after immersion, centrifuging and taking supernatant is obtained
Anthocyanin lemon vinegar；The leaching liquor is 100~400ml with the amount ratio of lemon tablet, rock sugar：100~200g：100~300g,
The temperature of immersion is 0~10 DEG C, and the time is 20~30 days.
2. preparation method as claimed in claim 1, it is characterised in that the anthocyanin lemon vinegar obtains pattern after dilution
Glycosides lemon vinegar beverage.
3. preparation method as claimed in claim 1, it is characterised in that the dry temperature is 50~60 DEG C, and the time is 40
~60min.
4. preparation method as claimed in claim 1, it is characterised in that in step (3), by the leaching liquor and the lemon of remove seed
It is placed in after piece, rock sugar mixing after placing 20~40min under 0.09~0.1MPa, then is soaked 20~30 days at being placed in 0~10 DEG C.
5. a kind of preparation method of anthocyanin lemon tablet, it is characterised in that according to Claims 1 to 4 any claim
Preparation method, the lemon tablet taken out after being soaked through step (3) is described anthocyanin lemon tablet.
Priority Applications (1)
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| CN101735644B (en) * | 2009-11-20 | 2013-01-16 | 苏州大学 | Method for extracting ipomoes batatas L. anthocyanidins |
| CN102599403A (en) * | 2012-03-09 | 2012-07-25 | 杭州秀山美地农业科技有限公司 | Purple tomato and lemon chewable tablets and making method thereof |
| CN102550655B (en) * | 2012-03-15 | 2013-08-07 | 西南大学柑桔研究所 | Process for making fresh lemon slices |
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| CN104273595A (en) * | 2013-07-09 | 2015-01-14 | 河南工业大学 | Purple potato and lemon juice beverage and preparation method |
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