CN104957718A - Red jujube flavored pomelo fruit vinegar beverage and preparation technology thereof - Google Patents
Red jujube flavored pomelo fruit vinegar beverage and preparation technology thereof Download PDFInfo
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- CN104957718A CN104957718A CN201510307570.XA CN201510307570A CN104957718A CN 104957718 A CN104957718 A CN 104957718A CN 201510307570 A CN201510307570 A CN 201510307570A CN 104957718 A CN104957718 A CN 104957718A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- 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
- C12J1/02—Vinegar; Preparation or purification thereof from wine
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Abstract
The invention discloses a red jujube flavored pomelo fruit vinegar beverage. The red jujube flavored pomelo fruit vinegar beverage is characterized by being prepared from the following raw materials in parts by weight: 180-200 parts of pomelo flesh, 40-50 parts of glutinous rice, 30-35 parts of red jujubes, 5-10 parts of spinach, 4-8 parts of carrots, 7-9 parts of malt, 5-6 parts of licorice roots, 10-30 parts of white sugar and 5-15 parts of honey. The red jujube flavored pomelo fruit vinegar beverage disclosed by the invention is rich in nutrition, is moderate in sour and sweet degrees and is delicious; the red jujube flavored pomelo fruit vinegar beverage has the flavor of red jujubes and the flavor of pomelo fruit acetic acid; materials such as the malt and the licorice roots are added, so that the red jujube flavored pomelo fruit vinegar beverage has the health-care efficacies of promoting the circulation of qi, promoting digestion, invigorating the spleen, stimulating the appetite, clearing heat, removing toxicity and the like; besides, the technical content and the grade of pomelo processing industry can be improved, products conforming to a healthy diet concept are obtained, a new way for effectively utilizing pomelo resources is provided, and the economic benefits and the social benefits of the pomelo industry are improved.
Description
Technical field
The present invention relates to a kind of grapefruit vinegar beverage, specifically relate to a kind of red date local flavor grapefruit vinegar beverage and preparation technology thereof.
Background technology
Shaddock is the local citrus breeding coming from Zhejiang Changshan recklessly, is that shaddock and other citrus natural hybrization form, the cultivation history in existing more than 100 years.Its fruit good looking appearance, fragrance is unique, and fruit juice organic acid content enriches, and sugar content is suitable for, and simultaneously containing a small amount of limonin and aurantiin, the sweet acid of juice is suitable for, and slightly bitter taste is very tasty and refreshing after food.Recklessly contain 18 kinds of free amino acids in shaddock fruit, comprising 8 kinds of necessary amino acid of needed by human body, abundant flavone content, in addition containing vitamin A, C, B1, B2 and Ca, the multiple inorganic elements such as P, K, Mg, Fe, Zn, have relieving cough and reducing sputum, clearing heat and detoxicating, promote the production of body fluid to quench thirst, restoring consciouness of relieving the effect of alcohol, the easypro stomach that helps digestion, defaecation diuresis, the effect such as strong kidney moistening lung, have important benefits to maintenance health.
Because the yielding ability of Hu shaddock own is better, and cultivation and maintenance technology improves constantly in recent years, and shaddock is got bumper crops year after year recklessly, but day by day saturated market of eating raw causes shaddock recklessly to overstock in a large number, rot, and cause waste, Higher output is not accompanied by a higher income to make orchard worker, suffers untold misery.Based on the nutrition that Hu shaddock fruit is abundant, higher organic acid content and sour-sweet suitable mouthfeel, the grapefruit vinegar product developing characteristic is a new outlet.Fruit vinegar and fruit vinegar beverage are health drinks, Hu shaddock is processed into most of nutrition that fruit vinegar can retain shaddock recklessly, and process are gentle, energy consumption is low, compared with canned pack in the past, product specification and quality all increase, and improve economic benefit and the social benefit of shaddock industry recklessly.
Summary of the invention
The object of the present invention is to provide a kind of red date local flavor grapefruit vinegar beverage and preparation technology thereof.
For achieving the above object, the present invention is realized by following technical scheme:
A kind of red date local flavor grapefruit vinegar beverage, it is characterized in that, be made up of the raw material of following weight portion: shaddock pulp 180-200, glutinous rice 40-50, red date 30-35, spinach 5-10, carrot 4-8, Fructus Hordei Germinatus 7-9, Radix Glycyrrhizae 5-6, white granulated sugar 10-30, honey 5-15 recklessly.
The preparation technology of described a kind of red date local flavor grapefruit vinegar beverage, is characterized in that, comprise the following steps:
(1) glutinous rice is cleaned and steam to half-mature without putting into food steamer after gonorrhoea to water, pour into after taking-up in warm water and place a period of time to temperature and be reduced to less than 30 degree, be reentered into again in food steamer after removing filter dry water, spread out after cooking, add and stir with the cold water of glutinous rice identical weight part, when temperature drops to 25-35 DEG C, add the Angel koji of the glutinous rice weight portion of 0.3-0.5%, after stirring, carry out nest process, then put into 28-32 DEG C of constant incubator to ferment, take out fermentate after 2-4 days and squeeze, obtain rice wine juice;
(2) filter after Hu shaddock pulp being squeezed the juice and obtain grapefruit juice recklessly, then the rice wine juice in step (1) is added, make the pol of blended fruit juice at 16-20%, then pasteurization is adopted to carry out sterilization treatment to it, the Angel grape wine high activity dried yeast activated is joined according to the inoculum concentration of 0.08-0.12% after stirring in the Hu grapefruit juice fermented, carries out fermentation process, at 26-30 DEG C of bottom fermentation 2-4 days, filter, obtain shaddock fruit wine recklessly;
(3) press in the Hu shaddock fruit wine of 80-120mL/L inoculum concentration access step (2) by after acetic acid bacteria activation, shallow-layer liquid mode is adopted to carry out aerobic fermentation, at level 1.5-7.5cm, 6-10 days is cultivated at 25-35 DEG C, to alcohol concentration lower than terminating fermentation during 5mL/L, cross leaching filtrate, obtain grapefruit vinegar;
(4) add appropriate water after spinach, carrot, red date, Fructus Hordei Germinatus, Radix Glycyrrhizae being pulverized respectively and carry out defibrination, after filtration, obtain red-jujube flavor annex solution;
(5) in the grapefruit vinegar in step (3), red-jujube flavor annex solution, white granulated sugar, honey is added, filling after 70-75 DEG C of sterilizing 6-10min after being diluted with water, obtain red date local flavor grapefruit vinegar beverage.
Beneficial effect of the present invention:
Product of the present invention is nutritious, sour-sweet tasty and refreshing, there is red date and the due local flavor of grapefruit vinegar acid, the Fructus Hordei Germinatus added and the material such as Radix Glycyrrhizae have promote qi circulation digestion promoting, spleen benefiting and stimulating the appetite, the health-care efficacy such as clearing heat and detoxicating, technology content and the class of shaddock processing industry recklessly can be improved simultaneously, obtain the product meeting health diet idea, the effective utilization for Hu Shaddock resource provides a new approach, improves the economic and social profit of shaddock industry recklessly.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
A kind of red date local flavor grapefruit vinegar beverage of the present invention, it is characterized in that, be made up of the raw material of following weight portion (kg): shaddock pulp 190, glutinous rice 45, red date 32.5, spinach 7.5, carrot 6, Fructus Hordei Germinatus 8, Radix Glycyrrhizae 5.5, white granulated sugar 20, honey 10 recklessly.
The preparation technology of described a kind of red date local flavor grapefruit vinegar beverage, is characterized in that, comprise the following steps:
(1) glutinous rice is cleaned and steam to half-mature without putting into food steamer after gonorrhoea to water, pour into after taking-up in warm water and place a period of time to temperature and be reduced to less than 30 degree, be reentered into again in food steamer after removing filter dry water, spread out after cooking, add and stir with the cold water of glutinous rice identical weight part, when temperature drops to 30 DEG C, add the Angel koji of the glutinous rice weight portion of 0.4%, after stirring, carry out nest process, then put into 30 DEG C of constant incubators to ferment, within 3 days, take out fermentate afterwards and squeeze, obtain rice wine juice;
(2) filter after Hu shaddock pulp being squeezed the juice and obtain grapefruit juice recklessly, then the rice wine juice in step (1) is added, make the pol of blended fruit juice 18%, then pasteurization is adopted to carry out sterilization treatment to it, by the Angel grape wine high activity dried yeast activated according to 0.1% inoculum concentration join carry out fermentation process after stirring in the Hu grapefruit juice fermented, 28 DEG C of bottom fermentations 3 days, filter, obtain shaddock fruit wine recklessly;
(3) press in the Hu shaddock fruit wine of 100mL/L inoculum concentration access step (2) by after acetic acid bacteria activation, adopt shallow-layer liquid mode to carry out aerobic fermentation, at level 4.5cm, cultivate 8 days at 30 DEG C, to alcohol concentration lower than terminating fermentation during 5mL/L, crossing leaching filtrate, obtaining grapefruit vinegar;
(4) add appropriate water after spinach, carrot, red date, Fructus Hordei Germinatus, Radix Glycyrrhizae being pulverized respectively and carry out defibrination, after filtration, obtain red-jujube flavor annex solution;
(5) in the grapefruit vinegar in step (3), red-jujube flavor annex solution, white granulated sugar, honey is added, filling after 75 DEG C of sterilizing 8min after being diluted with water, obtain red date local flavor grapefruit vinegar beverage.
Claims (2)
1. a red date local flavor grapefruit vinegar beverage, it is characterized in that, be made up of the raw material of following weight portion: shaddock pulp 180-200, glutinous rice 40-50, red date 30-35, spinach 5-10, carrot 4-8, Fructus Hordei Germinatus 7-9, Radix Glycyrrhizae 5-6, white granulated sugar 10-30, honey 5-15 recklessly.
2. the preparation technology of a kind of red date local flavor grapefruit vinegar beverage according to claim 1, is characterized in that, comprise the following steps:
Glutinous rice is cleaned and steams to half-mature without putting into food steamer after gonorrhoea to water, pour into after taking-up in warm water and place a period of time to temperature and be reduced to less than 30 degree, be reentered into again in food steamer after removing filter dry water, spread out after cooking, add and stir with the cold water of glutinous rice identical weight part, when temperature drops to 25-35 DEG C, add the Angel koji of the glutinous rice weight portion of 0.3-0.5%, after stirring, carry out nest process, then put into 28-32 DEG C of constant incubator to ferment, take out fermentate after 2-4 days and squeeze, obtain rice wine juice;
Filter after Hu shaddock pulp is squeezed the juice and obtain grapefruit juice recklessly, then the rice wine juice in step (1) is added, make the pol of blended fruit juice at 16-20%, then pasteurization is adopted to carry out sterilization treatment to it, the Angel grape wine high activity dried yeast activated is joined according to the inoculum concentration of 0.08-0.12% after stirring in the Hu grapefruit juice fermented, carries out fermentation process, at 26-30 DEG C of bottom fermentation 2-4 days, filter, obtain shaddock fruit wine recklessly;
Press in the Hu shaddock fruit wine of 80-120mL/L inoculum concentration access step (2) by after acetic acid bacteria activation, shallow-layer liquid mode is adopted to carry out aerobic fermentation, at level 1.5-7.5cm, 6-10 days is cultivated at 25-35 DEG C, to alcohol concentration lower than terminating fermentation during 5mL/L, cross leaching filtrate, obtain grapefruit vinegar;
Add appropriate water after spinach, carrot, red date, Fructus Hordei Germinatus, Radix Glycyrrhizae being pulverized respectively and carry out defibrination, after filtration, obtain red-jujube flavor annex solution;
Red-jujube flavor annex solution, white granulated sugar, honey is added in the grapefruit vinegar in step (3), filling after 70-75 DEG C of sterilizing 6-10min after being diluted with water, obtain red date local flavor grapefruit vinegar beverage.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510307570.XA CN104957718A (en) | 2015-06-08 | 2015-06-08 | Red jujube flavored pomelo fruit vinegar beverage and preparation technology thereof |
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| CN201510307570.XA CN104957718A (en) | 2015-06-08 | 2015-06-08 | Red jujube flavored pomelo fruit vinegar beverage and preparation technology thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779255A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Honey vinegar and preparing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101381663A (en) * | 2008-10-15 | 2009-03-11 | 福建南海食品有限公司 | Production method of debittering honey pomelo fermentation product |
| CN103173343A (en) * | 2013-03-06 | 2013-06-26 | 华南理工大学 | Shaddock vinegar preparation method |
| CN103740574A (en) * | 2013-12-27 | 2014-04-23 | 彭聪 | Method for brewing pomelo peel vinegar |
| CN104232461A (en) * | 2014-09-17 | 2014-12-24 | 陈梦莹 | Wampee vinegar drink |
-
2015
- 2015-06-08 CN CN201510307570.XA patent/CN104957718A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101381663A (en) * | 2008-10-15 | 2009-03-11 | 福建南海食品有限公司 | Production method of debittering honey pomelo fermentation product |
| CN103173343A (en) * | 2013-03-06 | 2013-06-26 | 华南理工大学 | Shaddock vinegar preparation method |
| CN103740574A (en) * | 2013-12-27 | 2014-04-23 | 彭聪 | Method for brewing pomelo peel vinegar |
| CN104232461A (en) * | 2014-09-17 | 2014-12-24 | 陈梦莹 | Wampee vinegar drink |
Non-Patent Citations (2)
| Title |
|---|
| 姚坤华: "碎米/胡柚果醋饮料加工工艺的研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
| 陆胜民等: "胡柚果醋的研究现状及其进展", 《食品与发酵科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779255A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Honey vinegar and preparing method thereof |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20160129 Address after: 236000 Nanjing Road, Anhui city of Fuyang province Yingquan District Applicant after: Li Chunyan Applicant after: Tian Junya Address before: 236000 Nanjing Road, Anhui city of Fuyang province Yingquan District Applicant before: Li Chunyan |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151007 |
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