CN106591087A - Multi-fruity-taste mixed citrus fruit vinegar beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a multi-fruity-taste mixed citrus fruit vinegar beverage, which is characterized by being prepared from the following raw materials in parts by weight: 200-240 parts of citrus fruits, 10-12 parts of water caltrop pulp, 5-6 parts of lotus root, 2-4 parts of yeast mannan, 1-2 parts of polysaccharide powder from auricularia auricular, 20-30 parts of snow pear vinegar, 20-30 parts of apple vinegar, 13-15 parts of grenadine juice, 7-9 parts of flos hibisci, 4-6 parts of osmanthus fragrans, 13-15 parts of linden honey, a proper amount of white granulated sugar, a proper amount of sodium metabisulfite, a proper amount of pectinase, a proper amount of an Angel wine yeast and a proper amount of acetic acid bacteria. The fruit vinegar beverage, which is prepared by fermenting juice of the citrus fruits as well as other raw materials, is rich in such nutrient substances as amino acid, vitamins and the like and the fruit vinegar beverage is relatively high in nutrition value; and with the addition of the snow pear vinegar, the apple vinegar and the like, the fruit vinegar has unique taste and fragrance, and in addition, the fruit vinegar is rich in nutrient substances and excellent in health care effect.

Description

A kind of many fruity mixing organe fruit vinegar drinks and preparation method thereof

Technical field

The present invention relates to food processing technology field, more particularly to a kind of many fruity mixing organe fruit vinegar drinks and its preparation Method.

Background technology

China is one of important original producton location of Citrus, and Citrus aboundresources, improved seeds are various, the cultivation for having more than 4000 years History.Body-care material contained by citrus fruit, it is separated go out more than 30 plant, wherein mainly having：Flavonoid, monoterpene, perfume (or spice) Legumin, carotenoid, class propanol, acridone, glycerose lipid etc..The medical value that citrusfruit has.Since ancient times, Fructus Citri tangerinae Network, Fructus Aurantii, Fructus Aurantii Immaturus, Pericarpium Citri Reticulatae Viride, Pericarpium Citri Reticulatae are exactly traditional Chinese crude drug, are clinically extensively applied in Chinese medicine.Modern pharmacological research is thought： Carotene in Pericarpium Citri tangerinae, vitamin C, Citrin are higher than flesh-content.In Pericarpium Citri Reticulatae also containing thiamine, riboflavin, volatile oil, Flavonoid.Volatile oil in Pericarpium Citri tangerinae has stimulation to digestive tract.Gastric secretion can be increased, promote gastrointestinal peristalsiss, stomach invigorating to dispel Wind.Flavone has coronary artery dilator, the effect of increase coronary blood flow.Additionally, Pericarpium Citri tangerinae also has antiinflammatory, antiulcer, antibacterial And function of gallbladder promoting and other effects.Citrin in Pericarpium Citri tangerinae can also process extraction and make injection, have significant curative effect to sclerosis of blood vessels.Fructus Citri tangerinae The also Neosynephrine containing boosting and N- methyltyramines in skin.Find that they extract one from peel of Citrus reticulata Blanco according to another scientist Cancer-resisting substance is planted, is also found that with the composition for reducing blood pressure in this material.This cancer-resisting substance is widely present in Fructus Citri Limoniae In skin and orange peel, Jing zooperies show, take suffering from cancer animal and significantly extending the life-span for this material.

Fruit vinegar is that, with fruit as primary raw material, have antibacterial, antioxidation by one kind of fermentable, is alleviated tired Labor, prevents the food liquid of the physiological functions such as diet type obesity and hyperlipemia.The country of Patent No. CN02114159.2 is specially Profit provides a kind of organe fruit vinegar drink and its production technology, relate to a kind of formula and orange fruit vinegar of organe fruit vinegar drink Production technology.Fruit juice after the technique is only squeezed the juice from sarcocarp is not comprehensively utilized containing abundant nutrition value and fragrance for raw material The peel of class material is raw material, and the nutritive value for making Citrus is not fully used.

The content of the invention

The object of the invention is exactly to make up the defect of prior art, there is provided a kind of many fruity mixing organe fruit vinegar drinks and Its preparation method.

The present invention is achieved by the following technical solutions：

A kind of many fruity mixing organe fruit vinegar drinks, it is characterised in that be made up of the raw material of following weight portion:Citrus 200-240, Water caltrop pulp 10-12, Rhizoma Nelumbiniss 5-6, yeast mannans 2-4, Auricularia polysaccharide powder 1-2, pear vinegar 20-30, apple vinegar 20-30, stone Pomegranate juice 13-15, Flos Hibisci 7-9, Flos Osmanthi Fragrantis 4-6, Mel 13-15, appropriate white sugar, appropriate sodium metabisulfite, pectase are fitted Amount, Angel brewer yeast are appropriate, appropriate acetic acid bacteria.

The preparation method of described a kind of many fruity mixing organe fruit vinegar drinks, it is characterised in that comprise the following steps：

（1）The higher citrusfruit of Maturity is selected, is scalded in 90-95 DEG C of water and is separated peel with sarcocarp after 1-2min, fruit Skin is standby, and pulp crushing adds 0.5% sodium metabisulfite and the pectase of 0.1%-0.2% after squeezing the juice, at 40-45 DEG C Hydrolysis 60-80min, removes after marc after centrifugation and obtains citrus pulp；

（2）To be cut into small pieces after the de- suffering reason of orange peel, it is activated good to be added to peel of Citrus reticulata Blanco after sterilization treatment In acetic acid bacteria solution, ferment 40-50h in 4-6 DEG C of low temperature environment, is then filtered off leaving acetic acid bacteria after peel of Citrus reticulata Blanco standby；

（3）Cook after defibrination together after water caltrop pulp, Rhizoma Nelumbiniss are cleaned, cellulase hydrolysiss 10-12h, enzyme denaturing are added after cooling Afterwards high speed centrifugation, takes supernatant, obtains hydrolyzed solution；

（4）Flos Hibisci, Flos Osmanthi Fragrantis are put in Mel and soak 8-10h, ultramicronising powder is carried out after then mixture is vacuum dried It is broken, obtain Mel powder；

（5）The pH of citrus pulp is adjusted to into 3.5-3.7, is 18% or so with white sugar adjustment pulp pol, by the peace for having activated Fine jade brewer yeast is added in pulp to be fermented according to 0.04% inoculum concentration, is fermented at a temperature of 28-30 DEG C after stirring 5-6d, obtains fermentation fruit wine liquid；

（6）During the alcoholic strength of the fermentation fruit wine liquid for obtaining to be adjusted to after 7%vol the fermentation tank being put into after sterilizing, tank interior temperature is adjusted Spend for 30-32 DEG C, then by step（2）The acetic acid bacteria for obtaining is added in fermentation fruit wine liquid, using shallow-layer liquid by 10% inoculum concentration Body mode carries out aerobic fermentation, and fermentation is terminated when reaching 4% or so to alcoholic strength, and after filtering using diatomite filter filtrate is taken, Obtain orange fruit vinegar；

（7）To in orange fruit vinegar add hydrolyzed solution, Mel powder, yeast mannans, Auricularia polysaccharide powder, pear vinegar, apple vinegar, The fill Jing after 70-75 DEG C sterilizes 8-10min after Sucus Granati, plus suitable quantity of water dilution finite concentration, obtains final product the organe fruit vinegar drink.

It is an advantage of the invention that：The present invention coordinates the fruit juice fermentation of Citrus to prepare fruit vinegar beverage using other raw materials, is rich in The nutrient substance such as aminoacid and vitamin, with higher nutritive value；First Citrus are scalded into 1-2min in 90-95 DEG C of water can To kill the antibacterial on Citrus surface, while removing the naturally occurring coating of wax matter layer in Citrus surface, peel is fermented using acetic acid bacteria Peel liquid afterwards, with very strong non-oxidizability, can replace traditional addition not only containing abundant health care material Sulfur type oxide carries out color fixative to fruit juice, together ferments with fruit juice fermentation liquid and causes the mouthfeel of fruit vinegar beverage unique；Addition Pear vinegar, apple vinegar etc. not only make fruit vinegar that there is unique mouthfeel and fragrance, also containing abundant nutrient substance and well Health-care effect.

Specific embodiment

A kind of many fruity mixing organe fruit vinegar drinks, it is characterised in that by following weight portion（kg）Raw material make:Citrus 200th, water caltrop pulp 10, Rhizoma Nelumbiniss 5, yeast mannans 2, Auricularia polysaccharide powder 1, pear vinegar 20, apple vinegar 20, Sucus Granati 13, Hibiscus syriacus L. Spend that 7, Flos Osmanthi Fragrantis 4, Mel 13, appropriate white sugar, appropriate sodium metabisulfite, appropriate pectase, Angel brewer yeast be appropriate, acetic acid Appropriate bacterium.

The preparation method of described a kind of many fruity mixing organe fruit vinegar drinks, it is characterised in that comprise the following steps：

（1）The higher citrusfruit of Maturity is selected, is scalded in 90-95 DEG C of water and is separated peel with sarcocarp after 1-2min, fruit Skin is standby, and pulp crushing adds 0.5% sodium metabisulfite and the pectase of 0.1%-0.2% after squeezing the juice, at 40-45 DEG C Hydrolysis 60-80min, removes after marc after centrifugation and obtains citrus pulp；

（2）To be cut into small pieces after the de- suffering reason of orange peel, it is activated good to be added to peel of Citrus reticulata Blanco after sterilization treatment In acetic acid bacteria solution, ferment 40-50h in 4-6 DEG C of low temperature environment, is then filtered off leaving acetic acid bacteria after peel of Citrus reticulata Blanco standby；

（3）Cook after defibrination together after water caltrop pulp, Rhizoma Nelumbiniss are cleaned, cellulase hydrolysiss 10-12h, enzyme denaturing are added after cooling Afterwards high speed centrifugation, takes supernatant, obtains hydrolyzed solution；

（4）Flos Hibisci, Flos Osmanthi Fragrantis are put in Mel and soak 8-10h, ultramicronising powder is carried out after then mixture is vacuum dried It is broken, obtain Mel powder；

（5）The pH of citrus pulp is adjusted to into 3.5-3.7, is 18% or so with white sugar adjustment pulp pol, by the peace for having activated Fine jade brewer yeast is added in pulp to be fermented according to 0.04% inoculum concentration, is fermented at a temperature of 28-30 DEG C after stirring 5-6d, obtains fermentation fruit wine liquid；

（6）During the alcoholic strength of the fermentation fruit wine liquid for obtaining to be adjusted to after 7%vol the fermentation tank being put into after sterilizing, tank interior temperature is adjusted Spend for 30-32 DEG C, then by step（2）The acetic acid bacteria for obtaining is added in fermentation fruit wine liquid, using shallow-layer liquid by 10% inoculum concentration Body mode carries out aerobic fermentation, and fermentation is terminated when reaching 4% or so to alcoholic strength, and after filtering using diatomite filter filtrate is taken, Obtain orange fruit vinegar；

（7）To in orange fruit vinegar add hydrolyzed solution, Mel powder, yeast mannans, Auricularia polysaccharide powder, pear vinegar, apple vinegar, The fill Jing after 70-75 DEG C sterilizes 8-10min after Sucus Granati, plus suitable quantity of water dilution finite concentration, obtains final product the organe fruit vinegar drink.

Claims (2)

1. a kind of many fruity mixing organe fruit vinegar drinks, it is characterised in that be made up of the raw material of following weight portion:Citrus 200- 240th, water caltrop pulp 10-12, Rhizoma Nelumbiniss 5-6, yeast mannans 2-4, Auricularia polysaccharide powder 1-2, pear vinegar 20-30, apple vinegar 20- 30th, Sucus Granati 13-15, Flos Hibisci 7-9, Flos Osmanthi Fragrantis 4-6, Mel 13-15, appropriate white sugar, appropriate sodium metabisulfite, pectin Appropriate enzyme, Angel brewer yeast are appropriate, appropriate acetic acid bacteria.

2. the preparation method of a kind of many fruity mixing organe fruit vinegar drinks according to claim 1, it is characterised in that include Following steps：

（1）The higher citrusfruit of Maturity is selected, is scalded in 90-95 DEG C of water and is separated peel with sarcocarp after 1-2min, fruit Skin is standby, and pulp crushing adds 0.5% sodium metabisulfite and the pectase of 0.1%-0.2% after squeezing the juice, at 40-45 DEG C Hydrolysis 60-80min, removes after marc after centrifugation and obtains citrus pulp；

（2）To be cut into small pieces after the de- suffering reason of orange peel, it is activated good to be added to peel of Citrus reticulata Blanco after sterilization treatment In acetic acid bacteria solution, ferment 40-50h in 4-6 DEG C of low temperature environment, is then filtered off leaving acetic acid bacteria after peel of Citrus reticulata Blanco standby；

（3）Cook after defibrination together after water caltrop pulp, Rhizoma Nelumbiniss are cleaned, cellulase hydrolysiss 10-12h, enzyme denaturing are added after cooling Afterwards high speed centrifugation, takes supernatant, obtains hydrolyzed solution；

（4）Flos Hibisci, Flos Osmanthi Fragrantis are put in Mel and soak 8-10h, ultramicronising powder is carried out after then mixture is vacuum dried It is broken, obtain Mel powder；

（5）The pH of citrus pulp is adjusted to into 3.5-3.7, is 18% or so with white sugar adjustment pulp pol, by the peace for having activated Fine jade brewer yeast is added in pulp to be fermented according to 0.04% inoculum concentration, is fermented at a temperature of 28-30 DEG C after stirring 5-6d, obtains fermentation fruit wine liquid；

（6）During the alcoholic strength of the fermentation fruit wine liquid for obtaining to be adjusted to after 7%vol the fermentation tank being put into after sterilizing, tank interior temperature is adjusted Spend for 30-32 DEG C, then by step（2）The acetic acid bacteria for obtaining is added in fermentation fruit wine liquid, using shallow-layer liquid by 10% inoculum concentration Body mode carries out aerobic fermentation, and fermentation is terminated when reaching 4% or so to alcoholic strength, and after filtering using diatomite filter filtrate is taken, Obtain orange fruit vinegar；

（7）To in orange fruit vinegar add hydrolyzed solution, Mel powder, yeast mannans, Auricularia polysaccharide powder, pear vinegar, apple vinegar, The fill Jing after 70-75 DEG C sterilizes 8-10min after Sucus Granati, plus suitable quantity of water dilution finite concentration, obtains final product the organe fruit vinegar drink.