CN109170451A - Fresh rose flower vinegar beverage and preparation method thereof - Google Patents
Fresh rose flower vinegar beverage and preparation method thereof Download PDFInfo
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- CN109170451A CN109170451A CN201811363581.XA CN201811363581A CN109170451A CN 109170451 A CN109170451 A CN 109170451A CN 201811363581 A CN201811363581 A CN 201811363581A CN 109170451 A CN109170451 A CN 109170451A
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- 241000220317 Rosa Species 0.000 title claims abstract description 90
- 239000000052 vinegar Substances 0.000 title claims abstract description 80
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 80
- 235000013361 beverage Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 96
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 59
- 238000000034 method Methods 0.000 claims abstract description 49
- 238000010438 heat treatment Methods 0.000 claims abstract description 48
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- 238000002386 leaching Methods 0.000 claims abstract description 43
- 241000894006 Bacteria Species 0.000 claims abstract description 41
- 239000000706 filtrate Substances 0.000 claims abstract description 36
- 230000008569 process Effects 0.000 claims abstract description 35
- 238000001816 cooling Methods 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 239000005720 sucrose Substances 0.000 claims abstract description 22
- 239000000654 additive Substances 0.000 claims abstract description 15
- 230000000996 additive effect Effects 0.000 claims abstract description 15
- 238000011049 filling Methods 0.000 claims abstract description 15
- 239000002253 acid Substances 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000000605 extraction Methods 0.000 claims description 42
- 239000000047 product Substances 0.000 claims description 28
- 229930014669 anthocyanidin Natural products 0.000 claims description 16
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims description 16
- 235000008758 anthocyanidins Nutrition 0.000 claims description 16
- 239000000284 extract Substances 0.000 claims description 14
- 238000002203 pretreatment Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 238000001914 filtration Methods 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 4
- 238000009395 breeding Methods 0.000 description 3
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- 125000003118 aryl group Chemical group 0.000 description 2
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- 208000037259 Amyloid Plaque Diseases 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 239000002131 composite material Substances 0.000 description 1
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- 239000013078 crystal Substances 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
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- 208000012866 low blood pressure Diseases 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
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- 230000003068 static effect Effects 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 238000003809 water extraction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of fresh rose flower vinegar beverages and preparation method thereof, and in particular to edible vinegar beverage and preparation method thereof.Preparation method includes: the rose acquisition roseleaf for acquiring fresh opening, cleaning, which drains, is by weight put into 2~3 parts of roseleafs in the Cooling or heating jar of 9~11 parts of water, after extracting 12~16min repeatedly at 75~85 DEG C, until after roseleaf becomes white, it is spare after leaching liquor is filtered, 0.03~0.05 part of citric acid is added in leaching process into Cooling or heating jar；It after filtrate is cooled to 25~35 DEG C, adds 0.08~0.12 portion of sucrose and stirs, until sucrose is completely dissolved, be placed in fermentor under 20~30 DEG C of environment the 48h that ferments, fermentation to pH is 3.4~3.6, obtains Rose vinegar, and total acid content is 3~3.5g/100mL；The inoculated acetic acid bacteria of addition before fermentation, acetic acid bacteria is liquid medium, and acetic acid bacteria concentration is no less than 109/ mL, additive amount are the 0.5~1% of filtrate volume；Sterilize at 70~80 DEG C 12~20min after filling, obtains fresh rose flower vinegar beverage.
Description
Technical field
The present invention relates to a kind of edible vinegar beverages and preparation method thereof, and in particular to a kind of fresh rose flower vinegar beverage and its system
Preparation Method.
Background technique
Vinegar nutritive value with higher and healthcare function, vinegar digestible fat and sugar, suitably drink vinegar, can promote
Make nutrient burning in vivo and improves heat utilization rate；Vinegar can inhibit and reduce lipid peroxide in human aging process
It is formed, reduces senile plaque, delayed senescence；Vinegar has diuresis, can prevent the retention of urine, constipation and various calculus diseases；Vinegar can drop
Low blood pressure softens blood vessel, reduces the accumulation of cholesterol and reduces glucose in urine content, prevents cardiovascular disease and diabetes；Vinegar contains
The alkaline elements such as K, Na, Ca, Mg abundant are adjustable the acid-base balance of blood, maintain the relative equilibrium of human internal environment,
Reduce a variety of diseases such as artery sclerosis, hyperlipidemia, hyperglycemia and the high lithemia induced by body fluid acidification.
Rose aroma is strong, containing there are many nutritional ingredients that human body needs, wherein including vitamin abundant, Duo Zhongren
Body essential amino acid, because of the advantages that its nutritive value is high, implied meaning is fine, rose is often used as the former material of food and beverage
Material.Wherein rose vinegar because its color it is penetrating dark red, full of nutrition, have maintaining beauty and keeping young, receive women greatly and like.
The manufacture craft usual way of rose vinegar has at present:
1. using fresh flower be raw material by vinegar soak 16~carry out extract for 24 hours, rose vinegar, such technique are obtained after flavouring colour-regulating
What is obtained is the rose vinegar beverage blent, and additive level is high, and nutritional ingredient is relatively low.
2. the use of rose dried flower or fresh flower being raw material, mentioned again after itself and vinegar and flavoring agent etc. are carried out solid state fermentation together
Rose vinegar is taken, such technique fermentation time is longer, and shelf life of products is short.
3. after crushing laggard refining liquid of serving a round of liquor to the guests using dried flower, obtaining rose vinegar after cooperation acetic acid bacteria fermentation, needing to adjust in the process
Whole alcohol concentration requires height to craft precision, while alcohol will affect the flavor of rose vinegar.
Summary of the invention
The purpose of the present invention is to provide a kind of fresh rose flower vinegar beverages and preparation method thereof, solve the rose of existing market
The problem that the vinegar beverage production cycle long shelf-life is short, additive level is high and product special flavour is insufficient.
In order to solve the above technical problems, the invention adopts the following technical scheme: a kind of preparation of fresh rose flower vinegar beverage
Method, it is characterised in that: the following steps are included:
1) pre-treatment: the rose for acquiring fresh opening obtains roseleaf, and cleaning drains rear spare；
2) it extracts: 2~3 parts of roseleafs being put into the extraction basket in the Cooling or heating jar of 9~11 parts of water by weight,
After extracting 12~16min repeatedly at 75~85 DEG C, until after roseleaf becomes white, after the leaching liquor filtering in Cooling or heating jar
It is spare, 0.03~0.05 part of citric acid is added into Cooling or heating jar in leaching process；
3) it ferments: after the filtrate made in step 2) is cooled to 25~35 DEG C, 0.08~0.12 part of sugarcane is added into filtrate
Sugar simultaneously stirs, until sucrose is completely dissolved, filtrate is placed in fermentor under 20~30 DEG C of environment the 48h that ferments, fermentation to pH
It is 3.4~3.8, obtains Rose vinegar, total acid content is 3~3.5g/100mL；It is added before fermentation into fermentor inoculated
Acetic acid bacteria, acetic acid bacteria are liquid medium, and acetic acid bacteria concentration is no less than 109/ mL, additive amount are filtrate volume in fermentor
0.5~1%；
4) filling sterilizing: by Rose vinegar obtained in step 3) carry out it is filling, at 70~80 DEG C sterilize 12~
20min obtains fresh rose flower vinegar beverage finished product.
Further technical solution is that the step 2) leaching process is multiple leaching process repeatedly, reaches in hot water and sets
After determining temperature, stops heating, the extraction basket for containing roseleaf is immersed in hot water after 3~4min and is taken out, synchronizes and is added
Heat stops heating after hot water reaches set temperature, will extract basket and is immersed in hot water after 3~4min and takes out, according to this method into
Row 4 times.
Further technical solution is that extraction water temperature is 80 DEG C in Cooling or heating jar in the step 2).
A kind of fresh rose flower vinegar beverage, it is characterised in that: its raw material includes roseleaf, citric acid, sucrose, water, above
Each component is respectively as follows: 2~3 parts of roseleaf by weight, and 0.03~0.05 part of citric acid, 0.08~0.12 part of sucrose, water 9
~11 parts.
Further technical solution is that the fresh rose flower vinegar beverage is made by following steps:
1) pre-treatment: the rose for acquiring fresh opening obtains roseleaf, and cleaning drains rear spare；
2) it extracts: 2~3 parts of roseleafs being put into the extraction basket in the Cooling or heating jar of 9~11 parts of water by weight,
After extracting 12~16min repeatedly at 75~85 DEG C, until after roseleaf becomes white, after the leaching liquor filtering in Cooling or heating jar
It is spare, 0.03~0.05 part of citric acid is added into Cooling or heating jar in leaching process；Leaching process is multiple leaching process repeatedly,
After hot water reaches set temperature, stops heating, the extraction basket for containing roseleaf is immersed in hot water after 3~4min and is taken
Out, it synchronizes and is heated, stop heating after hot water reaches set temperature, extraction basket is immersed in hot water after 3~4min and is taken
Out, method carries out 4 times according to this；
3) it ferments: after the filtrate made in step 2) is cooled to 25~35 DEG C, 0.08~0.12 part of sugarcane is added into filtrate
Sugar simultaneously stirs, until sucrose is completely dissolved, filtrate is placed in fermentor under 20~30 DEG C of environment the 48h that ferments, fermentation to pH
It is 3.4~3.8, obtains Rose vinegar；Inoculated acetic acid bacteria is added into fermentor before fermentation, acetic acid bacteria is Liquid Culture
Liquid, acetic acid bacteria concentration are no less than 109/ mL, additive amount are 0.5~1% of filtrate volume in fermentor；
4) filling sterilizing: by Rose vinegar obtained in step 3) carry out it is filling, at 70~80 DEG C sterilize 12~
20min obtains fresh rose flower vinegar beverage finished product.
Further technical solution is that total acid content is 3~3.5g/100mL in the fresh rose flower vinegar beverage.
Further technical solution is that soluble solid content is 12~15g/ in the fresh rose flower vinegar beverage
100g, anthocyanidin content are 5~15mg/100g.
Working mechanism: fresh roseleaf is put into the extraction basket in Cooling or heating jar, will be in Cooling or heating jar by steam
Water is heated to 80 DEG C or so, stops heating, will extract basket and is submerged into hot water after 4min and takes out, at this time in Cooling or heating jar water temperature under
Drop heats water to 80 DEG C or so rear stopping heating again, extraction basket is submerged into hot water after 4min and is taken out, and and so on 4
It is secondary, until extracting petal in basket becomes white.Through Experimental comparison, the nutritional ingredient in rose including anthocyanidin is taken the photograph 80
Family name's degree or so leaching velocity is most fast, can effectively ensure that nutritional ingredient is not damaged by high temperature while guaranteeing leaching rates, damage
Drink flavor；Extraction temperature is effectively ensured in extraction repeatedly, while accelerating entire leaching process, shortens the production cycle, simultaneously
It is convenient for judging the degree that leaching process is completed according to petal color in basket is extracted；Citric acid is added in leaching process can be further
Extraction completeness is improved, while rose pigment is effectively protected and is not destroyed, keeps solution colour bright-coloured, increases its sense organ matter
Amount.
After being cooled to after leaching liquor is filtered, sucrose is added into filtrate and is stirred, until sucrose is completely dissolved, by filtrate
Ferment 48h is placed in fermentor under certain temperature environment, and fermentation to pH is 3.4~3.8, obtains Rose vinegar, total acid content
For 3~3.5g/100mL, soluble solid content is 12~15g/100g, and anthocyanidin content is 5~15mg/100g.Extraction
Liquid can be used the strain in natural environment and ferment, but this process is limited to environmental condition, it is difficult to control the quality of finished product.For
It further ensures that fermentation effectively carries out while shortening fermentation period, inoculated acetic acid bacteria, acetic acid bacteria can be added into fermentor
For liquid medium, acetic acid bacteria concentration is no less than 109/ mL, additive amount are 0.5~1% of filtrate volume in fermentor.Due to vinegar
The breeding of sour bacterium, forms dominant bacteria in system, inhibits the growth of other miscellaneous bacterias, to greatly improve the matter of product
Amount.Acetic fermentation quickly produces acid solution ph is declined simultaneously, is conducive to the stability of rose anthocyanidin, products obtained therefrom with
Traditional Rose vinegar is compared, and the anthocyanidin content of the inside is higher, up to 15mg/100g.
Alcohol extraction needs strict control alcohol concentration in the process, and alcohol is avoided to influence finished product flavor, and vinegar extraction time
16~for 24 hours, extracting cycle is long, and product is not fermented, and the more nutritive values of additive are relatively low, the hot water leaching used in this method
It mentions, rose nutritional ingredient is subjected to extract under certain temperature hot water, while by extracting repeatedly, greatly shortening rose juice
Extraction time, shorten the production cycle；Strict control water temperature in process of production, simple process is easy to operate, cost
Low, high-efficient, obtained product mild acidity, color is gorgeous, aromatic flavour, is free of preservative, long shelf-life.
Compared with prior art, the beneficial effects of the present invention are: providing the simple and reliable fresh rose flower vinegar beverage of one kind
Preparation method can effectively ensure that nutritional ingredient while guaranteeing leaching rates by extracting repeatedly in 75~85 DEG C of hot water
It is not damaged by high temperature, greatly shortens the extraction time of rose juice, shorten the production cycle.
It is convenient for judging the degree that leaching process is completed according to petal color in basket is extracted；Citric acid is added in leaching process
It can further improve extraction completeness, while rose anthocyanidin be effectively protected and is not destroyed, keep solution colour bright-coloured, increase
Add its organoleptic quality, extends the drink shelf-life.
To further speed up fermentation process while protecting rose nutritional ingredient, acetic acid bacteria is added in fermentation.Due to vinegar
The breeding of sour bacterium, forms dominant bacteria in system, inhibits the growth of other miscellaneous bacterias, to greatly improve the matter of product
Amount keeps product special flavour.
While acetic fermentation quickly produces acid and solution ph is declined, and is conducive to the stability of rose anthocyanidin, gained
Product is compared with traditional Rose vinegar, and the anthocyanidin content of the inside is higher, up to 15mg/100g.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to invention into
Row is further described.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to limit
The fixed present invention.
Embodiment 1
A kind of preparation method of fresh rose flower vinegar beverage, it is characterised in that: the following steps are included:
1) pre-treatment: the rose for acquiring fresh opening obtains roseleaf, and cleaning drains rear spare；
2) it extracts: 2 parts of roseleafs being put into the extraction basket in the Cooling or heating jar of 9 parts of water by weight, at 75 DEG C
After extracting 12min repeatedly, until after roseleaf becomes white, it will be spare after the leaching liquor filtering in Cooling or heating jar, in extracted
0.03 part of citric acid is added in journey into Cooling or heating jar；Leaching process is multiple leaching process repeatedly, reaches set temperature in hot water
Afterwards, stop heating, the extraction basket for containing roseleaf is immersed in hot water after 3min and is taken out, synchronizes and is heated, to hot water
Stop heating after reaching set temperature, extraction basket is immersed in hot water after 3min and is taken out, method carries out 4 times according to this.
3) it ferments: after the filtrate made in step 2) is cooled to 25 DEG C, 0.08 portion of sucrose is added into filtrate and is stirred, directly
It is completely dissolved to sucrose, inoculated acetic acid bacteria is added into fermentor, acetic acid bacteria is liquid medium, and acetic acid bacteria concentration is many
In 109/ mL, additive amount are 0.5% of filtrate volume in fermentor, and filtrate is placed in fermentor under 20 DEG C of environment and is fermented
48h, fermentation to pH are 3.8, obtain Rose vinegar, total acid content 3g/100mL.
4) filling sterilizing: the progress of Rose vinegar obtained in step 3) is filling, and sterilize 20min at 70 DEG C, obtains rose
Rare fresh flower vinegar beverage finished product.
Soluble solid content is 12g/100g, anthocyanidin content 5mg/ in fresh rose flower vinegar beverage so obtained
100g。
Embodiment 2
A kind of preparation method of fresh rose flower vinegar beverage, it is characterised in that: the following steps are included:
1) pre-treatment: the rose for acquiring fresh opening obtains roseleaf, and cleaning drains rear spare；
2) it extracts: 2.5 parts of roseleafs being put into the extraction basket in the Cooling or heating jar of 10 parts of water by weight, at 85 DEG C
Under extract 14min repeatedly after, will be spare after the leaching liquor filtering in Cooling or heating jar until after roseleaf becomes white, extracting
0.04 part of citric acid is added into Cooling or heating jar in the process；Leaching process is multiple leaching process repeatedly, reaches setting temperature in hot water
After degree, stops heating, the extraction basket for containing roseleaf is immersed in hot water after 3.5min and is taken out, synchronizes and is heated, to
Hot water stops heating after reaching set temperature, and extraction basket is immersed in hot water after 3.5min and is taken out, method carries out 4 times according to this.
3) it ferments: after the filtrate made in step 2) is cooled to 35 DEG C, 0.1 portion of sucrose is added into filtrate and is stirred, directly
It is completely dissolved to sucrose, inoculated acetic acid bacteria is added into fermentor, acetic acid bacteria is liquid medium, and acetic acid bacteria concentration is many
In 109/ mL, additive amount are 0.8% of filtrate volume in fermentor, and filtrate is placed in fermentor under 25 DEG C of environment and is fermented
48h, fermentation to pH are 3.6, obtain Rose vinegar, total acid content 3.2g/100mL.
4) filling sterilizing: the progress of Rose vinegar obtained in step 3) is filling, and sterilize 15min at 75 DEG C, obtains rose
Rare fresh flower vinegar beverage finished product.
Soluble solid content is 14g/100g in fresh rose flower vinegar beverage so obtained, and anthocyanidin content is
10mg/100g。
Embodiment 4
A kind of preparation method of fresh rose flower vinegar beverage, it is characterised in that: the following steps are included:
1) pre-treatment: the rose for acquiring fresh opening obtains roseleaf, and cleaning drains rear spare；
2) it extracts: 3 parts of roseleafs being put into the extraction basket in the Cooling or heating jar of 11 parts of water by weight, at 80 DEG C
After extracting 16min repeatedly, until after roseleaf becomes white, it will be spare after the leaching liquor filtering in Cooling or heating jar, in extracted
0.05 part of citric acid is added in journey into Cooling or heating jar；Leaching process is multiple leaching process repeatedly, reaches set temperature in hot water
Afterwards, stop heating, the extraction basket for containing roseleaf is immersed in hot water after 4min and is taken out, synchronizes and is heated, to hot water
Stop heating after reaching set temperature, extraction basket is immersed in hot water after 4min and is taken out, method carries out 4 times according to this.
3) it ferments: after the filtrate made in step 2) is cooled to 30 DEG C, 0.12 portion of sucrose is added into filtrate and is stirred, directly
It is completely dissolved to sucrose, inoculated acetic acid bacteria is added into fermentor, acetic acid bacteria is liquid medium, and acetic acid bacteria concentration is many
In 109/ mL, additive amount are 1% of filtrate volume in fermentor, and filtrate is placed in fermentor under 30 DEG C of environment the 48h that ferments,
Fermentation is 3.4 to pH, obtains Rose vinegar, total acid content 3.5g/100mL.
4) filling sterilizing: the progress of Rose vinegar obtained in step 3) is filling, and sterilize 12min at 80 DEG C, obtains rose
Rare fresh flower vinegar beverage finished product.
Soluble solid content is 15g/100g in fresh rose flower vinegar beverage so obtained, and anthocyanidin content is
15mg/100g。
Fresh roseleaf is put into the extraction basket in Cooling or heating jar, the water in Cooling or heating jar is heated to 80 by steam
DEG C or so, stop heating, extraction basket is submerged into hot water after 4min and is taken out, water temperature has declined in Cooling or heating jar at this time, again will
Water is heated to 80 DEG C or so rear stopping heating, and extraction basket is submerged into hot water after 4min and is taken out, and and so on 4 times, until mentioning
Petal in basket is taken to become white.Through Experimental comparison, the nutritional ingredient in rose including anthocyanidin is in 80 degrees centigrades
Leaching velocity is most fast, can effectively ensure that nutritional ingredient is not damaged by high temperature while guaranteeing leaching rates, damages drink flavor；
Extraction temperature is effectively ensured in extraction repeatedly, while accelerating entire leaching process, shortens the production cycle, while according to extraction basket
Middle petal color is convenient for judging the degree that leaching process is completed；Addition citric acid, which can further improve, in leaching process has extracted
Cheng Du, while rose pigment is effectively protected and is not destroyed, it keeps solution colour bright-coloured, increases its organoleptic quality.
After being cooled to after leaching liquor is filtered, sucrose is added into filtrate and is stirred, until sucrose is completely dissolved, by filtrate
Ferment 48h is placed in fermentor under certain temperature environment, and fermentation to pH is 3.4, obtains Rose vinegar, total acid content is
3.5g/100mL, soluble solid content 15g/100g, anthocyanidin content 15mg/100g.Nature can be used in leaching liquor
Strain in environment ferments, but this process is limited to environmental condition, it is difficult to control product quality.To further ensure that fermentation
Fermentation period is effectively carried out while being shortened, inoculated acetic acid bacteria can be added into fermentor, acetic acid bacteria is liquid medium, vinegar
Sour bacteria concentration is no less than 109/ mL, additive amount are 1% of filtrate volume in fermentor.Due to the breeding of acetic acid bacteria, in system
Dominant bacteria is formed, inhibits the growth of other miscellaneous bacterias, to greatly improve the hygienic quality of product.Acetic fermentation is fast simultaneously
Speed produce acid solution ph is declined, be conducive to the stability of rose anthocyanidin, products obtained therefrom compared with traditional Rose vinegar,
The anthocyanidin content of the inside is higher.
Alcohol extraction needs strict control alcohol concentration in the process, and alcohol is avoided to influence finished product flavor, and vinegar extraction time
16~for 24 hours, extracting cycle is long, and product is not fermented, and the more nutritive values of additive are relatively low.Compared with above-mentioned leach extraction method,
Rose nutritional ingredient is carried out extract under certain temperature hot water by the hot water extraction used in this method, while by soaking repeatedly
It mentions, greatly shortens the extraction time of rose juice, shorten the production cycle；Strict control water temperature in process of production, work
Skill is simple, easy to operate, at low cost, high-efficient, and obtained product mild acidity, color is gorgeous, aromatic flavour, is free of anti-corrosion
Agent, additive is few, long shelf-life.
Using the height of fresh rose flower vinegar beverage extract content made from method in embodiment, mouthfeel is dense, it is bright in colour and
Stability is good, as clear as crystal without precipitating after the static 72h of product, sour-sweet moderate, nonirritant, and all kinds of strain indexs meet country
Rose fermented beverage products standard.
It is as follows with other leach extraction method comparative test results:
As seen from the above table, when water temperature is 75~85 DEG C, extracting effect is obvious, especially soaks when extracting repeatedly for 80 DEG C
Mention that the time is short, and extract content highest is best in quality.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will fall in this Shen
It please be within disclosed scope and spirit.It more specifically, within the scope of the present disclosure and claims, can be to master
The building block or layout for inscribing composite configuration carry out various deformation and improvement.In addition to building block or layout carry out deformation and
Outside improving, to those skilled in the art, other purposes also be will be apparent.
Claims (7)
1. a kind of preparation method of fresh rose flower vinegar beverage, it is characterised in that: the following steps are included:
1) pre-treatment: the rose for acquiring fresh opening obtains roseleaf, and cleaning drains rear spare；
2) it extracts: 2~3 parts of roseleafs being put into the extraction basket in the Cooling or heating jar of 9~11 parts of water by weight, 75~
After extracting 12~16min repeatedly at 85 DEG C, until the leaching liquor in Cooling or heating jar is filtered standby after roseleaf becomes white
With, in leaching process into Cooling or heating jar add 0.03~0.05 part of citric acid；
3) it ferments: after the filtrate made in step 2) is cooled to 25~35 DEG C, adding 0.08~0.12 portion of sucrose simultaneously into filtrate
Filtrate is placed in fermentor under 20~30 DEG C of environment the 48h that ferments, fermentation to pH is 3.4 until sucrose is completely dissolved by stirring
~3.8, Rose vinegar is obtained, total acid content is 3~3.5g/100mL；Inoculated acetic acid is added into fermentor before fermentation
Bacterium, acetic acid bacteria are liquid medium, and acetic acid bacteria concentration is no less than 109/ mL, additive amount be fermentor in filtrate volume 0.5~
1%；
4) filling sterilizing: the progress of Rose vinegar obtained in step 3) is filling, and sterilize 12~20min at 70~80 DEG C, obtains
To fresh rose flower vinegar beverage finished product.
2. the preparation method of fresh rose flower vinegar beverage according to claim 1, it is characterised in that: the step 2) extracted
Journey is that repeatedly leaching process stops heating after hot water reaches set temperature repeatedly, and the extraction basket for containing roseleaf is submerged
It is taken out after 3~4min in hot water, synchronizes and heated, stop heating after hot water reaches set temperature, basket submergence will be extracted
It is taken out after 3~4min in hot water, method carries out 4 times according to this.
3. the preparation method of fresh rose flower vinegar beverage according to claim 2, it is characterised in that: cold and hot in the step 2)
It is 80 DEG C that water temperature is extracted in cylinder.
4. a kind of fresh rose flower vinegar beverage, it is characterised in that: its raw material includes roseleaf, citric acid, sucrose, water, above each
Component is respectively as follows: 2~3 parts of roseleaf by weight, and 0.03~0.05 part of citric acid, 0.08~0.12 part of sucrose, water 9~
11 parts.
5. fresh rose flower vinegar beverage according to claim 5, it is characterised in that: the fresh rose flower vinegar beverage is by as follows
Step is made:
1) pre-treatment: the rose for acquiring fresh opening obtains roseleaf, and cleaning drains rear spare；
2) it extracts: 2~3 parts of roseleafs being put into the extraction basket in the Cooling or heating jar of 9~11 parts of water by weight, 75~
After extracting 12~16min repeatedly at 85 DEG C, until the leaching liquor in Cooling or heating jar is filtered standby after roseleaf becomes white
With, in leaching process into Cooling or heating jar add 0.03~0.05 part of citric acid；Leaching process is multiple leaching process repeatedly,
After hot water reaches set temperature, stops heating, the extraction basket for containing roseleaf is immersed in hot water after 3~4min and is taken out,
It synchronizes and is heated, stop heating after hot water reaches set temperature, extraction basket is immersed in hot water after 3~4min and is taken out,
Method carries out 4 times according to this；
3) it ferments: after the filtrate made in step 2) is cooled to 25~35 DEG C, adding 0.08~0.12 portion of sucrose simultaneously into filtrate
Filtrate is placed in fermentor under 20~30 DEG C of environment the 48h that ferments, fermentation to pH is 3.4 until sucrose is completely dissolved by stirring
~3.6, obtain Rose vinegar；Inoculated acetic acid bacteria is added into fermentor before fermentation, acetic acid bacteria is liquid medium, acetic acid
Bacteria concentration is no less than 109/ mL, additive amount are 0.5~1% of filtrate volume in fermentor.
4) filling sterilizing: the progress of Rose vinegar obtained in step 3) is filling, and sterilize 12~20min at 70~80 DEG C, obtains
To fresh rose flower vinegar beverage finished product.
6. according to the described in any item fresh rose flower vinegar beverages of claim 5~7, it is characterised in that: the fresh rose flower vinegar beverage
Total acid content is 3~3.5g/100mL in product.
7. according to the described in any item fresh rose flower vinegar beverages of claim 5~7, it is characterised in that: the fresh rose flower vinegar beverage
Soluble solid content is 12~15g/100g in product, and anthocyanidin content is 5~15mg/100g.
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| CN110338323A (en) * | 2019-08-13 | 2019-10-18 | 河南浪漫步庭生态农业有限公司 | A kind of production method of rose vinegar beverage |
| CN111109486A (en) * | 2020-01-14 | 2020-05-08 | 贵州省油料研究所(贵州省香料研究所) | Method for preparing rose vinegar beverage by fermenting black tea fungus |
| CN113796480A (en) * | 2021-09-22 | 2021-12-17 | 合肥工业大学 | Method for improving stability of anthocyanin in rose bud beverage |
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