CN110358661A - A kind of millet green gram health care vinegar beverage and its production method - Google Patents
A kind of millet green gram health care vinegar beverage and its production method Download PDFInfo
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- CN110358661A CN110358661A CN201910695841.1A CN201910695841A CN110358661A CN 110358661 A CN110358661 A CN 110358661A CN 201910695841 A CN201910695841 A CN 201910695841A CN 110358661 A CN110358661 A CN 110358661A
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- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention discloses a kind of millet green gram health care vinegar beverages, are prepared by the raw material components of following parts by weight, and 20-30 parts of millet, 10-15 parts of mung bean, 15-20 parts of sorghum, 15-25 parts of cider, 10-15 parts of yeast, 0.3-0.5 parts of saccharomycete, 3-5 parts of acetic acid bacteria；Add honey 4-6 parts, 15-25 parts of xylitol, 2-3 parts of citric acid in every 100 parts above-mentioned fermented clear filtrates.Its production method includes: pretreatment of raw material, cider pretreatment, material cooking plus koji fermentation, acetifies fermentation, filtering, filtrate clarification and allotment.The product is rich in nutritional ingredients such as amino acid, vitamin, minerals and plant flavones, and color is limpid, and vinegar perfume (or spice) is soft, delicate mouthfeel, is the good merchantable brand of a kind of tasty, refreshing nutrition and health care and relieving summer-heat and promoting digestion.
Description
Technical field
The invention belongs to fermented beverage technical fields, and in particular to one kind is main with millet, mung bean, jowar, cider
The method of raw material production millet green gram health care vinegar beverage.
Background technique
Millet (millet) northern Yellow River basin native to China, it is referred to as " kings of five cereals ", contains protein 10%-
12%.Fatty 1.7 g in every 100 grams.The carrotene not contained in general grain, the every 100 g content of millet up to 0.12 mg,
The content of vitamin B1 occupies first of all grains.The content of starch of millet about 70%.Calcium in millet, vitamin A, vitamin D,
Vitamin C and vitamin B12 content are very high.For millet because being rich in vitamin B complex, having prevents indigestion and anti-neuritis and pre-
The effect of anti-athlete's foot；Millet also has the function of nourishing yin and nourishing blood, and the constitution of puerpera's cold of insufficiency type can be made to be raised, and helps to restore
Physical strength；Millet has effects that mitigate wrinkle, color spot, pigmentation.
Mung bean (Vigna radiate), every 100 g mung bean contains about 25 g of protein, 55 ~ 62 g of carbohydrate, fat
0.5 ~ 1.2 g, 6.4 g of dietary fiber.Fat content is less in mung bean, and belongs to unsaturated fatty acid more.In addition to needed by human body is wanted
Nutritional ingredient other than, mung bean also contain trypsin inhibitor, phytolectin, superoxide dismutase, antifungal protein,
The bioactive substances such as flavonoids, tannin, alkaloid, phytosterol.Mung bean has very strong detoxication, can remove more in vivo
Kind poisonous substance, this detoxifies with mung bean rich in protein, dietary fiber, selenium, polyphenol etc., and ingredient is related, and mung bean protein matter can protect stomach and intestine
Mucous membrane prevents poisonous substance from absorbing in gastrointestinal tract.Mung bean is rich in dietary fiber and functional oligose, and mung bean functional oligose can be made
For the nutriment of probiotics in enteron aisle, improve intestinal flora.Mung bean is rich in stigmasterol, it is similar to cholesterol structure, therefore
Esterified Enzyme can be competed with cholesterol, cholesterol is prevented to reduce enteron aisle from being esterified and absorb to it.Mung bean flour is to Experimental Hyperlipemia blood
The raising of disease rabbit blood lipid has prevention and therapeutic effect, and then substantially reduced coronary artery pathological changes.In green gram spermoderm rich in vitamin E,
The antioxidant contents such as carrotene, flavonoids and polyphenols, therefore there is stronger antioxidation.Mung bean is rich in diet
The ingredients such as fiber, functional oligose, flavonoids and polyphenols, these ingredients can play antitumor work through a variety of ways
With.Mung bean oligosaccharide is the proliferation factor of Bifidobacterium in human body intestinal canal, often edible to improve intestinal flora, is reduced carcinogenic
The absorption and generation of object, to prevent certain cancers.
Beverage is one of common food, researches and develops new type functional beverage products constantly to meet the growing life of people
Demand.
Summary of the invention
The object of the present invention is to provide a kind of millet green gram health care vinegar beverage and its production method, millet mung bean vinegar beverage is rich
Containing nutritional ingredients such as amino acid, vitamin, minerals and plant flavones, color is limpid, and vinegar perfume (or spice) is soft, delicate mouthfeel, is a kind of
The good merchantable brand of tasty, refreshing nutrition and health care and relieving summer-heat and promoting digestion.
The purpose of the present invention is be achieved through the following technical solutions.
The formula of millet green gram health care vinegar beverage of the invention is prepared by the raw material components of following parts by weight, millet
20-30 parts, 10-15 parts of mung bean, 15-20 parts of jowar, 15-25 parts of cider, 10-15 parts of yeast, 0.3-0.5 parts of saccharomycete, vinegar
Sour bacterium 3-5 parts；Add honey 4-6 parts, 15-25 parts of xylitol, 2-3 parts of citric acid in every 100 parts above-mentioned fermented clear filtrates.
Its production method the following steps are included:
(1) pretreatment of raw material: millet, mung bean, jowar are crushed respectively, is taken greater than 20 mesh, less than the material of 24 mesh.
(2) cider pre-processes: cider adds 0.2% pectase, keeps making apple juice clarification in 50 minutes at 35-40 DEG C,
Later plus 0.02% sodium sulfite carry out color protection.
(3) material cooking: will add in 20-30 parts of the millet flour of (1) preparation, 10-15 parts of mung bean flour, 15-20 parts of sorghum flour
The drinking water of 5-8 times of raw material gross weight, boiling 40 minutes at 90 DEG C.
(4) add koji fermentation: when the raw material in step (3) is down to greenhouse, the cider 15-25 of step (2) preparation is added
Part, 10-15 parts of yeast are then added, after mixing evenly, adds 0.3-0.5 parts of Angel wine yeast bacterium, is sealed by fermentation 7
It, fermentation temperature should be controlled at 20-25 DEG C.
(5) it acetifies fermentation: 3-5 parts of acetic acid bacterias is added in the tunning of step (4) preparation and are sufficiently stirred, fermentation temperature control
System is fermented 10 days at 30-35 DEG C, is ventilated 30 minutes daily therebetween.
(6) filter: the tunning that step (5) is obtained filters, and removes precipitating, adds drinking water to adjust filtrate acidity and is
0.8-1.0g/100ml。
(7) filtrate is clarified: the filtrate that step (6) obtains being ultrasonically treated, ultrasonic frequency is set as 20KHz, place
Reason 30 minutes stands 24 hours later, filtering precipitate, or takes supernatant.
(8) it deploys: taking 100 parts of clear filtrate in step (7), add 4-6 parts of honey, 15-25 parts of xylitol, citric acid 2-
It 3 parts, mixes, obtain product after homogeneous.
The millet mung bean vinegar beverage of above method preparation, contained 8.0~10.0g/L of total acid, 3.0~4.5g/ of lactic acid content
L, 1.5~2.5g/L of total ester content, 0.2~0.5g/L of general flavone, 0.8~1.2g/L of amino-acid nitrogen, clarity improve
32.8%。
The pretreatment of raw material is very crucial, the fermenting speed of the degree of crushing relationship entirety of raw material, and degree of grinding is excessively high
Initial pol can be made excessively high, inhibit the fermentation of saccharomycete alcoholization, it is more also to will cause product precipitating；Degree of grinding is low and can make raw material
Drinking water is difficult, it is difficult to be saccharified.
The acetic acid bacteria is No. 1.41 acetic acid bacterias of middle section.
Ultrasonic treatment is used in filtrate clarifying treatment, ultrasonic wave can make the molecule in liquid medium enter vibration shape
State, middle polar molecule proper alignment can be made by generating cavitation effect, and macromolecular is made to build up precipitating, hence it is evident that improve liquid clarifying effect.
Beneficial effects of the present invention
Compared with existing beverage, advantages of the present invention has: (1) selecting millet, mung bean, jowar, cider is primary raw material, is used
Semi-solid ferment technique, product more remain millet, functional component flavonoids important in mung bean, amino acid, vitamin
With minerals etc., be beneficial to lowering blood pressure and blood fat, it is anti-oxidant, improve the immunity of the human body, anti-angiocardiopathy etc..(2) using half
Solid state fermentation, basic substance are abundant, and the fruit vinegar taste for comparing liquid state fermentation is stronger, mouthfeel is more mellow.(3) by super
Filter effect improves 30% or more after sonication, and products obtained therefrom is in limpid yellowish-brown.
Embodiment 1
Millet green gram health care vinegar beverage is produced using the method for the present invention, comprising the following steps:
(1) pretreatment of raw material: millet, mung bean, jowar are crushed respectively, is taken greater than 20 mesh, less than the material of 24 mesh.
(2) cider pre-processes: cider adds 0.2% pectase, keeps making apple juice clarification in 50 minutes at 35 DEG C, it
Afterwards plus 0.02% sodium sulfite carry out color protection.
(3) raw material gross weight 8 material cooking: will be added in 20 parts of the millet flour of (1) preparation, 15 parts of mung bean flour, 15 parts of sorghum flour
Times drinking water, boiling 40 minutes at 90 DEG C.
(4) add koji fermentation: when the raw material in step (3) is down to greenhouse, 15 parts of cider of step (2) preparation be added,
Then 15 parts of yeast are added, after mixing evenly, adds 0.3 part of Angel wine yeast bacterium, is sealed by fermentation 7 days, fermentation temperature
It should control at 25 DEG C.
(5) it acetifies fermentation: 3 parts of acetic acid bacterias is added in the tunning of step (4) preparation and are sufficiently stirred, fermentation temperature control
It at 35 DEG C, ferments 10 days, ventilates 30 minutes daily therebetween.
(6) filter: the tunning that step (5) is obtained filters, and removes precipitating, adds drinking water to adjust filtrate acidity and is
0.8g/100ml。
(7) filtrate is clarified: the filtrate that step (6) obtains being ultrasonically treated, ultrasonic frequency is set as 20KHz, place
Reason 30 minutes stands 24 hours later, filtering precipitate, or takes supernatant.
(8) it deploys: taking 100 parts of clear filtrate in step (7), add 4 parts of honey, 25 parts of xylitol, 2 parts of citric acid, mix
Product is obtained after even, homogeneous.
Product is in limpid yellowish-brown, the fragrant containing mung bean millet, sweet and sour taste, the transparent no precipitating of posture.It is contained total
Sour 9.8g/L, lactic acid content 4.2g/L, total ester content 1.9g/L, general flavone 0.3g/L, amino-acid nitrogen 1.0g/L, light transmittance
87.5%。
Embodiment 2
Millet green gram health care vinegar beverage is produced using the method for the present invention, comprising the following steps:
(1) pretreatment of raw material: millet, mung bean, jowar are crushed respectively, is taken greater than 20 mesh, less than the material of 24 mesh.
(2) cider pre-processes: cider adds 0.2% pectase, keeps making apple juice clarification in 50 minutes at 40 DEG C, it
Afterwards plus 0.02% sodium sulfite carry out color protection.
(3) raw material gross weight 5 material cooking: will be added in 20 parts of the millet flour of (1) preparation, 15 parts of mung bean flour, 15 parts of sorghum flour
Times drinking water, boiling 40 minutes at 90 DEG C.
(4) add koji fermentation: when the raw material in step (3) is down to greenhouse, 20 parts of cider of step (2) preparation be added,
Then 10 parts of yeast are added, after mixing evenly, adds 0.5 part of Angel wine yeast bacterium, is sealed by fermentation 7 days, fermentation temperature
It should control at 20 DEG C.
(5) it acetifies fermentation: 5 parts of acetic acid bacterias is added in the tunning of step (4) preparation and are sufficiently stirred, fermentation temperature control
It at 30 DEG C, ferments 10 days, ventilates 30 minutes daily therebetween.
(6) filter: the tunning that step (5) is obtained filters, and removes precipitating, adds drinking water to adjust filtrate acidity and is
1.0g/100ml。
(7) filtrate is clarified: the filtrate that step (6) obtains being ultrasonically treated, ultrasonic frequency is set as 20KHz, place
Reason 30 minutes stands 24 hours later, filtering precipitate, or takes supernatant.
(8) it deploys: taking 100 parts of clear filtrate in step (7), add 6 parts of honey, 15 parts of xylitol, 3 parts of citric acid, mix
Product is obtained after even, homogeneous.
Product is in yellowish-brown, and the fragrance containing mung bean millet, tart flavour is prominent, but posture is more muddy precipitating.Contained total acid
9.8g/L, lactic acid content 3.5g/L, total ester content 1.6g/L, general flavone 0.2g/L, amino-acid nitrogen 0.9g/L, light transmittance are
65.9%。
Embodiment 3
Millet green gram health care vinegar beverage is produced using the method for the present invention, comprising the following steps:
(1) pretreatment of raw material: millet, mung bean, jowar are crushed respectively, is taken greater than 20 mesh, less than the material of 24 mesh.
(2) cider pre-processes: cider adds 0.2% pectase, keeps making apple juice clarification in 50 minutes at 40 DEG C, it
Afterwards plus 0.02% sodium sulfite carry out color protection.
(3) raw material gross weight 8 material cooking: will be added in 30 parts of the millet flour of (1) preparation, 15 parts of mung bean flour, 20 parts of sorghum flour
Times drinking water, boiling 40 minutes at 90 DEG C.
(4) add koji fermentation: when the raw material in step (3) is down to greenhouse, 20 parts of cider of step (2) preparation be added,
Then 15 parts of yeast are added, after mixing evenly, adds 0.5 part of Angel wine yeast bacterium, is sealed by fermentation 7 days, fermentation temperature
It should control at 25 DEG C.
(5) it acetifies fermentation: 5 parts of acetic acid bacterias is added in the tunning of step (4) preparation and are sufficiently stirred, fermentation temperature control
It at 35 DEG C, ferments 10 days, ventilates 30 minutes daily therebetween.
(6) filter: the tunning that step (5) is obtained filters, and removes precipitating, adds drinking water to adjust filtrate acidity and is
1.0g/100ml。
(7) filtrate is clarified: the filtrate that step (6) obtains being ultrasonically treated, ultrasonic frequency is set as 20KHz, place
Reason 30 minutes stands 24 hours later, filtering precipitate, or takes supernatant.
(8) it deploys: taking 100 parts of clear filtrate in step (7), add 6 parts of honey, 25 parts of xylitol, 3 parts of citric acid, mix
Product is obtained after even, homogeneous.
Product is in yellowish-brown, and the fragrance containing mung bean millet, tart flavour is prominent, but posture is more muddy precipitating.Contained total acid
9.7g/L, lactic acid content 4.3g/L, total ester content 2.3g/L, general flavone 0.4g/L, amino-acid nitrogen 1.1g/L, light transmittance are
81.6%。
Claims (2)
1. a kind of millet green gram health care vinegar beverage, formula is prepared by the raw material components of following parts by weight, millet 20-30
Part, 10-15 parts of mung bean, 15-20 parts of jowar, 15-25 parts of cider, 10-15 parts of yeast, 0.3-0.5 parts of saccharomycete, acetic acid bacteria 3-
5 parts；Add honey 4-6 parts, 15-25 parts of xylitol, 2-3 parts of citric acid in every 100 parts above-mentioned fermented clear filtrates.
2. the production method of millet green gram health care vinegar beverage described in claim 1 the following steps are included:
(1) pretreatment of raw material: millet, mung bean, jowar are crushed respectively, is taken greater than 20 mesh, less than the material of 24 mesh；
(2) cider pre-processes: cider adds 0.2% pectase, keeps making apple juice clarification in 50 minutes at 35-40 DEG C, later
0.02% sodium sulfite is added to carry out color protection；
(3) raw material material cooking: will be added in 20-30 parts of the millet flour of (1) preparation, 10-15 parts of mung bean flour, 15-20 parts of sorghum flour
5-8 times of gross weight of drinking water, boiling 40 minutes at 90 DEG C；
(4) add koji fermentation: when the raw material in step (3) is down to greenhouse, 15-25 parts of cider of step (2) preparation are added, so
10-15 parts of yeast are added afterwards, after mixing evenly, adds 0.3-0.5 parts of Angel wine yeast bacterium, is sealed by fermentation 7 days, fermentation
Temperature should be controlled at 20-25 DEG C；
(5) it acetifies fermentation: 3-5 parts of acetic acid bacterias is added in the tunning of step (4) preparation and are sufficiently stirred, fermentation temperature control exists
It 30-35 DEG C, ferments 10 days, ventilates 30 minutes daily therebetween；
(6) filter: the tunning that step (5) is obtained filters, and removes precipitating, and adding drinking water adjustment filtrate acidity is 0.8-
1.0g/100ml；
(7) filtrate is clarified: the filtrate that step (6) obtains being ultrasonically treated, ultrasonic frequency is set as 20KHz, processing 30
Minute, 24 hours are stood later, filtering precipitate, or take supernatant；
(8) it deploys: taking 100 parts of clear filtrate in step (7), add 4-6 parts of honey, 15-25 parts of xylitol, 2-3 parts of citric acid,
It mixes, obtain product after homogeneous.
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2019
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Effective date of registration: 20220818 Address after: 030801 No.1, Xingnong street, Mingxian South Road, Taigu County, Jinzhong City, Shanxi Province Applicant after: SHANXI AGRICULTURAL University Applicant after: Shanxi Qingquan vinegar Co.,Ltd. Address before: 030801 No.1, Xingnong street, Mingxian South Road, Taigu County, Jinzhong City, Shanxi Province Applicant before: SHANXI AGRICULTURAL University |
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