CN112342110A - 一种薏米沙棘醋口服液的制备方法 - Google Patents
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Abstract
本发明公开了一种薏米沙棘醋口服液的制备方法。(1)原料预处理;(2)蛋白酶处理;(3)糊化及液化处理;(4)糖化处理;(5)液态酒精发酵处理;(6)制醋醅及醋酸发酵处理;(7)醋醅加盐处理;(8)薏米水淋醋及灭菌处理;(9)调浆复配;(10)灭菌装瓶处理。本发明以薏米为原料发酵,加以沙棘汁复配,采用液固结合的发酵工艺生产出具有保健功能的薏米沙棘醋口服液,并对此醋的制备工艺进行优化,获得口感绵软,酸味柔和,醇香,稍甜,同时具有薏米、沙棘特有保健功能和香气的薏米沙棘醋口服液,并且色泽剔透、呈半透明金黄色,具有较好市场前景的有益效果。
Description
技术领域
本发明涉及一种薏米沙棘醋口服液,特别是一种薏米沙棘醋口服液的制备方法。
背景技术
薏米是药食同源的食品,特含茚类、酯类、甾醇类、木脂素类、酚类、生物碱类和腺苷类等药效成分,具有抗肿瘤、抗病毒、调节免疫、降血糖血钙、降压等药理功效。自古以来就是中国食药皆佳的“粮药”之一,在禾本科植物中独占鳌头,是典型的“绿色食品”。我国薏米种质资源较丰富,目前的加工方向已由过去的种植和简单加工粗级产品,向精深加工发展,以期提高其附加值,带动产业经济发展。
沙棘是胡颓子科,沙棘属的灌木或小乔木,大量种植于我国西北干旱地区,近几十年来,国内外专家研究发现沙棘果实、种子、叶、皮等各部器官中含有丰富的营养及药用成分,具有多种功效,属于“药食同源”植物,其果实含有多种生物活性物质。药理实验表明,具有抗肿瘤、降血脂、抗氧化、增强免疫功能等作用。沙棘果实中维生素C含量高,素有维生素C之王的美称,每100克果汁中,维生素C含量可达到825—1100毫克,是猕猴桃的2—3倍,素有维生素C之王的美称。含糖7.5%—10%,含酸3%—5%。因此,从食用安全性和保健功效考虑,沙棘是优良植物资源。在功能性食品领域,沙棘目前主要用于制作沙棘果汁、果醋、果酒、油等产品。
我国醋文化源远流长,醋作为一种传统的发酵调味品,近年来正向营养保健方向发展。现代医学研究表明,人体每天摄入一定量的醋,能够助消化、调节血液的酸碱平衡和扩张、软化血管,进而起到降低血压作用,有助预防心血管疾病的发生。口服液具有质量稳定、携带和服用方便、易保存、易吸收等优点,市场接受度高,尤其适合工业化生产。但是目前相关市场和研究领域,还未见薏米沙棘醋口服液产品,所以本发明针对“禾本科植物之王”薏米和“维生素C之王”沙棘研发出一种薏米沙棘醋口服液的制备方法。
发明内容
本发明的目的在于,提供一种薏米沙棘醋口服液的制备方法。本发明以薏米为原料发酵,加以沙棘汁复配,采用液固结合的发酵工艺生产出具有保健功能的薏米沙棘醋口服液,并对此醋的制备工艺进行优化,获得口感绵软,酸味柔和,醇香,稍甜,同时具有薏米、沙棘特有保健功能和香气的薏米沙棘醋口服液,并且色泽剔透、呈半透明金黄色,具有较好市场前景的特点。
本发明的技术方案:一种薏米沙棘醋口服液的制备方法,包括有以下步骤:
(1)原料预处理:取薏米洗净晾干,炒制香味浓郁后,冷却,粉碎,过筛,然后按料水比为1:4-6加入水,得A品;
(2)蛋白酶处理:向A品加入0.15-0.25%的酸性蛋白酶,在pH2-3、24-30℃的条件下,酶解2-4h,得B品;
(3)糊化及液化处理:将B品置于85-95℃水浴中加热糊化,然后加入α-淀粉酶,在pH2-3、75-85℃的条件下,液化2-3h,得C品;
(4)糖化处理:向C品中加入0.15-0.25%的糖化酶,在55-65℃的条件下,糖化0.5-1.5h,得D品;
(5)液态酒精发酵处理:将D品0.15-0.25%的活化后干酵母制成活化液,然后将活化液加入D品中进行发酵,用保鲜膜封口后,在26-32℃的条件下,发酵2-3天,当酒度达到7-9%后,取出,得E品;
(6)制醋醅及醋酸发酵处理:向E品接入醋酸菌种子液,在28-32℃的条件下,恒温摇床培养发酵,发酵8-10天,得F品;
(7)醋醅加盐处理:向F品中加入盐,盐的质量为薏米质量的4-6%,得G品;
(8)薏米水淋醋及灭菌处理:采用二次循环淋醋法,在G品中加入灭菌薏米水,灭菌薏米水的浓度为18-22%,并浸泡22-26h过滤得一轮醋,过滤后的滤渣加入灭菌薏米水浸泡14-18h,过滤得复淋醋,将一轮醋和复淋醋混合均质,温高压灭菌,即得薏米原醋,为h品;
(9)调浆复配:按h品和沙棘汁的体积比为4-6:1,向h品中加入沙棘汁得混合液,然后在混合液加入2-4%赤藓糖醇和0.5-1.5%柠檬酸混合均匀,得I品;
(10)灭菌装瓶处理:将I品灭菌后,装瓶,即得薏米沙棘醋口服液。
前述的薏米沙棘醋口服液的制备方法中,所述步骤(1)中,过60-80目筛,然后料水比为1:5加入水。以还原糖含量为指标确定过筛规格(60-80目),具体见表1:
表1不同破碎度薏仁米粉还原糖含量测定
前述的薏米沙棘醋口服液的制备方法中,所述步骤(2)中,蛋白酶处理:向A品加入0.2%的酸性蛋白酶,在pH2.5、32℃的条件下,酶解3h,得B品。
前述的薏米沙棘醋口服液的制备方法中,所述步骤(3)中,糊化及液化处理:将B品置于90℃水浴中加热糊化5-10min,然后加入1.5-2%α-淀粉酶,在pH2.5、80℃的条件下,液化2.5h,得C品。
前述的薏米沙棘醋口服液的制备方法中,所述步骤(4)中,糖化处理:向C品中加入0.2%的糖化酶,在55-65℃的条件下,糖化0.5-1.5h,得D品;
前述的薏米沙棘醋口服液的制备方法中,所述步骤(5)中,液态酒精发酵处理:将D品0.2%的活化后干酵母制成活化液,然后将活化液加入D品中进行发酵,用保鲜膜封口后,在29℃的条件下,发酵2-3天,当酒度达到8%后,取出,得E品。
前述的薏米沙棘醋口服液的制备方法中,所述步骤(6)中,制醋醅及醋酸发酵处理:向E品接入醋酸菌种子液,在30℃的条件下,恒温摇床培养发酵,发酵9天,得F品;所述醋酸菌种子液采用固态平板培养后,接种到液态培养基摇床培养得。
通过每日测总酸以及乙醇含量(图2和3),图2和3得出,最适宜发酵时间为9天。
前述的薏米沙棘醋口服液的制备方法中,所述步骤(7)中,醋醅加盐处理:向F品中加入盐,盐的质量为薏米质量的5%,得G品,总酸含量达到预期指标,及时加盐,终止发酵。
前述的薏米沙棘醋口服液的制备方法中,所述步骤(8)中,薏米水淋醋及灭菌处理:淋醋固液比为1:6,采用二次循环淋醋法,在G品中按固液比为1:6加入灭菌薏米水,灭菌薏米水的浓度为20%,并浸泡24h过滤得一轮醋,过滤后的滤渣按固液比为1:6加入灭菌薏米水浸泡16h,过滤得复淋醋,将一轮醋和复淋醋混合均质,温高压灭菌,即得薏米原醋,为h品;所述灭菌薏米水的透光率45-55%。
在淋醋阶段采用薏米水,是考虑薏米作为原料,其原有香气在发酵过程中被醋酸味覆盖削弱。为凸显原料风味,在“淋醋”步骤中用薏米水代替传统工艺中的蒸馏水进行淋醋,薏米水需过滤均质到清澈透亮(透光率50%),不含杂质;最终得到酸度约为5.29g/100mL的薏米原醋。
前述的薏米沙棘醋口服液的制备方法中,所述步骤(9)中,调浆复配:按h品和沙棘汁的体积比为5:1,向h品中加入沙棘汁得混合液,然后在混合液加入3%赤藓糖醇和1%柠檬酸混合均匀,得I品。其中,沙棘汁和糖醇的加入在于提升产品风味,提升产品营养和保健价值,中和原醋的酸涩味。原醋沙棘汁经上述方式以复配调浆后,产品酸度中和至4.68g/100mL,口感酸甜灭菌后装瓶即制得薏米沙棘醋口服液宜人、呈淡金色透亮有光泽。
与现有技术相比,本发明具有以下有益效果:
1、本研究以贵州兴仁县产小薏仁米为原料进行纯粮发酵,加以沙棘汁、赤藓糖醇进行复配调味,制得一种新型的极具保健功能的薏米沙棘醋口服液。研究过程主要对加工工艺进行优化,经包装最终以口服液的形式展现成品。发酵过程不沿用传统固态、液态发酵工艺,采用新型液固混合的发酵方式进行。以薏米为原料进行发酵制醋,最后加沙棘汁、赤藓糖醇等进行复配以优化风味,获得口感绵软,酸味柔和,醇香,稍甜,同时具有薏米、沙棘特有保健功能和香气的薏米沙棘醋口服液。
研究成果弥补了薏米加工产品单一得市场空缺,提升了薏米的附加值,带动了薏米产业链及贵州省兴仁县地方经济发展、宣传了特色民族文化,实现了产业发展和文化繁荣的统一。
2、发酵方式:在传统固态发酵工艺基础上进行工艺创新。采用新型高效的先液后固混合发酵方式,而非单纯的固态或者液态发酵。相比传统发酵工艺发酵周期更短、提升产酸效率更高、发酵条件更科学现代化、发酵环境干净卫生、本工艺11天左右即可出品。
3、淋醋方式:采用二次循环淋醋法。为增加成品中薏米特有风味,中和在发酵过程中无法避免的风味流失,本工艺在“淋醋”步骤中用薏米水代替传统工艺中的蒸馏水进行淋醋,最终得到酸度约为5.29g/100mL的原醋,此淋醋方式相关资料暂未见记载。
3、产品特色:目前市面上暂无相同或者相似“薏米沙棘醋口服液”产品,研究成果极具创新性,前景广阔。同时可解决薏米营养价值高但加工方式受限制、经济效益不高的现状。以贵州兴仁县产小薏仁米为原料进行纯粮发酵,加以沙棘浸提液复配调浆,制成薏米沙棘醋口服液。不再将醋单一作为传统的发酵调味品,而是一种具有较高营养保健功能、口味酸甜的老少皆宜的口服液。以口服液形式进行生产制作,可扩大消费群体,以满足市场需求,紧跟产业发展。
4、在调浆复配这一步骤中使用“赤藓糖醇”代替蔗糖或者高果糖含量的蜂蜜,是由于赤藓糖醇对糖尿病人安全、对热和酸十分稳定,在常规食品加厂条件,不会出现褐变和分解现象等优点,赤藓糖醇号称“零”热值配料,口味与蔗糖相似,而发热量却接近零,食用后可避免普通糖品带来的高热量,糖尿病等困扰。丰富产品卖点和扩大购买人群。
5、产品营养:薏仁米基本组成成分测定,参照国标法,测定结果如下表2所示:
表2薏仁米基本组成成分测定
经基本组成分析可知,薏仁米同糯米、大米等相比较蛋白质含量较高(糯米、大米蛋白质含量约7.4g/100g),脂肪含量适中,有一定的精深加工价值。
表3薏米沙棘醋口服液功能成分测定
经分析表3可知,最终制得的薏米沙棘醋口服液,DPPH清除率高达63.02%,有较优质的抗氧化效能;氨基酸态氮含量1.25g/100g,氨基酸含量较为丰富,属于保健品质较优的发酵醋;不挥发酸含量小于0.5g/100mL,酸味较为柔和。由于“VC之王”沙棘浸提液的复配加入,提升了产品的VC含量,达45.76mg/100mL。和普通发酵醋相比具有更高的营养价值。
研究成果薏米沙棘醋口服液成品酸味纯正较普通调味陈醋较为柔和、口感酸甜、色泽剔透、具有薏米特有香气。
本实验在原料处理阶段进行了一系列较为严谨的预实验,图5为将原料薏米捏碎蒸煮后进行后续发酵过程,对比本研究最终确定的工艺参数,用此法制得的成品从品质和发酵效率上较差,可能是因为最终工艺中原料处理阶段“粉碎过筛”这一步骤增加了薏米中淀粉分子与酶的接触面积,使得产品的口感和发酵效率得到提升。
综上所述,本发明以薏米为原料发酵,加以沙棘汁复配,采用液固结合的发酵工艺生产出具有保健功能的薏米沙棘醋口服液,并对此醋的制备工艺进行优化,获得口感绵软,酸味柔和,醇香,稍甜,同时具有薏米、沙棘特有保健功能和香气的薏米沙棘醋口服液,并且色泽剔透、呈半透明金黄色,具有较好市场前景的有益效果。
附图说明
图1是本发明的工艺流程图;
图2是本发明的总酸含量随发酵时间变化图;
图3是本发明的乙醇含量随发酵时间变化图;
图4是本发明薏米炒制的实物图;
图5是本发明薏米捏碎的实物图(预实验);
图6是本发明液化、糊化、糖化的实物图;
图7是本发明发酵的实物图;
图8是本发明过滤收集的实物图;
图9是本发明玻璃罐醋酸发酵的实物图;
图10是本发明发酵过程用通氧膜封口的实物图;
图11是本发明醋酸菌种子液制备的实物图;
图12是本发明摇床培养醋酸菌种子液液态发酵的实物图;
图13是本发明醋酸菌种子液制备菌株平板涂布固态培养的实物图;
图14是本发明醋酸发酵的实物图;
图15是本发明淋醋后初制品(未过滤)的实物图;
图16是本发明薏仁米醋玻璃瓶包装的实物图;
图17是本发明薏仁米醋罐装的实物图;
图18是本发明薏米沙棘醋原液;
图19是本发明薏米沙棘醋口服液(未包装);
图20是本发明薏米沙棘醋口服液(样品)。
具体实施方式
下面结合附图1-20和实施例对本发明作进一步的说明,但并不作为对本发明限制的依据。
实施例1。一种薏米沙棘醋口服液的制备方法,包括有以下步骤:
(1)原料预处理:取薏米洗净晾干,炒制香味浓郁后,冷却,粉碎,过60目筛,然后按料水比为1:4加入水,得A品;
(2)蛋白酶处理:向A品加入0.15%的酸性蛋白酶,在pH2、24℃的条件下,酶解2h,得B品;
(3)糊化及液化处理:将B品置于85℃水浴中加热糊化5min,然后加入1.5%α-淀粉酶,在pH2、75℃的条件下,液化2h,得C品;
(4)糖化处理:向C品中加入0.15%的糖化酶,在55℃的条件下,糖化0.5h,得D品;
(5)液态酒精发酵处理:将D品0.15%的活化后干酵母制成活化液,然后将活化液加入D品中进行发酵,用保鲜膜封口后,在26℃的条件下,发酵2天,当酒度达到7%后,取出,得E品;
(6)制醋醅及醋酸发酵处理:向E品接入醋酸菌种子液,28℃恒温摇床培养发酵8天,得F品;所述醋酸菌种子液采用固态平板培养后,接种到液态培养基摇床培养得;
(7)醋醅加盐处理:向F品中加入盐,盐的质量为薏米质量的4%,得G品;
(8)薏米水淋醋及灭菌处理:采用二次循环淋醋法,淋醋固液比为1:6,在G品中按固液比为1:6加入灭菌薏米水,灭菌薏米水的浓度为18%,并浸泡22h过滤得一轮醋,过滤后的滤渣按固液比为1:6加入灭菌薏米水浸泡14h,过滤得复淋醋,将一轮醋和复淋醋混合均质,温高压灭菌,即得薏米原醋,为h品;所述灭菌薏米水的透光率45%;
(9)调浆复配:按h品和沙棘汁的体积比为4:1,向h品中加入沙棘汁得混合液,然后在混合液加入2%赤藓糖醇和0.5%柠檬酸混合均匀,得I品;
(10)灭菌装瓶处理:将I品灭菌后,装瓶,即得薏米沙棘醋口服液。
实施例2。一种薏米沙棘醋口服液的制备方法,包括有以下步骤:
(1)原料预处理:取薏米洗净晾干,炒制香味浓郁后,冷却,粉碎,过70目筛,然后料水比为1:5加入水,得A品;
(2)蛋白酶处理:向A品加入0.2%的酸性蛋白酶,在pH2.5、32℃的条件下,酶解3h,得B品;
(3)糊化及液化处理:将B品置于90℃水浴中加热糊化8min,然后加入1.5%α-淀粉酶,在pH2.5、80℃的条件下,液化2.5h,得C品;
(4)糖化处理:糖化处理:向C品中加入0.2%的糖化酶,在60℃的条件下,糖化1h,得D品;
(5)液态酒精发酵处理:将D品0.2%的活化后干酵母制成活化液,然后将活化液加入D品中进行发酵,用保鲜膜封口后,在29℃的条件下,发酵2-3天,当酒度达到8%后,取出,得E品;
(6)制醋醅及醋酸发酵处理:向E品接入醋酸菌种子液,在30℃的条件下,恒温摇床培养发酵,发酵9天,得F品;所述醋酸菌种子液采用固态平板培养后,接种到液态培养基摇床培养得;
(7)醋醅加盐处理:向F品中加入盐,盐的质量为薏米质量的5%,得G品;
(8)薏米水淋醋及灭菌处理:淋醋固液比为1:6,采用二次循环淋醋法,在G品中按固液比为1:6加入灭菌薏米水,灭菌薏米水的浓度为20%,并浸泡24h过滤得一轮醋,过滤后的滤渣按固液比为1:6加入灭菌薏米水浸泡16h,过滤得复淋醋,将一轮醋和复淋醋混合均质,温高压灭菌,即得薏米原醋,为h品;所述灭菌薏米水的透光率50%;
(9)调浆复配:按h品和沙棘汁的体积比为5:1,向h品中加入沙棘汁得混合液,然后在混合液加入3%赤藓糖醇和1%柠檬酸混合均匀,得I品;
(10)灭菌装瓶处理:将I品灭菌后,装瓶,即得薏米沙棘醋口服液。
实施例3。一种薏米沙棘醋口服液的制备方法,包括有以下步骤:
(1)原料预处理:取薏米洗净晾干,炒制香味浓郁后,冷却,粉碎,过80目筛,然后按料水比为1:6加入水,得A品;
(2)蛋白酶处理:向A品加入0.25%的酸性蛋白酶,在pH3、30℃的条件下,酶解4h,得B品;
(3)糊化及液化处理:将B品置于95℃水浴中加热糊化10min,然后加入2%α-淀粉酶,在pH3、85℃的条件下,液化3h,得C品;
(4)糖化处理:向C品中加入0.25%的糖化酶,在65℃的条件下,糖化1.5h,得D品;
(5)液态酒精发酵处理:将D品0.25%的活化后干酵母制成活化液,然后将活化液加入D品中进行发酵,用保鲜膜封口后,在32℃的条件下,发酵3天,当酒度达到9%后,取出,得E品;
(6)制醋醅及醋酸发酵处理:向E品接入醋酸菌种子液,32℃恒温摇床培养发酵10天,得F品;所述醋酸菌种子液采用固态平板培养后,接种到液态培养基摇床培养得;
(7)醋醅加盐处理:向F品中加入盐,盐的质量为薏米质量的6%,得G品;
(8)薏米水淋醋及灭菌处理:采用二次循环淋醋法,淋醋固液比为1:6,在G品中按固液比为1:6加入灭菌薏米水,灭菌薏米水的浓度为22%,并浸泡26h过滤得一轮醋,过滤后的滤渣按固液比为1:6加入灭菌薏米水浸泡18h,过滤得复淋醋,将一轮醋和复淋醋混合均质,温高压灭菌,即得薏米原醋,为h品;所述灭菌薏米水的透光率55%;
(9)调浆复配:按h品和沙棘汁的体积比为6:1,向h品中加入沙棘汁得混合液,然后在混合液加入4%赤藓糖醇和1.5%柠檬酸混合均匀,得I品;
(10)灭菌装瓶处理:将I品灭菌后,装瓶,即得薏米沙棘醋口服液。
Claims (10)
1.一种薏米沙棘醋口服液的制备方法,其特征在于:包括有以下步骤:
(1)原料预处理:取薏米洗净晾干,炒制香味浓郁后,冷却,粉碎,过筛,然后按料水比为1:4-6加入水,得A品;
(2)蛋白酶处理:向A品加入0.15-0.25%的酸性蛋白酶,在pH2-3、24-30℃的条件下,酶解2-4h,得B品;
(3)糊化及液化处理:将B品置于85-95℃水浴中加热糊化,然后加入α-淀粉酶,在pH2-3、75-85℃的条件下,液化2-3h,得C品;
(4)糖化处理:向C品中加入0.15-0.25%的糖化酶,在55-65℃的条件下,糖化0.5-1.5h,得D品;
(5)液态酒精发酵处理:将D品0.15-0.25%的活化后干酵母制成活化液,然后将活化液加入D品中进行发酵,用保鲜膜封口后,在26-32℃的条件下,发酵2-3天,当酒度达到7-9%后,取出,得E品;
(6)制醋醅及醋酸发酵处理:向E品接入醋酸菌种子液,在28-32℃的条件下,恒温摇床培养发酵,发酵8-10天,得F品;
(7)醋醅加盐处理:向F品中加入盐,盐的质量为薏米质量的4-6%,得G品;
(8)薏米水淋醋及灭菌处理:采用二次循环淋醋法,在G品中加入灭菌薏米水,灭菌薏米水的浓度为18-22%,并浸泡22-26h过滤得一轮醋,过滤后的滤渣加入灭菌薏米水浸泡14-18h,过滤得复淋醋,将一轮醋和复淋醋混合均质,温高压灭菌,即得薏米原醋,为h品;
(9)调浆复配:按h品和沙棘汁的体积比为4-6:1,向h品中加入沙棘汁得混合液,然后在混合液加入2-4%赤藓糖醇和0.5-1.5%柠檬酸混合均匀,得I品;
(10)灭菌装瓶处理:将I品灭菌后,装瓶,即得薏米沙棘醋口服液。
2.根据权利要求1所述的薏米沙棘醋口服液的制备方法,其特征在于:所述步骤(1)中,过60-80目筛,然后料水比为1:5加入水。
3.根据权利要求1所述的薏米沙棘醋口服液的制备方法,其特征在于:所述步骤(2)中,蛋白酶处理:向A品加入0.2%的酸性蛋白酶,在pH2.5、32℃的条件下,酶解3h,得B品。
4.根据权利要求1所述的薏米沙棘醋口服液的制备方法,其特征在于:所述步骤(3)中,糊化及液化处理:将B品置于90℃水浴中加热糊化5-10min,然后加入1.5-2%α-淀粉酶,在pH2.5、80℃的条件下,液化2.5h,得C品。
5.根据权利要求1所述的薏米沙棘醋口服液的制备方法,其特征在于:所述步骤(4)中,糖化处理:向C品中加入0.2%的糖化酶,在55-65℃的条件下,糖化0.5-1.5h,得D品。
6.根据权利要求1所述的薏米沙棘醋口服液的制备方法,其特征在于:所述步骤(5)中,液态酒精发酵处理:将D品0.2%的活化后干酵母制成活化液,然后将活化液加入D品中进行发酵,用保鲜膜封口后,在29℃的条件下,发酵2-3天,当酒度达到8%后,取出,得E品。
7.根据权利要求1所述的薏米沙棘醋口服液的制备方法,其特征在于:所述步骤(6)中,制醋醅及醋酸发酵处理:向E品接入醋酸菌种子液,在30℃的条件下,恒温摇床培养发酵,发酵9天,得F品;所述醋酸菌种子液采用固态平板培养后,接种到液态培养基摇床培养得。
8.根据权利要求1所述的薏米沙棘醋口服液的制备方法,其特征在于:所述步骤(7)中,醋醅加盐处理:向F品中加入盐,盐的质量为薏米质量的5%,得G品。
9.根据权利要求1所述的薏米沙棘醋口服液的制备方法,其特征在于:所述步骤(8)中,薏米水淋醋及灭菌处理:淋醋固液比为1:6,采用二次循环淋醋法,在G品中按固液比为1:6加入灭菌薏米水,灭菌薏米水的浓度为20%,并浸泡24h过滤得一轮醋,过滤后的滤渣按固液比为1:6加入灭菌薏米水浸泡16h,过滤得复淋醋,将一轮醋和复淋醋混合均质,温高压灭菌,即得薏米原醋,为h品;所述灭菌薏米水的透光率45-55%。
10.根据权利要求1所述的薏米沙棘醋口服液的制备方法,其特征在于:所述步骤(9)中,调浆复配:按h品和沙棘汁的体积比为5:1,向h品中加入沙棘汁得混合液,然后在混合液加入3%赤藓糖醇和1%柠檬酸混合均匀,得I品。
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