CN114381353A - 一种紫荆醋饮料及其制备方法 - Google Patents
一种紫荆醋饮料及其制备方法 Download PDFInfo
- Publication number
- CN114381353A CN114381353A CN202210093837.XA CN202210093837A CN114381353A CN 114381353 A CN114381353 A CN 114381353A CN 202210093837 A CN202210093837 A CN 202210093837A CN 114381353 A CN114381353 A CN 114381353A
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- vinegar
- weight percent
- leaching
- vinegar beverage
- glutinous rice
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- Chemical & Material Sciences (AREA)
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Abstract
本发明属于食品加工技术领域，具体地涉及一种紫荆醋饮料及其制备方法，该发明通过对一部分中药进行浸提，得到浸提液，用一部分中部制作药曲粉，浸提液、药曲粉和蒸煮后的糯米混合后进行发酵制作发酵醋，再向发酵醋中加入香辛料、蜂蜜、白糖、果糖、麦芽糖、柠檬酸得到醋饮料。本发明采用药食同源的中药的浸提液、中药药曲粉和糯米进行醋醅接种发酵制备发酵醋，发酵醋中加入蜂蜜、白糖、果糖、麦芽糖、柠檬酸钠配制成醋饮料，具有美容养颜、舒气活血、清热凉血和祛风解毒的功效。
Description
技术领域
本发明属于食品加工技术领域，尤其是一种紫荆醋饮料及其制备方法。
背景技术
随着科学技术的进步，人们对“健康、天然”等理念愈发关注，现今大众不仅对食物要求严格，在对饮料的选择上也更趋于健康。醋味酸苦、性温，入肝、胃经；有散瘀，止血，解毒，杀虫的功效。目前常见的果醋发酵技术包括沙棘果醋、猕猴桃果醋、苹果醋、大枣醋、柿子醋、富硒桑椹果醋、杨梅果醋、梨醋、菠萝醋、香蕉醋、木瓜醋、葡萄醋、杨梅醋、甘蔗醋、海红果醋、有机李醋、杏醋。涉及水果品种达到100余种。果醋饮料，以及添加各种营养因子的营养强化型醋饮料，例如向米醋中添加各种维生素、矿质元素、低聚糖等制成的米醋饮料，上述醋饮品都具备一定的保健功能。
但目前市场上的醋饮料多为利用发酵醋、甜味剂、色素、柠檬酸、少量果汁与水配制而成。其中刺激味较强的发酵醋含量很低，常加入酸味柔和的柠檬酸辅助酸味；人工成分加入过多，失去了醋饮料应有的保健作用。
发明内容
为了解决上述技术问题，本发明采用以下技术方案：
一种紫荆醋饮料，该紫荆醋饮料的起始原料包括以下组分，按质量分计为：紫荆皮0.08wt％～0.13wt％、紫荆木0.08wt％～0.13wt％、陈皮0.02wt％～0.03wt％、桂叶0.02wt％～0.03wt％、当归0.015wt％～0.019wt％、甘草0.015wt％～0.019wt％、红花0.015wt％～0.019wt％、白首乌0.015wt％～0.019wt％、川芎0.015wt％～ 0.019wt％、菱粉0.33wt％～0.35wt％；紫荆花3wt％～3.2wt％、大枣0.38wt％～ 0.63wt％、白芷0.23wt％～0.32wt％、木瓜0.38wt％～0.63wt％、透骨草0.23wt％～ 0.32wt％、防风0.23wt％～0.32wt％、苍术0.23wt％～0.32wt％、干姜0.38wt％～ 0.63wt％，糯米18wt％～19wt％，余量为水。
本发明还提出上述一种紫荆醋饮料的制备方法，包括以下步骤：
1)糯米原料处理：挑选淀粉含量72％以上的糯米，加水浸泡、蒸煮、晾凉得到糯米原料；
2)浸提原料处理：将采摘的新鲜紫荆花清洗后晾干，将大枣、白芷、木瓜、透骨草、防风、苍术和干姜进行研磨得到研磨粉，将研磨粉与晾干的紫荆花混合得到浸提原料；
3)药曲原料处理：将紫荆皮、紫荆木、陈皮、桂叶、当归、甘草、红花、白首乌、川芎晒干磨成粉，并与菱粉均匀混合得到药曲原料；
4)将步骤2)中得到的浸提原料放入水中煮沸，保温，得到浸提液；
5)将步骤3)中的药曲原料加水调湿，揉制成曲坯，放入温室内，使曲坯发热一段时间后，冷却、干燥、研磨制成药曲粉；
6)将步骤1)中得到的糯米原料与步骤5)得到的药曲粉混合放入酒精发酵缸中，加入一定量的浸提液搅拌均匀，发酵制得酒醪；
7)将步骤6)中得到的酒醪放入发酵槽中，再加入一定量的浸提液，并搅拌混合后，加入醋醅进行接种，进行醋酸发酵、淋醋，得到发酵醋；
8)对步骤7)得到的发酵醋中加入花椒、茴香、桂皮和丁香，并进行加热，加入蜂蜜、白糖、果糖、麦芽糖、柠檬酸浸泡一段时间后再次进行淋醋，得到醋饮料；
9)对步骤8)得到的醋饮料进行灌装、杀菌和冷却得到醋饮料成品。
优选的，所述步骤3)中药曲原料的粒度为55目～65目。
优选的，所述步骤4)中保温温度为80℃～90℃，保温时间为20min～25min。
浸提方法为：将浸提原料放入水中煮沸、保温，将一次浸提液倒出，再加水煮沸、保温，将二次浸提液倒出，依次重复操作2次～3次，将多次所得到的浸提液混合，每次所加水的质量为糯米质量的120％～130％。
优选的，步骤5)中温室温度为20℃～25℃，发热时间为6天～7天。
优选的，步骤6)中所加入的浸提液质量为糯米质量的130％～140％，，入缸温度为20℃～24℃。
优选的，步骤7)中所加入的浸提液的质量为糯米质量的200％～220％，醋醅质量为糯米质量的20％～30％。
优选的，所述步骤8)中将发酵醋加热至78℃～85℃，浸泡时间为9.5h～10.5h。
本发明还包括能够使该紫荆醋饮料的制备方法正常使用的其它步骤，均为本领域的常规技术手段。另外，本发明中未加限定的技术手段均采用本领域中的常规技术手段。
与现有技术相比，本发明的有益效果是：(1)紫荆花味苦、性平，归肝、脾、小肠经，有清热凉血，通淋解毒等作用；将紫荆花、大枣、白芷、木瓜、透骨草、防风、苍术和干姜浸中的功能物质有效地浸提出来，使醋饮料具有活血祛瘀、清热凉血、祛风解毒的功效，且花香浓郁，口感尤佳；
(2)将紫荆皮、紫荆木、陈皮、桂叶、当归、甘草、红花、白首乌、川芎和菱粉混合制成药曲粉，使醋饮料具有活血通经、舒筋活络、祛风湿、消肿散结、消肿解毒的功效；
(3)本发明采用药食同源的中药的浸提液、中药药曲粉和糯米进行醋醅接种发酵制备发酵醋，发酵醋中加入蜂蜜、白糖、果糖、麦芽糖、柠檬酸钠配制成醋饮料，具有美容养颜、舒气活血、活血化瘀、舒筋活络、清热凉血、消肿散结和祛风解毒的功效。
具体实施方式
下面结合具体实施例对本发明进行清楚地描述，在此处的描述仅仅用来解释本发明，但并不作为对本发明的限定。基于本发明中的实施例，本领域技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，所做的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
实施例1
一种紫荆醋饮料，该紫荆醋饮料的起始原料包括以下组分，紫荆皮0.15kg，紫荆木0.15kg，陈皮0.04kg，桂叶0.04kg，当归0.02kg，甘草0.02kg，红花0.02kg，白首乌0.02kg，川芎0.02kg，菱粉0.5kg；紫荆花4kg，大枣0.8kg，白芷0.4kg，木瓜0.8kg，透骨草0.4kg，防风0.4kg，苍术0.4kg，干姜0.8kg，糯米28kg，余量为水。
上述紫荆醋饮料的制备方法，包括以下步骤：
1)糯米原料处理：挑选淀粉含量72％以上的糯米28kg，加水浸泡12小时，蒸煮以熟透不粘手、无夹生，晾凉至25℃～26℃，得到糯米原料；
2)浸提原料处理：将采摘的新鲜紫荆花清洗后晾干，将大枣、白芷、木瓜、透骨草、防风、苍术和干姜进行研磨得到浸提原料；
3)药曲原料处理：将紫荆皮、紫荆木、陈皮、桂叶、当归、甘草、红花、白首乌、川芎晒干磨成粉，并与菱粉均匀混合得到药曲原料，药曲原料的粒度为 60目；
4)将步骤2)中得到的浸提原料放入水中煮沸，保温温度为85℃，保温时间为20min，得到浸提液；
浸提方法为：将浸提原料放入水中煮沸、保温，将一次浸提液倒出，再加水煮沸、保温，将二次浸提液倒出，将两次所得到的浸提液混合，每次加水35kg。
5)将步骤3)中的药曲原料加水调湿，揉制成曲坯约3厘米宽，放入温室 25℃内，使曲坯发热6天后，曲坯表面出现白色霉菌菌丝，曲坯停止发热，冷却，干燥、研磨制成药曲粉；
6)将步骤1)中得到的糯米原料与步骤5)得到的药曲粉混合放入酒精发酵缸中，加入37kg的浸提液搅拌均匀，浸提液的入缸温度为23℃，盖上木盖，发酵缸的四周用麻布包扎，次天便开始发酵，逐渐糖化发酵，至第3天上层先发热，再逐渐热至下层，温度可达30℃，发酵前3天，每天要搅拌2次，第4天再用塑料薄膜封缸口，再盖上草垫，使之不透气，此后品温逐渐下降，第5天发酵至最高峰，主发酵结束，再在18～20℃下保持15天的发酵，发酵制得酒醪；
7)将步骤6)中得到的酒醪放入发酵槽中，再加入60kg的浸提液，并搅拌混合后，加入6kg醋醅进行接种，进行醋酸发酵、淋醋，得到发酵醋；
8)对步骤7)得到的发酵醋中加入花椒、茴香、桂皮和丁香，并加热至80℃，加入蜂蜜、白糖、果糖、麦芽糖、柠檬酸浸泡10h后再次进行淋醋，得到醋饮料；
淋醋：取发酵成熟的醋醅的一半置于熏醅缸中，用文火加热至70～80℃，缸口盖上瓦盆，每天翻拌1次，经4天出醅。另一半醋醅先加入上次淋醋的淡醋液，再加冷水至总量为醋醅重的2倍后，浸泡12小时后进行淋醋；淋出的醋加入花椒、茴香、桂皮和丁香，并加热至80℃左右，放入熏醅中，加入蜂蜜、白糖、果糖、麦芽糖、柠檬酸钠浸泡10小时后再进行淋醋，第一次淋出的头醋颜色粉橙，醋味浓厚，后味回甘；淋毕再加水浸泡后，淋出二醋，醋味较淡，一般留作下次淋头醋代水用；
9)对步骤8)得到的醋饮料进行灌装、杀菌和冷却得到醋饮料成品。
以上已经描述了本发明的实施例，上述说明是示例性的，并非穷尽性的，并且也不限于所披露的实施例。在不偏离所说明实施例的范围和精神的情况下，对于本技术领域的普通技术人员来说许多修改和变更都是显而易见的。
Claims (8)
1.一种紫荆醋饮料，其特征在于：该紫荆醋饮料的起始原料包括以下组分，按质量分计为：紫荆皮0.08wt％～0.13wt％、紫荆木0.08wt％～0.13wt％、陈皮0.02wt％～0.03wt％、桂叶0.02wt％～0.03wt％、当归0.015wt％～0.019wt％、甘草0.015wt％～0.019wt％、红花0.015wt％～0.019wt％、白首乌0.015wt％～0.019wt％、川芎0.015wt％～0.019wt％、菱粉0.33wt％～0.35wt％；紫荆花3wt％～3.2wt％、大枣0.38wt％～0.63wt％、白芷0.23wt％～0.32wt％、木瓜0.38wt％～0.63wt％、透骨草0.23wt％～0.32wt％、防风0.23wt％～0.32wt％、苍术0.23wt％～0.32wt％、干姜0.38wt％～0.63wt％，糯米18wt％～19wt％，余量为水。
2.一种紫荆醋饮料的制备方法，其特征在于：包括以下步骤：
1)糯米原料处理：挑选淀粉含量72％以上的糯米，加水浸泡、蒸煮、晾凉得到糯米原料；
2)浸提原料处理：将采摘的新鲜紫荆花清洗后晾干，将大枣、白芷、木瓜、透骨草、防风、苍术和干姜进行研磨得到研磨粉，将研磨粉与晾干的紫荆花混合得到浸提原料；
3)药曲原料处理：将紫荆皮、紫荆木、陈皮、桂叶、当归、甘草、红花、白首乌、川芎晒干磨成粉，并与菱粉均匀混合得到药曲原料；
4)将步骤2)中得到的浸提原料放入水中煮沸，保温，得到浸提液；
5)将步骤3)中的药曲原料加水调湿，揉制成曲坯，放入温室内，使曲坯发热一段时间后，冷却、干燥、研磨制成药曲粉；
6)将步骤1)中得到的糯米原料与步骤5)得到的药曲粉混合放入酒精发酵缸中，加入一定量的浸提液搅拌均匀，发酵制得酒醪；
7)将步骤6)中得到的酒醪放入发酵槽中，再加入一定量的浸提液，并搅拌混合后，加入醋醅进行接种，进行醋酸发酵、淋醋，得到发酵醋；
8)对步骤7)得到的发酵醋中加入花椒、茴香、桂皮和丁香，并进行加热，加入蜂蜜、白糖、果糖、麦芽糖、柠檬酸浸泡一段时间后再次进行淋醋，得到醋饮料；
9)对步骤8)得到的醋饮料进行灌装、杀菌和冷却得到醋饮料成品。
3.根据权利要求2所述的紫荆醋饮料的制备方法，其特征在于：所述步骤3)中药曲原料的粒度为55目～65目。
4.根据权利要求2所述的紫荆醋饮料的制备方法，其特征在于：所述步骤4)中保温温度为80℃～90℃，保温时间为20min～25min。
浸提方法为：将浸提原料放入水中煮沸、保温，将一次浸提液倒出，再加水煮沸、保温，将二次浸提液倒出，依次重复操作2次～3次，将多次所得到的浸提液混合，每次所加水的质量为糯米质量的120％～130％。
5.根据权利要求2所述的紫荆醋饮料的制备方法，其特征在于：步骤5)中温室温度为20℃～25℃，发热时间为6天～7天。
6.根据权利要求2所述的紫荆醋饮料的制备方法，其特征在于：步骤6)中所加入的浸提液质量为糯米质量的130％～140％，入缸温度为20℃～24℃。
7.根据权利要求2所述的紫荆醋饮料的制备方法，其特征在于：步骤7)中所加入的浸提液的质量为糯米质量的200％～220％，醋醅质量为糯米质量的20％～30％。
8.根据权利要求2所述的紫荆醋饮料的制备方法，其特征在于：所述步骤8)中将发酵醋加热至78℃～85℃，浸泡时间为9.5h～10.5h。
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| CN107794183A (zh) * | 2017-09-28 | 2018-03-13 | 王军 | 一种姜汁醋饮料及其制备方法 |
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| CN107794183A (zh) * | 2017-09-28 | 2018-03-13 | 王军 | 一种姜汁醋饮料及其制备方法 |
| CN107904128A (zh) * | 2017-12-07 | 2018-04-13 | 四川大学 | 一种通过添加制曲中药材酿造食醋的方法 |
| CN108641882A (zh) * | 2018-04-23 | 2018-10-12 | 四川省生生酱园食品有限公司 | 一种香醋药曲及其制备方法 |
| CN108865638A (zh) * | 2018-08-04 | 2018-11-23 | 彭超昀莉 | 一种紫荆花迷迭香保健醋的酿造方法 |
| CN112574850A (zh) * | 2020-12-28 | 2021-03-30 | 山西紫林醋业股份有限公司 | 一种药曲老陈醋及其酿造方法 |
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