CN101310628A - A kind of papaya fruit vinegar beverage and preparation method thereof - Google Patents

Abstract

A papaya fruit vinegar beverage and its preparation method, relating to the beverage and its preparation method, especially the fruit vinegar beverage and its preparation method, which proposes a method for fully extracting active ingredients in papaya, preventing papaya vinegar and vinegar beverage from oxidation, and having Papaya fruit vinegar drink with health care function and preparation method thereof. The papaya fruit vinegar beverage of the present invention contains original papaya vinegar juice, NaCl, trisodium citrate, Na ₃ PO ₄ , protein sugar (50 times the sweetness of white sugar), mouth-stopping agent, sodium isovitamin C, color-fixing agent, The papaya essence, ethyl maltol, white granulated sugar, and water are prepared by brewing papaya wine, brewing papaya vinegar, and modulating papaya fruit vinegar drink. The fruit vinegar beverage of the present invention has vinegar fragrance and the unique fragrance of papaya fruit vinegar beverage, can give full play to the health-care effect of papaya, and has the unique fragrance of papaya in mouthfeel.

Description

A kind of papaya fruit vinegar beverage and preparation method thereof

technical field

The invention relates to a beverage and a preparation method thereof, in particular to a fruit vinegar beverage and a preparation method thereof.

background content

Papaya is known as the "King of Baiyi Fruit". The fruit is rich in malic acid, tartaric acid and other organic acids, as well as flavonoids and trace elements such as potassium, magnesium, calcium, zinc, iron, manganese and phosphorus. It is especially rich in superoxide dismutase (SOD), and its activity is extremely high. It also contains oleanolic acid that promotes liver cell regeneration, prevents liver cirrhosis, lowers blood fat, lowers blood sugar, fights cancer, enhances the body's immune function, and inhibits allergies. . Regular consumption has the functions of calming the liver and stomach, relaxing tendons and activating collaterals, softening blood vessels, antibacterial and anti-inflammatory, anti-aging and beautifying, anti-cancer and anti-cancer, and enhancing physical fitness. The development of papaya drink with health care function can make use of the health care function of papaya. For example, the patent No. is "001061089", and the patent entitled "Papaya Vinegar and Its Preparation Method" discloses papaya vinegar obtained by natural fermentation of water, sugar and papaya and its preparation method. The species is impure, the fermentation speed is slow, the fermentation process is simple, and the product has not been formulated into a beverage. Another example is the title "Technology Research of Papaya Healthy Fruit Vinegar" published on the 35th page of the 8th issue of "China Brewing" in 2004, which proposed a method of papaya candied juice liquid alcohol fermentation, acetic acid fermentation, aging, deployment, filtration, Sterilization to obtain the preparation technology of papaya vinegar. The deficiency of its technology is that due to the tight tissue structure of papaya, cutting papaya into thin slices of 1 cm cannot extract the active ingredients oleanolic acid in papaya, and it is still necessary to take out the extract of papaya for fermentation. There are fewer ingredients, the temperature used for alcoholic fermentation and acetic fermentation is higher, the product is easily oxidized and the quality of the product is reduced, and the product is not formulated into a beverage.

Contents of the invention

The technical problem to be solved by the invention is to propose a papaya fruit vinegar drink and its preparation method which fully extracts the active ingredients in the papaya, prevents oxidation of the papaya vinegar and the vinegar drink, and has health care effects.

The present invention is the technical scheme for solving technical problems:

The papaya fruit vinegar drink is formulated in the following parts by weight: in every 1000 kilograms of papaya fruit vinegar drink

200-300 parts of original papaya vinegar juice, 0.25-0.3 parts of NaCl, 0.4-0.5 parts of trisodium citrate, 0.4-0.5 parts of Na ₃ PO ₄ , 0.5-0.6 parts of protein sugar (50 times the sweetness of white sugar), Shakou 0.07-0.125 parts of antivitamin C sodium, 0.25-0.3 parts of color fixing agent, 0.1-0.2 parts of papaya essence, 0.005-0.01 parts of ethyl maltol, 50-60 parts of white sugar, and the balance is water .

As the preparation method of aforementioned papaya fruit vinegar drink is: comprise following processing step

(1) Brewing papaya wine: wash papaya raw materials and break them into 3-4mm fruit pieces, first add 90-100mg/L SO ₂ , then add 18%-20% sucrose, and then add 0.4-0.5% liquid Angel wine active yeast liquid, the fermentation temperature is 18-22 ℃, and the fermentation is stopped until the soluble solids no longer decrease, and the papaya wine is obtained.

(2) Brew papaya raw juice vinegar: adjust the brewed papaya wine to the alcohol content of papaya wine to be 5% to 7% (V/V), insert 3% to 5% acetic acid bacteria for acetic fermentation, and maintain papaya Wine liquid temperature is 28～30 ℃. After standing for 36-48 hours, there is a layer of light gray film on the surface of the wine, which turns from transparent to dark or rose-colored film, and then wrinkles appear, and then slowly sinks into the bottom of the fermentation tank. Then the acetic acid bacteria film is formed on the surface of the wine, and this is repeated continuously. The fermentation lasts for about 21 to 28 days. The bacteria film is smashed to make it sink, and the acetic acidification of the wine is completed, and the original papaya juice vinegar is obtained.

(3) Prepare papaya fruit vinegar drink: for every 1000 kg of fruit vinegar drink, get 200-300 parts by weight of original papaya vinegar juice, 0.25-0.3 part of NaCl, 0.4-0.5 part of trisodium citrate, Na ₃ PO ₄ 0.4-0.5 parts, protein sugar (50 times the sweetness of white sugar) 0.5-0.6 parts, mouth-stopping agent 0.07-0.125 parts, isovitamin C sodium 0.5-0.7 parts, color-fixing agent 0.25-0.3 parts, papaya essence 0.1- 0.2 parts, 0.005-0.01 parts of ethyl maltol, 50-60 parts of white granulated sugar, dissolve and add to the batching tank, stir and mix, add essence, continue stirring, add water to the specified weight, and obtain the papaya drink liquid.

The present invention prepares the method for papaya fruit vinegar beverage, used Angel wine active yeast liquid is prepared as follows:

After washing the papaya raw material, crush it into 3-4mm fruit pieces and squeeze it to obtain papaya juice. Take the papaya juice and add it into Angel wine active dry yeast at 0.6%-0.8% (W/W) to activate it. The activation temperature is 36-38°C, and the time is 20-40 minutes. Gently stir once every 10 minutes during the activation period to obtain Angel wine active yeast liquid.

The beneficial effects of the present invention are:

1, the used papaya of the present invention's brewing process is whole fruit, therefore, the various nutritive ingredients that the papaya that has fully utilized is rich in being easy to be digested and absorbed by human body, the contained oleanolic acid content in the former vinegar of papaya can reach 0.04- 0.08mg/mL, prepared into papaya fruit vinegar drink, which has health functions of lowering blood fat and anti-oxidation.

2. The temperature used in the brewing and fermentation process of the present invention is relatively low and does not exceed 30° C., so the product is not easy to oxidize and has high quality.

3. The color and luster of the finished product of the present invention is light yellow, clear and translucent, without precipitation, without obvious suspended matter, and has the unique fragrance of vinegar and papaya fruit vinegar drinks, which can give full play to the health care effect of papaya, and its taste has the unique flavor of papaya. fragrance.

The present invention will be described in further detail below in conjunction with the examples.

Example 1

The preparation method of papaya fruit vinegar beverage is: comprise following process step

(1) Yeast activation: wash the papaya raw material and crush it into 3mm fruit pieces to press to obtain papaya juice. Take the papaya juice and add 0.6% Angel wine active dry yeast to activate it. The activation temperature is 36° C. and the time is 30 minutes. Gently stir once every 10 minutes during the activation period to obtain Angel wine active yeast liquid.

(2) Brewing papaya wine: wash papaya raw materials and break them into 3mm fruit pieces, first add 90mg/L SO ₂ , then add 20% sucrose, then add 0.4% liquid amount of Angel wine active yeast liquid, and ferment The temperature is 20°C, and the fermentation is stopped until the soluble solids no longer decrease to obtain papaya wine.

(3) brewing papaya original juice vinegar: the alcohol content of the papaya wine liquid adjusted to papaya wine liquid is 5% (V/V), inserts 5% domesticated acetic acid bacteria and carries out acetic fermentation, and maintains the papaya wine liquid temperature as 28°C. After standing for 36 hours, there is a layer of light gray film on the surface of the wine, which turns from transparent to dark or rose film, and then wrinkles appear, and then slowly sinks into the bottom of the fermentation tank. Then the acetic acid bacteria film is formed on the surface of the wine, and this is repeated continuously. Fermentation is about 28 days, the bacteria film is crushed to make it sink, and the acetic acidification of the wine is completed, and the original papaya juice vinegar is obtained.

(4) Prepare papaya fruit vinegar drink: For every 1000 kg of fruit vinegar drink, get 200 parts by weight of original papaya vinegar juice, 0.25 part _{of NaCl, 0.4 part of trisodium citrate, 0.4 part of Na PO 4 ,} protein sugar (50 times the sweetness of white sugar) 0.5 parts, 0.07 parts of mouth-stopping agent, 0.5 parts of isovitamin C sodium, 0.25 parts of color-fixing agent, 0.1 parts of papaya essence, 0.005 parts of ethyl maltol, 60 parts of white sugar, add after dissolving The batching tank, after stirring and mixing, add the essence, continue to stir, add water to the specified weight, and obtain the papaya drink liquid.

(5) Sterilization filling: add 0.5% diatomite to the prepared papaya beverage liquid, filter through a diatomite filter, the filtration pressure is 0.1 MPa, and the light transmittance of the filtrate is required to reach more than 96%. Then degas with a degasser, and the vacuum of the degasser is adjusted to 0.05 MPa; then the papaya beverage liquid is sterilized, the sterilization temperature is 105 ℃, the time is 3 seconds, and the discharge temperature is 87 ℃. The papaya vinegar beverage temperature is 86 ± 1 ℃ under aseptic conditions and filled into beverage bottles.

Example 2

The preparation method of papaya fruit vinegar drink has following process steps:

(1) Yeast activation: wash the papaya raw material and crush it into 3mm fruit pieces to press to obtain papaya juice. Take the papaya juice and add 0.8% Angel wine active dry yeast to activate it. The activation temperature is 38° C. and the time is 20 minutes. Gently stir once every 10 minutes during the activation period to obtain Angel wine active yeast liquid.

(2) Brewing papaya wine: wash papaya raw materials and break them into 3mm fruit pieces, first add 100mg/L SO ₂ , then add 20% sucrose, then add 0.4% liquid amount of Angel wine active yeast liquid, and ferment The temperature is 22°C, and the fermentation is stopped until the soluble solids no longer decrease to obtain papaya wine.

(3) Brew the original juice vinegar of papaya: it is 6% (V/V) that the wine degree that the papaya wine liquid of brewing is adjusted to papaya wine liquid is 6% (V/V), inserts 5% domesticated acetic acid bacteria and carries out acetic fermentation, maintains papaya wine liquid temperature as 28°C. After standing for 48 hours, there is a layer of light gray film on the surface of the wine, which turns from transparent to dark or rose film, and then wrinkles appear, and then slowly sinks to the bottom of the fermentation tank. Then the acetic acid bacteria film is formed on the surface of the wine, and this is repeated continuously. Ferment for about 26 days, smash the bacteria film to make it sink, and the acetic acidification of the wine is completed, and the original papaya juice vinegar is obtained.

(4) Prepare papaya fruit vinegar _{drink: for every 1000 kg of fruit vinegar drink, get 300 parts by weight of original papaya vinegar juice, 0.3 part of NaCl, 0.5 part of trisodium citrate, 0.5 part of Na PO 4 ,} protein sugar (50 times the sweetness of white sugar) 0.6 parts, mouth stopper 0.125 parts, isovitamin C sodium 0.7 parts, color fixing agent 0.3 parts, papaya essence 0.1 parts, ethyl maltol 0.01 parts, white sugar 50 parts, dissolve and add The batching tank, after stirring and mixing, add the essence, continue to stir, add water to the specified weight, and obtain the papaya drink liquid.

(5) Sterilization filling: Add 1% diatomite to the prepared papaya beverage liquid, filter through a diatomite filter, the filtration pressure is 0.12 MPa, and the light transmittance of the filtrate is required to reach more than 90%. Then degas with a degasser, the vacuum of the degasser is adjusted to 0.06 MPa; then the papaya beverage liquid is sterilized, the sterilization temperature is 106 ℃, the time is 3 seconds, and the discharge temperature is 86 ℃. The papaya vinegar beverage temperature is 86 ± 1 ℃ under aseptic conditions and filled into beverage bottles.

Example 3

The preparation method of papaya fruit vinegar beverage is: comprise following process step

(1) Yeast activation: Wash the papaya raw material and crush it into 4mm fruit pieces to press to obtain papaya juice. Take the papaya juice and add 0.7% Angel wine active dry yeast to activate it. The activation temperature is 36° C. and the time is 30 minutes. Stir gently every 10 minutes during the activation period to obtain Angel Wine Active Yeast Liquid.

(2) Brewing papaya wine: wash papaya raw materials and break them into 4mm fruit pieces, first add 100mg/L SO ₂ , then add 20% sucrose, then add 0.4% liquid amount of Angel wine active yeast liquid, and ferment The temperature is 20°C, and the fermentation is stopped until the soluble solids no longer decrease to obtain papaya wine.

(3) brewing papaya original juice vinegar: the alcohol content of the papaya wine liquid adjusted to papaya wine liquid is 5% (V/V), inserts 5% domesticated acetic acid bacteria and carries out acetic fermentation, and maintains the papaya wine liquid temperature as 28°C. After standing for 40 hours, there is a layer of light gray film on the surface of the wine, which turns from transparent to dark or rose film, and then wrinkles appear, and then slowly sinks into the bottom of the fermentation tank. Then the acetic acid bacteria film is formed on the surface of the wine, and this is repeated continuously. Fermentation is about 28 days, the bacteria film is crushed to make it sink, and the acetic acidification of the wine is completed, and the original papaya juice vinegar is obtained.

(4) Prepare papaya fruit vinegar drink: for every 1000 kg of fruit vinegar drink, get 250 parts by weight of original papaya vinegar juice, 0.3 part of NaCl, 0.4 part of trisodium citrate, _{0.4 part of Na PO 4 ,} protein 0.5 parts of sugar (50 times the sweetness of white sugar), 0.125 parts of mouth-stopping agent, 0.5 parts of Isovitamin C sodium, 0.25 parts of color-fixing agent, 0.1 part of papaya flavor, 0.005 parts of ethyl maltol, 55 parts of white sugar, dissolved Add into a batching tank, stir and mix, add essence, continue to stir, add water to the specified weight, and obtain the papaya drink liquid.

(5) Sterilization filling: add 0.5% diatomite to the prepared papaya beverage liquid, filter through a diatomite filter, the filtration pressure is 0.1 MPa, and the light transmittance of the filtrate is required to reach 95%% More than above; then degas with a degasser, the vacuum of the degasser is adjusted to 0.05 MPa; then the papaya beverage liquid is sterilized, the sterilization temperature is 105 ℃, the time is 3 seconds, and the discharge temperature is 86 ℃. The papaya vinegar beverage temperature is 86 ± 1 ℃ under aseptic conditions and filled into beverage bottles.

Claims (4)

1. A papaya fruit vinegar drink, characterized in that: in every 1000 kilograms of papaya fruit vinegar drink, it is prepared by the following parts by weight 200-300 parts of original papaya vinegar juice, 0.25-0.3 parts of NaCl, 0.4-0.5 parts of trisodium citrate, 0.4-0.5 parts of Na ₃ PO ₄ , 0.5-0.6 parts of protein sugar (50 times the sweetness of white sugar), Shakou 0.07-0.125 parts of antivitamin C sodium, 0.25-0.3 parts of color fixing agent, 0.1-0.2 parts of papaya essence, 0.005-0.01 parts of ethyl maltol, 50-60 parts of white sugar, and the balance is water . 2. A preparation method of papaya fruit vinegar drink, characterized in that: the preparation method has the following steps (1) Brewing papaya wine: wash papaya raw materials and break them into 3-4mm fruit pieces, first add 90-100mg/L SO ₂ , then add 18%-20% sucrose, and then add 0.4-0.5% (W /W) liquid amount of Angel wine active yeast liquid, the fermentation temperature is 18-22 ° C, and the fermentation stops until the soluble solids no longer decrease, and the papaya wine is obtained; (2) Brew papaya original juice vinegar: adjust the brewed papaya wine to the alcohol content of papaya wine to be 5% to 7% (V/V), insert 3% to 5% (W/W) acetic acid bacteria to carry out Acetic acid fermentation, maintain the temperature of the papaya wine at 28-30°C, after standing for 36-48 hours, there is a light gray film on the surface of the wine, which changes from transparent to dark or rose-colored film, and then wrinkles appear, and then sink into fermentation At the bottom of the vat, an acetic acid bacterial film is formed on the surface of the wine, and this is repeated continuously. Fermentation takes about 21 to 28 days, and the bacterial film is smashed to make it sink. After the acetic acidification of the wine is completed, the original papaya juice vinegar is obtained; (3) Prepare papaya fruit vinegar drink: for every 1000 kg of fruit vinegar drink, get 200-300 parts by weight of original papaya vinegar juice, 0.25-0.3 part of NaCl, 0.4-0.5 part of trisodium citrate, Na ₃ PO ₄ 0.4-0.5 parts, protein sugar (50 times the sweetness of white sugar) 0.5-0.6 parts, mouth-stopping agent 0.07-0.125 parts, isovitamin C sodium 0.5-0.7 parts, color-fixing agent 0.25-0.3 parts, papaya flavor 0.1- 0.2 parts, 0.005-0.01 parts of ethyl maltol, 50-60 parts of white granulated sugar, dissolve and add to the batching tank, stir and mix, add essence, continue stirring, add water to the specified weight, and obtain the papaya drink liquid. 3. The preparation method according to claim 2, characterized in that: the Angel wine active yeast liquid is prepared by the following method After washing the papaya raw material, crush it into 3-4mm fruit pieces and squeeze it to obtain papaya juice. Take the papaya juice and add it into Angel wine active dry yeast at 0.6%-0.8% (W/W) to activate it. The activation temperature is 36-38°C, and the time is For 20-40 minutes, get Angel wine active yeast liquid. 4. The preparation method according to claim 3, characterized in that: gently stir once every 10 minutes during activation.