CN101731705B - Perilla vinegar beverage and preparation method thereof - Google Patents

Abstract

Perilla vinegar drink, containing perilla juice 10wt%-15wt%, vinegar 1wt%-2wt%, honey 2wt%-8wt%, citric acid 0.06wt%-0.1wt%, essence 0.01wt%-0.02wt%, sorbet Potassium acid 0.1wt‰～0.4wt‰, sodium chloride 0.1wt%～0.8wt%, ethyl maltol 0.01wt‰～0.02wt‰, water balance. The preparation method is to take perilla leaves and water, mix and beat, add pectinase to keep warm for 2h-3h, then add vitamin C and chitin, and perform high-speed shearing to obtain perilla juice; mix vinegar, honey, citric acid, essence , Potassium sorbate, sodium chloride, and ethyl maltol are added to water, heated to dissolve, heated to 70-75°C, added perilla juice, supplemented with water, heated to 90-95°C, filtered with diatomaceous earth, and homogenized. Gas, sterilize, cool, and make perilla vinegar drink. The perilla vinegar beverage of the present invention is low in sugar and acid, has strong perilla fragrance, has good flavor, rich nutritional value and health care function, and has broad market development prospects.

Description

Perilla vinegar beverage and preparation method thereof

technical field

The invention belongs to the technical field of beverage production, and in particular relates to a perilla vinegar beverage prepared from natural nutrients such as perilla juice, aged vinegar and honey. The invention also relates to a method for the preparation of the beverage.

Background technique

Perilla [Perilla frutescens (L.) Britt], also known as Chisu, Red Su, Xiangsu, Baisu, etc., is an annual herbaceous plant of the genus Perilla in the dicotyledonous Lamiaceae. It has a specific aroma. It is native to China and is now mainly Distributed in countries such as India, Myanmar, China, Japan, North Korea, South Korea, Indonesia and Russia, there are wild species and cultivated species in North China, Central China, South China, Southwest China and Taiwan Province. Perilla has been cultivated in my country for more than 2,000 years. It is a traditional medicinal and edible plant in my country. It is also one of the first 60 kinds of traditional Chinese medicines that are both food and medicine promulgated by the Ministry of Health. Perilla has strong adaptability and can be planted in mountains and hills; the growth period is short, and the Jinzhong wheat can be matured after re-sowing after harvest; the combination of land use and land cultivation is a good stubble for planting other crops.

Perilla leaves are both medicinal and edible plants. Perilla stems and leaves are rich in volatile oil, rich in chlorophyll and B vitamins, and also contain special fragrances such as perillaldehyde, perillone, limonene, brigene, elemin, Various ingredients such as citral and dill celery have various effects such as antibacterial, hemostatic, sedative and analgesic. In recent years, perilla has become a multi-purpose plant that has attracted worldwide attention due to its unique active substances and nutritional components. It is a new type of oil crop, health crop and Chinese medicinal material that is worth expanding.

But at present, the application of perilla among the people basically only stays on being eaten as a vegetable, and the economic utilization value is extremely low. If perilla leaves can be used to process functional beverages and foods, it will not only have a strong medical and health care effect, but also play a role in fully improving the economic utilization value of perilla leaves, driving the economic development of perilla leaf production areas, increasing farmers' income, and enriching the beverage market. Important economic value and practical significance, really walk in the forefront of the era of green food development.

Fruit vinegar drinks are favored by consumers, especially women, because of their "digestion aid" and "beauty and beauty". At present, the vinegar drinks on the market mainly include mixed fruit vinegar drinks, ice vinegar drinks, orange, lemon, longan, raisin, etc. There are more than a dozen kinds of vinegar drinks, such as rice, banana, and apple cider vinegar, as well as vinegar drinks such as beauty vinegar, beauty vinegar, and imperial concubine vinegar made from glutinous rice, Shouwu, pearl powder, and pollen. Due to the addition of different fruits and vegetables or functional ingredients, the health effects of vinegar drinks are also different. For example, apple cider vinegar can nourish the heart and Qi, promote body fluid and relieve cough, strengthen the stomach and spleen; tomato vinegar can clear away heat and detoxify, calm the liver, relieve summer heat, Quenches thirst; aloe vera vinegar has the effects of inhibiting heart rhythm, dilating blood vessels, increasing red blood cells and preventing cancer.

Since there is no unified national standard for fruit vinegar beverages, various fruit vinegar beverages are still fragmented, with varying quality. Fruit vinegar or other vinegar drinks on the market are often added with a lot of sugar, and frequent drinking will increase calories and gradually become obese; some vinegar drinks contain too much acetic acid, and the taste is a bit sour. For those who have thin stomach walls and excessive gastric acid secretion For people suffering from gastric ulcer and duodenal ulcer, not only has no health care effect, but it will lead to aggravation of the condition.

Contents of the invention

The purpose of the present invention is to solve the above problems, to provide a low-sugar, low-acid perilla vinegar drink with strong perilla fragrance, and a preparation method of the drink.

The perilla vinegar beverage of the present invention contains 10wt%-15wt% of perilla juice, 1wt%-2wt% of vinegar, 2wt%-8wt% of honey, 0.06wt%-0.1wt% of citric acid, and 0.01wt%-0.02wt% of essence , potassium sorbate 0.1wt‰～0.4wt‰, sodium chloride 0.1wt%～0.8wt%, ethyl maltol 0.01wt‰～0.02wt‰, and the balance is water.

Further, the perilla vinegar beverage of the present invention contains perilla juice 10wt%-15wt%, vinegar 1.5wt%, honey 5wt%, citric acid 0.08wt%, essence 0.015wt%, potassium sorbate 0.2wt‰, chlorinated Sodium is 0.5wt%, ethyl maltol is 0.015wt‰, and the balance is water.

The preparation method of perilla vinegar beverage of the present invention comprises the following steps:

1) Mix perilla leaves and water in a weight ratio of 1:1 to 1:2, make a slurry and heat to 30 to 45°C, add 0.01wt% to 0.05wt% pectinase to incubate for 2h to 3h, filter, 0.1wt‰～0.5wt‰ vitamin C and 0.1wt‰～0.4wt‰ chitin were added to the filtrate, subjected to 3000rpm high-speed shearing treatment, filtered and sterilized to obtain clarified perilla juice;

2) Weigh 1wt%～2wt% vinegar, 2wt%～8wt% honey, 0.06wt‰～0.1wt% citric acid, 0.01wt%～0.02wt% essence, 0.1wt‰～0.4wt‰ potassium sorbate, Add 0.1wt%～0.8wt% sodium chloride, 0.01wt‰～0.02wt‰ ethyl maltol into water, heat to dissolve it completely, and add 10wt%～15wt% when the temperature of the material reaches 70～75°C Step 1) The obtained perilla juice is added with remaining water, heated to 90-95 DEG C, filtered with diatomaceous earth, homogeneously degassed, sterilized and cooled to make a perilla vinegar drink.

Wherein, the filtration in step 1) is to use 80 mesh screens to filter.

Further, the content of pectinase added in step 1) is 0.02wt%, the content of vitamin C is 0.4wt‰, and the content of chitin is 0.2wt‰.

In the preparation method of the present invention, the homogenization is carried out under the condition of 20Mpa-30Mpa, and the sterilization condition is specifically ultra-high temperature instantaneous sterilization at 135°C for 5s.

The present invention combines modern science and technology with traditional Chinese medicine preparation technology, uses wild perilla and vinegar as raw materials, supplemented with natural nutrition and health products such as honey, explores the best composition formula of perilla vinegar beverage, and refines perilla Vinegar beverage, in addition to having a good flavor, also has rich nutritional value and health care function, and has extensive market development prospects.

The perilla vinegar beverage of the invention has sweetness in sourness and sourness in sweetness, not only eliminates the sourness of vinegar, but also has the sweetness of fruit juice, and tastes very refreshing. Simultaneously, the perilla vinegar beverage of the present invention is helpful for digestion, can increase appetite, promote body fluid and quench thirst, relieve summer heat and hangover, has the functions of promoting human body metabolism, relieving fatigue, delaying aging, beautifying and skin care, maintaining body fluid acid-base balance, softening blood vessels, reducing Health functions such as blood pressure, blood sugar lowering, blood lipid lowering, antibacterial and body immunity enhancement.

Detailed ways

1) Prepare perilla juice

Collect fresh perilla leaves, clean them after selecting and removing inedible parts, cut them into 0.5cm segments, put them into a high-speed tissue grinder immediately, add water to mix and beat according to the weight ratio of perilla leaves to water of 1:2, and Heat to 40°C, add 0.02% pectinase to keep the reaction for 2.5 hours, filter, add 0.4‰ vitamin C to the filtrate to protect the color, then add 0.2‰ chitin, after high-speed shearing at 3000rpm, filter with 80 mesh Filter through a sieve, and sterilize at 135°C for 5 seconds to obtain clarified perilla juice.

2) Prepare perilla vinegar drink

Weigh 15Kg Shanxi mature vinegar, 50Kg honey, 0.8Kg citric acid, 0.15Kg essence, 0.2Kg potassium sorbate, 5Kg sodium chloride, 15g ethyl maltol, add 500Kg water and mix well, heat until all materials are completely dissolved; When the temperature reaches 75°C, add 150Kg of perilla juice, replenish water to 1000Kg; heat to 90°C, filter with diatomaceous earth, degas homogeneously at 30Mpa, sterilize at 135°C for 5 seconds, and cool quickly by heat exchange to 65 DEG C, carry out canning and sealing under vacuum degree 0.04Mpa, make perilla vinegar drink.

Claims (9)

1. A perilla vinegar beverage, characterized in that it contains perilla juice 10wt%-15wt%, vinegar 1wt%-2wt%, honey 2wt%-8wt%, citric acid 0.06wt%-0.1wt%, essence 0.01wt %～0.02wt%, potassium sorbate 0.1wt‰～0.4wt‰, sodium chloride 0.1wt%～0.8wt%, ethyl maltol 0.01wt‰～0.02wt‰, water balance; Wherein, the perilla juice is obtained by mixing perilla leaves and water in a weight ratio of 1:1-2, beating and heating to 30-45°C, adding 0.01wt%-0.05wt% pectinase and incubating for 2 hours ～3h, filter, add 0.1wt‰～0.5wt‰ vitamin C, and 0.1wt‰～0.4wt‰ chitin to the filtrate, undergo 3000rpm high-speed shearing treatment, filter and sterilize to obtain clarified perilla juice. 2. Perilla vinegar beverage according to claim 1, characterized in that it contains perilla juice 10wt%-15wt%, vinegar 1.5wt%, honey 5wt%, citric acid 0.08wt%, essence 0.015wt%, sorbic acid Potassium 0.2wt‰, sodium chloride 0.5wt%, ethyl maltol 0.015wt‰, water balance. 3. a preparation method of perilla vinegar beverage, is characterized in that comprising the following steps: 1) Mix perilla leaves and water in a weight ratio of 1:1~2, make a slurry and heat to 30~45°C, add 0.01wt%~0.05wt% pectinase to keep warm for 2h~3h, filter, and put in the filtrate Add 0.1wt‰～0.5wt‰ vitamin C, and 0.1wt‰～0.4wt‰ chitin, after 3000rpm high-speed shearing treatment, filter and sterilize to obtain clarified perilla juice; 2) Weigh 1wt%～2wt% vinegar, 2wt%～8wt% honey, 0.06wt‰～0.1wt% citric acid, 0.01wt%～0.02wt% essence, 0.1wt‰～0.4wt‰ potassium sorbate, Add 0.1wt%～0.8wt% sodium chloride, 0.01wt‰～0.02wt‰ ethyl maltol into water, heat to dissolve it completely, and add 10wt%～15wt% when the temperature of the material reaches 70～75°C Step 1) The obtained perilla juice is added with remaining water, heated to 90-95 DEG C, filtered with diatomaceous earth, homogeneously degassed, sterilized and cooled to make a perilla vinegar beverage. 4. the preparation method of perilla vinegar beverage according to claim 3 is characterized in that the filtration in step 1) is to use 80 mesh screens to filter. 5. the preparation method of perilla vinegar beverage according to claim 3 is characterized in that the content of adding pectinase in step 1) is 0.02wt%. 6. the preparation method of perilla vinegar beverage according to claim 3 is characterized in that the content of adding vitamin C in step 1) is 0.4wt‰. 7. the preparation method of perilla vinegar beverage according to claim 3 is characterized in that the content of adding chitin in step 1) is 0.2wt‰. 8. The preparation method of perilla vinegar drink according to claim 3, characterized in that the homogenization described in step 2) is carried out under the condition of 20MPa～30MPa. 9. The preparation method of the perilla vinegar drink according to claim 3, characterized in that the sterilization conditions are: ultra-high temperature instantaneous sterilization at 135°C for 5s. the