CN102266102B - Cassia seed apple cider vinegar beverage and preparation method thereof - Google Patents

Abstract

The present invention relates to a cassia seed apple vinegar beverage and a preparation method thereof. Each 500 ml of the beverage contains: 10-15% of apple vinegar stock solution, 1% of cassia seed powder, 2% of wolfberry powder, 6% of fructose syrup, 0.03% of soy protein powder, 0.1% of aspartame, 0.20% of acesulfame potassium, 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carrageenan, and 0.02% of sodium benzoate. The preparation method thereof includes: 1) preparation of apple vinegar; 2) blending: using 10-15% of apple vinegar stock solution as a base material, adding 1% of cassia seed powder, 2% of wolfberry powder, 6% of fructose syrup, 0.03% of soy protein powder, 0.1% of aspartame, 0.20% of acesulfame potassium, 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carrageenan, and 0.02% of sodium benzoate, and the remainder is blended as drinking water; 3) homogenization; 4) sterilization; 5) packaging. The beneficial effects of the present invention are: clearing the liver and improving eyesight, and relieving constipation. It has certain tonic and health-care effects and is suitable for consumers aged 16-60 years old.

Description

Cassia seed apple cider vinegar beverage and preparation method thereof

technical field

The invention relates to a health drink and a preparation method thereof, in particular to a cassia seed apple cider vinegar drink and a preparation method thereof.

Background technique

As the network office becomes more and more popular, office workers gradually have a new title "office sedentary". Sedentary people spend nine to five in the sun every day, and spend eight or even ten hours a day on chairs in the office. Although sitting in the office is not exposed to wind and sun, there is another invisible killer It is harming our body and destroying our vitality, that is, a sedentary working posture.

Sitting still for a long time will oppress the bladder meridian located in the buttocks and thighs, resulting in poor blood flow in the bladder meridian, leading to bladder dysfunction, and the kidney meridian and bladder meridian are connected externally and internally, which will lead to abnormal kidney function. Sitting for a long time hurts the kidneys" is the truth. Insufficient kidney qi will gradually lead to deficiency of qi and blood, skin itching, pale or dark complexion, insomnia and dreaminess, irritability, constipation, and less menstrual blood. And these problems will be reflected on the face as terrible stains. The appearance of stains is actually the body telling us that its internal qi and blood have been blocked, which is what Chinese medicine calls qi stagnation and blood stasis. Because the spots on the skin are mostly the stains formed on the skin surface caused by blood stagnation caused by the imbalance of Qi and blood.

Mental fatigue, bucket waist, chloasma, dry skin, etc., these are by no means what modern people want, but it is precisely the most common problem among sedentary office workers. In addition to these superficially visible harms, sitting for a long time will also cause our female compatriots to form qi stagnation and blood stasis, and even lead to infertility.

Fruit vinegar is a kind of nutritious and flavorful vinegar brewed by modern biotechnology with fruits, including apples, hawthorns, grapes, persimmons, pears, apricots, citrus, kiwi, watermelon, etc., or fruit processing waste as the main raw materials. Excellent sour tonic drink. Fruit vinegar varieties are divided into apple vinegar, grape vinegar, sour plum vinegar, banana fruit vinegar, lemon vinegar, strawberry vinegar, soda vinegar, rose vinegar, jelly vinegar, kiwi fruit vinegar, yogurt vinegar, cherry vinegar, tomato vinegar and so on. Fruit vinegar can promote metabolism, regulate acid-base balance, and eliminate fatigue. Fruit vinegar contains more than ten kinds of organic acids and various amino acids needed by the human body. Different types of vinegar have different levels of organic acids. Organic acids such as acetic acid contribute to the normal progress of the tricarboxylic acid cycle in the human body, thereby smoothing aerobic metabolism, helping to remove deposited lactic acid, and eliminating fatigue. After long-term labor and strenuous exercise, the human body will produce a large amount of lactic acid, which will make people feel tired. If fruit vinegar is added at this time, it can promote the recovery of metabolic functions and eliminate fatigue. In addition, the potassium, zinc and other mineral elements contained in fruit vinegar will generate alkaline substances after metabolism in the body, which can prevent blood acidification and achieve the purpose of regulating acid-base balance. Fruit vinegar can improve the body's immunity, lower cholesterol, promote blood circulation, lower blood pressure, antibacterial and anti-inflammatory, prevent and treat colds, beautify skin care, delay aging, and meet the needs of modern urban women's health care and beauty. As a popular drink today, female consumers are paying attention to and enthusiastically consuming fruit vinegar drinks. Fruit vinegar drink is the first drink of choice for working women, but it does not have the function of regulating Qi and blood.

Cassia seed powder is prior art. It is the dried mature seeds of the annual herbaceous plant Cassia officinalis or Cassia officinalis, crushed into 160 mesh powder. It can tighten skin, lose weight, detoxify, reduce fire, clear liver, improve eyesight, diuresis, moisten intestines and laxative. Modern pharmacological studies have confirmed that cassia tea assists medicine in the prevention and treatment of various eye diseases. It has special effects on redness, tearing, and dryness of the eyes. It also has obvious effects on high blood pressure, high blood fat and constipation, and can regulate and improve immunity.

Lycium barbarum powder is prior art. Dried and mature fruit of Lycium barbarum, crushed into 160 mesh powder. Its sweet taste and flat nature have the effect of nourishing the liver and kidney.

Protein powder is generally a powder made of purified soybean protein, or casein, or whey protein, or a combination of the above-mentioned proteins, and its purpose is to supplement protein for people who lack protein. for existing technology.

Contents of the invention

In order to overcome the defects of the prior art, the present invention provides a formula and preparation method of a health care drink with simple and precise formula, reasonable proportion and strong efficacy, especially suitable for the health needs of office sedentary people.

In order to solve its technical problems, the following technical solutions are adopted:

Cassia seed apple cider vinegar drink is characterized in that every 500ml product contains:

Apple cider vinegar stock solution 10-15%, cassia seed powder 1%, wolfberry powder 2%, fructose syrup 6%, soybean protein powder 0.03%, aspartame 0.1%, acesulfame potassium 0.20%, malic acid 0.04%, citric acid Sodium 0.08%, Carrageenan 0.03%, Sodium Benzoate 0.02%.

Its preparation method:

1) Apple cider vinegar preparation:

(1) Cleaning and washing: first rinse the defective fallen fruit with flowing water, remove moldy, rotten and other deteriorated parts of the fruit, and then rinse with clean water;

(2) Beating: First use a crusher to break the washed apples into small pieces of 1 to 2 cm square, and then use a screw juicer to squeeze the juice. When squeezing, pay attention to adjusting the roller distance, and do not crush the seeds; Add 0.1% vitamin C to the juice to protect the color;

(3) Filtration: add water, pre-boil to soften the tissue, gelatinize the starch; add fruit enzymes when cooled to 35~40°C, the amount of fruit enzymes added is 1.2%, keep for about 6-8 hours, when the pulp becomes thinner It can be filtered and slag removed;

(4) Saccharification: The saccharification enzyme is calculated on the basis of 100 activity units per kilogram of slurry, the temperature is controlled at 45-55°C, and the heat preservation is about 2 hours;

(5) Adjust the sugar content: before entering the sugar fermentation, the sugar content of the slurry should be measured, generally controlled at about 10%, of which the reducing sugar is > 4%, and the acidity of acetic acid is about 0.2%;

(6) Sterilization and cooling: Sterilize the slurry with adjusted sugar content at 85°C for 15 minutes, then cool to 30-38°C, add 0.5% HY compound high-yield koji for fermentation;

(7) Alcoholic fermentation: Alcoholic fermentation is carried out in a closed container, the temperature is kept at 28-36 ° C, and the fermentation time is about 1 week; the alcohol content of the mature fermentation broth is 5% to 10%, and the acidity is about 0.6% based on acetic acid. Sugar is controlled between 0.05% and 0.08%;

(8) Acetic acid fermentation: Put the fermented raw liquid into the automatic high-speed high-yield brewing machine, ferment for about 24 hours, and the fruit vinegar fermentation is complete;

(9) Aging: add a certain amount of spices to the fermented fruit vinegar for heat sterilization and string fragrance. The main ingredients of the spices are fennel, ginger powder, cinnamon, aniseed, amomum, cloves and other varieties. After adding spices, heat at 80°C under stirring, keep warm for 24 hours, after cooling, clarify and filter with a diatomaceous earth filter to obtain apple cider vinegar;

2) Deployment: 10-15% of apple cider vinegar stock solution is used as the base material, 1% of cassia seed powder, 2% of wolfberry powder, 6% of fructose syrup, 0.03% of soybean protein powder, 0.1% of aspartame, and 0.20 of acetaminophen are added. %, 0.04% malic acid, 0.08% sodium citrate, 0.03% carrageenan, 0.02% sodium benzoate, and the balance is prepared for drinking water;

3) Homogenization: Heat the feed liquid to 50°C for homogenization, the first homogenization pressure is 18Mpa, and the second homogenization pressure reaches 25Mpa;

4) Sterilization: after canning, sterilize at 85°C for 15-20 minutes to obtain the beverage;

5) Packaging: soft packaged beverages with specified specifications.

How to use: Open the bottle and drink immediately.

Not suitable for the crowd; people with hyperacidity or gastric ulcer, gout patients, diabetic patients, and those who are taking certain western medicines should not drink fruit vinegar.

Beneficial effects: clearing the liver and improving eyesight, slowing down and defecating. It has certain tonic and health care effects, and is suitable for consumer groups aged 16-60.

Detailed ways

1) Apple cider vinegar preparation:

(1) Cleaning and washing: first rinse the defective fallen fruit with flowing water, remove moldy, rotten and other deteriorated parts of the fruit, and then rinse with clean water;

(2) Beating: First use a crusher to break the washed apples into small pieces of 1 to 2 cm square, and then use a screw juicer to squeeze the juice. When squeezing, pay attention to adjusting the roller distance, and do not crush the seeds; Add 0.1% vitamin C to the juice to protect the color;

(3) Filtration: add water, pre-boil to soften the tissue, gelatinize the starch; add fruit enzymes when cooled to 35~40°C, the amount of fruit enzymes added is 1.2%, keep for about 6-8 hours, when the pulp becomes thinner It can be filtered and slag removed;

(4) Saccharification: The saccharification enzyme is calculated on the basis of 100 activity units per kilogram of slurry, the temperature is controlled at 45-55°C, and the heat preservation is about 2 hours;

(5) Adjust the sugar content: before entering the sugar fermentation, the sugar content of the slurry should be measured, generally controlled at about 10%, of which the reducing sugar is > 4%, and the acidity of acetic acid is about 0.2%;

(6) Sterilization and cooling: Sterilize the slurry with adjusted sugar content at 85°C for 15 minutes, then cool to 30-38°C, add 0.5% HY compound high-yield koji for fermentation;

(7) Alcoholic fermentation: Alcoholic fermentation is carried out in a closed container, the temperature is kept at 28-36 ° C, and the fermentation time is about 1 week; the alcohol content of the mature fermentation broth is 5% to 10%, and the acidity is about 0.6% based on acetic acid. Sugar is controlled between 0.05% and 0.08%;

(8) Acetic acid fermentation: Put the fermented raw liquid into the automatic high-speed high-yield brewing machine, ferment for about 24 hours, and the fruit vinegar fermentation is completed;

(9) Aging: add a certain amount of spices to the fermented fruit vinegar for heat sterilization and string fragrance. The main ingredients of the spices are fennel, ginger powder, cinnamon, aniseed, amomum, cloves and other varieties. After adding spices, heat at 80°C under stirring, keep warm for 24 hours, after cooling, clarify and filter with a diatomaceous earth filter to obtain apple cider vinegar;

2) Blending: 10-15% apple cider vinegar stock solution as the base material, 1% cassia seed powder, 2% wolfberry powder, 6% fructose syrup, 0.03% soybean protein powder, 0.1% aspartame, and 0.20 acesulfame potassium %, 0.04% malic acid, 0.08% sodium citrate, 0.03% carrageenan, 0.02% sodium benzoate, and the balance is prepared for drinking water;

3) Homogenization: Heat the feed liquid to 50°C for homogenization, the first homogenization pressure is 18Mpa, and the second homogenization pressure reaches 25Mpa;

4) Sterilization: after canning, sterilize at 85°C for 15-20 minutes to obtain cassia seed apple cider vinegar drink;

5) Packaging: The packaging is 500ml/bottle, soft packaged beverage.

Claims (2)

1. a cassia seed apple cider vinegar beverage is characterized in that every 500ml product contains: Apple cider vinegar stock solution 10-15%, cassia seed powder 1%, wolfberry powder 2%, fructose syrup 6%, soybean protein powder 0.03%, aspartame 0.1%, acesulfame potassium 0.20%, malic acid 0.04%, citric acid Sodium 0.08%, Carrageenan 0.03%, Sodium Benzoate 0.02%. 2. a preparation method of cassia seed apple cider vinegar beverage, its preparation method may further comprise the steps: 1) Preparation of apple cider vinegar stock solution: (1) Cleaning and washing: first rinse the defective fallen fruit with flowing water, remove the moldy and rotten parts of the fruit, and then rinse it with clean water; (2) Beating: First, use a crusher to break the washed apples into small pieces of 1 to 2 cm square, and then use a screw juicer to squeeze the juice. When squeezing, pay attention to adjusting the roller distance, and do not crush the seeds; Add 0.1% vitamin C to the juice to protect the color; (3) Filtration: add water, precook to soften tissue, gelatinize starch; add fruit enzyme agent when cooling to 35-40°C, the amount of fruit enzyme agent added is 1.2%, keep for 6-8 hours, when the pulp becomes thinner Can filter and remove slag; (4) Saccharification: The saccharification enzyme is calculated as 100 activity units per kilogram of slurry, the temperature is controlled at 45-55°C, and the temperature is kept at 2 hours; (5) Adjust the sugar content: before entering the sugar fermentation, the sugar content of the slurry must be measured and controlled at 10%, wherein the reducing sugar is > 4%, and the acidity of acetic acid is 0.2%; (6) Sterilization and cooling: Sterilize the slurry with adjusted sugar content at 85°C for 15 minutes, then cool to 30-38°C, add 0.5% HY compound high-yield koji for fermentation; (7) Alcoholic fermentation: Alcoholic fermentation is carried out in a closed container, the temperature is maintained at 28-36 ° C, and the fermentation time is 1 week; the alcohol content of the mature fermentation broth is 5% to 10%, and the acidity is 0.6% based on acetic acid. Sugar is controlled between 0.05% and 0.08%; (8) Acetic acid fermentation: Put the fermented raw liquid into the automatic high-speed high-yield brewing machine, ferment for 24 hours, and the fruit vinegar fermentation is completed; (9) Aging: add a certain amount of spices to the fermented fruit vinegar liquid for heating, sterilization and string fragrance. After spices, heat at 80°C under stirring, keep warm for 24 hours, after cooling, clarify and filter with diatomaceous earth filter to obtain apple cider vinegar stock solution; 2) Deployment: take 10-15% of apple cider vinegar stock solution as the base material, add cassia seed powder 1%, wolfberry powder 2%, fructose syrup 6%, soybean protein powder 0.03%, aspartame 0.1%, ansai 0.20% honey, 0.04% malic acid, 0.08% sodium citrate, 0.03% carrageenan, 0.02% sodium benzoate, and the rest is prepared with drinking water; 3) Homogenization: Heat the feed liquid to 50°C for homogenization, the first homogenization pressure is 18Mpa, and the second homogenization pressure reaches 25 Mpa; 4) Sterilization: Sterilize at 85°C for 15-20 minutes after canning to obtain the beverage; 5) Packaging: soft packaged beverages with specified specifications.