CN102266105B - Cordyceps fruit vinegar drink and preparation method thereof - Google Patents

Abstract

The invention relates to a cordyceps flower fruit vinegar beverage and a preparation method thereof. Every 500ml of the beverage contains: 10-15% of apple vinegar stock solution, 3-5% of cordyceps flower powder, 6% of high fructose corn syrup, 0.03% of soybean protein powder, 0.1% of aspartame, 0.20% of acesulfame, 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carrageenan and 0.02% of sodium benzoate. The preparation method comprises the following steps: 1) preparing apple vinegar; 2) blending: taking 10-15% of apple vinegar stock solution as a base material, adding 3-5% of cordyceps flower powder, 6% of high fructose corn syrup, 0.03% of soybean protein powder, 0.1% of aspartame, 0.20% of acesulfame, 0.04% of malic acid, 0.08% of sodium citrate, 0.03% of carrageenan, 0.02% of sodium benzoate and the balance of drinking water for blending; 3) homogenizing; 4) sterilizing; 5) and (6) packaging. The invention has the beneficial effects that: has effects in tonifying liver and kidney, replenishing essence, and can be used for treating vertigo, tinnitus, amnesia, insomnia, soreness of waist and knees, invigorating, and promoting health, and is suitable for people of 25-60 years old.

Description

Cordyceps fruit vinegar drink and preparation method thereof

technical field

The invention relates to a health drink and a preparation method thereof, in particular to a cordyceps fruit vinegar drink and a preparation method thereof.

Background technique

Chronic fatigue syndrome focuses on the "middle class" According to the preliminary survey of chronic fatigue syndrome organized by China Health Education Association in Shanghai, Shenzhen, Beijing and other ten cities, the incidence rate of chronic fatigue syndrome in each urban population is between 10% and 25%. %between. "We have clinically found that urban white-collar workers are the high-risk group for this type of disease. Among them, dedicated middle-level managers are the most dangerous. Among them, IT, scientific research, finance, advertising and other high-paying, high-pressure industries are more common." 

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 immunity of the body, lower cholesterol, promote blood circulation, lower blood pressure, antibacterial and anti-inflammatory, prevent and treat colds, delay aging, and meet the needs of modern urban beverage consumers. Become today's popular beverage, consumer is just paying attention to and enthusiastic consumption fruit vinegar drink. Fruit vinegar drink is the favorite drink of young people nowadays, but it does not have the function of nourishing the kidney.

"Cordyceps flower" is not a flower, but an artificially cultivated fruiting body of Cordyceps. The culture medium is to imitate various nutrients contained in natural insects, including grains, beans, eggs, milk, etc., which belong to a type of fungus. It is very similar to common edible fungi such as shiitake mushrooms and oyster mushrooms, but the strains, growth environment and growth conditions are different. Cordyceps flowers are mild in nature, neither cold nor dry, and most people can eat them with confidence. Cordyceps flower is rich in protein, amino acid, cordycepin, mannitol, SOD, polysaccharides and other ingredients, which can comprehensively regulate the internal environment of the human body, enhance the function of macrophages in the body, and play a role in enhancing and regulating the immune function of the human body and improving the immune system of the human body. Sickness plays a role. Beneficial to the liver and kidney, nourishing the essence, stopping bleeding and resolving phlegm, it is mainly used as an adjuvant treatment for dizziness, tinnitus, forgetful insomnia, soreness of the waist and knees, impotence and premature ejaculation, chronic cough and dyspnea. Cordyceps flower powder is artificially cultivated Cordyceps sporocarp that is dried and crushed into 160-mesh powder, which is the prior art.

Protein powder is generally the powder that adopts purified soybean protein, or casein, or whey protein, or a combination of the above-mentioned several proteins, and its purpose is to supplement protein for people who lack protein; it is a prior art.

Contents of the invention

In order to overcome the defects of the prior art, the present invention provides a Cordyceps flower and fruit vinegar beverage with simple and precise formula, reasonable proportion and strong targeted effect and its preparation method, which is especially helpful to the health needs of the sedentary people in the office.

Cordyceps fruit vinegar drink is characterized in that every 500ml product contains:

Apple cider vinegar stock solution 10-15%, Cordyceps flower powder 3-5%, fructose syrup 6%, soybean protein powder 0.03%, aspartame 0.1%, acesulfame potassium 0.20%, malic acid 0.04%, sodium citrate 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) Blending: 10-15% of apple cider vinegar stock solution is used as the base material, 3-5% of Cordyceps flower powder, 6% of fructose syrup, 0.03% of soybean 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, 0.02% of sodium benzoate, and the balance 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 25Mpa;

4) Sterilization: Sterilize at 85°C for 15-20 minutes after canning; the Cordyceps flower and fruit vinegar drink can be obtained;

5) Packaging: The packaging is soft packaged beverages of 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 of the present invention: nourishing the liver and kidney, replenishing the essence, and having a certain tonic and health care effect on vertigo, tinnitus, forgetfulness, insomnia, soreness of the waist and knees, and can be suitable for people aged 25-60.

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 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 GL-400 diatomaceous earth filter to obtain apple cider vinegar;

2) Blending: 10-15% of apple cider vinegar stock solution is used as the base material, 3-5% of Cordyceps flower powder, 6% of fructose syrup, 0.03% of soybean 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, 0.02% of sodium benzoate, and the balance 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 25Mpa;

4) Sterilization: Sterilize at 85°C for 15-20 minutes after canning; the Cordyceps flower and fruit vinegar drink can be obtained;

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

Claims (2)

1. a kind of cordyceps fruit vinegar drink is characterized in that every 500ml product contains: Apple cider vinegar stock solution 10-15%, Cordyceps flower powder 3-5%, fructose syrup 6%, soybean protein powder 0.03%, aspartame 0.1%, acesulfame potassium 0.20%, malic acid 0.04%, Sodium citrate 0.08%, carrageenan 0.03%, sodium benzoate 0.02%. 2. a preparation method of cordyceps fruit 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 Dilute to 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 for 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 stock solution into a fully automatic fast 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 and sterilization and string fragrance. After 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 stock solution; 2) Deployment: take 10-15% of apple cider vinegar stock solution as the base material, add 3-5% of Cordyceps flower powder, 6% of fructose syrup, 0.03% of soybean protein powder, 0.1% of aspartame, and 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; the Cordyceps flower and fruit vinegar drink can be obtained; 5) Packaging: The packaging is a soft-packed drink with specified specifications.