CN103948126B - Sweet persimmon-Folium Perillae composite fermentation vinegar beverage and preparation method thereof - Google Patents

Abstract

The present invention proposes a sweet persimmon-perilla compound vinegar drink and a preparation method thereof. The Luotian sweet persimmon slurry is precooked and extracted, sterilized, alcohol-fermented and acetic-acid-fermented, and fresh perilla leaves and white sugar are added for preparation. The sweet persimmon-perilla compound vinegar drink stock solution is obtained by aging, and then the vinegar drink product is obtained by blending, homogenizing, filling and sterilizing. The vinegar drink integrates the functions of nutrition, health care and dietotherapy, has the fragrance of honeysuckle, is sweet and sour, and has a unique flavor. It is a nutritional vinegar and health-care vinegar.

Description

Sweet persimmon-perilla compound fermented vinegar drink and preparation method thereof

technical field

The invention belongs to a preparation method of a drink, in particular to a sweet persimmon-perilla compound fermented vinegar drink and a preparation method thereof.

Background technique

Sweet persimmon refers to the sweet persimmon produced in Luotian County, Dabie Mountains, Hubei Province, China, that is, Luotian sweet persimmon, which is a Chinese geographical indication product. Luotian sweet persimmon is a natural green fruit with water-soluble dietary fiber. The fruit is orange-yellow, the fruit surface is shiny, the fragrance is attractive, and the nutrition is extremely rich. According to the determination of the Chinese Academy of Forestry, every 1000g of fresh pulp contains 11.68g of soluble sugar, 0.57g-0.67g of protein, and 0.28g-0.30g of fat, and is rich in niacin, vitamins B1, B2, E, C, and β-carrot Vitamins and trace elements such as iron, zinc, selenium, etc., are the best fruits among people in Japan, South Korea, many countries in Southeast Asia, and Hong Kong and Macao. They have the functions of nourishing the kidney, strengthening the stomach, and digesting food.

Perilla frutescens (Perilla frutescens) is an annual herbaceous plant of the genus Perilla in the dicotyledonous Lamiaceae. It has a specific aroma and strong adaptability. It has been cultivated in our country for more than 2,000 years. It is a commonly used traditional Chinese medicine recorded in "Compendium of Materia Medica", and it is one of the first batch of Chinese medicinal materials promulgated by the Ministry of Health of my country. Perilla leaves are rich in high-quality protein, vitamins, minerals, rosmarinic acid, polyphenols, flavonoids, perillaldehyde, perillyl alcohol, perillene, limonene, citral, α-linolenic acid and other activities Substances and nutrients have various functions such as antibacterial, anti-cancer, anti-allergy, anti-depression, anti-inflammation, anti-oxidation, lowering blood fat, clearing away heat and detoxification, and are beneficial to human health.

Vinegar drink is a drink that integrates diet therapy, nutrition and health care, and has become a lifestyle of modern people. Modern medical research shows that vinegar can be antibacterial, anticancer, prevent colds, lower blood pressure, blood lipids and blood sugar, lower cholesterol, enhance liver function, lose weight and beautify, delay aging, relieve fatigue, increase appetite, and prevent arteriosclerosis. The development of multi-variety and multi-functional vinegar drinks is the inevitable trend of vinegar from traditional seasoning to modern beverage consumer products.

Still do not have the processing that utilizes Luotian sweet persimmon and perilla leaf to carry out fermented vinegar drink as raw material at present. The invention processes sweet persimmon and perilla leaves into a vinegar drink integrating nutrition, health care and therapeutic functions, which can improve the utilization value of sweet persimmon and perilla resources in Luotian, increase farmers' income, drive local economic development, and enrich The beverage market has important economic value and practical significance.

Contents of the invention

The object of the present invention is to provide a sweet persimmon-perilla compound fermented vinegar drink and its preparation method. The vinegar drink not only retains the unique nutritional and health-care ingredients of perilla leaves and Luotian sweet persimmon, but also has the special curative effect of eating vinegar. Sweet and sour, unique flavor, healthy fashion, nutrition and health care.

The present invention is realized through the following technical solutions:

(1) Precooking and leaching to prepare the material liquid: wash the sweet persimmons, remove the pits, and remove the rotten and moldy parts, first use a crusher to crush the washed persimmons into pulp, and then add 1:2 (m:V) Pre-boil the water to soften the tissue, keep boiling slightly for 5-10 minutes; cool to 30-50°C and extract for 3-7 hours, adjust the sugar content, and control it at 9-15% to obtain the feed liquid;

(2) Sterilization: put the feed liquid in a container for indirect steam heating, and keep it at a temperature of 70-90°C for 8-20min;

(3) Alcoholic fermentation: After cooling the sterilized feed liquid to room temperature, add 0.5-3% activated yeast, and ferment in a closed container, the temperature is kept at 25-32°C, and the fermentation is terminated when the total sugar no longer changes. If the alcohol content exceeds 4% (vol), transfer it to an open container;

(4) Acetic acid fermentation: Sprinkle 0.02-2% dry acetic acid bacteria evenly on the surface of the alcohol fermentation mash, ferment in an open container, cover with gauze, control the temperature at 32-38°C, stir evenly to break the film after film formation , until the sour taste is completely produced, the pH is about 3, and the fermentation is ended;

(5) Blending and aging: take out the bacterial film and store it in freezer, add 2% salt to the fermentation liquid and seal it for 2-4 weeks, filter it with gauze and fast filter paper successively, boil the filtrate for 5-10 minutes and cool it down, seal and age 4 pieces in a sterile container The sweet persimmon vinegar liquid is prepared for more than a month, and then fresh perilla leaves and white sugar are added, sealed and aged in a sterile container for 4-8 weeks, and filtered through gauze to obtain the sweet persimmon-perilla compound vinegar drink stock solution;

(6) Deployment and homogeneity: use 10-20% of sweet persimmon-perilla compound vinegar drink stock solution as the base material, add honey 1-5%, sodium citrate 0.08%, ethyl maltol 0.01-0.05% and other substances for deployment , then heated to 50°C for homogenization, left to cool and precipitate for more than 24 hours, filtered with a 0.2-0.45μm membrane, and stored in a sterile tank to be filled;

(7) Filling and sterilization: After filling, put it in a 90°C hot water bath for 20-30 minutes to heat and sterilize, then spray it with cold water to room temperature to get the sweet persimmon-perilla compound vinegar drink.

The sweet persimmon in step (1) is Luotian sweet persimmon.

The dosage of the fresh perilla leaves in step (5) is 50-200% of that of the sweet persimmon, and the dosage of the white granulated sugar is 50-100% of the dosage of the sweet persimmon.

The advantages of the present invention are:

1. Using pure natural perilla leaves and Luotian sweet persimmon as raw materials, supplemented with natural nutrition and health products such as honey, fermented into sweet persimmon-perilla compound vinegar drink, which has the fragrance of perilla, unique flavor, sweet and sour taste, and craftsmanship Simple, suitable for mass consumption, and has a broad market prospect.

2. The vinegar drink prepared by the present invention retains a variety of nutritional and health-care ingredients in perilla and Luotian sweet persimmon, which is helpful for digestion, can enhance appetite, promote body fluids and quench thirst, and has the functions of promoting human metabolism, relieving fatigue, delaying aging, beauty and skin care , maintaining the acid-base balance of body fluids, softening blood vessels, lowering blood fat, blood sugar, blood pressure, antibacterial and enhancing immunity and other multiple functions, integrating nutrition, health care, dietotherapy and other functions, it is a nutritional vinegar and health vinegar.

detailed description

The present invention will be further described in detail below in conjunction with examples, which are only implementation modes of the present invention, and are not limitations of the present invention.

Example 1:

A sweet persimmon-perilla compound vinegar drink, the production steps of which are:

(1) Preparation liquid by precooking and extracting: wash 1 kg of Luotian sweet persimmon, remove the core, crush it into a slurry, add 1L of water, heat to a slight boil, keep it for 5 minutes, cool to 50°C, keep it for 5 hours, and adjust the sugar content 12%;

(2) Sterilization: put the feed liquid in a container for indirect steam heating, and keep the temperature at 85°C for 10 minutes;

(3) Alcoholic fermentation: Inoculate active dry yeast in the sterilized feed liquid, the dosage of activated yeast is 2%, the fermentation temperature is controlled at 30-32°C, and fermented until the alcohol content reaches 5% (vol) and transferred to an open container carry out acetic fermentation;

(4) Acetic acid fermentation: Sprinkle dry acetic acid bacteria with a total volume of 0.05% evenly on the surface of the alcohol fermentation mash, cover the open container with gauze for fermentation, and control the temperature at 32-38°C until the sour taste is completely produced, and the fermentation ends when the pH is about 3;

(5) Deployment and aging: take out the bacterial film and store it in freezer, add 2% salt to the fermentation liquid and seal it for 4 weeks, filter it with gauze first, then filter it with fast filter paper, boil the filtrate for 10 minutes, cool it down, and seal it in a sterile container for aging for 5 months Prepare sweet persimmon vinegar liquid, then add 1 kg of fresh perilla leaves and 0.5 kg of white sugar, seal and age in a sterile container for 6 weeks, filter with gauze to obtain sweet persimmon-perilla compound vinegar drink stock solution;

(6) Preparation and homogeneity: Take 1L of honeysuckle-sweet persimmon compound vinegar drink stock solution, 100g of honey, 8g of citric acid, and 1g of ethyl maltol, mix it with drinking water to 10L, heat it to 50°C for homogenization, cool it down, and let it stand for 24 hours Afterwards, it is filtered with a 0.25 μm membrane, and then placed in a sterile tank for storage.

(7) Filling and sterilization: After aseptic filling, put it in a 90°C hot water bath for 20-30 minutes to heat and sterilize, and then spray it with cold water to room temperature to obtain the product.

Claims (3)

1. A sweet persimmon-perilla compound vinegar drink, characterized in that: using Luotian sweet persimmon and perilla leaves as raw materials, precooking and extracting, alcohol fermentation, acetic acid fermentation, blending and aging, blending and homogenization and filling Prepared by sterilization; The following steps are adopted: ① pre-cooking and extracting to prepare the feed liquid: wash the sweet persimmons, remove the core, remove rotten and moldy parts, first use a crusher to crush the washed persimmons into pulp, and then use m:V as 1: 2, add water to preboil to soften the tissue, and keep boiling slightly for 5-10 minutes; cool to 30-50°C and extract for 3-7 hours, adjust the sugar content, and control it at 9-15% to obtain the feed liquid; ②Sterilization: put the feed liquid in Carry out indirect steam heating in the container, and keep it at 70-90°C for 8-20 minutes; ③Alcoholic fermentation: After the sterilized feed liquid is cooled to room temperature, add 0.5-3% activated yeast, and ferment in a closed container. Keep the temperature at 25-32°C, stop the fermentation when the total sugar no longer changes, and transfer to an open container when the alcohol content reaches 4% vol or more; ④Acetic acid fermentation: Sprinkle 0.02%-2% of the total volume evenly on the surface of the alcoholic fermented mash Fermentation of dry acetic acid bacteria in an open container, covered with gauze, controlled at 32-38°C, stirred evenly to break the film after film formation, until the sour taste is completely produced, the pH is 3, and the fermentation is ended; Preserve in membrane freezer, add 2% salt to the fermented liquid and seal it for 2-4 weeks, filter it successively with gauze and fast filter paper, boil the filtrate for 5-10 minutes, cool it down, seal and age in a sterile container for more than 4 months to make sweet persimmon vinegar liquid , then add fresh perilla leaves and white sugar, seal and age in a sterile container for 4-8 weeks, filter through gauze to get the sweet persimmon-perilla compound vinegar drink stock solution; Drink 10-20% of the original liquid as the base material, add honey 1-5%, sodium citrate 0.08%, ethyl maltol 0.01-0.05% and water to prepare, then heat to 50°C for homogenization, and let it cool for more than 24 hours , filtered with a 0.2-0.45 μm membrane and stored in a sterile tank to be filled; ⑦ Filling and sterilization: After filling, heat and sterilize in a 90°C hot water bath for 20-30 minutes, and cool to room temperature to obtain sweet persimmon-purple Su compound vinegar drink. 2. The sweet persimmon-perilla compound vinegar drink according to claim 1, characterized in that: the amount of fresh perilla leaves is 50-200% of the amount of sweet persimmon. 3. The sweet persimmon-perilla compound vinegar drink according to claim 1, characterized in that: the amount of white granulated sugar is 50-100% of that of sweet persimmon.