CN104328020A - Health care vinegar beverage based on green alga resource utilization - Google Patents
Health care vinegar beverage based on green alga resource utilization Download PDFInfo
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- CN104328020A CN104328020A CN201410526880.6A CN201410526880A CN104328020A CN 104328020 A CN104328020 A CN 104328020A CN 201410526880 A CN201410526880 A CN 201410526880A CN 104328020 A CN104328020 A CN 104328020A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 48
- 235000013361 beverage Nutrition 0.000 title claims abstract description 37
- 230000036541 health Effects 0.000 title claims abstract description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 51
- 230000004151 fermentation Effects 0.000 claims abstract description 51
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 239000007788 liquid Substances 0.000 claims abstract description 39
- 241000196252 Ulva Species 0.000 claims abstract description 33
- 239000007787 solid Substances 0.000 claims abstract description 13
- 238000000926 separation method Methods 0.000 claims abstract description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 30
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a functional health care vinegar beverage with enteromorpha and other green algae as raw materials and a production process thereof. The beverage product has the efficacy of helping produce saliva and slaking thirst, boosting immunity, resisting fatigue and the like, and is a functional health care vinegar drink with good effect, good taste, and good commodity traits. The invention has the advantages that: 1. a solid state and liquid state fermentation coexisting fermentation process is employed, the advantage of good flavor of solid state fermentation and the advantages of high yield, short production cycle, low labor intensity and good product hygiene of liquid state fermentation are combined; 2. solid-liquid separation is not carried out in the product fermentation process, the leaching time of Chinese herb active components is prolonged, and through microorganism fermentation, the leaching rate of active components and water-soluble dietary fiber yield are increased; 3. the raw materials contain stevia rebaudiana, which is a good natural sweetening agent, and the product is suitable for diabetic patients to drink; and 4. the production process does not involve a Chinese herb extraction technique, thus reducing the production cost and being convenient for industrial production.
Description
Technical field
The present invention relates to a kind ofly to promote the production of body fluid to quench thirst for main raw material has with green algas such as Enteromorphas, the functional health vinegar beverage beverage of the effect such as strengthening immunity, antifatigue, belong to food processing technology field.
Background technology
Green alga disaster takes place frequently in coastland in recent years, especially Enteromorpha.Enteromorpha is a kind of large-scale green alga, and being commonly called as tongue bar, green laver etc., is the phycophyta of Chlorophyta Ulvales Ulvaceae Enteromorpha, common are edge pipe Enteromorpha, flat Enteromorpha, bar Enteromorpha, intestines Enteromorpha etc.Enteromorpha is as the wild green alga in the beach of coastal waters, and its natural propagation ability is strong especially, and output is huge.In recent years, China's immediate offshore area breaks out the green tide of extensive sudden Enteromorpha continuously, mankind's offshore activities (marine sports, marine fishery, ship pass through), seawater utilization, sea shore landscape, the marine eco-environment and people's orthobiosis is caused to having a strong impact on.
Enteromorpha is nutritious, is rich in carbohydrate, protein, robust fibre and mineral substance, simultaneously also containing fat and VITAMIN.In enteromorpha protein matter, amino acid classes is complete, and essential amino acids content is higher, and wherein the limiting amino acid of edge pipe Enteromorpha is Methionin, and amino acid score is 79; The limiting amino acid of bar Enteromorpha is methionine(Met), and amino acid score is 80.In the lipid acid composition of Enteromorpha, the content of polyunsaturated fatty acid, monounsaturated fatty acids and saturated fatty acid is respectively 50.5%, 12.7% and 36.8%, comprising the odd carbon fatty acid of nearly 4%.Therefore Enteromorpha is high protein, high dietary-fiber, lower fat, the low-yield and raw material of the natural ideal nutritional food of rich in mineral substances and VITAMIN.In addition, in Enteromorpha iron level be recited as on Chinese food nutrient component meter China's food.
Vinegar beverage is as a kind of functional beverage, start quietly to emerge the seventies in eighties of last century, and obtain and develop rapidly, " the 6th generation gold drink ", abroad, the particularly developed country such as American-European, Japanese, vinegar beverage, as a kind of health-care nutritive drink, obtains accreditation and the favor of consumers in general already.China has just recognized the health-care effect of fruit vinegar beverage from ancient times, bright clear time the Compendium of Material Medica of LI Shi-Zhen and " occupying diet spectrum with breath " of Wang Shiwei have discussion.Find according to Chinese and overseas scholars's research, the fruit vinegar adopting modern biotechnology to brewage and fruit vinegar beverage, rich in nutrition content, includes the organic acid of more than ten kinds, effectively maintains rubbish in the acid base equilibrium of human body, purged body, control agent intracellular metabolite, has very strong anti-cancer and kill cancer action; The various diseases such as preventing hypertension, hyperlipidemia, cerebral thrombosis, arteriosclerosis; Stimulate circulation, strengthen calcareous absorption, improve the immunologic function of human body, delay senility, eliminate the effects such as human body fatigue, appetite-stimulating indigestion-relieving, Antialcoholic liver-protecting, anti-sterilization.The smell of fruits is very sweet for its all kinds of fruit vinegar finished product, and vinegar perfume (or spice) is pure, sweet and sour taste, and quality is higher, and medical value is higher, and being that other beverage is incomparable can not be substituted, and is the Novel beverage integrating nutrition dietary cure health care.
Along with the development of society and the raising of living standard, the nutrition, mouthfeel, local flavor etc. of people to vinegar propose a series of new requirement.Modern in the eyes, vinegar beverage is not singly counted as a kind of traditional drink, the more important thing is the health function focusing on it.Current obesity, hypertension, hyperlipidemia, coronary heart disease, diabetes, colorectal carcinoma etc. have become the principal disease of harm our people health, and " health-care vinegar beverage " meaning being suitable for beverage properties becomes more important.
China's conventional solid-state vinegar method fruit vinegar flavor is good, but yield poorly, the production cycle is long, labour intensity is large, raw material availability is low; Liquid fermentation method fruit vinegar output is high, with short production cycle, labour intensity is low, product health is good but product special flavour is poor.The particularly liquid production technique adopting lixiviate secondary fermentation in fruit vinegar beverage is produced more, functional active components leaching yield is low, and constrain the health-care effect of vinegar beverage, local flavor is poor; The fruit vinegar beverage even had adopts blending process in producing.Develop the emphasis that health-care effect is good, prepared using degree is high, raciness, fruit vinegar beverage production technique that is with short production cycle, that be suitable for suitability for industrialized production become fruit vinegar beverage development.
Summary of the invention
The invention provides a kind of with the green algas such as Enteromorpha be raw material functional health vinegar beverage and production technique thereof, this drink product have promote the production of body fluid to quench thirst, the effect such as strengthening immunity, antifatigue, be a kind of both effectiveness good, mouthfeel is good, commodity property is good functional health vinegar beverage, pursue the multi-level requirement such as mouthfeel, nutrition, health care to meet people.
For achieving the above object, technical scheme of the present invention is as follows:
Based on a health vinegar drink for green alga recycling, it is characterized in that, the herbal raw material selected and mass ratio are: green alga 45 ~ 55 parts, matrimony vine 18 ~ 23 parts, sweet Stevia 12 ~ 18 parts, Radix Angelicae Sinensis 8 ~ 12 parts, Radix Codonopsis 4 ~ 6 parts.
Above-mentioned green alga refers to one or more in Enteromorpha, sea lettuce, reef film.
Vinegar method processed yields poorly, the production cycle is long, labour intensity is large, raw material availability is low and the technology drawback of liquid fermentation method product special flavour difference for solid-state, the invention provides a kind of health vinegar drink processing technique based on green alga recycling, it is characterized in that solid-state, liquid state fermentation coexists zymotechnique.Specifically comprise the following steps:
(1) get the raw materials ready: get the raw materials ready according to aforementioned proportion, remove infested raw material;
(2) raw materials pretreatment: the different qualities according to raw material carries out raw materials pretreatment respectively:
green alga: rinse fresh green alga with clear water, removes impurity, drains; With cutter, Enteromorpha is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 DEG C of hot water, the ethanol of over-richness 5% carries out defishying; Dry under 85 DEG C of conditions, last abrasive dust, cross 40 mesh sieves;
matrimony vine: add 1.5 ~ 2 times of water to the matrimony vine after cleaning, making beating, adds polygalacturonase in 0.2 ~ 0.4g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
radix Angelicae Sinensis, sweet Stevia, Radix Codonopsis: the Radix Angelicae Sinensis after cleaning, sweet Stevia, Radix Codonopsis are pulverized, crosses 40 mesh sieves;
(3) batch mixing: by raw material mixing every in step (2), add water to solid-to-liquid ratio 1:5 ~ 8, and add 0.15 ~ 0.20% ammonium sulfate, 0.05 ~ 0.08% potassium primary phosphate, 0.02 ~ 0.03% magnesium sulfate;
(4) enzymolysis: add amylase, saccharifying enzyme, cellulase respectively in 0.1 ~ 0.2g/100mL, 0.4 ~ 0.8g/100mL, 0.2 ~ 0.4g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under agitation condition;
(5) zymamsis: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation yeast saccharomyces cerevisiae, inoculum size 6 ~ 8%, then (supernatant liquid stirs fermentation to carry out zymamsis, lower floor's solid standing for fermentation, 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36 ~ 48h;
(6) acetic fermentation: inoculate acetic bacteria after zymamsis, inoculum size 8 ~ 10%, standing for fermentation 72 ~ 96h under 28 ~ 32 DEG C of conditions;
(7) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(8) spray: to the solid spray be separated, acetic acid and other functionally active materials are leached as far as possible, and merging spray liquid and fermented liquid obtain acetate solution;
(9) ageing: ageing 20 ~ 30 days under normal temperature condition;
(10) filter: adopt diatomite filtration;
(11) allocate: the total acid content 1.0 ~ 2.0% adjusting above-mentioned acetate solution, and add 1.0 ~ 1.5% sweeting agents, 0.1% citric acid, 0.15 ~ 0.02% calcium lactate, 1 ~ 2% xanthan gum, 0.01 ~ 0.02% sodium Diacetate;
(12) homogeneous: deployed beverage is placed in clarifixator, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritive ingredient homogenizing, prevents product from occurring layering and precipitating, product stability is further ensured;
(13) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(14) sterilization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(15) filling: adopt vacuum filling, vacuum tightness is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
According to above-mentioned zymotechnique, before alcoholic fermentation process, do not carry out the solid-liquid separation of fermented liquid.
In above-mentioned (11) adaptation step, sweeting agent is one or more in oligomeric isomaltose, sucrose, Xylitol.
The invention provides a kind of health vinegar drink based on green alga recycling, product color is reddish brown, sweet and sour taste, mellow in taste, and juice is limpid bright, inclusion-free; Not only remain green alga, the original local flavor of matrimony vine, also possessed sour and the flavour substances such as ester class that fermentable produces, have promote the production of body fluid to quench thirst, the effect such as strengthening immunity, antifatigue.
The invention provides a kind of health vinegar drink based on green alga recycling, it is advantageous that: one is that employing is solid-state, liquid state fermentation coexists zymotechnique, mix solid state fermentation raciness and liquid state fermentation output is high, with short production cycle, labour intensity is low, product health is good advantage, shorten fermentation time more than 10 days, local flavor reaches solid fermentation level; Two is do not carry out solid-liquid separation in product fermenting process, extend the extraction time of green alga, herbal medicine activeconstituents, and the leaching of activeconstituents is accelerated by the fermentative action of microorganism, reduce 25.63% compared to extracting technology solid content, this shows that more herbal medicine functionally active material enters into health-care vinegar beverage; Water-soluble dietary fibre extraction yield more than 21.8% in green alga, exceeds water soluble dietary fiber content in green alga raw material, shows in fermentation process, have Water insoluble dietary fiber to be converted into water-soluble dietary fibre; Three is contain sweet Stevia in raw material, is a kind of good natural sweeteners, and has effect of lowering blood sugar, make product be more suitable for patients with diabetes mellitus; Four is do not have herbal medicine extracting technology in production technique, reduces production cost, is convenient to suitability for industrialized production.
Embodiment
embodiment 1:
Based on a health vinegar drink for green alga recycling, its concrete production technique is as follows:
(1) get the raw materials ready: get the raw materials ready according to Enteromorpha 55 parts, matrimony vine 18 parts, sweet Stevia 12 parts, Radix Angelicae Sinensis 10 parts, Radix Codonopsis 5 parts of ratios, remove infested raw material;
(2) raw materials pretreatment: the different qualities according to raw material carries out raw materials pretreatment respectively:
enteromorpha: rinse fresh green alga with clear water, removes impurity, drains; With cutter, Enteromorpha is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 DEG C of hot water, the ethanol of over-richness 5% carries out defishying; Dry under 85 DEG C of conditions, last abrasive dust, cross 40 mesh sieves;
hawthorn, matrimony vine: after the hawthorn after cleaning, matrimony vine adds 2 times of water, and making beating, adds polygalacturonase in 0.4g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
radix Angelicae Sinensis, sweet Stevia, Radix Codonopsis: the Radix Angelicae Sinensis after cleaning, sweet Stevia, Radix Codonopsis are pulverized, crosses 40 mesh sieves;
(3) batch mixing: by raw material mixing every in step (2), add water to solid-to-liquid ratio 1:8, and add 0.15% ammonium sulfate, 0.05% potassium primary phosphate, 0.02% magnesium sulfate;
(4) enzymolysis: add amylase, saccharifying enzyme, cellulase respectively in 0.1g/100mL, 0.4g/100mL, 0.2g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under agitation condition;
(5) zymamsis: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation yeast saccharomyces cerevisiae (commercially available Angel yeast saccharomyces cerevisiae), inoculum size 8%, then (supernatant liquid stirs fermentation to carry out zymamsis, lower floor's solid standing for fermentation, 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36 ~ 48h;
(6) acetic fermentation: inoculate acetic bacteria after zymamsis, inoculum size 10%, standing for fermentation 72 ~ 96h under 28 ~ 32 DEG C of conditions;
(7) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(8) spray: to the solid spray be separated, acetic acid and other functionally active materials are leached as far as possible, and merging spray liquid and fermented liquid obtain acetate solution;
(9) ageing: ageing 20 ~ 30 days under normal temperature condition;
(10) filter: adopt diatomite filtration;
(11) allocate: the total acid content 1.0 ~ 2.0% adjusting above-mentioned acetate solution, and add 1.0% oligomeric isomaltose, 0.1% citric acid, 0.02% calcium lactate, 1% xanthan gum, 0.02% sodium Diacetate;
(12) homogeneous: deployed beverage is placed in clarifixator, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritive ingredient homogenizing, prevents product from occurring layering and precipitating, product stability is further ensured;
(13) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(14) sterilization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(15) filling: adopt vacuum filling, vacuum tightness is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
embodiment 2:
Based on a health vinegar drink for green alga recycling, its concrete production technique is as follows:
(1) get the raw materials ready: get the raw materials ready according to sea lettuce 45 parts, matrimony vine 23 parts, sweet Stevia 18 parts, Radix Angelicae Sinensis 8 parts, Radix Codonopsis 6 parts of ratios, remove infested raw material;
(2) raw materials pretreatment: the different qualities according to raw material carries out raw materials pretreatment respectively:
sea lettuce: rinse fresh green alga with clear water, removes impurity, drains; With cutter, Enteromorpha is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 DEG C of hot water, the ethanol of over-richness 5% carries out defishying; Dry under 85 DEG C of conditions, last abrasive dust, cross 40 mesh sieves;
hawthorn, matrimony vine: after the hawthorn after cleaning, matrimony vine adds 1.5 times of water, and making beating, adds polygalacturonase in 0.3g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
radix Angelicae Sinensis, sweet Stevia, Radix Codonopsis: the Radix Angelicae Sinensis after cleaning, sweet Stevia, Radix Codonopsis are pulverized, crosses 40 mesh sieves;
(3) batch mixing: by raw material mixing every in step (2), add water to solid-to-liquid ratio 1:6, and add 0.18% ammonium sulfate, 0.07% potassium primary phosphate, 0.02% magnesium sulfate;
(4) enzymolysis: add amylase, saccharifying enzyme, cellulase respectively in 0.15g/100mL, 0.6g/100mL, 0.3g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under agitation condition;
(5) zymamsis: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation yeast saccharomyces cerevisiae (commercially available Angel yeast saccharomyces cerevisiae), inoculum size 7%, then (supernatant liquid stirs fermentation to carry out zymamsis, lower floor's solid standing for fermentation, 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36 ~ 48h;
(6) acetic fermentation: inoculate acetic bacteria after zymamsis, inoculum size 9%, standing for fermentation 72 ~ 96h under 28 ~ 32 DEG C of conditions;
(7) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(8) spray: to the solid spray be separated, acetic acid and other functionally active materials are leached as far as possible, and merging spray liquid and fermented liquid obtain acetate solution;
(9) ageing: ageing 20 ~ 30 days under normal temperature condition;
(10) filter: adopt diatomite filtration;
(11) allocate: the total acid content 1.5% adjusting above-mentioned acetate solution, and add 1.2% sucrose, 0.1% citric acid, 0.18% calcium lactate, 1.5% xanthan gum, 0.015% sodium Diacetate;
(12) homogeneous: deployed beverage is placed in clarifixator, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritive ingredient homogenizing, prevents product from occurring layering and precipitating, product stability is further ensured;
(13) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(14) sterilization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(15) filling: adopt vacuum filling, vacuum tightness is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
embodiment 3:
Based on a health vinegar drink for green alga recycling, its concrete production technique is as follows:
(1) get the raw materials ready: get the raw materials ready according to reef film 50 parts, matrimony vine 20 parts, sweet Stevia 15 parts, Radix Angelicae Sinensis 10 parts, Radix Codonopsis 5 parts of ratios, remove infested raw material;
(2) raw materials pretreatment: the different qualities according to raw material carries out raw materials pretreatment respectively:
reef film: rinse fresh green alga with clear water, removes impurity, drains; With cutter, Enteromorpha is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 DEG C of hot water, the ethanol of over-richness 5% carries out defishying; Dry under 85 DEG C of conditions, last abrasive dust, cross 40 mesh sieves;
hawthorn, matrimony vine: after the hawthorn after cleaning, matrimony vine adds 2 times of water, and making beating, adds polygalacturonase in 0.4g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
radix Angelicae Sinensis, sweet Stevia, Radix Codonopsis: the Radix Angelicae Sinensis after cleaning, sweet Stevia, Radix Codonopsis are pulverized, crosses 40 mesh sieves;
(3) batch mixing: by raw material mixing every in step (2), add water to solid-to-liquid ratio 1:8, and add 0.15% ammonium sulfate, 0.05% potassium primary phosphate, 0.02% magnesium sulfate;
(4) enzymolysis: add amylase, saccharifying enzyme, cellulase respectively in 0.2g/100mL, 0.8g/100mL, 0.4g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under agitation condition;
(5) zymamsis: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation yeast saccharomyces cerevisiae (commercially available Angel yeast saccharomyces cerevisiae), inoculum size 6%, then (supernatant liquid stirs fermentation to carry out zymamsis, lower floor's solid standing for fermentation, 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36 ~ 48h;
(6) acetic fermentation: inoculate acetic bacteria after zymamsis, inoculum size 8%, standing for fermentation 72 ~ 96h under 28 ~ 32 DEG C of conditions;
(7) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(8) spray: to the solid spray be separated, acetic acid and other functionally active materials are leached as far as possible, and merging spray liquid and fermented liquid obtain acetate solution;
(9) ageing: ageing 20 ~ 30 days under normal temperature condition;
(10) filter: adopt diatomite filtration;
(11) allocate: the total acid content 2.0% adjusting above-mentioned acetate solution, and add 1.5% Xylitol, 0.1% citric acid, 0.15% calcium lactate, 2% xanthan gum, 0.02% sodium Diacetate;
(12) homogeneous: deployed beverage is placed in clarifixator, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritive ingredient homogenizing, prevents product from occurring layering and precipitating, product stability is further ensured;
(13) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(14) sterilization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(15) filling: adopt vacuum filling, vacuum tightness is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
Above embodiment only for illustration of technical scheme of the present invention, but not is limited; Although be described in detail by invention with reference to previous embodiment, for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or equivalent replacement has been carried out to wherein portion of techniques feature; And to these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.
Claims (4)
1., based on a health vinegar drink for green alga recycling, it is characterized in that preparation technology specifically comprises the following steps:
(1) get the raw materials ready: get the raw materials ready according to green alga 45 ~ 55 parts, matrimony vine 18 ~ 23 parts, sweet Stevia 12 ~ 18 parts, Radix Angelicae Sinensis 8 ~ 12 parts, Radix Codonopsis 4 ~ 6 parts of ratios, remove infested raw material;
(2) raw materials pretreatment: the different qualities according to raw material carries out raw materials pretreatment respectively:
green alga: rinse fresh green alga with clear water, removes impurity, drains; With cutter, Enteromorpha is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 DEG C of hot water, the ethanol of over-richness 5% carries out defishying; Dry under 85 DEG C of conditions, last abrasive dust, cross 40 mesh sieves;
matrimony vine: add 1.5 ~ 2 times of water to the matrimony vine after cleaning, making beating, adds polygalacturonase in 0.2 ~ 0.4g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
radix Angelicae Sinensis, sweet Stevia, Radix Codonopsis: the Radix Angelicae Sinensis after cleaning, sweet Stevia, Radix Codonopsis are pulverized, crosses 40 mesh sieves;
(3) batch mixing: by raw material mixing every in step (2), add water to solid-to-liquid ratio 1:5 ~ 8, and add 0.15 ~ 0.20% ammonium sulfate, 0.05 ~ 0.08% potassium primary phosphate, 0.02 ~ 0.03% magnesium sulfate;
(4) enzymolysis: add amylase, saccharifying enzyme, cellulase respectively in 0.1 ~ 0.2g/100mL, 0.4 ~ 0.8g/100mL, 0.2 ~ 0.4g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under agitation condition;
(5) zymamsis: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation yeast saccharomyces cerevisiae, inoculum size 6 ~ 8%, then (supernatant liquid stirs fermentation to carry out zymamsis, lower floor's solid standing for fermentation, 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36 ~ 48h;
(6) acetic fermentation: inoculate acetic bacteria after zymamsis, inoculum size 8 ~ 10%, standing for fermentation 72 ~ 96h under 28 ~ 32 DEG C of conditions;
(7) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(8) spray: to the solid spray be separated, acetic acid and other functionally active materials are leached as far as possible, and merging spray liquid and fermented liquid obtain acetate solution;
(9) ageing: ageing 20 ~ 30 days under normal temperature condition;
(10) filter: adopt diatomite filtration;
(11) allocate: the total acid content 1.0 ~ 2.0% adjusting above-mentioned acetate solution, and add 1.0 ~ 1.5% sweeting agents, 0.1% citric acid, 0.15 ~ 0.02% calcium lactate, 1 ~ 2% xanthan gum, 0.01 ~ 0.02% sodium Diacetate;
(12) homogeneous: deployed beverage is placed in clarifixator, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritive ingredient homogenizing, prevents product from occurring layering and precipitating, product stability is further ensured;
(13) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(14) sterilization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(15) filling: adopt vacuum filling, vacuum tightness is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
2. a kind of health vinegar drink based on green alga recycling according to claim 1, is characterized in that described green alga is one or more in Enteromorpha, sea lettuce, reef film.
3. a kind of health vinegar drink based on green alga recycling according to claim 1, is characterized in that the solid-liquid separation of not carrying out fermented liquid in described zymotechnique before alcoholic fermentation process.
4. a kind of health vinegar drink based on green alga recycling according to claim 1, is characterized in that described sweeting agent is one or more in oligomeric isomaltose, sucrose, Xylitol.
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| CN118160787A (en) * | 2024-04-28 | 2024-06-11 | 深圳元育生物科技有限公司 | Microalgae plant milk beverage and preparation method thereof |
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Effective date of registration: 20170929 Address after: 516000, Huizhou City, Guangdong province Longmen City Longcheng street Huizhou industrial transformation Patentee after: Grand Hyatt Guangdong nutrition medicine Co. Ltd. Address before: Shinan District 266071 Shandong city of Qingdao province Xianyou Road No. 16 room 1324 Patentee before: QINGDAO JIARUI BIOLOGICAL TECHNOLOGY CO., LTD. |
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