CN104473283A - Rose-ginger vinegar beverage and preparation method thereof - Google Patents

Abstract

A rose-ginger vinegar beverage and a preparation method thereof, which are prepared from the following raw materials and steps: 1.9-2 parts of roses, 1.9-2 parts of dried ginger powder, 0.8-1 part of lotus heart, 0.8-1 part of honeysuckle, 2.8 parts by weight ～3 parts of licorice, 100 parts of 2.9wt%～3.1wt% fermented white vinegar, soak at room temperature for 16～24h, then filter, the filtrate is set aside, and the filter residue is discarded; the filtrate prepared in the previous steps is 10wt%, honey 4wt%～5 wt%, White sugar 5wt% ~ 6wt%, fructose 1wt% ~ 2wt%, maltose 1wt% ~ 2wt%, sodium citrate 0.15wt% ~ 0.2wt%, the proportion of the rest of the water is mixed and prepared evenly; centrifugal separation or filtration, the mixture The liquid mixture is obtained after the solid impurities in the mixture are separated; after canning, the rose ginger vinegar beverage is obtained through sterilizing treatment at 85-90° C. for 10-12 minutes.

Description

A kind of rose ginger vinegar beverage and preparation method thereof

technical field

The invention relates to a health-care vinegar drink and a preparation method thereof, in particular to a rose-ginger vinegar drink and a preparation method thereof.

Background technique

With the progress of mankind, people's health care awareness is getting stronger and stronger, and the demand for health food is also increasing. Vinegar is an indispensable condiment in people's dietary life. Studies have confirmed that vinegar has health functions such as antiseptic and sterilization, eliminating fatigue, increasing appetite, promoting digestion and absorption, preventing fatty liver, preventing high blood pressure, reducing lipid peroxide in the body and ethanol concentration in the blood. The development of multi-variety and multi-functional beverages is an inevitable trend for vinegar to move from traditional seasoning to modern beverage consumer goods. Since the 1990s, the U.S. has released apple cider vinegar, France has released grape vinegar, and Britain has released beer vinegar. Japan has a soft spot for fruit vinegar and is highly praised. Common vinegar drinks include fruit vinegar drinks such as apple cider vinegar, hawthorn vinegar, kiwi fruit vinegar, and watermelon vinegar, as well as nutrition-enhanced vinegar drinks that add various nutritional factors. For example, rice vinegar drinks made by adding various vitamins, mineral elements, pearl powder, oligosaccharides, etc. to rice vinegar. Above-mentioned vinegar beverage all possesses certain health care function.

But most of the vinegar beverages on the market are prepared from fermented vinegar, sweetener, citric acid, a small amount of fruit juice and water. Among them, the content of fermented vinegar with a strong pungent taste is very low, and citric acid with a soft sour taste is often added to assist the sour taste; too many artificial ingredients are added, and the health-care effect that vinegar drinks should have is lost; there is no pure vinegar drink that can be used for medicine and food. Natural vinegar drink.

Contents of the invention

Aiming at the deficiencies of the prior art, the technical problem to be solved by the present invention is to provide a health-care vinegar beverage for both medicine and food and a preparation method thereof. The effect, and the floral fragrance is strong, the taste is better.

In order to solve the problems of the technologies described above, according to one aspect of the present invention, the present invention provides a kind of preparation method of rose ginger vinegar drink, comprising the following steps:

1) Preparation of vinegar extract: by weight 1.9-2 parts of roses, 1.9-2 parts of dried ginger powder, 0.8-1 part of lotus heart, 0.8-1 part of honeysuckle, 2.8-3 parts of licorice, 2.9wt%-3.1wt 100 parts of fermented white vinegar, soaked at room temperature for 16-24 hours, then filtered, the filtrate was set aside, and the filter residue was discarded;

2) Preparation: 10wt% of the filtrate prepared according to step 1), 4wt% to 5wt% of honey, 5wt% to 6wt% of white sugar, 1wt% to 2wt% of fructose, 1wt% to 2wt% of maltose, and 0.15wt% of sodium citrate ~0.2wt% and the balance of water are mixed and prepared evenly;

3) Centrifugal separation or filtration: the solid impurities in the mixture prepared in step 2) are separated to obtain a liquid mixture;

4) Sterilization: after canning, undergo sterilization treatment at 85-90° C. for 10-12 minutes to obtain a rose-ginger vinegar beverage.

According to another aspect of the present invention, the present invention provides a rose-ginger vinegar drink, which contains: by weight: 1.9-2 parts of rose, 1.9-2 parts of dried ginger powder, 0.8-1 part of lotus heart, 0.8-1 part of honeysuckle , 2.8-3 parts of licorice, 100 parts of 2.9wt%-3.1wt% fermented white vinegar, soaked at room temperature for 16-24 hours and then filtered to obtain 10wt% rose ginger vinegar stock solution; honey 4wt%-5wt%; white sugar 5wt%-6wt%; Fructose 1wt%~2wt%; maltose 1wt%~2wt%; sodium citrate 0.15wt%~0.2wt%; the balance is water.

In the present invention, the remaining amount of water and the "residual amount" in water mean that the sum of the mass of each component in the beverage is 100%, minus the mass percentage content of the listed components, and the remaining mass percentage content. The remaining amount of water includes impurities that have not been separated by the method provided by the present invention.

The production method provided by the invention and the produced product have the following beneficial effects: roses are sweet and slightly bitter in taste, slightly warm in nature, and return to the liver, spleen, and stomach meridians. Roses contain more than 300 chemical components, such as aromatic alcohols and aldehydes. , fatty acids, phenols and essential oils and fats, have the effects of regulating qi, promoting blood circulation, and astringent. Beauty and beauty, refreshing. Dried ginger is hot in nature and strong in pungent nature. It is good at warming the middle and returning to the yang, and can also warm the lungs and transform the drink. Ginger can stimulate the gastric mucosa, cause reflexive excitement of the vasomotor center and sympathetic nerves, promote blood circulation, invigorate gastric function, and achieve the effects of invigorating the stomach, relieving pain, sweating, and antipyretic; ginger can also enhance the secretion of gastric juice and the intestinal wall. Peristalsis, thereby helping digestion; Ginger has the effect of significantly inhibiting skin fungi and killing vaginal trichomonas, and can treat various carbuncles and sores; Ginger can inhibit the activity of cancer cells, reduce the toxic effect of cancer, and can prevent cancer Ginger has the effects of sweating, relieving the surface, warming the lungs, relieving cough, and detoxifying. The lotus heart has the effects of clearing the heart and tranquilizing the mind, communicating the heart and kidney, astringent essence and hemostasis. Honeysuckle is cold in nature, sweet in taste, enters the lung, heart, and stomach meridians, and has the effects of clearing heat and detoxifying, anti-inflammatory, tonifying deficiency and treating wind. Licorice has anti-inflammatory and anti-allergic functions, relieves cough, expectorant, and treats sore throat and laryngitis. Honey can improve the composition of blood, promote the function of heart, brain and blood vessels, and taking it is very beneficial for cardiovascular patients; honey has a protective effect on the liver, can promote liver cell regeneration, and has a certain inhibitory effect on the formation of fatty liver; eating honey can Quickly replenish physical strength, eliminate fatigue, and enhance resistance to diseases; honey also has a bactericidal effect. Eating honey not only has no effect on teeth, but also has the effect of sterilizing and disinfecting in the oral cavity. The invention uses edible vinegar prepared by solid-state fermentation to soak roses, dried ginger powder and some Chinese herbal medicines used in both medicine and food, and then adds functional substances to prepare health-care vinegar. The components have synergistic curative effects, and long-term drinking has unique health effects such as weight loss, beauty, anti-cancer, and sterilization.

Detailed ways

The embodiments are used to provide a further understanding of the present invention and constitute a part of the application. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute improper limitations to the present invention.

Example 1

Rose ginger vinegar beverage formula, the beverage contains: by weight 1.9 parts of roses, 2 parts of dried ginger powder, 0.8 parts of lotus heart, 1 part of honeysuckle, 2.8 parts of licorice, 100 parts of 2.9 wt% fermented white vinegar, soaked at room temperature for 16 hours and then filtered The obtained rose ginger vinegar stock solution was 10wt%; honey 4wt%; white sugar 6wt%; fructose 1wt%; maltose 2wt%; sodium citrate 0.15wt%;

The preparation method of rose ginger vinegar beverage comprises the following steps:

1) Preparation of vinegar extract: 1.9 parts by weight of rose flower, 2 parts of dried ginger powder, 0.8 part of lotus heart, 1 part of honeysuckle, 2.8 parts of licorice, 100 parts of 2.9 wt% fermented white vinegar, soaked at room temperature for 16 hours, filtered, and the filtrate Standby, filter residue discarded;

2) Preparation: 10wt% of filtrate prepared according to step 1; honey 4wt%; white sugar 6wt%; fructose 1wt%; maltose 2wt%; sodium citrate 0.15wt%;

3) Centrifugal separation or filtration: the solid impurities in the mixture prepared in step 2) are separated to obtain a liquid mixture;

4) Sterilization: after canning, the rose ginger vinegar drink was obtained through sterilizing treatment at 85° C. for 12 minutes.

Example 2

Rose ginger vinegar drink formula, the drink contains: 2 parts by weight of roses, 1.9 parts of dried ginger powder, 1 part of lotus heart, 0.8 parts of honeysuckle, 3 parts of licorice, 100 parts of 3.1 wt% fermented white vinegar, soaked at room temperature for 24 hours and then filtered The obtained rose ginger vinegar stock solution was 10wt%; honey 5wt%; white sugar 5wt%; fructose 2wt%; maltose 1wt%; sodium citrate 0.2wt%;

The preparation method of rose ginger vinegar beverage comprises the following steps:

1) Preparation of vinegar extract: 2 parts by weight of rose flower, 1.9 part of dried ginger powder, 1 part of lotus heart, 0.8 part of honeysuckle, 3 parts of licorice, 100 parts of 3.1 wt% fermented white vinegar, soaked at room temperature for 24 hours, filtered, and the filtrate Standby, filter residue discarded;

2) Preparation: 10wt% of the filtrate prepared according to step 1); 5wt% of honey; 5wt% of white sugar; 2wt% of fructose; 1wt% of maltose; 0.2wt% of sodium citrate;

3) Centrifugal separation or filtration: the solid impurities in the mixture prepared in step 2) are separated to obtain a liquid mixture;

4) Sterilization: after canning, the rose ginger vinegar drink is obtained through sterilizing treatment at 90° C. for 10 minutes.

Example 3

Rose ginger vinegar beverage formula, the beverage contains: by weight 1.95 parts of roses, 1.95 parts of dried ginger powder, 0.9 parts of lotus heart, 0.9 parts of honeysuckle, 2.9 parts of licorice, 100 parts of 3.0 wt% fermented white vinegar, soaked at room temperature for 20 hours and then filtered The obtained rose ginger vinegar stock solution was 10wt%; honey 4.5wt%; white sugar 5.5wt%; fructose 1.5wt%; maltose 1.5wt%; sodium citrate 0.18wt%;

The preparation method of rose ginger vinegar beverage comprises the following steps:

1) Preparation of vinegar extract: by weight 1.95 parts of roses, 1.95 parts of dried ginger powder, 0.9 parts of lotus heart, 0.9 parts of honeysuckle, 2.9 parts of licorice, and 100 parts of 3.0 wt% fermented white vinegar. Soak at room temperature for 20 hours and then filter. Standby, filter residue discarded;

2) Deployment: Filtrate obtained in step 1) 10wt%; honey 4.5wt%; white sugar 5.5wt%; fructose 1.5wt%; maltose 1.5wt%; sodium citrate 0.18wt%; uniform deployment;

3) Centrifugal separation or filtration: the solid impurities in the mixture prepared in step 2) are separated to obtain a liquid mixture;

4) Sterilization: After being filled into cans, the rose-ginger vinegar beverage was obtained through sterilizing treatment at 87° C. for 11 minutes.

Example The effective functional components of rose, dried ginger powder, lotus heart and honeysuckle are extracted by soaking fermented white vinegar with a certain concentration at room temperature. The extract content is high, the taste is strong, and the bright color remains unchanged. It is simple and efficient, and the obtained product does not add preservatives and essences, and the aroma of rose and ginger juice is strong, sweet and sour, and has a long shelf life, and is suitable for consumption by various people.

Compared with other extraction methods, this product is extracted with white vinegar at room temperature for 16-24 hours. The obtained product has no precipitation, is clear and transparent, has a strong aroma of rose and ginger juice, and has a bright rose color mixed with ginger juice. It is sweet and sour , non-irritating, microbial indicators are tested according to the methods specified in GB 4789.2-2010 "National Food Safety Standard Food Microbiology Examination Determination of Total Bacteria" and GB 4789.3-2008 "National Food Safety Standard Food Microbiology Examination Coliform Determination", in line with Beverage standard. The comparative test results are as follows.

Various modifications and variations of the present invention will occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the claims of the present invention shall be included in the protection scope of the present invention.

Claims (2)

1. a preparation method for rose ginger vinegar beverage, is characterized in that, comprises the following steps:

1) vinegar leaching liquor is prepared: 1.9 ~ 2 parts of roses, 1.9 ~ 2 parts of ginger powders, 0.8 ~ 1 part of lotus nut, 0.8 ~ 1 part of honeysuckle, 2.8 ~ 3 parts of Radix Glycyrrhizaes, 2.9wt% ~ 3.1wt% ferment after light-coloured vinegar 100 parts at room temperature soaks 16 ~ 24h and filter by weight, filtrate is for subsequent use, and filter residue is abandoned;

2) allocate: after the ratio mixing of the water of the filtrate 10wt% obtained in step 1), honey 4wt% ~ 5 wt%, white sugar 5wt% ~ 6wt%, fructose 1wt% ~ 2wt%, maltose 1wt% ~ 2wt%, natrium citricum 0.15wt% ~ 0.2wt%, surplus, allotment evenly;

3) centrifugation or filtration: by step 2) solid impurity in obtained mixture obtains liquefied mixture after being separated;

4) sterilization: through 85 ~ 90 DEG C, 10 ~ 12min sterilization processing after tinning, obtains rose ginger vinegar beverage.

2. a rose ginger vinegar beverage, it is characterized in that, contain in beverage: 1.9 ~ 2 parts of roses, 1.9 ~ 2 parts of ginger powders, 0.8 ~ 1 part of lotus nut, 0.8 ~ 1 part of honeysuckle, 2.8 ~ 3 parts of Radix Glycyrrhizaes, 2.9wt% ~ 3.1wt% ferment after light-coloured vinegar 100 parts at room temperature soaks 16 ~ 24h and filter the rose ginger vinegar stoste 10wt% obtained by weight; Honey 4wt% ~ 5wt%; White sugar 5wt% ~ 6wt%; Fructose 1wt% ~ 2wt%; Maltose 1wt% ~ 2wt%; Natrium citricum 0.15wt% ~ 0.2wt%; Surplus is water.