CN106578796A - Coconut-fragrant citrus fruit vinegar beverage for clearing heat to reduce pathogenic fire and preparation method of coconut-fragrant citrus fruit vinegar beverage - Google Patents

Abstract

The invention discloses a coconut-fragrant citrus fruit vinegar beverage for clearing heat to reduce pathogenic fire. The coconut-fragrant citrus fruit vinegar beverage is characterized by being prepared from the following raw materials in parts by weight: 200-240 of citruses, 8-10 parts of lysimachia clethroides duby, 9-12 parts of bitter gourds, 12-14 parts of water chestnuts, 30-40 parts of concentrated coconut milk, 20-30 parts of wine, 0.2-0.3 part of a chrysanthemum extract, 1-2 parts of pearl submicron powder, 3-5 parts of radix rehmanniae, 2-4 parts of fructus forsythiae, 5-7 parts of hemp seeds, an appropriate amount of sodium pyrosulfite, an appropriate amount of pectinase, an appropriate amount of angel wine yeast, and an appropriate quantity of acetic acid bacteria. According to the coconut-fragrant citrus fruit vinegar beverage disclosed by the invention, other raw materials are used for being matched with citrus fruit juice so as to prepare the fruit vinegar beverage through fermentation, and the coconut-fragrant citrus fruit vinegar beverage is rich in nutrient substances of amino acids, vitamins and the like, and has high nutrient value; the concentrated coconut milk is added, so that the fruit vinegar has unique mouth feel and fragrance; the lysimachia clethroides duby, the bitter gourds and the like which are added not only contain rich dietary fibers and nutrient substances, but also are matched with added Chinese herbal medicine components such as the radix rehmanniae and the fructus forsythiae, so that the coconut-fragrant citrus fruit vinegar beverage has health-care efficacy of clearing heat to reduce pathogenic fire.

Description

A kind of coconut taste resolving heat and reducing pathogenic fire organe fruit vinegar drink and preparation method thereof

Technical field

The present invention relates to food processing technology field, more particularly to a kind of coconut taste resolving heat and reducing pathogenic fire organe fruit vinegar drink and its Preparation method.

Background technology

China is one of important original producton location of Citrus, and Citrus aboundresources, improved seeds are various, the cultivation for having more than 4000 years History.Body-care material contained by citrus fruit, it is separated go out more than 30 plant, wherein mainly having：Flavonoid, monoterpene, perfume (or spice) Legumin, carotenoid, class propanol, acridone, glycerose lipid etc..The medical value that citrusfruit has.Since ancient times, Fructus Citri tangerinae Network, Fructus Aurantii, Fructus Aurantii Immaturus, Pericarpium Citri Reticulatae Viride, Pericarpium Citri Reticulatae are exactly traditional Chinese crude drug, are clinically extensively applied in Chinese medicine.Modern pharmacological research is thought： Carotene in Pericarpium Citri tangerinae, vitamin C, Citrin are higher than flesh-content.In Pericarpium Citri Reticulatae also containing thiamine, riboflavin, volatile oil, Flavonoid.Volatile oil in Pericarpium Citri tangerinae has stimulation to digestive tract.Gastric secretion can be increased, promote gastrointestinal peristalsiss, stomach invigorating to dispel Wind.Flavone has coronary artery dilator, the effect of increase coronary blood flow.Additionally, Pericarpium Citri tangerinae also has antiinflammatory, antiulcer, antibacterial And function of gallbladder promoting and other effects.Citrin in Pericarpium Citri tangerinae can also process extraction and make injection, have significant curative effect to sclerosis of blood vessels.Fructus Citri tangerinae The also Neosynephrine containing boosting and N- methyltyramines in skin.Find that they extract one from peel of Citrus reticulata Blanco according to another scientist Cancer-resisting substance is planted, is also found that with the composition for reducing blood pressure in this material.This cancer-resisting substance is widely present in Fructus Citri Limoniae In skin and orange peel, Jing zooperies show, take suffering from cancer animal and significantly extending the life-span for this material.

Fruit vinegar is that, with fruit as primary raw material, have antibacterial, antioxidation by one kind of fermentable, is alleviated tired Labor, prevents the food liquid of the physiological functions such as diet type obesity and hyperlipemia.The country of Patent No. CN02114159.2 is specially Profit provides a kind of organe fruit vinegar drink and its production technology, relate to a kind of formula and orange fruit vinegar of organe fruit vinegar drink Production technology.Fruit juice after the technique is only squeezed the juice from sarcocarp is not comprehensively utilized containing abundant nutrition value and fragrance for raw material The peel of class material is raw material, and the nutritive value for making Citrus is not fully used.

The content of the invention

The object of the invention is exactly to make up the defect of prior art, there is provided a kind of coconut taste resolving heat and reducing pathogenic fire citrus fruit vinegar beverage Material and preparation method thereof.

The present invention is achieved by the following technical solutions：

A kind of coconut taste resolving heat and reducing pathogenic fire organe fruit vinegar drink, it is characterised in that be made up of the raw material of following weight portion:Citrus 200- 240th, Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis) 8-10, Fructus Momordicae charantiae 9-12, Corm Eleocharitiss 12-14, concentrated coconut juice juice 30-40, wine 20-30, Flos Chrysanthemi extract 0.2- 0.3rd, Margarita superfine powder 1-2, Radix Rehmanniae 3-5, Fructus Forsythiae 2-4, Fructus Cannabiss 5-7, appropriate white sugar, appropriate sodium metabisulfite, pectin Appropriate enzyme, Angel brewer yeast are appropriate, appropriate acetic acid bacteria.

The preparation method of described a kind of coconut taste resolving heat and reducing pathogenic fire organe fruit vinegar drink, it is characterised in that including following step Suddenly：

（1）The higher citrusfruit of Maturity is selected, is scalded in 90-95 DEG C of water and is separated peel with sarcocarp after 1-2min, fruit Skin is standby, and pulp crushing adds 0.5% sodium metabisulfite and the pectase of 0.1%-0.2% after squeezing the juice, at 40-45 DEG C Hydrolysis 60-80min, removes after marc after centrifugation and obtains citrus pulp；

（2）To be cut into small pieces after the de- suffering reason of orange peel, it is activated good to be added to peel of Citrus reticulata Blanco after sterilization treatment In acetic acid bacteria solution, ferment 40-50h in 4-6 DEG C of low temperature environment, is then filtered off leaving acetic acid bacteria after peel of Citrus reticulata Blanco standby；

（3）Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis) is cleaned, Fructus Momordicae charantiae, Corm Eleocharitiss are removed the peel after cleaning, and be put in water-bath cook together, and wine is put into after chopping Middle immersion 4-5h, then carries out ultramicronising crushing after lyophilization, obtain lyophilized powder；

（4）Add 6-8 times of decocting to boil 50-60min the Radix Rehmanniae, Fructus Forsythiae, Fructus Cannabiss, be spray-dried after after filtration filtrate is concentrated, Obtain Chinese medicine powder；

（5）The pH of citrus pulp is adjusted to into 3.5-3.7, is 18% or so with white sugar adjustment pulp pol, by the peace for having activated Fine jade brewer yeast is added in pulp to be fermented according to 0.04% inoculum concentration, is fermented at a temperature of 28-30 DEG C after stirring 5-6d, obtains fermentation fruit wine liquid；

（6）During the alcoholic strength of the fermentation fruit wine liquid for obtaining to be adjusted to after 7%vol the fermentation tank being put into after sterilizing, tank interior temperature is adjusted Spend for 30-32 DEG C, then by step（2）The acetic acid bacteria for obtaining is added in fermentation fruit wine liquid, using shallow-layer liquid by 10% inoculum concentration Body mode carries out aerobic fermentation, and fermentation is terminated when reaching 4% or so to alcoholic strength, and after filtering using diatomite filter filtrate is taken, Obtain orange fruit vinegar；

（7）Addition lyophilized powder, Chinese medicine powder, concentrated coconut juice juice, Flos Chrysanthemi extract, Margarita superfine powder in orange fruit vinegar, plus in right amount The fill Jing after 70-75 DEG C sterilizes 8-10min after water dilution finite concentration, obtains final product the organe fruit vinegar drink.

It is an advantage of the invention that：The present invention coordinates the fruit juice fermentation of Citrus to prepare fruit vinegar beverage using other raw materials, is rich in The nutrient substance such as aminoacid and vitamin, with higher nutritive value；First Citrus are scalded into 1-2min in 90-95 DEG C of water can To kill the antibacterial on Citrus surface, while removing the naturally occurring coating of wax matter layer in Citrus surface, peel is fermented using acetic acid bacteria Peel liquid afterwards, with very strong non-oxidizability, can replace traditional addition not only containing abundant health care material Sulfur type oxide carries out color fixative to fruit juice, together ferments with fruit juice fermentation liquid and causes the mouthfeel of fruit vinegar beverage unique；Addition Concentrated coconut juice juice make fruit vinegar that there is unique mouthfeel and fragrance, Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis), Fructus Momordicae charantiae of addition etc. not only containing abundant meals Fiber and nutrient substance, also make product have the health care work(of resolving heat and reducing pathogenic fire together with the medicinal herb componentses such as the Radix Rehmanniae, Fructus Forsythiae of addition Effect.

Specific embodiment

A kind of coconut taste resolving heat and reducing pathogenic fire organe fruit vinegar drink, it is characterised in that by following weight portion（kg）Raw material make: Citrus 200, Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis) 8, Fructus Momordicae charantiae 9, Corm Eleocharitiss 12, concentrated coconut juice juice 30, wine 20, Flos Chrysanthemi extract 0.2, Margarita superfine powder 1, The Radix Rehmanniae 3, Fructus Forsythiae 2, Fructus Cannabiss 5, appropriate white sugar, appropriate sodium metabisulfite, appropriate pectase, Angel brewer yeast are appropriate, vinegar Sour bacterium is appropriate.

The preparation method of described a kind of coconut taste resolving heat and reducing pathogenic fire organe fruit vinegar drink, it is characterised in that including following step Suddenly：

（1）The higher citrusfruit of Maturity is selected, is scalded in 90-95 DEG C of water and is separated peel with sarcocarp after 1-2min, fruit Skin is standby, and pulp crushing adds 0.5% sodium metabisulfite and the pectase of 0.1%-0.2% after squeezing the juice, at 40-45 DEG C Hydrolysis 60-80min, removes after marc after centrifugation and obtains citrus pulp；

（2）To be cut into small pieces after the de- suffering reason of orange peel, it is activated good to be added to peel of Citrus reticulata Blanco after sterilization treatment In acetic acid bacteria solution, ferment 40-50h in 4-6 DEG C of low temperature environment, is then filtered off leaving acetic acid bacteria after peel of Citrus reticulata Blanco standby；

（3）Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis) is cleaned, Fructus Momordicae charantiae, Corm Eleocharitiss are removed the peel after cleaning, and be put in water-bath cook together, and wine is put into after chopping Middle immersion 4-5h, then carries out ultramicronising crushing after lyophilization, obtain lyophilized powder；

（4）Add 6-8 times of decocting to boil 50-60min the Radix Rehmanniae, Fructus Forsythiae, Fructus Cannabiss, be spray-dried after after filtration filtrate is concentrated, Obtain Chinese medicine powder；

（5）The pH of citrus pulp is adjusted to into 3.5-3.7, is 18% or so with white sugar adjustment pulp pol, by the peace for having activated Fine jade brewer yeast is added in pulp to be fermented according to 0.04% inoculum concentration, is fermented at a temperature of 28-30 DEG C after stirring 5-6d, obtains fermentation fruit wine liquid；

（6）During the alcoholic strength of the fermentation fruit wine liquid for obtaining to be adjusted to after 7%vol the fermentation tank being put into after sterilizing, tank interior temperature is adjusted Spend for 30-32 DEG C, then by step（2）The acetic acid bacteria for obtaining is added in fermentation fruit wine liquid, using shallow-layer liquid by 10% inoculum concentration Body mode carries out aerobic fermentation, and fermentation is terminated when reaching 4% or so to alcoholic strength, and after filtering using diatomite filter filtrate is taken, Obtain orange fruit vinegar；

（7）Addition lyophilized powder, Chinese medicine powder, concentrated coconut juice juice, Flos Chrysanthemi extract, Margarita superfine powder in orange fruit vinegar, plus in right amount The fill Jing after 70-75 DEG C sterilizes 8-10min after water dilution finite concentration, obtains final product the organe fruit vinegar drink.

Claims (2)

1. a kind of coconut taste resolving heat and reducing pathogenic fire organe fruit vinegar drink, it is characterised in that be made up of the raw material of following weight portion:Citrus 200-240, Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis) 8-10, Fructus Momordicae charantiae 9-12, Corm Eleocharitiss 12-14, concentrated coconut juice juice 30-40, wine 20-30, Flos Chrysanthemi extract 0.2-0.3, Margarita superfine powder 1-2, Radix Rehmanniae 3-5, Fructus Forsythiae 2-4, Fructus Cannabiss 5-7, appropriate white sugar, appropriate sodium metabisulfite, Appropriate pectase, Angel brewer yeast are appropriate, appropriate acetic acid bacteria.

2. the preparation method of a kind of coconut taste resolving heat and reducing pathogenic fire organe fruit vinegar drink according to claim 1, it is characterised in that Comprise the following steps：

（1）The higher citrusfruit of Maturity is selected, is scalded in 90-95 DEG C of water and is separated peel with sarcocarp after 1-2min, fruit Skin is standby, and pulp crushing adds 0.5% sodium metabisulfite and the pectase of 0.1%-0.2% after squeezing the juice, at 40-45 DEG C Hydrolysis 60-80min, removes after marc after centrifugation and obtains citrus pulp；

（2）To be cut into small pieces after the de- suffering reason of orange peel, it is activated good to be added to peel of Citrus reticulata Blanco after sterilization treatment In acetic acid bacteria solution, ferment 40-50h in 4-6 DEG C of low temperature environment, is then filtered off leaving acetic acid bacteria after peel of Citrus reticulata Blanco standby；

（3）Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis) is cleaned, Fructus Momordicae charantiae, Corm Eleocharitiss are removed the peel after cleaning, and be put in water-bath cook together, and wine is put into after chopping Middle immersion 4-5h, then carries out ultramicronising crushing after lyophilization, obtain lyophilized powder；

（4）Add 6-8 times of decocting to boil 50-60min the Radix Rehmanniae, Fructus Forsythiae, Fructus Cannabiss, be spray-dried after after filtration filtrate is concentrated, Obtain Chinese medicine powder；

（5）The pH of citrus pulp is adjusted to into 3.5-3.7, is 18% or so with white sugar adjustment pulp pol, by the peace for having activated Fine jade brewer yeast is added in pulp to be fermented according to 0.04% inoculum concentration, is fermented at a temperature of 28-30 DEG C after stirring 5-6d, obtains fermentation fruit wine liquid；

（6）During the alcoholic strength of the fermentation fruit wine liquid for obtaining to be adjusted to after 7%vol the fermentation tank being put into after sterilizing, tank interior temperature is adjusted Spend for 30-32 DEG C, then by step（2）The acetic acid bacteria for obtaining is added in fermentation fruit wine liquid, using shallow-layer liquid by 10% inoculum concentration Body mode carries out aerobic fermentation, and fermentation is terminated when reaching 4% or so to alcoholic strength, and after filtering using diatomite filter filtrate is taken, Obtain orange fruit vinegar；

（7）Addition lyophilized powder, Chinese medicine powder, concentrated coconut juice juice, Flos Chrysanthemi extract, Margarita superfine powder in orange fruit vinegar, plus in right amount The fill Jing after 70-75 DEG C sterilizes 8-10min after water dilution finite concentration, obtains final product the organe fruit vinegar drink.