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CN107267366A - 一种复合白醋及制备方法和应用 - Google Patents

一种复合白醋及制备方法和应用 Download PDF

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CN107267366A
CN107267366A CN201710646816.5A CN201710646816A CN107267366A CN 107267366 A CN107267366 A CN 107267366A CN 201710646816 A CN201710646816 A CN 201710646816A CN 107267366 A CN107267366 A CN 107267366A
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parts
coloured vinegar
compound light
light
plant
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唐春红
欧阳晚秋
蒋祖福
尤琳烽
常海军
万莉
陈敏新
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Chongqing Green Wheat Field Food Science And Technology Co Ltd
Chongqing Technology and Business University
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Chongqing Green Wheat Field Food Science And Technology Co Ltd
Chongqing Technology and Business University
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Abstract

本发明一种复合白醋的制备方法及应用解决了现有技术中的白醋多添加化学防腐剂，有过量使用的风险，有的或含有化学消毒剂，给食品安全带来很大隐患，而且现有白醋用途单一，只用于食品调味。本发明提供一种复合白醋，包括基础白醋、植物提取物、糊精、柠檬酸、苹果酸等可食用原料，不用添加化学消毒剂，也不用添加化学或生物防腐剂，保证食品安全；而且在相关较低的pH值下不产生强烈的酸味，同时还有增鲜的作用。

Description

一种复合白醋及制备方法和应用
技术领域
本发明涉及食品领域，特别涉及一种复合白醋及制备方法和应用。
背景技术
从口味的角度讲，合理的糖酸比是食品风味的一个重要组成部分；从微生物的角度讲，食品及食品原料的pH值直接影响微生物的种类和数量，对最终产品的微生物指标及食品安全影响极大。现有技术中的白醋多添加化学防腐剂，有过量使用的风险，有的或含有化学消毒剂，给食品安全带来很大隐患，而且现有白醋用途单一，只用于食品调味。
发明内容
为了解决现有技术存在的上述问题，针对目前食品行业存在的不安全隐患，本发明提供一种口感好，不含任何化学防腐剂和化学消毒剂，制备方法简单，用途广泛的复合白醋。
本发明是一种复合白醋，包括以下重量份数的原料：
基础白醋43-86份，
植物提取物1-10份，
糊精0-10份，
柠檬酸0-10份，
苹果酸0-5份；
其中，所述基础白醋，包括以下重量份数的原料：
食品级醋酸35-65份，
蔗糖8-21份；
并且，所述复合白醋中还加入有重量份数为800-1000的洁净水；所述植物提取物包括一种或一种以上药食同源的植物或蔬菜水果及副产物的食用酒精提取物；所述植物提取物原料为药食同源名单中既是食品也是药品名单中的一种或几种植物，所述蔬菜水果及副产物为水果皮肉或蔬菜根茎，所述药食同源植物为原卫生部[2002]51号文件公布的药食同源表中既是食品也是药品的物品名单中的原料。
进一步的，所述一种复合白醋，包括以下重量份数的原料：
食品级醋酸45-60份，
蔗糖10-18份，
糊精2-8份，
柠檬酸2-8份，
苹果酸1-4份，
植物提取物2-8份，
洁净水800-1000份；
其中，所述植物提取物为药食同源植物的提取物或蔬菜水果及副产物的提取物中的一种或一种以上。
进一步的，所述一种复合白醋，包括以下重量份数的原料：
冰醋酸50份，
蔗糖14份，
糊精5份，
柠檬酸5份，
苹果酸2份，
植物提取物5份，
洁净水1000份，
其中，所述植物提取物为药食同源植物的提取物或蔬菜水果及副产物的提取物的一种或一种以上。
进一步的，所述的醋酸、柠檬酸和苹果酸均为食品级原料。
进一步的，所述植物提取物的制备包括以下步骤：将植物粉碎后，用食用白酒萃取后得到；其中，食用白酒度数≥60°。
一种复合白醋的制备方法，包括以下步骤：
S1、取食品级醋酸35-65份加水调配酸度至pH值为4.0-5.0后，加入8-21份蔗糖溶解，混合搅拌后过滤取滤液，得到基础白醋；
S2、取植物提取物1-10份加水溶解浸泡5-12天过滤，取滤液加入至步骤S1制得的基础白醋，得到复合白醋；
其中，所述植物提取物包括一种以上的药食同源植物或中药的提取物或蔬菜水果及副产物的提取物，且采用食用酒精萃取所述植物、中药或蔬菜水果及副产物得到；所述药食同源植物或中药为原卫生部[2002]51号文件公布的药食同源物品名单中物品的一种或几种，所述蔬菜水果及副产物为水果皮肉或蔬菜根茎。
进一步的，一种复合白醋的制备方法，所述步骤S2中滤液为柠檬酸0-10份，苹果酸0-5份，糊精0-10份，植物提取物1-10份混合后加水溶解浸泡5-12天过滤所得。
进一步的，所述植物提取物的制备包括以下步骤：将植物粉碎后，用食用白酒萃取后得到；其中，食用白酒度数≥60°。
一种复合白醋作为食品调味剂的应用；或者作为食品抑菌剂或漂白剂的应用；或者作为伤口消毒剂、环境消毒剂或生活用品消毒剂的应用；或者作为人体皮肤美容剂的应用。
一种复合白醋作为肉类消毒保鲜剂的应用。
本发明一种复合白醋与现有技术相比具有以下有益技术效果：
1、所用的药食同源植物均为中国卫生部《关于进一步规范保健食品原料管理的通知》批准的既是食品又是药品的药食同源植物。
2、不用添加化学消毒剂，也不用添加化学或生物防腐剂，保证食品安全。
3、不需要另外添加化学消毒剂或防腐剂对生物防腐液进行防腐保鲜。
4、在相关较低的pH值下不产生强烈的酸味，同时还有增鲜的作用。
5、糖醋比例合适，在味觉上对食品产生良好的口感。
附图说明
附图1为本发明一种复合白醋的制备工艺流程图。
下面结合附图和具体实施例对本发明一种复合白醋作进一步说明。
具体实施方式
一种复合白醋的制备方法，包括以下步骤：
S1、取食品级醋酸加水调配酸度至pH值为4.0-5.0后，加入蔗糖溶解，混合搅拌后过滤取滤液，得到基础白醋；
S2、取植物提取物、柠檬酸、苹果酸、糊精加水溶解浸泡5-12天过滤，取滤液加入至步骤S1制得的基础白醋，得到复合白醋。
其中，植物提取物的制备方法为：将植物粉碎后，用食用白酒萃取后得到；其中食用白酒选用度数≥60°的白酒。植物提取物包括一种或一种以上的药食同源植物的提取物或蔬菜水果及副产物的提取物，且采用食用白酒萃取所述植物或蔬菜水果及副产物得到；所述药食同源植物为原卫生部[2002]51号文件《关于进一步规范保健食品原料管理的通知》中公布的药食同源物品名单中植物的一种或几种，所述蔬菜水果及副产物为水果皮肉或蔬菜根茎。植物提取物制备方法中将植物粉碎至粒状、片状。
本发明所有实施例均是通过上述制备方法制备而成的，具体实施例配方组成情况见表1：
表1各实施例配方组成表
应用例一：
食品增鲜调味
取本发明实施例三复合白醋用纯净水稀释至3.5％-4％后直接加入食品即可。可以替代味精，且比味精提高一天的保鲜。
应用例二：
蔬菜、水果消毒保鲜
取新鲜的西红柿、苹果等分为三组，第一组使用本发明实施例复合白醋的水溶液，对照一组使用自来水，其余操作相同，对照二组使用市售××防腐保鲜剂的水溶液，其余操作相同，晾干放于冰箱内保鲜储存，并就储存在冰箱内的食物的保质期进行对比，其保质期以蔬菜、水果开始出现斑点或腐烂为依据，具体对比结果见表2。
表2几种复合白醋实施例使用效果对比表
应用例三：
肉类消毒保鲜
凤爪的防腐保鲜
将解冻后的凤爪放入20％-30％的本产品复合白醋水溶液中浸泡4h,然后测浸泡前和浸泡后凤爪的微生物含量，结果如下：
浸泡前：微生物数量9.6×104CFU/g
浸泡后：微生物数量为2.5×103CFU/g
应用例四：
伤口消毒
取本发明实施例十六复合白醋用纯净水稀释至30％后涂抹伤口，可代替酒精消毒，且不具有酒精的刺激性。
应用例五：
人体皮肤美容
取本发明实施例十四复合白醋用纯净水稀释至20％后直接清洁皮肤，坚持使用1个月，可以看到明显的皮肤改善，皮肤变白细腻。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，对于本领域的技术人员来说，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均包含在本发明的保护范围之内。

Claims (10)

1.本发明一种复合白醋，其特征在于，包括以下重量份数的原料：
基础白醋 43-86份，
植物提取物 1-10份，
糊精0-10份，
柠檬酸0-10份，
苹果酸0-5份；
其中，所述基础白醋，包括以下重量份数的原料：
食品级醋酸35-65份，
蔗糖8-21份；
并且，所述复合白醋中还加入有重量份数为800-1000的洁净水；所述植物提取物包括一种或一种以上药食同源植物或蔬菜水果及副产物的食用酒精提取物；所述蔬菜水果及副产物为水果皮肉或蔬菜根茎。
2.如权利要求1所述一种复合白醋，其特征在于包括以下重量份数的原料：
食品级醋酸45-60份，
蔗糖10-18份，
糊精2-8份，
柠檬酸2-8份，
苹果酸1-4份，
植物提取物2-8份，
洁净水800-1000份；
其中，所述植物提取物为药食同源植物的提取物或蔬菜水果及副产物的提取物中的一种或一种以上。
3.如权利要求1所述一种复合白醋，其特征在于，包括以下重量份数的原料：
冰醋酸50份，
蔗糖14份，
糊精5份，
柠檬酸 5份，
苹果酸 2份，
植物提取物5份，
洁净水1000份，
其中，所述植物提取物为药食同源植物的提取物或蔬菜水果及副产物的提取物的一种或一种以上。
4.如权利要求书1-3中任一项所述一种复合白醋，其特征在于，所述的醋酸、柠檬酸和苹果酸均为食品级原料。
5.如权利要求书1-3中任一项所述一种复合白醋，其特征在于，所述植物提取物的制备包括以下步骤：将植物粉碎后，用食用白酒萃取后得到；其中，食用白酒度数≥60°。
6.一种复合白醋的制备方法，其特征在于，包括以下步骤：
S1、取食品级醋酸35-65份加水调配酸度至PH值为4.0-5.0后，加入8-21份蔗糖溶解，混合搅拌后过滤取滤液，得到基础白醋；
S2、取植物提取物1-10份加水溶解浸泡5-12天过滤，取滤液加入至步骤S1制得的基础白醋，得到复合白醋；
其中，所述植物提取物包括一种以上的药食同源植物或中药的提取物或蔬菜水果及副产物的提取物，且采用食用酒精萃取所述植物、中药或蔬菜水果及副产物得到；所述蔬菜水果及副产物为水果皮肉或蔬菜根茎。
7.如权利要求6所述一种复合白醋的制备方法，其特征在于，所述步骤S2中滤液为柠檬酸0-10份，苹果酸0-5份，糊精0-10份，植物提取物1-10份混合后加水溶解浸泡5-12天过滤所得。
8.如权利要求6所述一种复合白醋的制备方法，其特征在于，所述植物提取物的制备包括以下步骤：将植物粉碎后，用食用白酒萃取后得到；其中，食用白酒度数≥60°。
9.一种复合白醋的应用，其特征在于：一种复合白醋作为食品调味剂的应用；或者作为食品抑菌剂或漂白剂的应用；或者作为伤口消毒剂、环境消毒剂或生活用品消毒剂的应用；或者作为人体皮肤美容剂的应用。
10.一种复合白醋的应用，其特征在于：一种复合白醋作为肉类消毒保鲜剂的应用。
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