CN107475061A - A kind of winter jujube fruit vinegar beverage preparation method - Google Patents
A kind of winter jujube fruit vinegar beverage preparation method Download PDFInfo
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- CN107475061A CN107475061A CN201710650406.8A CN201710650406A CN107475061A CN 107475061 A CN107475061 A CN 107475061A CN 201710650406 A CN201710650406 A CN 201710650406A CN 107475061 A CN107475061 A CN 107475061A
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- juice
- winter jujube
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- 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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/34—Campanulaceae (Bellflower family)
- A61K36/344—Codonopsis
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/89—Cyperaceae (Sedge family)
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- 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
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- 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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Abstract
The invention discloses a kind of winter jujube fruit vinegar beverage preparation method, using winter jujube as primary raw material, described winter jujube fruit vinegar magma is made up described winter jujube fruit vinegar beverage of following steps：Raw material is squeezed the juice, ultra-high temperature sterilization, alcoholic fermentation, acetic fermentation, filtering, sterilizing.A kind of nutrition of present invention offer is comprehensive, the winter jujube fruit vinegar beverage of pure in mouth feel, it is sufficiently reserved the nutriment of winter jujube, make the color stability of beverage by homogeneous, avoid layering and precipitating, ultra-high temperature sterilization reduces the infringement to winter jujube fruit vinegar beverage active component, and product has norcholesterol, Antialcoholic liver-protecting and other effects.
Description
Technical field
The present invention relates to a kind of preparation method of fruit vinegar beverage, more particularly, to a kind of winter jujube fruit vinegar beverage preparation method.
Background technology
Winter jujube, a cultivar for jujube tree, (also known as like you, at the beginning of jujube, Zao Erle, tricolour amaranth, good fortune on mausoleum, apple jujube,
Rock sugar jujube, Dali winter jujube, Shanxi winter jujube, winter jujube, northern Shandong winter jujube, Zhanhua winter jujube, Huanghua winter jujube on mausoleum) it is one of stingless jujube tree
It is late-maturing to eat improved seeds, and the Zizyphus jujuba Mill kind that generally acknowledged quality is best raw.It is that winter jujube helps rich in fructose and vitamin C
The secret formula to relieve the effect of alcohol, since ancient times, fructose and vitamin C are just taken as the good medicine to relieve the effect of alcohol, and the astringent taste having inside winter jujube
Composition, it is possible to decomposing alcohol, help people's headache clear-headed, waken up from wine.Because contain abundant carbohydrate, dimension life in winter jujube
Plain C, and CAMP etc., infringement of the various chemicalses to liver can be mitigated, and liver synthetic proteins can be promoted, increased
Serum albumin levels, albumin and globulin are adjusted, reduce the effect such as serum GPT levels.Winter jujube is tasty,
But current deep processed product is less.
The content of the invention
The present invention is low for winter jujube utilization level, there is provided a kind of preparation method of winter jujube fruit vinegar beverage, can either carry
The high economic value of winter jujube, the product category of winter jujube is enriched again.
A kind of winter jujube fruit vinegar beverage preparation method, it is characterised in that squeezed the juice through raw material, ultra-high temperature sterilization, alcoholic fermentation, vinegar
Acid fermentation, filtering, sterilizing are made, using following steps：
A, raw material is squeezed the juice：Select without rotten, the ripe winter jujube of pest and disease damage, Rosa roxburghii, snakegourd, after cleaning removes the impurity such as soil, take
10kg winter jujube, 4kg Rosa roxburghii, 2kg snakegourd are squeezed the juice processing, and Winter jujube juice is made；
B, ultra-high temperature sterilization：Winter jujube juice is sterilized through superhigh temperature disinfecting machine, 135 DEG C of feeding temperature, 45 DEG C of drop temperature；
C, alcoholic fermentation：0.05kg dry ferment, 3kg jerusalem artichoke juice, 2kg are added into the feed liquid of the 10kg after ultra-high temperature sterilization
Carrot juice, 1kg purple sweetpotato juice, activate 20 minutes, stir, ferment 10 days；
D, acetic fermentation：The 10kg good to alcoholic fermentation feed liquid adds 0.08kg acetic acid bacteria, 2kg lemon juice, 2kg awns
The coconut milk of fruit juice, 2kg, 32 DEG C of temperature control, 52min is incubated, is stirred, fermented 28 days, daily stirring 3 times；
E, filter：By the filtered equipment refined filtration of the good feed liquid of acetic fermentation, winter jujube fruit vinegar magma is made after high-temperature sterilization；
F, allocate：Take winter jujube fruit vinegar magma 3kg, maltose 0.6kg, lance certain kind of berries juice 0.4kg, water chestnut juice 0.4kg, water caltrop juice 0.2kg, mountain
Bamboo juice 0.2kg, Radix changii juice 0.1kg, carragheen 0.04kg, Abbas's sweet tea 0.01kg, potassium sorbate 0.008kg, drinking water add
To 10kg, stir, mixed liquor is made；
G, homogeneous：By mixed liquor homogenization, temperature is 75 DEG C, homogenization pressure 35Mpa；
H, sterilize：Using instantaneous sterilization method, 140 DEG C of temperature, time 10s；
I, it is canned：Winter jujube beverage after sterilization is cooled to 32 DEG C, it is canned under sterile vacuum environment；
J, inspection, storage：Whether canned qualified, stored under normal temperature if examining.
Beneficial effect：A kind of nutrition of present invention offer is comprehensive, the winter jujube fruit vinegar beverage of pure in mouth feel, is sufficiently reserved winter jujube
Nutriment, the color stability of beverage is made by homogeneous, avoid layering and precipitating, ultra-high temperature sterilization reduces drinks to winter jujube fruit vinegar
Expect the infringement of active component, having winter jujube fruit vinegar beverage reduces cholesterol, Antialcoholic liver-protecting and other effects.
Embodiment
Embodiment 1：
A kind of winter jujube fruit vinegar beverage preparation method, it is characterised in that：Squeezed the juice through raw material, ultra-high temperature sterilization, alcoholic fermentation, acetic acid hair
Ferment, filtering, sterilizing are made, using following steps：
A, raw material is squeezed the juice：Select without rotten, the ripe winter jujube of pest and disease damage, after cleaning removes the impurity such as soil, processing of squeezing the juice, be made
Winter jujube juice；
B, ultra-high temperature sterilization：Winter jujube juice is sterilized through superhigh temperature disinfecting machine, 120 DEG C of feeding temperature, 40 DEG C of drop temperature；
C, alcoholic fermentation：0.03kg dry ferment is added into the feed liquid of the 10kg after ultra-high temperature sterilization, is activated 10 minutes, stirring
Uniformly, ferment 10 days；
D, acetic fermentation：The 10kg good to alcoholic fermentation feed liquid adds 0.04kg acetic acid bacteria, 28 DEG C of temperature control, insulation
50min, stir, ferment 25 days, daily stirring 2 times；
E, filter：By the filtered equipment refined filtration of the good feed liquid of acetic fermentation, winter jujube fruit vinegar magma is made after high-temperature sterilization；
F, allocate：Take winter jujube fruit vinegar magma 3.5kg, fructose 1kg, maltodextrin 0.4kg, xanthans 0.02kg, Abbas's sweet tea
0.006kg, potassium sorbate 0.003kg, drinking water add to 10kg, stir, and mixed liquor is made；
G, homogeneous：By mixed liquor homogenization, temperature is 60 DEG C, homogenization pressure 40Mpa, repeats homogeneous 2 times；
H, sterilize：Using instantaneous sterilization method, 130 DEG C of temperature, time 12s；
I, it is canned：Winter jujube beverage after sterilization is cooled to 30 DEG C, it is canned under sterile vacuum environment；
J, inspection, storage：Whether canned qualified, stored under normal temperature if examining.
Embodiment 2：
A kind of winter jujube fruit vinegar beverage preparation method, it is characterised in that：Squeezed the juice through raw material, ultra-high temperature sterilization, alcoholic fermentation, acetic acid hair
Ferment, filtering, sterilizing are made, and described preparation method uses following steps：
A, raw material is squeezed the juice：Select without rotten, the ripe winter jujube of pest and disease damage, mulberries, mock-strawberry, after cleaning removes the impurity such as soil, take
10kg winter jujube, 2kg mulberries, 1kg mock-strawberry are squeezed the juice processing, and Winter jujube juice is made；
B, ultra-high temperature sterilization：Winter jujube juice is sterilized through superhigh temperature disinfecting machine, 125 DEG C of feeding temperature, 45 DEG C of drop temperature；
C, alcoholic fermentation：0.04kg dry ferment is added into the feed liquid of the 10kg after ultra-high temperature sterilization, is activated 12 minutes, stirring
Uniformly, ferment 9 days；
D, acetic fermentation：The 10kg good to alcoholic fermentation feed liquid adds 0.05kg acetic acid bacteria, 30 DEG C of temperature control, insulation
45min, stir, ferment 28 days, daily stirring 2 times；
E, filter：By the filtered equipment refined filtration of the good feed liquid of acetic fermentation, winter jujube fruit vinegar magma is made after high-temperature sterilization；
F, allocate：Take winter jujube fruit vinegar magma 4kg, xylitol 0.5kg, maltose 0.4kg, strawberry juice 0.4kg, Malus spectabilis juice 0.4kg,
Gumbo juice 0.2kg, xanthans 0.03kg, Abbas's sweet tea 0.007kg, potassium sorbate 0.004kg, drinking water add to 10kg, stirring
Uniformly, mixed liquor is made；
G, homogeneous：By mixed liquor homogenization, temperature is 65 DEG C, homogenization pressure 35Mpa, repeats homogeneous 2 times；
H, sterilize：Using instantaneous sterilization method, 132 DEG C of temperature, time 10s；
I, it is canned：Winter jujube beverage after sterilization is cooled to 35 DEG C, it is canned under sterile vacuum environment；
J, inspection, storage：Whether canned qualified, stored under normal temperature if examining.
Claims (1)
- A kind of 1. winter jujube fruit vinegar beverage preparation method, it is characterised in that squeezed the juice through raw material, ultra-high temperature sterilization, alcoholic fermentation, acetic acid Fermentation, filtering, sterilizing are made, using following steps：A, raw material is squeezed the juice：Select without rotten, the ripe winter jujube of pest and disease damage, Rosa roxburghii, snakegourd, after cleaning removes the impurity such as soil, take 10kg winter jujube, 4kg Rosa roxburghii, 2kg snakegourd are squeezed the juice processing, and Winter jujube juice is made；B, ultra-high temperature sterilization：Winter jujube juice is sterilized through superhigh temperature disinfecting machine, 135 DEG C of feeding temperature, 45 DEG C of drop temperature；C, alcoholic fermentation：0.05kg dry ferment, 3kg jerusalem artichoke juice, 2kg are added into the feed liquid of the 10kg after ultra-high temperature sterilization Carrot juice, 1kg purple sweetpotato juice, activate 20 minutes, stir, ferment 10 days；D, acetic fermentation：The 10kg good to alcoholic fermentation feed liquid adds 0.08kg acetic acid bacteria, 2kg lemon juice, 2kg awns The coconut milk of fruit juice, 2kg, 32 DEG C of temperature control, 52min is incubated, is stirred, fermented 28 days, daily stirring 3 times；E, filter：By the filtered equipment refined filtration of the good feed liquid of acetic fermentation, winter jujube fruit vinegar magma is made after high-temperature sterilization；F, allocate：Take winter jujube fruit vinegar magma 3kg, maltose 0.6kg, lance certain kind of berries juice 0.4kg, water chestnut juice 0.4kg, water caltrop juice 0.2kg, mountain Bamboo juice 0.2kg, Radix changii juice 0.1kg, carragheen 0.04kg, Abbas's sweet tea 0.01kg, potassium sorbate 0.008kg, drinking water add To 10kg, stir, mixed liquor is made；G, homogeneous：By mixed liquor homogenization, temperature is 75 DEG C, homogenization pressure 35Mpa；H, sterilize：Using instantaneous sterilization method, 140 DEG C of temperature, time 10s；I, it is canned：Winter jujube beverage after sterilization is cooled to 32 DEG C, it is canned under sterile vacuum environment；J, inspection, storage：Whether canned qualified, stored under normal temperature if examining.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710650406.8A CN107475061A (en) | 2017-08-02 | 2017-08-02 | A kind of winter jujube fruit vinegar beverage preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710650406.8A CN107475061A (en) | 2017-08-02 | 2017-08-02 | A kind of winter jujube fruit vinegar beverage preparation method |
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| CN107475061A true CN107475061A (en) | 2017-12-15 |
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| CN201710650406.8A Withdrawn CN107475061A (en) | 2017-08-02 | 2017-08-02 | A kind of winter jujube fruit vinegar beverage preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902610A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of vitamin e drink and preparation method thereof |
| CN108967541A (en) * | 2018-08-08 | 2018-12-11 | 佛山市泺洲科技有限公司 | A kind of fruit vinegar yogurt milk tea and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106222062A (en) * | 2016-08-23 | 2016-12-14 | 彭常安 | A kind of continuous Fructus Jujubae fruit vinegar beverage manufacture method |
-
2017
- 2017-08-02 CN CN201710650406.8A patent/CN107475061A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106222062A (en) * | 2016-08-23 | 2016-12-14 | 彭常安 | A kind of continuous Fructus Jujubae fruit vinegar beverage manufacture method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902610A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of vitamin e drink and preparation method thereof |
| CN108967541A (en) * | 2018-08-08 | 2018-12-11 | 佛山市泺洲科技有限公司 | A kind of fruit vinegar yogurt milk tea and preparation method thereof |
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Application publication date: 20171215 |
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