CN1174680A - Iodine enriched apple seaweed ethylic acid fermented beverage - Google Patents
Iodine enriched apple seaweed ethylic acid fermented beverage Download PDFInfo
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- CN1174680A CN1174680A CN97116076A CN97116076A CN1174680A CN 1174680 A CN1174680 A CN 1174680A CN 97116076 A CN97116076 A CN 97116076A CN 97116076 A CN97116076 A CN 97116076A CN 1174680 A CN1174680 A CN 1174680A
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Abstract
Each 250 ml of the invented beverage contains 40 micro-grams of iodine. The preparation method is as follows: firstly the treated apple juice and seaweed extract are inoculated by the wine yeast, after fermentation for 2-6 days, the alcoholic fermented liquid is inoculated by acetic acid bacteria, after fermentation for 15-20 days. At last the concen-trated apple juice, white granulated sugar and honey are added in with proper amount and it is finished through blending and bottling. Said beverage features good taste and low cost.
Description
The present invention relates to a kind of beverage, particularly ethylic acid fermented beverage and preparation method thereof.
At present existing apple beverage, it mostly is the fruit juice type, promptly forms the sour and astringent insufficient fragrance of mouthfeel by fruit drink or concentrated apple juice processing dilution.Existing algae beverage generally is to adopt acid, alkali that algae is carried out chemical treatment, makes it to take off raw meat and takes away the puckery taste, and not only effect is relatively poor but also destroyed the nutritional labeling of algae for it.
The object of the present invention is to provide a kind of iodine enriched apple seaweed ethylic acid fermented beverage that no raw meat is puckery, mouthfeel is good that can not only keep material nutrient component and can also increase other nutritional labeling.
Purpose of the present invention can realize by following measure: a kind of iodine enriched apple seaweed ethylic acid fermented beverage is characterized in that: contain following composition in the beverage:
Solid content (in refractometry) 9～15%
Total acid (with acetometer) 〉=0.40%
Total reducing sugar (in reduced sugar) 〉=7%
Iodine 〉=16 μ g/100ml
A kind of preparation method of iodine enriched apple seaweed ethylic acid fermented beverage is characterized in that:
A raw material and processing
1. apple raw material and processing
Getting cider that fresh apple obtains through squeezing the juice, to add weight ratio respectively be 0.05% pectase and 0.05% amylase, in 45～55 ℃ of enzymolysis 1.5～2.5 hours,
Or get concentrated apple juice and add 0.16 milligram of/kilogram Cobastab
1With 160 milligrams of/kilogram phosphoric acid ammonia, and dilute with water to make solid content be 23.5%,
2. marine alga raw material and processing
Get the water that dry seaweed adds 15～30 times of volumes after crushed, or get the Mare Humorum algae and add the water of 7.5～15 times of volumes through fragmentation, both divide equally second extraction, simmer in water 30～60 minutes at every turn, and juice is squeezed in the cooling back, and control juice amount of iodine is 1.0 milligrams/100 milliliters,
B, fermentation
1. alcoholic fermentation: volume ratio is a cider: seaweed extracted liquor: wine yeast=7～8; 28～32 ℃ of fermentations of three kinds of material whats of 2～3: 0.5～1.5 2～6 days,
2. acetic fermentation: insert volume ratio and be 8～12% acetic acid bacteria in alcohol fermentation liquid, 25～35 ℃ of fermentations of what 15～30 days make total acid content greater than 5.0% (with acetometer).
3. ageing: adding weight ratio to acetic acid fermentation liquid is 1% table salt, placed 15～20 days in normal temperature,
The C allotment
1. dilution: to the water of acetic acid fermentation liquid adding through about 10 times of volumes of sterilization and filtration,
2. allotment: add concentrated apple juice, white granulated sugar, honey in the fermentation dilution, its ratio is a zymotic fluid: concentrated apple juice: white granulated sugar: honey=4: 1: 2～6: 1～2.
3. can: with deployed beverage through ultrafiltration, can, seal, 6～80 ℃ of sterilizations 30 minutes.Preferably the bacterial strain of acetic acid bacteria is that the new bacterial strain F of 101 heat-resisting strains through the Fusion of Cells screening made in As1.41 and Shanghai
10
The present invention is to be a kind of fermented beverage that raw material is brewageed through alcohol, acetic fermentation with apple, marine alga.This beverage solid content (in refractometry) is 9～15%, and total acid (with acetometer) is more than or equal to 0.40%, and total reducing sugar (in reduced sugar) is more than or equal to 7%, and content of iodine is more than or equal to 16 micrograms/100 milliliter.
Preparation method's technological process of beverage of the present invention is referring to Fig. 1.Concrete operations are as follows:
One, raw material and processing: raw material of the present invention is apple and marine alga.
1, apple raw material and processing: the preparation cider can be that fresh apple also can be that 1. AJC prepares cider with fresh apple: with the fresh apple fragmentation, squeeze the juice that to obtain solid content be 10～12% cider, in cider, add the pectase of about 0.05% (weight ratio) and the amylase of about 0.05% (weight ratio) respectively, 45～55 ℃ of enzymolysis of what 1.5～2.5 hours, be cooled to 28～32 ℃ standby.2. prepare cider with concentrated apple juice: the solid content of general concentrated apple juice is about 72%, adds Cobastab in it
10.16 milligram/kilogram, 160 milligrams/kilogram of phosphoric acid ammonia, and dilute with water to make solid content be 23.5%.
2, marine alga raw material and processing: marine alga includes: sea-tangle, undaria pinnitafida, laver, sea accumulate, pelvetia silquosa, sheep are dwelt dish and horse hair dish, and the present invention can be with their dry product, also available wet bright marine alga.1. prepare seaweed extracted liquor with dry seaweed: pulverize after the dry seaweed oven dry with cleaning, add the moisture extracted twice of 15～30 times of volumes, simmered in water 30～60 minutes at every turn, juice is squeezed in the cooling back.2. prepare algae leaching liquor with bright marine alga: the bright marine alga fragmentation that will clean makes it to be fritter (about 3 millimeters square), and with the moisture extracted twice of 7.5～15 times of volumes, each slow fire boiled 30～60 minutes, and juice is squeezed in the cooling back.It is 1.0 milligrams/100 milliliters that the both will control final content of iodine.
Two, fermentation
1, alcoholic fermentation
Get above-mentioned cider and seaweed extracted liquor and insert wine yeast, the volume ratio between them is a cider: algae leaching liquor: wine yeast=7～8: 2～3: 0.5～1.5, and in 28～32 ℃ of fermentations 2～6 days.Remove by filter precipitation and just can obtain alcohol fermentation liquid.
2, acetic fermentation
Get the acetic acid bacteria that above-mentioned alcohol fermentation liquid inserts 8～12% (volume ratios), the bacterial strain of this acetic acid bacteria can be that common bacterial strain such as As1.41, Shanghai are made 101 heat-resisting strains, but preferably adopted the new bacterial strain through the Fusion of Cells screening.As the new bacterial strain F that aforesaid two kinds of acetic acid bacterial strains are screened through Fusion of Cells
10, its preparation technology's flow process in 25～35 ℃ of fermentations 15～30 days, makes total acidity content greater than 5.0% (with acetometer) as shown in Figure 2.Remove by filter precipitation, just can obtain acetic acid fermentation liquid.3, ageing
With the table salt of above-mentioned acetic acid fermentation liquid adding 1% (weight ratio), under normal temperature, place and to obtain apple seaweed ethylic acid fermented liquid in 15～20 days.
Three, allotment
1, dilution
In acetic acid fermentation liquid, add water through about 10 times of volumes of sterilization and filtration.
2, allotment
For adjusting beverage mouthfeel, in the fermentation dilution, add concentrated apple juice (solid content is 72%), white granulated sugar, concentrate honey (solid content 70%), their consumption has following ratio, zymotic fluid: concentrated apple juice: white granulated sugar: honey=4: 1: 2-6: 1-3.Wherein white granulated sugar by weight, other equal by volume makes finally that solid content is 9～15% in the beverage.
3, can, sterilization
Deployed beverage is passed through ultrafiltration, can, seals,, just can wait until apple seaweed ethylic acid fermented beverage 60～80 ℃ of sterilizations 30 minutes.
The present invention has following advantage compared to existing technology:
1, beverage of the present invention also has sweet-smelling and ester fragrance except the fruital flavor with apple juice, and fragrance is coordinated, sour and sweet palatability, and outstanding acetic acid beverage local flavor is arranged.
2, this beverage is rich in more than 20 kind of Celiang elementses such as iodine and calcium, potassium, magnesium, also contains nutritional labelings such as alginic acid, sweet mellow wine, carrotene and frond albumen.
3, to adopt microbe fermentation method to take off raw meat puckery in the present invention, the not only effective nutritional labeling that also increased.This process is simple, cost is low, be fit to suitability for industrialized production.
4, adopt the acetic acid bacteria that screens through cell fusion method can put forward the high acid amount, shorten fermentation period, reduce cost.
Drawing is described as follows:
Fig. 1 is technological process of production figure of the present invention.
Fig. 2 is F of the present invention
10Preparation technology's flow chart of acetic acid bacteria.
Example 1
Select no worm and do not have apple 2200 grams that rot, with its fragmentation, making fruit grain diameter is 2～6mm with disintegrating machine in the cleaning back.Squeeze cider with juice extractor, after the essence filter, obtain the 1650ml cider.In cider, add 1 gram pectase and 1 gram amylase, in 45～55 ℃ of insulations 2 hours, be cooled to then 28～32 ℃ standby.Get the dried sea-tangle of 30 grams, be used for cloth and wipe surface contaminants,, and cross 40 mesh sieves 60～70 ℃ of oven dry back pulverizing down.Extract 2 times with 30 times of water in the sea-tangle of sieving, simmered in water 30 minutes at every turn, squeeze juice, final content of iodine is 1.0 milliliters/100 milliliters, and it is standby to measure 500 milliliters of kelp extracts then.The kelp extract of 1650 milliliters of ciders and 500 milliliters is merged, adjust solid content to 10% (in refractometry) with white granulated sugar then.In apple sea-tangle juice, insert 215 milliliters of wine yeasts, in 28～32 ℃ of bottom fermentations 2 days.Remove by filter precipitation, insert 215 milliliters of F again
1030 ℃～35 ℃ of acetic acid bacterias fermentation 15 days makes total acid content reach 5.0% (with acetometer) and refilters and remove precipitation.In the zymotic fluid that makes, add 21 gram refined salt, place down in normal temperature and can obtain apple sea-tangle acetic acid fermentation liquid in 15 days.Get 2100 milliliters of apple sea-tangle acetic acid fermentation liquids, the water that adding is killed 10 times of volumes of figure and filtration through ultraviolet ray dilutes, add 530 milliliters of concentrated apple juices (solid content is 72%) then, white granulated sugar 1250 grams, concentrated honey (solid content is 70%) are allocated for 750 milliliters, adding the water management final volume is 25000 milliliters, solid content is 9%, again through ultrafiltration, bottling, gland, 60～80 ℃ of sterilizations 30 minutes, wipe dried surface moisture, can obtain 100 bottles of (250 milliliters every bottle) finished products behind the decals, its content of iodine is greater than 40 micrograms/250 milliliter.
Example 2
Get 540 milliliters of concentrated apple juices (solid content is 72%), vitaminize B
10.086 milligram, 86.4 milligrams of phosphoric acid ammonia, 1110 milliliters in water, finally making solid content is that 23.5% (with refractometry juice), cumulative volume are 1650 milliliters.Get laver (dry product) 350 grams, 60～70 ℃ of oven dry back pulverizing down, and cross 40 mesh sieves, the water that adds 15 times of volumes in laver extracts twice, simmers in water about 60 minutes at every turn, extrudes juice, and making final content of iodine is 1.0 milligrams/100 milliliters.Measure then 500 milliliters standby.Treated cider and laver extract are merged, and adjusting solid content is 18% (in refractometry).In apple laver juice, insert 215 milliliters of wine yeasts, 28～32 ℃ of fermentations of what 6 days.Remove by filter precipitation and insert 215 milliliters As1.41 acetic acid bacteria again, 25～30 ℃ fermented 30 days, and made acetic acid content reach 5.0% (with acetometer) and remove by filter precipitation.In the zymotic fluid that makes, add 21 gram refined salt, placed 20 days down, can obtain apple, laver acetic acid fermentation liquid in normal temperature.Get 2100 milliliters of apple laver acetic acid fermentation liquids, add water earlier through 10 times of volumes of ultraviolet sterilization and filtration, add 530 milliliters of AJCs (solid content is 72%) then, white granulated sugar 2320 grams, it is 25000 milliliters that concentrated honey (solid content is 70%) adds the water management final total volume for 1500 milliliters, solid content is 15%, pass through ultrafiltration, bottling, gland again, 60～80 ℃ of sterilizations 30 minutes, can obtain 100 bottles of (250 milliliters every bottle) finished products after wiping dried surface moisture decals, its amount of iodine is greater than 40 micrograms/250 milliliter.
Example 3
Repeat the operating procedure of example 2, wherein seaweed extracted liquor partly is to get bright undaria pinnitafida 200 grams to be cut into 3 millimeters square fritters, extracts 2 times with 3000 ml water slow fire, extrudes juice, and finally content of iodine is 1.0 milligrams/100 milliliters, measure then 500 milliliters stand-by.
Claims (3)
1, a kind of iodine enriched apple seaweed ethylic acid fermented beverage is characterized in that: contain following composition in the beverage:
Solid content (in refractometry) 9～15%
Total acid (with acetometer) 〉=0.40%
Total reducing sugar (in reduced sugar) 〉=7%
Iodine 〉=16 μ g/100ml
2, a kind of preparation method of iodine enriched apple seaweed ethylic acid fermented beverage is characterized in that:
A raw material and processing
1. apple raw material and processing
Getting cider that fresh apple obtains through squeezing the juice, to add weight ratio respectively be 0.05% pectase and 0.05% amylase, in 45～55 ℃ of enzymolysis 1.5～2.5 hours,
Or get concentrated apple juice and add 0.16 milligram of/kilogram Cobastab
1With 160 milligrams of/kilogram phosphoric acid ammonia, and dilute with water to make solid content be 23.5%,
2. marine alga raw material and processing
Get the water that dry seaweed adds 15～30 times of volumes after crushed, or get the Mare Humorum algae and add the water of 7.5～15 times of volumes through fragmentation, both divide equally second extraction, simmer in water 30～60 minutes at every turn, and juice is squeezed in the cooling back, and control juice amount of iodine is 1.0 milligrams/100 milliliters,
B, fermentation
1. alcoholic fermentation: volume ratio is a cider: seaweed extracted liquor: wine yeast=7～8; 28～32 ℃ of fermentations of three kinds of material whats of 2～3: 0.5～1.5 2～6 days,
2. acetic fermentation: insert volume ratio and be 8～12% acetic acid bacteria in alcohol fermentation liquid, 25～35 ℃ of fermentations of what 15～30 days make total acid content greater than 5.0% (with acetometer).
3. ageing: adding weight ratio to acetic acid fermentation liquid is 1% table salt, placed 15～20 days in normal temperature,
The C allotment
1. dilution: to the water of acetic acid fermentation liquid adding through about 10 times of volumes of sterilization and filtration,
2. allotment: add concentrated apple juice, white granulated sugar, honey in the fermentation dilution, its ratio is a zymotic fluid: concentrated apple juice: white granulated sugar: honey=4: 1: 2～6: 1～2.
3. can: with deployed beverage through ultrafiltration, can, seal, 6～80 ℃ of sterilizations 30 minutes.
3, the preparation method of iodine enriched apple seaweed ethylic acid fermented beverage according to claim 2 is characterized in that: the bacterial strain of acetic acid bacteria is that the new bacterial strain F of 101 heat-resisting strains through the Fusion of Cells screening made in As1.41 and Shanghai
10
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97116076A CN1067869C (en) | 1997-08-22 | 1997-08-22 | Iodine enriched apple seaweed ethylic acid fermented beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97116076A CN1067869C (en) | 1997-08-22 | 1997-08-22 | Iodine enriched apple seaweed ethylic acid fermented beverage |
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| Publication Number | Publication Date |
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| CN1174680A true CN1174680A (en) | 1998-03-04 |
| CN1067869C CN1067869C (en) | 2001-07-04 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091148C (en) * | 2000-07-28 | 2002-09-18 | 孙庆琨 | Process for preparing spirulina rice rinegar |
| CN102366144A (en) * | 2011-10-27 | 2012-03-07 | 王建民 | Algae fruit vinegar beverage |
| CN102366143A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Plant lysine Amaranthus viridis fruit vinegar beverage |
| CN102366138A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Schisandra fruit vinegar beverage |
| CN102771864A (en) * | 2012-07-31 | 2012-11-14 | 烟台绿杰饮料股份有限公司 | Fermenting type apple vinegar beverage and preparation method thereof |
| CN103013808A (en) * | 2012-12-19 | 2013-04-03 | 麻静 | Seaweed vinegar and preparation method thereof |
| CN104328020A (en) * | 2014-10-09 | 2015-02-04 | 青岛嘉瑞生物技术有限公司 | Health care vinegar beverage based on green alga resource utilization |
| CN105285604A (en) * | 2015-11-30 | 2016-02-03 | 福建农林大学 | Health algal grain beverage prepared from marine algae and preparation method of health algal grain beverage |
| CN108728325A (en) * | 2018-06-28 | 2018-11-02 | 李兴霞 | A kind of asparagus cherry vinegar |
| CN114680328A (en) * | 2022-03-30 | 2022-07-01 | 贵州斛多福食品有限公司 | Preparation method of rhizoma polygonati chewable pills added with dendrobium officinale |
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Family Cites Families (1)
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|---|---|---|---|---|
| CN1052421A (en) * | 1989-12-12 | 1991-06-26 | 北京市珍奇饮料公司 | Method for making acetic beverage |
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1997
- 1997-08-22 CN CN97116076A patent/CN1067869C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091148C (en) * | 2000-07-28 | 2002-09-18 | 孙庆琨 | Process for preparing spirulina rice rinegar |
| CN102366144A (en) * | 2011-10-27 | 2012-03-07 | 王建民 | Algae fruit vinegar beverage |
| CN102366143A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Plant lysine Amaranthus viridis fruit vinegar beverage |
| CN102366138A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Schisandra fruit vinegar beverage |
| CN102366143B (en) * | 2011-10-27 | 2013-09-11 | 王金民 | Plant lysine Amaranthus viridis fruit vinegar beverage |
| CN102771864B (en) * | 2012-07-31 | 2013-07-31 | 绿杰股份有限公司 | Fermenting type apple vinegar beverage and preparation method thereof |
| CN102771864A (en) * | 2012-07-31 | 2012-11-14 | 烟台绿杰饮料股份有限公司 | Fermenting type apple vinegar beverage and preparation method thereof |
| CN103013808A (en) * | 2012-12-19 | 2013-04-03 | 麻静 | Seaweed vinegar and preparation method thereof |
| CN104328020A (en) * | 2014-10-09 | 2015-02-04 | 青岛嘉瑞生物技术有限公司 | Health care vinegar beverage based on green alga resource utilization |
| CN104328020B (en) * | 2014-10-09 | 2016-05-11 | 青岛嘉瑞生物技术有限公司 | A kind of health-care vinegar drink based on green alga recycling |
| CN105285604A (en) * | 2015-11-30 | 2016-02-03 | 福建农林大学 | Health algal grain beverage prepared from marine algae and preparation method of health algal grain beverage |
| CN105285604B (en) * | 2015-11-30 | 2017-09-15 | 福建农林大学 | A kind of health care algae grain beverage and preparation method thereof |
| CN108728325A (en) * | 2018-06-28 | 2018-11-02 | 李兴霞 | A kind of asparagus cherry vinegar |
| CN114680328A (en) * | 2022-03-30 | 2022-07-01 | 贵州斛多福食品有限公司 | Preparation method of rhizoma polygonati chewable pills added with dendrobium officinale |
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