阅读说明：本技术 一种柿子醋饮料 (Persimmon vinegar beverage ) 是由 李定 于 2018-08-02 设计创作，主要内容包括：一种柿子醋饮料,本发明涉及饮料领域,所述柿子醋饮料由以下重量份数的组分混合而成：柿子醋原浆100、果葡糖浆5-20、蜂蜜0.1-10；所述的柿子醋原浆通过以下步骤制成：原料榨汁、酶解、澄清、超高温灭酶、板框过滤、灭菌、酒精发酵、醋酸发酵、硅藻土过滤、灭菌。本发明有益效果：本发明提供一种营养丰富、风味优良的果醋饮料。(The invention relates to the field of beverages, in particular to a persimmon vinegar beverage which is prepared by mixing the following components in parts by weight: 100 parts of persimmon vinegar primary pulp, 5-20 parts of high fructose corn syrup and 0.1-10 parts of honey; the persimmon vinegar primary pulp is prepared by the following steps: juicing raw materials, performing enzymolysis, clarifying, inactivating enzyme at ultrahigh temperature, filtering with a plate frame, sterilizing, performing alcoholic fermentation, performing acetic fermentation, filtering with diatomite, and sterilizing. The invention has the beneficial effects that: the invention provides a fruit vinegar beverage with rich nutrition and excellent flavor.)

1. The persimmon vinegar beverage is characterized by being prepared by mixing the following components in parts by weight: 100 parts of persimmon vinegar primary pulp, 5-20 parts of high fructose corn syrup and 0.1-10 parts of honey, wherein the persimmon vinegar primary pulp is prepared by the following steps:

juicing raw materials: juicing persimmon, filtering with a plate-frame filter, and sterilizing at ultrahigh temperature to obtain a juice stock solution;

enzymolysis: adding the fruit juice stock solution into a first fermentation tank, adding pectinase with the weight of 0.3-0.5 per mill of the weight of the stock solution, fermenting at 50 +/-5 ℃, and standing for 1.5-2.5 hours;

clarification: after the enzymolysis is finished, opening the tank for stirring, sequentially adding gelatin, silica sol and bentonite accounting for 0.1-5% of the total volume into the tank from the inlet hole, adding a clarifying agent after each addition at intervals of five minutes, and stopping stirring and standing for 2 hours after the addition is finished;

ultra-high temperature enzyme deactivation: after the clarification meets the requirement, opening the tank for stirring, switching a valve to pump the feed liquid into a second fermentation tank from a discharge port of the first fermentation tank through an ultra-high temperature sterilizer, adjusting the feeding temperature of the ultra-high temperature sterilizer to 110-;

plate-frame filtration: opening a stirrer of a second fermentation tank, adding 5-20Kg of diatomite into the stirrer, pumping the feed liquid from a discharge hole of the second fermentation tank into the second fermentation tank through a plate and frame filter, opening a plate and frame filter pump, circulating the feed liquid through the plate and frame filter, observing a pipeline sight glass, and switching a valve to pump the filtered feed liquid into the first fermentation tank if the feed liquid is clear and has no turbidity; if too much feed liquid is found in the feed liquid collecting tank of the filter in the filtering process, the feed back pump is opened to pump the feed liquid in the grains into the fermentation tank I; if the filtering amount is found to be small in the filtering process, stopping filtering, loosening the plate frame, cleaning filter residues, and filtering again; cleaning a second fermentation tank after filtering;

and (3) sterilization: opening another tank stirrer and a steam valve to raise the temperature in the tank to 85 ℃, preserving the temperature for 15 minutes, and then cooling to 28 +/-3 ℃;

alcohol fermentation: weighing dry yeast according to 0.3 +/-0.1% of the feed liquid, dissolving in a proper amount of sterilized feed liquid, activating for 10 +/-3 minutes, adding into a first fermentation tank, stirring uniformly, and fermenting for three days;

acetic acid fermentation:

a. first-stage seed expanding culture: pumping the liquid fermented by alcohol into a first-stage seed tank, quantifying 50kg, heating to 85 + -5 deg.C, keeping the temperature for 15 + -5 min, cooling to 32 deg.C, adding 5L of strain cultured in laboratory into the first-stage seed tank, turning on the stirring switch, and culturing for 1-2 days;

b. and (3) secondary seed expanding culture: putting the material fermented by alcohol into a secondary seeding tank, quantifying 500kg, heating to 85 +/-5 ℃, preserving heat for 15 +/-5 minutes, then cooling to 32 ℃, adding the strain cultured in the primary seeding tank into the secondary seeding tank from a feed inlet, turning on a stirring switch, adjusting the air suction amount to be 3-5m3, and culturing for 1-2 days;

c. acetic acid fermentation: adding the liquid fermented by alcohol into a first acetic acid tank, quantifying 5000kg, heating to 85 + -5 deg.C, keeping the temperature for 15 + -5 min, cooling to 32 deg.C, adding the strain cultured in the second seeding tank into the first acetic acid tank, opening the stirring switch, adjusting the air suction amount to 3-10m3, and culturing for 1-2 days.

2. The persimmon vinegar beverage as claimed in claim 1, wherein said diatomaceous earth is selected from the group consisting of filtration, sterilization: adding 2.5kg of diatomite into the pre-coating tank, circulating in a filter, and driving the filter into a temporary storage tank after the feed liquid in the sight glass is clear; switching valves to make the feed liquid continuously enter the filter; switching high-temperature sterilization procedures, and carrying out ultra-high temperature sterilization on the feed liquid in the temporary storage tank to obtain the persimmon vinegar primary pulp.

Technical Field

The invention relates to the field of beverages, in particular to a persimmon vinegar beverage.

Background

The fruit vinegar is a sour seasoning with rich nutrition and good flavor brewed by taking fruit processing leftovers as main raw materials and utilizing the modern biotechnology. It has the functions of both fruit and vinegar, and is one new kind of beverage with the functions of nourishing, health care, dietotherapeutic, etc. Scientific research finds that the fruit vinegar has multiple functions: the fruit vinegar can promote metabolism, regulate acid-base balance and eliminate fatigue; the fruit vinegar has cholesterol reducing effect; the fruit vinegar can improve the immunity of organisms, has the effects of cancer prevention and cancer resistance, contains abundant vitamins, amino acids and oxygen, can synthesize calcium acetate with calcium in vivo, and enhances the absorption of the calcium; the fruit vinegar can promote blood circulation and has blood pressure lowering effect; the fruit vinegar has the effects of resisting bacteria, diminishing inflammation and preventing and treating cold; the fruit vinegar has the weight-reducing effect, contains rich amino acids, can not only accelerate the metabolism of saccharides and proteins, but also promote the decomposition of fat in vivo, burn excessive fat in human body and prevent accumulation. The preparation method of persimmon vinegar generally comprises placing glutinous rice vinegar, cleaned, peeled and diced persimmons and honey into a bottle, shaking uniformly, sealing and placing in a shade place, unsealing after one week, taking juice, adding three times of the juice, and drinking with boiled water. Also provided is a persimmon vinegar processing method, comprising: processing fruits, cleaning, and mashing in wooden or stainless steel utensil; stirring, namely adding bran into the mashed fruit material, wherein the amount of the bran is that the raw material can be held by hand to extrude water from finger slits, adding bran koji accounting for 3 percent of the total amount into the stirred raw material, and stirring uniformly; fermenting; pouring vinegar; sterilizing and storing.

Disclosure of Invention

The invention provides a persimmon vinegar beverage, and provides a fruit vinegar beverage with rich nutrition and excellent flavor.

The technical scheme adopted by the invention for solving the technical problems is as follows:

a persimmon vinegar beverage is prepared by mixing the following components in parts by weight: 100 parts of persimmon vinegar primary pulp, 5-20 parts of high fructose corn syrup and 0.1-10 parts of honey; the persimmon vinegar primary pulp is prepared by the following steps:

juicing raw materials: juicing persimmon, filtering with a plate-frame filter, and sterilizing at ultrahigh temperature to obtain a juice stock solution;

enzymolysis: adding the fruit juice stock solution into a first fermentation tank, adding pectinase with the weight of 0.3-0.5 per mill of the weight of the stock solution, fermenting at 50 +/-5 ℃, and standing for 1.5-2.5 hours;

clarification: after the enzymolysis is finished, opening the tank for stirring, sequentially adding gelatin, silica sol and bentonite accounting for 0.1-5% of the total volume into the tank from the inlet hole, adding a clarifying agent after each addition at five minutes interval, and stopping stirring and standing for 1.5-2.5 hours after the addition is finished;

ultra-high temperature enzyme deactivation: after the clarification meets the requirement, opening the tank for stirring, switching a valve to pump the feed liquid into a second fermentation tank from a discharge port of the first fermentation tank through an ultra-high temperature sterilizer, adjusting the feeding temperature of the ultra-high temperature sterilizer to 110-;

plate-frame filtration: opening a stirrer of a second fermentation tank, adding 5-20Kg of diatomite into the stirrer, pumping the feed liquid from a discharge hole of the second fermentation tank into the second fermentation tank through a plate and frame filter, opening a plate and frame filter pump, circulating the feed liquid through the plate and frame filter, observing a pipeline sight glass, and switching a valve to pump the filtered feed liquid into the first fermentation tank if the feed liquid is clear and has no turbidity; if too much feed liquid is found in the feed liquid collecting tank of the filter in the filtering process, the feed back pump is opened to pump the feed liquid in the grains into the fermentation tank I; if the filtering amount is found to be small in the filtering process, stopping filtering, loosening the plate frame, cleaning filter residues, and filtering again; cleaning a second fermentation tank after filtering;

and (3) sterilization: opening another tank stirrer and a steam valve to raise the temperature in the tank to 85 ℃, preserving the temperature for 15 minutes, and then cooling to 28 ℃;

alcohol fermentation: weighing dry yeast according to 0.3% of the feed liquid, dissolving in a proper amount of sterilized feed liquid, activating for 10 min, adding into a first fermentation tank, stirring, and fermenting for three days;

acetic acid fermentation:

a. first-stage seed expanding culture: pumping the liquid fermented by alcohol into a first-stage seed tank, quantifying 50kg, heating to 85 deg.C, keeping the temperature for 15 min, cooling to 32 deg.C, adding 5L of strain cultured in laboratory into the first-stage seed tank, turning on the stirring switch, and culturing for 1-2 days;

b. and (3) secondary seed expanding culture: putting the material fermented by alcohol into a secondary seeding tank, quantifying 500kg, heating to 85 ℃, preserving heat for 15 minutes, then cooling to 32 ℃, adding the strain cultured in the primary seeding tank into the secondary seeding tank from a feed inlet, turning on a stirring switch, adjusting the air suction amount to 3-5m3, and culturing for 1-2 days;

c. acetic acid fermentation: adding the liquid fermented by alcohol into a first acetic acid tank, quantifying 5000kg, heating to 85 deg.C, keeping the temperature for 15 min, cooling to 32 deg.C, adding the strain cultured in the second seeding tank into the first acetic acid tank, turning on the stirring switch, adjusting the air intake to 3-10m3, and culturing for 1-2 days;

filtering and sterilizing by using diatomite: adding 2.5kg of diatomite into the pre-coating tank, circulating in a filter, and driving the filter into a temporary storage tank after the feed liquid in the sight glass is clear; switching valves to make the feed liquid continuously enter the filter; switching high-temperature sterilization procedures, and carrying out ultra-high temperature sterilization on the feed liquid in the temporary storage tank to obtain the persimmon vinegar primary pulp.

The invention has the beneficial effects that: the invention provides a fruit vinegar beverage with rich nutrition and excellent flavor.

Detailed Description

The invention is further described below with reference to specific examples.