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Preparation method for fruit-vegetable vinegar beverage containing peony extracts

A technology of peony extract and vinegar beverage, which is applied in the preparation of vinegar, food ingredients containing natural extracts, and methods based on microorganisms. It can solve the problems that it is not easy to eat alone in large quantities, cannot cover the taste of vegetables, and cannot meet consumer taste needs, etc. problems, achieve obvious health effects, increase juice yield, improve flavor and nutritional value

Inactive Publication Date: 2014-08-06
LUOYANG CHUNKUI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although watermelon and pomelo are rich in nutrition, they are both cool fruits and are not easy to eat in large quantities alone
Fruit and vegetable beverages prepared directly by compounding watermelon and grapefruit with other vegetables cannot cover the taste of the vegetables themselves, nor can they meet the taste needs of consumers

Method used

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Examples

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Effect test

preparation example Construction

[0014] A preparation method of fruit and vegetable vinegar beverage containing peony extract, the steps are as follows:

[0015] (1) Choose fresh watermelon, grapefruit and pumpkin, wash, peel and young, watermelon, grapefruit and pumpkin together in -5~-10 according to the weight ratio of 5~8:3~4:1~2 Freeze at ℃ for 10~15h, then crush with a crusher;

[0016] (2) Heat the crushed raw materials with water vapor at 90-95°C for 1-3 minutes, and then squeeze the juice with a juicer at a pressure of 20-30 MPa, and the mass ratio of raw materials to water is 1 : 6~1:8, and then filtered to obtain mixed fruit and vegetable juice of watermelon, grapefruit and pumpkin;

[0017] (3) The mixed fruit and vegetable juice of watermelon, grapefruit and pumpkin was subjected to high-temperature instantaneous sterilization, and after cooling, the activated Kluyveromyces fragilis bacteria liquid was inoculated, and the inoculation amount was 10 per milliliter of mixed fruit and vegetable juic...

Embodiment 1

[0023] Select fresh watermelon, pomelo and pumpkin, wash, peel and young, freeze watermelon, pomelo and pumpkin at a weight ratio of 5:3:1 at -10°C for 10 hours, and then crush them with a crusher; The final raw materials are first heat-treated with 95°C water vapor for 1 min, and then squeezed with a juicer, the juicer pressure is 20MPa, and the mass ratio of juiced raw materials to water is 1:6, and then filtered to obtain watermelon, grapefruit and pumpkin. Mixed fruit and vegetable juice: the above-mentioned mixed fruit and vegetable juice of watermelon, grapefruit and pumpkin is subjected to high-temperature instantaneous sterilization, and inoculated with activated Kluyveromyces fragilis bacteria liquid after cooling, and the inoculation amount is 10 per milliliter of mixed fruit and vegetable juice. 5 Yeast cells, and alcoholic fermentation at 30°C for 5 days, stirring once every 2 days; inoculating the activated acetic acid bacteria culture liquid into the fermented liq...

Embodiment 2

[0026] Select fresh watermelon, grapefruit and pumpkin, wash, peel and young, freeze watermelon, grapefruit and pumpkin at -5°C for 15 hours at a weight ratio of 8:4:2, and then crush them with a crusher; The final raw materials are first heat-treated with 90°C water vapor for 3 minutes, and then squeezed with a juicer at a pressure of 30MPa, and the mass ratio of the raw materials to water is 1:8, and then filtered to obtain watermelon, grapefruit and pumpkin. Mixed fruit and vegetable juice: the above-mentioned mixed fruit and vegetable juice of watermelon, grapefruit and pumpkin is subjected to high-temperature instantaneous sterilization, and inoculated with activated Kluyveromyces fragilis bacteria liquid after cooling, and the inoculation amount is 10 per milliliter of mixed fruit and vegetable juice. 6 yeast cells, and alcoholic fermentation at 30°C for 7 days, stirring once every 2 days; inoculating the activated acetic acid bacteria culture liquid into the fermented li...

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Abstract

The invention provides a preparation method for a fruit-vegetable vinegar beverage containing peony extracts and relates to the field of preparation methods for fruit-vegetable vinegar beverages. The preparation method comprises the following steps: freshwatermelons, grapefruits, and pumpkins are subjected to pretreatment and juicing, so that mixed fruit-vegetable juice of the watermelons, the grapefruits, and the pumpkins is obtained; high-temperature instantaneous sterilization is performed on the mixed fruit-vegetable juice, cooling is performed, and then alcoholic fermentation is performed on the mixed fruit-vegetable juice by kluyveromyces fragilis at the temperature of 25-30 DEG C for 5-7 days; acetic acid bacteria are inoculated; acetic fermentation is performed at the temperature of 28-32 DEG C until the acetic acid content is 10-15%; the fermentation liquor, after acetic fermentation, is mixed with the mixed extracting solution of peony and rose, which is prepared in advance, and the pH value of the mixed fermentation liquor is adjusted to be 3.5-4.0; stevioside and beta-cyclodextrin are added for blending; homogenizing, filtering, sterilization and filling are performed, so that the finished product is obtained. The fruit-vegetable vinegar beverage prepared withthe preparation method provided by the invention is balanced in nutrition, has a certain health protection function, and is soft and delicious in taste, and weak in irritation.

Description

technical field [0001] The invention relates to the field of preparation methods of fruit and vegetable vinegar beverages, in particular to a preparation method of fruit and vegetable vinegar beverages containing peony extracts. Background technique [0002] Fruits and vegetables are an indispensable part of human food, which contain nutrients such as vitamins, sugars, minerals, amino acids, and dietary fiber needed by the human body. A single type of vegetable or fruit is difficult to meet people's needs. At present, fruit and vegetable vinegar beverages prepared by fermentation with fruits and vegetables as raw materials are increasing day by day. The compound fruit and vegetable vinegar beverage made by combining fruits and vegetables not only has a unique taste, but also contains rich organic acids, exogenous Sexual bioactive substances, inorganic salts, trace elements, etc., have a variety of health functions, so they are more popular, and fruit and vegetable vinegar be...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/84A23L1/30C12J1/02C12R1/645
CPCA23L2/38A23L2/84A23V2002/00A23L33/105C12J1/02C12N1/145C12R2001/645A23V2200/30A23V2250/21
Inventor 杨永庆
Owner LUOYANG CHUNKUI AGRI DEV
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