Bi-component apple vinegar beverage main agent as well as preparation method and application thereof

An apple cider vinegar, two-component technology, applied in food science and other directions, can solve problems such as risks affecting consumers' sensory evaluation of apple cider vinegar, product quality consistency and stability, flavor impact, etc., to ensure taste stability, The effect of saving transportation cost and stable quality

Pending Publication Date: 2020-09-25
广东天地壹号食品研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor of apple cider vinegar drinks is greatly affected by the formula and raw materials, and the products produced by different factories will have the risk of product quality consistency and stability, which will affect consumers' sensory evaluation of apple cider vinegar

Method used

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  • Bi-component apple vinegar beverage main agent as well as preparation method and application thereof
  • Bi-component apple vinegar beverage main agent as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0043] A preparation method of the above-mentioned two-component apple cider vinegar beverage main ingredient, comprising the following steps:

[0044] Preparation of main agent A: freeze and concentrate apple cider vinegar to obtain concentrated apple cider vinegar; use concentrated apple cider vinegar to dissolve sodium citrate, add fructose syrup A, honey, and caramel color A to mix evenly, filter and sterilize, and pack to obtain the obtained product The main agent A;

[0045] Preparation of main ingredient B: Dissolve edible salt, sucralose and sodium citrate B in apple cider vinegar, mix and stir evenly with caramel color B and edible essence, filter and sterilize, and pack to obtain the main ingredient B.

[0046] The equipment used for the above-mentioned freeze-concentration is a coil-type mechanical freeze-concentrator, and the concrete method of freeze-concentration is as follows:

[0047] Pour the low-acidity apple cider vinegar with liquid submerged fermentation ...

Embodiment 1

[0052] Main ingredient A: 60 parts of concentrated apple cider vinegar, 30 parts of fructose syrup A, 10 parts of honey, 0.1 part of sodium citrate A, 0.05 parts of caramel color A; prepared by the following method:

[0053] 1) Preparation of concentrated apple cider vinegar: Concentrate the apple cider vinegar with a coil-type mechanical freeze-concentrator. The specific steps are: inject the liquid deep-layer fermented apple vinegar with an acidity of 5% into the coil-type freeze-concentrate cylinder, and pass through the coil- For refrigerants at 10°C to -15°C, turn on the stirring, set the stirring speed to 400r / min, turn off the stirring after 15 minutes, and continue to feed the refrigerant. Stir the material intermittently every 15 minutes, and check the acidity of the apple cider vinegar until the acidity is 20%, and discharge the concentrated apple cider vinegar from the bottom of the freezer concentration tank to the beverage mixing tank.

[0054] 2) Dissolving and m...

Embodiment 2

[0058] Main ingredient B: 50 parts of apple cider vinegar, 10 parts of edible salt, 2.5 parts of sucralose, 7.5 parts of sodium citrate B, 5 parts of caramel color B, 1 part of food flavor, prepared by the following method:

[0059] 1) Dissolving food additives: use apple cider vinegar to dissolve edible salt, sucralose, and sodium citrate, then mix and stir with caramel color and edible essence to obtain the semi-finished product of main ingredient B.

[0060] 2) Sterilization by filtration: The semi-finished product of main ingredient B is filtered through a 5μ filter bag, and then sterilized by UHT at 121°C for 8s.

[0061] 3) Packaging: The main ingredient B component is sterilized and filled into aseptic bags immediately, and the aseptic bags are packaged in PP barrels for easy handling and storage.

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Abstract

The invention discloses a bi-component apple vinegar beverage main agent. The beverage main agent comprises a main agent A and a main agent B. The main agent A comprises concentrated apple vinegar, high fructose corn syrup A, honey, sodium citrate A and caramel color A in a specific ratio, and the main agent B comprises apple vinegar, edible salt, sucralose, sodium citrate B, caramel color B and edible essence in a specific ratio. By mixing and concentrating ingredients with great influence on taste and flavor in advance, an apple vinegar beverage with consistent flavor and stable quality canbe obtained according to standardized operation, and the beverage is low in transportation cost and good in storage performance. The invention further discloses a preparation method of the bi-component apple vinegar beverage main agent, the beverage main agent is stable in performance, easy and convenient to operate and high in production efficiency, and large-scale production can be achieved. Theinvention also discloses an application of the bi-component apple vinegar beverage main agent in rapid preparation of apple vinegar beverages, rapid blending production of the apple vinegar beveragesin different beverage factories can be realized, and the flavor and the quality are stable.

Description

technical field [0001] The invention relates to the technical field of beverage production, in particular to a two-component apple cider vinegar beverage main ingredient and a preparation method and application thereof. Background technique [0002] Apple is one of the most common fresh fruits consumed by people. It is rich in nutrients beneficial to the human body such as vitamins, pectin, organic acids, sugars, etc. Its nutrients are highly soluble and easily absorbed by the body. It is a recognized nutrient One of the most healthy fruits. Due to the suitable climate and environment, my country is a big country in apple production and consumption, and the variety and output of apples are in the forefront of the world. At the same time, my country is still a big country in the production and consumption of vinegar, with a long history of making vinegar, and many people have the habit and hobby of eating vinegar. Vinegar has the effects of lowering blood pressure, softenin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/52A23L2/58A23L2/12A23L2/46A23L21/25
CPCA23L2/382A23L2/60A23L2/52A23L2/58A23L2/12A23L2/46A23L21/25A23V2002/00A23V2200/14A23V2250/264A23V2200/16
Inventor 施咏仪林尤娟
Owner 广东天地壹号食品研究院有限公司
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