Rosa roxburghii vinegar beverage and preparation method thereof

Abstract

The invention provides a method for preparing a roxburgh rose vinegar beverage. The method comprises steps of treating raw materials, adding pectinase, adjusting total sugar degree, inoculating pre-activated alcohol active dry yeast for alcohol fermentation, inoculating pre-activated acetic acid bacteria suspension for acetic acid fermentation, and clarifying, removing acerbity and filtering by gelatin-tannic acid method. Compared with the prior art, the invention develops a new roxburgh rose product, namely roxburgh rose vinegar beverage. Compared with the other table vinegar, the roxburgh rose vinegar beverage has richer nutrition, mellow taste, intense flavor and unique efficiency, is tasty and refreshing, and has the functions of relaxing blood vessels and reducing blood lipid. By adopting the gelatin-tannic acid method, the acerbity taste of the roxburgh rose is completely removed, the taste of the roxburgh rose is changed, the interest of the people in eating the roxburgh rose is improved, and the functions of the roxburgh rose such as beautifying and skin maintaining, and nourishing and building health are fully developed. The product can be stored for 18 months at room temperature while maintaining nutritious and health-care ingredients of the roxburgh rose very well.

Description

technical field

[0001] The invention relates to the technical field of beverages, in particular to a method for preparing a roxburghii vinegar beverage. Background technique

[0002] Rosa roxburghii has a unique and rich aroma, is rich in nutrition, and has very high nutritional value. As early as the early 1940s, Professor Luo Dengyi, a famous nutritional chemist in my country, discovered that Rosa roxburghii fruit is extremely rich in Vc and Vp. According to the determination of nutritionists, the Vc content of every 100g fruit is 1421-2729mg, which is 10 times that of kiwi fruit, 9 times that of seabuckthorn, and 800 times higher than that of apples and pears. It is known as the "King of Vc". In addition, Rosa roxburghii fruit also contains nutrients and minerals such as vitamin B, vitamin K, protein, fat, carbohydrates, calcium, phosphorus, iron, and zinc. According to reports, niacin and superoxide dismutase (SOD) in Rosa roxburghii also rank first in the fruit of the...

Examples

Embodiment 1

[0067] (1) Raw material processing: select fresh prickly pears that are fully mature, high in soluble solids, free from diseases and insect pests, and free from rot and deterioration, wash them with water, drain the water, and break the fruits into 1cm 3 Squeeze the fruit pieces of different sizes, and filter through a 90-mesh filter cloth to obtain prickly pear juice;

[0068] (2) Enzyme treatment: adding antioxidants (NaHSO 3 , 0.1875g / kg prickly pear juice), mix evenly, then add the pectinase of 0.3% (weight) of prickly pear juice and mix well, keep 3h on the water bath of 45 ℃;

[0069] (3) Alcoholic fermentation: the total sugar content is adjusted to 18%, 100 ℃ of high-temperature instantaneous sterilization 8min, by the inoculum amount of 2% (weight) of prickly pear juice, inoculate the cerevisiae active dry yeast activated in advance into the prickly pear juice and carry out Alcoholic fermentation, maintain the fermentation temperature at 27°C, and complete the alcoho...

Embodiment 2

[0074] (1) Enzyme treatment: add antioxidant solution (NaHSO 3 , 0.1875g / kg prickly pear juice), mix, then add pectinase of 0.4% (weight) of prickly pear juice and mix well, keep 2h on the water bath of 50 ℃;

[0075] (2) Alcoholic fermentation: the total sugar content is adjusted to 20%, at 95 DEG C of high-temperature instantaneous sterilization 10min, by the inoculum amount of 5% (weight) of prickly pear juice, inoculate the cerevisiae active dry yeast activated in advance into the prickly pear juice and carry out Alcoholic fermentation, maintain the fermentation temperature at 25°C, and complete the alcoholic fermentation until the total sugar in the thorn pear juice drops to 1% and the alcohol content exceeds 11%;

[0076] (3) acetic acid fermentation: the acetic acid bacteria of preactivation is made bacterial suspension, by the inoculum amount of the thorn pear juice 5% (weight) that finishes alcoholic fermentation, the acetic acid bacterial suspension is inoculated in ...

technical field

[0001] The invention relates to the technical field of beverages, in particular to a method for preparing a roxburghii vinegar beverage. Background technique

[0002] Rosa roxburghii has a unique and rich aroma, is rich in nutrition, and has very high nutritional value. As early as the early 1940s, Professor Luo Dengyi, a famous nutritional chemist in my country, discovered that Rosa roxburghii fruit is extremely rich in Vc and Vp. According to the determination of nutritionists, the Vc content of every 100g fruit is 1421-2729mg, which is 10 times that of kiwi fruit, 9 times that of seabuckthorn, and 800 times higher than that of apples and pears. It is known as the "King of Vc". In addition, Rosa roxburghii fruit also contains nutrients and minerals such as vitamin B, vitamin K, protein, fat, carbohydrates, calcium, phosphorus, iron, and zinc. According to reports, niacin and superoxide dismutase (SOD) in Rosa roxburghii also rank first in the fruit of the...

Examples

Embodiment 1

[0067] (1) Raw material processing: select fresh prickly pears that are fully mature, high in soluble solids, free from diseases and insect pests, and free from rot and deterioration, wash them with water, drain the water, and break the fruits into 1cm 3 Squeeze the fruit pieces of different sizes, and filter through a 90-mesh filter cloth to obtain prickly pear juice;

[0068] (2) Enzyme treatment: adding antioxidants (NaHSO 3 , 0.1875g / kg prickly pear juice), mix evenly, then add the pectinase of 0.3% (weight) of prickly pear juice and mix well, keep 3h on the water bath of 45 ℃;

[0069] (3) Alcoholic fermentation: the total sugar content is adjusted to 18%, 100 ℃ of high-temperature instantaneous sterilization 8min, by the inoculum amount of 2% (weight) of prickly pear juice, inoculate the cerevisiae active dry yeast activated in advance into the prickly pear juice and carry out Alcoholic fermentation, maintain the fermentation temperature at 27°C, and complete the alcoho...

Embodiment 2

[0074] (1) Enzyme treatment: add antioxidant solution (NaHSO 3 , 0.1875g / kg prickly pear juice), mix, then add pectinase of 0.4% (weight) of prickly pear juice and mix well, keep 2h on the water bath of 50 ℃;

[0075] (2) Alcoholic fermentation: the total sugar content is adjusted to 20%, at 95 DEG C of high-temperature instantaneous sterilization 10min, by the inoculum amount of 5% (weight) of prickly pear juice, inoculate the cerevisiae active dry yeast activated in advance into the prickly pear juice and carry out Alcoholic fermentation, maintain the fermentation temperature at 25°C, and complete the alcoholic fermentation until the total sugar in the thorn pear juice drops to 1% and the alcohol content exceeds 11%;

[0076] (3) acetic acid fermentation: the acetic acid bacteria of preactivation is made bacterial suspension, by the inoculum amount of the thorn pear juice 5% (weight) that finishes alcoholic fermentation, the acetic acid bacterial suspension is inoculated in ...

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