Coarse cereal watermelon peel vinegar drink and preparation method thereof

Active Publication Date: 2014-01-01

宁夏天瑞产业集团现代农业有限公司

6 Cites 21 Cited by

AI-Extracted Technical Summary

Problems solved by technology

There are many kinds of fruit vinegar drinks on the market, but there are very few ...

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Method used

10. Sterilization: the prepared vinegar juice is first cooled down, and after the temperature is reduced to 0-5° C., PEF (high voltage pulsed electric field) technology is used to sterilize it at low temperature, so as to avoid watermelon flavor substances under high temperature conditions drain. The electric field strength is 30kV/cm, the pulse frequency is 500Hz, and the pulse processing time is 80μs.

10. Sterilization: the prepared vinegar juice is first cooled, and after the temperature is reduced to 0-5° C., it is sterilized at a low temperature using PEF (high-voltage pulsed electric field) technology, s...

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Abstract

The invention relates to a coarse cereal watermelon peel vinegar drink and a preparation method thereof. The coarse cereal watermelon peel vinegar drink is prepared by blending coarse cereal watermelon peel vinegar stoste and tea water according to the weight ratio of 1 to (1-10). The preparation method comprises the following steps: based on the existing basic technology of brewing grain vinegar, adding watermelon peel juice for co-fermentation, in the later period, adding watermelon juice, red dates, medlar, ginseng, brown sugar and honey, ageing, filtering, blending and sterilizing, so as to obtain the drink. According to the invention, the watermelon peel is recycled and abundant nutrient substances such as citrulline contained in the watermelon peel are fully utilized, so that the coarse cereal watermelon peel vinegar drink, disclosed by the invention, has the health-care efficacy of diuresis, antipyresis, promotion of wound healing and metabolism of human skin, skin whitening and moistening, acne mark fading and the like; in addition, the slight tea fragrant taste in the fruit vinegar enables the coarse cereal watermelon peel vinegar drink to be have a unique taste while being drunk.

Application Domain

Microorganism based processesNatural extract food ingredients +3

Technology Topic

NutrientChemistry +10

Examples

Experimental program(3)

Example Embodiment

[0027] Example 1:

[0028] 1. Preparation of raw materials: select high-quality brown rice 25%, black rice 15%, red rice 10%, millet 20%, glutinous rice 10%, and sorghum 20% as raw materials. The watermelon that is unique to Zhongwei in Ningxia-selenium sandmelon is selected, the green thin skin on the surface is removed, the watermelon flesh is removed and the seeds are squeezed into watermelon juice, and the remaining part of the watermelon rind is made into watermelon rind thick juice with a beater for use.

[0029] 2. Pre-processing of miscellaneous grains: Mix the miscellaneous grains evenly according to the proportion and crush to 40 mesh. Soak in tea with cassia, chrysanthemum and longan for 15 hours, and keep the temperature of the tea at 20-30℃. The components of tea are: cassia seed 5%; chrysanthemum 3%; longan 7%; water 85%.

[0030] 3. Steaming: Put the soaked grains and tea on the pot for steaming, so that the grains will be cooked and not sticky to the hands. The cooked cereals are spread flat and cooled to room temperature naturally.

[0031] 4. Ingredients: mix the matured grains, watermelon rind thick juice, and tea in a ratio of 1:2:1, then pour them into a glass or ceramic pot, and add CaCl according to the total amount. 2 0.1%, Na 2 CO 3 0.2%, active saccharomyces cerevisiae 0.3%, koji 2%, compound enzyme preparation 0.3%, the proportion of the above components is the mass percentage, adjust the pH to 3-4 and stir well. The components in the compound enzyme preparation are: 20% liquefaction enzyme, 30% glucoamylase, 30% pectinase, and 20% cellulase.

[0032] 5. Alcohol fermentation:

[0033] The first stage: Put the fermentation tank in a constant temperature area, keep the internal temperature at 45-55℃, and stir at a constant speed for 3 hours.

[0034] The second stage: Seal the fermentation tank and place it in a constant temperature area, keep its internal temperature at 25-35℃, and let it stand for 12 hours.

[0035] The third stage: Put the fermentation tank in a constant temperature area, keep its internal temperature at 15-25℃, and let it stand for 10 days, stirring once a day during this period, stop the fermentation when the alcohol concentration reaches 10-15%vol to ensure complete alcohol fermentation .

[0036] 6. Acetic acid fermentation: remove the seal of the fermentation tank, add 0.1-2 times the prepared tea according to the weight of the fermentation broth, adjust the alcohol concentration in the fermentation broth to 8-10% vol, and then add 30% unsterilized apple cider vinegar stock solution. Just stir evenly. After the cover is placed, a hole is reserved to maintain air circulation, and it is placed in a constant temperature area to keep the internal temperature at 30-40°C for 20 days, stirring once every two days. When the acidity reaches 7-10g/dL or the alcohol concentration is lower than 0.5%, the acetic acid fermentation ends.

[0037] 7. Aging: add watermelon juice 50%, red dates 5%, wolfberry 3%, ginseng 2%, brown sugar 10%, honey 2% according to the weight of the fermentation liquid, and then add 1.5 times the prepared tea according to the weight of the fermentation liquid. After mixing, it is sealed and placed indoors, and the aging time is 60 days.

[0038] 8. Filtration: First filter the aged vinegar with a 200-mesh filter, and then use membrane filtration to filter the primary filtrate for a second time. The final filtrate is the fragrant watermelon peel vinegar stock.

[0039] 9. Blending: continue to blend and blend the watermelon peel vinegar stock with the sterilized and filtered tea water. The tea water is added in a ratio of 1-10 times to blend into a vinegar juice with different taste.

[0040] 10. Sterilization: The prepared vinegar juice is first cooled down, and after the temperature is reduced to 0-5 ℃, PEF (high-voltage pulsed electric field) technology is used to sterilize it at low temperature to avoid the loss of watermelon flavor substances under high temperature conditions. The electric field intensity is 30kV/cm, the pulse frequency is 500Hz, and the pulse processing time is 80μs.

[0041] 11. Filling: Sterilized vinegar juice is aseptically filled to obtain watermelon rind vinegar beverages with different concentrations and different tastes.

Example Embodiment

[0042] Example 2:

[0043] 1. Preparation of raw materials: select high-quality brown rice 20%, black rice 10%, red rice 20%, millet 20%, glutinous rice 10%, and sorghum 20% as raw materials. The watermelon that is unique to Zhongwei in Ningxia-selenium sandmelon is selected, the green thin skin on the surface is removed, the watermelon flesh is removed and the seeds are squeezed into watermelon juice, and the remaining part of the watermelon rind is made into watermelon rind thick juice with a beater for use.

[0044] 2. Pre-processing of miscellaneous grains: Mix the miscellaneous grains evenly according to the proportion and crush to 40 mesh. Soak in tea with cassia, chrysanthemum and longan for 18 hours, and keep the temperature of the tea at 20-30℃. The components of tea are: cassia seed 5%; chrysanthemum 3%; longan 7%; water 85%.

[0045] 3. Steaming: Put the soaked grains and tea on the pot for steaming, so that the grains will be cooked and not sticky to the hands. The cooked cereals are spread flat and cooled to room temperature naturally.

[0046] 4. Ingredients: mix the matured grains, watermelon rind thick juice, and tea in a ratio of 1:2:1, then pour them into a glass or ceramic pot, and add CaCl according to the total amount. 2 0.2%, Na 2 CO 3 0.3%, active brewer's dry yeast 0.2%, koji 4%, compound enzyme preparation 0.2%, the proportion of the above components is the mass percentage, adjust its pH to 3-4 and stir well. Among them, the components in the compound enzyme preparation are: 15% liquefaction enzyme, 25% glucoamylase, 35% pectinase, and 25% cellulase.

[0047] 5. Alcohol fermentation:

[0048] The first stage: Put the fermentation tank in a constant temperature area, keep the internal temperature at 45-55℃, and stir at a constant speed for 3 hours.

[0049] The second stage: Seal the fermentation tank and place it in a constant temperature area, keep its internal temperature at 25-35℃, and let it stand for 24 hours.

[0050] The third stage: Put the fermentation tank in a constant temperature area, keep its internal temperature at 15-25℃, and let it stand for 7 days, stirring once a day during this period, stop the fermentation when the alcohol concentration reaches 10-15%vol to ensure complete alcohol fermentation .

[0051] 6. Acetic acid fermentation: remove the seal of the fermentation tank, add 0.1-2 times the prepared tea according to the weight of the fermentation broth, adjust the alcohol concentration in the fermentation broth to 8-10% vol, and then add 50% unsterilized apple cider vinegar stock solution. Just stir evenly. After the cover is placed, a hole is reserved to maintain air circulation, and it is placed in a constant temperature area to keep the internal temperature at 30-40°C for 20 days, stirring once every two days. When the acidity reaches 7-10g/dL or the alcohol concentration is lower than 0.5%vol, the acetic acid fermentation ends.

[0052] 7. Aging: add 80% watermelon juice, 10% red dates, 4% wolfberry, 3% ginseng, 15% brown sugar, and 5% honey according to the weight of the fermentation liquid, and then add 1.5 times the prepared tea according to the weight of the fermentation liquid. After mixing, it is sealed and placed indoors, and the aging time is 90 days.

[0053] 8. Filtration: First filter the aged vinegar with a 200-mesh filter, and then use membrane filtration to filter the primary filtrate for a second time. The final filtrate is the fragrant watermelon peel vinegar stock.

[0054] 9. Blending: continue to blend and blend the watermelon peel vinegar stock with sterilized filtered tea water. The tea water is added in a ratio of 1-10 times to blend into a vinegar juice with different taste.

[0055] 10. Sterilization: the prepared vinegar juice is first cooled down, and after the temperature is reduced to 0-5 ℃, PEF (high-voltage pulsed electric field) technology is used for low-temperature sterilization to avoid the loss of watermelon flavor substances under high temperature conditions. The electric field intensity is 50kV/cm, the pulse frequency is 400Hz, and the pulse processing time is 50μs.

[0056] 11. Filling: Sterilized vinegar juice is aseptically filled to obtain watermelon rind vinegar beverages with different concentrations and different tastes.

Example Embodiment

[0057] Example 3:

[0058] 1. Preparation of raw materials: select high-quality brown rice 20%, black rice 10%, red rice 10%, millet 20%, glutinous rice 10%, and sorghum 30% as raw materials. The watermelon that is unique to Zhongwei in Ningxia-selenium sandmelon is selected, the green thin skin on the surface is removed, the watermelon flesh is removed and the seeds are squeezed into watermelon juice, and the remaining part of the watermelon rind is made into watermelon rind thick juice with a beater for use.

[0059] 2. Pre-processing of miscellaneous grains: Mix the miscellaneous grains evenly according to the proportion and crush to 40 mesh. Soak the tea with cassia, chrysanthemum and longan for 20 hours, and keep the temperature of the tea at 20-30℃. The components of tea are: cassia seed 5%; chrysanthemum 3%; longan 7%; water 85%.

[0060] 3. Steaming: Put the soaked grains and tea on the pot for steaming, so that the grains will be cooked and not sticky to the hands. The cooked cereals are spread flat and cooled to room temperature naturally.

[0061] 4. Ingredients: mix the matured grains, watermelon rind thick juice, and tea in a ratio of 1:2:1, then pour them into a glass or ceramic pot, and add CaCl according to the total amount. 2 0.05%, Na 2 CO 3 0.1%, active saccharomyces cerevisiae 0.6%, koji 6%, compound enzyme preparation 0.5%, the proportion of the above components is the mass percentage, adjust its pH to 3-4 and stir well. The components in the compound enzyme preparation are: 20% liquefaction enzyme, 30% glucoamylase, 25% pectinase, and 25% cellulase.

[0062] 5. Alcohol fermentation:

[0063] The first stage: Put the fermentation tank in a constant temperature area, keep the internal temperature at 45-55℃, and stir at a constant speed for 3 hours.

[0064] The second stage: Seal the fermentation tank and place it in a constant temperature area, keep its internal temperature at 25-35℃, and let it stand for 18 hours.

[0065] The third stage: Put the fermentation tank in a constant temperature area, keep its internal temperature at 15-25℃, and let it stand for 8 days, stirring once a day during this period, stop the fermentation when the alcohol concentration reaches 10-15%vol to ensure complete alcohol fermentation .

[0066] 6. Acetic acid fermentation: remove the seal of the fermentation tank, add 0.1-2 times the prepared tea according to the weight of the fermentation broth, adjust the alcohol concentration in the fermentation broth to 8-10% vol, and then add 40% unsterilized apple cider vinegar stock solution. Just stir evenly. After the cover is placed, a hole is reserved to maintain air circulation, and it is placed in a constant temperature area to keep the internal temperature at 30-40°C for 20 days, stirring once every two days. When the acidity reaches 7-10g/dL or the alcohol concentration is lower than 0.5%vol, the acetic acid fermentation ends.

[0067] 7. Aging: add 60% watermelon juice, 8% red dates, 5% medlar, 2% ginseng, 10% brown sugar, 3% honey according to the weight of the fermentation broth, and add 1.5 times the prepared tea according to the weight of the fermentation broth. After mixing, it is sealed and placed indoors, and the aging time is 120 days.

[0068] 8. Filtration: First filter the aged vinegar with a 200-mesh filter, and then use membrane filtration to filter the primary filtrate for a second time. The final filtrate is the fragrant watermelon peel vinegar stock.

[0069] 9. Blending: continue to blend and blend the watermelon peel vinegar stock with the sterilized and filtered tea water. The tea water is added in a ratio of 1-10 times to blend into a vinegar juice with different taste.

[0070] 10. Sterilization: the prepared vinegar juice is first cooled down, and after the temperature is reduced to 0-5 ℃, PEF (high-voltage pulsed electric field) technology is used for low-temperature sterilization to avoid the loss of watermelon flavor substances under high temperature conditions. The electric field intensity is 80kV/cm, the pulse frequency is 200Hz, and the pulse processing time is 30μs.

[0071] 11. Filling: Sterilized vinegar juice is aseptically filled to obtain watermelon rind vinegar beverages with different concentrations and different tastes.

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Classification and recommendation of technical efficacy words

Unique flavor
Strong fragrance

Coarse cereal watermelon peel vinegar drink and preparation method thereof

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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