Tea vinegar and brewing method

A technology of tea vinegar and tea, which is applied in the field of food and beverage, and can solve problems such as products that have not yet been launched on the market

Inactive Publication Date: 2009-03-11
NINGBO FUQUANSHAN GREEN TEA WINE
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The patent application has not yet seen the product on the market, perhaps it is difficult to put it into practice

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Embodiment Construction

[0029] (1) Brewing of raw tea wine

[0030] 1. Tea extraction

[0031] Heat water to 85-95 in a boiling pot ℃ ℃, add 1.25-2.5% tea leaves, soak for 20-30 minutes, separate and filter to remove tea residue and coagulation, prepare tea extract, and cool the tea extract to 25-30°C, pump it into the fermenter.

[0032] 2. Fermentation with sugar

[0033] ①Preparation of yeast culture solution: Activate wine active dry yeast for expanded culture to prepare yeast culture solution. The amount of active dry yeast: 0.015-0.25%, the amount of yeast culture solution: 0.6-1.2%.

[0034] ② Adding sugar: add white granulated sugar at 10-20%, and dissolve the white granulated sugar in a mixing tank with tea extract.

[0035] ③Fermentation: Pump the sugar liquid and yeast culture liquid together into the fermenter for fermentation, control the fermentation temperature at 25-30°C, stir once a day, ferment for 30-45 days, and after the fermentation is over, separate and remove the yeast mud ...

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Abstract

The invention relates to a tea vinegar and a brewing method thereof in the field of food and beverage. The method is characterized by comprising the following steps: fermenting tea leaves, white granulated sugar and water by glucose fermentating yeast to produce tea raw wine; inoculating acetic acid bacteria by the tea raw wine, and brewing the tea raw vinegar by fermenting the acetic acid bacteria; and adding white granulated sugar or honey to the tea raw vinegar, and filtering the mixture to produce the tea vinegar. The brewed tea raw vinegar has excellent sensory index and physiochemical index; in fermenting stage, the tea raw wine consists of the following compositions in weight percentage: 1.25 to 2.5 percent of the tea leaves, 10 to 20 percent of the white granulated sugar, 0.015 to0.025 percent of wine active dry yeast, and the balance being the water. The tea vinegar can be developed and applied by a low and middle-grade tea leaves with feasible brewing method, and has expected market prospect.

Description

technical field [0001] The invention relates to the field of food and drink. Background technique [0002] Existing edible vinegar is generally made production raw material with grain, as rice, wheat, corn, millet etc., edible vinegar commonly used comprises aged vinegar, white vinegar, rice vinegar etc., is mainly used as cooking condiment. [0003] Existing fruit vinegar has been developed in recent years. It is generally brewed from fruits as raw materials, such as apple cider vinegar, grape vinegar, pineapple vinegar, plum vinegar, lemon vinegar, citrus vinegar, citrus vinegar, etc. It can be used as cooking, It can be used as a condiment for meals and as a health drink. The patent No. 200610036636.7 disclosed in the Chinese patent literature, the publication number CN1904027A, is called "tea vinegar and tea vinegar beverage". This patent application has not yet seen the product on the market, perhaps because it is difficult to put it into practice. [0004] With the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08
Inventor 刘志良
Owner NINGBO FUQUANSHAN GREEN TEA WINE
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