Tea vinegar brewing method by means of multilevel fermentation and extraction

Abstract

A tea vinegar brewing method by means of multilevel fermentation and extraction mainly includes the steps: (a) subjecting fresh rice to cooking, cooling, yeast making, saccharification and the like, and fermenting the processed fresh rice in mixed strains for 3-6 months at 25-32 DEG C so that vinegar mother is brewed; (b) fermenting the brewed vinegar mother with fresh fruit for 3-6 months prior to sterilizing and alcoholizing for 2-3 years so that fruit vinegar is generated; and (c) mixing the fruit vinegar with fresh tea for 1-2 months so that brewed tea vinegar is extracted, and subjecting the brewed tea vinegar to filtration, sterilization, adjustable cooking and filling so that tasty and mellow superior tea vinegar is brewed. The tea vinegar brewed by means of the multilevel fermentation and extraction technology and the natural process method is superior tea vinegar excellent in taste, flavor and quality.

Description

technical field [0001] The invention relates to a method for brewing tea vinegar, in particular to a method for brewing tea vinegar by multi-layer fermentation and extraction. Background technique [0002] As the old saying goes, medicine is not as good as food, and it is a common idea to use natural and organic food to enhance body functions. Drinking vinegar is a modern dietary method for health care; existing vinegar can be divided into fruit vinegar, grain vinegar and chemical vinegar. There are several types of vinegar. The existing edible vinegar is generally made of grains as raw materials for production, such as rice, wheat, corn, millet, etc. Commonly used edible vinegar includes aged vinegar, white vinegar, rice vinegar, etc., and is mainly used as a cooking seasoning; High-quality fruit vinegar has been developed in recent years. It is generally brewed from fruits, such as apple cider vinegar, grape vinegar, pineapple vinegar, plum vinegar, lemon vinegar, citrus v...

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's quality of life, the material and cultural life is more and more advanced, the development of the beverage industry is changing with each passing day, and the variety is rich and varied, especially beverages with health care functions have become new favorites; tea vinegar and tea vinegar beverages are beverages with health care functions , not only has a strong tea fragrance, sweet and sour taste, good taste, suitable for all ages, but also rich in nutrition, contains a variety of beneficial ingredients for the human body, such as catechin can eliminate free radicals in the human body, and is a natural pigment protection agent , can inhibit the accumulation of cholesterol, soften blood vessels, tea polyphenols have anti-aging, anti-oxidation, antibacterial and disease-preventing effects, tea vinegar also has the effects of refreshing the mind, promoting body fluids and quenching thirst, diuretic detoxification, and eliminating fatigue; for economic benefits Consider that most of the known tea vinegar brewing raw materials are mainly tea, concentrated fruit juice and edible vinegar. The tea, concentrated fruit juice and edible vinegar are mixed and fermented directly for three days, and then aged for six months to make tea vinegar. , this brewing method is to use less cost to produce a large amount of tea vinegar in a short period of time, but the taste and taste of the tea vinegar produced by it are not good, and the anti-oxidation ability is also poor. Long-term research and experiments to explore how to improve the brewing technology of tea vinegar, and then improve the taste, flavor and quality of tea vinegar

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