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Tea vinegar beverage and method for preparing same

A beverage and tea vinegar technology, applied in the field of tea vinegar beverage and its preparation, can solve the problems of waste of fresh leaf resources of tea trees in summer and autumn, increase development and utilization of tea resources, long fermentation cycle, etc., and achieve shortened fermentation cycle, reduced raw material cost, The effect of reducing production costs

Inactive Publication Date: 2013-01-09
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the above, it can be seen that tea vinegar is prepared by extracting tea water from mature tea, or fermenting in two steps, or directly adding alcohol to acetic acid fermentation, which undoubtedly has problems such as long fermentation period and high production cost.
[0004] my country's tea industry has developed rapidly, but there are still outstanding problems such as the serious waste of fresh leaves of tea trees in summer and autumn, and there is an urgent need to increase the development and utilization of tea resources

Method used

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  • Tea vinegar beverage and method for preparing same
  • Tea vinegar beverage and method for preparing same
  • Tea vinegar beverage and method for preparing same

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Pick 50 kilograms of summer tea tree fresh leaves with a standard of one bud and three or four leaves, and spread them indoors for about 3 hours. When the water content is about 70%, use a drum fixing machine at 250°C for 1 minute, and spread the leaves in time to cool. Break the green leaves with a homogenizer in stages. Weigh 1kg of tea leaves after homogenization, add 60L of deionized water, stir well, extract at a constant temperature of 60°C for 15 minutes, filter to remove slag, and obtain about 57L of tea juice; add 5.7kg of white sugar to 57L of tea juice, stir After dissolving, add 0.228kg of Brettanomyces custersii ZSM-001 (isolated and screened by Professor Zhao Siming and Xiong Shanbai of Huazhong Agricultural University, patent number: 2007100536112, patent publication number is CN101173223) and Zhongke 1.41 acetic acid bacteria (Acetobacter pasteurianus, purchased from Jiuzhou Tongye Biological Reagent Operations Department, Hongshan District, Wuhan City) ...

Embodiment 2

[0024] Pick 25 kilograms of summer tea tree fresh leaves with a standard of three or four leaves per bud, and spread them indoors for about 3 hours. When the water content is about 70%, fix them in a Longjing pot at 180°C for 6 minutes, and spread them out in time to cool them down. Then the green leaves are crushed in batches with a homogenizer. Weigh 1kg of the homogenized tea slurry, add 90L of deionized water, stir well, extract at a constant temperature of 80°C for 10min, filter to remove slag, and obtain about 88L of tea juice. 8.8kg of white sugar needs to be added to 88L of tea juice. After stirring and dissolving, add 0.704kg of Brettanomyces custersii ZSM-001 and Zhongke 1.41 acetic acid bacteria (Acetobacter pasteurianus, purchased from Jiuzhou Tongye Biological Co., Ltd., Hongshan District, Wuhan City. Reagent Operation Department) mixed with a mass ratio of 95:5 to make a mixed bacterial powder (in the mixed bacterial powder, the number of viable bacteria of Brett...

Embodiment 3

[0026] Pick 25 kilograms of summer tea tree fresh leaves with a standard of three or four leaves per bud, and spread them indoors for about 3 hours. When the water content is about 70%, fix them in a Longjing pot at 180°C for 6 minutes, and spread them out in time to cool them down. Weigh 1 kg of green leaves, add 70 L of deionized water, and crush it with a homogenizer for 30 minutes to obtain about 66 L of tea juice slurry. Add 6.6kg white granulated sugar to 66L tea juice, stir and dissolve, add 0.330kg Brettanomyces custersii ZSM-001 and Zhongke 1.41 acetic acid bacteria (Acetobacter pasteurianus, purchased from Jiuzhou Tongye Biological Reagent Co., Ltd., Hongshan District, Wuhan City Business Department) mixed with a mass ratio of 95:5 to make a mixed bacteria powder (in the mixed bacteria powder, the number of viable bacteria of Brettanomyces castellum ZSM-001 was 10 6 More than cfu / mL, the usage amount of acetic acid bacteria product description is about 0.2g / L, the in...

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Abstract

The invention discloses a tea vinegar beverage and a method for preparing the same. The tea vinegar beverage is prepared from fresh tea leaves by the steps of spreading, green killing, crushing, leaching, filtration, inoculation of microzyme, fermentation of acetic bacteria, filtration and sterilization. The tea vinegar beverage has a heavy fragrance of vinegar, a bright golden yellow liquor color, proper taste of sourness and sweetness and an obvious tea smell. According to the preparation method provided by the invention, the tea vinegar beverage is directly prepared by fermenting fresh tea leaves serving as the raw material, thereby enriching the variety of tea beverage products, contributing to the development and utilization of fresh tea leaves in China and enjoying a wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a tea vinegar beverage and a preparation method thereof. Background technique [0002] There is an old saying "Seven things to open the door, firewood, rice, oil, salt, soy sauce, vinegar and tea". Both vinegar and tea are necessities in people's life. Because vinegar is rich in various organic acids, it has various health care effects on the human body, and has been widely eaten by people since ancient times. Various novel vinegar products such as apple cider vinegar and pear vinegar have developed very rapidly in recent years, and have been widely welcomed by people because of their unique flavor and remarkable efficacy. [0003] And tea is the product that is widely drunk in the world equally, and drinking history is long. Combining tea and vinegar is undoubtedly very special. At present, some literatures have reported the production methods of tea vinegar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
Inventor 黄友谊权晓霞张书芹谭雪倪超肖平徐莉萍
Owner HUAZHONG AGRI UNIV
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