Production method of Chinese hawthorn leaf tea lactic acid beverage

A technology of hawthorn leaf tea and lactic acid beverage, which is applied in the field of beverage processing, can solve the problems of high cost, complicated production process, and insecure food safety, and achieve the effects of good quality, tumor growth inhibition, and cardiovascular disease prevention

Inactive Publication Date: 2013-12-25
广西三江县康百氏实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, lactic acid bacteria are mostly obtained from milk fermentation, and using milk as a culture medium for lactic acid bacteria beverages will cause problems such as complex production process, high cost and food safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The hawthorn leaf tea lactic acid drink mainly adopts the following raw materials by weight:

[0027] Hawthorn leaf tea 25 kg, Luo Han Guo 30 kg, sugar 20 kg;

[0028] Its production steps are as follows:

[0029] A. After the Luo Han Guo is broken, weigh the weight of hawthorn leaf tea, Luo Han Guo and white sugar respectively according to the weight parts of the above-mentioned raw materials, put the weighed raw materials into a pot and add 500 kg of mountain spring water to cook until boiling and keep After cooling for 30 min, filter to obtain the extract; the pH value of the mountain spring water is 7;

[0030] B. Pour the above-mentioned extract into a clean container, add Lactobacillus acidophilus species with 2% weight of the total amount of raw materials, stir evenly, cover and ferment, control the temperature of the product at 16°C, and ferment for 25 days;

[0031] C, carry out the control of the number of viable bacteria to the feed liquid obtained by the f...

Embodiment 2

[0036] The hawthorn leaf tea lactic acid drink mainly adopts the following raw materials by weight:

[0037] Hawthorn leaf tea 20 kg, monk fruit 25 kg, sugar 15 kg;

[0038] Its production steps are as follows:

[0039] A. After the Luo Han Guo is broken, weigh out the weight of hawthorn leaf tea, Luo Han Guo and white sugar respectively according to the weight parts of the above-mentioned raw materials, put the weighed raw materials into a pot and add 400 kg of mountain spring water to boil, boil until boiling and keep 55 min, after cooling, filter to obtain the extract; the pH value of the mountain spring water is 7.5;

[0040] B. Pour the above-mentioned extract into a clean container, add Lactobacillus acidophilus species with 3% weight of the total amount of raw materials, stir evenly, cover and ferment, control the temperature of the product at 28°C, and ferment for 10 days;

[0041] C, carry out the control of the number of live bacteria to the feed liquid obtained b...

Embodiment 3

[0046] The hawthorn leaf tea lactic acid drink mainly adopts the following raw materials by weight:

[0047] Hawthorn leaf tea 15kg, monk fruit 35kg, sugar 25kg;

[0048] Its production steps are as follows:

[0049] A. After the Luo Han Guo is broken, weigh out the weight of hawthorn leaf tea, Luo Han Guo and white sugar respectively according to the weight parts of the above-mentioned raw materials, put the weighed raw materials into a pot and add 450 kg of mountain spring water to cook until boiling and keep 40 min, after cooling, filter to obtain the extract; the pH value of the mountain spring water is 7.3;

[0050] B. Pour the above extract into a clean container, add Lactobacillus casei species with a weight of 2.5% of the total amount of raw materials, stir evenly, cover and ferment, control the product temperature at 25°C, and ferment for 15 days;

[0051] C, carry out the control of the number of viable bacteria to the feed liquid obtained by step B fermentation, co...

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PUM

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Abstract

The invention discloses a production method of a Chinese hawthorn leaf tea lactic acid beverage, and belongs to the technical field of beverage processing. The Chinese hawthorn leaf tea lactic acid beverage is mainly prepared from Chinese hawthorn leaf tea, momordica grosvenori, white sugar, spring water and lactic acid bacteria. The production method comprises the following steps of weighing each raw material respectively, boiling the raw materials, cooling naturally and filtering so as to obtain leaching liquor, inoculating lactic acid bacteria culture with the weight accounting for 2%-3% of the total weight of the raw materials in the leaching liquor, sealing, fermenting 10 days-25 days, and controlling the product temperature at 16 DEG C-28 DEG C; controlling the viable count of the fermented feed liquid, and controlling the content of lactic acid bacteria of the feed liquid to be 0.5 million per ml to 1 million per ml; adjusting the acid of the feed liquid, and controlling the content of the total acid of the feed liquid to be 0.1g/100ml-0.15g/100ml; and finally sterilizing the feed liquid, and carrying out vacuum sterile packaging, thereby obtaining the Chinese hawthorn leaf tea lactic acid beverage which is rich in nutrition and health-care, and has the fragrance of Chinese hawthorn leaf tea leaves.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a production method of hawthorn leaf tea lactic acid beverage. Background technique [0002] Hawthorn is a plant of the Rosaceae, Apple subfamily, and Hawthorn genus, also known as red fruit. Hawthorn leaves are the leaves of the hawthorn tree. Hawthorn leaves are rich in essential amino acids, minerals and vitamins. Its main chemical component is total flavonoids. Pharmacological and clinical experiments have shown that total flavonoids in hawthorn leaves can prevent and treat cardiovascular diseases. , has the effects of dilating blood vessels, increasing coronary blood flow, improving heart vitality, stimulating the central nervous system, lowering blood pressure and cholesterol, softening blood vessels, diuresis and sedation; 1. The effect of treating abdominal pain and diarrhea; the total flavonoids, vitamin C, carotene and other substances contained in it can b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 候荣山吴宏鑫吴礼贤吴志福刘世希
Owner 广西三江县康百氏实业有限公司
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