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Method for brewing ardisia japonica tea vinegar

A technology of wild loquat leaf and wild loquat leaf, which is applied in the brewing field of wild loquat leaf tea vinegar, can solve problems such as ignoring nutritional value, achieve unique flavor and taste, great market development value, and improve economic benefits

Active Publication Date: 2014-04-23
山东航冠食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing and utilization of wild loquat leaves are still in the stage of being maturely harvested as medicine, ignoring their nutritional value, and processing the young leaves of wild loquat into tea vinegar, and there are no relevant reports and related products on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A brewing method of wild loquat leaf tea vinegar, which adopts the following steps:

[0020] A, raw material preparation: pick the young leaves of wild loquat with a length of 2cm, remove the yellow leaves and impurities mixed in when picking, and set aside;

[0021] B. Finishing: Use steam to finish greening. The steam finishing temperature is 140°C, and the finishing time is 5 minutes. After finishing, immediately spread it to cool and dissipate heat. Finishing can remove the bitterness and slightly pungent taste in the raw materials, and improve the taste of the finished tea vinegar;

[0022] C, microwave drying: use a microwave dryer to carry out microwave drying treatment on the tender leaves of raw materials after greening, the processing time is 2min, and the young leaves of raw materials are dried to a water content of 20%;

[0023] D, pulverizing: the dried wild loquat tender leaves are pulverized, and the particle diameter is 60 μm, and wild loquat tender leav...

Embodiment 2

[0033] A brewing method of wild loquat leaf tea vinegar, which adopts the following steps:

[0034] A, raw material preparation: pluck the young leaves of wild loquat of 3cm in length, the tender leaves of mulberry tree, remove the yellow leaves and impurities mixed in when picking, get the tender leaves of 8kg of wild loquat and the tender leaves of 2kg of mulberry tree, and mix them for subsequent use;

[0035] B. Finishing: use steam for finishing, the temperature of steam finishing is 145°C, and the finishing time is 4 minutes. After finishing, immediately spread it to cool and dissipate heat. Finishing can remove the bitterness and slightly pungent taste in the raw materials, and improve the taste of the finished tea vinegar;

[0036] C, microwave drying: use a microwave dryer to carry out microwave drying treatment on the tender leaves of the raw material after finishing, the processing time is 2.5min, and the young leaves of the raw material are dried to a water content ...

Embodiment 3

[0047] A brewing method of wild loquat leaf tea vinegar, which adopts the following steps:

[0048] A. Raw material preparation: Pick wild loquat tender leaves, apricot tender leaves, and golden buckwheat tender leaves with a length of 4cm, remove yellow leaves and impurities mixed in during picking, take 7kg wild loquat tender leaves, 2kg mulberry tender leaves, 1kg The young golden buckwheat leaves are mixed evenly and set aside;

[0049] B. Finishing: Use steam to finish greening. The steam finishing temperature is 150°C, and the finishing time is 3 minutes. After finishing, immediately spread it to cool and dissipate heat. Finishing can remove the bitterness and slightly pungent taste in the raw materials, and improve the taste of the finished tea vinegar;

[0050] C, microwave drying: use a microwave dryer to carry out microwave drying treatment on the raw material tender leaves after finishing, the processing time is 3min, and the raw material tender leaves are dried to ...

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Abstract

The invention discloses a method for brewing ardisia japonica tea vinegar. The method for brewing the ardisia japonica tea vinegar comprises the following steps: performing pretreatment, immersion, enzymolysis, sterilization and fermentation on tender ardisia japonica leaves which serve as raw materials to prepare raw tea wine; inoculating acetic bacteria into the raw tea wine, and performing fermentation, pulp mixing, filtration and the like. A tea vinegar product which looks good, smells good and tastes good is brewed from the ardisia japonica leaves which are wide in source, so that an effective solution is provided for deep processing of the tender ardisia japonica leaves, and economic benefits can be improved. The tea vinegar product is rich in tea polyphenol, is unique in flavor and taste, and is great in market development value.

Description

technical field [0001] The invention relates to a brewing method of tea vinegar, in particular to a brewing method of wild loquat leaf tea vinegar. Background technique [0002] Wild Loquat Leaf: Also known as Yedihong, Dwarf Ground Vegetable, etc., it is flat in nature, pungent, slightly bitter, and belongs to the lung and liver meridians. It is a commonly used traditional Chinese medicine. It has the effects of antitussive and expectorant, promoting blood circulation and diuresis, clearing away heat and detoxification. Treatment of chronic bronchitis, tuberculosis, cough, hemoptysis, hematemesis, fatigue, muscle and bone pain, hepatitis, immediate, acute and chronic nephritis, high blood pressure, hernia, swelling and other diseases. At present, the processing and utilization of wild loquat leaves is still in the stage of being harvested as a medicine, ignoring its nutritional value, and the young leaves of wild loquat are processed into tea vinegar, and there are no rele...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 彭聪
Owner 山东航冠食品有限公司
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