Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Puer tea vinegar and preparation method thereof

A technology for Pu'er tea and preparation steps is applied in the field of Pu'er tea vinegar and its preparation, and achieves the effects of inhibiting the rise of cholesterol, rich in vinegar aroma and rich in nutrition.

Inactive Publication Date: 2014-07-16
YUNNAN SHUANGJIANG MENGKU TEA
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But tea vinegar drink and preparation method thereof are rarely reported

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Puer tea vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] According to the preparation method of Pu'er tea vinegar of the present invention, first enter the tea soup preparation step S1100: extract Pu'er tea and water at 85-95°C for 20-30 minutes, cool to 25-30°C to obtain an extract, and then extract Add 10-20% sugar in the liquid and stir evenly to obtain tea soup; then enter the Pu'er tea raw vinegar preparation step S1200: add black tea strains to the tea soup, ferment at 25-30°C for 7-10 days to obtain Pu-erh tea Raw tea vinegar; finally enter the blending step S1300: mix 40-80 parts of the raw Pu-erh tea vinegar, 10-15 parts of white sugar and 1.0-1.2 parts of honey for blending to obtain Pu-erh tea vinegar.

[0020] Further, in the step S1100 of preparing tea soup, the weight ratio of the Pu'er tea to the water is preferably 1:100-2.5:100; the Pu'er tea is raw tea or cooked tea, more preferably cooked tea; The sugar is at least one of the following: white sugar, rock sugar, honey and brown sugar.

[0021] Further, the ...

Embodiment 1

[0025] according to figure 1 The shown preparation method of the Pu-erh tea vinegar of the present invention first enters into the tea soup preparation step S1100: leaching Pu-erh tea and water at 85°C for 20 minutes, cooling to 25°C to obtain an extract, and then adding The sugar accounting for 10% by weight is stirred evenly to obtain tea soup, the weight ratio of the Pu’er tea to the water is preferably 1:100, the Pu’er tea is raw tea, and the sugar is white sugar; then enter the raw Pu’er tea vinegar preparation step S1200: Add black tea strains to the tea soup, ferment at 25°C for 7 days to obtain raw Pu-erh tea vinegar; finally proceed to the blending step S1300: Mix 40 parts of the raw Pu-erh tea vinegar, 10 parts of white sugar and 1.0 part of honey Blend together to obtain Pu'er tea vinegar.

Embodiment 2

[0027] according to figure 1 The shown preparation method of the Pu-erh tea vinegar of the present invention first enters into the tea soup preparation step S1100: leaching Pu-erh tea and water at 95°C for 30 minutes, cooling to 30°C to obtain an extract, and then adding The sugar accounting for 20% by weight is stirred evenly to obtain tea soup, the weight ratio of the Pu’er tea to the water is preferably 2.5:100, the Pu’er tea is cooked tea; the sugar is rock sugar; then enter the raw Pu’er tea vinegar preparation step S1200: Add black tea strains to the tea soup, ferment at 30°C for 10 days to obtain raw Pu-erh tea vinegar; finally enter the blending step S1300: Mix 80 parts of the raw Pu-erh tea vinegar, 15 parts of white sugar and 1.2 parts of honey Blend together to obtain Pu'er tea vinegar.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method for puer tea vinegar. The method comprises the steps of making tea soup: extracting puer tea and water at the temperature of 85-95 DEG C for 20-30 minutes, cooling to 25-30 DEG C to obtain an extracting solution, and then adding 10-20 percent of sugar into the extracting solution to obtain the tea soup; preparing puer tea original vinegar: adding black tea strains into the tea soup, fermenting the mixture under the temperature of 25-30 DEG C for 7-10 days to obtain the puer tea original vinegar; mixing: mixing 40-80 parts of the puer tea original vinegar, 10-15 parts of white granulated sugar and 1.0-1.2 parts of honey to obtain the puer tea vinegar. The puer tea vinegar prepared by the method disclosed by the invention is mellow in tea fragrance and vinegar fragrance, tastes sour, sweet and delicious, is rich in nutrition, and has the health-protection functions of suppressing rise of cholesterol, softening the blood vessels, resisting aging and oxidization, resisting bacteria and preventing diseases.

Description

technical field [0001] The invention relates to the field of food, in particular to a Pu'er tea vinegar and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the progress of material and cultural life, the development of the beverage industry is also changing with each passing day, and the varieties are rich and colorful, especially beverages with health care functions have become a new favorite. [0003] Edible vinegar generally includes mature vinegar, white vinegar and rice vinegar, which are mainly produced from grains (such as rice, wheat, corn and millet), and are mainly used as condiments for cooking. [0004] Fruit vinegar is one of the health functional drinks, which is mainly brewed from fruits, such as apple cider vinegar, grape vinegar, pineapple vinegar, plum vinegar, citrus vinegar and citrus vinegar, etc. It can be used as cooking and table seasoning, It can also be used as a health drink. But t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L2/38A23L33/00A23V2002/00A23V2200/3262A23V2200/326A23V2200/302A23V2200/30A23V2250/214
Inventor 戎加升
Owner YUNNAN SHUANGJIANG MENGKU TEA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com