Production method of rosemary tea vinegar

A production method, the technology of rosemary, is applied in the preparation of vinegar, medical preparations containing active ingredients, and pharmaceutical formulas, etc. It can solve the problems that there are not many types of tea vinegar and cannot meet the needs, so as to achieve unique flavor and enhance memory , nutrient-rich effect

Active Publication Date: 2015-04-29
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are not many types of tea vinegar on the market, which cannot meet the needs of the market. Most of the rosemary on the market is processed into essential oils or seasonings, and rosemary leaves are processed into rosemary tea vinegar. Related products are on the market, and it also provides a new way for the deep processing of rosemary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of rosemary tea vinegar, concrete operation steps are:

[0020] (1) Raw material processing: select freshly picked rosemary leaves as raw materials, supplemented with appropriate amount of linden leaves and longli leaves, wash, remove yellow leaves and impurities mixed in during picking, spread out and dry, and distribute the leaves on the surface of the leaves. moisture;

[0021] (2) Kneading and baking: the dried raw materials are manually kneaded repeatedly, and when the fresh leaves are sluggish to a certain extent, they are baked in a pot at a temperature of 160-180°C, baked for 25 minutes on a slow fire, and constantly stir-fried; Make the raw materials emit aroma, dry the water vapor, make it dry, and improve the quality of the finished tea vinegar;

[0022] (3) Superfine pulverization: after microwave vacuum drying, the baked raw materials are first pulverized in a pulverizer to 180 mesh, and then put into a superfine pulverizer for...

Embodiment 2

[0030] A kind of preparation method of rosemary tea vinegar, concrete operation steps are:

[0031] (1) Raw material processing: select freshly picked rosemary leaves as raw materials, supplemented with orange leaves and papaya paliurus leaves, wash, remove yellow leaves and impurities mixed in during picking, spread out and dry in the sun;

[0032] (2) Baking and kneading: Put the dried raw materials in a pot for baking at a temperature of 160-180°C, bake on low heat for 20 minutes, stir fry continuously, and then manually knead repeatedly to make the leaves smaller;

[0033] (3) Superfine pulverization: After the kneaded raw materials are freeze-dried, they are first pulverized in a pulverizer to 100 mesh, and then put into a superfine pulverizer for pulverization. The superfine pulverization fineness is 280-300 mesh, and the relative humidity is kept At 15-20%, the temperature is 40°C, pulverize to obtain the raw material superfine powder;

[0034] (4) Preparation of tea p...

Embodiment 3

[0041] A kind of preparation method of rosemary tea vinegar, concrete operation steps are:

[0042] (1) Raw material processing: select freshly picked rosemary leaves, white mustard stems and leaves, and jasmine as raw materials, wash them, remove yellow leaves and impurities mixed in when picking them, spread them out and dry them in the sun;

[0043] (2) Kneading and baking: the dried raw materials are manually kneaded repeatedly, and when the fresh leaves are sluggish to a certain extent, they are baked in a pot at a temperature of 120°C, baked for 30 minutes with a slow fire, and stir-fried continuously;

[0044] (3) Superfine pulverization: after microwave vacuum drying, the baked raw materials are first pulverized in a pulverizer to 160 mesh, and then put into a superfine pulverizer for pulverization. The superfine pulverization fineness is 320 mesh, and the relative humidity is kept At 35%, the temperature is 60°C, pulverize to obtain the raw material superfine powder; ...

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PUM

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Abstract

The invention discloses a production method of rosemary tea vinegar, belonging to the field of food processing. The production method is characterized by comprising the following steps of carrying out raw material processing, rolling, green baking, superfine grinding, tea powder preparation, inoculated fermentation, secondary fermentation, acetic fermentation, ageing, sterilization and packaging on raw materials including picked fresh rosemary leaves and tea leaves. The production method has the beneficial effects that the rosemary leaves are produced into superfine powder, mixed with tea powder and subjected to processing procedures including repeated fermentation, filtration extraction and ageing, the produced tea vinegar has rich nutrients, special flavor and pleasant aroma, has the treatment effects of improving memory, refreshing the brain, reducing blood sugar and improving headache, is helpful for treating arteriosclerosis and recovering vitality of paralyzed limbs, is a healthy, nutritious, low-sugar and low-fat beverage, can further serve as a seasoning, and is suitable for people of all ages.

Description

technical field [0001] The invention relates to a method for preparing tea vinegar, in particular to a method for preparing rosemary tea vinegar. Background technique [0002] Rosemary, is a plant native to the Mediterranean region, where it grows wild or grown in chalky soils. Stems, leaves and flowers can extract aromatic oil. Rosemary leaves have a tea aroma, pungent and slightly bitter taste, and are often used in cooking, and can also be used to make herbal tea. An evergreen shrub, rosemary was believed to enhance memory in ancient times, and the antioxidant components in rosemary, which is currently recognized as the most antioxidant plant, are mainly carnosic acid, carnosol, rosmanol, and bearberry acid, rosmarinic acid and other ingredients. Rosemary is also often placed indoors to purify the air. It can eliminate flatulence, enhance memory, refresh the mind, relieve headache symptoms, and is also effective for colds, abdominal distension, obesity, etc.; it also h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCA61K36/53A61K36/82C12J1/04A61K2300/00
Inventor 余芳
Owner BENGBU KUNPENG FOOD & BEVERAGE
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