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Preparation method of herb tea vinegar beverage

A technology of vinegar beverage and herbal tea, which is applied in the field of preparation of herbal tea vinegar beverage, can solve the problem of no related registration of microbial fermented herbal tea beverage, and achieve the effects of improving human immunity, beauty and beauty, and good quality

Inactive Publication Date: 2015-08-26
侯荣山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on microbial fermented tea beverages in the market, and there is no relevant report on microbial fermented herbal tea beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The vinegar beverage of the present embodiment adopts the following raw materials in parts by weight: 90 kilograms of white granulated sugar, 5 kilograms of jelly grass, 5 kilograms of egg flower, 5 kilograms of cloth dregs leaves, 3 kilograms of chrysanthemum, 3 kilograms of honeysuckle, 3 kilograms of Prunella vulgaris, 1 kilogram of licorice kilogram;

[0024] Its preparation steps are:

[0025] A. Put 90kg of white sugar, 5kg of grass jelly, 5kg of egg flower, 5kg of cloth dregs leaves, 3kg of chrysanthemum, 3kg of honeysuckle, 3kg of Prunella vulgaris and 1kg of licorice into the pot and add 200kg of pH Boil for 7 mountain spring water, boil until boiling and keep for 60 minutes, then cool, filter to obtain the extract;

[0026] B. Pour the above extract into a clean container, add AS1.41 acetic acid bacteria accounting for 2.5% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16 ℃ ~ 28 ℃, and the fermentation t...

Embodiment 2

[0030] The vinegar beverage of the present embodiment adopts the following raw materials in parts by weight: 90 kilograms of white granulated sugar, 5 kilograms of jelly grass, 5 kilograms of egg flower, 5 kilograms of cloth dregs leaves, 3 kilograms of chrysanthemum, 3 kilograms of honeysuckle, 3 kilograms of Prunella vulgaris, 1 kilogram of licorice kilogram;

[0031] Its preparation steps are:

[0032] A. Put 90kg of white sugar, 5kg of grass jelly, 5kg of egg flower, 5kg of cloth dregs leaves, 3kg of chrysanthemum, 3kg of honeysuckle, 3kg of Prunella vulgaris and 1kg of licorice into the pot and add 200kg of pH Boil for 7.5 mountain spring water, boil until boiling and keep for 30min, then cool, filter to obtain the extract;

[0033] B. Pour the above extract into a clean container, add 1.01 acetic acid bacteria of Huyao 1.01 which accounts for 2% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16°C-28°C, and the ferme...

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PUM

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Abstract

The invention discloses a preparation method of a herb tea vinegar beverage, and relates to the technical field of beverage processing. The herb tea vinegar beverage is prepared from the following components: white sugar, mesona chinensis, egg flowers, paniculate microcos leaves, chrysanthemums, honeysuckle, common selfheal fruit-spike and licorice roots. The preparation method comprises the following steps: putting the raw materials into a pot, adding mountain spring water into the pot, boiling the mixture of the put raw materials and the mountain spring water, and then cooling the boiled mixture; filtering the cooled mixture so as to obtain a leaching solution, pouring the leaching solution into a container, inoculating acetic acid bacteria, uniformly stirring the leaching solution and the acetic acid bacteria, and performing sealing fermentation; performing acid regulation on material liquid so as to control the total acid content of the material liquid to be 0.3g / 100ml-1g / 100ml and the soluble solid content of the material liquid to be 3%-5%; after sterilizing the material liquid on which the acid regulation is performed, performing vacuum bacteria-free filling so as to obtain the herb tea vinegar beverage. The herb tea vinegar beverage disclosed by the invention is the multi-functional beverage integrating the nutrition effect and the health-care effect, leaching solution sweet water of the herb tea is used as an acetic acid bacteria cultivating medium to perform fermentation, so that the produced herb tea vinegar beverage has various flavor substances and nutritional components of the herb tea and nutritional components and moderate sourness of an acetic acid, and the herb tea vinegar beverage is good in taste and high in quality.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a method for preparing a herbal tea vinegar beverage. Background technique [0002] Herbal tea is a general term for Chinese herbal plant beverages. Traditional herbal teas are obtained by decocting Chinese herbal medicines that are cold in nature and can dispel internal heat in the human body. Except for some Chinese herbal teas for specific diseases, they generally have the effects of clearing away heat, detoxifying and reducing internal heat. Both belong to herbal tea, such herbal tea can be drunk by men, women and children. [0003] In addition to clearing heat and detoxifying, herbal tea can also cool blood and activate blood, nourish yin and kidney, dispel summer heat, quench thirst and promote body fluid, and even cure red eyes, headache, dizziness, tinnitus, boils, swollen toxins and high blood pressure. It can be used as a refreshing drink in summer drink. [0004] T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 侯荣山
Owner 侯荣山
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