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Preparation method of rambutan tea vinegar

A production method and red hair technology, applied in the preparation of vinegar and other directions, can solve rare problems and achieve the effects of strong fruity flavor and enhancement of human immunity

Inactive Publication Date: 2016-02-24
胡志荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With rambutan as raw material, the way of deep processing and utilization of the above-mentioned raw materials has been added. The processed tea vinegar is rich in nutrition and unique in flavor, and such products are rare in the market

Method used

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Examples

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Effect test

Embodiment 1

[0017] A method for preparing rambutan tea vinegar, characterized in that: 100 parts by weight mainly contain the following substances: 40-50% rambutan juice, 25-30% grapefruit juice, 8-10% lily juice, honey 5-7%, white granulated sugar 4-8%, adopt the following steps:

[0018] A. Raw material pretreatment: select mature and complete rambutan, grapefruit and lily, and beat them separately after cleaning;

[0019] B, take pulp and mix: get rambutan juice, grapefruit juice, lily juice and mix in proportion, stir evenly, make mixed pulp;

[0020] C. Precooking: cook the mixed pulp at 100°C for 25-30min;

[0021] D, adding sugar: add sugar to the mixed slurry to 15 ° Bx, the sugar content should not be too high, so as not to inhibit the growth of microorganisms;

[0022] E. Alcoholic fermentation: add active dry yeast to the mixed pulp after adding sugar at a ratio of 0.12% of the mixed pulp before precooking, and control the temperature at 20-25°C for 7-9 days. After the fermen...

Embodiment 2

[0028] A kind of processing method of rambutan tea vinegar, its formula is: 40kg of rambutan juice, 35kg of roselle juice, 10kg of lemon juice, 2kg of Trichosanthes juice, 1.5kg of loquat juice, 7kg of honey, 8kg of protein sugar, adopt following steps :

[0029] A. Raw material pretreatment: select mature and complete rambutan, grapefruit, rose fruit, and gooseberry, and after cleaning, beat them separately; soak wolfberry in clear water for 3-5 hours, and then beat;

[0030] B, take pulp and mix: get rambutan juice, grapefruit juice, thorn rose juice, gooseberry juice, wolfberry juice and mix in proportion, stir evenly, make mixed pulp;

[0031] C. Precooking: boil the mixed pulp at 85-90°C for 20 minutes;

[0032] D, adding sugar: add sugar to the mixed slurry to 8 ° Bx, the sugar content should not be too high, so as not to inhibit the growth of microorganisms;

[0033] E. Alcoholic fermentation: add active dry yeast to the mixed pulp after adding sugar at a ratio of 0.3...

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Abstract

The invention discloses a preparation method of rambutan tea vinegar, and belongs to the technical field of tea vinegar processing. The preparation method is characterized in that the rambutan tea vinegar, in terms of 100 parts by weight, mainly consists of the following substances: 45 parts of rambutan juice, 10 parts of syzygium samarangense juice, 8 parts of passion fruit juice, 7 parts of sweet tamarind juice, 5 parts of cranberry fruit, 5 parts of black tea fungus liquid and 15 parts of xylitol, and the rambutan tea vinegar is processed through such steps as respectively pulping the substances, extracting juice and mixing, pre-boiling, adding sugar, conducting alcoholic fermentation, conducting acetic fermentation, filtering, blending, canning, sterilizing and the like. The preparation method disclosed by the invention has the beneficial effects that the finished product of the invention is intense in fruity taste and unique in fragrance, and the product reserves the special flavor of the rambutan and the elegant fragrance of tea; and the product is rich in nutrient substances essential to human bodies, and the product, as delicious and nutrient green and health-care drink and seasoning, has functions of clearing away heat and toxic materials, boosting body immunity, nourishing and strengthening, tonifying blood and regulating qi, beautifying hair and skin and keeping the hair and the skin healthy.

Description

technical field [0001] The invention relates to a method for preparing tea vinegar, in particular to a method for preparing rambutan tea vinegar. Background technique [0002] Rambutan, sweet in taste, warm in nature, also known as: Mao Lizhi, Shao Zi, Hong Mao Guo, Hong Mao Dan. Rambutan is rich in vitamins and minerals. It has the effects of nourishing and strengthening, nourishing blood and regulating qi, and strengthening the skin. Long-term consumption can clear away heat and detoxify, and enhance human immunity. Rambutan pulp is yellow-white, translucent, juicy, crispy, sweet or sweet-sour, or fragrant. According to the analysis, the pulp ratio accounts for 31-60.2%, the total solid content is 14-22.2%, the sugar is 3.61-6.25%, the citric acid is 0.39-1.53%, and the vitamin C100g pulp contains 0.63-5.5. Rambutan is also high in iron content, which helps to improve dizziness and low blood pressure. [0003] Using rambutan as raw material increases the way of deep pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08
Inventor 胡志荣
Owner 胡志荣
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