Liupao tea vinegar beverage and preparation method thereof

A technology for Liubao tea and vinegar beverage, which is applied in the field of beverage processing, can solve the problems of long cycle and short product storage time, and achieve the effects of improving color and luster, improving immunity and special taste.

Inactive Publication Date: 2016-05-11
张莘蔓
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a Liubao tea vinegar drink and its preparation method, so as

Method used

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  • Liupao tea vinegar beverage and preparation method thereof

Examples

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Effect test

Embodiment 1

[0066] A Liubao tea vinegar drink, which comprises the following raw materials in parts by weight: 400 parts of Liubao tea, 300 parts of evening primrose, 90 parts of raw materials, 1 part of steviol glycoside, 2 parts of citric acid, 2 parts of ascorbic acid, safflower 2 parts of yellow pigment, 3 parts of nisin, 2 parts of hydroxymethylcellulose sodium, 2 parts of citronellal, 1 part of sodium guanylate, and 1000 parts of water. The raw materials, in parts by weight, include The following raw materials: 6 parts of Angelica dahurica, 6 parts of Polygala, 6 parts of Asarum, 6 parts of Notopterygium, 6 parts of Angelica, 4 parts of Fangfeng, 4 parts of Chuanxiong, 4-10 parts of Vitex, 4 parts of Nepeta, 4 parts of Mistletoe, 3 parts of Tribulus terrestris, 3 parts of Fushen, 3 parts of Shichangpu, 3 parts of Yanhusuo, 3 parts of red peony, 2 parts of Achyranthes bidentata, 2 parts of Prunella vulgaris, 2 parts of licorice, 2 parts of pinellia, 2 parts of Gastrodia elata, 2 parts...

Embodiment 2

[0074] A Liubao tea vinegar beverage, in parts by weight, comprising the following raw materials: 1100 parts of Liubao tea, 900 parts of evening primrose, 200 parts of raw materials, 3 parts of steviol glycosides, 6 parts of citric acid, 6 parts of ascorbic acid, safflower 6 parts of yellow pigment, 5 parts of nisin, 4 parts of hydroxymethylcellulose sodium, 4 parts of citronellal, 3 parts of sodium guanylate, and 2000 parts of water. The raw materials, in parts by weight, include The following raw materials: 10 parts of Angelica dahurica, 10 parts of Polygala, 10 parts of Asarum, 10 parts of Notopterygium, 10 parts of Angelica, 10 parts of Fangfeng, 10 parts of Chuanxiong, 10 parts of Vitex, 10 parts of Nepeta, 10 parts of Mistletoe, 8 parts of Tribulus 8 parts, Fushen 8 parts, Shichangpu 8 parts, Corydalis 8 parts, Radix Paeoniae Rubra 8 parts, Achyranthes bidentata 6 parts, Prunella vulgaris 6 parts, licorice 6 parts, Pinellia 6 parts, Gastrodia elata 6 parts, Guangpi 4 part...

Embodiment 3

[0082]A Liubao tea vinegar beverage, which comprises the following raw materials in parts by weight: 750 parts of Liubao tea, 600 parts of evening primrose, 155 parts of raw materials, 2 parts of steviol glycosides, 4 parts of citric acid, 4 parts of ascorbic acid, safflower 4 parts of yellow pigment, 4 parts of nisin, 4 parts of sodium hydroxymethyl cellulose, 4 parts of citronellal, 2 parts of sodium guanylate, 1500 parts of water, the raw materials, in parts by weight, include The following raw materials: 8 parts of Angelica dahurica, 8 parts of Polygala, 8 parts of Asarum, 8 parts of Notopterygium, 8 parts of Angelica, 8 parts of Fangfeng, 8 parts of Chuanxiong, 8 parts of Vitex, 8 parts of Nepeta, 8 parts of Mistletoe, and 6 parts of Tribulus 6 parts, Fushen 6 parts, Shichangpu 6 parts, Corydalis 6 parts, Radix Paeoniae Rubra 6 parts, Achyranthes bidentata 4 parts, Prunella vulgaris 4 parts, licorice 4 parts, Pinellia 4 parts, Gastrodia elata 4 parts, Guangpi 3 parts, kudz...

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Abstract

The invention belongs to the technical field of beverage processing and discloses a Liupao tea vinegar beverage and a preparation method thereof. The beverage is prepared from, by weight, 400-1100 parts of Liupao tea, 300-900 parts of cordate telosma, 90-200 parts of medicinal materials, 1-3 parts of stevioside, 2-6 parts of citric acid, 2-6 parts of ascorbic acid, 2-6 parts of carthamin yellow, 3-5 parts of nisin, 2-4 parts of carboxymethyl cellulose sodium, 2-4 parts of citronellal, 1-3 parts of disodium guanylate and 1000-2000 parts of water. The beverage is obtained by steps of extracting, mixing, sterilizing, filling, sealing, cooling and the like. Raw materials of the Liupao tea vinegar beverage are easy to acquire, the preparation method is simple, and short production cycle, low cost and long product storage time are realized. In addition, the Liupao tea vinegar beverage has the advantages of nutritional richness, sweet-sour tastiness, strong tea aroma and special flavor and is a novel nutritional tea vinegar beverage remarkably effective in fever treatment.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a Liubao tea vinegar beverage and a preparation method thereof. Background technique [0002] With the improvement of living standards and the abundance of materials, people's dietary standards have been greatly improved. People eat better and better, but also more and more greasy. Many people have different degrees of overnutrition and obesity; It is not beautiful, and it may breed a series of diseases and affect people's health, so now more and more people begin to pay attention to diet in addition to active sports and aerobic exercises, and taking some can remove greasy , food or beverage that improves the internal environment, nutrition and health, due to the above reasons, the beverage industry is developing with each passing day, and the variety is rich and colorful, especially the beverage with health care function has become a new favorite, and tea...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 张莘蔓
Owner 张莘蔓
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