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Fermenting and processing process of Pu'er tea vinegar drink

A processing technology and technology for Pu'er tea, applied in the field of beverage processing, can solve the problems of low tea polyphenol content, inconspicuous characteristics, unstable fermentation, etc., and achieve the effect of golden and translucent soup color, simple and convenient operation, and full tea flavor.

Pending Publication Date: 2016-08-17
玉溪市康提商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing Pu-erh tea vinegar beverages all use Pu-erh mature tea to extract tea water to prepare tea vinegar, or ferment in two steps, or directly add alcohol to carry out acetic acid fermentation. Problems such as low phenol content and unobvious features

Method used

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  • Fermenting and processing process of Pu'er tea vinegar drink
  • Fermenting and processing process of Pu'er tea vinegar drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A kind of Pu'er tea vinegar beverage fermentation processing technology, it comprises the following steps:

[0058] A. Heap fermentation process

[0059] Select sun-dried green Pu-erh hair tea, pile them into a pile of tea 65cm high, and then sprinkle water evenly on the pile of tea (the weight ratio of sun-dried green Pu-erh hair tea to water is 10:4, and the water is best to use fresh and sweet mountain spring water), and then Cover it with a fermentation cloth for 45 days of fermentation. During fermentation, the temperature of the tea pile will rise, generally between 50-65°C. The first pile is turned in about two weeks, and the height of the tea pile is gradually reduced after each turn. , use the thermometer inserted on the tea pile to detect the pile temperature, so as to control the temperature not to exceed 65°C, turn the pile once a week, if the temperature is high, turn it more often, in the process of turning the pile every time, to balance the tea The temp...

Embodiment 2

[0071] A kind of Pu'er tea vinegar beverage fermentation processing technology, it comprises the following steps:

[0072] A. Heap fermentation process

[0073] Select sun-dried green Pu-erh hair tea, pile them into a 70cm high tea pile, and then sprinkle water evenly on the tea pile (the weight ratio of sun-dried green Pu-erh hair tea to water is 10:5, and the water is best to use fresh and sweet mountain spring water), and then Cover it with a fermentation cloth for 60 days of fermentation. During fermentation, the temperature of the tea pile will rise, generally between 50-65°C. The first pile is turned in about two weeks, and the height of the tea pile is gradually reduced after each turn. , use the thermometer inserted on the tea pile to detect the pile temperature, so as to control the temperature not to exceed 65°C, turn the pile once a week, if the temperature is high, turn it more often, in the process of turning the pile every time, to balance the tea The temperatur...

Embodiment 3

[0085] A kind of Pu'er tea vinegar beverage fermentation processing technology, it comprises the following steps:

[0086] A. Heap fermentation process

[0087] Select sun-dried green Pu-erh hair tea, pile them into a 60cm high tea pile, and then sprinkle water evenly on the tea pile (the weight ratio of sun-dried green Pu-erh hair tea to water is 10:3, and the water is best to use fresh and sweet mountain spring water), and then Cover it with a fermenting cloth for 30 days of fermentation. During fermentation, the temperature of the tea pile will rise, generally between 50-65°C. The first pile is turned in about two weeks, and the height of the tea pile is gradually reduced after each turn. , use the thermometer inserted on the tea pile to detect the pile temperature, so as to control the temperature not to exceed 65°C, turn the pile once a week, if the temperature is high, turn it more often, in the process of turning the pile every time, to balance the tea The temperature ...

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Abstract

The invention relates to a fermenting and processing process of Pu'er tea vinegar drink. The fermenting and processing process comprises the following steps: A, pile fermentation: extracting Pu'er ripe tea initial bacteria and preparing Pu'er ripe tea after pile fermentation; B, Pu'er ripe tea fermentation bacteria cultivation; C, an internal accumulated heat baking: leaving to stand and cooling to obtain baked and impurity-removed Pu'er ripe tea; D, earthenware jar vatting: obtaining alcoholized Pu'er ripe tea; E, tea boiling and filtering: adding sugar candies to obtain sugary Pu'er tea juice; F, Pu'er tea vinegar drink preparation: adding acetic acid bacteria and Pu'er ripe tea zymocyte into the sugary Pu'er tea juice, hermetically fermenting, filtering and sterilizing to obtain the Pu'er tea vinegar drink. Compared with the prior art, the fermenting and processing process provided by the invention has the benefits that the operation is simple and convenient, the investment cost is low, and the fermentation is stable; harmful impurities in Pu'er tea can be effectively removed, the content of tea polyphenol is improved, and no additive is needed, so that strong Pu'er tea vinegar fragrance, golden and bright liquor color, sour and sweet mouth feeling and full tea flavor can be ensured, and the Pu'er tea vinegar drink is is nutritional, safe and natural and healthy for people to drink.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a processing method of tea vinegar beverage. Background technique [0002] In recent years, under the fashion guidance of people advocating nature and pursuing green and healthy consumption, fruit vinegar drinks have been favored by more and more consumers for their functions of nutrition and health care, softening blood vessels, refreshing appetizers, detoxifying and beautifying, and delaying aging. In particular, some apple cider vinegar and pear vinegar have the functions of relieving hangover and sobering up, which greatly increases the market share and brings rich profit returns to the merchants at the same time. However, some unscrupulous merchants have blended flavors to produce fruit vinegar drinks with a similar taste but no nutrition at all, which has seriously damaged consumers' physical and mental health and their perception of vinegar drinks. [0003] Te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10A23F3/18
CPCA23F3/10A23F3/18
Inventor 李利平师爱英
Owner 玉溪市康提商贸有限公司
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