Lemon and lotus stamen tea vinegar beverage and preparation method thereof

The technology of lemon lotus and tea vinegar, which is applied in the food field, can solve the problems of rare varieties of tea vinegar beverages, affecting health, and being unsightly, so as to achieve the effects of enriching the flavor of tea beverages, relieving pressure, and reducing irritating taste.

Inactive Publication Date: 2016-08-17
黄标城
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 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 and is nutritious and healthy. Due to the above reasons, the beverage industry is developing rapidly and has a variety of varieties, especially beverages with health care functions have become the new favorite. At present, my country is a big country in the production and consumption of tea. , tea beverage is the largest beverage category, but tea and vinegar beverages are rare in the current market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A lemon lotus root tea vinegar drink, which is composed of the following raw materials in parts by weight: birch juice 190, chestnut rice 15, lemongrass 12, lotus root 10, Radix Ophiopogon japonicus 4, Shichancao 2, Chuan Fritillaria 3, golden 3 ears, 4 lilies, 2 linden leaves, 10 pine nuts, 95 kombucha liquid, 10 honey, appropriate amount of yeast, appropriate amount of acetic acid bacteria, and appropriate amount of water.

[0020] The preparation method of described lemon lotus root tea vinegar drink, comprises the following steps:

[0021] (1) Wash the lemongrass, put it in 85°C water for 2 minutes, drain and add ice water containing 0.3% citric acid and soak for 30 minutes, take out the lemongrass, vacuum freeze-dry, and ultrafine grinding Make powder, add 4 times of water and heat to 0°C, keep warm and soak for 15 minutes, add honey and stir evenly to get lemon-flavored honey juice, soak in ice water for later use;

[0022] (2) Sieve and wash the chestnut rice an...

Embodiment 2

[0028] A lemon lotus root tea vinegar drink, which is made from the following raw materials (catties): birch juice 195, chestnut rice 18, lemongrass 14, lotus root 11, radix radix 5, chrysanthemum 2, Chuanbei Mother 3, golden ear 4, lily 5, linden leaf 3, pine nut kernel 11, kombucha liquid 98, honey 11, appropriate amount of yeast strain, appropriate amount of acetic acid strain, appropriate amount of water.

[0029] The preparation method of described lemon lotus root tea vinegar beverage is the same as embodiment 1.

Embodiment 3

[0031] A lemon lotus root tea and vinegar drink, which is made from the following raw materials (catties): 200 birch juice, 20 chestnut rice, 15 lemongrass, 12 lotus root, 5 radishes, 3 cicadas, Chuanbei Mother 4, golden ear 5, lily 6, linden leaf 3, pine nuts 12, kombucha liquid 100, honey 12, appropriate amount of yeast strain, appropriate amount of acetic acid strain, appropriate amount of water.

[0032] The preparation method of described lemon lotus root tea vinegar beverage is the same as embodiment 1.

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PUM

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Abstract

The invention discloses a lemon lotus root tea vinegar beverage, which is made from the following raw materials: birch juice, chestnut rice, lemongrass, lotus root, radix radix radix, chrysanthemum, fritillaria, golden ear, lily, Linden leaves, pine nuts, kombucha liquid, honey, appropriate amount of yeast strains, appropriate amount of acetic acid strains, and appropriate amount of water. The lemon lotus root tea vinegar beverage prepared by the present invention is made of lemongrass and lotus root to make tea, which enriches the flavor of the tea drink, and is combined with chestnut rice at the same time, and is matured by superheated steam to save energy and reduce emissions while promoting subsequent biotransformation, adding birch The juice reduces the acidity and sweetness of brewing, making it more natural and healthy. It reduces the irritating taste of traditional vinegar drinks. It cooperates with ingredients such as lily and linden leaves to have more health care value, promote the body's metabolism, calm the nerves and help sleep, and relieve stress.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a lemon lotus root tea vinegar beverage and a preparation method thereof. Background technique [0002] Tea is rich in compounds such as tea polyphenols, alkaloids, polysaccharides, and theanine, which play a considerable role in human health care. Tea not only has the functions of quenching thirst, clearing heat, improving eyesight, removing greasy weight, detoxifying and sobering up, and prolonging life, but also has certain pharmacological effects on modern diseases, such as cardiovascular and cerebrovascular diseases, cancer, radiation sickness and other related diseases. [0003] Birch sap is the wound fluid that gushes out of birch plants when they germinate in spring. It is rich in nutrients and contains a variety of amino acids, vitamins, fatty acids and mineral elements. These nutrients can be metabolized after intake into the human body to form beneficial to health Factor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 不公告发明人
Owner 黄标城
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