Peony tea vinegar beverage and preparation method thereof

A tea vinegar and beverage technology, applied in the field of peony tea vinegar beverage and its preparation, can solve the problems of unsightly appearance, impact on health, and rare varieties of tea vinegar beverage, so as to reduce the stimulating taste, enrich the flavor of tea beverage, promote The effect of biotransformation

Inactive Publication Date: 2016-09-07
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 peony tea vinegar drink, which is composed of the following raw materials in weight (catties): 180 birch sap, 15 peony flowers, 8 gynostemma, 6 polygonatum odoratum, 20 peony seed meal, 2 verbena, 2 michelia, 2 acacia , pineapple leaf 3, kombucha liquid 100, yam 8, cucumber seed powder 6, pomegranate seed oil 2, appropriate amount of yeast strain, appropriate amount of acetic acid strain, appropriate amount of water.

[0020] The preparation method of described peony tea vinegar beverage comprises the following steps:

[0021] (1) Put the peony seed meal on the clean gauze steaming curtain, put it in water containing 0.3% vitamin C, soak it at 85°C for 30 minutes, dry it in the sun, put it in a microwave oven, and heat it at 200°C Roast to produce fragrance, add 2 times of cold water to extract, add 0.4‰ cellulase in the weight part of the slurry to carry out enzymatic hydrolysis, the temperature is 38°C for 40 minutes, and then finely grind into a slurry, spray dry th...

Embodiment 2

[0028] A peony tea vinegar drink, which is made from the following raw materials (catties): 188 birch sap, 16 peony flowers, 9 gynostemma, 7 polygonatum odoratum, 24 peony seed meal, 3 verbena, 3 miraculous flowers, and acacia Vine 3, pineapple leaf 4, kombucha liquid 110, yam 9, cucumber seed powder 7, pomegranate seed oil 3, yeast strains, acetic acid strains, water.

[0029] The preparation method of described peony tea vinegar beverage is with embodiment 1.

Embodiment 3

[0031] A peony tea vinegar drink, which is made from the following raw materials (catties): 190 birch sap, 18 peony flowers, 10 gynostemma, 8 Polygonatum odoratum, 25 peony seed meal, 4 verbena, 3 miraculous flowers, and acacia Vine 3, pineapple leaf 4, kombucha liquid 120, yam 10, cucumber seed powder 8, pomegranate seed oil 3, yeast strains, acetic acid strains, water.

[0032] The preparation method of described peony tea vinegar beverage is with embodiment 1.

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PUM

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Abstract

The invention discloses a peony tea vinegar beverage. The peony tea vinegar beverage is prepared from the following raw materials: birch juice, peony, gynostemma pentaphylla, Radix Polygonati officinalis, peony seed meal, verbena, Michelia figo, Abrus precatorius, pineapple leaf, black tea fungus liquid, Chinese yam, cucumber seed meal, pomegranate seed oil, a proper amount of yeast, a proper amount of acetic acid bacteria and a proper amount of water. According to the invention, tea is prepared from peony and gynostemma pentaphylla, so the flavor of the tea beverage is enriched; the peony seed meal is cooperatively used at the same time and cooked through superheated steam treatment, so energy is saved, emission is reduced and subsequent biological conversion is promoted; through addition of the birch juice, brewage acidity and sweetness are reduced, so the beverage is more natural and healthier, and the irritant taste of traditional vinegar beverages is mitigated; and as components like the Michelia figo and Abrus precatorius are used in a synergistic way, the peony tea vinegar beverage has better health care value, promotes metabolism of the body and is capable of clearing internal heat, moistening the lung and maintaining the beauty.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a peony 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 Factors, so as to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00
CPCC12J1/04C12J1/00
Inventor 不公告发明人
Owner 黄标城
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