Production method for plum-tea vinegar drink

A production method and technology of tea vinegar, which is applied in the production field of fruit tea vinegar beverage, can solve problems such as shortage, and achieve the effects of reducing the generation of free radicals, improving heart vitality, and beautifying and beautifying the skin

Inactive Publication Date: 2016-09-21
侯荣山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of production method of ebony tea vinegar drink, this production method can solve the problem that the market lacks the tea vinegar drink that not only has the fragrance substance of tealeaves and nutritional labeling, but also has the nutritional labeling of acetic acid again, in order to obtain A multifunctional drink with good flavor and good quality that integrates nutrition and health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The vinegar beverage of this embodiment uses the following raw materials by weight: 20 parts of ebony plum, 20 parts of tea, 20 parts of Luo Han Guo, and 10 parts of white sugar;

[0027] The production steps are:

[0028] A. Put 20 parts of Luo Han Guo and 20 parts of ebony plum, 20 parts of tea leaves and 10 parts of white sugar into the pot, add 500 parts of mountain spring water with PH value of 7, and boil until it boils and keep for 45 minutes. Then cool and filter to obtain the extract;

[0029] B. Pour the above-mentioned extract into a clean container, and insert the AS1.41 acetic acid bacteria which accounts for 2.5% of the total raw material. After stirring, cover and ferment. The fermentation temperature is 16℃~28℃, and the fermentation time is 25 days. ;

[0030] C. Adjust the acidity of the feed liquid obtained by fermentation in step B at an ambient temperature of 16°C-28°C, and control the total acid content of the feed liquid to 0.3g / 100ml~1g / 100ml, and the so...

Embodiment 2

[0033] The vinegar beverage in this embodiment uses the following raw materials by weight: 10 parts of ebony plum, 10 parts of tea, 15 parts of Luo Han Guo, 5 parts of white sugar;

[0034] The production steps are:

[0035] A. Put 15 parts of Luo Han Guo and 10 parts of ebony plum, 10 parts of tea leaves and 5 parts of white sugar into the pot and add 400 parts of mountain spring water with PH value of 7.5 to boil, boil until boiling and keep for 30 minutes. Then cool and filter to obtain the extract;

[0036] B. Pour the above-mentioned extract into a clean container, insert the Shanghai brewing 1.01 acetic acid bacteria which accounts for 2% of the total raw materials, stir evenly, cover the fermentation, the fermentation temperature is 16 ℃ ~ 28 ℃, the fermentation time is 10 days ;

[0037] C. Adjust the acidity of the feed liquid obtained from the fermentation in step B at an ambient temperature of 16°C-28°C, control the total acid content of the feed liquid to 0.3g / 100ml~1g / 10...

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PUM

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Abstract

The invention discloses a production method for plum-tea vinegar drink, and relates to the technical field of drink processing. The method includes the steps that dark plum fruits, tea, siraitia grosvenorii and white sugar are added into mountain spring water and boiled, cooling is carried out, then filtering is carried out, extracting liquid is obtained and poured into a container, acetic acid bacteria are inoculated, the mixture is stirred to be even, covered and fermented, then material liquid is subjected to acidity adjustment, the total acid content of the material liquid is controlled to be 0.3 g / 100 ml to 1 g / 100 ml, and the soluble solid content is 3% to 5%; the acid-adjusting material liquid is sterilized to be subjected to vacuum aseptic filling, and the plum-tea vinegar drink is obtained. The plum-tea vinegar drink is functional drink integrated with the nutrient effect and the health-care effect, vegetative tea and extracting liquid sweet water of the siraitia grosvenorii are used as media of the acetic acid bacteria to conduct fermentation, the produced tea vinegar drink has various tastes and nutrient components of the dark plum fruits, the tea and the siraitia grosvenorii, has the suitable acidity, and is good in flavor and quality.

Description

Technical field [0001] The invention relates to the technical field of beverage processing, in particular to a production method of fruit tea vinegar beverage. Background technique [0002] Tea contains catechins, flavonoids, caffeine, polysaccharides, theophylline, theobromine, choline, xanthines, tea tannins, terpenes, phenols, alcohols, aldehydes, acids, esters, Aromatic oil compounds, carbohydrates, multiple vitamins, proteins and amino acids and other ingredients, and also contain calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium, etc. which are beneficial to the human body. 27 This kind of minerals is very nutritious, and tea beverages have become the world’s largest beverage because of their natural, nutritious and healthy benefits, and thirst quenching. With the improvement of people's living standards and the increasing demand for health drinks, tea products are diversified, such as instant tea, liquid tea p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00C12J1/08C12J1/00
CPCA23L2/382C12J1/00C12J1/08
Inventor 侯荣山
Owner 侯荣山
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