Production method for coix seed, tea and vinegar beverage
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A production method, coix seed technology, applied in the production field of coix seed tea vinegar beverage, to achieve the effect of beautifying and nourishing the skin, improving the vitality of the heart, and stimulating the central nervous system
Inactive Publication Date: 2016-09-21
侯荣山
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Problems solved by technology
[0003] At present, there are few reports on microbial fermented tea-vinegar beverages in the market, but the research and development of microbial fermented tea-vinegar beverages is of positive significance for solving the slow sales of middle and low-grade teas and the development of comprehensive utilization and deep processing of tea leaves. If tea beverages and vinegar beverages can be combined, Obtain a new type of tea-vinegar beverage that has both the aroma and nutritional components of tea leaves and the nutritional components of acetic acid, which can increase the variety of tea beverages, meet market demand and promote the development of tea products
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Embodiment 1
[0024] A method for producing coix seed tea vinegar beverage, using the following raw materials in parts by weight: 10 kg of coix seed, 10 kg of Tieguanyin, 15 kg of Luo Han Guo, and 5 kg of white sugar;
[0025] The production steps are as follows:
[0026] A. After crushing coix seed and Luo Han Guo, put 10 kg coix seed, 10 kg Tieguanyin, 15 kg Luo Han Guo and 5 kg sugar into the pot, add 400 kg of mountain spring water with a pH value of 7, and cook until boiling And keep it for 30 minutes, after natural cooling, filter to obtain the extract;
[0027] B. Pour the above extract into a clean container, add 2% AS1.41 acetic acid bacteria in the total weight of raw materials, stir evenly, cover and ferment, control the temperature of the product at 16°C to 28°C, and ferment for 10 days;
[0028] C. Adjust the acidity of the feed liquid obtained from the fermentation of step B at an ambient temperature of 16°C to 28°C, and control the total acid content of the feed liquid to be...
Embodiment 2
[0031] A method for producing coix seed tea vinegar beverage, using the following raw materials in parts by weight: 20 kg of coix seed, 20 kg of Pu'er tea, 20 kg of Luo Han Guo, and 10 kg of white sugar;
[0032] The production steps are as follows:
[0033] A. After breaking coix seed and Luo Han Guo, put 20 kg coix seed, 20 kg oolong tea, 20 kg Luo Han Guo and 10 kg white sugar into the pot and add 500 kg mountain spring water with a pH value of 7.5 to cook until boiling and Keep for 60 minutes, after natural cooling, filter to obtain the extract;
[0034] B. Pour the above extract into a clean container, add 3% Huyao 1.01 acetic acid bacteria of the total weight of raw materials, stir evenly, cover and ferment, control the temperature of the product at 16°C to 28°C, and ferment for 25 days;
[0035] C. Adjust the acidity of the feed liquid obtained from the fermentation of step B at an ambient temperature of 16°C to 28°C, and control the total acid content of the feed liqu...
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Abstract
The invention discloses a production method for a coix seed, tea and vinegar beverage and relates to the field of beverage processing. The production method comprises the following steps that after coix seeds and grosvenor momordica fruits are smashed, the coix seeds, tea leaves, the grosvenor momordica fruits and white sugar are placed into a pot, mountain spring water is added, boiling is carried out, after the mixture is boiled, natural cooling is carried out, and filtering is carried out; filtrate is poured into a container and inoculated with an acetic acid strain, and cover sealing and fermenting are carried out; after acid is adjusted and sterilization is carried out, vacuum sterile filling is carried out, and then the coix seed, tea and vinegar beverage is obtained. The multifunctional beverage integrates nutrition and a healthcare function. Vegetative leach liquid sweet water of the tea leaves, the coix seeds and the grosvenor momordica fruits serves as an acetic acid bacteria culture medium for fermentation, and the produced tea and vinegar beverage has various flavor components and nutritional ingredients of the tea leaves, the coix seeds and the grosvenor momordica fruits, and is good in flavor and quality.
Description
technical field [0001] The invention relates to the field of beverage processing, in particular to a production method of coix seed tea vinegar beverage. Background technique [0002] Tea contains catechins, flavonoids, caffeine, polysaccharides, theophylline, theobromine, choline, xanthine, tea tannins, terpenes, phenols, alcohols, aldehydes, acids, esters, Aromatic oil compounds, carbohydrates, multivitamins, proteins and amino acids, etc., also contain beneficial calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium, etc. 27 A kind of minerals, its nutrition is very rich, and tea beverage has also become the world's largest beverage because of its advantages of being natural, nutritious and healthy, and quenching thirst. With the improvement of people's living standards and the increase in demand for health drinks, tea products are developing in diversification, such as instant tea, liquid tea powder and fermente...
Claims
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Application Information
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