Production method for corn, tea and vinegar beverage

Abstract

The invention discloses a production method for a corn, tea and vinegar beverage and relates to the field of beverage processing. The corn, tea and vinegar beverage is prepared from, by weight, 10-20 parts of corn, 10-20 parts of tea leaves, 15-20 parts of grosvenor momordica fruits and 5-10 parts of white sugar. The production method comprises the steps that firstly, the corn and the grosvenor momordica fruits are smashed, the raw materials are put into a pot, mountain spring water is added, boiling is carried out and kept for 30-60 minutes, and after natural cooling, leach liquid is obtained through filtering; secondly, the leach liquid is poured into a clean container and inoculated with an acetic acid strain, and after the mixture is stirred to be uniform, cover sealing and fermenting are carried out, wherein the weight of the acetic acid strain accounts for 2-3% of the total weight of the raw materials; thirdly, acid of the liquid obtained in the second step is adjusted; fourthly, after the liquid with the acid being adjusted is sterilized, vacuum sterile filling is carried out, and then the corn, tea and vinegar beverage is obtained. The corn, tea and vinegar beverage produced through the production method integrates nutrition and the healthcare function, has multiple functions and has the flavor components and nutritional ingredients of the tea leaves, gingko leaves and the grosvenor momordica fruits.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a production method of corn 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 fermented tea...

AI Technical Summary

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