Production method of pomegranate peel-tea vinegar beverage

A technology of pomegranate peel and tea vinegar, which is applied in the field of preparation of pomegranate peel tea vinegar beverage, can solve the problems of lack of insect repellent and insecticide, moisten the lung and relieve cough, etc., and achieve the effect of strong killing effect and enhanced sweetness

Inactive Publication Date: 2016-09-28
侯荣山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a method for preparing tea vinegar beverage with pomegranate peel, which is the first time to prepare tea vinegar beverage with pomegranate peel as the main raw material, so as to solve the lack of insect repellent and insecticidal, lung moistening and cough relieving effects of existing tea vinegar beverage The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The pomegranate peel tea vinegar beverage of the present embodiment comprises the following raw materials: 10kg of pomegranate peel, 10kg of black tea, 15kg of Luo Han Guo, and 5kg of white sugar;

[0028] The preparation method is:

[0029] A, take each raw material according to above-mentioned parts by weight;

[0030] B. Pulverize the pomegranate peel and Luo Han Guo;

[0031] C. Put the above-mentioned black tea, crushed pomegranate peel, Luo Han Guo and the above-mentioned white sugar into the pot, then add 400kg of mountain spring water with a pH value of 7 to boil, boil and keep for 30 minutes, cool naturally, filter, and collect the extract ;

[0032] D. Pour the above extract into a sterilized container, insert AS1.41 acetic acid bacteria, the inoculum amount of the acetic acid bacteria is 2% of the total weight of the raw material, stir evenly, and ferment in a closed manner, and control the fermentation temperature to 16°C , the fermentation time is 10 day...

Embodiment 2

[0036] The pomegranate peel tea vinegar drink of the present embodiment comprises the following raw materials: 20kg of pomegranate peel, 20kg of green tea, 20kg of Luo Han Guo, and 10kg of white sugar;

[0037] The preparation method is:

[0038] A, take each raw material according to above-mentioned parts by weight;

[0039] B. Pulverize the pomegranate peel and Luo Han Guo;

[0040] C. Put the above-mentioned green tea, the crushed pomegranate peel and Luo Han Guo and the above-mentioned white sugar into the pot, then add 500kg of mountain spring water with a pH value of 7.5 to boil, boil and keep for 60 minutes, cool naturally, filter, and collect the extract ;

[0041] D, above-mentioned extract solution is poured in the container after sterilization, inserts the acetic acid bacteria of Xu Shi, the inoculation amount of this acetic acid bacteria is 2.5% of raw material gross weight, stirs evenly, airtight fermentation, control fermentation temperature is 22 ℃, Fermentat...

Embodiment 3

[0045] The pomegranate peel tea vinegar beverage of the present embodiment comprises the following raw materials: 15kg of pomegranate peel, 15kg of Tieguanyin, 17kg of Luo Han Guo, and 7kg of white sugar;

[0046] The preparation method is:

[0047] A, take each raw material according to above-mentioned parts by weight;

[0048] B. Pulverize the pomegranate peel and Luo Han Guo;

[0049] C. Put the above-mentioned Tieguanyin, the crushed pomegranate peel and Luo Hanguo and the above-mentioned white sugar into the pot, then add 450kg of mountain spring water with a pH value of 7.3 to boil, boil and keep for 45 minutes, cool naturally, filter, collect and extract liquid;

[0050] D. Pour the above extract into a sterilized container, insert Huyao 1.01 acetic acid bacteria, the inoculum amount of the acetic acid bacteria is 3% of the total weight of raw materials, stir evenly, and ferment in a closed manner, and control the fermentation temperature to 28°C , the fermentation t...

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Abstract

The invention discloses a preparation method of a pomegranate peel-tea vinegar beverage. The pomegranate peel-tea vinegar beverage is prepared from pomegranate peel, tea leaves and fructus momordicae. The preparation method comprises the steps that sugar is added into the raw materials and mixed with the raw materials, the mixture is boiled by adding mountain spring water, an extracting solution is collected and inoculated with acetic acid bacteria for fermentation, and fermented material liquid is prepared; the fermented material liquid is sterilized and then subjected to vacuum filling, and the beverage can be prepared. Compared with the prior art, the pomegranate peel-tea vinegar beverage has the advantages that the extracting solution of the tea leaves, pomegranate peel and fructus momordicae serves as a culture medium of the acetic acid bacteria for fermentation, the prepared tea vinegar beverage has the taste of the tea leaves, acetic acid, pomegranate peel and fructus momordicae and the nutritional ingredients of pomegranate peel and fructus momordicae, and therefore the problems that an existing tea vinegar beverage is lack of the effects of expelling and killing parasites and moistening the lung to relieve a cough are solved.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a preparation method of pomegranate peel tea vinegar beverage. Background technique [0002] Tea and vinegar are the necessities of people's life. Vinegar is rich in various organic acids and has various health effects on the human body. Tea contains catechins, flavonoids, caffeine, polysaccharides, theophylline, theobromine, and choline , cholestenone, caffeine, inositol, folic acid, pantothenic acid, multivitamins, protein and amino acids and other ingredients, and also contains calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc and other beneficial to human body27 A mineral that is very nutritious. [0003] The patent application with the application number 201510215943.0 discloses a method for preparing a grape vinegar drink. The disadvantage of this patent application is that it lacks the effects of repelling insects and killing insects, mo...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/16A23F3/166
Inventor 侯荣山
Owner 侯荣山
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