Method for producing rose-tea vinegar drink

A production method and technology of tea vinegar, which is applied in the production field of rose tea vinegar beverage, can solve the problem of single flavor of rose tea vinegar beverage, achieve unique flavor, treat abdominal pain and diarrhea, and improve gastrointestinal effects

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

[0005] The purpose of the present invention is to provide a production method of rose tea vinegar beverage, which can solve the problem of single flavor of existing rose tea vinegar beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present embodiment rose tea vinegar beverage comprises the following raw materials: 12 parts of roses, 19 parts of green tea, 15 parts of Luo Han Guo, 9 parts of white sugar, and 400 parts of mountain spring water;

[0029] The production method is:

[0030] A, crushing Luo Han Guo;

[0031] B, take each raw material according to above-mentioned parts by weight;

[0032] C. Put roses, green tea, Luo Han Guo and white sugar into the pot, then add mountain spring water with a pH value of 7.5 to boil, boil and keep for 30 minutes, cool, filter, and collect the extract;

[0033] D. Pour the extract into a sterilized container, add 1.01 acetic acid bacteria from Huyao 1.01 whose weight is 2% of the total weight of the raw materials, stir evenly, and ferment in a closed container. The fermentation temperature is controlled to be 16°C to 20°C. Fermented for 25 days to obtain a fermented feed liquid;

[0034] E. At an ambient temperature of 16°C to 28°C, add citric acid ...

Embodiment 2

[0037] The present embodiment rose tea vinegar beverage comprises the following raw materials: 10 parts of roses, 18 parts of Pu'er tea, 17 parts of Luo Han Guo, 10 parts of white sugar, and 420 parts of mountain spring water;

[0038] The production method is:

[0039] A, crushing Luo Han Guo;

[0040] B, take each raw material according to above-mentioned parts by weight;

[0041] C. Put roses, Pu'er tea, Luo Han Guo and sugar into the pot, then add mountain spring water with a pH value of 7.1 to boil, boil and keep for 60 minutes, cool, filter, and collect the extract;

[0042] D. Pour the extract into a sterilized container, insert 2.5% of the total weight of the raw material into 1.01 acetic acid bacteria of Shanghai Niang, stir evenly, and ferment in a closed manner. The fermentation temperature is controlled to be 25°C to 28°C. Fermented for 10 days to obtain a fermented feed liquid;

[0043] E. At an ambient temperature of 16°C to 28°C, add citric acid so that the t...

Embodiment 3

[0046] The present embodiment rose tea vinegar beverage comprises the following raw materials: 15 parts of roses, 20 parts of Tieguanyin, 16 parts of Luo Han Guo, 8 parts of white sugar, and 450 parts of mountain spring water;

[0047] The production method is:

[0048] A, crushing Luo Han Guo;

[0049] B, take each raw material according to above-mentioned parts by weight;

[0050] C. Put roses, Tieguanyin, Luo Han Guo and sugar into the pot, then add mountain spring water with a pH value of 7.3 to boil, boil and keep for 40 minutes, cool, filter, and collect the extract;

[0051] D. Pour the extract into a sterilized container, add AS1.41 acetic acid bacteria with a weight of 2.8% of the total weight of the raw materials, stir evenly, and ferment in a closed container. The fermentation temperature is controlled at 20°C to 25°C. Fermented for 18 days to obtain a fermented feed liquid;

[0052] E. At an ambient temperature of 16°C-28°C, add malic acid so that the total acid...

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PUM

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Abstract

The invention discloses a method for producing rose-tea vinegar drink. The rose-tea vinegar drink comprises roses, tea, siraitia grosvenorii, white sugar and mountain spring water; the method includes the special steps that the siraitia grosvenorii is smashed, all raw materials are weighed, the roses, the tea, the siraitia grosvenorii and the white sugar are put into a pot, then the mountain spring water is added, the mixture is boiled, boiling and keeping are carried out for a period of time, the product is cooled and filtered, extracting liquid is collected, acetic bacteria are led, fermentation is carried out, fermented material liquid is obtained, the acidity of the fermented material liquid and the content of a soluble solid are adjusted, and sterilization and filling are carried out. The product produced with the method is rich in mellow, full-bodied in tea, delicious in sour and sweet, rich in nutrient and unique in flavor.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a method for producing rose tea vinegar beverage. Background technique [0002] Roses are also known as wandering flowers and thorn roses. They are collected when the buds are about to bloom in April or May every year. They are quickly dried with a slow fire. The petals are thick, purple in color, and the bright ones are better. Roses are warm in nature, sweet and slightly bitter, enter the liver and spleen meridians, and have the effects of regulating qi, relieving stagnation, and dispelling blood stasis. [0003] 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 o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/16A23F3/166
Inventor 侯荣山
Owner 侯荣山
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