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Folium mori tea vinegar beverage production method

A technology of mulberry leaf and tea vinegar, which is applied in the field of preparation of mulberry leaf tea vinegar drink, can solve the problems of lack of effects of clearing tonic and moistening lung and relieving cough

Inactive Publication Date: 2016-10-26
侯荣山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing mulberry leaf tea vinegar drink, which is the first time to prepare tea vinegar drink with mulberry leaf as the main raw material, so as to simultaneously solve the problem that the existing tea vinegar drink lacks the effects of clearing and nourishing the lungs and relieving cough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment mulberry leaf tea vinegar beverage comprises following raw material: mulberry leaf 10kg, black tea 10kg, Luo Han Guo 15kg, white sugar 5kg;

[0028] The preparation method is:

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

[0030] B, crushing Luo Han Guo;

[0031] C. Put the above-mentioned mulberry leaves, black tea, pulverized Luo Han Guo and white sugar into the pot, then add 400kg of mountain spring water with a pH value of 7 to cook, 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 days, and the fermentation feed liquid is obtained;

[0033] E, at an ambient temp...

Embodiment 2

[0036] The present embodiment mulberry leaf tea vinegar beverage comprises following raw material: mulberry leaf 20kg, green tea 20kg, Luo Han Guo 20kg, white sugar 10kg;

[0037] The preparation method is:

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

[0039] B, crushing Luo Han Guo;

[0040] C. Put the above-mentioned mulberry leaves, green tea, pulverized Momordica grosvenori and 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 ℃, Fermentation time is 17 days, obtains fermented material liquid;

[0042] E, at an ...

Embodiment 3

[0045] The present embodiment mulberry leaf tea vinegar beverage comprises the following raw materials: mulberry leaves 15kg, Tieguanyin 15kg, Luo Han Guo 17kg, white sugar 7kg;

[0046] The preparation method is:

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

[0048] B, crushing Luo Han Guo;

[0049] C. Put the above-mentioned mulberry leaves, Tieguanyin, crushed Luo Han Guo and 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, and collect the extract ;

[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 the raw materials, stir evenly, and ferment in a closed manner, and control the fermentation temperature to 28°C , the fermentation time is 25 days to obtain the fermentation feed liquid;

[0051] E, at an ambi...

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PUM

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Abstract

The invention discloses a folium mori tea vinegar beverage production method. A folium mori tea vinegar beverage is prepared from folium mori, tea leaves, fructus momordicae and white sugar. The method includes: mixing fructus momordicae, folium mori and tea leaves, adding mountain spring water, boiling, collecting extract liquid, performing acetic acid bacteria fermentation and collecting fermentation liquid; carrying out vacuum sterilization and filling. Compared with the prior art, the folium mori tea vinegar beverage has advantages that the beverage contains various flavor components and nutritional ingredients of tea leaves, folium mori and fructus momordicae and further has nutritional ingredients and moderate sourness of acetic acid, and the problem that existing tea vinegar beverages are lack of efficacies of cooling, nourishing, lung moistening and cough arresting is solved.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a method for preparing a mulberry leaf 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 grape vinegar beverage. The disadvantage of this patent application is that it lacks the effects of clearing and nourishing the lungs and reli...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/18
CPCA23F3/14A23F3/166A23F3/18
Inventor 侯荣山
Owner 侯荣山
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