Wild jujube tea vinegar beverage production method
A production method and technology of sour jujube, applied in the field of beverage processing, can solve problems such as shortage, and achieve the effects of reducing the generation of free radicals, preventing and treating cardiovascular diseases, and lowering blood pressure and cholesterol.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0025] The vinegar beverage of the present embodiment adopts the following raw materials in parts by weight: 20 parts of wild jujube, 20 parts of tea leaves, 20 parts of Luo Han Guo, and 10 parts of white sugar;
[0026] Its production steps are:
[0027] A. Put 20 parts of Luo Han Guo into pieces, put 20 parts of wild jujube, 20 parts of tea leaves and 10 parts of white sugar into the pot, add 500 parts of mountain spring water with a pH value of 7, boil until boiling and keep for 45 minutes. Then cool and filter to obtain the extract;
[0028] B. Pour the above extract into a clean container, add AS1.41 acetic acid bacteria accounting for 2.5% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16 ℃ ~ 28 ℃, and the fermentation time is 25 days ;
[0029] 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 ...
Embodiment 2
[0032] The vinegar beverage of the present embodiment adopts the following raw materials in parts by weight: 10 parts of wild jujube, 10 parts of tea leaves, 15 parts of Luo Han Guo, and 5 parts of white sugar;
[0033] Its production steps are:
[0034] A. Put 15 parts of Luo Han Guo into pieces, put 10 parts of wild jujube, 10 parts of tea leaves and 5 parts of white sugar into the pot, add 400 parts of mountain spring water with a pH value of 7.5, boil until boiling and keep for 30 minutes. Then cool and filter to obtain the extract;
[0035] B. Pour the above extract into a clean container, add 1.01 acetic acid bacteria of Huyao 1.01, which accounts for 2% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16°C-28°C, and the fermentation time is 10 days ;
[0036] 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...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com