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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.

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

[0005] The purpose of the present invention is to provide a kind of production method of wild jujube tea vinegar drink, this production method can solve the problem that the market lacks the tea vinegar drink that not only has the aroma substance and nutrient component of tealeaves, but also has the nutrient component of acetic acid again, in order to obtain A multifunctional drink with good flavor and good quality that integrates nutrition and health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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...

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Abstract

The invention relates to the technical field of beverage processing and discloses a wild jujube tea vinegar beverage production method. A wild jujube tea vinegar beverage is prepared from wild jujube, tea leaves, fructus momordicae and white sugar. The method includes: putting the raw materials into a pot, adding mountain spring water, boiling, cooling, filtering to obtain extract liquid, pouring the extract liquid into a clean container, performing inoculation of acetic acid bacteria, well mixing, sealing for fermentation, and adjusting acidity of feed liquid to control total acid content of the feed liquid to be 0.3g / 100ml-1g / 100ml and soluble solid content to be 3%-5%; sterilizing the feed liquid subjected to acidity adjustment, and performing vacuum sterile filling to obtain the wild jujube tea vinegar beverage. The wild jujube tea vinegar beverage is a multifunctional beverage integrating nutritional and healthcare functions, and by adoption of vegetable tea leaves and fructus momordicae extract sweet liquid as a acetic acid bacterium culture medium for fermentation, the produced tea vinegar beverage contains various flavor components and nutritional ingredients of tea leaves and fructus momordicae, further has nutritional ingredients and moderate sourness of acetic acid and is excellent in flavor and quality.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/84A23L33/00
CPCA23L2/382A23L2/60A23L2/84A23V2002/00A23V2200/30A23V2200/318A23V2200/324A23V2200/308A23V2200/302A23V2200/32A23V2200/314
Inventor 侯荣山
Owner 侯荣山
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