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Production method of pine nut-tea vinegar beverage

A production method and technology of pine nuts, which are applied in the field of beverage processing, can solve problems such as lack, 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: 2016-11-09
侯荣山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to provide a kind of production method of pine nut tea vinegar beverage, this production method can solve the problem that lacks the aroma substance and nutritional labeling of tealeaves on the market, the problem of the tea vinegar beverage of acetic acid nutritional labeling again, obtains 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

[0032] The vinegar beverage of the present embodiment adopts the following raw materials in parts by weight: 20 parts of pine nuts, 20 parts of tea leaves, 20 parts of Momordica grosvenori, 10 parts of white sugar;

[0033] Its production steps are:

[0034] A. Put 20 parts of Luo Han Guo into pieces, put them into a pot with 20 parts of pine nuts, 20 parts of tea leaves and 10 parts of sugar, 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;

[0035] 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 ;

[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 of the fe...

Embodiment 2

[0039] The vinegar beverage of the present embodiment adopts the following raw materials in parts by weight: 10 parts of pine nuts, 10 parts of tea leaves, 15 parts of Luo Han Guo, and 5 parts of white sugar;

[0040] Its production steps are:

[0041] A. Put 15 parts of Luo Han Guo into pieces, put 10 parts of pine nuts, 10 parts of tea leaves and 5 parts of white sugar into the pot and add 400 parts of mountain spring water with a pH value of 7.5 to cook until boiling and keep for 30 minutes. Then cool and filter to obtain the extract;

[0042]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 ;

[0043] 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 discloses a production method of a pine nut-tea vinegar beverage and relates to the technical field of beverage processing. The pine nut-tea vinegar beverage is prepared from pine nuts, a tea, grosvenor momordica fruits and white sugar. The production method comprises putting the above raw materials into a pot, adding mountain spring water into the pot, carrying out boiling, carrying out cooling, carrying out filtration to obtain extract, inoculating the extract with acetic acid bacteria, carrying out uniform stirring, carrying out sealing fermentation, carrying out acid modulation on the fermented material liquid so that the total acid content of the material liquid is in a range of 0.3g / 100ml-1g / 100ml and soluble solid content is in a range of 3-5%, carrying out disinfection on the material liquid subjected to acid modulation and carrying out vacuum aseptic loading. The pine nut-tea vinegar beverage is a multifunctional beverage with nutrition and health care functions. Extract sweet water of vegetal pine nuts, a tea and grosvenor momordica fruits is used as an acetic acid bacterium medium for fermentation so that plant characteristics are fully performed and various fragrant components and nutrition components are retained. The pine nut-tea vinegar beverage has a delicious taste and an appropriate sour flavor.

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): A23F3/16A23F3/18
CPCA23F3/163A23F3/166A23F3/18
Inventor 侯荣山
Owner 侯荣山
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