Preparation method for tea vinegar drink containing ginkgo leaves

A production method and ginkgo leaf technology are applied in the production field of ginkgo leaf tea and vinegar beverages to achieve the effects of lowering blood pressure and cholesterol, increasing coronary blood flow and reducing the generation of free radicals

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

[0003] At present, there are few reports on microbial fermented tea-vinegar beverages in the market, but the research and development of microbial fermented tea-vinegar beverages is of positive significance for solving the slow sales of middle and low-grade teas and the development of comprehensive utilization and deep processing of tea leaves. If tea beverages and vinegar beverages can be combined, Obtain a new type of tea-vinegar beverage that has both the aroma and nutritional components of tea leaves and the nutritional components of acetic acid, which can increase the variety of tea beverages, meet market demand and promote the development of tea products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A production method of ginkgo leaf tea vinegar beverage, using the following raw materials in parts by weight: 10 kg of ginkgo leaves, 10 kg of black tea, 15 kg of Luo Han Guo, and 5 kg of white sugar;

[0025] The production steps are as follows:

[0026] A. After crushing the Luo Han Guo, put 10 kg of ginkgo leaves, 10 kg of black tea, 15 kg of Luo Han Guo and 5 kg of sugar into the pot and add 400 kg of mountain spring water with a pH value of 7 to cook until boiling and keep for 30 minutes , after natural cooling, filter to obtain the extract;

[0027] B. Pour the above extract into a clean container, add 2% AS1.41 acetic acid bacteria in the total weight of raw materials, stir evenly, cover and ferment, control the temperature of the product at 16°C to 28°C, and ferment for 10 days;

[0028] 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 liq...

Embodiment 2

[0031] A kind of production method of ginkgo leaf tea vinegar beverage, adopts the raw material of following weight portion: ginkgo leaf 20kg, green tea 20kg, Luo Han Guo 20kg, white sugar 10kg;

[0032] The production steps are as follows:

[0033] A. After crushing the Luo Han Guo, put 20 kg of ginkgo leaves, 20 kg of green tea, 20 kg of Luo Han Guo and 10 kg of white sugar into the pot and add 500 kg of mountain spring water with a pH value of 7.5 to cook until boiling and keep for 60 minutes , after natural cooling, filter to obtain the extract;

[0034] B. Pour the above extract into a clean container, add 3% Huyao 1.01 acetic acid bacteria of the total weight of raw materials, stir evenly, cover and ferment, control the temperature of the product at 16°C to 28°C, and ferment for 25 days;

[0035] 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 liqu...

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PUM

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Abstract

The invention discloses a preparation method for a tea vinegar drink containing ginkgo leaves and relates to the field of drink processing. The preparation method comprises steps as follows: siraitia grosvenorii fruits are smashed and then put in a boiler together with the ginkgo leaves, tea leaves and white sugar, mountain spring water is added, and the mixture is decocted until boiling, naturally cooled and filtered; a filtrate is poured into a container, inoculated with acetic acid bacteria and sealed with a cover for fermentation; vacuum sterile filling is performed after acid regulation for sterilization, and the tea vinegar drink is prepared. The ginkgo leaves are sweet, bitter, astringent and mild in nature and flavor and have effects of nourishing the heart, constraining the lung, resolving dampness, stopping diarrhea and the like. The invention provides one multifunctional drink integrating nutrition and health care functions, the prepared tea vinegar drink contains various flavor components and nutrients such as the tea leaves, the ginkgo leaves and the siraitia grosvenorii fruits, also contains nutrients and moderate acidity of acetic acid, tastes good and is good in quality.

Description

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

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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