Making method of seabuckthorn tea vinegar beverage

A technology of vinegar beverage and seabuckthorn tea, which is applied in the field of preparation of seabuckthorn tea vinegar beverage, can solve the problems of lack of cough and phlegm, and achieve the effect of enhancing sweetness

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

[0004] The purpose of the present invention is to provide a preparation method of seabuckthorn tea vinegar beverage, which is the first time to prepare tea vinegar beverage with seabuckthorn fruit as the main raw material, so as to simultaneously solve the lack of existing tea vinegar beverages for relieving cough and reducing phlegm, invigorating stomach and eliminating food, and promoting blood circulation. The problem of blood stasis

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment seabuckthorn tea vinegar beverage comprises the following raw materials: seabuckthorn fruit 10kg, black tea 10kg, monk fruit 15kg, white sugar 5kg;

[0028] The preparation method is:

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

[0030] B. Pulverize seabuckthorn fruit and Luo Han Guo;

[0031] C. Put the above-mentioned black tea, crushed seabuckthorn fruit and mangosteen fruit and the above-mentioned sugar into the pot, then add 400kg of mountain spring water with a pH value of 7 to boil, 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 ...

Embodiment 2

[0036] The seabuckthorn tea vinegar beverage of this embodiment comprises the following raw materials: 20kg of seabuckthorn fruit, 20kg of green tea, 20kg of Luo Han Guo, and 10kg of white sugar;

[0037] The preparation method is:

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

[0039] B. Pulverize seabuckthorn fruit and Luo Han Guo;

[0040] C. Put the above-mentioned green tea, crushed seabuckthorn fruit and Luo Han Guo and the above-mentioned 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 d...

Embodiment 3

[0045] The seabuckthorn fruit tea vinegar drink of this embodiment comprises the following raw materials: 15kg of seabuckthorn fruit, 15kg of Tieguanyin, 17kg of Luo Han Guo, and 7kg of white sugar;

[0046] The preparation method is:

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

[0048] B. Pulverize seabuckthorn fruit and Luo Han Guo;

[0049] C. Put the above-mentioned Tieguanyin, crushed seabuckthorn fruit and mangosteen fruit and the above-mentioned white sugar into the pot, then add 450kg of mountain spring water with a pH value of 7.3 to cook, boil and keep for 45 minutes, cool naturally, filter, collect and extract liquid;

[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 raw materials, stir evenly, and ferment in a closed manner, and control the fermentation temperature to 28°C , the fermentation time ...

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PUM

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Abstract

The invention discloses a making method of a seabuckthorn tea vinegar beverage. The seabuckthorn tea vinegar beverage is made from seabuckthorn berries, tea leaves and momordica grosvenori. The seabuckthorn berries, the tea leaves and the smashed momordica grosvenori are placed into a pot, spring water and sugar are added for cooking, a leaching solution is obtained, acetic bacteria are inoculated for fermentation, and a fermentation solution is obtained; then, sterilization is performed, and finally vacuum filling is performed. Compared with the prior art, the seabuckthorn tea vinegar beverage has the effects of seabuckthorn berries, tea leaves and momordica grosvenori, and solves the problems that an existing tea vinegar beverage lacks the effects of relieving cough, reducing sputum, improving digestion and invigorating the circulation of blood.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a preparation method of seabuckthorn 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 preparation method of grape vinegar beverage. The deficiency of this patent application is that it lacks the effects of relieving cough and reducing phlegm, invigora...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00A61K36/82A61P11/10A61P11/14A61P1/14A61P7/00
CPCC12J1/00A61K36/185A61K36/42A61K36/82A61K2300/00
Inventor 侯荣山
Owner 侯荣山
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