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Preparation method of ginger tea vinegar beverage

A technology of vinegar drink and ginger tea, which is applied in the field of preparation of ginger tea vinegar drink, can solve the problems of lack of appetite promotion, and achieve the effects of promoting appetite, inhibiting tumor effect, and 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 ginger-tea-vinegar drink, which uses ginger as the main raw material to prepare tea-vinegar drink for the first time, so as to simultaneously solve the problems of promoting appetite, relieving nausea and vomiting, moistening lung and relieving cough in existing tea-vinegar drink. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The ginger tea vinegar drink of the present embodiment comprises the following raw materials: ginger 10kg, black tea 10kg, Luo Han Guo 5kg, white sugar 5kg;

[0028] The preparation method is:

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

[0030] B, crushing ginger and Luo Han Guo;

[0031] C. Put the above-mentioned black tea, crushed ginger and Luo Han Guo and the above-mentioned white sugar into the pot, then add 400kg of mountain spring water with a pH value of 7 to cook, 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 feed liquid is obtained;

[0033] E, at...

Embodiment 2

[0036] The ginger tea vinegar beverage of the present embodiment comprises the following raw materials: 20kg of ginger, 20kg of green tea, 10kg 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, crushing ginger and Luo Han Guo;

[0040] C, put the above-mentioned green tea, the crushed ginger and Luo Han Guo and the above-mentioned white sugar into the pot, then add 500kg of mountain spring water with a pH value of 7.5 to cook, 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 days, obtains fermented mater...

Embodiment 3

[0045] The ginger tea vinegar beverage of the present embodiment comprises the following raw materials: ginger 15kg, Tieguanyin 15kg, Luo Han Guo 7kg, white sugar 7kg;

[0046] The preparation method is:

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

[0048] B, crushing ginger and Luo Han Guo;

[0049] C. Put the above-mentioned Tieguanyin, crushed ginger and Luo Han Guo and the above-mentioned 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, and collect the extract ;

[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 is 25 days to obtain the fermentation feed liquid;

[0051] E, at an...

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Abstract

The invention discloses a preparation method of a ginger tea vinegar beverage. The ginger tea vinegar beverage is prepared from ginger, tea and grosvenor momordica fruits. The preparation method comprises steps as follows: firstly, preparation of an extract liquid: the ginger, the tea, the grosvenor momordica fruits and white sugar are put into a pot, and mountain spring water is added for boiling; secondly, preparation of a fermentation liquid: acetic acid bacteria are inoculated into the extract liquid for fermentation; finally, vacuum sterile filling. Compared with the prior art, the prepared ginger tea vinegar beverage has flavor of the tea, the ginger and the grosvenor momordica fruits and integrates medical value of the ginger and the grosvenor momordica fruits, and the problem that a conventional tea vinegar beverage is short of functions of promoting appetite, relieving nausea and vomiting and moistening the lung to arrest cough is solved.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a preparation method of ginger 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 method for preparing grape vinegar beverage. The disadvantages of this patent application are that it lacks the effects of promoting appetite, relieving nausea and vomitin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08C12J1/00A61K36/9068A61P1/14A61P1/08A61P11/14
CPCC12J1/08A61K36/42A61K36/82A61K36/9068C12J1/00A61K2300/00
Inventor 侯荣山
Owner 侯荣山
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