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Method for preparing fermented sugarcane tea vinegar drink

A fermented sugarcane technology, which is applied in the field of preparation of fermented sugarcane tea vinegar drink, can solve the problems of not fully reflecting the flavor of tea and sugarcane, single ingredients, many ingredients, etc., and achieve good market prospects, good taste and simple process Effect

Inactive Publication Date: 2018-03-06
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The Chinese patent application number 201310722719.1 discloses a brewing process of tea vinegar. The obtained tea vinegar fully exerts the seasoning function of vinegar and the health care effect of tea leaves, but the taste is relatively strong and the ingredients are relatively simple
And the Chinese patent with application number 201610919190.6 discloses a sugarcane fruit vinegar drink and its preparation method. Although tea and sugarcane vinegar are added, there are many ingredients and various additives, which do not fully reflect the unique flavor of tea and sugarcane

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method for fermented sugarcane tea vinegar beverage, comprising the following steps:

[0041] S1. Preparation of tea extract

[0042] 1) The tea leaves are dried, and the tea leaves are dried at 60° C. for 3 hours. Then pulverize and pass through a 60-mesh sieve to obtain tea powder;

[0043] 2) Add deionized water at 90°C to the tea powder at a ratio of 1:60, extract at 90°C for 2 hours, cool to room temperature after extraction, and filter with a 100-mesh filter cloth to obtain a tea extract.

[0044] S2. Blend sugar cane wine

[0045] The pH of the sugarcane fruit wine is 4.5, and the alcohol content is 6°. When preparing the sugarcane fruit wine, use citric acid and calcium carbonate to adjust the pH of the sugarcane fruit wine; use sterile water and alcohol to adjust the alcohol content of the sugarcane fruit wine.

[0046] S3. Fermentation

[0047] 1) Mix the prepared fruit wine and tea extract according to the ratio of 1:2, and stir evenly to o...

Embodiment 2

[0055] A preparation method for fermented sugarcane tea vinegar beverage, comprising the following steps:

[0056] S1. Preparation of tea extract

[0057] 3) drying the tea leaves, drying the tea leaves at 65° C. for 4 hours. Then pulverize and pass through a 70 mesh sieve to obtain tea powder;

[0058] 4) Add 80°C deionized water to the tea powder at a ratio of 1:80, extract at 80°C for 3 hours, cool to room temperature after extraction, and filter with a 90-mesh filter cloth to obtain a tea extract.

[0059] S2. Blend sugar cane wine

[0060] 1) Squeeze the crude sugarcane juice, filter and sterilize to obtain sugarcane juice;

[0061] 2) Regulate the sugar content of sugarcane juice to be 20°Bx, obtain the liquid to be fermented;

[0062] 3) Add activated Saccharomyces cerevisiae to the fermented liquid and mix evenly, carry out fermentation in a fermenter, the fermentation temperature is 20°C, and the alcohol content of the fermented liquid reaches above 8, that is, th...

Embodiment 3

[0074] A preparation method for fermented sugarcane tea vinegar beverage, comprising the following steps:

[0075] When preparing the sugarcane fruit wine, the pH of the sugarcane fruit wine is 4.0 and the alcohol content is 4°. When preparing the sugarcane fruit wine, use citric acid and calcium carbonate to adjust the pH of the sugarcane fruit wine; use sterile water and alcohol to adjust the alcohol content of the sugarcane fruit wine. Other steps are with embodiment 1.

[0076] The fermented sugarcane tea vinegar drink prepared by the method has an acidity (in terms of acetic acid) of 0.45% and tea polyphenols of 0.32%, and has the typical fragrance of sugarcane and tea, strong vinegar flavor and obvious tea fragrance; sweet and sour, refreshing and soft, Slightly sour type; clear and translucent, chestnut yellow; no peculiar smell and pungent smell.

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PUM

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Abstract

The invention provides a method for preparing fermented sugarcane tea vinegar drink and relates to the technical field of food processing. The method comprises the following steps: preparing tea leaching liquor, blending sugarcane fruit wine, fermenting, blending and filling. The sugarcane fruit wine and the tea leaching liquor are fermented by acetic acid bacteria so as to prepare the sugarcane tea vinegar, and the nutritional ingredients and special flavor of the sugarcane and tea can be well preserved. The fermented sugarcane tea vinegar drink is strong in tea aroma, sour, sweet and delicious, novel in taste and rich in nutrition, is a brand new health nutritious drink and can serve as popular novel drink for quenching thirst, relieving summer heat, traveling and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of a fermented sugarcane tea vinegar beverage. Background technique [0002] Sugarcane is a perennial economic crop and the most important sugar crop. Its cane stem contains 15-18% sucrose. In addition to making sucrose, sugarcane juice is very beneficial to human health. It is rich in sugar, acid, amino acid, vitamin, calcium, magnesium, phosphorus, manganese, zinc and other nutrients. Because of these nutrients, sugarcane juice has high health care value and medicinal value. Modern medical research shows that sugarcane has pharmacological effects such as antibacterial, hypoglycemic, antitumor, and lower blood sugar index. Road, kidney and other symptoms have certain preventive and therapeutic effects. [0003] Guangxi is the largest sugarcane planting and production base in the country. The sugar industry has always been the main economic pillar i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 林波郑凤锦陈赶林孙健
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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