Asparagus lettuce tea vinegar and beverage processing method

A processing method and technology of lettuce, which are applied in the field of lettuce tea vinegar and beverage processing, can solve the problems of insufficient nutrients, poor taste, and single variety of fruit and vegetable beverages, and achieve the goal of rich potassium, rich nutrition, and prevention and treatment of iron deficiency anemia Effect

Inactive Publication Date: 2018-05-22
HUBEI HANDS BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The problem to be solved by the present invention is that the existing fruit and vegetable beverages are single in variety, not rich in nutrients and poor in taste. It is made of lettuce stems and leaves as the main ingredients, mixed with tea powder and sucrose to activate and ferment yeast and acetic acid bacteria. Lettuce tea vinegar; lettuce tea vinegar is used as the main ingredient, and it is mixed with apple cider vinegar and fructose syrup to make a lettuce tea vinegar drink, which makes the drink contain a large amount of nutrients and trace elements, enhances heat-clearing and diuretic, lowers blood pressure and lipids, and cleans the intestinal tract , Improve blood vessels, improve immunity, anti-cancer effects, the drink tastes good and is easy to carry, and increases human health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1, a kind of processing of lettuce tea vinegar is equipped with following components: 80kg of lettuce juice; 5 kg of sucrose, 8 kg of tea powder, 5 kg of saccharomyces, and 5 kg of acetic acid bacteria.

[0024] Remove the impurities and slice the lettuce; that is, remove the yellow leaves and aged roots at the bottom, and take the fresh and tender parts of the stems and leaves; put the lettuce after removing impurities in a drum washing machine, and wash the water at 40°C, and add 1% sodium chloride , wash, kill the surface microorganisms and stabilize the color; the thickness of the slices is 2cm for the extraction of active ingredients; the lettuce slices are blanched and extracted in a warm extraction tank; quickly immerse the lettuce slices in hot water and add 0.05% of the total water Citric acid, 0.05% SO2, stirred at the right time to avoid enzymatic discoloration, among them, the water temperature of the warming tank is 80 ℃, and the warming time is 30 minutes, ...

Embodiment 2

[0028] 1, a kind of processing of lettuce tea vinegar is equipped with following components: 85kg of lettuce juice; 8 kg of sucrose, 10kg of tea powder, 8kg of saccharomyces, 10kg of acetic acid bacteria.

[0029] Remove the impurities and slice the lettuce; that is, remove the yellow leaves and aged roots at the bottom, and take the fresh and tender parts of the stems and leaves; put the lettuce after the removal of impurities in a drum washing machine, wash the water at 50°C, and add 2% sodium chloride , wash, kill the surface microorganisms and stabilize the color; the thickness of the slices is 3cm to extract the active ingredients; the lettuce slices are blanched and extracted in a warm extraction tank; quickly immerse the lettuce slices in hot water and add 0.1% of the total water Citric acid, 0.1% SO2, stirred in time to avoid enzymatic discoloration, among them, the water temperature of the warming tank is 90 ℃, and the warming time is 45 minutes, so that the lettuce sl...

Embodiment 3

[0033] 1, a kind of processing of lettuce tea vinegar is prepared by following components: 82kg of lettuce juice; 6kg of sucrose, 8kg of tea powder, 6kg of saccharomyces, and 8kg of acetic acid bacteria.

[0034] Remove impurities and slice the lettuce; that is, remove the yellow leaves and aged roots at the bottom, and take the fresh and tender parts of the stem and leaves; put the lettuce after removal of impurities in a drum washing machine, wash the water at 45°C, and add 1.5% sodium chloride , wash, kill the surface microorganisms and stabilize the color; the thickness of the slices is 2.5cm to extract the active ingredients; the lettuce slices are blanched and extracted in the warm extraction tank; quickly immerse the lettuce slices in hot water, adding a total water volume of 0.08 % citric acid, 0.08% SO2, stirred at the right time to avoid enzymatic discoloration, among them, the water temperature of the warming tank is 85 ℃, and the warming time is 35 minutes, so that ...

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PUM

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Abstract

The invention provides an asparagus lettuce tea vinegar and a beverage processing method. Stems and leaves of asparagus lettuce are taken as the main materials, tea powder, cane sugar, yeast, and acetic acid bacteria are added to carry out activation and fermentation, and the fermentation product is made into the asparagus lettuce tea vinegar by a special technology. Asparagus lettuce tea vinegaris taken as the main material, and the asparagus lettuce tea vinegar, apple vinegar, and fructose corn syrup are made into an asparagus lettuce tea vinegar beverage. The beverage has the functions ofasparagus lettuce such as cancer prevention, heat clearing, diuresis inducing, blood vessel softening, immunity enhancement, and the like. Moreover, the beverage contains a large amount of nutrients and trace elements and has enhanced functions of reducing blood pressure and fat, cleaning intestines and blood, eliminating inflammation, and killing viruses. The problem that asparagus lettuce is notalways available in four seasons is solved. The beverage has a good taste, is easy to carry, is low in sugar and solids, and has a low acid value and a health care function.

Description

technical field [0001] The invention belongs to the field of beverage processing, in particular to a lettuce tea vinegar and a beverage processing method. Background technique [0002] In addition to providing water for existing beverages, functional beverages can also provide liquid food for people to drink directly, which can be used to quench thirst, provide nutrition or refreshment, and can also supplement certain nutritional water. Due to the addition of unequal amounts of sugar, acid, milk, sodium, fat, energy and various amino acids, vitamins, inorganic salts and other nutritional components in different beverages, the existing beverages have different mouthfeel and are beneficial to people's health. [0003] Modern people's living standards have been greatly improved, and people pay more attention to fitness and diet. Various drinks suitable for people's health, such as clearing away heat and reducing fire, relieving cough and ventilating, have been launched one afte...

Claims

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Application Information

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IPC IPC(8): C12J1/04A23L2/38A23L2/52A23L2/68A23L33/00
CPCA23L2/38A23L2/52A23L2/68A23L33/00C12J1/04A23V2002/00A23V2200/328A23V2200/302A23V2200/30A23V2200/32A23V2200/318
Inventor 盛建华
Owner HUBEI HANDS BIO TECH
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