Concentrated fermented tea vinegar paste with high-ester flavor, and manufacture method of concentrated fermented tea vinegar paste

A production method and technology of fermented tea, which is applied in the preparation of vinegar, tea, tea extraction, etc., can solve the problems of difficulty in retaining the aroma of raw materials, complicated raw material processing technology, and single flavor of the product, so as to improve the single taste and avoid burnt taste , Delicate taste effect

Pending Publication Date: 2021-08-20
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the proportion of fruit vinegar in the market is relatively large. In contrast, there are few tea vinegar products with a single flavor
There are not many literature reports on the related aspects of tea vinegar production process. The Chinese patent with publication number CN104522805A discloses a kind of rose tea vinegar beverage and its preparation method. The Chinese patent with publication number CN106047637A discloses a passion fruit tea vinegar and its preparation method. At present, the development of tea vinegar is mainly made by adding edible alcohol and acetic acid bacteria for fermentation or directly mixing tea leaves and vinegar. Its flavor comes from natural flowers or fruits, and it is difficult to retain the fragrance of raw materials. Complicated and expensive to produce

Method used

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  • Concentrated fermented tea vinegar paste with high-ester flavor, and manufacture method of concentrated fermented tea vinegar paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A concentrated fermented tea vinegar paste with high-ester flavor, comprising the following raw materials in parts by weight: 500 parts of green tea, 400 parts of black tea, 100 parts of wolfberry, 50 parts of cypress kernels, 50 parts of red dates, 50 parts of dried hawthorn, 2 parts of aspartame 2 parts, 2 parts of potassium sorbate, 5 parts of aroma-producing yeast, 20 parts of acetic acid bacteria, 0.2 part of pectinase, 0.05 part of cellulase, and the classification of described aroma-producing yeast is called ester-producing yeast BTL-YO1 Hansenula anomala BTL-Y01, the preservation number is CCTCC NO:M2013115, the acetic acid bacteria is preserved in the China Center for Type Culture Collection, and its classification is named Acetobacer pasteurianusDY4, and the preservation number is CCTCC NO:M2015462.

[0035] The preparation method of the concentrated fermented tea vinegar paste of high-ester flavor comprises the steps:

[0036] (1) Raw material pretreatment: m...

Embodiment 2

[0053] A concentrated fermented tea vinegar paste with high-ester flavor, comprising the following raw materials in parts by weight: 600 parts of green tea, 500 parts of black tea, 150 parts of wolfberry, 100 parts of cypress kernels, 100 parts of red dates, 100 parts of dried hawthorn, 5 parts of aspartame 5 parts, 5 parts of potassium sorbate, 5 parts of aroma yeast, 15 parts of acetic acid bacteria, 0.36 part of pectinase, 0.1 part of cellulase, the classification of described aroma yeast is called ester-producing yeast BTL-YO1 Hansenula anomala BTL-Y01, the preservation number is CCTCC NO:M2013115; the acetic acid bacterium is preserved in the China Center for Type Culture Collection, and its classification is named Acetobacer pasteurianusDY4, and the preservation number is CCTCC NO:M2015462.

[0054] The preparation method of the concentrated fermented tea vinegar paste of high-ester flavor comprises the steps:

[0055] (1) Raw material pretreatment: make tea soup, wolfbe...

Embodiment 3

[0072] A concentrated fermented tea vinegar paste with high-ester flavor, comprising the following raw materials in parts by weight: 500 parts of green tea, 500 parts of black tea, 100 parts of wolfberry, 80 parts of cypress kernels, 80 parts of red dates, 80 parts of dried hawthorn, 4 parts of aspartame 3 parts, 3 parts of potassium sorbate, 5 parts of aroma-producing yeast, 25 parts of acetic acid bacteria, 0.28 part of pectinase, 0.08 part of cellulase, and the classification of described aroma-producing yeast is called ester-producing yeast BTL-YO1 Hansenula anomala BTL-Y01, the preservation number is CCTCC NO:M2013115; the acetic acid bacterium is preserved in the China Center for Type Culture Collection, and its classification is named Acetobacer pasteurianusDY4, and the preservation number is CCTCC NO:M2015462.

[0073] A kind of preparation method of the concentrated fermented tea vinegar cream of above-mentioned high-ester flavor, comprises the steps:

[0074] (1) Raw...

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Abstract

The invention discloses a concentrated fermented tea vinegar paste with a high-ester flavor, and a manufacture method of the concentrated fermented tea vinegar paste, and relates to the technical field of health care food and beverage processing. The tea vinegar paste comprises the following main raw materials: green tea, black tea, fructus lycii, pectinase, semen platycladi, fructus jujubae, dried fructus crataegi, aspartame, potassium sorbate, fragrance-producing saccharomycetes (collection number: CCTCC NO:M 2013115), acetic acid bacteria (collection number: CCTCC AB 204052CCTCC NO: M2015462) and the like. The manufacture method of the concentrated fermented tea vinegar paste comprises the following steps of: raw material preprocessing, liquid state fermenting, digesting, ageing, freeze concentrating, vacuum concentrating, blending, sterilizing, packaging and the like. The concentrated fermented tea vinegar paste with the high-ester flavor has a unique ester fragrance and a delicate taste, is harmoniously blended with a tea fragrance, is moderate in sourness and sweetness, has the efficacy of regulating immunity, alleviating fatigue, strengthening the spleen and stomach and the like, and has a wide applicable range of consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically relates to a high-ester-flavored concentrated fermented tea vinegar paste and a preparation method thereof. Background technique [0002] Vinegar has a history of more than 2,000 years as a traditional brewed food in my country. It is recorded in "Compendium of Materia Medica": "Vinegar can relieve pain and swelling, disperse water vapor, kill evil poison, and treat medicine". The inherent functional and health properties of vinegar have gradually attracted attention. Commonly used vinegars include mature vinegar, balsamic vinegar, white vinegar, rice vinegar, etc., which are mainly used as condiments for cooking and meals; fruit vinegars such as apple cider vinegar, grape vinegar, and citrus vinegar, which have been developing strongly in recent years, are often used as beverages with health functions . [0003] Tea is rich in compounds such as tea polyphenols, al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/18A23F3/22C12J1/04
CPCA23F3/14A23F3/18A23F3/22C12J1/04
Inventor 陈茂彬方尚玲吴家璇凌荔毛豪李小强
Owner HUBEI UNIV OF TECH
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