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Rooibos tea vinegar as well as preparation method and application thereof

A technology of rooibos tea and tea vinegar, applied in the preparation of vinegar, biochemical equipment and methods, methods based on microorganisms, etc., can solve the problems that the efficacy needs to be expanded, and achieve the purpose of inhibiting the accumulation and biological activity of fat in animals Definite, pure-scented results

Pending Publication Date: 2021-11-09
完美(广东)日用品有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the flavor of existing rooibos tea beverage products needs to be improved, and the effect of existing rooibos tea beverage products needs to be expanded

Method used

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  • Rooibos tea vinegar as well as preparation method and application thereof
  • Rooibos tea vinegar as well as preparation method and application thereof
  • Rooibos tea vinegar as well as preparation method and application thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0035] Preparation of yeast strains:

[0036] 1) Firstly, inoculate the yeast slant strain into Sabouraud culture medium, and cultivate it on a constant temperature shaker at 120 r / min at 28°C for 24 hours.

[0037] 2) Inoculate the liquid culture medium with a 4% inoculum size into a medium containing 10wt.% rooibos tea extract, 8wt.% white sugar and 3wt.% ammonium sulfate, and cultivate in a constant temperature shaker at 28°C and 120r / min After 24 hours, a grade I bacterial liquid was obtained.

[0038] 3) Inoculate the grade I bacteria liquid into a culture medium containing 20wt.% rooibos tea extract, 8wt.% white granulated sugar and 3wt.% ammonium sulfate according to the inoculum amount of 4%, and shake at a constant temperature of 120r / min at 28°C The bed was cultivated for 24 hours to obtain Grade II bacterial liquid.

[0039] 4) According to the above-mentioned medium formula, the content of rooibos tea extract is increased by 10wt.% each time, and other culture co...

Embodiment 1

[0045] The preparation method of the rooibos tea vinegar as the embodiment of the present invention comprises the following steps:

[0046] (1) Said that the original rooibos tea leaves were placed in a 500mL triangular flask, the volume of fermented water was 60%, the ratio of rooibos tea to water was 1:30 (g / L), and the addition accounted for 8% of the mass fraction of the liquid phase components white granulated sugar and 3% ammonium sulfate, adjust the pH to 6.0, sterilize at 121°C for 20 minutes, inoculate yeast with 3% inoculum after cooling, after mixing, place the triangular flask in a constant temperature shaker, and let it stand at 26°C for yeast 7 days of fermentation;

[0047] (2) After terminating yeast fermentation, inoculate the Acetobacterium seed solution with 8% inoculation amount, the acetic fermentation conditions include 120r / min, 20% dissolved oxygen, temperature 28°C, and the fermentation time is 10 days;

[0048] (3) After the fermentation in step (2),...

Embodiment 2

[0051] As the preparation method of rooibos tea vinegar according to the embodiment of the present invention, the only difference between this embodiment and Embodiment 1 is: adding 10% of white sugar and 3% of ammonium sulfate accounting for the mass fraction of the liquid phase components.

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Abstract

The invention provides Rooibos tea vinegar as well as a preparation method and application thereof. The raw materials of the preparation method comprise Rooibos tea, and the Rooibos tea is leaves and / or thin stems of leguminous shrub plants. The preparation method comprises the following steps: (1) performing yeast fermentation on the Rooibos tea, crushed materials of the Rooibos tea and a solvent extract of the Rooibos tea; and (2) performing acetic acid bacteria fermentation on the mixture fermented in the step (1). According to the preparation method of the Rooibos tea vinegar, the Rooibos tea is used as the raw material, and is fermented with yeast and acetic acid bacteria sequentially, the prepared Rooibos tea vinegar has biological activities of resisting oxidation, resisting bacteria, resisting inflammation, regulating immunity and the like, and is suitable for preparing health-care products, and the prepared Rooibos tea vinegar is bright in color, pure in fragrance, mild in taste, sour, sweet and refreshing. The Rooibos tea vinegar can inhibit accumulation of fat in animal bodies, and has effects of reducing blood fat and losing weight.

Description

technical field [0001] The invention relates to the application in the field of preparing food from natural plants, in particular to rooibos tea vinegar and its preparation method and application. Background technique [0002] Rooibos tea, commonly known as Rooibos tea, scientifically named Aspalathuslinearis (Barm.f.) R.Dahlgren, is the leaves and thin stems of a leguminous shrub plant that lives in the northern mountains of Cape Town, South Africa. Drink it as a healing tea. In recent years, it has been developed into various flavor tea beverage products by companies such as Nestle, Lipton and Coca-Cola. [0003] Since rooibos tea does not belong to Camellia sinensis (L.) O.Ktze., it is a herbal plant substitute tea, so the plant does not contain caffeine, contains its unique components aspalathin and nothofagin, and the leaves are rich in Tannic acid also contains orientin, isoorientin, vitexin, isovitechin, flavanones, and a small amount of catechin, epicatechin, procy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/02
CPCC12J1/04
Inventor 严建刚韦建明王志芳陈石生李翠华陈晶栗原博古润金
Owner 完美(广东)日用品有限公司
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