Detoxication vinegar containing tea polyphenol and its manufacturing method

Abstract

The invention relates to a detoxification vinegar contained tea polyphenol making method. The making procedures are as follows: the tea polyphenol is dissolved in sterilization high pure water to form sterilization tea polyphenol solution; the prepared tea polyphenol sterilization solution is mixed with the sterilized vinegar in proper proportion; pouring in; the tea polyphenol content of the finished production vinegar reaches 0.1-0.5%. It adopts natural compound tea polyphenol as additive to add into the vinegar. It has detoxification function, and its special tea flavor can improve traditional vinegar taste.

Description

Technical field: [0001] The invention relates to a preparation method of detoxifying vinegar containing tea polyphenols. technical background: [0002] Vinegar has a long history. Because it contains acetic acid, sugars, amino acids, salt and other taste substances, vinegar has become a daily commodity for three meals a day. Traditionally brewed vinegar in my country has a relatively single use, mainly as a cooking seasoning or as a side dish. People sometimes use vinegar to fumigate to prevent influenza. Vinegar can only kill common bacteria and viruses to a certain extent. With the increase of pollutant emissions and the widespread use of pesticides, the problem of food chemical pollution is becoming increasingly serious, threatening people's health at all times. For example, "Sudan Red", "Fluoride", "Iodine", "Nitrite" and so on appear frequently in the media, and chemical pollution is becoming a major "killer" that endangers food safety. The most serious hazards are ch...

AI Technical Summary

Problems solved by technology

The use of traditionally brewed vinegar in my country is relatively single, mainly as a cooking seasoning or as a side dish. People sometimes use vinegar to fumigate to prevent influenza. Vinegar can only kill common bacteria and viruses to a certain extent.