CN100411547C

CN100411547C - Method for preparing Berger fermented beverage

Info

Publication number: CN100411547C
Application number: CNB031177972A
Authority: CN
Inventors: 陈庆云
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-04-30
Filing date: 2003-04-30
Publication date: 2008-08-20
Anticipated expiration: 2023-04-30
Also published as: CN1454531A

Abstract

The present invention relates to a preparation method for a bioactive beverage and more specifically relates to a preparation method for a bioactive beverage which takes aristate goosefoot herb extract as a raw material. On the basis of traditional black tea fungus, bamboo leaves, tangerine peels and aristate goosefoot herb extract or aristate goosefoot herb fruit juice are added for fermentation, the aristate goosefoot herb extract or the aristate goosefoot herb fruit juice is used for blending, so the bioactive beverage with good mouth feel and good health care effects is obtained. The present invention overcomes the disadvantage of poor mouth feel of the existing bioactive beverage, increases the fruit juice taste of products, reserves the bioactivity of fungus liquid and increases health care effects of the products. The raw materials of the present invention comprise the aristate goosefoot herb extract or the aristate goosefoot herb fruit juice, tea, the bamboo leaves, the tangerine peels, sugar, the black tea fungus mother liquor and a sweetening agent as an additive.

Description

A kind of preparation of stinging the lamb's-quarters fermented beverage

Technical field

The present invention relates to a kind of preparation of bioactive beverage, more particularly the present invention relates to a kind of is the preparation method of the bioactive beverage of raw material with the Herba Chenopodii Aristati extract.

Background technology

Bioactive beverage has become the big branch of one in the beverage, it mostly is raw material with the plant extracts, form with multiple microbial fermentation, as the Chinese patent application publication number is that the patent of CN1108691A has proposed a kind of black-tea fungus drink and preparation method thereof, this method fermented tea liquid through aerobic, anaerobic secondary fermentation, come bacterium, add anticorrisive agent and other flavor enhancement and make no viable bacteria and blend the type beverage, this beverage and brew method have changed the local flavor and the mouthfeel of black-tea fungus drink.Application number is 97100140.5 Chinese patent literature, proposed a kind of preparation of bioactive beverage, this method adopts tealeaves, honey, sugar, water, also can comprise that chrysanthemum, the tuber of dwarf lilyturf, Momordica grosvenori are raw material, through extracting, after the filtration, filtrate is inoculated the fermented tea mother liquor, fermentation, filtration, this technology has kept the biologically active of beverage, and added Chinese medicinal ingredients, further strengthened the health care of beverage, but mouthfeel compares with fruit juice class beverage, still have certain gap.Fruit drink is more on the market at present, it is to be the feedstock production bioactive beverage with the fruit drink that portioned product is also arranged, prior art has the Herba Chenopodii Aristati extract of employing or Fructus Chenopodii Aristati juice directly as beverage, is raw material carries out fermenting and producing in conjunction with conventional black bacterium technology bioactive beverage but also do not adopt Herba Chenopodii Aristati extract or Fructus Chenopodii Aristati juice.

Summary of the invention

The invention provides a kind of preparation method of new bioactive beverage, this method is on the basis of conventional black bacterium, adding the leaf of bamboo, dried orange peel, Herba Chenopodii Aristati extract or Fructus Chenopodii Aristati juice ferments, bacterium liquid after the fermentation also can further adopt Herba Chenopodii Aristati extract or Fructus Chenopodii Aristati juice to blend, thereby obtains all active bio beverages preferably of a kind of mouthfeel and health-care effect.The present invention has overcome the too poor shortcoming of existing active bio beverage mouthfeel, in the juice taste that has strengthened product, has kept the biologically active of bacterium liquid, because Herba Chenopodii Aristati extract is rich in vitamin C, has therefore also strengthened the health-care effect of product.

The present invention is achieved in that raw materials used Herba Chenopodii Aristati extract or Fructus Chenopodii Aristati juice, tealeaves, the leaf of bamboo, dried orange peel, sugar, the fermented tea mother liquor of comprising of this beverage, and also name comprises the additive honey element.

Sugar can be white sugar, brown sugar.

This bioactive beverage progressively is prepared according to the following steps:

1, Fructus Chenopodii Aristati is extracted with boiling water, Fructus Chenopodii Aristati and water weight ratio are 1: 1-5 times of water, after the filtration, gained filtrate be the Fructus Chenopodii Aristati extract, standby.

2, with tealeaves by 0.2～0.5% of water weight join temperature be soak a period of time in 50-90 degree centigrade the aqua sterilisa after, cross and filter to remove bitter edible plant leaf.

3, with tealeaves filtrate with after the Fructus Chenopodii Aristati extract mixes by 1: 0.2～1, add the white sugar dissolving, the white sugar addition is 6～8% of a mixed liquor weight, the solution after the dissolving 0-35 degree centigrade down the red bitter edible plant mother bacterial liquid of inoculation carry out fermentation first time, filtration.

4, with adding the white sugar of filtrate weight 3～5% in the fermentation first time, the filtrate filtered, under 10-35 degree centigrade, carry out the fermentation second time, filtration.

5, add the brown sugar of filtrate weight 8%, the Fructus Chenopodii Aristati extract that 10% the leaf of bamboo, 1% dried orange peel, 6～10% this method first steps are produced in the filtrate after the fermentation for the second time, add aqua sterilisa dilution simultaneously with filtrate weight equal number, under 10-35 degree centigrade, ferment for the third time, filter standby or the bottling packing.

6, add the brown sugar that is equivalent to filtrate weight 4% in the filtrate after will fermenting for the third time, add the aqua sterilisa dilution with filtrate weight equal number simultaneously, under 0-25 degree centigrade, carry out the 4th fermentation, filter filtrate for later use or bottling packing

7, the filtrate after the 4th fermentation adds 3～5% Fructus Chenopodii Aristati juice, blends, and regulates mouthfeel by the adding a small amount of additive honey element of gross weight 0.010～0.015%, can filter and package.

Can select entirely in the above production stage, also can only select for 1,2,3,4,5 steps or only select for 1,2,3,4,5,6 steps all can obtain mouthfeel bioactive beverage preferably.

Herba Chenopodii Aristati extract or Fructus Chenopodii Aristati juice, the leaf of bamboo are got by following method preparation in the above step:

Herba Chenopodii Aristati extract or Fructus Chenopodii Aristati juice get Fructus Chenopodii Aristati with the boiling water extraction.

The leaf of bamboo, the method for taking to wash the back, complete, sterilize makes.

Below in conjunction with embodiment the present invention is further described.

The specific embodiment

Embodiment 1, and 15 kilograms of Fructus Chenopodii Aristatis were extracted 2 hours with 30 kilograms of boiling water, and after the filtration, gained filtrate is the Fructus Chenopodii Aristati extract, and is standby.With 5 kilograms of tealeaves join temperature be soak 5 hours in the water after 100 kilograms of sterilizations of 50-90 degree centigrade after, cross and filter to remove tealeaves.With 83.3 kilograms of tealeaves filtrates with after the Fructus Chenopodii Aristati extract mixed by 1: 0.2,6 kilograms of white sugar are joined in the mixed liquor, 0-35 degree of taking the photograph bottom fermentation 10 days, in filtrate, add 4 kilograms of white sugar again after the filtration, under 10-35 degree centigrade, carrying out fermenting the second time 10 days, filter, add the leaf of bamboo after 8 kilograms of brown sugar, the 10 kilograms of sterilizations, 1 kilogram of dried orange peel, 8 kilograms of Fructus Chenopodii Aristati extracts after the filtration again in the filtrate, after adding 100 kilograms of aqua sterilisa dilutions simultaneously, under 10-35 degree centigrade, fermented for the third time 10 days, filter, packing gets final product.Product is rich in microorganism species after testing saccharomycete, Bacillus acidi lactici, acetobacter, coccus.PH value is 3～3.5.The every mL content of thalline sum is above 100,000,000.

Embodiment 2, and 5 kilograms of Fructus Chenopodii Aristatis were extracted 2 hours with 10 kilograms of boiling water, and after the filtration, gained filtrate is the Fructus Chenopodii Aristati extract, and is standby.With 2.5 kilograms of tealeaves join temperature be soak 5 hours in 50 kilograms of aqua sterilisas of 50-90 degree centigrade after, cross and filter to remove tealeaves.With 45 kilograms of tealeaves filtrates with after the Fructus Chenopodii Aristati extract mixed by 1: 0.2,3 kilograms of white sugar are joined in the filtrate, 0-35 degree centigrade of bottom fermentation 10 days, in filtrate, add 2 kilograms of white sugar again after the filtration, under 10-35 degree centigrade, carrying out fermenting the second time 10 days, filter, add the leaf of bamboo after 4 kilograms of brown sugar, the 5 kilograms of sterilizations, 0.5 kilogram of dried orange peel, 5 kilograms of Fructus Chenopodii Aristati extracts after the filtration again in the filtrate, after adding 50 kilograms of aqua sterilisa dilutions simultaneously, under 10-35 degree centigrade, fermented for the third time 10 days, and filtered.Add 2 kilograms of brown sugar in the filtrate, add 100 kilograms of aqua sterilisas dilutions simultaneously after, under 0-25 degree centigrade, carry out the 4th fermentation, filter, packing gets final product.Product is rich in microorganism species after testing saccharomycete, Bacillus acidi lactici, acetobacter, coccus.PH value is 4～4.5.The every mL content of thalline sum is less than 100,000,000.

Embodiment 3, and 15 kilograms of Fructus Chenopodii Aristatis were extracted 2 hours with 30 kilograms of boiling water, and after the filtration, gained filtrate is the Fructus Chenopodii Aristati extract, and is standby.With 5 kilograms of tealeaves join temperature be soak 5 hours in 100 kilograms of aqua sterilisas of 50-90 degree centigrade after, cross and filter to remove tealeaves, with 90 kilograms of tealeaves filtrates with after the Fructus Chenopodii Aristati extract mixed by 1: 0.2,6 kilograms of white sugar are joined in the mixed liquor, 0-35 degree centigrade of bottom fermentation 10 days, in filtrate, add 4 kilograms of white sugar again after the filtration, under 10-35 degree centigrade, carrying out fermenting the second time 10 days, filter, in filtrate, add 8 kilograms of brown sugar again after the filtration, the leaf of bamboo after 10 kilograms of sterilizations, 1 kilogram of dried orange peel, 8 kilograms of Fructus Chenopodii Aristati extracts, after adding 100 kilograms of aqua sterilisa dilutions simultaneously, under 10-35 degree centigrade, fermented for the third time 10 days, filter.Add 4 kilograms of brown sugar in the filtrate, add 200 kilograms of aqua sterilisas dilutions simultaneously after, under 0-25 degree centigrade, carry out the 4th fermentation, filter.Filtrate adds 16 kilograms of Fructus Chenopodii Aristati juice blends, and adds 60 gram honey elements adjusting mouthfeels, and packing gets final product.Product is rich in microorganism species after testing saccharomycete, Bacillus acidi lactici, acetobacter, coccus.PH value is 4～4.5.The every mL content of thalline sum is less than 100,000,000.

Claims

1. bioactive beverage preparation method is characterized in that according to the following steps:

A. Fructus Chenopodii Aristati is extracted with boiling water, Fructus Chenopodii Aristati and water weight ratio are 1: 1～5, and after the filtration, gained filtrate is the Fructus Chenopodii Aristati extract, and is standby;

B. with tealeaves by 0.2～0.5% of water weight join temperature be soak a period of time in 50～90 degrees centigrade the aqua sterilisa after, cross and filter to remove tealeaves;

C. with tealeaves filtrate with after the Fructus Chenopodii Aristati extract mixes by 1: 0.2～1, add the white sugar dissolving, the white sugar addition is 6～8% of a mixed liquor weight, the solution after the dissolving 0～35 degree centigrade down inoculation fermented tea mother liquor carry out fermentation first time, filtration;

D. with adding the white sugar of filtrate weight 3～5% in the fermentation first time, the filtrate filtered, under 10～35 degrees centigrade, carry out the fermentation second time, filtration;

E. add the brown sugar of filtrate weight 8%, the Fructus Chenopodii Aristati extract that 10% the leaf of bamboo, 1% dried orange peel, 6～10%A step are produced in the filtrate after the fermentation for the second time, add aqua sterilisa dilution simultaneously with filtrate weight equal number, under 10～35 degrees centigrade, ferment for the third time, filter standby or the bottling packing; The brown sugar that adds filtrate weight 4% for the third time in the filtrate after the fermentation adds simultaneously and the aqua sterilisa of filtrate weight equal number dilutes, and carries out the 4th fermentation under 0-25 degree centigrade, filters filtrate for later use;

F. the filtrate after the 4th fermentation add filtrate weight 3～5% Fructus Chenopodii Aristati extract or Fructus Chenopodii Aristati juice, blend, and add the additive honey element, filter and package by 0.010～0.015% of gross weight.