CN101575559A - Method for preparing tea fruit vinegar - Google Patents
Method for preparing tea fruit vinegar Download PDFInfo
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- CN101575559A CN101575559A CNA200910022852XA CN200910022852A CN101575559A CN 101575559 A CN101575559 A CN 101575559A CN A200910022852X A CNA200910022852X A CN A200910022852XA CN 200910022852 A CN200910022852 A CN 200910022852A CN 101575559 A CN101575559 A CN 101575559A
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- raw material
- tamarind
- soaked
- tealeaves
- multivitamin
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Abstract
The invention relates to a method for preparing a tea fruit vinegar, which comprises the following steps: firstly, cleaning fresh fruits and tamarinds, pouring the fresh fruits and the tamarinds into a 4 to 6 percent salt solution for soaking for 20 to 40 minutes, and fishing out and drying the fruits and the tamarinds; secondly, cleaning a prepared dried tea for standby; thirdly, preparing the following raw materials in percentage by weight: 10 to 15 percent of the tea, 30 to 40 percent of the fruits, 3 to 5 percent of the tamarinds, 10 to 15 percent of sugar, and the balance of cooled boiled water which is cooled and filtered; and fourthly, filling all the raw materials into a jar, sealing the opening, soaking the raw materials for 120 to 150 days, then filtering suspended slag in a soak solution, and performing sterilization. The method has the characteristics of simple process and good mouthfeel of the product.
Description
Technical field
The present invention relates to a kind of preparation method's of fruit vinegar, particularly a kind of tea fruit vinegar preparation method.
Background technology
Vinegar can produce some nuisances during the fermentation as a kind of traditional seasonings, and is therefore relatively strict to the requirement of technological operation.In order to improve mouthfeel, the Lufeng vinegar in Yunnan is exactly to add fruit juice in traditional vinegar, but manufacture craft is still complicated, and mouthfeel is improved relatively poor.In addition, the patent No. be [01108730.7] patent disclosure a kind of preparation method of fruit vinegar, this method raw material, local flavor are all more single.
Summary of the invention
The objective of the invention is to overcome above-mentioned the deficiencies in the prior art, a kind of preparation method of tea fruit vinegar is provided, have the advantages that technology is simple, the product mouthfeel is good.
To achieve these goals, scheme of the present invention is: a kind of preparation method of tea fruit vinegar comprises the steps:
At first, fruit and tamarind are cleaned, poured into concentration and be in 4%～6% the salt solution, soaked 20～40 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 10%～15%, fruit 30%～40%, tamarind 3%～5%, sugar 10%～15%, surplus is the cold water of cold filtration; Said " cold water " is the boiled cool later on water to the normal temperature state of water.
The 4th, raw material is all packed in the cylinder, seal, soaked 120～150 days, filter out the suspension slag in the soak solution then, sterilization.
Because the tamarind in the raw material has enough acidity, and different local flavor fruit has strong fruit fragrance, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and fragrance and mouthfeel be all above traditional vinegar, and is rich in the tart flavour seasonings of multivitamin and trace element.In addition, present method adopts immersion and tart flavour, different fruit-like flavour and contained VITAMIN and the trace elements of tealeaves is leached, and technology is simple, and facility investment is few, and also can not produce nuisance in the production process.
Embodiment
Below in conjunction with specific embodiment the present invention is described in further detail.
Embodiment 1
A kind of preparation method of tea fruit vinegar comprises the steps:
At first, apple and tamarind are cleaned, poured into concentration and be in 4% the salt solution, soaked 20 minutes, pull out and dry;
Secondly, the stem tea that makes is cleaned and opened with hot boiling water bubble;
The 3rd, prepare raw material according to following weight percent: tealeaves 10%, apple 30%, tamarind 3%, sugar 10%, surplus is the cold water of cold filtration;
The 4th, the raw material that proportioning in the last step is good is packed in the cylinder, seals, and soaks 120 days, filters out the suspension slag in the soak solution then, sterilization.
Apple has strong fragrance, acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and apple aroma and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
Embodiment 2
A kind of preparation method of tea fruit vinegar comprises the steps:
At first, orange and tamarind are cleaned, poured into concentration and be in 5% the salt solution, soaked 30 minutes, pull out and dry;
Secondly, the stem tea that makes is cleaned and opened with hot boiling water bubble;
The 3rd, prepare raw material according to following weight percent: tealeaves 13%, orange 35%, tamarind 4%, sugar 13%, surplus is the cold water of cold filtration;
The 4th, raw material is all packed in the cylinder, seal, soaked 130 days, filter out the suspension slag in the soak solution then, sterilization.
Orange has strong fragrance, acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and orange fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
Embodiment 3
A kind of preparation method of tea fruit vinegar comprises the steps:
At first, fresh pears and tamarind are cleaned, poured into concentration and be in 6% the salt solution, soaked 40 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 15%, pears 40%, tamarind 5%, sugar 15%, surplus is the cold water of cold filtration;
The 4th, raw material is all packed in the cylinder, seal, soaked 150 days, filter out the suspension slag in the soak solution then, sterilization.
Pears have strong fragrance, acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and pears fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
Embodiment 4
A kind of preparation method of tea fruit vinegar comprises the steps:
At first, fresh lichee and tamarind are cleaned, poured into concentration and be in 4.5% the salt solution, soaked 21 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 11%, lichee 32%, tamarind 3.8%, sugar 11%, surplus is the cold water of cold filtration, said " cold water " is that water is boiled cool to later on the normal temperature state.
The 4th, raw material is all packed in the cylinder, seal, soaked 122 days, filter out the suspension slag in the soak solution then, sterilization.
Lichee has strong fragrance, acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and pears fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
Embodiment 5
A kind of preparation method of tea fruit vinegar comprises the steps:
At first, fresh strawberry and tamarind are cleaned, poured into concentration and be in 4% the salt solution, soaked 20 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 15%, strawberry 30%, tamarind 4%, sugar 13%, surplus is the cold water of cold filtration, said " cold water " is that water is boiled cool to later on the normal temperature state.
The 4th, raw material is all packed in the cylinder, seal, soaked 125 days, filter out the suspension slag in the soak solution then, sterilization.
Strawberry has strong strawberry perfume (or spice), acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and pears fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
Embodiment 6
A kind of preparation method of tea fruit vinegar comprises the steps:
At first, new fresh grape and tamarind are cleaned, poured into concentration and be in 4% the salt solution, soaked 30 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 15%, grape 30%, tamarind 4%, sugar 14%, surplus is the cold water of cold filtration; Said " cold water " is that water is boiled cool to later on the normal temperature state.
The 4th, raw material is all packed in the cylinder, seal, soaked 133 days, filter out the suspension slag in the soak solution then, sterilization.
Grape has strong fragrance, acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and pears fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
Embodiment 7
A kind of preparation method of tea fruit vinegar comprises the steps:
At first, fresh pineapple and tamarind are cleaned, poured into concentration and be in 5.5% the salt solution, soaked 29 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 13%, pineapple 36%, tamarind 3.1%, sugar 13%, surplus is the cold water of cold filtration; Said " cold water " is that water is boiled cool to later on the normal temperature state.
The 4th, raw material is all packed in the cylinder, seal, soaked 128 days, filter out the suspension slag in the soak solution then, sterilization.
Pineapple has strong pineapple perfume (or spice), acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and pears fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
Embodiment 8
A kind of preparation method of tea fruit vinegar comprises the steps:
At first, fresh Kiwifruit and tamarind are cleaned, poured into concentration and be in 5.5% the salt solution, soaked 37 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 12%, Kiwifruit 39%, tamarind 3%, sugar 10%, surplus is the cold water of cold filtration; Said " cold water " is that water is boiled cool to later on the normal temperature state.
The 4th, raw material is all packed in the cylinder, seal, soaked 148 days, filter out the suspension slag in the soak solution then, sterilization.
Kiwifruit has strong fragrance, acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and pears fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
Embodiment 9
A kind of preparation method of tea fruit vinegar comprises the steps:
At first, fresh pomegranate and tamarind are cleaned, poured into concentration and be in 4.6% the salt solution, soaked 38 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 15%, pomegranate 33%, tamarind 5%, sugar 14%, surplus is the cold water of cold filtration; Said " cold water " is that water is boiled cool to later on the normal temperature state.
The 4th, raw material is all packed in the cylinder, seal, soaked 146 days, filter out the suspension slag in the soak solution then, sterilization.
Pomegranate has strong fragrance, acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and pears fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
Claims (10)
1, a kind of preparation method of tea fruit vinegar is characterized in that, comprises the steps:
At first, fruit and tamarind are cleaned, poured into concentration and be in 4%～6% the salt solution, soaked 20～40 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 10%～15%, local flavor fruit 30%～40%, tamarind 3%～5%, sugar 10%～15%, surplus is the cold water of cold filtration.
The 4th, raw material is all packed in the cylinder, seal, soaked 120～150 days, filter out the suspension slag in the soak solution then, sterilization.
2, the preparation method of a kind of tea fruit vinegar according to claim 1 is characterized in that, comprises the steps:
At first, apple and tamarind are cleaned, poured into concentration and be in 4% the salt solution, soaked 20 minutes, pull out and dry;
Secondly, the stem tea that makes is cleaned and opened with hot boiling water bubble;
The 3rd, prepare raw material according to following weight percent: tealeaves 10%, apple 30%, tamarind 3%, sugar 10%, surplus is the cold water of cold filtration;
The 4th, the raw material that proportioning in the last step is good is packed in the cylinder, seals, and soaks 120 days, filters out the suspension slag in the soak solution then, sterilization.
Apple has strong fragrance, acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and apple aroma and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
3, the preparation method of a kind of tea fruit vinegar according to claim 1 is characterized in that, comprises the steps:
At first, orange and tamarind are cleaned, poured into concentration and be in 5% the salt solution, soaked 30 minutes, pull out and dry;
Secondly, the stem tea that makes is cleaned and opened with hot boiling water bubble;
The 3rd, prepare raw material according to following weight percent: tealeaves 13%, orange 35%, tamarind 4%, sugar 13%, surplus is the cold water of cold filtration;
The 4th, raw material is all packed in the cylinder, seal, soaked 130 days, filter out the suspension slag in the soak solution then, sterilization.
Orange has strong fragrance, acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and orange fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
4, the preparation method of a kind of tea fruit vinegar according to claim 1 is characterized in that, comprises the steps:
At first, pears and tamarind are cleaned, poured into concentration and be in 6% the salt solution, soaked 40 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 15%, pears 40%, tamarind 5%, sugar 15%, surplus is the cold water of cold filtration;
The 4th, raw material is all packed in the cylinder, seal, soaked 150 days, filter out the suspension slag in the soak solution then, sterilization.
5, the preparation method of a kind of tea fruit vinegar according to claim 1 is characterized in that, comprises the steps:
At first, lichee and tamarind are cleaned, poured into concentration and be in 4.5% the salt solution, soaked 21 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 11%, lichee 32%, tamarind 3.8%, sugar 11%, surplus is the cold water of cold filtration, said " cold water " is the boiled cool later on water to the normal temperature state of water.
The 4th, raw material is all packed in the cylinder, seal, soaked 122 days, filter out the suspension slag in the soak solution then, sterilization.
Lichee has strong fragrance, acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and pears fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
6, the preparation method of a kind of tea fruit vinegar according to claim 1 is characterized in that, comprises the steps:
At first, fresh strawberry and tamarind are cleaned, poured into concentration and be in 4% the salt solution, soaked 20 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 15%, strawberry 30%, tamarind 4%, sugar 13%, surplus is the cold water of cold filtration, said " cold water " is the boiled cool later on water to the normal temperature state of water.
The 4th, raw material is all packed in the cylinder, seal, soaked 125 days, filter out the suspension slag in the soak solution then, sterilization.
Strawberry has strong strawberry perfume (or spice), acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and pears fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
7, the preparation method of a kind of tea fruit vinegar according to claim 1 is characterized in that, comprises the steps:
At first, new fresh grape and tamarind are cleaned, poured into concentration and be in 4% the salt solution, soaked 30 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 15%, grape 30%, tamarind 4%, sugar 14%, surplus is the cold water of cold filtration; Said " cold water " is the boiled cool later on water to the normal temperature state of water.
The 4th, raw material is all packed in the cylinder, seal, soaked 133 days, filter out the suspension slag in the soak solution then, sterilization.
Grape has strong fragrance, acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and pears fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
8, the preparation method of a kind of tea fruit vinegar according to claim 1 is characterized in that, comprises the steps:
At first, fresh pineapple and tamarind are cleaned, poured into concentration and be in 5.5% the salt solution, soaked 29 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 13%, pineapple 36%, tamarind 3.1%, sugar 13%, surplus is the cold water of cold filtration; Said " cold water " is the boiled cool later on water to the normal temperature state.
The 4th, raw material is all packed in the cylinder, seal, soaked 128 days, filter out the suspension slag in the soak solution then, sterilization.
Pineapple has strong pineapple perfume (or spice), acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and pears fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
9, the preparation method of a kind of tea fruit vinegar according to claim 1 is characterized in that, comprises the steps:
At first, fresh Kiwifruit and tamarind are cleaned, poured into concentration and be in 5.5% the salt solution, soaked 37 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 12%, Kiwifruit 39%, tamarind 3%, sugar 10%, surplus is the cold water of cold filtration; Said " cold water " is the boiled cool later on water to the normal temperature state.
The 4th, raw material is all packed in the cylinder, seal, soaked 148 days, filter out the suspension slag in the soak solution then, sterilization.
Kiwifruit has strong fragrance, acidity, be rich in multivitamin and trace element in the tealeaves again, so selecting them is raw material, and soak in the proper ratio, it is suitable with traditional vinegar just can to obtain acidity, and pears fragrance and mouthfeel be all above traditional vinegar, and be rich in the tart flavour seasonings of multivitamin and trace element.
10, the preparation method of a kind of tea fruit vinegar according to claim 1 is characterized in that, comprises the steps:
At first, fresh pomegranate and tamarind are cleaned, poured into concentration and be in 4.6% the salt solution, soaked 38 minutes, pull out and dry;
Secondly, clean the stem tea that makes standby;
The 3rd, prepare raw material according to following weight percent: tealeaves 15%, pomegranate 33%, tamarind 5%, sugar 14%, surplus is the cold water of cold filtration; Said " cold water " is the boiled cool later on water to the normal temperature state.
The 4th, raw material is all packed in the cylinder, seal, soaked 146 days, filter out the suspension slag in the soak solution then, sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200910022852XA CN101575559A (en) | 2009-06-05 | 2009-06-05 | Method for preparing tea fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200910022852XA CN101575559A (en) | 2009-06-05 | 2009-06-05 | Method for preparing tea fruit vinegar |
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| CN101575559A true CN101575559A (en) | 2009-11-11 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835711A (en) * | 2012-07-31 | 2012-12-26 | 安徽省天旭茶业有限公司 | Apple tea vinegar beverage |
| CN103519283A (en) * | 2013-10-23 | 2014-01-22 | 陈庆云 | Kiwi fruit fermented beverage and preparation method and application thereof |
| CN106222065A (en) * | 2016-08-12 | 2016-12-14 | 韦志春 | A kind of Fructus Tamarindi Indicae fruit vinegar and preparation method thereof |
| CN107699459A (en) * | 2017-11-17 | 2018-02-16 | 江苏恒顺醋业股份有限公司 | A kind of brewing method of high nutritive value flavored type health-care vinegar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1219360A (en) * | 1997-12-07 | 1999-06-16 | 胡文臻 | Preparation technology for vinegar using vinegar and other raw materials |
| CN1401757A (en) * | 2001-08-10 | 2003-03-12 | 杨加昌 | Fruit vinegar and preparing process thereof |
-
2009
- 2009-06-05 CN CNA200910022852XA patent/CN101575559A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1219360A (en) * | 1997-12-07 | 1999-06-16 | 胡文臻 | Preparation technology for vinegar using vinegar and other raw materials |
| CN1401757A (en) * | 2001-08-10 | 2003-03-12 | 杨加昌 | Fruit vinegar and preparing process thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835711A (en) * | 2012-07-31 | 2012-12-26 | 安徽省天旭茶业有限公司 | Apple tea vinegar beverage |
| CN103519283A (en) * | 2013-10-23 | 2014-01-22 | 陈庆云 | Kiwi fruit fermented beverage and preparation method and application thereof |
| CN103519283B (en) * | 2013-10-23 | 2014-11-05 | 陈庆云 | Kiwi fruit fermented beverage and preparation method and application thereof |
| CN106222065A (en) * | 2016-08-12 | 2016-12-14 | 韦志春 | A kind of Fructus Tamarindi Indicae fruit vinegar and preparation method thereof |
| CN107699459A (en) * | 2017-11-17 | 2018-02-16 | 江苏恒顺醋业股份有限公司 | A kind of brewing method of high nutritive value flavored type health-care vinegar |
| CN107699459B (en) * | 2017-11-17 | 2021-06-04 | 江苏恒顺醋业股份有限公司 | Brewing method of aroma-enhanced health vinegar with high nutritional value |
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Application publication date: 20091111 |