CN102150723A - Vinegar-tea compound beverage of gamma-propalanine-rich and selenium-rich wheat seedlings - Google Patents
Vinegar-tea compound beverage of gamma-propalanine-rich and selenium-rich wheat seedlings Download PDFInfo
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Abstract
The invention provides a vinegar-tea compound beverage of gamma-propalanine-rich and selenium-rich wheat seedlings and a production method thereof. The production method comprises the following steps of carrying out alcohol fermentation on germinating brown rice subjected to liquifying and saccharifying, and preparing germinating brown rice alcohol; mixing the germinating brown rice alcohol with a green tea powder, carrying out acetic acid fermentation, and preparing original acetum of germinating brown rice; extracting ginkgo leaves, the selenium-rich wheat seedlings and chrysanthemum subjected to ultramicro crushing with the acetic acid fermentation at low temperature in an alternate reflowing way; and treating the extract through cooling, sedimentating, mixing, micro-filtration of inorganic ceramic membranes, sterilizing and aspetic packaging to the vinegar-tea compound beverage. By testing, in the obtained vinegar-tea compound beverage of the wheat seedlings, the content of full selenium is 550-650 micrograms/L, the content of an organic selenium is 470-540 micrograms/L, the content of the gamma-propalanine is 10-16 milligrams/L, the content of tea polyphenol is 45-60 milligrams/L, and the content of flavone substances is about 65-95 milligrams/L, and no sedimentation phenomenon occurs after the product is stood for 60 days.
Description
(1) technical field
The present invention relates to a kind of compound vinegar tea beverage of wheat seedling and production method thereof that is rich in selenium and GABA, belong to cereal intensive processing technical field.
(2) background technology
At present, the research of relevant vinegar tea beverage such as following:
A kind of Tartary buckwheat vinegar tea beverage and production technology thereof that is rich in herb mixtures tea polyphenol and caffeine disclosed in 200710062535.1, its advantage has been to enrich the nutritional labeling of tradition " bitter buckwheat " solid beverage, and improved the stability of product, but it can not improve Se content and alpha-aminobutyric acid content in the vinegar tea, in addition, do not contain Se-rich wheat seedling and sprouted unpolished rice in these vinegar tea beverage raw materials for production;
In 200510088656.4, disclose and a kind ofly utilized grape juice solid state fermentation system vinegar and adopt chrysanthemum and vinegar tea production technology that the tealeaves leaching liquor drenches vinegar, its advantage is that product is rich in polyphenols and Flavonoid substances, but this technology can not improve Se content and alpha-aminobutyric acid content in the vinegar tea, and do not contain Se-rich wheat seedling and sprouted unpolished rice in these vinegar tea beverage raw materials for production, in addition, do not relate to the explanation of relevant vinegar tea beverage stability in the invention;
The technology of producing vinegar tea after a kind of hawthorn alcoholic fermentation with tealeaves leaching liquor mixing vinegar acid fermentation is disclosed in 200910032793.4, its advantage is that the production raw material comprises hawthorn, matrimony vine, ternip, tealeaves etc., product is rich in multiple nutritional components, but this technology can not improve Se content and alpha-aminobutyric acid content in the vinegar tea, and do not contain Se-rich wheat seedling and sprouted unpolished rice in these vinegar tea beverage raw materials for production, in addition, do not relate to the explanation of relevant vinegar tea beverage stability in the invention;
Disclosing a kind of in 200610146673.3 is primary raw material with gold tea, utilize biological enzymolysis and many bacterial classifications acetic fermentation to produce the technology of grain vinegar tea and compound fruit and vegetable vinegar tea, its advantage is to be rich in the product Tea Polyphenols, and the method that adopts former tea to cure improves the stability of vinegar tea product, but this technology can not improve the Se content in the vinegar tea, in addition, do not contain the Se-rich wheat seedling in these vinegar tea beverage raw materials for production;
Plurality of raw materials such as the golden vinegar of a kind of employing, hawthorn, FI puerariae are disclosed in 200810079295.0, utilize biological enzymolysis and acetic fermentation in conjunction with technology concentrated, composite production vinegar tea, its advantage is that product has anti-alcohol function, but this technology can not improve Se content and alpha-aminobutyric acid content in the vinegar tea, and do not contain Se-rich wheat seedling and sprouted unpolished rice in these vinegar tea beverage raw materials for production, in addition, do not relate to the explanation of relevant vinegar tea beverage stability in the invention;
Disclosing a kind of employing sprouted unpolished rice in 200810019306.6 is primary raw material, utilize the technology of biological enzymolysis and fermenting and producing vinegar beverage, its advantage is that product is rich in GABA, but this technology can not improve Se content and polyphenol content in the vinegar tea, and does not contain the Se-rich wheat seedling in these vinegar beverage raw materials for production.
Wheat seedling is rich in V
A, V
E, V
B, V
C, chlorophyll, mineral matter, amino acid, Flavonoid substances, superoxide dismutase, can prevention and diseases such as adjuvant therapy of diabetes, hypoglycemia, asthma, allergy, constipation, headache, hypertension, arthritis, rheumatism, heart disease, various ulcer, gall stone, kidney trouble, insane disease, colitis, myxadenitis and cancer.The contained organic selenium of Se-rich wheat seedling powder has stronger preventive and therapeutic effect to angiocardiopathy, tumour, thyroid disease, cataract, diabetes, liver fibrosis etc., and antagonism HIV infection, detoxifcation, raising fecundity, adjusting mood, delay senility etc. has certain positive role.
Sprouted unpolished rice is rich in trace element, vitamin, GABA, phytate and glutathione, has toxin expelling, beauty treatment, enhancing immunity, prevents fat function;
Ginkgo leaf is rich in the flavonoids active material, has protection capillary permeability, coronary artery dilator, recovery arteries elasticity, reduces serum cholesterol, increases coronary blood flow, improves cardiovascular and cerebrovascular circulation, removes smooth muscle spasm, the effect of lax bronchus and antibacterial, nourishing brain cell and other organ.
Medicine-food two-purpose function based on wheat seedling and sprouted unpolished rice, by biological enzymolysis technology, fermentation technique and hyperfiltration technique, need design the new production method production of a cover according to the food processing principle and be rich in selenium, GABA, polyphenols, Flavonoid substances, have simultaneously multiple function such as auxiliary anticancer, prevention " three height ", beauty treatment and raw materials for production be easy to get easily preserve, compound vinegar tea beverage that product stability is high.
(3) summary of the invention
The purpose of this invention is to provide a kind of compound vinegar tea beverage of wheat seedling and production method thereof that is rich in selenium and GABA, utilize zymolysis technique with sprouted unpolished rice liquefaction and the laggard smart fermentation preparation sprouted unpolished rice wine liquid of serving a round of liquor to the guests of saccharification specifically, mix with the green tea powder again and carry out acetic fermentation and prepare the former vinegar of sprouted unpolished rice, utilize ginkgo leaf, Se-rich wheat seedling and chrysanthemum after this former vinegar low temperature replaces the refluxing extraction ultramicro grinding, cool off precipitation, allotment, micro-filtration, sterilization and aseptic packaging at last and obtain compound vinegar tea beverage.
The compound vinegar tea beverage of Se-rich wheat seedling that the present invention relates to is realized by following raw material proportioning and step:
1. the compound vinegar tea beverage of Se-rich wheat seedling provided by the invention, by weight, main production raw material is: Se-rich wheat seedling powder 50-65kg, germination brown rice powder 40-55kg, chrysanthemum 40-60kg, green tea powder 25-35kg, dry Folium Ginkgo 8-10kg;
2. add doubly (by weight) water more than 95 ℃ of 6-7 in the preparation 100-200 order germination brown rice powder of the former tea vinegar of sprouted unpolished rice, regulate pH to 6.2, gelatinization 25-30min, stir on gelatinization limit, limit, after gelatinization finishes, adds the high temperature resistant α-Dian Fenmeiyehua 25-30min of every by weight g germination brown rice powder 200-220U, be cooled to 60 ℃, regulate pH to 5.5, add the carbohydrase of every by weight g germination brown rice powder 200-220U, insulation saccharification 3.5-4h.Saccharification finishes the back filters with 100 mesh sieves, obtains sprouted unpolished rice saccharification liquid.Add the active dry yeast 9-11g that has activated, the 28-32 ℃ of about 4-5d of temperature controlled fermentation, content of reducing sugar is lower than 1%.Regulate the zymotic fluid alcoholic strength to 6-6.5%, add the green tea powder, after mixing thoroughly, the acetic acid bacteria that inoculation 8%-10% (percent by volume) has activated, 30-35 ℃ of static fermentation 30-40d, at this moment, the zymotic fluid total acid content reaches 5%-5.5%, and the every 24h of preceding 20d turns over unstrained spirits once.Adopt plate compression to carry out Separation of Solid and Liquid, obtain the former vinegar tea of sprouted unpolished rice;
Chrysanthemum, ginkgo leaf, Se-rich wheat seedling powder extract prepare chrysanthemum and ginkgo leaf behind the 50 ℃ of left and right sides vacuum drying 3h ultramicro grinding to the 100-150 order, mix with Se-rich wheat seedling powder, the former vinegar tea of above-mentioned preparation gained sprouted unpolished rice with 5 times of weight extracts 40-50h in about 50 ℃, every 4h backflow 30min, behind refrigeration 48h under 0-4 ℃, centrifugal 15min under the 4000r/min condition obtains compound former tea vinegar;
4. allotment, micro-filtration, sterilization, above-mentioned compound former tea vinegar is got in aseptic packaging, after the water dilution with 15-20 times of volume, adding percentage by weight is the xylitol of 4-6%, the AK sugar of 0.008-0.010% Sucralose and 0.005-0.007%, add percentage by weight again and be 0.1 ‰ cycloheptaamylose, 0.3 ‰ xanthans, 0.4 ‰ guar gum compound stabilizer, adopting 3 μ m microporous barrier pre-filterings and average pore size is the inorganic ceramic membrane microfiltration of 400-500nm, be cooled to 30 ℃ behind 135 ℃ of-140 ℃ of ultra high temperature short time sterilization 4s, sterile filling obtains the compound vinegar tea beverage of Se-rich wheat seedling.
The present invention has following advantage compared with prior art:
1. the present invention adopts the green tea powder to mix with the sprouted unpolished rice alcohol fermentation liquid to carry out long-time acetic fermentation jointly, help enriching the flavor substance in the product, improve the mouthfeel of product;
2. the present invention produces vinegar tea beverage with the multiple raw material of easily preserving that is easy to get such as sprouted unpolished rice, dry Folium Ginkgo, chrysanthemum, green tea powder, Wheat Grass Powder, and suitability for industrialized production is subjected to seasonal effect less relatively;
3. gained vinegar tea beverage of the present invention is rich in selenium, GABA, Tea Polyphenols and Flavonoid substances.After testing, full Se content 550-650 μ g/L in the gained tea vinegar beverage of the present invention, organic selenium is 470-540 μ g/L, and alpha-aminobutyric acid content is 10-16mg/L, and polyphenol content is 45-60mg/L, the about 65-95mg/L of Flavonoid substances content;
4. adopt vacuum drying, sub-cooled precipitation, inorganic ceramic membrane microfiltration in the vinegar tea technology provided by the invention and add the generation that several different methods such as compound stabilizer prevent comprehensively that vinegar tea beverage product low temperature is muddy and place turbid phenomenon for a long time.After testing, do not see behind the quiet 60d of putting of gained vinegar tea product of the present invention that deposited phenomenon takes place.
(4) specific embodiment
Embodiment 1:
(1) main production raw material proportioning Se-rich wheat seedling powder 50kg, germination brown rice powder 40kg, chrysanthemum 40kg, green tea powder 25kg, dry Folium Ginkgo 8kg;
(2) add 6 times of (by weight) water more than 95 ℃ in the preparation 100 order germination brown rice powders of the former tea vinegar of sprouted unpolished rice, regulate pH to 6.2, gelatinization 25min, stir on gelatinization limit, limit, after gelatinization finishes, adds the high temperature resistant α-Dian Fenmeiyehua 25min of every by weight g germination brown rice powder 200U, be cooled to 60 ℃, regulate pH to 5.5, add the carbohydrase of every by weight g germination brown rice powder 200U, insulation saccharification 3.5h.Saccharification finishes the back filters with 100 mesh sieves, obtains sprouted unpolished rice saccharification liquid.Add the active dry yeast 9g that has activated, the 28-32 ℃ of about 4-5d of temperature controlled fermentation, content of reducing sugar is lower than 1%.Regulate the zymotic fluid alcoholic strength to 6-6.5%, add the green tea powder, after mixing thoroughly, the acetic acid bacteria that inoculation 8% (percent by volume) activated, 30-35 ℃ of static fermentation 40d, at this moment, the zymotic fluid total acid content reaches 5%-5.5%, and the every 24h of preceding 20d turns over unstrained spirits once.Adopt plate compression to carry out Separation of Solid and Liquid, obtain the former vinegar tea of sprouted unpolished rice;
(3) chrysanthemum, ginkgo leaf, Se-rich wheat seedling powder extract prepare chrysanthemum and ginkgo leaf ultramicro grinding to 100 order behind 50 ℃ of left and right sides vacuum drying 3h, mix with Se-rich wheat seedling powder, the former vinegar tea of above-mentioned preparation gained sprouted unpolished rice with 5 times of weight extracts 40h in about 50 ℃, every 4h backflow 30min, behind refrigeration 48h under 0-4 ℃, centrifugal 15min under the 4000r/min condition obtains compound former tea vinegar;
(4) above-mentioned compound former tea vinegar is got in allotment, micro-filtration, sterilization, aseptic packaging, after the water dilution with 15 times of volumes, add percentage by weight and be the AK sugar of 4% xylitol, 0.010% Sucralose and 0.007%, adding percentage by weight again is 0.1 ‰ cycloheptaamylose, 0.3 ‰ xanthans, 0.4 ‰ guar gum compound stabilizer, adopting 3 μ m microporous barrier pre-filterings and average pore size is the inorganic ceramic membrane microfiltration of 500nm, be cooled to 30 ℃ behind 135 ℃ of-140 ℃ of ultra high temperature short time sterilization 4s, sterile filling obtains the compound vinegar tea beverage of Se-rich wheat seedling.
Embodiment 2:
(1) main production raw material proportioning Se-rich wheat seedling powder 65kg, germination brown rice powder 55kg, chrysanthemum 60kg, green tea powder 35kg, dry Folium Ginkgo 10kg;
(2) add 7 times of (by weight) water more than 95 ℃ in the preparation 200 order germination brown rice powders of the former tea vinegar of sprouted unpolished rice, regulate pH to 6.2, gelatinization 30min, stir on gelatinization limit, limit, after gelatinization finishes, adds the high temperature resistant α-Dian Fenmeiyehua 30min of every by weight g germination brown rice powder 220U, be cooled to 60 ℃, regulate pH to 5.5, add the carbohydrase of every by weight g germination brown rice powder 220U, insulation saccharification 4h.Saccharification finishes the back filters with 100 mesh sieves, obtains sprouted unpolished rice saccharification liquid.Add the active dry yeast 11g that has activated, the 28-32 ℃ of about 4-5d of temperature controlled fermentation, content of reducing sugar is lower than 1%.Regulate the zymotic fluid alcoholic strength to 6-6.5%, add the green tea powder, after mixing thoroughly, the acetic acid bacteria that inoculation 10% (percent by volume) activated, 30-35 ℃ of static fermentation 30d, at this moment, the zymotic fluid total acid content reaches 5%-5.5%, and the every 24h of preceding 20d turns over unstrained spirits once.Adopt plate compression to carry out Separation of Solid and Liquid, obtain the former vinegar tea of sprouted unpolished rice;
(3) chrysanthemum, ginkgo leaf, Se-rich wheat seedling powder extract prepare chrysanthemum and ginkgo leaf ultramicro grinding to 150 order behind 50 ℃ of left and right sides vacuum drying 3h, mix with Se-rich wheat seedling powder, the former vinegar tea of above-mentioned preparation gained sprouted unpolished rice with 5 times of weight extracts 50h in about 50 ℃, every 4h backflow 30min, behind refrigeration 48h under 0-4 ℃, centrifugal 15min under the 4000r/min condition obtains compound former tea vinegar;
(4) above-mentioned compound former tea vinegar is got in allotment, micro-filtration, sterilization, aseptic packaging, after the water dilution with 20 times of volumes, add percentage by weight and be the AK sugar of 6% xylitol, 0.008% Sucralose and 0.005%, adding percentage by weight again is 0.1 ‰ cycloheptaamylose, 0.3 ‰ xanthans, 0.4 ‰ guar gum compound stabilizer, adopting 3 μ m microporous barrier pre-filterings and average pore size is the inorganic ceramic membrane microfiltration of 400nm, be cooled to 30 ℃ behind 135 ℃ of-140 ℃ of ultra high temperature short time sterilization 4s, sterile filling obtains the compound vinegar tea beverage of Se-rich wheat seedling.
Embodiment 3:
(1) main production raw material proportioning Se-rich wheat seedling powder 58kg, germination brown rice powder 48kg, chrysanthemum 50kg, green tea powder 30kg, dry Folium Ginkgo 9kg;
(2) add 6.5 times of (by weight) water more than 95 ℃ in the preparation 150 order germination brown rice powders of the former tea vinegar of sprouted unpolished rice, regulate pH to 6.2, gelatinization 28min, stir on gelatinization limit, limit, after gelatinization finishes, adds the high temperature resistant α-Dian Fenmeiyehua 28min of every by weight g germination brown rice powder 210U, be cooled to 60 ℃, regulate pH to 5.5, add the carbohydrase of every by weight g germination brown rice powder 210U, insulation saccharification 4h.Saccharification finishes the back filters with 100 mesh sieves, obtains sprouted unpolished rice saccharification liquid.Add the active dry yeast 10g that has activated, the 28-32 ℃ of about 5d of temperature controlled fermentation, content of reducing sugar is lower than 1%.Regulate the zymotic fluid alcoholic strength to 6-6.5%, add the green tea powder, after mixing thoroughly, the acetic acid bacteria that inoculation 9% (percent by volume) activated, 30-35 ℃ of static fermentation 35d, this moment, the zymotic fluid total acid content reached 5%-5.5%, and the every 24h of preceding 20d turns over unstrained spirits once.Adopt plate compression to carry out Separation of Solid and Liquid, obtain the former vinegar tea of sprouted unpolished rice;
(3) chrysanthemum, ginkgo leaf, Se-rich wheat seedling powder extract prepare chrysanthemum and ginkgo leaf ultramicro grinding to 150 order behind 50 ℃ of left and right sides vacuum drying 3h, mix with Se-rich wheat seedling powder, the former vinegar tea of above-mentioned preparation gained sprouted unpolished rice with 5 times of weight extracts 36h in about 50 ℃, every 4h backflow 30min, behind refrigeration 48h under 0-4 ℃, centrifugal 15min under the 4000r/min condition obtains compound former tea vinegar;
(4) above-mentioned compound former tea vinegar is got in allotment, micro-filtration, sterilization, aseptic packaging, after the water dilution with 16 times of volumes, add percentage by weight and be the AK sugar of 5% xylitol, 0.009% Sucralose and 0.006%, adding percentage by weight again is 0.1 ‰ cycloheptaamylose, 0.3 ‰ xanthans, 0.4 ‰ guar gum compound stabilizer, adopting 3 μ m microporous barrier pre-filterings and average pore size is the inorganic ceramic membrane microfiltration of 500nm, be cooled to 30 ℃ behind 135 ℃ of-140 ℃ of ultra high temperature short time sterilization 4s, sterile filling obtains the compound vinegar tea beverage of Se-rich wheat seedling.
Embodiment 4:
(1) main production raw material proportioning Se-rich wheat seedling powder 62kg, germination brown rice powder 50kg, chrysanthemum 55kg, green tea powder 32kg, dry Folium Ginkgo 9.5kg;
(2) add 7 times of (by weight) water more than 95 ℃ in the preparation 200 order germination brown rice powders of the former tea vinegar of sprouted unpolished rice, regulate pH to 6.2, gelatinization 25-30min, stir on gelatinization limit, limit, after gelatinization finishes, adds high temperature resistant α-Dian Fenmeiyehua-30min of every by weight g germination brown rice powder 220U, be cooled to 60 ℃, regulate pH to 5.5, add the carbohydrase of every by weight g germination brown rice powder 220U, insulation saccharification 4h.Saccharification finishes the back filters with 100 mesh sieves, obtains sprouted unpolished rice saccharification liquid.Add the active dry yeast 11g that has activated, the 28-32 ℃ of about 5d of temperature controlled fermentation, content of reducing sugar is lower than 1%.Regulate the zymotic fluid alcoholic strength to 6-6.5%, add the green tea powder, after mixing thoroughly, the acetic acid bacteria that inoculation 10% (percent by volume) activated, 30-35 ℃ of static fermentation 38d, at this moment, the zymotic fluid total acid content reaches 5%-5.5%, and the every 24h of preceding 20d turns over unstrained spirits once.Adopt plate compression to carry out Separation of Solid and Liquid, obtain the former vinegar tea of sprouted unpolished rice;
(3) chrysanthemum, ginkgo leaf, Se-rich wheat seedling powder extract prepare chrysanthemum and ginkgo leaf ultramicro grinding to 150 order behind 50 ℃ of left and right sides vacuum drying 3h, mix with Se-rich wheat seedling powder, the former vinegar tea of above-mentioned preparation gained sprouted unpolished rice with 5 times of weight extracts 48h in about 50 ℃, every 4h backflow 30min, behind refrigeration 48h under 0-4 ℃, centrifugal 15min under the 4000r/min condition obtains compound former tea vinegar;
(4) above-mentioned compound former tea vinegar is got in allotment, micro-filtration, sterilization, aseptic packaging, after the water dilution with 18 times of volumes, add percentage by weight and be the AK sugar of 5.5% xylitol, 0.010% Sucralose and 0.007%, adding percentage by weight again is 0.1 ‰ cycloheptaamylose, 0.3 ‰ xanthans, 0.4 ‰ guar gum compound stabilizer, adopting 3 μ m microporous barrier pre-filterings and average pore size is the inorganic ceramic membrane microfiltration of 500nm, be cooled to 30 ℃ behind 135 ℃ of-140 ℃ of ultra high temperature short time sterilization 4s, sterile filling obtains the compound vinegar tea beverage of Se-rich wheat seedling.
Claims (2)
1. compound vinegar tea beverage of wheat seedling that is rich in selenium and GABA is characterized in that main raw materials in proportion, technology and the production stage of the compound vinegar tea beverage of described wheat seedling comprises:
(1) main raw materials in proportion Se-rich wheat seedling powder 50-65kg, germination brown rice powder 40-55kg, chrysanthemum 40-60kg, green tea powder 25-35kg, dry Folium Ginkgo 8-10kg;
(2) add doubly (by weight) water more than 95 ℃ of 6-7 in the preparation 100-200 order germination brown rice powder of the former tea vinegar of sprouted unpolished rice, regulate pH to 6.2, gelatinization 25-30min, stir on gelatinization limit, limit, after gelatinization finishes, add the high temperature resistant α-Dian Fenmeiyehua 25-30min of every by weight g germination brown rice powder 200-220U, be cooled to 60 ℃, regulate pH to 5.5, the carbohydrase that adds every by weight g germination brown rice powder 200-220U, insulation saccharification 3.5-4h, saccharification finishes the back and filters with 100 mesh sieves, obtain sprouted unpolished rice saccharification liquid, add the active dry yeast 9-11g that has activated, the 28-32 ℃ of about 4-5d of temperature controlled fermentation, content of reducing sugar is lower than 1%, regulate the zymotic fluid alcoholic strength to 6-6.5%, add the green tea powder, after mixing thoroughly, the acetic acid bacteria that inoculation 8%-10% (percent by volume) has activated, 30-35 ℃ of static fermentation 30-40d, at this moment, the zymotic fluid total acid content reaches 5%-5.5%, and the every 24h of preceding 20d turns over unstrained spirits once, adopt plate compression to carry out Separation of Solid and Liquid, obtain the former vinegar tea of sprouted unpolished rice;
(3) chrysanthemum, ginkgo leaf, Se-rich wheat seedling powder extract prepare chrysanthemum and ginkgo leaf behind the 50 ℃ of left and right sides vacuum drying 3h ultramicro grinding to the 100-150 order, mix with Se-rich wheat seedling powder, the former vinegar tea of above-mentioned preparation gained sprouted unpolished rice with 5 times of weight extracts 40-50h in about 50 ℃, every 4h backflow 30min, behind refrigeration 48h under 0-4 ℃, centrifugal 15min under the 4000r/min condition obtains compound former tea vinegar;
(4) allotment, micro-filtration, sterilization, above-mentioned compound former tea vinegar is got in aseptic packaging, after the water dilution with 15-20 times of volume, adding percentage by weight is the xylitol of 4-6%, the AK sugar of 0.008-0.010% Sucralose and 0.005-0.007%, add percentage by weight again and be 0.1 ‰ cycloheptaamylose, 0.3 ‰ xanthans, 0.4 ‰ guar gum compound stabilizer, adopting 3 μ m microporous barrier pre-filterings and average pore size is the inorganic ceramic membrane microfiltration of 400-500nm, be cooled to 30 ℃ behind 135 ℃ of-140 ℃ of ultra high temperature short time sterilization 4s, sterile filling obtains the compound vinegar tea beverage of Se-rich wheat seedling.
2. be rich in the compound vinegar tea beverage of wheat seedling of selenium and GABA, production method is produced gained as described in requiring as right 1.
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| CN103416534A (en) * | 2013-07-16 | 2013-12-04 | 湖北恩施聚硒康农业科技有限公司 | Selenium-rich stomach-nourishing tea and production method thereof |
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| CN105861243A (en) * | 2016-04-20 | 2016-08-17 | 安徽省天麒面业科技股份有限公司 | Production method of low-degree fresh and tender wheat wine |
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| CN102827714A (en) * | 2012-07-02 | 2012-12-19 | 中国食品发酵工业研究院 | Wheat green beer and preparation method thereof |
| CN102827714B (en) * | 2012-07-02 | 2013-12-25 | 中国食品发酵工业研究院 | Wheat green beer and preparation method thereof |
| CN102771850B (en) * | 2012-08-13 | 2013-11-27 | 安徽农业大学 | Method for preparing cooling drink by use of chrysanthemum straw |
| CN102771850A (en) * | 2012-08-13 | 2012-11-14 | 安徽农业大学 | Method for preparing cooling drink by use of chrysanthemum straw |
| CN103416534A (en) * | 2013-07-16 | 2013-12-04 | 湖北恩施聚硒康农业科技有限公司 | Selenium-rich stomach-nourishing tea and production method thereof |
| CN103416534B (en) * | 2013-07-16 | 2014-09-24 | 湖北恩施聚硒康农业科技有限公司 | Selenium-rich stomach-nourishing tea and production method thereof |
| CN103564591B (en) * | 2013-11-18 | 2015-03-11 | 广东嘉豪食品有限公司 | Preparation method of zinc-rich barley seedling green beverage |
| CN103564591A (en) * | 2013-11-18 | 2014-02-12 | 广东嘉豪食品股份有限公司 | Preparation method of zinc-rich barley seedling green beverage |
| CN103893443A (en) * | 2014-03-28 | 2014-07-02 | 李洪刚 | Anti-cancer and cancer-preventing vinegar and preparation method thereof |
| CN104171130A (en) * | 2014-08-01 | 2014-12-03 | 黄继勇 | Wheat grass tea and processing method thereof |
| CN104489203A (en) * | 2015-01-14 | 2015-04-08 | 巴中市皓峰生物科技有限公司 | Ganoderma and tartary buckwheat compounded fermented tea and producing method thereof |
| CN104489203B (en) * | 2015-01-14 | 2017-07-28 | 巴中市皓峰生物科技有限公司 | Lucid ganoderma bitter buckwheat composite fermentation tea and preparation method thereof |
| CN105010655A (en) * | 2015-03-20 | 2015-11-04 | 王贞良 | Making method of herb tea |
| CN105124035A (en) * | 2015-08-25 | 2015-12-09 | 石东秀 | Jasmine flower and tea vinegar beverage and preparation method thereof |
| CN105861243A (en) * | 2016-04-20 | 2016-08-17 | 安徽省天麒面业科技股份有限公司 | Production method of low-degree fresh and tender wheat wine |
| CN107699465A (en) * | 2017-11-17 | 2018-02-16 | 江苏恒顺醋业股份有限公司 | A kind of preparation method of barley seedling health preserving vinegar |
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| CN102150723B (en) | 2012-12-05 |
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