CN102150723B - 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 PDF

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CN102150723B
CN102150723B CN 201110063979 CN201110063979A CN102150723B CN 102150723 B CN102150723 B CN 102150723B CN 201110063979 CN201110063979 CN 201110063979 CN 201110063979 A CN201110063979 A CN 201110063979A CN 102150723 B CN102150723 B CN 102150723B
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powder
tea
vinegar
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CN102150723A (en
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焦宇知
侯会绒
贡汉坤
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焦宇知
侯会绒
贡汉坤
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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

A kind of compound vinegar tea beverage of wheat seedling that is rich in selenium and GABA

(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, does 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 with tealeaves leaching liquor mixing vinegar acid fermentation is disclosed in 200910032793.4 after a kind of hawthorn alcoholic fermentation; 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 does 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;

In 200610146673.3, disclosing a kind of 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 Tea Polyphenols in the product, and adopts method that former tea cures to improve 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 to combine 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 does 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;

In 200810019306.6, disclosing a kind of employing sprouted unpolished rice 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, enhance immunity power, 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 with wheat seedling and sprouted unpolished rice is the basis; Through biological enzymolysis technology, fermentation technique and hyperfiltration technique; Need go out the new production method production of a cover according to the food processing principle design and be rich in selenium, GABA, polyphenols, Flavonoid substances, have multiple function such as auxiliary anticancer, prevention " three height ", beauty treatment and raw materials for production be easy to get preservation, compound vinegar tea beverage that product stability is high simultaneously.

(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 fermenting process of preparing 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 deposition, 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 through following proportioning raw materials 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. the preparation of the former vinegar tea of sprouted unpolished rice

Add the 6-7 water more than 95 ℃ doubly by weight in the 100-200 order germination brown rice powder, 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 good active dry yeast 9-11g of activation, 28-32 ℃ of temperature controlled fermentation 4-5d, 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 inoculation percent by volume is the good acetic acid bacteria of activation of 8%-10%, 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, the preparation of Se-rich wheat seedling powder extract

Chrysanthemum and ginkgo leaf behind 50 ℃ of vacuum drying 3h ultramicro grinding to the 100-150 order; Mix with Se-rich wheat seedling powder; Extract 40-50h with the former vinegar tea of above-mentioned preparation gained sprouted unpolished rice of 5 times of weight in 50 ℃, every at a distance from 4h backflow 30min, in 0-4 ℃ down behind the refrigeration 48h; Centrifugal 15min under the 4000r/min condition obtains compound former vinegar tea;

4. allotment, micro-filtration, sterilization, aseptic packaging

Get above-mentioned compound former vinegar tea; After the water dilution with 15-20 times of volume; Adding percentage by weight is the AK sugar of xylitol, 0.008-0.010% Sucralose and the 0.005-0.007% of 4-6%; Adding percentage by weight again is 0.01% cycloheptaamylose, 0.03% xanthans, 0.04% guar gum compound stabilizer, and adopting 3 μ m microporous barrier pre-filterings and average pore size is the inorganic ceramic membrane microfiltration of 400-500nm, is 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 is with the multiple raw material production vinegar tea beverage that is easy to get and preserves such as sprouted unpolished rice, dry Folium Ginkgo, chrysanthemum, green tea powder, Wheat Grass Powder, and suitability for industrialized production receives seasonal effect less relatively;

3. gained vinegar tea beverage of the present invention is rich in selenium, GABA, Tea Polyphenols and Flavonoid substances.Through detection, full Se content 550-650 μ g/L in the gained vinegar tea 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 deposition, 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.Through detecting, 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) preparation of the former vinegar tea of sprouted unpolished rice

Add 6 times the water more than 95 ℃ by weight in the 100 order germination brown rice powders, 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 good active dry yeast 9g of activation, 28-32 ℃ of temperature controlled fermentation 4-5d, 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, percent by volume is the good acetic acid bacteria of activation of inoculation 8%, 30-35 ℃ of static fermentation 40d, and 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, the preparation of Se-rich wheat seedling powder extract

Chrysanthemum and ginkgo leaf be ultramicro grinding to 100 order behind 50 ℃ of vacuum drying 3h; Mix with Se-rich wheat seedling powder; Extract 40h with the former vinegar tea of above-mentioned preparation gained sprouted unpolished rice of 5 times of weight in 50 ℃, every at a distance from 4h backflow 30min, in 0-4 ℃ down behind the refrigeration 48h; Centrifugal 15min under the 4000r/min condition obtains compound former vinegar tea;

(4) allotment, micro-filtration, sterilization, aseptic packaging

Get above-mentioned compound former vinegar tea; 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 0.01% cycloheptaamylose, 0.03% xanthans, 0.04% guar gum compound stabilizer, and adopting 3 μ m microporous barrier pre-filterings and average pore size is the inorganic ceramic membrane microfiltration of 500nm, is 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) preparation of the former vinegar tea of sprouted unpolished rice

Add 7 times the water more than 95 ℃ by weight in the 200 order germination brown rice powders, 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 good active dry yeast 11g of activation, 28-32 ℃ of temperature controlled fermentation 4-5d, 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 inoculation percent by volume is 10% the good acetic acid bacteria of activation, 30-35 ℃ of static fermentation 30d, and 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, the preparation of Se-rich wheat seedling powder extract

Chrysanthemum and ginkgo leaf be ultramicro grinding to 150 order behind 50 ℃ of vacuum drying 3h; Mix with Se-rich wheat seedling powder; Extract 50h with the former vinegar tea of above-mentioned preparation gained sprouted unpolished rice of 5 times of weight in 50 ℃, every at a distance from 4h backflow 30min, in 0-4 ℃ down behind the refrigeration 48h; Centrifugal 15min under the 4000r/min condition obtains compound former vinegar tea;

(4) allotment, micro-filtration, sterilization, aseptic packaging

Get above-mentioned compound former vinegar tea; 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 0.01% cycloheptaamylose, 0.03% xanthans, 0.04% guar gum compound stabilizer, and adopting 3 μ m microporous barrier pre-filterings and average pore size is the inorganic ceramic membrane microfiltration of 400nm, is 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) preparation of the former vinegar tea of sprouted unpolished rice

Add 6.5 times the water more than 95 ℃ by weight in the 150 order germination brown rice powders, 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 good active dry yeast 10g of activation, 28-32 ℃ of temperature controlled fermentation 5d, 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 inoculation percent by volume is 9% the good acetic acid bacteria of activation, 30-35 ℃ of static fermentation 35d, and 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, the preparation of Se-rich wheat seedling powder extract

Chrysanthemum and ginkgo leaf be ultramicro grinding to 150 order behind 50 ℃ of vacuum drying 3h; Mix with Se-rich wheat seedling powder; Extract 36h with the former vinegar tea of above-mentioned preparation gained sprouted unpolished rice of 5 times of weight in 50 ℃, every at a distance from 4h backflow 30min, in 0-4 ℃ down behind the refrigeration 48h; Centrifugal 15min under the 4000r/min condition obtains compound former vinegar tea;

(4) allotment, micro-filtration, sterilization, aseptic packaging

Get above-mentioned compound former vinegar tea; 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 0.01% cycloheptaamylose, 0.03% xanthans, 0.04% guar gum compound stabilizer, and adopting 3 μ m microporous barrier pre-filterings and average pore size is the inorganic ceramic membrane microfiltration of 500nm, is 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) preparation of the former vinegar tea of sprouted unpolished rice

Add 7 times the water more than 95 ℃ by weight in the 200 order germination brown rice powders, 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 good active dry yeast 11g of activation, 28-32 ℃ of temperature controlled fermentation 5d, 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 inoculation percent by volume is 10% the good acetic acid bacteria of activation, 30-35 ℃ of static fermentation 38d, and 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, the preparation of Se-rich wheat seedling powder extract

Chrysanthemum and ginkgo leaf be ultramicro grinding to 150 order behind 50 ℃ of vacuum drying 3h; Mix with Se-rich wheat seedling powder; Extract 48h with the former vinegar tea of above-mentioned preparation gained sprouted unpolished rice of 5 times of weight in 50 ℃, every at a distance from 4h backflow 30min, in 0-4 ℃ down behind the refrigeration 48h; Centrifugal 15min under the 4000r/min condition obtains compound former vinegar tea;

(4) allotment, micro-filtration, sterilization, aseptic packaging

Get above-mentioned compound former vinegar tea; 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 0.01% cycloheptaamylose, 0.03% xanthans, 0.04% guar gum compound stabilizer, and adopting 3 μ m microporous barrier pre-filterings and average pore size is the inorganic ceramic membrane microfiltration of 500nm, is 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 (1)

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 said 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) preparation of the former vinegar tea of sprouted unpolished rice
Add 6-7 times of water more than 95 ℃ by weight in the 100-200 order germination brown rice powder, 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 filters with 100 mesh sieves, obtains sprouted unpolished rice saccharification liquid; Add the good active dry yeast 9-11g of activation, 28-32 ℃ of temperature controlled fermentation 4-5d, content of reducing sugar is lower than 1%, regulates the zymotic fluid alcoholic strength to 6-6.5%; Add the green tea powder, after mixing thoroughly, the inoculation percent by volume is the 8%-10% good acetic acid bacteria of activation; 30-35 ℃ of static fermentation 30-40d, at this moment, the zymotic fluid total acid content reaches 5%-5.5%; The preceding every 24h of 20d turns over unstrained spirits once, adopts plate compression to carry out Separation of Solid and Liquid, obtains the former vinegar tea of sprouted unpolished rice;
(3) chrysanthemum, ginkgo leaf, the preparation of Se-rich wheat seedling powder extract
Chrysanthemum and ginkgo leaf behind 50 ℃ of vacuum drying 3h ultramicro grinding to the 100-150 order; Mix with Se-rich wheat seedling powder; Extract 40-50h with the former vinegar tea of above-mentioned preparation gained sprouted unpolished rice of 5 times of weight in 50 ℃, every at a distance from 4h backflow 30min, in 0-4 ℃ down behind the refrigeration 48h; Centrifugal 15min under the 4000r/min condition obtains compound former vinegar tea;
(4) allotment, micro-filtration, sterilization, aseptic packaging
Get above-mentioned compound former vinegar tea; After the water dilution with 15-20 times of volume; Adding percentage by weight is the AK sugar of xylitol, 0.008-0.010% Sucralose and the 0.005-0.007% of 4-6%; Adding percentage by weight again is 0.01% cycloheptaamylose, 0.03% xanthans, 0.04% guar gum compound stabilizer, and adopting 3 μ m microporous barrier pre-filterings and average pore size is the inorganic ceramic membrane microfiltration of 400-500nm, is 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.
CN 201110063979 2011-03-17 2011-03-17 Vinegar-tea compound beverage of gamma-propalanine-rich and selenium-rich wheat seedlings CN102150723B (en)

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