CN102676365A

CN102676365A - Tea vinegar brewing method by means of multilevel fermentation and extraction

Info

Publication number: CN102676365A
Application number: CN2011100704595A
Authority: CN
Inventors: 陈秀慧
Original assignee: CHU FENG BIOLOGICAL TECHNOLOGY Co Ltd
Current assignee: CHU FENG BIOLOGICAL TECHNOLOGY Co Ltd
Priority date: 2011-03-16
Filing date: 2011-03-16
Publication date: 2012-09-19

Abstract

A tea vinegar brewing method by means of multilevel fermentation and extraction mainly includes the steps: (a) subjecting fresh rice to cooking, cooling, yeast making, saccharification and the like, and fermenting the processed fresh rice in mixed strains for 3-6 months at 25-32 DEG C so that vinegar mother is brewed; (b) fermenting the brewed vinegar mother with fresh fruit for 3-6 months prior to sterilizing and alcoholizing for 2-3 years so that fruit vinegar is generated; and (c) mixing the fruit vinegar with fresh tea for 1-2 months so that brewed tea vinegar is extracted, and subjecting the brewed tea vinegar to filtration, sterilization, adjustable cooking and filling so that tasty and mellow superior tea vinegar is brewed. The tea vinegar brewed by means of the multilevel fermentation and extraction technology and the natural process method is superior tea vinegar excellent in taste, flavor and quality.

Description

The tea vinegar brewing method of multi-level fermentation, extraction

Technical field

The present invention relates to a kind of brewing method of tea vinegar, refer to a kind of tea vinegar brewing method of multi-level fermentation, extraction especially.

Background technology

The old saw cloud, Diet cures more than the doctors, and utilizing natural Organic food to strengthen physical function is general idea now, drinks the dietary habit that vinegar is modern a kind of life enhancement; Existing vinegar can be divided into fruit vinegar, grain vinegar and several kinds of kinds of chemical vinegar; Existing edible vinegar is generally made raw materials for production with grain; Like rice, wheat, corn, millet etc., edible vinegar commonly used comprises mature vinegar, light-coloured vinegar, rice vinegar etc., and is main as cooking instant seasoning article; And existing fruit vinegar is a developed recently; Generally be that raw materials for production are brewageed and formed with fruit; Like cider vinegar, grape vinegar, pineapple vinegar, preserved plum vinegar, lemon vinegar, oranges and tangerines vinegar, fragrant clear vinegar etc., both can be used as cooking instant seasoning article, also can be used as nourishing drink.

The raising of Along with people's quality of life, material and cultural life is more and more progressive, and the development of beverage industry is maked rapid progress, adopt wide in variety more, the beverage that especially has nourishing function more becomes the new lover; Tea vinegar and tea vinegar beverage are exactly the beverage with nourishing function, and not only tea is aromatic strongly fragrant, sweet and sour taste, and mouthfeel is good; Suitable for all ages, and nutritious, contain multiple composition to the human body beneficial; Can eliminate the intravital radical of people like catechin, be a kind of protective material of natural pigment, can suppress the accumulation of SUV; Vessel softening, tea-polyphenol have anti-ageing, anti-oxidant, antibiotic and prophylactic effect, tea vinegar refresh oneself in addition intelligence development, promote the production of body fluid to quench thirst, effect such as diuresis detoxifcation, Ginseng Extract; For economic benefit considers that the tea vinegar brewing materials of convention is main with tea, fruit juice concentrate and edible vinegar mostly, with the three day time of the direct mixed fermentation of tea, fruit juice concentrate and edible vinegar three; Promptly processed tea vinegar in six months through alcoholization again; This brewing method is to utilize less cost to produce a large amount of tea vinegar at short notice, but the tea smell of vinegar road of its manufacturing and mouthfeel are comparatively not good, and oxidation resistant ability is also relatively poor; In view of this; This creator inquires into the brewing technique that how to promote tea vinegar through long-time research and experiment, and then promotes the taste flavor and the quality of tea vinegar.

Summary of the invention

The tea vinegar manufacturing of convention is to form with tea, fruit juice concentrate and the direct mixed fermentation of edible vinegar three and alcoholization, and its taste and mouthfeel are not good, the objective of the invention is to promote the taste flavor and the quality of tea vinegar by this in order to improve the mode of brewageing of tea vinegar.

For reaching above-mentioned purpose; The invention provides a kind of tea vinegar brewing method of multi-level fermentation, extraction; Its key step comprises: (a) with after the fresh processes such as meter process boiling, cooling, system song and saccharification, associate strain ferments to become in 3 to 6 months with 25 degree Celsius to 32 degree and brewages mother of vinegar in the adding wooden barrel; (b) with this brewage mother of vinegar with fresh fruit fermentation 3 to 6 months after, sterilization 2 to 3 years of alcoholization and produce fruit vinegar; (c) mix this fruit vinegar with fresh tea and extracted through 1 to 2 months and brewage tea vinegar, with this brewage the filtration of tea vinegar, sterilization, accent boils and fill and promptly become good to eat aromatic first-class tea vinegar.

The tea vinegar that the present invention produces by multi-level fermentation, extraction technology brews the first-class tea vinegar with splendid taste flavor and quality with natural worker's method; Below sincerely with a specific embodiment, and assistant elaborates with graphic, so that the juror can have understanding further for technical characterictic of the present invention.

Description of drawings

Fig. 1 is a schema of the present invention.

The diagrammatical symbol explanation

Do not have

Embodiment

See also Fig. 1; The present invention is a kind of tea vinegar brewing method of multi-level fermentation, extraction; Key step is with after the fresh processes such as the boiling of rice process, cooling, system song and saccharification; Add associate strain in the wooden barrel, it was become in 3 to 6 months with 25 degree Celsius to 32 degree fermentations and brewage mother of vinegar (vinegar kind); Song is a kind of material that contains aspergillus, when aspergillus when go into steaming rice or wheat class, Chinese sorghum, can make starch change into glucose; Produce yeast in order to make alcohol, the bent raw material of system is to adopt pure wheat, mixes and goes into mold forming through grinding the back water mixing; Follow into room training song; It is air-dry to go out the room, stores at last and displays, and it is ground subsequent use by the time before the wine brewing again; Song is sour ferment agent, saccharifying agent or the agent of saccharification acid ferment of processing with cereal; Generally speaking, bent all containing can be carried out the yeast that wine turns usefulness into, and it contains a large amount of mikrobes; Wherein have can rise saccharification like Aspergillus flavus, have can rise saccharification can rise again wine turn into usefulness like monascus ruber; The concentration of each reactant, resultant; Under certain speed of reaction, carrying out gradually, through the rice of boiling, when its starch changes glucose into through ferment; Yeast produces alcohol with its sour ferment; To keep glucose concn to be unlikely to Tai Gao and to suppress saccharomycetic sour ferment, because the ferment temperature tolerance of amylomyces is lower, so Qu Bixu could add after waiting for fresh rice boiling, gelatinization, cooling; And the refrigerative process must notice that health is in case living contaminants; To be acetic bacteria change into the biological oxidation of acetic acid and water with the alcohol partial oxygen of lower concentration to acetic fermentation, because acetic bacteria needs a large amount of air, is a kind of open

ferment again; Therefore must suitably control environment that is fit to the useful microbe growth and the growth that effectively suppresses pollution microbes; Then prepare fresh fruit, fruit is cleaned up fully and squeezes, make this brewage mother of vinegar and fruit mixed fermentation after 3 to 6 months, transfer and boiling sterilization and deposition 2 to 3 years of alcoholization and producing fruit vinegar; Last mix this fruit vinegar with fresh Taiwan high mountainous tea again and extracted through 1 to 2 months and brewage tea vinegar, with this brewage the filtration of tea vinegar, sterilization, accent boils and fill after, promptly become good to eat aromatic first-class tea vinegar.

The tea vinegar brewing method of the multi-level fermentation, extraction of the present invention can place oak barrel to ferment raw material; Because oak itself has the effect of insulation; And its pore can give out special oak fragrance, Weibull and polyphenol powde, therefore, and the edible vinegar of being brewageed by oak barrel structure of the present invention; Has splendid taste flavor; Oak itself has the effect of insulation, the fruit or the cereal maturation that place in the oak barrel structure of the present invention are speeded up, and the pore of oak can give out special oak fragrance, Weibull and polyphenol powde; Can make bacterial classification have splendid well-oxygenated environment, go out the splendid and the second best in quality edible vinegar of local flavor with fermented soy.

Be kind of bacterial classification surplus ten to be implanted in the fermented substrate with the batch phase formula carry out when the present invention is fermented; With multi-level complex microorganism symbiotic fermentation technology; Decompose and also produce nearly hundred kinds of the Nature elite in the raw material again; Extract the most complete nutritive element of maximum amount, important substance and ferment that the most suitable needed by human body is wanted; Do not add any sanitas, chemical spices and artificial color, keep ferment and nutrient substance in fresh fruit and the tea, brew first-class tea vinegar with splendid taste flavor and quality; The foregoing description is merely explanation principle of the present invention and effect thereof, and unrestricted the present invention, therefore practises in the personage of this technology and the foregoing description is made amendment and changes, and does not still take off the present invention's spirit; The present invention has possessed usability on the industry, novelty and progressive, and meets the patent of invention important document, and application is mentioned in the whence in accordance with the law.

Claims

1. the tea vinegar brewing method of a multi-level fermentation, extraction is characterized in that step comprises:

(a) with after the fresh processes such as the boiling of rice process, cooling, system song and saccharification, associate strain became with 25 degree Celsius to 32 degree fermentations in 3 to 6 months brewages mother of vinegar;

(b) with this brewage mother of vinegar with fresh fruit fermentation 3 to 6 months after, sterilization 2 to 3 years of alcoholization and produce fruit vinegar;

(c) mix this fruit vinegar with fresh tea and extracted through 1 to 2 months and brewage tea vinegar, with this brewage the filtration of tea vinegar, sterilization, accent boils and fill and promptly become good to eat aromatic first-class tea vinegar.