CN102719351A - Preparation method of rice vinegar containing tea - Google Patents
Preparation method of rice vinegar containing tea Download PDFInfo
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- CN102719351A CN102719351A CN2012102387467A CN201210238746A CN102719351A CN 102719351 A CN102719351 A CN 102719351A CN 2012102387467 A CN2012102387467 A CN 2012102387467A CN 201210238746 A CN201210238746 A CN 201210238746A CN 102719351 A CN102719351 A CN 102719351A
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- rice
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- tealeaves
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- rice vinegar
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Abstract
The invention relates to the preparation method of rice vinegar containing tea and belongs to food industry. The preparation method comprises the following steps of: heating the clean rice, tea leaves and water together to a boiling state; filtering the liquid; and storing in tanks after stages of a rice vinegar brewing process such as microorganism starter propagation, saccharification, alcoholic fermentation and acetic fermentation; mixing 3-7 parts of rice and 5-15 of tea leaves are mixed in 100 parts of water; heating the quickly to boil quickly; and insulating for 5-20min. The preparation method of rice vinegar containing tea has the advantages of simple process, rich nutrient and pure taste and is natural and safe.
Description
Technical field
The present invention relates to a kind of working method of food, exactly is a kind of working method of seasonings, and a kind of more precisely preparation method who contains the tea rice vinegar belongs to food processing field.
Background technology
Vinegar is indispensable a kind of seasonings in people's daily life; Generally pass through the fermentation brew with grains such as rice, wheat, corns; Its staple also contains nutritive ingredient and flavor compound such as each seed amino acid, organic acid, carbohydrate, VITAMINs, pure and mild ester except that acetic acid (3%～5%), have unique color; It is not only the seasoning good merchantable brand, and is long-term edible to healthy also very useful.The technology of producing fruit vinegar is also arranged now, and like cider vinegar, preserved plum vinegar and fragrant citrus vinegar etc., these vinegar both can be used as seasonings; Can be used as beverage again; Publication number is that the application for a patent for invention of CN1401757 discloses a kind of fruit vinegar and preparation method thereof, produces fruit vinegar with pawpaw, plum, and the patent No. is the production technology that 200610036636.7 Chinese patent tea vinegar and tea vinegar beverage provide a kind of tea vinegar; He obtains tea liquid with infusion of tea to add fermentation generation vinegar in liquor and the honey in water; Higher and the tea liquid of this method cost just plays the effect that improves taste, if with the residue behind the infusion of tea and produce the remaining grain of rice co-fermentation of thin rice gruel and produce rice vinegar, with the nutrition of tealeaves and the nutrition combination of rice; Fragrance and amino acid, tea-polyphenol and trace element with tea are a kind of real healthy rice vinegars.
Summary of the invention
The objective of the invention is organic the mixing of the crop products that tea and two kinds of China of rice are traditional and make a kind of new rice vinegar, require to have that technology is simple, nutritious, local flavor is pure and the advantage of natural and safe.
A kind of preparation method who contains the tea rice vinegar of the present invention comprises following step:
Cleaning was for use after a selected for use polished rice to remove impurity;
B selects for use the cleaning of high-quality tealeaves to dry for use;
C puts into vessel in heating with above-mentioned rice and tealeaves with pure water and boils;
D removes liquid with the above-mentioned raw material that boils through sedimentation and filtration;
E according to the technology of brew rice vinegar through stage cans then such as mikrobe system song, saccharification, zymamsis, acetic fermentations.
Proportioning at the rice described in the step c, tealeaves and water is to add 3-7 portions of tealeaves, 5-15 portions of rice in 100 parts of water by weight; As preferably; The proportioning of described rice, tealeaves and water is to add 4-6 portions of tealeaves, 7-12 portions of rice in 100 parts of water by weight, and best proportioning is to add 5 portions of tealeaves, 10 portions of rice in 100 parts of water by weight.
The process of boiling at the rice described in the step c and tealeaves and water mixing post-heating is incubated 5-20 minutes again for being heated to boiling; As preferably, the process that described rice and tealeaves and water mixing post-heating boil is incubated 10-15 minutes again for being heated to boiling; Optimised process is described rice and tealeaves and the extremely boiling of water mixing post-heating, is incubated 13 minutes again.
A kind of preparation method who contains the tea rice vinegar of the present invention adopts natural phant leaf tealeaves and rice to boil altogether, and its liquid leaches post-treatment and contains tea rice juice beverage; Remaining solids adds processes rice vinegar after ferment-fermented, and the rice vinegar of processing like this is the residuum of having used other production processes on the one hand, belongs to recycle; Cost is cheap relatively, and on the other hand, tealeaves is pure natural plants; Nontoxic, and contain amino acid, tea-polyphenol and some other mineral substance, make rice remaining grain of rice rich in starch of juice beverage and glucide; Produce vinegar through co-fermentation, and fermentation back nutritive substance can separate out better and be beneficial to absorption of human body, be the working method of conventional security; Therefore nutrition is not destroyed yet, and does not add deleterious additive, has that production technique is simple, nutritious, local flavor is pure and the advantage of natural and safe.
Embodiment:
Embodiment 1:
Cleaning was for use after the polished rice that a selects for use the Hang-jia-hu area to produce was removed impurity;
B selects for use the white tea cleaning in Anji to dry for use;
C puts into vessel in heating to boiling with 5 kilograms of above-mentioned rice, 3 kilograms of above-mentioned tealeaves with the double centner pure water, uses little fire again instead and keeps little boiling 5 minutes;
D is with the above-mentioned raw material process sedimentation and filtration that boils; The liquid that leaches is as the raw material that contains tea rice juice beverage; Its residue object contains the raw material of tea rice vinegar as production; According to the technology of brew rice vinegar through the stages such as mikrobe system song, saccharification, zymamsis, acetic fermentation then can become the nutrition that contains tea, have a kind of rice vinegar of the local flavor of tea.
Embodiment 2:
Cleaning was for use after a selected for use the northeast rice to remove impurity;
B selects for use Hangzhou product dragon well green tea cleaning to dry for use;
C puts into vessel in heating to boiling with 7 kilograms of above-mentioned rice, 4 kilograms of above-mentioned tealeaves with the double centner pure water, uses little fire again instead and keeps little boiling 8 minutes;
The liquid that d leaches the above-mentioned raw material that boils through sedimentation and filtration is as the raw material that contains tea rice juice beverage; Its residue object contains the raw material of tea rice vinegar as production; According to the technology of brew rice vinegar through the stages such as mikrobe system song, saccharification, zymamsis, acetic fermentation then can become the nutrition that contains tea, have a kind of rice vinegar of the local flavor of tea.
Embodiment 3:
Cleaning was for use after a selected for use thailand scented rice to remove impurity;
B selects for use the oolong cleaning to dry for use;
C puts into vessel in heating to boiling with 10 kilograms of above-mentioned rice, 5 kilograms of above-mentioned tealeaves with the double centner pure water, uses little fire again instead and keeps little boiling 13 minutes;
The liquid that d leaches the above-mentioned raw material that boils through sedimentation and filtration is as the raw material that contains tea rice juice beverage; Its residue object contains the raw material of tea rice vinegar as production; According to the technology of brew rice vinegar through the stages such as mikrobe system song, saccharification, zymamsis, acetic fermentation then can become the nutrition that contains tea, have a kind of rice vinegar of the local flavor of tea.
Embodiment 4:
Cleaning was for use after rice morning that a selects for use the Hang-jia-hu area to produce was removed impurity;
B selects for use white tea tealeaves cleaning to dry for use;
C puts into vessel in heating to boiling with 12 kilograms of above-mentioned rice, 6 kilograms of above-mentioned tealeaves with 1000 kg of pure water purification, uses little fire again instead and keeps little boiling 10 minutes;
The liquid that d leaches the above-mentioned raw material that boils through sedimentation and filtration is as the raw material that contains tea rice juice beverage; Its residue object contains the raw material of tea rice vinegar as production; According to the technology of brew rice vinegar through the stages such as mikrobe system song, saccharification, zymamsis, acetic fermentation then can become the nutrition that contains tea, have a kind of rice vinegar of the local flavor of tea.
Embodiment 5:
Cleaning was for use after the single harvest rice rice that a selects for use the Hang-jia-hu area to produce was removed impurity;
B selects for use the green tea cleaning of plucking autumn to dry for use;
C puts into vessel in heating to boiling with 15 kilograms of above-mentioned rice, 7 kilograms of above-mentioned tealeaves with the double centner pure water, uses little fire again instead and keeps little boiling 15 minutes;
The liquid that d leaches the above-mentioned raw material that boils through sedimentation and filtration is as the raw material that contains tea rice juice beverage; Its residue object contains the raw material of tea rice vinegar as production; According to the technology of brew rice vinegar through the stages such as mikrobe system song, saccharification, zymamsis, acetic fermentation then can become the nutrition that contains tea, have a kind of rice vinegar of the local flavor of tea.
Embodiment 6:
Cleaning was for use after the single harvest rice rice that a selects for use the Hang-jia-hu area to produce was removed impurity;
B selects for use the dragon well green tea cleaning to dry for use;
C puts into vessel in heating to boiling with 5 kilograms of above-mentioned rice, 7 kilograms of above-mentioned tealeaves with 1000 kg of pure water purification, uses little fire again instead and keeps little boiling 18 minutes;
The liquid that d leaches the above-mentioned raw material that boils through sedimentation and filtration is as the raw material that contains tea rice juice beverage; Its residue object contains the raw material of tea rice vinegar as production; According to the technology of brew rice vinegar through the stages such as mikrobe system song, saccharification, zymamsis, acetic fermentation then can become the nutrition that contains tea, have a kind of rice vinegar of the local flavor of tea.
Embodiment 7:
Cleaning was for use after the early rice rice that a selects for use Hainan Island to produce was removed impurity;
B selects for use common green tea cleaning to dry for use;
C puts into vessel in heating to boiling with 7 kilograms of above-mentioned rice, 6 kilograms of above-mentioned tealeaves with 1000 kg of pure water purification, uses little fire again instead and keeps little boiling 20 minutes;
The liquid that d leaches the above-mentioned raw material that boils through sedimentation and filtration is as the raw material that contains tea rice juice beverage; Its residue object contains the raw material of tea rice vinegar as production; According to the technology of brew rice vinegar through the stages such as mikrobe system song, saccharification, zymamsis, acetic fermentation then can become the nutrition that contains tea, have a kind of rice vinegar of the local flavor of tea.
Embodiment 8:
Cleaning was for use after the single harvest rice rice that a selects for use the Hang-jia-hu area to produce was removed impurity;
B selects for use the green tea cleaning of plucking autumn to dry for use;
C puts into vessel in heating to boiling with 15 kilograms of above-mentioned rice, 5 kilograms of above-mentioned tealeaves with 1000 kg of pure water purification, uses little fire again instead and keeps little boiling 13 minutes;
The liquid that d leaches the above-mentioned raw material that boils through sedimentation and filtration is as the raw material that contains tea rice juice beverage; Its residue object contains the raw material of tea rice vinegar as production; According to the technology of brew rice vinegar through the stages such as mikrobe system song, saccharification, zymamsis, acetic fermentation then can become the nutrition that contains tea, have a kind of rice vinegar of the local flavor of tea.
Embodiment 9:
Cleaning was for use after a selected for use the northeast rice to remove impurity;
B selects for use Hangzhou product dragon well green tea cleaning to dry for use;
C puts into vessel in heating to boiling with 12 kilograms of above-mentioned rice, 4 kilograms of above-mentioned tealeaves with 1000 kg of pure water purification, uses little fire again instead and keeps little boiling 15 minutes;
The liquid that d leaches the above-mentioned raw material that boils through sedimentation and filtration is as the raw material that contains tea rice juice beverage; Its residue object contains the raw material of tea rice vinegar as production; According to the technology of brew rice vinegar through the stages such as mikrobe system song, saccharification, zymamsis, acetic fermentation then can become the nutrition that contains tea, have a kind of rice vinegar of the local flavor of tea.
Embodiment 10:
Cleaning was for use after a selected for use the northeast rice to remove impurity;
B selects for use the white tea tealeaves cleaning in Anji to dry for use;
C puts into vessel in heating to boiling with 10 kilograms of above-mentioned rice, 3 kilograms of above-mentioned tealeaves with 1000 kg of pure water purification, uses little fire again instead and keeps little boiling 18 minutes;
The liquid that d leaches the above-mentioned raw material that boils through sedimentation and filtration is as the raw material that contains tea rice juice beverage; Its residue object contains the raw material of tea rice vinegar as production; According to the technology of brew rice vinegar through the stages such as mikrobe system song, saccharification, zymamsis, acetic fermentation then can become the nutrition that contains tea, have a kind of rice vinegar of the local flavor of tea.
Claims (7)
1. preparation method who contains the tea rice vinegar is characterized in that comprising following step:
Cleaning was for use after a selected for use polished rice to remove impurity;
B selects for use the cleaning of high-quality tealeaves to dry for use;
C puts into vessel in heating with above-mentioned rice and tealeaves with pure water;
D removes liquid with the raw material of above-mentioned heating through sedimentation and filtration;
E according to the technology of brew rice vinegar through stage cans then such as mikrobe system song, saccharification, zymamsis, acetic fermentations.
2. a kind of preparation method who contains the tea rice vinegar according to claim 1, the proportioning that it is characterized in that described rice, tealeaves and water add 3-7 portions of tealeaves, 5-15 portions of rice in 100 parts of water.
3. a kind of preparation method who contains the tea rice vinegar according to claim 2, the proportioning that it is characterized in that described rice, tealeaves and water add 4-6 portions of tealeaves, 7-12 portions of rice in 100 parts of water.
4. a kind of preparation method who contains the tea rice vinegar according to claim 3, the proportioning that it is characterized in that described rice, tealeaves and water add 5 portions of tealeaves, 10 portions of rice in 100 parts of water.
5. a kind of preparation method who contains the tea rice vinegar according to claim 1, the process that it is characterized in that described rice and tealeaves and water mixing post-heating is incubated 5-20 minutes again for being heated to boiling rapidly.
6. a kind of preparation method who contains the tea rice vinegar according to claim 5, the process that it is characterized in that described rice and tealeaves and water mixing post-heating is incubated 10-15 minutes again for being heated to boiling rapidly.
7. a kind of preparation method who contains the tea rice vinegar according to claim 6, the process that it is characterized in that described rice and tealeaves and water mixing post-heating is incubated 13 minutes again for being heated to boiling rapidly.
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| CN2012102387467A CN102719351A (en) | 2012-07-11 | 2012-07-11 | Preparation method of rice vinegar containing tea |
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| CN2012102387467A CN102719351A (en) | 2012-07-11 | 2012-07-11 | Preparation method of rice vinegar containing tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919937A (en) * | 2012-10-23 | 2013-02-13 | 何怀功 | Method for preparing tea health-care acetic acid beverage |
| CN105316197A (en) * | 2014-06-13 | 2016-02-10 | 南京庞阳调味品厂 | Production method of selenium-rich tea vinegar |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61257179A (en) * | 1985-05-09 | 1986-11-14 | Katsuro Ito | Production of food vinegar |
| CN1908145A (en) * | 2006-08-11 | 2007-02-07 | 王称兴 | Process for preparing white tea wine |
| CN101130741A (en) * | 2007-09-19 | 2008-02-27 | 范英祝 | Vinegar koji and biological edible vinegar, and method of producing the same |
| CN101235347A (en) * | 2008-03-06 | 2008-08-06 | 恒丰(镇江)食品有限公司 | Technique for producing health care edible vinegar |
-
2012
- 2012-07-11 CN CN2012102387467A patent/CN102719351A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61257179A (en) * | 1985-05-09 | 1986-11-14 | Katsuro Ito | Production of food vinegar |
| CN1908145A (en) * | 2006-08-11 | 2007-02-07 | 王称兴 | Process for preparing white tea wine |
| CN101130741A (en) * | 2007-09-19 | 2008-02-27 | 范英祝 | Vinegar koji and biological edible vinegar, and method of producing the same |
| CN101235347A (en) * | 2008-03-06 | 2008-08-06 | 恒丰(镇江)食品有限公司 | Technique for producing health care edible vinegar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919937A (en) * | 2012-10-23 | 2013-02-13 | 何怀功 | Method for preparing tea health-care acetic acid beverage |
| CN102919937B (en) * | 2012-10-23 | 2014-07-02 | 何怀功 | Method for preparing tea health-care acetic acid beverage |
| CN105316197A (en) * | 2014-06-13 | 2016-02-10 | 南京庞阳调味品厂 | Production method of selenium-rich tea vinegar |
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Application publication date: 20121010 |