CN102978097B - Honey tea vinegar beverage and preparation method thereof - Google Patents
Honey tea vinegar beverage and preparation method thereof Download PDFInfo
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- CN102978097B CN102978097B CN201210487658.0A CN201210487658A CN102978097B CN 102978097 B CN102978097 B CN 102978097B CN 201210487658 A CN201210487658 A CN 201210487658A CN 102978097 B CN102978097 B CN 102978097B
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Abstract
The invention relates to a honey tea vinegar beverage and a preparation method thereof. The preparation method for the honey tea vinegar beverage comprises the following steps of: preparing tea powder, preparing and soaking tea wine, preparing a honey and tea soup mixed solution, activating yeast, preparing fermented tea wine, and preparing the honey tea vinegar beverage. By adopting the method for preparing the honey tea vinegar beverage, the leaching rate of active ingredients in tea leaves can be effectively improved, and the bitterness of tea vinegar is completely improved; the flavor and the fragrance of tea, honey and vinegar are organically fused, so that the beverage is mellow in taste and thick in flavor; and the final tea vinegar contains rich amino acids, proteins, tea polyphenol, bioactive polysaccharides, vitamins, mineral elements and the like, has a very good nutrient and health-care function, and can achieve multiple effects of resisting oxidation, preventing cancers, delaying senescence, improving blood circulation, reducing cholesterol, reducing blood pressure, reducing blood fat, reducing the occurrence of cardiovascular and cerebrovascular diseases and the like after drinking for a long term.
Description
Technical field
The present invention relates to a kind of beverage and preparation method thereof, be specifically related to a kind of honey tea vinegar beverage and preparation method thereof.
Background technology
Along with the raising of people's living standard, food is also had higher requirement, for vinegar, people are no longer satisfied with the simple function of the tradition such as its acid adjustment, antisepsis and sterilization, promotion appetite, also be no longer satisfied with its single local flavor, therefore the various acetic acid beverages with health-care effect, different flavor (as cider vinegar, grape vinegar, pineapple vinegar etc.) arise at the historic moment.
China is the big country of Tea Production and consumption, and in the market, tea drink is first drink variety especially.Therefore it is very promising, producing a kind of tea vinegar beverage with abundant nutrition.Tea vinegar beverage tea is aromatic strongly fragrant, and sweet and sour taste has unique local flavor.In tea vinegar, be rich in amino acid, protein, tea-polyphenol, polysaccharide, alkaloid etc., there is the various health care functions such as hypotensive, reducing blood-fat, anti-oxidant, antifatigue, Antialcoholic liver-protecting.
Summary of the invention
The object of this invention is to provide one and can make the abundant stripping of effective constituent in tealeaves, local flavor and the fragrance of can organically blend again tea, vinegar, make product taste alcohol, the honey tea vinegar beverage that aromatic, look beautiful and preparation method thereof.
The object of the invention is to be achieved through the following technical solutions.
A preparation method for honey tea vinegar beverage, is characterized in that operation steps is as follows:
(1) tealeaves is pulverized to rear 50 mesh sieves of crossing and obtained tea powder, described tealeaves comprises green tea, black tea, white tea, oolong tea ..., buied by market;
(2) tea powder step (1) being made mixes by weight the ratio of 1 ︰ 20 ~ 1 ︰ 50 with water, and lixiviate 30 ~ 45min at 80 ~ 100 ℃, obtains extracting solution and tea grounds after filtration; Tea grounds is mixed by weight 1 ︰ 1 ~ 1 ︰ 5 with liquor or brewing wine, under 30 ~ 50 ℃ of conditions, soak 10 ~ 30 days, must soak tea wine; Described liquor, brewing wine, refer to that alcoholic strength is not less than liquor or the brewing wine of 30% vol;
(3) extracting solution honey and step (2) being made mixes by weight the ratio of 1 ︰ 2 ~ 1 ︰ 5, makes honey millet paste mixed solution; Described honey is buied by market;
(4) the honey solution that is 5% by yeast powder and 30 ~ 35 ℃ of massfractions in mass ratio ratio of 1 ︰ 5 ~ 1 ︰ 10 mixes, and under 30 ~ 35 ℃ of water bath condition, activates 1h; Described yeast powder is buied by market;
(5) yeast after activation is inoculated in the honey millet paste mixed solution that step (3) makes by massfraction 1% ~ 5%, 25 ~ 35 ℃ of bottom fermentations 5 ~ 10 days, obtains fermented tea wine;
(6) gained in step (2) is soaked to tea wine and mix by weight 1 ︰ 5 ~ 1 ︰ 10 with gained fermented tea wine in step (5), inoculate acetic bacteria by massfraction 5% ~ 10%, 30 ~ 40 ℃ of bottom fermentations 15 ~ 30 days, filtration, sterilizing.Described acetic bacteria is buied by market.
The present invention can also add honey to regulate the sugariness of honey tea vinegar after filtration, sterilizing.
The present invention also protects the honey tea vinegar beverage that utilizes present method to prepare.The raw materials used food grade that is of the present invention.
The present invention has the following advantages: the honey tea vinegar that adopts present method to make, can effectively improve the leaching yield of effective constituent in tealeaves, improve the bitter taste of tea vinegar completely, and organically merge tea, honey, the local flavor of vinegar and fragrance, make product taste mellow, aromatic flavour, the tea vinegar finally making contains abundant amino acid, protein, tea-polyphenol, bioactive polysaccharide, VITAMIN, mineral element etc., there is splendid nutrient health-care function, long-term drinking can play anti-oxidant, preventing cancer, delay senility, improve blood circulation, reduce cholesterol, hypotensive, reducing blood-fat, the multi-efficiencies such as the sickness rate of reduction cardiovascular and cerebrovascular diseases.
Embodiment
below in conjunction with embodiment, the present invention is further elaborated.
Embodiment 1: a kind of preparation method of honey tea vinegar beverage
A preparation method for honey tea vinegar beverage, comprises the following steps:
(1) green tea is pulverized to rear 50 mesh sieves of crossing and obtained tea powder;
(2) tea powder step (1) being made mixes by weight the ratio of 1 ︰ 20 with water, and lixiviate 30min at 90 ℃, obtains extracting solution and tea grounds after filtration; Tea grounds is mixed by weight 1 ︰ 5 with 30%vol white wine, under 35 ℃ of conditions, soak 10 days, must soak tea wine;
(3) extracting solution honey and step (2) being made mixes by weight the ratio of 1 ︰ 4, makes honey millet paste mixed solution;
(4) the honey solution that is 3% by yeast powder and the 30 ℃ of massfractions in mass ratio ratio of 1 ︰ 5 mixes, and under 30 ℃ of water bath condition, activates 1h;
(5) yeast after activation is inoculated in the honey millet paste mixed solution that step (3) makes by massfraction 4%, 28 ℃ of bottom fermentations 5 days, obtains fermented tea wine;
(6) gained in step (2) is soaked to tea wine and mix by weight 1 ︰ 5 with gained fermented tea wine in step (5), inoculate acetic bacteria by massfraction 10%, in 32 ℃ of bottom fermentations 15 days, filtration, sterilizing.
Can obtain acetic acid content by the preparation method of the present embodiment is 5.5g/L, and polyphenol content is 3.13g/L, the tea vinegar of flavones content 824.06mg/L.
Embodiment 2: a kind of preparation method of honey tea vinegar beverage
A preparation method for honey tea vinegar beverage, comprises the following steps:
(1) black tea is pulverized to rear 50 mesh sieves of crossing and obtained tea powder;
(2) tea powder step (1) being made mixes by weight the ratio of 1 ︰ 30 with water, and lixiviate 40min at 80 ℃, obtains extracting solution and tea grounds after filtration; Tea grounds is mixed by weight 1 ︰ 5 with 30%vol white wine, under 30 ℃ of conditions, soak 15 days, must soak tea wine;
(3) extracting solution honey and step (2) being made mixes by weight the ratio of 1 ︰ 2, makes honey millet paste mixed solution;
(4) the honey solution that is 3% by yeast powder and the 30 ℃ of massfractions in mass ratio ratio of 1 ︰ 10 mixes, and under 30 ℃ of water bath condition, activates 1h;
(5) yeast after activation is inoculated in the honey millet paste mixed solution that step (3) makes by massfraction 2%, 30 ℃ of bottom fermentations 5 days, obtains fermented tea wine;
(6) gained in step (2) is soaked to tea wine and mix by weight 1 ︰ 9 with gained fermented tea wine in step (5), inoculate acetic bacteria by massfraction 10%, in 32 ℃ of bottom fermentations 20 days, filtration, sterilizing.
Can obtain acetic acid content by the preparation method of the present embodiment is 6.8g/L, and polyphenol content is 1.24g/L, the tea vinegar of flavones content 321.09mg/L.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. a preparation method for honey tea vinegar beverage, is characterized in that operation steps is as follows:
(1) tealeaves is pulverized to rear 50 mesh sieves of crossing and obtained tea powder;
(2) tea powder step (1) being made mixes by weight the ratio of 1 ︰ 20 ~ 1 ︰ 50 with water, and lixiviate 30 ~ 45min at 80 ~ 100 ℃, obtains extracting solution and tea grounds after filtration; Tea grounds is mixed by weight 1 ︰ 1 ~ 1 ︰ 5 with liquor or brewing wine, under 30 ~ 50 ℃ of conditions, soak 10 ~ 30 days, must soak tea wine; Described liquor, brewing wine, refer to that alcoholic strength is not less than liquor or the brewing wine of 30% vol;
(3) extracting solution honey and step (2) being made mixes by weight the ratio of 1 ︰ 2 ~ 1 ︰ 5, makes honey millet paste mixed solution;
(4) the honey solution that is 5% by yeast powder and 30 ~ 35 ℃ of massfractions in mass ratio ratio of 1 ︰ 5 ~ 1 ︰ 10 mixes, and under 30 ~ 35 ℃ of water bath condition, activates 1h;
(5) yeast after activation is inoculated in the honey millet paste mixed solution that step (3) makes by massfraction 1% ~ 5%, 25 ~ 35 ℃ of bottom fermentations 5 ~ 10 days, obtains fermented tea wine;
(6) gained in step (2) is soaked to tea wine and mix by weight 1 ︰ 5 ~ 1 ︰ 10 with gained fermented tea wine in step (5), inoculate acetic bacteria by massfraction 5% ~ 10%, 30 ~ 40 ℃ of bottom fermentations 15 ~ 30 days, filtration, sterilizing.
2. a preparation method for honey tea vinegar beverage, is characterized in that operation steps is as follows:
(1) green tea is pulverized to rear 50 mesh sieves of crossing and obtained tea powder;
(2) tea powder step (1) being made mixes by weight the ratio of 1 ︰ 20 with water, and lixiviate 30min at 90 ℃, obtains extracting solution and tea grounds after filtration; Tea grounds is mixed by weight 1 ︰ 5 with 30%vol white wine, under 35 ℃ of conditions, soak 10 days, must soak tea wine;
(3) extracting solution honey and step (2) being made mixes by weight the ratio of 1 ︰ 4, makes honey millet paste mixed solution;
(4) the honey solution that is 3% by yeast powder and the 30 ℃ of massfractions in mass ratio ratio of 1 ︰ 5 mixes, and under 30 ℃ of water bath condition, activates 1h;
(5) yeast after activation is inoculated in the honey millet paste mixed solution that step (3) makes by massfraction 4%, 28 ℃ of bottom fermentations 5 days, obtains fermented tea wine;
(6) gained in step (2) is soaked to tea wine and mix by weight 1 ︰ 5 with gained fermented tea wine in step (5), inoculate acetic bacteria by massfraction 10%, in 32 ℃ of bottom fermentations 15 days, filtration, sterilizing.
3. a preparation method for honey tea vinegar beverage, is characterized in that operation steps is as follows:
(1) black tea is pulverized to rear 50 mesh sieves of crossing and obtained tea powder;
(2) tea powder step (1) being made mixes by weight the ratio of 1 ︰ 30 with water, and lixiviate 40min at 80 ℃, obtains extracting solution and tea grounds after filtration; Tea grounds is mixed by weight 1 ︰ 5 with 30%vol white wine, under 30 ℃ of conditions, soak 15 days, must soak tea wine;
(3) extracting solution honey and step (2) being made mixes by weight the ratio of 1 ︰ 2, makes honey millet paste mixed solution;
(4) the honey solution that is 3% by yeast powder and the 30 ℃ of massfractions in mass ratio ratio of 1 ︰ 10 mixes, and under 30 ℃ of water bath condition, activates 1h;
(5) yeast after activation is inoculated in the honey millet paste mixed solution that step (3) makes by massfraction 2%, 30 ℃ of bottom fermentations 5 days, obtains fermented tea wine;
(6) gained in step (2) is soaked to tea wine and mix by weight 1 ︰ 9 with gained fermented tea wine in step (5), inoculate acetic bacteria by massfraction 10%, in 32 ℃ of bottom fermentations 20 days, filtration, sterilizing.
4. the honey tea vinegar beverage of being prepared by the method described in claim 1 or 2 or 3.
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| CN105054198A (en) * | 2015-08-19 | 2015-11-18 | 安徽人人福豆业有限公司 | Refreshing yellow serofluid and vinegar beverage and preparation method thereof |
| CN106010937A (en) * | 2016-06-02 | 2016-10-12 | 江苏恒顺醋业股份有限公司 | Preparation method of purple tea vinegar |
| CN106085783A (en) * | 2016-06-18 | 2016-11-09 | 侯荣山 | The production method of sea-buckthorn tea vinegar beverage |
| CN106343089A (en) * | 2016-09-06 | 2017-01-25 | 安徽爱有澄生物科技有限公司 | Fermented tea beverage and preparation method thereof |
| CN106343088A (en) * | 2016-09-06 | 2017-01-25 | 安徽爱有澄生物科技有限公司 | Production method of tea enzymes |
| CN110511853A (en) * | 2019-09-09 | 2019-11-29 | 普安县宏鑫茶业开发有限公司 | A kind of production method of Fruity type tea vinegar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101381671A (en) * | 2008-10-14 | 2009-03-11 | 刘志良 | Tea vinegar and brewing method |
| FR2943354A1 (en) * | 2009-03-18 | 2010-09-24 | Ecosystem | Preparing alcoholic composition made of tea comprises alcoholic fermentation of tea infusion with sugar and fermentation microorganisms, adding dry plant material in the infusion, before, during and/or after fermentation, and recovering |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101381671A (en) * | 2008-10-14 | 2009-03-11 | 刘志良 | Tea vinegar and brewing method |
| FR2943354A1 (en) * | 2009-03-18 | 2010-09-24 | Ecosystem | Preparing alcoholic composition made of tea comprises alcoholic fermentation of tea infusion with sugar and fermentation microorganisms, adding dry plant material in the infusion, before, during and/or after fermentation, and recovering |
Non-Patent Citations (1)
| Title |
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| 廖湘萍，等.茶醋的研制.《中国酿造》.2007,(第8期),第75-77页. * |
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Effective date of registration: 20210114 Address after: Room 1616, block B, Tiandi Times Square, Fengcheng 2nd Road, Weiyang District, Xi'an City, Shaanxi Province, 710016 Patentee after: Liu Jiaojiao Address before: 350002 Fujian agriculture and Forestry University, Jinshan School District, Jianxin Town, Cangshan District, Fuzhou City, Fujian Province Patentee before: FUJIAN AGRICULTURE AND FORESTRY University |
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Effective date of registration: 20211209 Address after: 046000 south of qiangcheng village, Zhaidian Town, Changzhi high tech Zone, Changzhi City, Shanxi Province Patentee after: Shanxi Jiahe Polyvinegar Industry Co.,Ltd. Address before: Room 1616, block B, Tiandi Times Square, Fengcheng 2nd Road, Weiyang District, Xi'an City, Shaanxi Province, 710016 Patentee before: Liu Jiaojiao |