CN103798890A - Tea fungus apple vinegar and production method thereof - Google Patents

Tea fungus apple vinegar and production method thereof Download PDF

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Publication number
CN103798890A
CN103798890A CN201410059342.0A CN201410059342A CN103798890A CN 103798890 A CN103798890 A CN 103798890A CN 201410059342 A CN201410059342 A CN 201410059342A CN 103798890 A CN103798890 A CN 103798890A
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tea
fermented tea
apple vinegar
glucose
apple
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贾泽峰
冀芦沙
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Liaocheng University
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Liaocheng University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses tea fungus apple vinegar. A production method of the tea fungus apple vinegar comprises the following steps: (1) selecting apples, breaking the apples into small blocks by a breaker, juicing the small apple blocks by a spiral juicer, and sterilizing the apple juice; (2) storing the sterilized apple juice into a wooden or enamel vessel, and inoculating the juice with a tea fungus bacterial solution to ferment the juice, wherein the consumption of the tea fungus bacterial solution is 8 to 10 percent of the weight of the apple juice; and (3) standing the fermented apple juice at room temperature for 30 to 45 days, and measuring the obtained product after the juice is aged to determine that total acid is 4.0 to 4.7g/100mL counted by acetic acid and reducing sugar is 0.6 to 0.8 g/100mL counted by glucose, thereby obtaining the tea fungus apple vinegar. The tea fungus apple vinegar with the healthcare function is unique in taste and flavor, integrates the advantages of tea fungus and the advantages of fruit vinegar and has functions of lowering the blood fat, resisting the fatigue, assisting in the digestion, preventing the cold, promoting the metabolism, improving the immunity of a human body and the like.

Description

A kind of fermented tea apple vinegar and preparation method thereof
Technical field
The invention belongs to health drink, specifically relate to a kind of fermented tea apple vinegar and preparation method thereof.
Background technology
Fermented tea is glucose-tea broth through the inoculation black tea starter a kind of acidic beverages forming that ferments, and is commonly called as " Hypon ", " stomach treasured ", the symbiosis complex that its entity is made up of saccharomycete, acetic acid bacteria, lactic acid bacteria.Often drinking and can prevent and treat enterogastritis, hypertension, artery sclerosis, coronary heart disease etc., is pure natural health-care beverage.Fermented tea look, taste, slightly like lemon tea and syrup of plum, are similar to jellyfish.Comprise the lactic acid bacteria of aerobic film acetic acid bacteria, amphimicrobian saccharomycete, anaerobism, interdependence in the solution that they are made at sugar and tea juice, restriction mutually, symbiotic fermentation.Acetic acid bacteria in fungus strain is mainly film acetic acid bacteria and glucose acetic acid bacterium, can be oxidized alcohol and produce a small amount of acetic acid, and oxidizing glucose produces gluconic acid.After saccharomycete and acetic acid bacteria amount reproduction, bacterial metabolism goes out various nutriments, for favourable condition has been created in the growth of lactic acid bacteria, but the lactic acid accumulating gradually in tea fermented liquid can suppress again saccharomycetic growth conversely, saccharomycetic existence speed is slowed down.In the time that alcohol reaches finite concentration, growth that again can lactic acid bacteria inhibiting.Fermented tea nutritional labeling is mainly derived from the metabolite of symbiosis thalline, and nutritional labeling sugared, tea itself, it is the necessary nutrient of human body, directly help is in human body, as medicine and special confactor, can play the metabolic balance that regulates human physiological functions, increase the effect of human life power.
Apple vinegar is with apple primary raw material, a kind of nutritious, the acidic beverages that local flavor is good that utilize that modern biotechnology brew forms, it has the alimentary health-care function of fruit and vinegar concurrently, apple vinegar contains pectin, vitamin, mineral matter, its acid ingredient dredging softening blood vessel, killing pathogenic bacteria, improve immunity and the anti-virus ability of human body, improve digestive system, contribute to get rid of the toxin of joint blood vessel and internal organs, regulate endocrine, there is obvious reduction blood fat and detoxifying health-care function, arthritis and gout are also had to certain curative effect; Apple vinegar contains abundant organic acid, can promote glycometabolism in human body, the tired materials such as Lactic acid and Pyruvic acid in muscle is decomposed, thereby eliminates tired; In apple vinegar, contain a large amount of nutriments such as amino acid, acetic acid, can improve the ability of the removing toxic substances of liver, improve the immunity of health, reduce the incidence of disease of hepatopathy, and cold is had to certain prevention effect, also can alleviate and have sore throat; A large amount of vitamins antioxidants in apple vinegar can enhance metabolism, and eliminate rapidly aging cutin and supplement skin nutrient and moisture, promoting blood circulation and removing blood stasis, dwindle coarse pore, and whitening sterilization is desalinated melanin, prevented color spot; Apple vinegar can make excess fat in human body transfer physical consumption to, and promotes the metabolism of sugar and protein, therefore there is effect for reducing fat; The polyphenoils containing in apple vinegar can suppress the formation of human body endoperoxide, and delaying cell aging has good anti-aging effects; Apple vinegar is can also Antialcoholic liver-protecting anti-intoxication, and the last cup of wine can suppress the absorption of alcohol, after drinking one glass can relieving alcoholism and preventing drunkenness, keep clearheaded.
A lot of around the health drink of fermented tea exploitation at present, but the health drink that fermented tea and apple vinegar combine was not reported.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide fermented tea apple vinegar preparation method.
A kind of fermented tea apple vinegar, preparation method step is as follows:
(1) select apple, be broken into fritter with disintegrating machine, press extracting juice, sterilizing with spiral juice extractor;
(2) fruit juice after sterilizing is contained in wooden or enamelled vessel, the fermentation of inoculation fermented tea bacterium liquid, fermented tea bacterium liquid consumption is the 8-10% of cider quality;
(3) fruit juice after fermentation at room temperature leaves standstill and stores 30-45d, after ageing, products obtained therefrom is measured, and total acid is counted 4.0-4.7g/100 mL with acetic acid, and reduced sugar, take glucose meter as 0.6-0.8g/100 mL, is gained fermented tea apple vinegar.
Foregoing fermented tea apple vinegar, preferred scheme is: step (1) adds appropriate Vc in the juice of squeezing out, then row sterilizing.
Foregoing fermented tea apple vinegar, preferred scheme is: the operation requirements of described sterilizing is that fruit juice is heated to 65-75 ℃, maintains 20-30 min with kill bacteria (preferred, fruit juice is heated to 70 ℃, maintains 25 min with kill bacteria).
Foregoing fermented tea apple vinegar, preferred scheme is: the described fermentation operation of step (2) require be, control temperature 28-32 ℃, fermentation 12-17d, stir 1-3 every day, in the time that zymotic fluid acidity reaches 4.5-6.0% with acetic acid, stops fermenting.
Foregoing fermented tea apple vinegar, preferred scheme is: the described fermentation operation of step (2) require be, control 30 ℃ of temperature, fermentation 15d, stirs 2 every day, in the time that zymotic fluid acidity reaches 5.0% with acetic acid, stops fermentation.
Foregoing fermented tea apple vinegar, preferred scheme is: the preparation method of described fermented tea bacterium liquid is:
(1) glucose-tea broth is made: routine black tea in mass ratio: sugar (can be white granulated sugar, soft white sugar, glucose or sucrose): the ratio of water=0.1-0.3: 2-8: 15-22 is got the raw materials ready, black tea is bound up with gauze, by water boil, put into black tea and sugar, boil together 8-20 min, stop heating, remove black tea, naturally be cooled to 35-37 ℃, obtain glucose-tea broth;
(2) expand and cultivate: glucose-tea broth is poured in clean blake bottle, routine fermented tea in mass ratio: the ratio of glucose-tea broth=1: 15-20 is inoculated into fermented tea in glucose-tea broth, puts into constant incubator and cultivates, and under 25-30 ℃ of condition, cultivates 8d-10d, it is fully grown, obtain fermented tea bacterium liquid.
The preparation method of fermented tea bacterium liquid noted earlier, preferred scheme is: step (1) routine black tea in mass ratio: sugar: water=0.2: the ratio of 5: 20 is got the raw materials ready.
The preparation method of fermented tea bacterium liquid noted earlier, step (1) is boiled 16 min together, stops heating, removes black tea, is naturally cooled to 36 ℃, obtains glucose-tea broth.
The preparation method of fermented tea bacterium liquid noted earlier, step (2) routine fermented tea in mass ratio: glucose-tea broth=1: 18 ratio is inoculated into fermented tea in glucose-tea broth.
The preparation method of fermented tea bacterium liquid noted earlier, step (2) is cultivated 9d under 26 ℃ of conditions, and it is fully grown, and obtains fermented tea bacterium liquid.
Technological requirement of the present invention is:
1. select without scar look fresh apple, with mobile clear water rinsing several times, reject the part of mouldy rotten iso-metamorphism in fruit, then rinse well with clear water.
2. be broken into fritter with disintegrating machine by cleaning the apple drying, then press extracting juice with spiral juice extractor, for preventing cider generation enzymatic browning, can in the juice of squeezing out, add appropriate Vc, fruit juice is heated to 70 ℃, maintains 20-30 min with kill bacteria.
3. sterilized fruit juice is contained in wooden or enamelled vessel, inoculation fermented tea bacterium liquid 8-10%, hides vessel port with gauze, prevents the intrusion such as fly, vinegar eel, the half that zymotic fluid height is container height, and liquid level is floating with grate, for preventing that mycoderm from sinking.During fermentation control product temperature at 28-32 ℃, stir 1-3 every day, and 15 d left and right, in the time that zymotic fluid acidity (with acetometer) reaches 4.5-6.0%, stop fermentation.
4. the fruit juice after fermentation at room temperature leaves standstill and stores 30-45 d.In this stage fermented tea apple vinegar, the composition such as contained sugar, alcohol, glycerine, organic acid, amino acid, through redox and intermolecular polymerization, promotes the formation of pigment and fragrance to make fermented tea apple vinegar have stronger fruit vinegar flavor.
5. fermented tea apple vinegar sense organ after ageing clarification is pleasant, and physical and chemical index and microbiological indicator all meet relevant criterion.Now, products obtained therefrom is measured, general total acid (take Acetometer) is 4.0-4.7(g/100 mL), reduced sugar (take glucose meter) is 0.6-0.8(g/100 mL).
6. this product acidity is higher, if will directly eat and can further allocate: fermented tea apple vinegar 30 g, sugared 15 g, boiling water 100 g are made into fruit vinegar beverage product.
The present invention has the fermented tea apple vinegar of health care, and its mouthfeel and unique flavor integrate fermented tea and fruit vinegar advantage, has reducing blood lipid, antifatigue, aid digestion, anti-flu, enhances metabolism, improves the effects such as body immunity.
In addition, the present invention be advantageous in that:
1. selected fermented tea bacterial classification is probiotics, can improve body immunity, the micro-ecological environment in energy balance human body especially, and this bacterial classification is easy to buy on market.
2. adopt fermented tea mixed bacteria altogether ferment improve significantly the utilization rate of raw material and the quality of finished product than single culture fermentation energy, can brew the fermented tea apple vinegar that quality, yield are held concurrently excellent.
3. selected apple is edible materials, without any side effects.
4. the present invention can be suitable for family manufacture, is more suitable for being generalized to market in being developed as brand product.
The specific embodiment
Describe technical scheme of the present invention in detail below in conjunction with embodiment, needed raw material is all commercial goods.Fermented tea bacterial classification company is sold in market now has: the biological research and development of fermented tea company, probio company of bacteria family etc. are newly won in Qingdao.Apple be on market, sell without that go mouldy, fresh product.
embodiment 1
Prepare fermented tea bacterium liquid:
(1) glucose-tea broth is made: routine black tea in mass ratio: white granulated sugar: water=0.1: the ratio of 2: 15 is got the raw materials ready, binds up with gauze black tea, by water boil, put into black tea and sugar, boil together 8 min, stop heating, remove black tea, be naturally cooled to 35 ℃, obtain glucose-tea broth;
(2) expand and cultivate: glucose-tea broth is poured in clean blake bottle, routine fermented tea in mass ratio: glucose-tea broth=1: 15 ratio is inoculated into fermented tea in glucose-tea broth, puts into constant incubator and cultivates, and under 25 ℃ of conditions, cultivates 8d, it is fully grown, obtain fermented tea bacterium liquid.
The preparation of fermented tea apple vinegar:
(1) select apple, be broken into fritter with disintegrating machine, press extracting juice, sterilizing with spiral juice extractor;
(2) fruit juice after sterilizing is contained in wooden or enamelled vessel, the fermentation of inoculation fermented tea bacterium liquid, fermented tea bacterium liquid consumption is 8% of cider quality;
(3) fruit juice after fermentation at room temperature leaves standstill and stores 30d, after ageing, products obtained therefrom is measured, and total acid is counted 4.0g/100 mL with acetic acid, and reduced sugar, take glucose meter as 0.6g/100 mL, is gained fermented tea apple vinegar.
embodiment 2
Prepare fermented tea bacterium liquid:
(1) glucose-tea broth is made: routine black tea in mass ratio: glucose: water=0.3: the ratio of 8: 22 is got the raw materials ready, binds up with gauze black tea, by water boil, put into black tea and sugar, boil together 20 min, stop heating, remove black tea, be naturally cooled to 37 ℃, obtain glucose-tea broth;
(2) expand and cultivate: glucose-tea broth is poured in clean blake bottle, routine fermented tea in mass ratio: glucose-tea broth=1: 20 ratio is inoculated into fermented tea in glucose-tea broth, puts into constant incubator and cultivates, and under 30 ℃ of conditions, cultivates 10d, it is fully grown, obtain fermented tea bacterium liquid.
The preparation of fermented tea apple vinegar:
(1) select apple, be broken into fritter with disintegrating machine, press extracting juice with spiral juice extractor, add appropriate Vc in the juice of squeezing out, fruit juice is heated to 75 ℃, maintains 30 min with kill bacteria;
(2) fruit juice after sterilizing is contained in wooden or enamelled vessel, the fermentation of inoculation fermented tea bacterium liquid, fermented tea bacterium liquid consumption is 10% of cider quality, control 32 ℃ of temperature, fermentation 17 d, stir 3 every day, in the time that zymotic fluid acidity reaches 6.0% with acetic acid, stop fermentation;
(3) fruit juice after fermentation at room temperature leaves standstill and stores 45d, after ageing, products obtained therefrom is measured, and total acid is counted 4.7g/100 mL with acetic acid, and reduced sugar, take glucose meter as 0.8g/100 mL, is gained fermented tea apple vinegar.
embodiment 3
Prepare fermented tea bacterium liquid:
(1) glucose-tea broth is made: routine black tea in mass ratio: soft white sugar: water=0.2: the ratio of 5: 20 is got the raw materials ready, binds up with gauze black tea, by water boil, put into black tea and sugar, boil together 16 min, stop heating, remove black tea, be naturally cooled to 36 ℃, obtain glucose-tea broth;
(2) expand and cultivate: glucose-tea broth is poured in clean blake bottle, routine fermented tea in mass ratio: glucose-tea broth=1: 18 ratio is inoculated into fermented tea in glucose-tea broth, puts into constant incubator and cultivates, and under 26 ℃ of conditions, cultivates 9d, it is fully grown, obtain fermented tea bacterium liquid.
The preparation of fermented tea apple vinegar:
(1) select apple, be broken into fritter with disintegrating machine, press extracting juice with spiral juice extractor, add appropriate Vc in the juice of squeezing out, fruit juice is heated to 70 ℃, maintains 25 min with kill bacteria.
(2) fruit juice after sterilizing is contained in wooden or enamelled vessel, the fermentation of inoculation fermented tea bacterium liquid, fermented tea bacterium liquid consumption is 9% of cider quality, control 30 ℃ of temperature, fermentation 15 d, stir 2 every day, in the time that zymotic fluid acidity reaches 5.0% with acetic acid, stop fermentation;
(3) fruit juice after fermentation at room temperature leaves standstill and stores 5d, after ageing, products obtained therefrom is measured, and total acid is counted 4.5g/100 mL with acetic acid, and reduced sugar, take glucose meter as 0.7g/100 mL, is gained fermented tea apple vinegar.
embodiment 4
The preparation (fermented tea bacterium liquid used is that embodiment 3 methods cultivations obtain) of fermented tea apple vinegar, step is:
1. select without scar look fresh apple, with mobile clear water rinsing several times, reject the part of mouldy rotten iso-metamorphism in fruit, then rinse well with clear water.
2. be broken into fritter with disintegrating machine by cleaning the apple drying, then press extracting juice with spiral juice extractor, for preventing cider generation enzymatic browning, can in the juice of squeezing out, add appropriate Vc, fruit juice is heated to 70 ℃, maintains 20-30 min with kill bacteria.
3. sterilized fruit juice is contained in the wooden or enamelled vessel after sterilization, inoculation fermented tea bacterium liquid 10 %, hide vessel port with gauze, prevent the intrusions such as fly vinegar eel, zymotic fluid height is container height, and liquid level is floating with grate, for preventing that mycoderm from sinking, stir every day 2 times, fermentation temperature remains on 30 ℃, and 15 d, in the time that zymotic fluid acidity (with acetometer) reaches 4.5-5.9%, stop fermentation, acetify completes.
4. the fruit juice after fermentation at room temperature leaves standstill and stores 60 d.In this stage fermented tea apple vinegar, the composition such as contained sugar, alcohol, glycerine, organic acid, amino acid, through redox and intermolecular polymerization, promotes the formation of pigment and fragrance to make fermented tea apple vinegar have stronger fruit vinegar flavor.
5. pair, products obtained therefrom fermented tea apple vinegar organoleptic indicator, physical and chemical index see the following form, and data show, fermented tea apple vinegar sense organ after ageing clarification is pleasant, and physical and chemical index and microbiological indicator all meet relevant criterion.This product acidity is higher, if will directly eat and can further allocate: fermented tea apple vinegar 30 g, sugared 20 g, boiling water 100 g are made into fruit vinegar beverage product.
The organoleptic indicator of table 1. fermented tea apple vinegar
Project Organoleptic indicator
Color and luster Be limpid brown
Fragrance There is vinegar, apple fragrance, free from extraneous odour
Flavour Without swashing nature and flavor road, there is dense tart flavour
Physics and chemistry and the microbiological indicator of table 2. fermented tea apple vinegar
the health-care efficacy of fermented tea apple vinegar (embodiment 4)
Year December in January, 2012 to 2013, choose more than 60 years old the elderly of 130 examples in Liaocheng City international peace hospital, all suffer from hyperglycaemia, high fat of blood, hypercholesterolemia, man, each 65 examples of female, the oldest 76 years old, minimum 60 years old, 68 years old mean age.Value the detailed record of every patient's blood fat, blood sugar and cholesterol recorded in experiment the last week.Instructions of taking: taking 20 mL fermented tea apple vinegars every day, do not take other any medicines, two months is a course for the treatment of.The result of having a blood test: cholesterol on average reduces by 9.2%, neutral fat reduces 11.2%, and blood sugar on average reduces by 10.2%.
The symbiosis complex that its entity of fermented tea in fermented tea apple vinegar is made up of saccharomycete, lactic acid bacteria, acetic acid bacteria, fermented tea nutritional labeling is mainly derived from the metabolite of symbiosis thalline, and nutritional labeling sugared, tea itself, it is the necessary nutrient of human body, directly help is in human body, as medicine and special confactor, can play the metabolic balance that regulates human physiological functions; In fermented tea apple vinegar, contain niacin and vitamin, they are all jinxs of cholesterol, and niacin can promote cholesterol to discharge with ight soil through enteron aisle, and cholesterol level in blood plasma and tissue is reduced; In fermented tea apple vinegar, contain abundant amino acid, not only can add
The metabolism of speed carbohydrate and protein, but also can promote lipolysis, make rate and blood-lipid decreased; Fermented tea apple vinegar can make glucose extend at gastric transit time, thereby has postponed the time that Postprandial peak glucose occurs, in blood, amount of insulin secretion approximately reduces 15%, has relaxed the sharply variation of blood sugar after feed, therefore plays the effect that blood glucose value raises that suppresses.

Claims (10)

1. a fermented tea apple vinegar, is characterized in that: preparation method step is as follows:
(1) select apple, be broken into fritter with disintegrating machine, press extracting juice, sterilizing with spiral juice extractor;
(2) fruit juice after sterilizing is contained in wooden or enamelled vessel, the fermentation of inoculation fermented tea bacterium liquid, fermented tea bacterium liquid consumption is the 8-10% of cider quality;
(3) fruit juice after fermentation at room temperature leaves standstill and stores 30-45d, after ageing, products obtained therefrom is measured, and total acid is counted 4.0-4.7g/100 mL with acetic acid, and reduced sugar, take glucose meter as 0.6-0.8g/100 mL, is gained fermented tea apple vinegar.
2. fermented tea apple vinegar according to claim 1, is characterized in that: step (1) adds appropriate Vc in the juice of squeezing out, then row sterilizing.
3. fermented tea apple vinegar according to claim 1 and 2, is characterized in that: the operation requirements of described sterilizing is that fruit juice is heated to 65-75 ℃, maintains 20-30 min with kill bacteria (preferred, fruit juice is heated to 70 ℃, maintains 25 min with kill bacteria).
4. fermented tea apple vinegar according to claim 1, is characterized in that: it is to control temperature 28-32 ℃ that the described fermentation operation of step (2) requires, fermentation 12-17 d, stir 1-3 every day, in the time that zymotic fluid acidity reaches 4.5-6.0% with acetic acid, stops fermentation.
5. fermented tea apple vinegar according to claim 1, is characterized in that: the described fermentation operation of step (2) require be, control 30 ℃ of temperature, fermentation 15 d, stir 2 every day, in the time that zymotic fluid acidity reaches 5.0% with acetic acid, stop fermentation.
6. according to the arbitrary described fermented tea apple vinegar of claim 1-5, it is characterized in that, the preparation method of described fermented tea bacterium liquid is:
(1) glucose-tea broth is made: routine black tea in mass ratio: sugar (can be white granulated sugar, soft white sugar, glucose or sucrose): the ratio of water=0.1-0.3: 2-8: 15-22 is got the raw materials ready, black tea is bound up with gauze, by water boil, put into black tea and sugar, boil together 8-20 min, stop heating, remove black tea, naturally be cooled to 35-37 ℃, obtain glucose-tea broth;
(2) expand and cultivate: glucose-tea broth is poured in clean blake bottle, routine fermented tea in mass ratio: the ratio of glucose-tea broth=1: 15-20 is inoculated into fermented tea in glucose-tea broth, puts into constant incubator and cultivates, and under 25-30 ℃ of condition, cultivates 8d-10d, it is fully grown, obtain fermented tea bacterium liquid.
7. fermented tea apple vinegar according to claim 6, is characterized in that, step (1) routine black tea in mass ratio: sugar: water=0.2: the ratio of 5: 20 is got the raw materials ready.
8. fermented tea apple vinegar according to claim 6, is characterized in that, step (1) is boiled 16 min together, stops heating, removes black tea, is naturally cooled to 36 ℃, obtains glucose-tea broth.
9. fermented tea apple vinegar according to claim 6, is characterized in that, step (2) routine fermented tea in mass ratio: glucose-tea broth=1: 18 ratio is inoculated into fermented tea in glucose-tea broth.
10. fermented tea apple vinegar according to claim 6, is characterized in that, step (2) is cultivated 9d under 26 ℃ of conditions, and it is fully grown, and obtains fermented tea bacterium liquid.
CN201410059342.0A 2014-02-21 2014-02-21 Tea fungus apple vinegar and production method thereof Pending CN103798890A (en)

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CN104273613A (en) * 2014-10-28 2015-01-14 何寒 Mango tea fungus drink
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CN104286281A (en) * 2014-11-07 2015-01-21 何寒 Beverage prepared from citrullus lanatus and tea fungus
CN104287044A (en) * 2014-11-07 2015-01-21 何寒 Kiwi fruit and red tea fungus drink
CN104287045A (en) * 2014-11-07 2015-01-21 何寒 Large green date and tea fungus beverage
CN104304562A (en) * 2014-11-07 2015-01-28 何寒 Banana kombucha
CN104304578A (en) * 2014-10-29 2015-01-28 何寒 Pitaya fungus tea
CN105713814A (en) * 2016-02-29 2016-06-29 丽水学院 Method for preparing apple vinegar powder
CN105754830A (en) * 2016-01-30 2016-07-13 梅河口市调味厂 Preparation technology of enzyme fruit vinegar
CN105747061A (en) * 2016-02-29 2016-07-13 丽水学院 Method for preparing black-tea-fungus solid beverage
CN106834079A (en) * 2017-02-24 2017-06-13 贺州学院 The method that the post flow liquid discarded in a kind of Momordica-Glycosides production prepares fruit vinegar
CN108485901A (en) * 2018-03-20 2018-09-04 上海理工大学 A kind of preparation method of fermented tea fruit vinegar
CN109777709A (en) * 2019-01-04 2019-05-21 烟台梵太食品有限公司 A kind of liquid fermented tea novel fermentation vinegar technique

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CN1221030A (en) * 1998-11-27 1999-06-30 杨红岭 Method for making vinegar from apple raw juice
EP2014182A1 (en) * 2007-07-04 2009-01-14 Ursula Schiefthaler-Nairz Method for manufacturing a drink base from plant whey
CN101113404A (en) * 2007-08-01 2008-01-30 陈士民 Preparation method for apple vinegar
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CN104273613A (en) * 2014-10-28 2015-01-14 何寒 Mango tea fungus drink
CN104273611A (en) * 2014-10-28 2015-01-14 何寒 Tomato tea fungus beverage
CN104304578A (en) * 2014-10-29 2015-01-28 何寒 Pitaya fungus tea
CN104287044A (en) * 2014-11-07 2015-01-21 何寒 Kiwi fruit and red tea fungus drink
CN104287045A (en) * 2014-11-07 2015-01-21 何寒 Large green date and tea fungus beverage
CN104304562A (en) * 2014-11-07 2015-01-28 何寒 Banana kombucha
CN104286281A (en) * 2014-11-07 2015-01-21 何寒 Beverage prepared from citrullus lanatus and tea fungus
CN105754830A (en) * 2016-01-30 2016-07-13 梅河口市调味厂 Preparation technology of enzyme fruit vinegar
CN105713814A (en) * 2016-02-29 2016-06-29 丽水学院 Method for preparing apple vinegar powder
CN105747061A (en) * 2016-02-29 2016-07-13 丽水学院 Method for preparing black-tea-fungus solid beverage
CN105747061B (en) * 2016-02-29 2019-02-12 丽水学院 A method of preparing fermented tea solid beverage
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CN106834079A (en) * 2017-02-24 2017-06-13 贺州学院 The method that the post flow liquid discarded in a kind of Momordica-Glycosides production prepares fruit vinegar
CN108485901A (en) * 2018-03-20 2018-09-04 上海理工大学 A kind of preparation method of fermented tea fruit vinegar
CN109777709A (en) * 2019-01-04 2019-05-21 烟台梵太食品有限公司 A kind of liquid fermented tea novel fermentation vinegar technique

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Application publication date: 20140521