CN104138006A - Purple yam iced tea vinegar beverage and preparation method thereof - Google Patents

Purple yam iced tea vinegar beverage and preparation method thereof Download PDF

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Publication number
CN104138006A
CN104138006A CN201410277510.3A CN201410277510A CN104138006A CN 104138006 A CN104138006 A CN 104138006A CN 201410277510 A CN201410277510 A CN 201410277510A CN 104138006 A CN104138006 A CN 104138006A
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China
Prior art keywords
parts
tea vinegar
purple yam
powder
iced
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CN201410277510.3A
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Chinese (zh)
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CN104138006B (en
Inventor
逄坤忠
韩菲菲
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滁州润海甜叶菊高科有限公司
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/08Addition of flavouring ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a purple yam iced tea vinegar beverage which is prepared from the following raw materials in parts by weight: 80-100 parts of purple yam, 14-18 parts of sticky rice, 10-15 parts of arabian jasmine flower, 6-8 parts of day lily, 10-15 parts of stevia rebaudian, 20-30 parts of black tea powder, 2-3 parts of lophatherum gracile, 7-8 parts of chrysanthemum, 2-3 parts of oldenlandia diffusa, 3-4 parts of lysimachia christinae hance, 6-7 parts of caulis bambusae in taeniam, 3-4 parts of Indian kalimeris herb, 5-6 parts of zinnia elegans, 1-2 parts of cortex lycii radicis, 10-15 parts of nutrition powder and a defined amount of acetic bacteria. The purple yam iced tea vinegar beverage is prepared by adopting the following steps: boiling raw materials of purple yam, sticky rice and the like into paste, fermenting purple yam dregs obtained through filtration, Chinese medicinal herbs and red tea powder by using acetic acid bacteria to prepare tea vinegar, freezing into iced tea vinegar, and adding the iced tea vinegar into purple yam juice. The purple yam iced tea vinegar beverage is sour and delicious, cool and tasty, rich in nutrients, and special in flavor, and has effects of relieving internal heat or fever and tonifying the spleen, clearing heat and relieving cough, tonifying middle-Jiao and Qi, nourishing essence and refreshing mind, losing weight and beautifying skin, preventing and treating cancers, and improving the immunity.

Description

Iced tea vinegar beverage of a kind of fragrant taro and preparation method thereof

Technical field

The present invention relates to a kind of health drink, relate in particular to iced tea vinegar beverage of a kind of fragrant taro and preparation method thereof.

Background technology

Beverage taste is varied on the market now, nutrition is delicious, be subject to liking of most consumers, but existing beverage ingredient is single, health-care efficacy is not remarkable, can not meet the demand of people to health diet, and the present invention adds multiple nutrients raw material in beverage for this reason, vinegar system is processed again, makes its nutritional health function better.

Summary of the invention

It is not enough that the present invention has overcome prior art, and iced tea vinegar beverage of a kind of fragrant taro and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

Fragrant taro is iced a tea vinegar beverage, is to be made by the raw material of following weight parts:

Fragrant taro 80-100, glutinous rice 14-18, Jasmine 10-15, day lily 6-8, stevia rebaudian leaf 10-15, black tea powder 20-30, lophatherum gracile 2-3, chrysanthemum 7-8, oldenlandia diffusa 2-3, desmodium 3-4, caulis bambusae in taenian 6-7, kalimeris 3-4, Zinnia 5-6, root bark of Chinese wolf-berry 1-2, nutrient powder 10-15, acetic acid bacteria are appropriate;

Described nutrient powder is to be made by the raw material of following weight ratio: shelled peanut: water caltrop leaf: skimmed milk power=2-4:1:3-5, grape wine is appropriate.

Fragrant taro is iced a tea vinegar beverage preparation method, comprises the following steps:

(1) shelled peanut, water caltrop leaf are chosen to assorted and cleaned, after drying, send in pot, pour appropriate grape wine into, little fire stir-fries to blotting, and taking-up and skimmed milk power mix, and obtain nutrient powder after ultramicro grinding;

(2) fragrant taro peeling is clean rear diced, glutinous rice is chosen assorted and is eluriated, and fresh Jasmine, day lily, stevia rebaudian leaf impurity elimination are cleaned, all send in pot, pour 10-15 times of clear water into, after boiling, break into slurry, again little fire is stewed 4-5 hour slowly, and centrifugation, obtains flavour taro juice and fragrant taro slag;

(3) by lophatherum gracile, chrysanthemum, oldenlandia diffusa, desmodium, caulis bambusae in taenian, kalimeris, Zinnia, root bark of Chinese wolf-berry co-grinding, add 8-10 times of clear water, slow fire boiling 1-2 hour, filter and remove residue, obtains herb liquid;

(4) above-mentioned fragrant taro slag, herb liquid are mixed with black tea powder, pour 6-8 times of pure water into and mix, inoculate appropriate acetic acid bacteria, normal temperature fermentation 10-15 days, filters, and obtains tea vinegar after filtrate sterilizing;

(5) above-mentioned tea vinegar is frozen into ice, breaks into rubble ice, obtain vinegar ice cube, mix with above-mentioned nutrient powder, flavour taro juice, obtain finished product.

Compared with prior art, advantage of the present invention is:

The present invention is cooked into slurry by raw materials such as fragrant taro, glutinous rice, the fragrant taro slag that filtration obtains and Chinese medicine material, black tea powder are made tea vinegar with acetic acid bacteria fermentation, be frozen into ice, add in flavour taro juice, not only make its sour-sweet delicious food, ice-cold tasty and refreshing, nutritious, unique flavor, have more removing toxic substances tonifying spleen, reducing fever relieving cough, tonifying middle-Jiao and Qi, support that essence is refreshed oneself, the effect of fat-reducing and beauty, cancer preventing and treating, raising immunity.

The specific embodiment

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

Fragrant taro is iced a tea vinegar beverage, is to be made by the raw material of following weight (jin):

Fragrant taro 80, glutinous rice 14, Jasmine 10, day lily 6, stevia rebaudian leaf 10, black tea powder 20, lophatherum gracile 2, chrysanthemum 7, oldenlandia diffusa 2, desmodium 3, caulis bambusae in taenian 6, kalimeris 3, Zinnia 5, the root bark of Chinese wolf-berry 1, nutrient powder 10, acetic acid bacteria are appropriate;

Described nutrient powder is to be made by the raw material of following weight ratio: shelled peanut: water caltrop leaf: skimmed milk power=4:1:5, grape wine is appropriate.

Fragrant taro is iced a tea vinegar beverage preparation method, comprises the following steps:

(1) shelled peanut, water caltrop leaf are chosen to assorted and cleaned, after drying, send in pot, pour appropriate grape wine into, little fire stir-fries to blotting, and taking-up and skimmed milk power mix, and obtain nutrient powder after ultramicro grinding;

(2) fragrant taro peeling is clean rear diced, glutinous rice is chosen assorted and is eluriated, and fresh Jasmine, day lily, stevia rebaudian leaf impurity elimination are cleaned, all send in pot, pour 15 times of clear water into, after boiling, break into slurry, again little fire is stewed 5 hours slowly, and centrifugation, obtains flavour taro juice and fragrant taro slag;

(3) by lophatherum gracile, chrysanthemum, oldenlandia diffusa, desmodium, caulis bambusae in taenian, kalimeris, Zinnia, root bark of Chinese wolf-berry co-grinding, add 10 times of clear water, slow fire boiling 2 hours, filter and remove residue, obtains herb liquid;

(4) above-mentioned fragrant taro slag, herb liquid are mixed with black tea powder, pour 8 times of pure water into and mix, inoculate appropriate acetic acid bacteria, normal temperature fermentation 15 days, filters, and obtains tea vinegar after filtrate sterilizing;

(5) above-mentioned tea vinegar is frozen into ice, breaks into rubble ice, obtain vinegar ice cube, mix with above-mentioned nutrient powder, flavour taro juice, obtain finished product.

Claims (2)

1. fragrant taro is iced a tea vinegar beverage, it is characterized in that being made by the raw material of following weight parts:
Fragrant taro 80-100, glutinous rice 14-18, Jasmine 10-15, day lily 6-8, stevia rebaudian leaf 10-15, black tea powder 20-30, lophatherum gracile 2-3, chrysanthemum 7-8, oldenlandia diffusa 2-3, desmodium 3-4, caulis bambusae in taenian 6-7, kalimeris 3-4, Zinnia 5-6, root bark of Chinese wolf-berry 1-2, nutrient powder 10-15, acetic acid bacteria are appropriate;
Described nutrient powder is to be made by the raw material of following weight ratio: shelled peanut: water caltrop leaf: skimmed milk power=2-4:1:3-5, grape wine is appropriate.
2. fragrant taro as claimed in claim 1 is iced a tea vinegar beverage preparation method, it is characterized in that comprising the following steps:
(1) shelled peanut, water caltrop leaf are chosen to assorted and cleaned, after drying, send in pot, pour appropriate grape wine into, little fire stir-fries to blotting, and taking-up and skimmed milk power mix, and obtain nutrient powder after ultramicro grinding;
(2) fragrant taro peeling is clean rear diced, glutinous rice is chosen assorted and is eluriated, and fresh Jasmine, day lily, stevia rebaudian leaf impurity elimination are cleaned, all send in pot, pour 10-15 times of clear water into, after boiling, break into slurry, again little fire is stewed 4-5 hour slowly, and centrifugation, obtains flavour taro juice and fragrant taro slag;
(3) by lophatherum gracile, chrysanthemum, oldenlandia diffusa, desmodium, caulis bambusae in taenian, kalimeris, Zinnia, root bark of Chinese wolf-berry co-grinding, add 8-10 times of clear water, slow fire boiling 1-2 hour, filter and remove residue, obtains herb liquid;
(4) above-mentioned fragrant taro slag, herb liquid are mixed with black tea powder, pour 6-8 times of pure water into and mix, inoculate appropriate acetic acid bacteria, normal temperature fermentation 10-15 days, filters, and obtains tea vinegar after filtrate sterilizing;
(5) above-mentioned tea vinegar is frozen into ice, breaks into rubble ice, obtain vinegar ice cube, mix with above-mentioned nutrient powder, flavour taro juice, obtain finished product.
CN201410277510.3A 2014-06-20 2014-06-20 A kind of fragrant taro ices tea vinegar beverage and preparation method thereof CN104138006B (en)

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CN201410277510.3A CN104138006B (en) 2014-06-20 2014-06-20 A kind of fragrant taro ices tea vinegar beverage and preparation method thereof

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104651207A (en) * 2015-02-03 2015-05-27 马玲 Milk-tea fruit vinegar capable of nourishing liver and detoxicating
CN105124035A (en) * 2015-08-25 2015-12-09 石东秀 Jasmine flower and tea vinegar beverage and preparation method thereof
CN105725017A (en) * 2016-04-29 2016-07-06 黄标城 Appetite-promoting tea vinegar drink and preparation method thereof
CN105767347A (en) * 2014-12-26 2016-07-20 黄名珠 Jasmine tea drink
CN105861263A (en) * 2016-04-29 2016-08-17 黄标城 Lemon and lotus stamen tea vinegar beverage and preparation method thereof
CN105925456A (en) * 2016-04-29 2016-09-07 黄标城 Lotus tea vinegar beverage and preparation method thereof
CN105918549A (en) * 2016-04-29 2016-09-07 黄标城 Ginger salt tea vinegar beverage and preparation method thereof
CN106387062A (en) * 2015-08-18 2017-02-15 沈前 Production technology of Xinghua Duotian henry steudnera tuber beverage

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Publication number Priority date Publication date Assignee Title
JPS61254178A (en) * 1985-05-04 1986-11-11 Hirofumi Akano Production of food vinegar
CN1299866A (en) * 1999-12-16 2001-06-20 吴顺来 Wuhuamei vinegar and its making process
CN101103749A (en) * 2007-08-07 2008-01-16 山西大学 Tartary buckwheat vinegar tea beverage and its production process
CN101347236A (en) * 2008-09-01 2009-01-21 王建忠 Sober-up vinegar tea and method of preparing the same
KR20090009515A (en) * 2007-07-20 2009-01-23 강수태 Manufacture method of second hot pepper paste vinegar flavor sauce to use green tea, persimmon food vinegar and bamboo-salt
CN102618429A (en) * 2012-04-12 2012-08-01 济南居易酿造有限公司 Chrysanthemum vinegar capable of regulating blood fat and lowering blood pressure and preparation process thereof

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CN101347236A (en) * 2008-09-01 2009-01-21 王建忠 Sober-up vinegar tea and method of preparing the same
CN102618429A (en) * 2012-04-12 2012-08-01 济南居易酿造有限公司 Chrysanthemum vinegar capable of regulating blood fat and lowering blood pressure and preparation process thereof

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767347A (en) * 2014-12-26 2016-07-20 黄名珠 Jasmine tea drink
CN104651207A (en) * 2015-02-03 2015-05-27 马玲 Milk-tea fruit vinegar capable of nourishing liver and detoxicating
CN106387062A (en) * 2015-08-18 2017-02-15 沈前 Production technology of Xinghua Duotian henry steudnera tuber beverage
CN105124035A (en) * 2015-08-25 2015-12-09 石东秀 Jasmine flower and tea vinegar beverage and preparation method thereof
CN105725017A (en) * 2016-04-29 2016-07-06 黄标城 Appetite-promoting tea vinegar drink and preparation method thereof
CN105861263A (en) * 2016-04-29 2016-08-17 黄标城 Lemon and lotus stamen tea vinegar beverage and preparation method thereof
CN105925456A (en) * 2016-04-29 2016-09-07 黄标城 Lotus tea vinegar beverage and preparation method thereof
CN105918549A (en) * 2016-04-29 2016-09-07 黄标城 Ginger salt tea vinegar beverage and preparation method thereof

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Inventor after: Zhang Yong

Inventor after: Feng Kunzhong

Inventor before: Feng Kunzhong

Inventor before: Han Feifei

CP03 Change of name, title or address

Address after: 239400 Industrial Park of Mingguang City, Anhui

Patentee after: Anhui moisten sea biological Polytron Technologies Inc

Address before: Mingguang City Industrial Park 239400 Anhui city of Chuzhou Province

Patentee before: Chuzhou Runhai Stevia Hi-tech Co., Ltd.

PE01 Entry into force of the registration of the contract for pledge of patent right
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Denomination of invention: Purple yam iced tea vinegar beverage and preparation method thereof

Effective date of registration: 20180827

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Pledgee: Chuzhou financing Company limited by guarantee

Pledgor: Anhui moisten sea biological Polytron Technologies Inc

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Pledgee: Chuzhou financing Company limited by guarantee

Pledgor: Anhui moisten sea biological Polytron Technologies Inc

Registration number: 2018340000430

PC01 Cancellation of the registration of the contract for pledge of patent right