CN104138006B - A kind of fragrant taro ices tea vinegar beverage and preparation method thereof - Google Patents

A kind of fragrant taro ices tea vinegar beverage and preparation method thereof Download PDF

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Publication number
CN104138006B
CN104138006B CN201410277510.3A CN201410277510A CN104138006B CN 104138006 B CN104138006 B CN 104138006B CN 201410277510 A CN201410277510 A CN 201410277510A CN 104138006 B CN104138006 B CN 104138006B
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CN
China
Prior art keywords
fragrant taro
taro
ice
powder
tea vinegar
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CN201410277510.3A
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Chinese (zh)
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CN104138006A (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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Priority to CN201410277510.3A priority Critical patent/CN104138006B/en
Publication of CN104138006A publication Critical patent/CN104138006A/en
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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 kind of fragrant taro and ice tea vinegar beverage, is be made up of 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; The raw materials such as fragrant taro, glutinous rice are cooked into slurry by the present invention, the fragrant taro slag that filtration obtains and Chinese medicine material, black tea powder acetic acid bacteria ferment and make tea vinegar, 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 essence refresh oneself, fat-reducing and beauty, cancer preventing and treating, raising immunity effect.

Description

A kind of fragrant taro ices tea vinegar beverage and preparation method thereof

Technical field

The present invention relates to a kind of health drink, particularly relate to a kind of fragrant taro and ice tea vinegar beverage 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, and can not meet the demand of people to health diet, the present invention adds multiple nutrients raw material in the beverage for this reason, vinegar process again, makes its nutritional health function better.

Summary of the invention

Instant invention overcomes prior art deficiency, provide a kind of fragrant taro and ice tea vinegar beverage and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of fragrant taro ices tea vinegar beverage, is be made up of 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 made up of the raw material of following weight ratio: shelled peanut: water chestnut leaf: skimmed milk power=2-4:1:3-5, grape wine is appropriate.

A kind of fragrant taro ices tea vinegar beverage preparation method, comprises the following steps:

(1) shelled peanut, water chestnut leaf are picked assorted and clean, dry in rear feeding 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) diced after fragrant taro peeling being cleaned, glutinous rice picks assorted and eluriates, and fresh Jasmine, day lily, stevia rebaudian leaf impurity elimination are cleaned, in whole feeding pot, pour 10-15 times of clear water into, after boiling, break into slurry, little fire stewes 4-5 hour slowly again, 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 mixing into, inoculation proper amount of acetic acid bacterium, normal temperature fermentation 10-15 days, filters, 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 raw materials such as fragrant taro, glutinous rice are cooked into slurry by the present invention, the fragrant taro slag that filtration obtains and Chinese medicine material, black tea powder acetic acid bacteria ferment and make tea vinegar, 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 essence refresh oneself, fat-reducing and beauty, cancer preventing and treating, raising immunity effect.

Detailed description of the invention

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

Embodiment:

A kind of fragrant taro ices tea vinegar beverage, is be made up of 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 made up of the raw material of following weight ratio: shelled peanut: water chestnut leaf: skimmed milk power=4:1:5, grape wine is appropriate.

A kind of fragrant taro ices tea vinegar beverage preparation method, comprises the following steps:

(1) shelled peanut, water chestnut leaf are picked assorted and clean, dry in rear feeding 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) diced after fragrant taro peeling being cleaned, glutinous rice picks assorted and eluriates, and fresh Jasmine, day lily, stevia rebaudian leaf impurity elimination are cleaned, in whole feeding pot, pour 15 times of clear water into, after boiling, break into slurry, little fire is stewed 5 hours slowly again, 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 mixing into, inoculation proper amount of acetic acid bacterium, normal temperature fermentation 15 days, filters, 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 ices a tea vinegar beverage, it is characterized in that being made up of 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 made up of the raw material of following weight ratio: shelled peanut: water chestnut leaf: skimmed milk power=2-4:1:3-5, grape wine is appropriate.
2. fragrant taro as claimed in claim 1 ices a tea vinegar beverage preparation method, it is characterized in that comprising the following steps:
(1) shelled peanut, water chestnut leaf are picked assorted and clean, dry in rear feeding 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) diced after fragrant taro peeling being cleaned, glutinous rice picks assorted and eluriates, and fresh Jasmine, day lily, stevia rebaudian leaf impurity elimination are cleaned, in whole feeding pot, pour 10-15 times of clear water into, after boiling, break into slurry, little fire stewes 4-5 hour slowly again, 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 mixing into, inoculation proper amount of acetic acid bacterium, normal temperature fermentation 10-15 days, filters, 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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Families Citing this family (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
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
CN105861263A (en) * 2016-04-29 2016-08-17 黄标城 Lemon and lotus stamen tea vinegar beverage and preparation method thereof

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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
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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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
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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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.

CB03 Change of inventor or designer information
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PE01 Entry into force of the registration of the contract for pledge of patent right

Denomination of invention: Purple yam iced tea vinegar beverage and preparation method thereof

Effective date of registration: 20180827

Granted publication date: 20160106

Pledgee: Chuzhou financing Company limited by guarantee

Pledgor: Anhui moisten sea biological Polytron Technologies Inc

Registration number: 2018340000430

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Pledgee: Chuzhou financing Company limited by guarantee

Pledgor: Anhui moisten sea biological Polytron Technologies Inc

Registration number: 2018340000430