CN104745440A - Tea vinegar brewing process - Google Patents

Abstract

The invention discloses a tea vinegar brewing process. The tea vinegar brewing process comprises the following steps: 1, adding stale tea and tea dust into hot water of 90 DEG C at the proportion of 1: 10 and carry out soaking for 1 h, repeating the abovementioned step twice, mixing juice obtained twice, and adding a liquor to adjust the alcoholic strength to be 6-7 degrees to obtain a tea wine; 2, inoculating activated acetic bacteria in the tea wine for acetic fermentation; and 3, after fermentation, adding dairy salt, and carrying out heating at the temperature of 85-90 DEG C after placing the mixture for 1d so as to obtain a tea vinegar. The tea vinegar brewing process is simple, easy to control, low in equipment investment and easy to popularize; and the obtained tea vinegar gives the seasoning function of vinegar and the health-care effect of a tea into full play, so that a food therapy function is achieved while consumers enjoy the tea vinegar.

Description

The brewing process of tea vinegar

 

Technical field

The present invention relates to a kind of brewing process of vinegar, be specifically related to a kind of brewing process of tea vinegar.

 

Background technology

Tealeaves as far back as Shennong's Herbal just describe take for a long time can " feel at ease, beneficial gas, make light of one's life by commiting suicide resistance to old ".By the further investigation of modern age to tealeaves, find that the chemical composition of tealeaves is made up of the inorganics of 3.5%-7% and the organism of 93%-96.5%.Inorganic mineral element in tealeaves about has 27 kinds, comprises phosphorus, potassium, sulphur, magnesium, manganese, fluorine, aluminium, calcium, sodium, iron, copper, zinc, selenium etc.Organic compound in tealeaves mainly contains protein, lipid, carbohydrate, amino acid, alkaloid, tea-polyphenol, organic acid, pigment, aroma component, VITAMIN, saponin(e, sterol etc.Containing the total free aminoacids of 1.5%-4% in tealeaves, kind reaches kind more than 20, the carbohydrate containing 25%-30%, but can be dissolved in millet paste only have 3%-4%, the lipid containing 4%-5% in tealeaves is also needed by human.In addition, be rich in some functional ingredient in tealeaves, its content plays sizable effect to body-care.

 

Summary of the invention

The object of the invention is to, there is provided a kind of brewing process of tea vinegar, technique simply, easily controls, facility investment is few, easily promote, gained tea vinegar has given full play to the seasoning function of vinegar and the health-care effect of tealeaves, make human consumer while enjoying vinegar, have again the effect of dietotherapy.

The brewing process of described tea vinegar, comprises the following steps:

One, add in 90 DEG C of hot water by old tea, tea dust in the ratio of 1:10, soak 1h, 2 times repeatedly, by twice juice mixing, adding white wine adjustment alcoholic strength is 6 °-7 °, obtains tea wine;

Two, in above-mentioned tea wine, inoculate activated acetic bacteria and carry out acetic fermentation;

Three, ferment complete, add salt, carry out 85 DEG C of-90 DEG C of heat treated after displaying 1d and namely obtain tea vinegar.

The brewing process of tea vinegar provided by the invention, its beneficial effect is, technique is simple, easily control, facility investment is few, easily promote, and gained tea vinegar has given full play to the seasoning function of vinegar and the health-care effect of tealeaves, make human consumer while enjoying vinegar, have again the effect of dietotherapy.

 

Embodiment

Below in conjunction with an embodiment, the brewing process of tea vinegar provided by the invention is described in detail.

 

Embodiment

One, add in 90 DEG C of hot water by old tea, tea dust in the ratio of 1:10, soak 1h, 2 times repeatedly, by twice juice mixing, adding white wine adjustment alcoholic strength is 6 °-7 °, obtains tea wine;

Two, in above-mentioned tea wine, inoculate activated acetic bacteria and carry out acetic fermentation;

Three, ferment complete, add salt, carry out 85 DEG C of-90 DEG C of heat treated after displaying 1d and namely obtain tea vinegar.

Claims (1)

1. a brewing process for tea vinegar, is characterized in that: it comprises the following steps:

One, add in 90 DEG C of hot water by old tea, tea dust in the ratio of 1:10, soak 1h, 2 times repeatedly, by twice juice mixing, adding white wine adjustment alcoholic strength is 6 °-7 °, obtains tea wine;

Two, in above-mentioned tea wine, inoculate activated acetic bacteria and carry out acetic fermentation;

Three, ferment complete, add salt, carry out 85 DEG C of-90 DEG C of heat treated after displaying 1d and namely obtain tea vinegar.