CN105010649A - Method for preparing preserved tea vinegar drink - Google Patents
Method for preparing preserved tea vinegar drink Download PDFInfo
- Publication number
- CN105010649A CN105010649A CN201510215922.9A CN201510215922A CN105010649A CN 105010649 A CN105010649 A CN 105010649A CN 201510215922 A CN201510215922 A CN 201510215922A CN 105010649 A CN105010649 A CN 105010649A
- Authority
- CN
- China
- Prior art keywords
- tea
- feed liquid
- parts
- drink
- flower
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a method for preparing a preserved tea vinegar drink, and relates to the technical field of drink processing. The drink is prepared from tea flowers, tea leaves and white sugar. The method comprises the following steps: putting tea flowers, tea leaves and white sugar into a pot, boiling with spring water, cooling, and filtering to obtain an extract; pouring the extract into a preserving jar, inoculating acetic bacteria, uniformly stirring, sealing with a cover and fermenting; regulating the acidity of the liquid, controlling the total acid content of the liquid to be 0.3-1g/100ml and the content of soluble solid matters to be 3-5 percent; and sterilizing the acidity regulated liquid, and pouring the liquid in a vacuum and aseptic condition. The drink is a multifunctional drink integrated with nutrition and health effects, the extract syrup of tea trees and tea flowers is used as an acetic bacterium culture medium for fermenting, and the prepared preserved tea vinegar drink has various flavoring substances and nutritional ingredients of tea flowers and tea leaves and nutritional ingredients of acetic acid, and has the advantages of good flavor and high quality.
Description
Technical field
The present invention relates to beverage production field, especially a kind of preparation method of old altar tea vinegar beverage.
Background technology
People often ignore with effect effect of Tea Flower and only go effect and the effect of lying in tea free, severally do not know that effect of Tea Flower and effect have a lot, and effect of Tea Flower and effect possess antibacterial delaying senility in general.
Effect of Tea Flower and effect: high nutritive value Tea Flower is long for its growth period, have accumulated a large amount of internal substance, containing the material that multiple human body is useful in Tea Flower, particularly Antioxidants is very high, accounts for more than 90% in Tea Flower containing Tea Polyphenols, amino acid, tea polysaccharide, protein, saponin etc. to human body active principle; Effect of Tea Flower has very high industrial abstract and commercial exploitation with effect, the alternative materials that Tea Flower can be used as tealeaves extracts Polyphenols polyphenoils, greatly reduce the cost of this series products, thus make natural substituted chemistry synthetized oxidation preventive agent become possibility in commercial operation.Measure according to analysis, containing Tea Polyphenols, amino acid, tea polysaccharide, protein, saponin etc., more than 90% accounted for human body active principle in Tea Flower, have removing toxic substances, lipopenicillinase, hypoglycemic, anti-ageing, anticancer, press down cancer, nourishing, strengthen the effect such as body, skin maintenance.
Effect of Tea Flower and effect: anti-oxidant according to repetition test, the anti-oxidation function of Tea Flower can match in excellence or beauty by the our times oxidation resistant plant rosemary of generally acknowledging.Antibacterial Tea Flower component content has removing toxic substances, antibacterial, hypoglycemic, delays senility, the effect such as cancer-resisting and develop immunitypty, its protein, tea polysaccharide, Tea Polyphenols, active polyphenoils exceed allied substances content in tealeaves, and residues of pesticides and content of beary metal are lower than EU criteria.
Tea Flower water has good curative effect to the problem such as whelk, acne skin, can control oil with clean, allows skin greasing and the unlikely puzzlement of dust, also has good curative effect to little erythema!
Fermentation tea tree flower beverage is with Tea Flower water for main matrix, adds some nutriments wherein, as sucrose, is made the optimum physiological acoustic signals of the tea generation degree of depth, thus improve Tea Flower quality by their metabolism.Fermentable Tea Flower beverage is a kind of special fermented tea beverage, belong to emerging health-care tea beverage, after Tea Flower water undergoes microbial fermentation, can increase the plurality of active ingredients such as many microbial metabolic activity materials and microbial cells itself, quality is greatly improved.Old altar tea vinegar beverage is also a kind of novel healthy beverage, and Tea Flower vinegar is to health care, and effect of beautifying face and moistering lotion is remarkable, and it is made through alcoholic fermentation and acetic fermentation under the effect of microorganism.In the market report is rarely had to fermentable Tea Flower beverage, and Tea Flower is unsalable all has positive effect with comprehensive utilization deep processing development to solving to research and develop fermentable tea beverage, if Tea Flower beverage and vinegar beverage can be combined, obtain a kind of fragrance matter and nutritional labeling of existing Tea Flower, there is again the tea vinegar new varieties beverage of the nutritional labeling of acetic acid, then can increase tea beverage kind, meet the need of market and promote the development of tea product.
Summary of the invention
Problem to be solved by this invention is to provide fragrance matter and the nutritional labeling of a kind of existing fragrance of a flower and tea perfume (or spice), has again the preparation method of the old altar tea vinegar beverage of the nutritional labeling of acetic acid.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
Adopt the raw material of following weight portion: tealeaves 10 parts ~ 20 parts, Tea Flower 5 parts ~ 10 parts, white sugar 15 parts ~ 25 parts;
Its preparation process is:
A, weigh up the weight of Tea Flower, tealeaves and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put into pot and adds the mountain spring water boiling of 400 parts ~ 500 parts, boil to seething with excitement and keeping 30 min ~ 60 min, then cool, filter and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean old altar, access accounts for the acetic acid bacteria strain of raw material total amount 2% ~ 3%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 10 days ~ 25 days;
C, complete the feed liquid obtained carry out acid adjustment to step B fermentation under the environment temperature of 16 DEG C ~ 28 DEG C, the total acid content controlling feed liquid is 0.3g/100ml ~ 1g/100ml, and soluble solid content is 3% ~ 5%;
D, by after feed liquid sterilizing good for acid adjustment, it is filling and get final product to carry out sterile vacuum.
In technique scheme, scheme can also be more specifically: in step A, and the pH value of described mountain spring water is 7 ~ 7.5, and described tealeaves is the one in Iron Guanyin, oolong tea, black tea, green tea, Pu'er tea, and described Tea Flower is dried flower piece; When the total acid content of the feed liquid in described step C is less than 0.3g/100ml, in feed liquid, add citric acid or malic acid carries out acid adjustment; When the total acid content of feed liquid obtained when fermenting is greater than 1g/100ml, in feed liquid, add glucose or fructose carries out acid adjustment.
Further: in D step, sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 4s ~ 30s.
Further: when the feed liquid external packing in step e is plastic bottle, to carry out sterilization after filling to bottle, sterilization temperature is 95 DEG C ~ 98 DEG C, and sterilizing time is 20min ~ 30min, naturally cools and get final product after sterilization completes.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
1, old altar tea vinegar beverage of the present invention is that a kind of nutrition and health care that collects acts on multifunctional beverage integrally, ferment as acetic acid bacteria culture medium with the leaching liquor syrup of Tea Flower and tealeaves, the old altar tea vinegar beverage produced has various fragrance matter and the nutritional labeling of Tea Flower and tealeaves, also have the nutritional labeling of acetic acid and appropriate tart flavour, its raciness, quality are good.
2, raw material is boiled to seething with excitement and keeping 30-60 minute, the fragrance matter of Tea Flower and nutritional labeling both can have been made fully to be dissolved in mountain spring water, boiling can be avoided again to cross for a long time and reduce the acquisition amount of leaching liquor; Before filtering, cooling can make the fragrance matter of Tea Flower and nutritional labeling fully be dissolved in mountain spring water further naturally.
3, the products taste prepared of the present invention is soft, tasty and refreshing, good stability, is applicable to popular drink.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
The vinegar beverage of the present embodiment adopt following weight portion raw material: green tea 20 parts, Tea Flower 5 parts, white sugar 15 parts;
Its preparation process is:
A, the green tea of 20 parts, the Tea Flower of 5 parts and the white sugar of 15 parts put into pot and adds the mountain spring water boiling that 500 parts of pH values are 7, boiling to seething with excitement and keeping 60min, then cool, filter and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean old altar, access accounts for the AS1.41 acetic acid bacteria of raw material total amount 2.5%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 25 days;
C, complete the feed liquid obtained carry out acid adjustment to step B fermentation under the environment temperature of 16 DEG C ~ 28 DEG C, the total acid content controlling feed liquid is 0.3g/100ml ~ 1g/100ml, and soluble solid content is 3% ~ 5%; When the total acid content of feed liquid is less than 0.3g/100ml, in feed liquid, adds citric acid carry out acid adjustment; When the total acid content of the feed liquid obtained of fermenting is greater than 1g/100ml, in feed liquid, adds glucose carry out acid adjustment;
D, feed liquid good for acid adjustment is carried out sterilizing, sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 30s, and it is filling then to carry out sterile vacuum, to obtain final product.
Embodiment 2
The vinegar beverage of the present embodiment adopt following weight portion raw material: black tea 10 parts, Tea Flower 10 parts, white sugar 25 parts;
Its preparation process is:
A, the Tea Flower of 10 parts, the black tea of 10 parts and the white sugar of 25 parts put into pot and adds the mountain spring water boiling that 400 parts of pH values are 7.5, boiling to seething with excitement and keeping 30min, then cool, filter and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean old altar, 1.01 acetic acid bacterias are made in the Shanghai that access accounts for raw material total amount 2%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 10 days;
C, complete the feed liquid obtained carry out acid adjustment to step B fermentation under the environment temperature of 16 DEG C ~ 28 DEG C, the total acid content controlling feed liquid is 0.3g/100ml ~ 1g/100ml, and soluble solid content is 3% ~ 5%; When the total acid content of feed liquid is less than 0.3g/100ml, in feed liquid, adds malic acid carry out acid adjustment; When the total acid content of the feed liquid obtained of fermenting is greater than 1g/100ml, in feed liquid, adds fructose carry out acid adjustment;
D, feed liquid good for acid adjustment is carried out sterilizing, sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 4s; Then carry out sterile vacuum plastic bottle filling, sterilization temperature is 95 DEG C ~ 98 DEG C, and sterilizing time is 20min, naturally cools and get final product after sterilization completes.
Claims (4)
1. a preparation method for old altar tea vinegar beverage, is characterized in that: the raw material adopting following weight portion: tealeaves 10 parts ~ 20 parts, Tea Flower 5 parts ~ 10 parts, white sugar 15 parts ~ 25 parts;
Its preparation process is:
A, weigh up the weight of Tea Flower, tealeaves and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put into pot and adds the mountain spring water boiling of 400 parts ~ 500 parts, boil to seething with excitement and keeping 30 min ~ 60 min, then cool, filter and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean old altar, access accounts for the acetic acid bacteria strain of raw material total amount 2% ~ 3%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 10 days ~ 25 days;
C, complete the feed liquid obtained carry out acid adjustment to step B fermentation under the environment temperature of 16 DEG C ~ 28 DEG C, the total acid content controlling feed liquid is 0.3g/100ml ~ 1g/100ml, and soluble solid content is 3% ~ 5%;
D, by after feed liquid sterilizing good for acid adjustment, it is filling and get final product to carry out sterile vacuum.
2. the preparation method of old altar tea vinegar beverage according to claim 1, it is characterized in that: in step A, the pH value of described mountain spring water is 7 ~ 7.5, and described tealeaves is the one in Iron Guanyin, oolong tea, black tea, green tea, Pu'er tea, and described Tea Flower is dried flower piece; When the total acid content of the feed liquid in described step C is less than 0.3g/100ml, in feed liquid, add citric acid or malic acid carries out acid adjustment; When the total acid content of feed liquid obtained when fermenting is greater than 1g/100ml, in feed liquid, add glucose or fructose carries out acid adjustment.
3. the preparation method of old altar tea vinegar beverage according to claim 1 and 2, is characterized in that: in D step, and sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 4s ~ 30s.
4. the preparation method of old altar tea vinegar beverage according to claim 1 and 2, it is characterized in that: when the feed liquid external packing in step e is plastic bottle, after filling sterilization is carried out to bottle, sterilization temperature is 95 DEG C ~ 98 DEG C, sterilizing time is 20min ~ 30min, naturally cools and get final product after sterilization completes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510215922.9A CN105010649A (en) | 2015-05-01 | 2015-05-01 | Method for preparing preserved tea vinegar drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510215922.9A CN105010649A (en) | 2015-05-01 | 2015-05-01 | Method for preparing preserved tea vinegar drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105010649A true CN105010649A (en) | 2015-11-04 |
Family
ID=54401291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510215922.9A Pending CN105010649A (en) | 2015-05-01 | 2015-05-01 | Method for preparing preserved tea vinegar drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105010649A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851301A (en) * | 2016-05-19 | 2016-08-17 | 玉溪市康提商贸有限公司 | Fermenting and processing process of Pu'er tea vinegar drink |
| CN105876575A (en) * | 2016-03-30 | 2016-08-24 | 吴林媛 | Preparation method of loquat vinegar drink |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1904027A (en) * | 2006-07-24 | 2007-01-31 | 漳州铨盛生化有限公司 | Tea vinegar and tea vinegar beverage |
| CN1954681A (en) * | 2005-10-28 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Rose and green tea and vinegar beverage and its preparation method |
| CN101381671A (en) * | 2008-10-14 | 2009-03-11 | 刘志良 | Tea vinegar and brewing method |
| CN102719350A (en) * | 2012-07-10 | 2012-10-10 | 张继刚 | Tea vinegar and production method thereof |
| CN103478328A (en) * | 2013-09-22 | 2014-01-01 | 广西三江县康百氏实业有限公司 | Production method for tea vinegar drink |
| CN103952260A (en) * | 2014-05-09 | 2014-07-30 | 湄潭县京贵茶树花产业发展有限公司 | Production and processing technology of tea plant flower wine |
| CN103976088A (en) * | 2014-05-19 | 2014-08-13 | 湄潭县京贵茶树花产业发展有限公司 | Tea flower beverage and processing technology |
-
2015
- 2015-05-01 CN CN201510215922.9A patent/CN105010649A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1954681A (en) * | 2005-10-28 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Rose and green tea and vinegar beverage and its preparation method |
| CN1904027A (en) * | 2006-07-24 | 2007-01-31 | 漳州铨盛生化有限公司 | Tea vinegar and tea vinegar beverage |
| CN101381671A (en) * | 2008-10-14 | 2009-03-11 | 刘志良 | Tea vinegar and brewing method |
| CN102719350A (en) * | 2012-07-10 | 2012-10-10 | 张继刚 | Tea vinegar and production method thereof |
| CN103478328A (en) * | 2013-09-22 | 2014-01-01 | 广西三江县康百氏实业有限公司 | Production method for tea vinegar drink |
| CN103952260A (en) * | 2014-05-09 | 2014-07-30 | 湄潭县京贵茶树花产业发展有限公司 | Production and processing technology of tea plant flower wine |
| CN103976088A (en) * | 2014-05-19 | 2014-08-13 | 湄潭县京贵茶树花产业发展有限公司 | Tea flower beverage and processing technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876575A (en) * | 2016-03-30 | 2016-08-24 | 吴林媛 | Preparation method of loquat vinegar drink |
| CN105851301A (en) * | 2016-05-19 | 2016-08-17 | 玉溪市康提商贸有限公司 | Fermenting and processing process of Pu'er tea vinegar drink |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478328B (en) | Production method for tea vinegar drink | |
| CN101243897B (en) | Flowers foods, preparation method and application thereof | |
| CN104824643A (en) | Preparation method for tea flower-acetic acid beverage | |
| CN103571721B (en) | A kind of Camellia nitidissima Chi tea wine and preparation method thereof | |
| CN102086432A (en) | Production technique of persimmon mead | |
| CN103462163B (en) | Production method of Chinese hawthorn leaf tea lactic acid beverage | |
| CN103289871A (en) | Pawpaw distilled liquor and preparation method thereof | |
| CN101407756B (en) | solid-state brewing technique for peach fruit vinegar | |
| CN102618430A (en) | Method for preparing pomegranate fruit vinegar | |
| CN103952260B (en) | Production and processing technology of tea plant flower wine | |
| CN104855645A (en) | Preparation method of herb tea vinegar beverage | |
| CN101606739A (en) | A kind of lactic acid fermentation broth of loquat juice and preparation method thereof | |
| CN104824189A (en) | Preparation method for tea-lactic acid beverage | |
| CN105010649A (en) | Method for preparing preserved tea vinegar drink | |
| CN109497499B (en) | Mulberry soy sauce | |
| CN107535934A (en) | A kind of Blueberry frozen and preparation method thereof | |
| CN104232430B (en) | The Garbo fruit black-tea fungus drink that a kind of strong skin is wrinkle resistant | |
| CN104946458B (en) | A kind of pure raw pineapple waxy corn health fruit and preparation method thereof | |
| CN105942111A (en) | Production method for corn, tea and vinegar beverage | |
| KR100868974B1 (en) | A manufacturing method for fermented beverage of persimmon | |
| CN104824771A (en) | Preparation method for grosvenor momordica fruit-lactic acid beverage | |
| CN113519831A (en) | Fruit enzyme and preparation method thereof | |
| CN101711593B (en) | Method for preparing normal juice of acanthopanax fruit and beverage thereof | |
| CN105087280A (en) | Modern big-pot brewing method of duck-blood glutinous rice and gingko low-alcohol yellow rice wine | |
| CN109511927A (en) | A kind of mulberries enzymolysis liquid and its mulberries rice vinegar of preparation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151104 |
|
| RJ01 | Rejection of invention patent application after publication |