CN105076572A - Chrysanthemum tea vinegar beverage and preparation method thereof - Google Patents
Chrysanthemum tea vinegar beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a chrysanthemum tea vinegar beverage and a preparation method thereof and belongs to the technical field of beverage processing. The chrysanthemum tea vinegar beverage comprises the following raw materials including chrysanthemum, Xishan tea, selfheal, wolfberry fruit, emblic leaf flower root, honey, white sugar, apple vinegar, mint powder, vitamin, potassium sorbate, xanthan gum, gellan gum, guar gum, carrageenan, locust bean gum and purified water and is prepared by the steps of leaching, mixing, sterilizing, filling, sealing and cooling. The chrysanthemum tea vinegar beverage is reasonable in nutrition arrangement, sour and sweet, tasty and refreshing and strong in tea flavor and is a novel nutritional tea vinegar beverage. The raw materials are easy to get, and the preparation method is simple, so that the problems of long period for producing tea vinegar beverages and short product time are solved.
Description
[technical field]
The invention belongs to technical field of beverage processing, be specifically related to a kind of chrysanthemum tea vinegar beverage and preparation method thereof.
[background technology]
Abundant along with growth in the living standard and material, people's dietetic level has had very large improvement, and what people ate becomes better and better, also more and more greasy, and a lot of people exists overnutrition in various degree and obesity; So not only very unsightly, and likely can grow a series of disease, affect the healthy of people, so increasing people start except carrying out positive sports now, outside participation exercising with oxygen, also focus on diet, take in some and can remove greasy, improve the Foods or drinks of vivo environment, nutrient health, due to above reason, beverage industry development is maked rapid progress, wide in variety colorful, the beverage especially with health care more becomes new lover, and tea vinegar beverage also just arises at the historic moment.
Tea vinegar is sour-sweet delicious food not only, and tea is aromatic strongly fragrant, special mouthfeel, all-ages, and nutritious, containing the multiple composition useful to human body, the free radical in human body can be eliminated as catechin, be a kind of protective agent of natural colouring matter, cholesterol can be suppressed to increase, softening blood vessel; Tea Polyphenols has effect that is anti-ageing, anti-oxidant, antibacterial and diseases prevention; Tea vinegar has intelligence development of refreshing oneself, promotes the production of body fluid to quench thirst, diuresis removing toxic substances, dispelling fatigue effect.
But tea vinegar beverage kind is actually rare in the market, and it is long to there is the production tea vinegar beverage cycle, the problems such as the product storage time is short.As patent of invention " chrysanthemum tea vinegar beverage (patent No.: ZL201210267461.6) " discloses a kind of chrysanthemum tea vinegar beverage and preparation method thereof, the method needs inoculation acetic acid bacteria fermentation 30-40 days in inoculation fermentation step, result in the production cycle long; In addition, adopt vacuum filling, sealing in filling step, vacuum is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, and due to the vacuum of filling, sealing and temperature, low to result in product short for memory time.And for example patent of invention " a kind of tea vinegar beverage and preparation method thereof (patent No.: ZL201210162462.4) " discloses in the sugary tea juice of gained, at 25-28 DEG C of lower seal fermentation 22-25 days, then filter, after pasteurization, obtain tea vinegar beverage, this production method also also exists the problem of production cycle length.Therefore, it is long how to solve the production cycle, and the problem such as product memory time is short, becomes the direction studied from now on.
[summary of the invention]
The technical problem to be solved in the present invention is to provide a kind of chrysanthemum tea vinegar beverage and preparation method thereof, produces the problems such as the tea vinegar beverage cycle is long, and the product storage time is short to solve in prior art.Chrysanthemum tea vinegar beverage nutrition arrangement of the present invention is reasonable, and sour-sweet tasty and refreshing, tea is aromatic strongly fragrant, is a kind of novel nutrition tea vinegar beverage; Preparation method of the present invention is simple, with short production cycle, cost is low, and the product storage time is long.
In order to solve above technical problem, the present invention by the following technical solutions:
A kind of chrysanthemum tea vinegar beverage, in units of weight portion, comprise following raw material: chrysanthemum 25-50 part, Western Hills tea 25-50 part, selfheal 6-20 part, matrimony vine 6-20 part, emblic 6-12 part, honey 4-12 part, white sugar 8-20 part, apple vinegar 6-12 part, Herba Menthae powder 6-12 part, vitamin 2-6 part, potassium sorbate 2-6 part, xanthans 0.4-1.2 part, gellan gum 0.4-1.2 part, guar gum 0.4-1.2 part, carragheen 0.4-1.2 part, locust bean gum 0.4-1.2 part, pure water 100-400 part.
Preferably, described chrysanthemum tea vinegar beverage, in units of weight portion, comprise following raw material: chrysanthemum 30-45 part, Western Hills tea 30-45 part, selfheal 10-16 part, matrimony vine 10-16 part, emblic 8-10 part, honey 6-10 part, white sugar 10-18 part, apple vinegar 8-10 part, Herba Menthae powder 8-10 part, vitamin 3-5 part, potassium sorbate 3-5 part, xanthans 0.6-1 part, gellan gum 0.6-1 part, guar gum 0.6-1 part, carragheen 0.6-1 part, locust bean gum 0.6-1 part, pure water 150-350 part.
Preferably, described chrysanthemum tea vinegar beverage, in units of weight portion, comprise following raw material: chrysanthemum 35-40 part, Western Hills tea 35-40 part, selfheal 12-14 part, matrimony vine 12-14 part, emblic 9-10 part, honey 7-9 part, white sugar 12-16 part, apple vinegar 9-10 part, Herba Menthae powder 9-10 part, vitamin 4-5 part, potassium sorbate 4-5 part, xanthans 0.7-0.9 part, gellan gum 0.7-0.9 part, guar gum 0.7-0.9 part, carragheen 0.7-0.9 part, locust bean gum 0.7-0.9 part, pure water 200-300 part.
Preferably, described vitamin comprise in vitamin A, vitamin C, vitamin D, vitamin E one or more.
The present invention also provides a kind of preparation method of chrysanthemum tea vinegar beverage, comprises the following steps:
S1: heat lixiviate by putting into water after chrysanthemum, Western Hills tea, selfheal, matrimony vine, emblic dry grinding, obtains leaching liquor after filter residue;
S2: honey, white sugar, apple vinegar, Herba Menthae powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water to be added in leaching liquor and the liquid that is uniformly mixed after stirring;
S3: the Homogeneous phase mixing liquid that step S2 is obtained carries out sterilization treatment;
S4: the Homogeneous phase mixing liquid of step S3 sterilization treatment is carried out filling, seal, be cooled to room temperature after i.e. obtained chrysanthemum tea vinegar beverage.
Preferably, the powder after chrysanthemum, Western Hills tea, selfheal, matrimony vine, emblic being pulverized in step S1 crosses 200-400 mesh sieve.
Preferably, the condition heating lixiviate in step S1 is: lixiviate 0.5-1.5h in boiling water.
Preferably, in step S2, speed of agitator is 300-400r/min, and mixing time is 1-2min.
Preferably, in step S3, sterilization treatment is 134-136 DEG C in temperature, and pressure is 210-230KPa, and sterilization time is carry out under 1-2s.
Preferably, filling in step S4, sealing is 0.085-0.095Mpa in vacuum, and temperature is carry out at 85-90 DEG C.
The present invention has following beneficial effect:
(1) chrysanthemum tea vinegar beverage for preparing of the present invention is nutritious, sour-sweet tasty and refreshing, and tea is aromatic strongly fragrant, special mouthfeel, is a kind of novel nutrition tea vinegar beverage;
(2) drink beverage of the present invention have clear away heart-fire reduce phlegm and internal heat, the effect such as dispelling fatigue, raising immunity;
(3) the present invention increases xanthans, gellan gum, guar gum, carragheen, locust bean gum, can play thickening, suspension effect, improves mouthfeel and retentiveness, makes that mouthfeel is smooth, local flavor nature, improves the quality of product;
(4) production cycle of the present invention only needs 0.6-2 hour, shorter than 22-40 days prior art production cycle, thus cost is lower;
(5) the present invention compared with prior art: filling, sealing adopts higher temperature and vacuum, more can extend the product storage time.
[detailed description of the invention]
Embodiment 1
A kind of chrysanthemum tea vinegar beverage, in units of weight portion, comprise following raw material: chrysanthemum 25 parts, Western Hills tea 25 parts, selfheal 6 parts, matrimony vine 6 parts, emblic 6 parts, honey 4 parts, white sugar 8 parts, apple vinegar 6 parts, Herba Menthae powder 6 parts, dehydroretinol part, potassium sorbate 2 parts, xanthans 0.4 part, gellan gum 0.4 part, guar gum 0.4 part, carragheen 0.4 part, locust bean gum 0.4 part, pure water 100 parts.
The preparation method of described chrysanthemum tea vinegar beverage, comprises the following steps:
S1: cross 200 mesh sieve gained powder after chrysanthemum, Western Hills tea, selfheal, matrimony vine, emblic being pulverized and put into water and boil lixiviate 0.5h, after filter residue leaching liquor;
S2: honey, white sugar, apple vinegar, Herba Menthae powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water are added in leaching liquor, be uniformly mixed stir 2min under rotating speed is 300r/min after liquid;
S3: the Homogeneous phase mixing liquid obtained by step S2 is 134 DEG C in temperature, and pressure is under 210KPa, sterilizing 2s;
S4: be 0.085Mpa in vacuum by the Homogeneous phase mixing liquid of step S3 sterilization treatment, temperature is carry out filling, sealing at 85 DEG C, is finally cooled to room temperature i.e. obtained chrysanthemum tea vinegar beverage.
Embodiment 2
A kind of chrysanthemum tea vinegar beverage, in units of weight portion, comprise following raw material: chrysanthemum 50 parts, Western Hills tea 50 parts, selfheal 20 parts, matrimony vine 20 parts, emblic 12 parts, honey 12 parts, white sugar 20 parts, apple vinegar 12 parts, Herba Menthae powder 12 parts, vitamin C 6 parts, potassium sorbate 6 parts, xanthans 1.2 parts, gellan gum 1.2 parts, guar gum 1.2 parts, carragheen 1.2 parts, locust bean gum 1.2 parts, pure water 400 parts.
The preparation method of described chrysanthemum tea vinegar beverage, comprises the following steps:
S1: cross 400 mesh sieve gained powder after chrysanthemum, Western Hills tea, selfheal, matrimony vine, emblic being pulverized and put into water and boil lixiviate 1.5h, after filter residue leaching liquor;
S2: honey, white sugar, apple vinegar, Herba Menthae powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water are added in leaching liquor, be uniformly mixed stir 1min under rotating speed is 400r/min after liquid;
S3: by Homogeneous phase mixing liquid obtained for step S2 temperature 136 DEG C, pressure is under 230KPa, sterilizing 1s;
S4: be 0.095Mpa in vacuum by the Homogeneous phase mixing liquid of step S3 sterilization treatment, temperature is carry out filling, sealing at 90 DEG C, is finally cooled to room temperature i.e. obtained chrysanthemum tea vinegar beverage.
Embodiment 3
A kind of chrysanthemum tea vinegar beverage, in units of weight portion, comprise following raw material: chrysanthemum 30 parts, Western Hills tea 30 parts, selfheal 10 parts, matrimony vine 10 parts, emblic 8 parts, honey 6 parts, white sugar 10 parts, apple vinegar 8 parts, Herba Menthae powder 8 parts, vitamine D3 part, potassium sorbate 3 parts, xanthans 0.6 part, gellan gum 0.6 part, guar gum 0.6 part, carragheen 0.6 part, locust bean gum 0.6 part, pure water 150 parts.
The preparation method of described chrysanthemum tea vinegar beverage, comprises the following steps:
S1: cross 300 mesh sieve gained powder after chrysanthemum, Western Hills tea, selfheal, matrimony vine, emblic being pulverized and put into water and boil lixiviate 1h, after filter residue leaching liquor;
S2: honey, white sugar, apple vinegar, Herba Menthae powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water are added in leaching liquor, be uniformly mixed stir 1.5min under rotating speed is 350r/min after liquid;
S3: the Homogeneous phase mixing liquid obtained by step S2 is 135 DEG C in temperature, and pressure is under 220KPa, sterilizing 2s;
S4: be 0.09Mpa in vacuum by the Homogeneous phase mixing liquid of step S3 sterilization treatment, temperature is carry out filling, sealing at 88 DEG C, is finally cooled to room temperature i.e. obtained chrysanthemum tea vinegar beverage.
Embodiment 4
A kind of chrysanthemum tea vinegar beverage, in units of weight portion, comprise following raw material: chrysanthemum 45 parts, Western Hills tea 45 parts, selfheal 16 parts, matrimony vine 16 parts, emblic 10 parts, honey 10 parts, white sugar 18 parts, apple vinegar 10 parts, Herba Menthae powder 10 parts, vitamin E 5 parts, potassium sorbate 5 parts, xanthans 1 part, gellan gum-1 part, guar gum 1 part, carragheen 1 part, locust bean gum 1 part, pure water 350 parts.
The preparation method of described chrysanthemum tea vinegar beverage, comprises the following steps:
S1: cross 200 mesh sieve gained powder after chrysanthemum, Western Hills tea, selfheal, matrimony vine, emblic being pulverized and put into water and boil lixiviate 0.5h, after filter residue leaching liquor;
S2: honey, white sugar, apple vinegar, Herba Menthae powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water are added in leaching liquor, be uniformly mixed stir 2min under rotating speed is 300r/min after liquid;
S3: the Homogeneous phase mixing liquid obtained by step S2 is 134 DEG C in temperature, and pressure is under 210KPa, sterilizing 2s;
S4: be 0.088Mpa in vacuum by the Homogeneous phase mixing liquid of step S3 sterilization treatment, temperature is carry out filling, sealing at 87 DEG C, is finally cooled to room temperature i.e. obtained chrysanthemum tea vinegar beverage.
Embodiment 5
A kind of chrysanthemum tea vinegar beverage, in units of weight portion, comprise following raw material: chrysanthemum 35 parts, Western Hills tea 35 parts, selfheal 12 parts, matrimony vine 12 parts, emblic 9 parts, honey 7 parts, white sugar 12 parts, apple vinegar 9 parts, Herba Menthae powder 9 parts, dehydroretinol part, Catergen part, potassium sorbate 4 parts, xanthans 0.7 part, gellan gum 0.7 part, guar gum 0.7 part, carragheen 0.7 part, locust bean gum 0.7 part, pure water 200 parts.
The preparation method of described chrysanthemum tea vinegar beverage, comprises the following steps:
S1: cross 400 mesh sieve gained powder after chrysanthemum, Western Hills tea, selfheal, matrimony vine, emblic being pulverized and put into water and boil lixiviate 1h, after filter residue leaching liquor;
S2: honey, white sugar, apple vinegar, Herba Menthae powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water are added in leaching liquor, be uniformly mixed stir 1min under rotating speed is 400r/min after liquid;
S3: the Homogeneous phase mixing liquid obtained by step S2 is 136 DEG C in temperature, and pressure is under 230KPa, sterilizing 1s;
S4: be 0.095Mpa in vacuum by the Homogeneous phase mixing liquid of step S3 sterilization treatment, temperature is carry out filling, sealing at 90 DEG C, is finally cooled to room temperature i.e. obtained chrysanthemum tea vinegar beverage.
Embodiment 6
A kind of chrysanthemum tea vinegar beverage, in units of weight portion, comprise following raw material: chrysanthemum 40 parts, Western Hills tea 40 parts, selfheal 14 parts, matrimony vine 14 parts, emblic 10 parts, honey 9 parts, white sugar 16 parts, apple vinegar 10 parts, Herba Menthae powder 10 parts, dehydroretinol part, calciferol part, vitamin e1 part, potassium sorbate 5 parts, xanthans 0.9 part, gellan gum-0.9 part, guar gum 0.9 part, carragheen 0.9 part, locust bean gum 0.9 part, pure water 300 parts.
The preparation method of described chrysanthemum tea vinegar beverage, comprises the following steps:
S1: cross 400 mesh sieve gained powder after chrysanthemum, Western Hills tea, selfheal, matrimony vine, emblic being pulverized and put into water and boil lixiviate 1.5h, after filter residue leaching liquor;
S2: honey, white sugar, apple vinegar, Herba Menthae powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water are added in leaching liquor, be uniformly mixed stir 2min under rotating speed is 300r/min after liquid;
S3: the Homogeneous phase mixing liquid obtained by step S2 is 135 DEG C in temperature, and pressure is under 220KPa, sterilizing 2s;
S4: be 0.09Mpa in vacuum by the Homogeneous phase mixing liquid of step S3 sterilization treatment, temperature is carry out filling, sealing at 88 DEG C, is finally cooled to room temperature i.e. obtained chrysanthemum tea vinegar beverage.
Embodiment 7
A kind of chrysanthemum tea vinegar beverage, in units of weight portion, comprise following raw material: chrysanthemum 38 parts, Western Hills tea 38 parts, selfheal 13 parts, matrimony vine 13 parts, emblic 9 parts, honey 8 parts, white sugar 14 parts, apple vinegar 9 parts, Herba Menthae powder 9 parts, retinol1 part, vitamin C 1 part, vitamine D1 part, vitamin e1 part, potassium sorbate 4 parts, xanthans 0.8 part, gellan gum 0.8 part, guar gum 0.8 part, carragheen 0.8 part, locust bean gum 0.8 part, pure water 250 parts.
The preparation method of described chrysanthemum tea vinegar beverage, comprises the following steps:
S1: cross 300 mesh sieve gained powder after chrysanthemum, Western Hills tea, selfheal, matrimony vine, emblic being pulverized and put into water and boil lixiviate 1h, after filter residue leaching liquor;
S2: honey, white sugar, apple vinegar, Herba Menthae powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water are added in leaching liquor, be uniformly mixed stir 1.5min under rotating speed is 350r/min after liquid;
S3: the Homogeneous phase mixing liquid obtained by step S2 is 135 DEG C in temperature, and pressure is under 220KPa, sterilizing 2s;
S4: be 0.09Mpa in vacuum by the Homogeneous phase mixing liquid of step S3 sterilization treatment, temperature is carry out filling, sealing at 88 DEG C, is finally cooled to room temperature i.e. obtained chrysanthemum tea vinegar beverage.
Above content can not assert that specific embodiment of the invention is confined to these explanations; for general technical staff of the technical field of the invention; without departing from the inventive concept of the premise; some simple deduction or replace can also be made, all should be considered as belonging to the scope of patent protection that the present invention is determined by submitted to claims.
Claims (10)
1. a chrysanthemum tea vinegar beverage, it is characterized in that, in units of weight portion, comprise following raw material: chrysanthemum 25-50 part, Western Hills tea 25-50 part, selfheal 6-20 part, matrimony vine 6-20 part, emblic 6-12 part, honey 4-12 part, white sugar 8-20 part, apple vinegar 6-12 part, Herba Menthae powder 6-12 part, vitamin 2-6 part, potassium sorbate 2-6 part, xanthans 0.4-1.2 part, gellan gum 0.4-1.2 part, guar gum 0.4-1.2 part, carragheen 0.4-1.2 part, locust bean gum 0.4-1.2 part, pure water 100-400 part.
2. chrysanthemum tea vinegar beverage according to claim 1, it is characterized in that, in units of weight portion, comprise following raw material: chrysanthemum 30-45 part, Western Hills tea 30-45 part, selfheal 10-16 part, matrimony vine 10-16 part, emblic 8-10 part, honey 6-10 part, white sugar 10-18 part, apple vinegar 8-10 part, Herba Menthae powder 8-10 part, vitamin 3-5 part, potassium sorbate 3-5 part, xanthans 0.6-1 part, gellan gum 0.6-1 part, guar gum 0.6-1 part, carragheen 0.6-1 part, locust bean gum 0.6-1 part, pure water 150-350 part.
3. chrysanthemum tea vinegar beverage according to claim 2, it is characterized in that, in units of weight portion, comprise following raw material: chrysanthemum 35-40 part, Western Hills tea 35-40 part, selfheal 12-14 part, matrimony vine 12-14 part, emblic 9-10 part, honey 7-9 part, white sugar 12-16 part, apple vinegar 9-10 part, Herba Menthae powder 9-10 part, vitamin 4-5 part, potassium sorbate 4-5 part, xanthans 0.7-0.9 part, gellan gum 0.7-0.9 part, guar gum 0.7-0.9 part, carragheen 0.7-0.9 part, locust bean gum 0.7-0.9 part, pure water 200-300 part.
4. the chrysanthemum tea vinegar beverage according to any one of claim 1-3, is characterized in that, described vitamin comprise in vitamin A, vitamin C, vitamin D, vitamin E one or more.
5. a preparation method for the chrysanthemum tea vinegar beverage according to any one of claim 1-3, is characterized in that, comprises the following steps:
S1: heat lixiviate by putting into water after chrysanthemum, Western Hills tea, selfheal, matrimony vine, emblic dry grinding, obtains leaching liquor after filter residue;
S2: honey, white sugar, apple vinegar, Herba Menthae powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water to be added in leaching liquor and the liquid that is uniformly mixed after stirring;
S3: the Homogeneous phase mixing liquid that step S2 is obtained carries out sterilization treatment;
S4: the Homogeneous phase mixing liquid of step S3 sterilization treatment is carried out filling, seal, be cooled to room temperature after i.e. obtained chrysanthemum tea vinegar beverage.
6. the preparation method of chrysanthemum tea vinegar beverage according to claim 5, is characterized in that, the powder after chrysanthemum, Western Hills tea, selfheal, matrimony vine, emblic being pulverized in step S1 crosses 200-400 mesh sieve.
7. the preparation method of chrysanthemum tea vinegar beverage according to claim 5, is characterized in that, the condition heating lixiviate in step S1 is: lixiviate 0.5-1.5h in boiling water.
8. the preparation method of chrysanthemum tea vinegar beverage according to claim 5, is characterized in that, in step S2, speed of agitator is 300-400r/min, and mixing time is 1-2min.
9. the preparation method of chrysanthemum tea vinegar beverage according to claim 5, is characterized in that, in step S3, sterilization treatment is 134-136 DEG C in temperature, and pressure is 210-230KPa, and sterilization time is carry out under 1-2s.
10. the preparation method of chrysanthemum tea vinegar beverage according to claim 5, is characterized in that, filling in step S4, sealing is 0.085-0.095Mpa in vacuum, and temperature is carry out at 85-90 DEG C.
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| CN106343097A (en) * | 2016-09-29 | 2017-01-25 | 孔令娇 | Novel radix-notoginseng healthy drink |
| CN106472745A (en) * | 2016-10-17 | 2017-03-08 | 孔令娇 | A kind of Millettia Speciosa health functional beverage |
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Application publication date: 20151125 |