CN105211976A - A kind of rose-tee vinegar beverage and preparation method thereof - Google Patents
A kind of rose-tee vinegar beverage and preparation method thereof Download PDFInfo
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- CN105211976A CN105211976A CN201510527103.8A CN201510527103A CN105211976A CN 105211976 A CN105211976 A CN 105211976A CN 201510527103 A CN201510527103 A CN 201510527103A CN 105211976 A CN105211976 A CN 105211976A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 82
- 235000013361 beverage Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 32
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 25
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 25
- 241000220317 Rosa Species 0.000 claims abstract description 25
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 25
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 25
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 24
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 24
- 229920002907 Guar gum Polymers 0.000 claims abstract description 24
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- 235000010417 guar gum Nutrition 0.000 claims abstract description 24
- 229960002154 guar gum Drugs 0.000 claims abstract description 24
- 239000000711 locust bean gum Substances 0.000 claims abstract description 24
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 24
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 24
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 23
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 23
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 23
- 235000012907 honey Nutrition 0.000 claims abstract description 23
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 23
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 23
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 23
- 239000011435 rock Substances 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
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- 239000000216 gellan gum Substances 0.000 claims abstract description 22
- 239000011782 vitamin Substances 0.000 claims abstract description 22
- 229930003231 vitamin Natural products 0.000 claims abstract description 20
- 235000013343 vitamin Nutrition 0.000 claims abstract description 20
- 229940088594 vitamin Drugs 0.000 claims abstract description 20
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 20
- 238000011049 filling Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 claims abstract 8
- 239000007788 liquid Substances 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 20
- 238000002386 leaching Methods 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
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- 239000011718 vitamin C Substances 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 3
- 235000019165 vitamin E Nutrition 0.000 claims description 3
- 229940046009 vitamin E Drugs 0.000 claims description 3
- 239000011709 vitamin E Substances 0.000 claims description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 2
- 229930003316 Vitamin D Natural products 0.000 claims description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 239000011719 vitamin A Substances 0.000 claims description 2
- 235000019166 vitamin D Nutrition 0.000 claims description 2
- 239000011710 vitamin D Substances 0.000 claims description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 2
- 229940045997 vitamin a Drugs 0.000 claims description 2
- 229940046008 vitamin d Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 235000019628 coolness Nutrition 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 33
- 230000000694 effects Effects 0.000 description 4
- 150000003042 3-dehydroretinol derivatives Chemical group 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- -1 can play thickening Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- MECHNRXZTMCUDQ-RKHKHRCZSA-N ergocalciferol group Chemical group CC(C)[C@@H](C)\C=C\[C@@H](C)[C@H]1CC[C@H]2\C(\CCC[C@]12C)=C\C=C/1\C[C@@H](O)CCC1=C MECHNRXZTMCUDQ-RKHKHRCZSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of rose-tee vinegar beverage and preparation method thereof, belong to technical field of beverage processing, described beverage comprises following raw material: rose, Western Hills tea, Momordica grosvenori, radix pseudostellariae, longan, honey, rock sugar, apple vinegar, fragrant taro powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water, and described beverage is obtained by steps such as lixiviate, allotment, sterilizing, filling, sealing, coolings.This rose-tee vinegar beverage constitutive material source is easy to get, and preparation method is simple, with short production cycle, cost is low, and the product storage time is long, and nutritious, sour-sweet tasty and refreshing, and tea is aromatic strongly fragrant, special mouthfeel, is a kind of novel nutrition tea vinegar beverage.
Description
[technical field]
The invention belongs to technical field of beverage processing, be specifically related to a kind of rose-tee 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 rose-tee 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.This rose-tee vinegar beverage constitutive material source is easy to get, and preparation method is simple, with short production cycle, cost is low, and the product storage time is long, and nutritious, sour-sweet tasty and refreshing, and tea is aromatic strongly fragrant, special mouthfeel, is a kind of novel nutrition tea vinegar beverage.
In order to solve above technical problem, the present invention by the following technical solutions:
A kind of rose-tee vinegar beverage, in units of weight portion, comprise following raw material: rose 20-40 part, Western Hills tea 20-40 part, Momordica grosvenori 4-20 part, radix pseudostellariae 6-18 part, longan 6-18 part, honey 6-12 part, rock sugar 10-30 part, apple vinegar 4-10 part, fragrant taro powder 6-10 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 rose-tee vinegar beverage, in units of weight portion, comprise following raw material: rose 24-36 part, Western Hills tea 24-36 part, Momordica grosvenori 8-16 part, radix pseudostellariae 10-14 part, longan 10-14 part, honey 7-11 part, rock sugar 16-24 part, apple vinegar 5-9 part, fragrant taro powder 7-9 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 rose-tee vinegar beverage, in units of weight portion, comprise following raw material: rose 28-32 part, Western Hills tea 28-32 part, Momordica grosvenori 10-14 part, radix pseudostellariae 11-13 part, longan 11-13 part, honey 8-10 part, rock sugar 18-22 part, apple vinegar 6-8 part, fragrant taro powder 8-9 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 rose-tee vinegar beverage, comprises the following steps:
S1: rose, Western Hills tea, Momordica grosvenori, radix pseudostellariae, longan are put into water after pulverizing and heated lixiviate, obtains leaching liquor after filter residue;
S2: honey, rock sugar, apple vinegar, fragrant taro 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 rose-tee vinegar beverage.
Preferably, the powder after rose, Western Hills tea, Momordica grosvenori, radix pseudostellariae, longan 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) the rose-tee vinegar beverage for preparing of the present invention is nutritious, sour-sweet tasty and refreshing, and tea is aromatic strongly fragrant, special mouthfeel, can be used as that masses are quenched one's thirst, relieved summer heat, novel nourishing tea vinegar beverage for subsequent use etc. of travelling;
(2) drink beverage of the present invention and there is the effects such as intelligence development of refreshing oneself, diuresis removing toxic substances, 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;
(6) rose-tee vinegar beverage constitutive material source of the present invention is easy to get, and preparation method is simple, is easy to realize industrialization, regulation and standardization is produced.
[detailed description of the invention]
Embodiment 1
A kind of rose-tee vinegar beverage, in units of weight portion, comprise following raw material: 20 parts, rose, Western Hills tea 20 parts, Momordica grosvenori 4 parts, radix pseudostellariae 6 parts, longan 6 parts, honey 6 parts, 10 parts, rock sugar, apple vinegar 4 parts, 6 parts, fragrant taro powder, 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 rose-tee vinegar beverage, comprises the following steps:
S1: cross 200 mesh sieve gained powder after rose, Western Hills tea, Momordica grosvenori, radix pseudostellariae, longan being pulverized and put into water and boil lixiviate 0.5h, after filter residue leaching liquor;
S2: add in leaching liquor by honey, rock sugar, apple vinegar, fragrant taro powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water, 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 rose-tee vinegar beverage.
Embodiment 2
A kind of rose-tee vinegar beverage, in units of weight portion, comprise following raw material: 40 parts, rose, Western Hills tea 40 parts, Momordica grosvenori 20 parts, radix pseudostellariae 18 parts, longan 18 parts, honey 12 parts, 30 parts, rock sugar, apple vinegar 10 parts, 10 parts, fragrant taro powder, 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 rose-tee vinegar beverage, comprises the following steps:
S1: cross 400 mesh sieve gained powder after rose, Western Hills tea, Momordica grosvenori, radix pseudostellariae, longan being pulverized and put into water and boil lixiviate 1.5h, after filter residue leaching liquor;
S2: add in leaching liquor by honey, rock sugar, apple vinegar, fragrant taro powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water, 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 rose-tee vinegar beverage.
Embodiment 3
A kind of rose-tee vinegar beverage, in units of weight portion, comprise following raw material: 24 parts, rose, Western Hills tea 24 parts, Momordica grosvenori 8 parts, radix pseudostellariae 10 parts, longan 10 parts, honey 7 parts, 16 parts, rock sugar, apple vinegar 5 parts, 7 parts, fragrant taro powder, 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 rose-tee vinegar beverage, comprises the following steps:
S1: cross 300 mesh sieve gained powder after rose, Western Hills tea, Momordica grosvenori, radix pseudostellariae, longan being pulverized and put into water and boil lixiviate 1h, after filter residue leaching liquor;
S2: add in leaching liquor by honey, rock sugar, apple vinegar, fragrant taro powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water, 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 rose-tee vinegar beverage.
Embodiment 4
A kind of rose-tee vinegar beverage, in units of weight portion, comprise following raw material: 36 parts, rose, Western Hills tea 36 parts, Momordica grosvenori 16 parts, radix pseudostellariae 14 parts, longan 14 parts, honey 11 parts, 24 parts, rock sugar, apple vinegar 9 parts, 9 parts, fragrant taro powder, 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 rose-tee vinegar beverage, comprises the following steps:
S1: cross 200 mesh sieve gained powder after rose, Western Hills tea, Momordica grosvenori, radix pseudostellariae, longan being pulverized and put into water and boil lixiviate 0.5h, after filter residue leaching liquor;
S2: add in leaching liquor by honey, rock sugar, apple vinegar, fragrant taro powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water, 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 rose-tee vinegar beverage.
Embodiment 5
A kind of rose-tee vinegar beverage, in units of weight portion, comprise following raw material: 28 parts, rose, Western Hills tea 28 parts, Momordica grosvenori 10 parts, radix pseudostellariae 11 parts, longan 11 parts, honey 8 parts, 18 parts, rock sugar, apple vinegar 6 parts, 8 parts, fragrant taro powder, 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 rose-tee vinegar beverage, comprises the following steps:
S1: cross 400 mesh sieve gained powder after rose, Western Hills tea, Momordica grosvenori, radix pseudostellariae, longan being pulverized and put into water and boil lixiviate 1h, after filter residue leaching liquor;
S2: add in leaching liquor by honey, rock sugar, apple vinegar, fragrant taro powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water, 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 rose-tee vinegar beverage.
Embodiment 6
A kind of rose-tee vinegar beverage, in units of weight portion, comprise following raw material: 32 parts, rose, Western Hills tea 32 parts, Momordica grosvenori 14 parts, radix pseudostellariae 13 parts, longan 13 parts, honey 10 parts, 22 parts, rock sugar, apple vinegar 8 parts, 9 parts, fragrant taro powder, 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 rose-tee vinegar beverage, comprises the following steps:
S1: cross 400 mesh sieve gained powder after rose, Western Hills tea, Momordica grosvenori, radix pseudostellariae, longan being pulverized and put into water and boil lixiviate 1.5h, after filter residue leaching liquor;
S2: add in leaching liquor by honey, rock sugar, apple vinegar, fragrant taro powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water, 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 rose-tee vinegar beverage.
Embodiment 7
A kind of rose-tee vinegar beverage, in units of weight portion, comprise following raw material: 30 parts, rose, Western Hills tea 30 parts, Momordica grosvenori 12 parts, radix pseudostellariae 12 parts, longan 12 parts, honey 9 parts, 20 parts, rock sugar, apple vinegar 7 parts, 8 parts, fragrant taro powder, 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 rose-tee vinegar beverage, comprises the following steps:
S1: cross 300 mesh sieve gained powder after rose, Western Hills tea, Momordica grosvenori, radix pseudostellariae, longan being pulverized and put into water and boil lixiviate 1h, after filter residue leaching liquor;
S2: add in leaching liquor by honey, rock sugar, apple vinegar, fragrant taro powder, vitamin, potassium sorbate, xanthans, gellan gum, guar gum, carragheen, locust bean gum, pure water, 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 rose-tee 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 rose-tee vinegar beverage, it is characterized in that, in units of weight portion, comprise following raw material: rose 20-40 part, Western Hills tea 20-40 part, Momordica grosvenori 4-20 part, radix pseudostellariae 6-18 part, longan 6-18 part, honey 6-12 part, rock sugar 10-30 part, apple vinegar 4-10 part, fragrant taro powder 6-10 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. rose-tee vinegar beverage according to claim 1, it is characterized in that, in units of weight portion, comprise following raw material: rose 24-36 part, Western Hills tea 24-36 part, Momordica grosvenori 8-16 part, radix pseudostellariae 10-14 part, longan 10-14 part, honey 7-11 part, rock sugar 16-24 part, apple vinegar 5-9 part, fragrant taro powder 7-9 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. rose-tee vinegar beverage according to claim 2, it is characterized in that, in units of weight portion, comprise following raw material: rose 28-32 part, Western Hills tea 28-32 part, Momordica grosvenori 10-14 part, radix pseudostellariae 11-13 part, longan 11-13 part, honey 8-10 part, rock sugar 18-22 part, apple vinegar 6-8 part, fragrant taro powder 8-9 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 rose-tee 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 rose-tee vinegar beverage according to any one of claim 1-3, is characterized in that, comprise the following steps:
S1: rose, Western Hills tea, Momordica grosvenori, radix pseudostellariae, longan are put into water after pulverizing and heated lixiviate, obtains leaching liquor after filter residue;
S2: honey, rock sugar, apple vinegar, fragrant taro 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 rose-tee vinegar beverage.
6. the preparation method of rose-tee vinegar beverage according to claim 5, is characterized in that, the powder after rose, Western Hills tea, Momordica grosvenori, radix pseudostellariae, longan being pulverized in step S1 crosses 200-400 mesh sieve.
7. the preparation method of rose-tee 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 rose-tee 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 rose-tee 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 rose-tee 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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| CN106085784A (en) * | 2016-06-18 | 2016-11-09 | 侯荣山 | The production method of pine needle tea vinegar beverage |
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