CN105296321A - Brewing method of ardisia japonica tea vinegar - Google Patents
Brewing method of ardisia japonica tea vinegar Download PDFInfo
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- CN105296321A CN105296321A CN201510722424.3A CN201510722424A CN105296321A CN 105296321 A CN105296321 A CN 105296321A CN 201510722424 A CN201510722424 A CN 201510722424A CN 105296321 A CN105296321 A CN 105296321A
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- tea
- ardisia japonica
- vinegar
- tender leaf
- powder
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The invention discloses a brewing method of ardisia japonica tea vinegar. The ardisia japonica tea vinegar is brewed by the steps of carrying out pretreatment of raw materials, namely ardisia japonica tender leaves, soaking, enzymolysis, sterilization and fermentation to prepare tea raw wine; and inoculating acetic acid bacteria into the tea raw wine and carrying out fermentation, pulp mixing and filtration. The brewing method has the beneficial effects that the tea vinegar product with good color, aroma and taste is brewed by utilizing ardisia japonica wide in source, so that not only is an effective solution provided for deep processing of the ardisia japonica tender leaves but also the economic benefits can be increased; and the tea vinegar product contains rich tea polyphenol, has unique flavor and taste and has great market development values.
Description
original bill application number:2013107558156.
the original bill applying date:on December 27th, 2013.
Technical field
The present invention relates to a kind of brewing method of tea vinegar, especially relate to a kind of brewing method of ardisia japonica tea vinegar.
Background technology
Ardisia japonica: have another name called root of Ford Metalleaf, short ground dish etc., property is flat, pungent, the micro-hardship of taste, and returning lung, Liver Channel, is a kind of conventional Chinese medicine.There is kobadrin, diuresis of blood circulation promoting, the effect such as clearing heat and detoxicating.Control chronic tracheitis, pulmonary tuberculosis cough spitting of blood, spits blood, de-power internal lesion caused by overexertion, and muscles and bones is ached, hepatitis, immediately, and acute and chronic nephritis, hypertension, hernia, the illnesss such as pyogenic infections.At present, the processing and utilization of ardisia japonica is also in gather as maturation and is used as medicine the stage, have ignored its nutritive value, and Tomentose Machilus tender leaf is processed into tea vinegar, have no relevant report and related products listing.
Summary of the invention
The object of the present invention is to provide a kind of with Tomentose Machilus tender leaf for main raw material brewages the method for ardisia japonica tea vinegar product, with originate widely Tomentose Machilus tender leaf for raw material, by soaking, enzymolysis, sterilizing, the former wine of tea is produced in fermentation; In the former wine of tea, inoculate the steps such as acetic bacteria ferments, sizes mixing, filtration brewage and form.
The present invention solves the technical scheme that its technical problem takes: a kind of brewing method of ardisia japonica tea vinegar, and it adopts following steps:
A, raw material prepare: the Tomentose Machilus tender leaf plucking length 2-4cm, and the yellow leaf, impurity etc. that are mixed into when removing is plucked are for subsequent use;
B, to complete: adopt steam to complete, steam beating temperature is 140-150 DEG C, and fixation time is 3-5min, the heat radiation of spreading for cooling immediately after completing, completes and can remove bitterness in raw material and micro-pungent taste, improve into the mouthfeel of vinegar of sampling tea;
C, microwave drying: use microwave dryer to carry out microwave drying treatment to the raw material tender leaf after completing, the treatment time is 2-3min, and raw material tender leaf being dried to water content is 15-20%;
D, pulverizing: pulverized by dried Tomentose Machilus tender leaf, particle diameter is 60-80 μm, obtained Tomentose Machilus tender leaf powder;
E, mixing: by green tea pulverization process, particle diameter is 60-80 μm, obtained green tea powder, gets Tomentose Machilus tender leaf powder 55-80 weight part, green tea powder 20-45 weight part mixes, obtained raw tea material powder;
F, immersion: by raw tea material powder and water 1:(2-3 by weight) mix, in the water-bath of 45-55 DEG C, soak 10-20min, obtain soak solution;
G, enzymolysis: in soak solution, add the polygalacturonase of 0.3-0.5%, the cellulase of 0.6-0.8% by weight, temperature control 40-45 DEG C, time controling 2-3 hour, then 90-100 DEG C is warming up to, go out enzyme, adds the sucrose of soak solution weight fraction 20-25%, obtains tea liquid culture medium;
H, tea wine fermentation: when liquid culture medium of receiving guest with tea is cooled to 20-30 DEG C, by weight the ratio access yeast of 1-1.5%, 30-32 DEG C of constant-temperatureanaerobic anaerobic fermentation, the fermentation ends when reducing sugar content of receiving guest with tea in liquid culture medium is down to massfraction 0.2%;
I, tea vinegar fermentation: in the tea wine that fermentation is complete, add acetic acid bacteria strain, inoculum size is 4%-8%, ferments and no longer rises to acidity for 8-12 days, adjustment fermented liquid acidity is 2-3g/100ml, and total solids content is 6-8BX, boils;
J, filtration: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained ardisia japonica tea vinegar magma;
K, sterilization: by ardisia japonica tea vinegar magma sterilization 10-12min at 60-70 DEG C of temperature, obtained ardisia japonica tea vinegar;
L, canned: canned under sterile vacuum environment, preserve under normal temperature after inspection.
Beneficial effect: the present invention utilizes the ardisia japonica of wide material sources to brewage into have the tea vinegar product of excellent in color, the deep processing not being only Tomentose Machilus tender leaf provides effective solution, and can also increase economic efficiency, tea vinegar finished product contains abundant tea-polyphenol, and there are unique local flavor and mouthfeel, there is the great market development and be worth.
Embodiment
Embodiment 1:
A brewing method for ardisia japonica tea vinegar, it adopts following steps:
A, raw material prepare: the Tomentose Machilus tender leaf plucking length 2cm, and the yellow leaf, impurity etc. that are mixed into when removing is plucked are for subsequent use;
B, to complete: adopt steam to complete, steam beating temperature is 140 DEG C, and fixation time is 5min, the heat radiation of spreading for cooling immediately after completing, completes and can remove bitterness in raw material and micro-pungent taste, improve into the mouthfeel of vinegar of sampling tea;
C, microwave drying: use microwave dryer to carry out microwave drying treatment to the raw material tender leaf after completing, the treatment time is 2min, and raw material tender leaf being dried to water content is 20%;
D, pulverizing: pulverized by dried Tomentose Machilus tender leaf, particle diameter is 60 μm, obtained Tomentose Machilus tender leaf powder;
E, mixing: by green tea pulverization process, particle diameter is 60 μm, obtained green tea powder, gets Tomentose Machilus tender leaf powder 5.5kg, green tea powder 4.5kg mixes, obtained raw tea material powder;
F, immersion: 10kg raw tea material powder is put into 20kg water, soak 20min, obtain soak solution in the water-bath of 45 DEG C;
G, enzymolysis: in 10kg soak solution, add the polygalacturonase of 0.03kg, the cellulase of 0.06kg, temperature controls 40 DEG C, time controling 3 hours, is then warming up to 90 DEG C, and go out enzyme, adds the sucrose of soak solution weight fraction 2kg, stirs, and obtains tea liquid culture medium;
H, tea wine fermentation: when liquid culture medium of receiving guest with tea is cooled to 20 DEG C, in 10kg tea liquid culture medium, access the yeast of 0.1kg, 30 DEG C of constant-temperatureanaerobic anaerobic fermentations, the fermentation ends when reducing sugar content of receiving guest with tea in liquid culture medium is down to massfraction 0.2%;
I, tea vinegar fermentation: the acetic acid bacteria strain adding 0.4kg in the tea wine that 10kg ferments complete, ferment and no longer rise to acidity for 8 days, and adjustment fermented liquid acidity is 2g/100ml, and total solids content is 6BX, boils;
J, filtration: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained ardisia japonica tea vinegar magma;
K, sterilization: by ardisia japonica tea vinegar magma sterilization 12min at 60 DEG C of temperature, obtained ardisia japonica tea vinegar;
L, canned: canned under sterile vacuum environment, preserve under normal temperature after inspection.
Embodiment 2:
A brewing method for ardisia japonica tea vinegar, it adopts following steps:
A, raw material prepare: Tomentose Machilus tender leaf, the paper mulberry tender leaf of plucking length 3cm, the yellow leaf, the impurity that are mixed into when removing is plucked, and the paper mulberry tender leaf of the Tomentose Machilus tender leaf and 2kg of getting 8kg mixes, for subsequent use;
B, to complete: adopt steam to complete, steam beating temperature is 145 DEG C, and fixation time is 4min, the heat radiation of spreading for cooling immediately after completing, completes and can remove bitterness in raw material and micro-pungent taste, improve into the mouthfeel of vinegar of sampling tea;
C, microwave drying: use microwave dryer to carry out microwave drying treatment to the raw material tender leaf after completing, the treatment time is 2.5min, and raw material tender leaf being dried to water content is 18%;
D, pulverizing: pulverized by dried Tomentose Machilus tender leaf, particle diameter is 70 μm, obtained Tomentose Machilus tender leaf powder;
E, mixing: by green tea pulverization process, particle diameter is 70 μm, and obtained green tea powder, gets Tomentose Machilus tender leaf powder 6.5kg, green tea powder 2.5kg, 1kg wintersweet root powder mixes, obtained raw tea material powder;
F, immersion: 10kg raw tea material powder is put into 25kg water, soak 15min, obtain soak solution in the water-bath of 50 DEG C;
G, enzymolysis: in 10kg soak solution, add the polygalacturonase of 0.04kg, the cellulase of 0.07kg, temperature controls 42 DEG C, time controling 2.5 hours, then be warming up to 95 DEG C, go out enzyme, adds the sucrose of soak solution weight fraction 2.3kg, stir, obtain tea liquid culture medium;
H, tea wine fermentation: when liquid culture medium of receiving guest with tea is cooled to 25 DEG C, in 10kg tea liquid culture medium, access the yeast of 0.13kg, the medlar liquid of 2kg, 31 DEG C of constant-temperatureanaerobic anaerobic fermentations, the fermentation ends when reducing sugar content of receiving guest with tea in liquid culture medium is down to massfraction 0.3%;
I, tea vinegar fermentation: the acetic acid bacteria strain adding 0.6kg in the tea wine that 10kg ferments complete, ferment and no longer rise to acidity for 10 days, and adjustment fermented liquid acidity is 2.5g/100ml, and total solids content is 7BX, boils;
J, filtration: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained ardisia japonica tea vinegar magma;
K, sterilization: by ardisia japonica tea vinegar magma sterilization 11min at 65 DEG C of temperature, obtained ardisia japonica tea vinegar;
L, canned: canned under sterile vacuum environment, preserve under normal temperature after inspection.
Embodiment 3:
A brewing method for ardisia japonica tea vinegar, it adopts following steps:
A, raw material prepare: pluck Tomentose Machilus tender leaf, New Zealand spinach tender leaf, the Wild Buckwheat Rhizome tender leaf of length 4cm, the yellow leaf, the impurity that are mixed into when removing is plucked, get the Tomentose Machilus tender leaf of 7kg, the paper mulberry tender leaf of 2kg, the Wild Buckwheat Rhizome tender leaf of 1kg mix, for subsequent use;
B, to complete: adopt steam to complete, steam beating temperature is 150 DEG C, and fixation time is 3min, the heat radiation of spreading for cooling immediately after completing, completes and can remove bitterness in raw material and micro-pungent taste, improve into the mouthfeel of vinegar of sampling tea;
C, microwave drying: use microwave dryer to carry out microwave drying treatment to the raw material tender leaf after completing, the treatment time is 3min, and raw material tender leaf being dried to water content is 15%;
D, pulverizing: pulverized by dried Tomentose Machilus tender leaf, particle diameter is 80 μm, obtained Tomentose Machilus tender leaf powder;
E, mixing: by green tea pulverization process, particle diameter is 80 μm, obtained green tea powder, gets Tomentose Machilus tender leaf powder 7kg, olong tea powder 2kg, 0.5kg jasmine pollen, 0.5 chrysanthemum powder mix, obtained raw tea material powder;
F, immersion: 10kg raw tea material powder is put into 30kg water, soak 10min, obtain soak solution in the water-bath of 55 DEG C;
G, enzymolysis: in 10kg soak solution, add the polygalacturonase of 0.05kg, the cellulase of 0.08kg, temperature controls 45 DEG C, time controling 2 hours, then be warming up to 100 DEG C, go out enzyme, adds the sucrose of soak solution weight fraction 2.5kg, stir, obtain tea liquid culture medium;
H, tea wine fermentation: when liquid culture medium of receiving guest with tea is cooled to 30 DEG C, in 10kg tea liquid culture medium, access the yeast of 0.15kg, 1kg Quinces Quince liquid, 32 DEG C of constant-temperatureanaerobic anaerobic fermentations, the fermentation ends when reducing sugar content of receiving guest with tea in liquid culture medium is down to massfraction 0.4%;
I, tea vinegar fermentation: the acetic acid bacteria strain adding 0.8kg in the tea wine that 10kg ferments complete, ferment and no longer rise to acidity for 10 days, and adjustment fermented liquid acidity is 3g/100ml, and total solids content is 8BX, boils;
J, filtration: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained ardisia japonica tea vinegar magma;
K, sterilization: by ardisia japonica tea vinegar magma sterilization 10min at 70 DEG C of temperature, obtained ardisia japonica tea vinegar;
L, canned: canned under sterile vacuum environment, preserve under normal temperature after inspection.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a brewing method for ardisia japonica tea vinegar, it adopts following steps:
A, raw material prepare: the Tomentose Machilus tender leaf plucking length 2cm, and the yellow leaf, impurity etc. that are mixed into when removing is plucked are for subsequent use;
B, to complete: adopt steam to complete, steam beating temperature is 140 DEG C, and fixation time is 5min, the heat radiation of spreading for cooling immediately after completing, completes and can remove bitterness in raw material and micro-pungent taste, improve into the mouthfeel of vinegar of sampling tea;
C, microwave drying: use microwave dryer to carry out microwave drying treatment to the raw material tender leaf after completing, the treatment time is 2min, and raw material tender leaf being dried to water content is 20%;
D, pulverizing: pulverized by dried Tomentose Machilus tender leaf, particle diameter is 60 μm, obtained Tomentose Machilus tender leaf powder;
E, mixing: by green tea pulverization process, particle diameter is 60 μm, obtained green tea powder, gets Tomentose Machilus tender leaf powder 5.5kg, green tea powder 4.5kg mixes, obtained raw tea material powder;
F, immersion: 10kg raw tea material powder is put into 20kg water, soak 20min, obtain soak solution in the water-bath of 45 DEG C;
G, enzymolysis: in 10kg soak solution, add the polygalacturonase of 0.03kg, the cellulase of 0.06kg, temperature controls 40 DEG C, time controling 3 hours, is then warming up to 90 DEG C, and go out enzyme, adds the sucrose of soak solution weight fraction 2kg, stirs, and obtains tea liquid culture medium;
H, tea wine fermentation: when liquid culture medium of receiving guest with tea is cooled to 20 DEG C, in 10kg tea liquid culture medium, access the yeast of 0.1kg, 30 DEG C of constant-temperatureanaerobic anaerobic fermentations, the fermentation ends when reducing sugar content of receiving guest with tea in liquid culture medium is down to massfraction 0.2%;
I, tea vinegar fermentation: the acetic acid bacteria strain adding 0.4kg in the tea wine that 10kg ferments complete, ferment and no longer rise to acidity for 8 days, and adjustment fermented liquid acidity is 2g/100ml, and total solids content is 6BX, boils;
J, filtration: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained ardisia japonica tea vinegar magma;
K, sterilization: by ardisia japonica tea vinegar magma sterilization 12min at 60 DEG C of temperature, obtained ardisia japonica tea vinegar;
L, canned: canned under sterile vacuum environment, preserve under normal temperature after inspection.
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| CN201310755815.6A CN103740573B (en) | 2013-12-27 | 2013-12-27 | A kind of brewing method of ardisia japonica tea vinegar |
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| CN201510722377.2A Withdrawn CN105296320A (en) | 2013-12-27 | 2013-12-27 | Brewing method of ardisia japonica tea vinegar |
| CN201510722424.3A Withdrawn CN105296321A (en) | 2013-12-27 | 2013-12-27 | Brewing method of ardisia japonica tea vinegar |
| CN201310755815.6A Withdrawn - After Issue CN103740573B (en) | 2013-12-27 | 2013-12-27 | A kind of brewing method of ardisia japonica tea vinegar |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660880A (en) * | 2016-02-25 | 2016-06-15 | 彭常安 | Processing method of new zealand spinach loquat leaf fermented bean curd |
| CN105685256A (en) * | 2016-02-25 | 2016-06-22 | 彭常安 | Method for making snakegourd and camellia sasanqua fermented bean curd |
| CN105969634A (en) * | 2016-06-30 | 2016-09-28 | 彭波 | Processing method of bitter chrysanthemum healthcare aromatic vinegar |
| CN105969632A (en) * | 2016-06-18 | 2016-09-28 | 章新华 | Processing method of vitex negundo leaf composite tea vinegar |
| CN106010930A (en) * | 2016-06-30 | 2016-10-12 | 高广军 | Processing method of Chinese wolfberry health aromatic vinegar |
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| CN104585818A (en) * | 2015-02-09 | 2015-05-06 | 彭常安 | Preparing method of BrassicanarinosaL. H. Bariley fruit and vegetable beverage |
| CN105462803A (en) * | 2015-02-10 | 2016-04-06 | 余芳 | Preparing method for rosemary tea vinegar |
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| CN105876575A (en) * | 2016-03-30 | 2016-08-24 | 吴林媛 | Preparation method of loquat vinegar drink |
| CN105925457A (en) * | 2016-04-29 | 2016-09-07 | 李明 | Tea vinegar beverage capable of nourishing yin and enriching blood, and preparation method thereof |
| CN105886317A (en) * | 2016-05-26 | 2016-08-24 | 胡志荣 | Processing method of Chinese holly-haw fruit vinegar |
| CN106148153A (en) * | 2016-08-25 | 2016-11-23 | 彭常安 | A kind of manufacture method of Flos Citri Sarcodactylis health tea vinegar |
| CN106939278B (en) * | 2017-05-02 | 2020-09-08 | 都匀市匀山茶叶有限责任公司 | Preparation method of tea wine |
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| CN1086669A (en) * | 1992-11-11 | 1994-05-18 | 李宗相 | A kind of health loquat tea and compound method thereof |
| CN102719350A (en) * | 2012-07-10 | 2012-10-10 | 张继刚 | Tea vinegar and production method thereof |
| CN103005019A (en) * | 2012-12-05 | 2013-04-03 | 湖北长阳廪君茶叶专业合作社 | Method for microwave processing of tea leaves |
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| CN101253916B (en) * | 2008-03-16 | 2012-07-11 | 蓝子花 | Health tea |
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2013
- 2013-12-27 CN CN201510722377.2A patent/CN105296320A/en not_active Withdrawn
- 2013-12-27 CN CN201510722424.3A patent/CN105296321A/en not_active Withdrawn
- 2013-12-27 CN CN201310755815.6A patent/CN103740573B/en not_active Withdrawn - After Issue
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| CN1086669A (en) * | 1992-11-11 | 1994-05-18 | 李宗相 | A kind of health loquat tea and compound method thereof |
| CN102719350A (en) * | 2012-07-10 | 2012-10-10 | 张继刚 | Tea vinegar and production method thereof |
| CN103005019A (en) * | 2012-12-05 | 2013-04-03 | 湖北长阳廪君茶叶专业合作社 | Method for microwave processing of tea leaves |
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| 张芳，等: "发酵型茶醋生产工艺研究", 《茶叶通报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660880A (en) * | 2016-02-25 | 2016-06-15 | 彭常安 | Processing method of new zealand spinach loquat leaf fermented bean curd |
| CN105685256A (en) * | 2016-02-25 | 2016-06-22 | 彭常安 | Method for making snakegourd and camellia sasanqua fermented bean curd |
| CN105969632A (en) * | 2016-06-18 | 2016-09-28 | 章新华 | Processing method of vitex negundo leaf composite tea vinegar |
| CN105969634A (en) * | 2016-06-30 | 2016-09-28 | 彭波 | Processing method of bitter chrysanthemum healthcare aromatic vinegar |
| CN106010930A (en) * | 2016-06-30 | 2016-10-12 | 高广军 | Processing method of Chinese wolfberry health aromatic vinegar |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103740573B (en) | 2016-08-17 |
| CN105296320A (en) | 2016-02-03 |
| CN103740573A (en) | 2014-04-23 |
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Application publication date: 20160203 |