CN105918549A - Ginger salt tea vinegar beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a ginger salt tea vinegar beverage. The ginger salt tea vinegar beverage is prepared from the following raw materials: ginger, birch juice, folium Hibiseu Smanihot, pseudo-ginseng flower, L.Lucidus Turcz, Rhinacanthus nasutus, Polygala aureocauda, Artemisia argyi, cocoa powder, black tea fungus liquid, black soya bean, salt, yeast, acetic acid bacteria, mead and a proper amount of water. According to the invention, tea is prepared from folium Hibiseu Smanihot and Artemisia argyi, so the flavor of the tea beverage is enriched; the black soya bean and ginger are cooperatively used at the same time and cooked through superheated steam treatment, so energy is saved, emission is reduced and subsequent biological conversion is promoted; through addition of the birch juice, brewage acidity and sweetness are reduced, so the beverage is more natural and healthier, and the irritant taste of traditional vinegar beverages is mitigated; and as components like the pseudo-ginseng flower and Polygala aureocauda are used in a synergistic way, the ginger salt tea vinegar beverage has better health care value, promotes metabolism of the body and blood circulation and improves constitutions.

Description

A kind of Rhizoma Zingiberis Recens salt tea vinegar drink and preparation method thereof

Technical field

The present invention relates to food technology field, particularly relate to a kind of Rhizoma Zingiberis Recens salt tea vinegar drink and preparation method thereof.

Background technology

Rich in compounds such as tea polyphenols, alkaloid, polysaccharide, theanine in Folium Camelliae sinensis, body-care is played sizable work With.Folium Camelliae sinensis not only have quench one's thirst, heat clearing away, improving eyesight, go greasy fat-reducing, removing toxic substances the function such as relieving alcoholic intoxication, life lengthening, also to modern diseases, Such as relevant diseases such as cardiovascular and cerebrovascular disease, cancer, Radiation sicknesses, there is certain pharmacological action.

Birch juice is the bleeding sap that Betula plant is gushed out in body when sprouting spring, and it is nutritious, containing several amino acids, Vitamin, fatty acid and mineral element, these nutrient substance can be formed good to health through metabolism after taking in human body The factor, thus reach the health-care effect to sub-health population so that it is there is good nutrition health-care functions.

Abundant along with growth in the living standard and material, people's dietetic level has had the biggest improvement, people eat more It is the best to come, more and more greasy, and a lot of people exist overnutrition in various degree and obesity；The most unsightly, And likely can grow a series of disease, affect the healthy of people, thus now increasing people start except Carry out positive sports, participate in outside exercising with oxygen, also focus on diet, take in some and can go oil removal, improve internal ring Border, the Foods or drinks of nutrient health, due to above reason, beverage industry development is maked rapid progress, wide in variety colorful, especially The beverage with health care more becomes new lover, and at present, China is the big country of Tea Production and consumption, in the market, tea-drinking Material the first big drink variety especially, but tea vinegar drink kind is the most actually rare.

Therefore, it is the most promising for producing a kind of tea vinegar drink with abundant nutrition.Tea vinegar drink tea is aromatic strongly fragrant, acid Sweet good to eat, there is the local flavor of uniqueness.Rich in aminoacid, protein, tea polyphenols, polysaccharide, alkaloid etc. in tea vinegar, there is fall blood The various health care functions such as pressure, blood fat reducing, antioxidation, resisting fatigue, Antialcoholic liver-protecting.For this present invention, natural plant composition is processed Process, at utmost retain trophic function composition, in conjunction with birch juice by using the biology such as bioconversion, multi-cultur es synergic fermentation The section of learning to do, in conjunction with brewing technology and tradition vinegar technique processed, reduces acidity and pol, natural health, and mouthfeel is the most aromatic suitably, adds Add other trophic function compositions, prepare a kind of nutritious, tea vinegar drink of unique flavor, more health care and be worth.

Summary of the invention

The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Rhizoma Zingiberis Recens salt tea vinegar drink and preparation side thereof Method.

The present invention is achieved by the following technical solutions:

A kind of Rhizoma Zingiberis Recens salt tea vinegar drink, is made up of the raw material of following weight portion: Rhizoma Zingiberis Recens 15-18, birch juice 180-200, Hibiscus manihot L. Leaf 10-12, flower of Radix Notoginseng 3-5, L.Lucidus Turcz. 2-4, rhinacanthus nasuta Kurz 2-3, Radix Polygalae fallacis 1-3, Folium Artemisiae Argyi 8-12, cocoa powder 1-2, black tea Bacterium solution 80-100, Semen sojae atricolor 12-15, Sal 2-4, barms 1-3, acetic acid bacteria strain 1-3, hydromel 18-20, water are appropriate.

The preparation method of described Rhizoma Zingiberis Recens salt tea vinegar drink, comprises the following steps:

(1), being scrubbed clean by Rhizoma Zingiberis Recens, cutting filamentation, addition Sal is rubbed and is mixed uniformly, pickles 20-30 minute at 10-15 DEG C, then Baking at 40-60 DEG C to receive and do, put into and seal 5-7 days processed of leaching in hydromel, melt cinder separates, stand-by；

(2), Semen sojae atricolor being added water logging 8-10 hour, sieve and wash clean, put into boiling water boiling 3-5 minute, dehydration drains, with step (1) separating shredded ginger and grind pulping in the lump, lyophilizing is pulverized, then microwave bakes out perfume (or spice) at 60-80 DEG C, obtains Rhizoma Zingiberis Recens Semen Glycines powder；

(3), by Folium abelmoschi manihot, Folium Artemisiae Argyi picking up miscellaneous rinsing well respectively, spray profit respectively is containing 0.2-0.4% Fructus Citri Limoniae aqueous acid, certainly So withering to withering leaf moisture content is 68-72%, puddles and kneads into strips, puts in electromagnetism green-keeping machine, and control temperature is 200- At 170 DEG C, the temperature difference is 15 DEG C and carries out the process that completes step by step, and the time is 2-3 minute, grinds to 10-20 mesh, sends into microwave and dries Case, control temperature 80-100 DEG C carries out microwave baking and goes out perfume (or spice), then through vacuum lyophilization, obtains tea powder；

(4), flower of Radix Notoginseng, L.Lucidus Turcz., rhinacanthus nasuta Kurz, Radix Polygalae fallacis are picked up miscellaneous cleaning, drain spray and moisten the infiltration of a small amount of rice wine uniformly, Send into microwave oven, control temperature 80-100 DEG C and carry out microwave baking 3-5 minute, grind to 20-40 mesh, obtain health-care powder；

(5), by Rhizoma Zingiberis Recens Semen Glycines powder, tea powder, cocoa powder mixing, add suitable quantity of water and rub to mix and be pressed into thin slice, be passed through superheated steam 260-300 DEG C bakees the 20-30 second, then is crushed to 80-100 mesh, adds birch juice and stirs, stews to moisten at being heated to 75-85 DEG C To emulsus, the α-amylase adding serum weight 0.02-0.03% is incubated enzymolysis 20-40 minute, is cooled to 55-60 DEG C, adds breast The saccharifying enzyme insulation saccharifying of the 0.1-0.2% of slurry weight 40-50 minute, adding appropriate citric acid regulation pH value is 5.4-5.6, adds Enter the barms of the 0.07-0.09% of serum weight, then 24-26 DEG C of bottom fermentation 10-12 days, obtain fermented glutinous rice；

(6), by fermented glutinous rice add health-care powder, step (1) separates wine liquid and stirs, and adds black tea bacterium solution regulation alcoholic strength and is 5.8-6.0%, adds the acetic acid bacteria strain of the 13-15% of wine liquid weight, controls temperature 30-32 DEG C bottom fermentation 10-15 days, through filtering, Clarification, adds residue black tea bacterium solution and stirs, sterilized after the most canned and get final product.

The invention have the advantage that

Rhizoma Zingiberis Recens salt tea vinegar drink prepared by the present invention, by Folium abelmoschi manihot, Folium Artemisiae Argyi processing tea making, abundant tea-drinking local flavor, simultaneously with Semen sojae atricolor, Rhizoma Zingiberis Recens combines, and uses superheated steam to process ripening, and energy-saving and emission-reduction simultaneously facilitate subsequent bio and convert, and interpolation birch juice reduces to be brewageed Acidity, sugariness, more natural health, reduce tradition vinegar beverage and stimulate mouthfeel, work in coordination with the composition such as flower of Radix Notoginseng, Radix Polygalae fallacis, more Health value, promotes that organism metabolism simultaneously facilitates blood circulation, improves body constitution.

Detailed description of the invention

Embodiment 1

A kind of Rhizoma Zingiberis Recens salt tea vinegar drink, is made up of the raw material of following weight (jin): Rhizoma Zingiberis Recens 15, birch juice 180, Folium abelmoschi manihot 10, Flower of Radix Notoginseng 3, L.Lucidus Turcz. 2, rhinacanthus nasuta Kurz 2, Radix Polygalae fallacis 1, Folium Artemisiae Argyi 8, cocoa powder 1, black tea bacterium solution 80, Semen sojae atricolor 12, Sal 2, Barms 1, acetic acid bacteria strain 1, hydromel 18, water are appropriate.

The preparation method of described Rhizoma Zingiberis Recens salt tea vinegar drink, comprises the following steps:

(1), being scrubbed clean by Rhizoma Zingiberis Recens, cutting filamentation, addition Sal is rubbed and is mixed uniformly, pickles at 20 minutes, then 40 DEG C at 10 DEG C Baking to receive and do, put into and seal leaching system in hydromel 7 days, melt cinder separates, stand-by；

(2), by Semen sojae atricolor adding water logging system 10 hours, sieve and wash clean, put into boiling water boiling 4 minutes, dehydration drains, with step (1) point Grind pulping in the lump from shredded ginger, lyophilizing is pulverized, then microwave bakes out perfume (or spice) at 80 DEG C, obtains Rhizoma Zingiberis Recens Semen Glycines powder；

(3), by Folium abelmoschi manihot, Folium Artemisiae Argyi picking up miscellaneous rinsing well respectively, spray profit respectively, containing 0.2% Fructus Citri Limoniae aqueous acid, is withered naturally Withering to withering leaf moisture content is 72%, puddles and kneads into strips, puts in electromagnetism green-keeping machine, control at temperature is 200-170 DEG C by The level temperature difference is 15 DEG C and carries out the process that completes, and the time is 2 minutes, grinds to 20 mesh, sends into microwave oven, controls temperature 100 DEG C carrying out microwave baking goes out perfume (or spice), then through vacuum lyophilization, obtains tea powder；

(4), flower of Radix Notoginseng, L.Lucidus Turcz., rhinacanthus nasuta Kurz, Radix Polygalae fallacis are picked up miscellaneous cleaning, drain spray and moisten the infiltration of a small amount of rice wine uniformly, Send into microwave oven, control temperature 85 DEG C and carry out microwave baking 5 minutes, grind to 40 mesh, obtain health-care powder；

(5), by Rhizoma Zingiberis Recens Semen Glycines powder, tea powder, cocoa powder mixing, addition suitable quantity of water is rubbed to mix and is pressed into thin slice, is passed through superheated steam 280 DEG C bakee 20 seconds, then be crushed to 100 mesh, add birch juice and stir, be heated at 75 DEG C stewing to moisten to emulsus, add serum weight The α-amylase insulation enzymolysis of amount 0.02% 30 minutes, is cooled to 55 DEG C, the saccharifying enzyme insulation saccharifying of the 0.2% of addition serum weight 50 minutes, adding appropriate citric acid regulation pH value was 5.5, the barms of the 0.08% of addition serum weight, then 25 DEG C of bottom fermentations 11 days, obtain fermented glutinous rice；

(6), by fermented glutinous rice add health-care powder, step (1) separates wine liquid and stirs, and adds black tea bacterium solution regulation alcoholic strength and is 5.9%, the acetic acid bacteria strain of the 14% of addition wine liquid weight, control 32 DEG C of bottom fermentations of temperature 15 days, through filtering, clarifying, add and remain Black tea bacterium solution stirs, sterilized after the most canned and get final product.

Embodiment 2

A kind of Rhizoma Zingiberis Recens salt tea vinegar drink, is made up of the raw material of following weight (jin): Rhizoma Zingiberis Recens 16, birch juice 190, Folium abelmoschi manihot 11, Flower of Radix Notoginseng 3-5, L.Lucidus Turcz. 3, rhinacanthus nasuta Kurz 2, Radix Polygalae fallacis 2, Folium Artemisiae Argyi 10, cocoa powder 2, black tea bacterium solution 90, Semen sojae atricolor 14, food Salt 3, barms 2, acetic acid bacteria strain 2, hydromel 19, water are appropriate.

The preparation method of described Rhizoma Zingiberis Recens salt tea vinegar drink, with embodiment 1.

Embodiment 3

A kind of Rhizoma Zingiberis Recens salt tea vinegar drink, is made up of the raw material of following weight (jin): Rhizoma Zingiberis Recens 18, birch juice 200, Folium abelmoschi manihot 12, Flower of Radix Notoginseng 5, L.Lucidus Turcz. 4, rhinacanthus nasuta Kurz 3, Radix Polygalae fallacis 3, Folium Artemisiae Argyi 12, cocoa powder 2, black tea bacterium solution 100, Semen sojae atricolor 15, Sal 4, barms 3, acetic acid bacteria strain 3, hydromel 20, water are appropriate.

The preparation method of described Rhizoma Zingiberis Recens salt tea vinegar drink, with embodiment 1.

Claims (2)

1. a Rhizoma Zingiberis Recens salt tea vinegar drink, it is characterised in that be made up of the raw material of following weight portion: Rhizoma Zingiberis Recens 15-18, birch juice 180-200, Folium abelmoschi manihot 10-12, flower of Radix Notoginseng 3-5, L.Lucidus Turcz. 2-4, rhinacanthus nasuta Kurz 2-3, Radix Polygalae fallacis 1-3, Folium Artemisiae Argyi 8-12, Cocoa powder 1-2, black tea bacterium solution 80-100, Semen sojae atricolor 12-15, Sal 2-4, barms 1-3, acetic acid bacteria strain 1-3, hydromel 18- 20, water is appropriate.

2. the preparation method of a Rhizoma Zingiberis Recens salt tea vinegar drink as claimed in claim 1, it is characterised in that comprise the following steps:

(1), being scrubbed clean by Rhizoma Zingiberis Recens, cutting filamentation, addition Sal is rubbed and is mixed uniformly, pickles 20-30 minute at 10-15 DEG C, then Baking at 40-60 DEG C to receive and do, put into and seal 5-7 days processed of leaching in hydromel, melt cinder separates, stand-by；

(2), Semen sojae atricolor being added water logging 8-10 hour, sieve and wash clean, put into boiling water boiling 3-5 minute, dehydration drains, with step (1) separating shredded ginger and grind pulping in the lump, lyophilizing is pulverized, then microwave bakes out perfume (or spice) at 60-80 DEG C, obtains Rhizoma Zingiberis Recens Semen Glycines powder；

(3), by Folium abelmoschi manihot, Folium Artemisiae Argyi picking up miscellaneous rinsing well respectively, spray profit respectively is containing 0.2-0.4% Fructus Citri Limoniae aqueous acid, certainly So withering to withering leaf moisture content is 68-72%, puddles and kneads into strips, puts in electromagnetism green-keeping machine, and control temperature is 200- At 170 DEG C, the temperature difference is 15 DEG C and carries out the process that completes step by step, and the time is 2-3 minute, grinds to 10-20 mesh, sends into microwave and dries Case, control temperature 80-100 DEG C carries out microwave baking and goes out perfume (or spice), then through vacuum lyophilization, obtains tea powder；

(4), flower of Radix Notoginseng, L.Lucidus Turcz., rhinacanthus nasuta Kurz, Radix Polygalae fallacis are picked up miscellaneous cleaning, drain spray and moisten the infiltration of a small amount of rice wine uniformly, Send into microwave oven, control temperature 80-100 DEG C and carry out microwave baking 3-5 minute, grind to 20-40 mesh, obtain health-care powder；

(5), by Rhizoma Zingiberis Recens Semen Glycines powder, tea powder, cocoa powder mixing, add suitable quantity of water and rub to mix and be pressed into thin slice, be passed through superheated steam 260-300 DEG C bakees the 20-30 second, then is crushed to 80-100 mesh, adds birch juice and stirs, stews to moisten at being heated to 75-85 DEG C To emulsus, the α-amylase adding serum weight 0.02-0.03% is incubated enzymolysis 20-40 minute, is cooled to 55-60 DEG C, adds breast The saccharifying enzyme insulation saccharifying of the 0.1-0.2% of slurry weight 40-50 minute, adding appropriate citric acid regulation pH value is 5.4-5.6, adds Enter the barms of the 0.07-0.09% of serum weight, then 24-26 DEG C of bottom fermentation 10-12 days, obtain fermented glutinous rice；

(6), by fermented glutinous rice add health-care powder, step (1) separates wine liquid and stirs, and adds black tea bacterium solution regulation alcoholic strength and is 5.8-6.0%, adds the acetic acid bacteria strain of the 13-15% of wine liquid weight, controls temperature 30-32 DEG C bottom fermentation 10-15 days, through filtering, Clarification, adds residue black tea bacterium solution and stirs, sterilized after the most canned and get final product.