CN105918722A - Pomegranate-jujube-juice tea vinegar beverage and preparation method thereof - Google Patents
Pomegranate-jujube-juice tea vinegar beverage and preparation method thereof Download PDFInfo
- Publication number
- CN105918722A CN105918722A CN201610276445.1A CN201610276445A CN105918722A CN 105918722 A CN105918722 A CN 105918722A CN 201610276445 A CN201610276445 A CN 201610276445A CN 105918722 A CN105918722 A CN 105918722A
- Authority
- CN
- China
- Prior art keywords
- juice
- tea
- jujube
- minute
- pomegranate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000052 vinegar Substances 0.000 title claims abstract description 26
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000013361 beverage Nutrition 0.000 title abstract description 9
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 44
- 235000013616 tea Nutrition 0.000 claims abstract description 35
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 21
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 235000018185 Betula X alpestris Nutrition 0.000 claims abstract description 13
- 235000018212 Betula X uliginosa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 12
- 235000020279 black tea Nutrition 0.000 claims abstract description 12
- 230000036541 health Effects 0.000 claims abstract description 10
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 9
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 9
- 244000090896 Nigella sativa Species 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000008541 fennel flower Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 244000194101 Ginkgo biloba Species 0.000 claims abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000003325 Ilex Nutrition 0.000 claims description 15
- 241000209035 Ilex Species 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 244000294611 Punica granatum Species 0.000 claims description 14
- 235000014360 Punica granatum Nutrition 0.000 claims description 14
- 241000209094 Oryza Species 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 235000020418 red date juice Nutrition 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 239000011260 aqueous acid Substances 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 230000008595 infiltration Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 244000001632 Acorus gramineus Species 0.000 abstract 2
- 235000013073 Acorus gramineus Nutrition 0.000 abstract 2
- 244000192528 Chrysanthemum parthenium Species 0.000 abstract 2
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 abstract 2
- 244000188472 Ilex paraguariensis Species 0.000 abstract 2
- 235000003368 Ilex paraguariensis Nutrition 0.000 abstract 2
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 abstract 2
- 241000220317 Rosa Species 0.000 abstract 2
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 2
- 235000019640 taste Nutrition 0.000 abstract 2
- 241000427159 Achyranthes Species 0.000 abstract 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 239000002085 irritant Substances 0.000 abstract 1
- 231100000021 irritant Toxicity 0.000 abstract 1
- 235000013525 pomegranate juice Nutrition 0.000 abstract 1
- 241000218628 Ginkgo Species 0.000 description 6
- 230000006870 function Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 241000219429 Betula Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002075 anti-alcohol Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002366 mineral element Substances 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
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940026510 theanine Drugs 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
Abstract
The invention discloses a pomegranate-jujube-juice tea vinegar beverage. The pomegranate-jujube-juice tea vinegar beverage is prepared from the following raw materials: birch juice, glutinous rice, red jujube, rose petals, pomegranate juice, ginkgo leaves, achyranthes root, fennel flower seeds, motherwort, grass-leaved sweetflag rhizome, stems and leaves of Yerba Mate, honey, black tea fungus liquid, yeast, acetic acid bacteria and a proper amount of water. According to the invention, tea is prepared from the stems and leaves of Yerba Mate, so the flavor of the tea beverage is enriched; the rose petals and red jujube 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 motherwort and grass-leaved sweetflag rhizome are used in a synergistic way, the pomegranate-jujube-juice tea vinegar beverage has better health care value, promotes metabolism of the body, is capable of nourishing yin, activating blood circulation, and maintaining the beauty, tastes properly sweet and is applicable to females.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Punica granatum L. Fructus Jujubae juice 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 Punica granatum L. Fructus Jujubae juice tea vinegar drink and preparation thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of Punica granatum L. Fructus Jujubae juice tea vinegar drink, is made up of the raw material of following weight portion: birch juice 200-210, Oryza glutinosa 15-18, red
Fructus Jujubae 18-20, roseleaf 10-12, Sucus Granati 30-40, Folium Ginkgo 2-3, Radix Achyranthis Bidentatae 4-5, fennelflower seed 2-4, Herba Leonuri 2-3, stone
Rhizoma Acori Graminei 2-4, Ilex paraguarensis stem and leaf 10-12, Mel 8-10, black tea bacterium solution 90-100, barms is appropriate, acetic acid bacteria strain is appropriate, water is suitable
Amount amount.
The preparation method of described Punica granatum L. Fructus Jujubae juice tea vinegar drink, comprises the following steps:
(1), roseleaf is cleaned, put into the blanching 30-40 second in boiling water, sift out the frozen water put into containing 0.2-0.4% citric acid
But, dehydration drains middle leaching refrigeration, cuts into end, adds Mel and suitable quantity of water quickly stirs into thick slip shape, obtain Flos Rosae Rugosae nectar mud；
(2), extracting red date stone being cleaned section, at 120-150 DEG C, steam steams 10-15 minute, then microwave dries at 60-80 DEG C
Drying perfume (or spice), add Sucus Granati and soak 15-30 minute processed at 5-10 DEG C, water proof is heated to 60-80 DEG C and stews to moisten 1-1.5 hour, grinds
Pulping, obtains jujube juice；
(3), Oryza glutinosa is added water logging 8-10 hour, sieves and washes clean, put into boiling water boiling 3-5 minute, put into frozen water leaching refrigeration but,
Dehydration drains, and at 120-180 DEG C, microwave bakes dry perfume, and crushing grinding, to 20-40 mesh, obtains glutinous rice flour；
(4), by Ilex paraguarensis stem and leaf pick up miscellaneous rinsing well respectively, spray profit containing 0.2-0.4% Fructus Citri Limoniae aqueous acid, naturally wither to
Withering leaf moisture content is 68-72%, 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 2-3 minute, grinds to 10-20 mesh, sends into microwave oven, controls temperature
Spend 80-100 DEG C to carry out microwave baking and go out perfume (or spice), then through vacuum lyophilization, obtain Ilex paraguarensis tea powder；
(5), Folium Ginkgo, Radix Achyranthis Bidentatae, fennelflower seed, Herba Leonuri, Rhizoma Acori Graminei are picked up miscellaneous cleaning, drain spray and moisten the infiltration of a small amount of rice wine all
Even, 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；
(6), by glutinous rice flour, Ilex paraguarensis tea powder mixing, add jujube juice stirring tumbling 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；
(7), by fermented glutinous rice add Flos Rosae Rugosae nectar mud, health-care powder stirs, and adding black tea bacterium solution regulation alcoholic strength is 5.8-
6.0%, add the acetic acid bacteria strain of the 13-15% of wine liquid weight, control temperature 30-32 DEG C bottom fermentation 10-15 days, through filtering, clarifying,
Add residue black tea bacterium solution to stir, sterilized after the most canned and get final product.
The invention have the advantage that
Punica granatum L. Fructus Jujubae juice tea vinegar drink prepared by the present invention, by Ilex paraguarensis stem and leaf tea making, abundant tea-drinking local flavor, simultaneously with roseleaf,
Fructus Jujubae 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, the collaborative composition such as Herba Leonuri, Rhizoma Acori Graminei, more keep healthy
Being worth, promote organism metabolism nourishing yin and promoting blood circulation, looks improving and the skin nourishing simultaneously, sweet mouthfeel is suitable, and applicable women population is drunk.
Detailed description of the invention
Embodiment 1
A kind of Punica granatum L. Fructus Jujubae juice tea vinegar drink, is made up of the raw material of following weight (jin): birch juice 200, Oryza glutinosa 15, Fructus Jujubae 18,
Roseleaf 10, Sucus Granati 30, Folium Ginkgo 2, Radix Achyranthis Bidentatae 4, fennelflower seed 2, Herba Leonuri 2, Rhizoma Acori Graminei 2, Ilex paraguarensis stem and leaf 10, Mel 8,
Black tea bacterium solution 90, barms are appropriate, acetic acid bacteria strain is appropriate, water is appropriate.
The preparation method of described Punica granatum L. Fructus Jujubae juice tea vinegar drink, comprises the following steps:
(1), roseleaf is cleaned, put into blanching 40 seconds in boiling water, sift out leaching system in the frozen water put into containing 0.3% citric acid
Cooling, dehydration drains, and cuts into end, adds Mel and suitable quantity of water quickly stirs into thick slip shape, obtain Flos Rosae Rugosae nectar mud；
(2), extracting red date stone being cleaned section, at 150 DEG C, steam steams 15 minutes, the more dry perfume of microwave baking at 80 DEG C, adds
Entering the Sucus Granati system of soaking at 10 DEG C 15 minutes, water proof is heated to 60 DEG C and stews to moisten 1.5 hours, grinds pulping, obtains jujube juice；
(3), by Oryza glutinosa add water logging system 10 hours, sieve and wash clean, put into boiling water boiling 5 minutes, put into frozen water leaching refrigeration but, dehydration
Draining, at 120 DEG C, microwave bakes dry perfume, and crushing grinding, to 40 mesh, obtains glutinous rice flour；
(4), by Ilex paraguarensis stem and leaf picking up miscellaneous rinsing well respectively, spray profit, containing 0.3% Fructus Citri Limoniae aqueous acid, is withered naturally to withering
Leaf moisture content is 69%, puddles and kneads into strips, puts in electromagnetism green-keeping machine, controls at temperature is 200-170 DEG C the temperature difference step by step and is
15 DEG C carry out the process that completes, and the time is 3 minutes, grind to 20 mesh, send into microwave oven, control temperature 100 DEG C and carry out micro-
Ripple bakees out perfume (or spice), then through vacuum lyophilization, obtains Ilex paraguarensis tea powder；
(5), Folium Ginkgo, Radix Achyranthis Bidentatae, fennelflower seed, Herba Leonuri, Rhizoma Acori Graminei are picked up miscellaneous cleaning, drain spray and moisten the infiltration of a small amount of rice wine all
Even, send into microwave oven, control temperature 100 DEG C and carry out microwave baking 5 minutes, grind to 40 mesh, obtain health-care powder；
(6), by glutinous rice flour, Ilex paraguarensis tea powder mixing, add jujube juice stirring tumbling be pressed into thin slice, be passed through superheated steam
300 DEG C bakee 20 seconds, then are crushed to 100 mesh, add birch juice and stir, and are heated at 79 DEG C stewing to moisten to emulsus, add breast
The α-amylase insulation enzymolysis of slurry weight 0.03% 30 minutes, is cooled to 60 DEG C, the saccharifying enzyme insulation of the 0.1% of addition serum weight
Saccharifying 45 minutes, adding appropriate citric acid regulation pH value is 5.5, the barms of the 0.08% of addition serum weight, then at 25 DEG C
Ferment 11 days, obtain fermented glutinous rice；
(7), by fermented glutinous rice add Flos Rosae Rugosae nectar mud, health-care powder stirs, and adding black tea bacterium solution regulation alcoholic strength is 5.9%, adds
Enter wine liquid weight 14% acetic acid bacteria strain, control 31 DEG C of bottom fermentations of temperature 15 days, through filtering, clarification, add residue black tea bacterium solution
Stir, sterilized after the most canned and get final product.
Embodiment 2
A kind of Punica granatum L. Fructus Jujubae juice tea vinegar drink, is made up of the raw material of following weight (jin): birch juice 205, Oryza glutinosa 16, Fructus Jujubae 19,
Roseleaf 101, Sucus Granati 38, Folium Ginkgo 2, Radix Achyranthis Bidentatae 5, fennelflower seed 3, Herba Leonuri 3, Rhizoma Acori Graminei 3, Ilex paraguarensis stem and leaf 12, Mel
9, black tea bacterium solution 96, barms is appropriate, acetic acid bacteria strain is appropriate, water is appropriate.
The preparation method of described Punica granatum L. Fructus Jujubae juice tea vinegar drink, with embodiment 1.
Embodiment 3
A kind of Punica granatum L. Fructus Jujubae juice tea vinegar drink, is made up of the raw material of following weight (jin): birch juice 210, Oryza glutinosa 18, Fructus Jujubae 20,
Roseleaf 12, Sucus Granati 40, Folium Ginkgo 3, Radix Achyranthis Bidentatae 5, fennelflower seed 4, Herba Leonuri 3, Rhizoma Acori Graminei 4, Ilex paraguarensis stem and leaf 12, Mel
10, black tea bacterium solution 100, barms is appropriate, acetic acid bacteria strain is appropriate, water is appropriate.
The preparation method of described Punica granatum L. Fructus Jujubae juice tea vinegar drink, with embodiment 1.
Claims (2)
1. a Punica granatum L. Fructus Jujubae juice tea vinegar drink, it is characterised in that be made up of the raw material of following weight portion: birch juice 200-210,
Oryza glutinosa 15-18, Fructus Jujubae 18-20, roseleaf 10-12, Sucus Granati 30-40, Folium Ginkgo 2-3, Radix Achyranthis Bidentatae 4-5, fennelflower seed 2-4,
Herba Leonuri 2-3, Rhizoma Acori Graminei 2-4, Ilex paraguarensis stem and leaf 10-12, Mel 8-10, black tea bacterium solution 90-100, barms are appropriate, acetic acid bacteria
Kind is appropriate, water is appropriate.
2. the preparation method of a Punica granatum L. Fructus Jujubae juice tea vinegar drink as claimed in claim 1, it is characterised in that comprise the following steps:
(1), roseleaf is cleaned, put into the blanching 30-40 second in boiling water, sift out the frozen water put into containing 0.2-0.4% citric acid
But, dehydration drains middle leaching refrigeration, cuts into end, adds Mel and suitable quantity of water quickly stirs into thick slip shape, obtain Flos Rosae Rugosae nectar mud；
(2), extracting red date stone being cleaned section, at 120-150 DEG C, steam steams 10-15 minute, then microwave dries at 60-80 DEG C
Drying perfume (or spice), add Sucus Granati and soak 15-30 minute processed at 5-10 DEG C, water proof is heated to 60-80 DEG C and stews to moisten 1-1.5 hour, grinds
Pulping, obtains jujube juice；
(3), Oryza glutinosa is added water logging 8-10 hour, sieves and washes clean, put into boiling water boiling 3-5 minute, put into frozen water leaching refrigeration but,
Dehydration drains, and at 120-180 DEG C, microwave bakes dry perfume, and crushing grinding, to 20-40 mesh, obtains glutinous rice flour；
(4), by Ilex paraguarensis stem and leaf pick up miscellaneous rinsing well respectively, spray profit containing 0.2-0.4% Fructus Citri Limoniae aqueous acid, naturally wither to
Withering leaf moisture content is 68-72%, 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 2-3 minute, grinds to 10-20 mesh, sends into microwave oven, controls temperature
Spend 80-100 DEG C to carry out microwave baking and go out perfume (or spice), then through vacuum lyophilization, obtain Ilex paraguarensis tea powder；
(5), Folium Ginkgo, Radix Achyranthis Bidentatae, fennelflower seed, Herba Leonuri, Rhizoma Acori Graminei are picked up miscellaneous cleaning, drain spray and moisten the infiltration of a small amount of rice wine all
Even, 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；
(6), by glutinous rice flour, Ilex paraguarensis tea powder mixing, add jujube juice stirring tumbling 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；
(7), by fermented glutinous rice add Flos Rosae Rugosae nectar mud, health-care powder stirs, and adding black tea bacterium solution regulation alcoholic strength is 5.8-
6.0%, add the acetic acid bacteria strain of the 13-15% of wine liquid weight, control temperature 30-32 DEG C bottom fermentation 10-15 days, through filtering, clarifying,
Add residue black tea bacterium solution to stir, sterilized after the most canned and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610276445.1A CN105918722A (en) | 2016-04-29 | 2016-04-29 | Pomegranate-jujube-juice tea vinegar beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610276445.1A CN105918722A (en) | 2016-04-29 | 2016-04-29 | Pomegranate-jujube-juice tea vinegar beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918722A true CN105918722A (en) | 2016-09-07 |
Family
ID=56836729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610276445.1A Pending CN105918722A (en) | 2016-04-29 | 2016-04-29 | Pomegranate-jujube-juice tea vinegar beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105918722A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029909A (en) * | 2017-12-15 | 2018-05-15 | 四川大学 | Pomegranate honey fermented beverage and preparation method thereof |
| CN108576320A (en) * | 2018-05-08 | 2018-09-28 | 吉首大学 | A kind of preparation method of Cortex Eucommiae tea vinegar drink |
| CN110511853A (en) * | 2019-09-09 | 2019-11-29 | 普安县宏鑫茶业开发有限公司 | A kind of production method of Fruity type tea vinegar |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187323A (en) * | 1997-01-09 | 1998-07-15 | 肖文华 | Bioactive beverage |
| KR20040023982A (en) * | 2002-09-12 | 2004-03-20 | 학교법인 계명기독학원 | Method for production of Kombucha containg green-tea extract |
| CN101926456A (en) * | 2009-06-25 | 2010-12-29 | 赵伟 | Preparation method of health care beverage |
| CN104137886A (en) * | 2014-06-20 | 2014-11-12 | 滁州润海甜叶菊高科有限公司 | Lemon grass tea vinegar milky tea and preparation method thereof |
| CN105231244A (en) * | 2015-10-08 | 2016-01-13 | 安徽省王巢食品有限公司 | Health-preserving honey solid beverage and preparation method thereof |
-
2016
- 2016-04-29 CN CN201610276445.1A patent/CN105918722A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187323A (en) * | 1997-01-09 | 1998-07-15 | 肖文华 | Bioactive beverage |
| KR20040023982A (en) * | 2002-09-12 | 2004-03-20 | 학교법인 계명기독학원 | Method for production of Kombucha containg green-tea extract |
| CN101926456A (en) * | 2009-06-25 | 2010-12-29 | 赵伟 | Preparation method of health care beverage |
| CN104137886A (en) * | 2014-06-20 | 2014-11-12 | 滁州润海甜叶菊高科有限公司 | Lemon grass tea vinegar milky tea and preparation method thereof |
| CN105231244A (en) * | 2015-10-08 | 2016-01-13 | 安徽省王巢食品有限公司 | Health-preserving honey solid beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 南朝君: "《食疗、营养与烹调》", 31 January 2014, 中国医药科技出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029909A (en) * | 2017-12-15 | 2018-05-15 | 四川大学 | Pomegranate honey fermented beverage and preparation method thereof |
| CN108576320A (en) * | 2018-05-08 | 2018-09-28 | 吉首大学 | A kind of preparation method of Cortex Eucommiae tea vinegar drink |
| CN110511853A (en) * | 2019-09-09 | 2019-11-29 | 普安县宏鑫茶业开发有限公司 | A kind of production method of Fruity type tea vinegar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104263588B (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN105802804B (en) | A kind of double glutinous rice wines of Woman health type agate card matrimony vine and its fermentation technique | |
| CN103960358B (en) | A kind of preparation method of Paeonia suffruticosa yogurt | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN106923121B (en) | Coix seed active peptide beverage and preparation method thereof | |
| CN105861263A (en) | Lemon and lotus stamen tea vinegar beverage and preparation method thereof | |
| CN105925455A (en) | Peony tea vinegar beverage and preparation method thereof | |
| CN105941642A (en) | Wheat germ milk beverage and preparation method thereof | |
| CN104982529A (en) | Needle mushroom yogurt and preparation method thereof | |
| CN105918722A (en) | Pomegranate-jujube-juice tea vinegar beverage and preparation method thereof | |
| CN108410650B (en) | Fruit shell and kernel wine and preparation method and application thereof | |
| CN105725017A (en) | Appetite-promoting tea vinegar drink and preparation method thereof | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN111454805A (en) | Brewing process of red yeast rice wine | |
| CN105918549A (en) | Ginger salt tea vinegar beverage and preparation method thereof | |
| CN106336992A (en) | Purple sweet potato wine with beauty maintaining and body slimming effects | |
| CN105925458A (en) | Weight-reducing beauty-maintaining tea vinegar beverage and preparation method thereof | |
| CN105925456A (en) | Lotus tea vinegar beverage and preparation method thereof | |
| CN105851323A (en) | Pine juice and tea vinegar drink and preparing method thereof | |
| KR102356983B1 (en) | Manufacturing method of soymilk | |
| CN114452357A (en) | Liupao tea-containing preparation with blood fat and blood sugar reducing effects and preparation method thereof | |
| CN104178386A (en) | Chrysanthemum nankingense beer and processing method thereof | |
| CN105925457A (en) | Tea vinegar beverage capable of nourishing yin and enriching blood, and preparation method thereof | |
| CN106701413A (en) | Brewing method of rhizoma polygonati hawthorn fruit wine | |
| CN107541398A (en) | A kind of peach fruit wine and production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160907 |
|
| WD01 | Invention patent application deemed withdrawn after publication |