CN105942108A - Production method for banana-tea vinegar drink - Google Patents

Production method for banana-tea vinegar drink Download PDF

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Publication number
CN105942108A
CN105942108A CN201610433572.8A CN201610433572A CN105942108A CN 105942108 A CN105942108 A CN 105942108A CN 201610433572 A CN201610433572 A CN 201610433572A CN 105942108 A CN105942108 A CN 105942108A
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China
Prior art keywords
parts
tea
production
feed liquid
acetic acid
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Application number
CN201610433572.8A
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Chinese (zh)
Inventor
侯荣山
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侯荣山
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Priority to CN201610433572.8A priority Critical patent/CN105942108A/en
Publication of CN105942108A publication Critical patent/CN105942108A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/08Addition of flavouring ingredients

Abstract

The invention discloses a production method for banana-tea vinegar drink, and relates to the technical field of drink processing. The production method includes the steps that banana, tea siraitia grosvenorii and white sugar are added into mountain spring water and boiled, cooling and filtering are carried out, extracting liquid is obtained, acetic acid bacteria are inoculated into the extracting liquid, the mixture is stirred to be even to be fermented, then material liquid is subjected to acidity adjustment, the total acid content of the material liquid is controlled to be 0.3 g/100 ml to 1 g/100 ml, and the soluble solid content is 3% to 5%; the acid-adjusting material liquid is sterilized to be subjected to vacuum aseptic filling, and the banana-tea vinegar drink is obtained. The banana-tea vinegar drink is functional drink integrated with the nutrient effect and the health-care effect, vegetative-substance extracting liquid sweet water is used as media of the acetic acid bacteria to conduct fermentation, the produced tea vinegar drink has fragrances and nutrient components of various raw substances, has nutrient components and the suitable acidity of acetic acid, and is good in flavor and taste.

Description

The production method of Fructus Musae tea vinegar drink
Technical field
The present invention relates to beverage processing technique field, the production method of a kind of fruit juice vinegar beverage.
Background technology
Containing Multiple components such as catechin, Flavonoid substances, caffeine, polysaccharide, theophylline, theobromine, choline, xanthine, tea polyphenols, terpenes, phenols, alcohols, aldehydes, acids, esters, aromatic oil compound, carbohydrate, multivitamin, protein and aminoacid in Folium Camelliae sinensis, possibly together with 27 kinds of mineral such as the calcium useful to human body, phosphorus, ferrum, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium, its nutrition is the abundantest, the advantage that tea beverage also has natural, nourishing healthy because of it, quenches one's thirst, and become the big beverage of the first in the world.Along with the raising of people's living standard and the increase to health promoting beverage demand, tea product is just in diversified development, such as instant tea, liquid tea powder and fermented tea beverage etc..Fermented tea beverage is with tea as main matrix, is added thereto to some nutrient substance, such as sucrose, is made the optimum physiological acoustic signals of the tea generation degree of depth by their metabolism, thus improves tea leaf quality.Fermentable tea beverage is a kind of special fermented tea beverage, belongs to emerging health-care tea beverage, after tea undergoes microbial fermentation, can increase many plurality of active ingredients such as microbial metabolic activity material and microbial cells itself, and quality is greatly improved.Fruit vinegar beverage is also a kind of novel healthy beverage, and fruit vinegar is to health care, and effect of looks improving and the skin nourishing is notable, and it is to make through alcohol fermentation and acetic fermentation under the effect of microorganism.In the market fermentable tea beverage rarely had report, and research and develop fermentable tea beverage and solution unsalable and Folium Camelliae sinensis the comprehensive utilization deep processing development of low and middle-grade tea is all had positive effect, if tea beverage and vinegar beverage can be combined, obtain fragrance matter and the nutritional labeling of a kind of existing Folium Camelliae sinensis, there is again the tea vinegar new varieties beverage of the nutritional labeling of acetic acid, then can increase tea beverage kind, meet the market demand and promote the development of tea product.
Fructus Musae is a kind of fruit that people often eat, its sweet in the mouth, cold in nature;Lung meridian, spleen channel;Heat clearing away, intestine moistening, removing toxic substances.Control calentura excessive thirst, constipation, hemorrhoidal bleeding;Fructus Musae has higher nutritive value, and the water content of Fructus Musae is higher by about 70%, and containing abundant carbohydrate, protein, dietary fiber, phosphorus, potassium, vitamin A and vitamin C;Fructus Musae contains three kinds of natural sugar parts: sucrose, fructose and glucose;Add cellulose.
The nutritive value that Fructus Momordicae is wanted containing needed by human body is the highest, wherein contains substantial amounts of vitamin C, fructose, glucose, glucoside and protein etc..
Fructus Momordicae has lung moistening and controls and cough, and the effect of quenching the thirst causes cough, edible Fructus Momordicae to have good curative effect to because of dryness of the lung lung-heat.Fructus Momordicae contains the sweetener of strong 300 times than sucrose, feels incomparable sweetness after entrance, but but not as sucrose, produce substantial amounts of heat, it is very suitable for suffering from obesity, hypertension, diabetes etc. and is not suitable for sugar eater and eats!Fructus Momordicae also has spasmolytic and resistant function to the intestinal tube caused because of epinephrine is loose, allows intestinal tube oneself recover voluntary activity, has two-way tune effect to intestinal tube motion function.So replacing part sucrose to solve sugariness problem with Fructus Momordicae is a good selection.
Summary of the invention
It is an object of the invention to provide the production method of a kind of Fructus Musae tea vinegar drink, this production method can solve to lack on market fragrance matter and the nutritional labeling of existing Folium Camelliae sinensis, the problem having again the tea vinegar drink of the nutritional labeling of acetic acid, acts on the multi-functional beverage of one obtaining the good collection nutrition and health care of raciness, quality.
In order to solve the problems referred to above, the technical solution used in the present invention is: the raw material of the production method following parts by weight of employing of this tea vinegar drink:
10 parts~20 parts of Fructus Musae, Folium Camelliae sinensis 10 parts~20 parts, Fructus Momordicae 15 parts~20 parts, white sugar 5 parts~10 parts;
Production stage is as follows:
A, weigh up the weight of Folium Camelliae sinensis, Fructus Musae, Fructus Momordicae and white sugar respectively according to the parts by weight of above-mentioned each raw material, broken to the Fructus Momordicae weighed up and Fructus Musae rear and other raw material are put into pot, and add the spring water boiling of 400 parts~500 parts parts by weight, boil to boiling and keep 30 minutes~60 minutes, after natural cooling, it is filtrated to get lixiviating solution;
B, above-mentioned lixiviating solution is poured into cleaning container in, access raw material gross weight 2%~3% acetic acid bacteria strain, after stirring, capping fermentation, control product temperature at 16 DEG C~28 DEG C, ferment 10 days~25 days;
C, the feed liquid that step B fermentation completes obtain carry out acid adjustment under the ambient temperature of 16 DEG C~28 DEG C, and the total acid content controlling feed liquid is 0.3g/100ml~1g/100ml, and soluble solid content is 3%~5%;
D, by after feed liquid sterilizing good for acid adjustment, carry out sterile vacuum fill and get final product.
In the technical scheme of the production method of above-mentioned tea vinegar drink, more specifically technical scheme is it may also is that in step A, the PH value of described spring water is 7~7.5;When the total acid content of the feed liquid in described C step is less than 0.3g/100ml, in feed liquid, adds citric acid or malic acid carries out acid adjustment;When the total acid content of the feed liquid that fermentation obtains is more than 1g/100ml, in feed liquid, adds glucose or fructose carries out acid adjustment.
Further: the sterilising temp of step D is 95 DEG C~110 DEG C, sterilization time is 4 seconds~30 seconds.
Further, when the feed liquid outer package in step D is plastic bottle, after filling bottle being carried out sterilizing, sterilising temp is 95 DEG C~98 DEG C, and sterilization time is 20 minutes~30 minutes, sterilizing complete after natural cooling and get final product.
Further: described Folium Camelliae sinensis is the one in TIEGUANYIN, oolong tea, black tea, green tea, Folium camelliae assamicae.
Further: described acetic acid bacteria strain is that the one in 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, stricture of vagina film acetic acid bacteria is made in AS1.41 acetic acid bacteria, Shanghai.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, the Fructus Musae tea vinegar drink of the present invention is that a kind of nutrition and health care that collects acts on the multifunctional beverage of one, ferment as acetic acid bacteria culture medium with the lixiviating solution sucrose solution of vegetal Folium Camelliae sinensis, Fructus Musae and Fructus Momordicae, the tea vinegar drink produced has Folium Camelliae sinensis, the various fragrance matters of Fructus Momordicae and nutritional labeling, also having nutritional labeling and the appropriateness tart flavour of acetic acid, its raciness, quality are good.
2, raw material is boiled to boiling and keeps 30-60 minute by the present invention, and Folium Camelliae sinensis and the fragrance matter of Fructus Momordicae and nutritional labeling both can have been made to be completely dissolved in spring water, boiling can be avoided again to cross and reduce the acquisition amount of lixiviating solution for a long time;Before filtering, natural cooling can make Folium Camelliae sinensis and the fragrance matter of Fructus Momordicae and nutritional labeling can be completely dissolved in spring water further.
3, the Fructus Musae tea vinegar drink of the present invention is a kind of novel healthy beverage, and it is to health care, and effect of looks improving and the skin nourishing is notable;Can prevention and cure of cardiovascular disease, there is expansion blood vessel, increase coronary flow, improve heart vigor, stimulating central nervous system system, reduce blood pressure and cholesterol, vessel softening and diuresis and effect of calmness;And have appetite-stimulating indigestion-relieving, activating blood circulation to dissipate blood stasis, relieving asthma reduce phlegm, suppress antibacterial, treatment abdominal pain diarrhea effect;Its contained total flavones and the material such as vitamin C, carotene can block and reduce the generation of free radical, the immunity of enhancing body, anticancer and anti-aging;Institute's glucoside-containing, fructose, glucose, protein, lipid have effect of nourishing the lung to arrest cough, promoting the production of body fluid to quench thirst and loosening bowel to relieve constipation;Supplemented with energy;Protection gastric mucosa;Blood pressure lowering;Intestine moistening road;Conduce to sleep.
4, in the present invention, the tea vinegar drink Fructus Momordicae having health care to human body replaces sucrose as sweeting agent, reduces the human body absorption to sugar, it is to avoid the injury to human body of the high sugar.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1
The vinegar beverage of the present embodiment use following weight portion raw material: 20 parts of Fructus Musae, Folium Camelliae sinensis 20 parts, Fructus Momordicae 20 parts, white sugar 10 parts;
Its production stage is:
A, the Fructus Musae of the Fructus Momordicaes of 20 parts and 20 parts put into the Folium Camelliae sinensis of 20 parts and the white sugar of 10 parts after broken pot and adds the spring water boiling that 500 parts of pH values are 7, boil to boiling and keep 45 minutes, then cooling down, be filtrated to get lixiviating solution;
B, being poured into by above-mentioned lixiviating solution in the container of cleaning, access and account for the AS1.41 acetic acid bacteria of raw material total amount 2.5%, after stirring, capping fermentation, fermentation temperature is 16 DEG C~28 DEG C, fermentation time 25 days;
C, the feed liquid that step B fermentation completes obtain carry out acid adjustment under the ambient temperature of 16 DEG C~28 DEG C, and the total acid content controlling feed liquid is 0.3g/100ml~1g/100ml, and soluble solid content is 3%~5%;When the total acid content of feed liquid is less than 0.3g/100ml, in feed liquid, adds citric acid carry out acid adjustment;When the total acid content of the feed liquid that fermentation obtains is more than 1g/100ml, in feed liquid, adds glucose carry out acid adjustment;
D, feed liquid good for acid adjustment being carried out sterilizing, sterilising temp is 95 DEG C~110 DEG C, and sterilization time is 30 seconds, then carries out sterile vacuum fill, to obtain final product.
Embodiment 2
The vinegar beverage of the present embodiment use following weight portion raw material: 10 parts of Fructus Musae, Folium Camelliae sinensis 10 parts, Fructus Momordicae 15 parts, white sugar 5 parts;
Its production stage is:
A, the Fructus Musae of the Fructus Momordicaes of 15 parts and 10 parts put into the Folium Camelliae sinensis of 10 parts and the white sugar of 5 parts after broken pot and adds the spring water boiling that 400 parts of pH values are 7.5, boil to boiling and keep 30 minutes, then cooling down, be filtrated to get lixiviating solution;
B, being poured into by above-mentioned lixiviating solution in the container of cleaning, access and account for Shanghai of raw material total amount 2% and make 1.01 acetic acid bacterias, after stirring, capping fermentation, fermentation temperature is 16 DEG C~28 DEG C, fermentation time 10 days;
C, the feed liquid obtained of having fermented step B carry out acid adjustment under the ambient temperature of 16 DEG C~28 DEG C, and the total acid content controlling feed liquid is 0.3g/100ml~1g/100ml, and soluble solid content is 3%~5%;When the total acid content of feed liquid is less than 0.3g/100ml, in feed liquid, adds malic acid carry out acid adjustment;When the total acid content of the feed liquid that fermentation obtains is more than 1g/100ml, in feed liquid, adds fructose carry out acid adjustment;
D, feed liquid good for acid adjustment being carried out sterilizing, sterilising temp is 95 DEG C~110 DEG C, and sterilization time is 4 seconds;Then carrying out sterile vacuum plastic bottle filling, sterilization temperature is 95 DEG C~98 DEG C, and sterilizing time is 20 minutes, and sterilized rear natural cooling and get final product.

Claims (6)

1. the production method of a Fructus Musae tea vinegar drink, it is characterised in that: use the raw material of following weight portion: 10 parts~20 parts of Fructus Musae, Folium Camelliae sinensis 10 parts~20 parts, Fructus Momordicae 15 parts~20 parts, white sugar 5 parts~10 parts;
Its production stage is:
A, weigh up the weight of Folium Camelliae sinensis, Fructus Musae, Fructus Momordicae and white sugar respectively according to the parts by weight of above-mentioned each raw material, pot is put into together with other raw material after broken to the Fructus Momordicae weighed up and Fructus Musae, and add the spring water boiling of 400 parts~500 parts parts by weight, boil to boiling and keep 30 minutes~60 minutes, after natural cooling, it is filtrated to get lixiviating solution;
B, above-mentioned lixiviating solution is poured into cleaning container in, access raw material gross weight 2%~3% acetic acid bacteria strain, after stirring, capping fermentation, control product temperature at 16 DEG C~28 DEG C, ferment 10 days~25 days;
C, the feed liquid that step B fermentation completes obtain carry out acid adjustment under the ambient temperature of 16 DEG C~28 DEG C, and the total acid content controlling feed liquid is 0.3g/100ml~1g/100ml, and soluble solid content is 3%~5%;
D, by after feed liquid sterilizing good for acid adjustment, carry out sterile vacuum fill and get final product.
The production method of Fructus Musae tea vinegar drink the most according to claim 1, it is characterised in that: in step A, the PH value of described spring water is 7~7.5;When the total acid content of the feed liquid in described step C is less than 0.3g/100ml, in feed liquid, adds citric acid or malic acid carries out acid adjustment;When the total acid content of the feed liquid that fermentation obtains is more than 1g/100ml, in feed liquid, adds glucose or fructose carries out acid adjustment.
The production method of Fructus Musae tea vinegar drink the most according to claim 1 and 2, it is characterised in that: in D step, sterilising temp is 95 DEG C~110 DEG C, and sterilization time is 4 seconds~30 seconds.
The production method of Fructus Musae tea vinegar drink the most according to claim 1 and 2, it is characterized in that: when the feed liquid outer package in step D is plastic bottle, after filling bottle is carried out sterilizing, sterilising temp is 95 DEG C~98 DEG C, sterilization time is 20 minutes~30 minutes, sterilizing complete after natural cooling and get final product.
5. according to the production method of the Fructus Musae tea vinegar drink described in claim 1 or 2, it is characterised in that: described Folium Camelliae sinensis is the one in TIEGUANYIN, oolong tea, black tea, green tea, Folium camelliae assamicae.
The production method of Fructus Musae tea vinegar drink the most according to claim 1 and 2, it is characterised in that: described acetic acid bacteria strain can be that the one in 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, stricture of vagina film acetic acid bacteria is made in AS1.41 acetic acid bacteria, Shanghai.
CN201610433572.8A 2016-06-18 2016-06-18 Production method for banana-tea vinegar drink CN105942108A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106260236A (en) * 2016-10-30 2017-01-04 黄全 A kind of manufacture method of Fructus Musae acid tea beverage
CN106306015A (en) * 2016-10-30 2017-01-11 王庆忠 Preparation method for mulberry milky tea beverage

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60133842A (en) * 1983-12-20 1985-07-17 Tokushimaken Freezing sterilization for vinegar of citrus fruit
CN101886031A (en) * 2009-05-14 2010-11-17 天津市慧珍科技有限公司 Tea fruit vinegar and preparation method thereof
CN102366145A (en) * 2011-10-27 2012-03-07 王建民 Persimmon leaf tea fruit vinegar beverage
CN103478328A (en) * 2013-09-22 2014-01-01 广西三江县康百氏实业有限公司 Production method for tea vinegar drink
CN104997116A (en) * 2015-06-19 2015-10-28 何伍侠 Red bean and longan vinegar

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60133842A (en) * 1983-12-20 1985-07-17 Tokushimaken Freezing sterilization for vinegar of citrus fruit
CN101886031A (en) * 2009-05-14 2010-11-17 天津市慧珍科技有限公司 Tea fruit vinegar and preparation method thereof
CN102366145A (en) * 2011-10-27 2012-03-07 王建民 Persimmon leaf tea fruit vinegar beverage
CN103478328A (en) * 2013-09-22 2014-01-01 广西三江县康百氏实业有限公司 Production method for tea vinegar drink
CN104997116A (en) * 2015-06-19 2015-10-28 何伍侠 Red bean and longan vinegar

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106260236A (en) * 2016-10-30 2017-01-04 黄全 A kind of manufacture method of Fructus Musae acid tea beverage
CN106306015A (en) * 2016-10-30 2017-01-11 王庆忠 Preparation method for mulberry milky tea beverage

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