CN105942111A - Production method for corn, tea and vinegar beverage - Google Patents
Production method for corn, tea and vinegar beverage Download PDFInfo
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- CN105942111A CN105942111A CN201610433629.4A CN201610433629A CN105942111A CN 105942111 A CN105942111 A CN 105942111A CN 201610433629 A CN201610433629 A CN 201610433629A CN 105942111 A CN105942111 A CN 105942111A
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- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- 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
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- 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
- C12J1/08—Addition of flavouring ingredients
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Abstract
The invention discloses a production method for a corn, tea and vinegar beverage and relates to the field of beverage processing. The corn, tea and vinegar beverage is prepared from, by weight, 10-20 parts of corn, 10-20 parts of tea leaves, 15-20 parts of grosvenor momordica fruits and 5-10 parts of white sugar. The production method comprises the steps that firstly, the corn and the grosvenor momordica fruits are smashed, the raw materials are put into a pot, mountain spring water is added, boiling is carried out and kept for 30-60 minutes, and after natural cooling, leach liquid is obtained through filtering; secondly, the leach liquid is poured into a clean container and inoculated with an acetic acid strain, and after the mixture is stirred to be uniform, cover sealing and fermenting are carried out, wherein the weight of the acetic acid strain accounts for 2-3% of the total weight of the raw materials; thirdly, acid of the liquid obtained in the second step is adjusted; fourthly, after the liquid with the acid being adjusted is sterilized, vacuum sterile filling is carried out, and then the corn, tea and vinegar beverage is obtained. The corn, tea and vinegar beverage produced through the production method integrates nutrition and the healthcare function, has multiple functions and has the flavor components and nutritional ingredients of the tea leaves, gingko leaves and the grosvenor momordica fruits.
Description
Technical field
The present invention relates to beverage production field, the production method of a kind of corn tea 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 vinegar drink rarely had report, and research and develop fermentable tea vinegar drink 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.
Summary of the invention
It is an object of the invention to provide fragrance matter and the nutritional labeling of a kind of existing Folium Camelliae sinensis, have again the production method of the corn tea vinegar beverage of the nutritional labeling of acetic acid.
In order to solve the problems referred to above, the technical solution used in the present invention is: the production method of a kind of corn tea vinegar beverage, uses the raw material of following weight portion: Semen Maydis 10 parts～20 parts, 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, by after broken to Semen Maydis, Fructus Momordicae, the weight of Semen Maydis, Folium Camelliae sinensis, Fructus Momordicae and white sugar is weighed up respectively according to the parts by weight of above-mentioned each raw material, the raw material weighed up is put into pot and adds the spring water boiling of 400 parts～500 parts, 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 technique scheme, more specifically technical scheme is it may also is that the pH value of described spring water is 7～7.5, and described Folium Camelliae sinensis is the one in TIEGUANYIN, oolong tea, black tea, green tea, Folium camelliae assamicae etc.；In step C, when the feed liquid total acid content that fermentation obtains 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, and 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.
Containing substantial amounts of nutraceutical agents in Semen Maydis, contained glutathion, is anticancer factor, in Semen Maydis possibly together with riboflavin, the nutrient substance such as vitamin the prevention disease such as heart disease, cancer is had the biggest effect.Can accelerate eliminating vivotoxin containing substantial amounts of plant cellulose in Semen Maydis, wherein natural Vitamin E then has promotion cell division, slow down aging, reduction serum cholesterol, prevents the function of dermatosis.So treatment comedo and small pox skin are recovered also to have certain effect by Semen Maydis.Semen Maydis has longevity, beautification function rich in vitamin C.Nutrient substance contained by corn germ point has enhancing human metabolism, adjustment to be nervous function, can play and make skin delicacy smooth, suppress, delay wrinkle generation effect, have corresponding regulation effect to small pox skin.
Fructus Momordicae has abundant nutritive value, wherein contains vitamin C, fructose, glucose, glucoside and protein etc. that a large amount of needed by human body is wanted, and has nourishing the lung to arrest cough, the effect quenched the thirst, and alleviates because dryness of the lung lung-heat causes cough to have good effect particularly with suppression.The sweet taste of Fructus Momordicae is not dense strongly fragrant, but but feels incomparable sweetness after entrance, here it is because it contains the sweetener of strong 300 times than sucrose, but does not produce heat, is very suitable for suffering from obesity, hypertension, diabetes etc. and is not suitable for sugar eater and eats.Fructus Momordicae can have spasmolytic and resistant function to the intestinal tube caused because of epinephrine is loose, allows intestinal tube oneself recover voluntary activity, and Fructus Momordicae can also have two-way tune effect to intestinal tube motion function thus.Therefore Fructus Momordicae is the preferred succedaneum of sucrose.
Acetic acid bacteria strain can be any acetic acid bacteria strain.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, the invention provides a kind of nutrition and health care that collects and act on the multifunctional beverage of one, ferment as acetic acid bacteria culture medium with vegetal Folium Camelliae sinensis, Semen Maydis, the lixiviating solution sucrose solution of Fructus Momordicae, the tea vinegar drink produced has Folium Camelliae sinensis, Semen Maydis, 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 boiled to boiling and keep 30 minutes～60 minutes, 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, this tea vinegar drink 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.Have and promote cell division, slow down aging, reduction serum cholesterol, prevent the function of dermatosis.Having enhancing human metabolism, adjustment is nervous function, can play and make skin delicacy smooth, suppress, delays wrinkle generation effect.
4, this tea vinegar drink Fructus Momordicae having health care to human body replaces that human body is had the sucrose of injury as sweeting agent.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1:
The production method of a kind of corn tea vinegar beverage, uses the raw material of following weight portion: Semen Maydis 10 kg, black tea 10 kg, Fructus Momordicae 15 kg, white sugar 5 kg；
Production stage is as follows:
A, by after broken to Semen Maydis, Fructus Momordicae, then 10 kg Semen Maydiss, 10 kg black tea, 15 kg Fructus Momordicaes and 5 kg white sugar put into pot and add the spring water boiling that 400 kg pH values are 7, boiling to seething with excitement and keeping 30 minutes, after natural cooling, be filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, access raw material gross weight 2%AS1.41 acetic acid bacteria, after stirring, capping fermentation, control product temperature at 16 DEG C～28 DEG C, ferment 10 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 feed liquid total acid content that fermentation obtains 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 4 seconds, then carries out sterile vacuum fill and get final product.
Embodiment 2:
The production method of a kind of corn tea vinegar beverage, uses the raw material of following weight portion: Semen Maydis 20kg, Folium camelliae assamicae 20kg, Fructus Momordicae 20kg, white sugar 10kg；
Production stage is as follows:
A, by after broken to Semen Maydis, Fructus Momordicae, then by 20 kg Semen Maydiss, 20 kg Folium camelliae assamicaes, 20 kg Fructus Momordicaes and 10 kg white sugar are put into pot and add the spring water boiling that 500 kg pH values are 7.5, boil to boiling and keep 60 minutes, after natural cooling, being filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, access raw material gross weight 3% stricture of vagina film acetic acid bacteria, after stirring, capping fermentation, control product temperature at 16 DEG C～28 DEG C, ferment 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 feed liquid total acid content that fermentation obtains 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 30 seconds；Then carrying out sterile vacuum plastic bottle filling, sterilising temp is 95 DEG C～98 DEG C, and sterilization time is 30 minutes, sterilizing complete after natural cooling and get final product.
Claims (4)
1. the production method of a corn tea vinegar beverage, it is characterised in that: use the raw material of following weight portion: Semen Maydis 10 parts～20 parts, 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, by after broken to Semen Maydis, Fructus Momordicae, the weight of Semen Maydis, Folium Camelliae sinensis, Fructus Momordicae and white sugar is weighed up respectively according to the parts by weight of above-mentioned each raw material, the raw material weighed up is put into pot and adds the spring water boiling of 400 parts～500 parts, 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 corn tea vinegar beverage the most according to claim 1, it is characterised in that: the pH value of described spring water is 7～7.5, and described Folium Camelliae sinensis is the one in TIEGUANYIN, oolong tea, black tea, green tea, Folium camelliae assamicae etc.；In step C, when the feed liquid total acid content that fermentation obtains 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 corn tea vinegar beverage the most according to claim 1 and 2, it is characterised in that: the sterilising temp of step D is 95 DEG C～110 DEG C, and sterilization time is 4 seconds～30 seconds.
The production method of corn tea vinegar beverage 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610433629.4A CN105942111A (en) | 2016-06-18 | 2016-06-18 | Production method for corn, tea and vinegar beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610433629.4A CN105942111A (en) | 2016-06-18 | 2016-06-18 | Production method for corn, tea and vinegar beverage |
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| CN105942111A true CN105942111A (en) | 2016-09-21 |
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| CN201610433629.4A Pending CN105942111A (en) | 2016-06-18 | 2016-06-18 | Production method for corn, tea and vinegar beverage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108753562A (en) * | 2018-06-22 | 2018-11-06 | 神木市神怡农业科技发展有限公司 | A kind of preparation method of jujube coarse cereal vinegar |
| CN112342112A (en) * | 2020-11-17 | 2021-02-09 | 黄健 | Preparation method of corn vinegar beverage |
| CN112625855A (en) * | 2021-01-19 | 2021-04-09 | 大闽食品（漳州）有限公司 | Momordica grosvenori fermentation type high-acidity product and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60133842A (en) * | 1983-12-20 | 1985-07-17 | Tokushimaken | Freezing sterilization for vinegar of citrus fruit |
| CN102058132A (en) * | 2010-12-01 | 2011-05-18 | 符强 | Chrysanthemum and grosvenor momordica fruit compound beverage and production method thereof |
| CN102813264A (en) * | 2012-07-31 | 2012-12-12 | 安徽省天旭茶业有限公司 | Chrysanthemum tea 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 |
-
2016
- 2016-06-18 CN CN201610433629.4A patent/CN105942111A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60133842A (en) * | 1983-12-20 | 1985-07-17 | Tokushimaken | Freezing sterilization for vinegar of citrus fruit |
| CN102058132A (en) * | 2010-12-01 | 2011-05-18 | 符强 | Chrysanthemum and grosvenor momordica fruit compound beverage and production method thereof |
| CN102813264A (en) * | 2012-07-31 | 2012-12-12 | 安徽省天旭茶业有限公司 | Chrysanthemum tea 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 |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家 等: "《食品加工技术、工艺和配方大全 续集3 中》", 31 October 1997, 科学技术文献出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108753562A (en) * | 2018-06-22 | 2018-11-06 | 神木市神怡农业科技发展有限公司 | A kind of preparation method of jujube coarse cereal vinegar |
| CN108753562B (en) * | 2018-06-22 | 2021-07-20 | 神木市神怡农业科技发展有限公司 | Preparation method of red date and coarse cereal vinegar |
| CN112342112A (en) * | 2020-11-17 | 2021-02-09 | 黄健 | Preparation method of corn vinegar beverage |
| CN112625855A (en) * | 2021-01-19 | 2021-04-09 | 大闽食品（漳州）有限公司 | Momordica grosvenori fermentation type high-acidity product and preparation method thereof |
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Application publication date: 20160921 |