CN105961693A - Production method of pomegranate peel-tea vinegar beverage - Google Patents
Production method of pomegranate peel-tea vinegar beverage Download PDFInfo
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- CN105961693A CN105961693A CN201610433500.3A CN201610433500A CN105961693A CN 105961693 A CN105961693 A CN 105961693A CN 201610433500 A CN201610433500 A CN 201610433500A CN 105961693 A CN105961693 A CN 105961693A
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- pericarpium granati
- tea
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- tea vinegar
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a pomegranate peel-tea vinegar beverage. The pomegranate peel-tea vinegar beverage is prepared from pomegranate peel, tea leaves and fructus momordicae. The preparation method comprises the steps that sugar is added into the raw materials and mixed with the raw materials, the mixture is boiled by adding mountain spring water, an extracting solution is collected and inoculated with acetic acid bacteria for fermentation, and fermented material liquid is prepared; the fermented material liquid is sterilized and then subjected to vacuum filling, and the beverage can be prepared. Compared with the prior art, the pomegranate peel-tea vinegar beverage has the advantages that the extracting solution of the tea leaves, pomegranate peel and fructus momordicae serves as a culture medium of the acetic acid bacteria for fermentation, the prepared tea vinegar beverage has the taste of the tea leaves, acetic acid, pomegranate peel and fructus momordicae and the nutritional ingredients of pomegranate peel and fructus momordicae, and therefore the problems that an existing tea vinegar beverage is lack of the effects of expelling and killing parasites and moistening the lung to relieve a cough are solved.
Description
Technical field
The present invention relates to beverage processing technique field, the preparation method of a kind of Pericarpium Granati tea vinegar drink.
Background technology
Tea and vinegar are the necessarys that people live, and vinegar because rich in multiple organic acid, having various health care functions, tea to human body
In leaf containing catechin, Flavonoid substances, caffeine, polysaccharide, theophylline, theobromine, choline, cholestenone, caffeine, inositol,
The Multiple components such as folic acid, pantothenic acid, multivitamin, protein and aminoacid, possibly together with the calcium useful to human body, phosphorus, ferrum, fluorine,
27 kinds of mineral such as iodine, manganese, molybdenum, zinc, its nutrition is the abundantest.
The patent application of Application No. 201510215943.0 discloses the preparation method of a kind of grape vinegar beverage, this patent
The deficiency that application exists is to lack anthelmintic parasite killing and effect of nourishing the lung to arrest cough.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of Pericarpium Granati tea vinegar drink, the method is first based on Pericarpium Granati
Raw material is wanted to prepare tea vinegar drink, to solve existing tea vinegar drink shortage anthelmintic parasite killing and the problem of nourishing the lung to arrest cough effect simultaneously.
In order to solve the problems referred to above, the technical solution used in the present invention is:
This Pericarpium Granati tea vinegar drink includes the raw material of following parts by weight: Pericarpium Granati 10 parts～20 parts, Folium Camelliae sinensis 10 parts～20 parts,
Fructus Momordicae 5 parts～10 parts, white sugar 5 parts～10 parts；
Preparation method is following steps:
A, weigh each raw material according to above-mentioned parts by weight；
B, Pericarpium Granati and Fructus Momordicae are pulverized；
C, by described Folium Camelliae sinensis, pulverize after Pericarpium Granati and Fructus Momordicae and described white sugar put into pot, be subsequently adding 400 parts～500
The spring water boiling of part, boils and keeps 30 minutes～60 minutes, natural cooling, filters, and collects lixiviating solution；
D, described lixiviating solution is poured in the container after sterilizing, access acetic acid bacteria, stir, sealed fermenting, control fermentation temperature
Degree is 16 DEG C～28 DEG C, and fermentation time is 10 days～25 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C～28 DEG C, adjust the acidity of described fermented feed liquid so that total acid content is 0.3 gram/100
Milliliter～1 gram/100 milliliters, and the content regulating soluble solid is 3%～5%；
F, sterilizing, sterile vacuum fill, to obtain final product.
In technique scheme, more specifically technical scheme is it may also is that the inoculum concentration of acetic acid bacteria in D step is raw material
The 2%～3% of gross weight.
Further, the pH value of spring water is 7～7.5.
Further, the one during described Folium Camelliae sinensis is TIEGUANYIN, oolong tea, black tea, green tea, Folium camelliae assamicae.Further, E
The method of step regulation acidity is: when the total acid of D step gained fermented feed liquid contains
When amount is less than 0.3 gram/100 milliliters, in fermented feed liquid, add citric acid or malic acid to regulate acidity；Work as fermentation material
When the total acid content of liquid is more than 1 gram/100 milliliters, in fermented feed liquid, add glucose or fructose to regulate acidity.
Further, in F step, sterilising temp is 95 DEG C～110 DEG C, and sterilization time is 4 seconds～30 seconds.
Further, when F step plastic bottle carries out fill, then after needing fill again, plastic bottle body is carried out sterilizing, sterilizing
Temperature is 95 DEG C～98 DEG C, and sterilization time is 20 minutes～30 minutes.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, the present invention uses the lixiviating solution of Pericarpium Granati, Folium Camelliae sinensis, Fructus Momordicae and white sugar to send out as acetic acid bacteria first
The substrate of ferment, containing compositions such as malic acid, tannin, alkaloids in Pericarpium Granati, possibly together with alkaline matter in Pericarpium Granati, to people
The parasite of body has anesthetic action, higher to the killing action of cestode, can be used for treating abdominal pain due to worm stagnation, scabies etc., has preferably
Anthelmintic disinsection efficiency；Fructus Momordicae contains substantial amounts of vitamin C, fructose, glucose, glucoside and protein, has lung moistening and controls
The effect coughed, Fructus Momordicae can also have spasmolytic and resistant function to the intestinal tube caused because of epinephrine is loose, allows intestinal tube recover certainly
Send out sexual activity, intestinal tube motion function is had two-way tune effect.Therefore the present invention has effect of YIN nourishing qi-restoratives and nourishing the lung to arrest cough.
2, raw material boiled to boiling and keep 30 minutes～60 minutes, both can make the fragrance of Pericarpium Granati, Folium Camelliae sinensis and Fructus Momordicae
Material and nutritional labeling can 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；Filter
Front natural cooling can make the fragrance matter of Pericarpium Granati, Folium Camelliae sinensis and Fructus Momordicae and nutritional labeling can be completely dissolved in spring water further
In.
3, Pericarpium Granati tea vinegar drink of the present invention uses the Fructus Momordicae having health care to human body to replace there is wound to healthy
The sucrose of evil, can be used as sweeting agent to strengthen the sugariness of beverage, and plays lung moistening and control the effect coughed, quench the thirst.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1
The Pericarpium Granati tea vinegar drink of the present embodiment includes following raw material: Pericarpium Granati 10kg, black tea 10kg, Fructus Momordicae 15kg, white sugar
5kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, Pericarpium Granati and Fructus Momordicae are pulverized；
C, by above-mentioned black tea, pulverize after Pericarpium Granati and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 400kg, pH value
It is the spring water boiling of 7, boils and keep 30 minutes, natural cooling, filter, collect lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access AS1.41 acetic acid bacteria, the inoculum concentration of this acetic acid bacteria is raw material
The 2% of gross weight, stirs, sealed fermenting, and controlling fermentation temperature is 16 DEG C, and fermentation time is 10 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 0.3 gram/100 milliliters,
And the content regulating soluble solid is 3%；
F, sterilizing, sterile vacuum fill, sterilising temp is 95 DEG C, and sterilization time is 4 seconds, to obtain final product.
Embodiment 2
The Pericarpium Granati tea vinegar drink of the present embodiment includes following raw material: Pericarpium Granati 20kg, green tea 20kg, Fructus Momordicae 20kg, white sugar
10kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, Pericarpium Granati and Fructus Momordicae are pulverized；
C, by above-mentioned green tea, pulverize after Pericarpium Granati and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 500kg, pH value
It is the spring water boiling of 7.5, boils and keep 60 minutes, natural cooling, filter, collect lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access Xu Shi acetic acid bacteria, the inoculum concentration of this acetic acid bacteria is that raw material is total
The 2.5% of weight, stirs, sealed fermenting, and controlling fermentation temperature is 22 DEG C, and fermentation time is 17 days, obtains fermented feed liquid；
E, under the ambient temperature of 22 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 1 gram/100 milliliters, and
The content of regulation soluble solid is 5%；
F, sterilizing, sterile vacuum fill, sterilising temp is 110 DEG C, and sterilization time is 30 seconds, to obtain final product.
Embodiment 3
The Pericarpium Granati tea vinegar drink of the present embodiment includes following raw material: Pericarpium Granati 15kg, TIEGUANYIN 15kg, Fructus Momordicae 17kg, in vain
Sugar 7kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, Pericarpium Granati and Fructus Momordicae are pulverized；
C, by above-mentioned TIEGUANYIN, pulverize after Pericarpium Granati and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 450kg, PH
Value is the spring water boiling of 7.3, boils and keeps 45 minutes, natural cooling, filters, and collects lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access Shanghai and make 1.01 acetic acid bacterias, the inoculum concentration of this acetic acid bacteria is former
The 3% of material gross weight, stirs, sealed fermenting, and controlling fermentation temperature is 28 DEG C, and fermentation time is 25 days, obtains fermentation material
Liquid；
E, under the ambient temperature of 28 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 1 gram/100 milliliters, and
The content of regulation soluble solid is 5%；
F, sterilizing, sterile vacuum plastic bottle filling, sterilising temp is 95 DEG C, and sterilization time is 20 minutes, after natural cooling i.e.
?.
Embodiment 4
The Pericarpium Granati tea vinegar drink of the present embodiment includes following raw material: Pericarpium Granati 10kg, Folium camelliae assamicae 10kg, Fructus Momordicae 15kg, in vain
Sugar 5kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, Pericarpium Granati and Fructus Momordicae are pulverized；
C, by above-mentioned Folium camelliae assamicae, pulverize after Pericarpium Granati and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 400kg, PH
Value is the spring water boiling of 7.2, boils and keeps 40 minutes, natural cooling, filters, and collects lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access stricture of vagina film acetic acid bacteria, the inoculum concentration of this acetic acid bacteria is that raw material is total
The 3% of weight, stirs, sealed fermenting, and controlling fermentation temperature is 16 DEG C, and fermentation time is 25 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 1 gram/100 milliliters, and
The content of regulation soluble solid is 5%；
F, sterilizing, sterile vacuum plastic bottle filling, sterilising temp is 98 DEG C, and sterilization time is 30 minutes, after natural cooling i.e.
?.
Embodiment 5
The Pericarpium Granati tea vinegar drink of the present embodiment includes following raw material: Pericarpium Granati 15kg, oolong tea 15kg, Fructus Momordicae 17kg, in vain
Sugar 7kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, Pericarpium Granati and Fructus Momordicae are pulverized；
C, by above-mentioned oolong tea, pulverize after Pericarpium Granati and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 450kg, PH
Value is the spring water boiling of 7.3, boils and keeps 45 minutes, natural cooling, filters, and collects lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access Shanghai and make 1.01 acetic acid bacterias, the inoculum concentration of this acetic acid bacteria is former
The 3% of material gross weight, stirs, sealed fermenting, and controlling fermentation temperature is 28 DEG C, and fermentation time is 25 days, obtains fermentation material
Liquid；
E, under the ambient temperature of 28 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 1 gram/100 milliliters, and
The content of regulation soluble solid is 5%；
F, sterilizing, sterile vacuum plastic bottle filling, sterilising temp is 95 DEG C, and sterilization time is 20 minutes, after natural cooling i.e.
?.
In embodiment 1 to embodiment 5, the method for E step regulation acidity is: when the total acid of D step gained fermented feed liquid contains
When amount is less than 0.3 gram/100 milliliters, in fermented feed liquid, add citric acid or malic acid to regulate acidity；When fermented feed liquid
When total acid content is more than 1 gram/100 milliliters, in fermented feed liquid, add glucose or fructose to regulate acidity.
Below for clinical trial part:
Experimental program is: total case load is 12 examples, and the age is 18～60 years old, and wherein have abdominal pain due to worm stagnation symptom has 6 people, has cough
Abundant expectoration symptom have 6 people；All cases being divided into 4 groups, often organizes 3 people, the 1st group is that the people having abdominal pain due to worm stagnation symptom uses the present invention
The Pericarpium Granati tea vinegar drink provided, each takes 150 milliliters, and every day takes 2 times sooner or later；2nd group is the people having cough with copious phlegm symptom
The Pericarpium Granati tea vinegar drink using the present invention to provide, each takes 150 milliliters, and every day takes 2 times sooner or later；3rd group for there being malnutrition due to parasitic infestation abdomen
The people of pain shape uses the grape vinegar beverage of prior art, each takes 150 milliliters, and every day takes 2 times sooner or later；4th group for coughing
The people of abundant expectoration symptom of coughing uses the grape vinegar beverage of prior art, each takes 150 milliliters, takes 2 every day.Clinical treatment is added up
Result such as table 1 below, test shows that the present invention has preferable anthelmintic parasite killing and effect of cough-relieving.
Table 1:
。
Claims (7)
1. the preparation method of a Pericarpium Granati tea vinegar drink, it is characterised in that include the raw material of following parts by weight: Pericarpium Granati 10
Part～20 parts, Folium Camelliae sinensis 10 parts～20 parts, Fructus Momordicae 15 parts～20 parts, white sugar 5 parts～10 parts；
Preparation method comprises the following steps:
A, weigh each raw material according to above-mentioned parts by weight；
B, Pericarpium Granati and Fructus Momordicae are pulverized；
C, by described Folium Camelliae sinensis, pulverize after Pericarpium Granati and Fructus Momordicae and described white sugar put into pot, be subsequently adding 400 parts～500
The spring water boiling of part, boils and keeps 30 minutes～60 minutes, cooling, filters, and collects lixiviating solution；
D, described lixiviating solution is poured in the container after sterilizing, access acetic acid bacteria, stir, sealed fermenting, control fermentation temperature
Degree is 16 DEG C～28 DEG C, and fermentation time is 10 days～25 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C～28 DEG C, adjust the acidity of described fermented feed liquid so that total acid content is 0.3 gram/100
Milliliter～1 gram/100 milliliters, and the content regulating soluble solid is 3%～5%；
F, sterilizing, sterile vacuum fill, to obtain final product.
The preparation method of Pericarpium Granati tea vinegar drink the most according to claim 1, it is characterised in that: the acetic acid bacteria in D step
Inoculum concentration is raw material gross weight 2%～3%.
The preparation method of Pericarpium Granati tea vinegar drink the most according to claim 1, it is characterised in that: the pH value of described spring water
It is 7～7.5.
The preparation method of Pericarpium Granati tea vinegar drink the most according to claim 1 and 2, it is characterised in that: described Folium Camelliae sinensis is ferrum
One in kwan-yin, oolong tea, black tea, green tea, Folium camelliae assamicae.
The preparation method of Pericarpium Granati tea vinegar drink the most according to claim 1, it is characterised in that: E step regulation acidity
Method is: when the total acid content of D step gained fermented feed liquid is less than 0.3 gram/100 milliliters, adds Fructus Citri Limoniae in fermented feed liquid
Acid or malic acid are to regulate acidity；When the total acid content of fermented feed liquid is more than 1 gram/100 milliliters, add in fermented feed liquid
Glucose or fructose are to regulate acidity.
The preparation method of Pericarpium Granati tea vinegar drink the most according to claim 1, it is characterised in that: sterilising temp in F step
Being 95 DEG C～110 DEG C, sterilization time is 4 seconds～30 seconds.
The preparation method of Pericarpium Granati tea vinegar drink the most according to claim 1, it is characterised in that: F step plastic bottle enters
During row fill, then after needing fill again, plastic bottle body being carried out sterilizing, sterilising temp is 95 DEG C～98 DEG C, and sterilization time is 20 minutes
～30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433500.3A CN105961693A (en) | 2016-06-18 | 2016-06-18 | Production method of pomegranate peel-tea vinegar beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433500.3A CN105961693A (en) | 2016-06-18 | 2016-06-18 | Production method of pomegranate peel-tea vinegar beverage |
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| CN105961693A true CN105961693A (en) | 2016-09-28 |
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ID=57021262
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|---|---|---|---|
| CN201610433500.3A Withdrawn CN105961693A (en) | 2016-06-18 | 2016-06-18 | Production method of pomegranate peel-tea vinegar beverage |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130024A (en) * | 1995-03-01 | 1996-09-04 | 浙江省轻工业研究所 | Ganoderma-gynostemma tea and its production technique |
| CN101669558A (en) * | 2009-09-27 | 2010-03-17 | 安徽板蓝花生物科技有限公司 | Composite plant 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 CN201610433500.3A patent/CN105961693A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130024A (en) * | 1995-03-01 | 1996-09-04 | 浙江省轻工业研究所 | Ganoderma-gynostemma tea and its production technique |
| CN101669558A (en) * | 2009-09-27 | 2010-03-17 | 安徽板蓝花生物科技有限公司 | Composite plant 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 |
|---|
| 葛宁: "《食疗与保健》", 31 August 2014, 西南交通大学出版社 * |
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Application publication date: 20160928 |