CN105961694A - Method for producing rose-tea vinegar drink - Google Patents
Method for producing rose-tea vinegar drink Download PDFInfo
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- CN105961694A CN105961694A CN201610433517.9A CN201610433517A CN105961694A CN 105961694 A CN105961694 A CN 105961694A CN 201610433517 A CN201610433517 A CN 201610433517A CN 105961694 A CN105961694 A CN 105961694A
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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
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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
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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Abstract
The invention discloses a method for producing rose-tea vinegar drink. The rose-tea vinegar drink comprises roses, tea, siraitia grosvenorii, white sugar and mountain spring water; the method includes the special steps that the siraitia grosvenorii is smashed, all raw materials are weighed, the roses, the tea, the siraitia grosvenorii and the white sugar are put into a pot, then the mountain spring water is added, the mixture is boiled, boiling and keeping are carried out for a period of time, the product is cooled and filtered, extracting liquid is collected, acetic bacteria are led, fermentation is carried out, fermented material liquid is obtained, the acidity of the fermented material liquid and the content of a soluble solid are adjusted, and sterilization and filling are carried out. The product produced with the method is rich in mellow, full-bodied in tea, delicious in sour and sweet, rich in nutrient and unique in flavor.
Description
Technical field
The present invention relates to beverage processing technique field, the production method of a kind of rose tea vinegar beverage.
Background technology
Flos Rosae Rugosae also known as flower, the Flos Rosae Davuricae of hovering, annual 4 or alabastrum in May gather when will out, dry rapidly with slow fire, during baking, flower spread out straticulation, corolla is downward, and be used as medicine, piece big, lobe thickness, color purple strong with fragrant odour, and bright-coloured person is preferred.Flos Rosae Rugosae sweet and slightly bitter taste warm in nature, enters liver, spleen two warp, has regulate the flow of vital energy resolving depression and effect of blood dissipating blood stasis.
Tea and vinegar are the necessarys that people live, vinegar is because of rich in multiple organic acid, human body there is various health care functions, containing Multiple components such as catechin, Flavonoid substances, caffeine, polysaccharide, theophylline, theobromine, choline, cholestenone, caffeine, inositol, folic acid, pantothenic acid, 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, its nutrition is the abundantest.
Tea vinegar drink unique flavor, nourishing healthy, extensively liked by people.Tea vinegar drink becomes the study hotspot of people, see document report chrysanthemum tea vinegar beverage, lucid ganoderma tea vinegar drink, apple tea vinegar beverage, lemon tea vinegar beverage, radix Acanthopanacis senticosi tea vinegar beverage etc. successively, at present, research about rose tea vinegar beverage is less, the patent of invention of Application No. 20051001581.0 discloses a kind of Flos Rosae Rugosae green tea and vinegar beverage, the materials such as Flos Rosae Rugosae, green tea, Mel, citric acid are directly mixed and made into Flos Rosae Rugosae green tea and vinegar beverage by this invention, and there is no process the most by fermentation, products obtained therefrom local flavor is more single.
Summary of the invention
It is an object of the invention to provide the production method of a kind of rose tea vinegar beverage, the production method of this rose tea vinegar beverage can solve the problem that existing rose tea vinegar beverage local flavor is single.
In order to solve the problems referred to above, the technical solution used in the present invention is:
This rose tea vinegar beverage includes the raw material of following parts by weight: Flos Rosae Rugosae 10 parts～20 parts, Folium Camelliae sinensis 10 parts～20 parts, Fructus Momordicae 15 parts～20 parts, white sugar 5 parts～10 parts, spring water 400 parts～500 parts；
Production method is following steps:
A, by Fructus Momordicae pulverize；
B, weigh each raw material according to above-mentioned parts by weight；
C, Flos Rosae Rugosae, Folium Camelliae sinensis, Fructus Momordicae and white sugar are put into pot, be subsequently adding spring water boiling, boil and keep 30 minutes～60 minutes, cooling, filter, collect lixiviating solution；
D, being poured into by described lixiviating solution in the container after sterilizing, access acetic acid bacteria, stir, sealed fermenting, controlling fermentation temperature is 16 DEG C～28 DEG C, ferments 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 milliliters～1 gram/100 milliliters, and the content regulating soluble solid be 3%～5%；
F, sterilizing, sterile vacuum fill.
In technique scheme, more specifically technical scheme is it may also is that inoculum concentration is raw material gross weight 2%～the 3% of acetic acid bacteria.
Further, the pH value of spring water is 7～7.5.
Further, the one during Folium Camelliae sinensis is TIEGUANYIN, oolong tea, black tea, green tea, Folium camelliae assamicae.
Further, the method for E step regulation acidity is: when the total acid content of D step gained fermented feed liquid is less than 0.3 gram/100 milliliters, adds citric acid or malic acid to regulate acidity in fermented feed liquid；When the total acid content of fermented feed 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 being carried out sterilizing, sterilising temp 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 substrate that the lixiviating solution of Flos Rosae Rugosae, Folium Camelliae sinensis, Fructus Momordicae and white sugar ferments as acetic acid bacteria first, compared with the tea vinegar drink without fermentation, beverage flavor of the present invention more sweet-smelling, i.e. there are Folium Camelliae sinensis, Flos Rosae Rugosae, the various fragrance matters of Fructus Momordicae and nutritional labeling, also there is nutritional labeling and appropriateness tart flavour, product tea aromatic strongly fragrant, sweet and sour taste, nutritious, the unique flavor of acetic acid.
2, the present invention uses mountain spring decocting in water to seething with excitement and keeping 30 minutes～60 minutes, and the fragrance matter in Flos Rosae Rugosae, Folium Camelliae sinensis, 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, 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, rose tea vinegar beverage of the present invention has looks improving and the skin nourishing, appetite-stimulating indigestion-relieving, activating blood circulation to dissipate blood stasis, relievings asthma and reduce phlegm, suppress antibacterial, treatment abdominal pain diarrhea, promoting the production of body fluid to quench thirst, loosening bowel to relieve constipation, build up resistance, infection, resisting pathogenic microbes, defying age, resisting fatigue, health invigorating, improve effect of the intestines and stomach, QI and blood regulating, menstruction regulating and pain relieving.
4, rose tea vinegar beverage of the present invention uses the Fructus Momordicae having health care to human body to replace the healthy sucrose having injury, 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 present embodiment rose tea vinegar beverage includes following raw material: Flos Rosae Rugosae 12 parts, green tea 19 parts, Fructus Momordicae 15 parts, white sugar 9 parts, spring water 400 parts；
Production method is:
A, by Fructus Momordicae pulverize；
B, weigh each raw material according to above-mentioned parts by weight；
C, Flos Rosae Rugosae, green tea, Fructus Momordicae and white sugar are put into pot, be subsequently adding the spring water boiling that pH value is 7.5, boil and keep 30 minutes, cooling, filter, collect lixiviating solution；
D, being poured into by described lixiviating solution in the container after sterilizing, 1.01 acetic acid bacterias are made in the Shanghai accessing weight is raw material gross weight 2%, stir, sealed fermenting, and controlling fermentation temperature is 16 DEG C～20 DEG C, ferments 25 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C～28 DEG C, add citric acid so that total acid content is 0.3 gram/100 milliliters～1 gram/100 milliliters, and the content regulating soluble solid is 3%～5%；
F, to arrange sterilising temp be 95 DEG C, and sterilizing 30 seconds, with the vial after sterilizing, sterile vacuum fill.
Embodiment 2
The present embodiment rose tea vinegar beverage includes following raw material: Flos Rosae Rugosae 10 parts, Folium camelliae assamicae 18 parts, Fructus Momordicae 17 parts, white sugar 10 parts, spring water 420 parts；
Production method is:
A, by Fructus Momordicae pulverize；
B, weigh each raw material according to above-mentioned parts by weight；
C, Flos Rosae Rugosae, Folium camelliae assamicae, Fructus Momordicae and white sugar are put into pot, be subsequently adding the spring water boiling that pH value is 7.1, boil and keep 60 minutes, cooling, filter, collect lixiviating solution；
D, being poured into by described lixiviating solution in the container after sterilizing, 1.01 acetic acid bacterias are made in the Shanghai accessing weight is raw material gross weight 2.5%, stir, sealed fermenting, and controlling fermentation temperature is 25 DEG C～28 DEG C, ferments 10 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C～28 DEG C, add citric acid so that total acid content is 0.3 gram/100 milliliters～1 gram/100 milliliters, and the content regulating soluble solid is 3%～5%；
F, to arrange sterilising temp be 100 DEG C, sterilizing 15 seconds, by plastic bottle at 98 DEG C, and sterilizing 20 minutes, sterile vacuum fill.
Embodiment 3
The present embodiment rose tea vinegar beverage includes following raw material: Flos Rosae Rugosae 15 parts, TIEGUANYIN 20 parts, Fructus Momordicae 16 parts, white sugar 8 parts, spring water 450 parts；
Production method is:
A, by Fructus Momordicae pulverize；
B, weigh each raw material according to above-mentioned parts by weight；
C, Flos Rosae Rugosae, TIEGUANYIN, Fructus Momordicae and white sugar are put into pot, be subsequently adding the spring water boiling that pH value is 7.3, boil and keep 40 minutes, cooling, filter, collect lixiviating solution；
D, being poured into by described lixiviating solution in the container after sterilizing, access the AS1.41 acetic acid bacteria of weight is raw material gross weight 2.8%, stir, sealed fermenting, controlling fermentation temperature is 20 DEG C～25 DEG C, ferments 18 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C～28 DEG C, add malic acid so that total acid content is 0.3 gram/100 milliliters～1 gram/100 milliliters, and the content regulating soluble solid is 3%～5%；
F, to arrange sterilising temp be 105 DEG C, sterilizing 10 seconds, carries out sterile vacuum fill with the vial after sterilizing.
Embodiment 4
The present embodiment rose tea vinegar beverage includes following raw material: Flos Rosae Rugosae 18 parts, oolong tea 10 parts, Fructus Momordicae 20 parts, white sugar 5 parts, spring water 480 parts；
Production method is:
A, by Fructus Momordicae pulverize；
B, weigh each raw material according to above-mentioned parts by weight；
C, Flos Rosae Rugosae, oolong tea, Fructus Momordicae and white sugar are put into pot, be subsequently adding the spring water boiling that pH value is 7.5, boil and keep 50 minutes, cooling, filter, collect lixiviating solution；
D, being poured into by described lixiviating solution in the container after sterilizing, access the Xu Shi acetic acid bacteria of weight is raw material gross weight 3%, stir, sealed fermenting, controlling fermentation temperature is 22 DEG C～26 DEG C, ferments 16 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C～28 DEG C, add citric acid so that total acid content is 0.3 gram/100 milliliters～1 gram/100 milliliters, and the content regulating soluble solid is 3%～5%；
F, to arrange sterilising temp be 110 DEG C, sterilizing 4 seconds, carries out sterile vacuum fill with the vial after sterilizing.
Embodiment 5
The present embodiment rose tea vinegar beverage includes following raw material: Flos Rosae Rugosae 20 parts, black tea 13 parts, Fructus Momordicae 19 parts, white sugar 7 parts, spring water 500 parts；
Production method is:
A, by Fructus Momordicae pulverize；
B, weigh each raw material according to above-mentioned parts by weight；
C, Flos Rosae Rugosae, black tea, Fructus Momordicae and white sugar are put into pot, be subsequently adding the spring water boiling that pH value is 7, boil and keep 60 minutes, cooling, filter, collect lixiviating solution；
D, being poured into by described lixiviating solution in the container after sterilizing, access the stricture of vagina film acetic acid bacteria of weight is raw material gross weight 2.2%, stir, sealed fermenting, controlling fermentation temperature is 16 DEG C～18 DEG C, ferments 23 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C～28 DEG C, add malic acid so that total acid content is 0.3 gram/100 milliliters～1 gram/100 milliliters, and the content regulating soluble solid is 3%～5%；
F, to arrange sterilising temp be 98 DEG C, sterilizing 20 seconds, by plastic bottle at 95 DEG C, and sterilizing 30 minutes, sterile vacuum fill.
Claims (7)
1. the production method of a rose tea vinegar beverage, it is characterised in that: include the raw material of following parts by weight: Flos Rosae Rugosae 10 parts～20 parts, Folium Camelliae sinensis 10 parts～20 parts, Fructus Momordicae 15 parts～20 parts, white sugar 5 parts～10 parts, spring water 400 parts～500 parts；
Production method comprises the following steps:
A, by Fructus Momordicae pulverize；
B, weigh each raw material according to above-mentioned parts by weight；
C, Flos Rosae Rugosae, Folium Camelliae sinensis, Fructus Momordicae and white sugar are put into pot, be subsequently adding spring water boiling, boil and keep 30 minutes～60 minutes, cooling, filter, collect lixiviating solution；
D, being poured into by described lixiviating solution in the container after sterilizing, access acetic acid bacteria, stir, sealed fermenting, controlling fermentation temperature is 16 DEG C～28 DEG C, ferments 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 milliliters～1 gram/100 milliliters, and the content regulating soluble solid be 3%～5%；
F, sterilizing, sterile vacuum fill.
The production method of rose tea vinegar beverage the most according to claim 1, it is characterised in that: the inoculum concentration of acetic acid bacteria is the 2%～3% of raw material gross weight.
The production method of rose 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.
The production method of rose tea vinegar beverage the most according to claim 1 and 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 rose tea vinegar beverage the most according to claim 1, it is characterized in that E step regulates the method for acidity and is: when the total acid content of D step gained fermented feed liquid is less than 0.3 gram/100 milliliters, in fermented feed liquid, add citric acid or malic acid to regulate acidity；When the total acid content of fermented feed liquid is more than 1 gram/100 milliliters, in fermented feed liquid, add glucose or fructose to regulate acidity.
The production method of rose tea vinegar beverage the most according to claim 1, it is characterised in that: in F step, sterilising temp is 95 DEG C～110 DEG C, and sterilization time is 4 seconds～30 seconds.
The production method of rose tea vinegar beverage the most according to claim 1, it is characterised in that: when F step plastic bottle carries out 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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610433517.9A CN105961694A (en) | 2016-06-18 | 2016-06-18 | Method for producing rose-tea vinegar drink |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610433517.9A CN105961694A (en) | 2016-06-18 | 2016-06-18 | Method for producing rose-tea vinegar drink |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712167A (en) * | 2017-09-20 | 2018-02-23 | 中天宏科（北京）信息科技研究院 | A kind of zinc selenium tea-drinking and preparation method thereof |
| CN109170451A (en) * | 2018-11-16 | 2019-01-11 | 云南玫里传说食品有限公司 | Fresh rose flower vinegar beverage and preparation method thereof |
| CN112273496A (en) * | 2020-11-23 | 2021-01-29 | 横县华成茶厂 | Preparation method of lotus Liupao tea |
| CN112342111A (en) * | 2020-11-17 | 2021-02-09 | 黄健 | Preparation method of jasmine tea vinegar beverage |
| CN112471468A (en) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | Rose flower sauce production method |
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| CN101810230A (en) * | 2010-05-27 | 2010-08-25 | 福建省南安市莲花峰药厂 | Vegetable drink |
| CN102018069A (en) * | 2009-09-23 | 2011-04-20 | 吉林天士力矿泉饮品有限公司 | Blueberry Pu'er tea beverage and preparation method of same |
| 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 |
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Patent Citations (4)
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| CN102018069A (en) * | 2009-09-23 | 2011-04-20 | 吉林天士力矿泉饮品有限公司 | Blueberry Pu'er tea beverage and preparation method of same |
| CN101669558A (en) * | 2009-09-27 | 2010-03-17 | 安徽板蓝花生物科技有限公司 | Composite plant beverage |
| CN101810230A (en) * | 2010-05-27 | 2010-08-25 | 福建省南安市莲花峰药厂 | Vegetable drink |
| 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 |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712167A (en) * | 2017-09-20 | 2018-02-23 | 中天宏科（北京）信息科技研究院 | A kind of zinc selenium tea-drinking and preparation method thereof |
| CN109170451A (en) * | 2018-11-16 | 2019-01-11 | 云南玫里传说食品有限公司 | Fresh rose flower vinegar beverage and preparation method thereof |
| CN112342111A (en) * | 2020-11-17 | 2021-02-09 | 黄健 | Preparation method of jasmine tea vinegar beverage |
| CN112273496A (en) * | 2020-11-23 | 2021-01-29 | 横县华成茶厂 | Preparation method of lotus Liupao tea |
| CN112471468A (en) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | Rose flower sauce production method |
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Application publication date: 20160928 |