CN105995352A - Three-scented-tea vinegar beverage production method - Google Patents
Three-scented-tea vinegar beverage production method Download PDFInfo
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- CN105995352A CN105995352A CN201610433450.9A CN201610433450A CN105995352A CN 105995352 A CN105995352 A CN 105995352A CN 201610433450 A CN201610433450 A CN 201610433450A CN 105995352 A CN105995352 A CN 105995352A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 239000000052 vinegar Substances 0.000 title claims abstract description 16
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 69
- 239000002253 acid Substances 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 241000628997 Flos Species 0.000 claims description 37
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 241000894006 Bacteria Species 0.000 claims description 17
- 241001122767 Theaceae Species 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 12
- 239000012467 final product Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 208000031481 Pathologic Constriction Diseases 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 210000001215 vagina Anatomy 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 6
- 230000004438 eyesight Effects 0.000 abstract description 5
- 210000004185 liver Anatomy 0.000 abstract description 5
- 241000723353 Chrysanthemum Species 0.000 abstract description 4
- 235000010254 Jasminum officinale Nutrition 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000001963 growth medium Substances 0.000 abstract description 2
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 2
- 241000207840 Jasminum Species 0.000 abstract 2
- 241000245240 Lonicera Species 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 238000002386 leaching Methods 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 238000012371 Aseptic Filling Methods 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000002372 labelling Methods 0.000 description 5
- 206010011224 Cough Diseases 0.000 description 4
- 206010061218 Inflammation Diseases 0.000 description 3
- 230000004054 inflammatory process Effects 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000005385 Jasminum sambac Species 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- UCTWMZQNUQWSLP-VIFPVBQESA-N (R)-adrenaline Chemical compound CNC[C@H](O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-VIFPVBQESA-N 0.000 description 1
- 229930182837 (R)-adrenaline Natural products 0.000 description 1
- 241000189115 Catananche Species 0.000 description 1
- 206010051625 Conjunctival hyperaemia Diseases 0.000 description 1
- 206010010726 Conjunctival oedema Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000812 cholinergic antagonist Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 229960005139 epinephrine Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000002048 spasmolytic effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000002747 voluntary effect Effects 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a three-scented-tea vinegar beverage production method and relates to the technical field of vinegar beverage processing. A three-scented-tea vinegar beverage is made from 10-15 parts of chrysanthemum flowers, 10-15 parts of honeysuckles, 10-15 parts of jasmine flowers, 25-35 parts of fructus momordicae and 5-10 parts of white sugar. The three-scented-tea vinegar beverage production method comprises the steps that the three types of flowers, the fructus momordicae and the whiter sugar are boiled with mountain spring water, leaching liquor is obtained through filtration after cooling, then an acetic acid strain is inoculated for fermentation, the material liquid obtained through fermentation is subjected to acid regulation at the environment temperature of 16-28 DEG C, the total acid content of the material liquid is controlled, and finally vacuum aseptic filling is performed. The acetic acid beverage is a multifunctional beverage, the leaching sweet water of the three types of flowers and the fructus momordicae serves as an acetic acid culture medium for fermentation, and the produced three-scented-tea vinegar beverage has the fragrances and nutritional ingredients of the chrysanthemum flowers, the honeysuckles, the jasmine flowers and the fructus momordicae, further has the nutritional ingredients and moderate acidity of acetic acid, has a good flavor and good quality and meanwhile has the effects of calming the liver, improving eyesight, clearing away internal heat and helping digestion.
Description
Technical field
The present invention relates to beverage production field, the production method of a kind of three flower tea vinegar beverage.
Background technology
Flos Chrysanthemi belongs to Angiospermae Dicotyledoneae chrysanthemum mesh Compositae Chrysanthemum, and perennial catananche, its petal is ligule or tubular.Flos Chrysanthemi has certain edibility, just has the Flos Chrysanthemi of people's edible fresh as far back as the Warring States Period.Flos Chrysanthemi has suppressing the hyperactive liver improving eyesight, scattered wind heat clearing away, disappears and cough effect of pain relieving, is used for treating the disease effects such as headache dizziness, conjunctival congestion and swelling pain, anemopyretic cold, cough notable.
Jasmine tea has soothing the liver improving eyesight, skin moistening skin care, and complexion is low and deep simple and unadorned, has effect of eliminating toxin and beautifying the skin.Jasmine tea also have refresh oneself, relieve inflammation or internal heat, help digestion, the health-care effect such as diuresis, under rushing down, dampness of dispelling, pathogenic fire reducing, tonification relaxes, and clearing away heat-fire induces sweat.
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 can be controlled with lung moistening and cough, the effect of quenching the thirst, if you cause cough because of dryness of the lung lung-heat, edible Fructus Momordicae is the most effective.Fructus Momordicae also has a effect the most special, it it is exactly its sweet taste, everybody is known that the when of tasting Fructus Momordicae that it is not the sweetest, but incomparable sweetness is felt after entrance, here it is because it contains the sweetener of strong 300 times than sucrose, but but do not produce heat, it 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.So major part sucrose can be replaced with Fructus Momordicae.
Therefore, how to develop and to make full use of the natural resources, by the most indissoluble to three flower tea, Fructus Momordicae and acetic acid bacteria, producing all-ages, delicate fragrance nutritious, good to eat and building body acetic acid beverage with health role, be people's new problems of constantly exploring solution.
Summary of the invention
Problem to be solved by this invention is to provide a kind of fragrance with scented tea and nutritional labeling, good to eat quench one's thirst and have suppressing the hyperactive liver improving eyesight, the production method of three flower tea vinegar beverage of health-care effect of helping digestion of relieving inflammation or internal heat.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
Use the raw material of following weight portion: Flos Chrysanthemi 10 parts～15 parts, Flos Lonicerae 10 parts～15 parts, Flos Jasmini Sambac 10 parts～15 parts, Fructus Momordicae 25 parts～35 parts, white sugar 5 parts～10 parts；
Its preparation process is:
A, weigh up the weight of Flos Chrysanthemi, Flos Lonicerae, Flos Jasmini Sambac, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put into pot and adds 400～500 parts of spring water boilings, boil to boiling and keep 30 min～60 min, 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 acetic acid bacteria strain of raw material total amount 2%～3%, after stirring, capping fermentation, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 10 days～25 days；
C, the feed liquid obtaining step B fermentation 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, soluble solid content is 3%～5%；
D, will mix up acid feed liquid sterilizing after, carry out sterile vacuum fill and get final product.
In technique scheme, more specifically scheme is it may also is that in step C in step C, when the feed liquid total acid content that fermentation obtains is less than 0.3g/100ml, in feed liquid, add citric acid or malic acid carries out acid adjustment, when the total acid content of the feed liquid that fermentation obtains is more than 0.1g/100ml, in feed liquid, it is simultaneously introduced 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 to be 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 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 vinegar beverage of the present invention is the multifunctional beverage that collection nutrition and health care acts on one, ferment as acetic acid bacteria culture medium with Flos Chrysanthemi, Flos Lonicerae, Flos Jasmini Sambac, the lixiviating solution sucrose solution of Fructus Momordicae, the three flower tea vinegar beverage produced has three flower tea, the fragrance of Fructus Momordicae and nutritional labeling, also there is nutritional labeling and the appropriateness tart flavour of acetic acid, its raciness, quality are good, the most also have suppressing the hyperactive liver improving eyesight, relieve inflammation or internal heat food digesting action.
2, raw material boiled to boiling and keep 30-60 minute, three flower tea 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 three flower tea and the fragrance matter of Fructus Momordicae and nutritional labeling can be completely dissolved in spring water further.
3, the products taste that prepared by the present invention is soft, tasty and refreshing, good stability, is suitable for popular beverage.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
The acid beverage of the present embodiment use following weight raw material make:
Flos Chrysanthemi 10kg, Flos Lonicerae 15kg, Flos Jasmini Sambac 12kg, Fructus Momordicae 35kg, white sugar 5kg, spring water 450kg；The pH value of spring water is 7；
Its preparation process is:
A, weigh up the weight of Flos Chrysanthemi, Flos Lonicerae, Flos Jasmini Sambac, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, put into pot with three flowers and add spring water boiling after broken for Fructus Momordicae, boil to boiling and keep 30
Min, then cools down, and is filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, accesses the acetic acid bacteria strain of 1.54 kilograms, after stirring, capping ferment, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 10 days；
C, the feed liquid obtaining step B fermentation 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, and soluble solid content is 3%；
D, by mix up acid feed liquid after sterilizing 4s, carry out sterile vacuum plastic bottle, then in the environment of sterilising temp is 98 DEG C, carries out sterilizing in the environment of temperature is 95 DEG C, sterilization time is 20 minutes, sterilizing complete after natural cooling, to obtain final product.
Embodiment 2
The acid beverage of the present embodiment use following weight raw material make:
Flos Chrysanthemi 15kg, Flos Lonicerae 12kg, Flos Jasmini Sambac 10kg, Fructus Momordicae 25kg, white sugar 10kg, spring water 500kg；The pH value of spring water is 7；
Its preparation process is:
A, weigh up the weight of Flos Chrysanthemi, Flos Lonicerae, Flos Jasmini Sambac, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, put into pot with three flowers and add spring water boiling after broken for Fructus Momordicae, boil to boiling and keep 60
Min, then cools down, and is filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, accesses the acetic acid bacteria strain of 2.16 kilograms, after stirring, capping ferment, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 25 days；
C, the feed liquid obtaining step B fermentation carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, and the total acid content controlling feed liquid is 1.0g/100ml, and soluble solid content is 5%；
D, by mix up acid feed liquid after sterilizing 30s, carry out sterile vacuum plastic bottle, then in the environment of sterilising temp is 98 DEG C, carries out sterilizing in the environment of temperature is 98 DEG C, sterilization time is 20 minutes, sterilizing complete after natural cooling, to obtain final product.
Embodiment 3
The acid beverage of the present embodiment use following weight raw material make:
Flos Chrysanthemi 12kg, Flos Lonicerae 10kg, Flos Jasmini Sambac 15kg, Fructus Momordicae 30kg, white sugar 8kg, spring water 480kg；The pH value of spring water is 7；
Its preparation process is:
A, weigh up the weight of Flos Chrysanthemi, Flos Lonicerae, Flos Jasmini Sambac, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, put into pot with three flowers and add spring water boiling after broken for Fructus Momordicae, boil to boiling and keep 45
Min, then cools down, and is filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, accesses the acetic acid bacteria strain of 2.25 kilograms, after stirring, capping ferment, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 20 days；
C, the feed liquid obtaining step B fermentation carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, and the total acid content controlling feed liquid is 0.8g/100ml, and soluble solid content is 4%；
D, by mix up acid feed liquid after sterilizing 4s, carry out sterile vacuum plastic bottle, then in the environment of sterilising temp is 98 DEG C, carries out sterilizing in the environment of temperature is 110 DEG C, sterilization time is 25 minutes, sterilizing complete after natural cooling, to obtain final product.
Claims (5)
1. the production method of a three flower tea vinegar beverage, it is characterised in that: use the raw material of following weight portion: Flos Chrysanthemi 10 parts～15 parts, Flos Lonicerae 10 parts～15 parts, Flos Jasmini Sambac 10 parts～15 parts, Fructus Momordicae 25 parts～35 parts, white sugar 5 parts～10 parts；
Its preparation process is:
A, weigh up the weight of Flos Chrysanthemi, Flos Lonicerae, Flos Jasmini Sambac, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put into pot and adds 400～500 parts of spring water boilings, boil to boiling and keep 30 min～60 min, 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 acetic acid bacteria strain of raw material total amount 2%～3%, after stirring, capping fermentation, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 10 days～25 days；
C, the feed liquid obtaining step B fermentation 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, will mix up acid feed liquid sterilizing after, carry out sterile vacuum fill and get final product.
The production method of three flower tea vinegar beverage the most according to claim 1, it is characterized in that: in step C in step C, when the feed liquid total acid content that fermentation obtains is less than 0.3g/100ml, in feed liquid, add citric acid or malic acid carries out acid adjustment, when the total acid content of the feed liquid that fermentation obtains is more than 0.1g/100ml, in feed liquid, it is simultaneously introduced glucose or fructose carries out acid adjustment.
The production method of three flower 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 three flower 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.
The production method of three flower tea vinegar beverage the most according to claim 1, it is characterised in that: 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.
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| CN201610433450.9A CN105995352A (en) | 2016-06-18 | 2016-06-18 | Three-scented-tea vinegar beverage production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610433450.9A CN105995352A (en) | 2016-06-18 | 2016-06-18 | Three-scented-tea vinegar beverage production method |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10179134A (en) * | 1996-12-09 | 1998-07-07 | Keitai Gen | Garlic vinegar |
| CN101191115A (en) * | 2007-12-12 | 2008-06-04 | 魏启龙 | Honeysuckle fruit vinegar beverage |
| 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 |
| CN104855645A (en) * | 2015-05-01 | 2015-08-26 | 侯荣山 | Preparation method of herb tea vinegar beverage |
| CN105029606A (en) * | 2015-06-29 | 2015-11-11 | 陈艳影 | Preparation method of jasmine vinegar beverage |
-
2016
- 2016-06-18 CN CN201610433450.9A patent/CN105995352A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10179134A (en) * | 1996-12-09 | 1998-07-07 | Keitai Gen | Garlic vinegar |
| CN101191115A (en) * | 2007-12-12 | 2008-06-04 | 魏启龙 | Honeysuckle fruit vinegar beverage |
| 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 |
| CN104855645A (en) * | 2015-05-01 | 2015-08-26 | 侯荣山 | Preparation method of herb tea vinegar beverage |
| CN105029606A (en) * | 2015-06-29 | 2015-11-11 | 陈艳影 | Preparation method of jasmine vinegar beverage |
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Application publication date: 20161012 |