CN106010921A - Production method of walnut kernel tea vinegar drink - Google Patents

Production method of walnut kernel tea vinegar drink Download PDF

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Publication number
CN106010921A
CN106010921A CN201610433514.5A CN201610433514A CN106010921A CN 106010921 A CN106010921 A CN 106010921A CN 201610433514 A CN201610433514 A CN 201610433514A CN 106010921 A CN106010921 A CN 106010921A
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CN
China
Prior art keywords
parts
production
tea vinegar
vinegar beverage
fructus momordicae
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CN201610433514.5A
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Chinese (zh)
Inventor
侯荣山
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侯荣山
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Priority to CN201610433514.5A priority Critical patent/CN106010921A/en
Publication of CN106010921A publication Critical patent/CN106010921A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof

Abstract

The invention discloses a production method of a walnut kernel tea vinegar drink. The tea vinegar drink is prepared from walnut kernels, tea, fructus momordicae, white sugar and mountain spring water. The production method comprises the steps that the walnut kernels and fructus momordicae are smashed, all the raw materials are weighed respectively and added into a cooker for cooking, the materials are boiled and kept for a certain period of time, the cooked materials are aired, extracting liquid is collected, strains are inoculated into the extracting liquid for fermentation, fermentation material liquid is obtained, the pH value of the fermentation material liquid and the content of soluble solids are adjusted, and sterilizing and filling are conducted. According to the production method of the walnut kernel tea vinegar drink, the extracting liquid of the walnut kernels, tea, fructus momordicae and white sugar is adopted as a matrix for acetic acid bacterium fermentation for the first time, and the walnut kernel tea vinegar drink is rich in nutrition and unique in flavor.

Description

The production method of walnut tea vinegar beverage

Technical field

The present invention relates to beverage processing technique field, the production method of a kind of walnut tea vinegar beverage.

Background technology

Semen Juglandis, also known as Semen Juglandis, for juglandaceae plant, according to surveying and determination, in every 100 grams of Semen Juglandiss, fatty 50~64 grams, the lipase 37 in Semen Juglandis 1% is linoleic acid, and 12% is linolenic acid, protein is 15~20 grams, and protein is also high-quality protein, and in Semen Juglandis, fat and albumen are the nutrient substance that brain is best.Saccharide is 10 grams, and containing nutrient substance such as calcium, phosphorus, ferrum, carotene, riboflavin (vitamin B2), vitamin B6, vitamin E, Folium Juglandis quinone, phospholipid, tannins.In Semen Juglandis, fatty main component is linoleic acid fat, and cholesterol not only will not be made after food to raise, moreover it is possible to the minimizing intestinal absorption to cholesterol, therefore, and can be as hypertension, the tonic of arteriosclerotic.Additionally, these oils and fatss also can be supplied to the needs of brain substrate.Trace element zinc contained in Semen Juglandis and manganese are important component pituitary, and often food is of value to the nutritional supplementation of brain, has brain-tonifying effect.

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, sees 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, but there is not yet the report of walnut tea vinegar beverage.

Summary of the invention

It is an object of the invention to provide the production method of a kind of walnut tea vinegar beverage.

In order to solve the problems referred to above, the technical solution used in the present invention is:

This walnut tea vinegar beverage includes the raw material of following parts by weight: Semen Juglandis 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, respectively Semen Juglandis and Fructus Momordicae are pulverized;

B, weigh each raw material according to above-mentioned parts by weight;

C, Semen Juglandis, 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 Semen Juglandis, Folium Camelliae sinensis, Fructus Momordicae and white sugar ferments as acetic acid bacteria first, in Semen Juglandis, glucide and the vitamin B of rich content are leached out, the glucide extracted out with Folium Camelliae sinensis, Fructus Momordicae and white sugar provides abundant nutrient substance for acetic acid bacteria jointly, thus the growth of acetic acid bacteria preferably, fermenting speed is very fast, gained beverage i.e. has Folium Camelliae sinensis, Semen Juglandis, 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, the present invention uses mountain spring decocting in water to seething with excitement and keeping 30 minutes~60 minutes, and the fragrance matter in Semen Juglandis, 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, walnut tea vinegar beverage not only looks improving and the skin nourishing of the present invention, appetite-stimulating indigestion-relieving, activating blood circulation to dissipate blood stasis, relieving asthma and reduce phlegm, suppress antibacterial, treatment abdominal pain diarrhea, promoting the production of body fluid to quench thirst and loosening bowel to relieve constipation, have more build up resistance, infection, resisting pathogenic microbes, defying age and the effect of nourishing the brain and improving intelligence.

4, walnut 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 walnut tea vinegar beverage includes following raw material: Semen Juglandis 10 parts, green tea 19 parts, Fructus Momordicae 15 parts, white sugar 9 parts, spring water 400 parts;

Production method is:

A, respectively Semen Juglandis and Fructus Momordicae are pulverized;

B, weigh each raw material according to above-mentioned parts by weight;

C, Semen Juglandis, 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 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 95 DEG C, and sterilizing 30 seconds, with the vial after sterilizing, sterile vacuum fill.

Embodiment 2

The present embodiment walnut tea vinegar beverage includes following raw material: Semen Juglandis 12 parts, Folium camelliae assamicae 18 parts, Fructus Momordicae 17 parts, white sugar 10 parts, spring water 420 parts;

Production method is:

A, respectively Semen Juglandis and Fructus Momordicae are pulverized;

B, weigh each raw material according to above-mentioned parts by weight;

C, Semen Juglandis, 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 walnut tea vinegar beverage includes following raw material: Semen Juglandis 15 parts, black tea 20 parts, Fructus Momordicae 16 parts, white sugar 8 parts, spring water 450 parts;

Production method is:

A, respectively Semen Juglandis and Fructus Momordicae are pulverized;

B, weigh each raw material according to above-mentioned parts by weight;

C, Semen Juglandis, black tea, 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 walnut tea vinegar beverage includes following raw material: Semen Juglandis 20 parts, oolong tea 10 parts, Fructus Momordicae 20 parts, white sugar 5 parts, spring water 480 parts;

Production method is:

A, respectively Semen Juglandis and Fructus Momordicae are pulverized;

B, weigh each raw material according to above-mentioned parts by weight;

C, Semen Juglandis, 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 walnut tea vinegar beverage includes following raw material: Semen Juglandis 18 parts, TIEGUANYIN 13 parts, Fructus Momordicae 19 parts, white sugar 7 parts, spring water 500 parts;

Production method is:

A, respectively Semen Juglandis and Fructus Momordicae are pulverized;

B, weigh each raw material according to above-mentioned parts by weight;

C, Semen Juglandis, TIEGUANYIN, 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 walnut tea vinegar beverage, it is characterised in that: include the raw material of following parts by weight: Semen Juglandis 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, respectively Semen Juglandis and Fructus Momordicae are pulverized;
B, weigh each raw material according to above-mentioned parts by weight;
C, Semen Juglandis, 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 walnut 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 walnut 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 walnut 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 walnut 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 walnut 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 walnut 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.
CN201610433514.5A 2016-06-18 2016-06-18 Production method of walnut kernel tea vinegar drink CN106010921A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107603844A (en) * 2017-09-18 2018-01-19 张小燕 A kind of benefiting qi and nourishing blood apple vinegar and preparation method thereof

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Publication number Priority date Publication date Assignee Title
FR2943354A1 (en) * 2009-03-18 2010-09-24 Ecosystem Preparing alcoholic composition made of tea comprises alcoholic fermentation of tea infusion with sugar and fermentation microorganisms, adding dry plant material in the infusion, before, during and/or after fermentation, and recovering
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
CN104140924A (en) * 2014-06-20 2014-11-12 滁州润海甜叶菊高科有限公司 Rose fruit vinegar beverage and preparation method thereof
CN104757659A (en) * 2015-05-06 2015-07-08 安徽燕之坊食品合肥有限公司 Coarse cereal vinegar beverage and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2943354A1 (en) * 2009-03-18 2010-09-24 Ecosystem Preparing alcoholic composition made of tea comprises alcoholic fermentation of tea infusion with sugar and fermentation microorganisms, adding dry plant material in the infusion, before, during and/or after fermentation, and recovering
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
CN104140924A (en) * 2014-06-20 2014-11-12 滁州润海甜叶菊高科有限公司 Rose fruit vinegar beverage and preparation method thereof
CN104757659A (en) * 2015-05-06 2015-07-08 安徽燕之坊食品合肥有限公司 Coarse cereal vinegar beverage and preparation method thereof

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107603844A (en) * 2017-09-18 2018-01-19 张小燕 A kind of benefiting qi and nourishing blood apple vinegar and preparation method thereof

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