CN106035804A - Watermelon tea vinegar beverage production method - Google Patents
Watermelon tea vinegar beverage production method Download PDFInfo
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- CN106035804A CN106035804A CN201610433583.6A CN201610433583A CN106035804A CN 106035804 A CN106035804 A CN 106035804A CN 201610433583 A CN201610433583 A CN 201610433583A CN 106035804 A CN106035804 A CN 106035804A
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- China
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- parts
- tea
- feed liquid
- production method
- citrullus vulgaris
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Classifications
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
-
- 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
- A23F3/18—Extraction of water soluble tea constituents
Abstract
The invention relates to the technical field of beverage processing and discloses a watermelon tea vinegar beverage production method. A watermelon tea vinegar beverage is prepared from watermelons, tea leaves, fructus momordicae and white sugar. The method includes: putting watermelons, tea leaves, fructus momordicae and white sugar into a pot, adding mountain spring water, boiling, cooling, filtering to obtain extract liquid, pouring the extract liquid into a clean container, performing inoculation of acetic acid bacteria, well mixing, sealing for fermentation, and adjusting acidity of feed liquid to control total acid content of the feed liquid to be 0.3g/100ml-1g/100ml; sterilizing the feed liquid subjected to acidity adjustment, and performing vacuum sterile filling to obtain the watermelon tea vinegar beverage. The watermelon tea vinegar beverage is a multifunctional beverage integrating nutritional and healthcare functions, and by adoption of popular watermelons, vegetable tea leaves and fructus momordicae extract sweet liquid as a acetic acid bacterium culture medium for fermentation, the produced tea vinegar beverage contains various nutritional ingredients and is moderate in sourness, unique in flavor and excellent in taste.
Description
Technical field
The present invention relates to beverage processing technique field, the production method of a kind of fruit juice vinegar beverage.
Background technology
Containing catechin, Flavonoid substances, caffeine, polysaccharide, theophylline, theobromine, choline, xanthine, tea tan in Folium Camelliae sinensis
Matter, terpenes, phenols, alcohols, aldehydes, acids, esters, aromatic oil compound, carbohydrate, multivitamin, protein
With the Multiple components such as aminoacid, possibly together with the calcium useful to human body, phosphorus, ferrum, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium etc. 27
Kind of mineral, its nutrition is the abundantest, the advantage that tea beverage also has natural, nourishing healthy because of it, quenches one's thirst, and becomes the world the
One big beverage.Along with the raising of people's living standard and the increase to health promoting beverage demand, tea product just in diversified development, as
Instant tea, liquid tea powder and fermented tea beverage etc..Fermented tea beverage is with tea as main matrix, is added thereto to some nutrition
Material, such as sucrose, is made the optimum physiological acoustic signals of the tea generation degree of depth, thus improves Folium Camelliae sinensis product by their metabolism
Matter.Fermentable tea beverage is a kind of special fermented tea beverage, belongs to emerging health-care tea beverage, and tea is through microorganism
After fermentation, can increase many plurality of active ingredients such as microbial metabolic activity material and microbial cells itself, quality obtains
The biggest improvement.Fruit vinegar beverage is also a kind of novel healthy beverage, and fruit vinegar is to health care, and effect of looks improving and the skin nourishing is notable, it
It is to make through alcohol fermentation and acetic fermentation under the effect of microorganism.In the market fermentable tea beverage is rarely had
Report, and research and develop fermentable tea beverage to solve that low and middle-grade tea are unsalable and the comprehensive utilization deep processing development of Folium Camelliae sinensis all
Having positive effect, if can tea beverage and vinegar beverage be combined, the fragrance matter obtaining a kind of existing Folium Camelliae sinensis becomes with nutrition
Point, there is again the tea vinegar new varieties beverage of the nutritional labeling of acetic acid, then can increase tea beverage kind, meet the market demand and promote tea
The development of product.
Citrullus vulgaris is a kind of fruit that people often eat, and it is cold in nature, sweet in the mouth, GUIXIN, stomach, bladder warp;There is clearing away summer-heat, promote the production of body fluid
Quench the thirst, effect of diuresis relieving restlessness;Cure mainly chest and diaphragm gas to stop up, full the most vexed do not relax, dysuria, the raw skin ulcer of mouth and nose, summer-heat, heatstroke, alcoholic intoxication
Deng disease.
The nutritive value that Fructus Momordicae is wanted containing needed by human body is the highest, wherein contain substantial amounts of vitamin C, fructose, glucose,
Glucoside and protein etc..
Fructus Momordicae has lung moistening and controls and cough, and the effect of quenching the thirst causes cough, edible Fructus Momordicae to have well to because of dryness of the lung lung-heat
Curative effect.Fructus Momordicae contains the sweetener of strong 300 times than sucrose, feels incomparable sweetness, but but produce not as sucrose after entrance
Raw substantial amounts of heat, is very suitable for suffering from obesity, hypertension, diabetes etc. and is not suitable for sugar eater and eats!Fructus Momordicae is also to because of kidney
Intestinal tube that upper parathyrine causes is loose has spasmolytic and resistant function, allows intestinal tube oneself recover voluntary activity, to intestinal tube fitness machine
Can have two-way tune effect.So replacing part sucrose to solve sugariness problem with Fructus Momordicae is a good selection.
Summary of the invention
It is an object of the invention to provide the production method of a kind of Citrullus vulgaris tea vinegar drink, this production method can solve market
On lack fragrance matter and the nutritional labeling of existing Folium Camelliae sinensis, the problem having again the tea vinegar drink of the nutritional labeling of acetic acid, to obtain
Raciness, quality good collection nutrition and health care act on one multi-functional beverage.
In order to solve the problems referred to above, the technical solution used in the present invention is: under the production method of this tea vinegar drink uses
The raw material of row parts by weight:
Citrullus vulgaris 10 parts～20 parts, Folium Camelliae sinensis 10 parts～20 parts, Fructus Momordicae 15 parts～20 parts, white sugar 5 parts～10 parts；
Production stage is as follows:
A, weigh up the weight of Folium Camelliae sinensis, Citrullus vulgaris, Fructus Momordicae and white sugar respectively according to the parts by weight of above-mentioned each raw material, sieve weighed up
Chinese fruit and Citrullus vulgaris broken after and other raw material put into pot, and add the spring water boiling of 400 parts～500 parts parts by weight, boil
To seething with excitement and keeping 30 minutes～60 minutes, after natural cooling, it is filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, access raw material gross weight 2%～3% acetic acid bacteria strain, after stirring,
Capping fermentation, control product temperature, at 16 DEG C～28 DEG C, is fermented 10 days～25 days；
C, the feed liquid that step B fermentation completes obtain carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, control the total of feed liquid
Acid content is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；
D, by after feed liquid sterilizing good for acid adjustment, carry out sterile vacuum fill and get final product.
In the technical scheme of the production method of above-mentioned tea vinegar drink, more specifically technical scheme it may also is that in step A,
The PH value of described spring water is 7～7.5；When the total acid content of the feed liquid in described C step is less than 0.3g/100ml, to
Feed liquid adds citric acid or malic acid carries out acid adjustment；When the total acid content of the feed liquid that fermentation obtains is more than 1g/100ml,
In feed liquid, add 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 is carried out sterilizing, sterilizing
Temperature 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 Folium Camelliae sinensis is the one in TIEGUANYIN, oolong tea, black tea, green tea, Folium camelliae assamicae.
Further: described acetic acid bacteria strain is that 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, stricture of vagina film acetic acid are made in AS1.41 acetic acid bacteria, Shanghai
One in bacterium.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, the Citrullus vulgaris tea vinegar drink of the present invention is that a kind of nutrition and health care that collects acts on the multifunctional beverage of one, with vegetal
The lixiviating solution sucrose solution of Folium Camelliae sinensis, Citrullus vulgaris and Fructus Momordicae ferments as acetic acid bacteria culture medium, and the tea vinegar drink of production has Folium Camelliae sinensis, sieve
The various fragrance matters of Chinese fruit and nutritional labeling, also have nutritional labeling and the appropriateness tart flavour of acetic acid, and its raciness, quality are good.
2, the present invention raw material is boiled to boiling and keep 30-60 minute, both can make Folium Camelliae sinensis and Fructus Momordicae fragrance matter 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；Nature 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, the Citrullus vulgaris tea vinegar drink of the present invention is a kind of novel healthy beverage, and it is to health care, the merit of looks improving and the skin nourishing
Effect is notable；Can prevention and cure of cardiovascular disease, there is expansion blood vessel, increase coronary flow, improve heart vigor, stimulating central nervous system
System, reduce blood pressure and cholesterol, vessel softening and diuresis and effect of calmness；And have appetite-stimulating indigestion-relieving, activating blood circulation to dissipate blood stasis, relievining asthma
Expectorant, suppression antibacterial, the effect for the treatment of abdominal pain diarrhea；Its contained total flavones and the material such as vitamin C, carotene can block also
Reduce the generation of free radical, the immunity of enhancing body, anticancer and anti-aging；Institute's glucoside-containing, fructose, glucose, protein, fat
Class has effect of nourishing the lung to arrest cough, promoting the production of body fluid to quench thirst and loosening bowel to relieve constipation；Can with alcoholic intoxication, solve summer heat, control heatstroke.
4, in the present invention, the tea vinegar drink Fructus Momordicae having health care to human body replaces sucrose as sweeting agent, reduces people
The body absorption to sugar, it is to avoid the high sugar injury to human body.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1
The vinegar beverage of the present embodiment use following weight portion raw material: Citrullus vulgaris 20 parts, Folium Camelliae sinensis 20 parts, Fructus Momordicae 20 parts, in vain
Sugar 10 parts；
Its production stage is:
A, by the Citrullus vulgaris of the Fructus Momordicaes of 20 parts and 20 parts after broken the white sugar of Folium Camelliae sinensis with 20 parts and 10 parts put into pot and add
500 parts of pH values are the spring water boiling of 7, boil to boiling and keep 45 minutes, then cooling down, be filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured in the container of cleaning, access and account for the AS1.41 acetic acid bacteria of raw material total amount 2.5%, stir
After, capping fermentation, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 25 days；
C, the feed liquid that step B fermentation completes obtain carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, control the total of feed liquid
Acid content is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；When the total acid content of feed liquid is less than
During 0.3g/100ml, in feed liquid, add citric acid carry out acid adjustment；When the total acid content of the feed liquid obtained of fermenting is more than 1g/
During 100ml, in feed liquid, add glucose carry out acid adjustment；
D, feed liquid good for acid adjustment being carried out sterilizing, sterilising temp is 95 DEG C～110 DEG C, and sterilization time is 30 seconds, then carries out true
Empty sterile filling, to obtain final product.
Embodiment 2
The vinegar beverage of the present embodiment use following weight portion raw material: Citrullus vulgaris 10 parts, Folium Camelliae sinensis 10 parts, Fructus Momordicae 15 parts, white sugar 5
Part；
Its production stage is:
A, by the Citrullus vulgaris of the Fructus Momordicaes of 15 parts and 10 parts after broken the white sugar of Folium Camelliae sinensis with 10 parts and 5 parts put into pot and add
400 parts of pH values are the spring water boiling of 7.5, boil to boiling and keep 30 minutes, then cooling down, be filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured in the container of cleaning, access and account for Shanghai of raw material total amount 2% and make 1.01 acetic acid bacterias, stir
After, capping fermentation, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 10 days；
C, the feed liquid obtained of having fermented step B carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, control the total of feed liquid
Acid content is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；When the total acid content of feed liquid is less than
During 0.3g/100ml, in feed liquid, add malic acid carry out acid adjustment；When the total acid content of the feed liquid obtained of fermenting is more than 1g/
During 100ml, in feed liquid, add fructose carry out acid adjustment；
D, feed liquid good for acid adjustment being carried out sterilizing, sterilising temp is 95 DEG C～110 DEG C, and sterilization time is 4 seconds；Then vacuum is carried out
Aseptic plastic bottle fill, sterilization temperature is 95 DEG C～98 DEG C, and sterilizing time is 20 minutes, and sterilized rear natural cooling and get final product.
Claims (6)
1. the production method of a Citrullus vulgaris tea vinegar drink, it is characterised in that: use the raw material of following weight portion: Citrullus vulgaris 10 parts～20
Part, Folium Camelliae sinensis 10 parts～20 parts, Fructus Momordicae 15 parts～20 parts, white sugar 5 parts～10 parts；
Its production stage is:
A, weigh up the weight of Folium Camelliae sinensis, Citrullus vulgaris, Fructus Momordicae and white sugar respectively according to the parts by weight of above-mentioned each raw material, sieve weighed up
Chinese fruit and Citrullus vulgaris put into pot after crushing together with other raw material, and add the mountain spring decocting in water of 400 parts～500 parts parts by weight
System, boils to boiling and keeps 30 minutes～60 minutes, after natural cooling, being filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured into cleaning container in, access raw material gross weight 2%～3% acetic acid bacteria strain, after stirring, envelope
Lid fermentation, control product temperature, at 16 DEG C～28 DEG C, is fermented 10 days～25 days；
C, the feed liquid that step B fermentation completes obtain carry out acid adjustment under the ambient temperature of 16 DEG C～28 DEG C, control the total of feed liquid
Acid content is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；
D, by after feed liquid sterilizing good for acid adjustment, carry out sterile vacuum fill and get final product.
The production method of Citrullus vulgaris tea vinegar drink the most according to claim 1, it is characterised in that: in step A, described spring water
PH value be 7～7.5；When the total acid content of the feed liquid in described step C is less than 0.3g/100ml, in feed liquid, add lemon
Lemon acid or malic acid carry out acid adjustment；When the total acid content of the feed liquid that fermentation obtains is more than 1g/100ml, add in feed liquid
Glucose or fructose carry out acid adjustment.
3. according to the production method of the Citrullus vulgaris tea vinegar drink described in claim 1 or 2, it is characterised in that: in D step, sterilizing
Temperature is 95 DEG C～110 DEG C, and sterilization time is 4 seconds～30 seconds.
4. according to the production method of the Citrullus vulgaris tea vinegar drink described in claim 1 or 2, it is characterised in that: when the material in step D
When liquid outer package is plastic bottle, after filling bottle being carried out sterilizing, sterilising temp is 95 DEG C～98 DEG C, and sterilization time is 20 points
Clock～30 minutes, sterilizing complete after natural cooling and get final product.
5. according to the production method of the Citrullus vulgaris tea vinegar drink described in claim 1 or 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.
6. according to the production method of the Citrullus vulgaris tea vinegar drink described in claim 1 or 2, it is characterised in that: described acetic acid bacteria strain
Can be 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433583.6A CN106035804A (en) | 2016-06-18 | 2016-06-18 | Watermelon tea vinegar beverage production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433583.6A CN106035804A (en) | 2016-06-18 | 2016-06-18 | Watermelon tea vinegar beverage production method |
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| CN106035804A true CN106035804A (en) | 2016-10-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610433583.6A Withdrawn CN106035804A (en) | 2016-06-18 | 2016-06-18 | Watermelon tea vinegar beverage production method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170423A (en) * | 2018-08-22 | 2019-01-11 | 大连民族大学 | A kind of preparation method of watermelon vinegar Soda Water |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187323A (en) * | 1997-01-09 | 1998-07-15 | 肖文华 | Bioactive 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 |
-
2016
- 2016-06-18 CN CN201610433583.6A patent/CN106035804A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187323A (en) * | 1997-01-09 | 1998-07-15 | 肖文华 | Bioactive 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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170423A (en) * | 2018-08-22 | 2019-01-11 | 大连民族大学 | A kind of preparation method of watermelon vinegar Soda Water |
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Application publication date: 20161026 |
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