CN106047625A - Method for producing tea and vinegar beverage with radix ilicis pubescentis - Google Patents

Method for producing tea and vinegar beverage with radix ilicis pubescentis Download PDF

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Publication number
CN106047625A
CN106047625A CN201610433454.7A CN201610433454A CN106047625A CN 106047625 A CN106047625 A CN 106047625A CN 201610433454 A CN201610433454 A CN 201610433454A CN 106047625 A CN106047625 A CN 106047625A
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China
Prior art keywords
radix ilicis
ilicis pubescentis
acetic acid
parts
tea
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CN201610433454.7A
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Chinese (zh)
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侯荣山
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侯荣山
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Priority to CN201610433454.7A priority Critical patent/CN106047625A/en
Publication of CN106047625A publication Critical patent/CN106047625A/en
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    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/42Cucurbitaceae (Cucumber family)
    • 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 method for producing tea and vinegar beverage with radix ilicis pubescentis, and relates to the field of technologies for processing tea and vinegar beverage. The tea and vinegar beverage is made of 30-50 parts of the radix ilicis pubescentis, 25-35 parts of fructus momordicae, 5-10 parts of white sugar and 400-500 parts of mountain spring water. The method includes boiling the radix ilicis pubescentis, the fructus momordicae and the white sugar by the aid of the mountain spring water; cooling and filtering the radix ilicis pubescentis, the fructus momordicae, the white sugar and the mountain spring water to obtain extract liquid; inoculating acetic acid bacteria into the extract liquid and fermenting the acetic acid bacteria at the fermentation temperatures under the control to obtain fermented liquid; regulating acid in the fermented liquid and controlling the total acid content of the liquid; filling containers with the liquid under vacuum sterile conditions to obtain the tea and vinegar beverage. The method has the advantages that the tea and vinegar beverage which is acetic beverage is multifunctional beverage, the acetic acid bacteria are fermented by the aid of sweet water which is the extract liquid of the radix ilicis pubescentis and the fructus momordicae and is used as an acetic acid bacterium cultivation medium, accordingly, the produced tea and vinegar beverage with the radix ilicis pubescentis has aroma and nutritional components of the radix ilicis pubescentis and the fructus momordicae, further has nutritional components and moderate sourness of acetic acid, has good flavor and is high in quality, and effects of diminishing inflammation, removing toxicity and moistening lungs to arrest cough further can be realized by the tea and vinegar beverage.

Description

The production method of Radix Ilicis Pubescentis tea vinegar drink
Technical field
The present invention relates to beverage production field, the production method of a kind of Radix Ilicis Pubescentis tea vinegar drink.
Background technology
Radix Ilicis Pubescentis Folium Camelliae sinensis effect is the most prominent.Tool Compendium of Material Medica is recorded, and Radix Ilicis Pubescentis has the merit of nourishing the liver, hepatoprotective, heat clearing away Effect.Be particularly suitable for easily getting angry, laryngopharynx swelling and pain, drinking and smoking a lot, damp and hot, have a sleepless night, cough, expectoration drunk by people.Radix Ilicis Pubescentis is one Planting famous and precious wild plant tea, the vital organs of the human body to conditioning human body, toxin-expelling intestine-cleaning stomach, improving body immunity has the biggest work With.Tea flavour delicate fragrance is simple and elegant, long times of aftertaste, genuine, drinks conveniently, without sucrose and any chemical addition agent, be at home, The natural beverage that travelling is indispensable.Drink can be sutable for men, women, and children with life lengthening throughout the year.
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 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, and edible sieve Chinese fruit is the most effective.Fructus Momordicae also has a effect the most special, it is simply that its sweet taste, and everybody just knew the when of tasting Fructus Momordicae Road it be not the sweetest, but feel incomparable sweetness after entrance, here it is because it contain the sweetener of strong 300 times than sucrose, but The most do not produce heat, be very suitable for suffering from obesity, hypertension, diabetes etc. and be not suitable for sugar eater and eat!Fructus Momordicae can to because of Intestinal tube that epinephrine causes is loose spasmolytic and resistant function, allows intestinal tube oneself recover voluntary activity, thus Fructus Momordicae Intestinal tube motion function can also be had two-way tune effect.So major part sucrose can be replaced with Fructus Momordicae.
Therefore, how to develop and to make full use of the natural resources, Radix Ilicis Pubescentis, Fructus Momordicae and acetic acid bacteria are organically fused one Rise, produce all-ages, delicate fragrance nutritious, good to eat and building body acetic acid beverage with health role, be people not The disconnected new problem exploring solution.
Summary of the invention
Problem to be solved by this invention is to provide a kind of fragrance with Radix Ilicis Pubescentis and nutritional labeling, good to eat quench one's thirst and have There is the production method of the Radix Ilicis Pubescentis tea vinegar drink of eliminating inflammation and expelling toxin health-care effect.
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: Radix Ilicis Pubescentis 30 parts~50 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, Fructus Crataegi, Flos Lonicerae, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, claiming The raw material gone out is put into pot and adds 400~500 parts of spring water boilings, boils to boiling and keeps 30 min~60 min, then Cooling, is filtrated to get lixiviating solution;
B, above-mentioned lixiviating solution is poured 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 controlling feed liquid contains Amount 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.
In technique scheme, more specifically scheme is it may also is that in step C in step C, when the feed liquid that fermentation obtains When total acid content is less than 0.3g/100ml, in feed liquid, adds citric acid or malic acid carries out acid adjustment, when the material that fermentation obtains When the total acid content of liquid 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, 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 acetic acid bacteria strain is that 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, stricture of vagina film vinegar are made in AS1.41 acetic acid bacteria, Shanghai One in acid bacterium.
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, with Radix Ilicis Pubescentis tea and Fructus Momordicae Lixiviating solution sucrose solution ferments as acetic acid bacteria culture medium, and the Radix Ilicis Pubescentis vinegar beverage of production has tea and the fragrance of Fructus Momordicae and nutrition Composition, also has nutritional labeling and the appropriateness tart flavour of acetic acid, and its raciness, quality are good, the most also have eliminating inflammation and expelling toxin and lung moistening Antitussive action.
2, raw material boiled to boiling and keep 30-60 minute, both can make Radix Ilicis Pubescentis and the fragrance matter of Fructus Momordicae and nutrition Composition 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;Natural cooling before filtering Radix Ilicis Pubescentis and the fragrance matter of Fructus Momordicae and nutritional labeling can be made further to be completely dissolved in spring water.
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:
Radix Ilicis Pubescentis 30 kilograms, 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 Radix Ilicis Pubescentis, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put Enter in pot and add spring water boiling, boil to boiling and keep 30 min, then cooling down, be filtrated to get lixiviating solution;
B, above-mentioned lixiviating solution is poured into cleaning container in, accesses the acetic acid bacteria strain of 1.4 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 controlling feed liquid contains Amount 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 going out in the environment of temperature is 95 DEG C Bacterium temperature carries out sterilizing in the environment of being 98 DEG C, and 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:
Radix Ilicis Pubescentis 50 kilograms, Fructus Momordicae 25kg, white sugar 10kg, spring water 450kg;The pH value of spring water is 7.5;
Its preparation process is:
A, weigh up the weight of Radix Ilicis Pubescentis, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put Enter in pot and add spring water boiling, boil to boiling and keep 60 min, then cooling down, be filtrated to get lixiviating solution;
B, above-mentioned lixiviating solution is poured into cleaning container in, accesses the acetic acid bacteria strain of 2.55 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 controlling feed liquid contains Amount 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 going out in the environment of temperature is 98 DEG C Bacterium temperature carries out sterilizing in the environment of being 98 DEG C, and 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:
Radix Ilicis Pubescentis 40 kilograms, Fructus Momordicae 30kg, white sugar 8kg, spring water 450kg;The pH value of spring water is 7.5;
Its preparation process is:
A, weigh up the weight of Radix Ilicis Pubescentis, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put Enter in pot and add spring water boiling, boil to boiling and keep 45 min, then cooling down, be filtrated to get lixiviating solution;
B, above-mentioned lixiviating solution is poured into cleaning container in, accesses the acetic acid bacteria strain of 2.34 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 controlling feed liquid contains Amount 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 going out in the environment of temperature is 110 DEG C Bacterium temperature carries out sterilizing in the environment of being 98 DEG C, and sterilization time is 25 minutes, sterilizing complete after natural cooling, to obtain final product.

Claims (5)

1. the production method of a Radix Ilicis Pubescentis tea vinegar drink, it is characterised in that: use the raw material of following weight portion: Radix Ilicis Pubescentis 30 parts ~50 parts, Fructus Momordicae 25 parts~35 parts, white sugar 5 parts~10 parts;
Its preparation process is:
A, weigh up the weight of Radix Ilicis Pubescentis, Fructus Momordicae and white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up is put Enter in pot and add 400~500 parts of spring water boilings, boil to boiling and keep 30 min~60 min, then cooling down, filter To lixiviating solution;
B, above-mentioned lixiviating solution is poured 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 controlling feed liquid contains Amount 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 Radix Ilicis Pubescentis tea vinegar drink the most according to claim 1, it is characterised in that: in step C in step C In, when the feed liquid total acid content that fermentation obtains is less than 0.3g/100ml, in feed liquid, adds citric acid or malic acid is carried out Acid adjustment, when the total acid content of the feed liquid that fermentation obtains is more than 0.1g/100ml, is simultaneously introduced glucose or fructose in feed liquid Carry out acid adjustment.
The production method of Radix Ilicis Pubescentis tea vinegar drink the most according to claim 1 and 2, it is characterised in that: the sterilizing temperature of step D Degree is 95 DEG C~110 DEG C, and sterilization time is 4 seconds~30 seconds.
The production method of Radix Ilicis Pubescentis tea vinegar drink the most according to claim 1 and 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.
The production method of Radix Ilicis Pubescentis tea vinegar drink the most according to claim 1, it is characterised in that: described acetic acid bacteria strain is AS1.41 acetic acid bacteria, Shanghai make the one in 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, stricture of vagina film acetic acid bacteria.
CN201610433454.7A 2016-06-18 2016-06-18 Method for producing tea and vinegar beverage with radix ilicis pubescentis Withdrawn CN106047625A (en)

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Application Number Priority Date Filing Date Title
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60133842A (en) * 1983-12-20 1985-07-17 Tokushimaken Freezing sterilization for vinegar of citrus fruit
CN101130741A (en) * 2007-09-19 2008-02-27 范英祝 Vinegar koji and biological edible vinegar, and method of producing the 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

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60133842A (en) * 1983-12-20 1985-07-17 Tokushimaken Freezing sterilization for vinegar of citrus fruit
CN101130741A (en) * 2007-09-19 2008-02-27 范英祝 Vinegar koji and biological edible vinegar, and method of producing the 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

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
良石: "《有病不吃药 188种自然疗法显奇效》", 31 March 2013, 河北科学技术出版社 *

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Application publication date: 20161026