CN106047627A - Rhizoma dioscoreae tea vinegar beverage production method - Google Patents
Rhizoma dioscoreae tea vinegar beverage production method Download PDFInfo
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- CN106047627A CN106047627A CN201610433480.XA CN201610433480A CN106047627A CN 106047627 A CN106047627 A CN 106047627A CN 201610433480 A CN201610433480 A CN 201610433480A CN 106047627 A CN106047627 A CN 106047627A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
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Abstract
The invention discloses a rhizoma dioscoreae tea vinegar beverage production method. A rhizoma dioscoreae tea vinegar beverage is prepared from rhizoma dioscoreae, tea leaves, fructus momordicae and white sugar. The method includes: adding ground rhizoma dioscoreae, tea leaves, ground fructus momordicae and white sugar into mountain spring water, boiling to obtain extract liquid, and performing inoculation of acetic acid bacteria to ferment to obtain fermentation liquid; performing vacuum package after sterilization. Compared with the prior art, the rhizoma dioscoreae tea vinegar beverage has intrinsic efficacies of rhizoma dioscoreae and fructus momordicae, and the problem that existing tea vinegar beverages are lack of efficacies of health caring and beautifying is solved.
Description
Technical field
The present invention relates to beverage processing technique field, the preparation method of a kind of Rhizoma Dioscoreae tea vinegar drink.
Background technology
Tea and vinegar are the necessarys that people live, and vinegar because rich in multiple organic acid, having various health care functions, tea to human body
In leaf containing catechin, Flavonoid substances, caffeine, polysaccharide, theophylline, theobromine, choline, cholestenone, caffeine, inositol,
The Multiple components such as folic acid, pantothenic acid, multivitamin, protein and aminoacid, possibly together with the calcium useful to human body, phosphorus, ferrum, fluorine,
27 kinds of mineral such as iodine, manganese, molybdenum, zinc, its nutrition is the abundantest.
The patent application of Application No. 201510215943.0 discloses the preparation method of a kind of grape vinegar beverage, this patent
The deficiency that application exists is to lack health care, effect of looks improving and the skin nourishing.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of Rhizoma Dioscoreae tea vinegar drink, the method is first with Rhizoma Dioscoreae for the most former
Tea vinegar drink prepared by material, to solve existing tea vinegar drink shortage health care, the problem of effect of looks improving and the skin nourishing simultaneously.
In order to solve the problems referred to above, the technical solution used in the present invention is:
This Rhizoma Dioscoreae tea vinegar drink includes the raw material of following parts by weight: Rhizoma Dioscoreae 10 parts～20 parts, Folium Camelliae sinensis 10 parts～20 parts, arhat
Really 15 parts～20 parts, white sugar 5 parts～10 parts；
Preparation method is following steps:
A, weigh each raw material according to above-mentioned parts by weight；
B, Rhizoma Dioscoreae and Fructus Momordicae are pulverized；
C, by described Folium Camelliae sinensis, pulverize after Rhizoma Dioscoreae and Fructus Momordicae and described white sugar put into pot, be subsequently adding 400 parts～500 parts
Spring water boiling, boil and keep 30 minutes～60 minutes, natural cooling, filter, collect lixiviating solution；
D, described lixiviating solution is poured in the container after sterilizing, access acetic acid bacteria, stir, sealed fermenting, control fermentation temperature
Degree is 16 DEG C～28 DEG C, and fermentation time is 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
Milliliter～1 gram/100 milliliters, and the content regulating soluble solid is 3%～5%；
F, sterilizing, sterile vacuum fill, to obtain final product.
In technique scheme, more specifically technical scheme is it may also is that the inoculum concentration of acetic acid bacteria in D step is raw material
The 2%～3% of gross weight.
Further, the pH value of spring water is 7～7.5.
Further, the one during described Folium Camelliae sinensis is TIEGUANYIN, oolong tea, black tea, green tea, Folium camelliae assamicae.Further, E
The method of step regulation acidity is: when the total acid of D step gained fermented feed liquid contains
When amount is less than 0.3 gram/100 milliliters, in fermented feed liquid, add citric acid or malic acid to regulate acidity；Work as fermentation material
When the total acid content of 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 is carried out sterilizing, sterilizing
Temperature 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 lixiviating solution of Rhizoma Dioscoreae, Folium Camelliae sinensis, Fructus Momordicae and white sugar to send out as acetic acid bacteria first
The substrate of ferment, Rhizoma Dioscoreae has healthcare, slow down aging, astringent therapy intestine-stabling and anti-diarrheal, prevents and treats the coronary heart disease of arteriosclerosis, Fructus Alpiniae Oxyphyllae
Brain-strengthening, qi-restoratives blood sugar lowering, treat diabetes, QI invigorating QI invigorating, relieving cough and relieving asthma, reducing weight and beautifying features, skin-protecting face nursing, replenishing essence is reinforced the kidney, and strengthens
Sexual function, replenishing essence is reinforced the kidney, and treats frequent micturition, rich in organic germanium, treats cancer, strengthens human consumption's absorption function, treatment food
Being intended to depressed dyspepsia, hard masses softening and resolving, treat red swollen scleroma, tuberculosis is hard does not bursts, preventing adesmosis is to prevent collagen
Sick generation, invigorating the spleen and replenishing QI, the effects such as people's normal hearing and eyesight can be made；Fructus Momordicae contains substantial amounts of vitamin C, fructose, glucose, glucoside
And protein, there is lung moistening and control the effect coughed, Fructus Momordicae can also to the intestinal tube caused because of epinephrine loose have spasmolytic and
Resistant function, allows intestinal tube recover voluntary activity, has two-way tune effect to intestinal tube motion function.Therefore the present invention has health
Health preserving, effect of looks improving and the skin nourishing.
2, raw material boiled to boiling and keep 30 minutes～60 minutes, both can make the fragrance thing of Rhizoma Dioscoreae, Folium Camelliae sinensis and Fructus Momordicae
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；Before filtration
Natural cooling can make the fragrance matter of Rhizoma Dioscoreae, Folium Camelliae sinensis and Fructus Momordicae and nutritional labeling can be completely dissolved in spring water further.
3, Rhizoma Dioscoreae tea vinegar drink of the present invention uses the Fructus Momordicae having health care to human body to replace there is injury to healthy
Sucrose, can be used as sweeting agent to strengthen the sugariness of beverage, and play 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 Rhizoma Dioscoreae tea vinegar drink of the present embodiment includes following raw material: Rhizoma Dioscoreae 10kg, black tea 10kg, Fructus Momordicae 15kg, white sugar 5kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, Rhizoma Dioscoreae and Fructus Momordicae are pulverized；
C, by above-mentioned black tea, pulverize after Rhizoma Dioscoreae and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 400kg, pH value is 7
Spring water boiling, boil and keep 30 minutes, natural cooling, filter, collect lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access AS1.41 acetic acid bacteria, the inoculum concentration of this acetic acid bacteria is raw material
The 2% of gross weight, stirs, sealed fermenting, and controlling fermentation temperature is 16 DEG C, and fermentation time is 10 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 0.3 gram/100 milliliters,
And the content regulating soluble solid is 3%；
F, sterilizing, sterile vacuum fill, sterilising temp is 95 DEG C, and sterilization time is 4 seconds, to obtain final product.
Embodiment 2
The Rhizoma Dioscoreae tea vinegar drink of the present embodiment includes following raw material: Rhizoma Dioscoreae 20kg, green tea 20kg, Fructus Momordicae 20kg, white sugar 10kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, Rhizoma Dioscoreae and Fructus Momordicae are pulverized；
C, by above-mentioned green tea, pulverize after Rhizoma Dioscoreae and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 500kg, pH value is
The spring water boiling of 7.5, boils and keeps 60 minutes, natural cooling, filters, and collects lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access Xu Shi acetic acid bacteria, the inoculum concentration of this acetic acid bacteria is that raw material is total
The 2.5% of weight, stirs, sealed fermenting, and controlling fermentation temperature is 22 DEG C, and fermentation time is 17 days, obtains fermented feed liquid；
E, under the ambient temperature of 22 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 1 gram/100 milliliters, and
The content of regulation soluble solid is 5%；
F, sterilizing, sterile vacuum fill, sterilising temp is 110 DEG C, and sterilization time is 30 seconds, to obtain final product.
Embodiment 3
The Rhizoma Dioscoreae tea vinegar drink of the present embodiment includes following raw material: Rhizoma Dioscoreae 15kg, TIEGUANYIN 15kg, Fructus Momordicae 17kg, white sugar
7kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, Rhizoma Dioscoreae and Fructus Momordicae are pulverized；
C, by above-mentioned TIEGUANYIN, pulverize after Rhizoma Dioscoreae and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 450kg, pH value
It is the spring water boiling of 7.3, boils and keep 45 minutes, natural cooling, filter, collect lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access Shanghai and make 1.01 acetic acid bacterias, the inoculum concentration of this acetic acid bacteria is former
The 3% of material gross weight, stirs, sealed fermenting, and controlling fermentation temperature is 28 DEG C, and fermentation time is 25 days, obtains fermentation material
Liquid；
E, under the ambient temperature of 28 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 1 gram/100 milliliters, and
The content of regulation soluble solid is 5%；
F, sterilizing, sterile vacuum plastic bottle filling, sterilising temp is 95 DEG C, and sterilization time is 20 minutes, after natural cooling i.e.
?.
Embodiment 4
The Rhizoma Dioscoreae tea vinegar drink of the present embodiment includes following raw material: Rhizoma Dioscoreae 10kg, Folium camelliae assamicae 10kg, Fructus Momordicae 15kg, white sugar
5kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, Rhizoma Dioscoreae and Fructus Momordicae are pulverized；
C, by above-mentioned Folium camelliae assamicae, pulverize after Rhizoma Dioscoreae and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 400kg, pH value
It is the spring water boiling of 7.2, boils and keep 40 minutes, natural cooling, filter, collect lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access stricture of vagina film acetic acid bacteria, the inoculum concentration of this acetic acid bacteria is that raw material is total
The 3% of weight, stirs, sealed fermenting, and controlling fermentation temperature is 16 DEG C, and fermentation time is 25 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 1 gram/100 milliliters, and
The content of regulation soluble solid is 5%；
F, sterilizing, sterile vacuum plastic bottle filling, sterilising temp is 98 DEG C, and sterilization time is 30 minutes, after natural cooling i.e.
?.
Embodiment 5
The Rhizoma Dioscoreae tea vinegar drink of the present embodiment includes following raw material: Rhizoma Dioscoreae 15kg, oolong tea 15kg, Fructus Momordicae 17kg, white sugar
7kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, Rhizoma Dioscoreae and Fructus Momordicae are pulverized；
C, by above-mentioned oolong tea, pulverize after Rhizoma Dioscoreae and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 450kg, pH value
It is the spring water boiling of 7.3, boils and keep 45 minutes, natural cooling, filter, collect lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access Shanghai and make 1.01 acetic acid bacterias, the inoculum concentration of this acetic acid bacteria is former
The 3% of material gross weight, stirs, sealed fermenting, and controlling fermentation temperature is 28 DEG C, and fermentation time is 25 days, obtains fermentation material
Liquid；
E, under the ambient temperature of 28 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 1 gram/100 milliliters, and
The content of regulation soluble solid is 5%；
F, sterilizing, sterile vacuum plastic bottle filling, sterilising temp is 95 DEG C, and sterilization time is 20 minutes, after natural cooling i.e.
?.
In embodiment 1 to embodiment 5, the method for E step regulation acidity is: when the total acid of D step gained fermented feed liquid contains
When amount is less than 0.3 gram/100 milliliters, in fermented feed liquid, add citric acid or malic acid to regulate acidity；When fermented feed liquid
When total acid content is more than 1 gram/100 milliliters, in fermented feed liquid, add glucose or fructose to regulate acidity.
Below for clinical trial part:
Total case load is 12 examples, and the age is 18～60 years old, and wherein have symptom of diarrhea has 6 people, and have cough with copious phlegm symptom has 6
People；All cases being divided into 4 groups, often organizes 3 people, the 1st group is the Rhizoma Dioscoreae tea vinegar beverage having the people of symptom of diarrhea to use the present invention to provide
Material, each takes 150 milliliters, and every day takes 2 times sooner or later；2nd group is the mountain having the people of cough with copious phlegm symptom to use the present invention to provide
Medicated tea vinegar beverage, each takes 150 milliliters, and every day takes 2 times sooner or later；3rd group is that the people having symptom of diarrhea uses prior art
Grape vinegar beverage, each takes 150 milliliters, and every day takes 2 times sooner or later；4th group is to have the people of cough with copious phlegm symptom to use existing skill
The grape vinegar beverage of art, each takes 150 milliliters, takes 2 every day.Clinical treatment statistical result such as table 1 below, test shows this
Bright have the effect preferably alleviating diarrhoea and cough-relieving.
Table 1:
。
Claims (7)
1. the preparation method of a Rhizoma Dioscoreae tea vinegar drink, it is characterised in that include the raw material of following parts by weight: Rhizoma Dioscoreae 10 parts～
20 parts, Folium Camelliae sinensis 10 parts～20 parts, Fructus Momordicae 15 parts～20 parts, white sugar 5 parts～10 parts；
Preparation method comprises the following steps:
A, weigh each raw material according to above-mentioned parts by weight；
B, Rhizoma Dioscoreae and Fructus Momordicae are pulverized；
C, by described Folium Camelliae sinensis, pulverize after Rhizoma Dioscoreae and Fructus Momordicae and described white sugar put into pot, be subsequently adding 400 parts～500 parts
Spring water boiling, boil and keep 30 minutes～60 minutes, cooling, filter, collect lixiviating solution；
D, described lixiviating solution is poured in the container after sterilizing, access acetic acid bacteria, stir, sealed fermenting, control fermentation temperature
Degree is 16 DEG C～28 DEG C, and fermentation time is 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
Milliliter～1 gram/100 milliliters, and the content regulating soluble solid is 3%～5%；
F, sterilizing, sterile vacuum fill, to obtain final product.
The preparation method of Rhizoma Dioscoreae tea vinegar drink the most according to claim 1, it is characterised in that: the acetic acid bacteria in D step
Inoculum concentration is the 2%～3% of raw material gross weight.
The preparation method of Rhizoma Dioscoreae tea vinegar drink the most according to claim 1, it is characterised in that: the pH value of described spring water is
7～7.5.
The preparation method of Rhizoma Dioscoreae tea vinegar drink the most according to claim 1 and 2, it is characterised in that: described Folium Camelliae sinensis is that ferrum is seen
One in sound, oolong tea, black tea, green tea, Folium camelliae assamicae.
The preparation method of Rhizoma Dioscoreae tea vinegar drink the most according to claim 1, it is characterised in that: the side of E step regulation acidity
Method is: when the total acid content of D step gained fermented feed liquid is less than 0.3 gram/100 milliliters, adds citric acid in fermented feed liquid
Or malic acid is to regulate acidity；When the total acid content of fermented feed liquid is more than 1 gram/100 milliliters, in fermented feed liquid, add Portugal
Grape sugar or fructose are to regulate acidity.
The preparation method of Rhizoma Dioscoreae tea vinegar drink the most according to claim 1, it is characterised in that: in F step, sterilising temp is
95 DEG C～110 DEG C, sterilization time is 4 seconds～30 seconds.
The preparation method of Rhizoma Dioscoreae tea vinegar drink the most according to claim 1, it is characterised in that: F step plastic bottle is carried out
During fill, then after needing fill again, plastic bottle body being carried out sterilizing, sterilising temp is 95 DEG C～98 DEG C, sterilization time be 20 minutes～
30 minutes.
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| CN201610433480.XA CN106047627A (en) | 2016-06-18 | 2016-06-18 | Rhizoma dioscoreae tea vinegar beverage production method |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10179134A (en) * | 1996-12-09 | 1998-07-07 | Keitai Gen | Garlic vinegar |
| CN102010815A (en) * | 2009-09-04 | 2011-04-13 | 许岳东 | Ginkgo leaf and yam vinegar |
| 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 |
| CN105331510A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Grape and purple yam vinegar |
-
2016
- 2016-06-18 CN CN201610433480.XA patent/CN106047627A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10179134A (en) * | 1996-12-09 | 1998-07-07 | Keitai Gen | Garlic vinegar |
| CN102010815A (en) * | 2009-09-04 | 2011-04-13 | 许岳东 | Ginkgo leaf and yam vinegar |
| 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 |
| CN105331510A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Grape and purple yam vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 高琦 等: "山药发酵制品研究进展", 《食品与发酵科技》 * |
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