CN106070841A - The production method of raspberry tea vinegar drink - Google Patents
The production method of raspberry tea vinegar drink Download PDFInfo
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- CN106070841A CN106070841A CN201610433506.0A CN201610433506A CN106070841A CN 106070841 A CN106070841 A CN 106070841A CN 201610433506 A CN201610433506 A CN 201610433506A CN 106070841 A CN106070841 A CN 106070841A
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- raspberry
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- tea vinegar
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- 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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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- 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
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- Food Science & Technology (AREA)
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- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses the preparation method of a kind of raspberry tea vinegar drink, raspberry tea vinegar drink of the present invention is prepared from by raspberry, tealeaves, Momordica grosvenori, preparation method is: put into mountain spring water boiling after the Momordica grosvenori of the raspberry of pulverizing, tealeaves, pulverizing is added sugar, collect leaching liquor, add acetic acid bacteria fermentation in this leaching liquor, collect fermented feed liquid；Sterile vacuum is filling.Compared with prior art, the raspberry tea vinegar drink that the present invention provides, has the fragrance of tealeaves, raspberry and Momordica grosvenori and the tart flavour of acetic acid, the also nutritional labeling of raspberry and Momordica grosvenori, solves existing tea vinegar drink and lacks fat-reducing and the problem of the effect moistening the lung and relieve the cough.
Description
Technical field
The present invention relates to drink processing technique field, the preparation method of especially a kind of raspberry tea vinegar drink.
Background technology
Tea and vinegar are the necessitys that people live, and vinegar because rich in multiple organic acids, 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 amino acid, possibly together with the calcium beneficial to human body, phosphorus, iron, fluorine,
27 kinds of mineral matters such as iodine, manganese, molybdenum, zinc, its nutrition is very abundant.
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 the effect lacking fat-reducing and moistening the lung and relieve the cough.
Content of the invention
It is an object of the invention to provide the preparation method of a kind of raspberry tea vinegar drink, the method is mainly former with raspberry first
Tea vinegar drink prepared by material, to solve the problem that existing tea vinegar drink lacks fat-reducing and the effect that moistens the lung and relieve the cough simultaneously.
In order to solve the problems referred to above, the technical solution used in the present invention is:
This raspberry tea vinegar drink includes the raw material of following parts by weight: raspberry 10 parts～20 parts, tealeaves 10 parts～20 parts, arhat
Really 5 parts～10 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, raspberry and Momordica grosvenori are pulverized；
C, by described tealeaves, pulverize after raspberry and Momordica grosvenori and described white sugar put into pot, be subsequently adding 400 parts～500 parts
Mountain spring water boiling, boil and keep 30 minutes～60 minutes, naturally cooling down, filtering, collecting leaching liquor；
D, pour described leaching liquor into sterilizing after container in, 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 environment 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 is filling, 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 mountain spring water is 7～7.5.
Further, described tealeaves is Iron Guanyin, oolong tea, black tea, green tea, the one in Pu'er tea.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, add citric acid or malic acid to regulate acidity in fermented feed liquid；Work as fermentation material
When the total acid content of liquid is more than 1 gram/100 milliliters, add glucose or fructose to regulate acidity in fermented feed liquid.
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 filling, then need again filling after plastic bottle body is sterilized, 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
1st, the present invention uses the leaching liquor of raspberry, tealeaves, Momordica grosvenori and white sugar to send out as acetic acid bacteria first
The matrix of ferment, raspberry contains multiple be easily absorbed by the body and the indispensable nutrient of human body, such as vitamin B2,
Calcium, zinc, magnesium etc., especially ascorbic content is 5 times of apple, and amino acid and iron, zinc phosphorus equal size are higher than apple and Portugal
Grape, the content of sugar is similar to apple, pears, the big fruit of oranges and tangerines three, contains all higher than existing cultivation fruit and other any wild fruits
The materials, the particularly rich content of cancer-resisting substance ellagic acid such as vitamin E, SOD aminobutyric acid, and to many colons, uterine neck, mammary gland
With pancreas prevention and certain curative effect, moreover it is possible to be effectively protected heart, prevention angiocardiopathy, in raspberry possibly together with a large amount of abdomens
Sub-copper, has preferable effect of weight reducing, and its fat-reducing effect is 3 times of Capsaicin；Momordica grosvenori contains substantial amounts of vitamin C, fructose, Portugal
Grape sugar, glucoside and protein, have moistening lung and control the effect coughed, and Momordica grosvenori can also be loose to the intestinal tube causing because of adrenaline
Have spasmolysis and resistant function, allow intestinal tube recover spontaneous activity, there is to intestinal tube motion function two-way tune effect.Therefore the present invention
There is enriching yin qi-restoratives and the effect moistening the lung and relieve the cough.
2nd, raw material boiled to boiling and keep 30 minutes～60 minutes, both can make the fragrance thing of raspberry, tealeaves and Momordica grosvenori
Matter and nutritional labeling can be completely dissolved in mountain spring water, boiling can be avoided again to cross and reduce the acquisition amount of leaching liquor for a long time；Before filtration
Naturally cooling can make the fragrance matter of raspberry, tealeaves and Momordica grosvenori and nutritional labeling can be completely dissolved in mountain spring water further.
3rd, raspberry tea vinegar drink of the present invention uses has the Momordica grosvenori of health care to replace there is injury to healthy to human body
Sucrose, can be used as sweetener strengthening the sugariness of beverage, and play moistening lung 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 raspberry tea vinegar drink of the present embodiment includes following raw material: raspberry 10kg, black tea 10kg, Momordica grosvenori 15kg, white sugar 5kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, raspberry and Momordica grosvenori are pulverized；
C, by above-mentioned black tea, pulverize after raspberry and Momordica grosvenori and above-mentioned white sugar put into pot, be subsequently adding 400kg, pH value is 7
Mountain spring water boiling, boil and keep 30 minutes, naturally cooling down, filtering, collecting leaching liquor；
D, pour above-mentioned leaching liquor into sterilizing after container in, 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 control fermentation temperature is 16 DEG C, and fermentation time is 10 days, obtains fermented feed liquid；
E, under the environment 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 is filling, and sterilising temp is 95 DEG C, and sterilization time is 4 seconds, to obtain final product.
Embodiment 2
The raspberry tea vinegar drink of the present embodiment includes following raw material: raspberry 20kg, green tea 20kg, Momordica grosvenori 20kg, white sugar 10kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, raspberry and Momordica grosvenori are pulverized；
C, by above-mentioned green tea, pulverize after raspberry and Momordica grosvenori and above-mentioned white sugar put into pot, be subsequently adding 500kg, pH value is
The mountain spring water boiling of 7.5, boils and keeps 60 minutes, naturally cooling down, filter, collect leaching liquor；
D, pour above-mentioned leaching liquor into sterilizing after container in, 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 control fermentation temperature is 22 DEG C, and fermentation time is 17 days, obtains fermented feed liquid；
E, under the environment 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 is filling, and sterilising temp is 110 DEG C, and sterilization time is 30 seconds, to obtain final product.
Embodiment 3
The raspberry tea vinegar drink of the present embodiment includes following raw material: raspberry 15kg, Iron Guanyin 15kg, Momordica grosvenori 17kg, white sugar
7kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, raspberry and Momordica grosvenori are pulverized；
C, by above-mentioned Iron Guanyin, pulverize after raspberry and Momordica grosvenori and above-mentioned white sugar put into pot, be subsequently adding 450kg, pH value
It is the mountain spring water boiling of 7.3, boil and keep 45 minutes, naturally cooling down, filter, collect leaching liquor；
D, pour above-mentioned leaching liquor into sterilizing after container in, access Shanghai 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 control fermentation temperature is 28 DEG C, and fermentation time is 25 days, obtains fermentation material
Liquid；
E, under the environment 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 naturally cooling down i.e.
?.
Embodiment 4
The raspberry tea vinegar drink of the present embodiment includes following raw material: raspberry 10kg, Pu'er tea 10kg, Momordica grosvenori 15kg, white sugar
5kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, raspberry and Momordica grosvenori are pulverized；
C, by above-mentioned Pu'er tea, pulverize after raspberry and Momordica grosvenori and above-mentioned white sugar put into pot, be subsequently adding 400kg, pH value
It is the mountain spring water boiling of 7.2, boil and keep 40 minutes, naturally cooling down, filter, collect leaching liquor；
D, pour above-mentioned leaching liquor into sterilizing after container in, access line 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 control fermentation temperature is 16 DEG C, and fermentation time is 25 days, obtains fermented feed liquid；
E, under the environment 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 naturally cooling down i.e.
?.
Embodiment 5
The raspberry tea vinegar drink of the present embodiment includes following raw material: raspberry 15kg, oolong tea 15kg, Momordica grosvenori 17kg, white sugar
7kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, raspberry and Momordica grosvenori are pulverized；
C, by above-mentioned oolong tea, pulverize after raspberry and Momordica grosvenori and above-mentioned white sugar put into pot, be subsequently adding 450kg, pH value
It is the mountain spring water boiling of 7.3, boil and keep 45 minutes, naturally cooling down, filter, collect leaching liquor；
D, pour above-mentioned leaching liquor into sterilizing after container in, access Shanghai 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 control fermentation temperature is 28 DEG C, and fermentation time is 25 days, obtains fermentation material
Liquid；
E, under the environment 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 naturally cooling down 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, add citric acid or malic acid to regulate acidity in fermented feed liquid；When fermented feed liquid
When total acid content is more than 1 gram/100 milliliters, add glucose or fructose to regulate acidity in fermented feed liquid.
It is below clinical testing part:
Experimental program is: total case load is 12 cases, and the age is 18～60 years old, and wherein have obesity symptom has 6 people, has coughing with a lot of sputum
Symptom have 6 people；All cases being divided into 4 groups, often organizing 3 people, the 1st group is the tree having the people of obesity symptom to use the present invention to provide
Certain kind of berries tea vinegar drink, each takes 150 milliliters, and every day takes 2 times sooner or later；2nd group is that the people having coughing with a lot of sputum symptom uses the present invention
The raspberry tea vinegar drink providing, each takes 150 milliliters, and every day takes 2 times sooner or later；3rd group is to have the people of obesity symptom to use now
Having the grape vinegar beverage of technology, each taking 150 milliliters, every day takes 2 times sooner or later；4th group is that the people having coughing with a lot of sputum symptom makes
With the grape vinegar beverage of prior art, each take 150 milliliters, take 2 every day.Clinical treatment statistics such as table 1 below, test
Showing, raspberry tea vinegar drink has preferably fat-reducing and cough-relieving effect.
Table 1:
。
Claims (7)
1. the preparation method of a raspberry tea vinegar drink, it is characterised in that include the raw material of following parts by weight: raspberry 10 parts～
20 parts, tealeaves 10 parts～20 parts, Momordica grosvenori 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, raspberry and Momordica grosvenori are pulverized；
C, by described tealeaves, pulverize after raspberry and Momordica grosvenori and described white sugar put into pot, be subsequently adding 400 parts～500 parts
Mountain spring water boiling, boil and keep 30 minutes～60 minutes, cooling, filter, collect leaching liquor；
D, pour described leaching liquor into sterilizing after container in, 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 environment 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 is filling, to obtain final product.
2. the preparation method of raspberry tea vinegar drink 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.
3. the preparation method of raspberry tea vinegar drink according to claim 1, it is characterised in that: the pH value of described mountain spring water is
7～7.5.
4. the preparation method of raspberry tea vinegar drink according to claim 1 and 2, it is characterised in that: described tealeaves is that iron is seen
One in sound, oolong tea, black tea, green tea, Pu'er tea.
5. the preparation method of raspberry tea vinegar drink 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.
6. the preparation method of raspberry tea vinegar drink 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.
7. the preparation method of raspberry tea vinegar drink according to claim 1, it is characterised in that: F step plastic bottle is carried out
When filling, then need again filling after plastic bottle body is sterilized, sterilising temp is 95 DEG C～98 DEG C, sterilization time is 20 minutes～
30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610433506.0A CN106070841A (en) | 2016-06-18 | 2016-06-18 | The production method of raspberry tea vinegar drink |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433506.0A CN106070841A (en) | 2016-06-18 | 2016-06-18 | The production method of raspberry tea vinegar drink |
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ID=57236515
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| CN201610433506.0A Withdrawn CN106070841A (en) | 2016-06-18 | 2016-06-18 | The production method of raspberry tea vinegar drink |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130024A (en) * | 1995-03-01 | 1996-09-04 | 浙江省轻工业研究所 | Ganoderma-gynostemma tea and its production technique |
| CN1187323A (en) * | 1997-01-09 | 1998-07-15 | 肖文华 | A bioactive beverage |
| CN102018069A (en) * | 2009-09-23 | 2011-04-20 | 吉林天士力矿泉饮品有限公司 | Blueberry Pu'er tea beverage and preparation method of 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 |
-
2016
- 2016-06-18 CN CN201610433506.0A patent/CN106070841A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130024A (en) * | 1995-03-01 | 1996-09-04 | 浙江省轻工业研究所 | Ganoderma-gynostemma tea and its production technique |
| CN1187323A (en) * | 1997-01-09 | 1998-07-15 | 肖文华 | A bioactive beverage |
| CN102018069A (en) * | 2009-09-23 | 2011-04-20 | 吉林天士力矿泉饮品有限公司 | Blueberry Pu'er tea beverage and preparation method of 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)
| Title |
|---|
| 王军 等: "《野生果树栽培及加工技术》", 31 May 2001, 中国农业科技出版社 * |
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