CN106070842A - The production method of mulberries tea vinegar drink - Google Patents
The production method of mulberries tea vinegar drink Download PDFInfo
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- CN106070842A CN106070842A CN201610433522.XA CN201610433522A CN106070842A CN 106070842 A CN106070842 A CN 106070842A CN 201610433522 A CN201610433522 A CN 201610433522A CN 106070842 A CN106070842 A CN 106070842A
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- mulberries
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- vinegar drink
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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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the production method of a kind of mulberries tea vinegar drink, the present invention is with mulberries, tealeaves, Momordica grosvenori, white sugar and mountain spring water as raw material, by fermentation method prepare mulberries tea vinegar drink, mulberries tea vinegar drink of the present invention have relieving asthma reduce phlegm, suppress bacterium, treat abdominal pain diarrhea, the body that promotes the production of body fluid to quench thirst and relax bowel, strengthens immunity, anticancer and anti-aging, prevent vascular sclerosis, strengthening the spleen and stomach, aid digestion, effect of blacking hair and beauty, cancer-resisting.
Description
Technical field
The present invention relates to beverage technology field, the production method of especially a kind of mulberries tea vinegar drink.
Background technology
Mulberries are again the titles such as sorosis, mulberry jujube, mulberry fruit, are the fruits of Moraceae Morus perennial woody plant mulberry tree, ellipse
Circle, is aubergine or atropurpureus after maturation, sweet and sour.Mulberry fruit contains several functions composition, such as rutin, anthocyanidin, white
Li Lu alcohol etc., have good anti-cancer, anti-aging, antiulcer, the effect such as antiviral.
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.
Tea vinegar drink unique flavor, nutrition and health care, extensively liked by people.Tea vinegar drink becomes the study hotspot of people, land
Continue and see 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
Material etc., but there is not yet the report of mulberries tea vinegar drink.
Content of the invention
It is an object of the invention to provide the production method of a kind of mulberries tea vinegar drink.
In order to solve the problems referred to above, the technical solution used in the present invention is:
This mulberries tea vinegar drink includes the raw material of following parts by weight: mulberries 10 parts～20 parts, tealeaves 10 parts～20 parts, arhat
Really 15 parts～20 parts, white sugar 5 parts～10 parts, mountain spring water 400 parts～500 parts；
Production method comprises the following steps:
A, mulberries and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, mulberries, tealeaves, Momordica grosvenori and white sugar are put into pot, are subsequently adding 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, ferments 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.
In technique scheme, more specifically technical scheme is it may also is that the inoculum concentration of acetic acid bacteria is raw material gross weight
0.6%～1%.
Further, the pH value of mountain spring water is 7～7.5.
Further, tealeaves is Iron Guanyin, oolong tea, black tea, green tea, the one in Pu'er tea.
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 when, add citric acid or malic acid to regulate acidity in fermented feed liquid；Total acid content when fermented feed liquid
More than 1 gram/100 milliliters when, 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 matrix that the leaching liquor of mulberries, tealeaves, Momordica grosvenori and white sugar ferments as acetic acid bacteria first, through vinegar
Acid bacteria fermentation, i.e. has in gained beverage containing mulberries, tealeaves, the various fragrance matter of Momordica grosvenori and nutritional labeling, also has vinegar
The nutritional labeling of acid and appropriateness tart flavour, product sweet-smelling overflows, aromatic strongly fragrant, the sweet and sour taste of tea, nutritious.
2nd, the present invention uses mountain spring water boil to boiling and keep 30 minutes～60 minutes, both can make mulberries, tealeaves, Momordica grosvenori
In fragrance matter and nutritional labeling can be completely dissolved in mountain spring water, boiling can be avoided again to cross and for a long time to reduce the acquisition of leaching liquor
Amount；Cool down before filtering and fragrance matter and the nutritional labeling of tealeaves and Momordica grosvenori can be made further to be completely dissolved in mountain spring water.
3rd, mulberries tea vinegar drink of the present invention have relieving asthma reduce phlegm, suppress bacterium, treatment abdominal pain diarrhea, promote the production of body fluid to quench thirst and ease constipation
Defaecation, strengthen body immunity, anticancer and anti-aging, prevent vascular sclerosis, strengthening the spleen and stomach, aid digestion, blacking hair and beauty, anti-cancer from resisting
Effect of cancer.
4th, mulberries 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 present embodiment mulberries tea vinegar drink includes following raw material: mulberries 12 parts, black tea 20 parts, Momordica grosvenori 16 parts, white sugar 8 parts, mountain
Spring 450 parts；
Production method is:
A, respectively mulberries and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, mulberries, black tea, Momordica grosvenori and white sugar are put into pot, be subsequently adding the mountain spring water boiling that pH value is 7.3, boil and protect
Hold 40 minutes, cooling, filter, collect leaching liquor；
D, pour described leaching liquor into sterilizing after container in, access weight be raw material gross weight 0.5% AS1.41 acetic acid
Bacterium, stirs, sealed fermenting, and control fermentation temperature is 20 DEG C～25 DEG C, ferments 18 days, obtains fermented feed liquid；
E, under the environment 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, sterilizes 10 seconds, carries out sterile vacuum with the vial after sterilizing filling.
Embodiment 2
The present embodiment mulberries tea vinegar drink includes following raw material: mulberries 11 parts, Pu'er tea 18 parts, Momordica grosvenori 17 parts, white sugar 10 parts,
Mountain spring water 415 parts；
Production method is:
A, respectively mulberries and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, mulberries, Pu'er tea, Momordica grosvenori and white sugar are put into pot, be subsequently adding the mountain spring water boiling that pH value is 7.1, boil simultaneously
Keep 60 minutes, cooling, filter, collect leaching liquor；
D, pour described leaching liquor into sterilizing after container in, access weight be raw material gross weight 0.7% Shanghai make 1.01 acetic acid
Bacterium, stirs, sealed fermenting, and control fermentation temperature is 25 DEG C～28 DEG C, ferments 10 days, obtains fermented feed liquid；
E, under the environment 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, sterilizes 15 seconds, by plastic bottle at 98 DEG C, sterilizes 20 minutes, and sterile vacuum is filling.
Embodiment 3
The present embodiment mulberries tea vinegar drink includes following raw material: mulberries 16 parts, green tea 19 parts, Momordica grosvenori 15 parts, white sugar 9 parts, mountain
Spring 400 parts；
Production method is:
A, respectively mulberries and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, mulberries, green tea, Momordica grosvenori and white sugar are put into pot, be subsequently adding the mountain spring water boiling that pH value is 7.5, boil and protect
Hold 30 minutes, cooling, filter, collect leaching liquor；
D, pour described leaching liquor into sterilizing after container in, access weight be raw material gross weight 0.6% Shanghai make 1.01 acetic acid
Bacterium, stirs, sealed fermenting, and control fermentation temperature is 16 DEG C～20 DEG C, ferments 25 days, obtains fermented feed liquid；
E, the acidity of detection fermented feed liquid are 0.56 gram/100 milliliters, and the content of soluble solid is 3.7%；
F, to arrange sterilising temp be 95 DEG C, sterilizes 30 seconds, and with the vial after sterilizing, sterile vacuum is filling.
Embodiment 4
The present embodiment mulberries tea vinegar drink includes following raw material: mulberries 17 parts, 10 parts of oolong tea, Momordica grosvenori 20 parts, white sugar 5 parts,
Mountain spring water 470 parts；
Production method is:
A, respectively mulberries and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, mulberries, oolong tea, Momordica grosvenori and white sugar are put into pot, be subsequently adding the mountain spring water boiling that pH value is 7.5, boil simultaneously
Keep 50 minutes, cooling, filter, collect leaching liquor；
D, pour described leaching liquor into sterilizing after container in, access weight be raw material gross weight 0.6% Xu Shi acetic acid bacteria,
Stirring, sealed fermenting, control fermentation temperature is 22 DEG C～26 DEG C, ferments 16 days, obtains fermented feed liquid；
E, the acidity of detection fermented feed liquid, total acid content is 0.62 gram/100 milliliters, and the content of soluble solid is 4.2%；
F, to arrange sterilising temp be 110 DEG C, sterilizes 4 seconds, carries out sterile vacuum with the vial after sterilizing filling.
Embodiment 5
The present embodiment mulberries tea vinegar drink includes following raw material: mulberries 20 parts, Iron Guanyin 13 parts, Momordica grosvenori 19 parts, white sugar 7 parts,
Mountain spring water 500 parts；
Production method is:
A, respectively Momordica grosvenori pulverize；
B, weigh each raw material according to above-mentioned parts by weight；
C, mulberries, Iron Guanyin, Momordica grosvenori and white sugar are put into pot, be subsequently adding the mountain spring water boiling that pH value is 7, boil and protect
Hold 60 minutes, cooling, filter, collect leaching liquor；
D, pour described leaching liquor into sterilizing after container in, access weight be raw material gross weight 0.8% line film acetic acid bacteria,
Stirring, sealed fermenting, control fermentation temperature is 16 DEG C～18 DEG C, ferments 23 days, obtains fermented feed liquid；
E, under the environment 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, sterilizes 20 seconds, by plastic bottle at 95 DEG C, sterilizes 30 minutes, and sterile vacuum is filling.
Claims (7)
1. the production method of a mulberries tea vinegar drink, it is characterised in that include the raw material of following parts by weight: mulberries 10 parts～
20 parts, tealeaves 10 parts～20 parts, Momordica grosvenori 15 parts～20 parts, white sugar 5 parts～10 parts, mountain spring water 400 parts～500 parts；
Production method comprises the following steps:
A, mulberries and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, mulberries, tealeaves, Momordica grosvenori and white sugar are put into pot, are subsequently adding 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, ferments 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.
2. the production method of mulberries tea vinegar drink according to claim 1, it is characterised in that: the inoculum concentration of acetic acid bacteria is former
The 0.6%～1% of material gross weight.
3. the production method of mulberries 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 production method of mulberries 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 production method of mulberries tea vinegar drink according to claim 1, it is characterised in that the method for E step regulation acidity
For: when D step gained fermented feed liquid total acid content less than 0.3 gram/100 milliliters when, in fermented feed liquid add citric acid or
Person's 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 grape
Sugar or fructose are to regulate acidity.
6. the production method of mulberries 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 production method of mulberries 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 |
|---|---|---|---|
| CN201610433522.XA CN106070842A (en) | 2016-06-18 | 2016-06-18 | The production method of mulberries tea vinegar drink |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433522.XA CN106070842A (en) | 2016-06-18 | 2016-06-18 | The production method of mulberries tea vinegar drink |
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| CN106070842A true CN106070842A (en) | 2016-11-09 |
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ID=57236900
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| CN201610433522.XA Withdrawn CN106070842A (en) | 2016-06-18 | 2016-06-18 | The production method of mulberries tea vinegar drink |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108815306A (en) * | 2018-06-26 | 2018-11-16 | 深圳市安兆浦科技有限公司 | A kind of fermented type probiotics oral solution |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669558A (en) * | 2009-09-27 | 2010-03-17 | 安徽板蓝花生物科技有限公司 | Composite plant beverage |
| CN101810230A (en) * | 2010-05-27 | 2010-08-25 | 福建省南安市莲花峰药厂 | Vegetable drink |
| 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 CN201610433522.XA patent/CN106070842A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101669558A (en) * | 2009-09-27 | 2010-03-17 | 安徽板蓝花生物科技有限公司 | Composite plant 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 |
|---|---|---|---|---|
| CN108815306A (en) * | 2018-06-26 | 2018-11-16 | 深圳市安兆浦科技有限公司 | A kind of fermented type probiotics oral solution |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161109 |
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