CN106070844A - The production method of pine nut tea vinegar drink - Google Patents
The production method of pine nut tea vinegar drink Download PDFInfo
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- CN106070844A CN106070844A CN201610433581.7A CN201610433581A CN106070844A CN 106070844 A CN106070844 A CN 106070844A CN 201610433581 A CN201610433581 A CN 201610433581A CN 106070844 A CN106070844 A CN 106070844A
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- pine nut
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- feed liquid
- tea
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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
-
- 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)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses the production method of a kind of pine nut tea vinegar drink, relate to technical field of beverage processing, it uses pine nut, tealeaves, Momordica grosvenori and white sugar to make, method adds mountain spring water to boil for above-mentioned raw materials is put into pot, and cooled and filtered obtains leaching liquor, and leaching liquor is accessed acetic acid bacteria strain, the rear seal-cover that stirs ferments, then carrying out acid adjustment to the feed liquid after fermentation, the total acid content of control feed liquid is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；After good for acid adjustment feed liquid is sterilized, carry out sterile vacuum filling and get final product.The pine nut tea vinegar drink of the present invention is a kind of to collect the multifunctional beverage that nutrition and health care acts on one, ferment as acetic acid bacteria culture medium with vegetal pine nut, tealeaves, the leaching liquor syrup of Momordica grosvenori, give full play to each side's characteristic of these plants, there is various fragrance matter and nutritional labeling, be the beverage that a kind of tart flavour appropriateness is good to eat.
Description
Technical field
The present invention relates to drink processing technique field, the production method of especially a kind of fruit tea vinegar beverage.
Background technology
Tealeaves contains catechin, Flavonoid substances, caffeine, polysaccharide, theophylline, theobromine, choline, xanthine, tea tan
Matter, terpenes, phenols, alcohols, aldehydes, acids, esters, aromatic oil compound, carbohydrate, multivitamin, protein
With the Multiple components such as amino acid, possibly together with the calcium beneficial to human body, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium etc. 27
Kind of mineral matter, its nutrition is very abundant, and tea beverage is also because it has natural, nutrition and health care, an advantage quenched one's thirst, and becomes the world the
One big beverage.With raising and the increase to health beverages demand of people's living standard, 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, made the optimum physiological acoustic signals of the tea generation degree of depth by their metabolism, thus improve tealeaves product
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
Very big improvement.Fruit vinegar beverage is also a kind of novel healthy beverage, and fruit vinegar is to health care, and effect of beautifying face and moistering lotion is notable, it
It is to make through alcoholic 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 tealeaves all
Having positive effect, if can combine tea beverage and vinegar beverage, the fragrance matter obtaining a kind of existing tealeaves 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.
Pine nut is fatty, protein, carbohydrate etc.；Pine nut is important Chinese medicine, is also the food that U.S.A hides, eats for a long time
The body-building heart, skin care, promote longevity, also have very high food therapy value.Pine nut possesses advantages below or effect:
1. rich in unrighted acid, such as linoleic acid, linolenic acid etc. in pine nut, blood fat can be reduced, prevent angiocardiopathy；
2. contained a large amount of mineral matters such as calcium, iron, phosphorus, potassium etc. in pine nut, can provide abundant nutritional labeling to body tissue, strong
Muscles and bones, dispelling fatigue, there is great benefit to health of older persons；
3. in pine nut, content of vitamin E is high, plays the role of good softening blood vessel, delays senility, and is the preferable guarantor of the elderly
Strong food, is also the preferable food of ladies' moistening skin beautifying；
4. SEMEN PINI KORAIENSIS is rich in fat oil, can relax bowel laxative and not hinder healthy tendency, and the empty constipation to old man's body, children's's body fluid deficiency constipation has
Certain dietary function；
5. the fat constituent in pine nut is the unrighted acid such as oleic acid, linoleic acid, plays the role of good softening blood vessel, in being
The preferable health food of the elderly；
6. the phosphorus in pine nut and Fe content enrich, and have benefiting action to brain and nerve, are the brain tonics of student and brain worker
Good merchantable brand, also has good prevention effect to senile dementia.
7. pine nut is warm in nature, taste is sweet, enters liver, lung, large intestine channel；There is enriching yin nutrient solution, tonifying Qi and blood, moisturize effect of laxation；
Cure mainly body after being ill empty, the illnesss such as skin loses and moistens, xeropulmonary cough, thirsty constipation, Light-headedness, spontaneous perspiration, palpitaition.
And nutritive value that Momordica grosvenori is wanted containing needed by human body is very high, wherein contain substantial amounts of vitamin C, fructose, grape
Sugar, glucoside and protein etc..Momordica grosvenori has moistening lung and controls and cough, and the effect of quenching the thirst causes cough to because of dryness of the lung lung heat, edible arhat
Fruit has good curative effect.Momordica grosvenori contains the sweetener of strong 300 times than sucrose, feels incomparable sweetness after entrance, but but not
Produce substantial amounts of heat as sucrose, be very suitable for suffering from obesity, hypertension, diabetes etc. and be not suitable for sugar eater and eat!Sieve
Chinese fruit also has spasmolysis and resistant function to the intestinal tube causing because of adrenaline is loose, allows intestinal tube oneself recover spontaneous activity,
There is two-way tune effect to intestinal tube motion function.So with Momordica grosvenori replace part sucrose solve sugariness problem be one well
Select.
Content of the invention
It is an object of the invention to provide the production method of a kind of pine nut tea vinegar drink, this production method can solve market
On lack fragrance matter and the nutritional labeling of existing tealeaves, the problem having again the tea vinegar drink of the nutritional labeling of acetic acid, to obtain
The good collection nutrition and health care of raciness, quality acts on the multi-functional beverage of one.
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:
10 parts～20 parts of pine nut, tealeaves 10 parts～20 parts, Momordica grosvenori 15 parts～20 parts, white sugar 5 parts～10 parts；
Production stage is as follows:
A, the weight weighing up tealeaves, pine nut, Momordica grosvenori and white sugar according to the parts by weight of above-mentioned each raw material respectively, sieve weighing up
After Chinese fruit is broken and pot put into by other raw materials, and add the mountain spring water boiling of 400 parts～500 parts of parts by weight, boil to boiling
And keep 30 minutes～60 minutes, it after naturally cooling down, is filtrated to get leaching liquor；
B, above-mentioned leaching liquor 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 completing to obtain to step B fermentation carry out acid adjustment under the environment 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, good for acid adjustment feed liquid is sterilized after, carry out sterile vacuum filling 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 mountain 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 add citric 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,
Hawthorn sugar or fructose is added to carry out acid adjustment in feed liquid.
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 external packing in step D is plastic bottle, after filling bottle is sterilized, sterilizing
Temperature is 95 DEG C～98 DEG C, and sterilization time is 20 minutes～30 minutes, and sterilizing naturally cools down and get final product after completing.
Further: described tealeaves is Iron Guanyin, oolong tea, black tea, green tea, the one in Pu'er tea.
Further: described acetic acid bacteria strain is AS1.41 acetic acid bacteria, Shanghai wine 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, line film acetic acid
One in bacterium.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1st, the pine nut tea vinegar drink of the present invention is a kind of to collect the multifunctional beverage that nutrition and health care acts on one, with vegetal
Tealeaves, the leaching liquor syrup of Momordica grosvenori ferment as acetic acid bacteria culture medium, and the tea vinegar drink of production has tealeaves, Momordica grosvenori
Various fragrance matters and nutritional labeling, also have nutritional labeling and the appropriateness tart flavour of acetic acid, and its raciness, quality are good.
2nd, raw material is boiled to boiling and keeps 30-60 minute by the present invention, both can make tealeaves and Momordica grosvenori fragrance 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；Nature before filtering
Cooling can make fragrance matter and the nutritional labeling of tealeaves and Momordica grosvenori can be completely dissolved in mountain spring water further.
3rd, the pine nut tea vinegar drink of the present invention is a kind of novel healthy beverage, and it is to health care, the work(of beautifying face and moistering lotion
Effect is notable；Can prevention and cure of cardiovascular disease, there is expansion blood vessel, increase CF, improve heart vigor, stimulating central nervous system
System, reduce blood pressure and effect of cholesterol, softening blood vessel and diuresis and calmness；And have appetite-stimulating indigestion-relieving, activate blood circulation and disperse blood clots, relievining asthma
Phlegm, suppression bacterium, the effect for the treatment of abdominal pain diarrhea；Its contained general flavone and the material such as vitamin C, carrotene can block simultaneously
Reduce the generation of free radical, strengthen the immunity, anticancer and anti-aging of body；Institute's glucoside-containing, fructose, glucose, protein, fat
Class moistens the lung and relieve the cough, the effect promoting the production of body fluid to quench thirst and relaxing bowel.Blood fat can be reduced, prevent angiocardiopathy；Strong muscles and bones, eliminates
Fatigue, has great benefit to health of older persons；There iss good softening blood vessel, delay senility, be the reason of the elderly
Think health food, be also the preferable food of ladies' moistening skin beautifying.
4th, in the present invention, tea vinegar drink replaces sucrose as sweetener with the Momordica grosvenori having health care to human body, reduces people
Body is to sugared absorption, it is to avoid the injury to human body for the high sugar.
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: 20 parts of pine nut, tealeaves 20 parts, Momordica grosvenori 20 parts, white sugar
10 parts；
Its production stage is:
A, by the Momordica grosvenoris of 20 parts after broken the pine nut with 20 parts, the tealeaves of 20 parts and the white sugar of 10 parts put into pot and add
500 parts of pH values are the mountain spring water boiling of 7, boil to boiling and keep 45 minutes, then cooling down, be filtrated to get leaching liquor；
B, above-mentioned leaching liquor 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 completing to obtain to the fermentation of step B carry out acid adjustment under the environment 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, citric acid is added to carry out acid adjustment in feed liquid；When the total acid content of the feed liquid obtaining of fermenting is more than 1g/
During 100ml, Hawthorn sugar is added to carry out acid adjustment in feed liquid；
D, sterilizing the feed liquid that acid adjustment is good, 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: 10 parts of pine nut, tealeaves 10 parts, Momordica grosvenori 15 parts, white sugar 5
Part；
Its production stage is:
A, the pine nut by broken for the Momordica grosvenoris of 15 parts rear and 10 parts, the tealeaves of 10 parts and the white sugar of 5 parts are put into pot and add 400
Part pH value is the mountain spring water boiling of 7.5, boils to boiling and keeps 30 minutes, then cooling down, be filtrated to get leaching liquor；
B, above-mentioned leaching liquor is poured into cleaning container in, access account for raw material total amount 2% Shanghai 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 completing to obtain to the fermentation of step B carry out acid adjustment under the environment 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, malic acid is added to carry out acid adjustment in feed liquid；When the total acid content of the feed liquid obtaining of fermenting is more than 1g/
During 100ml, fructose is added to carry out acid adjustment in feed liquid；
D, sterilizing the feed liquid that acid adjustment is good, sterilising temp is 95 DEG C～110 DEG C, and sterilization time is 4 seconds；Then vacuum is carried out
Aseptic plastic bottle is filling, and sterilization temperature is 95 DEG C～98 DEG C, and sterilizing time is 20 minutes, and sterilization naturally cools down and get final product after completing.
Claims (6)
1. the production method of a pine nut tea vinegar drink, it is characterised in that: use the raw material of following weight portion: pine nut 10 parts～20
Part, tealeaves 10 parts～20 parts, Momordica grosvenori 15 parts～20 parts, white sugar 5 parts～10 parts；
Its preparation process is:
A, the weight weighing up tealeaves, pine nut, Momordica grosvenori and white sugar according to the parts by weight of above-mentioned each raw material respectively, sieve weighing up
Puts into pot after Chinese fruit is broken together with other raw materials, and adds the mountain spring water boiling of 400 parts～500 parts of parts by weight, boil to
Seethe with excitement and keep 30 minutes～60 minutes, after naturally cooling down, being filtrated to get leaching liquor；
B, above-mentioned leaching liquor 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 completing to obtain to step B fermentation carry out acid adjustment under the environment 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, good for acid adjustment feed liquid is sterilized after, carry out sterile vacuum filling and get final product.
2. the production method of pine nut tea vinegar drink according to claim 1, it is characterised in that: in step A, described mountain 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
Hawthorn sugar or fructose carry out acid adjustment.
3. the production method of pine nut tea vinegar drink according to claim 1 and 2, it is characterised in that: in D step, sterilizing temperature
Degree is 95 DEG C～110 DEG C, and sterilization time is 4 seconds～30 seconds.
4. the production method of the pine nut tea vinegar drink according to claim 1 or 2, it is characterised in that: when the material in step D
When liquid external packing is plastic bottle, sterilizing bottle after filling, sterilising temp is 95 DEG C～98 DEG C, and sterilization time is 20 points
Clock～30 minute, sterilizing naturally cools down and get final product after completing.
5. the production method of pine nut 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.
6. the production method of pine nut tea vinegar drink according to claim 1 and 2, it is characterised in that: described acetic acid bacteria strain can
For the one in AS1.41 acetic acid bacteria, Shanghai wine 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, line film acetic acid bacteria.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433581.7A CN106070844A (en) | 2016-06-18 | 2016-06-18 | The production method of pine nut tea vinegar drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433581.7A CN106070844A (en) | 2016-06-18 | 2016-06-18 | The production method of pine nut tea vinegar drink |
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| Publication Number | Publication Date |
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| CN106070844A true CN106070844A (en) | 2016-11-09 |
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ID=57236133
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| CN201610433581.7A Withdrawn CN106070844A (en) | 2016-06-18 | 2016-06-18 | The production method of pine nut tea vinegar drink |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184092A (en) * | 2019-12-21 | 2020-05-22 | 镶黄旗蒙德科贸有限公司 | Antidiarrheal stomach warming tea for infants, preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187323A (en) * | 1997-01-09 | 1998-07-15 | 肖文华 | Bioactive beverage |
| 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 CN201610433581.7A patent/CN106070844A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187323A (en) * | 1997-01-09 | 1998-07-15 | 肖文华 | 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 |
| 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 |
|---|---|---|---|---|
| CN111184092A (en) * | 2019-12-21 | 2020-05-22 | 镶黄旗蒙德科贸有限公司 | Antidiarrheal stomach warming tea for infants, preparation method and application thereof |
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Application publication date: 20161109 |
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