CN106070845A - The production method of STEVIA REBAUDIANA tea vinegar drink - Google Patents
The production method of STEVIA REBAUDIANA tea vinegar drink Download PDFInfo
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- CN106070845A CN106070845A CN201610433590.6A CN201610433590A CN106070845A CN 106070845 A CN106070845 A CN 106070845A CN 201610433590 A CN201610433590 A CN 201610433590A CN 106070845 A CN106070845 A CN 106070845A
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- parts
- stevia rebaudiana
- feed liquid
- tea
- acetic acid
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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
Abstract
The invention discloses the production method of a kind of STEVIA REBAUDIANA tea vinegar drink, relating to technical field of beverage processing, method, for STEVIA REBAUDIANA, tealeaves, Momordica grosvenori and white sugar being put into pot and adding mountain spring water to boil, then cools down, it is filtrated to get leaching liquor, leaching liquor is poured in the container of cleaning, access acetic acid bacteria strain, stir, capping fermentation, carry out acid adjustment again to feed liquid, the total acid content of control feed liquid is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；After feed liquid good for acid adjustment is sterilized, carry out sterile vacuum filling and get final product, the STEVIA REBAUDIANA 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 the leaching liquor syrup of vegetal tealeaves, Momordica grosvenori, the tea vinegar drink producing has tealeaves, the various fragrance matter of Momordica grosvenori and nutritional labeling, also having nutritional labeling and the appropriateness tart flavour of acetic acid, its raciness, quality are good.
Description
Technical field
The present invention relates to drink processing technique field, the production method of especially a kind of tea vinegar drink.
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.
Containing synanthrin glycosides in STEVIA REBAUDIANA blade, its content is 6-12%, and its sugariness is 150～300 times of sucrose, is a kind of
Fabulous natural sweetener, fine work is white powder, is a kind of low in calories, natural sweetener of high sugariness, is food and medicine
One of raw material of product industry.
STEVIA REBAUDIANA has the effect necessarily reducing blood pressure and effect, and its mechanism of action is similar to the calcium channel blocker of Western medicine, but
It does not interferes with the blood sugar of patient, uric acid and blood fat, and hypertensive patient can brew sweetleaf chrysanthemum tea at ordinary times, as the health care of step-down
Beverage.
The nutritive value that Momordica grosvenori is wanted containing needed by human body is very high, wherein contain substantial amounts of vitamin C, fructose, glucose,
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 Momordica grosvenori
There is good curative effect.Momordica grosvenori contains the sweetener of strong 300 times than sucrose, feels incomparable sweetness after entrance, but but not as
Sucrose produces substantial amounts of heat like that, is very suitable for suffering from obesity, hypertension, diabetes etc. and is not suitable for sugar eater and eats!Arhat
Fruit also has spasmolysis and resistant function to the intestinal tube causing because of adrenaline is loose, allows intestinal tube oneself recover spontaneous activity, right
Intestinal tube motion function has two-way tune effect.So replacing part sucrose to solve sugariness problem with Momordica grosvenori is a good choosing
Select.
Content of the invention
It is an object of the invention to provide the production method of a kind of STEVIA REBAUDIANA tea vinegar drink, this production method can solve city
Lacking fragrance matter and the nutritional labeling of existing tealeaves on field, 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:
STEVIA REBAUDIANA 10 parts～20 parts, tealeaves 10 parts～20 parts, Momordica grosvenori 10 parts～15 parts, white sugar 3 parts～10 parts；
Production stage is as follows:
A, the weight weighing up tealeaves, STEVIA REBAUDIANA, Momordica grosvenori and white sugar according to the parts by weight of above-mentioned each raw material respectively, weigh up
After Momordica grosvenori is smashed to pieces 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
Rise 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,
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 step C 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,
Glucose 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 STEVIA REBAUDIANA tea vinegar drink of the present invention is a kind of to collect the multifunctional beverage that nutrition and health care acts on one, uses vegetalitas
Tealeaves, the leaching liquor syrup of STEVIA REBAUDIANA and Momordica grosvenori ferment as acetic acid bacteria culture medium, the tea vinegar drink of production has tea
Leaf, the various fragrance matter of Momordica grosvenori and nutritional labeling, also have nutritional labeling and appropriateness tart flavour, its raciness, the product of acetic acid
Matter is 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 STEVIA REBAUDIANA tea vinegar drink of the present invention is a kind of novel healthy beverage, and it is to health care, 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, excited maincenter god
Through 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, relieving asthma
Reduce phlegm, suppress bacterium, the effect for the treatment of abdominal pain diarrhea；Its contained general flavone and the material such as vitamin C, carrotene can block
And reduce the generation of free radical, strengthen the immunity of body, anticancer and anti-aging；Institute's glucoside-containing, fructose, glucose, protein,
Lipid moistens the lung and relieve the cough, the effect promoting the production of body fluid to quench thirst and relaxing bowel；Blood sugar can be adjusted with dispelling fatigue, alleviate thirsty；Fall
Low cholesterol and triglyceride, hypertension, diabetes, obesity and the patient that sugar should be limited；Nourishing Yin and promoting production of body fluid, for stomach-Yin not
Foot, helps digest, and promotes pancreas and spleen and stomach function；Nourishing liver, foster essence is refreshed oneself, fat-reducing and beauty.
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: STEVIA REBAUDIANA 20 parts, tealeaves 20 parts, Momordica grosvenori 15 parts, in vain
Sugar 10 parts；
Its production stage is:
A, by the Momordica grosvenoris of 15 parts after broken the STEVIA REBAUDIANA 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 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%；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, glucose 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: STEVIA REBAUDIANA 10 parts, tealeaves 10 parts, Momordica grosvenori 10 parts, in vain
Sugar 3 parts；
Its production stage is:
A, by the Momordica grosvenoris of 10 parts after broken the STEVIA REBAUDIANA with 10 parts, the tealeaves of 10 parts and the white sugar of 3 parts put into pot and add
400 parts of pH values are the mountain spring water boiling of 7.5, boil to boiling and keep 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 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%；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 STEVIA REBAUDIANA tea vinegar drink, it is characterised in that: use the raw material of following weight portion: STEVIA REBAUDIANA 10 parts
～20 parts, tealeaves 10 parts～20 parts, Momordica grosvenori 10 parts～15 parts, white sugar 3 parts～10 parts；
Production stage is:
A, the weight weighing up tealeaves, STEVIA REBAUDIANA, Momordica grosvenori and white sugar according to the parts by weight of above-mentioned each raw material respectively, weigh up
The broken rear pot of putting into together with other raw materials of Momordica grosvenori, and add the mountain spring water boiling of 400 parts～500 parts of parts by weight, boil
It to seething with excitement and keeping 30 minutes～60 minutes, 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, 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 STEVIA REBAUDIANA tea vinegar drink according to claim 1, it is characterised in that: in step A, described mountain spring
The PH value of water is 7～7.5；When the total acid content of the feed liquid in described step C is less than 0.3g/100ml, add in feed liquid
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, add in feed liquid
Enter glucose or fructose carries out acid adjustment.
3. the production method of STEVIA REBAUDIANA tea vinegar drink according to claim 1 and 2, it is characterised in that: in D step, sterilizing
Temperature is 95 DEG C～110 DEG C, and sterilization time is 4 seconds～30 seconds.
4. the production method of STEVIA REBAUDIANA tea vinegar drink according to claim 1 and 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 STEVIA REBAUDIANA tea vinegar drink according to claim 1 and 2, it is characterised in that: described tealeaves is iron
One in kwan-yin, oolong tea, black tea, green tea, Pu'er tea.
6. the production method of STEVIA REBAUDIANA tea vinegar drink according to claim 1 and 2, it is characterised in that: described acetic acid bacteria strain
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 can be.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610433590.6A CN106070845A (en) | 2016-06-18 | 2016-06-18 | The production method of STEVIA REBAUDIANA tea vinegar drink |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433590.6A CN106070845A (en) | 2016-06-18 | 2016-06-18 | The production method of STEVIA REBAUDIANA tea vinegar drink |
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| CN106070845A true CN106070845A (en) | 2016-11-09 |
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| CN201610433590.6A Withdrawn CN106070845A (en) | 2016-06-18 | 2016-06-18 | The production method of STEVIA REBAUDIANA tea vinegar drink |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022080509A1 (en) * | 2020-10-16 | 2022-04-21 | Suntory Holdings Limited | Fermented combinations and beverages |
Citations (4)
| 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 |
| 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 CN201610433590.6A patent/CN106070845A/en not_active Withdrawn
Patent Citations (4)
| 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 |
| 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 |
|---|
| 《轻图典》编辑部: "《日常疗效茶轻图典》", 31 January 2013, 江西科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022080509A1 (en) * | 2020-10-16 | 2022-04-21 | Suntory Holdings Limited | Fermented combinations and beverages |
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Application publication date: 20161109 |
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