CN106070846A - The production method of ginkgo leaf tea vinegar beverage - Google Patents
The production method of ginkgo leaf tea vinegar beverage Download PDFInfo
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- CN106070846A CN106070846A CN201610433636.4A CN201610433636A CN106070846A CN 106070846 A CN106070846 A CN 106070846A CN 201610433636 A CN201610433636 A CN 201610433636A CN 106070846 A CN106070846 A CN 106070846A
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- China
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- parts
- feed liquid
- folium
- ginkgo
- beverage
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Classifications
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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
Abstract
The invention discloses the production method of a kind of ginkgo leaf tea vinegar beverage, relate to beverage production field；Production stage is as follows: after broken for Fructus Momordicae, then put into pot together with Folium Ginkgo, Folium Camelliae sinensis and white sugar and adds spring water boiling, boils to boiling natural cooling and refilters；Filtrate is poured into container and accesses acetic acid bacteria strain capping fermentation；After acid adjustment sterilizing, carry out sterile vacuum fill and get final product.Wherein Folium Ginkgo nature and flavor sweetness and bitterness is puckery flat, the effect such as the useful heart is astringed the lung, removing dampness antidiarrheal.Invention provides a kind of nutrition and health care that collects and acts on the multifunctional beverage of one, and the tea vinegar drink of production has Folium Camelliae sinensis, Folium Ginkgo, the various fragrance matters of Fructus Momordicae and nutritional labeling, also has nutritional labeling and the appropriateness tart flavour of acetic acid, and its raciness, quality are good.
Description
Technical field
The present invention relates to beverage production field, the production method of a kind of ginkgo leaf tea vinegar beverage.
Background technology
Containing catechin, Flavonoid substances, caffeine, polysaccharide, theophylline, theobromine, choline, xanthine, tea tan in Folium Camelliae sinensis
Matter, terpenes, phenols, alcohols, aldehydes, acids, esters, aromatic oil compound, carbohydrate, multivitamin, protein
With the Multiple components such as aminoacid, possibly together with the calcium useful to human body, phosphorus, ferrum, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium etc. 27
Kind of mineral, its nutrition is the abundantest, the advantage that tea beverage also has natural, nourishing healthy because of it, quenches one's thirst, and becomes the world the
One big beverage.Along with the raising of people's living standard and the increase to health promoting beverage demand, 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, is made the optimum physiological acoustic signals of the tea generation degree of depth, thus improves Folium Camelliae sinensis product by their metabolism
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
The biggest improvement.Fruit vinegar beverage is also a kind of novel healthy beverage, and fruit vinegar is to health care, and effect of looks improving and the skin nourishing is notable, it
It is to make through alcohol fermentation and acetic fermentation under the effect of microorganism.
In the market fermentable tea vinegar drink is rarely had report, and research and develop fermentable tea vinegar drink pair
Solve unsalable and Folium Camelliae sinensis the comprehensive utilization deep processing development of low and middle-grade tea and all there is positive effect, if can be by tea beverage and vinegar beverage
Material combines, and obtains fragrance matter and the nutritional labeling of a kind of existing Folium Camelliae sinensis, has again the tea vinegar new varieties of the nutritional labeling of acetic acid
Beverage, then can increase tea beverage kind, meets the market demand and promotes the development of tea product.
Summary of the invention
It is an object of the invention to provide fragrance matter and the nutritional labeling of a kind of existing Folium Camelliae sinensis, have again the nutritional labeling of acetic acid
The production method of ginkgo leaf tea vinegar beverage.
In order to solve the problems referred to above, the technical solution used in the present invention is: the production method of a kind of ginkgo leaf tea vinegar beverage,
Use the raw material of following weight portion: Folium Ginkgo 10 parts～20 parts, Folium Camelliae sinensis 10 parts～20 parts, Fructus Momordicae 15 parts～20 parts, white sugar 5 parts
～10 parts；
Production stage is as follows:
A, by after broken for Fructus Momordicae, weigh up Folium Ginkgo, Folium Camelliae sinensis, Fructus Momordicae and white sugar respectively according to the parts by weight of above-mentioned each raw material
Weight, the raw material weighed up is put into pot and adds the spring water boiling of 400 parts～500 parts, boil to boiling and keep 30 points
Clock～60 minutes, after natural cooling, be filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution 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 that step B fermentation completes obtain carry out acid adjustment under the ambient 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, by after feed liquid sterilizing good for acid adjustment, carry out sterile vacuum fill and get final product.
In technique scheme, more specifically technical scheme is it may also is that the pH value of described spring water is 7～7.5, described
Folium Camelliae sinensis is the one in TIEGUANYIN, oolong tea, black tea, green tea, Folium camelliae assamicae etc.；In step C, when the feed liquid total acid that fermentation obtains
When content is less than 0.3g/100ml, in feed liquid, adds citric acid or malic acid carries out acid adjustment；The feed liquid obtained when fermenting
When total acid content is more than 1g/100ml, in feed liquid, adds glucose or fructose carries out acid adjustment.
Further, the sterilising temp of step D is 95 DEG C～110 DEG C, and sterilization time is 4 seconds～30 seconds.
Further, when the feed liquid outer package in step D is plastic bottle, after filling bottle is carried out sterilizing, sterilizing
Temperature is 95 DEG C～98 DEG C, and sterilization time is 20 minutes～30 minutes, sterilizing complete after natural cooling and get final product.
Folium Ginkgo in the present invention is the leaf of Ginkgoaceae plant Ginkgo biloba.Folium Ginkgo nature and flavor sweetness and bitterness is puckery flat, and the useful heart is astringed the lung, changed
The effects such as wet antidiarrheal." Chinese medicinal herbal " records it can " gas of astringing the lung, relievings asthma and coughs, and leukorrhagia stopping is turbid ".According to modern pharmacological research, Folium Ginkgo is to people
The effect of body and animal body is relatively broad, as improved cardiovascular and peripheral vessels circulatory function, myocardial ischemia is had improvement result,
There is the effect promoting memory, improving brain function.Moreover it is possible to reduce blood viscosity, remove free radical.
Fructus Momordicae has abundant nutritive value, wherein contain vitamin C that a large amount of needed by human body wants, fructose, glucose,
Glucoside and protein etc., and have nourishing the lung to arrest cough, the effect quenched the thirst, alleviate because dryness of the lung lung-heat causes cough to have particularly with suppression
Well effect.The sweet taste of Fructus Momordicae is not dense strongly fragrant, but but feels incomparable sweetness after entrance, here it is because it contains ratio
The sweetener that sucrose is strong 300 times, but do not produce heat, it is very suitable for suffering from obesity, hypertension, diabetes etc. and is not suitable for eating sugar
Person eats.Fructus Momordicae can have spasmolytic and resistant function to the intestinal tube caused because of epinephrine is loose, allows intestinal tube oneself recover certainly
Sending out sexual activity, Fructus Momordicae can also have two-way tune effect to intestinal tube motion function thus.Therefore Fructus Momordicae is the preferred of sucrose
Succedaneum.
Acetic acid bacteria strain can be any acetic acid bacteria strain.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, the invention provides a kind of nutrition and health care that collects and act on the multifunctional beverage of one, with vegetal Folium Camelliae sinensis, Semen Ginkgo
Leaf, the lixiviating solution sucrose solution of Fructus Momordicae ferment as acetic acid bacteria culture medium, and the tea vinegar drink of production has Folium Camelliae sinensis, Folium Ginkgo, sieve
The various fragrance matters of Chinese fruit and nutritional labeling, also have nutritional labeling and the appropriateness tart flavour of acetic acid, and its raciness, quality are good.
2, raw material boiled to boiling and keep 30 minutes～60 minutes, both can make Folium Camelliae sinensis and the fragrance matter of Fructus Momordicae and battalion
Form and point 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 Guo Lving the coldest
But Folium Camelliae sinensis and the fragrance matter of Fructus Momordicae and nutritional labeling can be made further to be completely dissolved in spring water.
3, this tea vinegar drink is a kind of novel healthy beverage, and it is to health care, and effect of looks improving and the skin nourishing is notable；Can be anti-
Control cardiovascular disease, have expansion blood vessel, increase coronary flow, improve heart vigor, stimulating central nervous system system, reduce blood
Pressure and cholesterol, vessel softening and diuresis and effect of calmness；And have appetite-stimulating indigestion-relieving, activating blood circulation to dissipate blood stasis, relieving asthma and reduce phlegm, suppress thin
Bacterium, the effect for the treatment of abdominal pain diarrhea；Its contained total flavones and the material such as vitamin C, carotene can block and reduce free radical
Generation, the immunity of enhancing body, anticancer and anti-aging；Institute's glucoside-containing, fructose, glucose, protein, lipid have lung moistening only
Cough, promoting the production of body fluid to quench thirst and effect of loosening bowel to relieve constipation.
4, this tea vinegar drink Fructus Momordicae having health care to human body replaces that human body is had the sucrose of injury as sweet taste
Agent.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1:
The production method of a kind of ginkgo leaf tea vinegar beverage, uses the raw material of following weight portion: Folium Ginkgo 10 kg, black tea 10 kg,
Fructus Momordicae 15 kg, white sugar 5 kg；
Production stage is as follows:
A, by after broken for Fructus Momordicae, then 10 kg Folium Ginkgos, 10 kg black tea, 15 kg Fructus Momordicaes and 5 kg white sugar are put into pot
And add the spring water boiling that 400 kg pH values are 7, boil to boiling and keep 30 minutes, after natural cooling, being filtrated to get extraction
Liquid；
B, above-mentioned lixiviating solution is poured into cleaning container in, access raw material gross weight 2%AS1.41 acetic acid bacteria, after stirring, envelope
Lid fermentation, control product temperature, at 16 DEG C～28 DEG C, is fermented 10 days；
C, the feed liquid that step B fermentation completes obtain carry out acid adjustment under the ambient 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 feed liquid total acid that fermentation obtains
When content is less than 0.3g/100ml, in feed liquid, adds citric acid carry out acid adjustment；When the total acid content of the feed liquid obtained of fermenting is big
When 1g/100ml, in feed liquid, add glucose carry out acid adjustment；
D, feed liquid good for acid adjustment being carried out sterilizing, sterilising temp is 95 DEG C～110 DEG C, and sterilization time is 4 seconds, then carries out vacuum
Sterile filling and get final product.
Embodiment 2:
The production method of a kind of ginkgo leaf tea vinegar beverage, uses the raw material of following weight portion: Folium Ginkgo 20kg, green tea 20kg, sieve
The Chinese fruit 20kg, white sugar 10kg；
Production stage is as follows:
A, by after broken for Fructus Momordicae, then 20 kg Folium Ginkgos, 20 kg green tea, 20 kg Fructus Momordicaes and 10 kg white sugar are put into pot
And add the spring water boiling that 500 kg pH values are 7.5, boil to boiling and keep 60 minutes, after natural cooling, being filtrated to get leaching
Extract；
B, above-mentioned lixiviating solution is poured into cleaning container in, access raw material gross weight 3% Shanghai make 1.01 acetic acid bacterias, after stirring,
Capping fermentation, control product temperature, at 16 DEG C～28 DEG C, is fermented 25 days；
C, the feed liquid that step B fermentation completes obtain carry out acid adjustment under the ambient 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 feed liquid total acid that fermentation obtains
When content is less than 0.3g/100ml, in feed liquid, adds malic acid carry out acid adjustment；When the total acid content of the feed liquid obtained of fermenting is big
When 1g/100ml, in feed liquid, add fructose carry out acid adjustment；
D, feed liquid good for acid adjustment being carried out sterilizing, sterilising temp is 95 DEG C～110 DEG C, and sterilization time is 30 seconds；Then carry out true
Empty aseptic plastic bottle fill, sterilising temp is 95 DEG C～98 DEG C, and sterilization time is 30 minutes, and after sterilizing completes, natural cooling is
?.
Claims (4)
1. the production method of a ginkgo leaf tea vinegar beverage, it is characterised in that: use the raw material of following weight portion: Folium Ginkgo 10 parts
～20 parts, Folium Camelliae sinensis 10 parts～20 parts, Fructus Momordicae 15 parts～20 parts, white sugar 5 parts～10 parts；
Production stage is as follows:
A, by after broken for Fructus Momordicae, weigh up Folium Ginkgo, Folium Camelliae sinensis, Fructus Momordicae and white sugar respectively according to the parts by weight of above-mentioned each raw material
Weight, the raw material weighed up is put into pot and adds the spring water boiling of 400 parts～500 parts, boil to boiling and keep 30 points
Clock～60 minutes, after natural cooling, be filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution 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 that step B fermentation completes obtain carry out acid adjustment under the ambient 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, by after feed liquid sterilizing good for acid adjustment, carry out sterile vacuum fill and get final product.
The production method of ginkgo leaf tea vinegar beverage the most according to claim 1, it is characterised in that: the pH value of described spring water
Being 7～7.5, described Folium Camelliae sinensis is the one in TIEGUANYIN, oolong tea, black tea, green tea, Folium camelliae assamicae etc.；In step C, work as fermentation
When the feed liquid total acid content obtained is less than 0.3g/100ml, in feed liquid, adds citric acid or malic acid carries out acid adjustment；When sending out
When the total acid content of the feed liquid that ferment obtains is more than 1g/100ml, in feed liquid, adds glucose or fructose carries out acid adjustment.
The production method of ginkgo leaf tea vinegar beverage the most according to claim 1 and 2, it is characterised in that: the sterilizing temperature of step D
Degree is 95 DEG C～110 DEG C, and sterilization time is 4 seconds～30 seconds.
The production method of ginkgo leaf tea vinegar beverage the most according to claim 1 and 2, it is characterised in that: when the material in step D
When liquid outer package is plastic bottle, after filling bottle being carried out sterilizing, sterilising temp is 95 DEG C～98 DEG C, and sterilization time is 20 points
Clock～30 minutes, sterilizing complete after natural cooling and get final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610433636.4A CN106070846A (en) | 2016-06-18 | 2016-06-18 | The production method of ginkgo leaf tea vinegar beverage |
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|---|---|---|---|
| CN201610433636.4A CN106070846A (en) | 2016-06-18 | 2016-06-18 | The production method of ginkgo leaf tea vinegar beverage |
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| Publication Number | Publication Date |
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| CN106070846A true CN106070846A (en) | 2016-11-09 |
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| CN201610433636.4A Withdrawn CN106070846A (en) | 2016-06-18 | 2016-06-18 | The production method of ginkgo leaf tea vinegar beverage |
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Citations (3)
| 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 |
| 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 CN201610433636.4A patent/CN106070846A/en not_active Withdrawn
Patent Citations (3)
| 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 |
| 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 |
|---|
| 吴树良: "《茶饮料配方与制作》", 31 May 2001, 科学技术文献出版社 * |
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Application publication date: 20161109 |