CN106085785A - The production method of lichee tea vinegar beverage - Google Patents
The production method of lichee tea vinegar beverage Download PDFInfo
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- CN106085785A CN106085785A CN201610433523.4A CN201610433523A CN106085785A CN 106085785 A CN106085785 A CN 106085785A CN 201610433523 A CN201610433523 A CN 201610433523A CN 106085785 A CN106085785 A CN 106085785A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
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Abstract
The invention discloses the production method of a kind of lichee tea vinegar beverage, the present invention is with lichee, tealeaves, Momordica grosvenori, white sugar and mountain spring water as raw material；Producing tea vinegar drink by the method that acetic acid bacteria ferments, concrete production method is: pulverizes, weigh each raw material lichee and Momordica grosvenori, lichee, tealeaves, Momordica grosvenori and white sugar are put into pot, it is subsequently adding mountain spring water boiling, boil and keep a period of time, cooling, filter, collect leaching liquor, access acetic acid bacteria fermentation, obtain fermented feed liquid, adjust the acidity of fermented feed liquid and the content of soluble solid, sterilizing, filling.The present invention uses lichee, tealeaves, Momordica grosvenori and white sugar to carry out fermenting and producing tea vinegar drink first, and products obtained therefrom is nutritious, unique flavor.
Description
Technical field
The present invention relates to drink processing technique field, the production method of especially a kind of lichee tea vinegar beverage.
Background technology
Litchi flavor is sweet, sour, warm in nature, enters the heart, spleen, Liver Channel, and litchi fruits is nutritious, has certain drug effect and nourishing is made
With, pulp have tonifying spleen benefit liver, regulate the flow of vital energy enrich blood, pain relieving, effect of heart tonifying and tranquilizing in temperature；Core have regulate the flow of vital energy, dissipating bind, the work(of pain relieving
Effect, can stop hiccup, and only diarrhoea, is the dietotherapy good merchantable brand of intractable hiccup and diarrhea before dawn person, have simultaneously benefit brain and enhancing fitness, appetizing benefit spleen,
Promote effect of appetite；In addition, lichee has the effect of taking a tonic or nourishing food to build up one's health to cerebral tissue, insomnia, the disease such as tired forgetful, refreshing can be obviously improved.
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 lichee tea vinegar beverage, and the deep processing for lichee undoubtedly of lichee tea vinegar beverage provides guides direction.
Content of the invention
It is an object of the invention to provide the production method of a kind of lichee tea vinegar beverage.
In order to solve the problems referred to above, the technical solution used in the present invention is:
This lichee tea vinegar beverage includes the raw material of following parts by weight: lichee 15 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 is following steps:
A, respectively lichee and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, lichee, 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
2%～3%.
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 lichee, tealeaves, Momordica grosvenori and white sugar ferments as acetic acid bacteria first, in lichee
Glucide and tealeaves, the glucide that extracted out of Momordica grosvenori and white sugar jointly provide, for acetic acid bacteria, the nutrients enriching
Matter, i.e. has tealeaves, lichee, the various fragrance matter of Momordica grosvenori and nutritional labeling in gained beverage, the nutrition also with acetic acid becomes
Dividing and appropriateness tart flavour, its raciness, quality are good.
2nd, the present invention uses mountain spring water boil to boiling and keep 30 minutes～60 minutes, both can make lichee, 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, lichee tea vinegar beverage not only beautifying face and moistering lotion of the present invention, appetite-stimulating indigestion-relieving, activate blood circulation and disperse blood clots, relieving asthma reduce phlegm, suppress bacterium,
Treatment abdominal pain diarrhea, promote the production of body fluid to quench thirst and relax bowel, have more build up resistance, anti-infective, resisting pathogenic microbes, anti-aging,
Invigorate, the effect of energy and enriching yin and nourishing kidney.
4th, lichee tea vinegar beverage 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 lichee tea vinegar beverage includes following raw material: lichee 15 parts, green tea 19 parts, Momordica grosvenori 15 parts, white sugar 9 parts, mountain
Spring 400 parts；
Production method is:
A, respectively lichee and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, lichee, 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 2% 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, 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 95 DEG C, sterilizes 30 seconds, and with the vial after sterilizing, sterile vacuum is filling.
Embodiment 2
The present embodiment lichee tea vinegar beverage includes following raw material: lichee 16 parts, Pu'er tea 18 parts, Momordica grosvenori 17 parts, white sugar 10 parts,
Mountain spring water 420 parts；
Production method is:
A, respectively lichee and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, lichee, 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 2.5% 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 lichee tea vinegar beverage includes following raw material: lichee 17 parts, Iron Guanyin 20 parts, Momordica grosvenori 16 parts, white sugar 8 parts,
Mountain spring water 450 parts；
Production method is:
A, respectively lichee and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, lichee, Iron Guanyin, Momordica grosvenori and white sugar are put into pot, be subsequently adding the mountain spring water boiling that pH value is 7.3, boil simultaneously
Keep 40 minutes, cooling, filter, collect leaching liquor；
D, pour described leaching liquor into sterilizing after container in, access weight be raw material gross weight 2.8% 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 4
The present embodiment lichee tea vinegar beverage includes following raw material: lichee 19 parts, 10 parts of oolong tea, Momordica grosvenori 20 parts, white sugar 5 parts,
Mountain spring water 480 parts；
Production method is:
A, respectively lichee and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, lichee, 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 3% Xu Shi acetic acid bacteria, stir
Mixing uniformly, sealed fermenting, control fermentation temperature is 22 DEG C～26 DEG C, ferments 16 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 110 DEG C, sterilizes 4 seconds, carries out sterile vacuum with the vial after sterilizing filling.
Embodiment 5
The present embodiment lichee tea vinegar beverage includes following raw material: lichee 20 parts, black tea 13 parts, Momordica grosvenori 19 parts, white sugar 7 parts, mountain
Spring 500 parts；
Production method is:
A, respectively lichee and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, lichee, black tea, Momordica grosvenori and white sugar are put into pot, be subsequently adding the mountain spring water boiling that pH value is 7, boil and 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 2.2% 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 lichee tea vinegar beverage, it is characterised in that: include the raw material of following parts by weight: lichee 15 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, respectively lichee and Momordica grosvenori are pulverized；
B, weigh each raw material according to above-mentioned parts by weight；
C, lichee, 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 lichee tea vinegar beverage according to claim 1, it is characterised in that: the inoculum concentration of acetic acid bacteria is former
The 2%～3% of material gross weight.
3. the production method of lichee tea vinegar beverage 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 lichee tea vinegar beverage 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 lichee tea vinegar beverage 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 lichee tea vinegar beverage 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 lichee tea vinegar beverage 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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610433523.4A CN106085785A (en) | 2016-06-18 | 2016-06-18 | The production method of lichee tea vinegar beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610433523.4A CN106085785A (en) | 2016-06-18 | 2016-06-18 | The production method of lichee tea vinegar beverage |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10179134A (en) * | 1996-12-09 | 1998-07-07 | Keitai Gen | Garlic vinegar |
| CN101904525A (en) * | 2010-07-19 | 2010-12-08 | 广东祯州集团有限公司 | Litchi fruit vinegar beverage and production method thereof |
| 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 |
| CN103976445A (en) * | 2014-05-30 | 2014-08-13 | 张松波 | Broadleaf holly leaf vinegar drink and preparation method thereof |
-
2016
- 2016-06-18 CN CN201610433523.4A patent/CN106085785A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10179134A (en) * | 1996-12-09 | 1998-07-07 | Keitai Gen | Garlic vinegar |
| CN101904525A (en) * | 2010-07-19 | 2010-12-08 | 广东祯州集团有限公司 | Litchi fruit vinegar beverage and production method thereof |
| 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 |
| CN103976445A (en) * | 2014-05-30 | 2014-08-13 | 张松波 | Broadleaf holly leaf vinegar drink and preparation method thereof |
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Application publication date: 20161109 |