CN106085786A - 梨茶醋饮料的生产方法 - Google Patents
梨茶醋饮料的生产方法 Download PDFInfo
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- CN106085786A CN106085786A CN201610433591.0A CN201610433591A CN106085786A CN 106085786 A CN106085786 A CN 106085786A CN 201610433591 A CN201610433591 A CN 201610433591A CN 106085786 A CN106085786 A CN 106085786A
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- pears
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Abstract
本发明公开了一种梨茶醋饮料的生产方法，涉及饮料加工领域，它的生产方法为把一定配比的梨、茶叶、罗汉果和白糖放入锅内加入山泉水煮沸，冷却后过滤得到浸提液，然后接入醋酸菌种，搅拌均匀，封盖发酵后对料液进行调酸，调酸好的料液灭菌后进行真空无菌灌装即得。本发明的甜梨茶醋饮料为一种集营养和保健作用于一体的多功能饮料，用植物性的茶叶、罗汉果的浸提液糖水作为醋酸菌培养基进行发酵，生产的茶醋饮料有茶叶、罗汉果和梨的各种香味物质和营养成分，还具有醋酸的营养成分和适度酸味，其风味好、品质佳。
Description
技术领域
本发明涉及饮品加工技术领域，尤其是一种果茶醋饮料的生产方法。
背景技术
茶叶中含有儿茶素、黄酮类物质、咖啡碱、多糖、茶碱、可可碱、胆碱、黄嘌呤、茶鞣质、萜烯类、酚类、醇类、醛类、酸类、酯类、芳香油化合物、碳水化合物、多种维生素、蛋白质和氨基酸等多种成分，还含有对人体有益的钙、磷、铁、氟、碘、锰 、钼、锌、硒、铜、锗、镁等27种矿物质，其营养十分丰富，茶饮料也因其具有天然、营养保健、解渴的优点，而成为世界第一大饮料。随着人们生活水平的提高和对保健饮品需求的增加，茶产品正呈多样化发展，如速溶茶、液态茶粉和发酵茶饮料等。发酵茶饮料是以茶水为主要基质，向其中加入一些营养物质，如蔗糖，通过它们的代谢作用使茶水发生深度的良性生理生化变化，从而改善茶叶品质。微生物发酵茶饮料是一种特殊的发酵茶饮料，属于新兴的保健茶饮料，茶水经过微生物发酵后，可以增加许多微生物代谢活性物质及微生物菌体本身等多种有效成分，品质得到很大改善。果醋饮料也是一种新型的健康饮料，果醋对健康养生，美容养颜的功效显著，它是在微生物的作用下经酒精发酵和醋酸发酵制成的。目前市场上对微生物发酵茶饮料鲜有报道，而研究开发微生物发酵茶饮料对解决中低档茶滞销和茶叶的综合利用深加工开发都具有积极意义，如果能将茶饮料和醋饮料相结合，得到一种既有茶叶的香味物质和营养成分，又有醋酸的营养成分的茶醋新品种饮料，则可增加茶饮料品种，满足市场需求和促进茶产品的发展。
梨是人们常吃的一种水果，味甘微酸、性凉，入肺、胃经；具有生津，润燥，清热，化痰，解酒的作用；用于热病伤阴或阴虚所致的干咳、口渴、便秘等症，也可用于内热所致的烦渴、咳喘、痰黄等症。梨果全身者是宝：果肉含有丰富的果浆，葡萄糖和苹果酸等有机酸，另外含有蛋白质、脂肪、钙、磷、铁、以及胡萝卜素、维生素B1、维生素B2、尼克酸、抗坏血酸等多种维生素；梨果皮具有清心、润肺、降火、生津、滋肾、补阴功效。根、枝叶、花可以润肺、消痰、清热、解毒的作用；梨籽中含有木质素，是一种不可溶纤维，能在肠子中溶解，形成像胶质的薄膜，能在肠子中与胆固醇结合而排除；梨中含有的硼可以预防妇女骨质疏松症，提高记忆力、注意力、心智敏锐度的作用。
而罗汉果含人体所需要的营养价值十分高，其中含有大量的维生素C、果糖、葡萄糖、糖甙以及蛋白质等。罗汉果具有润肺治咳，止渴作用，对因肺燥肺热引起咳嗽，食用罗汉果具有很好的疗效。罗汉果含有比蔗糖强300倍的甜味素，入口后感到无比甘甜，但却又不象蔗糖那样产生大量的热量，十分适合患有肥胖、高血压、糖尿病等不适宜吃糖者食用!罗汉果还对因肾上腺素引起的肠管松驰具有解痉和抵抗作用，让肠管自己恢复自发性活动，对肠管运动机能具有双向调作用。所以用罗汉果代替部分蔗糖解决甜度问题是一个很好的选择。
发明内容
本发明的目的是提供一种梨茶醋饮料的生产方法，这种生产方法可以解决市场上缺少既有茶叶的香味物质及营养成分，又有醋酸的营养成分的茶醋饮料的问题，以获得风味好、品质佳的集营养和保健作用于一体的多功能饮品。
为了解决上述问题，本发明采用的技术方案是：这种茶醋饮料的生产方法采用下列重量份数的原料：
甜梨10份～20份，茶叶10份～20份，罗汉果15份～20份，白糖5份～10份；
生产步骤如下：
A、按照上述各原料的重量份数分别称出茶叶、梨、罗汉果和白糖的重量，把称出的罗汉果和梨破碎后和其它原料放入锅内，再加入400份～500份重量份数的山泉水煮制，煮至沸腾并保持30分钟～60分钟，自然冷却后，过滤得到浸提液；
B、将上述浸提液倒入洁净的容器中，接入原料总重量2%～3%醋酸菌种，搅拌均匀后，封盖发酵，控制品温在16℃～28℃，发酵10天～25天；
C、对步骤B发酵完成得到的料液在16℃～28℃的环境温度下进行调酸，控制料液的总酸含量为0.3g/100ml～1g/100ml，可溶性固形物含量为3%～5%；
D、将调酸好的料液灭菌后，进行真空无菌灌装即得。
上述茶醋饮料的生产方法的技术方案中，更具体的技术方案还可以是：A步骤中，所述山泉水的PH 值为7～7.5 ；当所述C步骤中的料液的总酸含量小于0.3g/100ml时，向料液中加入柠檬酸或者苹果酸进行调酸；当发酵得到的料液的总酸含量大于1g/100ml时，向料液中加入葡萄糖或者果糖进行调酸。
进一步：步骤D的灭菌温度为95℃～110℃，灭菌时间为4秒～30秒。
进一步的，当步骤D中的料液外包装为塑料瓶时，在灌装后对瓶体进行灭菌，灭菌温度为95℃～98℃，灭菌时间为20分钟～30分钟，灭菌完成后自然冷却即得。
进一步：所述茶叶为铁观音、乌龙茶、红茶、绿茶、普洱茶中的一种。
进一步：所述醋酸菌种为AS1.41醋酸菌、沪酿1.01醋酸菌、许氏醋酸菌、纹膜醋酸菌中的一种。
由于采用了上述技术方案，本发明与现有技术相比具有如下有益效果：
1、本发明的甜梨茶醋饮料是一种集营养和保健作用于一体的多功能饮料，用植物性的茶叶、罗汉果的浸提液糖水作为醋酸菌培养基进行发酵，生产的茶醋饮料有茶叶、罗汉果的各种香味物质和营养成分，还具有醋酸的营养成分和适度酸味，其风味好、品质佳。
2、本发明将原料煮至沸腾并保持30-60分钟，既可使茶叶和罗汉果的香味物质和营养成分能充分溶解于山泉水中，又可避免煮制过久而降低浸提液的获得量；过滤前自然冷却能进一步使茶叶和罗汉果的香味物质和营养成分能充分溶解于山泉水中。
3、本发明的甜梨茶醋饮料是一种新型的健康饮料，其对健康养生，美容养颜的功效显著；能防治心血管疾病，具有扩张血管、增加冠脉血流量、改善心脏活力、兴奋中枢神经系统、降低血压和胆固醇、软化血管及利尿和镇静的功效；并有开胃消食、活血化淤、平喘化痰、抑制细菌、治疗腹痛腹泻的作用；其所含的总黄酮和维生素C、胡萝卜素等物质能阻断并减少自由基的生成，增强机体的免疫力、抗癌和防衰老；所含糖甙、果糖、葡萄糖、蛋白质、脂类有润肺止咳，生津止渴和润肠通便的功效。能够降血压,能保护心脏，减轻疲劳，增强心肌活力，降低血压。清肺止咳,能祛痰止咳，对咽喉有养护作用。开胃护肝,增进食欲，对肝脏具有保护作用。防癌抗癌,防止动脉粥样硬化，抑制致癌物质亚硝胺的形成，从而防癌抗癌。
4、本发明中茶醋饮料用对人体有保健功能的罗汉果代替蔗糖作为甜味剂，减少人体对糖的吸收，避免高糖对人体的伤害。
具体实施方式
下面结合实施例对本发明进一步详述：
实施例1：
本实施例的醋饮料采用以下重量份的的原料：梨20份，茶叶20份，罗汉果20份，白糖10份；
其生产步骤为：
A、将20份的罗汉果和20份的梨破碎后与20份的茶叶和10份的白糖放入锅内并加入500份PH值为7的山泉水煮制，煮至沸腾并保持45分钟，然后冷却，过滤得到浸提液；
B、将上述浸提液倒入洁净的容器中，接入占原料总量2.5% 的AS1.41 醋酸菌，搅拌均匀后，封盖发酵，发酵温度为16℃～28℃，发酵时间25天；
C、对步骤B发酵完成得到的料液在16℃～28℃的环境温度下进行调酸，控制料液的总酸含量为0.3g/100ml～1g/100ml，可溶性固形物含量为3%～5% ；当料液的总酸含量小于0.3g/100ml时，向料液中加入柠檬酸进行调酸；当发酵得到的料液的总酸含量大于1g/100ml时，向料液中加入葡萄糖进行调酸；
D、将调酸好的料液进行灭菌，灭菌温度为95℃～110℃，灭菌时间为30秒，然后进行真空无菌灌装，即得。
实施例2：
本实施例的醋饮料采用以下重量份的的原料：梨10份，茶叶10份，罗汉果15份，白糖5份；
其生产步骤为：
A、将15份的罗汉果和10份的梨破碎后与10份的茶叶和5份的白糖放入锅内并加入400份PH值为7.5的山泉水煮制，煮至沸腾并保持30分钟，然后冷却，过滤得到浸提液；
B、将上述浸提液倒入洁净的容器中，接入占原料总量2%的沪酿1.01醋酸菌，搅拌均匀后，封盖发酵，发酵温度为16℃～28℃，发酵时间10天；
C、对步骤B 发酵完成得到的料液在16℃～28℃的环境温度下进行调酸，控制料液的总酸含量为0.3g/100ml～1g/100ml，可溶性固形物含量为3%～5% ；当料液的总酸含量小于0.3g/100ml时，向料液中加入苹果酸进行调酸；当发酵得到的料液的总酸含量大于1g/100ml时，向料液中加入果糖进行调酸；
D、将调酸好的料液进行灭菌，灭菌温度为95℃～110℃，灭菌时间为4秒；然后进行真空无菌塑料瓶灌装，杀菌温度为95℃～98℃，杀菌时间为20分钟，杀菌完成后自然冷却即得。
Claims (6)
1.一种梨茶醋饮料的生产方法，其特征在于：采用如下重量份的原料：梨10份～20份，茶叶10份～20份，罗汉果15份～20份，白糖5份～10份；
其制备步骤为：
A、按照上述各原料的重量份数分别称出茶叶、梨、罗汉果和白糖的重量，把称出的罗汉果和梨破碎后和其它原料一起放入锅内，加入400份～500份重量份数的山泉水煮制，煮至沸腾并保持30分钟～60分钟，自然冷却后，过滤得到浸提液；
B、将上述浸提液倒入洁净的容器中，接入原料总重量2%～3%醋酸菌种，搅拌均匀后，封盖发酵，控制品温在16℃～28℃，发酵10天～25天；
C、对步骤B发酵完成得到的料液在16℃～28℃的环境温度下进行调酸，控制料液的总酸含量为0.3g/100ml～1g/100ml，可溶性固形物含量为3%～5%；
D、将调酸好的料液灭菌后，进行真空无菌灌装即得。
2.根据权利要求1所述的梨茶醋饮料的生产方法，其特征在于：A步骤中，所述山泉水的PH值为7～7.5；当C步骤中的所述料液的总酸含量小于0.3g/100ml时，向所述料液中加入柠檬酸或者苹果酸进行调酸；当发酵得到的料液的总酸含量大于1g/100ml时，向料液中加入葡萄糖或者果糖进行调酸。
3.根据权利要求1 或2 所述的梨茶醋饮料的生产方法，其特征在于：D步骤中，灭菌温度为95℃～110℃，灭菌时间为4秒～30秒。
4.根据权利要求1或2所述的梨茶醋饮料的生产方法，其特征在于：当步骤D中的料液外包装为塑料瓶时，在灌装后对瓶体进行灭菌，灭菌温度为95℃～98℃，灭菌时间为20分钟～30分钟，灭菌完成后自然冷却即得。
5.根据权利要求1 或2所述的梨茶醋饮料的生产方法，其特征在于：所述茶叶为铁观音、乌龙茶、红茶、绿茶、普洱茶中的一种。
6.根据权利要求1 或2 所述的梨茶醋饮料的生产方法，其特征在于：所述醋酸菌种可为AS1.41醋酸菌、沪酿1.01醋酸菌、许氏醋酸菌、纹膜醋酸菌中的一种。
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