CN106085787A - The production method of Waxberry tea vinegar beverage - Google Patents

The production method of Waxberry tea vinegar beverage Download PDF

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Publication number
CN106085787A
CN106085787A CN201610433624.1A CN201610433624A CN106085787A CN 106085787 A CN106085787 A CN 106085787A CN 201610433624 A CN201610433624 A CN 201610433624A CN 106085787 A CN106085787 A CN 106085787A
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feed liquid
production
parts
acid
tea
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CN201610433624.1A
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侯荣山
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侯荣山
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof

Abstract

The invention discloses the production method of a kind of Waxberry tea vinegar beverage, relate to beverage production field;It uses following raw materials according: Fructus Myricae rubrae, Folium Camelliae sinensis, Fructus Momordicae and white sugar;Production stage is: A, by after broken to Fructus Myricae rubrae, Fructus Momordicae, then above-mentioned raw materials is put into pot and adds spring water boiling, boils to boiling and keeps 30 minutes~60 minutes, after natural cooling, being filtrated to get lixiviating solution;B, lixiviating solution is poured in container, and access acetic acid bacteria strain, after stirring, capping fermentation;C, the feed liquid completing to obtain to step B fermentation carry out acid adjustment;D, by after feed liquid sterilizing good for acid adjustment, carry out sterile vacuum fill and get final product.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 production method of the Waxberry tea vinegar beverage of the nutritional labeling of acetic acid.

Description

The production method of Waxberry tea vinegar beverage
Technical field
The present invention relates to beverage production field, the production method of a kind of Waxberry 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 Waxberry 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 Waxberry tea vinegar beverage, adopts Raw material with following weight portion: 10 parts~20 parts of Fructus Myricae rubrae, Folium Camelliae sinensis 10 parts~20 parts, Fructus Momordicae 15 parts~20 parts, white sugar 5 parts~10 Part;
Production stage is as follows:
A, by after broken to Fructus Myricae rubrae, Fructus Momordicae, according to the parts by weight of above-mentioned each raw material weigh up respectively Fructus Myricae rubrae, Folium Camelliae sinensis, Fructus Momordicae and The weight of white sugar, puts into pot the raw material weighed up and adds the spring water boiling of 400 parts~500 parts, boils to boiling and keeps 30 minutes~60 minutes, after natural cooling, it is 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.
Fructus Myricae rubrae contains multiple organic acid, and ascorbic content is the abundantest, fresh fruit sour in the mouth, and can increasing in stomach of food is sour Degree, digests food, promotes appetite.Fructus Myricae rubrae nature and flavor are sour and astringent, have convergence antiinflammation, and it is to escherichia coli, dysentery bacterium in addition Having inhibitory action on antibacterial, therefore can control dysentery stomachache, person more than to dysentery has good effect;Containing vitamin C, B in Fructus Myricae rubrae, to anti-cancer Anticancer have positive role, and cyanogen Ammonia contained in red bayberry fruit nut, fatty oil etc. also have the effect of anticancer;Red bayberry fresh fruit energy Help digestion in, promoting the production of body fluid to quench thirst, it is the non-defective unit driven away summer heat summer, heatstroke can be prevented, go acute diseases such as cholera and sunstroke, solve relieving thirst and restlessness, contained fruit acid can Appetizing is promoted the production of body fluid, and help digestion expelling summer-heat, has again and stops internal sugar to the function of adipose conversion, contributes to fat-reducing.High-quality waxberry flesh Sugar content is 12% ~ 13%, and acid content is 0.5% ~ 1.1%, rich cellulose, mineral element, vitamin and a certain amount of protein, Fat, pectin and 8 kinds of aminoacid useful to human body, in its fruit, calcium, phosphorus, iron content to exceed other fruit more than 10 times.
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 collect nutrition and health care act on one multifunctional beverage, with vegetal Folium Camelliae sinensis, Fructus Myricae rubrae, The lixiviating solution sucrose solution of Fructus Momordicae ferments as acetic acid bacteria culture medium, and the tea vinegar drink of production has Folium Camelliae sinensis, Fructus Myricae rubrae Fructus Momordicae Various fragrance matters 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.Aid digestion increasing appetite;Convergence antiinflammatory antidiarrheal;Cancer-resisting;Drive away summer heat and promote the production of body fluid.
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 Waxberry tea vinegar beverage, uses the raw material of following weight portion: Fructus Myricae rubrae 10 kg, black tea 10 kg, arhat Really 15 kg, white sugar 5 kg;
Production stage is as follows:
A, by after broken to Fructus Myricae rubrae, Fructus Momordicae, then 10 kg Fructus Myricae rubraes, 10 kg black tea, 15 kg Fructus Momordicaes and 5 kg white sugar are put into pot In and add the spring water boiling that 400 kg pH values are 7, boil to boiling and keep 30 minutes, after natural cooling, be filtrated to get leaching Extract;
B, above-mentioned lixiviating solution is poured into cleaning container in, access raw material gross weight 2% Shanghai make 1.01 acetic acid bacterias, after stirring, Capping 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 Waxberry tea vinegar beverage, uses the raw material of following weight portion: Fructus Myricae rubrae 20kg, green tea 20kg, Fructus Momordicae 20kg, white sugar 10kg;
Production stage is as follows:
A, by after broken to Fructus Myricae rubrae, Fructus Momordicae, then 20 kg Fructus Myricae rubraes, 20 kg green tea, 20 kg Fructus Momordicaes and 10 kg white sugar are put into Pot is interior and adds the spring water boiling that 500 kg pH values are 7.5, boils to boiling and keeps 60 minutes, after natural cooling, filtering To lixiviating solution;
B, above-mentioned lixiviating solution is poured into cleaning container in, access raw material gross weight 3% Xu Shi acetic acid bacteria, 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 Waxberry tea vinegar beverage, it is characterised in that: use the raw material of following weight portion: 10 parts of Fructus Myricae rubrae~20 Part, 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 to Fructus Myricae rubrae, Fructus Momordicae, according to the parts by weight of above-mentioned each raw material weigh up respectively Fructus Myricae rubrae, Folium Camelliae sinensis, Fructus Momordicae and The weight of white sugar, puts into pot the raw material weighed up and adds the spring water boiling of 400 parts~500 parts, boils to boiling and keeps 30 minutes~60 minutes, after natural cooling, it is 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 Waxberry tea vinegar beverage the most according to claim 1, it is characterised in 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 fermenting When the feed liquid total acid content arrived is less than 0.3g/100ml, in feed liquid, adds citric acid or malic acid carries out acid adjustment;Work as fermentation When the total acid content of the feed liquid obtained is more than 1g/100ml, in feed liquid, adds glucose or fructose carries out acid adjustment.
The production method of Waxberry tea vinegar beverage the most according to claim 1 and 2, it is characterised in that: the sterilising temp of step D Being 95 DEG C~110 DEG C, sterilization time is 4 seconds~30 seconds.
The production method of Waxberry tea vinegar beverage the most according to claim 1 and 2, it is characterised in that: when the feed liquid in step D When 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 minutes ~30 minutes, sterilizing complete after natural cooling and get final product.
CN201610433624.1A 2016-06-18 2016-06-18 The production method of Waxberry tea vinegar beverage Pending CN106085787A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10179134A (en) * 1996-12-09 1998-07-07 Keitai Gen Garlic vinegar
CN101130741A (en) * 2007-09-19 2008-02-27 范英祝 Vinegar koji and biological edible vinegar, and method of producing the same
CN103146562A (en) * 2013-03-27 2013-06-12 苏州苏东庭生物科技有限公司 Processing technology for red bayberry vinegar
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10179134A (en) * 1996-12-09 1998-07-07 Keitai Gen Garlic vinegar
CN101130741A (en) * 2007-09-19 2008-02-27 范英祝 Vinegar koji and biological edible vinegar, and method of producing the same
CN103146562A (en) * 2013-03-27 2013-06-12 苏州苏东庭生物科技有限公司 Processing technology for red bayberry vinegar
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

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Application publication date: 20161109