CN106107332A - The production method of haw tea vinegar beverage - Google Patents
The production method of haw tea vinegar beverage Download PDFInfo
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- CN106107332A CN106107332A CN201610433511.1A CN201610433511A CN106107332A CN 106107332 A CN106107332 A CN 106107332A CN 201610433511 A CN201610433511 A CN 201610433511A CN 106107332 A CN106107332 A CN 106107332A
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- tea vinegar
- vinegar beverage
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- 239000000052 vinegar Substances 0.000 title claims abstract description 30
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
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- 238000004519 manufacturing process Methods 0.000 title description 2
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- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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- 229940055726 pantothenic acid Drugs 0.000 description 1
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- 239000011713 pantothenic acid Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the preparation method of a kind of haw tea vinegar beverage, haw tea vinegar beverage of the present invention is prepared from by haw berry, Folium Camelliae sinensis, Fructus Momordicae and white sugar, haw berry and Fructus Momordicae are pulverized, then broken for SHANFEN short, bristly hair or beard fruit, Folium Camelliae sinensis, the Fructus Momordicae of pulverizing and white sugar are put into pot, adds spring water boiling, cooling, filter, collect lixiviating solution, access acetic acid bacteria fermentation, collect fermented feed liquid；Adjust the acidity of described fermented feed liquid and the content of soluble solid, sterilizing, sterile vacuum fill.Compared with prior art, the haw tea vinegar beverage that the present invention provides, has tea vinegar drink to have Folium Camelliae sinensis, the various fragrance of acetic acid, haw berry and Fructus Momordicae and effect, solve existing tea vinegar drink simultaneously and lack only skin care weight reducing, the problem improving effect of immunity and nourishing the lung to arrest cough.
Description
Technical field
The present invention relates to beverage processing technique field, the preparation method of a kind of haw tea vinegar beverage.
Background technology
Tea and vinegar are the necessarys that people live, and vinegar because rich in multiple organic acid, 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 aminoacid, possibly together with the calcium useful to human body, phosphorus, ferrum, fluorine,
27 kinds of mineral such as iodine, manganese, molybdenum, zinc, its nutrition is the abundantest.
The patent application of Application No. 201510215943.0 discloses the preparation method of a kind of grape vinegar beverage, this patent
The deficiency that application exists is to lack skin care weight reducing, improves immunity and effect of nourishing the lung to arrest cough.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of haw tea vinegar beverage, the method is main with haw berry first
Tea vinegar drink prepared by raw material, to solve the shortage skin care weight reducing of existing tea vinegar drink, raising immunity and nourishing the lung to arrest cough simultaneously
Problem.
In order to solve the problems referred to above, the technical solution used in the present invention is:
This haw tea vinegar beverage includes the raw material of following parts by weight: haw berry 10 parts～20 parts, Folium Camelliae sinensis 10 parts～20 parts, sieve
Chinese fruit 15 parts～20 parts, white sugar 5 parts～10 parts；
Preparation method is following steps:
A, weigh each raw material according to above-mentioned parts by weight；
B, haw berry and Fructus Momordicae are pulverized；
C, by described Folium Camelliae sinensis, pulverize after haw berry and Fructus Momordicae and described white sugar put into pot, be subsequently adding 400 parts～500
The spring water boiling of part, boils and keeps 30 minutes～60 minutes, natural cooling, filters, and collects lixiviating solution；
D, described lixiviating solution is poured in the container after sterilizing, access acetic acid bacteria, stir, sealed fermenting, control fermentation temperature
Degree is 16 DEG C～28 DEG C, and fermentation time is 10 days～25 days, obtains fermented feed liquid；
E, under the ambient 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 fill, to obtain final product.
In technique scheme, more specifically technical scheme is it may also is that the inoculum concentration of acetic acid bacteria in D step is raw material
The 2%～3% of gross weight.
Further, the pH value of spring water is 7～7.5.
Further, the one during described Folium Camelliae sinensis is TIEGUANYIN, oolong tea, black tea, green tea, Folium camelliae assamicae.Further, E
The method of step regulation acidity is: when the total acid of D step gained fermented feed liquid contains
When amount is less than 0.3 gram/100 milliliters, in fermented feed liquid, add citric acid or malic acid to regulate acidity；Work as fermentation material
When the total acid content of liquid is more than 1 gram/100 milliliters, in fermented feed liquid, add glucose or fructose to regulate acidity.
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 fill, then after needing fill again, plastic bottle body is carried out sterilizing, 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
1, the present invention uses the lixiviating solution of haw berry, Folium Camelliae sinensis, Fructus Momordicae and white sugar to send out as acetic acid bacteria first
The substrate of ferment, haw berry contains the material such as vitamin C, carotene can block and reduce the generation of free radical, can strengthen machine
The immunity of body, has skin care to reduce weight, anti-aging, anticancer effect；Body fat can be eliminated, reduce fat absorption, aid digestion, foster
Liver goes effect of fat, can reach the effect of U.S. face weight reducing；Fructus Momordicae contains substantial amounts of vitamin C, fructose, glucose, glucoside
And protein, there is lung moistening and control the effect coughed, Fructus Momordicae can also to the intestinal tube caused because of epinephrine loose have spasmolytic and
Resistant function, allows intestinal tube recover voluntary activity, has two-way tune effect to intestinal tube motion function.Therefore the present invention has skin care
Weight reducing, improves immunity and effect of nourishing the lung to arrest cough.
2, raw material boiled to boiling and keep 30 minutes～60 minutes, both can make the fragrance of haw berry, Folium Camelliae sinensis and Fructus Momordicae
Material and nutritional labeling 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；Filter
Front natural cooling can make the fragrance matter of haw berry, Folium Camelliae sinensis and Fructus Momordicae and nutritional labeling can be completely dissolved in spring water further
In.
3, haw tea vinegar beverage of the present invention uses the Fructus Momordicae having health care to human body to replace there is injury to healthy
Sucrose, can be used as sweeting agent to strengthen the sugariness of beverage, and play lung moistening 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 haw tea vinegar beverage of the present embodiment includes following raw material: haw berry 10kg, black tea 10kg, Fructus Momordicae 15kg, white sugar
5kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, haw berry and Fructus Momordicae are pulverized；
C, by above-mentioned black tea, pulverize after haw berry and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 400kg, pH value
It is the spring water boiling of 7, boils and keep 30 minutes, natural cooling, filter, collect lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access AS1.41 acetic acid bacteria, the inoculum concentration of this acetic acid bacteria is raw material
The 2% of gross weight, stirs, sealed fermenting, and controlling fermentation temperature is 16 DEG C, and fermentation time is 10 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 0.3 gram/100 milliliters,
And the content regulating soluble solid is 3%；
F, sterilizing, sterile vacuum fill, sterilising temp is 95 DEG C, and sterilization time is 4 seconds, to obtain final product.
Embodiment 2
The haw tea vinegar beverage of the present embodiment includes following raw material: haw berry 20kg, green tea 20kg, Fructus Momordicae 20kg, white sugar
10kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, haw berry and Fructus Momordicae are pulverized；
C, by above-mentioned green tea, pulverize after haw berry and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 500kg, pH value
It is the spring water boiling of 7.5, boils and keep 60 minutes, natural cooling, filter, collect lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access Xu Shi acetic acid bacteria, the inoculum concentration of this acetic acid bacteria is that raw material is total
The 2.5% of weight, stirs, sealed fermenting, and controlling fermentation temperature is 22 DEG C, and fermentation time is 17 days, obtains fermented feed liquid；
E, under the ambient temperature of 22 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 1 gram/100 milliliters, and
The content of regulation soluble solid is 5%；
F, sterilizing, sterile vacuum fill, sterilising temp is 110 DEG C, and sterilization time is 30 seconds, to obtain final product.
Embodiment 3
The haw tea vinegar beverage of the present embodiment includes following raw material: haw berry 15kg, TIEGUANYIN 15kg, Fructus Momordicae 17kg, white sugar
7kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, haw berry and Fructus Momordicae are pulverized；
C, by above-mentioned TIEGUANYIN, pulverize after haw berry and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 450kg, PH
Value is the spring water boiling of 7.3, boils and keeps 45 minutes, natural cooling, filters, and collects lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access Shanghai and make 1.01 acetic acid bacterias, the inoculum concentration of this acetic acid bacteria is former
The 3% of material gross weight, stirs, sealed fermenting, and controlling fermentation temperature is 28 DEG C, and fermentation time is 25 days, obtains fermentation material
Liquid；
E, under the ambient temperature of 28 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 1 gram/100 milliliters, and
The content of regulation soluble solid is 5%；
F, sterilizing, sterile vacuum plastic bottle filling, sterilising temp is 95 DEG C, and sterilization time is 20 minutes, after natural cooling i.e.
?.
Embodiment 4
The haw tea vinegar beverage of the present embodiment includes following raw material: haw berry 10kg, Folium camelliae assamicae 10kg, Fructus Momordicae 15kg, white sugar
5kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, haw berry and Fructus Momordicae are pulverized；
C, by above-mentioned Folium camelliae assamicae, pulverize after haw berry and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 400kg, PH
Value is the spring water boiling of 7.2, boils and keeps 40 minutes, natural cooling, filters, and collects lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access stricture of vagina film acetic acid bacteria, the inoculum concentration of this acetic acid bacteria is that raw material is total
The 3% of weight, stirs, sealed fermenting, and controlling fermentation temperature is 16 DEG C, and fermentation time is 25 days, obtains fermented feed liquid；
E, under the ambient temperature of 16 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 1 gram/100 milliliters, and
The content of regulation soluble solid is 5%；
F, sterilizing, sterile vacuum plastic bottle filling, sterilising temp is 98 DEG C, and sterilization time is 30 minutes, after natural cooling i.e.
?.
Embodiment 5
The haw tea vinegar beverage of the present embodiment includes following raw material: haw berry 15kg, oolong tea 15kg, Fructus Momordicae 17kg, white sugar
7kg；
Preparation method is:
A, weigh each raw material according to above-mentioned parts by weight；
B, haw berry and Fructus Momordicae are pulverized；
C, by above-mentioned oolong tea, pulverize after haw berry and Fructus Momordicae and above-mentioned white sugar put into pot, be subsequently adding 450kg, PH
Value is the spring water boiling of 7.3, boils and keeps 45 minutes, natural cooling, filters, and collects lixiviating solution；
D, being poured into by above-mentioned lixiviating solution in the container after sterilizing, access Shanghai and make 1.01 acetic acid bacterias, the inoculum concentration of this acetic acid bacteria is former
The 3% of material gross weight, stirs, sealed fermenting, and controlling fermentation temperature is 28 DEG C, and fermentation time is 25 days, obtains fermentation material
Liquid；
E, under the ambient temperature of 28 DEG C, adjust the acidity of above-mentioned fermented feed liquid so that total acid content is 1 gram/100 milliliters, and
The content of regulation soluble solid is 5%；
F, sterilizing, sterile vacuum plastic bottle filling, sterilising temp is 95 DEG C, and sterilization time is 20 minutes, after natural cooling i.e.
?.
In embodiment 1 to embodiment 5, the method for E step regulation acidity is: when the total acid of D step gained fermented feed liquid contains
When amount is less than 0.3 gram/100 milliliters, in fermented feed liquid, add citric acid or malic acid to regulate acidity；When fermented feed liquid
When total acid content is more than 1 gram/100 milliliters, in fermented feed liquid, add glucose or fructose to regulate acidity.
Below for clinical trial part:
Experimental program is: total case load is 20 examples, and the age is 18～60 years old, and wherein fat has 10 people, cough with copious phlegm have 10
People；All cases being divided into 2 groups, often organizes 10 people, often organize and have 5 people to have obesity in 10 people, 5 people have cough with copious phlegm symptom, and the 1st group makes
The haw tea vinegar beverage provided by the present invention, each takes 50 milliliters, and every day takes 2 times sooner or later；The grape vinegar of the 2nd group of prior art
Beverage, each takes 50 milliliters, takes 2 every day.Clinical treatment statistical result such as table 1 below, test shows that the present invention has preferably
Fat-reducing and effect of cough-relieving.
Table 1:
。
Claims (7)
1. the preparation method of a haw tea vinegar beverage, it is characterised in that include the raw material of following parts by weight: haw berry 10 parts
～20 parts, Folium Camelliae sinensis 10 parts～20 parts, Fructus Momordicae 15 parts～20 parts, white sugar 5 parts～10 parts；
Preparation method comprises the following steps:
A, weigh each raw material according to above-mentioned parts by weight；
B, haw berry and Fructus Momordicae are pulverized；
C, by described Folium Camelliae sinensis, pulverize after haw berry and Fructus Momordicae and described white sugar put into pot, be subsequently adding 400 parts～500
The spring water boiling of part, boils and keeps 30 minutes～60 minutes, cooling, filters, and collects lixiviating solution；
D, described lixiviating solution is poured in the container after sterilizing, access acetic acid bacteria, stir, sealed fermenting, control fermentation temperature
Degree is 16 DEG C～28 DEG C, and fermentation time is 10 days～25 days, obtains fermented feed liquid；
E, under the ambient 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 fill, to obtain final product.
The preparation method of haw tea vinegar beverage the most according to claim 1, it is characterised in that: the acetic acid bacteria in D step
Inoculum concentration is the 2%～3% of raw material gross weight.
The preparation method of haw 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.
The preparation method of haw tea vinegar beverage the most according to claim 1 and 2, it is characterised in that: described Folium Camelliae sinensis is that ferrum is seen
One in sound, oolong tea, black tea, green tea, Folium camelliae assamicae.
The preparation method of haw tea vinegar beverage the most according to claim 1, it is characterised in that: the side of E step regulation acidity
Method is: when the total acid content of D step gained fermented feed liquid is less than 0.3 gram/100 milliliters, adds citric acid in fermented feed liquid
Or 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 Portugal
Grape sugar or fructose are to regulate acidity.
The preparation method of haw tea vinegar beverage the most 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.
The preparation method of haw tea vinegar beverage the most according to claim 1, it is characterised in that: F step plastic bottle is carried out
During fill, then after needing fill again, plastic bottle body being carried out sterilizing, sterilising temp is 95 DEG C～98 DEG C, sterilization time be 20 minutes～
30 minutes.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108669389A (en) * | 2018-03-09 | 2018-10-19 | 天地壹号饮料股份有限公司 | A kind of fermented tea Hawthorn vinegar beverage and preparation method thereof |
| CN108902400A (en) * | 2018-09-10 | 2018-11-30 | 潘永庆 | Hawthorn malt tea beverage and preparation method thereof |
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| 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 |
| CN104856158A (en) * | 2015-05-01 | 2015-08-26 | 侯荣山 | Preparation method of hawthorn vinegar beverage |
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| KR100910655B1 (en) * | 2007-10-16 | 2009-08-05 | 전라북도 고창군 | Bokbunja Vinegar Beverage Using Rubus coreanum and Manufacturing 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 |
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| CN104855645A (en) * | 2015-05-01 | 2015-08-26 | 侯荣山 | Preparation method of herb tea vinegar beverage |
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| CN108669389A (en) * | 2018-03-09 | 2018-10-19 | 天地壹号饮料股份有限公司 | A kind of fermented tea Hawthorn vinegar beverage and preparation method thereof |
| CN108902400A (en) * | 2018-09-10 | 2018-11-30 | 潘永庆 | Hawthorn malt tea beverage and preparation method thereof |
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