CN106107377A - The production method of tea oil tree flower vinegar beverage - Google Patents
The production method of tea oil tree flower vinegar beverage Download PDFInfo
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- CN106107377A CN106107377A CN201610526845.3A CN201610526845A CN106107377A CN 106107377 A CN106107377 A CN 106107377A CN 201610526845 A CN201610526845 A CN 201610526845A CN 106107377 A CN106107377 A CN 106107377A
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- 244000147058 Derris elliptica Species 0.000 title claims abstract description 30
- 239000010495 camellia oil Substances 0.000 title claims abstract description 30
- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 239000000052 vinegar Substances 0.000 title claims abstract description 16
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 63
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 239000002253 acid Substances 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 16
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000012467 final product Substances 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract 4
- 230000001954 sterilising effect Effects 0.000 claims description 26
- 238000009835 boiling Methods 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 208000031481 Pathologic Constriction Diseases 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 210000001215 vagina Anatomy 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 238000002372 labelling Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 239000005720 sucrose Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000023597 hemostasis Effects 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 230000001093 anti-cancer Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000001963 growth medium Substances 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 230000001629 suppression Effects 0.000 abstract description 2
- 235000012976 tarts Nutrition 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 description 12
- 241000628997 Flos Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- UCTWMZQNUQWSLP-VIFPVBQESA-N (R)-adrenaline Chemical compound CNC[C@H](O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-VIFPVBQESA-N 0.000 description 1
- 229930182837 (R)-adrenaline Natural products 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000000812 cholinergic antagonist Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229960005139 epinephrine Drugs 0.000 description 1
- 208000001780 epistaxis Diseases 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- -1 naphthalene polysaccharide Chemical class 0.000 description 1
- UFWIBTONFRDIAS-UHFFFAOYSA-N naphthalene-acid Natural products C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000002048 spasmolytic effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
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
- 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
- A23L2/52—Adding ingredients
-
- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses the production method of a kind of tea oil tree flower vinegar beverage, relate to vinegar beverage processing technique field, it uses tea oil tree to spend 5 parts～8 parts, Fructus Momordicae 25 parts～35 parts, tea polyphenols 0.48～0.52 part, white sugar 4 parts～7 parts, spring water 400～500 parts are made, and method, for Fructus Momordicae is crushed, is boiled with tea oil tree flower, white sugar spring water, cooled and filtered obtains lixiviating solution, then accesses acetic acid bacteria strain and ferment；The feed liquid obtaining fermentation carries out acid adjustment, control the total acid content of feed liquid, last sterile vacuum fill and get final product, the vinegar beverage of the present invention is a kind of multifunctional beverage, ferment as acetic acid bacteria culture medium with tea oil tree flower, the lixiviating solution sucrose solution of Fructus Momordicae, tea polyphenols is added again after fermenting, the vinegar beverage produced has fragrance and the nutritional labeling of tea oil tree flower, also there is nutritional labeling and the appropriateness tart flavour of acetic acid, taste is good, quality is good, contributes to cooling blood for hemostasis, suppression cardiovascular disease, slow down aging, prevention and anticancer.
Description
Technical field
The present invention relates to beverage production field, the production method of a kind of tea oil tree flower vinegar beverage.
Background technology
The content of tea oil tree flower nutritional labeling, mainly moisture and main organic substance to Flos Camelliae sinensis have carried out quantitative
To analyze, determine the Biomass of Flos Camelliae sinensis simultaneously. result shows: the yield of the every 667m2 of Flos Camelliae sinensis is up to 114.85 146.61
Kg, and Flos Camelliae sinensis contains abundant tea polyphenols, protein, tea polysaccharide, soluble sugar, Vc, aminoacid, moisture, its content is respectively
Be 2.41%, 4.67%, 6.45%, 0.63%, 0.813%, 0.503%, 82.54%, and protein, naphthalene polysaccharide apparently higher than
The average level of Folium Camelliae sinensis. there is high value of exploiting and utilizing, be suitable to the multiple industry exploitations such as flower beverage, health product and medicine
Utilize.
The nutritive value that Fructus Momordicae is wanted containing needed by human body is the highest, wherein contain substantial amounts of vitamin C, fructose, glucose,
Glucoside and protein etc..Fructus Momordicae can be controlled with lung moistening and cough, the effect of quenching the thirst, if you cause cough because of dryness of the lung lung-heat, and edible sieve
Chinese fruit is the most effective.Fructus Momordicae also has a effect the most special, it is simply that its sweet taste, and everybody just knew the when of tasting Fructus Momordicae
Road it be not the sweetest, but feel incomparable sweetness after entrance, here it is because it contain the sweetener of strong 300 times than sucrose, but
The most do not produce heat, be very suitable for suffering from obesity, hypertension, diabetes etc. and be not suitable for sugar eater and eat!Fructus Momordicae can to because of
Intestinal tube that epinephrine causes is loose spasmolytic and resistant function, allows intestinal tube oneself recover voluntary activity, thus Fructus Momordicae
Intestinal tube motion function can also be had two-way tune effect.So major part sucrose can be replaced with Fructus Momordicae.
Therefore, how to develop and to make full use of the natural resources, tea oil tree flower, Fructus Momordicae and acetic acid bacteria are organically fused
Together, producing all-ages, delicate fragrance nutritious, good to eat and building body acetic acid beverage with health role, be people
Constantly explore the new problem solved.
Summary of the invention
Problem to be solved by this invention is to provide a kind of tea oil tree flower vinegar beverage having again health-care effect nutritious, fresh and sweet
The production method of material.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
Use the raw material of following weight portion: tea oil tree spends 5 parts～8 parts, Fructus Momordicae 25 parts～35 parts, tea polyphenols 0.48～0.52
Part, white sugar 4 parts～7 parts；
Its preparation process is:
A, Fructus Momordicae is crushed, put into pot with tea oil tree flower, white sugar and add 400～500 parts of spring water boilings, boiling to boiling
Rear holding 30 minutes～60 minutes, then cools down, is filtrated to get lixiviating solution；
B, pouring in container by above-mentioned lixiviating solution, access the acetic acid bacteria strain accounting for raw material total amount 2%～3%, after stirring, capping is sent out
Ferment, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 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, add 0.5 part of tea polyphenols, after stirring, sterilizing by every 500 parts of feed liquids, then carry out sterile vacuum fill and get final product.
In technique scheme, more specifically scheme is it may also is that in step C, the feed liquid total acid obtained when fermentation contains
When amount is less than 0.3g/100ml, in feed liquid, adds citric acid or malic acid carry out acid adjustment, the feed liquid obtained when fermentation total
When acid content is more than 0.1g/100ml, in feed liquid, it is simultaneously introduced glucose or fructose carries out acid adjustment.
Further: the sterilising temp of step D is 95 DEG C～110 DEG C, sterilization time is 4 seconds～30 seconds.
Further: when the feed liquid outer package in step D is plastic bottle, after filling bottle to be 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.
Further: described acetic acid bacteria strain is that 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, stricture of vagina film vinegar are made in AS1.41 acetic acid bacteria, Shanghai
One in acid bacterium.
Tea oil tree of the present invention flower, another name, Flos Camelliae；Function cures mainly: cooling blood for hemostasis.Main haematemesis；Hemoptysis；Nosebleed
Blood；Have blood in stool；Metrorrhagia；Scald.
Tea polyphenols of the present invention, for the extract powder extracted from Folium Camelliae sinensis or extracting solution.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, the vinegar beverage of the present invention is a kind of multifunctional beverage, with tea oil tree flower, Fructus Momordicae lixiviating solution sucrose solution as acetic acid bacteria
Culture medium is fermented, and adds tea polyphenols after fermenting again, and the vinegar beverage produced has the fragrance of tea oil tree flower to become with nutrition
Point, also there is nutritional labeling and the appropriateness tart flavour of acetic acid, taste is good, quality is good, owing to being added with tea polyphenols and tea oil tree flower, helps
In cooling blood for hemostasis, suppression cardiovascular disease, slow down aging, prevention and anticancer.
2, the products taste that prepared by the present invention is soft, tasty and refreshing, good stability, is suitable for popular beverage.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
The acid beverage of the present embodiment use following weight raw material make:
Tea oil tree flower 5kg, Fructus Momordicae 30kg, white sugar 5kg, tea polyphenols 0.48kg, spring water 460 liters；The pH value of spring water is 7；
Its preparation process is:
A, Fructus Momordicae is crushed, put into pot with tea oil tree flower, white sugar and add spring water boiling, boiling and keep 30 points to boiling
Clock minute, then cools down, and is filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured in container, access the acetic acid bacteria strain accounting for raw material total amount 2%, after stirring, capping fermentation,
Fermentation temperature is 16 DEG C～28 DEG C, fermentation time 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, and soluble solid content is 3%；
D, adding 0.5 gram of tea polyphenols by every 500 milliliters of feed liquids, after stirring, sterilizing, sterilising temp is 95 DEG C～110 DEG C, goes out
The bacterium time is 4 seconds, then carries out sterile vacuum plastic bottle filling, and sterilising temp is 95 DEG C～98 DEG C, and sterilization time is 20 minutes, i.e.
?.
Embodiment 2
The acid beverage of the present embodiment use following weight raw material make:
Tea oil tree flower 8kg, Fructus Momordicae 25kg, white sugar 7kg, tea polyphenols 0.50kg, spring water 480 liters；The pH value of spring water is 7；
Its preparation process is:
A, Fructus Momordicae is crushed, put into pot with tea oil tree flower, white sugar and add spring water boiling, boil to boiling and keep 45
Minute, then cool down, be filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured in container, access the acetic acid bacteria strain accounting for raw material total amount 3%, after stirring, capping fermentation,
Fermentation temperature is 16 DEG C～28 DEG C, fermentation time 15 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 0.5g/100ml, and soluble solid content is 3%～5%；
D, adding 0.5 gram of tea polyphenols by every 500 milliliters of feed liquids, after stirring, sterilizing, sterilising temp is 95 DEG C～110 DEG C, goes out
The bacterium time is 10 seconds, then carries out sterile vacuum plastic bottle filling, and sterilising temp is 95 DEG C～98 DEG C, and sterilization time is 25 minutes,
Obtain.
Embodiment 3
The acid beverage of the present embodiment use following weight raw material make:
Tea oil tree flower 6kg, Fructus Momordicae 35kg, white sugar 4kg, tea polyphenols 0.52kg, spring water 500 liters；The pH value of spring water is 7；
Its preparation process is:
A, Fructus Momordicae is crushed, put into pot with tea oil tree flower, white sugar and add spring water boiling, boiling and keep 30 points to boiling
Clock minute, then cools down, and is filtrated to get lixiviating solution；
B, above-mentioned lixiviating solution is poured in container, access the acetic acid bacteria strain accounting for raw material total amount 3%, after stirring, capping fermentation,
Fermentation temperature is 16 DEG C～28 DEG C, fermentation time 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, and soluble solid content is 5%；
D, adding 0.5 gram of tea polyphenols by every 500 milliliters of feed liquids, after stirring, sterilizing, sterilising temp is 95 DEG C～110 DEG C, goes out
The bacterium time is 30 seconds, then carries out sterile vacuum plastic bottle filling, and sterilising temp is 95 DEG C～98 DEG C, and sterilization time is 30 minutes,
Obtain.
Claims (5)
1. the production method of a tea oil tree flower vinegar beverage, it is characterised in that: use the raw material of following weight portion: tea oil tree spends 5
Part～8 parts, Fructus Momordicae 25 parts～35 parts, tea polyphenols 0.48～0.52 part, white sugar 4 parts～7 parts；
Its preparation process is:
A, Fructus Momordicae is crushed, put into pot with tea oil tree flower, white sugar and add 400～500 parts of spring water boilings, boiling to boiling
Rear holding 30 minutes～60 minutes, then cools down, is filtrated to get lixiviating solution；
B, pouring in container by above-mentioned lixiviating solution, access the acetic acid bacteria strain accounting for raw material total amount 2%～3%, after stirring, capping is sent out
Ferment, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 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, add 0.5 part of tea polyphenols, after stirring, sterilizing by every 500 parts of feed liquids, then carry out sterile vacuum fill and get final product.
The production method of tea oil tree the most according to claim 1 flower vinegar beverage, it is characterised in that: 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 0.1g/100ml, in feed liquid, it is simultaneously introduced glucose or fructose carries out acid adjustment.
The production method of tea oil tree the most according to claim 1 and 2 flower vinegar beverage, 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 tea oil tree the most according to claim 1 and 2 flower vinegar beverage, 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.
The production method of tea oil tree the most according to claim 1 flower vinegar beverage, it is characterised in that: described acetic acid bacteria strain is
AS1.41 acetic acid bacteria, Shanghai make the one in 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, stricture of vagina film acetic acid bacteria.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610526845.3A CN106107377A (en) | 2016-07-06 | 2016-07-06 | The production method of tea oil tree flower vinegar beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610526845.3A CN106107377A (en) | 2016-07-06 | 2016-07-06 | The production method of tea oil tree flower vinegar beverage |
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| CN201610526845.3A Pending CN106107377A (en) | 2016-07-06 | 2016-07-06 | The production method of tea oil tree flower vinegar beverage |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104789433A (en) * | 2015-05-14 | 2015-07-22 | 张辉权 | Fruit-flavored tea vinegar |
| CN104824643A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Preparation method for tea flower-acetic acid beverage |
-
2016
- 2016-07-06 CN CN201610526845.3A patent/CN106107377A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104824643A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Preparation method for tea flower-acetic acid beverage |
| CN104789433A (en) * | 2015-05-14 | 2015-07-22 | 张辉权 | Fruit-flavored tea vinegar |
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Application publication date: 20161116 |