CN106260236A

CN106260236A - A kind of manufacture method of Fructus Musae acid tea beverage

Info

Publication number: CN106260236A
Application number: CN201610924764.9A
Authority: CN
Inventors: 黄全
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-10-30
Filing date: 2016-10-30
Publication date: 2017-01-04

Abstract

The invention discloses the manufacture method of a kind of Fructus Musae acid tea beverage, food processing technology field, it is to solve natural flavor problem and the health problem of banana flavor beverage, it is characterized in that using real thing by following raw material and making step: one, raw material used: Fructus Musae, tea leaf, white sugar；Two, tea leaf is smashed post-heating sterilizing to pieces, after cooling, add the Fructus Musae mix homogeneously smashed to pieces；Three, compound accesses and accounts for raw material gross weight 0.5%～0.8% acetic acid bacteria strain, keeps fermentation temperature 17 DEG C ~ 30 DEG C；Fermentation time 10 ~ 20 days；Four, fermentation to PH be less than 6 or etc. 6 time stop fermentation；Five, take out fermentation compound to carry out filtering, squeezing to obtain natural juice filtrate；Six, add appropriate boiled water and be diluted regulation, adjust and reach the Fructus Musae tea solution that total acid content is 0.3g/100ml～1g/100ml；Seven, antibacterial and bottling: add white sugar, mountain plough acid potassium 0.2 ~ 0.3g/kg, sealing of bottling after being in harmonious proportion uniformly in prepared Fructus Musae tea solution.

Description

A kind of manufacture method of Fructus Musae acid tea beverage

Technical field

The present invention relates to a kind of manufacture method being primary raw material acid tea beverage with Fructus Musae and Folium Camelliae sinensis, belong to food processing skill Art field.

Background technology

Fructus Musae, Musaceae (Musaceae) Musa (Musa) plant, refer to again its fruit, food is extensively cultivated in torrid areas With, fruit length has rib, fruit yellow, pulp white, and taste is fragrant and sweet.Fructus Musae nutrition is high, heat is low, containing being referred to as " salt of wisdom " Phosphorus, have again rich in protein, sugar, potassium, vitamin A and C, dietary fiber is the most simultaneously, is goodish nutraceutical.Fragrant Any of several broadleaf plants has effect of heat clearing away, intestine moistening, removing toxic substances, nourishing YIN to relieve dryness and promoting the production of body fluid to quench thirst.The Common Diseases of Fructus Musae has banana bunchy top disease, Fructus Musae yellow Leaf disease, Fructus Musae ash stricture of vagina disease and banana crown rot.Fructus Musae is distributed in the torrid zone within east, west, 30 ° of north and south, Southern Hemisphere latitude, sub-heat Band area.Fructus Musae is not strict to the requirement of edaphic condition, no matter Plain and mountain region, various types of soil can grow.

Banana plant is grown thickly, and tool crawl is crawled stem, dwarf forms high less than 3.5 meters, general high not as good as 2 meters, the high 4-5 rice of high type, Cauloid is the most dark green and band black speck, by white lead, especially with top for many.Blade Long Circle, long (1.5) 2-2.2 (2.5) rice, wide 60- 70(85) centimetre, the blunt circle of tip, base portion subcircular, lateral symmetry, blade face bottle green, without white lead, blade back light green color, by white lead； Petiole is short and thick, and the longest below 30 centimetres, the leaf wing is notable, opens, edge maroon or cerise.Spike is sagging, flower Sequence axle is close by brown fine hair, aubergine outside bract, and by white lead, inner face peony, but base portion is the lightest, has gloss, male flower bract Do not fall off, in every bract, spend 2 row.Flower milky or slightly lilac, from raw tapel subcircular, Quan Yuan, tip has taper Anxious point, the raw lobelet in the side, centre two of gamophyllous perianth sheet is long, the 1/2 of long about central authorities sliver.Maximum fruit clump have fruit 360 it Many, weight is up to 32 kilograms, and general fruit clump has fruit 8-10 section, there are about fruit 150-200.Really body bending, the most shallow arch, young fruit Upwards, uprightly, gradually tending to flattened after maturation, long (10) 12-30 centimetre, diameter 3.4-3.8 centimetre, really rib is obvious, has 4-5 Rib, tip is the narrowest, and non-significant reduces, and fruit stem is short, peel dark green, at high temperature accelerates the ripening, and peel is that green band is yellow, at low temperatures Accelerating the ripening, peel is then yellow by blue-stain, and raw dark point (i.e. " Flos Mume point "), and sarcocarp is soft, yellow-white, and taste is sweet, without seed, Fragrance spy is dense.

Fructus Musae is nutritious, the soft cunning of fresh fruit meat, fragrant and sweet good to eat, is very popular tropical fruit (tree).Fresh fruit can make grain, Outside vegetable, also can producing starch, canned food, fruit jam, puree, any of several broadleaf plants dry, fried any of several broadleaf plants sheet, wine brewing etc.；Any of several broadleaf plants stalk can paper processed, rope, stem, leaf, really Skin makees animal feeding-stuff and fertilizer, and milk can make stain.

Fructus Musae contains a kind of material that brain can be helped to produce mad tryptamines, and ' this material can either promote the mood of people to become Happy and peaceful, it might even be possible to ease the pain, the hormone causing people unhappy can be made again to greatly reduce.Therefore, manic and Patients with depression and other people felt blue should eat a little Fructus Musae more, so that brain produces enough mad tryptamines, thus alleviate Its pessimistic degree constrained, even makes the best emotion Lock-out.Hypercholesterolemia can cause coronary heart disease, and the fruit stem of Fructus Musae has Reduce the effect of cholesterol.Hypercholesterolemia person, available 50 grams of Fructus Musae fruit stem, clean section, use boiled water Instant Drinks, even drink 10 ～20 days, cholesterol can be reduced.

Fructus Musae has a kind of special fragrance being different from other fruit, but this fragrance is closed with some chemical drugss by people The abnormal smells from the patient become is imitated, here it is food flavor Fructus Musae is plain, most of beverages, in order to cost-effective, add chemistry fragrant in the beverage Essence replaces banana flavor, and this makes the health of people be on the hazard, and too much food has chemical drugs to be harmful to health.

Summary of the invention

In order to produce the banana beverage of a kind of health, my invention is a kind of using Fructus Musae and Folium Camelliae sinensis as primary raw material The manufacture method of beverage, this beverage can keep the fragrance of Fructus Musae, and also has charm and the style of tea, make us after drink aftertaste without Thoroughly.

The manufacture method of a kind of Fructus Musae acid tea beverage solves problem and is adopted the technical scheme that by following raw material and system Make step: one, raw material used: 40 ~ 50 parts of Fructus Musae, Folium Camelliae sinensis 10 ~ 15 parts, white sugar 20 ~ 30 parts；Two, go out miscellaneous bacteria program: by Fructus Musae Smash to pieces after peeling, fresh Folium Camelliae sinensis is smashed to pieces, put in glass container after mix homogeneously, be heated to 100 DEG C of temperature and stop after 4 ~ 5 minutes Heat to obtain aseptic mixing sauce；Three, inoculation fermentation: aseptic compound natural cooling cooling after access account for raw material gross weight 0.5%～ 0.8% acetic acid bacteria strain；Stir rear pressing cover standing for fermentation with sterilizing rod, keep fermentation temperature 17 DEG C ~ 30 DEG C；Fermentation time 10 ~ 20 days；Four, fermentation the later stage every other day with PH reagent paper test acidity, PH be less than 6 or wait 6 time can stop ferment；Five, take out Fermentation compound carries out filtering, filtering residue squeezes and to obtain mixing filtrate, and mixing filtrate refilters to obtain natural juice filtrate；Six, filter in natural juice Liquid is gradually added into appropriate water and is diluted regulation, adjust and reach the Fructus Musae tea that total acid content is 0.3g/100ml～1g/100ml Solution；Seven, sugaring and sterilizing, antibacterial: in prepared Fructus Musae tea solution, to add white sugar stir and be heated to 100 DEG C 2 ~ 3 points Clock, is mixed into mountain plough acid potassium 0.2 ~ 0.3g/kg, sealing of bottling after being in harmonious proportion uniformly after being cooled to room temperature.

The manufacture method of a kind of Fructus Musae acid tea beverage provides the benefit that: the manufacture method of a kind of Fructus Musae acid tea beverage utilizes Fructus Musae and Folium Camelliae sinensis, as primary raw material, produce the most acid and special vinegar tea charm by accessing acetic acid bacteria strain fermentation, Keep the genuineness of Fructus Musae, be not added with natural flavor, provide a kind of health delicious vinegar tea beverage for people.

Detailed description of the invention

Below in conjunction with embodiment, the manufacture method of a kind of Fructus Musae acid tea beverage is further made explanation.

Embodiment 1.The manufacture method of a kind of Fructus Musae acid tea beverage is by following raw material and making step: one, used Raw material: 40 ~ 50 parts of Fructus Musae, tea leaf 10 ~ 15 parts, white sugar 20 ~ 30 parts；Two, go out miscellaneous bacteria program: smash to pieces after Fructus Musae is removed the peel, will Fresh tea leaf is smashed to pieces, puts in glass container after mix homogeneously, is heated to 100 DEG C of temperature and stops after 4 ~ 5 minutes heating aseptic Mixing sauce；Three, inoculation fermentation: access after the cooling of aseptic compound natural cooling and account for raw material gross weight 0.5%～0.8% acetic acid bacteria Kind；Stir rear pressing cover standing for fermentation with sterilizing rod, keep fermentation temperature 17 DEG C ~ 30 DEG C；Fermentation time 10 ~ 20 days；Four, send out The ferment later stage every other day with PH reagent paper test acidity, PH be less than 6 or wait 6 time can stop ferment；Five, fermentation compound is taken out Carry out filtering, filtering residue squeezes and to obtain mixing filtrate, and mixing filtrate refilters to obtain natural juice filtrate；Six, gradually add in natural juice filtrate Enter appropriate water and be diluted regulation, adjust and reach the Fructus Musae tea solution that total acid content is 0.3g/100ml～1g/100ml；Seven, add Sugar and sterilizing, antibacterial: add white sugar in prepared Fructus Musae tea solution and stir and be heated to 100 DEG C 2 ~ 3 minutes, be often cooled to Mountain plough acid potassium 0.2 ~ 0.3g/kg, sealing of bottling after being in harmonious proportion uniformly it is mixed into after temperature.

Embodiment 2.The manufacture method of a kind of Fructus Musae acid tea beverage is by following raw material and making step: one, used Raw material: 40 ~ 50 parts of Fructus Musae, tea leaf 10 ~ 15 parts, white sugar 20 ~ 30 parts；Two, go out miscellaneous bacteria program: after being smashed to pieces by tea leaf, put glass into In glass container, being heated to 100 DEG C of temperature and stop heating to obtain aseptic Folium Camelliae sinensis after 4 ~ 5 minutes, reduction temperature to room temperature, after peeling Fructus Musae is put glass container into and is mixed homogeneously with Folium Camelliae sinensis and become compound after smashing to pieces；Three, inoculation fermentation: the mixing in coloured glaze container Material access accounts for raw material gross weight 0.5%～0.8% acetic acid bacteria strain；Stir rear pressing cover standing for fermentation with sterilizing rod, keep fermentation Temperature 17 DEG C ~ 30 DEG C；Fermentation time 10 ~ 20 days；Four, the fermentation later stage every other day tests acidity with PH reagent paper, and PH is less than 6 Or etc. 6 time can stop fermentation；Five, take out that fermentation compound carries out filtering, filtering residue squeezes and to obtain mixing filtrate, will mixing filtrate after Filter to obtain natural juice filtrate；Six, being gradually added into appropriate boiled water in natural juice filtrate and be diluted regulation, tune reaches total acid content and is The Fructus Musae tea solution of 0.3g/100ml～1g/100ml；Seven, antibacterial and bottling: add white sugar and mountain in prepared Fructus Musae tea solution Plough acid potassium 0.2 ~ 0.3g/kg, sealing of bottling after being in harmonious proportion uniformly.Compare embodiment 1, the Fructus Musae acid tea beverage that embodiment 2 is produced Fragrance is richer, and mouthfeel is more preferably.

Claims

1. a manufacture method for Fructus Musae acid tea beverage, is characterized in that by following raw material and making step: one, used former Material: 40 ~ 50 parts of Fructus Musae, tea leaf 10 ~ 15 parts, white sugar 20 ~ 30 parts；Two, go out miscellaneous bacteria program: after being smashed to pieces by tea leaf, put glass into In container, it is heated to 100 DEG C of temperature and after 4 ~ 5 minutes, stops heating to obtain aseptic Folium Camelliae sinensis, reduce temperature to room temperature, the perfume (or spice) after removing the peel Any of several broadleaf plants is put glass container into and mixs homogeneously with Folium Camelliae sinensis and become compound after smashing to pieces；Three, inoculation fermentation: the compound in coloured glaze container Access accounts for raw material gross weight 0.5%～0.8% acetic acid bacteria strain；Stir rear pressing cover standing for fermentation with sterilizing rod, keep fermentation temperature Spend 17 DEG C ~ 30 DEG C；Fermentation time 10 ~ 20 days；Four, fermentation the later stage every other day with PH reagent paper test acidity, PH be less than 6 or Deng 6 time can stop fermentation；Five, take out that fermentation compound carries out filtering, filtering residue squeezes and to obtain mixing filtrate, mixing filtrate is refiltered Obtain natural juice filtrate；Six, being gradually added into appropriate boiled water in natural juice filtrate and be diluted regulation, tune reaches total acid content and is The Fructus Musae tea solution of 0.3g/100ml～1g/100ml；Seven, antibacterial and bottling: in prepared Fructus Musae tea solution add white sugar, mountain Plough acid potassium 0.2 ~ 0.3g/kg, sealing of bottling after being in harmonious proportion uniformly.