CN108060050A - A kind of asparagus lettuce tea vinegar and beverage processing method - Google Patents
A kind of asparagus lettuce tea vinegar and beverage processing method Download PDFInfo
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- CN108060050A CN108060050A CN201711177259.3A CN201711177259A CN108060050A CN 108060050 A CN108060050 A CN 108060050A CN 201711177259 A CN201711177259 A CN 201711177259A CN 108060050 A CN108060050 A CN 108060050A
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- asparagus lettuce
- tea
- tea vinegar
- vinegar
- asparagus
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Links
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- 238000003672 processing method Methods 0.000 title claims abstract description 13
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
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Classifications
-
- 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
- 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
-
- 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
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of asparagus lettuce tea vinegar and beverage processing methods, using asparagus lettuce stem and leaf as major ingredient, are equipped with tea powder, sucrose progress saccharomycete, acetic acid bacteria activation fermentation, asparagus lettuce tea vinegar is processed by special process；Again using asparagus lettuce tea vinegar as major ingredient, it is equipped with that apple vinegar, fructose syrup etc. are processed to be made asparagus lettuce tea vinegar drink, the beverage can retain the original anticancer of asparagus lettuce, reducing fever and causing diuresis, softening blood vessel, raising immunity function, with a large amount of nutritional ingredients and trace element, the effect of enhancing hypertension and hyperlipemia, cleaning enteron aisle, purification blood, anti-inflammatory row's virus, solve the problems, such as that vegetables asparagus lettuce is seasonal edible, beverage mouthfeel is good easy to carry, containing sugar it is low, acid value is low and solid content is few, have health-care effect to human body.
Description
Technical field
The invention belongs to beverage production field, more particularly to a kind of asparagus lettuce tea vinegar and beverage processing method.
Background technology
For existing beverage in addition to moisture is provided, functional beverage can also provide the liquid food that people directly drink, and both may be used
For quenching one's thirst, providing nutrition or refresh oneself, certain nutrient water can also be supplemented.Due to adding in inequality in different beverages
The nutritional ingredients such as sugar, acid, breast, sodium, fat, energy and various amino acid, vitamin, inorganic salts, make existing beverage have not
It is with mouthfeel and beneficial to people's health.
Modern people's living standard is greatly improved, and people pay more attention to body-building and diet to take care of health, and is suitble to the heat-clearing of health of people
Fall fire, the various beverages of cough-relieving ventilation are released successively, can be clearing heat and detoxicating such as honeysuckle beverage, fruit drink, also take into account consideration
Increase health care to cardiovascular and cerebrovascular, existing beverage using it is more be fruit syrup or add in Chinese medicine plant juice directly synthesize processing and
Into beverage, but drink variety is single.For existing many ferment since the selection of vegetables and fruit limits, it is bad to drink mouthfeel,
It is difficult for people to receive and popularize, people limit to the normal ingestion of vegetables and fruits, it is necessary to drink higher battalion in daily life
The vegetables and fruits liquid of content is supported, particularly green vegetable and fruit beverage is subject to people to like, to the work of people, life and the travelling side of bringing
Just.
Asparagus lettuce divides stem, leaf dual-purpose, is one of important vegetables of winter-spring season, asparagus lettuce bitter, cold in nature, beneficial to the five internal organs, qualcomm meridian,
Hard muscles and bones, white tooth open chest diaphragm, urine and other effects.Asparagus lettuce is a kind of vegetables low in calories, high nutritive value, contained by asparagus lettuce
Protein, carbohydrate, the quality of multivitamin and trace element are superior to common vegetable, and heat and carbohydrate
Content it is all low.In addition asparagus lettuce contains abundant plant cellulose, and asparagus lettuce also contains substantial amounts of folic acid；Asparagus lettuce is given birth to rich in a variety of dimensions
The nutrients such as element and iron, calcium, phosphorus play an important role of to adjust nervous function, human body are rich in contained organic substances
Absorbable ferro element can prevent hypoferric anemia, blood pressure lowering, cancer-resisting.
The content of the invention
The problem to be solved in the present invention, which is that existing beverage made of fruits or vegetables single varieties, nutritional ingredient be not abundant and mouthfeel is poor, asks
Topic, is provided using asparagus lettuce stem and leaf as major ingredient, carries out saccharomycete with tea powder, sucrose, asparagus lettuce tea vinegar is made in acetic acid bacteria activation fermentation；Again
Using asparagus lettuce tea vinegar as major ingredient, be equipped with apple vinegar, asparagus lettuce tea vinegar drink is made in fructose syrup, make beverage have a large amount of nutritional ingredients and
The effect of trace element, enhancing reducing fever and causing diuresis, hypertension and hyperlipemia, cleaning enteron aisle, improvement blood vessel, raising immunity, anticancer, beverage port
Sense is good easy to carry, and increases body-care effect.
In order to solve the above technical problems, the technical solution adopted by the present invention is：A kind of asparagus lettuce tea vinegar, which is characterized in that by
Following component（By weight）：80~85 parts of asparagus lettuce juice；5~10 parts of sucrose, 8~12 parts of tea powder, 5~8 parts of saccharomycete, acetic acid bacteria
Asparagus lettuce tea vinegar is made in 5~10 parts of processed fermentations.
A kind of processing method of asparagus lettuce tea vinegar, procedure of processing are as follows：
1) asparagus lettuce impurity elimination, section；Yellow leaf, bottom aging root are removed, takes stem, leaf position Fresh ＆ Tender in Texture；By the asparagus lettuce after impurity elimination
Rotary drum washer is put, cleaning water temperature adds 1~2% sodium chloride at 40~50 DEG C, cleans, kills surface layer microorganism and stabilization
Color and luster；Slice thickness is in 2~3cm so as to lixiviating effective components；
2）Asparagus lettuce slice puts temperature and proposes blanching in tank, extraction；Asparagus lettuce slice is fully immersed in hot water rapidly, addition total Water 0.05~
0.1% citric acid, 0.05~0.1% SO2, in due course stirring avoid enzymeization eclipsed, wherein, temperature carries 80~90 DEG C of tank water temperature, Wen Tishi
Between 30~45 minutes, make asparagus lettuce slice is well-done not to be gelatinized；
3）Collect asparagus lettuce concentrate；Above-mentioned asparagus lettuce slice pressure extracting juice is incorporated to leaching liquor and filters to obtain asparagus lettuce juice, is added in asparagus lettuce juice
Enter 4~6% sucrose, 8~10% tea powders, put the concentration of concentration tank high temperature normal pressure, filter to obtain asparagus lettuce concentrate, wherein, concentration time
25~30 minutes, the suitable density 1.05~1.10 of liquid；
4）Above-mentioned asparagus lettuce concentrate is put into sterile fermentation tank, adjusted when being cooled to 35 DEG C total sugar amount account for 8~10%, pH value 3.5~
3.8, then the activation of 5~8% saccharomycete is admixed, it stirs evenly, it is closed；30~35 DEG C of heat preservation, when ethanol content is close to 6~6.5%,
The activation of 5~10% acetic acid bacterias is added, is stirred evenly, it is closed, it intermittent can change oxygen, temperature control is at 35~38 DEG C, fermentation time
3~5 days, when not generating acetic acid, termination was fermented up to asparagus lettuce tea vinegar.
A kind of beverage processing method of asparagus lettuce tea vinegar, it is characterised in that：By following component（By weight）：Asparagus lettuce tea vinegar 60
~65 parts, 5~8 parts of apple vinegar, 5~10 parts of fructose syrup, 0.5~1 part of ascorbic acid and purified water are mixed into asparagus lettuce tea vinegar beverage
Material stirs evenly, again by microporous membrane filters, then inputs UHT high temperature instantaneous sterilizations, filling spiral cover.
Preferably, sugar amount accounts for 4~7%, pH value 3.5~4.2 in the asparagus lettuce tea vinegar drink, solid object amount accounts for 2~4%.
The invention has the advantages and positive effects that：
1st, asparagus lettuce tea vinegar drink of the present invention based on asparagus lettuce tea vinegar, is equipped with apple vinegar, fructose syrup, ascorbic acid and purified water
Functional beverage is made, it is full of nutrition, in good taste, the distinctive nutritional ingredient of vegetables asparagus lettuce and dietotherapy is made full use of to support effect；Lettuce
Bamboo shoot beneficial to the five internal organs, qualcomm meridian, hard muscles and bones, white tooth, open chest diaphragm, urine and other effects, hypertension, chronic nephritis, postpartum can be treated
The diseases such as alactation, the quality of protein, carbohydrate, multivitamin and trace element contained by asparagus lettuce are superior to commonly
Vegetables, asparagus lettuce contain abundant cellulose, intestinal wall can be promoted to wriggle, tonneau alimentary canal, also containing substantial amounts of folic acid, containing a large amount of
The nutrients such as iron, calcium, phosphorus, play an important role of to adjust nervous function, can prevent hypoferric anemia, asparagus lettuce is rich containing potassium
Rich and sodium content is low, suitable for illnesss such as hypertension, heart diseases, inorganic salts, vitamin, the Nicotinic Acid Content of asparagus lettuce are relatively abundant, are beneficial to
The activation of insulin can improve the metabolic function of sugar, improve blood sugar for human body metabolic function, suitable for women, children, the elderly, each
Class patient etc..
2nd, asparagus lettuce tea vinegar drink of the present invention using asparagus lettuce juice as main material, is equipped with sucrose, tea powder, saccharomycete, acetic acid bacteria through spy
To determine technique and asparagus lettuce tea vinegar is made in process processing and fermentation, the blanching, extraction, squeezing juice that technique includes asparagus lettuce slice obtain asparagus lettuce juice,
It adds sucrose, the concentration of tea powder high-temperature pressure, filter to obtain asparagus lettuce concentrate, by carrying out saccharomycete, acetic acid to asparagus lettuce concentrate
Asparagus lettuce tea vinegar, gained asparagus lettuce tea vinegar is made in bacterium activation zymotechnique；Asparagus lettuce tea vinegar has blood purification effect, passes through the activation of enzyme
Dissolution excretes virus caused by the waste in blood such as bad cholesterol etc. and inflammation, promotes blood circulation,
Constitution is adjusted to support the required Nutrients of body, nutrient, adjust physiological function, healthy body, beautifying face and moistering lotion；Asparagus lettuce
Tea vinegar can bring substantial amounts of white blood cell by the active dissolution effect of fermenting enzyme, and anti-inflammatory is antibacterial；Meanwhile activating cell promotes cell
New life makes injured cell repair and regeneration, promotes immune function synthesis and promotes immunity function, environmentally friendly defecation is suitable in vivo for promotion
Freely, detoxify, the ferment of asparagus lettuce tea vinegar effectively can prevent and avoid the aging that body intracellular metabolite ferment not enough triggers as a result,.
3rd, asparagus lettuce tea vinegar of the present invention due to using asparagus lettuce juice as major ingredient, is equipped with tea powder and adds in saccharomycete, acetic acid bacteria activation hair
Asparagus lettuce tea vinegar made from ferment technique；Wherein, tea powder is the moment with fresh leaves of tea plant after high-temperature steam water-removing and special process processing
The pure natural tea steaming ultra-micro powder being ground into more than 400 mesh, belongs to plant extracts, keeps tealeaves original to greatest extent
Color and luster and nutrition, pharmaceutical component, without any chemical addition agent, effect is good for strengthen its nutrition for asparagus lettuce tea vinegar, have
There is antiallergic to restrain effect, tea powder catechin energy antibacterial anti-inflammatory, not only containing abundant vitamin c, flavonoids can more enhance green tea
Ascorbic anti-oxidation efficacy, this flavonoids is also precious nutriment and skin whitening, with being equally rich in ascorbic lemon
Lemon is compared, and green tea will not stimulate skin, the antioxidation of green tea is 20 times of vitamin e, can effectively protect flesh without acidity
Skin reduces the free radical generated due to ultraviolet light and pollution.
4th, asparagus lettuce tea vinegar drink of the present invention using asparagus lettuce tea vinegar as main material, is equipped with apple vinegar, fructose syrup, increases beverage
Add abundant nutrition, the smell of fruits is very sweet for mouthfeel, sour-sweet soft, salubrious tasty, moves one deeply, low containing sugar, low fat, low acid value.Apple
Fruit vinegar is with the fermented former vinegar of apple formed of cider, and mouthfeel is in acidity, in alkalescence after human body metabolism, have neutralize fish, meat,
Egg, rice, face etc. are in the function of acid food, and are conducive to the preservation of various nutrients and promote the absorption of calcium；Contain in fruit vinegar
A kind of particular matter pectin can reduce enteral undesired bacteria quantity, so as to which beneficial bacteria be helped to breed, play enteron aisle toxin expelling work(
Effect.It can inhibit skin pigment containing abundant vitamin, vitamin in fruit vinegar and be formed, eliminating skin splash increases white element, from
And play beautifying face and moistering lotion, senile-resistant efficacy.Polysaccharide, potassium ion, the tartaric acid contained in fruit vinegar can reduce acidity in vivo, so as to
Fatigue-relieving.Abundant Zn-ef ficiency is included, has the function of to enhance memory；18 amino needed by human are rich in fruit vinegar
Acid and various trace elements：Potassium, calcium, zinc, magnesium, sodium, copper etc..Cholesterol is reduced so as to play softening blood vessel；Appetizing protect liver,
Enhancing metabolism improves human disease resistance.
Specific embodiment
In order to be better understood from the present invention, the present invention is further described with reference to specific embodiment.
The present invention provides a kind of asparagus lettuce tea vinegar and beverage processing method.Asparagus lettuce tea vinegar raw material, in parts by weight：Asparagus lettuce juice 80
~85 parts；5~10 parts of sucrose, 8~12 parts of tea powder, 5~8 parts of saccharomycete, 5~10 parts of acetic acid bacteria.
Asparagus lettuce tea vinegar drink raw material, in parts by weight：60~65 parts of asparagus lettuce tea vinegar, 5~8 parts of apple vinegar, fructose syrup 5~
10 parts, 0.5~1 part of ascorbic acid.
Embodiment 1：
1st, a kind of processing of asparagus lettuce tea vinegar is equipped with by following component：Asparagus lettuce juice 80kg；5 kg of sucrose, 8 kg of tea powder, saccharomycete 5
Kg, 5 kg of acetic acid bacteria.
By asparagus lettuce impurity elimination, section；Yellow leaf, bottom aging root are removed, takes stem, leaf position Fresh ＆ Tender in Texture；After impurity elimination
Asparagus lettuce puts rotary drum washer, and cleaning water temperature adds 1% sodium chloride at 40 DEG C, cleans, kills surface layer microorganism and invariable colour
Pool；Slice thickness is in 2cm so as to lixiviating effective components；Asparagus lettuce slice puts temperature and proposes blanching in tank, extraction；Asparagus lettuce slice is all soaked rapidly
Not in the hot water, 0.05% citric acid of total Water, 0.05% SO2 are added in, stirring in due course avoids enzymeization eclipsed, wherein, temperature carries tank water
80 DEG C of temperature, temperature carries the time 30 minutes, makes asparagus lettuce slice is well-done not to be gelatinized.
Collect asparagus lettuce concentrate；Asparagus lettuce slice pressure extracting juice is incorporated to leaching liquor and filters to obtain asparagus lettuce juice, in asparagus lettuce juice 80kg
5 kg of sucrose, 8 kg of tea powder are added in, the concentration of concentration tank high temperature normal pressure is put, filters to obtain asparagus lettuce concentrate, wherein, concentration time 25
Minute, the suitable density 1.05 of liquid；Asparagus lettuce concentrate is put into sterile fermentation tank, adjusted when being cooled to 35 DEG C total sugar amount account for 8%,
PH value 3.5, then 5 kg of saccharomycete activation is admixed, it stirs evenly, it is closed；30 DEG C of heat preservation, when ethanol content is close to 6%, adds
5 kg of acetic acid bacteria is activated, and is stirred evenly, closed, intermittent can change oxygen, and temperature is controlled at 35 DEG C, and fermentation time 3 days does not generate vinegar
Fermentation is terminated when sour to get asparagus lettuce tea vinegar.
2nd, a kind of beverage processing method of asparagus lettuce tea vinegar is equipped with by following component：60 kg of asparagus lettuce tea vinegar, 5 kg of apple vinegar,
5 kg of fructose syrup, ascorbic acid 0.5kg and purified water are mixed into asparagus lettuce tea vinegar drink, stir evenly, again by microporous barrier mistake
Then filter inputs UHT high temperature instantaneous sterilizations, filling spiral cover.Experiment shows that sugar amount accounts for 5%, pH value in asparagus lettuce tea vinegar drink
4.0th, solid object amount accounts for 4%.
Embodiment 2：
1st, a kind of processing of asparagus lettuce tea vinegar is equipped with by following component：Asparagus lettuce juice 85kg；8 kg of sucrose, tea powder 10kg, saccharomycete
8kg, acetic acid bacteria 10kg.
By asparagus lettuce impurity elimination, section；Yellow leaf, bottom aging root are removed, takes stem, leaf position Fresh ＆ Tender in Texture；After impurity elimination
Asparagus lettuce puts rotary drum washer, and cleaning water temperature adds 2% sodium chloride at 50 DEG C, cleans, kills surface layer microorganism and invariable colour
Pool；Slice thickness is in 3cm so as to lixiviating effective components；Asparagus lettuce slice puts temperature and proposes blanching in tank, extraction；Asparagus lettuce slice is all soaked rapidly
Not in the hot water, 0.1% citric acid of total Water, 0.1% SO2 are added in, stirring in due course avoids enzymeization eclipsed, wherein, temperature puies forward tank water temperature
90 DEG C, temperature carries the time 45 minutes, makes asparagus lettuce slice is well-done not to be gelatinized.
Collect asparagus lettuce concentrate；Asparagus lettuce slice pressure extracting juice is incorporated to leaching liquor and filters to obtain asparagus lettuce juice, in asparagus lettuce juice 85kg
8 kg of sucrose, tea powder 10kg are added in, the concentration of concentration tank high temperature normal pressure is put, filters to obtain asparagus lettuce concentrate, wherein, concentration time 30
Minute, the suitable density 1.10 of liquid；Asparagus lettuce concentrate is put into sterile fermentation tank, adjusted when being cooled to 35 DEG C total sugar amount account for 10%,
PH value 3.8, then saccharomycete 8kg activation is admixed, it stirs evenly, it is closed；35 DEG C of heat preservation when ethanol content is close to 6.5%, then adds
Enter acetic acid bacteria 10kg activation, stir evenly, it is closed, oxygen intermittent can be changed, temperature is controlled at 38 DEG C, and fermentation time 5 days does not generate
Fermentation is terminated during acetic acid to get asparagus lettuce tea vinegar.
2nd, a kind of beverage processing method of asparagus lettuce tea vinegar is equipped with by following component：Asparagus lettuce tea vinegar 65kg, 8 kg of apple vinegar,
10 kg of fructose syrup, ascorbic acid 1kg and purified water are mixed into asparagus lettuce tea vinegar drink, stir evenly, pass through micro-pore-film filtration again
Then device inputs UHT high temperature instantaneous sterilizations, filling spiral cover.Experiment display, in asparagus lettuce tea vinegar drink sugar amount account for 6%, pH value 3.8,
Solid object amount accounts for 3%.
Embodiment 3：
1st, a kind of processing of asparagus lettuce tea vinegar is equipped with by following component：Asparagus lettuce juice 82kg；Sucrose 6kg, tea powder 8kg, saccharomycete 6kg,
Acetic acid bacteria 8kg.
By asparagus lettuce impurity elimination, section；Yellow leaf, bottom aging root are removed, takes stem, leaf position Fresh ＆ Tender in Texture；After impurity elimination
Asparagus lettuce puts rotary drum washer, and cleaning water temperature adds 1.5% sodium chloride at 45 DEG C, cleans, kills surface layer microorganism and stabilization
Color and luster；Slice thickness is in 2.5cm so as to lixiviating effective components；Asparagus lettuce slice puts temperature and proposes blanching in tank, extraction；It is rapidly that asparagus lettuce slice is complete
Portion submerges in the hot water, adds in 0.08% citric acid of total Water, 0.08% SO2, and stirring in due course avoids enzymeization eclipsed, wherein, temperature carries
85 DEG C of tank water temperature, temperature carries the time 35 minutes, makes asparagus lettuce slice is well-done not to be gelatinized.
Collect asparagus lettuce concentrate；Asparagus lettuce slice pressure extracting juice is incorporated to leaching liquor and filters to obtain asparagus lettuce juice, in asparagus lettuce juice 82kg
6 kg of sucrose, tea powder 8kg are added in, the concentration of concentration tank high temperature normal pressure is put, filters to obtain asparagus lettuce concentrate, wherein, concentration time 28
Minute, the suitable density 1.08 of liquid；Asparagus lettuce concentrate is put into sterile fermentation tank, adjusted when being cooled to 35 DEG C total sugar amount account for 9%,
PH value 3.6, then saccharomycete 6kg activation is admixed, it stirs evenly, it is closed；32 DEG C of heat preservation when ethanol content is close to 6.2%, then adds
Enter acetic acid bacteria 8kg activation, stir evenly, it is closed, oxygen intermittent can be changed, temperature is controlled at 36 DEG C, and fermentation time 4 days does not generate
Fermentation is terminated during acetic acid to get asparagus lettuce tea vinegar.
2nd, a kind of beverage processing method of asparagus lettuce tea vinegar is equipped with by following component：Asparagus lettuce tea vinegar 62kg, apple vinegar 6kg, fruit
Glucose starches 8 kg, ascorbic acid 0.8kg and purified water and is mixed into asparagus lettuce tea vinegar drink, stirs evenly, passes through micro-pore-film filtration again
Then device inputs UHT high temperature instantaneous sterilizations, filling spiral cover.Experiment display, in asparagus lettuce tea vinegar drink sugar amount account for 4%, pH value 3.8,
Solid object amount accounts for 2.5%.
The embodiment of the present invention is described in detail above, but the content is only presently preferred embodiments of the present invention,
It should not be construed as limiting the scope of the present invention.All all the changes and improvements made according to the scope of the invention etc., should all be still
It belongs within this patent covering scope.
Claims (4)
1. a kind of asparagus lettuce tea vinegar, it is characterised in that：By following component（By weight）：80~85 parts of asparagus lettuce juice；Sucrose 5~10
Asparagus lettuce tea vinegar is made in part, 8~12 parts of tea powder, 5~8 parts of saccharomycete, the processed fermentation of 5~10 parts of acetic acid bacteria.
2. a kind of processing method of asparagus lettuce tea vinegar according to claim 1, procedure of processing are as follows：
1) asparagus lettuce impurity elimination, section；Yellow leaf, bottom aging root are removed, takes stem, leaf position Fresh ＆ Tender in Texture；By the asparagus lettuce after impurity elimination
Rotary drum washer is put, cleaning water temperature adds 1~2% sodium chloride at 40~50 DEG C, cleans, kills surface layer microorganism and stabilization
Color and luster；Slice thickness is in 2~3cm so as to lixiviating effective components；
2）Asparagus lettuce slice puts temperature and proposes blanching in tank, extraction；Asparagus lettuce slice is fully immersed in hot water rapidly, addition total Water 0.05~
0.1% citric acid, 0.05~0.1% SO2, in due course stirring avoid enzymeization eclipsed, wherein, temperature carries 80~90 DEG C of tank water temperature, Wen Tishi
Between 30~45 minutes, make asparagus lettuce slice is well-done not to be gelatinized；
3）Collect asparagus lettuce concentrate；Above-mentioned asparagus lettuce slice pressure extracting juice is incorporated to leaching liquor and filters to obtain asparagus lettuce juice, is added in asparagus lettuce juice
Enter 4~6% sucrose, 8~10% tea powders, put the concentration of concentration tank high temperature normal pressure, filter to obtain asparagus lettuce concentrate, wherein, concentration time
25~30 minutes, the suitable density 1.05~1.10 of liquid；
4）Above-mentioned asparagus lettuce concentrate is put into sterile fermentation tank, adjusted when being cooled to 35 DEG C total sugar amount account for 8~10%, pH value 3.5~
3.8, then the activation of 5~8% saccharomycete is admixed, it stirs evenly, it is closed；30~35 DEG C of heat preservation, when ethanol content is close to 6~6.5%,
The activation of 5~10% acetic acid bacterias is added, is stirred evenly, it is closed, it intermittent can change oxygen, temperature control is at 35~38 DEG C, fermentation time
3~5 days, when not generating acetic acid, termination was fermented up to asparagus lettuce tea vinegar.
3. according to a kind of beverage processing method of asparagus lettuce tea vinegar of claim 1,2, it is characterised in that：By following component（It presses
Parts by weight）：60~65 parts of asparagus lettuce tea vinegar, 5~8 parts of apple vinegar, 5~10 parts of fructose syrup, 0.5~1 part of ascorbic acid and purifying
Water is mixed into asparagus lettuce tea vinegar drink, stirs evenly, again by microporous membrane filters, then inputs UHT high temperature instantaneous sterilization, filling
Spiral cover.
4. a kind of beverage processing method of asparagus lettuce tea vinegar according to claim 3, it is characterised in that：The asparagus lettuce tea vinegar drink
Middle sugar amount accounts for 4~7%, pH value 3.5~4.2, solid object amount accounts for 2~4%.
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| CN102919937A (en) * | 2012-10-23 | 2013-02-13 | 何怀功 | Method for preparing tea health-care acetic acid beverage |
| CN105670903A (en) * | 2016-03-30 | 2016-06-15 | 甘肃乡草坊土特产品有限公司 | Persimmon vinegar capable of enhancing human body immunity and preparation method thereof |
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2017
- 2017-11-22 CN CN201711177259.3A patent/CN108060050A/en active Pending
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|---|---|---|---|---|
| CN102919937A (en) * | 2012-10-23 | 2013-02-13 | 何怀功 | Method for preparing tea health-care acetic acid beverage |
| CN105670903A (en) * | 2016-03-30 | 2016-06-15 | 甘肃乡草坊土特产品有限公司 | Persimmon vinegar capable of enhancing human body immunity and preparation method thereof |
| CN105779264A (en) * | 2016-05-31 | 2016-07-20 | 环境保护部南京环境科学研究所 | Lepidogrammitis drymoglossoides and ponkan health-care vinegar and preparation method thereof |
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