CN110387307A - A kind of sweet tea aroma type tea vinegar and preparation method thereof - Google Patents
A kind of sweet tea aroma type tea vinegar and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of sweet tea aroma type tea vinegar and preparation method thereof.The tea vinegar raw material calculates by weight, including 3-12 parts of ancient tree black tea, 100-500 parts of water, 40-200 parts of black glutinous rice, 0.1-0.8 parts of carbohydrase, 0.1-0.9 parts of saccharomycete and 0.05 part -0.5 part of acetic acid bacteria；The preparation method of the tea vinegar includes: that the preparation of (a) millet paste, the processing of (b) black glutinous rice, (c) saccharification, (d) alcoholic fermentation, (e) acetic fermentation and (f) filtering are filling.Preparation method simple and stable of the present invention, preparation cost is low, and preparation efficiency is high；The sweet tea aroma type tea vinegar of preparation is limpid bright, bright yellow color, sweet and sour taste, and the fragrant and sweet and glutinous rice with plateau black tea is fragrant, meets national food safety standard.
Description
Technical field
The present invention relates to food technology of preparing, especially a kind of sweet tea aroma type tea vinegar and preparation method thereof.
Background technique
Tea main component has tea polyphenols, caffeine, amino acid, Tea Pigment, tea polysaccharide etc. and a variety of minerals needed by human
Element such as calcium, potassium, iron, copper, zinc, selenium etc., have help digestion solve greasy, Weight-reducing and lipid-lowering, it is anti-oxidant, anti-cancer it is anti-radiation, delay senescence, beauty
Hold beauty treatment and other effects.Black glutinous rice is rich in protein, ferro element, vitamin E, haematochrome, and wherein copper, manganese, zinc etc. must micro members
Element is 1-3 times higher than common glutinous rice, have warm taste, strengthening spleen and nourishing stomach, prevention of arterial hardening, intestinal cancer, enrich blood foster the spirit of nobility, Psoralen be good for tooth,
Strong body, beautifying face and moistering lotion and other effects.Vinegar is that we live essential flavouring, and function is increasingly by the weight of people
Depending on, flavouring such as mature vinegar, aromatic vinegar, light-coloured vinegar, rice vinegar for making vinegar from traditional handicraft, develop to welcome apple vinegar today,
Grape vinegar, the fruit vinegar beverage with health care function such as citrus vinegar.Fruit vinegar as it is a kind of health, new beverage, while have vinegar and
The effect of fruits and vegetables and flavor.
Currently, it is less for the research of tea vinegar, the use such as Cheng Jianfeng, Wang Meng, Liao Xiangping, Zhang Fang, ZHANG Xie-liang green tea,
Tea stalk, tea dust leaching liquor, tea powder as raw material, auxiliary mixed with barley, the corn flour of color zea mays sinesis, apple, mulberries etc.
Fermentation, is developed into tea vinegar beverage, and as clear as crystal, aroma of pure, color are brown, have health-care and nutrition type tea vinegar beverage；Due to
Alkaloid contained by the tealeaves in summer and autumn, tea tannin etc. are more, and bitter taste is heavier, avoid the waste of tealeaves, weigh Xiao Xiali
It is fermented into tea vinegar drink with summer and autumn fresh leaves of tea plant, a kind of vinegar of health is made using alcohol and the old tea leaching liquor of green tea,
Color is brown；In order to which to tea vinegar process study, virtue etc. is studied intensively using roasted green tea fermentation.
The alkaloid as contained by green tea, flavonoids are relatively more compared with other tealeaves, are unfavorable for the drink of some special populations
With, and it is poor with the other materials color out that ferments；Therefore, using black glutinous rice as raw material, the plateau ancient tree of different weight is utilized
The millet paste that black tea impregnates is that bottom liquid ferments, it is intended in develop it is a kind of have health care, nutrition, it is natural, be suitble to it is special and
The tea vinegar drink that general population drinks.
Summary of the invention
The object of the present invention is to provide a kind of sweet tea aroma type tea vinegar and preparation method thereof.Preparation method of the present invention is simply steady
Fixed, preparation cost is low, and preparation efficiency is high；The sweet tea aroma type tea vinegar of preparation is limpid bright, bright yellow color, sweet and sour taste, and has height
The fragrant and sweet and glutinous rice of former black tea is fragrant, meets national food safety standard.
Technical solution of the present invention: a kind of sweet tea aroma type tea vinegar, raw material calculate by weight, including 3-12 parts of ancient tree black tea,
100-500 parts of water, 40-200 parts of black glutinous rice, 0.1-0.8 parts of carbohydrase, 0.1-0.9 parts of saccharomycete and 0.05 part -0.5 of acetic acid bacteria
Part.
In sweet tea aroma type tea vinegar above-mentioned, the raw material calculates by weight, including 4-8 parts of ancient tree black tea, water 150-300
Part, 120-160 parts of black glutinous rice, 0.4-0.6 parts of carbohydrase, 0.4-0.7 parts of saccharomycete and 0.1-0.3 parts of acetic acid bacteria.
In sweet tea aroma type tea vinegar above-mentioned, the raw material calculates by weight, including 6 parts of ancient tree black tea, 200 parts of water, black glutinous
140 parts of rice, 0.5 part of carbohydrase, 0.58 part of saccharomycete and 0.2 part of acetic acid bacteria.
The preparation method of aforementioned sweet tea aroma type tea vinegar, comprising the following steps:
(a) preparation of millet paste: the boiling water for taking ancient tree black tea to be added 95-100 DEG C brews, and is subsequently placed at 95-100 DEG C of boiling water
Middle boiling extraction, shakes up once every 10min, filters after 45min, obtain millet paste；
(b) black glutinous rice is handled: being chosen black glutinous rice, is impregnated for 24 hours, be filtered dry, then by black glutinous rice boiling, to black glutinous rice after cleaning
There is glutinous silk, obtains A product；
(c) it being saccharified: A product is added in millet paste, are mixed, lemon juice is separately taken to adjust pH value to 4-5, mixing is heated to 60 DEG C,
And carbohydrase is added, and constant temperature keeps 1-2h to obtain B product until pol no longer changes；
(d) alcoholic fermentation: weighing the saccharomycete activated, is added in B product, mixes, Yu Yu 20-30 DEG C, the training of 85% constant temperature
It supporting, anaerobic fermentation 7-12h shakes up once every 3h, and measures alcoholic strength, when alcoholic strength is to 5-9%, high-temperature sterilization, termination
Alcoholic fermentation obtains C product；
(e) acetic fermentation: accessing acetic acid bacteria into C product, shake up, in 28-35 DEG C, 85% constant temperature incubation 9-15d, every 3d
It shakes up once, after acidity is unchanged, drenches vinegar, obtain D product；
(f) it filters filling: D product being filtered, is filling to get the sweet tea aroma type tea vinegar.
In method above-mentioned, the step (d) is that yeast is added in B product, is mixed, in 25 DEG C, 85% constant temperature incubation,
Anaerobic fermentation 10h shakes up once every 3h, and measures alcoholic strength, and when alcoholic strength is to 7%, high-temperature sterilization terminates alcohol hair
Ferment.
In method above-mentioned, the step (e) is that C product are added in acetic acid bacteria, in 32 DEG C, 85% constant temperature incubation 12d, often
It is shaken up once every 3d, after acidity is unchanged, 2% salt is added and stops fermentation, drenches vinegar, obtains D product.
Inventor has carried out following experiment:
Experimental example:
1 materials and methods
1.1 materials and reagent
Black glutinous rice: Linyi Luozhuang District；Plateau ancient tree black tea: superfine, Guizhou cloud top Tea Co., Ltd；Acetic acid
Bacterium: enlightening hair makes biological Co., Ltd；Saccharomycete: Angel limited liability company；Carbohydrase: new letter hawk biology Co., Ltd.
1.2 instrument and equipment
Constant incubator: BSG-400, Shanghai Boxun Industrial Co., Ltd.'s instrument factory；Saccharometer: LH-B55, Hangzhou Lu Heng
Biotechnology Co., Ltd；Alkograph: Beijing member quick-action power Science and Technology Ltd.；Color difference meter: science and technology is limited when three grace of Shenzhen
Company；PH meter: Shanghai INESA Scientific Instrument Co., Ltd..
1.3 test method
1.3.1 sample preparation
(1) it the preparation of millet paste: weighs the plateau 0.0g, 3.0g, 6.0g, 9.0g, 12.0g ancient tree black tea and is placed in 500mL triangle
In bottle, 200mL boiling water is added, extracts in water-bath, is shaken up once every 10min, filtering, constant volume, are denoted as respectively after 45min
1 ingredient 5 (see Table 1 for details) of ingredient, it is spare.
1 testing program of table
Table 1 Test Scheme
(2) preparation of black glutinous rice: black glutinous rice is impregnated for 24 hours with water in advance before experiment, is placed in boiling in electric cooker, time
Until black glutinous rice steams until stickiness.
(3) it is saccharified: 200mL (1) millet paste and (2) being taken to be loaded in triangular flask by the black glutinous rice average mark of every bottle of weight 140g,
3 bottles of each ingredient；Lemon juicing filtering, the pH value that lemon juice adjusts black glutinous rice is 4.5, is mixed；It is placed in thermostat water bath
Keeping its temperature is 60 DEG C, and carbohydrase is added and is saccharified by every bottle of 0.5g, and being kept for the time of its temperature is 1-2h, until sugar
Change completely, pol no longer changes, spare.
Be saccharified black glutinous rice sequence, the corresponding addition of millet paste of spare plateau ancient tree black tea is equipped with black glutinous
In the triangular flask of rice, and mixing is stirred using the glass bar of sterilizing.
(4) alcoholic fermentation: weighing saccharomycete with every bottle of 0.58g, activate to it, activation time 1h-2h.Respectively plus
Enter in (3), mix, be placed in 80% illumination constant incubator, temperature remains 25 DEG C and carries out anaerobic fermentation culture to it, fermentation
Time is 10h, and every 3 hours primary to every bottle of stirring, and measures alcoholic strength, and fermented wine precision reaches 7%, can high pressure go out
Bacterium pot sterilizes to it, terminates alcoholic fermentation, spare.
(5) acetic fermentation: weighing saccharomycete with the amount of every bottle of 0.2g, is added in (4) respectively, shakes up, be placed in
30 DEG C -32 DEG C, cultivated in 80% illumination constant incubator, regular 3d measurement acidity is primary, ferment when 12d, measurement
Edible salt is added without obviously in the variation of its acidity at this time, terminates acetic fermentation.
Fermentation finishes, and crocus cloth is filtered every bottle, reuses filter paper and carries out secondary filter, filters to obtain tea vinegar sample 15
A (5 ingredients, 3 repetitions of each ingredient), high-pressure sterilizing pot sterilizes to it, and tea vinegar finished product is made, spare.
1.3.2 conventional detection
Pol: LH-B55 digital display refractometer saccharometer.Alcoholic strength: 0-25 ° of alkograph.Acidity value: PHB-4 acidometer.pH
Value: pH instrument.Color difference: color difference meter.
1.3.3 sensory evaluation
According to GB 7101-2015 national food safety standard beverage, a certain amount of uniformly mixed sample (1.3.1 is taken
Prepare sample), it sets in the colorless and transparent beaker of 50mL, color, clarity is observed under natural light, identify smell, gargled with warm water
Mouthful, flavour is tasted, checks that it has foreign, and record.
1.3.4 physical and chemical index
A certain amount of uniformly mixed melon and fruit aroma type tea vinegar optimal case sample is taken, according to national food safety standard GB
5009.13-2017, GB 5009.14-2017, GB 5009.90-2016 detect the content of copper, zinc, iron in tea vinegar.
1.3.5 microorganism is limited the quantity
A certain amount of uniformly mixed melon and fruit aroma type tea vinegar optimal case sample is taken, according to national food safety standard GB
4789.1-2016, GB 4789.2-2016, GB 4789.3-2016, GB 4789.15-2016, detect tea vinegar in total plate count,
Coliform number, mould and yeast.
The analysis of 1.4 data
It is for statistical analysis to data using 9.2 software of SAS, all data withIt indicates, P > 0.05 is indicated
Difference is not significant, and 0.01 < P < 0.05 indicates that significant difference, P < 0.01 indicate that difference is extremely significant；Using Origin9.0 software
Mapping.
2 results and analysis
2.1 sensory review
According to 1.3.3 organoleptic evaluation method, 15 tea vinegar sample sensory reviews obtain a result as follows:
2 sensory review of table analysis
Table 2 Sensory evaluation analysis
According to 2 sensory review of table analysis it is found that the flavour of ingredient 1 it is more shallow, without tea perfume, color is poor, lacks tea perfume, matches
Material 2 is since tealeaves content is lower, and the tea smell to ferment out is thin, and ingredient 4,5 tealeaves content of ingredient are higher, tealeaves content
Matter leaches during the fermentation, therefore tea aroma and vinegar perfume (or spice) are denseer, slightly pungent, and color is partially yellow, and sense organ is poor, matches
Material 3 has slightly dense plateau ancient tree red since black glutinous rice and tealeaves content proportion are proper, by the tea vinegar that mixed fermentation goes out
The fragrant and sweet of tea, black glutinous rice be fragrant and the vinegar of tea vinegar is fragrant, and flavour is pure, free from extraneous odour, sweet and sour taste, color in golden yellow translucent,
Free from admixture is glossy.
The analysis of 2.2 conventional indexs
2.2.1 influence of the different content tealeaves to pol
3 pol significance analysis of table
Table 3 Sugar Significance Analysis
According to 3 significance analysis of table it is found that the leaf tea ingredients of different content are to pol difference F statistic in tea vinegar
107.03, p value is < .0001, and less than the F value in 0.01 level, therefore tealeaves different content ingredient is to the shadow of pol in tea vinegar
Sound has highly significant difference.
As can be seen from FIG. 2, in 0.01 level, ingredient 3 and ingredient 1 be not significant, has pole with ingredient 2, ingredient 4, ingredient 5
Its significant difference, influence of the different content leaf tea ingredients to pol in tea vinegar are as follows: ingredient 1=ingredient 3 > ingredient, 5 > ingredient, 2 > ingredient
4；For tea vinegar drink, comprehensively consider, pol needed for tea vinegar cannot it is excessively high can not be too low；Therefore ingredient 3 is in 32 DEG C of items
Influence of the fermentation to pol in tea vinegar is optimal under part, it may be assumed that its pol of the 6.0g tealeaves of ingredient 3 reaches 16.47%.
2.2.2 influence of the different content tealeaves to alcoholic strength
4 alcoholic strength significance analysis of table
Table 4 Significance Analysis of Alcohol Content
According to 4 significance analysis of table it is found that the leaf tea ingredients of different content are to pol difference F statistic in tea vinegar
38.21, P values are < .0001, and less than the F value in 0.01 level, therefore tealeaves different content ingredient is to alcoholic strength in tea vinegar
Influence has highly significant difference.
As can be seen from FIG. 3, in 0.01 level, ingredient 3 and ingredient 5 are significant, have extremely with ingredient 1, ingredient 2, ingredient 4
Significant difference, influence of the different content leaf tea ingredients to alcoholic strength in tea vinegar are as follows: ingredient 3 > ingredient, 5 > ingredient, 1 > ingredient, 2 > ingredient
4；For tea vinegar drink, comprehensively consider, alcoholic strength needed for tea vinegar cannot it is excessively high can not be too low；Therefore ingredient 3 is at 32 DEG C
Under the conditions of influence of the fermentation to alcoholic strength in tea vinegar be optimal, it may be assumed that its alcoholic strength of the 6.0g tealeaves of ingredient 3 reaches 7.93%.
2.2.3 influence of the different content tealeaves to pH value
According to 5 significance analysis of table it is found that the leaf tea ingredients of different content are to pH value difference F statistic in tea vinegar
28.52, P values are < .0001, and less than the F value in 0.01 level, therefore tealeaves different content ingredient is to the shadow of pH value in tea vinegar
Sound has highly significant difference.
Table 5pH value significance analysis
Table 5 pH Significance Analysis
As can be seen from FIG. 4, in 0.01 level, ingredient 5 and ingredient 4 be not significant, has pole with ingredient 1, ingredient 2, ingredient 3
Its significant difference, influence of the different content leaf tea ingredients to pH is 5 > ingredient of ingredient, 4 > ingredient, 2 > ingredient, 3 > ingredient 1 in tea vinegar；It is right
For tea vinegar drink, comprehensively consider, the pH value as needed for tea vinegar beverage cannot be excessively high；Therefore shadow of the ingredient 5 to pH in tea vinegar
Sound is optimal, it may be assumed that the 12.0g tealeaves of ingredient 5, pH reach 3.55.
2.2.4 influence of the different content tealeaves to acidity value
According to 6 significance analysis of table it is found that the leaf tea ingredients of different content are to acidity value difference F statistic in tea vinegar
0.0006, less than the F value in 0.01 level, therefore influence of the tealeaves different content ingredient to acidity value in tea vinegar have it is extremely aobvious
The difference of work.
6 acidity value significance analysis of table
Table 6 Significance analysis of acidity value
As can be seen from FIG. 5, in 0.01 level, ingredient 3 and ingredient 1, ingredient 2 be not significant, has pole with ingredient 4, ingredient 5
Its significant difference, influence of the different content leaf tea ingredients to acidity in tea vinegar are as follows: ingredient 3 > ingredient, 2 > ingredient, 1 > ingredient, 4 > ingredient
5；For tea vinegar drink, comprehensively consider, acidity needed for tea vinegar cannot it is excessively high can not be too low；Therefore ingredient 3 is in tea vinegar
The influence of acidity value is optimal, it may be assumed that the 6.0g tealeaves of ingredient 3, acidity value reach 217.67Mv.
2.2.5 influence of the different content tealeaves to Δ E value
7 Δ E significance analysis of table
Table 7 ΔE Significance Analysis
According to 7 significance analysis of table it is found that the leaf tea ingredients of different content are to the different F statistic of Δ E value difference in tea vinegar
44.61, P values are < .0001, and less than the F value in 0.01 level, therefore tealeaves different content ingredient is to the shadow of Δ E value in tea vinegar
Sound has highly significant difference.
As can be seen from FIG. 6, in 0.01 level, ingredient 3 and ingredient 1, ingredient 2, ingredient 4, ingredient 5 have extremely significance difference
It is different；Influence of the different content leaf tea ingredients to Δ E is 3 > ingredient of ingredient, 4 > ingredient, 2 > ingredient, 1 > ingredient 5 in tea vinegar.For tea vinegar
For beverage, in conclusion Δ E value needed for tea vinegar cannot it is excessively high can not be too low；It is clear to be experimentally observed 3 color of ingredient
It is clear transparent, bright yellow color, therefore comprehensively consider, Δ E value ingredient 3 in tea vinegar is influenced optimal, it may be assumed that the 6g tealeaves of ingredient 3, color difference Δ
E reaches 24.18.
2.3 physical and chemical index
According to 1.3.4 detect sweet tea aroma type tea vinegar optimum fillings in copper, zinc, iron content, respectively 0.07mg/mL,
0.03mg/mL, 0.2mg/mL, respectively less than 20mg/mL meet the national safety standard of beverage physical and chemical index.
2.4 microorganism limitation analysis
Microorganism limitation in sweet tea aroma type tea vinegar optimal case is detected according to 1.3.5, total plate count is 40.0CFU/mL (<
102CFU/mL), coliform number is not detected (< 1.0CFU/mL), and mould is 2.0CFU/mL (< 20CFU/mL), and yeast is
3.0CFU/mL (< 20CFU/mL) meets the national safety standard of beverage microorganism limitation.
3 discussion and conclusion
3.1 discussing
From the point of view of sensory review, the flavour of ingredient 1 is more shallow, without tea perfume, and color is poor, lacks tea perfume, ingredient 2 and ingredient
3, ingredient 4, ingredient 5 are compared, and tealeaves content is lower, therefore the tea smell to ferment out is thin, ingredient 4,5 tealeaves content of ingredient compared with
Height, tealeaves internal substance leach during the fermentation, therefore tea aroma and vinegar perfume (or spice) are denseer, slightly pungent, and color is inclined
Huang, sense organ is poor, and 3 black glutinous rice of ingredient and tealeaves content proportion are proper, therefore the tea vinegar gone out by mixed fermentation is with slightly dense
The fragrant and sweet of plateau ancient tree black tea, black glutinous rice be fragrant and the vinegar of tea vinegar is fragrant, and flavour is pure, free from extraneous odour, sweet and sour taste, and color is in golden yellow
Translucent, free from admixture is glossy.
From physico-chemical analysis it is found that for tea vinegar drink, pol needed for tea vinegar cannot it is excessively high can not be too low, synthesis examine
Consider, the influence that ingredient 3 is fermented under the conditions of 32 DEG C to pol in tea vinegar is optimal, pol 16.47%, acidity needed for tea vinegar
Cannot it is excessively high can not be too low, comprehensively consider, influence of the ingredient 3 to acidity value in tea vinegar is optimal, acidity value 217.67Mv.
According to optimum fillings 3 prepare melon and fruit aroma type tea vinegar free from extraneous odour, without foreign odor, without the visible alien material of twenty-twenty vision, copper, zinc, iron etc.
Physical and chemical index, the microorganisms such as total plate count, coliform number, mould and yeast limitation, meets national food safety standard.
3.2 conclusion
By using black glutinous rice as raw material, the millet paste that the fragrant and sweet type plateau ancient tree black tea of 6g is added carries out mixed fermentation, is made
It is golden yellow translucent, there are less sediment, free from admixture, glossy, with slightly dense plateau ancient tree black tea fragrant and sweet, black glutinous rice
Glutinous rice it is fragrant and vinegar is fragrant, sweet and sour taste, flavour be pure, free from extraneous odour.
The millet paste and black glutinous rice mixed fermentation soaked out by using the plateau ancient tree black tea of different weight obtains tea
15, vinegar sample (5 ingredients, 3 repetitions of each ingredient), according to analyze it research the result shows that, synthesis result with
Described in analysis, the millet paste of the plateau 6g ancient tree black tea carries out fermentation and show that its pol is 16.467% in ingredient 3, and alcoholic strength is
7.93%, pH 3.55, acidity value 217.67Mv, color difference Δ E are 24.18, and therefore, above 15, tea vinegar sample are compared
It obtains, ingredient 3 is that 6g tealeaves content is optimal, is conducive to general population and special population is drunk.
Compared with prior art, tea vinegar of the invention is sweet tea aroma type tea vinegar, in teas selection, due to the age of tree 30 years or more
Tea tree carbon metablism it is obvious, thus ancient tree tea processing black tea sweetness degree and alcohol thickness it is relatively good, suitable for making sweet tea aroma type tea vinegar,
Using black glutinous rice and ancient tree black tea as primary raw material, acetic acid bacteria as fermenting microbe, by tealeaves leaching liquor respectively with it is black
Glutinous rice carries out a series of fermentations, and the tea vinegar produced is limpid bright, bright yellow color, sweet and sour taste, and fragrant and sweet with plateau black tea
With glutinous rice perfume；Its its pol is 16.467%, alcoholic strength 7.93%, pH 3.55, acidity value 217.67Mv, color difference Δ
E is 24.18；The microorganisms such as the physical and chemical indexes such as copper, zinc, iron and total plate count, coliform number, mould and yeast limitation meets food
The safe national standard of product.
In conclusion preparation method simple and stable of the present invention, preparation cost is low, and preparation efficiency is high；The sweet tea aroma type tea of preparation
Vinegar is limpid bright, bright yellow color, sweet and sour taste, and the fragrant and sweet and glutinous rice with plateau black tea is fragrant, meets food safety country mark
It is quasi-.
Detailed description of the invention
Fig. 1 is the Technology Roadmap of tea vinegar of the present invention；
Fig. 2 is pol Multiple range test in experimental example；
Fig. 3 is alcoholic strength Multiple range test in experimental example；
Fig. 4 is pH Multiple range test in experimental example；
Fig. 5 is acidity value Multiple range test in experimental example；
Fig. 6 is Δ E value Multiple range test in experimental example.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but is not intended as the foundation limited the present invention.
Embodiment 1.A kind of sweet tea aroma type tea vinegar, raw material include ancient tree black tea 60g, water 2000g, black glutinous rice 1400g, carbohydrase
5g, saccharomycete 5.8g and acetic acid bacteria 2g.
The preparation method of above-mentioned sweet tea aroma type tea vinegar, comprising the following steps:
(a) preparation of millet paste: taking ancient tree black tea to be placed in container A, and 96 DEG C of boiling water are added and brew, container A is put into water-bath
It is extracted in pot, shakes up once every 10min, filtered after 45min, obtain millet paste；
(b) black glutinous rice is handled: being chosen black glutinous rice, is impregnated for 24 hours, be filtered dry, then by black glutinous rice boiling, to black glutinous rice after cleaning
There is glutinous silk, obtains A product；
(c) it is saccharified: A product is added in millet paste, are mixed, separately take lemon juice to adjust pH value to 4.5, mix, be heated to 60 DEG C,
And carbohydrase is added, and constant temperature keeps 2h to obtain B product until pol no longer changes；
(d) alcoholic fermentation: weighing the saccharomycete activated, is added in B product, mixes, 25 DEG C of Yu Yu, 85% constant temperature incubation,
Anaerobic fermentation 10h shakes up once every 3h, and measures alcoholic strength, and when alcoholic strength is to 7%, high-temperature sterilization terminates alcohol hair
Ferment obtains C product；
(e) acetic fermentation: accessing acetic acid bacteria into C product, shake up, and in 32 DEG C, 85% constant temperature incubation 12d, shakes up every 3d
Once, after acidity is unchanged, 2% salt is added and stops fermentation, drenches vinegar, obtains D product；
(f) it filters filling: D product being filtered, is filling to get the sweet tea aroma type tea vinegar.
Embodiment 2.A kind of sweet tea aroma type tea vinegar, a kind of sweet tea aroma type tea vinegar, raw material includes ancient tree black tea 30g, water 900g, black
Glutinous rice 490g, carbohydrase 1.3g, saccharomycete 1.1g and acetic acid bacteria 0.6g.
The preparation method of above-mentioned sweet tea aroma type tea vinegar, comprising the following steps:
(a) preparation of millet paste: taking ancient tree black tea to be placed in container A, and 98 DEG C of boiling water are added and brew, container A is put into water-bath
It is extracted in pot, shakes up once every 10min, filtered after 45min, obtain millet paste；
(b) black glutinous rice is handled: being chosen black glutinous rice, is impregnated for 24 hours, be filtered dry, then by black glutinous rice boiling, to black glutinous rice after cleaning
There is glutinous silk, obtains A product；
(c) it is saccharified: A product is added in millet paste, are mixed, separately take lemon juice to adjust pH value to 4, mix, be heated to 60 DEG C, and add
Enter carbohydrase, and constant temperature keeps 1h to obtain B product until pol no longer changes；
(d) alcoholic fermentation: weighing the saccharomycete activated, is added in B product, mixes, 20 DEG C of Yu Yu, 85% constant temperature incubation,
Anaerobic fermentation 7h shakes up once every 3h, and measures alcoholic strength, and when alcoholic strength is to 5%, high-temperature sterilization terminates alcoholic fermentation,
Obtain C product；
(e) acetic fermentation: accessing acetic acid bacteria into C product, shake up, and in 28 DEG C, 85% constant temperature incubation 9d, shakes up one every 3d
It is secondary, after acidity is unchanged, 2% salt is added and stops fermentation, drenches vinegar, obtains D product；
(f) it filters filling: D product being filtered, is filling to get the sweet tea aroma type tea vinegar.
Embodiment 3.A kind of sweet tea aroma type tea vinegar, raw material include ancient tree black tea 90g, water 3400g, black glutinous rice 1600g, carbohydrase
6.3g, saccharomycete 0.68g and acetic acid bacteria 1.1g.
The preparation method of above-mentioned sweet tea aroma type tea vinegar, comprising the following steps:
(a) preparation of millet paste: taking ancient tree black tea to be placed in container A, and 97 DEG C of boiling water are added and brew, container A is put into water-bath
It is extracted in pot, shakes up once every 10min, filtered after 45min, obtain millet paste；
(b) black glutinous rice is handled: being chosen black glutinous rice, is impregnated for 24 hours, be filtered dry, then by black glutinous rice boiling, to black glutinous rice after cleaning
There is glutinous silk, obtains A product；
(c) it is saccharified: A product is added in millet paste, are mixed, separately take lemon juice to adjust pH value to 5, mix, be heated to 60 DEG C, and add
Enter carbohydrase, and constant temperature keeps 2h to obtain B product until pol no longer changes；
(d) alcoholic fermentation: weighing the saccharomycete activated, is added in B product, mixes, 28 DEG C of Yu Yu, 85% constant temperature incubation,
Anaerobic fermentation 10h shakes up once every 3h, and measures alcoholic strength, and when alcoholic strength is to 8%, high-temperature sterilization terminates alcohol hair
Ferment obtains C product；
(e) acetic fermentation: accessing acetic acid bacteria into C product, shake up, and in 33 DEG C, 85% constant temperature incubation 13d, shakes up every 3d
Once, after acidity is unchanged, 2% salt is added and stops fermentation, drenches vinegar, obtains D product；
(f) it filters filling: D product being filtered, is filling to get the sweet tea aroma type tea vinegar.
Embodiment 4.A kind of sweet tea aroma type tea vinegar, a kind of sweet tea aroma type tea vinegar, raw material include ancient tree black tea 120g, water 4800g,
Black glutinous rice 1900g, carbohydrase 7.6g, saccharomycete 8.7g and acetic acid bacteria 4.8g.
The preparation method of above-mentioned sweet tea aroma type tea vinegar, comprising the following steps:
(a) preparation of millet paste: taking ancient tree black tea to be placed in container A, and 98 DEG C of boiling water are added and brew, container A is put into water-bath
It is extracted in pot, shakes up once every 10min, filtered after 45min, obtain millet paste；
(b) black glutinous rice is handled: being chosen black glutinous rice, is impregnated for 24 hours, be filtered dry, then by black glutinous rice boiling, to black glutinous rice after cleaning
There is glutinous silk, obtains A product；
(c) it is saccharified: A product is added in millet paste, are mixed, separately take lemon juice to adjust pH value to 5, mix, be heated to 60 DEG C, and add
Enter carbohydrase, and constant temperature keeps 2h to obtain B product until pol no longer changes；
(d) alcoholic fermentation: weighing the saccharomycete activated, is added in B product, mixes, 30 DEG C of Yu Yu, 85% constant temperature incubation,
Anaerobic fermentation 12h shakes up once every 3h, and measures alcoholic strength, and when alcoholic strength is to 9%, high-temperature sterilization terminates alcohol hair
Ferment obtains C product；
(e) acetic fermentation: accessing acetic acid bacteria into C product, shake up, and in 35 DEG C, 85% constant temperature incubation 15d, shakes up every 3d
Once, after acidity is unchanged, 2% salt is added and stops fermentation, drenches vinegar, obtains D product；
(f) it filters filling: D product being filtered, is filling to get the sweet tea aroma type tea vinegar.
Claims (6)
1. a kind of sweet tea aroma type tea vinegar, it is characterised in that: raw material calculates by weight, including 3-12 parts of ancient tree black tea, water 100-500
Part, 40-200 parts of black glutinous rice, 0.1-0.8 parts of carbohydrase, 0.1-0.9 parts of saccharomycete and 0.05 part -0.5 part of acetic acid bacteria.
2. sweet tea aroma type tea vinegar according to claim 1, it is characterised in that: the raw material calculates by weight, including ancient tree
4-8 parts of black tea, 150-300 parts of water, 120-160 parts of black glutinous rice, 0.4-0.6 parts of carbohydrase, 0.4-0.7 parts of saccharomycete and acetic acid bacteria
0.1-0.3 parts.
3. sweet tea aroma type tea vinegar according to claim 2, it is characterised in that: the raw material calculates by weight, including ancient tree
6 parts of black tea, 200 parts of water, 140 parts of black glutinous rice, 0.5 part of carbohydrase, 0.58 part of saccharomycete and 0.2 part of acetic acid bacteria.
4. the preparation method of any one of -3 sweet tea aroma type tea vinegar according to claim 1, it is characterised in that: the following steps are included:
(a) preparation of millet paste: taking ancient tree black tea, and 95-100 DEG C of boiling water is added and brews, is subsequently placed in 95-100 DEG C of boiling water
Boiling extraction, shakes up once every 10min, filters after 45min, obtain millet paste；
(b) black glutinous rice is handled: being chosen black glutinous rice, is impregnated for 24 hours, be filtered dry after cleaning, then by black glutinous rice boiling, occurs to black glutinous rice
Glutinous silk, obtains A product；
(c) it is saccharified: A product is added in millet paste, are mixed, separately take lemon juice to adjust pH value to 4-5, mix, be heated to 60 DEG C, and be added
Carbohydrase, and constant temperature keeps 1-2h to obtain B product until pol no longer changes；
(d) alcoholic fermentation: weighing the saccharomycete activated, is added in B product, mixes, Yu Yu 20-30 DEG C, 85% constant temperature incubation, nothing
Aerobe fermentation 7-12h shakes up once every 3h, and measures alcoholic strength, and when alcoholic strength is to 5-9%, high-temperature sterilization terminates alcohol hair
Ferment obtains C product；
(e) acetic fermentation: accessing acetic acid bacteria into C product, shake up, and in 28-35 DEG C, 85% constant temperature incubation 9-15d, shakes up every 3d
Once, after acidity is unchanged, vinegar is drenched, D product are obtained；
(f) it filters filling: D product being filtered, is filling to get the sweet tea aroma type tea vinegar.
5. according to the method described in claim 4, it is characterized by: the step (d) be by yeast be added B product in, mix, in
25 DEG C, 85% constant temperature incubation, anaerobic fermentation 10h shake up once every 3h, and measure alcoholic strength, high when alcoholic strength is to 7%
Temperature sterilizing, terminates alcoholic fermentation.
6. according to the method described in claim 4, it is characterized by: the step (e) be by acetic acid bacteria be added C product, in 32 DEG C,
85% constant temperature incubation 12d shakes up once every 3d, after acidity is unchanged, 2% salt is added and stops fermentation, drenches vinegar, obtains D product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114410421A (en) * | 2021-12-09 | 2022-04-29 | 贵州大学 | Preparation method of roxburgh rose and black glutinous rice vinegar |
| CN114854525A (en) * | 2021-02-03 | 2022-08-05 | 梁海媚 | Liupao tea vinegar and preparation method thereof |
-
2019
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114854525A (en) * | 2021-02-03 | 2022-08-05 | 梁海媚 | Liupao tea vinegar and preparation method thereof |
| CN114410421A (en) * | 2021-12-09 | 2022-04-29 | 贵州大学 | Preparation method of roxburgh rose and black glutinous rice vinegar |
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Application publication date: 20191029 |