CN115386450A - Tea vinegar production process - Google Patents
Tea vinegar production process Download PDFInfo
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- 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
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- 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
- C12J1/08—Addition of flavouring ingredients
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/02—Acetobacter
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
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Abstract
The application relates to the technical field of brewing in food processing, and particularly discloses a tea vinegar production process, which specifically comprises the following steps: firstly, preparing black tea soup, and adding sugar substances into the black tea soup to obtain black tea mash; inoculating activated active dry yeast to black tea mash, fermenting, and adding sweet distiller's yeast to obtain alcohol mash; fermenting the alcohol mash under the action of a composite strain of lactobacillus rhamnosus and bacillus aceticus to obtain vinegar liquid; finally, diatomite and/or chitosan are added into the vinegar liquid as clarifying agents, and the tea vinegar is obtained after filtration and sterilization. The tea vinegar production process is simple in method, easy to operate, low in production cost and short in production period, and the obtained tea vinegar is mellow in taste, rich in tea fragrance, clear and transparent, and has rich nutritional value and health care effect.
Description
Technical Field
The application relates to the technical field of brewing in food processing, in particular to a tea vinegar production process.
Background
Tea leaves contain abundant nutritional ingredients and medicinal ingredients, wherein the main ingredients are vitamins, proteins, amino acids, tea polyphenols, alkaloids and polysaccharides. According to medical data, the tea polyphenol has obvious effects of resisting oxidation, radiation, tumors, inflammation and bacteria, preventing cancers, preventing hypertension, hyperglycemia and hyperlipidemia and the like, so the tea has the functions of health care and disease prevention.
The vinegar beverage is a novel beverage, and is popular among many consumers due to unique taste, rich nutrition and health care efficacy. In recent years, with the improvement of living standard, people's needs for vinegar beverages have been diversified, and aloe vinegar beverages, apple vinegar beverages, ginger vinegar beverages, persimmon vinegar beverages, and the like have appeared on the market. The tea vinegar has the style characteristics of tea and table vinegar and the nutrition and health care functions, is sweet and sour, has strong tea fragrance, special taste and rich nutrition, is suitable for people of all ages, and contains various components beneficial to human bodies. Therefore, the tea vinegar is health-care vinegar integrating the functions of seasoning, health care, nutrition and the like, and has good market prospect.
In the actual production process of tea vinegar, the leaching of black tea often causes the loss of polyphenol functional substances in the tea leaves, so that the loss of nutrient components in the tea vinegar is caused; the fermented tea vinegar is turbid due to the suspension yeast and acetic acid bacteria; in addition, in the prior art, the production cycle of the tea vinegar is longer. Therefore, there is a need to provide a process for producing tea vinegar, which can avoid the loss of polyphenols in tea, increase the content of nutrients in tea vinegar, shorten the production cycle of tea vinegar, and obtain clear and transparent high-quality tea vinegar.
Disclosure of Invention
In order to solve the problems that in the existing tea vinegar production process, polyphenol substances in tea leaves are easy to lose, nutritional ingredients are reduced, the tea vinegar is relatively turbid, the quality is poor, the production cycle is long and the like, the application provides a tea vinegar production process.
The application provides a tea vinegar production process, which specifically comprises the following preparation steps:
s1, preparing black tea mash: adding sugar into black tea soup, stirring and dissolving to obtain black tea mash;
s2, alcoholic fermentation: adding water into the black tea mash obtained in the step S1, inoculating activated active dry yeast, and fermenting to obtain alcohol mash;
s3, acetic fermentation: inoculating the alcohol mash obtained in the step S2 with a compound strain for fermentation, and when the concentration of acetic acid is increased to 0.05g/mL, ending the fermentation to obtain vinegar liquid;
s4, precipitation and pressure filtration: naturally precipitating the vinegar liquid obtained in the step S3, filtering, adding a clarifying agent, and then carrying out secondary filtration;
s5, sterilization treatment: and (5) sterilizing the vinegar liquid obtained in the step (S4) to obtain the tea vinegar.
Preferably, the tea vinegar production process specifically comprises the following preparation steps:
s1, preparing black tea mash: adding saccharide into black tea soup, stirring at rotation speed of 1200-1400r/min at 80-100 deg.C for 5-10min to obtain black tea mash;
s2, alcoholic fermentation: adding water into the black tea mash obtained in the step S1, wherein the volume of the water is 90-110 times of that of the black tea mash, inoculating activated active dry yeast for fermentation when the temperature is cooled to 30-35 ℃, keeping the inoculation amount at 28-34 ℃ and fermenting for 96-108 hours to obtain alcohol mash, wherein the inoculation amount is 0.05-0.15% of the mass of the black tea mash;
s3, acetic fermentation: inoculating the alcohol mash obtained in the step S2 with a composite strain for fermentation, wherein the inoculation amount is 5-10% of the mass of the black tea mash, the fermentation temperature is 28-38 ℃, and the fermentation period is 3-7 days; when the concentration of the acetic acid is increased to 0.05g/mL, ending the fermentation to obtain vinegar liquid;
s4, precipitation and pressure filtration: naturally precipitating the vinegar liquid obtained in the step S3 for 3-5 days, filtering, adding a clarifying agent, and performing secondary filtration by adopting an inorganic ceramic membrane;
s5, sterilization treatment: heating the vinegar liquid obtained in the step S4 to 78-83 ℃, maintaining for 8-12min, and sterilizing to obtain the tea vinegar.
By adopting the technical scheme, the tea vinegar production process mainly comprises five steps: firstly, preparing black tea mash, carrying out alcoholic fermentation and acetic acid fermentation, then carrying out precipitation and filter pressing, and finally carrying out sterilization treatment. In the whole production process, by controlling the production temperature, time, the inoculation amount of strains and other process parameters, the polyphenol functional substances in the tea leaves are fully reserved, the production period is shortened, and finally obtained tea vinegar has the seasoning function of vinegar and the health-care effect of tea, is high in nutrient content, clear and transparent and excellent in quality.
Preferably, the black tea soup in the step S1 is prepared by the following steps:
grinding black tea to average particle size of 0.2-0.3mm to obtain black tea powder; then adding black tea powder into water according to the mass ratio of 1 (10-20), and adding a stabilizer accounting for 0.2-0.5% of the mass of the black tea; extracting at 75-85 deg.C for 20-30min, repeatedly extracting for 3 times, and mixing extractive solutions to obtain black tea soup.
By adopting the technical scheme, in the process of preparing the black tea soup, the black tea is ground into black tea powder, and the particle size of the black tea powder is controlled, so that the extraction rate of the black tea is improved; meanwhile, by controlling the leaching time and temperature of the black tea, the decomposition of the theaflavin and the thearubigin in the tea, the cracking of the pigment structures such as carotenoid and chlorophyll and the like and the automatic oxidation of tea polyphenol can be effectively prevented under the high-temperature condition; and is beneficial to promoting the full dissolution of nutrient substances in the tea, so that the finally obtained tea vinegar has bright color, mellow taste, rich fragrance and rich nutrient components.
Preferably, the stabilizer is prepared by compounding vitamin C, beta-cyclodextrin and monoglyceride in a mass ratio of (11-15): 4-8): 5.
By adopting the technical scheme, the stabilizer is added in the preparation process of the black tea soup, the stabilizer is a compound of vitamin C, beta-cyclodextrin and monoglyceride, and the vitamin C and the beta-cyclodextrin have synergistic interaction, so that the stability of pigments in tea leaves is enhanced, the nutritional value of tea vinegar can be improved, and the astringent taste of the tea vinegar is improved; the monoglyceride can assist vitamin C and beta-cyclodextrin, effectively maintain the color stability of the tea vinegar, and prolong the storage time of the tea vinegar.
Preferably, the saccharide in step S1 is at least one of white sugar, maltose and honey, and the saccharide is 0.4-0.8 times of the weight of the black tea soup.
Further, preferably, the sugar substance is obtained by mixing white sugar, maltose and honey in a mass ratio of (3-7): 5-9): 8.
By adopting the technical scheme, white sugar, maltose and honey are selected as the fermented carbohydrate substances, so that the utilization rate of the fermented ingredients in the black tea can be improved, the carbohydrate substances can be fully fermented in cooperation with the fermented ingredients, the tea vinegar is finally formed, the yield of the tea vinegar product is improved, the production efficiency is improved, and the production period is shortened; in addition, after the black tea soup is fermented into vinegar, the taste is slightly sour, and the saccharides can help to improve the taste of the tea vinegar; the white sugar, the maltose and the honey are selected and compounded, and are mutually promoted under the action of the yeast, so that the yield of the tea vinegar can be further improved, and the tea vinegar is sour, sweet and delicious and has strong tea fragrance.
Preferably, the active dry yeast in the step S2 is obtained by mixing the saccharomyces cerevisiae, the abnormal hansenula and the brettanomyces in the mass ratio of (5-7) to (1-2).
By adopting the technical scheme, the composite yeast is obtained by compounding the saccharomyces cerevisiae, the abnormal hansenula yeast and the wine aroma yeast, the composite yeast has stronger utilization effect on the carbohydrate and the fermentation ingredients in the black tea, the capacity of producing alcohol by fermentation is enhanced, the efficiency of alcohol fermentation can be improved, the production period is shortened, and meanwhile, the tea vinegar has changeable and unique flavor and strong tea aroma.
Preferably, in the step S2, sweet yeast is added at the same time as the active dry yeast, and the mass of the sweet yeast is 0.5-0.8 times of that of the active dry yeast.
Through adopting above-mentioned technical scheme, this application has still added the sweet wine yeast when adding active dry yeast, and the sweet wine yeast can effectively improve the taste of tea vinegar with active dry yeast combined action, can shorten the cycle of alcohol fermentation simultaneously, improves production efficiency, reduces manufacturing cost.
Preferably, the composite strain in step S3 is prepared by the following steps:
adding starch and isomaltose hypgather into a basic culture medium, inoculating activated lactobacillus rhamnosus, wherein the inoculation amount is 4.8-5.1% of the mass of the basic culture medium, and performing anaerobic fermentation at 32-35 ℃ for 10-12h; adding rice wine into the fermentation liquor, inoculating activated acetobacter with the inoculation amount of 11-13% of the mass of the basic culture medium, performing anaerobic mixed fermentation at 30-32 ℃ for 36-40h, and stopping fermentation to obtain the composite strain.
By adopting the technical scheme, the lactobacillus rhamnosus and the lactobacillus aceti are adopted as the composite strain, and the growth of the composite strain is promoted by controlling the technological parameters such as the inoculation amount, the fermentation temperature, the fermentation time and the like in the preparation process of the composite strain. The acetobacter can enable the alcohol mash to produce a large amount of acetic acid; the lactobacillus rhamnosus has remarkable tolerance in the black tea soup, can be metabolized to generate lactic acid, acetic acid and other organic acids, and endows the tea vinegar with new flavor. The acetobacter and the lactobacillus rhamnosus are symbiotic in a synergistic manner, so that the acid production efficiency can be improved, the process period is shortened, the taste of the tea vinegar is improved, and the aroma of the tea vinegar is increased.
Preferably, the basic culture medium comprises the following raw materials in parts by weight: 5-10 parts of beef extract, 2-5 parts of rice saccharified liquid, 8-12 parts of tryptone, 2-5 parts of calcium dihydrogen phosphate, 0.1-0.3 part of zinc lactate, 1-3 parts of magnesium sulfate, 8-10 parts of sodium bicarbonate and 900-1000 parts of distilled water, wherein the pH value is 6.1-6.3.
Preferably, the starch, the isomaltose hypgather and the rice wine respectively account for 1.5-1.8%, 0.8-1% and 4-5% of the mass of the basic culture medium.
By adopting the technical scheme, the beef extract, the rice saccharification liquid, the tryptone and other raw materials are added into the basic culture solution, the starch, the isomaltose hypgather and the rice wine are added in the subsequent preparation process of the composite strain, and the weight parts of the raw materials are controlled, so that a carbon source and a nitrogen source can be provided for the growth of lactobacillus rhamnosus and bacillus aceticus, the growth of the strain is promoted, and the alcohol mash is further favorably fermented into acetic acid.
Preferably, the clarifying agent in the step S4 is 0.1-0.3% of the mass of the vinegar liquid, and the clarifying agent is diatomite and/or chitosan.
Further, preferably, the clarifying agent is prepared by compounding diatomite and chitosan in a mass ratio of (6-8) to 7.
By adopting the technical scheme, the diatomite and/or the chitosan are/is used as the clarifying agent, so that the diatomite and the chitosan have good adsorption effect, and suspended saccharomycetes and acetic acid bacteria can be effectively removed; the compound of the diatomite and the chitosan is selected as a clarifying agent, the diatomite and the chitosan are connected through hydrogen bonds to form a network-shaped macromolecular clarifying agent, the network-shaped macromolecular clarifying agent can be coated on the surfaces of suspended saccharomycetes and acetic acid bacteria, and then the surface of the suspended saccharomycetes and acetic acid bacteria is filtered through an inorganic ceramic membrane, so that the taste and the transparency of the tea vinegar are improved, and the long-term storage is facilitated.
In summary, the present application has the following beneficial effects:
according to the application, the functional effects of tea leaves are effectively combined with the traditional vinegar to form a black tea and tea vinegar beverage with the style characteristics of the tea leaves and table vinegar, active dry yeast is inoculated into a black tea soup to ferment into alcohol, then composite strains are inoculated to ferment to generate vinegar liquid, the black tea is developed to the greatest extent, the nutritional ingredients of the black tea are fully protected from being lost, the whole production process of the tea vinegar can be carried out with high efficiency and high quality, the nutritional value of the product is improved, the new field of nutritional health care products is developed, the obtained tea vinegar is mellow in taste, rich in tea fragrance and unique in flavor, and the defect of the vinegar or the single tea product is overcome; the tea vinegar production process is simple in method, easy to operate, low in production cost, short in production period and convenient to realize industrial production.
Detailed Description
The present application will be described in further detail with reference to examples.
Preparation examples 1 to 3 and comparative preparation examples 1 to 4 provide a method for preparing black tea soup.
Preparation example 1
Grinding 5kg of black tea until the average grain diameter of black tea powder is 0.2mm; then adding black tea powder into 50kg of water, and adding 0.01kg of stabilizer; extracting at 75 deg.C for 30min, repeatedly extracting for 3 times, and mixing extractive solutions to obtain black tea soup.
Wherein the stabilizer is prepared by compounding vitamin C, beta-cyclodextrin and monoglyceride with the mass ratio of 11.
Preparation example 2
Grinding 5kg of black tea until the average grain diameter of black tea powder is 0.25mm; then adding black tea powder into 75kg of water, and adding 0.02kg of stabilizer; extracting at 80 deg.C for 25min, repeatedly extracting for 3 times, and mixing extractive solutions to obtain black tea soup.
Wherein the stabilizer is prepared by compounding vitamin C, beta-cyclodextrin and monoglyceride with the mass ratio of 13.
Preparation example 3
Grinding 5kg of black tea till the average grain diameter of black tea powder is 0.3mm; then adding black tea powder into 100kg of water, and adding 0.025kg of stabilizer; extracting at 85 deg.C for 20min, repeatedly extracting for 3 times, and mixing extractive solutions to obtain black tea soup.
Wherein the stabilizer is prepared by compounding vitamin C, beta-cyclodextrin and monoglyceride with the mass ratio of 15.
Comparative preparation example 1
The procedure of preparation example 1 was repeated except that no stabilizer was added.
Comparative preparation example 2
The same as in preparation example 1, except that the stabilizer was vitamin C.
Comparative preparation example 3
The only difference from preparation example 1 is that the stabilizer is beta-cyclodextrin.
Comparative preparation example 4
The same as in preparation example 1, except that the stabilizer was monoglyceride.
Preparation examples 4-6 and comparative preparation examples 5 and 6 provide methods for preparing complex strains.
Preparation example 4
The basic culture medium comprises the following raw materials: 5kg of beef extract, 2kg of rice saccharification liquid, 8kg of tryptone, 2kg of monocalcium phosphate, 0.1kg of zinc lactate, 1kg of magnesium sulfate, 8kg of sodium bicarbonate and 900kg of distilled water, wherein the pH value is 6.1.
Taking 100kg of basal medium, adding 1.5kg of starch and 0.8kg of isomaltooligosaccharide, inoculating activated lactobacillus rhamnosus with the inoculation amount of 4.8kg, and carrying out anaerobic fermentation at 32 ℃ for 10h; adding 4kg of rice wine into the fermentation liquor, inoculating activated acetobacter, carrying out anaerobic mixed fermentation at 30 ℃ for 36h, and stopping fermentation to obtain the composite strain.
Preparation example 5
The basic culture medium comprises the following raw materials: 8kg of beef extract, 4kg of rice saccharification liquid, 10kg of tryptone, 3kg of monocalcium phosphate, 0.2kg of zinc lactate, 2kg of magnesium sulfate, 9kg of sodium bicarbonate and 950kg of distilled water, wherein the pH value is 6.2.
Taking 100kg of basal culture medium, adding 1.7kg of starch and 0.9kg of isomaltooligosaccharide, inoculating activated lactobacillus rhamnosus, inoculating 1.7kg of lactobacillus rhamnosus, and performing anaerobic fermentation at 34 ℃ for 11h; adding 4.5kg rice wine into the fermentation liquid, inoculating activated acetobacter with the inoculum size of 12kg, performing anaerobic mixed fermentation at 31 ℃ for 38h, and stopping fermentation to obtain the composite strain.
Preparation example 6
The basic culture medium comprises the following raw materials: 10kg of beef extract, 5kg of rice saccharification liquid, 12kg of tryptone, 5kg of monocalcium phosphate, 0.3kg of zinc lactate, 3kg of magnesium sulfate, 10kg of sodium bicarbonate and 1000kg of distilled water, wherein the pH value is 6.3.
Taking 100kg of basal medium, adding 1.8kg of starch and 1kg of isomaltooligosaccharide into the basal medium, inoculating activated lactobacillus rhamnosus with the inoculation amount of 1.8kg, and carrying out anaerobic fermentation at 35 ℃ for 12h; adding 5kg rice wine into the fermentation liquor, inoculating activated Acetobacter with inoculum size of 13kg, performing anaerobic mixed fermentation at 32 deg.C for 40 hr, and terminating fermentation to obtain composite strain.
Comparative preparation example 5
The difference from preparation example 4 is only that:
taking 100kg of basal medium, adding 1.5kg of starch and 0.8kg of isomaltooligosaccharide, inoculating activated lactobacillus rhamnosus with the inoculation amount of 4.8kg, carrying out anaerobic fermentation at 32 ℃ for 10h, and stopping fermentation to obtain lactobacillus rhamnosus.
Comparative preparation example 6
The difference from preparation example 4 is only that:
taking 100kg of basal culture medium, adding 1.5kg of starch, 0.8kg of isomaltooligosaccharide and 4kg of rice wine, inoculating activated bacillus aceti, inoculating the activated bacillus aceti with the inoculum size of 11kg, carrying out anaerobic mixed fermentation at 30 ℃ for 36h, and stopping fermentation to obtain the bacillus aceti.
Examples 1-14 provide a tea vinegar manufacturing process.
Example 1
S1, preparing black tea mash: adding 20kg of saccharide into 50kg of black tea soup, stirring at rotation speed of 1400r/min at 80 deg.C for 5min to obtain black tea mash;
s2, alcoholic fermentation: adding water into the black tea mash obtained in the step S1, wherein the volume of the water is 90 times of that of the black tea mash, inoculating activated active dry yeast for fermentation when the temperature is cooled to 30 ℃, wherein the inoculation amount is 0.05 percent of the mass of the black tea mash, keeping the temperature at 28 ℃, and fermenting for 108 hours to obtain alcohol mash;
s3, acetic fermentation: inoculating the alcohol mash obtained in the step S2 with a composite strain for fermentation, wherein the inoculation amount is 5% of the mass of the alcohol mash, the fermentation temperature is 28 ℃, and the fermentation period is 3 days; when the concentration of the acetic acid is increased to 0.05g/mL, ending the fermentation to obtain vinegar liquid;
s4, precipitation and pressure filtration: naturally precipitating the vinegar liquid obtained in the step S3 for 3 days, filtering, adding a clarifying agent, and performing secondary filtration by adopting an inorganic ceramic membrane;
s5, sterilization treatment: and (4) heating the vinegar liquid obtained in the step (S4) to 78 ℃, maintaining for 12min, and sterilizing to obtain the tea vinegar.
Wherein, the black tea soup is prepared 1; the saccharide is white sugar; the active dry yeast is obtained by mixing saccharomyces cerevisiae, abnormal hansenula and brettanomyces with the mass ratio of 5; the composite strain is preparation example 4; the clarifying agent is 0.1% of vinegar liquid, and the clarifying agent is diatomite.
Example 2
S1, preparation of black tea mash: adding 35kg saccharide into 50kg black tea soup, stirring at 1300r/min at 90 deg.C for 8min to obtain black tea mash;
s2, alcoholic fermentation: adding water into the black tea mash obtained in the step S1, wherein the volume of the water is 100 times of that of the black tea mash, inoculating activated active dry yeast for fermentation when the temperature is cooled to 33 ℃, wherein the inoculation amount is 0.10 percent of the mass of the black tea mash, keeping the temperature at 31 ℃, and fermenting for 100 hours to obtain alcohol mash;
s3, acetic fermentation: inoculating the alcohol mash obtained in the step S2 with a composite strain for fermentation, wherein the inoculation amount is 8% of the mass of the alcohol mash, the fermentation temperature is 34 ℃, and the fermentation period is 5 days; when the concentration of the acetic acid is increased to 0.05g/mL, ending the fermentation to obtain vinegar liquid;
s4, precipitation and pressure filtration: naturally precipitating the vinegar liquid obtained in the step S3 for 4 days, filtering, adding a clarifying agent, and performing secondary filtration by adopting an inorganic ceramic membrane;
s5, sterilization treatment: and (5) heating the vinegar liquid obtained in the step (S4) to 80 ℃ for 10min to carry out sterilization treatment, thus obtaining the tea vinegar.
Wherein, the black tea soup is prepared 2; the saccharide is white sugar; the active dry yeast is obtained by mixing saccharomyces cerevisiae, abnormal hansenula and brettanomyces with the mass ratio of 6; the composite strain is prepared as example 5; the clarifying agent is 0.2% of vinegar liquid, and the clarifying agent is diatomite.
Example 3
S1, preparing black tea mash: adding 40kg saccharide into 50kg black tea soup, stirring at rotation speed of 1200r/min at 100 deg.C for 10min to obtain black tea mash;
s2, alcoholic fermentation: adding water into the black tea mash obtained in the step S1, wherein the volume of the water is 110 times of that of the black tea mash, inoculating activated active dry yeast for fermentation when the temperature is cooled to 35 ℃, wherein the inoculation amount is 0.15 percent of the mass of the black tea mash, keeping the temperature at 34 ℃, and fermenting for 96 hours to obtain alcohol mash;
s3, acetic fermentation: inoculating the alcohol mash obtained in the step S2 with a composite strain for fermentation, wherein the inoculation amount is 10% of the mass of the alcohol mash, the fermentation temperature is 38 ℃, and the fermentation period is 7 days, and then filtering; when the concentration of the acetic acid is increased to 0.05g/mL, ending the fermentation to obtain vinegar liquid;
s4, precipitation and pressure filtration: naturally precipitating the vinegar liquid obtained in the step S3 for 5 days, then adding a clarifying agent, and carrying out secondary filtration by adopting an inorganic ceramic membrane;
s5, sterilization treatment: and (4) heating the vinegar liquid obtained in the step (S4) to 83 ℃ for 8min for sterilization treatment to obtain the tea vinegar.
Wherein, the black tea soup is prepared 3; the saccharide is white sugar; the active dry yeast is obtained by mixing saccharomyces cerevisiae, abnormal hansenula and brettanomyces with the mass ratio of 7; the composite strain is prepared in preparation example 6; the clarifying agent is 0.3% of vinegar liquid, and the clarifying agent is diatomite.
Example 4
The difference from example 1 is that the active dry yeast is added and the sweet yeast is added, and the mass of the sweet yeast is 0.5 times of that of the active dry yeast.
Example 5
The difference from example 1 is that sweet yeast is added in addition to the active dry yeast, and the mass of the sweet yeast is 0.7 times of that of the active dry yeast.
Example 6
The difference from example 1 is that sweet yeast is added in addition to the active dry yeast, and the mass of the sweet yeast is 0.8 times of that of the active dry yeast.
Example 7
The only difference from example 1 is that the carbohydrate is maltose.
Example 8
The only difference from example 1 is that the carbohydrate material is formed by mixing the honey and maltose in a mass ratio of 1:1.
Example 9
The sugar is obtained by mixing white sugar, maltose and honey in a mass ratio of 3.
Example 10
The difference from example 1 is only that the sugar substance is obtained by mixing white sugar, maltose and honey in a mass ratio of 7.
Example 11
The only difference from example 1 is that the clarifying agent is chitosan.
Example 12
The method is the same as example 1, except that the clarifying agent is prepared by compounding the diatomite 6:7 mass ratio and the chitosan.
Example 13
The method is the same as example 1, except that the clarifying agent is prepared by compounding the diatomite 1:1 mass ratio and the chitosan.
Example 14
The difference is that the clarifier is prepared by compounding diatomite and chitosan in a mass ratio of 8:7, as in example 1.
In order to verify the quality of the tea vinegar products in examples 1 to 14 of the present application, the applicant set comparative examples 1 to 11, specifically as follows:
comparative example 1
The difference from example 1 is only that: black tea soup is comparative preparation example 1.
Comparative example 2
The difference from example 1 is only that: black tea soup is comparative preparation example 2.
Comparative example 3
The difference from example 1 is only that: black tea soup is comparative preparation example 3.
Comparative example 4
The difference from example 1 is only that: black tea soup was comparative preparation example 4.
Comparative example 5
The difference from example 1 is only that: the composite strain is comparative preparation example 5.
Comparative example 6
The difference from example 1 is only that: composite strain is comparative preparation example 6.
Comparative example 7
The difference from example 1 is only that: the active dry yeast is Saccharomyces cerevisiae.
Comparative example 8
The difference from example 1 is only that: the active dry yeast is abnormal Hansenula.
Comparative example 9
The difference from example 1 is only that: the active dry yeast is wine aroma yeast.
Comparative example 10
The difference from example 1 is only that: the active dry yeast is obtained by mixing Saccharomyces cerevisiae 5:3 and Hansenula anomala in a mass ratio.
Comparative example 11
The difference from example 1 is only that: the active dry yeast is obtained by mixing saccharomyces cerevisiae and brettanomyces yeast with the mass ratio of 5:3.
The quality of the tea vinegar products of examples 1 to 14 and comparative examples 1 to 11 of the present application were measured, respectively, to obtain the following parameters, which are shown in Table 1:
the sensory requirements of the tea vinegar are tested according to GB2719-2018 national food safety standard vinegar;
the test of tea polyphenol in tea vinegar is carried out according to GB/T21733-2008 'detection method of tea polyphenol in tea drink', wherein the standard content of tea polyphenol is as follows: not less than 150 mg/kg.
Testing of clarity of tea vinegar: clarity is expressed as light transmittance, which is measured using a spectrophotometer at 430 nm.
Table 1:
as can be seen from the data shown in table 1 above: the comprehensive quality of the tea vinegar products produced by the tea vinegar production process in the embodiments 1-14 is far better than that of the tea vinegar products obtained in the comparative examples 1-11, and the color, taste and aroma of the tea vinegar are greatly improved; the tea vinegar has high tea polyphenol content, is clear and transparent and has excellent quality.
From example 1 and comparative examples 1 to 4, it can be seen that: in the application example 1, the stabilizing agent is added into the black tea soup, and is obtained by compounding vitamin C, beta-cyclodextrin and monoglyceride, compared with comparative examples 1-4, the sensory index of the tea vinegar obtained in the example 1 is excellent, the loss of tea polyphenol in the tea vinegar is small, the tea vinegar reaches the national standard, the light transmittance is high, and the tea vinegar is clear and transparent and has high quality.
From example 1 and comparative examples 5 and 6, it can be seen that: in the application, the compound strain is inoculated in the acetic fermentation process in the example 1, compared with the method of independently inoculating lactobacillus rhamnosus or bacillus aceticus in the comparative examples 5 and 6, the tea vinegar obtained in the example 1 has advantages in color, taste and aroma, the tea polyphenol in the tea vinegar is greatly reserved, and meanwhile, the light transmittance of the tea vinegar is high.
From example 1 and comparative examples 7 to 11, it can be seen that: the active dry yeast selected in the embodiment 1 is obtained by compounding saccharomyces cerevisiae, abnormal hansenula yeast and wine aroma yeast, compared with the comparative examples 7-11, one or two active dry yeasts are selected, and the tea vinegar obtained in the embodiment 1 is mellow in taste, strong in tea aroma, clear and transparent, and is a high-quality beverage.
The specific embodiments are only for explaining the present application and are not limiting to the present application, and those skilled in the art can make modifications to the embodiments without inventive contribution as required after reading the present specification, but all the embodiments are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. The tea vinegar production process is characterized by comprising the following preparation steps:
s1, preparing black tea mash: adding sugar into black tea soup, stirring and dissolving to obtain black tea mash;
s2, alcoholic fermentation: adding water into the black tea mash obtained in the step S1, inoculating activated active dry yeast, and fermenting to obtain alcohol mash;
s3, acetic fermentation: inoculating the alcohol mash obtained in the step S2 with a compound strain for fermentation, and when the concentration of acetic acid is increased to 0.05g/mL, ending the fermentation to obtain vinegar liquid;
s4, precipitation and pressure filtration: naturally precipitating the vinegar liquid obtained in the step S3, filtering, adding a clarifying agent, and then carrying out secondary filtration;
s5, sterilization treatment: and (5) sterilizing the vinegar liquid obtained in the step (S4) to obtain the tea vinegar.
2. The tea vinegar production process according to claim 1, which specifically comprises the following preparation steps:
s1, preparing black tea mash: adding saccharide into black tea soup, stirring at rotation speed of 1200-1400r/min at 80-100 deg.C for 5-10min to obtain black tea mash;
s2, alcoholic fermentation: adding water into the black tea mash obtained in the step S1, wherein the volume of the water is 90-110 times of that of the black tea mash, inoculating activated active dry yeast for fermentation when the temperature is cooled to 30-35 ℃, keeping the inoculation amount at 28-34 ℃ and fermenting for 96-108 hours to obtain alcohol mash, wherein the inoculation amount is 0.05-0.15% of the mass of the black tea mash;
s3, acetic fermentation: inoculating the alcohol mash obtained in the step S2 with a composite strain for fermentation, wherein the inoculation amount is 5-10% of the mass of the black tea mash, the fermentation temperature is 28-38 ℃, and the fermentation period is 3-7 days; when the concentration of the acetic acid rises to 0.05g/mL, ending the fermentation to obtain vinegar liquid;
s4, precipitation and pressure filtration: naturally precipitating the vinegar liquid obtained in the step S3 for 3-5 days, filtering, adding a clarifying agent, and performing secondary filtration by adopting an inorganic ceramic membrane;
s5, sterilization treatment: heating the vinegar liquid obtained in the step S4 to 78-83 ℃, maintaining for 8-12min, and sterilizing to obtain the tea vinegar.
3. The tea vinegar production process according to claim 1, wherein the black tea soup in the step S1 is prepared by the following steps:
grinding black tea to average particle size of 0.2-0.3mm to obtain black tea powder; then adding black tea powder into water according to the mass ratio of 1 (10-20), and adding a stabilizer accounting for 0.2-0.5% of the mass of the black tea; extracting at 75-85 deg.C for 20-30min, repeatedly extracting for 3 times, and mixing extractive solutions to obtain black tea soup.
4. The tea vinegar production process according to claim 3, wherein the stabilizer is obtained by compounding vitamin C, beta-cyclodextrin and monoglyceride in a mass ratio of (11-15): (4-8): 5.
5. The tea vinegar production process according to claim 1, wherein the sugar in step S1 is at least one of white sugar, maltose and honey, and the sugar is 0.4-0.8 times of the weight of the black tea soup.
6. The process for producing tea vinegar according to claim 1, wherein the active dry yeast in the step S2 is obtained by mixing Saccharomyces cerevisiae, hansenula anomala and Brettanomyces yeast in a mass ratio of (5-7): 2 (1-2).
7. The tea vinegar production process according to claim 1, wherein in the step S2, while the active dry yeast is added, sweet koji is added, and the mass of the sweet koji is 0.5 to 0.8 times of that of the active dry yeast.
8. The tea vinegar production process according to claim 1, wherein the composite strain in the step S3 is prepared by the following specific steps:
adding starch and isomaltooligosaccharide into a basal culture medium, inoculating activated lactobacillus rhamnosus, wherein the inoculation amount is 4.8-5.1% of the mass of the basal culture medium, and performing anaerobic fermentation at 32-35 ℃ for 10-12h; adding rice wine into the fermentation liquor, inoculating activated acetobacter with the inoculation amount of 11-13% of the mass of the basic culture medium, performing anaerobic mixed fermentation at 30-32 ℃ for 36-40h, and stopping fermentation to obtain the composite strain.
9. The tea vinegar production process according to claim 8, wherein the basic culture medium comprises the following raw materials in parts by weight: 5-10 parts of beef extract, 2-5 parts of rice saccharified liquid, 8-12 parts of tryptone, 2-5 parts of calcium dihydrogen phosphate, 0.1-0.3 part of zinc lactate, 1-3 parts of magnesium sulfate, 8-10 parts of sodium bicarbonate and 900-1000 parts of distilled water, wherein the pH value is 6.1-6.3.
10. The tea vinegar production process according to claim 1, wherein the clarifying agent in the step S4 is 0.1-0.3% of the vinegar liquid by mass; the clarifying agent is diatomite and/or chitosan.
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