CN1907059A - Chrysanthemum flower grape vinegar tea - Google Patents
Chrysanthemum flower grape vinegar tea Download PDFInfo
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- CN1907059A CN1907059A CN 200510088656 CN200510088656A CN1907059A CN 1907059 A CN1907059 A CN 1907059A CN 200510088656 CN200510088656 CN 200510088656 CN 200510088656 A CN200510088656 A CN 200510088656A CN 1907059 A CN1907059 A CN 1907059A
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- chrysanthemum
- tea
- vinegar
- grape
- chrysanthemum flower
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a deep manufacturing method of tea acetate beverage, which comprises the following steps: adopting grape liquid as raw material; fermenting alcohol through yeast; adding fresh wheat bran; inoculating acetic acid bacteria to ferment solid acetate; extracting liquid vinegar from tea and chrysanthemum flower through hot water; allocating to product the product. The invention possesses multiple biological active material and organic acids, which is a new heart-chain vessel health beverage.
Description
Technical field chrysanthemum flower grape vinegar tea of the present invention relates to field of deep tea processing technology, particularly tealeaves acetic acid beverage processing technique field.
Background technology tealeaves is rich in bioactivators such as Tea Polyphenols, caffeine, tea polysaccharide, has functions such as anti-ageing, anticancer, antithrombotic, enhancing immunity.Chrysanthemum can be clearing heat and detoxicating, is rich in flavonoids, volatilization wet goods bioactivator, obviously have functions such as reducing blood lipid, antifatigue, anti arteriosclerosis, so chrysanthemum can be used as the ancillary drug of control hyperlipidaemic conditions.Grape vinegar contains Bai Lilu alcohol, and bioactivators such as Polyphenols have softening blood vessel, pre-preventing thrombosis, functions such as anti arteriosclerosis.Therefore chrysanthemum flower grape vinegar tea is a kind of new function type beverage.
About the deep processing of report tealeaves, the documents and materials of production of tea drinks technology are more at present, and for example: Yan Hongde etc. write " deep tea processing technology ", China Light Industry Press, January calendar year 2001; Zhao Guiling, " process technology of tea jujube beverage ", Shanxi Normal University's journal (natural science edition), September calendar year 2001.Yet also there is not report at present about chrysanthemum flower grape vinegar tea.
Summary of the invention the purpose of this invention is to provide a kind of functional form tealeaves acetic acid beverage production new technology, and a kind of novel fully, chrysanthemum flower grape vinegar tea of adopting zymotechnique to produce is provided.
Solution of the present invention is: the employing grape juice is a raw material, the inoculation alcohol yeast carries out alcoholic fermentation, produce vinous fermentation liquid, add fresh wheat bran therein, stir and make the vinegar unstrained spirits, the inoculation acetobacter carries out solid-state acetic fermentation, utilizes tealeaves chrysanthemum hot water leaching liquor to drench vinegar, through allotment, produce chrysanthemum flower grape vinegar tea.
Characteristics of the present invention:
1. to adopt grape juice be raw material in the present invention, carries out alcoholic fermentation, produces vinous fermentation liquid, admixes fresh wheat bran therein and make the vinegar unstrained spirits, carries out solid-state acetic fermentation, drenches vinegar with tealeaves chrysanthemum hot water leaching liquor, produces chrysanthemum flower grape vinegar tea through allotment.
2. bioactivators such as Tea Polyphenols, caffeine, tea polysaccharide, flavonoids, terpene, volatile oil, Bai Lilu alcohol are rich in the present invention, obviously has raising immunity, functions such as antifatigue, reducing blood lipid, anti arteriosclerosis are a kind of health-care tea for preventing angiocardiopathy or cerebrovascular diseases beverages.
3. total acid 1.5g/100ml of the present invention, unique flavor has tea perfume (or spice), the fragrance of a flower, grape vinegar perfume (or spice), sour and sweet palatability is clearing heat and detoxicating again, is the novel tea acetic acid beverage.
4. technical indicator: the outward appearance sepia, transparent; Total acid 1.5%, sugar 12%.
The specific embodiment: below in conjunction with technical process the present invention is done to describe in further detail.
Batching: grape, chrysanthemum, green tea, wheat bran, sucrose
Tealeaves, chrysanthemum hot water leaching liquor
↓ grape cleans → squeezes the juice → allocate → liquid alcoholic fermentation → system vinegar unstrained spirits → solid-state acetic fermentation → pouring vinegar → allotment → bottling → exhaust capping → pasteurize → finished product
The grape cleaning and juicing is transferred pH value to 4.5 with citric acid, arrives sugar content 22% with sucrose, inoculate 2% distillery yeast powder and carry out alcoholic fermentation, emit vinous fermentation liquid when fermenting to terminal, add fresh wheat bran and make the vinegar unstrained spirits, make to be the solid shape, water content is about 50%.Inoculation acetobacter nutrient solution (or vinegar song) carries out solid-state acetic fermentation, when total acid reaches 7g/100ml, reaches fermentation termination, drenches vinegar with tealeaves, chrysanthemum hot water leaching liquor, filtrate is clarified, is allocated, and total acid is 1.5%, and sugar is bottled 12%, vented closure, pasteurize is finished product.
The production of tealeaves, chrysanthemum hot water leaching liquor: green tea 2.0%, chrysanthemum 2.0% mix the back and boiled in boiling water 5 minutes, and 90 ℃ of extracting at constant temperature 30 minutes are filtered.
Claims (4)
1. chrysanthemum flower grape vinegar tea, it is characterized in that adopting grape juice is raw material, the inoculation yeast bacterium carries out liquid alcoholic fermentation, produce vinous fermentation liquid, add fresh wheat bran and make the vinegar unstrained spirits, the inoculation acetic acid bacteria carries out solid-state acetic fermentation, drenches vinegar with tealeaves, chrysanthemum hot water leaching liquor, filtrate is allocated, and produces chrysanthemum flower grape vinegar tea.
2. according to the described chrysanthemum flower grape vinegar tea of claim 1, it is characterized in that the primary raw material composition: green tea, grape (or other fruit), chrysanthemum, wheat bran, sucrose.
3. according to the described chrysanthemum flower grape vinegar tea of claim 1, the production method that it is characterized in that tealeaves chrysanthemum hot water leaching liquor is: 2% green tea and 2% chrysanthemum mix back [(green tea+chrysanthemum): water=1: 25], in boiling water, boiled 5 minutes, lixiviate 30 minutes under 90 ℃ of constant temperatures is then filtered.
4. according to the described chrysanthemum flower grape vinegar tea of claim 1, it is characterized in that it is the compound acetic acid functional drink of a kind of tealeaves, chrysanthemum, total acid: 1.5%, sugar: 12%, the outward appearance sepia, transparent, have tea perfume (or spice), the fragrance of a flower, fruit vinegar perfume (or spice).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510088656 CN1907059A (en) | 2005-08-01 | 2005-08-01 | Chrysanthemum flower grape vinegar tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510088656 CN1907059A (en) | 2005-08-01 | 2005-08-01 | Chrysanthemum flower grape vinegar tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1907059A true CN1907059A (en) | 2007-02-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510088656 Pending CN1907059A (en) | 2005-08-01 | 2005-08-01 | Chrysanthemum flower grape vinegar tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1907059A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101531966B (en) * | 2008-03-11 | 2012-09-19 | 王彦龙 | Process for preparing sapodilla vinegar |
| CN102676365A (en) * | 2011-03-16 | 2012-09-19 | 聚丰生物科技有限公司 | Tea vinegar brewing method by means of multilevel fermentation and extraction |
| CN101381671B (en) * | 2008-10-14 | 2013-02-27 | 宁波福泉山茶醇有限公司 | Tea vinegar and brewing method |
| CN103652056A (en) * | 2013-11-29 | 2014-03-26 | 当涂县科辉商贸有限公司 | Grape fermented chrysanthemum tea and preparation method thereof |
| CN104705439A (en) * | 2013-12-12 | 2015-06-17 | 林玉顺 | Tartaric acid tea and preparation method thereof |
| CN104824265A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Preparation method for grape-acetic acid beverage |
| CN105316197A (en) * | 2014-06-13 | 2016-02-10 | 南京庞阳调味品厂 | Production method of selenium-rich tea vinegar |
-
2005
- 2005-08-01 CN CN 200510088656 patent/CN1907059A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101531966B (en) * | 2008-03-11 | 2012-09-19 | 王彦龙 | Process for preparing sapodilla vinegar |
| CN101381671B (en) * | 2008-10-14 | 2013-02-27 | 宁波福泉山茶醇有限公司 | Tea vinegar and brewing method |
| CN102676365A (en) * | 2011-03-16 | 2012-09-19 | 聚丰生物科技有限公司 | Tea vinegar brewing method by means of multilevel fermentation and extraction |
| CN103652056A (en) * | 2013-11-29 | 2014-03-26 | 当涂县科辉商贸有限公司 | Grape fermented chrysanthemum tea and preparation method thereof |
| CN104705439A (en) * | 2013-12-12 | 2015-06-17 | 林玉顺 | Tartaric acid tea and preparation method thereof |
| CN105316197A (en) * | 2014-06-13 | 2016-02-10 | 南京庞阳调味品厂 | Production method of selenium-rich tea vinegar |
| CN104824265A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Preparation method for grape-acetic acid beverage |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |