[go: up one dir, main page]

CN103798667A - Fungus tea jujube haw jelly and production method thereof - Google Patents

Fungus tea jujube haw jelly and production method thereof Download PDF

Info

Publication number
CN103798667A
CN103798667A CN201410059340.1A CN201410059340A CN103798667A CN 103798667 A CN103798667 A CN 103798667A CN 201410059340 A CN201410059340 A CN 201410059340A CN 103798667 A CN103798667 A CN 103798667A
Authority
CN
China
Prior art keywords
hawthorn
tea
sugar
water
kombucha
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CN201410059340.1A
Other languages
Chinese (zh)
Other versions
CN103798667B (en
Inventor
张秀芝
李洪霞
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Liaocheng University
Original Assignee
Liaocheng University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Liaocheng University filed Critical Liaocheng University
Priority to CN201410059340.1A priority Critical patent/CN103798667B/en
Publication of CN103798667A publication Critical patent/CN103798667A/en
Application granted granted Critical
Publication of CN103798667B publication Critical patent/CN103798667B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives 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)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

本发明公开了一种茶菌红枣山楂糕及其制作方法，由红枣、山楂、糖及红茶菌菌液制备而成，控制质量红枣：山楂：水：糖=4-8：3-7：1-3：2-8，红茶菌菌液加入量为8-12%。本发明具有保健功能的茶菌红枣山楂糕，其口感和风味独特，集红茶菌、红枣、山楂优点于一体，具有降血压、降血脂、健脾益胃、补血行气、促进新陈代谢、提高人体免疫力等功效。The invention discloses a red date and hawthorn jelly with tea fungus and a preparation method thereof. It is prepared from red dates, hawthorn, sugar and kombucha bacteria liquid, and the quality is controlled. Red dates: hawthorn: water: sugar = 4-8:3-7:1 -3: 2-8, the amount of kombucha liquid added is 8-12%. The tea fungus, red dates and hawthorn jelly with health care function of the present invention has unique taste and flavor, integrates the advantages of kombucha, red dates and hawthorn, and has the functions of lowering blood pressure, lowering blood fat, invigorating spleen and stomach, nourishing blood and promoting qi, promoting metabolism, and improving human health. Immunity etc.

Description

Bacterium congo red jujube haw jelly and preparation method thereof
Technical field
The invention belongs to health food, specifically relate to a kind of bacterium congo red jujube haw jelly and preparation method thereof.
Background technology
Fermented tea is glucose-tea broth through the inoculation black tea starter a kind of acidic beverages forming that ferments, the symbiosis complex that its entity is made up of saccharomycete, acetic acid bacteria, lactic acid bacteria.Often drinking and can prevent and treat enterogastritis, hypertension, artery sclerosis, coronary heart disease etc., is pure natural health-care beverage.Fermented tea look, taste, slightly like lemon tea and syrup of plum, are similar to jellyfish.Comprise the lactic acid bacteria of aerobic film acetic acid bacteria, amphimicrobian saccharomycete, anaerobism, interdependence in the solution that they are made at sugar and tea juice, restriction mutually, symbiotic fermentation.Acetic acid bacteria in fungus strain is mainly film acetic acid bacteria and glucose acetic acid bacterium, can be oxidized alcohol and produce a small amount of acetic acid, and oxidizing glucose produces gluconic acid.After saccharomycete and acetic acid bacteria amount reproduction, bacterial metabolism goes out various nutriments, for favourable condition has been created in the growth of lactic acid bacteria, but the lactic acid accumulating gradually in tea fermented liquid can suppress again saccharomycetic growth conversely, saccharomycetic existence speed is slowed down.In the time that alcohol reaches finite concentration, growth that again can lactic acid bacteria inhibiting.Fermented tea nutritional labeling is mainly derived from the metabolite of symbiosis thalline, and nutritional labeling sugared, tea itself, it is the necessary nutrient of human body, directly help is in human body, as medicine and special confactor, can play the metabolic balance that regulates human physiological functions, increase the effect of human life power.
Hawthorn vegetal pole horn of plenty, every 100 g edible parts contain sugared 8.8 g, organic acid 4.4 g, pectin 2.5 g, general flavone 0.7 g, vitamin C 98 mg, protein 0.7 g, fatty 0.2 g, also contain the compositions such as the indispensable calcium of human body, phosphorus, iron, zinc, carrotene; Wherein, vitamin A content is higher, is 10 times of apple, 1.5 times of orange, and vitamin C is 18 times of apple, 3 times of orange, and the content of vitamin B1, vitamin B2, vitamin K is all high than apple and orange.Hawthorn is that food is again one of raw material of medicine, and slightly warm in nature can be eaten clearly only dysentery etc. of eliminate indigestion, promoting blood circulation and removing blood stasis, convergence, is applicable to accumulation of food in the stomach and intes tine due to indigestion, fullness and oppression of chest and abdomen, dysmenorrhea due to blood stasis, stomachache is swollen the disease such as rushes down.In the Compendium of Material Medica of the large physician's Li Shizhen (1518-1593 A.D.) of the Ming Dynasty, describe: haw berry " is changed diet, the long-pending meat that disappears, row knot gas, the wide diaphragm of stomach invigorating, the blood mass at the right hypochondrium that disappears piece ", add: " all spleens are weak edible not to digest, the swollen vexed person of chest abdomen acid thorn, after every solar eclipse, chew two or three piece of hawthorn splendid ".Modern medicine is thought, in Fructus Crataegi, contain a large amount of vitamin Cs, tartaric acid, niacin, citric acid, crataegolic acid, triterpenes, flavonoids, lactones, carbohydrate and glucoside, there is the effect that promotes gastric secretion, increases stomach ferment, also expansible coronary artery, vasodilator, increase coronary blood flow, improve cardiac activity and stimulating central nervous system system, and there is the effects such as hypotensive, reducing blood lipid, norcholesterol, cardiac stimulant and arrhythmia.In addition, studies have shown that, hawthorn also has anti-curing cancers effect.
Red date is the holy product of benefiting qi and nourishing blood, and invigorating spleen and reinforcing stomach is eaten seven of red dates every day, or and Radix Codonopsis, the bighead atractylodes rhizome shares, and energy tonifying middle-Jiao and Qi, reaches increase appetite, effect of antidiarrheal; Red date and ginger, the same use of the tuber of pinellia, can treat the careless caused gastritis of diet as gasteremphraxis, the symptoms such as vomiting.Eat red date more at ordinary times, can promote the vigour of health, strengthen immunity.And also has nourishing blood and tranquilization, effect of liver soothing and depression relief
Rarely found around the health food of fermented tea exploitation at present, the health food that fermented tea, red date, hawthorn are combined was not reported.
Summary of the invention
The object of the present invention is to provide a kind of bacterium congo red jujube haw jelly and preparation method thereof.
A kind of bacterium congo red jujube haw jelly, is formed by red date, hawthorn, water, sugar and fermented tea bacterium solution preparation, controls quality than red date: hawthorn: water: sugar=4-8:3-7:1-3:2-8, fermented tea bacterium liquid addition is the 8-12% of red date, haw thorn cake gross mass.
Foregoing bacterium congo red jujube haw jelly, preferred scheme is, controls quality than red date: hawthorn: water: sugar=4.5-6:3.5-5:1.5-2:3-6, fermented tea bacterium liquid addition is the 9-10% of red date, haw thorn cake gross mass.
Foregoing bacterium congo red jujube haw jelly, preferred scheme is, controls quality than red date: hawthorn: water: sugar=5:4:1.8:5, fermented tea bacterium liquid addition is 9.5% of red date, haw thorn cake gross mass.
Foregoing bacterium congo red jujube haw jelly, preferred scheme is that described sugar is white granulated sugar, soft white sugar, glucose or sucrose.
Foregoing bacterium congo red jujube haw jelly, preferred scheme is that the preparation method of described fermented tea bacterium liquid is:
(1) glucose-tea broth is made: routine black tea in mass ratio: sugar (can be white granulated sugar, soft white sugar, glucose or sucrose): the ratio of water=0.1-0.3: 2-8: 15-22 is got the raw materials ready, black tea is bound up with gauze, by water boil, put into black tea and sugar, boil together 8-20 min, stop heating, remove black tea, naturally be cooled to 35-37 ℃, obtain glucose-tea broth;
(2) expand and cultivate: glucose-tea broth is poured in clean blake bottle, routine fermented tea in mass ratio: the ratio of glucose-tea broth=1: 15-20 is inoculated into fermented tea in glucose-tea broth, puts into constant incubator and cultivates, and under 25-30 ℃ of condition, cultivates 8d-10d, it is fully grown, obtain fermented tea bacterium liquid.
The preparation method of described fermented tea bacterium liquid, preferably, step (1) routine black tea in mass ratio: sugar: water=0.2: the ratio of 5: 20 is got the raw materials ready.
The preparation method of described fermented tea bacterium liquid, preferably, step (1) is boiled 16 min together, stops heating, removes black tea, is naturally cooled to 36 ℃, obtains glucose-tea broth.
The preparation method of described fermented tea bacterium liquid, preferably, step (2) routine fermented tea in mass ratio: glucose-tea broth=1: 18 ratio is inoculated into fermented tea in glucose-tea broth.
The preparation method of described fermented tea bacterium liquid, preferably, step (2) is cultivated 9d under 26 ℃ of conditions, and it is fully grown, and obtains fermented tea bacterium liquid.
The present invention also provides the preparation method of described bacterium congo red jujube haw jelly, it is characterized in that, step is as follows:
(1) red date is cleaned, put into appropriate water pot rotten, stoning; Hawthorn is cleaned stoning and removes the base of a fruit; Red date, haw thorn adds water and breaks into homogenate; ;
(2) place the 12-48h that ferments in 20-40 ℃ of insulating box after stirring with fermented tea bacterium liquid, to homogenate, produce a large amount of bubbles;
(3) pour the medium and small fire heating of pot into and be concentrated into bronzing, sugaring inwards, and constantly stir, boil hawthorn and fall in the form of sheets;
(4) pour clean massive plate into or have type container, treating that it is cooled to solid, obtaining bacterium congo red jujube haw jelly, low-temperature preservation.
The present invention has the bacterium congo red jujube haw jelly of health care, and its mouthfeel and unique flavor, collect fermented tea, red date, hawthorn advantage altogether, has hypotensive, reducing blood lipid, invigorating spleen and reinforcing stomach, the promoting the circulation of qi of enriching blood, enhances metabolism, improves the effects such as body immunity.
In addition, the present invention be advantageous in that:
1, selected fermented tea bacterial classification is probiotics, can improve body immunity, the micro-ecological environment in energy balance human body especially, and this bacterial classification is easy to buy on market.
2, selected red date, hawthorn are edible materials, without any side effects.
3. it is plastic that this product relies on the contained pectic substance of hawthorn, and this product is not added pigment, anticorrisive agent etc., is natural food, i.e. nutrition has and has certain medical value.
4, the present invention can be suitable for family manufacture, is also suitable for being developed as brand product and is generalized to market.
The specific embodiment
Describe technical scheme of the present invention in detail below in conjunction with embodiment, needed raw material is all commercial goods.Fermented tea bacterial classification company is sold in market now has: the biological research and development companies of fermented tea (Qingdao city), probio company of bacteria family (Anhui Lu'an City) etc. are newly won in Qingdao.Red date, short, bristly hair or beard be on market, sell without pathology, fresh product.
embodiment 1the preparation method of bacterium congo red jujube haw jelly
(1) select respectively red date, hawthorn, first red date wash clean, pour in pot, put into appropriate water pot rotten, the rotten red date of pot is poured out to stoning; Then hawthorn is cleaned, stoning, removes the base of a fruit, adds water and breaks into homogenate, for subsequent use; Quality of materials ratio is, red date: hawthorn: water: sugar=6:5:2:6, and wherein sugar adds adding after fermented tea bacterium liquid again.
(2) add fermented tea bacterium liquid, inoculum concentration is 10%, places the 24h that ferments in 30 ℃ of insulating boxs, until produce a large amount of bubbles in homogenate after stirring;
(3) pour the medium and small fire heating of pot into and be concentrated into bronzing, in this process, add inwards glucose, and constantly stir, boil red date, haw thorn in the form of sheets;
(4) pour into clean dull and stereotypedly or have type container, wait for that it is cooled to solid, can low-temperature preservation and fermentation after-ripening thereof, the time is 18h.
embodiment 2the preparation method of bacterium congo red jujube haw jelly
(1) select respectively red date, hawthorn, first red date wash clean, pour in pot, put into appropriate water pot rotten, the rotten red date of pot is poured out to stoning; Hawthorn is cleaned, stoning, removes the base of a fruit, adds water and breaks into homogenate, for subsequent use; Material proportion is, red date: hawthorn: water: sugar=5:4:2:5, and wherein sugar adds adding after fermented tea bacterium liquid again.
(2) add fermented tea bacterium liquid, inoculum concentration is 8%, places the 24h that ferments in 35 ℃ of insulating boxs, until produce a large amount of bubbles in homogenate after stirring;
(3) pour the medium and small fire heating of pot into and be concentrated into bronzing, in this process, inwards with soft white sugar, and constantly stir, boil red date, haw thorn in the form of sheets;
(4) pour into clean dull and stereotypedly or have type container, wait for that it is cooled to solid, can low-temperature preservation and fermentation after-ripening thereof, the time is 20h.
embodiment 3the preparation method of bacterium congo red jujube haw jelly
(1) select respectively red date, hawthorn, first red date wash clean, pour in pot, put into appropriate water pot rotten, the rotten red date of pot is poured out to stoning; Hawthorn is cleaned, stoning, removes the base of a fruit, adds water and breaks into homogenate, for subsequent use; Material proportion is, red date: hawthorn: water: sugar=7:6:3:8, and wherein sugar adds adding after fermented tea bacterium liquid again.
(2) add fermented tea bacterium liquid, inoculum concentration is 12%, places the 18h that ferments in 30 ℃ of insulating boxs, until produce a large amount of bubbles in homogenate after stirring;
(3) pour the medium and small fire heating of pot into and be concentrated into bronzing, in this process, inwards with sucrose, and constantly stir, boil red date, haw thorn in the form of sheets;
(4) pour into clean dull and stereotypedly or have type container, wait for that it is cooled to solid, can low-temperature preservation and fermentation after-ripening thereof, the time is 26h.
embodiment 4the preparation method of bacterium congo red jujube haw jelly
(1) select respectively red date, hawthorn, first red date wash clean, pour in pot, put into appropriate water pot rotten, the rotten red date of pot is poured out to stoning; Hawthorn is cleaned, stoning, removes the base of a fruit, adds water and breaks into homogenate, for subsequent use; Material proportion is, red date: hawthorn: water: sugar=8:7:3:7, and wherein sugar adds adding after fermented tea bacterium liquid again.
(2) add fermented tea bacterium liquid, inoculum concentration is 9%, places the 24h that ferments in 35 ℃ of insulating boxs, until produce a large amount of bubbles in homogenate after stirring;
(3) pour the medium and small fire heating of pot into and be concentrated into bronzing, white granulated sugar inwards in this process, and constantly stir, boil red date, haw thorn in the form of sheets;
(4) pour into clean dull and stereotypedly or have type container, wait for that it is cooled to solid, can low-temperature preservation and fermentation after-ripening thereof, the time is 48h.
embodiment 5the making of bacterium congo red jujube haw jelly
The preparation method of fermented tea bacterium liquid:
(1) glucose-tea broth is made: routine black tea in mass ratio: sugar: water=0.2: the ratio of 5: 20 is got the raw materials ready, black tea is bound up with gauze, and by water boil, put into black tea and sugar, boil together 16 min, stop heating, remove black tea, be naturally cooled to 36 ℃, obtain glucose-tea broth;
(2) expand and cultivate: glucose-tea broth is poured in clean blake bottle, routine fermented tea in mass ratio: glucose-tea broth=1: 18 ratio is inoculated into fermented tea in glucose-tea broth, puts into constant incubator and cultivates, and under 26 ℃ of conditions, cultivates 9d, it is fully grown, obtain fermented tea bacterium liquid.
The preparation of bacterium congo red jujube haw jelly:
(1) red date is cleaned, put into appropriate water pot rotten, stoning; Hawthorn is cleaned stoning and removes the base of a fruit; Red date, haw thorn adds water and breaks into homogenate;
(2) place the 25h that ferments in 30 ℃ of insulating boxs after stirring with fermented tea bacterium liquid, to homogenate, produce a large amount of bubbles; Control quality than red date: hawthorn: water: sugar=5:4:1.8:5, fermented tea bacterium liquid addition is 9.5% of red date, haw thorn cake gross mass;
(3) pour the medium and small fire heating of pot into and be concentrated into bronzing, sugaring inwards, and constantly stir, boil hawthorn and fall in the form of sheets;
(4) pour clean massive plate into or have type container, treating that it is cooled to solid, obtaining bacterium congo red jujube haw jelly, low-temperature preservation.
test example:
1. above products obtained therefrom bacterium congo red jujube haw jelly organoleptic indicator is in table 1
The organoleptic indicator of table 1. bacterium congo red jujube haw jelly
Project Organoleptic indicator
Color and luster Bronzing, gloss is pleasant
Fragrance There is the fragrance of saccharomycetes to make fermentation, without bad smell
Flavour Taste sour and sweet palatability, delicate mouthfeel free from extraneous odour
2. the health-care efficacy of bacterium congo red jujube haw jelly (embodiment 5 gained)
In year June in June, 2012 to 2013, choose 100 routine hyperpietics in Liaocheng City second the People's Hospital's Neurology, man, each 50 examples of female, the oldest 75 years old, minimum 45 years old, 55 years old mean age.Patient's blood pressure is: systolic pressure is greater than 140 mmHg, and diastolic pressure is greater than 90 mmHg, and has the symptoms such as dizziness, headache, mood be emotional.Every patient's symptom detailed record recorded in experiment the last week, is divided at random experimental group and control group, and experimental group adds edible embodiment 5 products obtained therefroms, control group conventional therapy on conventional therapy basis.Instructions of taking: every day three is edible after the meal, each 10～15g, every day, consumption was 35～45g, within two months, was a course for the treatment of.Curative effect determinate standard: cure: after the course for the treatment of of invented food, occasionally have dizziness, headache, appetite strengthens, and blood pressure stabilization exists: systolic pressure 90～140 mmHg, diastolic pressure 60～90 mmHg, muscle power strengthens; Effective: dizzy, headache alleviates, after the course for the treatment of of invented food, systolic pressure 130～145 mmHg, diastolic pressure 70～95 mmHg, muscle power strengthens; After the course for the treatment of of invented food, hypertension symptom is unchanged.Result is as table 2
Table 2 is taken embodiment 3 product hyperpietic treatment results
? Experimental group Control group
Number of cases 50 50
Male sex's number of cases 20 20
Women's number of cases 30 30
Age (year) 45～75 45～75
Clinical cure number of cases 45 25
Effectively number of cases 3 10
Invalid number of cases 2 15
Total effective rate 96% 70%
Result for the treatment of: cure 45 examples (90%), effective 3 examples (6%), invalid (2 example), and total effective rate 96%, successful is better than control group.
Thus, bacterium congo red jujube haw jelly of the present invention directly help in human body, ancillary drug regulates the metabolic balance of human physiological functions, tonifying middle-Jiao and Qi, increase appetite, also expansible coronary artery, vasodilator, increase coronary blood flow, improve cardiac activity and stimulating central nervous system system, and there is the effects such as reducing blood lipid, norcholesterol, cardiac stimulant and arrhythmia, especially there is hypotensive effect.

Claims (10)

1.一种菌茶红枣山楂糕，其特征是，由红枣、山楂、水、糖及红茶菌菌液制备而成，控制质量比红枣：山楂：水：糖 =4-8:3-7：1-3：2-8，红茶菌菌液加入量为红枣山楂糕总质量的8-12%。 1. A fungus tea red date and hawthorn cake, characterized in that it is prepared from red dates, hawthorn, water, sugar and kombucha fungus liquid, and the quality ratio is controlled: red dates: hawthorn: water: sugar = 4-8:3-7: 1-3: 2-8, the amount of kombucha bacteria liquid added is 8-12% of the total mass of the red date and hawthorn cake. 2.根据权利要求1所述的菌茶红枣山楂糕，其特征是，控制质量比红枣：山楂：水：糖 =4.5-6:3.5-5：1.5-2：3-6，红茶菌菌液加入量为红枣山楂糕总质量的9-10%。 2. The fungus tea jujube and hawthorn cake according to claim 1, characterized in that the mass ratio of jujube: hawthorn: water: sugar = 4.5-6: 3.5-5: 1.5-2: 3-6, kombucha bacteria liquid The addition amount is 9-10% of the total mass of the red date and hawthorn jelly. 3.根据权利要求2所述的菌茶红枣山楂糕，其特征是，控制质量比红枣：山楂：水：糖 =5:4：1.8：5，红茶菌菌液加入量为红枣山楂糕总质量的9.5%。 3. The fungus tea red date hawthorn cake according to claim 2, characterized in that the mass ratio of red dates: hawthorn: water: sugar = 5:4:1.8:5, and the amount of kombucha bacteria liquid added is the total mass of red dates and hawthorn cakes 9.5%. 4.根据权利要求1-3任一项所述菌茶红枣山楂糕，其特征是，所述糖为白砂糖、绵白糖、葡萄糖或蔗糖。 4. According to any one of claims 1-3, the fungus tea, red dates and hawthorn jelly is characterized in that the sugar is white granulated sugar, soft white sugar, glucose or sucrose. 5.根据权利要求1-3任一项所述菌茶红枣山楂糕，其特征是，所述红茶菌菌液的制备方法是： 5. According to any one of claims 1-3, the fungus tea red date and hawthorn cake is characterized in that, the preparation method of the kombucha bacteria liquid is: （1）糖茶水制作:按质量比例红茶：糖（可以是白砂糖、绵白糖、葡萄糖或蔗糖）：水 = 0.1-0.3∶2-8∶15-22的比例备料，将红茶用纱布包好，将水煮沸，放入红茶和糖，一起煮沸8-20 min，停止加热，除去红茶，自然降温至35-37℃，得糖茶水； (1) Sugar tea production: Black tea: sugar (can be white granulated sugar, soft white sugar, glucose or sucrose): water = 0.1-0.3: 2-8: 15-22 according to the mass ratio, and wrap the black tea with gauze , boil the water, add black tea and sugar, boil together for 8-20 minutes, stop heating, remove the black tea, cool down to 35-37℃ naturally, and get sugar tea water; （2）扩大培养：将糖茶水倒入干净的培养瓶内，按质量比例红茶菌：糖茶水=1∶15-20的比例将红茶菌接种到糖茶水中，放入恒温培养箱内培养，在25-30℃条件下培养8d-10d，使其充分生长，得红茶菌菌液。 (2) Expanded cultivation: Pour the sugar tea water into a clean culture bottle, inoculate the kombucha fungus into the sugar tea water according to the mass ratio kombucha: sugar tea water = 1:15-20, and put it in a constant temperature incubator for cultivation. Cultivate under the condition of 25-30°C for 8d-10d to make it fully grow, and obtain the kombucha bacteria liquid. 6.根据权利要求5所述菌茶红枣山楂糕，其特征是，步骤（1）按质量比例红茶：糖：水 = 0.2∶5∶20的比例备料。 6. The fungus tea red date and hawthorn cake according to claim 5, characterized in that in step (1) prepare the ingredients according to the mass ratio of black tea: sugar: water = 0.2:5:20. 7.根据权利要求5所述菌茶红枣山楂糕，其特征是，步骤（1）一起煮沸16 min，停止加热，除去红茶，自然降温至36℃，得糖茶水。 7. The mushroom tea red date and hawthorn cake according to claim 5, characterized in that in step (1) boil together for 16 minutes, stop heating, remove black tea, and naturally cool down to 36°C to obtain sugar tea. 8.根据权利要求5所述菌茶红枣山楂糕，其特征是，步骤（2）按质量比例红茶菌：糖茶水=1∶18的比例将红茶菌接种到糖茶水中。 8. The fungus tea red date and hawthorn cake according to claim 5, characterized in that in step (2) inoculate the kombucha fungus into the sugar tea water at a mass ratio of kombucha fungus: sugar tea water = 1:18. 9.根据权利要求5所述菌茶红枣山楂糕，其特征是，步骤（2）在26℃条件下培养9d，使其充分生长，得红茶菌菌液。 9. The fungus tea red date and hawthorn jelly according to claim 5, characterized in that in step (2), culture at 26°C for 9 days to allow it to fully grow to obtain the kombucha fungus liquid. 10.根据权利要求1-3任一项所述菌茶红枣山楂糕的制备方法，其特征是，步骤如下： 10. According to the preparation method of the mushroom tea red date and hawthorn cake according to any one of claims 1-3, it is characterized in that the steps are as follows: （1）把红枣洗净，放入适量的水煲烂，去核；山楂洗净去核去蒂；红枣山楂加水并打成匀浆； (1) Wash the red dates, put them into an appropriate amount of water to rot, and remove the core; wash the hawthorn, remove the core and remove the stalks; add water to the red dates and hawthorn and beat them into a homogenate; （2）加红茶菌菌液搅拌均匀后放置20-40℃恒温箱中发酵12-48h，至匀浆中产生大量气泡； (2) Add kombucha liquid and stir evenly, then place it in a 20-40°C incubator to ferment for 12-48h, until a large number of bubbles are generated in the homogenate; （3）倒入锅中小火加热浓缩至红褐色，向里加糖，并不断搅拌，煮到山楂呈片状落下； (3) Pour into a pot and heat over low heat until concentrated to reddish brown, add sugar to it, and keep stirring until the hawthorn falls in flakes; （4）倒入干净的大平板或有型容器，待其冷却成固体，得菌茶红枣山楂糕，低温保藏。 (4) Pour it into a clean large flat plate or a shaped container, wait until it cools down to become solid, and store it at low temperature.
CN201410059340.1A 2014-02-21 2014-02-21 Bacterium congo red jujube haw jelly and preparation method thereof Expired - Fee Related CN103798667B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410059340.1A CN103798667B (en) 2014-02-21 2014-02-21 Bacterium congo red jujube haw jelly and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410059340.1A CN103798667B (en) 2014-02-21 2014-02-21 Bacterium congo red jujube haw jelly and preparation method thereof

Publications (2)

Publication Number Publication Date
CN103798667A true CN103798667A (en) 2014-05-21
CN103798667B CN103798667B (en) 2015-08-19

Family

ID=50696438

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410059340.1A Expired - Fee Related CN103798667B (en) 2014-02-21 2014-02-21 Bacterium congo red jujube haw jelly and preparation method thereof

Country Status (1)

Country Link
CN (1) CN103798667B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319447A (en) * 2017-06-12 2017-11-07 福建农林大学 A kind of reducing blood lipid jelly and preparation method thereof
CN108617844A (en) * 2018-05-14 2018-10-09 中玺（天津）枣业技术工程中心 Red date, haw thorn cake and preparation method
CN115251223A (en) * 2022-08-23 2022-11-01 聊城大学 Preparation method of low-sugar low-acidity high-calcium fermented bee pollen hawthorn cake

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1120909A (en) * 1994-10-19 1996-04-24 马占营 Producing process of health drink produced with date, haw and fermented black tea
CN101810285A (en) * 2009-12-28 2010-08-25 王福起 Hawthorn food with function of improving eyesight and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1120909A (en) * 1994-10-19 1996-04-24 马占营 Producing process of health drink produced with date, haw and fermented black tea
CN101810285A (en) * 2009-12-28 2010-08-25 王福起 Hawthorn food with function of improving eyesight and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319447A (en) * 2017-06-12 2017-11-07 福建农林大学 A kind of reducing blood lipid jelly and preparation method thereof
CN108617844A (en) * 2018-05-14 2018-10-09 中玺（天津）枣业技术工程中心 Red date, haw thorn cake and preparation method
CN115251223A (en) * 2022-08-23 2022-11-01 聊城大学 Preparation method of low-sugar low-acidity high-calcium fermented bee pollen hawthorn cake

Also Published As

Publication number Publication date
CN103798667B (en) 2015-08-19

Similar Documents

Publication Publication Date Title
CN105249100B (en) The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions
CN102342322B (en) Purple potato/corn particle lactobacillus milk beverage and preparation method thereof
CN103999996A (en) Health-protection Chinese chestnuts and making method thereof
CN104170957A (en) Coix seed fermented beverage and preparation method thereof
CN103798890A (en) Tea fungus apple vinegar and production method thereof
CN103960358B (en) A kind of preparation method of Paeonia suffruticosa yogurt
CN103798494B (en) Stomach invigorating benefit spleen fermented tea haw jelly and preparation method thereof
CN107996717A (en) A kind of quinoa milk beverage and preparation method thereof
CN103202334B (en) Preparation process of lily lung-moistening yogurt
CN107488545A (en) A kind of new coix seed wine and its brewing method
CN102415444A (en) Preparation method of banana resistant starch health-care yoghourt
CN103798667B (en) Bacterium congo red jujube haw jelly and preparation method thereof
CN108029921A (en) A kind of Chinese pear-leaved crabapple fermented beverage and preparation method thereof
CN104026235A (en) Cranberry collagen polypeptide Ca yoghurt
CN106578049A (en) Mulberry yogurt and preparation method thereof
CN106259897A (en) A kind of manufacture method of Jerusalem artichoke ferment leben
CN108576297A (en) Bitter buckwheat sprout fermented tea beverage and preparation method thereof
CN105010623A (en) Ctenogobius giurinus health-care tea preparation method
CN103461508A (en) Health soya-bean milk for keeping youthfulness and improving eyesight and preparation method thereof
CN107114784A (en) Rose extract, rose flower yogurt and preparation method thereof
CN104255922A (en) Health care milk suitable for three-high crowd to drink and preparation method of milk
CN105767794A (en) Hawthorn fruit-pear thick soup
CN104041590A (en) Cranberry and collagen polypeptide Zn yoghurt
CN110547449A (en) Preparation method of novel enzyme oral tablet rich in gamma-aminobutyric acid
CN107495339A (en) A kind of method of roe fermenting and producing ferment

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20150819

Termination date: 20160221

CF01 Termination of patent right due to non-payment of annual fee