CN106070843A - The production method of Xianggu mushroom tea vinegar beverage - Google Patents
The production method of Xianggu mushroom tea vinegar beverage Download PDFInfo
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- CN106070843A CN106070843A CN201610433573.2A CN201610433573A CN106070843A CN 106070843 A CN106070843 A CN 106070843A CN 201610433573 A CN201610433573 A CN 201610433573A CN 106070843 A CN106070843 A CN 106070843A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 32
- 235000013361 beverage Nutrition 0.000 title claims abstract description 30
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 25
- 239000000052 vinegar Substances 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 241001122767 Theaceae Species 0.000 title 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 60
- 239000002253 acid Substances 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 33
- 244000269722 Thea sinensis Species 0.000 claims abstract description 31
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 21
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 238000002386 leaching Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000012467 final product Substances 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 235000013616 tea Nutrition 0.000 claims description 32
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
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- 235000016709 nutrition Nutrition 0.000 abstract description 15
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
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- 102000004169 proteins and genes Human genes 0.000 description 4
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- 206010011224 Cough Diseases 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000019225 fermented tea Nutrition 0.000 description 3
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- 239000011718 vitamin C Substances 0.000 description 3
- LRFVTYWOQMYALW-UHFFFAOYSA-N 9H-xanthine Chemical compound O=C1NC(=O)NC2=C1NC=N2 LRFVTYWOQMYALW-UHFFFAOYSA-N 0.000 description 2
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229930182478 glucoside Natural products 0.000 description 2
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- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- ZFXYFBGIUFBOJW-UHFFFAOYSA-N theophylline Chemical compound O=C1N(C)C(=O)N(C)C2=C1NC=N2 ZFXYFBGIUFBOJW-UHFFFAOYSA-N 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- SRSPQXBFDCGXIZ-UHFFFAOYSA-N Agaritine Natural products OC(=O)C(N)CCC(=O)NNC1=CC=C(CO)C=C1 SRSPQXBFDCGXIZ-UHFFFAOYSA-N 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
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- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- YUGCAAVRZWBXEQ-UHFFFAOYSA-N Precholecalciferol Natural products C=1CCC2(C)C(C(C)CCCC(C)C)CCC2C=1C=CC1=C(C)CCC(O)C1 YUGCAAVRZWBXEQ-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- NTHMUJMQOXQYBR-UHFFFAOYSA-N Tricholominsaeure Natural products OC(=O)C(N)C1CC(=O)NO1 NTHMUJMQOXQYBR-UHFFFAOYSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- SRSPQXBFDCGXIZ-JTQLQIEISA-N agaritine Chemical compound [O-]C(=O)[C@@H]([NH3+])CCC(=O)NNC1=CC=C(CO)C=C1 SRSPQXBFDCGXIZ-JTQLQIEISA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
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- 210000001124 body fluid Anatomy 0.000 description 1
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- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
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- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
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- 239000010949 copper Substances 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
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- 229930003935 flavonoid Natural products 0.000 description 1
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- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 230000006872 improvement Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020344 instant tea Nutrition 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
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- 230000002040 relaxant effect Effects 0.000 description 1
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- 229910052711 selenium Inorganic materials 0.000 description 1
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- 238000012859 sterile filling Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
- 229960000278 theophylline Drugs 0.000 description 1
- NTHMUJMQOXQYBR-OKKQSCSOSA-N tricholomic acid Chemical compound OC(=O)[C@@H](N)[C@@H]1CC(=O)NO1 NTHMUJMQOXQYBR-OKKQSCSOSA-N 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels or liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the production method of a kind of Xianggu mushroom tea vinegar beverage, relating to beverage production field, it uses mushroom, tealeaves, Momordica grosvenori and white sugar to make, and method is for adding mountain spring water to boil mushroom, tealeaves, Momordica grosvenori and white sugar, cooled and filtered obtains leaching liquor, leaching liquor is poured in container, access acetic acid bacteria strain, stir, capping fermentation, then carry out acid adjustment to feed liquid, the total acid content of control feed liquid is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；After feed liquid good for acid adjustment is sterilized, carry out filling and get final product.The Xianggu mushroom tea vinegar beverage of the present invention is a kind of to collect the multifunctional beverage that nutrition and health care acts on one, the fragrance of existing tealeaves, Momordica grosvenori and mushroom and nutritional labeling, also has the tart flavour of acetic acid, in good taste, quality is good.
Description
Technical field
The present invention relates to drink processing technique field, the production method of especially a kind of fruit tea vinegar beverage.
Background technology
Tealeaves contains catechin, Flavonoid substances, caffeine, polysaccharide, theophylline, theobromine, choline, xanthine, tea tan
Matter, terpenes, phenols, alcohols, aldehydes, acids, esters, aromatic oil compound, carbohydrate, multivitamin, protein
With the Multiple components such as amino acid, possibly together with the calcium beneficial to human body, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium etc. 27
Kind of mineral matter, its nutrition is very abundant, and tea beverage is also because it has natural, nutrition and health care, an advantage quenched one's thirst, and becomes the world the
One big beverage.With raising and the increase to health beverages demand of people's living standard, tea product just in diversified development, as
Instant tea, liquid tea powder and fermented tea beverage etc..Fermented tea beverage is with tea as main matrix, is added thereto to some nutrition
Material, such as sucrose, made the optimum physiological acoustic signals of the tea generation degree of depth by their metabolism, thus improve tealeaves product
Matter.Fermentable tea beverage is a kind of special fermented tea beverage, belongs to emerging health-care tea beverage, and tea is through microorganism
After fermentation, can increase many plurality of active ingredients such as microbial metabolic activity material and microbial cells itself, quality obtains
Very big improvement.Fruit vinegar beverage is also a kind of novel healthy beverage, and fruit vinegar is to health care, and effect of beautifying face and moistering lotion is notable, it
It is to make through alcoholic fermentation and acetic fermentation under the effect of microorganism.In the market fermentable tea beverage is rarely had
Report, and research and develop fermentable tea beverage to solve that low and middle-grade tea are unsalable and the comprehensive utilization deep processing development of tealeaves all
Having positive effect, if can combine tea beverage and vinegar beverage, the fragrance matter obtaining a kind of existing tealeaves becomes with nutrition
Point, there is again the tea vinegar new varieties beverage of the nutritional labeling of acetic acid, then can increase tea beverage kind, meet the market demand and promote tea
The development of product.
Mushroom has very high nutritive value, and mushroom is containing abundant provitamin D, but vitamin C is very few, lacks again dimension
Raw element A and A is former；Comprising 18 kinds of amino acid in mushroom protein, in the necessary 8 kinds of amino acid of human body, mushroom just account for 7 kinds, and
The L-type amino acid that belong to, activity is high, is easily absorbed by the body, and digestibility is up to 80% more；Containing a large amount of glutamic acid and usual food in mushroom
Agaritine rare in thing, tricholomic acid and goose propylhomoserin etc., so local flavor is especially delicious.
The nutritive value that Momordica grosvenori is wanted containing needed by human body is very high, wherein contain substantial amounts of vitamin C, fructose, glucose,
Glucoside and protein etc..
Momordica grosvenori has moistening lung and controls and cough, and the effect of quenching the thirst causes cough to because of dryness of the lung lung heat, and edible Momordica grosvenori has well
Curative effect.Momordica grosvenori contains the sweetener of strong 300 times than sucrose, feels incomparable sweetness, but but produce not as sucrose after entrance
Raw substantial amounts of heat, is very suitable for suffering from obesity, hypertension, diabetes etc. and is not suitable for sugar eater and eats!Momordica grosvenori is also to because of kidney
Intestinal tube that upper parathyrine causes is loose has spasmolysis and resistant function, allows intestinal tube oneself recover spontaneous activity, to intestinal tube fitness machine
Can have two-way tune effect.So replacing part sucrose to solve sugariness problem with Momordica grosvenori is a good selection.
Content of the invention
It is an object of the invention to provide the production method of a kind of Xianggu mushroom tea vinegar beverage, this production method can solve market
On lack fragrance matter and the nutritional labeling of existing tealeaves, the problem having again the tea vinegar drink of the nutritional labeling of acetic acid, to obtain
The good collection nutrition and health care of raciness, quality acts on the multi-functional beverage of one.
In order to solve the problems referred to above, the technical solution used in the present invention is: under the production method of this tea vinegar drink uses
The raw material of row parts by weight:
10 parts～20 parts of mushroom, tealeaves 10 parts～20 parts, Momordica grosvenori 15 parts～20 parts, white sugar 5 parts～10 parts；
Production stage is as follows:
A, the weight weighing up tealeaves, mushroom, Momordica grosvenori and white sugar according to the parts by weight of above-mentioned each raw material respectively, sieve weighing up
Chinese fruit and mushroom broken after and other raw materials put into pot, and add the mountain spring water boiling of 400 parts～500 parts of parts by weight, boil
It to seething with excitement and keeping 30 minutes～60 minutes, after naturally cooling down, is filtrated to get leaching liquor；
B, above-mentioned leaching liquor is poured into cleaning container in, access raw material gross weight 2%～3% acetic acid bacteria strain, after stirring,
Capping fermentation, control product temperature, at 16 DEG C～28 DEG C, is fermented 10 days～25 days；
C, the feed liquid completing to obtain to step B fermentation carry out acid adjustment under the environment temperature of 16 DEG C～28 DEG C, control the total of feed liquid
Acid content is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；
D, good for acid adjustment feed liquid is sterilized after, carry out sterile vacuum filling and get final product.
In the technical scheme of the production method of above-mentioned tea vinegar drink, more specifically technical scheme it may also is that in step A,
The PH value of described mountain spring water is 7～7.5；When the total acid content of the feed liquid in described step C is less than 0.3g/100ml, to material
Liquid add citric acid or malic acid carry out acid adjustment；When the total acid content of the feed liquid that fermentation obtains is more than 1g/100ml, to
Feed liquid add glucose or fructose carry out acid adjustment.
Further: the sterilising temp of step D is 95 DEG C～110 DEG C, sterilization time is 4 seconds～30 seconds.
Further, when the feed liquid external packing in step D is plastic bottle, after filling bottle is sterilized, sterilizing
Temperature is 95 DEG C～98 DEG C, and sterilization time is 20 minutes～30 minutes, and sterilizing naturally cools down and get final product after completing.
Further: described tealeaves is Iron Guanyin, oolong tea, black tea, green tea, the one in Pu'er tea.
Further: described acetic acid bacteria strain is AS1.41 acetic acid bacteria, Shanghai wine 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, line film acetic acid
One in bacterium.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1st, the Xianggu mushroom tea vinegar beverage of the present invention is a kind of to collect the multifunctional beverage that nutrition and health care acts on one, with vegetal
The leaching liquor syrup of tealeaves, mushroom and Momordica grosvenori ferments as acetic acid bacteria culture medium, and the tea vinegar drink of production has tealeaves, sieve
The various fragrance matter of Chinese fruit and nutritional labeling, also have nutritional labeling and the appropriateness tart flavour of acetic acid, and its raciness, quality are good.
2nd, raw material is boiled to boiling and keeps 30-60 minute by the present invention, both can make tealeaves and Momordica grosvenori fragrance matter and
Nutritional labeling can be completely dissolved in mountain spring water, boiling can be avoided again to cross and reduce the acquisition amount of leaching liquor for a long time；Nature before filtering
Cooling can make fragrance matter and the nutritional labeling of tealeaves and Momordica grosvenori can be completely dissolved in mountain spring water further.
3rd, the Xianggu mushroom tea vinegar beverage of the present invention is a kind of novel healthy beverage, and it is to health care, the work(of beautifying face and moistering lotion
Effect is notable；Can prevention and cure of cardiovascular disease, there is expansion blood vessel, increase CF, improve heart vigor, stimulating central nervous system
System, reduce blood pressure and effect of cholesterol, softening blood vessel and diuresis and calmness；And have appetite-stimulating indigestion-relieving, activate blood circulation and disperse blood clots, relievining asthma
Phlegm, suppression bacterium, the effect for the treatment of abdominal pain diarrhea；Its contained general flavone and the material such as vitamin C, carrotene can block simultaneously
Reduce the generation of free radical, strengthen the immunity, anticancer and anti-aging of body；Institute's glucoside-containing, fructose, glucose, protein, fat
Class moistens the lung and relieve the cough, the effect promoting the production of body fluid to quench thirst and relaxing bowel；Body's immunity can also be improved;Delay senility;Anti-cancer is anti-
Cancer;Lowering blood pressure and blood fat, norcholesterol.
4th, in the present invention, tea vinegar drink replaces sucrose as sweetener with the Momordica grosvenori having health care to human body, reduces people
Body is to sugared absorption, it is to avoid the injury to human body for the high sugar.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1
The vinegar beverage of the present embodiment use following weight portion raw material: 20 parts of mushroom, tealeaves 20 parts, Momordica grosvenori 20 parts, in vain
Sugar 10 parts；
Its production stage is:
A, the white sugar by broken for the mushroom of the Momordica grosvenoris of 20 parts and the 20 parts rear tealeaves with 20 parts and 10 parts are put into pot and add
500 parts of pH values are the mountain spring water boiling of 7, boil to boiling and keep 45 minutes, then cooling down, be filtrated to get leaching liquor；
B, above-mentioned leaching liquor is poured in the container of cleaning, access and account for the AS1.41 acetic acid bacteria of raw material total amount 2.5%, stir
After, capping fermentation, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 25 days；
C, the feed liquid completing to obtain to step B fermentation carry out acid adjustment under the environment temperature of 16 DEG C～28 DEG C, control the total of feed liquid
Acid content is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；When the total acid content of feed liquid is less than
During 0.3g/100ml, citric acid is added to carry out acid adjustment in feed liquid；When the total acid content of the feed liquid obtaining of fermenting is more than 1g/
During 100ml, glucose is added to carry out acid adjustment in feed liquid；
D, sterilizing the feed liquid that acid adjustment is good, sterilising temp is 95 DEG C～110 DEG C, and sterilization time is 30 seconds, then carries out true
Empty sterile filling, to obtain final product.
Embodiment 2
The vinegar beverage of the present embodiment use following weight portion raw material: 10 parts of mushroom, tealeaves 10 parts, Momordica grosvenori 15 parts, white sugar 5
Part；
Its production stage is:
A, the white sugar by broken for the mushroom of the Momordica grosvenoris of 15 parts and the 10 parts rear tealeaves with 10 parts and 5 parts are put into pot and add
400 parts of pH values are the mountain spring water boiling of 7.5, boil to boiling and keep 30 minutes, then cooling down, be filtrated to get leaching liquor；
B, above-mentioned leaching liquor is poured into cleaning container in, access account for raw material total amount 2% Shanghai make 1.01 acetic acid bacterias, stir
After, capping fermentation, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 10 days；
C, the feed liquid completing to obtain to the fermentation of step B carry out acid adjustment under the environment temperature of 16 DEG C～28 DEG C, control the total of feed liquid
Acid content is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；When the total acid content of feed liquid is less than
During 0.3g/100ml, malic acid is added to carry out acid adjustment in feed liquid；When the total acid content of the feed liquid obtaining of fermenting is more than 1g/
During 100ml, fructose is added to carry out acid adjustment in feed liquid；
D, sterilizing the feed liquid that acid adjustment is good, sterilising temp is 95 DEG C～110 DEG C, and sterilization time is 4 seconds；Then vacuum is carried out
Aseptic plastic bottle is filling, and sterilization temperature is 95 DEG C～98 DEG C, and sterilizing time is 20 minutes, and sterilization naturally cools down and get final product after completing.
Claims (6)
1. the production method of an Xianggu mushroom tea vinegar beverage, it is characterised in that: use the raw material of following weight portion: mushroom 10 parts～20
Part, tealeaves 10 parts～20 parts, Momordica grosvenori 15 parts～20 parts, white sugar 5 parts～10 parts；
Its production stage is:
A, the weight weighing up tealeaves, mushroom, Momordica grosvenori and white sugar according to the parts by weight of above-mentioned each raw material respectively, sieve weighing up
Chinese fruit and mushroom broken after puts into pot together with other raw materials, and add the mountain spring water of 400 parts～500 parts of parts by weight to boil
System, boils to boiling and keeps 30 minutes～60 minutes, after naturally cooling down, being filtrated to get leaching liquor；
B, above-mentioned leaching liquor is poured into cleaning container in, access raw material gross weight 2%～3% acetic acid bacteria strain, after stirring, envelope
Lid fermentation, control product temperature, at 16 DEG C～28 DEG C, is fermented 10 days～25 days；
C, the feed liquid completing to obtain to step B fermentation carry out acid adjustment under the environment temperature of 16 DEG C～28 DEG C, control the total of feed liquid
Acid content is 0.3g/100ml～1g/100ml, and soluble solid content is 3%～5%；
D, good for acid adjustment feed liquid is sterilized after, carry out sterile vacuum filling and get final product.
2. the production method of Xianggu mushroom tea vinegar beverage according to claim 1, it is characterised in that: in step A, described mountain spring water
PH value be 7～7.5；When the total acid content of the feed liquid in described step C is less than 0.3g/100ml, in feed liquid, add lemon
Lemon acid or malic acid carry out acid adjustment；When the total acid content of the feed liquid that fermentation obtains is more than 1g/100ml, add in feed liquid
Glucose or fructose carry out acid adjustment.
3. the production method of Xianggu mushroom tea vinegar beverage according to claim 1 and 2, it is characterised in that: in D step, sterilizing temperature
Degree is 95 DEG C～110 DEG C, and sterilization time is 4 seconds～30 seconds.
4. the production method of Xianggu mushroom tea vinegar beverage according to claim 1 and 2, it is characterised in that: when the feed liquid in step D
When external packing is plastic bottle, sterilizing bottle after filling, sterilising temp is 95 DEG C～98 DEG C, and sterilization time is 20 minutes
～30 minutes, sterilizing naturally cooled down and get final product after completing.
5. the production method of Xianggu mushroom tea vinegar beverage according to claim 1 and 2, it is characterised in that: described tealeaves is that iron is seen
One in sound, oolong tea, black tea, green tea, Pu'er tea.
6. the production method of Xianggu mushroom tea vinegar beverage according to claim 1 and 2, it is characterised in that: described acetic acid bacteria strain can
For the one in AS1.41 acetic acid bacteria, Shanghai wine 1.01 acetic acid bacterias, Xu Shi acetic acid bacteria, line film acetic acid bacteria.
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| CN101669558A (en) * | 2009-09-27 | 2010-03-17 | 安徽板蓝花生物科技有限公司 | Composite plant beverage |
| CN101810230A (en) * | 2010-05-27 | 2010-08-25 | 福建省南安市莲花峰药厂 | Vegetable drink |
| CN103478328A (en) * | 2013-09-22 | 2014-01-01 | 广西三江县康百氏实业有限公司 | Production method for tea vinegar drink |
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2016
- 2016-06-18 CN CN201610433573.2A patent/CN106070843A/en not_active Withdrawn
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187323A (en) * | 1997-01-09 | 1998-07-15 | 肖文华 | A bioactive beverage |
| CN101669558A (en) * | 2009-09-27 | 2010-03-17 | 安徽板蓝花生物科技有限公司 | Composite plant beverage |
| CN101810230A (en) * | 2010-05-27 | 2010-08-25 | 福建省南安市莲花峰药厂 | Vegetable drink |
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Application publication date: 20161109 |