Production method of Chinese hawthorn leaf tea lactic acid beverage
A technology of hawthorn leaf tea and lactic acid beverage, which is applied in the field of beverage processing, can solve the problems of high cost, complicated production process, and insecure food safety, and achieve the effects of good quality, tumor growth inhibition, and cardiovascular disease prevention
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Embodiment 1
[0026] The hawthorn leaf tea lactic acid drink mainly adopts the following raw materials by weight:
[0027] Hawthorn leaf tea 25 kg, Luo Han Guo 30 kg, sugar 20 kg;
[0028] Its production steps are as follows:
[0029] A. After the Luo Han Guo is broken, weigh the weight of hawthorn leaf tea, Luo Han Guo and white sugar respectively according to the weight parts of the above-mentioned raw materials, put the weighed raw materials into a pot and add 500 kg of mountain spring water to cook until boiling and keep After cooling for 30 min, filter to obtain the extract; the pH value of the mountain spring water is 7;
[0030] B. Pour the above-mentioned extract into a clean container, add Lactobacillus acidophilus species with 2% weight of the total amount of raw materials, stir evenly, cover and ferment, control the temperature of the product at 16°C, and ferment for 25 days;
[0031] C, carry out the control of the number of viable bacteria to the feed liquid obtained by the f...
Embodiment 2
[0036] The hawthorn leaf tea lactic acid drink mainly adopts the following raw materials by weight:
[0037] Hawthorn leaf tea 20 kg, monk fruit 25 kg, sugar 15 kg;
[0038] Its production steps are as follows:
[0039] A. After the Luo Han Guo is broken, weigh out the weight of hawthorn leaf tea, Luo Han Guo and white sugar respectively according to the weight parts of the above-mentioned raw materials, put the weighed raw materials into a pot and add 400 kg of mountain spring water to boil, boil until boiling and keep 55 min, after cooling, filter to obtain the extract; the pH value of the mountain spring water is 7.5;
[0040] B. Pour the above-mentioned extract into a clean container, add Lactobacillus acidophilus species with 3% weight of the total amount of raw materials, stir evenly, cover and ferment, control the temperature of the product at 28°C, and ferment for 10 days;
[0041] C, carry out the control of the number of live bacteria to the feed liquid obtained b...
Embodiment 3
[0046] The hawthorn leaf tea lactic acid drink mainly adopts the following raw materials by weight:
[0047] Hawthorn leaf tea 15kg, monk fruit 35kg, sugar 25kg;
[0048] Its production steps are as follows:
[0049] A. After the Luo Han Guo is broken, weigh out the weight of hawthorn leaf tea, Luo Han Guo and white sugar respectively according to the weight parts of the above-mentioned raw materials, put the weighed raw materials into a pot and add 450 kg of mountain spring water to cook until boiling and keep 40 min, after cooling, filter to obtain the extract; the pH value of the mountain spring water is 7.3;
[0050] B. Pour the above extract into a clean container, add Lactobacillus casei species with a weight of 2.5% of the total amount of raw materials, stir evenly, cover and ferment, control the product temperature at 25°C, and ferment for 15 days;
[0051] C, carry out the control of the number of viable bacteria to the feed liquid obtained by step B fermentation, co...
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