Preparation method for tea-lactic acid beverage
A technology of lactic acid beverage and tea lactic acid, which is applied in the field of beverage processing, can solve the problems of high cost, complex production process, and insecure food safety, and achieve the effects of good quality, softening blood vessels, and preventing and treating cardiovascular diseases
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Embodiment 1
[0025] The lactic acid beverage of the present embodiment adopts the following raw materials in parts by weight: 30 parts of green tea, 20 parts of white sugar;
[0026] Its preparation steps are:
[0027] A. Put 30 parts of green tea and 20 parts of white sugar into the pot and add 450 parts of mountain spring water with a pH value of 7 to cook, boil until boiling and keep for 45 minutes, then cool and filter to obtain the extract;
[0028] B. Pour the above extract into a clean container, add Lactobacillus acidophilus species accounting for 2.5% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16 ℃ ~ 28 ℃, and the fermentation time is 15 days ;
[0029] C. Carry out the control of the number of viable bacteria to the feed liquid obtained by the fermentation of step B, and control the content of active lactic acid bacteria in the feed liquid to be 500,000 / ml to 1,000,000 / ml;
[0030] D, carry out acid adjustment to the fe...
Embodiment 2
[0033] The lactic acid beverage of the present embodiment adopts the following raw materials in parts by weight: 25 parts of black tea, 25 parts of white sugar;
[0034] Its preparation steps are:
[0035] A. Put 25 parts of black tea and 25 parts of white sugar into the pot and add 500 parts of mountain spring water with a pH value of 7.5 to cook, boil until boiling and keep for 30 minutes, then cool and filter to obtain the extract;
[0036] B. Pour the above extract into a clean container, add Lactobacillus acidophilus species accounting for 2% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16 ℃ ~ 28 ℃, and the fermentation time is 10 days ;
[0037] C. Carry out the control of the number of viable bacteria to the feed liquid obtained by the fermentation of step B, and control the content of active lactic acid bacteria in the feed liquid to be 500,000 / ml to 1,000,000 / ml;
[0038] D, carry out acid adjustment to the fe...
Embodiment 3
[0041] The lactic acid beverage of the present embodiment adopts the following raw materials in parts by weight: 35 parts of oolong tea, 15 parts of white sugar;
[0042] Its preparation steps are:
[0043] A. Put 35 parts of oolong tea and 15 parts of white sugar into the pot and add 400 parts of mountain spring water with a pH value of 7 to cook, boil until boiling and keep for 60 minutes, then cool, and filter to obtain the extract;
[0044] B. Pour the above extract into a clean container, add Lactobacillus acidophilus species accounting for 3% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16 ℃ ~ 28 ℃, and the fermentation time is 25 days ;
[0045] C. Carry out the control of the number of viable bacteria to the feed liquid obtained by the fermentation of step B, and control the content of active lactic acid bacteria in the feed liquid to be 500,000 / ml to 1,000,000 / ml;
[0046] D, carry out acid adjustment to the f...
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