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Production method for banana-tea vinegar drink

A production method and technology of bananas, which are applied in the field of beverage processing, can solve the problems of lack of flavor substances and nutrients, and achieve the effects of preventing and treating cardiovascular diseases, lowering blood pressure and cholesterol, and increasing coronary blood flow

Inactive Publication Date: 2016-09-21
侯荣山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of production method of banana tea vinegar drink, this production method can solve the problem that lacks the aroma substance and nutritional labeling of tealeaves on the market, the problem of the tea vinegar drink of acetic acid nutritional labeling again, obtains A multifunctional drink with good flavor and good quality that integrates nutrition and health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The vinegar beverage of the present embodiment adopts the following raw materials in parts by weight: 20 parts of bananas, 20 parts of tea leaves, 20 parts of Momordica grosvenori, 10 parts of white sugar;

[0027] Its production steps are:

[0028] A. Put 20 parts of Luo Han Guo and 20 parts of bananas into pieces, put them into a pot with 20 parts of tea leaves and 10 parts of sugar, add 500 parts of mountain spring water with a pH value of 7, boil until boiling and keep for 45 minutes. Then cool and filter to obtain the extract;

[0029] B. Pour the above extract into a clean container, add AS1.41 acetic acid bacteria 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 25 days ;

[0030] C. Adjust the acidity of the feed liquid obtained from the fermentation of step B at an ambient temperature of 16°C to 28°C, and control the total acid content of the fee...

Embodiment 2

[0033] The vinegar beverage of the present embodiment adopts the following raw materials in parts by weight: 10 parts of bananas, 10 parts of tea leaves, 15 parts of Luo Han Guo, and 5 parts of white sugar;

[0034] Its production steps are:

[0035] A. Put 15 parts of Luo Han Guo and 10 parts of bananas into pieces, put them into a pot with 10 parts of tea leaves and 5 parts of sugar, add 400 parts of mountain spring water with a pH value of 7.5, 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 1.01 acetic acid bacteria of Huyao 1.01 which accounts for 2% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16°C-28°C, and the fermentation time is 10 days ;

[0037] C. Adjust the acidity of the feed liquid obtained from the fermentation of step B at an ambient temperature of 16°C to 28°C, and control the total acid content of ...

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Abstract

The invention discloses a production method for banana-tea vinegar drink, and relates to the technical field of drink processing. The production method includes the steps that banana, tea siraitia grosvenorii and white sugar are added into mountain spring water and boiled, cooling and filtering are carried out, extracting liquid is obtained, acetic acid bacteria are inoculated into the extracting liquid, the mixture is stirred to be even to be fermented, then material liquid is subjected to acidity adjustment, the total acid content of the material liquid is controlled to be 0.3 g / 100 ml to 1 g / 100 ml, and the soluble solid content is 3% to 5%; the acid-adjusting material liquid is sterilized to be subjected to vacuum aseptic filling, and the banana-tea vinegar drink is obtained. The banana-tea vinegar drink is functional drink integrated with the nutrient effect and the health-care effect, vegetative-substance extracting liquid sweet water is used as media of the acetic acid bacteria to conduct fermentation, the produced tea vinegar drink has fragrances and nutrient components of various raw substances, has nutrient components and the suitable acidity of acetic acid, and is good in flavor and taste.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a production method of fruit tea vinegar beverage. Background technique [0002] Tea contains catechins, flavonoids, caffeine, polysaccharides, theophylline, theobromine, choline, xanthine, tea tannins, terpenes, phenols, alcohols, aldehydes, acids, esters, Aromatic oil compounds, carbohydrates, multivitamins, proteins and amino acids, etc., also contain beneficial calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium, etc. 27 A kind of minerals, its nutrition is very rich, and tea beverage has also become the world's largest beverage because of its advantages of being natural, nutritious and healthy, and quenching thirst. With the improvement of people's living standards and the increase in demand for health drinks, tea products are developing in diversification, such as instant tea, liquid tea powder and fe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00C12J1/08C12J1/00
CPCA23L2/382C12J1/00C12J1/08
Inventor 侯荣山
Owner 侯荣山
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