Production method for coix seed, tea and vinegar beverage

Abstract

The invention discloses a production method for a coix seed, tea and vinegar beverage and relates to the field of beverage processing. The production method comprises the following steps that after coix seeds and grosvenor momordica fruits are smashed, the coix seeds, tea leaves, the grosvenor momordica fruits and white sugar are placed into a pot, mountain spring water is added, boiling is carried out, after the mixture is boiled, natural cooling is carried out, and filtering is carried out; filtrate is poured into a container and inoculated with an acetic acid strain, and cover sealing and fermenting are carried out; after acid is adjusted and sterilization is carried out, vacuum sterile filling is carried out, and then the coix seed, tea and vinegar beverage is obtained. The multifunctional beverage integrates nutrition and a healthcare function. Vegetative leach liquid sweet water of the tea leaves, the coix seeds and the grosvenor momordica fruits serves as an acetic acid bacteria culture medium for fermentation, and the produced tea and vinegar beverage has various flavor components and nutritional ingredients of the tea leaves, the coix seeds and the grosvenor momordica fruits, and is good in flavor and quality.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a production method of coix seed 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 fermente...

AI Technical Summary

Problems solved by technology

[0003] At present, there are few reports on microbial fermented tea-vinegar beverages in the market, but the research and development of microbial fermented tea-vinegar beverages is of positive significance for solving the slow sales of middle and low-grade teas and the development of comprehensive utilization and deep processing of tea leaves. If tea beverages and vinegar beverages can be combined, Obtain a new type of tea-vinegar beverage that has both the aroma and nutritional components of tea leaves and the nutritional components of acetic acid, which can increase the variety of tea beverages, meet market demand and promote the development of tea products