Production method for corn, tea and vinegar beverage
A production method, corn technology, applied in the field of beverage processing, to achieve the effect of lowering serum cholesterol, dilating blood vessels, and good quality
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Embodiment 1
[0024] A method for producing a corn-tea vinegar beverage, which uses the following raw materials in parts by weight: 10 kg of corn, 10 kg of black tea, 15 kg of Luo Han Guo, and 5 kg of white sugar;
[0025] The production steps are as follows:
[0026] A. After crushing the corn and Luo Han Guo, put 10 kg of corn, 10 kg of black tea, 15 kg of Luo Han Guo and 5 kg of white sugar into the pot and add 400 kg of mountain spring water with a pH value of 7 to boil until boiling and keep at 30 Minutes, after natural cooling, filter to obtain the extract;
[0027] B. Pour the above extract into a clean container, add 2% AS1.41 acetic acid bacteria in the total weight of raw materials, stir evenly, cover and ferment, control the temperature of the product at 16°C to 28°C, and ferment for 10 days;
[0028] 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 feed liquid t...
Embodiment 2
[0031] A method for producing a corn-tea-vinegar beverage, using the following raw materials in parts by weight: 20kg of corn, 20kg of Pu'er tea, 20kg of Luo Han Guo, and 10kg of white sugar;
[0032] The production steps are as follows:
[0033] A. After crushing the corn and Luo Han Guo, put 20 kg of corn, 20 kg of Pu’er tea, 20 kg of Luo Han Guo and 10 kg of white sugar into the pot and add 500 kg of mountain spring water with a pH value of 7.5 to cook until boiling and keep After 60 minutes, after natural cooling, filter to obtain the extract;
[0034] B. Pour the above-mentioned extract into a clean container, add 3% of the total weight of raw materials to acetic acid bacteria, cover and ferment after stirring evenly, control the temperature of the product at 16°C to 28°C, and ferment for 25 days;
[0035] 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 ...
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