Production method of apricot kernel tea vinegar drink

Abstract

The invention discloses a production method of an apricot kernel tea vinegar drink and relates to the field of drink processing. The apricot kernel tea vinegar drink is prepared from, by weight, 10-20 parts of apricot kernels, 10-20 parts of tea leaves, 15-20 parts of fructus momordicae and 5-10 parts of white sugar. The production method includes the steps that 1, the apricot kernels and fructus momordicae are crushed and then placed into a pot, 400-500 parts of spring water is added for boiling the materials, boiling is conducted till the materials are boiled, the boiled state is maintained for 30-60 minutes, filtering is conducted after natural cooling, and leach liquor is obtained; 2, the leach liquor is poured into a clean container, an acetic acid culture accounting for 2-3% of the total weight is inoculated, and after the mixture is stirred to be uniform, the reaction kettle is sealed with a cover for fermentation; 3, material liquor obtained through fermentation in step 2 is subjected to acid regulation; 4, after the material liquid obtained after acid regulation is sterilized, vacuum aseptic filling is conducted, and the apricot kernel tea vinegar drink is obtained. The production method aims to provide the apricot kernel tea vinegar drink which has fragrant matter and nutritious ingredients of tea leaves and also has nutritious ingredients of acetic acid.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a production method of almond 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 fermented t...

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