Bamboo leaf tea vinegar beverage production method

Abstract

The invention relates to the field of beverage processing and discloses a bamboo leaf tea vinegar beverage production method. A bamboo leaf tea vinegar beverage is prepared from bamboo leaves, tea leaves, fructus momordicae and white sugar. The production method includes steps: A, grinding fructus momordicae, putting into a pot along with bamboo leaves, tea leaves and white sugar, adding corresponding parts of mountain spring water, boiling, naturally cooling, and filtering to obtain extract liquid; B, pouring the extract liquid into a clean container, performing proportional inoculation of acetic acid bacteria, well mixing, and sealing for fermentation; C, adjusting acidity of feed liquid; D, sterilizing the feed liquid subjected to acidity adjustment, and performing vacuum sterile filling to obtain the bamboo leaf tea vinegar beverage. The bamboo leaf tea vinegar beverage prepared according to the production method comprises flavor substances and nutritional ingredients of tea leaves and nutritional ingredients of acetic acid.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a production method of bamboo leaf 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 fermen...

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