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Production method of mushroom-tea vinegar beverage

A production method and technology of shiitake mushrooms, which are applied in the field of beverage processing, can solve problems such as shortage, and achieve the effects of reducing the generation of free radicals, lowering blood pressure and cholesterol, and increasing coronary blood flow

Inactive Publication Date: 2016-11-09
侯荣山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of this invention is to provide a kind of production method of shiitake mushroom tea vinegar beverage, this production method can solve the problem that the market lacks the tea vinegar beverage that not only has the aroma substance and nutritional labeling of tealeaves, but also the nutritional labeling of acetic acid in the market, so as to obtain 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 drink of the present embodiment adopts the following raw materials in parts by weight: 20 parts of shiitake mushrooms, 20 parts of tea leaves, 20 parts of Luo Han Guo, 10 parts of white sugar;

[0027] Its production steps are:

[0028] A. Put 20 parts of Luo Han Guo and 20 parts of shiitake mushrooms into pieces, put 20 parts of tea leaves and 10 parts of white sugar into the pot, 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...

Embodiment 2

[0033] The vinegar drink of the present embodiment adopts the following raw materials in parts by weight: 10 parts of shiitake mushrooms, 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 shiitake mushroom into pieces, put 10 parts of tea leaves and 5 parts of white sugar into the pot, 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 ...

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Abstract

The invention discloses a production method of a mushroom-tea vinegar beverage and relates to the technical field of beverage processing. The mushroom-tea vinegar beverage is prepared from mushroom, a tea, grosvenor momordica fruits and white sugar. The production method comprises adding mountain spring water into the above raw materials, carrying out boiling, carrying out cooling, carrying out filtration to obtain extract, pouring the extract into a container, inoculating the extract with acetic acid bacteria, carrying out uniform stirring, carrying out sealing fermentation, carrying out acid modulation on the fermented material liquid so that the total acid content of the material liquid is in a range of 0.3g / 100ml-1g / 100ml and soluble solid content is in a range of 3-5%, carrying out disinfection on the material liquid subjected to acid modulation and carrying out loading. The mushroom-tea vinegar beverage is a multifunctional beverage with nutrition and health care functions, has flavor components and nutrition components and has an acetic acid sour flavor, a delicious taste and good quality.

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): A23F3/16
CPCA23F3/163A23F3/166
Inventor 侯荣山
Owner 侯荣山
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