Preparation method for tea vinegar drink containing ginkgo leaves

Abstract

The invention discloses a preparation method for a tea vinegar drink containing ginkgo leaves and relates to the field of drink processing. The preparation method comprises steps as follows: siraitia grosvenorii fruits are smashed and then put in a boiler together with the ginkgo leaves, tea leaves and white sugar, mountain spring water is added, and the mixture is decocted until boiling, naturally cooled and filtered; a filtrate is poured into a container, inoculated with acetic acid bacteria and sealed with a cover for fermentation; vacuum sterile filling is performed after acid regulation for sterilization, and the tea vinegar drink is prepared. The ginkgo leaves are sweet, bitter, astringent and mild in nature and flavor and have effects of nourishing the heart, constraining the lung, resolving dampness, stopping diarrhea and the like. The invention provides one multifunctional drink integrating nutrition and health care functions, the prepared tea vinegar drink contains various flavor components and nutrients such as the tea leaves, the ginkgo leaves and the siraitia grosvenorii fruits, also contains nutrients and moderate acidity of acetic acid, tastes good and is good in quality.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a production method of ginkgo 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