Method for producing laver tea vinegar beverage

Abstract

The invention discloses a method for producing a laver tea vinegar beverage, and relates to the processing field of beverages; the laver tea vinegar beverage is prepared from the following raw materials by weight: 10-20 parts of laver, 10-20 parts of tea, 25-35 parts of Momordica grosvenori and 5-10 parts of white sugar; the production steps are as follows: crushing the Momordica grosvenori, putting the raw materials into a pot, adding mountain spring water for boiling, naturally cooling, and then filtering to obtain extract; pouring the extract into a container, inoculating acetic acid bacteria, and sealing a cover for fermentation; adjusting the acidity of a material liquid obtained after the fermentation; and then sterilizing the material liquid with adjusted acidity, and filling in vacuum to obtain the laver tea vinegar beverage. When the material liquid is packed in a plastic bottle, sterilization of the body of the plastic bottle is needed after the filling. The invention provides a microorganism fermented tea vinegar beverage.

Description

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

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