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Tender-chestnut-aroma-type tea vinegar and making method thereof

A technology of tender chestnut-flavored tea vinegar, applied in the field of tender chestnut-flavored tea vinegar and its preparation, can solve the problems of low utilization rate of fresh tea leaves and low output value of tea gardens

Inactive Publication Date: 2019-08-13
QIANNAN NORMAL UNIV FOR NATTIES +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are about 1.61 million mu of tea planted in Qiannan tea gardens, and Duyun Maojian tea is mainly processed in spring. The utilization rate of fresh leaves of tea trees in summer and autumn is not high, and the output value of tea gardens is low.

Method used

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  • Tender-chestnut-aroma-type tea vinegar and making method thereof
  • Tender-chestnut-aroma-type tea vinegar and making method thereof
  • Tender-chestnut-aroma-type tea vinegar and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0103] Example 1. A tender chestnut-flavored tea vinegar, the raw materials of which include 60g of green tea, 2000g of water, 1400g of black glutinous rice, 5g of glucoamylase, 5.8g of yeast and 2g of acetic acid bacteria.

[0104] The preparation method of above-mentioned tender chestnut-flavored tea vinegar comprises the following steps:

[0105] (a) Preparation of tea soup: take green tea, add boiling water at 95-100°C for brewing, then boil and extract in boiling water at 95-100°C, shake well every 10 minutes, and filter after 45 minutes to obtain tea soup;

[0106] (b) Treatment of black glutinous rice: select black glutinous rice, wash and soak for 24 hours, filter and dry, then steam the black glutinous rice until the black glutinous rice becomes sticky, and obtain product A;

[0107] (c) Saccharification: add tea soup to product A, mix well, take another lemon juice to adjust the pH value to 4.5, mix well, heat to 60°C, add glucoamylase, and keep at constant temperatur...

Embodiment 2

[0111] Example 2. A tender chestnut-flavored tea vinegar, a tender chestnut-flavored tea vinegar, the raw materials of which include 30g of green tea, 1000g of water, 480g of black glutinous rice, 1.2g of glucoamylase, 1.2g of yeast and 0.5g of acetic acid bacteria.

[0112] The preparation method of above-mentioned tender chestnut-flavored tea vinegar comprises the following steps:

[0113] (a) Preparation of tea soup: take green tea, add boiling water at 95-100°C for brewing, then boil and extract in boiling water at 95-100°C, shake well every 10 minutes, and filter after 45 minutes to obtain tea soup;

[0114] (b) Treatment of black glutinous rice: select black glutinous rice, wash and soak for 24 hours, filter and dry, then steam the black glutinous rice until the black glutinous rice becomes sticky, and obtain product A;

[0115] (c) Saccharification: add the tea soup to product A, mix well, take another lemon juice to adjust the pH value to 4, mix well, heat to 60°C, ad...

Embodiment 3

[0119] Example 3. A tender chestnut-flavored tea vinegar, the raw materials of which include 90g of green tea, 3500g of water, 1700g of black glutinous rice, 6.5g of glucoamylase, 0.7g of yeast and 1g of acetic acid bacteria.

[0120] The preparation method of above-mentioned tender chestnut-flavored tea vinegar comprises the following steps:

[0121] (a) Preparation of tea soup: take green tea, add boiling water at 95-100°C for brewing, then boil and extract in boiling water at 95-100°C, shake well every 10 minutes, and filter after 45 minutes to obtain tea soup;

[0122] (b) Treatment of black glutinous rice: select black glutinous rice, wash and soak for 24 hours, filter and dry, then steam the black glutinous rice until the black glutinous rice becomes sticky, and obtain product A;

[0123] (c) Saccharification: add tea soup to product A, mix well, take another lemon juice to adjust the pH value to 5, mix well, heat to 60°C, add glucoamylase, and keep at constant temperat...

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Abstract

The invention provides a tender-chestnut-aroma-type tea vinegar and a making method thereof. The tea vinegar is prepared from, by weight, 3-12 parts of green tea, 100-500 parts of water, 40-200 partsof black glutinous rice, 0.1-0.8 part of a saccharifying enzyme, 0.1-0.9 part of saccharomyces cerevisiae and 0.05-0.5 part of acetic bacteria. The making method of the tea vinegar comprises the stepsof a, preparation of a tea soup, b, treatment of the black glutinous rice, c, saccharifying, d, alcoholic fermentation, e, acetic fermentation and f, filtering and filling. The making method is simple and stable, the making cost is low, and the making efficiency is high; the prepared tender-chestnut-aroma-type tea vinegar is yellow green in color and luster, mellow in mouthfeel, moderate in sourness and sweetness, and tasty and refreshing, the aroma of the glutinous rice and the aroma of tender chestnuts are mingled in the vinegar fragrance, and the national food safety standard is met.

Description

technical field [0001] The invention relates to food preparation technology, in particular to a tender chestnut-flavored tea vinegar and a preparation method thereof. Background technique [0002] The main components of tea are tea polyphenols, caffeine, amino acids, tea pigments, tea polysaccharides, etc. and various mineral elements necessary for human body such as calcium, potassium, iron, copper, zinc, selenium, etc. Oxidation, anti-cancer, anti-radiation, anti-aging, beauty and other effects. Black glutinous rice is rich in protein, iron, vitamin E, and red pigment, among which copper, manganese, zinc and other essential trace elements are 1-3 times higher than ordinary glutinous rice. It has the effects of nourishing blood and nourishing Qi, strengthening bones and teeth, strengthening body, and beautifying skin. Vinegar is an indispensable condiment in our life, and its function has been paid more and more attention by people. From the seasonings such as mature vine...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/02
CPCC12J1/04
Inventor 周才碧杨绍燕杨雪莲宋丽莎周小露刘丽明赵幸运李平石悦
Owner QIANNAN NORMAL UNIV FOR NATTIES
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