High-ester leavening agent for preparing tea vinegar and prepared tea vinegar

Abstract

The invention discloses a high-ester leavening agent for preparing tea vinegar. The high-ester leavening agent is prepared from the following raw materials and components: 20-40 parts of high-tolerance ester-producing yeast powder, 10-30 parts of acetic bacteria powder, 20-30 parts of glucose, 25-50 parts of cane sugar, 20-30 parts of corn protein powder, 1-7 parts of dipotassium phosphate, 5-15 parts of maltodextrin and 1-7 parts of sodium selenite. A preparation method of the tea vinegar via the high-ester leavening agent comprises the following steps: taking tea leaves, boiling, cooling to room temperature, separating tea residues from tea soup by using eight layers of gauze, adding white spirit to adjust the alcoholic strength of the tea soup, adding the high-ester leavening agent into the tea soup, canning and sealing, reserving 1 / 3 space above, fermenting for 7 days at normal temperature, filtering again by using gauze, loading filtrate into a can for ageing, reserving no space, and sealed aging for 14 days. The raw materials of the high-ester leavening agent for making the tea vinegar adopt the high-tolerance ester-producing yeast powder and the acetic acid bacteria powder, so that the prepared leavening agent is stable in fermentation performance, fast in ester and acid production and convenient to use; the prepared tea vinegar is clear, transparent and yellowish, has high total ester content and strong mouth-killing power, and also has a certain health-care function.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a high-ester starter for making tea vinegar and the made tea vinegar. Background technique [0002] With the continuous progress of society and the continuous abundance of people's material and spiritual, consumers' consumption concepts have undergone new changes. For edible and drinking products, they must be good in color, aroma and taste, natural and nutritious, without additives, and must be Refreshing, the pursuit of mouth-killing and stimulating. In Chinese alcoholic beverages, esters are important flavor components, and the content of esters in different types of Chinese liquors is different. There are many studies on esters in wine, but few people have studied high-ester flavored tea-vinegar beverages. [0003] Tea vinegar is a kind of edible vinegar that is made from tea leaves through a series of fermentation or preparation. The extract obtained by soaking tea leaves is u...

AI Technical Summary

Problems solved by technology

Among them, the tea vinegar starter mostly uses two strains of acetic acid bacteria and yeast, which are not three-dimensional and diverse in terms of product function and drinking taste, and the ester flavor is not prominent.

[0004] Patent Publication No. CN106551028A discloses a sugarcane vinegar tea drink and its preparation method. The steps for making tea vinegar are cumbersome and the content of additives is high.

Patent Publication No. CN110477149A discloses a preparation method of tea-vinegar beverage. The fermentation agent uses acetic acid bacteria, the production process is cumbersome, the production cost is high, and the flavor is not outstanding enough.

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