CN105925455A - Peony tea vinegar beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a peony tea vinegar beverage. The peony tea vinegar beverage is prepared from the following raw materials: birch juice, peony, gynostemma pentaphylla, Radix Polygonati officinalis, peony seed meal, verbena, Michelia figo, Abrus precatorius, pineapple leaf, black tea fungus liquid, Chinese yam, cucumber seed meal, pomegranate seed oil, a proper amount of yeast, a proper amount of acetic acid bacteria and a proper amount of water. According to the invention, tea is prepared from peony and gynostemma pentaphylla, so the flavor of the tea beverage is enriched; the peony seed meal is cooperatively used at the same time and cooked through superheated steam treatment, so energy is saved, emission is reduced and subsequent biological conversion is promoted; through addition of the birch juice, brewage acidity and sweetness are reduced, so the beverage is more natural and healthier, and the irritant taste of traditional vinegar beverages is mitigated; and as components like the Michelia figo and Abrus precatorius are used in a synergistic way, the peony tea vinegar beverage has better health care value, promotes metabolism of the body and is capable of clearing internal heat, moistening the lung and maintaining the beauty.

Description

A kind of Paeonia suffruticosa tea vinegar drink and preparation method thereof

Technical field

The present invention relates to food technology field, particularly relate to a kind of Paeonia suffruticosa tea vinegar drink and preparation method thereof.

Background technology

Rich in compounds such as tea polyphenols, alkaloid, polysaccharide, theanine in Folium Camelliae sinensis, body-care is played sizable work With.Folium Camelliae sinensis not only have quench one's thirst, heat clearing away, improving eyesight, go greasy fat-reducing, removing toxic substances the function such as relieving alcoholic intoxication, life lengthening, also to modern diseases, Such as relevant diseases such as cardiovascular and cerebrovascular disease, cancer, Radiation sicknesses, there is certain pharmacological action.

Birch juice is the bleeding sap that Betula plant is gushed out in body when sprouting spring, and it is nutritious, containing several amino acids, Vitamin, fatty acid and mineral element, these nutrient substance can be formed good to health through metabolism after taking in human body The factor, thus reach the health-care effect to sub-health population so that it is there is good nutrition health-care functions.

Abundant along with growth in the living standard and material, people's dietetic level has had the biggest improvement, people eat more It is the best to come, more and more greasy, and a lot of people exist overnutrition in various degree and obesity；The most unsightly, And likely can grow a series of disease, affect the healthy of people, thus now increasing people start except Carry out positive sports, participate in outside exercising with oxygen, also focus on diet, take in some and can go oil removal, improve internal ring Border, the Foods or drinks of nutrient health, due to above reason, beverage industry development is maked rapid progress, wide in variety colorful, especially The beverage with health care more becomes new lover, and at present, China is the big country of Tea Production and consumption, in the market, tea-drinking Material the first big drink variety especially, but tea vinegar drink kind is the most actually rare.

Therefore, it is the most promising for producing a kind of tea vinegar drink with abundant nutrition.Tea vinegar drink tea is aromatic strongly fragrant, acid Sweet good to eat, there is the local flavor of uniqueness.Rich in aminoacid, protein, tea polyphenols, polysaccharide, alkaloid etc. in tea vinegar, there is fall blood The various health care functions such as pressure, blood fat reducing, antioxidation, resisting fatigue, Antialcoholic liver-protecting.For this present invention, natural plant composition is processed Process, at utmost retain trophic function composition, in conjunction with birch juice by using the biology such as bioconversion, multi-cultur es synergic fermentation The section of learning to do, in conjunction with brewing technology and tradition vinegar technique processed, reduces acidity and pol, natural health, and mouthfeel is the most aromatic suitably, adds Add other trophic function compositions, prepare a kind of nutritious, tea vinegar drink of unique flavor, more health care and be worth.

Summary of the invention

The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Paeonia suffruticosa tea vinegar drink and preparation side thereof Method.

The present invention is achieved by the following technical solutions:

A kind of Paeonia suffruticosa tea vinegar drink, is made up of the raw material of following weight portion: birch juice 180-190, Flos Moutan 15-18, strand Blue 8-10, Rhizoma Polygonati Odorati 6-8, seed of Flos Moutan dregs of rice 20-25, Herba Verbenae 2-4, HANXIAOHUA 2-3, Caulis et Folium Abri 2-3, pineapple leaves 3-4, black tea bacterium solution 100-120, Rhizoma Dioscoreae 8-10, cucumber seed powder 6-8, granada seed oil 2-3, barms is appropriate, acetic acid bacteria strain is appropriate, water is appropriate.

The preparation method of described Paeonia suffruticosa tea vinegar drink, comprises the following steps:

(1), the seed of Flos Moutan dregs of rice are put in clean gauze steam curtain, put into containing in the ascorbic water of 0.2-0.4%, at 80-85 DEG C Soaking 30-40 minute processed, play solarization and extract moisture, put into microwave oven, at 180-200 DEG C, baking goes out perfume (or spice), adds 1-3 times of cold water leaching Carrying, 0.2-0.5 ‰ cellulase adding slurry weight part carries out enzymolysis, temperature be 38-48 DEG C at enzymolysis 40-60 minute, then Secondary fine grinding pulping, is spray-dried composition, obtains seed of Flos Moutan dregs of rice powder；

(2), by Flos Moutan, Herb Gynostemmae Pentaphylli picking up miscellaneous rinsing well respectively, spray profit, containing 0.2-0.4% Fructus Citri Limoniae aqueous acid, is withered naturally Withering to withering leaf moisture content is 68-72%, puddles and kneads into strips, puts in electromagnetism green-keeping machine, controls temperature and is 200-170 DEG C Under step by step the temperature difference be 15 DEG C and carry out the process that completes, the time is 2-3 minute, grinds to 10-20 mesh, sends into microwave oven, control Temperature 80-100 DEG C processed carries out microwave baking and goes out perfume (or spice), then through vacuum lyophilization, obtains Flos Moutan tea powder；

(3), by Rhizoma Dioscoreae peeling section, being respectively put into boiling water boiling with clean Rhizoma Polygonati Odorati and sifted out after 1-2 minute, frozen water rinses cooling, Lyophilizing is broken into granule, spray profit granada seed oil, and at 60-80 DEG C, microwave bakes out perfume (or spice), pulverizes, and adds 1.5-2 times of water, Stew to moisten into profit shape at 40-60 DEG C, obtain Chinese yam milk；

(4), Herba Verbenae, HANXIAOHUA, Caulis et Folium Abri, pineapple leaves are picked up miscellaneous cleaning, drain spray and moisten the infiltration of a small amount of rice wine uniformly, send into micro- Ripple baking oven, controls temperature 80-100 DEG C and carries out microwave baking 3-5 minute, grind to 20-40 mesh, obtain health-care powder；

(5), by seed of Flos Moutan dregs of rice powder, Flos Moutan tea powder, cucumber seed powder mixing, add Chinese yam milk stirring tumbling and be pressed into thin slice, logical Enter superheated steam and bakeing the 20-30 second at 260-300 DEG C, then be crushed to 80-100 mesh, add birch juice and stir, be heated to Stewing to moisten at 75-85 DEG C to emulsus, the α-amylase adding serum weight 0.02-0.03% is incubated enzymolysis 20-40 minute, is cooled to 55-60 DEG C, the saccharifying enzyme of the 0.1-0.2% adding serum weight is incubated saccharifying 40-50 minute, adds appropriate citric acid regulation PH Value for 5.4-5.6, adds the barms of the 0.07-0.09% of serum weight, then 24-26 DEG C of bottom fermentation 10-12 days, obtains fermented glutinous rice；

(6), by fermented glutinous rice adding health-care powder to stir, adding black tea bacterium solution regulation alcoholic strength is 5.8-6.0%, adds wine liquid The acetic acid bacteria strain of the 13-15% of weight, controls temperature 30-32 DEG C bottom fermentation 10-15 days, through filtering, clarifying, adds residue black tea Bacterium solution stirs, sterilized after the most canned and get final product.

The invention have the advantage that

Paeonia suffruticosa tea vinegar drink prepared by the present invention, by Flos Moutan, Herb Gynostemmae Pentaphylli tea making, abundant tea-drinking local flavor, simultaneously with the seed of Flos Moutan dregs of rice In conjunction with, use superheated steam to process ripening, energy-saving and emission-reduction simultaneously facilitate subsequent bio and convert, and add birch juice reduction and brewage acid Degree, sugariness, more natural health, reduce tradition vinegar beverage and stimulate mouthfeel, and the collaborative composition such as HANXIAOHUA, Caulis et Folium Abri, more keep healthy valency Value, promotes organism metabolism resolving heat and reducing pathogenic fire, moistening lungs and face simultaneously.

Detailed description of the invention

Embodiment 1

A kind of Paeonia suffruticosa tea vinegar drink, is made up of the raw material of following weight (jin): birch juice 180, Flos Moutan 15, Herb Gynostemmae Pentaphylli 8, jade Bamboo 6, the seed of Flos Moutan dregs of rice 20, Herba Verbenae 2, HANXIAOHUA 2, Caulis et Folium Abri 2, pineapple leaves 3, black tea bacterium solution 100, Rhizoma Dioscoreae 8, cucumber seed powder 6, stone Pomegranate seed oil 2, barms is appropriate, acetic acid bacteria strain is appropriate, water is appropriate.

The preparation method of described Paeonia suffruticosa tea vinegar drink, comprises the following steps:

(1), being put in clean gauze steam curtain by the seed of Flos Moutan dregs of rice, put into containing in 0.3% ascorbic water, at 85 DEG C, leaching makes 30 points Clock, plays solarization and extracts moisture, put into microwave oven, and at 200 DEG C, baking goes out perfume (or spice), adds 2 times of cold water extractions, adds slurry weight part 0.4 ‰ cellulase carry out enzymolysis, temperature is enzymolysis 40 minutes at 38 DEG C, again refines pulping, is spray-dried composition, obtains male Red seed dregs of rice powder；

(2), by Flos Moutan, Herb Gynostemmae Pentaphylli pick up miscellaneous rinsing well respectively, spray profit containing 0.2% Fructus Citri Limoniae aqueous acid, naturally wither to Withering leaf moisture content is 68%, puddles and kneads into strips, puts in electromagnetism green-keeping machine, controls at temperature is 200-170 DEG C warm step by step Difference is 15 DEG C and carries out the process that completes, and the time is 3 minutes, grinds to 20 mesh, sends into microwave oven, controls temperature 100 DEG C and enters Row microwave baking goes out perfume (or spice), then through vacuum lyophilization, obtains Flos Moutan tea powder；

(3), by Rhizoma Dioscoreae peeling section, being respectively put into boiling water boiling with clean Rhizoma Polygonati Odorati and sifted out after 2 minutes, frozen water rinses cooling, freezes The dry granule that is broken into, spray profit granada seed oil, at 80 DEG C, microwave bakes out perfume (or spice), pulverizes, and adds 2 times of water, stewing at 60 DEG C Moisten into profit shape, obtain Chinese yam milk；

(4), Herba Verbenae, HANXIAOHUA, Caulis et Folium Abri, pineapple leaves are picked up miscellaneous cleaning, drain spray and moisten the infiltration of a small amount of rice wine uniformly, send into micro- Ripple baking oven, controls temperature 100 DEG C and carries out microwave baking 5 minutes, grind to 40 mesh, obtain health-care powder；

(5), by seed of Flos Moutan dregs of rice powder, Flos Moutan tea powder, cucumber seed powder mixing, add Chinese yam milk stirring tumbling and be pressed into thin slice, logical Enter superheated steam bakeing 30 seconds at 300 DEG C, then be crushed to 100 mesh, add birch juice and stir, be heated at 85 DEG C stewing to moisten To emulsus, the α-amylase adding serum weight 0.03% is incubated enzymolysis 40 minutes, is cooled to 58 DEG C, adds serum weight The saccharifying enzyme insulation saccharifying of 0.2% 40 minutes, adding appropriate citric acid regulation pH value is 5.5, the 0.08% of addition serum weight Barms, then 24 DEG C of bottom fermentations 11 days, obtain fermented glutinous rice；

(6), by fermented glutinous rice adding health-care powder to stir, adding black tea bacterium solution regulation alcoholic strength is 5.9%, adds wine liquid weight 14% acetic acid bacteria strain, control 32 DEG C of bottom fermentations of temperature 15 days, through filtering, clarification, add residue black tea bacterium solution and stir, After sterilized the most canned and get final product.

Embodiment 2

A kind of Paeonia suffruticosa tea vinegar drink, is made up of the raw material of following weight (jin): birch juice 188, Flos Moutan 16, Herb Gynostemmae Pentaphylli 9, jade Bamboo 7, the seed of Flos Moutan dregs of rice 24, Herba Verbenae 3, HANXIAOHUA 3, Caulis et Folium Abri 3, pineapple leaves 4, black tea bacterium solution 110, Rhizoma Dioscoreae 9, cucumber seed powder 7, stone Pomegranate seed oil 3, barms is appropriate, acetic acid bacteria strain is appropriate, water is appropriate.

The preparation method of described Paeonia suffruticosa tea vinegar drink, with embodiment 1.

Embodiment 3

A kind of Paeonia suffruticosa tea vinegar drink, is made up of the raw material of following weight (jin): birch juice 190, Flos Moutan 18, Herb Gynostemmae Pentaphylli 10, Rhizoma Polygonati Odorati 8, the seed of Flos Moutan dregs of rice 25, Herba Verbenae 4, HANXIAOHUA 3, Caulis et Folium Abri 3, pineapple leaves 4, black tea bacterium solution 120, Rhizoma Dioscoreae 10, cucumber seed powder 8, granada seed oil 3, barms is appropriate, acetic acid bacteria strain is appropriate, water is appropriate.

The preparation method of described Paeonia suffruticosa tea vinegar drink, with embodiment 1.

Claims (2)

1. a Paeonia suffruticosa tea vinegar drink, it is characterised in that be made up of the raw material of following weight portion: birch juice 180-190, Paeonia suffruticosa Flower 15-18, Herb Gynostemmae Pentaphylli 8-10, Rhizoma Polygonati Odorati 6-8, seed of Flos Moutan dregs of rice 20-25, Herba Verbenae 2-4, HANXIAOHUA 2-3, Caulis et Folium Abri 2-3, pineapple leaves 3-4, black tea bacterium solution 100-120, Rhizoma Dioscoreae 8-10, cucumber seed powder 6-8, granada seed oil 2-3, barms is appropriate, acetic acid bacteria strain is suitable Amount, water are appropriate.

2. the preparation method of a Paeonia suffruticosa tea vinegar drink as claimed in claim 1, it is characterised in that comprise the following steps:

(1), the seed of Flos Moutan dregs of rice are put in clean gauze steam curtain, put into containing in the ascorbic water of 0.2-0.4%, at 80-85 DEG C Soaking 30-40 minute processed, play solarization and extract moisture, put into microwave oven, at 180-200 DEG C, baking goes out perfume (or spice), adds 1-3 times of cold water leaching Carrying, 0.2-0.5 ‰ cellulase adding slurry weight part carries out enzymolysis, temperature be 38-48 DEG C at enzymolysis 40-60 minute, then Secondary fine grinding pulping, is spray-dried composition, obtains seed of Flos Moutan dregs of rice powder；

(2), by Flos Moutan, Herb Gynostemmae Pentaphylli picking up miscellaneous rinsing well respectively, spray profit, containing 0.2-0.4% Fructus Citri Limoniae aqueous acid, is withered naturally Withering to withering leaf moisture content is 68-72%, puddles and kneads into strips, puts in electromagnetism green-keeping machine, controls temperature and is 200-170 DEG C Under step by step the temperature difference be 15 DEG C and carry out the process that completes, the time is 2-3 minute, grinds to 10-20 mesh, sends into microwave oven, control Temperature 80-100 DEG C processed carries out microwave baking and goes out perfume (or spice), then through vacuum lyophilization, obtains Flos Moutan tea powder；

(3), by Rhizoma Dioscoreae peeling section, being respectively put into boiling water boiling with clean Rhizoma Polygonati Odorati and sifted out after 1-2 minute, frozen water rinses cooling, Lyophilizing is broken into granule, spray profit granada seed oil, and at 60-80 DEG C, microwave bakes out perfume (or spice), pulverizes, and adds 1.5-2 times of water, Stew to moisten into profit shape at 40-60 DEG C, obtain Chinese yam milk；

(4), Herba Verbenae, HANXIAOHUA, Caulis et Folium Abri, pineapple leaves are picked up miscellaneous cleaning, drain spray and moisten the infiltration of a small amount of rice wine uniformly, send into micro- Ripple baking oven, controls temperature 80-100 DEG C and carries out microwave baking 3-5 minute, grind to 20-40 mesh, obtain health-care powder；

(5), by seed of Flos Moutan dregs of rice powder, Flos Moutan tea powder, cucumber seed powder mixing, add Chinese yam milk stirring tumbling and be pressed into thin slice, logical Enter superheated steam and bakeing the 20-30 second at 260-300 DEG C, then be crushed to 80-100 mesh, add birch juice and stir, be heated to Stewing to moisten at 75-85 DEG C to emulsus, the α-amylase adding serum weight 0.02-0.03% is incubated enzymolysis 20-40 minute, is cooled to 55-60 DEG C, the saccharifying enzyme of the 0.1-0.2% adding serum weight is incubated saccharifying 40-50 minute, adds appropriate citric acid regulation PH Value for 5.4-5.6, adds the barms of the 0.07-0.09% of serum weight, then 24-26 DEG C of bottom fermentation 10-12 days, obtains fermented glutinous rice；

(6), by fermented glutinous rice adding health-care powder to stir, adding black tea bacterium solution regulation alcoholic strength is 5.8-6.0%, adds wine liquid The acetic acid bacteria strain of the 13-15% of weight, controls temperature 30-32 DEG C bottom fermentation 10-15 days, through filtering, clarifying, adds residue black tea Bacterium solution stirs, sterilized after the most canned and get final product.