CN101816347A - Application of stevia rebaudiana in preparing fermented tea - Google Patents
Application of stevia rebaudiana in preparing fermented tea Download PDFInfo
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- CN101816347A CN101816347A CN 201010160257 CN201010160257A CN101816347A CN 101816347 A CN101816347 A CN 101816347A CN 201010160257 CN201010160257 CN 201010160257 CN 201010160257 A CN201010160257 A CN 201010160257A CN 101816347 A CN101816347 A CN 101816347A
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- stevia rebaudiana
- fermented tea
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Abstract
The invention discloses application of stevia rebaudiana in preparing fermented tea. The method comprises the following steps: cutting up stevia rebaudiana for standby or extracting the stevia rebaudiana with water or 30-90% of ethanol; concentrating the obtained extract into a concentrated substance with the specific gravity of 1.15+/- 0.05; dissolving the concentrated substance with 5-20 times of purified water to obtain a stevia rebaudiana extracting solution for standby; and evenly and fully mixing the cut stevia rebaudiana or the stevia rebaudiana extracting solution with crude green tea in the parts by weight of 1-10:50, and then fermenting according to the conventional production process of the fermented tea. In the invention, the inclusions of the stevia rebaudiana can significantly improve the taste of the fermented tea after being adopted in fermentation and achieve more stable quality of the fermented tea; and in the fermentation process, undesirable grassy smell of the stevia rebaudiana also can be eliminated.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the new application of STEVIA REBAUDIANA in the fermented tea preparation.
Background technology
STEVIA REBAUDIANA (Stevia rebaudiana (Bertoni) Hemsl.) is a composite family Stevia herbaceos perennial, has another name called stevia rebaudianum, sweet grass, sweet chrysanthemum or sweet tea.The mountain range is visitd by the Oman that originates in Brazil, Paraguay and Argentinian 3 state's intersections in South America, and China introduced STEVIA REBAUDIANA and plants experimentally successfully from Japan in 1976, subsequently at more than 20 province's popularizing plantings.Up to now, the researcher has obtained number of chemical compositions such as glucoside, flavonoids, volatile oil, amino acid in succession from STEVIA REBAUDIANA.Its sweet substance is mainly the total glucoside of STEVIA REBAUDIANA, is a class tetracyclic diterpene analog derivative, is made up of 8 kinds of glucosides: but Stevioside, content rebaudioside-A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, this is for dimension uncle's glucoside and Dole's glucoside A.Wherein the sugariness of Stevioside is approximately 300 times of sucrose, and heat only has one of three percentages of sucrose, has high sugariness, safe characteristics low in calories, natural, is called as the world " trisaccharide source ".Countries such as the U.S., Japan, Korea S, Brazil successively carried out animal acute toxicology, sub-acute toxicity, long-term toxicology test to stevioside, through repetition test, find that stevioside does not have any toxic action to animal, and neoplastic lesion is had control action.In consumption test, find to have better prevention effect and without any side effects to hypertension, high fat of blood, diabetes, artery sclerosis, coronary heart disease patient.In addition, research anti-oxidant, antiviral, the antibacterial activity of finding also that STEVIA REBAUDIANA has.
China is the cradle of tea, and the items of tealeaves are also comparatively various, and name is also complicated.But, tealeaves can be divided into azymic tea, fermented tea two big classifications from the systematicness of tealeaves method for making, the systematicness of quality and the systematicness of internal substance.Wherein, the making of fermented tea needs the participation of microorganism, and in follow-up preserving process, its mouthfeel, quality can routinely change.Good fermented tea is should the soup look bright, and mouthfeel is pure and mild, and fragrance is pleasant, and it is sweet lasting to return, and gives the multiple enjoyment of vision, sense of smell, the sense of taste.But just the tea of fermentation ends often has heavier storehouse flavor, and musty and bilgy odour are also heavier, do not return sweet flavour, and mouthfeel is pure and mild inadequately, often needs to deposit the quite a while could improve.This specific character is seriously restricting fermented tea and is entering the time of tasting with discrimination the drink phase as fast-moving consumer goods, has prolonged the production cycle.How to improve quality and the mouthfeel of fermented tea, be the difficult problem that fermented tea production and selling industry is faced always.Seeking a kind of green, natural additive from occurring in nature improves mouthfeel and the quality of fermented tea and becomes key and the breach that addresses this problem.
Summary of the invention
The object of the present invention is to provide the new purposes of STEVIA REBAUDIANA.
The present invention relates to the new application of STEVIA REBAUDIANA in the preparation fermented tea.
By practice and research for many years, the inventor finds that the inclusion mass-energy of STEVIA REBAUDIANA improves the mouthfeel of fermented tea, with STEVIA REBAUDIANA or qualities of stevia extract with after crude green tea mixes routinely technology ferment, the fermented tea mouthfeel for preparing is greatly improved, quality is more stable, and sweat also can be eliminated the undesirable careless fishy smell that STEVIA REBAUDIANA self is had.
The application of STEVIA REBAUDIANA in the preparation fermented tea among the present invention specifically may further comprise the steps:
1, STEVIA REBAUDIANA is shredded standby, or with the alcohol extract of STEVIA REBAUDIANA water or 30%～90%, extract is concentrated into proportion 1.15 ± 0.05, uses 5～20 times of dissolved in purified water then, STEVIA REBAUDIANA is extracted solution for standby;
2, by 1～10: 50 parts weight portion proportioning is extracted solution with the STEVIA REBAUDIANA of chopping or STEVIA REBAUDIANA and is mixed with crude green tea, and both fully mix then ferments according to the fermented tea production technology of routine, and the tealeaves drying after the fermentation obtains finished product.
With respect to prior art, the present invention has following advantage:
1, the stevia rebaudian leaf content of organic matter is high, both can satisfy to transform the needs of bacterial classification to nutrient, can satisfy the requirement of transformed bacteria to various trace elements, vitamin and gas permeability again, thereby can shorten fermentation period, superior product quality, slightly natural sweet taste, mouthfeel and local flavor all have unique distinction.
2, the nothing of making as flavouring with STEVIA REBAUDIANA is added sugared type fermented tea, has satisfied consumer groups' requirement of liking drinking the sweet taste tea-drinking, has solved " sugar evil " this difficult problem.
3, add STEVIA REBAUDIANA or its extract, not only enriched the nutrition of fermented tea, produced unique local flavor simultaneously, eliminated the general smell of soil flavor that has of fermented tea, make the flavour of millet paste more honest, Hui Gangeng is fast.
4, STEVIA REBAUDIANA is by participating in fermentation, and the careless fishy taste that can elimination itself has has solved the impure problem of self sweet taste.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail, but they are not limitation of the invention.
Application Example 1
Take by weighing STEVIA REBAUDIANA 3kg, crude green tea 150kg is standby; STEVIA REBAUDIANA is with 30% alcohol extract, and extract is concentrated into proportion 1.15 ± 0.05, uses the 15kg dissolved in purified water then, obtains the STEVIA REBAUDIANA solution for standby; Before the mixed culture fermentation, STEVIA REBAUDIANA solution is mixed with tealeaves, and allow solution fully mix with crude green tea, solution is absorbed by crude green tea fully, fermented 45 days according to the Pu'er cooked tea production technology of routine then, the tealeaves after the fermentation is through drying promptly.
Application Example 2
Take by weighing STEVIA REBAUDIANA 30kg, crude green tea 150kg is standby; STEVIA REBAUDIANA is with 90% alcohol extract, and extract is concentrated into proportion 1.15 ± 0.05, uses the 60kg dissolved in purified water then, obtains the STEVIA REBAUDIANA solution for standby; Before the mixed culture fermentation, STEVIA REBAUDIANA solution is mixed with tealeaves, and allow solution fully mix with crude green tea, solution is absorbed by crude green tea fully, fermented 50 days according to the Pu'er cooked tea production technology of routine then, the tealeaves after the fermentation is through drying promptly.
Application Example 3
Take by weighing STEVIA REBAUDIANA 15kg, crude green tea 150kg is standby; STEVIA REBAUDIANA is with 60% alcohol extract, and extract is concentrated into proportion 1.15 ± 0.05, uses the 30kg dissolved in purified water then, obtains the STEVIA REBAUDIANA solution for standby; Before the mixed culture fermentation, STEVIA REBAUDIANA solution is mixed with tealeaves, and allow solution fully mix with crude green tea, solution is absorbed by crude green tea fully, fermented 45 days according to the Pu'er cooked tea production technology of routine then, the tealeaves after the fermentation is through drying promptly.
Application Example 4
Take by weighing STEVIA REBAUDIANA 30kg, crude green tea 150kg is standby; STEVIA REBAUDIANA is directly shredded standby; Before the mixed culture fermentation, STEVIA REBAUDIANA and gross tea are mixed, in the container of then material being packed into, the heap of material height is 25cm, and then container being placed temperature is that 34 ℃, relative humidity are damp and hot fermentation 18 days under 60% the environment.The 3rd day with windrow stirring again but do not add pure water, later on every 3～5 days stirrings once, press 50% interpolation pure water of gross tea weight during each stirring, carries out 5 times stirring between yeast phase altogether; Tealeaves after the fermentation is through drying promptly.
Application Example 5
Take by weighing STEVIA REBAUDIANA 3kg, crude green tea 150kg is standby; STEVIA REBAUDIANA is directly shredded standby; Before the mixed culture fermentation, STEVIA REBAUDIANA and gross tea are mixed, in the container of then material being packed into, the heap of material height is 10cm, and then container being placed temperature is that 28 ℃, relative humidity are damp and hot fermentation 25 days under 40% the environment.The 3rd day with windrow stirring again but do not add pure water, later on every 3～5 days stirrings once, press 30% interpolation pure water of gross tea weight during each stirring, carries out 4 times stirring between yeast phase altogether; Tealeaves after the fermentation is through drying promptly.
Application Example 6
Take by weighing STEVIA REBAUDIANA 15kg, crude green tea 150kg is standby; STEVIA REBAUDIANA is directly shredded standby; Before the mixed culture fermentation, STEVIA REBAUDIANA and gross tea are mixed, in the container of then material being packed into, the heap of material height is 25cm, and then container being placed temperature is that 34 ℃, relative humidity are damp and hot fermentation 18 days under 50% the environment.The 3rd day with windrow stirring again but do not add pure water, later on every 3～5 days stirrings once, press 40% interpolation pure water of gross tea weight during each stirring, carries out 5 times stirring between yeast phase altogether; Tealeaves after the fermentation is through drying promptly.
Application Example 7
Take by weighing STEVIA REBAUDIANA 15kg, crude green tea 150kg is standby; The STEVIA REBAUDIANA water extracts, and extract is concentrated into proportion 1.15 ± 0.05, uses the 30kg dissolved in purified water then, obtains the STEVIA REBAUDIANA solution for standby; Before the mixed culture fermentation, STEVIA REBAUDIANA solution is mixed with tealeaves, and allow solution fully mix with crude green tea, solution is absorbed by crude green tea fully, fermented 45 days according to the Pu'er cooked tea production technology of routine then, the tealeaves after the fermentation is through drying promptly.
Application Example 8
Take by weighing STEVIA REBAUDIANA 10kg, crude green tea 150kg is standby; The STEVIA REBAUDIANA water extracts, and extract is concentrated into proportion 1.15 ± 0.05, uses the 30kg dissolved in purified water then, obtains the STEVIA REBAUDIANA solution for standby; Before the mixed culture fermentation, STEVIA REBAUDIANA solution is mixed with tealeaves, and allow solution fully mix with crude green tea, solution is absorbed by crude green tea fully, then material is packed in the container, the heap height of material is 25cm, and then container being placed temperature is that 34 ℃, relative humidity are damp and hot fermentation 18 days under 50% the environment.The 3rd day with windrow stirring again but do not add pure water, later on every 3～5 days stirrings once, press 40% interpolation pure water of gross tea weight during each stirring, carries out 5 times stirring between yeast phase altogether; Tealeaves after the fermentation is through drying promptly.
Carry out Quality Detection to using embodiment 1～8 products obtained therefrom:
By at the bottom of the soup look of the said goods, the leaf, flavour, mouthfeel estimate, and compares with the product that does not add STEVIA REBAUDIANA, found that STEVIA REBAUDIANA participate in the fermentation back to the mouthfeel flavour of fermented tea to improve effect obvious.(specifically seeing the following form)
| The sample title | Flavour | At the bottom of the leaf | The soup look | Fragrance |
| Reference substance | Mellow | Still tender, maroon owes even | Brown be popular in bright | Pure |
| Application Example 1 | Pure and strong time sweet | Softness, maroon, even bright | Red dense bright | Strong |
| Application Example 2 | Mellow time sweet | Softness, maroon, even bright | Red dense bright | Dense pure |
| Application Example 3 | Pure and strong time sweet | Softness, maroon, even bright | Brown be popular in bright | Strong |
| Application Example 4 | Mellow time sweet | Softness, maroon, even bright | Red dense bright | Dense pure |
| Application Example 5 | Pure and strong time sweet | Softness, maroon, even bright | Brown be popular in bright | Strong |
| The sample title | Flavour | At the bottom of the leaf | The soup look | Fragrance |
| Application Example 6 | Mellow time sweet | Softness, maroon, even bright | Red dense bright | Strong |
| Application Example 7 | Pure and strong time sweet | Softness, maroon, even bright | Brown be popular in bright | Dense pure |
| Application Example 8 | Mellow time sweet | Softness, maroon, even bright | Brown be popular in bright | Strong |
Claims (2)
1. the application of STEVIA REBAUDIANA in the preparation fermented tea.
2. the application of STEVIA REBAUDIANA according to claim 1 in the preparation fermented tea is characterized in that: concrete application process may further comprise the steps:
(1) STEVIA REBAUDIANA is shredded standby, or with the alcohol extract of STEVIA REBAUDIANA water or 30%～90%, extract is concentrated into proportion 1.15 ± 0.05, uses 5～20 times of dissolved in purified water then, STEVIA REBAUDIANA is extracted solution for standby;
(2) by 1～10: 50 parts weight portion proportioning is extracted solution with the STEVIA REBAUDIANA of chopping or STEVIA REBAUDIANA and is mixed with crude green tea, and both fully mix then ferments according to the fermented tea production technology of routine, and the tealeaves drying after the fermentation obtains finished product.
Priority Applications (1)
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| CN 201010160257 CN101816347A (en) | 2010-04-30 | 2010-04-30 | Application of stevia rebaudiana in preparing fermented tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201010160257 CN101816347A (en) | 2010-04-30 | 2010-04-30 | Application of stevia rebaudiana in preparing fermented tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798427A (en) * | 2012-11-14 | 2014-05-21 | 陈春水 | Production method of sanvitalia procumbens black tea |
| CN105918566A (en) * | 2016-05-20 | 2016-09-07 | 安徽杯茶电子商务有限公司 | Scented tea for regulating menstruation and replenishing blood |
| CN105994805A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Liver heat clearing and eyesight improving jasmine tea |
| CN105994742A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Digestion-promoting palate-cleansing flowering tea |
| CN105994802A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Plum blossom tea capable of soothing liver and harmonizing stomach |
| CN110384143A (en) * | 2018-04-17 | 2019-10-29 | 任思怡 | It is a kind of to have effects that allay excitement the tea sugar fallen asleep and its formula and preparation method |
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| CN1156543A (en) * | 1996-02-06 | 1997-08-13 | 余崇明 | No-broken stevia rebaudian tea bag |
| CN101107954A (en) * | 2007-08-24 | 2008-01-23 | 游文龙 | Health-care puer ripe tea and preparing method thereof |
| CN101107955A (en) * | 2007-08-24 | 2008-01-23 | 游文龙 | Health-care puer ripe tea and preparing method thereof |
| CN101107956A (en) * | 2007-08-24 | 2008-01-23 | 游文龙 | Health-care puer ripe tea and preparing method thereof |
| CN101156635A (en) * | 2007-11-06 | 2008-04-09 | 马伟光 | A hop pu'er tea and method for making same |
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| CN1156543A (en) * | 1996-02-06 | 1997-08-13 | 余崇明 | No-broken stevia rebaudian tea bag |
| CN101107954A (en) * | 2007-08-24 | 2008-01-23 | 游文龙 | Health-care puer ripe tea and preparing method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798427A (en) * | 2012-11-14 | 2014-05-21 | 陈春水 | Production method of sanvitalia procumbens black tea |
| CN103798427B (en) * | 2012-11-14 | 2015-09-02 | 陈春水 | A kind of production method avenging chrysanthemum black tea |
| CN105918566A (en) * | 2016-05-20 | 2016-09-07 | 安徽杯茶电子商务有限公司 | Scented tea for regulating menstruation and replenishing blood |
| CN105994805A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Liver heat clearing and eyesight improving jasmine tea |
| CN105994742A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Digestion-promoting palate-cleansing flowering tea |
| CN105994802A (en) * | 2016-05-20 | 2016-10-12 | 安徽杯茶电子商务有限公司 | Plum blossom tea capable of soothing liver and harmonizing stomach |
| CN110384143A (en) * | 2018-04-17 | 2019-10-29 | 任思怡 | It is a kind of to have effects that allay excitement the tea sugar fallen asleep and its formula and preparation method |
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Application publication date: 20100901 |