CN101843346A - Method for preparing black tea fungus juice beverage by using fermentation method - Google Patents
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Abstract
本发明属于轻工食品领域，涉及利用红茶菌发酵制备系列果汁饮料的方法。其特征是：红茶菌果汁的原料配比：红茶菌母液100～300ml，茶叶3～10g，水1000ml，糖15～50g，水果汁100～200ml。其制备过程是茶水中加糖溶解制成茶糖水，再加入水果汁和红茶菌母液，按照前期通风搅拌发酵和后期静置发酵两个不同发酵阶段进行发酵。本发明克服了传统家庭作坊式自然、单一发酵的方式以及质量不稳定，产量无法保证和产品口感差等不足，提高产品营养价值和改善口感、风味，提升产品品质，为红茶菌的工业化开发、规模化生产和茶叶资源综合利用提供了技术基础。The invention belongs to the field of light industrial food and relates to a method for preparing a series of fruit juice beverages by fermenting kombucha. It is characterized in that: the ratio of raw materials of kombucha juice is: 100-300ml of kombucha mother liquor, 3-10g of tea leaves, 1000ml of water, 15-50g of sugar, and 100-200ml of fruit juice. The preparation process is to dissolve sugar in tea water to make tea sugar water, then add fruit juice and kombucha mother liquor, and ferment according to two different fermentation stages of ventilation and stirring fermentation in the early stage and static fermentation in the later stage. The invention overcomes the deficiencies of the traditional family workshop-style natural and single fermentation method, unstable quality, unguaranteed output and poor taste of the product, improves the nutritional value of the product, improves the taste and flavor, and improves the quality of the product. Large-scale production and comprehensive utilization of tea resources provide a technical basis.
Description
Technical field
The invention belongs to the light industry and food field, relate to the method for utilizing the serial fruit drink of fermented tea fermentation preparation.
Background technology
Fermented tea (Kombucha) is commonly called as Hypon, stomach treasured, is a kind of traditional spontaneous fermentation beverage that originates from China.Fermented tea is to be formed by black tea (or with green tea, oolong tea, bitter leaves tea, jasmine tea etc.), white sugar (or rock sugar, honey) and water brew.Its cultural method is as follows:
(1) cultivation of mother liquor: in boiling water, add earlier black tea, white sugar (rock sugar) a little, the black tea syrup that furnishing is rare, slightly boil sterilization again after, promptly contain in the sterile glass, when being cooled to 35 ℃, add a black tea bacterial classification big again as finger, seal rim of a cup with clean gauze, three, after four days, cup bears green cilium in an end, and liquid level grows mycoderm like the jellyfish, in a few days, the souring of tea liquid, flavor has just been made mother liquor as red bayberry soup.
(2) cultivation of drink liquid: in the jar of sterilizing, add the black tea syrup of boiling, after the cooling, mother liquor is added, cross about a week, promptly be fermented into sour-sweet tea liquid, promptly drinkable.Tea liquid has been drunk, and the starter that stays also can continue as above method cultivation drink liquid, and it is without cease to circulate.The material rate of cultivating fermented tea is a black tea: sugar: water=0.2:5:200.
(3) culture of strains: culture of strains is to carry out on cultivation mother liquor basis.The cenobium that generates in the mother liquor has multilayer, and lower floor is tenderer and bright, should make bacterial classification.Good starter can float over liquid level, the translucent colloid cenobium that is creamy white, and the nutrient solution smell is sour-sweet.Promptly represent contaminatedly if be red green on the cenobium, nutrient solution can not be drunk.
Domestic and international research shows that fermented tea (Kombucha) is actually the probio that three classes are of value to health in recent years, i.e. the syntaxial system of saccharomycete, acetic acid bacteria, lactic acid bacteria composition.In tea, syrup, this three quasi-microorganism interacts, interrelated and complementary fermentation, with raw materials such as sugar, tea through the thalline that is converted into extremely abundant and easier absorption and nutriment (as gluconic acid, glucuronic acid, D-glucaric acid-1,4 lactones, lactic acid, acetic acid, vitamin, polysaccharide, ferment, active peptides etc.), have regulate stomach and intestine, strengthen the brain darling renal function, improve eyesight, various health-care such as bring high blood pressure down, sleep peacefully, be a kind of have utilize the natural microbial fermented beverage that is worth very much.
Present domestic fermented tea also is in family from making from drink or individual workship's production phase, and blank is still located in the marketization.Accelerate exploitation of fermented tea fermented beverage products and production technology optimization research, avoid easily being bacterial contamination from making the self-control production form, purebredly can not provide continuity for oneself, output and quality are limited to be waited not enoughly, fully guarantees product quality and reliable quality safety guarantee.In addition, existing through the prepared single and meta-acid of black-tea fungus drink mouthfeel of tea bacterium production model, assign to source side just by addition portion in culture medium, cheap fruit syrup composite fermentation, can fully keep the original edible and medicinal health function of fermented tea, improve again and optimize product mouthfeel and quality, split rubescent tea probiotic beverage scale Study on Fermentation and promote black-tea fungus drink commercialization meaning very big.
Summary of the invention
The object of the invention provides a kind of method of utilizing fermented tea mixed culture fermentation to prepare the fruit juice beverage.Adopt modern microbial fermentation technology, by optimizing the fermentation condition of fermented tea, form best fermentation manufacturing technique, make good product quality, with short production cycle, the flavor taste color and luster is good, be fit to large-scale production, and meet food security.Overcoming traditional-family's workshop-based spontaneous fermentation quality instability, output can't guarantee and deficiencies such as product mouthfeel difference, the fermentation scale from several liters to tonne all can.By optimizing fruit juice kind and the dosage that is added in the culture medium; improve the product nutritive value and improve mouthfeel, local flavor; promote product quality; prepare differently flavoured fermented tea fruit juice fermentation beverage, for technical foundation is established in industrialized developing, large-scale production and the tea resources comprehensive utilization of fermented tea.
For realizing that the technical scheme that purpose of the present invention adopts is:
1, the preparation of fermented tea mother liquor
At first, select quality good, the south of Fujian Province of taste good natural fermented beverage of fermented tea among the people is female the kind, by screening, separation high-quality fermented tea bacterial strain, preserves standby to make fermented tea mother liquor low temperature after the activation of mixed bacteria form.
2, the raw material proportioning of fermented tea fruit juice
Fermented tea mother liquor 100～300ml
Tealeaves 3～10g
Water 1000ml
Sugar 15～50g
Fruit syrup 100～200ml
3, sweat
Tealeaves is cleaned fast, drained with clear water, make tea with 100 ℃ of bubble system 5-30min, the tea syrup is made in the sugaring dissolving, simultaneously fresh fruit is cleaned, peeling or stripping and slicing, 135 ℃ of steam surface quick sterilization 1min, to squeeze the juice after squeezing the juice adds in the tea syrup, and mixing inserts the fermented tea mother liquor that has activated, adopt microorganism fermentation tank (charge reaches more than 90% of tank body volume) to enter the fermentation stage fermentation, fermentation temperature is 25 ℃-35 ℃.
Fermentation stage is divided into the ventilation in early stage and stirs fermentation and two different fermentations stages of later stage standing for fermentation: the stirring fermentation time that ventilates early stage is 18～30 hours, the standing for fermentation time in later stage is 60～72 hours, the stirring fermentation stage that ventilates early stage keeps stirring all the time and ventilation is cultivated, speed of agitator is 130～200r/min, per minute (min) throughput (V
Gas) be the volume (V of total zymotic fluid
Always) 25～50 ﹪.After the stirring fermentation stage that ventilates early stage finishes, change the later stage standing for fermentation over to until putting jar.After standing for fermentation was cultivated 50h, liquid level began to form the mycoderm of layer of transparent, and along with cultivating continuity, mycoderm is thickeied gradually becomes the block film of plump white size, put jar to leach zymotic fluid and be the fermented tea fruit drink.
And different, it is light yellow that majority is with fruit juice kind difference for the color of fermented tea fruit drink, and sweet mouthfeel is tasty and refreshing, the fruit aroma that tool is strong.After measured, residual sugar content 2.0～3.0g/100ml in the fermented tea fruit drink, pH is 3.0～3.5, ethanol content is less than 1%.
Tealeaves of the present invention is meant black tea, green tea, jasmine tea or oolong tea;
Described sugar is sucrose, glucose, fructose and brown sugar;
Fruit of the present invention adopts grape, orange, lichee, apple, pear, shaddock, water chestnut or fragrant plant happy.
The specific embodiment
Embodiment 1
1, the preparation of fermented tea mother liquor
At first, select quality good, the south of Fujian Province of taste good natural fermented beverage of fermented tea among the people is female the kind, by screening, separation high-quality fermented tea bacterial strain, preserves standby to make fermented tea mother liquor low temperature after the activation of mixed bacteria form.
2, the preparation of fermented tea fruit juice
The raw material proportioning
Fermented tea mother liquor 3000ml
Tealeaves 100g
Water 10000ml
Rock sugar 150g
Orange fruit juice 1500ml
Preparation process
Tealeaves is cleaned fast, drained with clear water, make tea with 100 ℃ of bubble system 20min, make rock sugar tea after adding the rock sugar dissolving, with fresh orange peeling, 135 ℃ of steam surface sterilization 1min are in the adding rock sugar tea of squeezing the juice after squeezing the juice simultaneously, mixing, insert the fermented tea mother liquor that has activated, adopt the microorganism fermentation tank of 50000ml to enter the fermentation stage fermentation, fermentation temperature is 25 ℃.
Ventilate when stirring fermentation the early stage that enters the fermentation stage fermentation, starts the mixer in the microorganism fermentation tank, and the mixer rotating speed is 130r/min, with the throughput of per minute 4500ml, feeds the air through air cleaner simultaneously.After 20 hours, stop to stir and ventilation, change the standing for fermentation stage in later stage over to.
After standing for fermentation was cultivated 50h, liquid level began to form the mycoderm of layer of transparent, and along with cultivation extends to 60 hours, mycoderm is thickeied gradually becomes the block film of plump white size, puts jar in the time of 65 hours, leaches zymotic fluid and is fermented tea orange juice beverage.It is yellow that the color of black tea orange juice beverage is, and sweet mouthfeel is tasty and refreshing, and the orange fruit aroma that tool is strong is with the distinctive bitter taste of orange slightly.
After measured, residual sugar content 2.9g/100ml in the fermented tea orange juice beverage, pH is 2.65, ethanol content 0.15%.
Embodiment 2
1, the preparation of fermented tea mother liquor
With embodiment 1.
2, the preparation of fermented tea fruit juice
The raw material proportioning
Fermented tea mother liquor 2000ml
Tealeaves 50g
Water 10000ml
Sucrose 450g
Apple juice 2000ml
Preparation process
Tealeaves is cleaned fast, drained with clear water, make tea with 100 ℃ of bubble system 30min, make rock sugar tea after adding sucrose dissolved, with the apple stripping and slicing, 135 ℃ of steam surface quick sterilization 1min are in the adding sucrose tea of squeezing the juice after squeezing the juice simultaneously, mixing, insert the fermented tea mother liquor that has activated, adopt the microorganism fermentation tank of 50000ml to carry out three grade fermemtation, fermentation temperature is 28 ℃.
After three grade fermemtation finishes, start the mixer in the microorganism fermentation tank, the mixer rotating speed is 200r/min, simultaneously with per minute 3500ml throughput, feed air through air cleaner.After 25 hours, stop to stir and ventilation, change the standing for fermentation stage in later stage over to.
After standing for fermentation was cultivated 55h, liquid level began to form the mycoderm of layer of transparent, and along with cultivation extends to 60 hours, mycoderm is thickeied gradually becomes the block film of plump white size, puts jar in the time of 72 hours, leaches zymotic fluid and is the fermented tea apple juice.The color of black tea apple juice is light yellow, and sweet mouthfeel is tasty and refreshing, the apple aroma that tool is strong.
After measured, residual sugar content 3.5g/100ml in the fermented tea apple juice, pH is 3.78, ethanol content 0.2%.
Embodiment 3
1, the preparation of fermented tea mother liquor
With embodiment 1.
2, the preparation of fermented tea fruit juice
The raw material proportioning
Fermented tea mother liquor 1000ml
Tealeaves 30g
Water 10000ml
Glucose 300g
Pear fruit juice 1000ml
Preparation process
Tealeaves is cleaned fast, drained with clear water, make tea with 100 ℃ of bubble system 30min, make glucose tea after adding the glucose dissolving, with the pear stripping and slicing, 135 ℃ of steam surface quick sterilization 1min are in the adding glucose tea of squeezing the juice after squeezing the juice simultaneously, mixing, insert the fermented tea mother liquor that has activated, adopt the microorganism fermentation tank of 50000ml to carry out three grade fermemtation, fermentation temperature is 32 ℃.
After three grade fermemtation finishes, start the mixer in the microorganism fermentation tank, the mixer rotating speed is 180r/min, simultaneously with per minute 6000ml throughput, feed air through air cleaner.After 30 hours, stop to stir and ventilation, change the standing for fermentation stage in later stage over to.
After standing for fermentation was cultivated 55h, liquid level began to form the mycoderm of layer of transparent, and after 60 hours, mycoderm begins to thicken gradually becomes the block film of plump white size, puts jar in the time of 65 hours, leaches zymotic fluid and is fermented tea pear juice beverage.The color of black tea pear juice beverage is pale brown look, and sweet mouthfeel is tasty and refreshing, and is lighter, red tea fungus fermented date liquid near not with fruit juice the time.
After measured, residual sugar content 2.2g/100ml in the fermented tea pear juice beverage, pH is 2.31, ethanol content 0.15%.
Claims (3)
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