CN101935602A - Method for producing low-alcohol fermented beverage of eagle tea - Google Patents
Method for producing low-alcohol fermented beverage of eagle tea Download PDFInfo
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- CN101935602A CN101935602A CN2010102878296A CN201010287829A CN101935602A CN 101935602 A CN101935602 A CN 101935602A CN 2010102878296 A CN2010102878296 A CN 2010102878296A CN 201010287829 A CN201010287829 A CN 201010287829A CN 101935602 A CN101935602 A CN 101935602A
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Abstract
The invention relates to a method for producing low-alcohol fermented beverage of eagle tea, comprising the following steps of: performing solid fermentation on eagle tea using Aspergillus niger d2 so that the nutrients in the tea leafs are released, preparing a liquid culture medium using a fermented tea powder and inoculating a Saccharomyces cerevisiae s1 for fermentation, and obtaining a low-alcohol fermented beverage of eagle tea that has both tea perfume and alcohol perfume. The beverage contains at least 0.075mg/ml of polyphenol compounds, at least 0.25mg/ml of free amino acids, 0.5-3.0% of ethyl alcohol, 0.4-0.6% of total acid, 0.42 micrograms/L of TAsls by As, less than 0.1mg/L of lead, and 2.08mg/L of copper, all the ingredient meeting the tea beverage GB 19296-2003; the microbiological indicators of the beverage are as the following: total number of bacteria: at most 100cfu/ml; colibacillus is undetected; and ochracin is undetected. The low-alcohol fermented beverage of eagle tea is soft in taste and harmonious in flavor, and is a nutrient healthcare beverage.
Description
Technical field
The invention belongs to the fermented drink production technical field, be specifically related to utilize the production technique of Radix Actinodaphnes Cupularis for the feedstock production low alcohol fermented beverage.
Background technology
Radix Actinodaphnes Cupularis also claims " white tea ", it is a kind of plant alternative tea of China south ethnic minority long-term drinking, among the people drink with a long history, at Anhui Wannan mountainous area (Ningguo) aboundresources, be rich in materials such as flavonoid, mineral element, have detoxify and promote the subsdence of swelling, effects such as the benefit that makes eye bright think of, the heatstroke prevention of inducing sweat, and have no side effect, be medicinal and edible plant.The tealeaves microbial fermentation is the specific microorganism of inoculation in based on the matrix of tealeaves, effects such as metabolism by them change the optimum Physiology and biochemistry of the tealeaves generation degree of depth, after tealeaves undergoes microbial fermentation, not only quality own can improve, and can also increase plurality of active ingredients such as many microbial metabolisms or microbial cells itself.Polyphenolic compound in the tealeaves can suppress the normal growth metabolism of most of bacterium and fungi, Chinese patent Granted publication 1740309A provides the technology of producing oolong tea wine with yeast brew oolong tea extracting solution, because oolong tea belongs to semi-fermented tea, polyphenolic substance content is low, therefore saccharomycetes to make fermentation is effective, but utilize oolong tea too high, and the oolong tea wine alcoholic strength (12%-24%) of institute's brew is higher, can only be fit to the part crowd as the fermented substrate cost.Polyphenol content is abundant in the Radix Actinodaphnes Cupularis, it is not good enough to utilize single yeast directly the Radix Actinodaphnes Cupularis extracting solution to be carried out ferment effect, this paper utilizes aspergillus niger and yeast saccharomyces cerevisiae that Radix Actinodaphnes Cupularis is carried out the solid-liquid combined ferment, and preparing novel Radix Actinodaphnes Cupularis low alcohol fermented beverage does not all have report at present at home and abroad.
Summary of the invention
The Radix Actinodaphnes Cupularis product is single, utilize yeast single culture ferment effect not good enough, the present invention is matrix with the Radix Actinodaphnes Cupularis, and the aspergillus niger solid state fermentation is combined with yeast saccharomyces cerevisiae liquid state fermentation, develop a kind of novel Radix Actinodaphnes Cupularis low alcohol fermented beverage, and the preparation method of Radix Actinodaphnes Cupularis low alcohol fermented beverage is provided.
The production craft step that the present invention utilizes Radix Actinodaphnes Cupularis to make low alcohol fermented beverage for raw material is as follows:
(1), Radix Actinodaphnes Cupularis fermented tea powder preparation:
Utilize aspergillus niger (Aspergillus niger) d
2Radix Actinodaphnes Cupularis is carried out solid state fermentation, and fermentation condition is: Radix Actinodaphnes Cupularis 5g, inoculate two 0.2cm
2Aspergillus niger d
2The bacterium piece, amount of water 10ml, fermentation time 48h, fermentation is sterilized after finishing and is carried out vacuum lyophilization, grinds 60 mesh sieves and makes Radix Actinodaphnes Cupularis fermented tea powder;
Described aspergillus niger d
2The preparation of bacterium piece: with aspergillus niger d
2Be forwarded to the potato glucose liquid nutrient medium and activate, draw 0.2ml bacterium liquid then and adopt coating method to be transferred on the potato glucose plate culture medium, cultivate 3d, make aspergillus niger d for 25 ℃
2The bacterium piece;
(2), liquid fermentation medium preparation:
Utilize Radix Actinodaphnes Cupularis fermented tea powder obtaining liq substratum, culture medium prescription is: Radix Actinodaphnes Cupularis fermented tea powder 0.1g, red date 0.15-0.35g, glucose 4g, deionized water 100ml, initial pH value is 5.5, sterilization 20min makes liquid fermentation medium under 121 ℃ of conditions;
(3), Radix Actinodaphnes Cupularis low alcohol fermented beverage preparation:
Liquid fermentation medium is sub-packed in the 250ml triangular flask, liquid amount 75ml, inoculation yeast saccharomyces cerevisiae (Saccharomycescerevisiae) s
1Seed liquor is fermented, inoculum size 2ml, place shaking table aerobic fermentation 60h under 160r/min, 28 ℃ of conditions earlier, seal with sealing membrane then, place 22 ℃ of standing for fermentation 72h of constant incubator, after fermentation was finished, centrifugal removal yeast thalline also carried out pasteurization, obtains the Radix Actinodaphnes Cupularis fermented drink;
Described yeast saccharomyces cerevisiae s
1The preparation of seed liquor: with yeast saccharomyces cerevisiae s
1Be forwarded in the potato glucose liquid nutrient medium and activate, draw 0.2ml bacterium liquid then and adopt coating method to be transferred on the potato glucose plate culture medium, cultivate 2d, make yeast saccharomyces cerevisiae s for 25 ℃
1The bacterium piece; Get two 0.2cm then
2Yeast saccharomyces cerevisiae s
1The bacterium piece is forwarded to Yeast protein peptone dextrose culture-medium (YPD), at 160r/min, cultivates 36h under 25 ℃ of conditions, obtains yeast saccharomyces cerevisiae s
1Seed liquor, described seed liquor yeast content is 1.822 * 10
8Cfu/ml.
Described another kind of culture medium prescription is: Radix Actinodaphnes Cupularis fermented tea powder 0.1g, and red date 0.15-0.35g, glucose 4g, maltose 1.5g, deionized water 100ml, initial pH value is 5.5, sterilization 20min makes liquid fermentation medium under 121 ℃ of conditions;
Described red date is a stoning chopping red date.
The present invention utilizes aspergillus niger d
2Radix Actinodaphnes Cupularis is carried out solid state fermentation, make in the tealeaves the nutritive substance broken wall and go out, dispose liquid substratum and inoculate yeast saccharomyces cerevisiae s with the fermented tea powder then
1Ferment, making collection tea perfume is the Radix Actinodaphnes Cupularis low alcohol fermented beverage of one with sweet-smelling; This beverage contains polyphenolic compound and is not less than 0.075mg/mL, and total free aminoacids is not less than 0.25mg/mL, ethanol 0.5%-3.0%, total acid 0.4%-0.6%; Total arsenic (in As) 0.042 μ g/L, lead＜0.1mg/L, copper 2.08mg/L all reaches tea drink GB 19296-2003; Microbiological indicator: assorted bacterium sum≤100cfu/mL, intestinal bacteria do not detect; Ochratoxin does not detect; Radix Actinodaphnes Cupularis low alcohol fermented beverage mouthfeel is soft, and flavor coordination is the health-care nutritive beverage.
Embodiment
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1:
The preparation method of Radix Actinodaphnes Cupularis low alcohol fermented beverage comprises following operation steps:
(1), material pre-treatment:
Place 60 ℃ of baking ovens to dry to constant weight Radix Actinodaphnes Cupularis and red date (after the stoning chopping); Aspergillus niger (Aspergillus niger) d
2: with aspergillus niger d
2Take out from 4 ℃ of refrigerators, at first it is forwarded to the potato glucose liquid nutrient medium and activates, draw the coating of 0.2ml bacterium liquid then and be transferred on the potato glucose plate culture medium, cultivate 3d for 25 ℃, get aspergillus niger d
2The bacterium piece; Yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) s
1: with yeast saccharomyces cerevisiae s
1Take out from 4 ℃ of refrigerators, with aspergillus niger d
2Operate equally, cultivate 2d, obtain yeast saccharomyces cerevisiae s for 25 ℃
1The bacterium piece is got two 0.2cm then
2Yeast saccharomyces cerevisiae s
1The bacterium piece is forwarded among the YPD, at 160r/min, cultivates 36h under 25 ℃ of conditions, obtains yeast saccharomyces cerevisiae s
1Seed liquor, by the thalline counting, drawing this seed liquor yeast content is 1.822 * 10
8Cfu/ml.
(2), Radix Actinodaphnes Cupularis fermented tea powder preparation:
Take by weighing 5g through pretreated Radix Actinodaphnes Cupularis, place the 100ml Erlenmeyer flask, add the tap water 10ml that boils, two 0.2cm of cooling back inoculation
2Aspergillus niger d
2The bacterium piece in 25 ℃ of fermentation 48h, sprays 95% alcohol on fermented product, vertical range 20cm place sterilization 5min under ultraviolet lamp, and vacuum lyophilization 24h pulverized 60 mesh sieves with dry thing and made Radix Actinodaphnes Cupularis fermented tea powder then.
(3), liquid fermentation medium preparation:
Take by weighing Radix Actinodaphnes Cupularis fermented tea powder 1g, join in the 300ml deionized water that boils, keep 15min, filter then, collect filtrate, filter residue is joined in the 150ml deionized water that boils, keep 10min, filter residue discards, and twice filtrate is merged, and promptly gets Radix Actinodaphnes Cupularis fermented tea powder extracting solution; Take by weighing extra dry red wine jujube 1.5g, join in the 300ml deionized water that boils, keep 20min, filter then, collect filtrate, filter residue is joined in the 200ml deionized water that boils, keep 15min, filter residue discards, and twice filtrate is merged, and promptly gets red date and extracts juice; Be settled to 1000ml with the two merging and with deionized water, add 40g glucose and 15g maltose, stirring and dissolving, divide and install in the Erlenmeyer flask of 13 250ml, every bottled 75ml, sodium citrate solution with 1mol/L is regulated pH to 5.5, covers to seal film and in 121 ℃ of sterilization 20min, obtain the liquid state fermentation substratum.
(4), Radix Actinodaphnes Cupularis low alcohol fermented beverage preparation:
Inoculation yeast saccharomyces cerevisiae s in liquid fermentation medium
1Seed liquor is fermented, and inoculum size 2ml (1.822 * 10
8Cfu/ml), place shaking table at 160r/min earlier, aerobic fermentation 60h under 28 ℃ of conditions seals with sealing membrane then, places 22 ℃ of standing for fermentation 72h of constant incubator.After fermentation was finished, centrifugal removal yeast thalline also kept 30min to sterilize in 63 ℃, obtains the Radix Actinodaphnes Cupularis low alcohol fermented beverage.
Gained Radix Actinodaphnes Cupularis low alcohol fermented beverage is faint yellow, tea-polyphenol 0.1mg/L, and total free aminoacids 0.30mg/mL, ethanol 1.0%, total acid 0.5%, collection tea perfume is one with sweet-smelling, mouthfeel is coordinated, unique flavor.
Embodiment 2:
(1), material pre-treatment:
With operation steps 1 among the embodiment 1.
(2), Radix Actinodaphnes Cupularis fermented tea powder preparation:
With operation steps 2 among the embodiment 1.
(3), liquid fermentation medium preparation:
Take by weighing Radix Actinodaphnes Cupularis fermented tea powder 1g, join in the 300ml deionized water that boils, keep 15min, filter then, collect filtrate, filter residue is joined in the 150ml deionized water that boils, keep 10min, filter residue discards, and twice filtrate is merged, and promptly gets Radix Actinodaphnes Cupularis fermented tea powder extracting solution; Take by weighing extra dry red wine jujube 3.5g, join in the 300ml deionized water that boils, keep 20min, filter then, collect filtrate, filter residue is joined in the 200ml deionized water that boils, keep 15min, filter residue discards, and twice filtrate is merged, and promptly gets red date and extracts juice; Be settled to 1000ml with the two merging and with deionized water, add 40g glucose, stirring and dissolving, divide and install in the Erlenmeyer flask of 13 250ml, every bottled 75ml, sodium citrate solution with 1mol/L is regulated pH to 5.5, covers to seal film and in 121 ℃ of sterilization 20min, obtain the liquid state fermentation substratum.
(4), Radix Actinodaphnes Cupularis low alcohol fermented beverage preparation:
With operation steps 4 among the embodiment 1.
Gained Radix Actinodaphnes Cupularis low alcohol fermented beverage is tawny, tea-polyphenol 0.097mg/L, and total free aminoacids 0.26mg/mL, ethanol 1.5%, total acid 0.6%, collection sweet-smelling and jujube perfume are one, mouthfeel is coordinated, unique flavor.
Claims (3)
1. the preparation method of Radix Actinodaphnes Cupularis low alcohol fermented beverage is characterized in that comprising following operation steps:
(1), Radix Actinodaphnes Cupularis fermented tea powder preparation:
Utilize aspergillus niger (Aspergillus niger) d
2Radix Actinodaphnes Cupularis is carried out solid state fermentation, and fermentation condition is: Radix Actinodaphnes Cupularis 5g, inoculate two 0.2cm
2Aspergillus niger d
2The bacterium piece, amount of water 10ml, fermentation time 48h, fermentation is sterilized after finishing and is carried out vacuum lyophilization, grinds 60 mesh sieves and makes Radix Actinodaphnes Cupularis fermented tea powder;
Described aspergillus niger d
2The preparation of bacterium piece: with aspergillus niger d
2Be forwarded to the potato glucose liquid nutrient medium and activate, draw 0.2ml bacterium liquid then and adopt coating method to be transferred on the potato glucose plate culture medium, cultivate 3d, make aspergillus niger d for 25 ℃
2The bacterium piece;
(2), liquid fermentation medium preparation:
Utilize Radix Actinodaphnes Cupularis fermented tea powder obtaining liq substratum, culture medium prescription is: Radix Actinodaphnes Cupularis fermented tea powder 0.1g, red date 0.15-0.35g, glucose 4g, deionized water 100ml, initial pH value is 5.5, sterilization 20min makes liquid fermentation medium under 121 ℃ of conditions;
(3), Radix Actinodaphnes Cupularis low alcohol fermented beverage preparation:
Liquid fermentation medium is sub-packed in the 250ml triangular flask, liquid amount 75ml, inoculation yeast saccharomyces cerevisiae (Saccharomycescerevisiae) s
1Seed liquor is fermented, inoculum size 2ml, place shaking table aerobic fermentation 60h under 160r/min, 28 ℃ of conditions earlier, seal with sealing membrane then, place 22 ℃ of standing for fermentation 72h of constant incubator, after fermentation was finished, centrifugal removal yeast thalline also carried out pasteurization, obtains the Radix Actinodaphnes Cupularis fermented drink;
Described yeast saccharomyces cerevisiae s
1The preparation of seed liquor: with yeast saccharomyces cerevisiae s
1Be forwarded in the potato glucose liquid nutrient medium and activate, draw 0.2ml bacterium liquid then and adopt coating method to be transferred on the potato glucose plate culture medium, cultivate 2d, make yeast saccharomyces cerevisiae s for 25 ℃
1The bacterium piece; Get two 0.2cm then
2Yeast saccharomyces cerevisiae s
1The bacterium piece is forwarded to Yeast protein peptone dextrose culture-medium (YPD), at 160r/min, cultivates 36h under 25 ℃ of conditions, obtains yeast saccharomyces cerevisiae s
1Seed liquor, described seed liquor yeast content is 1.822 * 10
8Cfu/ml.
2. according to the preparation method of the described Radix Actinodaphnes Cupularis low alcohol fermented beverage of claim 1, it is characterized in that: described culture medium prescription is: Radix Actinodaphnes Cupularis fermented tea powder 0.1g, red date 0.15-0.35g, glucose 4g, maltose 1.5g, deionized water 100ml, initial pH value is 5.5, sterilization 20min makes liquid fermentation medium under 121 ℃ of conditions.
3. according to the preparation method of the described Radix Actinodaphnes Cupularis low alcohol fermented beverage of claim 1, it is characterized in that: described red date is a stoning chopping red date.
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| CN2010102878296A CN101935602A (en) | 2010-09-17 | 2010-09-17 | Method for producing low-alcohol fermented beverage of eagle tea |
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| CN2010102878296A CN101935602A (en) | 2010-09-17 | 2010-09-17 | Method for producing low-alcohol fermented beverage of eagle tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293282A (en) * | 2011-07-28 | 2011-12-28 | 宁国市亿邦生物科技有限公司 | Glede tea beverage and preparation method thereof |
| CN102524482A (en) * | 2012-03-26 | 2012-07-04 | 宁国市亿邦生物科技有限公司 | Method for preparing hawk-tea |
| CN105420020A (en) * | 2015-12-15 | 2016-03-23 | 贵州大学 | Method for producing tea wine by utilizing eurotium cristatus |
| CN110819487A (en) * | 2019-12-18 | 2020-02-21 | 四川星美食品有限公司 | Litsea coreana beer and production method thereof |
| CN113057233A (en) * | 2021-04-16 | 2021-07-02 | 昆明理工大学 | Solid-liquid fermentation combined Yunnan large-leaf tea beverage and preparation method thereof |
-
2010
- 2010-09-17 CN CN2010102878296A patent/CN101935602A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293282A (en) * | 2011-07-28 | 2011-12-28 | 宁国市亿邦生物科技有限公司 | Glede tea beverage and preparation method thereof |
| CN102293282B (en) * | 2011-07-28 | 2012-11-21 | 宁国市亿邦生物科技有限公司 | Glede tea beverage and preparation method thereof |
| CN102524482A (en) * | 2012-03-26 | 2012-07-04 | 宁国市亿邦生物科技有限公司 | Method for preparing hawk-tea |
| CN105420020A (en) * | 2015-12-15 | 2016-03-23 | 贵州大学 | Method for producing tea wine by utilizing eurotium cristatus |
| CN105420020B (en) * | 2015-12-15 | 2018-07-06 | 贵州大学 | A kind of method using coronoid process dissipate capsule bacterium production tea wine |
| CN110819487A (en) * | 2019-12-18 | 2020-02-21 | 四川星美食品有限公司 | Litsea coreana beer and production method thereof |
| CN113057233A (en) * | 2021-04-16 | 2021-07-02 | 昆明理工大学 | Solid-liquid fermentation combined Yunnan large-leaf tea beverage and preparation method thereof |
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Application publication date: 20110105 |