CN102613328A - Green tea fermentation broth and production method thereof - Google Patents
Green tea fermentation broth and production method thereof Download PDFInfo
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- CN102613328A CN102613328A CN2011100316674A CN201110031667A CN102613328A CN 102613328 A CN102613328 A CN 102613328A CN 2011100316674 A CN2011100316674 A CN 2011100316674A CN 201110031667 A CN201110031667 A CN 201110031667A CN 102613328 A CN102613328 A CN 102613328A
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Abstract
A green tea fermentation broth and a production method are provided. The production method of the green tea fermentation broth comprises the following steps: 1, blanching by heating fresh tea leaves at a high temperature to deactivate polyphenol oxidases in the fresh tea leaves; 2, immersing the blanched fresh tea leaves in disinfected water to prepare tea water; 3, adding a saccharide substance to the tea water to prepare saccharide-contained tea water; 4, adding yeast to the saccharide-contained tea water to prepare an embryo fermentation broth; and 5, fermenting the embryo fermentation broth in a predetermined temperature environment for a predetermined period of time to prepare the green tea fermentation broth. Above design of mixing of the blanched fresh green tea leaves, the saccharide substance and the yeast and fermenting is helpful for the release of components beneficial for human bodies from the tea leaves, and makes the produced green tea fermentation broth contain an ethanol component, so the green tea fermentation broth can be used as a novel wine liquid and a tea drink.
Description
Technical field
The present invention relates to the manufacturing approach of a kind of zymotic fluid and this zymotic fluid, particularly relate to a kind of zymotic fluid of processing with green tea and the manufacturing approach of this green tea fermentation liquid.
Background technology
Though since ancient times, except water, tealeaves is human most popular beverage; But up in recent years; Tea just begins to be become by extensive studies can sanatory beverage, also has many correlative studys reports to be delivered successively, for example can be used for preventing chronic disease and cancer etc.; And general so-called tea typically refers to the millet paste through hot water or boiling water dash, infusion becomes.Special manufacture process according to tealeaves; Tealeaves can be divided into no fermented tea, part fermented tea and full fermented tea according to its oxidative fermentation degree; And so-called fermentation is meant that the interior polyphenol of tealeaves is by the effect of the polyphenol oxidase oxydasis of tealeaves itself; This oxidation can change the appearance luster of fragrance, flavour, water colour and the tealeaves of tea, but also can destroy polyphenol simultaneously.
Polyphenol content is an important indicator of tea quality, accounts for 30% of fresh tea leaf in its dry weight greatly, accounts for 40～50% of millet paste DDGS.The indication polyphenol can be categorized as flavanol compound (flavanols), flavonols (flavonols), leucocyanidin class (leucoanthocyanins), phenolic acid (phenolic acids) and oxidation polymerization compound (oxidative condensed compounds).Wherein, maximum with the catechin under the flavanol compound (catechins) content, catechin is a kind of powerful antioxidant; Account for 80% of Tea Polyphenols total amount; Catechin mainly comprise catechin (catechin, C), epicatechin (epicatechin, EC), nutgall catechin (gallocatechin; GC), epigallocatechin (epigallocatechin; EGC), L-Epicatechin gallate (epicatechin gallate, ECG) with Epigallo-catechin gallate (EGCG) (epigallocatechin gallate, EGCG).
Can know by having studied the paper information of delivering in the world at present; Catechin has significant physiologically active with its oxide, like effects such as antibiotic, antiviral, antimycotic, resistance to oxidation, anti-inflammatory, inhibition tumour, angiocardiopathy preventing, prevention gastrointestinal disorder, prevention Parkinson formula diseases.
Catechin concentration height has very large relation with tealeaves fermentation mode and kind, generally is divided into fermented tea and non-fermented tea, wherein; The catechin concentration that contains in the non-fermented teas such as white tea and green tea is the highest; But the catechin concentration in complete fermentation tea such as black tea and black tea is then obviously less, so non-fermented tea can contain higher catechin concentration, mainly is because non-fermented tea when making; Processing can just complete after tealeaves is adopted cyanines by tea tree; Just, stop the process of oxydasis Tea Polyphenols, be used for keeping the polyphenol of the tealeaves overwhelming majority earlier with the heat abstraction oxidase active.
In addition; Since ancient times, the wide participation of wine liquid human diet and social culture, find after deliberation; Polyphenolic substance after red wine is modified through saccharomycetes to make fermentation has preferable bioavailability (bioavailability); Appropriateness is drunk wine, helps to increase high density cholesterol (high-density lipoprotein cholesterol) and suppresses hematoblastic aggegation (platelet aggregation), can reduce the fatal rate of angiocardiopathy.
Past is in food technology field; Great majority are that exogenous microorganism is applied in the interpolation of food fermentation; This kind technology mainly is to be used to make wine liquid or vinegar liquid; But the fermentation of traditional tea is different fully with food fermentation, can be processed zymotic fluid drinks such as wine liquid or vinegar liquid through saccharomycetes to make fermentation if can will be rich in the green tea of polyphenol by the product that masses accepted so how the application inventor's thinking keeps the benefit materials of maximum in the tealeaves and derive; Certainly will can further improve the value of green tea, and another kind of brand-new green tea drink can be provided.
Summary of the invention
The problem that invention will solve
The object of the present invention is to provide a kind of manufacturing approach of making green tea fermentation liquid with green tea and saccharomycetes to make fermentation.
The scheme that is used to deal with problems
The manufacturing approach of green tea fermentation liquid of the present invention comprises following steps: (a) with the processing that completes of fresh tea leaf in its heat, remove the activity of the polyphenol oxidase in the fresh tea leaf in its; (b) fresh tea leaf in its of step (a) being handled is soaked in the aqua sterilisa, processes tea; (c) mixing adds glucide in tea, processes to contain glucose-tea broth; (d) in containing glucose-tea broth, mix the adding saccharomycete, process the fermentation blastochyle; And (e) will ferment blastochyle in the predetermined temperature environment bottom fermentation scheduled time, process green tea fermentation liquid.
Another object of the present invention is to provide more than one to state the green tea fermentation liquid that manufacturing approach is processed.
The manufacturing approach of green tea fermentation liquid of the present invention is characterized in that, step (c) contains glucide content in the glucose-tea broth more than or equal to 5wt%.
The manufacturing approach of green tea fermentation liquid of the present invention is characterized in that, step (c) contains glucide content in the glucose-tea broth less than 30wt%.
The manufacturing approach of green tea fermentation liquid of the present invention is characterized in that, saccharomycete content is higher than 2 * 10 in step (d) the fermentation blastochyle
5Individual.
The manufacturing approach of green tea fermentation liquid of the present invention is characterized in that, the processing that completes of step (a) is that fresh tea leaf in its was heated 5 minutes to 120 minutes down in 100 ℃～500 ℃ environment.
The manufacturing approach of green tea fermentation liquid of the present invention is characterized in that, the green tea fermentation liquid that step (e) fermentation is processed is the wine liquid that contains ethanol.
The manufacturing approach of green tea fermentation liquid of the present invention is characterized in that, the concentration of alcohol scope of step (e) green tea fermentation liquid is between 0.4%～15%.
The manufacturing approach of green tea fermentation liquid of the present invention is characterized in that, the green tea fermentation liquid that step (e) fermentation is processed is vinegar liquid.
Green tea fermentation liquid of the present invention is characterized in that, green tea fermentation liquid is the wine liquid that contains ethanol.
Green tea fermentation liquid of the present invention is characterized in that, the concentration of alcohol scope of green tea fermentation liquid is between 0.4%～15%.
Green tea fermentation liquid of the present invention is characterized in that, green tea fermentation liquid is vinegar liquid.
The effect of invention
Beneficial effect of the present invention is: mix the design of fermenting with saccharomycete through the fresh green tea after will completing, glucide; Except helping to improve in the tealeaves emission to human body beneficial's composition; Can also make the green tea fermentation liquid that manufactures contain alcohol component, and can be used as a kind of new-type wine liquid and teas drink.
Description of drawings
Fig. 1 is the flow chart of steps of an embodiment of the manufacturing approach of green tea fermentation liquid of the present invention;
Fig. 2 is the saccharomycete content curve map in the green tea fermentation liquid processed of this embodiment;
Fig. 3 is the pH change curve in the green tea fermentation liquid processed of this embodiment;
Fig. 4 is the total polyphenols concentration curve figure in the green tea fermentation liquid processed of this embodiment;
Fig. 5 is the total flavonoids concentration curve figure in the green tea fermentation liquid processed of this embodiment;
Fig. 6 is the curve map of the radical scavenging activity in the green tea fermentation liquid processed of this embodiment;
Fig. 7 is the active curve map of reducing power in the green tea fermentation liquid processed of this embodiment;
Fig. 8 is the GC resolution chart of ethanol, methyl alcohol and acetic acid in the green tea fermentation liquid processed of this embodiment;
Fig. 9 is the concentration of alcohol curve map in the green tea fermentation liquid processed of this embodiment;
Figure 10 is the HPLC analysis result of the green tea polyphenols content in the green tea fermentation liquid processed of this embodiment, wherein, and (1): epigallocatechin; (2): caffeine; (3): epicatechin; (4): Epigallo-catechin gallate (EGCG); (5): L-Epicatechin gallate.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is elaborated:
As shown in Figure 1; The embodiment of the manufacturing approach of green tea fermentation liquid of the present invention; Be to mix for a long time with saccharomycete with fresh green tea to ferment, the made green tea fermentation liquid of this manufacturing approach can be the vinegar liquid that contains the wine liquid of ethanol (alcohol) composition or do not contain ethanol (alcohol) composition.
The manufacturing approach of this green tea fermentation liquid comprises following steps:
Step (one) processing that completes.The fresh tea leaf in its of just selecting from tea tree is inserted in the baking oven (not shown in figure 1); About 1.5 hours of heat treated (90 minutes) in 115 ℃ of environment; Processing completes; Fresh tea leaf in its is processed the tealeaves that completes, remove the activity of the polyphenol oxidase in the fresh tea leaf in its, to keep the most of polyphenol component in the tealeaves.
In the present embodiment, employed fresh tea leaf in its is to originate from Lu Gu township, Nantou County, Taiwan Province, and its kind is the oolong that clears away heart-fire, but when implementing, the source of fresh tea leaf in its and kind be not as limit.In addition; The purpose of handling owing to complete is to remove polyphenol oxidase activity; And complete temperature ranges between 100 ℃～500 ℃ in the general tea making process; Processing time is about 5 minutes to 120 minutes, so when implementing, complete treatment temperature and the processing time of being adopted can be adjusted according to parameters such as tea kinds and weathers.Because tea green-keeping is treated to general technology, therefore no longer detail.
Step (two) is made tea.With predetermined weight complete infusion of tea in the aqua sterilisa of predetermined, the tealeaves that completes is launched in aqua sterilisa, and processes tea.In the present embodiment, be that completed the aqua sterilisa of tealeaves and 750ml of 25g is successively inserted in the aseptic round of 1000ml, the tealeaves that completes can be fully immersed in the aqua sterilisa and launch.But when implementing, the tealeaves content that completes in the tea can be adjusted according to employed local tea variety not as limit.
Step (three) is made and is contained glucose-tea broth.The glucide of predetermined weight is added in the tea that step (two) processes, and the glucide dissolving of interpolation is mixed in the tea, contain glucose-tea broth and process.In the present embodiment; According to the glucide content that adds; To contain glucose-tea broth and be divided into five groups, and prepare a tea that does not add glucide, the sugar substance content that is added with in each tea of glucide is respectively 5wt%, 10wt%, 15wt%, 20wt% and 25wt%.
The glucide that present embodiment adopted is a sucrose, belongs to solid-state sugar, so when implementing; This glucide also can be the solid-state sugar of other kinds; For example marine alga Icing Sugar, lactose, isomaltulose, or monose, for example glucose, fructose, galactolipin etc.; Certainly also can adopt liquid sugar, for example maltose etc.
Step (four) is made the fermentation blastochyle.Containing of processing add saccharomycete respectively in glucose-tea broth and the no glucose-tea broth in step (three) and mix, process the fermentation blastochyle that is used to be fermented into green tea fermentation liquid, the saccharomycete content that made each is fermented in blastochyle is more than 2 * 105.The employed saccharomycete of present embodiment is Saccharomyces cerevisiae Meyen ex Hansen (deposit number: CCRC 22049), buys from the living resources of food Industry in Taiwan Institute of Development Studies and preserves and research center (BCRC of FIRDI).
Step (five) ferment.After accomplishing the making of fermentation blastochyle of above-mentioned steps (four), can be with the seal of vessel that is installed in the fermentation blastochyle respectively, and place the shady and cool ventilation place, and the operation of under room temperature, fermenting, whole fermentation process is ten weeks by a definite date.
During above-mentioned sweat,, every at a distance from the green tea fermentation liquid assay determination composition that just takes out 15ml a week for confirming each fermentation green tea fermentation liquid composition variation in period; Ten weeks of continuous sampling; And before green tea fermentation liquid is taken, after needing evenly to shake entire container earlier, take a sample again.The project of analytical test is explained respectively as follows:
(1), saccharomycete growing state
Getting 1ml green tea fermentation liquid places Spectrometer U-2001 (Hitachi instrument, Inc. USA) tests its OD600 value.
(2), green tea fermentation liquid pH value
The green tea fermentation liquid of getting 15ml centrifugal 30 minutes with 3500rpm, (SUNTEX SP-2200) measures centrifuged supernatant pH with pH meter.
(3), total polyphenols (Total polyphenolics)
Adopt Folin-Ciocalteau (FC) (Sigma Chemical Corp.) method to measure.With the green tea fermentation liquid of 2ml suitable with after the 95% alcohol dilution, with 3500rpm centrifugal 10 minutes.Get the 50%FC reagent that the 2ml centrifuged supernatant is mixed 1ml 95% alcohol, 5ml deionized water and 0.5ml, process reactant mixture after, under 35 ℃ of environment, reacted 5 minutes.Then, get the 5%Na of 1ml
2CO
3Add the previous reaction mixture, and in no luminous environment, placed 60 minutes.
Then, the previous reaction mixture is placed spectrometer (BioRad, 5560), measure its light absorption value at 725nm.Total polyphenols concentration is with gallic acid (gallic acid; Sigma Chemical Corp.) for the calibration curve of standard items calculates, its unit expresses with mg gallic acid equivalant/ml extract (mg gallic acid equivalents/ml extract).The green tea fermentation liquid of each experimental group all replicate analysis is made even for three times all.
(4) total flavonoids (Total Flavonoids)
Total flavonoids assay is to adopt a small amount of aluminium chloride colorimetric detecting and analysing method (aluminum chloride colorimetric assay) of modifying.With 2ml green tea fermentation liquid suitable with after the 95% alcohol dilution, with 3500rpm centrifugal 10 minutes.Then, with the centrifuged supernatant of 2ml and the 10%AlCl of 0.5ml
3, 0.5ml 1M CH
3COONa and 2ml deionized water are mixed into reactant mixture, in 35 ℃ of unglazed environment reactions 40 minutes, then, get the light absorption value of reacted reactant mixture its 415nm of test in spectrometer (BioRad, 5560).Total flavonoids concentration is by with Quercetin (quercetin; Sigma Chemical Corp.) calculates for the calibration curve of standard items; And express with mg Quercetin equivalent/ml extract (mg quercetin equivalents/ml extract), each organize green tea fermentation liquid all retest make even for three times all.
(5) DPPH radical scavenging activity (DPPH Radical Scavenging Activity)
Radical scavenging activity is the DPPH radical scavenging activity determination method test with a small amount of modification.Get 1ml green tea fermentation liquid with 125 times of 100% methyl alcohol dilutions after, with 3500rpm centrifugal 10 minutes.After getting the 4ml centrifuged supernatant and the 1mMDPPH methanol solution of the 1ml of prepared fresh mixing fully, reacted 30 minutes down in unglazed room temperature environment.Then, in spectrometer (BioRad, 5560), measure its 490nm light absorption value.Radical scavenging activity be by Trolox (SIGMA-ALDRICH) for the calibration curve of standard items calculates, its result expresses with mg Trolox equivalent/ml extract (mg Trolox equivalents/ml extract).Each organize green tea fermentation liquid all retest make even for three times all.
(6) reducing power is measured (Reducing Power Test)
The reducing power activity is with reduction potassium ferricyanide (K
3Fe (CN)
6) be potassium ferrocyanide (K
4Fe (CN)
6) measure.The green tea fermentation liquid of 1ml is diluted 20 times with 100% methyl alcohol, then with the centrifugal 10min of 3500rpm.Get the 1%K of the centrifuged supernatant of 2ml and the 0.2M kaliumphosphate buffer of 2ml (potassium phosphate buffer) (pH 6.6) and 2ml
3Fe (CN)
6After in test tube, being mixed and made into reactant mixture, in 50 ℃ of environment, react 20min, then, 2ml 10% trichloroacetic acid (trichloroacetic acid) (TCA) is added above-mentioned reactant mixture, then with the centrifugal 10min of 3000rpm.Then, get 0.1% iron chloride (ferric the chloride) (FeCl of 2ml supernatant, 2ml distilled water and 0.4ml
3) mixing afterreaction 10min.At last, in spectrometer (BioRad, 5560), measure its 700nm light absorption value.The absorbance of reactant mixture increases the expression reducing power and increases.Reducing power is to be that the calibration curve of standard items calculates with BHT (SIGMA-ALDRICH), and analysis result is expressed with mg BHT equivalent/ml extract (mg BHT equivalents/ml extract).Each experiment retest is made even for three times all.
(7) mensuration of methyl alcohol, ethanol and acetic acid
With chromatographic analysis systems (gas chromatography, GC, Thermo Finnigan, Thermo Quest Italia S.P.A., Italy) examination at random is analyzed green tea fermentation liquid and whether is had methyl alcohol, ethanol and acetic acid.With 1ml tea zymotic fluid with 12; Centrifugal 10 minutes of 000rpm, be the membrane filtration centrifuged supernatant of 0.22 μ m with hole after, the filtered fluid of 1 μ L is injected Chromatography Rt-Q PLOT tubing string (30m * 0.32mm; RESTEK; USA), (Flame Ionization Detector FID) carries out gas chromatographic analysis to use the flame type ion detector.Therefore the general technology that is determined as owing to methyl alcohol, ethanol and acetic acid no longer details.
(8) HPLC analyzes (HPLC analysis)
According to the tea dispensing mode of experimental group, make one group of tea that does not contain sugar and bacterium, under 27 ℃ of conditions, with ultrasonic concussion extraction 1 hour, and through 0.22 μ m membrane filtration, the ultrasonic concussion that obtains aseptic fermentation extracted filtered fluid then.In addition, with ferment ten the week green tea fermentation liquid 1ml with 12, centrifugal 10 minutes of 000rpm with 0.22 μ m membrane filtration supernatant, obtains filtered fluid again.Take out above-mentioned two kinds of filtered fluid 10 μ l respectively and use that (5 μ m, 4.6x125mm Waters) carry out HPLC and analyze to SunFireTM C 18 posts through 0.22 μ m filter membrane.Waters 2996 photodiode array detectors of Waters HPLC system configuration (photo diode array detector).With the 1ml/min flow velocity, detect absorbance down in 280nm.Flowing phase comprises 0.6%H
3PO
4(A), CH
3CN (B) and methyl alcohol (C); Use stepped flowing phase: be in 0～5 minute A/B/C (0.88/0.11/0.01); 5～9 minutes is A/B/C (0.817/0.173/0.01), and 9～15 minutes is A/B/C (0.807/0.183/0.01), and 15～30 minutes is A/B/C (0.69/0.30/0.01).
(9) statistical analysis (Statistics)
Above-mentioned each item assay determination, for example total polyphenols, total flavonoids, DPPH radical scavenging activity and reducing power etc. for difference sucrose interpolation group with there is not the significant difference of sucrose interpolation group, adopt Student ' s t-test to test, and p＜0.05 are regarded as significant difference.
Then the result to above-mentioned each item analytical test describes:
(1) saccharomycete growing state
As shown in Figure 2, through OD
600Test, saccharomycete has reached the stationary phase (stationary phase) of growing after the fermentation of first week.In general, the saccharomycete amount of the green tea fermentation liquid of interpolation sucrose is apparently higher than no sucrose green tea fermentation liquid (control group, 0% sucrose), and all add the OD of the experimental group of sucrose
600Overall height is in 1.0, respectively between 1.0～1.7, and the OD of control group
600Then between 0.5～0.8.
(2) pH value test result
As shown in Figure 3, the pH of green tea fermentation liquid that does not add sucrose is apparently higher than the green tea fermentation liquid that adds sucrose.At the fermentation initial stage, the pH of all experimental group is about 6.5, reduces gradually then, and is last to settling out to a certain degree.The pH of green tea fermentation liquid that does not add sucrose is between 5.2～5.6.The pH that adds the green tea fermentation liquid of sucrose is reduced to 3.6～4.2 in the 3rd week by 6.5; And after around the, tend towards stability; Mainly be to have more carbon source that the saccharomycete growth is provided because add the green tea fermentation liquid of sucrose; Causing has more organic acid to generate in the green tea fermentation liquid, so the pH of green tea fermentation liquid is lower.
(3) total polyphenols
As shown in Figure 4, the total polyphenols of all green tea fermentation liquid during fermentation all has significant content, respectively between 2.45～3.12mg gallic acid equivalant/ml.Although total polyphenols measures significantly concussion change at present; But the sucrose addition is respectively the total polyphenols amount of experimental group of 20wt% and 25wt% apparently higher than the control group that does not add sucrose; And after the 6th week, the total polyphenols content difference of experimental group and control group is apart from more obvious.
(4) total flavonoids
As shown in Figure 5, all green tea fermentation liquid all have significant total flavonoids content, and approximately between 0.15～0.23mg Quercetin equivalent/ml, but total flavonoids of all green tea fermentation liquid all is the performance of concussion up and down.During preceding nine weeks of sweat, the total flavonoids between experimental group and control group does not have the tendency of significant difference, but when the tenth all fermentation ends, and the experimental group that the sucrose addition is respectively 20wt% and 25wt% has more total flavonoids than control group.
(5) DPPH radical scavenging activity
As shown in Figure 6; All green tea fermentation liquid all have very strong DPPH radical scavenging activity, approximately between 2.19～2.33mg Trolox equivalent/ml, between the first five all yeast phase; The DPPH radical scavenging activity is the state of slow increase; After five weeks of fermentation, just settle out, and present the phenomenon of height concussion, but show that the DPPH radical scavenging activity of green tea fermentation liquid is not influenced by the sucrose addition obviously.
(6) reducing power is active
As shown in Figure 7, all green tea fermentation liquid all have very strong reducing power active, between 6.98～11.15mg BHT equivalent/ml.In between whole yeast phase; The sucrose addition is respectively the reducing power activity of the experimental group of 5wt% and 10wt%; Be to be the trend of concussion up and down; But after the 5th week or the 6th week, be the trend that the reducing power activity of the experimental group of 15wt%, 20wt% and 25wt% obviously has increase in the sucrose addition, and all experimental group all to have a higher reducing power than control group active.
(7) methyl alcohol, ethanol and acetimetry
Like Fig. 8, shown in 9, to analyze with GC, a crest that meets the ethanol retention time only appears in the experimental group of adding sucrose.The green tea fermentation liquid of 20wt% sucrose addition is in first week, the 5th week and the crest that all has only an ethanol retention time the tenth week.But the control group that does not add sucrose is after fermentation the tenth week of back, and green tea fermentation liquid primary peak comes across retention time 9.2min (methyl alcohol), secondary peak comes across retention time 11.2min (ethanol), and the 3rd crest comes across retention time 14.2min (acetic acid).Show thus, do not test out methanol content in the experimental group of interpolation sucrose, confirm that the experimental group composition is exactly so-called wine liquid; So can be used as drink drinks; Wherein, the concentration of alcohol of experimental group is respectively 0.4% (first week), 0.5%～2.5% (the 5th week), 1.5%～14.05% (the tenth week), and is opposite; Control group can produce in sweat and be harmful to the methyl alcohol of human body, is not inappropriate for and drinks so add the green tea fermentation liquid of sucrose.
(8) HPLC of green tea polyphenols measures
Shown in figure 10; Analyze with the aseptic no glucose-tea broth of ultrasonic concussion extraction and the situation of change of green tea polyphenols between yeast phase of each green tea fermentation liquid with HPLC; (1) shown in the figure, (2), (3), (4) and (5) are respectively the performance amount of catechin Tea Polyphenols; Wherein, epigallocatechin is represented in (1); (2) represent caffeine; (3) represent epicatechin; (4) represent Epigallo-catechin gallate (EGCG); (5) represent L-Epicatechin gallate.Its result is shown in fermentation during the tenth week; The Tea Polyphenols that green tea fermentation liquid contains significant quantity distributes; And the abundance of Tea Polyphenols does not receive (0～25wt%) influence of sucrose addition; But therefore the Tea Polyphenols absorption height of the green tea fermentation liquid after the fermentation and area, can more efficiently extract Tea Polyphenols through microbial fermentation all apparently higher than aseptic no glucose-tea broth really.
Can know by above test result; With fresh green tea complete handle after; Mix with glucide and saccharomycete and to ferment; Can be used for processing the green tea fermentation liquid that contains alcoholic content, and the green tea fermentation liquid of processing all has very high total polyphenols content and total flavonoids content, and have splendid DPPH radical scavenging activity and reducing power activity.Except above-mentioned effective ingredient, also there are rich in protein enzymatic activity (field of activity is between between 1.24～1.97U/ml), lipase (field of activity is between between 3.09～4.68U/ml), cellulase (field of activity is between between 1.57～670.85U/ml) and amylase (field of activity is between 0.98～1631.32U/ml) in the made green tea fermentation liquid of experimental group.That is to say; Green tea fermentation liquid of the present invention except can make in the tealeaves human body beneficial's active ingredient disengaged in a large number; Also can be because of containing alcoholic content, and become a kind of difference brand-new teas drink in the past, so green tea fermentation liquid of the present invention will certainly cause another kind of tea-drinking agitation on market.
In addition, what must explain is, based on the fermentation course of general saccharomycetes to make fermentation liquid; After wine liquid further ferments again; Just can be made into the vinegar liquid of soft composition, so the above-mentioned green tea fermentation liquid that contains alcohol component can further be fermented into vinegar liquid; Because it is general technology that wine liquid is fermented into vinegar liquid, therefore no longer detail.
Conclude above-mentioned; Mix the design of fermenting with saccharomycete through the fresh green tea after will completing, glucide; Except helping to improve in the tealeaves emission, can also make the green tea fermentation liquid that manufactures contain ethanol (alcohol) composition, and can be used as a kind of new-type wine liquid human body beneficial's composition; Except the beneficiating ingredient that drinking person green tea can be provided; The enjoyment that can also let drinking person have simultaneously to drink, thus the value of green tea can significantly be improved, and another kind of brand-new green tea drink can be provided.
Claims (12)
1. the manufacturing approach of a green tea fermentation liquid is characterized in that, this manufacturing approach comprises following steps: (a) with the processing that completes of fresh tea leaf in its heat, remove the activity of the polyphenol oxidase in the fresh tea leaf in its; (b) fresh tea leaf in its of step (a) being handled is soaked in the aqua sterilisa, processes tea; (c) mixing adds glucide in tea, processes to contain glucose-tea broth; (d) in containing glucose-tea broth, mix the adding saccharomycete, process the fermentation blastochyle; And (e) will ferment blastochyle in the predetermined temperature environment bottom fermentation scheduled time, process green tea fermentation liquid.
2. the manufacturing approach of green tea fermentation liquid according to claim 1 is characterized in that, step (c) contains glucide content in the glucose-tea broth more than or equal to 5wt%.
3. the manufacturing approach of green tea fermentation liquid according to claim 2 is characterized in that, step (c) contains glucide content in the glucose-tea broth less than 30wt%.
4. according to the manufacturing approach of claim 1,2 or 3 described green tea fermentation liquid, it is characterized in that saccharomycete content is higher than 2 * 10 in step (d) the fermentation blastochyle
5Individual.
5. the manufacturing approach of green tea fermentation liquid according to claim 1 is characterized in that, the processing that completes of step (a) is that fresh tea leaf in its was heated 5 minutes to 120 minutes down in 100 ℃～500 ℃ environment.
6. the manufacturing approach of green tea fermentation liquid according to claim 1 is characterized in that, the green tea fermentation liquid that step (e) fermentation is processed is the wine liquid that contains ethanol.
7. the manufacturing approach of green tea fermentation liquid according to claim 6 is characterized in that, the concentration of alcohol scope of step (e) green tea fermentation liquid is between 0.4%～15%.
8. the manufacturing approach of green tea fermentation liquid according to claim 1 is characterized in that, the green tea fermentation liquid that step (e) fermentation is processed is vinegar liquid.
9. a green tea fermentation liquid is characterized in that, is to process with the manufacturing approach of the described green tea fermentation liquid of claim 1.
10. green tea fermentation liquid according to claim 9 is characterized in that, green tea fermentation liquid is the wine liquid that contains ethanol.
11. green tea fermentation liquid according to claim 10 is characterized in that, the concentration of alcohol scope of green tea fermentation liquid is between 0.4%～15%.
12. green tea fermentation liquid according to claim 9 is characterized in that, green tea fermentation liquid is vinegar liquid.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103837384A (en) * | 2014-01-21 | 2014-06-04 | 吉林大学 | Measuring method of soluble saccharide |
| CN103999974A (en) * | 2014-06-10 | 2014-08-27 | 河源市石坪顶茶业发展有限公司 | Preparation methods for green tea enzyme and green tea enzyme beverage |
| CN106343509A (en) * | 2016-08-31 | 2017-01-25 | 王婧婧 | Preparation method of functional reed leaf-flavored food additive |
| CN106343086A (en) * | 2016-08-31 | 2017-01-25 | 陈爱梅 | Preparing method for instant tea powder |
| CN106343510A (en) * | 2016-08-31 | 2017-01-25 | 王婧婧 | Preparation method of natural preserved plum flavored essence |
| CN106360624A (en) * | 2016-08-31 | 2017-02-01 | 王婧婧 | Preparation method of red jujube flavored perfume raw material |
| CN106376909A (en) * | 2016-09-04 | 2017-02-08 | 安徽爱有澄生物科技有限公司 | Method for producing flavor tea sauce by using black tea |
| CN106376673A (en) * | 2016-09-06 | 2017-02-08 | 安徽爱有澄生物科技有限公司 | Preparation method for tea concentrated solution |
| CN106387176A (en) * | 2016-09-04 | 2017-02-15 | 安徽爱有澄生物科技有限公司 | Preparation method of herba dendrobii tea fermentation liquid |
| CN106387574A (en) * | 2016-09-04 | 2017-02-15 | 安徽爱有澄生物科技有限公司 | Preparation method of natural herba dendrobii ferment beverage |
| CN106473087A (en) * | 2016-08-31 | 2017-03-08 | 陈爱梅 | A kind of preparation method of natural jujube taste tea sauce |
| CN109694886A (en) * | 2017-10-19 | 2019-04-30 | 安琪酵母股份有限公司 | A kind of green tea fermentation filtrate and its preparation method and application |
| CN114052104A (en) * | 2021-11-23 | 2022-02-18 | 中山大学 | Preparation method and application of Kangpu tea product |
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2011
- 2011-01-27 CN CN2011100316674A patent/CN102613328A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103837384A (en) * | 2014-01-21 | 2014-06-04 | 吉林大学 | Measuring method of soluble saccharide |
| CN103999974A (en) * | 2014-06-10 | 2014-08-27 | 河源市石坪顶茶业发展有限公司 | Preparation methods for green tea enzyme and green tea enzyme beverage |
| CN103999974B (en) * | 2014-06-10 | 2016-08-17 | 河源市石坪顶茶业发展有限公司 | A kind of green tea ferment and the preparation method of green tea enzyme beverage |
| CN106473087A (en) * | 2016-08-31 | 2017-03-08 | 陈爱梅 | A kind of preparation method of natural jujube taste tea sauce |
| CN106343509A (en) * | 2016-08-31 | 2017-01-25 | 王婧婧 | Preparation method of functional reed leaf-flavored food additive |
| CN106343086A (en) * | 2016-08-31 | 2017-01-25 | 陈爱梅 | Preparing method for instant tea powder |
| CN106343510A (en) * | 2016-08-31 | 2017-01-25 | 王婧婧 | Preparation method of natural preserved plum flavored essence |
| CN106360624A (en) * | 2016-08-31 | 2017-02-01 | 王婧婧 | Preparation method of red jujube flavored perfume raw material |
| CN106376909A (en) * | 2016-09-04 | 2017-02-08 | 安徽爱有澄生物科技有限公司 | Method for producing flavor tea sauce by using black tea |
| CN106387176A (en) * | 2016-09-04 | 2017-02-15 | 安徽爱有澄生物科技有限公司 | Preparation method of herba dendrobii tea fermentation liquid |
| CN106387574A (en) * | 2016-09-04 | 2017-02-15 | 安徽爱有澄生物科技有限公司 | Preparation method of natural herba dendrobii ferment beverage |
| CN106376673A (en) * | 2016-09-06 | 2017-02-08 | 安徽爱有澄生物科技有限公司 | Preparation method for tea concentrated solution |
| CN109694886A (en) * | 2017-10-19 | 2019-04-30 | 安琪酵母股份有限公司 | A kind of green tea fermentation filtrate and its preparation method and application |
| CN109694886B (en) * | 2017-10-19 | 2022-07-01 | 安琪纽特股份有限公司 | Green tea fermentation filtrate and preparation method and application thereof |
| CN114052104A (en) * | 2021-11-23 | 2022-02-18 | 中山大学 | Preparation method and application of Kangpu tea product |
| CN114982840A (en) * | 2022-05-25 | 2022-09-02 | 广州北极光生物科技有限公司 | Preparation process and method of tea fermentation liquor |
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