CN102860374B - Tea vinegar beverage and method for preparing same - Google Patents

Tea vinegar beverage and method for preparing same Download PDF

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Publication number
CN102860374B
CN102860374B CN201210162462.4A CN201210162462A CN102860374B CN 102860374 B CN102860374 B CN 102860374B CN 201210162462 A CN201210162462 A CN 201210162462A CN 102860374 B CN102860374 B CN 102860374B
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China
Prior art keywords
tea
leaves
tea juice
water
vinegar beverage
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CN201210162462.4A
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Chinese (zh)
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CN102860374A (en
Inventor
黄友谊
权晓霞
张书芹
谭雪
倪超
肖平
徐莉萍
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华中农业大学
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Abstract

The invention discloses a tea vinegar beverage and a method for preparing the same. The tea vinegar beverage is prepared from fresh tea leaves by the steps of spreading, green killing, crushing, leaching, filtration, inoculation of microzyme, fermentation of acetic bacteria, filtration and sterilization. The tea vinegar beverage has a heavy fragrance of vinegar, a bright golden yellow liquor color, proper taste of sourness and sweetness and an obvious tea smell. According to the preparation method provided by the invention, the tea vinegar beverage is directly prepared by fermenting fresh tea leaves serving as the raw material, thereby enriching the variety of tea beverage products, contributing to the development and utilization of fresh tea leaves in China and enjoying a wide application prospect.

Description

A kind of tea vinegar beverage and preparation method thereof
Technical field
The invention belongs to Tea Processing technical field, be specifically related to a kind of tea vinegar beverage and preparation method thereof.
Background technology
Archaism has " seven necessities of life, fuel sauce vinegar tea ", and vinegar and tea are all the necessitys during people live.Vinegar, because being rich in multiple organic acid, has various health care functions to human body, from ancient times just extensively edible by people.The vinegar product of various novelty was as very fast in apple vinegar, the development of pears vinegar in recent years, welcome widely because unique flavor, effect have significantly been subject to people.
And tea is the product of widely drinking equally, drink with a long history in the world.Tea and vinegar are combined together, very special undoubtedly, the production method of more existing bibliographical information tea vinegar at present.The patent of invention that application number is CN200510010850.0 provides a kind of beverage vinegar made from Pu'er tea and preparation method thereof, this application patent is that first lixiviate obtains Pu'er tea liquid, then add pulp or fuling enzyme, bromelain, 30-50 days at room temperature ferments, make tea vinegar, again by fruit juice with after tea vinegar mixing sterilizing, make finished product.The patent of invention that application number is CN200610036636.7 provides the preparation method of a kind of tea vinegar and tea vinegar beverage, and this application patent is with becoming tea lixiviate to make tea, being added into a certain amount of white wine and sugar, and the fermentation of inoculation acetic acid bacteria makes tea vinegar; The tea vinegar obtaining and fruit juice and water are allocated, made a kind of tea vinegar beverage product.The patent of invention that application number is CN200810121568.3 provides a kind of tea vinegar and brewing method, this application patent is to utilize into tea lixiviate to make tea, first add and inoculate wine yeast after white granulated sugar and carry out alcoholic fermentation, then inoculate acetic acid bacteria and carry out acetic fermentation; The fermentation temperature of two fermentation stages is 25-30 DEG C, and fermentation time is 30-45 days.From above, be all to utilize into tea lixiviate tea to prepare tea vinegar, or ferment in two steps, or directly add alcohol and carry out acetic fermentation, there is undoubtedly the problems such as fermentation period is long, production cost is high.
China's tea industry is rapidly developed, but still has the outstanding problems such as autumn in summer fresh leaves of tea plant serious waste of resources, in the urgent need to strengthening the exploitation of tea resource.For this reason, we utilize fresh leaves of tea plant particularly autumn in summer fresh leaves of tea plant be raw material, after completing, be directly prepared into tea juice, inoculation mixed fermentation become a kind of fermented type tea vinegar.This tea vinegar has the features such as heavy flavour of vinegar fragrance, soup coloured gold Huang is bright, sweet mouthfeel is good to eat, and tea flavour is obvious.This tea vinegar beverage has merged the feature of tea and vinegar, unique flavor, and mouthfeel is good, and without any additive, nature, health, keeps healthy, and has enriched the kind of characteristic tea beverage, is conducive to meet the diversified consumption demand of people.Current various health-care vinegar production marketing is fiery, fresh leaves of tea plant aboundresources, and production cost is low, is conducive to the Development and Production of tea vinegar beverage, and DEVELOPMENT PROSPECT is wide.
Summary of the invention
The object of the present invention is to provide a kind of tea vinegar beverage and preparation method thereof.Tea vinegar beverage in the present invention is to utilize fresh leaves of tea plant for raw material, forms through microorganism mixed culture fermentation, has shortened fermentation period, reduce production cost, enriched tea beverage product category, widened the approach that autumn in summer fresh leaves of tea plant utilizes, can meet the consumption demand that people are different, DEVELOPMENT PROSPECT is wide.
Realize technical scheme of the present invention as described below:
Tea vinegar beverage of the present invention, is taking fresh leaves of tea plant as raw material, through spreading, complete, pulverizing, lixiviate, filtration, inoculation yeast bacterium, acetic acid bacteria fermentation, and filtration, sterilizing and make.Tea vinegar beverage heavy flavour of vinegar fragrance, soup coloured gold Huang is bright, sweet mouthfeel is good to eat, and tea flavour is obvious,
It prepares according to following technique:
(1) pluck fresh leaves of tea plant, spread while being 68-72% to water content, with the 1min-7min that completes at 150-280 DEG C, water-removing leaves is spread out cooling in time;
(2) water-removing leaves in step (1) is smashed after pulping with refiner, added 60-90 deionized water doubly by the quality of water-removing leaves, extracting at constant temperature 10-20min at 50-80 DEG C, filter and remove residue, obtains tea juice; In the ratio of 80g/L-140g/L, white granulated sugar is added in tea juice, stirring and dissolving, obtains sugary tea juice, for subsequent use again;
(3) by separation screenings such as Karst British mold (Brettanomyces custersii) Zhao Si of ZSM-001(Hua Zhong Agriculture University is bright, professors Xiong Shanbai, the patent No.: 2007100536112, patent publication No. is CN101173223) and middle section 1.41 acetic acid bacterias be mixed and made into Mixed Microbes powder taking mass ratio as 95:5, inoculum concentration adds in the ratio of 4g/L-8g/L in the sugary tea juice of preparation in step (2), in 18 DEG C of-28 DEG C of lower seals fermentations 20 days-28 days, filter, after pasteurization, obtain tea vinegar beverage;
Wherein
Step (2) is described tea juice preparation method also comprise, will in water-removing leaves, add 60-90 deionized water doubly in mass ratio, and with after refiner homogenate 25min-30min, filter and remove residue, obtains tea juice; In the ratio of 80g/L-140g/L, white granulated sugar is joined in the tea juice of gained, stirring and dissolving, obtains sugary tea juice again.
Applicant provides a kind of production method of tea vinegar beverage, and its technique comprises the steps:
(1) pluck fresh leaves of tea plant, spread while being 68-72% to water content, with the 1min-7min that completes at 150-280 DEG C, water-removing leaves is spread out cooling in time;
(2) water-removing leaves in step (1) is smashed after pulping with refiner, added 60-90 deionized water doubly by the quality of water-removing leaves, extracting at constant temperature 10-20min at 50-80 DEG C, filter and remove residue, obtains tea juice; In the ratio of 80g/L-140g/L, white granulated sugar is added in tea juice, stirring and dissolving, obtains sugary tea juice, for subsequent use again;
(3) by separation screenings such as Karst British mold (Brettanomyces custersii) Zhao Si of ZSM-001(Hua Zhong Agriculture University is bright, professors Xiong Shanbai, the patent No.: 2007100536112, patent publication No. is CN101173223) and middle section 1.41 acetic acid bacterias be mixed and made into Mixed Microbes powder taking mass ratio as 95:5, inoculum concentration adds in the ratio of 4g/L-8g/L in the sugary tea juice of preparation in step (2), in 18 DEG C of-28 DEG C of lower seals fermentations 20 days-28 days, filter, after pasteurization, obtain tea vinegar beverage;
Wherein
Step (2) is described tea juice preparation method also comprise, will in water-removing leaves, add 60-90 deionized water doubly in mass ratio, and with after refiner homogenate 25min-30min, filter and remove residue, obtains tea juice; In the ratio of 80g/L-140g/L, white granulated sugar is joined in the tea juice of gained, stirring and dissolving, obtains sugary tea juice again.
The application's patent is compared with the existing document of tea vinegar, there is following remarkable innovative point: the one, the pioneering tea vinegar beverage of directly preparing taking fresh leaves of tea plant as raw material, reduced a lot of operations that are processed as into tea, cost of material obviously reduces, and is conducive to marketization development tea vinegar; The 2nd, simultaneously inoculation yeast bacterium and acetic acid bacteria carry out Mixed Microbes and jointly ferment, and fermentation period is 20-28 days only, has obviously shortened fermentation period, has reduced production cost, is conducive to tea vinegar Development and Production.
Detailed description of the invention
Embodiment 1
Pluck the fresh leaves of tea plant in summer that 50 kilograms of standards are bud three, four leaves, indoorly spread about 3h, while being about 70% to water content, with roller fixation machine, with 250 DEG C of 1min that complete, water-removing leaves is spread out cooling in time.Water-removing leaves gradation is smashed with refiner.Take tealeaves after homogenate slurry 1kg, add 60L deionized water, after stirring evenly under 60 DEG C of constant temperature lixiviate 15min, filter and remove residue, approximately 57L tea juice, in 57L tea juice, add 5.7kg white granulated sugar, after stirring and dissolving, Zhao Si is bright to add 0.228kg Karst British mold (Brettanomyces custersii) ZSM-001(Hua Zhong Agriculture University again, the separation screenings such as professor Xiong Shanbai, the patent No.: 2007100536112, patent publication No. is CN101173223) and the 1.41 acetic acid bacteria (Acetobacterpasteurianus of middle section, purchased from nine divisions of China in remote antiquity, Hongshan District, Wuhan City same trade biological reagent business department) be mixed and made into Mixed Microbes powder taking mass ratio as 95:5 (in this Mixed Microbes powder, Karst British mold ZSM-001 viable count is 10 6more than cfu/mL, the use amount of the acetic acid bacteria description of product is about 0.2g/L, and inoculum concentration adds in the sugary tea juice of having prepared in the ratio of 4g/L-8g/L), after mixing thoroughly, be sub-packed in aseptic tank, in 25 DEG C of lower seal fermentations 26 days, filter packing, after pasteurization, make tea vinegar beverage.This tea vinegar beverage, has the features such as heavy flavour of vinegar fragrance, soup coloured gold Huang is bright, sweet mouthfeel is good to eat, and tea flavour is obvious.
Embodiment 2
Pluck the fresh leaves of tea plant in summer that 25 kilograms of standards are bud three, four leaves, indoorly spread about 3h, while being about 70% to water content, with 180 DEG C of 6min that complete, water-removing leaves is spread out in time cooling with Dragon Well tea pot.Again water-removing leaves gradation is smashed with refiner.Take the tealeaves slurry 1kg after homogenate, add 90L deionized water, after stirring evenly, at 80 DEG C of extracting at constant temperature 10min, filter and remove residue, approximately obtains 88L tea juice.88L tea juice need add 8.8kg white granulated sugar, after stirring and dissolving, add 0.704kg Karst British mold (Brettanomyces custersii) ZSM-001 and 1.41 acetic acid bacterias (the Acetobacter pasteurianus of middle section, purchased from nine divisions of China in remote antiquity, Hongshan District, Wuhan City same trade biological reagent business department) be mixed and made into Mixed Microbes powder (in this Mixed Microbes powder, Karst British mold ZSM-001 viable count is 10 taking mass ratio as 95:5 6more than cfu/mL, the use amount of the acetic acid bacteria description of product is about 0.2g/L, and inoculum concentration adds in the sugary tea juice of having prepared in the ratio of 4g/L-8g/L), after mixing thoroughly, be sub-packed in aseptic tank, in 28 DEG C of lower seal fermentations 22 days, filter packing, after pasteurization, make tea vinegar beverage.This tea vinegar beverage, has the features such as heavy flavour of vinegar fragrance, soup coloured gold Huang is bright, sweet mouthfeel is good to eat, and tea flavour is obvious.
Embodiment 3
Pluck the fresh leaves of tea plant in summer that 25 kilograms of standards are bud three, four leaves, indoorly spread about 3h, while being about 70% to water content, with 180 DEG C of 6min that complete, water-removing leaves is spread out in time cooling with Dragon Well tea pot.Take water-removing leaves 1kg, add 70L deionized water, smash 30min with refiner, approximately obtain 66L tea juice slurries.66L tea juice adds 6.6kg white granulated sugar, after stirring and dissolving, add 0.330kg Karst British mold (Brettanomyces custersii) ZSM-001 and 1.41 acetic acid bacterias (the Acetobacter pasteurianus of middle section, purchased from nine divisions of China in remote antiquity, Hongshan District, Wuhan City same trade biological reagent business department) be mixed and made into Mixed Microbes powder (in this Mixed Microbes powder, Karst British mold ZSM-001 viable count is 10 taking mass ratio as 95:5 6more than cfu/mL, the use amount of the acetic acid bacteria description of product is about 0.2g/L, inoculum concentration adds in the sugary tea juice of having prepared in the ratio of 4g/L-8g/L), after mixing thoroughly, be sub-packed in aseptic tank, in 25 DEG C of lower seal fermentations 25 days, filter packing, after the sterilizing of pasteurization method, make tea vinegar beverage routinely.This tea vinegar beverage, has the features such as heavy flavour of vinegar fragrance, soup coloured gold Huang is bright, sweet mouthfeel is good to eat, and tea flavour is obvious.
The prepared tea vinegar beverage of embodiment 1-3, its organoleptic quality, physical and chemical quality qualification and fermentation time are respectively in described in table 1, table 2 and table 3.
The qualification of table 1 tea vinegar beverage of the present invention organoleptic quality
The qualification of table 2 tea vinegar beverage of the present invention physical and chemical quality
The test of table 3 tea vinegar beverage of the present invention fermentation time
Main bibliography
1, patent documentation, Hua Zhong Agriculture University, a kind of bacterial strain as microbe leaven, the composite ferment that comprises this bacterial strain and application, the patent No.: 2007100536112, patent publication No.: CN101173223
2, patent documentation: Hua Zhong Agriculture University, a kind of preparation method of preserved rice steamed sponge cake and application, patent No. ZL2010101034204; Publication number: CN101744183A.

Claims (1)

1. a processing method for tea vinegar beverage, is characterized in that the following step:
(1) fresh leaves of tea plant of harvesting is spread to water content to 68-72%, with the 6min-1min that completes at 180-250 DEG C, water-removing leaves is spread out in time cooling, obtain water-removing leaves;
(2) water-removing leaves in step (1) is smashed after pulping with refiner, added 60-90 deionized water doubly by the quality of water-removing leaves, extracting at constant temperature 10-20min at 50-80 DEG C, filter and remove residue, obtains tea juice; Be that 80g/L-140g/L adds white granulated sugar in tea juice by white granulated sugar and tea juice mass volume ratio again, stirring and dissolving, obtains sugary tea juice; Or will in water-removing leaves, add 60-90 deionized water doubly in mass ratio, with after refiner homogenate 25min-30min, filter and remove residue, obtains tea juice; Be that 80g/L-140g/L adds white granulated sugar in tea juice by white granulated sugar and tea juice mass volume ratio again, stirring and dissolving, obtains sugary tea juice.
(3) Karst British mold (Brettanomyces custersii) ZSM-001 and middle section 1.41 acetic acid bacterias are mixed and made into Mixed Microbes powder taking mass ratio as 95:5, inoculum concentration joins described Mixed Microbes powder in the sugary tea juice of step (2) gained in the ratio of 4-8g/L, at 25-28 DEG C of lower seal fermentation 25-22 days, then filter, after pasteurization, obtain tea vinegar beverage.
CN201210162462.4A 2012-05-23 2012-05-23 Tea vinegar beverage and method for preparing same CN102860374B (en)

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CN103919226A (en) * 2014-05-06 2014-07-16 云南双江勐库茶叶有限责任公司 Puer tea vinegar and preparation method thereof
CN105316197A (en) * 2014-06-13 2016-02-10 南京庞阳调味品厂 Production method of selenium-rich tea vinegar
CN105462803A (en) * 2015-02-10 2016-04-06 余芳 Preparing method for rosemary tea vinegar
CN104996630A (en) * 2015-07-14 2015-10-28 岑其华 Functional beverage produced through fermenting raw and old tea leaves and preparation method of functional beverage
CN106954775B (en) * 2017-03-28 2020-12-22 大闽食品(漳州)有限公司 Method for producing olive tea vinegar beverage by utilizing microbial pure bacteria fermentation
CN108576320A (en) * 2018-05-08 2018-09-28 吉首大学 A kind of preparation method of Cortex Eucommiae tea vinegar drink
CN108552361A (en) * 2018-05-08 2018-09-21 常德职业技术学院 A kind of plant beverage with compound functions and preparation method thereof
CN108703242A (en) * 2018-05-08 2018-10-26 胡江宇 Eucommia health care beverage with compound functions and preparation method thereof
CN108497140A (en) * 2018-05-08 2018-09-07 吉首大学 A kind of preparation method of Eucommia Tea vinegar composite functional beverage

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Publication number Priority date Publication date Assignee Title
CN101173223A (en) * 2007-10-24 2008-05-07 华中农业大学 Mycopremna as microorganism leaven, composite leaven containing the mycopremna and application of the same
CN101381671A (en) * 2008-10-14 2009-03-11 刘志良 Tea vinegar and brewing method
CN102125134A (en) * 2011-01-13 2011-07-20 河南省淼雨饮品股份有限公司 Fruit vinegar tea drink and preparation method thereof
CN102232435A (en) * 2011-07-29 2011-11-09 成都市碧涛茶业有限公司 Method for processing strip green tea

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101173223A (en) * 2007-10-24 2008-05-07 华中农业大学 Mycopremna as microorganism leaven, composite leaven containing the mycopremna and application of the same
CN101381671A (en) * 2008-10-14 2009-03-11 刘志良 Tea vinegar and brewing method
CN102125134A (en) * 2011-01-13 2011-07-20 河南省淼雨饮品股份有限公司 Fruit vinegar tea drink and preparation method thereof
CN102232435A (en) * 2011-07-29 2011-11-09 成都市碧涛茶业有限公司 Method for processing strip green tea

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