CN103749796A - Manufacturing method of green tea fermented beverage - Google Patents
Manufacturing method of green tea fermented beverage Download PDFInfo
- Publication number
- CN103749796A CN103749796A CN201410051315.9A CN201410051315A CN103749796A CN 103749796 A CN103749796 A CN 103749796A CN 201410051315 A CN201410051315 A CN 201410051315A CN 103749796 A CN103749796 A CN 103749796A
- Authority
- CN
- China
- Prior art keywords
- green tea
- under
- add
- fructus hordei
- hordei germinatus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a manufacturing method of a green tea fermented beverage, and relates to a processing method of a beverage, in particular to a manufacturing method of the green tea fermented beverage. The method comprises the following steps: mixing barley malt powder and green tea soup according to the mass ratio of 1 to 3, hydrolyzing for 5 to 7 hours at the temperature of 60 to 65 DEG C, deactivating enzyme for 10 minutes at the temperature of 121 DEG C, filtering and diluting to obtain the barley malt and green tea hydrolyzing liquid; fermenting the barley malt and green tea hydrolyzing liquid by yeast bacteria and acetobacter, filtering, mixing, bottling, and sterilizing to obtain the green tea fermented beverage. The green tea fermented beverage contains the nutrition and functional components of the green tea and the barley malt, has the advantages of fermented beverage, and is a health beverage with higher nutrition value and health value.
Description
Technical field
What the present invention relates to is a kind of processing method of beverage, specifically a kind of preparation method of green tea fermentation beverage.
Background technology
Modern scientific research shows, green tea contains a large amount of Tea Polyphenols, caffeine, lipopolysaccharides, theanine etc. and the closely-related biochemical of health, has important physiological function.Green tea has oxidation resistant effect, can make more consolidation and flexible of skin; The contained caffeine of green tea can make people vigorous, and clearheaded, thought active works together; Green tea has lowering blood-fat and reducing weight, prevents the effect of cardiovascular and cerebrovascular disease; The all right antitoxin sterilizing of green tea, it is reported, the ability that the theanine in green tea can make human body resist infection strengthens five times; In addition, green tea also has anti-decayed tooth, tasty and refreshing smelly, aid digestion, pre-anti-diarrhea, anti-dandruff, minimizing computer radiate, reduces the effects such as injury of smoking to human body.
Green tea fermentation beverage is to take green tea as primary raw material, adds fructus hordei germinatus hydrolyzate and supplements the required nutriment of strain fermentation, the fermented beverage of making through saccharomycete and the fermentation of acetic acid acetobacter.Green tea fermentation beverage is when having retained preferably the original nutritional labeling of green tea and functional component, nutrition and the functional component of fructus hordei germinatus have been increased, in addition due to the fermentation of saccharomycete and acetic acid acetobacter, a large amount of metabolites useful to human body have also been produced, thus, this beverage is that a kind of nutritive value and health care are worth higher health drink.
Summary of the invention
The preparation method of aromatic strongly fragrant, the clean taste of a kind of tea that the object of the present invention is to provide, nutritious green tea fermentation beverage.
The object of the present invention is achieved like this:
Take green tea, add the water soaking of 85～90 ℃ 2 minutes of 25 times of quality, filter to obtain millet paste and tealeaf residue, then add the water soaking tealeaf residue of 90～95 ℃ 3 minutes of 15 times of quality, filter, merge 2 millet paste standby.Fructus hordei germinatus is pulverized, crossed 20 mesh sieves, obtain fructus hordei germinatus powder, according to fructus hordei germinatus powder, mix with the ratio of green tea millet paste mass ratio 1:3,60～65 ℃ of Water Under solutions 5～7 hours, 121 ℃ of enzymes 10 minutes of going out, then, by hydrolyzate filtration, were diluted to 14～16 by filtrate
obx, obtains fructus hordei germinatus green tea hydrolyzate.
Fructus hordei germinatus green tea hydrolyzate temperature is adjusted to 25～27 ℃, add 0.1% yellow rice wine active dry yeast, under 25～27 ℃ of conditions, anaerobic fermentation is 6～8 days, after anaerobic fermentation finishes, wine is filtered, and then under 6～8 ℃ of conditions, ageing obtains green tea fermentation wine for 1 month.Inoculum concentration by 10% in green tea fermentation wine accesses acetic acid acetobacter seed liquor, mix, be placed on shaking table, under 30～32 ℃, the condition of 150～180rpm, ventilating fermentation is 7～10 days, static placement 1 month under 6～8 ℃ of conditions afterwards, then after filtration, allotment, bottling, sterilizing get product.
The present invention also comprises such feature: the preparation method of described acetic acid acetobacter seed liquor is: take 1 gram of glucose, 1 gram of yeast extract, add water and be settled to 100 milliliters, after stirring and dissolving, add in triangular flask, 121 ℃ of sterilizings 20 minutes, after being cooled to room temperature, with aseptic straw, add 6.5 milliliters of 95%(v/v again) edible ethanol, stir and obtain acetic acid acetobacter fluid nutrient medium, from inclined-plane, inoculate a ring acetic acid acetobacter in fluid nutrient medium, under 30 ℃, the condition of 150rpm, shaking table is cultivated 48 hours.
Green tea fermentation beverage of the present invention, is rich in nutrition separately and the functional component of green tea and fructus hordei germinatus, has also had the advantage of fermented beverage concurrently, is that a kind of nutritive value and health care are worth higher health drink.
Specific embodiments
The acetic acid acetobacter that the present invention adopts is purchased in Chinese industrial microorganism fungus kind preservation administrative center, is acetic acid acetobacter CICC21682.
Take 1 gram of glucose, 1 gram of yeast extract, add water and be settled to 100 milliliters, after stirring and dissolving, add in triangular flask, 121 ℃ of sterilizings 20 minutes, after being cooled to room temperature, with aseptic straw, add 6.5 milliliters of 95%(v/v again) edible ethanol, stir and obtain acetic acid acetobacter fluid nutrient medium, inoculate a ring acetic acid acetobacter from inclined-plane in fluid nutrient medium, under 30 ℃, the condition of 150rpm, shaking table is cultivated and within 48 hours, is obtained acetic acid acetobacter seed liquor.
Take green tea, add the water soaking of 90 ℃ 2 minutes of 25 times of quality, filter to obtain millet paste and tealeaf residue, then add the water soaking tealeaf residue of 95 ℃ 3 minutes of 15 times of quality, filter, merge 2 millet paste standby.Fructus hordei germinatus is pulverized, crossed 20 mesh sieves, obtain fructus hordei germinatus powder, according to fructus hordei germinatus powder, mix with the ratio of green tea millet paste mass ratio 1:3,60 ℃ of Water Under solutions 6 hours, 121 ℃ of enzymes 10 minutes of going out, then, by hydrolyzate filtration, were diluted to 15 by filtrate
obx, obtains fructus hordei germinatus green tea hydrolyzate.
Fructus hordei germinatus green tea hydrolyzate temperature is adjusted to 25 ℃, add 0.1% yellow rice wine active dry yeast, under 25 ℃ of conditions, anaerobic fermentation is 8 days, after anaerobic fermentation finishes, wine is filtered, and then under 6 ℃ of conditions, ageing obtains green tea fermentation wine for 1 month.Inoculum concentration by 10% in green tea fermentation wine accesses acetic acid acetobacter seed liquor, mix, be placed on shaking table, under 30 ℃, the condition of 150rpm, ventilating fermentation is 10 days, static placement 1 month under 6 ℃ of conditions afterwards, then after filtration, allotment, bottling, sterilizing get product.
Claims (2)
1. a preparation method for green tea fermentation beverage, is characterized in that being prepared from through following process:
(1) take green tea, add the water soaking of 85～90 ℃ 2 minutes of 25 times of quality, filter to obtain millet paste and tealeaf residue, the water soaking tealeaf residue of 90～95 ℃ 3 minutes that adds again 15 times of quality, filters, and merges 2 millet paste standby, fructus hordei germinatus is pulverized, cross 20 mesh sieve, obtain fructus hordei germinatus powder, according to fructus hordei germinatus powder, mix with the ratio of green tea millet paste mass ratio 1:3,60～65 ℃ of Water Under solutions 5～7 hours, 121 ℃ of enzymes 10 minutes of going out, then filter hydrolyzate, and filtrate is diluted to 14～16
obx, obtains fructus hordei germinatus green tea hydrolyzate;
(2) fructus hordei germinatus green tea hydrolyzate temperature is adjusted to 25～27 ℃, add 0.1% yellow rice wine active dry yeast, under 25～27 ℃ of conditions, anaerobic fermentation is 6～8 days, after anaerobic fermentation finishes, wine is filtered, then under 6～8 ℃ of conditions, ageing obtains green tea fermentation wine for 1 month, inoculum concentration by 10% in green tea fermentation wine accesses acetic acid acetobacter seed liquor, mix, be placed on shaking table, at 30～32 ℃, under the condition of 150～180rpm, ventilating fermentation is 7～10 days, static placement 1 month under 6～8 ℃ of conditions afterwards, then after filtration, allotment, bottling, sterilizing gets product.
2. the preparation method of a kind of green tea fermentation beverage according to claim 1, it is characterized in that: the preparation method of described acetic acid acetobacter seed liquor is: take 1 gram of glucose, 1 gram of yeast extract, add water and be settled to 100 milliliters, after stirring and dissolving, add in triangular flask, 121 ℃ of sterilizings 20 minutes, after being cooled to room temperature, with aseptic straw, add 6.5 milliliter of 95% edible ethanol again, stir and obtain acetic acid acetobacter fluid nutrient medium, from inclined-plane, inoculate a ring acetic acid acetobacter in fluid nutrient medium, under 30 ℃, the condition of 150rpm, shaking table is cultivated 48 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410051315.9A CN103749796B (en) | 2014-02-15 | 2014-02-15 | Manufacturing method of green tea fermented beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410051315.9A CN103749796B (en) | 2014-02-15 | 2014-02-15 | Manufacturing method of green tea fermented beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103749796A true CN103749796A (en) | 2014-04-30 |
| CN103749796B CN103749796B (en) | 2015-06-10 |
Family
ID=50517252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410051315.9A Expired - Fee Related CN103749796B (en) | 2014-02-15 | 2014-02-15 | Manufacturing method of green tea fermented beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103749796B (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126836A (en) * | 2014-08-02 | 2014-11-05 | 哈尔滨伟平科技开发有限公司 | Production method of barley beverage |
| CN104126837A (en) * | 2014-08-02 | 2014-11-05 | 哈尔滨伟平科技开发有限公司 | Manufacturing method for sprouted brown rice beverage |
| CN104171155A (en) * | 2014-08-04 | 2014-12-03 | 哈尔滨伟平科技开发有限公司 | Preparation method of oolong tea drink |
| CN104222278A (en) * | 2014-10-01 | 2014-12-24 | 青岛嘉瑞生物技术有限公司 | Milk vinegar and green tea health drink with weight-losing function |
| CN104304456A (en) * | 2014-10-09 | 2015-01-28 | 青岛嘉瑞生物技术有限公司 | Semen cassiae and milk vinegar health drink |
| CN104336174A (en) * | 2014-10-09 | 2015-02-11 | 青岛嘉瑞生物技术有限公司 | Rhodiola rosea and milk vinegar contained green tea health beverage |
| CN104957312A (en) * | 2015-07-06 | 2015-10-07 | 符洁梅 | Preparation method of honey green tea fermentation beverage |
| CN105316197A (en) * | 2014-06-13 | 2016-02-10 | 南京庞阳调味品厂 | Production method of selenium-rich tea vinegar |
| WO2016028483A1 (en) * | 2014-08-21 | 2016-02-25 | Hsu Shantung | Active fermentation and fermented drinks and products |
| CN105767281A (en) * | 2016-03-15 | 2016-07-20 | 芒市志成茶业有限公司 | Broken black tea and processing method thereof |
| CN105901211A (en) * | 2016-04-17 | 2016-08-31 | 哈尔滨伟平科技开发有限公司 | Making method of arctium lappa tea |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088064A (en) * | 1992-12-12 | 1994-06-22 | 齐齐哈尔轻工学院 | The preparation technology of edible strain fermentation non-alcoholic beverage |
| CN1904027A (en) * | 2006-07-24 | 2007-01-31 | 漳州铨盛生化有限公司 | Tea vinegar and tea vinegar beverage |
| CN101381672A (en) * | 2008-04-16 | 2009-03-11 | 王福起 | Hypolipemic and antihypertensive health vinegar for improving sleep with |
| CN101381671A (en) * | 2008-10-14 | 2009-03-11 | 刘志良 | Tea vinegar and brewing method |
| CN101381673A (en) * | 2008-10-24 | 2009-03-11 | 昆明振华制药厂有限公司 | Haw vinegar healthy beverage and preparing process thereof |
| CN102090482A (en) * | 2010-12-21 | 2011-06-15 | 南昌大学 | Fermented tea beverage and preparation method thereof |
| CN102776113A (en) * | 2012-06-27 | 2012-11-14 | 安徽省怀远县亚太石榴酒有限公司 | Preparation method of pomegranate fruit vinegar |
| CN103421650A (en) * | 2013-09-07 | 2013-12-04 | 黑龙江省轻工科学研究院 | Method for preparing fermented kvass drink |
| CN103462155A (en) * | 2013-08-16 | 2013-12-25 | 山东中酿食品有限公司 | Preparation method for fermented beverage |
| CN103478328A (en) * | 2013-09-22 | 2014-01-01 | 广西三江县康百氏实业有限公司 | Production method for tea vinegar drink |
-
2014
- 2014-02-15 CN CN201410051315.9A patent/CN103749796B/en not_active Expired - Fee Related
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088064A (en) * | 1992-12-12 | 1994-06-22 | 齐齐哈尔轻工学院 | The preparation technology of edible strain fermentation non-alcoholic beverage |
| CN1904027A (en) * | 2006-07-24 | 2007-01-31 | 漳州铨盛生化有限公司 | Tea vinegar and tea vinegar beverage |
| CN101381672A (en) * | 2008-04-16 | 2009-03-11 | 王福起 | Hypolipemic and antihypertensive health vinegar for improving sleep with |
| CN101381671A (en) * | 2008-10-14 | 2009-03-11 | 刘志良 | Tea vinegar and brewing method |
| CN101381673A (en) * | 2008-10-24 | 2009-03-11 | 昆明振华制药厂有限公司 | Haw vinegar healthy beverage and preparing process thereof |
| CN102090482A (en) * | 2010-12-21 | 2011-06-15 | 南昌大学 | Fermented tea beverage and preparation method thereof |
| CN102776113A (en) * | 2012-06-27 | 2012-11-14 | 安徽省怀远县亚太石榴酒有限公司 | Preparation method of pomegranate fruit vinegar |
| CN103462155A (en) * | 2013-08-16 | 2013-12-25 | 山东中酿食品有限公司 | Preparation method for fermented beverage |
| CN103421650A (en) * | 2013-09-07 | 2013-12-04 | 黑龙江省轻工科学研究院 | Method for preparing fermented kvass drink |
| CN103478328A (en) * | 2013-09-22 | 2014-01-01 | 广西三江县康百氏实业有限公司 | Production method for tea vinegar drink |
Non-Patent Citations (3)
| Title |
|---|
| 姜小莹等: "麦汁醋的研制", 《食品研究与开发》 * |
| 惠更平: "大麦芽红提姜果醋生产工艺研究", 《安徽农业科学》 * |
| 梅丛笑等: "提高绿茶饮料风味的途径", 《饮料工业》 * |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105316197A (en) * | 2014-06-13 | 2016-02-10 | 南京庞阳调味品厂 | Production method of selenium-rich tea vinegar |
| CN104126836B (en) * | 2014-08-02 | 2015-09-23 | 李斯斯 | A kind of preparation method of barley beverage |
| CN104126837B (en) * | 2014-08-02 | 2015-09-23 | 杨冬梅 | A kind of preparation method of germinating unpolished rice beverage |
| CN104126836A (en) * | 2014-08-02 | 2014-11-05 | 哈尔滨伟平科技开发有限公司 | Production method of barley beverage |
| CN104126837A (en) * | 2014-08-02 | 2014-11-05 | 哈尔滨伟平科技开发有限公司 | Manufacturing method for sprouted brown rice beverage |
| CN104171155A (en) * | 2014-08-04 | 2014-12-03 | 哈尔滨伟平科技开发有限公司 | Preparation method of oolong tea drink |
| JP2017534244A (en) * | 2014-08-21 | 2017-11-24 | シュー・シャンタン | Active fermentation production method, fermented liquor produced using the same, and fermented beverage |
| WO2016028483A1 (en) * | 2014-08-21 | 2016-02-25 | Hsu Shantung | Active fermentation and fermented drinks and products |
| EP3182835A4 (en) * | 2014-08-21 | 2018-05-23 | Hsu, Shantung | Active fermentation and fermented drinks and products |
| US9877494B2 (en) | 2014-08-21 | 2018-01-30 | Shantung HSU | Active fermentation process and fermented liquid and drinks made by using the same |
| CN107105696A (en) * | 2014-08-21 | 2017-08-29 | 徐献堂 | Activate fermentation process and zymotic fluid and beverage |
| CN104222278A (en) * | 2014-10-01 | 2014-12-24 | 青岛嘉瑞生物技术有限公司 | Milk vinegar and green tea health drink with weight-losing function |
| CN104304456A (en) * | 2014-10-09 | 2015-01-28 | 青岛嘉瑞生物技术有限公司 | Semen cassiae and milk vinegar health drink |
| CN104336174A (en) * | 2014-10-09 | 2015-02-11 | 青岛嘉瑞生物技术有限公司 | Rhodiola rosea and milk vinegar contained green tea health beverage |
| CN104957312A (en) * | 2015-07-06 | 2015-10-07 | 符洁梅 | Preparation method of honey green tea fermentation beverage |
| CN104957312B (en) * | 2015-07-06 | 2018-09-11 | 符洁梅 | The preparation method of honey green tea fermented beverage |
| CN105767281A (en) * | 2016-03-15 | 2016-07-20 | 芒市志成茶业有限公司 | Broken black tea and processing method thereof |
| CN105901211A (en) * | 2016-04-17 | 2016-08-31 | 哈尔滨伟平科技开发有限公司 | Making method of arctium lappa tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103749796B (en) | 2015-06-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103749796B (en) | Manufacturing method of green tea fermented beverage | |
| CN104116109B (en) | A kind of preparation method of fructus hippophae vinegar beverage | |
| CN104017689B (en) | Purple sweet potato liquor and preparation method thereof | |
| CN104140922B (en) | A kind of making method of Mulberry fruit vinegar beverage | |
| CN1904027A (en) | Tea vinegar and tea vinegar beverage | |
| CN104745392A (en) | Method for brewing pearl barley-puerarin yellow wine via pure liquid state fermentation | |
| CN104762170A (en) | Method for making germinated brown rice nutritional wine | |
| CN104694342A (en) | Preparation method for balsam pear health care wine | |
| CN110089651A (en) | A kind of production method of capsicum leaf enzyme beverage | |
| CN104489840A (en) | Preparation method of corn stigma health beverage | |
| CN103773660B (en) | Manufacturing method of ginkgo health-care wine | |
| CN103815468A (en) | Vinegar beverage with effects of appetizing and helping digestion | |
| CN102696768A (en) | Health-care brown rice syrup beverage and preparation method thereof | |
| CN105360442A (en) | Black tea capable of reducing blood pressure and preparation method of black tea | |
| CN106591078A (en) | Preparation method of black rice vinegar | |
| CN104762169A (en) | Preparation method of flammulina velutipes nutritional wine | |
| CN104171155A (en) | Preparation method of oolong tea drink | |
| CN107201300A (en) | A kind of Chinese chestnut red date fruit vinegar and preparation method thereof | |
| CN109666575A (en) | Hickory chick health-care vinegar and morel beverage vinegar | |
| CN103749797B (en) | Preparation method for health-care husked rice and black tea drink | |
| CN102277273A (en) | Cranberry biological wine and brewing process thereof | |
| CN101606682B (en) | Brewing method of green tea soy sauce | |
| CN104164333A (en) | Highland barley red rice wine and brewing method thereof | |
| CN104130925A (en) | Making method for apple vinegar beverage | |
| CN107772358A (en) | A kind of processing method of fruit vinegar jelly |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: QINGDAO HUANGHEQING BIOLOGICAL TECHNOLOGY CO., LTD Free format text: FORMER OWNER: HARBIN WEIPING TECHNOLOGY DEVELOPMENT CO., LTD. Effective date: 20150506 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 150016 HARBIN, HEILONGJIANG PROVINCE TO: 811799 HAINAN TIBETAN AUTONOMOUS PREFECTURE, QINGHAI PROVINCE |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20150506 Address after: 811799 Guide County, Hainan Tibetan Autonomous Prefecture, Qinghai Province Applicant after: Clear bio tech ltd, the Yellow River, Qinghai Address before: 150016 Anhua street, Daoli District, Heilongjiang, No. 25, Harbin Applicant before: Harbin Weiping Technology Development Co., Ltd. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150610 Termination date: 20170215 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |