CN103749796B - Manufacturing method of green tea fermented beverage - Google Patents

Manufacturing method of green tea fermented beverage Download PDF

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Publication number
CN103749796B
CN103749796B CN201410051315.9A CN201410051315A CN103749796B CN 103749796 B CN103749796 B CN 103749796B CN 201410051315 A CN201410051315 A CN 201410051315A CN 103749796 B CN103749796 B CN 103749796B
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China
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green tea
fructus hordei
hordei germinatus
add
fermentation
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CN201410051315.9A
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Chinese (zh)
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CN103749796A (en
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张蔚鸣
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Clear bio tech ltd, the Yellow River, Qinghai
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Clear Bio Tech Ltd Yellow River Qinghai
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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

A kind of preparation method of green tea fermentation beverage
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 the biochemicals closely-related with health such as a large amount of Tea Polyphenols, caffeine, lipopolysaccharides, theanine, has important physiological function.Green tea has oxidation resistant effect, can make skin more consolidation and flexible; Caffeine contained by green tea can make people vigorous, and work together clearheaded, thought active; 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 smoking to effects such as the injuries of human body.
Green tea fermentation beverage take green tea as primary raw material, adds fructus hordei germinatus hydrolyzate and supplement nutriment needed for strain fermentation, to ferment the fermented beverage made through saccharomycete and acetic acid acetobacter.Green tea fermentation beverage is while remaining the original nutritional labeling of green tea and functional component preferably, add nutrition and the functional component of fructus hordei germinatus, in addition due to the fermentation of saccharomycete and acetic acid acetobacter, also create a large amount of metabolite useful to human body, thus, this beverage is the health drink that a kind of nutritive value and health value are higher.
Summary of the invention
The preparation method of a kind of tea that the object of the present invention is to provide aromatic strongly fragrant, clean taste, nutritious green tea fermentation beverage.
The object of the present invention is achieved like this:
Take green tea, add the water soaking 2 minutes of 85 ~ 90 DEG C of 25 times of quality, filter to obtain millet paste and tealeaf residue, then add the water soaking tealeaf residue of 90 ~ 95 DEG C 3 minutes of 15 times of quality, filter, merge 2 millet paste for subsequent use.Pulverized by fructus hordei germinatus, cross 20 mesh sieve, obtain fructus hordei germinatus powder, mix according to the ratio of fructus hordei germinatus powder with green tea millet paste mass ratio 1:3,60 ~ 65 DEG C of Water Under solutions 5 ~ 7 hours, 121 DEG C 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 DEG C, adds 0.1% yellow rice wine active dry yeast, anaerobic fermentation 6 ~ 8 days under 25 ~ 27 DEG C of conditions, after anaerobic fermentation terminates, filtered by wine, then under 6 ~ 8 DEG C of conditions, namely ageing obtains green tea fermentation wine in 1 month.By the inoculum concentration access acetic acid acetobacter seed liquor of 10% in green tea fermentation wine, mix, be placed on shaking table, at 30 ~ 32 DEG C, ventilating fermentation 7 ~ 10 days under the condition of 150 ~ 180rpm, static placement 1 month under 6 ~ 8 DEG C 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, add after stirring and dissolving in triangular flask, 121 DEG C of sterilizings 20 minutes, 6.5 milliliters of 95%(v/v are added with aseptic straw again after being cooled to room temperature) edible ethanol, stir and obtain acetic acid acetobacter fluid nutrient medium, inoculate a ring acetic acid acetobacter from inclined-plane in fluid nutrient medium, 30 DEG C, shaking table cultivates 48 hours under the condition of 150rpm.
Green tea fermentation beverage of the present invention, is rich in respective nutrition and the functional component of green tea and fructus hordei germinatus, has also had the advantage of fermented beverage concurrently, is the health drink that a kind of nutritive value and health value are higher.
Specific embodiments
The acetic acid acetobacter that the present invention adopts is purchased in Chinese industrial Microbiological Culture Collection 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, add after stirring and dissolving in triangular flask, 121 DEG C of sterilizings 20 minutes, 6.5 milliliters of 95%(v/v are added with aseptic straw again after being cooled to room temperature) edible ethanol, stir and obtain acetic acid acetobacter fluid nutrient medium, inoculating a ring acetic acid acetobacter from inclined-plane in fluid nutrient medium, 30 DEG C, shaking table is cultivated and within 48 hours, is namely obtained acetic acid acetobacter seed liquor under the condition of 150rpm.
Take green tea, add the water soaking 2 minutes of 90 DEG C of 25 times of quality, filter to obtain millet paste and tealeaf residue, then add the water soaking tealeaf residue of 95 DEG C 3 minutes of 15 times of quality, filter, merge 2 millet paste for subsequent use.Pulverized by fructus hordei germinatus, cross 20 mesh sieve, obtain fructus hordei germinatus powder, mix according to the ratio of fructus hordei germinatus powder with green tea millet paste mass ratio 1:3,60 DEG C of Water Under solutions 6 hours, 121 DEG C 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 DEG C, adds 0.1% yellow rice wine active dry yeast, anaerobic fermentation 8 days under 25 DEG C of conditions, after anaerobic fermentation terminates, filtered by wine, then under 6 DEG C of conditions, namely ageing obtains green tea fermentation wine in 1 month.By the inoculum concentration access acetic acid acetobacter seed liquor of 10% in green tea fermentation wine, mix, be placed on shaking table, at 30 DEG C, ventilating fermentation 10 days under the condition of 150rpm, static placement 1 month under 6 DEG C of conditions afterwards, then after filtration, allotment, bottling, sterilizing get product.

Claims (1)

1. a preparation method for green tea fermentation beverage, is characterized in that being prepared from through following process:
(1) take 1 gram of glucose, 1 gram of yeast extract, add water and be settled to 100 milliliters, add after stirring and dissolving in triangular flask, 121 DEG C of sterilizings 20 minutes, 6.5 milliliter of 95% edible ethanol is added with aseptic straw again after being cooled to room temperature, stir and obtain acetic acid acetobacter fluid nutrient medium, inoculating a ring acetic acid acetobacter from inclined-plane in fluid nutrient medium, 30 DEG C, shaking table is cultivated and within 48 hours, is namely obtained acetic acid acetobacter seed liquor under the condition of 150rpm;
(2) take green tea, add the water soaking 2 minutes of 85 ~ 90 DEG C of 25 times of quality, filter to obtain millet paste and tealeaf residue, add the water soaking tealeaf residue 3 minutes of 90 ~ 95 DEG C of 15 times of quality again, filter, merge 2 millet paste for subsequent use, fructus hordei germinatus is pulverized, cross 20 mesh sieve, obtain fructus hordei germinatus powder, mix according to the ratio of fructus hordei germinatus powder with green tea millet paste mass ratio 1:3,60 ~ 65 DEG C of Water Under solutions 5 ~ 7 hours, 121 DEG C of enzymes 10 minutes of going out, then filter hydrolyzate, filtrate are diluted to 14 ~ 16 obx, obtains fructus hordei germinatus green tea hydrolyzate;
(3) fructus hordei germinatus green tea hydrolyzate temperature is adjusted to 25 ~ 27 DEG C, add 0.1% yellow rice wine active dry yeast, anaerobic fermentation 6 ~ 8 days under 25 ~ 27 DEG C of conditions, after anaerobic fermentation terminates, wine is filtered, then under 6 ~ 8 DEG C of conditions, namely ageing obtains green tea fermentation wine in 1 month, by the inoculum concentration access acetic acid acetobacter seed liquor of 10% in green tea fermentation wine, mix, be placed on shaking table, at 30 ~ 32 DEG C, ventilating fermentation 7 ~ 10 days under the condition of 150 ~ 180rpm, static placement 1 month under 6 ~ 8 DEG C of conditions afterwards, then after filtration, allotment, bottling, sterilizing gets product.
CN201410051315.9A 2014-02-15 2014-02-15 Manufacturing method of green tea fermented beverage Expired - Fee Related CN103749796B (en)

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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
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
US9877494B2 (en) * 2014-08-21 2018-01-30 Shantung HSU Active fermentation process and fermented liquid and drinks made by using the same
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
CN104304456B (en) * 2014-10-09 2016-07-06 青岛嘉瑞生物技术有限公司 A kind of Semen Cassiae milk vinegar health beverage
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
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

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CN1904027A (en) * 2006-07-24 2007-01-31 漳州铨盛生化有限公司 Tea vinegar and tea vinegar beverage
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CN101381671B (en) * 2008-10-14 2013-02-27 宁波福泉山茶醇有限公司 Tea vinegar and brewing method
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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
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