CN103766553B - Fermentation is taken away the puckery taste coptis jasmine tea and preparation method - Google Patents
Fermentation is taken away the puckery taste coptis jasmine tea and preparation method Download PDFInfo
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- CN103766553B CN103766553B CN201410040636.9A CN201410040636A CN103766553B CN 103766553 B CN103766553 B CN 103766553B CN 201410040636 A CN201410040636 A CN 201410040636A CN 103766553 B CN103766553 B CN 103766553B
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Abstract
The invention discloses a kind of coptis jasmine tea and preparation method of taking away the puckery taste of fermenting, it is made up of American lotus, cellulase, sodium chloride, lactic acid bacteria certain proportion, step: (1) plucks bud stage American lotus, rinse well with clear water, loosely be laid in food steamer, be placed in steam copper, timing under vapor pressure conditions, airing; (2) cellulase is added by American lotus weight portion, enzymolysis; (3) get American lotus after step (2) enzymolysis, add sodium chloride by American lotus weight portion, fully puddle evenly, add lactic acid bacteria by weight, again puddle evenly, be placed in closed container and carry out oxygen barrier fermentation, fermentation; (4) after having fermented, dry, sterilizing, packaging, obtains coptis jasmine tea.Coptis jasmine tea bitter taste obviously reduces, and rehydration is strong, and the fragrance of a flower is strong fragrant, and flavour is mellow, retains the original flowery odour of American lotus, improves organoleptic quality and the local flavor of coptis jasmine tea.
Description
Technical field
The invention belongs to jasmine tea manufacture field, more specifically relate to a kind of fermentation and to take away the puckery taste coptis jasmine tea, also relate to a kind of fermentation simultaneously and to take away the puckery taste the preparation method of coptis jasmine tea.
Background technology
American lotus, base comes from Ofthe Primulaceae coptis flower, with coptis equivalent efficacy.Begin to be loaded in Shennong's Herbal, be classified as top grade, after have " book on Chinese herbal medicine through separate " to carry: " coptis gas is trembled with fear, and grasps the aqueous vapor of day cold, enters the kidney channel of foot-Shaoyin; Bitter is nontoxic, obtains the fiery taste in south, ground, enters the heart channel of Hand-Shaoyin.Smell all falls, and the moon also.Also, the main fire of the heart, internal heat heat, worry house liver, also, coptis bitter cold, so relieve inflammation or internal heat also for liver opening at eye for its main hot gas order pain ", now the coptis and American lotus are used for Dietotherapy health by existing multiple formulations.Research shows, containing TA about 5% in American lotus, wherein, berberine about 1.8%, jateorrhizine about 0.2%, in addition, also contains amino acid and the fragrance ingredient of 20%.
Now, according to the nutritional character of American lotus, existing correlative study person develops multiple coptis jasmine tea technique, such as: Chinese Patent Application No. 200510020601.X " American lotus is or/and leaf tea ", Chinese Patent Application No. 201210279987.6 " American lotus tea process " etc.Research contents is all prepare flower, leaf tea in the conventional way, and there is the continuous astringent taste of coptis jasmine tea that caused by astringent taste composition and alkaloid higher concentration and make its mouthfeel not good enough there is not been reported.Therefore, the mode that the present invention adopts sodium chloride dry method to pickle, is reduced bitter taste, meanwhile, is improved the local flavor of coptis jasmine tea by lactic acid bacteria anaerobic fermentation; Gained fermentation coptis jasmine tea mouthfeel of taking away the puckery taste is soft and have back sweet, and original flowery odour is dense, local flavor harmony.
Summary of the invention
The present invention is directed to the problems referred to above, the object of the invention is to there are provided a kind of coptis jasmine tea that takes away the puckery taste that ferments, described coptis jasmine tea its bitter taste compared with the made jasmine tea of prior art obviously reduces, rehydration is strong, flavour is mellow, retain the original flowery odour of American lotus, the organoleptic quality of coptis jasmine tea and local flavor are all good.
Another object of the present invention there are provided a kind of fermentation to take away the puckery taste the preparation method of coptis jasmine tea, easy to implement the method, easy and simple to handle.Increase consolidation pressure in coptis jasmine tea by dry salting, reduce the loss of nutriment, the frank taste of coptis jasmine tea can be increased by salt generation bitter taste and jasmine tea astringent taste; Add lactic acid bacteria and cellulase synergistic fermentation to produce tart flavour and mix with original multiple taste and give coptis jasmine tea delicate flavour, and have back sweet effect.
In order to realize above-mentioned object, the present invention adopts following technical measures:
A kind of coptis jasmine tea that takes away the puckery taste that ferments, it is made up of the raw material of following weight portion:
Parts by weight of raw materials
American lotus 1000-2000 part
Cellulase 10-80 part
Sodium chloride 50-200 part
Lactic acid bacteria 20 parts.
Described cellulase is a kind of important enzyme product, is a kind of complex enzyme, primarily of compositions such as circumscribed 1,4 beta-glucanase, Endo-β-glucanase and beta-glucosidases, also has the Xylanase activity of very high vigor.Cellulase reaction and general enzyme reaction different, its topmost difference is that cellulase is multicomponent enzyme system, amorphous cellulose element can be resolved into oligosaccharides or monose.
Described lactic acid bacterial liquid living bacteria count is 6.9 × 10
8~ 8.74 × 10
10individual/mL.
Described lactic acid bacteria refers to that fermenting carbohydrate primary product is the general name of a class without gemma, gram-positive bacterium of lactic acid.Every bacterium that can produce lactic acid from the sweat of glucose or lactose is referred to as lactic acid bacteria.This is the bacterium that a group is quite numerous and jumbled, at least can be divided into 18 genus at present, have kind more than 200.Except only a few, wherein the overwhelming majority is all requisite in human body and has the flora of important physiological function, and it is extensively present in the enteron aisle of human body.At present confirm by domestic and international biologist, in intestines, lactic acid bacteria has very close direct relation with good health and a long life.
A kind of coptis jasmine tea that takes away the puckery taste that ferments, it is made up (preferable range) of the raw material of following weight portion:
Parts by weight of raw materials
American lotus 1000-1200 part
Cellulase 10-20 part
Sodium chloride 80-150 part
Lactic acid bacteria 20 parts.
A kind of coptis jasmine tea that takes away the puckery taste that ferments, it is made up (better scope) of the raw material of following weight portion:
Parts by weight of raw materials
American lotus 1200-1600 part
Cellulase 30-60 part
Sodium chloride 60-160 part
Lactic acid bacteria 20 parts.
A kind of coptis jasmine tea that takes away the puckery taste that ferments, it is made up (optimum range) of the raw material of following weight portion:
Parts by weight of raw materials
American lotus 1000-1200 part
Cellulase 10-60 part
Sodium chloride 80-150 part
Lactic acid bacteria 20 parts.
A kind of coptis jasmine tea that takes away the puckery taste that ferments, it is made up of the raw material of following weight portion:
Parts by weight of raw materials
American lotus 1200 parts
Cellulase 15 parts
80 parts, sodium chloride
Lactic acid bacteria 20 parts.
Fermentation is taken away the puckery taste the preparation method of coptis jasmine tea, and its step is as follows:
(1), pluck fresh bud stage American lotus, and pick the flower of rejecting the harm of sick worm, rinse well with clear water, loosely be laid in food steamer, be placed in steam copper, timing 2-8min under 0.1-0.3Mpa vapor pressure conditions, putting shady and cool place airing to water content is 75-90%;
(2), by American lotus weight portion cellulase is added, hydrolysis temperature 25-30 DEG C, enzymolysis time 4-6h; Enzymolysis humidity 85-95%;
(3), get American lotus after above-mentioned enzymolysis, add sodium chloride by American lotus weight portion, fully puddle evenly, add lactic acid bacteria by weight, again puddle evenly, be placed in closed container and carry out oxygen barrier fermentation, fermentation temperature 5-18 DEG C, fermentation time 10-60 days, yeasting humidity 85-95%;
(4), fermented after, American lotus being dried to moisture is 1.5%-4%, sterilizing, packaging, can obtain a kind of fermentation and to take away the puckery taste coptis jasmine tea.
Adopt gelatin method to measure former coptis jasmine tea to prepare coptis jasmine tea astringent taste with the present invention and compare, concrete grammar is as follows:
Take 3 g jasmine tea, 180 ml boiling water brew 5 min, get millet paste 2 ~ 3ml and add 0.5% gelatin solution 5 ml, leave standstill 30 min, represent millet paste astringent taste intensity, measurement result and subjective appreciation astringent taste degree high-positive correlation by mensuration transmitance and turbidity.
The present invention, compared with existing coptis jasmine tea technique, has following features:
(1) adopt sodium chloride dry method to pickle first, the coptis jasmine tea bitter taste of preparation obviously reduces, and gained jasmine tea retains the original flowery odour of American lotus, significantly improves the organoleptic quality of coptis jasmine tea;
(2) add lactobacillus-fermented and cellulase synergistic fermentation first for coptis jasmine tea, the tart flavour of generation mixes with original multiple taste gives coptis jasmine tea delicate flavour, and has back sweet effect.
(3) to be gone out enzyme by steam Instantaneous Method, do not destroy the original color and luster of American lotus, and can remove coptis jasmine tea and to mix taste, dark brown bright-coloured, fragrance is strong fragrant.
Detailed description of the invention
Below in conjunction with specific embodiment, the technical scheme in the present invention is clearly and completely described.
Embodiment 1:
A kind of coptis jasmine tea that takes away the puckery taste that ferments, it is made up of the raw material of following weight portion:
Parts by weight of raw materials
American lotus 1000 parts
Cellulase 10 parts
80 parts, sodium chloride
Lactic acid bacteria 20 parts.
Fermentation is taken away the puckery taste the preparation method of coptis jasmine tea, the steps include:
(1), pluck fresh bud stage American lotus, and pick the flower of rejecting the harm of sick worm, rinse well with clear water, loosely be laid in food steamer, be placed in steam copper, timing 2min under 0.1 or 0.2 or 0.3Mpa vapor pressure conditions, putting shady and cool place airing to water content is 75%;
(2), by American lotus weight portion cellulase is added, hydrolysis temperature 25 DEG C, enzymolysis time 4h; Enzymolysis ambient humidity 85%;
(3) American lotus after above-mentioned enzymolysis, is got, sodium chloride is added by American lotus weight part ratio, fully puddle evenly, add lactic acid bacteria by weight, again puddle evenly, be placed in closed container and carry out oxygen barrier fermentation, fermentation temperature 5 DEG C, fermentation time 60 days, yeasting humidity 85%, wherein, lactic acid bacterial liquid living bacteria count is 6.9 × 10
8individual/mL;
(4), fermented after, American lotus being dried to moisture is 1.5%, sterilizing, packaging, can obtain a kind of fermentation and to take away the puckery taste coptis jasmine tea.
Embodiment 2:
A kind of coptis jasmine tea that takes away the puckery taste that ferments, it is made up of the raw material of following weight portion:
Parts by weight of raw materials
American lotus 1200 parts
Cellulase 60 parts
150 parts, sodium chloride
Lactic acid bacteria 20 parts.
Fermentation is taken away the puckery taste the preparation method of coptis jasmine tea, the steps include:
(1), pluck fresh bud stage American lotus, and pick the flower of rejecting the harm of sick worm, rinse well with clear water, loosely be laid in food steamer, be placed in steam copper, timing 8min under 0.1 or 0.2 or 0.3Mpa vapor pressure conditions, putting shady and cool place airing to water content is 90%;
(2), by American lotus weight portion cellulase is added, hydrolysis temperature 30 DEG C, enzymolysis time 6h; Enzymolysis humidity 95%;
(3) American lotus after above-mentioned enzymolysis, is got, sodium chloride is added by American lotus part ratio, fully puddle evenly, lactic acid bacteria by weight, again puddle evenly, be placed in closed container and carry out oxygen barrier fermentation, fermentation temperature 18 DEG C, fermentation time 10 days, yeasting humidity 95%, wherein, lactic acid bacterial liquid living bacteria count is 8.74 × 10
10individual/mL;
(4), fermented after, American lotus being dried to moisture is 4%, sterilizing, packaging, can obtain a kind of fermentation and to take away the puckery taste coptis jasmine tea.
A kind of coptis jasmine tea that takes away the puckery taste that ferments, it is made up of the raw material of following weight portion:
| Embodiment | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| American lotus | 1100 | 1200 | 1300 | 1400 | 1500 | 1600 | 1700 | 1800 | 1900 | 2000 |
| Cellulase | 60 | 55 | 50 | 45 | 40 | 35 | 30 | 25 | 20 | 15 |
| Sodium chloride | 130 | 125 | 120 | 115 | 110 | 105 | 100 | 95 | 90 | 85 |
| Lactic acid bacteria | 20 | 20 | 20 | 20 | 20 | 20 | 20 | 20 | 20 | 20 |
| Amount to | 1310 | 1400 | 1490 | 1580 | 1670 | 1760 | 2120 | 1940 | 2030 | 2120 |
Its preparation process is identical with embodiment 1.
Former coptis jasmine tea and various embodiments of the present invention coptis jasmine tea astringent taste contrast
Illustrate: 1-3 represents that turbidity is low, 4-7 represents that turbidity is medium, and more than 7 represent that turbidity is high.
Claims (7)
1. fermentation is taken away the puckery taste a preparation method for coptis jasmine tea, the steps include:
(1), pluck fresh bud stage American lotus, and pick the flower of rejecting the harm of sick worm, rinse well with clear water, loosely be laid in food steamer, be placed in steam copper, timing 2-8min under 0.1-0.3MPa vapor pressure conditions, putting shady and cool place airing to water content is 75-90%;
(2), by American lotus weight portion cellulase is added, hydrolysis temperature 25-30 DEG C, enzymolysis time 4-6h; Enzymolysis humidity 85-95%;
(3), get American lotus after step (2) enzymolysis, add sodium chloride by American lotus weight portion, fully puddle evenly, add lactic acid bacteria by weight, again puddle evenly, be placed in closed container and carry out oxygen barrier fermentation, fermentation temperature 5-18 DEG C, fermentation time 10-60 days, yeasting humidity 85-95%;
(4), fermented after, American lotus being dried to moisture is 1.5%-4%, sterilizing, packaging, obtains a kind of fermentation and to take away the puckery taste coptis jasmine tea;
Described fermentation is taken away the puckery taste coptis jasmine tea, and it is made up of the raw material of following weight portion:
Parts by weight of raw materials
American lotus 1000-2000 part
Cellulase 10-80 part
Sodium chloride 50-200 part
Lactic acid bacteria 20 parts.
2. a kind of fermentation according to claim 1 is taken away the puckery taste the preparation method of coptis jasmine tea, it is characterized in that:
Parts by weight of raw materials
American lotus 1000-1200 part
Cellulase 10-20 part
Sodium chloride 80-150 part
Lactic acid bacteria 20 parts.
3. a kind of fermentation according to claim 1 is taken away the puckery taste the preparation method of coptis jasmine tea, it is characterized in that:
Parts by weight of raw materials
American lotus 1200-1600 part
Cellulase 30-60 part
Sodium chloride 60-160 part
Lactic acid bacteria 20 parts.
4. a kind of fermentation according to claim 1 is taken away the puckery taste the preparation method of coptis jasmine tea, it is characterized in that:
Parts by weight of raw materials
American lotus 1000-1200 part
Cellulase 10-60 part
Sodium chloride 80-150 part
Lactic acid bacteria 20 parts.
5. a kind of fermentation according to claim 1 is taken away the puckery taste the preparation method of coptis jasmine tea, it is characterized in that:
Parts by weight of raw materials
American lotus 1200 parts
Cellulase 15 parts
80 parts, sodium chloride
Lactic acid bacteria 20 parts.
6. a kind of fermentation according to claim 1 is taken away the puckery taste the preparation method of coptis jasmine tea, it is characterized in that:
Parts by weight of raw materials
American lotus 1000 parts
Cellulase 10 parts
80 parts, sodium chloride
Lactic acid bacteria 20 parts.
7. a kind of fermentation according to claim 1 is taken away the puckery taste the preparation method of coptis jasmine tea, it is characterized in that: described lactic acid bacterial liquid living bacteria count is 6.9 × 10
10~ 8.74 × 10
12individual/mL.
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| CN104544076B (en) * | 2015-01-08 | 2016-08-24 | 谢形延 | A kind of manufacture method of white turnip ginseng tea |
| CN106070785A (en) * | 2016-08-22 | 2016-11-09 | 操长安 | A kind of health-care black tea and processing technique thereof |
| CN106212753A (en) * | 2016-08-22 | 2016-12-14 | 操长安 | A kind of processing technique of black tea |
| CN106615469A (en) * | 2016-12-30 | 2017-05-10 | 全椒贡菊园茶厂 | Preparation method of chrysanthemum bud healthcare tea |
| CN108813038A (en) * | 2018-06-20 | 2018-11-16 | 沿河后花园农业观光旅游综合开发有限公司 | A kind of lily plant bluk recombination tea powder preparation method |
| CN112293505A (en) * | 2020-09-28 | 2021-02-02 | 安徽宏云制茶有限公司 | Processing method of Huangkui tea |
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| CN102805177A (en) * | 2012-08-08 | 2012-12-05 | 重庆石柱黄连有限公司 | Processing method of yellow loosestrife tea |
| CN103027231A (en) * | 2013-01-01 | 2013-04-10 | 蒋常德 | Compound probiotics fermented Chinese herbal medicine active health care liquid and preparation method thereof |
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2014
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Patent Citations (5)
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| CN101128122A (en) * | 2005-02-23 | 2008-02-20 | 大塚制药株式会社 | Fermented tea beverage and tea beverage |
| CN1706264A (en) * | 2005-03-25 | 2005-12-14 | 西南农业大学 | Chinese goldthread flower and/or leaf tea |
| CN101755952A (en) * | 2009-12-10 | 2010-06-30 | 神农架双神源食品有限责任公司 | Preparation method of yellow lotus tea |
| CN102805177A (en) * | 2012-08-08 | 2012-12-05 | 重庆石柱黄连有限公司 | Processing method of yellow loosestrife tea |
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