CN103976052A - Fermentation tea juice and preparation method thereof - Google Patents
Fermentation tea juice and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a fermentation tea juice and a preparation method thereof. The preparation method comprises the following steps: taking tea leaves, crushing, adding water to extract, adding beta-glucosidase to the obtained extract liquid in order to carry out enzymatic hydrolysis, and filtering the above obtained enzymatic hydrolysis liquid to obtain a tea juice; concentrating the tea juice until the concentration of tea polyphenol is 10-120g/L, and adding a carbon source and a plant source oligopeptide into the tea juice in order to disinfect; inoculating Leuconostoc mesenteroides into the tea juice after the disinfection in order to ferment, and inoculating yeast and lactic acid bacteria into the above obtained fermentation liquid when the pH value of the fermentation liquid is 4.0-4.5 in order to carry out mixed fermentation; and collecting the obtained fermentation liquid, and post-processing the fermentation liquid to prepare the fermentation tea juice. In the invention, the glucoside modification of catechin is carried out in the fermentation process, so the flavor quality and the bioavailability of the above tea juice fermentation beverage are improved, the stability of functional components is improved, and the overall coordination effect of bioactive components in the tea leaves are comprehensively performed.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of fermented type tea juice and preparation method thereof.
Background technology
The full composition bio-transformation of tealeaves refers to the whole one-tenth in tealeaves is placed in bio-transformation system, utilize the biocatalyst (as enzyme, microorganism, animal and plant cells etc.) in bio-transformation system to carry out bio-transformation to Multiple components simultaneously, to improve flavor quality, strengthen original function ingredient stability, improve existing activity and bioavilability or produce new active component, the Comprehensive harmonies of multiple bioactive ingredients in performance tealeaves.
Mainly contain fungi, bacterium, algae, plant suspension cell, tissue or organ for the living things system of Study on Transformation, and zooblast, tissue etc., wherein applying maximum is formation for Plant Cell Suspension cultivating system and microorganism system.At present, the existing relevant report of appliable plant cell suspension cultures system and microorganism system in tea component bio-transformation research, and be main with microbial body, research concentrates on the exploitation of fermented type tea beverage.Research shows, tealeaves, after specified microorganisms fermentation, changes the optimum Physiology and biochemistry of the tealeaves characteristic chemical constituent generation degree of depth by metabolism and the transformation of microorganism and relevant enzymes, thereby improves tea leaf quality.After tea component undergoes microbial fermentation, can also increase that many microorganisms are elementary, the plurality of active ingredients such as cometabolism active material and microbial cells itself.That fermented type tea beverage has is anti-oxidant, radiation proof, regulating intestinal canal colony balance, promote to digest and assimilate, liver protecting, enhancing immunity, the several functions such as delay senility.
Fermented type tea beverage is made up of the allotment of fermented type tea juice, pertinent literature and the patent of invention of current published fermented type tea beverage are less, and research concentrates on preparation technology and the method for fermented type tea beverage, structure effect variation to tealeaves characteristic chemical constituent before and after microorganism system transforms and less the mentioning of network analysis of functional component, be unfavorable for setting forth trophic component, function and the improving product added value of fermented type tea beverage.Publication number is that the Chinese patent literature of CN 102090482A discloses a kind of fermented tea beverage and preparation method thereof, comprises taking fresh tea leaf in its as raw material, through water hot extraction's tea juice, the process that inoculating lactic acid bacterium ferments.Wherein improve amino acid in tea juice and the content of flavor substance by the various lactobacillus fermentation of arranging in pairs or groups.Jiang Jie etc. carry out lixiviate with corn starch syrup to black tea leaching liquor are carried out to lactic acid bacteria and saccharomycetic symbiotic fermentation, determine optimal processing parameter by a series of orthogonal experiments, produce and there is better nutritivity value, and the fermented tea beverage [Jiang Jie of unique flavor, Liu Xiaolan, Xue Zhenlei, etc. the development [J] of lactic acid bacteria and saccharomycete symbiotic fermentation tea beverage. Food Science, 2001,22 (1): 44-46]; Hu Yan etc. are to being optimized by the processing technology of lactobacillus-fermented tea beverage, the optimum process condition that obtains lactobacillus-fermented is: in tealeaves leaching liquor, be 8% with sucrose amount, adding milk powder amount is 13%, inoculum concentration is 3%, fermentation temperature is 40 DEG C, fermentation time is 6h, various fragrance matters and the nutritional labeling of the existing tea of tea beverage obtaining, there is again the nutritional labeling [Hu Yan of Yoghourt, Chen Zhongjie. lactobacillus-fermented tea beverage processing technology is optimized [J]. Agriculture of Anhui science, 2011,39 (13): 7703-7707].But the shortcomings such as above-mentioned three kinds of method ubiquities, and fermented bacterium is single, carbon and nitrogen sources ratio is undistinct, converted product is few, fermentation is thorough, trophic function is not comprehensive.
Catechin is the critical function composition in tea juice fermented beverage, and catechin, claims again tea tannin, and catechol is the general name of flavanol compound material in tealeaves, is most important one in Tea Polyphenols, accounts for 75～80% of polyphenol content.Catechin be studies confirm that to have good biologically active in a large number, comprises that anti-oxidant, antiatherosclerosis, radiation proof, preventing decayed tooth protect tooth, antiulcer, antiallergy, antibacterial, antiviral, antitumor etc.But have to carry, the bioavilability of tea catechin extremely low (oral administration biaavailability less than 2%), be subject to light, heat impact, easily oxidized, extremely unstable, and its bitter taste is heavier, affect mouthfeel, limited the application of tea catechin class in medicine and food industry.Research shows, catechin is after glycosylation modified, stability, water-soluble enhancing, the astringent taste of catechin alleviates greatly, and its biologically active substantially unaffected (Chen Yi. enrichment extraction, separation and the modification of Epigallo-catechin gallate (EGCG). the .2007 of Agricultural University Of Anhui; Ding Ling. the bioactivity research present situation of catechin after molecular modification. tea science technology .2005).
Summary of the invention
The invention provides a kind of preparation method of fermented type tea juice, can carry out glycosylation modified to catechin during the fermentation, improve flavor quality, the bioavilability of fermented type tea juice and improve the stability of functional component, bring into play the Comprehensive harmonies of multiple bioactive ingredients in tealeaves comprehensively.
A preparation method for fermented type tea juice, comprising:
(1) get tealeaves, after pulverizing, add flooding, obtain leaching liquor;
(2) in leaching liquor, add beta-glucosidase to carry out enzymolysis, after enzymolysis liquid filters, obtain tea juice;
(3) concentrated tea juice to Tea Polyphenols concentration is 10～120g/L, afterwards, in tea juice, adds carbon source and plant source oligopeptide, carries out sterilizing;
(4) after sterilizing finishes, fermenting to inoculating Leuconostoc mesenteroides in tea juice, is 4.0～4.5 o'clock until the pH of zymotic fluid, then carries out mixed culture fermentation to inoculation yeast bacterium in described zymotic fluid and lactic acid bacteria;
(5) after mixed culture fermentation finishes, collect zymotic fluid, zymotic fluid makes fermented type tea juice after post processing.
In the present invention, leaching liquor, through enzymolysis processing, adopts food flavor enzyme-beta-glucosidase to carry out enzymolysis to leaching liquor flavor precursor substance, discharges flavor substance, tea juice is played to the effect of flavouring; Tea juice after lixiviate adopts two-step fermentation, the fermentation first step adds bio-transformation bacterium-Leuconostoc mesenteroides (Leuconostoc mesenteroides) to ferment in the tea juice after enzymolysis, the enzyme (sucrose phosphorylase) that utilizes Leuconostoc mesenteroides self to exist, catechin in tea juice is carried out glycosylation modified, generate catechin glucosides.Second step fermentation is mixed culture fermentation, by saccharomycete and lactic acid bacteria, gives full play to the advantage of each bacterial classification, the biotic component in comprehensive transformation tea juice.It should be noted that in the present invention, the order of two-step fermentation is specific, first carries out bio-transformation by Leuconostoc mesenteroides, preferentially transforms catechin and forms glucosides, improves conversion ratio, avoids the loss of catechin.
Tea juice obtains by tealeaves lixiviate, and described tealeaves is green tea, black tea, white tea, yellow tea, black tea, oolong tea etc.In order fully to make separating out of functional component in tealeaves, when lixiviate, the weight ratio of tealeaves and water is 1:7～25, and preferred, the weight ratio of tealeaves and water is 1:15～24.
When described lixiviate, in tea mixed liquor, add cellulase, pectase and protease, the mass fraction of described cellulase in tea mixed liquor is 0.10～0.50%, the mass fraction of described pectase in tea mixed liquor is 0.10～0.50%, and the mass fraction of described protease in tea mixed liquor is 0.10～0.50%.The complex enzyme system of utilizing cellulase, pectase and protease composition is the functional components in lixiviate tealeaves fully, improve the collaborative extraction efficiency of the each component enzymes of complex enzyme, reduce to greatest extent product feedback inhibition effect in complex enzyme leaching process, bioactive ingredients yield in tealeaves is maximized.
The temperature of described lixiviate is 30～55 DEG C, and the time is 40～120min, and preferred, the temperature of described lixiviate is 45～55 DEG C, and the time is 50～100min.Said temperature condition is beneficial to cellulase, pectase and protease hydrolyzed, temperature is lower, can reduce the physicochemical property such as thermal sensitivity, polymerism of traditional tea lixiviate due to tea leaf quality composition, the problem such as product yield that when relatively long, the leaching process of high temperature causes is to a great extent not high, functional components loss is serious and work efficiency is low.
The tea juice that adopts complex enzyme low temperature extraction process to obtain is compared compared with conventional high-temperature extracting technology, although have larger advantage, fragrance deficiency conventionally on the maintenance of the functional components such as Tea Polyphenols and recovery rate.For making up this defect, in the leaching liquor of the present invention after extraction, need to add food flavor enzyme-beta-glucosidase to carry out the processing of enzymolysis flavouring.The consumption of beta-glucosidase in tea juice is 0.5～2U/mL, and hydrolysis temperature is 40～55 DEG C, and the time is 90～300min.Preferably, beta-glucosidase enzyme dosage is 0.8～1.5U/mL, and hydrolysis temperature is 48～53 DEG C, and the time is 120～240min.
Before fermentation, need first that tea juice is concentrated, the concentration that makes Tea Polyphenols is 10～120g/L, under this substrate (Tea Polyphenols) concentration, can ensure that glycosylation modified reaction normally carries out, Leuconostoc mesenteroides transforms catechin and generates catechin glucosides, and preferably, concentrated described tea juice to the concentration of Tea Polyphenols is 40～110g/L.
After tea juice is concentrated, need to add carbon source and plant source oligopeptide in tea juice, to meet as the needs of glycosyl donor, bacterial classification self growth metabolism and the synthetic tunning of catechin glucosides.Wherein, described carbon source is fermentable carbohydrate, can be white granulated sugar, sucrose, glucose etc.
Described plant source oligopeptide, is specifically as follows at least one in soybean oligopeptide, maize oligopeptide and wheat oligopeptide, and its mass concentration in tea juice is 2～6%.Plant source oligopeptide is conventionally cut and is obtained as soybean protein, zein, wheat gluten enzyme by vegetable protein, on the peptide chain that refers generally to cut through enzyme containing amino acid number in 10, relative molecular weight is lower than 1000 small peptide.Plant source oligopeptide can meet the needs of strain fermentation, and after fermentation, remaining plant source oligopeptide remains in fermented type tea juice simultaneously, performance function affect.
The mass concentration of described carbon source in tea juice is 5～30%, is preferably 10～15%, and the mass concentration of described plant source oligopeptide in tea juice is 2～6%, is preferably 3～5%.Above-mentioned carbon source, the concentration of nitrogenous source can maintain suitable carbon-nitrogen ratio, are conducive to the fermentation of microorganism.
For making catechin as much as possible change into glucosides, the inoculum concentration of described Leuconostoc mesenteroides is generally 2～7U/1000L.The temperature of described fermentation is generally 28～35 DEG C.
Along with the carrying out of fermentation, the pH of zymotic fluid constantly declines, and in the time that pH is down to 4.0～4.5, gets final product inoculation yeast and lactic acid bacteria and carries out mixed culture fermentation.Under this pH condition, catechin is more stable, is also conducive to the fermentation of yeast and lactic acid bacteria simultaneously.
Described saccharomycetic inoculum concentration is 0.1～0.5% (w/w) of tea juice quality, and the inoculum concentration of lactic acid bacteria is 0.1～0.45% (w/w) of tea juice quality.
Described yeast is saccharomyces cerevisiae (Saccharomyces cerevisiae), specifically can select Angel high activity dried yeast, Angel brewer's yeast, Angel wine yeast etc.
Described lactic acid bacteria is lactobacillus fermenti (Lactobacillus fermentum), Lactobacillus casei (Lactobacillus casei), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus plantarum (Lactobacillus plantarum), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), at least one in Bifidobacterium (Bifidobacterium).As, concrete, lactic acid bacteria can be streptococcus thermophilus and lactobacillus bulgaricus; Or lactic acid bacteria can be streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus and Bifidobacterium.Above-mentioned lactic acid bacteria all can adopt commercially available fermentation bacterial classification, as can be purchased from Danisco (China) Co., Ltd.
When described mixed culture fermentation, prior to 28～37 DEG C of fermentations 12～24 hours, and then in 36～45 DEG C of fermentations 24～72 hours.Because the bacterial classification of mixed culture fermentation is saccharomycete and lactic acid bacteria, both differ greatly by suitable fermentation condition, under 28～37 DEG C of conditions, saccharomycete is that dominant bacteria ferments, after fermentation a period of time, lactic acid bacteria is fermented at 36～45 DEG C, fully transforms functional component in tea juice.
In step (4), described post processing comprises sterilizing, filtration, homogeneous etc., all can adopt routine techniques, as can be by zymotic fluid in 80～90 DEG C of sterilizing 20～40min, cooling rear mistake 60～100 order vibratory sieves, centrifugal through disk centrifugal separator again, 5000～9500 revs/min of centrifuge speeds, 200～999 seconds deslagging cycles, filtrate is through high pressure homogeneous pump homogeneous, homogenization pressure is 15～20MPa, and (then μ m) filtration sterilization in membrane aperture≤0.2 carries out aseptic canning, storage (20 ± 5 DEG C) after homogeneous, to carry out ceramic membrane.
The fermented type tea juice that the present invention also provides described preparation method to prepare.
In described fermented type tea juice, catechin total amount >=550mg/100mL, theanine >=60mg/100mL, catechin glucosides >=90mg/mL, total amino acid content >=160mg/100mL, oligopeptide >=300mg/100mL, total acid (in lactic acid) >=480mg/100mL, reduced sugar >=600mg/100mL.
Described fermented type tea juice can be used as the allotment of beverage stoste for Alcoholic or non-alcoholic beverages.
Compared with prior art, beneficial effect of the present invention is:
The defect of extracting the tea juice fragrance deficiency of bringing for complex enzyme low temperature, the present invention adds food flavor enzyme-beta-glucosidase to carry out the processing of enzymolysis flavouring to tea juice.The tea fragrance that carries out taking beta-glucosidase as exogenous enzymes improves test and shows, alcohol be fragrance as aromatic alcohol and oxide thereof, formation and the activity of beta-glucosidase close relation of geraniol, nerol and benzyl carbinol etc.Along with the rising of enzymatic activity, the terpene compound that geraniol, nerol, aromatic alcohol oxide etc. are present in tealeaves with glucoside form all increases to some extent; Aliphatic, also obviously specific ionization state (before enzymolysis) is high for terpenes or aromatic series fragrance.Reason is in tealeaves, not only to have the volatile multiple flavor substance of free state, but also exist flavor precursors-glucosides class material of considerable part, these materials itself British plain spirits and non-volatile, but in the time that certain enzyme is hydrolyzed, can produce the flavor substance of natural fragrance.
The present invention utilizes bio-transformation bacterium-Leuconostoc mesenteroides (Leuconostoc mesenteroides), the sucrose phosphorylase of its specific secretion can change into catechin glucosides by the catechin in tea juice, thereby make the water-soluble enhancing of catechin, improve the oral absorptivity of catechin, make the biologically active effectively performance in vivo of catechin.Meanwhile, catechin after bio-transformation, can make tea juice be taste be improved significantly (bitter, astringent taste alleviate), light, heat endurance significantly improve.In addition, Leuconostoc mesenteroides energy fermenting carbohydrate produces the metabolins such as a large amount of organic acids, functional oligose, alcohols and each seed amino acid, has antagonism pathogenic bacteria, maintains multiple physiological function and the medicines and health protection functions such as human body alimentary canal health.
Studies confirm that, plant source oligopeptide have infiltration rate fast, consume energy low, be difficult for saturated feature, have antifatigue, anti-oxidant, hypotensive, strengthen the several functions such as immunity, Soboring-up liver-protecting.Particularly, aspect Soboring-up liver-protecting, in plant source oligopeptide, high F value oligopeptide can activate ADH, remove OH, suppresses concentration of alcohol in serum and raises, and slows down and reduce alcoholic liver injury.In addition, plant source oligopeptide also has protective effect to the drug induced hepatic injury of the inductions such as galactosamine.The present invention adopts plant source oligopeptide as nitrogenous source, and after fermentation ends, the plant source oligopeptide that has part remains in tea juice fermented beverage, as functional components, strengthens the health care of tea juice fermented beverage.
In the present invention, first utilize Leuconostoc mesenteroides to ferment, recycling lactic acid bacteria, saccharomycete carry out mixed culture fermentation, can give full play to the advantage of each bacterial classification, utilize the various biological active components in tealeaves to carry out bio-transformation, improve tea juice flavor quality comprehensively, strengthen tealeaves original function ingredient stability, improve existing activity and bioavilability, the Comprehensive harmonies of multiple bioactive ingredients in performance tealeaves.
Significant composition catechin total amount in zymotic fluid of the present invention, catechin glucosides, theanine, total amino acid content, oligopeptide, total acid, content of reducing sugar are high, and functional materials is abundant, and ash content is lower, and product quality is better.
The fermented type tea juice of preparing by preparation method of the present invention, be rich in tealeaves characteristic chemical constituent-Tea Polyphenols and theanine, it is worthy of note especially, Recent study is found, aspect radical damage taking Tea Polyphenols, theanine as main tealeaves characteristic component due to antagonism alcohol, have outstanding effect, the main body composition catechin of Tea Polyphenols and tens seed amino acids, several organic acid have the oxidation resistant effect of remarkable enhancing as citric acid, malic acid, vitamin C etc.Its reason may be that the hydrogen bond association between some component and the citric acid etc. of catechin forms stable hydrogen donor, and it has not only improved the antioxidation activity of catechin, and can also combine with the oxidation product of unrighted acid.The mixed bacteria energy fermentation substrates such as Leuconostoc mesenteroides, lactic acid bacteria and the saccharomycete adopting in bio-transformation system of the present invention produce a large amount of metabolites such as organic acid and each seed amino acid, can combine with the tealeaves such as catechin, theanine characteristic component, give full play to its synergistic function.
Brief description of the drawings
Fig. 1 is preparation technology's flow chart of fermented type tea juice of the present invention.
Fig. 2 is catechin and catechin glucosides HPLC separation graph in the embodiment of the present invention 1.
Fig. 3 is theanine HPLC separation graph in the embodiment of the present invention 1.
Detailed description of the invention
Below in conjunction with accompanying drawing and example, the present invention is described in further details, following instance is not construed as limiting the invention, some change that those skilled in the art have done in the scope of claim and adjust and also should think and belong to scope of the present invention.
Leuconostoc mesenteroides: Ming Rui bio tech ltd, Shanghai, article No. is 140622.
Embodiment 1
(1) get fresh green tea 3kg, be crushed to 10 mesh sieves, then (complex enzyme is made up of cellulase, pectase and protease to add water (tea weight ratio is 1:17) and complex enzyme, wherein every kind of enzyme mass fraction in mixed liquor is 0.35%) continuous flow upstream lixiviate, extraction temperature is 50 DEG C, time is 40min, and lixiviate 2 times obtains leaching liquor.
(2) in leaching liquor, add beta-glucosidase 0.6U/mL, hydrolysis temperature is 45 DEG C, and the time is 300min.
(3) enzymolysis liquid is crossed 100 order vibratory sieves, and filtrate is down to room temperature through heat exchanger, more centrifugal through disk centrifugal separator, and centrifuge speed is 7500 revs/min, and the deslagging cycle is 300 seconds, makes tea juice.Tea juice is concentrated through reverse osmosis membrane, and the concentration that makes Tea Polyphenols in tea juice is 50g/L.
(4) after concentrated, be soybean oligopeptide powder (Shandong Tianjiu Biotechnology Co., Ltd. of 3.5% (mass concentration) to adding white granulated sugar, the final concentration that final concentration is 15% (mass concentration) in tea juice, lot number is 140223002), fully stir, then 90 DEG C of sterilizing 25min, are cooled to 35 DEG C.
(5) in the tea juice after sterilizing, access Leuconostoc mesenteroides, inoculum concentration is that (1U bacterial classification just refers under optimum condition 5U/1000L, in 1 minute, can transform the bacterium amount of 1 micromole's substrate), 35 DEG C of fermentations, be down to 4.0 o'clock until zymotic fluid pH, access successively Angel beer high activity dried yeast (Angel Yeast Co.,Ltd, article No. is CF90055) and lactic acid bacteria (Danisco (China) Co., Ltd, article No. is 4471885114, the streptococcus thermophilus that contains equal proportion, lactobacillus acidophilus, lactobacillus bulgaricus, Bifidobacterium) wherein, saccharomycete and lactic acid bacteria are all prepared into seed liquor and add, saccharomycete addition is 0.3% (w/w) of tea juice quality, lactic acid bacteria addition is 0.3% (w/w) of tea juice quality, 35 DEG C of fermentation 12h, 40 DEG C of 48h that ferment again, stop fermentation, 90 DEG C of sterilizing 25min, then be cooled to room temperature.
(6) zymotic fluid is crossed to 80 order vibratory sieves, centrifugal through disk centrifugal separator again, centrifuge speed is 8000 revs/min, the deslagging cycle is 200 seconds, filtrate is through high pressure homogeneous pump homogeneous, and homogenization pressure is 20MPa, and the zymotic fluid after homogeneous is through ceramic membrane (m) filtration sterilization of membrane aperture 0.2 μ, aseptic canning, normal temperature (20 ± 5 DEG C) storage.
Physical and chemical composition in zymotic fluid is analyzed.
The content detection analysis of catechin and catechin glucosides:
With 0.1% trifluoroacetic acid (TFA) by 50 times of zymotic fluid dilutions, cross get after 0.45 μ m film 10 μ for L high performance liquid chromatography (HPLC) analyze.Analysis condition is:
Chromatographic column: Hypersil C
185 μ m, 4.6mm × 250mm;
Column temperature: 35 DEG C;
UV-detector: λ=280nm;
Flow rate of mobile phase: 1mL/min;
Mobile phase A: 0.1TFA/ distilled water;
Mobile phase B: 90% acetonitrile/0.08%TFA;
Gradient condition: 5%B → 50%B phase/20min
Sample analysis figure is shown in Fig. 2, and after measured, in fermented type tea juice prepared by employing embodiment 1 technique, catechin content is 20.65g/L, and catechin Glycosides Contents is 10.16g/L, and content is higher, is its outstanding feature composition.
The content analysis of theanine:
Theanine content in embodiment 1 tea juice fermented beverage is detected to analysis, and detection method is as follows: by C
18solid-phase extraction column, through the activation of 5mL methyl alcohol, with after 5mL distilled water balance, is crossed C by test solution
18solid-phase extraction column purifies, and crosses 0.45 μ m film to be checked in brown bottle.Accurately draw sample solution 0.5mL and mix in brown auto injection bottle, add 0.5mLOPA derivative reagent before facing sample introduction, after reaction 2min, get immediately 10 μ for L high performance liquid chromatography (HPLC) analyze.Analysis condition is:
Chromatographic column: Hypersil C
185 μ m, 4.6mm × 250mm;
Mobile phase A: 20mmol/L ammonium acetate solution;
Mobile phase B: 20mmol/L ammonium acetate solution: methyl alcohol: acetonitrile=1:2:2 (volume ratio);
V
A:V
B＝1:1；
Flow rate of mobile phase: 1mL/min;
Column temperature: 40 DEG C;
UV-detector: λ=338nm;
Sample analysis figure is shown in Fig. 3, and after measured, in fermented type tea juice prepared by employing embodiment 1 technique, theanine (retention time is 9.689min) content is 1820mg/L, and content is higher, is its outstanding feature composition.
The assay of solid content, ash content, amino acid, oligopeptide, total acid, reduced sugar all can adopt conventional means to detect, and detection method repeats no more.
Result is: solid content 4559mg/100mL, ash content 221mg/100mL, catechin total amount 2065mg/100mL, catechin glucosides 1016mg/100mL, theanine 182mg/100mL, total amino acid content 414mg/100mL, oligopeptide 350mg/100mL, total acid (in lactic acid) 500mg/100mL, reduced sugar 730mg/100mL, the conversion ratio (catechin changes into catechin glucosides) of catechin is 25.7%.Therefrom can find out that adopting solid content in the fermented type tea juice that makes of this technique is 4559mg/100mL, significant composition catechin total amount, catechin glucosides, theanine, total amino acid content, oligopeptide, total acid, content of reducing sugar are higher, functional materials is abundant, ash content is lower, tea is obviously fragrant, and product quality is better.
Embodiment 2
Taking green tea as raw material, do not carry out beta-glucosidase enzymolysis, other steps, with embodiment 1, are prepared fermented type tea juice.
Physical and chemical composition in zymotic fluid is analyzed to analytical method reference example 1.
Result is: solid content 3850mg/100mL, ash content 287mg/100mL, catechin total amount 1871mg/100mL, catechin glucosides 918mg/100mL, theanine 169mg/100mL, total amino acid content 587mg/100mL, oligopeptide 397mg/100mL, total acid (in lactic acid) 482mg/100mL, reduced sugar 694mg/100mL, the conversion ratio of catechin is 24.3%.Therefrom can find out that adopting solid content in the tea juice fermented beverage that makes of this technique is 3850mg/100mL, significant composition catechin total amount, catechin glucosides, theanine, total amino acid content, oligopeptide, total acid, content of reducing sugar are higher, functional materials is abundant, ash content is lower, product quality is better, but tea perfume (or spice) is comparatively light.
Collect the fragrance component of tea juice in embodiment 1 and embodiment 2, detect analysis by GC/MS, result shows: in the tea juice after embodiment 1 use beta-glucosidase enzymolysis processing, glucosides class aroma component increases obviously, as the remarkable increase compared with tea juice without beta-glucosidase enzymolysis of the content of leaf-alcohol, aromatic alcohols, terpenes and gaultherolin in the tea juice after embodiment 1 enzymolysis, and other fragrance components increase as phenmethylol, benzyl carbinol, linalool oxide etc. also have in various degree.
Embodiment 3
(1) get fresh black tea 5kg, be crushed to 10 mesh sieves, then (complex enzyme is made up of cellulase, pectase and protease to add water (tea weight ratio is 1:24) and complex enzyme, wherein every kind of enzyme mass fraction in mixed liquor is 0.25%) continuous flow upstream lixiviate, extraction temperature is 50 DEG C, time is 70min, and lixiviate 2 times obtains leaching liquor.
(2) in leaching liquor, add beta-glucosidase 1.0U/mL, hydrolysis temperature is 55 DEG C, and the time is 180min.
(3) enzymolysis liquid is crossed 80 order vibratory sieves, and filtrate is down to room temperature through heat exchanger, more centrifugal through disk centrifugal separator, and centrifuge speed is 7000 revs/min, and the deslagging cycle is 200 seconds, makes tea juice.Tea juice is concentrated through reverse osmosis membrane, and the concentration that makes Tea Polyphenols in tea juice is 10g/L.
(4) after concentrated, be maize oligopeptide powder (Shandong Tianjiu Biotechnology Co., Ltd. of 5% (mass concentration) to adding white granulated sugar, the final concentration that final concentration is 12% (mass concentration) in tea juice, lot number is 140319001002), fully stir, then 80 DEG C of sterilizing 40min, are cooled to 30 DEG C.
(5) in the tea juice after sterilizing, access Leuconostoc mesenteroides, inoculum concentration is 2.5U/1000L, 33 DEG C of fermentations, be down to 4.5 o'clock until zymotic fluid pH, access successively Angel highly active dry yeast (Angel Yeast Co.,Ltd, article No. is CL20978) and lactic acid bacteria (Danisco (China) Co., Ltd, article No. is 4471885114, the streptococcus thermophilus that contains equal proportion and lactobacillus bulgaricus) wherein, saccharomycete and lactic acid bacteria are all prepared into seed liquor and add, saccharomycete addition is 0.2% (w/w) of tea juice quality, lactic acid bacteria addition is 0.45% (w/w) of tea juice quality, 32 DEG C of fermentation 18h, 45 DEG C of 30h that ferment again, stop fermentation, 80 DEG C of sterilizing 40min, then be cooled to room temperature.
(6) zymotic fluid is crossed to 100 order vibratory sieves, centrifugal through disk centrifugal separator again, centrifuge speed is 7500 revs/min, the deslagging cycle is 250 seconds, filtrate is through high pressure homogeneous pump homogeneous, and homogenization pressure is 18MPa, and the zymotic fluid after homogeneous is through ceramic membrane (m) filtration sterilization of membrane aperture 0.2 μ, aseptic canning, normal temperature (20 ± 5 DEG C) storage.
To in zymotic fluid physical and chemical composition analyze, analytical method reference example 1.
Result is: solid content 2930mg/100mL, ash content 390mg/100mL, catechin total amount 571mg/100mL, catechin glucosides 100mg/100mL, theanine 69mg/100mL, total amino acid content 187mg/100mL, oligopeptide 492mg/100mL, total acid (in lactic acid) 512mg/100mL, reduced sugar 690mg/100mL, the conversion ratio of catechin is 14.9%.Therefrom can find out that adopting solid content in the tea juice fermented beverage that makes of this technique is 2930mg/100mL, significant composition catechin total amount, catechin glucosides, theanine, total amino acid content, oligopeptide, total acid, content of reducing sugar are higher, functional materials is abundant, ash content is lower, and product quality is better.
Embodiment 4
(1) get fresh oolong tea 10kg, be crushed to 10 mesh sieves, then (complex enzyme is made up of cellulase, pectase and protease to add water (tea weight ratio is 1:15) and complex enzyme, wherein every kind of enzyme mass fraction in mixed liquor is 0.30%) continuous flow upstream lixiviate, extraction temperature is 55 DEG C, time is 100min, and lixiviate 2 times obtains leaching liquor.
(2) in leaching liquor, add beta-glucosidase 2.0U/mL, hydrolysis temperature is 50 DEG C, and the time is 100min.
(3) enzymolysis liquid is crossed 100 order vibratory sieves, and filtrate is down to room temperature through heat exchanger, more centrifugal through disk centrifugal separator, and centrifuge speed is 9000 revs/min, and the deslagging cycle is 200 seconds, makes tea juice.Tea juice is concentrated through reverse osmosis membrane, and the concentration that makes Tea Polyphenols in tea juice is 40g/L.
(4) after concentrated, in tea juice, add the white granulated sugar that final concentration is 10% (mass fraction), final concentration is the oligomeric Gly-His-Lys of the wheat of 3% (mass fraction) (Shandong Tianjiu Biotechnology Co., Ltd., lot number is 130109), final concentration is maize oligopeptide powder (Shandong Tianjiu Biotechnology Co., Ltd. of 3% (mass fraction), lot number is 140319001002), fully stir, then 90 DEG C of sterilizing 30min, are cooled to 28 DEG C.
(5) in the tea juice after sterilizing, access Leuconostoc mesenteroides, inoculum concentration is 4U/1000L, 30 DEG C of fermentations, be down to 4.5 o'clock until zymotic fluid pH, access successively Angel high activity dried yeast (Angel Yeast Co.,Ltd, article No. is CL20978) and lactic acid bacteria (Danisco (China) Co., Ltd, article No. is 4471983280, the streptococcus thermophilus that contains equal proportion and lactobacillus bulgaricus) wherein, saccharomycete and lactic acid bacteria are all prepared into seed liquor and add, saccharomycete addition is 0.5% (w/w) of tea juice quality, lactic acid bacteria addition is 0.3% (w/w) of tea juice quality, 35 DEG C of fermentation 24h, 42 DEG C of 72h that ferment again, stop fermentation, 90 DEG C of sterilizing 30min, then be cooled to room temperature.
(6) zymotic fluid is crossed to 80 order vibratory sieves, centrifugal through disk centrifugal separator again, centrifuge speed is 9000 revs/min, the deslagging cycle is 250 seconds, filtrate is through high pressure homogeneous pump homogeneous, and homogenization pressure is 20MPa, and the zymotic fluid after homogeneous is through ceramic membrane (m) filtration sterilization of membrane aperture 0.2 μ, aseptic canning, normal temperature (20 ± 5 DEG C) storage.
Physical and chemical composition in zymotic fluid is analyzed to analyzing detecting method reference example 1.
Result is: solid content 3473mg/100mL, ash content 196mg/100mL, catechin total amount 1229mg/100mL, catechin glucosides 667mg/100mL, theanine 95mg/100mL, total amino acid content 209mg/100mL, oligopeptide 414mg/100mL, total acid (in lactic acid) 589mg/100mL, reduced sugar 656mg/100mL, the conversion ratio of catechin is 19.5%.Therefrom can find out that adopting solid content in the tea juice fermented beverage that obtains of this process value is 3473mg/100mL, significant composition catechin total amount, catechin glucosides, theanine, total amino acid content, oligopeptide, total acid, content of reducing sugar are higher, functional materials is abundant, ash content is lower, and product quality is better.
Embodiment 5
Taking green tea as raw material, change the concentration of Tea Polyphenols in concentrated tea juice, other experiment conditions are constant, with embodiment 1, prepare fermented type tea juice, analyze the conversion ratio of catechin.
The conversion ratio of catechin in the transformation system of the different Tea Polyphenols concentration of table 1
| Tea Polyphenols concentration | 5g/L | 30g/L | 80g/L | 120g/L | 130g/L |
| Catechin conversion ratio | 3.6％ | 16.3％ | 29.9％ | 38％ | 36.8％ |
Result is as shown in table 1, and concentration of substrate is the principal element that affects enzymatic reaction, and in the time that concentration of substrate is very low, reaction speed is accelerated with the increase of concentration of substrate, and both proportional relations, show as first order reaction.Carry out fermentation test discovery by the tea juice to different Tea Polyphenols concentration: when the Tea Polyphenols concentration in tea juice is that concentration of substrate is when lower in reduced levels, and transformed bacteria in transformation system is certain containing enzyme amount, therefore its reaction speed is excessively slow, causes catechin conversion ratio too low; And in the time that concentration of substrate raises, reaction speed is accelerated, but be increased to after finite concentration when concentration of substrate, no matter concentration of substrate increase is much, and its reaction speed no longer increases, and shows as 0 order reaction, illustrates that enzyme is saturated by substrate.And research is found in the time that in tea juice, Tea Polyphenols concentration exceedes 120g/L by experiment, catechin conversion ratio maintains 38% left and right, and along with the continuous accumulation of converted product in reaction system, the feedback inhibition effect producing, conversion rate slows down, consider in conjunction with conversion ratio, work efficiency and cost, in tea juice, to maintain 10～120g/L comparatively suitable for Tea Polyphenols concentration.
Claims (10)
1. a preparation method for fermented type tea juice, is characterized in that, comprising:
(1) get tealeaves, after pulverizing, add flooding, obtain leaching liquor;
(2) in leaching liquor, add beta-glucosidase to carry out enzymolysis, after enzymolysis liquid filters, obtain tea juice;
(3) concentrated tea juice to Tea Polyphenols concentration is 10～120g/L, afterwards, in tea juice, adds carbon source and plant source oligopeptide, carries out sterilizing;
(4) after sterilizing finishes, fermenting to inoculating Leuconostoc mesenteroides in tea juice, is 4.0～4.5 o'clock until the pH of zymotic fluid, then carries out mixed culture fermentation to inoculation yeast bacterium in described zymotic fluid and lactic acid bacteria;
(5) after mixed culture fermentation finishes, collect zymotic fluid, zymotic fluid makes fermented type tea juice after post processing.
2. preparation method as claimed in claim 1, it is characterized in that, when lixiviate, in tea mixed liquor, add cellulase, pectase and protease, the mass fraction of described cellulase in tea mixed liquor is 0.10～0.50%, the mass fraction of described pectase in tea mixed liquor is 0.10～0.50%, and the mass fraction of described protease in tea mixed liquor is 0.10～0.50%.
3. preparation method as claimed in claim 1, is characterized in that, when lixiviate, the mass ratio of tealeaves and water is 1:7～25, and the temperature of described lixiviate is 30～55 DEG C, and the time is 40～120min.
4. preparation method as claimed in claim 1, is characterized in that, when enzymolysis, the consumption of beta-glucosidase in leaching liquor is 0.5～2U/mL, and hydrolysis temperature is 40～55 DEG C, and the time is 90～300min.
5. preparation method as claimed in claim 1, is characterized in that, the mass concentration of described carbon source in tea juice is 5～30%, and the mass concentration of described plant source oligopeptide in tea juice is 2～6%.
6. preparation method as claimed in claim 1, is characterized in that, the inoculum concentration of described Leuconostoc mesenteroides bacterium is 2～7U/1000L.
7. preparation method as claimed in claim 1, is characterized in that, the temperature of described fermentation is 28～35 DEG C.
8. preparation method as claimed in claim 1, it is characterized in that, described lactic acid bacteria is lactobacillus fermenti (Lactobacillus fermentum), Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (Lactobacillus plantarum), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), at least one in Bifidobacterium (Bifidobacterium).
9. preparation method as claimed in claim 1, is characterized in that, when described mixed culture fermentation, and prior to 28～35 DEG C of fermentations 12～24 hours, and then in 36～45 DEG C of fermentations 24～72 hours.
10. the fermented type tea juice that as described in as arbitrary in claim 1～9, preparation method prepares.
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