CN103999982A - Production method of fermented Ampelopsis grossedentata tea and fermented Ampelopsis grossedentata tea beverage - Google Patents
Production method of fermented Ampelopsis grossedentata tea and fermented Ampelopsis grossedentata tea beverage Download PDFInfo
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- CN103999982A CN103999982A CN201410172695.1A CN201410172695A CN103999982A CN 103999982 A CN103999982 A CN 103999982A CN 201410172695 A CN201410172695 A CN 201410172695A CN 103999982 A CN103999982 A CN 103999982A
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Abstract
The invention discloses a production method of a fermented Ampelopsis grossedentata tea and a fermented Ampelopsis grossedentata tea beverage. The method comprises the following steps: 1, taking Ampelopsis grossedentata blades, insolating until withering, adding sugar water to wet the blades, and steaming to obtain an Ampelopsis grossedentata fermentation raw material; 2, inoculating a bacterial stock solution obtained by mixing Bafillus natto with Saccharomyces cerevisiae, Bacillus coagulans and Streptococcus thermophilus in proportion into the Ampelopsis grossedentata fermentation raw material obtained in step 2, and fermenting; and 3, separating the fermented Ampelopsis grossedentata to obtain a liquid which is the fermented Ampelopsis grossedentata beverage, and drying a solid obtained after the separation to obtain the fermented Ampelopsis grossedentata tea. The method avoids the too high fermentation temperature and the over low and high value of the fermentation pH value through the cooperative effect of above bacteria, and greatly improves the content of anti-oxidative active components comprising soluble flavones, polyphenols, tea pigments and the like, so the absorption and utilization of effective components of Ampelopsis grossedentata are promoted, and a series of Ampelopsis grossedentata tea products can be formed.
Description
Technical field
The invention belongs to biological technical field, relate in particular to a kind of microbial fermentation production method of ferment vine tea and fermentation vine tea beverage.
Background technology
Vine tea formal name used at school is Vitaceae Ampelopsis ampelopsis grossdentata kind (Ampelopsis Grossedentata, Hand-Mazz, W.T.wang), be a kind of Wild Liane, be mainly distributed in the provinces and regions such as Hunan, Hubei, Guangxi, Guangdong, Yunnan, Guizhou, Jiangxi, Fujian.Its taste is sweet, light, cool in nature, has the effects such as clearing heat and detoxicating, wines used as antirheumatic, strengthening the bones and muscles, anti-inflammatory, analgesia.Vine tea is a kind of new type of health tea of finding in the last few years and developing, among the people its young young stem and leaf is made to health protection tea, is used for the treatment of the diseases such as cold, fever, sore-throat, icterohepatitis, is a kind of typical medicine food dual purpose plant.In vine tea, contain flavones, polyphenol, protein, vitamin, amino acid, cupreol, volatilization wet goods number of chemical composition.The main active of vine tea is the dibydro myricetrin with multiple physiologically actives such as protecting the liver, anticancer, content is up to 16%, a large amount of medication experiences among the people prove, directly use vine tea just well cancer-resisting with clear liver and improve vision, the exploitation of vine tea resource is mainly to drink as health-care tea at present, and still adopts traditional tea manufacture craft to make vine tea.But the millet paste local flavor of the vine tea that employing traditional handicraft is made is not good, is unable to catch up with green tea far away, has affected consumer taste.This patent carries out microorganism fermentation process to the fresh leaf of vine tea, has not only significantly improved the local flavor of vine tea, and has greatly improved the quality of vine tea.
Patent CN102018083B discloses the production method of a kind of vine tea that ferments, Ampelopsis grossedentata extrat and vine tea beverage, it is mainly by the vine tea raw material of one or more probiotics fermentions after high temperature steaming in aspergillus niger, aspergillus oryzae, monascus, saccharomycete or lactic acid bacteria, and then drying is made fermentation vine tea.Through extracting, concentrate, being dried, make fermentation vine tea powder.The fermentation vine tea of this patent, because acid is produced in flora metabolism during the fermentation, can affect the final taste of fermentation vine tea.
Patent CN102578335A discloses and has a kind ofly added pure water pile-fermentation after the fresh vine tea blade of gathering is exposed to the sun under the sun, or inoculate saccharomyces cerevisiae or aspergillus niger or bacillus subtilis and carry out pile-fermentation, ferment complete, vine tea leaf after fermentation is kneaded and drying and processing, vine tea leaf after oven dry is directly as vine tea finished product, or the raw material that extraction separates as vine tea flavone.This patent, in pile-fermentation process, owing to constantly producing heat in flora growth course, so need continuous turning to control temperature, has increased labour intensity and human cost like this.
In sum, also do not obtain at present a kind of efficient, with low cost and product of not affecting fermentation vine tea mouthfeel to meet the demand in market.
Summary of the invention
The object of this invention is to provide a kind of production method of ferment vine tea and vine tea beverage, make its meet efficient, with low cost and do not affect fermentation vine tea mouthfeel requirement.
For realizing above-mentioned object, an aspect of of the present present invention provides a kind of production method of ferment vine tea and fermentation vine tea beverage, and its step comprises:
Step 1, gets vine tea blade and is exposed to the sun, until wilt, sweet water adding is wetting, and steaming makes fermenting ampelopsin grossedentata raw material;
Step 2, ferments bafillus natto, S. cervisiae, bacillus coagulans and the streptococcus thermophilus fermenting ampelopsin grossedentata raw material that mixed bacterial classification stoste access step 1 makes in proportion;
Step 3, separates the liquid obtaining as fermentation vine tea beverage to the vine tea after fermentation, separating the solid oven dry obtaining rear is fermentation vine tea.
In addition, the liquid that described separation obtains can, through further concentrated, dry, be made fermentation vine tea powder.
Described vine tea blade is preferably the fresh vine tea blade of gathering.
Described steaming is used the conventional high temperature steaming of the art.
The part by weight of the vine tea described in above-mentioned steps 1, sugar and water is 50:(1-5): (45-49).
Described sugar is selected from any one or a few in monose, compound sugar.Described monose is selected from glucose, fructose, maltose, sucrose, lactose, described compound sugar and is selected from FOS, soyabean oligosaccharides, isomalto-oligosaccharide, lactosucrose, galactooligosaccharide, Oligomeric manna sugar, oligomeric dragon gallbladder sugar, chitosan oligomer, palatinose-oligosaccharides, xylo-oligosaccharide, isomaltose, milk ketose, lactosucrose, stachyose, gossypose.
Preferably, described sugar at least contains sucrose, and wherein, described sucrose, according to production technology difference, can be selected from brown sugar, white granulated sugar, soft white sugar, brown granulated sugar, polycrystal rock sugar, monocrystal rock sugar, sugar cube, golden slab sugar, brown sugar, processing brown sugar.
In above-mentioned steps 2, bafillus natto, S. cervisiae, bacillus coagulans and streptococcus thermophilus were cultivated below process before using: by described bacterial classification access solid or fluid nutrient medium, at 25-45 DEG C, cultivate.
Preferably, described bafillus natto and the cultivation of bacillus coagulans are for carrying out shaken cultivation in nutrient broth fluid nutrient medium that bafillus natto and bacillus coagulans are transferred, the temperature range of its shaken cultivation is preferably 30-45 DEG C, more preferably 35-40 DEG C, the range of revolution of its shaken cultivation is preferably 150-250rpm, more preferably 180-220rpm, the time of its shaken cultivation is preferably 24-72h, more preferably 48-56h, after culture medium muddiness, take out, then put into 2-4 DEG C of Refrigerator store stand-by.
Preferably, the cultivation of described streptococcus thermophilus is for cultivating in 5% molasses fluid nutrient medium that streptococcus thermophilus is transferred, the temperature range of its cultivation is preferably 30-40 DEG C, more preferably 35-40 DEG C, its incubation time scope is preferably 24-72h, more preferably 48-56h takes out after culture medium muddiness, then puts into 2-4 DEG C of Refrigerator store stand-by.
Preferably, the cultivation of described S. cervisiae is for carrying out shaken cultivation in potato glucose fluid nutrient medium that S. cervisiae is transferred, the temperature range of its shaken cultivation is preferably 26-35 DEG C, more preferably 28-32 DEG C, the range of revolution of its shaken cultivation is preferably 150-250rpm, more preferably 180-220rpm, the time of its shaken cultivation is preferably 36-84h, more preferably 48-72h takes out after culture medium muddiness, then puts into 2-4 DEG C of Refrigerator store stand-by.
Described bafillus natto (Bacillus natto) is preferably the bacterial classification that deposit number is ACCC No:10152.
Described S. cervisiae (Saccharomyces cerevisiae) is preferably the bacterial classification that deposit number is ACCC No:20065.
Described bacillus coagulans (Bacillus coagulans) is preferably the bacterial classification that deposit number is ACCC No:10229.
Described streptococcus thermophilus (Streptococcus thermophilus) is preferably the bacterial classification that deposit number is ACCC No:10651.
The part by weight of bafillus natto, S. cervisiae, bacillus coagulans and streptococcus thermophilus in above-mentioned steps 2 is, (10-15): (20-40): (10-15): (30-60), after mixing in proportion, obtain bacterial classification stoste.
The part by weight that bacterial classification stoste described in above-mentioned steps 2 and fermenting ampelopsin grossedentata raw material mix is (5-10): (90-95).
In sweat described in above-mentioned steps 2, fermentation temperature scope is 30-45 DEG C, is preferably 35-40 DEG C.
In sweat described in above-mentioned steps 2, fermentation time is 120-240 hour, is preferably 140-220 hour.
Fermentation vine tea and/or vine tea beverage that another aspect of the present invention provides a kind of aforementioned production method to obtain.
Described fermentation vine tea and/or vine tea beverage comprise auxiliary material, and described auxiliary material is selected from any one or a few in carrier (decentralized medium), anticorrisive agent, sweetener, nutrition fortifier, surfactant, thickener, colouring agent.
Described fermentation vine tea and/or vine tea beverage also comprise the second beverage ingredient, comprise any one or a few in alcoholic beverage, fruit juice, honey, dairy produce.
Compared with existing vine tea goods, fermentation vine tea of the present invention and production method thereof have following beneficial effect:
(1) improved the final taste of peracid after the probiotics fermention vine teas such as aspergillus niger, aspergillus oryzae, monascus, saccharomycete or lactic acid bacteria;
(2), by the cooperative effect of bafillus natto, S. cervisiae, bacillus coagulans and streptococcus thermophilus, avoided the peracid of the too high of fermentation temperature and fermentation pH and crossed alkali;
(3) the oxidation-resistant active ingredient content such as soluble flavone, polyphenol, Tea Pigment increases substantially, and has promoted absorption and the utilization of vine tea active ingredient;
(4) in pile-fermentation process, can not produce a large amount of heats, so do not need continuous turning to control temperature, reduce labour intensity and human cost;
(5) described fermentation vine tea and fermentation vine tea beverage can form vine tea product line.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described, but following embodiment is not as limiting to the invention.
embodiment mono-
Produce fermentation vine tea, the bacterial classification that the present embodiment is selected is:
Bafillus natto (Bacillus natto) for deposit number be the bacterial classification of ACCC No:10152;
S. cervisiae (Saccharomyces cerevisiae) for deposit number be the bacterial classification of ACCC No:20065;
Bacillus coagulans (Bacillus coagulans) for deposit number be the bacterial classification of ACCC No:10229;
Streptococcus thermophilus (Streptococcus thermophilus) for deposit number be the bacterial classification of ACCC No:10651;
The production method of fermentation vine tea, its step comprises:
Step 1, gets the fresh vine tea blade of gathering and is exposed to the sun under the sun, until wilt, by vine tea, brown sugar and water, according to vine tea 50wt%, brown sugar 5wt% and water 45wt% mix, and high temperature steaming obtains fermenting ampelopsin grossedentata raw material;
Step 2, first cultivate bafillus natto, S. cervisiae, bacillus coagulans and streptococcus thermophilus and be used as seed liquor:
Above-mentioned bafillus natto and bacillus coagulans are transferred in nutrient broth fluid nutrient medium at 40 DEG C, and revolution is shaken cultivation 48 hours under 220rpm, after culture medium muddiness, takes out, and then puts into 2-4 DEG C of Refrigerator store stand-by;
Above-mentioned streptococcus thermophilus is transferred in the conical flask of 5% molasses fluid nutrient medium, cultivate 48 hours at 40 DEG C, after culture medium muddiness, take out, then put into 2-4 DEG C of Refrigerator store stand-by;
Above-mentioned S. cervisiae is transferred in the conical flask of potato glucose fluid nutrient medium, and at 28 DEG C, revolution is shaken cultivation 48 hours under 220rpm, after culture medium muddiness, takes out, and then puts into 2-4 DEG C of Refrigerator store stand-by.
The bacterial classification of above-mentioned cultivation is mixed and makes bacterial classification stoste, wherein, bafillus natto: S. cervisiae: bacillus coagulans: the part by weight of streptococcus thermophilus is 10:20:10:60.
After the bacterial classification stoste taking above and fermenting ampelopsin grossedentata raw material are mixed according to bacterial classification stoste 5wt%, fermenting ampelopsin grossedentata raw material 95wt% 30-40 DEG C of fermentation 120 hours;
Step 3, adds suitable quantity of water by the vine tea after fermentation, and 40 DEG C are extracted 1 hour, centrifugal by screw settling centrifuge and disk centrifugal separator, and same step repeats once again.Fermentation vine tea leaf after centrifugal, through 80-100 DEG C of oven dry, is obtained to the vine tea that ferments.
embodiment bis-
Produce fermentation vine tea beverage or fermentation vine tea powder, the bacterial classification that the present embodiment is selected is:
Bafillus natto (Bacillus natto) for deposit number be the bacterial classification of ACCC No:10152;
S. cervisiae (Saccharomyces cerevisiae) for deposit number be the bacterial classification of ACCC No:20065;
Bacillus coagulans (Bacillus coagulans) for deposit number be the bacterial classification of ACCC No:10229;
Streptococcus thermophilus (Streptococcus thermophilus) for deposit number be the bacterial classification of ACCC No:10651;
The production method of fermentation vine tea, its step comprises:
Step 1, gets the fresh vine tea blade of gathering and is exposed to the sun under the sun, until wilt, by vine tea, brown sugar and water, according to vine tea 50wt%, brown sugar 5wt% and water 45wt% mix, and high temperature steaming obtains fermenting ampelopsin grossedentata raw material;
Step 2, first cultivates bafillus natto, S. cervisiae, bacillus coagulans and streptococcus thermophilus as seed liquor;
Above-mentioned bafillus natto and bacillus coagulans are transferred in nutrient broth fluid nutrient medium at 40 DEG C, and revolution is shaken cultivation 48 hours under 220rpm, after culture medium muddiness, takes out, and then puts into 2-4 DEG C of Refrigerator store stand-by.
Above-mentioned streptococcus thermophilus is transferred in the conical flask of 5wt% molasses fluid nutrient medium, cultivate 48 hours at 40 DEG C, after culture medium muddiness, take out, then put into 2-4 DEG C of Refrigerator store stand-by.
Above-mentioned S. cervisiae is transferred in the conical flask of potato glucose fluid nutrient medium, and at 28 DEG C, revolution is shaken cultivation 48 hours under 220rpm, after culture medium muddiness, takes out, and then puts into 2-4 DEG C of Refrigerator store stand-by.
Above-mentioned bacterial classification is mixed and makes bacterial classification stoste, wherein, bafillus natto: S. cervisiae: bacillus coagulans: the part by weight of streptococcus thermophilus is 10:20:10:60.
After the bacterial classification stoste taking above and fermenting ampelopsin grossedentata raw material are mixed according to bacterial classification stoste 5wt%, fermenting ampelopsin grossedentata raw material 95wt% 30-40 DEG C of fermentation 120 hours;
Step 3, adds suitable quantity of water by the vine tea after fermentation, and 40 DEG C are extracted 1 hour, centrifugal by screw settling centrifuge and disk centrifugal separator, and same step repeats once again.The liquid that obtains after centrifugal by twice adds after stabilizing agent sterilization 60min at 80 DEG C of temperature after merging, obtain the vine tea beverage that ferments; The liquid of centrifugal gained can also, through concentrated, dry, be made fermentation vine tea powder.
Above specific embodiments of the invention be have been described in detail, but it is as example, the present invention is not restricted to specific embodiment described above.To those skilled in the art, any equivalent modifications that this practicality is carried out and alternative also all among category of the present invention.Therefore, equalization conversion and the amendment done without departing from the spirit and scope of the invention, all should contain within the scope of the invention.
Claims (10)
1. the ferment production method of vine tea and fermentation vine tea beverage, is characterized in that, comprises the steps:
Step 1, gets vine tea blade and is exposed to the sun, until wilt, sweet water adding is wetting, and steaming makes fermenting ampelopsin grossedentata raw material;
Step 2, ferments bafillus natto, S. cervisiae, bacillus coagulans and the streptococcus thermophilus fermenting ampelopsin grossedentata raw material that mixed bacterial classification stoste access step 1 makes in proportion;
Step 3, separates the liquid obtaining as fermentation vine tea beverage to the vine tea after fermentation, separating the solid oven dry obtaining rear is fermentation vine tea.
2. production method as claimed in claim 1, is characterized in that, the part by weight of vine tea, sugar and water in described step 1 is 50:(1-5): (45-49).
3. production method as claimed in claim 1, is characterized in that, the sugar in described step 1 is any one or a few in monose, polysaccharide.
4. production method as claimed in claim 1, it is characterized in that, the part by weight of bafillus natto, S. cervisiae, bacillus coagulans and streptococcus thermophilus in described step 2 is (10-15): (20-40): (10-15): (30-60), after mixing in proportion, obtain bacterial classification stoste.
5. production method as claimed in claim 1, is characterized in that, the bacterial classification stoste in described step 2 and fermentation raw material part by weight are (5-10): (90-95).
6. production method as claimed in claim 1, is characterized in that, in the sweat described in described step 2: the temperature range of fermentation is 30-45 DEG C.
7. production method as claimed in claim 1, is characterized in that, in the sweat described in described step 2: fermentation time is 120-240 hour.
8. production method as claimed in claim 1, is characterized in that, the liquid that described separation obtains is further concentrated, dry, to make fermentation vine tea powder.
9. the fermentation vine tea that production method is produced as claimed in claim 1 and/or fermentation vine tea beverage.
10. fermentation vine tea as claimed in claim 9 and/or fermentation vine tea beverage, is characterized in that, described fermentation vine tea and/or fermentation vine tea beverage also comprise auxiliary material.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104524024A (en) * | 2014-12-15 | 2015-04-22 | 江瀚生物科技（上海）有限公司 | Compound microorganism preparation for improving male sperm quality and preparation method thereof |
| CN105941761A (en) * | 2016-06-17 | 2016-09-21 | 江苏省农业科学院 | Mixed culture fermentation tea bag and preparation method thereof |
| CN108112776A (en) * | 2017-09-15 | 2018-06-05 | 普乐格（厦门）生物科技有限公司 | It is a kind of for microorganism formulation of animal and bird intestines injury repair and preparation method thereof |
| KR101875189B1 (en) * | 2017-10-23 | 2018-08-02 | 쓰리나이츠인베스트먼트주식회사 | Food additive composition comprising tengcha and functional food using thefeof |
| CN109287802A (en) * | 2018-09-12 | 2019-02-01 | 贵州绿色起源科技有限公司 | A kind of instant tea tablet and preparation method thereof |
| CN109913324A (en) * | 2017-10-23 | 2019-06-21 | 车马炮投资(上海)有限公司 | Utilize the functional detergent constituent of vine tea |
| CN115024409A (en) * | 2022-05-11 | 2022-09-09 | 福建傲农生物科技集团股份有限公司 | Preparation method of vine tea residue fermentation type fattening pig feed |
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| CN102578335A (en) * | 2012-02-28 | 2012-07-18 | 湖北民族学院 | Method for fermenting ampelopsin grossedentata |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104524024A (en) * | 2014-12-15 | 2015-04-22 | 江瀚生物科技（上海）有限公司 | Compound microorganism preparation for improving male sperm quality and preparation method thereof |
| CN104524024B (en) * | 2014-12-15 | 2018-08-14 | 江瀚生物科技（上海）有限公司 | A kind of complex microorganism preparations and preparation method thereof for improving mankind spermatozoon quality |
| CN105941761A (en) * | 2016-06-17 | 2016-09-21 | 江苏省农业科学院 | Mixed culture fermentation tea bag and preparation method thereof |
| CN105941761B (en) * | 2016-06-17 | 2019-09-20 | 江苏省农业科学院 | A kind of fermented by mixed bacterium tea bag and preparation method thereof |
| CN108112776A (en) * | 2017-09-15 | 2018-06-05 | 普乐格（厦门）生物科技有限公司 | It is a kind of for microorganism formulation of animal and bird intestines injury repair and preparation method thereof |
| KR101875189B1 (en) * | 2017-10-23 | 2018-08-02 | 쓰리나이츠인베스트먼트주식회사 | Food additive composition comprising tengcha and functional food using thefeof |
| CN109913324A (en) * | 2017-10-23 | 2019-06-21 | 车马炮投资(上海)有限公司 | Utilize the functional detergent constituent of vine tea |
| CN109287802A (en) * | 2018-09-12 | 2019-02-01 | 贵州绿色起源科技有限公司 | A kind of instant tea tablet and preparation method thereof |
| CN115024409A (en) * | 2022-05-11 | 2022-09-09 | 福建傲农生物科技集团股份有限公司 | Preparation method of vine tea residue fermentation type fattening pig feed |
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