CN104171155A

CN104171155A - Preparation method of oolong tea drink

Info

Publication number: CN104171155A
Application number: CN201410377735.6A
Authority: CN
Inventors: 张蔚鸣
Original assignee: Harbin Weiping Technology Development Co Ltd
Current assignee: Harbin Weiping Technology Development Co Ltd
Priority date: 2014-08-04
Filing date: 2014-08-04
Publication date: 2014-12-03

Abstract

The invention relates to a preparation method of an oolong tea drink, belonging to the technical field of drink processing. The preparation method comprises the following steps: preparing oolong tea fermenting liquid and oolong tea soaking liquid respectively, mixing the oolong tea fermenting liquid with the oolong tea soaking liquid according to a volume ratio of 1:1 to obtain mixed liquid, filtering the mixed liquid, diluting, blending, bottling, and sterilizing to obtain the finished oolong tea drink. According to the oolong tea drink, the original nutritional ingredients of oolong tea are well reserved, and meanwhile, under the fermentation effect of yeasts and acetic acid bacteria, a large quantity of health and functional factors are added and the quality is further improved; tea residues are extracted through acetic acid, so that nutritional substances such as dietary fibers and the like are added. The oolong tea drink has a very good health effect on a human body after being often drunk.

Description

A kind of preparation method of oolong tea beverage

Technical field

The invention belongs to technical field of beverage processing, be specifically related to a kind of preparation method of oolong tea beverage.

Background technology

Oolong tea is in several large teas of China, the tealeaves category of unique bright characteristics.Oolong tea is the teas of the excellent quality through making after the operation such as complete, wither, shake green grass or young crops, partly ferment, cure.Oolong tea combines the method for making of green tea and black tea, and its quality is between green tea and black tea.Through separation and the qualification of modern science, in oolong tea, reach respectively kind more than 450 and kind more than 40 containing organic chemical composition and inorganic mineral element, these organic chemical compositions and inorganic mineral element contain many nutritional labelings and effective component, organic chemical composition mainly contains: tea polyphenols, vegetable soda, protein, amino acid, vitamin, pectin element, organic acid, lipopolysaccharides, carbohydrate, enzyme, pigment etc., inorganic mineral element mainly contains: potassium, calcium, magnesium, cobalt, iron, manganese, aluminium, sodium, zinc, copper, nitrogen, phosphorus, fluorine etc.Oolong tea is as the extraordinary well-known tea of China, through the modern times, domestic and international scientific research confirms, oolong tea is thought except having with general tealeaves the benefit of refreshing oneself, elimination fatigue, the diuresis of promoting the production of body fluid, antipyretic heatstroke prevention, bactericidal antiphlogistic, dispelling cold are relieved the effect of alcohol, are detoxified outside the health cares such as diseases prevention, promoting digestion greasy, defatting beauty, and also outstanding behaviours is at anti-cancer, reducing blood lipid, the anti-ageing special efficacy of waiting for a long time.Oolong tea beverage of the present invention is taking oolong tea as raw material, is processed into through multistep operations such as fermentation, lixiviates, when it has retained the original nutritional labeling of oolong tea preferably, also has the advantage of fermented beverage concurrently, is the drink that a kind of nutritive value is higher.

Summary of the invention

The preparation method of a kind of nutritious, the aromatic strongly fragrant oolong tea beverage of tea the object of the present invention is to provide.

The object of the present invention is achieved like this:

Fructus hordei germinatus is pulverized, taken the fructus hordei germinatus powder of certain mass, add the clear water of 4 times of quality, under 60-65 DEG C of condition, be incubated saccharification 3-4h, after filtering, filtrate is diluted with water to 10-12 ^obx, obtains dilution brewer's wort.Take the oolong tea of certain mass, the dilution brewer's wort that adds 30 times of quality boils filtration in 1 minute, the water boil that tea grounds adds 30 times of quality again filters for 3 minutes, merge 2 times millet paste, millet paste is cooled to 28-30 DEG C, add 0.1% active dry yeast, anaerobic fermentation 4-5 days under 28-30 DEG C of condition, obtains oolong tea wine.In oolong tea wine, by 10% inoculum concentration access acetobacter seed liquor, be placed on shaking table, ventilating fermentation 8-10 days under 28-30 DEG C, the condition of 150-200rpm, obtains oolong tea zymotic fluid.

10% alimentary acetic acid that oolong tea tea grounds is added to 20 times of quality soaks, and soak time is 3～5 days, and immersion finishes rear filtration and obtains oolong tea soak.

By oolong tea zymotic fluid and oolong tea soak by volume the ratio of 1:1 mix, mixed liquor is after filtration, dilution, allotment, bottling, sterilizing get product.

The present invention also comprises such feature: the preparation method of described acetobacter seed liquor is: take 1 gram of glucose, 2 grams of yeast extracts, 1 gram of soy peptone, 0.1 gram of potassium dihydrogen phosphate, after the stirring and dissolving that adds water, be settled to 100 milliliters, 121 DEG C of moist heat sterilization 15-20 minute, be cooled to after 70 DEG C and add 3 milliliters of 95%(v/v with aseptic straw again) edible ethanol, stir and obtain acetobacter fluid nutrient medium, inoculate a ring acetobacter from inclined-plane in fluid nutrient medium, at 28-30 DEG C, under the condition of 150rpm, shaking table is cultivated and within 36 hours, is obtained acetobacter seed liquor.

Oolong tea beverage of the present invention, retain preferably the original nutritional labeling of oolong tea, while is due to the fermentation of saccharomycete and acetic acid bacteria, many healthy ingredients and function factor are increased, quality is further promoted, tea grounds, after peracetic acid lixiviate, has increased again the nutriments such as dietary fiber, often drinks oolong tea beverage of the present invention and can play good health-care effect to human body.

Specific embodiments

Take 1 gram of glucose, 2 grams of yeast extracts, 1 gram of soy peptone, 0.1 gram of potassium dihydrogen phosphate, after the stirring and dissolving that adds water, be settled to 100 milliliters, 121 DEG C of moist heat sterilization 15-20 minute, are cooled to after 70 DEG C and add 3 milliliters of 95%(v/v with aseptic straw again) edible ethanol, stir and obtain acetobacter fluid nutrient medium, inoculate a ring acetobacter from inclined-plane in fluid nutrient medium, under 28-30 DEG C, the condition of 150rpm, shaking table is cultivated and within 36 hours, is obtained acetobacter seed liquor.

Fructus hordei germinatus is pulverized, taken the fructus hordei germinatus powder of certain mass, add the clear water of 4 times of quality, under 65 DEG C of conditions, be incubated saccharification 4h, after filtering, filtrate is diluted with water to 12 ^obx, obtains dilution brewer's wort.Take the oolong tea of certain mass, the dilution brewer's wort that adds 30 times of quality boils filtration in 1 minute, and the water boil that tea grounds adds 30 times of quality again filters for 3 minutes, merge 2 times millet paste, millet paste is cooled to 30 DEG C, add 0.1% active dry yeast, under 30 DEG C of conditions, anaerobic fermentation 5 days, obtains oolong tea wine.In oolong tea wine, by 10% inoculum concentration access acetobacter seed liquor, be placed on shaking table, under 30 DEG C, the condition of 150rpm, ventilating fermentation 10 days, obtains oolong tea zymotic fluid.

10% alimentary acetic acid that oolong tea tea grounds is added to 20 times of quality soaks, and soak time is 5 days, and immersion finishes rear filtration and obtains oolong tea soak.

Claims

1. a preparation method for oolong tea beverage, is characterized in that being prepared from through following process:

(1) take 1 gram of glucose, 2 grams of yeast extracts, 1 gram of soy peptone, 0.1 gram of potassium dihydrogen phosphate, after the stirring and dissolving that adds water, be settled to 100 milliliters, 121 DEG C of moist heat sterilization 15-20 minute, are cooled to the edible ethanol that adds again 3 milliliter 95% after 70 DEG C with aseptic straw, stir and obtain acetobacter fluid nutrient medium, inoculate a ring acetobacter from inclined-plane in fluid nutrient medium, under 28-30 DEG C, the condition of 150rpm, shaking table is cultivated and within 36 hours, is obtained acetobacter seed liquor;

(2) fructus hordei germinatus is pulverized, taken the fructus hordei germinatus powder of certain mass, add the clear water of 4 times of quality, under 60-65 DEG C of condition, be incubated saccharification 3-4h, after filtering, filtrate is diluted with water to 10-12 ^obx, must dilute brewer's wort, take the oolong tea of certain mass, the dilution brewer's wort that adds 30 times of quality boils filtration in 1 minute, the water boil that tea grounds adds 30 times of quality again filters for 3 minutes, merge 2 times millet paste, millet paste is cooled to 28-30 DEG C, add 0.1% active dry yeast, anaerobic fermentation 4-5 days under 28-30 DEG C of condition, obtains oolong tea wine, inoculum concentration by 10% in oolong tea wine accesses acetobacter seed liquor, be placed on shaking table, ventilating fermentation 8-10 days under 28-30 DEG C, the condition of 150-200rpm, obtains oolong tea zymotic fluid;

(3) 10% alimentary acetic acid that oolong tea tea grounds is added to 20 times of quality soaks, and soak time is 3～5 days, and immersion finishes rear filtration and obtains oolong tea soak;