CN104686693A - Production process of fermented tea beverage - Google Patents

Production process of fermented tea beverage Download PDF

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Publication number
CN104686693A
CN104686693A CN201510116440.8A CN201510116440A CN104686693A CN 104686693 A CN104686693 A CN 104686693A CN 201510116440 A CN201510116440 A CN 201510116440A CN 104686693 A CN104686693 A CN 104686693A
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CN
China
Prior art keywords
tea
juice
fermented
sugared
tea beverage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510116440.8A
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Chinese (zh)
Inventor
刘勇刚
张志君
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Heilungkiang Lv Zhidou Biotechnology Development Corp Ltd
Original Assignee
Heilungkiang Lv Zhidou Biotechnology Development Corp Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Heilungkiang Lv Zhidou Biotechnology Development Corp Ltd filed Critical Heilungkiang Lv Zhidou Biotechnology Development Corp Ltd
Priority to CN201510116440.8A priority Critical patent/CN104686693A/en
Publication of CN104686693A publication Critical patent/CN104686693A/en
Pending legal-status Critical Current

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Abstract

The invention belongs to a production process of a tea beverage, in particular a production process of a fermented tea beverage, and aims to solve the problems that the prepared tea beverage prepared by the existing process contains tea residue solids and the liquid is turbid after being filled. Red tea is placed in a stainless steel cylinder to be subjected to water immersion cleaning and dust cleaning with normal temperature pure water to keep that the red tea contains certain moisture; the clean tea which is subjected to water immersion cleaning is decocted; the decoction utensil is a stainless steel jacketed kettle; the steam decoction temperature is 95 DEG C, and the decoction time is 10 minutes; the tea is filtered and clarified after being decocted, namely the tea is secondarily filtered by using a diatomite filter and a micro-porous membrane filter (200 meshes) respectively and clarified; after tea liquor is obtained, yeast, lactic acid bacteria and acetic acid bacteria strains are added to be subjected to mixed fermentation for 48 hours; anthocyanin powder is mixed to obtain the fermented tea beverage. The fermented tea beverage prepared by using the process does not contain the tea residue solid, the liquid is clear and transparent after being filled, and the color is light brownish.

Description

A kind of production technology of fermented tea beverage
Technical field
The invention belongs to a kind of production technology of tea beverage, specifically a kind of production technology of fermented tea beverage.
Background technology
The production technology of fermented tea beverage is in the past: be generally black tea is soaked (90 DEG C), low temperature immersion (50 DEG C) and ultrasonic wave through high temperature soak method extraction tea juice such as (50 DEG C), add auxiliary material anthocyanidin and carbonic acid synthesis.The complex manufacturing of existing fermented tea beverage, and the fermented tea beverage utilizing this kind of technique to make is muddy containing tealeaf residue body solid content, filling rear liquid.
Summary of the invention
The object of the present invention is to provide a kind of not containing the production technology of tealeaf residue body thing, the limpid transparent fermented tea beverage of filling rear liquid.
Realize the technical scheme of the object of the invention:
Effect of the present invention: 0.5% black tea is put into stainless steel cylinder body embathes with normal temperature 30-35 degree pure water, dust cleans and make it contain certain moisture; Clean tea after washing water logging boils, and boiling apparatus is stainless steel jacketed pan, steam boil temperature for (90-95 DEG C), the time of boiling be 10-15 minute; Boil rear filtration, clarification, use silicon dried soil filter and micro-pore-film filtration machine (150-200 order) secondary filter, clarification respectively; After obtaining tea juice, add 1% saccharomycete, lactic acid bacteria, strain Acetobacter xylinum (1; 1; 1) mixed culture fermentation 48 hours; Call in 0.2% anthocyanidin powder and obtain fermented tea beverage.The fermented tea beverage utilizing this kind of technique to make does not contain tealeaf residue body thing, filling rear liquid is limpid transparent, and color and luster is light brown red.
Detailed description of the invention
Below in conjunction with embodiment, content of the present invention is further described.
Embodiment 1.
(1) water logging is washed
Selected black tea is put into stainless steel cylinder body with normal temperature 30-35 degree pure water, washing water logging.Cleaned by black tea dust, and be immersed in water by the black tea after washing, black tea and water ratio are (0.5%),
(2) boil
Boil with stainless steel steam-jacked kettle, boil time 10-15 minute, temperature is 90-95 DEG C;
(3) clarification is filtered
By the black tea boiled, respectively with silicon dried soil filter and micro-pore-film filtration machine carry out filtering, clear, adopt 100-200 order filter membrane, remove slag body, obtain tea juice;
(4) ferment
In tea juice, adding edible sugar and forming sugared tea mixing juice through dissolving, wherein the proportioning of tea juice and edible sugar is (10%);
Sugared tea mixing juice is put into fermentation tank, then adds lactic acid bacteria, acetic acid bacteria and saccharomycete, wherein the proportioning of sugared tea mixing juice and inoculum agent is (1%; 1; 1; 1) constant temperature 30-35 DEG C, fermentation 48-50 hour;
Call in anthocyanidin powder in sugared tea mixing juice after fermentation, the proportioning of sugared tea mixing juice and anthocyanidin powder is (0.2%)
Embodiment 2
(1) water logging is washed
Selected black tea is put into stainless steel cylinder body with normal temperature pure water, washing water logging.Cleaned by black tea dust, and be immersed in water by the black tea after washing, black tea and water ratio are (1; 5)
(2) boil
Boil with stainless steel steam-jacked kettle, boil time 10-15 minute, temperature is 90-95 degree;
(3) clarification is filtered
By the black tea boiled, respectively with silicon dried soil filter and micro-pore-film filtration machine carry out filtering, clear, adopt 150-200 order filter membrane, remove slag body, obtain tea juice;
(4) ferment
In tea juice, adding 10% edible sugar and forming sugared tea mixing juice through dissolving, wherein the proportioning of tea juice and edible sugar is (0.5%; 10%);
Sugared tea mixing juice is put into fermentation tank, then adds lactic acid bacteria, acetic acid bacteria and saccharomycete (1%; 1; 1; 1), wherein the proportioning of sugared tea mixing juice and inoculum agent is (100%; 1%; 1; 1; 1), constant temperature 30-35 degree fermentation 48-50 hour;
Call in anthocyanidin powder in sugared tea mixing juice after fermentation, the proportioning of sugared tea mixing juice and anthocyanidin powder is (100%0.2%).
Embodiment 3
(1) water logging is washed
Selected black tea is put into stainless steel cylinder body with normal temperature 30-35 degree pure water, washing water logging.Cleaned by black tea dust, and be immersed in water by the black tea after washing, black tea and water ratio are (1; 5).
(2) boil
Boil with stainless steel steam-jacked kettle, boil the time (10-15 minute), temperature is (90-95 degree);
(3) clarification is filtered
By the black tea boiled, carry out filtering, adopting (150-200 order) filter membrane with silicon dried soil filter and micro-pore-film filtration machine respectively, remove slag body, obtain tea juice;
(4) ferment
In tea juice, adding edible sugar and forming sugared tea mixing juice through dissolving, wherein tea juice and edible sugar proportioning are (5%10%);
Sugared tea mixing juice is put into fermentation tank, then adds lactic acid bacteria, acetic acid bacteria and saccharomycete (1%; 1; 1; 1), wherein the proportioning of sugared tea mixing juice and inoculum agent is (100%; 1%), constant temperature 30-35 DEG C, fermentation 40-48 hour;
Call in anthocyanidin powder, the anthocyanidin powder of transferred amount (0.2%) in sugared tea mixing juice after fermentation, the proportioning of sugared tea mixing juice and anthocyanidin powder is (100%; 0.2%).

Claims (6)

1. a production technology for fermented tea beverage, comprises the following steps:
(1) water logging is washed
Adopt normal temperature 25-30 degree pure water, cleaned by black tea dust, and be immersed in water by the black tea after washing, wherein the quality proportioning of black tea and water is (1; 3.)
(2) boil
Boil, boil time 10-13 minute, temperature is 90-95 DEG C;
(3) clarification is filtered
The black tea boiled is carried out filtration clarification, removes slag body, obtains tea juice;
(4) ferment
In tea juice, adding edible sugar and forming sugared tea mixing juice through dissolving, wherein tea juice and edible sugar 10%,
Add inoculum agent again at sugared tea mixing juice, wherein the proportioning of sugared tea mixing juice and inoculum agent is 1% (1; 1; 1), ferment constant temperature (30-35 degree) 40-48 hour.
2. fermented tea beverage production technology as claimed in claim 1, is characterized in that: call in anthocyanidin powder in sugared tea mixing juice after fermentation, the quality proportioning of sugared tea mixing juice and anthocyanidin powder is 0.2%.
3. fermented tea beverage production technology as claimed in claim 1, is characterized in that: described in boil the time be 10 minutes, temperature is 95 DEG C of the bests.
4. fermented tea beverage production technology as claimed in claim 1, is characterized in that, filters clarification utensil used to be: silicon dried soil filter and micro-pore-film filtration machine, adopt 180-200 order filter membrane.
5. fermented tea beverage production technology as claimed in claim 1, is characterized in that, sugared tea mixing juice is put into fermentation tank, adds the inoculum agent of 1%, described inoculum agent is lactic acid bacteria, the mixture ratio of acetic acid bacteria and more than three kinds, saccharomycete is (1; 1; 1).
6. fermented tea beverage production technology as claimed in claim 1, it is characterized in that, fermentation time is 48 hours, and temperature is 30 DEG C of the bests.
CN201510116440.8A 2015-03-17 2015-03-17 Production process of fermented tea beverage Pending CN104686693A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510116440.8A CN104686693A (en) 2015-03-17 2015-03-17 Production process of fermented tea beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510116440.8A CN104686693A (en) 2015-03-17 2015-03-17 Production process of fermented tea beverage

Publications (1)

Publication Number Publication Date
CN104686693A true CN104686693A (en) 2015-06-10

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104996630A (en) * 2015-07-14 2015-10-28 岑其华 Functional beverage produced through fermenting raw and old tea leaves and preparation method of functional beverage
CN106343086A (en) * 2016-08-31 2017-01-25 陈爱梅 Preparing method for instant tea powder
CN106343083A (en) * 2016-08-29 2017-01-25 四川东坡中国泡菜产业技术研究院 Pickle flavored sour tea beverage and preparation method thereof
CN106376909A (en) * 2016-09-04 2017-02-08 安徽爱有澄生物科技有限公司 Method for producing flavor tea sauce by using black tea
CN108432906A (en) * 2018-03-05 2018-08-24 李泽华 A method of utilizing microorganism fungus kind ferment making fruit wine scented tea leaf
CN108634055A (en) * 2018-05-09 2018-10-12 上海融扬生物技术有限公司 Functional Hypon teabag drink and preparation method thereof
CN109430476A (en) * 2018-12-25 2019-03-08 保山市365生态产业研究所 Tea ferment drink and preparation method thereof with defaecation ease constipation function

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CN102934715A (en) * 2012-11-21 2013-02-20 中华全国供销合作总社杭州茶叶研究所 Drink containing black tea fungi and method for manufacturing drink
CN103211253A (en) * 2012-12-05 2013-07-24 黑龙江省今帝酒业有限公司 Blueberry kombucha beverage and preparation method thereof

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CN1809285A (en) * 2003-06-19 2006-07-26 三得利株式会社 Movement physiology improver
CN101099522A (en) * 2007-08-13 2008-01-09 姜红君 Tea fungus beverage and its preparing process
CN101491362A (en) * 2009-02-17 2009-07-29 福州大学 Red tea fungus beverage produced by mixed culture fermentation of pure fungus
CN102669321A (en) * 2011-03-07 2012-09-19 孟兴全 Xylitol black tea fungus beverage and preparation method thereof
CN102599302A (en) * 2012-04-10 2012-07-25 刘永刚 Production method for black tea fungus beverage
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CN103211253A (en) * 2012-12-05 2013-07-24 黑龙江省今帝酒业有限公司 Blueberry kombucha beverage and preparation method thereof

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104996630A (en) * 2015-07-14 2015-10-28 岑其华 Functional beverage produced through fermenting raw and old tea leaves and preparation method of functional beverage
CN106343083A (en) * 2016-08-29 2017-01-25 四川东坡中国泡菜产业技术研究院 Pickle flavored sour tea beverage and preparation method thereof
CN106343086A (en) * 2016-08-31 2017-01-25 陈爱梅 Preparing method for instant tea powder
CN106376909A (en) * 2016-09-04 2017-02-08 安徽爱有澄生物科技有限公司 Method for producing flavor tea sauce by using black tea
CN108432906A (en) * 2018-03-05 2018-08-24 李泽华 A method of utilizing microorganism fungus kind ferment making fruit wine scented tea leaf
CN108634055A (en) * 2018-05-09 2018-10-12 上海融扬生物技术有限公司 Functional Hypon teabag drink and preparation method thereof
CN109430476A (en) * 2018-12-25 2019-03-08 保山市365生态产业研究所 Tea ferment drink and preparation method thereof with defaecation ease constipation function

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