CN104824189A - Preparation method for tea-lactic acid beverage - Google Patents
Preparation method for tea-lactic acid beverage Download PDFInfo
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- CN104824189A CN104824189A CN201510215935.6A CN201510215935A CN104824189A CN 104824189 A CN104824189 A CN 104824189A CN 201510215935 A CN201510215935 A CN 201510215935A CN 104824189 A CN104824189 A CN 104824189A
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- tea
- lactic acid
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- fermentation
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Abstract
The invention discloses a preparation method for a tea-lactic acid beverage, which belongs to the technical field of processing of lactic acid beverages. The tea-lactic acid beverage is prepared from tea and white sugar. The preparation method comprises the following steps: putting tea and white sugar into a pot, adding mountain spring water, successively carrying out boiling and then cooling, and carrying out filtering so as to obtain leaching liquor; pouring the leaching liquor into a clean container, inoculating a lactic acid bacterium strain, carrying out uniform mixing with stirring and capping the container for fermentation; controlling the number of live bacteria in a material liquid obtained after fermentation, wherein the content of live lactic acid bacteria in the material liquid is 500, 000 to 1000, 000/ml; adjusting acidity of the material liquid, controlling temperature to be 16 to 28 DEG C and controlling the total acid content of the material liquid to be 0.1 g to 0.15 g/100 ml; and sterilizing the material liquid having undergone acid adjustment and carrying out vacuum aseptic filling. The tea-lactic acid beverage prepared in the invention is rich in nutrients, has the delicate fragrance of tea, is tasty and can quench thirst and be easily absorbed by the human body.
Description
Technical field
The present invention relates to beverage production field, especially a kind of preparation method of tea lactic acid drink.
Background technology
Fermented tea beverage is with tea syrup for main matrix, adds some nutriments wherein, as lactic acid bacteria, is made the optimum physiological acoustic signals of the tea generation degree of depth by their metabolism, thus improves tea syrup quality.Lactobacillus-fermented tea sugar beverage is a kind of special fermented tea beverage, belong to emerging health-care tea beverage, tea syrup is after lactobacillus-fermented, and can increase the plurality of active ingredients such as many microbial metabolic activity materials and thalline itself, quality is greatly improved.Lactic acid bacteria is the common name that a group energy produces the gram-positive bacterium of a large amount of lactic acid from fermentability carbohydrate.It is extensively present in the enteron aisle of human body, they form the first line of defence of low imperial disease in human body, there is control diarrhoea, alleviate lactase deficiency shape, prevent urinary tract infections, strengthen body immunity, alleviate irritated, to reduce serum cholesterol, in advance anti-cancer and Tumor suppression growth effect.Therefore to be the probio of representative with lactic acid bacteria be human body is requisite and have the beneficial bacterium of important physiological function.Mostly current lactic acid bacteria is to obtain from milk fermentation, and complex manufacturing, cost can be caused high with the culture medium that sour milk beverage made by milk and the problem that do not ensure of food security.Therefore the tea syrup how developed and make full use of the natural resources, by syrup and lactic acid bacteria organically indissoluble, producing all-ages, nutritious, good to eat delicate fragrance and the tea lactic acid drink improving the health with health role, is the new problem that people constantly explore solution.
Summary of the invention
Problem to be solved by this invention is to provide a kind of nutritious, has the delicate fragrance of tea, good to eatly quenches one's thirst and be easy to the preparation method of the tea lactic acid drink of absorption of human body.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
Adopt the raw material of following weight portion: tealeaves 25 ~ 35 parts, white sugar 15 ~ 25 parts;
Its preparation process is:
A, weigh up the weight of tealeaves, white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up put into pot and adds 400 ~ 500 parts of mountain spring water boilings, boiling to seething with excitement and keeping 30 min ~ 60 min, then cool, filtering and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean container, access accounts for the lactobacillus inoculation of raw material total amount 2% ~ 3%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 10 days ~ 25 days;
C, the feed liquid obtained step B fermentation carry out the control of viable count, and controlling active lactic acid bacterial content in feed liquid is 500,000/ml ~ 1,000,000/ml;
D, carry out acid adjustment to the feed liquid of step C, control temperature is at 16 DEG C ~ 28 DEG C, and the total acid content controlling feed liquid is 0.1 g/100ml ~ 0.15g/100ml;
E, by after feed liquid sterilizing good for acid adjustment, it is filling and get final product to carry out sterile vacuum.
In technique scheme, scheme can also be more specifically: in step A, and the pH value of described mountain spring water is 7 ~ 7.5, and described tealeaves is green tea, black tea, black tea, oolong tea, yellow tea or white tea; In step B, described lactobacillus inoculation is lactobacillus acidophilus or Lactobacillus casei; When the total acid content of the feed liquid in described D step is less than 0.1g/100ml, in feed liquid, add citric acid and malic acid simultaneously, make the total acid content of feed liquid be more than or equal to 0.1g/100ml.
Further: in E step, sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 4s ~ 30s.
Further: when the feed liquid external packing in step e is plastic bottle, to carry out sterilization after filling to bottle, sterilization temperature is 95 DEG C ~ 98 DEG C, and sterilizing time is 20min ~ 30min, naturally cools and get final product after sterilization completes.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
1, tea lactic acid drink of the present invention is that a kind of nutrition and health care that collects acts on multifunctional beverage integrally, ferment as lactic acid bacteria culturing medium with the leaching liquor of vegetal tea, this tea lactic acid drink has tea delicate fragrance and abundant nutritional labeling, also has nutritional labeling and the sweet and sour taste of lactic acid, suitable for all ages, raciness, quality are good.
2, because tea lactic acid drink of the present invention obtains with the leaching liquor of vegetal tea and lactobacillus-fermented, thus can prevention and cure of cardiovascular disease, hemangiectasis, increase CF, improve heart vigor, stimulating central nervous system system, to reduce blood pressure and effect of cholesterol, softening blood vessel and diuresis and calmness; And have appetite-stimulating indigestion-relieving, activate blood circulation and disperse blood clots, relieving asthma reduce phlegm, the effect of anti-bacteria, treatment abdominal pain diarrhea; General flavone contained by it and the substance such as vitamin C, carrotene block and reduce the generation of free radical, strengthen the immunity, anticancer and anti-aging of body.
3, boiled by raw material to seething with excitement and keeping 30 min ~ 60 min, cooling, both can make the fragrance matter of tea and nutritional labeling fully be dissolved in mountain spring water, and boiling can be avoided again to cross for a long time and reduce the acquisition amount of leaching liquor.
4, leaching liquor is poured in clean container, the fermentation of access lactobacillus inoculation, and the beverage after fermentation, except containing the biodiasmin also containing some except the wholesome metabolite such as vitamin and enzyme, is conducive to the balance regulating human body intestinal microecology.
5, the inhibitory action of malic acid to lactic acid bacteria is little, with citric acid also with the decline that can reduce viable count, in feed liquid, adds citric acid and malic acid simultaneously, namely after compensate for feed liquid fermentation, the acidity of itself is not enough, ensures that again viable count can not decline, can improve again the astringent taste of citric acid simultaneously.
6, for keeping the bacterium of higher vigor, the better lactobacillus inoculation of acid resistance is selected: lactobacillus acidophilus, Lactobacillus casei.
7, the products taste prepared of the present invention is soft, tasty and refreshing, good stability, is applicable to popular drink.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
The lactic acid drink of the present embodiment adopt following weight portion raw material: green tea 30 parts, white sugar 20 parts;
Its preparation process is:
A, the white sugar of the green tea of 30 parts and 20 parts put into pot and added the mountain spring water boiling that 450 parts of pH values are 7, boiling to seething with excitement and keeping 45min, then cool, filtering and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean container, access accounts for the lactobacillus acidophilus kind of raw material total amount 2.5%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 15 days;
C, the feed liquid obtained step B fermentation carry out the control of viable count, and controlling active lactic acid bacterial content in feed liquid is 500,000/ml ~ 1,000,000/ml;
D, carry out acid adjustment to the feed liquid of step C, control temperature is at 16 DEG C ~ 28 DEG C, and the total acid content controlling feed liquid is 0.1 g/100ml ~ 0.15g/100ml; When the total acid content of feed liquid is less than 0.1g/100ml, in feed liquid, add citric acid and malic acid simultaneously, make the total acid content of feed liquid equal 0.1g/100m;
E, feed liquid good for acid adjustment is carried out sterilizing, sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 15s, and it is filling then to carry out sterile vacuum, to obtain final product.
Embodiment 2
The lactic acid drink of the present embodiment adopt following weight portion raw material: black tea 25 parts, white sugar 25 parts;
Its preparation process is:
A, the white sugar of the black tea of 25 parts and 25 parts put into pot and added the mountain spring water boiling that 500 parts of pH values are 7.5, boiling to seething with excitement and keeping 30min, then cool, filtering and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean container, access accounts for the lactobacillus acidophilus kind of raw material total amount 2%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 10 days;
C, the feed liquid obtained step B fermentation carry out the control of viable count, and controlling active lactic acid bacterial content in feed liquid is 500,000/ml ~ 1,000,000/ml;
D, carry out acid adjustment to the feed liquid of step C, control temperature is at 16 DEG C ~ 28 DEG C, and the total acid content controlling feed liquid is 0.1 g/100ml ~ 0.15g/100ml; When the total acid content of feed liquid is less than 0.1g/100ml, in feed liquid, add citric acid and malic acid simultaneously, make the total acid content of feed liquid equal 0.3g/100m;
E, feed liquid good for acid adjustment is carried out sterilizing, sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 4s; Then carry out sterile vacuum plastic bottle filling, sterilization temperature is 95 DEG C ~ 98 DEG C, and sterilizing time is 20min, naturally cools and get final product after sterilization completes.
Embodiment 3
The lactic acid drink of the present embodiment adopt following weight portion raw material: 35 parts, oolong tea, white sugar 15 parts;
Its preparation process is:
A, the white sugar of the oolong tea of 35 parts and 15 parts put into pot and added the mountain spring water boiling that 400 parts of pH values are 7, boiling to seething with excitement and keeping 60min, then cool, filtering and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean container, access accounts for the lactobacillus acidophilus kind of raw material total amount 3%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 25 days;
C, the feed liquid obtained step B fermentation carry out the control of viable count, and controlling active lactic acid bacterial content in feed liquid is 500,000/ml ~ 1,000,000/ml;
D, carry out acid adjustment to the feed liquid of step C, control temperature is at 16 DEG C ~ 28 DEG C, and the total acid content controlling feed liquid is 0.1 g/100ml ~ 0.15g/100ml; When the total acid content of feed liquid is less than 0.1g/100ml, in feed liquid, add citric acid and malic acid simultaneously, make the total acid content of feed liquid equal 0.15g/100m;
E, feed liquid good for acid adjustment is carried out sterilizing, sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 30s; Then carry out sterile vacuum plastic bottle filling, sterilization temperature is 95 DEG C ~ 98 DEG C, and sterilizing time is 30min, naturally cools and get final product after sterilization completes.
Claims (4)
1. a preparation method for tea lactic acid drink, is characterized in that: the raw material adopting following weight portion: tealeaves 25 ~ 35 parts, white sugar 15 ~ 25 parts;
Its preparation process is:
A, weigh up the weight of tealeaves, white sugar respectively according to above-mentioned each raw material weight number, the raw material weighed up put into pot and adds 400 ~ 500 parts of mountain spring water boilings, boiling to seething with excitement and keeping 30 min ~ 60 min, then cool, filtering and obtain leaching liquor;
B, to be poured into by above-mentioned leaching liquor in clean container, access accounts for the lactobacillus inoculation of raw material total amount 2% ~ 3%, and after stirring, capping is fermented, and fermentation temperature is 16 DEG C ~ 28 DEG C, fermentation time 10 days ~ 25 days;
C, the feed liquid obtained step B fermentation carry out the control of viable count, and controlling active lactic acid bacterial content in feed liquid is 500,000/ml ~ 1,000,000/ml;
D, carry out acid adjustment to the feed liquid of step C, control temperature is at 16 DEG C ~ 28 DEG C, and the total acid content controlling feed liquid is 0.1 g/100ml ~ 0.15g/100ml;
E, by after feed liquid sterilizing good for acid adjustment, it is filling and get final product to carry out sterile vacuum.
2. the preparation method of tea lactic acid drink according to claim 1, is characterized in that: in step A, and the pH value of described mountain spring water is 7 ~ 7.5, and described tealeaves is green tea, black tea, black tea, oolong tea, yellow tea or white tea; In step B, described lactobacillus inoculation is lactobacillus acidophilus or Lactobacillus casei; When the total acid content of the feed liquid in described D step is less than 0.1g/100ml, in feed liquid, add citric acid and malic acid simultaneously, make the total acid content of feed liquid be more than or equal to 0.1g/100ml.
3. the preparation method of tea lactic acid drink according to claim 1 and 2, is characterized in that: in E step, and sterilising temp is 95 DEG C ~ 110 DEG C, and sterilization time is 4s ~ 30s.
4. the preparation method of tea lactic acid drink according to claim 1 and 2, it is characterized in that: when the feed liquid external packing in step e is plastic bottle, after filling sterilization is carried out to bottle, sterilization temperature is 95 DEG C ~ 98 DEG C, sterilizing time is 20min ~ 30min, naturally cools and get final product after sterilization completes.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497140A (en) * | 2018-05-08 | 2018-09-07 | 吉首大学 | A kind of preparation method of Eucommia Tea vinegar composite functional beverage |
| CN108531348A (en) * | 2018-07-19 | 2018-09-14 | 贵溪市堆金酒业有限公司 | A kind of tea wine and its brewage process |
| CN108552361A (en) * | 2018-05-08 | 2018-09-21 | 常德职业技术学院 | A kind of plant beverage with compound functions and preparation method thereof |
| CN108703242A (en) * | 2018-05-08 | 2018-10-26 | 胡江宇 | Eucommia health care beverage with compound functions and preparation method thereof |
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| CN102090482A (en) * | 2010-12-21 | 2011-06-15 | 南昌大学 | Fermented tea beverage and preparation method thereof |
| CN103478328A (en) * | 2013-09-22 | 2014-01-01 | 广西三江县康百氏实业有限公司 | Production method for tea vinegar drink |
| CN103976052A (en) * | 2014-05-07 | 2014-08-13 | 中华全国供销合作总社杭州茶叶研究所 | Fermentation tea juice and preparation method thereof |
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Patent Citations (5)
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| CN1074340A (en) * | 1992-01-18 | 1993-07-21 | 朱宝华 | The manufacture method of fermented health drink |
| CN101869156A (en) * | 2009-04-22 | 2010-10-27 | 烟台金王科贸有限公司 | Preparation method of black tea compound fungus beverage |
| CN102090482A (en) * | 2010-12-21 | 2011-06-15 | 南昌大学 | Fermented tea beverage and preparation method thereof |
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Cited By (4)
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| CN108497140A (en) * | 2018-05-08 | 2018-09-07 | 吉首大学 | A kind of preparation method of Eucommia Tea vinegar composite functional beverage |
| CN108552361A (en) * | 2018-05-08 | 2018-09-21 | 常德职业技术学院 | A kind of plant beverage with compound functions and preparation method thereof |
| CN108703242A (en) * | 2018-05-08 | 2018-10-26 | 胡江宇 | Eucommia health care beverage with compound functions and preparation method thereof |
| CN108531348A (en) * | 2018-07-19 | 2018-09-14 | 贵溪市堆金酒业有限公司 | A kind of tea wine and its brewage process |
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Application publication date: 20150812 |