CN104904917A - Tea enzyme liquid production method - Google Patents
Tea enzyme liquid production method Download PDFInfo
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- CN104904917A CN104904917A CN201510339382.5A CN201510339382A CN104904917A CN 104904917 A CN104904917 A CN 104904917A CN 201510339382 A CN201510339382 A CN 201510339382A CN 104904917 A CN104904917 A CN 104904917A
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Abstract
The invention discloses a tea enzyme liquid production method. The production method comprises the following steps: putting the taken fresh tea leaves into a fermenter, carrying out primary fermentation on the fresh tea leaves at the fermentation temperature of 30-40 DEG C for 5-6 hours; putting the fresh tea leaves subjected to primary fermentation into a rolling machine, and rolling; then, putting the rolled tea leaves into a heating tank, putting purified water according to the condition that the mass ratio of tea leaves to water is 1 to (1-2), and heating to obtain a tea leaf solution; adding honey into one of or several of pineapples, bananas, watermelons, mangoes, apples, blueberries, lemons and oranges, putting into sterile a fermenting tank, carrying out solid fermentation, and filtering to obtain concentrated fruit enzyme liquid; and putting the tea leaf solution and 10%-30% concentrated fruit enzyme fruit into the sterile fermenting tank, adding glucose, honey and horse radish tree leaves, fermenting and filtering to obtain the tea enzyme liquid prepared from the fresh tea leaves. According to the production method, the tea enzyme liquid is prepared by fermentation of the fresh tea leaves by probiotics and fruit yeast, the product is safe, effective and healthy.
Description
Technical field
The present invention relates to tea technology field, specifically a kind of production method of tealeaves enzyme liquid.
Background technology
Tealeaves has moved towards the whole world already as state's drink of China, and the health-care efficacy of tealeaves is also the reason that everybody makes earnest efforts.Present domestic traditional tea-drinking method for pouring is relatively loaded down with trivial details, is not suitable for allegro life, allow a lot of people especially young man be reluctant attempt; Tradition Instant Drinks method also efficiently cannot disengage the useful inclusion of tealeaves.The present invention, by mushy stage mixed culture fermentation technology, is made as fresh tea leaf in its tealeaves ferment that better, the useful inclusion content of mouthfeel is high, be more easily absorbed by the body.Tea Polyphenols in tealeaves, tea polysaccharide, amino acid and various trace elements are extremely useful to human body, Green Tea Extract formation, radiation proof, fall three high in remarkably productive.Because be use fresh leaf directly to make, cost of material reduces greatly, and other ferment has higher cost performance relatively.Publication number is that the Chinese patent of CN102613329A discloses a kind of preparation method giving birth to tea ferment, preparation time at least 95 days, and length consuming time, is unfavorable for suitability for industrialized production.
Summary of the invention
The object of the present invention is to provide a kind of production method of safe, effective, healthy tealeaves enzyme liquid, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A production method for tealeaves enzyme liquid, is made up of following steps:
1) get fresh tea passes, drop in fermentor and carry out fresh tea passes primary fermentation 5-6 hour, fermentation temperature 30-40 DEG C, fermentation humidity 80%-90%;
2) fresh tea passes that primary fermentation completes is put into knead machine and knead;
3) heating tank put into by the tealeaves kneaded, and puts into pure water, be heated to 60-80 DEG C by the mass ratio of tealeaves and water 1:1-2, keeps temperature 10-12 hour, obtains tea leaf solution;
4) one in pineapple, banana, watermelon, mango, apple, blueberry, lemon, orange or any several interpolation honey is got, put into aseptic fermentation tank and carry out solid fermentation, at 40-60 DEG C of condition bottom fermentation 200-240 hour, after filtration, obtain concentrated fruit enzyme liquid;
5) get 70%-90% tea leaf solution and 10%-30% to concentrate fruit enzyme liquid and be placed in aseptic fermentation tank, add glucose, honey and leaf of Moringa, at 40-60 DEG C of condition bottom fermentation 240-360 hour, after filtration, obtain the liquid tealeaves ferment that fresh tea passes makes.
As the further scheme of the present invention: fresh tea passes adopts the tealeaves in bud five leaf.
As the further scheme of the present invention: also add the broken end of tealeaves after finished tea screening in the heating tank of step 3), and after electrostatic precipitation, the addition at the broken end of tealeaves is be no more than the tea quality kneaded 20%.
As the further scheme of the present invention: in step 5), the addition of glucose, honey and leaf of Moringa is 10% of the gross mass of tea leaf solution and concentrated fruit enzyme liquid.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention utilizes probio and fruit culture propagation fresh tea passes to prepare tealeaves enzyme liquid.The present invention take fresh tea leaf in its as primary raw material, and by the natural primary fermentation of fresh leaf, low temperature frying adds water after kneading sterilizing, then adds a certain proportion of fruit ferment, carbohydrate and become liquid tealeaves ferment making tea leaf fermentation in bacterium fermentation tank.Product processes is simple, can mass industrialized production, thus effectively alleviate the unsalable loss in Tea Production ground and Production of fruit ground fresh tea and fresh fruit good harvest phase, effectively drive traditional industries upgrading and transformation, tealeaves enzyme liquid eat safer, more effectively, more healthy.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of production method of tealeaves enzyme liquid, is made up of following steps:
1) get fresh harvesting tea raw material (in bud five leaf), drop in fermentor and carry out fresh tea passes primary fermentation 5 hours, fermentation temperature 40 DEG C, fermentation humidity 80%, in process, fresh tea passes oxidation strengthens the activity of enzyme, discharges more tea polysaccharides, and can alkaloid be reduced, improve nutrition and mouthfeel.
2) fresh tea passes that primary fermentation completes is put into knead machine and knead, make tea juice can more abundant stripping, and increase the activity of enzyme contained by tealeaves further.
3) heating tank put into by the tealeaves kneaded, and puts into pure water, be heated to 60 DEG C by the mass ratio of tealeaves and water 1:1, tealeaves inclusion is fully dissolved in water, and keep temperature 12 hours, temperature can not be too high, ensure that tealeaves inclusion is active, obtain tea leaf solution.
4) get in pineapple, banana, watermelon, mango, apple and add honey, put into aseptic fermentation tank and carry out solid fermentation, 40 DEG C of condition bottom fermentations 240 hours, after filtration, obtain concentrated fruit enzyme liquid.
5) 70% tea leaf solution is got and 30% concentrated fruit enzyme liquid is placed in aseptic fermentation tank, add the glucose of gross mass 10% of tea leaf solution and concentrated fruit enzyme liquid, the honey of 10% and 10% leaf of Moringa, increase the vitamin content of ferment and improve mouthfeel, 40 DEG C of condition bottom fermentations 360 hours, after filtration, obtain the liquid tealeaves ferment that fresh tea passes makes.
Embodiment 2
In the embodiment of the present invention, a kind of production method of tealeaves enzyme liquid, is made up of following steps:
1) get fresh harvesting tea raw material (in bud five leaf), drop in fermentor and carry out fresh tea passes primary fermentation 6 hours, fermentation temperature 30 DEG C, fermentation humidity 90%, in process, fresh tea passes oxidation strengthens the activity of enzyme, discharges more tea polysaccharides, and can alkaloid be reduced, improve nutrition and mouthfeel.
2) fresh tea passes that primary fermentation completes is put into knead machine and knead, make tea juice can more abundant stripping, and increase the activity of enzyme contained by tealeaves further.
3) heating tank put into by the tealeaves kneaded, and puts into pure water, be heated to 80 DEG C by the mass ratio of tealeaves and water 1:2, tealeaves inclusion is fully dissolved in water, and keep temperature 10 hours, temperature can not be too high, ensure that tealeaves inclusion is active, obtain tea leaf solution.
4) get in apple, blueberry, lemon, orange and add honey, put into aseptic fermentation tank and carry out solid fermentation, 60 DEG C of condition bottom fermentations 200 hours, after filtration, obtain concentrated fruit enzyme liquid.
5) 90% tea leaf solution is got and 10% concentrated fruit enzyme liquid is placed in aseptic fermentation tank, add the glucose of gross mass 10% of tea leaf solution and concentrated fruit enzyme liquid, the honey of 10% and 10% leaf of Moringa, increase the vitamin content of ferment and improve mouthfeel, 60 DEG C of condition bottom fermentations 240 hours, after filtration, obtain the liquid tealeaves ferment that fresh tea passes makes.
Embodiment 3
In the embodiment of the present invention, a kind of production method of tealeaves enzyme liquid, is made up of following steps:
1) get fresh harvesting tea raw material (in bud five leaf), drop in fermentor and carry out fresh tea passes primary fermentation 5.5 hours, fermentation temperature 35 DEG C, fermentation humidity 85%, in process, fresh tea passes oxidation strengthens the activity of enzyme, discharges more tea polysaccharides, and can alkaloid be reduced, improve nutrition and mouthfeel.
2) fresh tea passes that primary fermentation completes is put into knead machine and knead, make tea juice can more abundant stripping, and increase the activity of enzyme contained by tealeaves further.
3) heating tank is put at the broken end of tealeaves after the tealeaves kneaded and finished tea sieve, and the broken end of tealeaves is after electrostatic precipitation, and its addition is be no more than the tea quality kneaded 20%.Pure water is put into by the mass ratio of tealeaves and water 1:1.5, and this tealeaves comprises the broken end of tealeaves after the tealeaves kneaded and finished tea screening, be heated to 70 DEG C, tealeaves inclusion is fully dissolved in water, keep temperature 11 hours, temperature can not be too high, ensures that tealeaves inclusion is active, obtain tea leaf solution.
4) get the one in pineapple, banana, watermelon, mango, apple, blueberry, lemon, orange or any several interpolation honey, put into aseptic fermentation tank and carry out solid fermentation, 50 DEG C of condition bottom fermentations 220 hours, after filtration, obtain concentrated fruit enzyme liquid.
5) 80% tea leaf solution is got and 20% concentrated fruit enzyme liquid is placed in aseptic fermentation tank, add the glucose of gross mass 10% of tea leaf solution and concentrated fruit enzyme liquid, the honey of 10% and 10% leaf of Moringa, increase the vitamin content of ferment and improve mouthfeel, 50 DEG C of condition bottom fermentations 300 hours, after filtration, obtain the liquid tealeaves ferment that fresh tea passes makes.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. a production method for tealeaves enzyme liquid, is characterized in that, is made up of following steps:
1) get fresh tea passes, drop in fermentor and carry out fresh tea passes primary fermentation 5-6 hour, fermentation temperature 30-40 DEG C, fermentation humidity 80%-90%;
2) fresh tea passes that primary fermentation completes is put into knead machine and knead;
3) heating tank put into by the tealeaves kneaded, and puts into pure water, be heated to 60-80 DEG C by the mass ratio of tealeaves and water 1:1-2, keeps temperature 10-12 hour, obtains tea leaf solution;
4) one in pineapple, banana, watermelon, mango, apple, blueberry, lemon, orange or any several interpolation honey is got, put into aseptic fermentation tank and carry out solid fermentation, at 40-60 DEG C of condition bottom fermentation 200-240 hour, after filtration, obtain concentrated fruit enzyme liquid;
5) get 70%-90% tea leaf solution and 10%-30% to concentrate fruit enzyme liquid and be placed in aseptic fermentation tank, add glucose, honey and leaf of Moringa, at 40-60 DEG C of condition bottom fermentation 240-360 hour, after filtration, obtain the liquid tealeaves ferment that fresh tea passes makes.
2. the production method of tealeaves enzyme liquid according to claim 1, is characterized in that, fresh tea passes adopts the tealeaves in bud five leaf.
3. the production method of tealeaves enzyme liquid according to claim 1, it is characterized in that, also add the broken end of tealeaves after finished tea screening in the heating tank of step 3), and after electrostatic precipitation, the addition at the broken end of tealeaves is be no more than the tea quality kneaded 20%.
4. the production method of tealeaves enzyme liquid according to claim 1, is characterized in that, in step 5), the addition of glucose, honey and leaf of Moringa is 10% of the gross mass of tea leaf solution and concentrated fruit enzyme liquid.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510339382.5A CN104904917A (en) | 2015-06-18 | 2015-06-18 | Tea enzyme liquid production method |
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| CN201510339382.5A CN104904917A (en) | 2015-06-18 | 2015-06-18 | Tea enzyme liquid production method |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341901A (en) * | 2015-09-21 | 2016-02-24 | 南京九乐生物科技有限公司 | Making method of blueberry enzyme |
| CN105455127A (en) * | 2015-12-01 | 2016-04-06 | 薄自树 | Process for preparing tea enzyme liquid from fresh tea leaves |
| CN106174473A (en) * | 2016-07-01 | 2016-12-07 | 广西平果宝裕生态农业开发有限公司 | Hylocereus undatus black tea ferment and preparation method thereof |
| CN106260152A (en) * | 2016-10-14 | 2017-01-04 | 广东盆地号生物产业有限公司 | A kind of Folium Camelliae sinensis ferment and preparation method thereof |
| CN107441251A (en) * | 2016-06-01 | 2017-12-08 | 天津师范大学 | A kind of Tea Caffeine pears ferment Traditional Chinese medicine potion and preparation method thereof |
| CN107441250A (en) * | 2016-06-01 | 2017-12-08 | 天津师范大学 | A kind of Tea Caffeine Fructus Chaenomelis ferment Traditional Chinese medicine potion and preparation method thereof |
| CN107439875A (en) * | 2016-06-01 | 2017-12-08 | 天津师范大学 | A kind of Tea Caffeine green turnip ferment Traditional Chinese medicine potion and preparation method thereof |
| CN107494816A (en) * | 2017-08-23 | 2017-12-22 | 清远市何公桥茶叶有限公司 | A kind of fruit ferment black tea and its making apparatus |
| WO2018036464A1 (en) * | 2016-08-26 | 2018-03-01 | 刘东波 | Composition with high lipase activity |
| CN110537596A (en) * | 2019-08-16 | 2019-12-06 | 大别山野岭饮料股份有限公司 | Enzyme tea and production process thereof |
| CN114098060A (en) * | 2021-11-29 | 2022-03-01 | 云南人本生物科技有限公司 | Fruit and vegetable enzyme product and preparation method thereof |
-
2015
- 2015-06-18 CN CN201510339382.5A patent/CN104904917A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341901A (en) * | 2015-09-21 | 2016-02-24 | 南京九乐生物科技有限公司 | Making method of blueberry enzyme |
| CN105455127A (en) * | 2015-12-01 | 2016-04-06 | 薄自树 | Process for preparing tea enzyme liquid from fresh tea leaves |
| CN105455127B (en) * | 2015-12-01 | 2018-06-29 | 薄自树 | A kind of preparation process that tea enzyme liquid is made of fresh tea passes |
| CN107439875A (en) * | 2016-06-01 | 2017-12-08 | 天津师范大学 | A kind of Tea Caffeine green turnip ferment Traditional Chinese medicine potion and preparation method thereof |
| CN107441251A (en) * | 2016-06-01 | 2017-12-08 | 天津师范大学 | A kind of Tea Caffeine pears ferment Traditional Chinese medicine potion and preparation method thereof |
| CN107441250A (en) * | 2016-06-01 | 2017-12-08 | 天津师范大学 | A kind of Tea Caffeine Fructus Chaenomelis ferment Traditional Chinese medicine potion and preparation method thereof |
| CN106174473A (en) * | 2016-07-01 | 2016-12-07 | 广西平果宝裕生态农业开发有限公司 | Hylocereus undatus black tea ferment and preparation method thereof |
| WO2018036464A1 (en) * | 2016-08-26 | 2018-03-01 | 刘东波 | Composition with high lipase activity |
| CN106260152A (en) * | 2016-10-14 | 2017-01-04 | 广东盆地号生物产业有限公司 | A kind of Folium Camelliae sinensis ferment and preparation method thereof |
| CN107494816A (en) * | 2017-08-23 | 2017-12-22 | 清远市何公桥茶叶有限公司 | A kind of fruit ferment black tea and its making apparatus |
| CN107494816B (en) * | 2017-08-23 | 2020-07-21 | 清远市何公桥茶叶有限公司 | Fruit ferment black tea and preparation equipment thereof |
| CN110537596A (en) * | 2019-08-16 | 2019-12-06 | 大别山野岭饮料股份有限公司 | Enzyme tea and production process thereof |
| CN114098060A (en) * | 2021-11-29 | 2022-03-01 | 云南人本生物科技有限公司 | Fruit and vegetable enzyme product and preparation method thereof |
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Application publication date: 20150916 |