CN105054201B - A kind of fermented tea protein beverage and preparation method thereof - Google Patents
A kind of fermented tea protein beverage and preparation method thereof Download PDFInfo
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- CN105054201B CN105054201B CN201510527941.5A CN201510527941A CN105054201B CN 105054201 B CN105054201 B CN 105054201B CN 201510527941 A CN201510527941 A CN 201510527941A CN 105054201 B CN105054201 B CN 105054201B
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- 235000019225 fermented tea Nutrition 0.000 title claims abstract description 56
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 46
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 41
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 41
- 239000000463 material Substances 0.000 claims abstract description 38
- 244000269722 Thea sinensis Species 0.000 claims abstract description 26
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 26
- 235000020279 black tea Nutrition 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 7
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 7
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 7
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000871744 Lactobacillus casei LC2W Species 0.000 claims description 12
- 244000253724 Saccharomyces cerevisiae S288c Species 0.000 claims description 11
- 235000004905 Saccharomyces cerevisiae S288c Nutrition 0.000 claims description 11
- 239000005862 Whey Substances 0.000 claims description 11
- 102000007544 Whey Proteins Human genes 0.000 claims description 11
- 108010046377 Whey Proteins Proteins 0.000 claims description 11
- 244000116699 Lactobacillus acidophilus NCFM Species 0.000 claims description 10
- 235000009195 Lactobacillus acidophilus NCFM Nutrition 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 239000003381 stabilizer Substances 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 6
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 5
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
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- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
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- 235000013361 beverage Nutrition 0.000 description 23
- 210000003254 palate Anatomy 0.000 description 23
- 241000894006 Bacteria Species 0.000 description 20
- 239000000047 product Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
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- 238000004519 manufacturing process Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
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- 230000000694 effects Effects 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 230000004913 activation Effects 0.000 description 3
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- 239000002054 inoculum Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 230000001228 trophic effect Effects 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000004985 diamines Chemical class 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 229910052564 epsomite Inorganic materials 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 description 1
- 239000012533 medium component Substances 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000008400 supply water Substances 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a kind of fermented tea protein beverage and preparation method thereof.Method includes：It is that 1: 1: 1 saccharomyces cerevisiae (Saccharomyces cerevisiae) S288C, lactobacillus acidophilus (Lactobacillus acidophilus) NCFM and Lactobacillus casei (Lactobacillus casei) LC2W add fermented tea protein fermentation base-material and fermented to pH 3.6 4.5 by viable count ratio, sterilization is produced；Fermented tea protein fermentation base-material includes 1 20% sugar, 0.2 2% black tea powder, 2 20% protein base-materials and mended to 100% (w/w) water；The bacterial strain addition is 107‑109cfu/mL.Present invention introduces albumen, supplemented with nutrients such as protein, shorten fermentation time, it is to avoid living contaminants.
Description
Technical field
The present invention relates to technical field of microbial fermentation, more particularly to a kind of fermented tea protein beverage and its preparation side
Method.
Background technology
Fermented tea, is commonly called as " Hypon ", originating from the Chinese band of the Bohai Sea one, the history of existing centuries.Conventional black bacteria beverage
Be otherwise known as Kang Pucha, is reached all over the world through Japan, and has risen the modish of research in American-European and Japan.Fermented tea is by three
Planting is beneficial to the probiotics of health, i.e. saccharomycete, acetic acid bacteria, the syntaxial system of lactic acid bacteria composition, passes through itself special work
With the raw materials such as tealeaves to be converted into extremely abundant nutriment by biotechnology fermentation technique.Symbiosis fermented tea passes through generation
Thank a series of nutriments of generation, such as gluconic acid, acetic acid, glucose, fructose, protein, amino acid, vitamin, micro member
The nutriments such as element, Tea Polyphenols, caffeine, ethanol and carbon dioxide.Digestible energy is improved with resistance cancer resistance cardiovascular diseases
The effects such as power stimulating immune system reduces inflammation.Protein beverage, protein needed for body, vitamin, ore deposit can be supplemented in time
Material and other essential nutrients, and eater can be allowed to manage body weight well.Easily possessing preferably healthy body
Weight, while maintaining dynamic vigor and abundant energy.But protein content is generally relatively low in current existing black-tea fungus drink, lacks
The health care of weary protein beverage and trophic function, therefore still lack a kind of with protein beverage health care and trophic function on the market now
Fermented tea protein beverage.
The content of the invention
The technical problems to be solved by the invention are still to lack a kind of with protein beverage guarantor on the market now to overcome
The problem of fermented tea protein beverage of strong and trophic function, albumen is incorporated into black-tea fungus drink, brand-new is compounded using pure bacterium
It is standby to obtain a kind of fermented tea protein beverage.The preparation method of fermented tea protein beverage of the present invention is due to using sterile fermentation, it is to avoid
Living contaminants, it is ensured that the stability of different batches of product, is conducive to industrialized production.It is red according to made from the inventive method
Tea mycoprotein drink has sour-sweet suitable, pleasant to the palate local flavor, is a kind of highly advantageous microbial fermentation drink with value.
One of technical solution of the present invention：A kind of method for preparing fermented tea protein beverage, it comprises the steps：By viable bacteria
Number ratio is 1: 1: 1 saccharomyces cerevisiae (Saccharomyces cerevisiae) S288C, lactobacillus acidophilus (Lactobacillus
Acidophilus) NCFM and Lactobacillus casei (Lactobacillus casei) LC2W are added to fermented tea protein fermentation base-material
Middle fermentation, makes zymotic fluid pH produce the fermented tea protein beverage between 3.6-4.5, after sterilization；The black tea protein fermentation
Base-material includes 1-20% sugar, 0.2-2% black tea powders, 2-20% protein base-material and mended to 100% water, and the percentage is to account for
The mass percent of the fermented tea protein fermentation base-material gross mass；The protein base-material be selected from skimmed milk, fresh milk and
One kind in desalted whey；The addition of the Saccharomyces cerevisiae S288C, lactobacillus acidophilus NCFM and Lactobacillus casei LC2W is
107-109Cfu/mL, the cfu/mL are every milliliter of the cfu fermented tea protein fermentation base-materials.
In the present invention, the black tea protein fermentation base-material includes 1-20% sugar, 0.2-2% black tea powders, 2-20% protein
Base-material and benefit are to 100% water, and the percentage is the mass percent for accounting for the fermented tea protein fermentation base-material gross mass.Institute
It can be the conventional sugar in this area to state sugar, preferably one kind in sucrose and honey, be more preferably sucrose.It is described sugared
Content is 1-20%, preferably 10%, the black tea powder can be the conventional black tea powder in this area, the content of the black tea powder
It is more preferably 0.2% for 0.2-2%, preferably 0.2-0.4%.The protein base-material be selected from skimmed milk, fresh milk and
One kind in desalted whey, preferably one kind in fresh milk and desalted whey, are more preferably desalted whey.The egg
The content of white matter base-material is 2-20%, preferably 2-10%, is more preferably 10%.The percentage is to account for the fermented tea egg
The mass percent of white hair ferment base-material gross mass.
In the present invention, the fermented tea protein fermentation base-material can also preferably include stabilizer, and the stabilizer can be with
It is more preferably carboxymethyl fibre for stabilizer commonly used in the art, preferably sodium carboxymethylcellulose or microcrystalline cellulose
The plain sodium of dimension.The content of the stabilizer can be the conventional content in this area, preferably 0.2%, the percentage is accounts for
State the mass percent of fermented tea protein fermentation base-material gross mass.
In the present invention, the Lactobacillus casei LC2W is documented in Chinese patent ZL03129450.2, and deposit number is
CGMCC NO.0828.The Saccharomyces cerevisiae S288C is commercially available with lactobacillus acidophilus NCFM.The Saccharomyces cerevisiae S288C,
Lactobacillus acidophilus NCFM and Lactobacillus casei LC2W addition are 107-109Cfu/mL, is preferably 108Cfu/mL, institute
Cfu/mL is stated for every milliliter of the cfu fermented tea protein fermentation base-materials.The Saccharomyces cerevisiae S288C, lactobacillus acidophilus NCFM and
Lactobacillus casei LC2W viable count ratio is 1: 1: 1.
The Saccharomyces cerevisiae S288C, lactobacillus acidophilus NCFM and Lactobacillus casei LC2W preferably can be cultivated first respectively,
Collect to freeze after thalline and obtain bacterium powder, then the bacterium powder is added in the fermented tea protein fermentation base-material fermented.Institute
The temperature for stating fermentation can be the conventional temperature in this area, and preferably 25-40 DEG C, be more preferably 25-30 DEG C, is most preferably 30
℃.The time of the fermentation can be the conventional duration in this area, and preferably 16-20h is more preferably 20h.The zymotic fluid
PH is 3.60-4.5, preferably 3.75-4.2, is more preferably 3.75-3.90, is most preferably 3.84.The fermented and cultured can be with
For the conventional operation in this area, preferably static gas wave refrigerator.The sterilization can be the conventional sterilization operation in this area, preferably
For 85 DEG C of sterilization 1min.
The two of technical solution of the present invention：A kind of fermented tea protein beverage, it is by obtained by preceding method.
On the basis of common sense in the field is met, above-mentioned each optimum condition can be combined, and produce each preferable reality of the present invention
Example.
Agents useful for same and raw material of the present invention are commercially available in addition to the Lactobacillus casei LC2W.
The positive effect of the present invention is：Albumen is incorporated into black-tea fungus drink by the present invention, is compounded using pure bacterium
A kind of freshly prepared fermented tea protein beverage.Can supplement in time proteins,vitamins,minerals needed for body and it is other must
Nutrient is needed, and eater can be allowed to manage body weight well.And the inventive method uses sterile fermentation, substantially reduce
Fermentation time, it is ensured that the stability of product batches, is conducive to industrialized production.The fermented tea egg according to made from the inventive method
Bai Yinpin has sour-sweet suitable, pleasant to the palate local flavor, is a kind of highly advantageous microbial fermentation drink with value.
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply among a scope.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or according to business
Product specification is selected.
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply among a scope.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or according to business
Product specification is selected.
Medium component used in the present invention is as follows：
MRS culture mediums：Peptone 1g, beef extract 1g, yeast extract 0.5g, glucose 2g, sodium acetate 0.5g, Tween 80
0.1mL, lemon acid diamine 0.2g, MgSO4·7H2O 0.058g、MnSO4·4H2O 0.025g、K2HPO40.2g, water 100mL,
PH6.2-6.6, sterilizes 15min by 115 DEG C.
Yeast culture medium：Fish peptone 1g, yeast extract 1g, glucose 2g, water 100mL, sterilize 15min by 115 DEG C.
Used bacterial strain and main agents in the present invention：
Lactobacillus casei LC2W is shown in Chinese patent ZL03129450.2, bacterial strain preserving number CGMCC No.0828；Acidophilus breast bar
Bacterium NCFM is purchased from E.I.Du Pont Company；Saccharomyces cerevisiae S288C is purchased from ATCC；Black tea powder is purchased from Zhejiang Ding Heng bio tech ltd,
Production code member TH-B656；Desalted whey powder is purchased from Davisco Foods International Inc..
Embodiment 1
1st, bacterium powder makes
In Saccharomyces cerevisiae S288C 2-3 rings access yeast culture medium after picking activation, it is placed at 30 DEG C, 180r/min shakes
Transferred after swinging culture 18h by 1% (v/v) inoculum concentration in 400ml yeast culture mediums, 180r/min shaken cultivations 48h.Picking
Lactobacillus acidophilus NCFM and Lactobacillus casei LC2W 2-3 rings after activation are respectively connected to anaerobism at MRS culture mediums, 37 DEG C and stood
Transferred after culture 18h by 1% (v/v) inoculum concentration in 400ml MRS culture mediums, at 37 DEG C, anaerobism quiescent culture 48h.
12000rpm centrifuges 10min and collects thalline under the zymotic fluid aseptic condition that above-mentioned culture is obtained.Use physiology salt
Water (0.9%w/v NaCl) is washed 2 times, is resuspended in 20ml skimmed milks (10%w/v, 115 DEG C, 15min sterilizations), -80 DEG C of ice
Bacterium powder is obtained after case pre-freeze, freeze-drying.
2nd, the fermentation of fermented tea
Fermented tea protein fermentation base-material：Sucrose 10g, black tea powder 0.2g, desalted whey 2g, supply water to 100mL, 115 DEG C,
Sterilize 15min.
With physiological saline (0.9%w/v NaCl) weight bacteriolyze powder, respective absorbance OD is determined580(physiological saline is ginseng
Than).According to the concentration (10 of three kinds of bacterium8) and OD cfu/mL580Linear relationship and three kinds of bacterium actual OD580, calculate inoculum concentration.
Load 200mL fermented tea protein fermentation base-materials in 500mL bottles, according to Saccharomyces cerevisiae S288C: lactobacillus acidophilus
NCFW: Lactobacillus casei LC2W=1: 1: 1 (viable count) is inoculated with above-mentioned three kinds of bacterium, and the concentration of three kinds of bacterium is 108Cfu/mL, puts
In 30 DEG C of static gas wave refrigerator 20h.Zymotic fluid passes through 85 DEG C, and 1min sterilizations obtain fermented tea protein beverage.
The beverage ph is 3.84, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 2
10g sucrose in embodiment 1 is substituted for 20g sucrose, other be the same as Examples 1.
The beverage ph is 4.0, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 3
10g sucrose in embodiment 1 is substituted for 1g sucrose, other be the same as Examples 1.
The beverage ph is 3.75, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 4
0.2g black tea powders in embodiment 1 are substituted for 0.4g black tea powders, and added in black tea protein fermentation culture medium
Sodium carboxymethylcellulose 0.2g, other be the same as Examples 1.
The beverage ph is 3.98, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 5
0.2g black tea powders in embodiment 1 are substituted for 2g black tea powders, and carboxylic is added in black tea protein fermentation culture medium
Sodium carboxymethylcellulose pyce 0.2g, other be the same as Examples 1.
The beverage ph is 4.3, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 6
2g desalted wheys in embodiment 1 are substituted for 5g desalted wheys, and added in black tea protein fermentation culture medium
Microcrystalline cellulose 0.2g, other be the same as Examples 1.
The beverage ph is 4.1, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 7
2g desalted wheys in embodiment 1 are substituted for 10g desalted wheys, and added in black tea protein fermentation culture medium
Microcrystalline cellulose 0.2g, other be the same as Examples 1.
The beverage ph is 4.5, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 8
2g desalted wheys in embodiment 1 are substituted for skimmed milk 2g, other be the same as Examples 1.
The beverage ph is 3.90, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 9
10g sucrose in embodiment 1 is substituted for 10g honey, other be the same as Examples 1.
The beverage ph is 3.92, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 10
2g desalted wheys in embodiment 1 are changed to 20g fresh milks, other be the same as Examples 1.
Beverage pH is 4.01, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 11
20g fresh milks in embodiment 10 are changed to 2g skimmed milks, other be the same as Examples 10.
Beverage pH is 3.97, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 12
30 DEG C of static gas wave refrigerator 20h that fermented tea in embodiment 1 ferments are changed to 25 DEG C of static gas wave refrigerator 20h, other are with implementation
Example 1.
Beverage pH is 4.1, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 13
25 DEG C of static gas wave refrigerator 20h that the fermented tea of embodiment 12 ferments are changed to 40 DEG C of static gas wave refrigerator 16h, other be the same as Examples
12。
Beverage pH is 3.60, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 14
Concentration by fermented tea fermentation three kinds of bacterium used in embodiment 1 is 107Cfu/mL, other be the same as Examples 1.
Beverage pH is 4.4, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Embodiment 15
Concentration by fermented tea fermentation three kinds of bacterium used in embodiment 1 is 109Cfu/mL, other be the same as Examples 1.
Beverage pH is 3.62, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
Comparative example 1
Desalted whey addition in fermented tea fermentation base-material is 1g, other be the same as Examples 1.
Beverage pH is 4.12, and taste and flavor is light.
Effect example 1
Sensory evaluation is carried out to fermented tea protein beverage prepared by embodiment 1~15 and comparative example 1.The people of trial test number 90
(20~40 years old), is tasted to the fermented tea protein beverage of embodiment 1~15 and comparative example 1 respectively, using blank marking
System, evaluates product and gives a mark from the stability of product, local flavor, overall mouth feel, overall mouth feel, aftertaste respectively, each full marks 10
Point, the high then effect of fraction is good, and to whether liking product degree to carry out overall assessment.Standards of grading are shown in Table 1, experimental result record
It is shown in Table 2.
The standards of grading of table 1
The fermented tea protein beverage results of sensory evaluation of table 2
Show that the milk beverage prepared by the present invention is approved in taste and flavor, wherein implementing by data above
The degree of recognition of example 1,4,6,10,11,12,14 is high, particularly the degree of recognition highest of embodiment 1, and overall color and luster, fragrance and mouthfeel are best.
Effect example 2
Select 3 batches of desalted wheys of different batches production, other be the same as Examples 1.
The beverage ph of batch 1 is 4.0, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
The beverage ph of batch 2 is 3.99, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
The beverage ph of batch 3 is 4.0, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
The results of sensory evaluation for the fermented tea protein beverage that batch 1-3 productions are obtained is as shown in table 3.
The fermented tea protein beverage results of sensory evaluation that table 3 is produced with different batches desalted whey
Result according to table 3, with the fermented tea protein beverage obtained by the desalted whey of different batches stability,
All change little in local flavor, mouthfeel and the several indexs of aftertaste, it is highly stable.
Effect example 3
Select 3 batches of fermented bacterium Saccharomyces cerevisiae S288Cs, lactobacillus acidophilus NCFM and the Lactobacillus casei of different batches activation
LC2W, other be the same as Examples 1.
The beverage ph of batch 1 is 4.0, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
The beverage ph of batch 2 is 4.01, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
The beverage ph of batch 3 is 4.03, with sour-sweet suitable, pleasant to the palate local flavor, and is produced with bubble.
The results of sensory evaluation for the fermented tea protein beverage that batch 1-3 productions are obtained is as shown in table 4.
The fermented tea protein beverage results of sensory evaluation that table 4 is produced with different batches fermented bacterium
Result according to table 4, with the fermented bacterium Saccharomyces cerevisiae S288C of different batches, lactobacillus acidophilus NCFM and
Fermented tea protein beverage obtained by Lactobacillus casei LC2W all changes in stability, local flavor, mouthfeel and the several indexs of aftertaste
Less, it is highly stable.
It should be understood that after the above of the present invention has been read, those skilled in the art can be to correlation of the invention
Condition makes various changes or modifications, and these equivalent form of values equally fall within the application appended claims limited range.
Claims (11)
1. a kind of method for preparing fermented tea protein beverage, it is characterised in that it comprises the steps：It is 1 by viable count ratio:
1: 1 saccharomyces cerevisiae (Saccharomyces cerevisiae) S288C, lactobacillus acidophilus (Lactobacillus
Acidophilus) NCFM and Lactobacillus casei (Lactobacillus casei) LC2W are added to fermented tea protein fermentation base-material
Middle fermentation, makes zymotic fluid pH produce the fermented tea protein beverage between 3.6-4.5, after sterilization；The black tea protein fermentation
Base-material includes 1-20% sugar, 0.2-2% black tea powders, 2-20% protein base-material and mended to 100% water, and the percentage is to account for
The mass percent of the fermented tea protein fermentation base-material gross mass；The protein base-material be selected from skimmed milk, fresh milk and
One kind in desalted whey；The addition of the Saccharomyces cerevisiae S288C, lactobacillus acidophilus NCFM and Lactobacillus casei LC2W is
107-109Cfu/mL, the cfu/mL are every milliliter of the cfu fermented tea protein fermentation base-materials.
2. method as claimed in claim 1, it is characterised in that the sugar is one kind in sucrose and honey；And/or, institute
The content for stating sugar is 10%, and the percentage is the quality percentage that the sugar accounts for the fermented tea protein fermentation base-material gross mass
Than.
3. method as claimed in claim 1, it is characterised in that the content of the black tea powder is 0.2-0.4%, the percentage is
The black tea powder accounts for the mass percent of the fermented tea protein fermentation base-material gross mass.
4. method as claimed in claim 1, it is characterised in that the protein base-material is in fresh milk and desalted whey
It is a kind of；And/or, the content of the protein base-material is 2-10%, and the percentage is that the protein base-material accounts for the black tea
The mass percent of mycoprotein fermentation base-material gross mass.
5. method as claimed in claim 1, it is characterised in that the fermented tea protein fermentation base-material also includes stabilizer.
6. method as claimed in claim 5, it is characterised in that described stabilizer is sodium carboxymethylcellulose or microcrystalline cellulose
Element.
7. such as the methods described of claim 5 or 6, it is characterised in that the content of the stabilizer is 0.2%, the percentage is
The stabilizer accounts for the mass percent of the fermented tea protein fermentation base-material gross mass.
8. method as claimed in claim 1, it is characterised in that the addition of the Saccharomyces cerevisiae S288C is 108cfu/mL；It is described
Lactobacillus acidophilus NCFM addition is 108cfu/mL；The addition of the Lactobacillus casei LC2W is 108Cfu/mL, it is described
Cfu/mL is every milliliter of the cfu fermented tea protein fermentation base-materials.
9. method as claimed in claim 1, it is characterised in that the temperature of the fermentation is 25-40 DEG C, the time of the fermentation is
16-20 hours；And/or, the pH of the zymotic fluid is 3.75-4.2.
10. method as claimed in claim 1, it is characterised in that the temperature of the sterilization is 85 DEG C, the sterilizing time is 1 point
Clock.
11. a kind of fermented tea protein beverage, it is characterised in that it is made according to such as any one of claim 1-10 methods described
's.
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