CN106173721A - A kind of soy molasses red tea fungus fermented beverage and preparation method thereof - Google Patents
A kind of soy molasses red tea fungus fermented beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106173721A CN106173721A CN201610504114.9A CN201610504114A CN106173721A CN 106173721 A CN106173721 A CN 106173721A CN 201610504114 A CN201610504114 A CN 201610504114A CN 106173721 A CN106173721 A CN 106173721A
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- China
- Prior art keywords
- soy molasses
- tea fungus
- red tea
- preparation
- fermented beverage
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
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Abstract
The invention provides a kind of biotype beverage with soy molasses as primary raw material and preparation method thereof, belong to technical field of beverage.It is to cultivate red tea fungus mother solution with corn powder saccharification liquid, the most again with soy molasses as culture medium, is bacterium source with red tea fungus, prepares novel characteristic soy molasses red tea fungus fermented beverage.By implementing the present invention, the soy molasses of purification, corn powder saccharification liquid and red tea fungus are combined, three's effect complements each other, and the tea beverage health-care effect of formation more shows, its resultant effect far surpasses simple soybean and Semen Maydis is made food and traditional black-tea fungus drink.Simultaneously, the soy molasses red tea fungus fermented beverage products fermentation time prepared is short, form is preferable, product remains Semen sojae atricolor, the original nutrition of Semen Maydis and functional component well, easily digesting and assimilating, sweet mouthfeel is agreeable to the taste, and palatability is the best, the crowd of being suitable for is extremely wide, is a kind of dual-use function ecological health beverage having both beverage and having medical efficacy.
Description
Technical field
The invention belongs to technical field of beverage, be specifically related to a kind of sending out with soy molasses and corn fine powder as primary raw material
Ferment beverage and preparation method thereof.
Background technology
Containing substantial amounts of nutraceutical agents in Semen Maydis, except containing carbohydrate, protein, fat, carotene
Outward, possibly together with nutrient substance such as riboflavin in Semen Maydis.Brainstrust has carried out nutriture value to multiple staple foods such as Semen Maydis, rice, Semen Tritici aestivis
The indices contrast of value and health-care effect, found that, the vitamin content in Semen Maydis is the highest, respectively rice, Semen Tritici aestivi
5 times, 10 times, containing a large amount of aminoacid and glutathion in Semen Maydis flour, the side effect that human body is produced by cancer therapy drug can be suppressed,
Tumor growth can also be suppressed.The research of nourishing healthy association of Germany shows, in all staple foods, and the nutritive value of Semen Maydis and health care
Act on the highest.Semen Maydis contains 7 kinds of " anatrophic " i.e. calcium, glutathion, vitamin, magnesium, selenium, vitamin E and fatty acid.Enrich
Calcium can play effect of blood pressure lowering.Carotene contained in Semen Maydis is converted into vitamin A after being absorbed by the body, and has anti-
Cancer effect.Plant cellulose can accelerate the discharge of carcinogen and other poisonous substances.Natural Vitamin E then has promotion cell division,
Slow down aging, reduces serum cholesterol, prevents the function of dermatosis, moreover it is possible to alleviate arteriosclerosis and brain function decline." life
Element ", selenium except famous be in addition to " anticancer king ", selenium also has enhancing immunity, prevents diabetes, cardiovascular and cerebrovascular disease, preventing and treating
Hepatopathy, the liver protecting etc. act on.Lutein that Semen Maydis contains, that cryptoxanthin can resist eyes is aging, stimulates brain cell, increases
Mental and the memory of strong man, glutathion contained in Semen Maydis, is anticancer factor, and it can be combined with some other material, makes
Lose carcinogenecity
Soy molasses is the by-product that ethanol water extraction process produces soybean protein concentrate, its dark brown, quality thickness, character
Exactly like Sugar cane molasses, therefore referred to as soy molasses.Soy molasses ingredient is complicated, has both contained carbohydrate, protein, fat
The nutritional labeling such as class, mineral, contains again soybean isoflavone, soybean oligo saccharide, soybean phospholipid, plant sterol, soyasaponins etc.
Functional components.Wherein soy molasses accounts for the 57.3% of its dry weight containing carbohydrate, including stachyose 18.6%, cotton
Seed sugar 9.68%, sucrose 28.4%, and a small amount of glucose, fructose, galactose etc..And the functional components in soy molasses
Improve manyfold in the more original Semen sojae atricolor of concentration in soy molasses, therefore, soy molasses is the pair having very much Development volue
Product resource.But soy molasses range of application is extremely limited at present, in addition to minority makees cheap feedstuff and raw produce is sold, make more
Discharge for waste liquid, both wasted resource, and brought again environmental pollution.This patent, sufficiently make use of its by-product of soybean molasses, to it
The added value of processing product has preferably lifting.
Described red tea fungus mother solution is with corn powder saccharification liquid as carbon source, multiple micro-through acetic acid bacteria, yeast and lactic acid bacteria etc.
Biological co-fermentation.Wherein, containing the extractum of some Semen Maydis, active probiotic and metabolism thereof in red tea fungus mother solution
Product, these materials mainly include gluconic acid, acetic acid, glucose, fructose, protein, aminoacid, vitamin, trace element,
Ethanol and carbon dioxide etc..Red tea fungus is also rich in the nutrient such as vitamin C, vitamin B, and containing multiple to useful micro-of human body
Biology, therefore can regulate human physiological functions, enhance metabolism, help digest, prevent arteriosclerosis, and anticancer, health preserving is kept fit,
Become a kind of global health-care beverage prevailing.Red tea fungus can treat multiple chronic disease, as hypertension, arteriosclerosis,
Coronary heart disease, diabetes, constipation, hemorrhoid, obesity, alopecia areata, poliosis, cataract, rheumatic arthritis, gastritis, dysentery, anemia,
Riboflavin deficiency etc..
At present, the most also do not have a kind of to combine corn fine powder, soy molasses and the drink of three kinds of material effects of red tea fungus
Material.It addition, the utilization rate at the by-product of soybean molasses of commercial production soybean protein concentrate is the highest, major part goes out of use, thus
Create environmental pollution.It is longer at about 10 days that tradition cultivates red tea fungus mother solution required time, in industrial practice, expends the time
More, time cost is high.In view of deficiency of the prior art, being badly in need of wanting a kind of health care more comprehensive, resultant effect is good, right
Environmental pollution is little, the soy molasses red tea fungus fermented beverage that time cost is low.
Summary of the invention
For deficiency of the prior art, the invention provides a kind of soy molasses red tea fungus fermented beverage and preparation side thereof
Method.The technical problem to be solved be to provide a kind of can reduce environmental pollution, increase soy molasses added value,
Time cost saving, health-care effect more show, food that the super single product of resultant effect are made and traditional black-tea fungus drink, with
Time sweet mouthfeel, absorption easy to digest, palatability strong, applicable crowd is wider.
The present invention utilizes soy molasses for raw material, carries out with the red tea fungus mother solution made through corn powder saccharification liquid cultivation red tea fungus
Fermentation make a kind of delicious taste, balanced in nutrition, there is the preparation of the soy molasses red tea fungus fermented beverage of excellent health functions
Method.Utilization to soy molasses and Semen Maydis simultaneously can preferably improve Semen sojae atricolor and Semen Maydis added value, create good economy and
Social benefit.
The present invention is achieved through the following technical solutions:
The preparation method of a kind of soy molasses red tea fungus fermented beverage, it is characterised in that raw material includes corn powder saccharification liquid, pure
Soy molasses, red tea fungus and the pure water changed；
Preparation method comprises the steps:
(1) red tea fungus mother solution is cultivated: is mixed in proportion with pure water with corn powder saccharification liquid, stirs, sterilized, cooling
After red tea fungus mother solution culture medium, then connect red tea fungus strain, under conditions of 25 DEG C～35 DEG C, aseptic culture 70h～90h obtain red
Tea mother bacterial liquid；
(2) preparation of soy molasses culture medium: the soy molasses of purification is mixed in proportion with pure water, and stir all
Even, cool down after sterilizing；
(3) preparation of soy molasses red tea fungus fermented date liquid: after red tea fungus mother liquor for fermentation 70h～90h, according to 5%～20%
(v/v) inoculum concentration is inoculated into soy molasses culture medium, and under the conditions of 25 DEG C～35 DEG C, aseptic heat-preservation fermentation 6d～8d, obtains pH
Value soy molasses red tea fungus fermented date liquid between 3.0～3.6；
(4) preparation of soy molasses fermented beverage: soy molasses fermentation liquid fermentation ends obtained carries out gauze successively
Coarse filtration, centrifugal filtration, membrane filtration and after testing bottling obtain soy molasses red tea fungus fermented beverage.
The preparation method of described soy molasses red tea fungus fermented beverage, it is characterised in that described corn powder saccharification liquid, its
Preparation method is as follows:
(1) material choice: select commercially available high-grade maize fine powder；
(2) gelatinizing: by corn fine powder and the water mixing of three weight portions of a weight portion, stir, heat at 55 DEG C
Within 30 minutes, carry out gelatinizing；
(3) liquefaction: the α-amylase adding 4000U/g in the cornmeal mush that gelatinizing completes is incubated liquefaction 90min at 95 DEG C,
Corn fine powder liquefaction products；
(4) saccharifying: corn fine powder liquefaction products is boiled enzyme denaturing, is cooled to 65 DEG C, adds 104The saccharifying enzyme of U/g is 65
DEG C insulation saccharifying 120min, obtain corn fine powder saccharified liquid；
(5) filter, centrifugal: by corn fine powder saccharified liquid, boil enzyme denaturing, through 10 layers of filtered through gauze, and through 3600r/min from
The heart takes supernatant, obtains corn powder saccharification liquid.
The preparation method of described soy molasses red tea fungus fermented beverage, the corn powder saccharification liquid of selection is soluble solid
Content is the corn powder saccharification liquid of 24 ° of Bx.
The preparation method of described a kind of soy molasses red tea fungus fermented beverage, the soy molasses preparation side of described purification
Method is: soy molasses raw material is centrifuged 5min through 3600r/min, takes supernatant and obtains the soy molasses of purification.
The preparation method of described soy molasses red tea fungus fermented beverage, the soy molasses of the purification of selection is that solubility is solid
Shape thing content is at 45 ° of Bx～the soy molasses of 47 ° of Bx.
The preparation method of described soy molasses red tea fungus fermented beverage, the red tea fungus mother solution described in step (1) is cultivated
In base, the dosage of corn powder saccharification liquid is 20%～35% (v/v), the described red tea fungus strain inoculum concentration preparing red tea fungus mother solution
It is 10%～15% (v/v).
The preparation method of described soy molasses red tea fungus fermented beverage, the soy molasses culture medium described in step (2)
Weight percent containing soy molasses is 20%～30%.
The preparation method of described soy molasses red tea fungus fermented beverage, in step (4), described gauze is 10 layers, described
The centrifugation rate of centrifugal filtration is 2500r/min, centrifugation time is 3min, and the membrane aperture that described membrane filtration is selected is 0.22 μm.
Fig. 1 show the preparation technology flow chart of the present invention.
The soy molasses red tea fungus fermented beverage that described method obtains.
Relative to prior art, the Advantageous Effects of the present invention is:
1, the utilization rate at the by-product of soybean molasses of commercial production soybean protein concentrate is the highest, and major part goes out of use, from
And creating environmental pollution, the present invention utilizes the by-product of soybean molasses of commercial production soybean protein concentrate to make novel for raw material
Beverage, makes full use of it, not only decreases environmental pollution, also increases the added value of soy molasses.Simultaneously to soy molasses and
The utilization of Semen Maydis can preferably improve Semen sojae atricolor and Semen Maydis added value, creates good economic and social benefit.
2, tradition cultivation red tea fungus mother solution required time is longer at about 10 days, and the method applied in the present invention prepares black tea
The time of mother bacterial liquid, at about 3 days, substantially reduces the red tea fungus mother solution incubation time as seed liquor, when preferably having saved
Between cost.
3, the beverage utilizing soy molasses, corn powder saccharification liquid and red tea fungus to be formulated all has significantly guarantor to human body diseases
Strong effect, after three organically combines, its effect complements each other again, and the tea beverage health-care effect balanced in nutrition of formation is the most evident
Aobvious, its resultant effect far surpasses simple soybean and Semen Maydis is made food and traditional black-tea fungus drink, form is preferable simultaneously, mouthfeel
Sour-sweet, palatability is strong, and absorption easy to digest, to be suitable for crowd relatively wide, is a kind of to have both beverage and have the dual-use function of medical efficacy raw
State health promoting beverage.
Accompanying drawing explanation
Fig. 1 is production technological process of the present invention.
Detailed description of the invention
Below in conjunction with specific embodiment further describe the present invention, advantages of the present invention and feature will be with describe and
Apparent.But embodiment is only exemplary, the scope of the present invention is not constituted any restriction.Those skilled in the art should
It should be appreciated that, the details of technical solution of the present invention and form can be repaiied lower without departing from the spirit and scope of the present invention
Change or replace, but these amendments and replacement each fall within protection scope of the present invention.
Raw material sources
Soy molasses raw material: purchased from grand celebration Song Nen food biotechnology company limited
Red tea fungus strain: purchased from Urumchi red tea fungus institute
The preparation of 1 24 ° of Bx corn powder saccharification liquids of embodiment
1) material choice: select commercially available high-grade maize fine powder；
2) gelatinizing: by corn fine powder and the water mixing of three weight portions of a weight portion, stir, heat 30 at 55 DEG C
Minute carry out gelatinizing；
3) liquefaction: the amount of by weight percentage 1% adds the α-amylase of 4000U/g 95 in the cornmeal mush that gelatinizing completes
DEG C insulation liquefaction 90min, obtain corn fine powder liquefaction products；
4) saccharifying: corn fine powder liquefaction products is boiled enzyme denaturing, is cooled to 65 DEG C, and the amount of by weight percentage 0.5% adds
Add 104The saccharifying enzyme of U/g is incubated saccharifying 120min at 65 DEG C, obtains corn fine powder saccharified liquid；
5) filter, centrifugal: by corn fine powder saccharified liquid, boil enzyme denaturing, through 10 layers of filtered through gauze, and through 3600r/min from
The heart takes supernatant, obtains the corn powder saccharification liquid that soluble solid content is 24 ° of Bx.
The preparation method of 2 one kinds of soy molasses red tea fungus fermented beverages of embodiment
Described soy molasses red tea fungus fermented beverage is by corn powder saccharification liquid, the soy molasses of purification, red tea fungus and pure
Water purification prepares in accordance with the following methods, is illustrated in figure 1 the preparation technology flow chart of the present invention.
(1) red tea fungus mother solution is cultivated
The corn powder saccharification liquid that soluble solid content is 24 ° of Bx embodiment 1 prepared is according to 30% (v/v's)
Addition mixes with pure water, stirs, and obtains red tea fungus mother solution culture medium, according to inoculum concentration be after boiling sterilization, cooling
10% (v/v) accesses red tea fungus strain, aseptic culture 70h under conditions of 30 DEG C, obtains red tea fungus mother solution.
(2) preparation of soy molasses culture medium
Soy molasses raw material is centrifuged 5min through 3600r/min, and taking supernatant and obtaining soluble solid content is the pure of 47 ° of Bx
The soy molasses changed.The soy molasses of the purification that soluble solid content is 47 ° of Bx of 30g is added in 70mL water, and all
Even stirring, cools down after boiling.
(3) preparation of soy molasses red tea fungus fermented date liquid
After red tea fungus mother liquor for fermentation 70h, according to the inoculum concentration of 8% (v/v), it is inoculated in soy molasses culture medium, 30
Aseptic heat-preservation fermentation 6d under conditions of DEG C, obtains the soy molasses red tea fungus fermented date liquid that pH value is 3.4.
(4) preparation of soy molasses fermented beverage
The soy molasses fermentation liquid obtained after fermentation ends is centrifuged through 10 layers of gauze coarse filtration, 2500r/min successively
After 3min filtration, 0.22 μm membrane filtration and bottle after testing and obtain soy molasses red tea fungus fermented beverage.
The preparation method of 3 one kinds of soy molasses red tea fungus fermented beverages of embodiment
Described soy molasses red tea fungus fermented beverage is by corn powder saccharification liquid, the soy molasses of purification, red tea fungus and pure
Water purification prepares in accordance with the following methods:
(1) red tea fungus mother solution is cultivated
The corn powder saccharification liquid that soluble solid content is 24 ° of Bx embodiment 1 prepared is according to 30% (v/v's)
Addition mixes with pure water, stirs, and obtains red tea fungus mother solution culture medium, according to inoculum concentration be after boiling sterilization, cooling
10% (v/v) accesses red tea fungus strain, aseptic culture 80h under conditions of 28 DEG C, obtains red tea fungus mother solution.
(2) preparation of soy molasses culture medium
Soy molasses raw material is centrifuged 5min through 3600r/min, and taking supernatant and obtaining soluble solid content is the pure of 45 ° of Bx
The soy molasses changed.The soy molasses of the purification that soluble solid content is 45 ° of Bx of 25g is added in 80mL water, and all
Even stirring, cools down after boiling.
(3) preparation of soy molasses red tea fungus fermented date liquid
After red tea fungus mother liquor for fermentation 80h, according to the inoculum concentration of 13% (v/v), it is inoculated in soy molasses culture medium, 26
Aseptic heat-preservation fermentation 7d under conditions of DEG C, obtains the soy molasses red tea fungus fermented date liquid that pH value is 3.5.
(4) preparation of soy molasses fermented beverage
The soy molasses fermentation liquid obtained after fermentation ends is centrifuged through 10 layers of gauze coarse filtration, 2500r/min successively
After 3min filtration, 0.22 μm membrane filtration and bottle after testing and obtain soy molasses red tea fungus fermented beverage.
The preparation method of 4 one kinds of soy molasses red tea fungus fermented beverages of embodiment
Described soy molasses red tea fungus fermented beverage is by corn powder saccharification liquid, the soy molasses of purification, red tea fungus and pure
Water purification prepares in accordance with the following methods:
(1) red tea fungus mother solution is cultivated
The corn powder saccharification liquid that soluble solid content is 24 ° of Bx embodiment 1 prepared is according to 35% (v/v's)
Addition mixes with pure water, stirs, and obtains red tea fungus mother solution culture medium, according to inoculum concentration be after boiling sterilization, cooling
13% (v/v) accesses red tea fungus strain, aseptic culture 85h under conditions of 32 DEG C, obtains red tea fungus mother solution.
(2) preparation of soy molasses culture medium
Soy molasses raw material is centrifuged 5min through 3600r/min, and taking supernatant and obtaining soluble solid content is the pure of 46 ° of Bx
The soy molasses changed.The soy molasses of the purification that soluble solid content is 46 ° of Bx of 60g is added in 160mL water, and all
Even stirring, cools down after boiling.
(3) preparation of soy molasses red tea fungus fermented date liquid
After red tea fungus mother liquor for fermentation 85h, according to the inoculum concentration of 18% (v/v), it is inoculated in soy molasses culture medium, 32
Aseptic heat-preservation fermentation 7d under conditions of DEG C, obtains the soy molasses red tea fungus fermented date liquid that pH value is 3.6.
(4) preparation of soy molasses fermented beverage
The soy molasses fermentation liquid obtained after fermentation ends is centrifuged through 10 layers of gauze coarse filtration, 2500r/min successively
3min filter, 0.22 μm membrane filtration and after testing bottle obtain soy molasses red tea fungus fermented beverage.
The preparation method of 5 one kinds of soy molasses red tea fungus fermented beverages of embodiment
Described soy molasses red tea fungus fermented beverage is by corn powder saccharification liquid, the soy molasses of purification, red tea fungus and pure
Water purification prepares in accordance with the following methods:
(1) red tea fungus mother solution is cultivated
The corn powder saccharification liquid that soluble solid content is 24 ° of Bx embodiment 1 prepared is according to 24% (v/v's)
Addition mixes with pure water, stirs, and obtains red tea fungus mother solution culture medium, according to inoculum concentration be after boiling sterilization, cooling
15% (v/v) accesses red tea fungus strain, aseptic culture 80h under conditions of 28 DEG C, obtains red tea fungus mother solution.
(2) preparation of soy molasses culture medium
Soy molasses raw material is centrifuged 5min through 3600r/min, and taking supernatant and obtaining soluble solid content is the pure of 45 ° of Bx
The soy molasses changed.The soy molasses of the purification that soluble solid content is 45 ° of Bx of 90g is added in 280mL water, and all
Even stirring, cools down after boiling.
(3) preparation of soy molasses red tea fungus fermented date liquid
After red tea fungus mother liquor for fermentation 80h, according to the inoculum concentration of 11% (v/v), it is inoculated in fermentation medium, at 28 DEG C
Under the conditions of aseptic heat-preservation fermentation 8d, obtain the soy molasses red tea fungus fermented date liquid that pH value is 3.3.
(4) preparation of soy molasses fermented beverage
The soy molasses fermentation liquid obtained after fermentation ends is centrifuged through 10 layers of gauze coarse filtration, 2500r/min successively
3min filter, 0.22 μm membrane filtration and after testing bottle obtain soy molasses red tea fungus fermented beverage.
The soy molasses red tea fungus fermented beverage prepared according to method described in embodiment of the present invention 1-5, balanced in nutrition,
Form ideal, sweet mouthfeel, palatability are strong, the food that absorption easy to digest, its resultant effect far surpass simple soybean and Semen Maydis is made
And traditional black-tea fungus drink, it is suitable for crowd relatively wide simultaneously, is a kind of dual-use function ecology having both beverage and having medical efficacy
Health promoting beverage.
Claims (9)
1. the preparation method of a soy molasses red tea fungus fermented beverage, it is characterised in that be by corn powder saccharification liquid, purification big
Bean molasses, red tea fungus and pure water prepare in accordance with the following methods:
(1) red tea fungus mother solution cultivate: corn powder saccharification liquid mix with pure water, stirs, sterilized, cool down after obtain red tea fungus
Mother solution culture medium, then access red tea fungus strain, under conditions of 25 DEG C～35 DEG C, aseptic culture 70h～90h obtain red tea fungus mother solution；
(2) preparation of soy molasses culture medium: the soy molasses of purification is mixed with pure water, and stirs, cold after sterilizing
But；
(3) preparation of soy molasses red tea fungus fermented date liquid: after red tea fungus mother liquor for fermentation 70h～90h, according to 5%～20% (v/v)
Inoculum concentration be inoculated in soy molasses culture medium, under the conditions of 25 DEG C～35 DEG C, aseptic heat-preservation fermentation 6d～8d, obtains pH value
Soy molasses red tea fungus fermented date liquid between 3.0～3.6；
(4) preparation of soy molasses fermented beverage: soy molasses red tea fungus fermented date liquid fermentation ends obtained carries out yarn successively
Cloth coarse filtration, centrifugal filtration, membrane filtration and after testing bottling obtain soy molasses red tea fungus fermented beverage.
The preparation method of a kind of soy molasses red tea fungus fermented beverage the most according to claim 1, it is characterised in that described
Corn powder saccharification liquid prepare in accordance with the following methods:
(1) material choice: select commercially available high-grade maize fine powder；
(2) gelatinizing: by corn fine powder and the water mixing of three weight portions of a weight portion, stir, heat 30 points at 55 DEG C
Clock carries out gelatinizing；
(3) liquefaction: the α-amylase adding 4000U/g in the cornmeal mush that gelatinizing completes is incubated liquefaction 90min at 95 DEG C, obtains Semen Maydis
Fine powder liquefaction products；
(4) saccharifying: corn fine powder liquefaction products is boiled enzyme denaturing, is cooled to 65 DEG C, adds 104The saccharifying enzyme of U/g is 65 DEG C of insulations
Saccharifying 120min, obtains corn fine powder saccharified liquid；
(5) filter, be centrifuged: by corn fine powder saccharified liquid, boil enzyme denaturing, through 10 layers of filtered through gauze, and through 3600r/min centrifuging and taking
Supernatant, obtains corn powder saccharification liquid.
3. according to the preparation method of a kind of soy molasses red tea fungus fermented beverage described in right 1, it is characterised in that described is pure
The soy molasses changed prepares in accordance with the following methods: soy molasses raw material is centrifuged 5min through 3600r/min, and taking that supernatant obtains can
Dissolubility solid content is at the soy molasses of the purification of 45 ° of Bx～47 ° of Bx.
4. according to the preparation method of the soy molasses red tea fungus fermented beverage described in right 1, it is characterised in that the primverose of selection
Change liquid be soluble solid content be the corn powder saccharification liquid of 24 ° of Bx.
The preparation method of soy molasses red tea fungus fermented beverage the most according to claim 1, it is characterised in that claim
In 1, in red tea fungus mother solution culture medium described in step (1), corn powder saccharification liquid addition is 20%～35% (v/v).
The preparation method of soy molasses red tea fungus fermented beverage the most according to claim 1, it is characterised in that claim
In 1, the red tea fungus strain inoculum concentration preparing red tea fungus mother solution described in step (1) is 10%～15% (v/v).
The preparation method of soy molasses red tea fungus fermented beverage the most according to claim 1, it is characterised in that claim
In 1, soy molasses culture medium described in step (2) percentage by weight containing soy molasses is 20%～30%.
The preparation method of soy molasses red tea fungus fermented beverage the most according to claim 1, it is characterised in that claim
In 1, the gauze employed in gauze coarse filtration described in step (4) is 10 layers；In described centrifugal filtration, centrifugation rate is
2500r/min, centrifugation time are 3min；The membrane aperture that described membrane filtration is selected is 0.22 μm.
9. the soy molasses red tea fungus fermented beverage prepared according to the method according to any one of claim 1-8.
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| CN107467460A (en) * | 2017-09-20 | 2017-12-15 | 安徽三芋农业发展有限公司 | A kind of manufacture craft of sweet potato syrup fermented tea fermented beverage |
| CN107691704A (en) * | 2017-10-18 | 2018-02-16 | 中国科学院昆明植物研究所 | A kind of black-tea fungus drink and preparation method thereof |
| CN108782768A (en) * | 2018-04-27 | 2018-11-13 | 江苏省农业科学院 | A kind of fermented tea ferments full beans soya-bean milk and its production method |
| CN111480713A (en) * | 2019-01-29 | 2020-08-04 | 金振库 | Natto black tea fungus liquid beverage |
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| CN107467460A (en) * | 2017-09-20 | 2017-12-15 | 安徽三芋农业发展有限公司 | A kind of manufacture craft of sweet potato syrup fermented tea fermented beverage |
| CN107691704A (en) * | 2017-10-18 | 2018-02-16 | 中国科学院昆明植物研究所 | A kind of black-tea fungus drink and preparation method thereof |
| CN108782768A (en) * | 2018-04-27 | 2018-11-13 | 江苏省农业科学院 | A kind of fermented tea ferments full beans soya-bean milk and its production method |
| CN111480713A (en) * | 2019-01-29 | 2020-08-04 | 金振库 | Natto black tea fungus liquid beverage |
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| CN106173721B (en) | 2019-07-26 |
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