CN106387523A - Making method of black tea ferment pickled Chinese cabbages - Google Patents
Making method of black tea ferment pickled Chinese cabbages Download PDFInfo
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- CN106387523A CN106387523A CN201510487611.8A CN201510487611A CN106387523A CN 106387523 A CN106387523 A CN 106387523A CN 201510487611 A CN201510487611 A CN 201510487611A CN 106387523 A CN106387523 A CN 106387523A
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Abstract
The invention belongs to the technical field of food processing, and relates to a making method of black tea ferment pickled Chinese cabbages. The making method of the black tea ferment pickled Chinese cabbages provided by the invention comprises the following steps of performing cooking; performing cooling; performing fermentation; performing filtration; performing fixation; performing secondary fermentation; and finally performing third fermentation so as to obtain the black tea ferment pickled Chinese cabbages which can be directly eaten. The making method of the black tea ferment pickled Chinese cabbages disclosed by the invention is simple, stable in technology and high in yield, and the prepared black tea ferment can be used for effectively treating constipation and has the efficacies of easing constipation, moisturizing the intestines, expelling toxins, beautifying the features, treating haemorrhoid and the like.
Description
Technical field
The present invention relates to a kind of manufacture method of postfermented tea ferment sauerkraut, belong to food processing technology field.
Background technology
Postfermented tea is in black because of the outward appearance of sample tea, therefore gains the name.One of six big teas, belong to post-fermented tea, and main producing region is Sichuan, Yunnan, Hubei, lake
The ground such as south, Shaanxi, Anhui.The raw material that postfermented tea adopts is older, is the primary raw material of pressing compressed tea.Tea-manufacturing technology generally comprise complete, knead,
Pile fermentation and dry four procedures.Postfermented tea is geographically distributed, and classification is Hunan postfermented tea (FUCHA), Sichuan Tibetan tea (brick tea), Yunnan postfermented tea are (general
Pu'er tea tea), Guangxi LIUPUCHA, the old postfermented tea in Hubei and Shaanxi postfermented tea (FUCHA), Gu Yi County, Anhui postfermented tea.
Postfermented tea has various health-care effects：Caffeine in postfermented tea, vitamin, aminoacid, phospholipid etc. contribute to human consumption, adjust lipid metabolism,
The stimulation of caffeine more can improve the secretory volume of gastric juice, thus appetite stimulator, helps digest.Japanese scholars pass through Verification of Science it was demonstrated that black
Tea has the functions such as very strong solution is greasy, help digestion.Postfermented tea also has good degraded fat, anticoagulant, promotees fibrinogenolysis and notable
Suppression platelet aggregation, moreover it is possible to make blood vessel wall relax, increases blood vessel effective diameter, thus suppressing aorta and crown Wall of Artery atherosclerotic plaque
Formation.Postfermented tea also has the effect such as antioxidation, anticancer, blood pressure lowering, blood sugar lowering, bactericidal antiphlogistic simultaneously.
Ferment is also called the catalyst that " enzyme " is various biochemical reaction, and ferment is present in all living cells, is the vigor that it have activated cell,
Cell is made to show a variety of signs of life.Therefore, ferment is the indispensable important substance of human body.Ferment is divided into two big class, and external ferment is with vivo
Ferment, the ferment in human body is limited, and with advancing age, ferment can slowly reduce, and when the effect of internal ferment is weak or reduces, disease is just
Can be following, therefore human body should reasonably supplement ferment to meet metabolic needs, the invasion of resist the disease from vitro.Obtain external ferment
Two big approach of element：One is to eat fruit and vegerable raw, and two is picked-up ferment supplement.Eat the problem that fruit and vegerable there may be pollution by pesticides raw, this remote-effects
The function of ferment.
Sauerkraut, the ancient title marshland full of water weeds (z ū),《Zhou Li》In just have its big name.The Northern Wei Dynasty《Qimin yaoshu》, even more describe our ancestors in detail and use
Multiple methods of the pickled sauerkrauts of raw material such as Chinese cabbage (ancient title ancient name for Chinese cabbage).
The original intention making sauerkraut is to extend the vegetable pot-life.?《The Book of Songs》In have " there is hut in middle field, and there is melon in battle field, be stripping be the marshland full of water weeds, offer it
Imperial ancestors before the founder of the dynasty, description, perhaps careful according to the Eastern Han Dynasty《Origin of Chinese character》Explain：" marshland full of water weeds dish person, sauerkraut ", that is, be similar to today sauerkraut it can be seen that, China
The history of sauerkraut is rather long.
Sauerkraut in our diet can be appetizer, dish to go with rice, steamed buns etc it is also possible to make dish as flavouring agent, can be divided into northeast sauerkraut, four
River sauerkraut, Guizhou sauerkraut, Yunnan natural resources sauerkraut etc., the sauerkraut taste style of different regions is also not quite similar." sauerkraut " that common people often say is general
Refer to all green vegetable or the general name of all kinds sauerkraut that Chinese cabbage is cooked.
Content of the invention
Object of the present invention is to provide a kind of manufacture method of postfermented tea ferment sauerkraut, solve that method technique in prior art is unstable, complex steps,
The single problem of low yield, business composition.
A kind of postfermented tea ferment sauerkraut is it is characterised in that select postfermented tea, water, Mel, lactic acid bacteria, vegetable.
It is made up of the material of following raw material weight ratio：
Postfermented tea: water=1: 50
Tea mixed liquor=tea 70%-73%, Mel 20%-23%, lactic acid bacteria 7%-10%
Vegetable is some
A kind of manufacture method of postfermented tea ferment sauerkraut, comprises the steps of：
(1) boil tea：Postfermented tea, water are poured in pot and boiled, tea stops heating after boiling 3-15 minute.
(2) cool down：Well-done tea is cooled down 37 DEG C -43 DEG C.
(3) mix Mel：When stirring tea, Mel of pouring at the uniform velocity is mixed thoroughly.
(4) mix lactic acid bacteria：When stirring tea, Mel mixed liquor, lactic acid bacteria of pouring at the uniform velocity is mixed thoroughly.
(5) ferment：Tea mixing liquid is poured into container, the In Shade fermentation of sealing 160 days -200 days.
(6) filter：Fermentation fully filters tea mixing liquid afterwards, obtains postfermented tea ferment liquid.
(7) clean：Vegetable is cleaned.
(8) complete：By the vegetable soaking cleaned in 88 DEG C -92 DEG C of water the 1-5 second, after pick up and put in altar.
(9) cool down：Treat that the vegetable in altar cools down 37 DEG C -43 DEG C.
(10) ferment：Postfermented tea ferment liquid is poured into vegetable fluid-tight in altar, the placement of sealing jar is shady and cool afterwards is dried place's fermentation 2-5 days.
(11) ferment in second time：Take out vegetable subpackage and put in vacuum packaging, direct-edible after fermenting 60 days -120 months again.
Specific embodiment
Below by embodiment, the present invention is described in further details, these embodiments are only used for the present invention is described, can not be interpreted as to the present invention
Protection domain restriction.
By raw material dark tea, water, Mel, lactic acid bacteria weight it is：Postfermented tea 1KG, water 50KG, Mel 15.3KG, lactic acid bacteria 5.1KG, Caulis et Folium Brassicae junceae are some.
Specific embodiment：
(1) boil tea：Postfermented tea 1KG, water 50KG is taken to pour heated and boiled in pot into, tea stops heating after boiling 3-15 minute.
(2) cool down：Well-done tea is cooled down 37 DEG C -43 DEG C.
(3) mix Mel：Take Mel 15.3KG pouring in the tea having cooled down and mix thoroughly at the uniform velocity while stirring.
(4) mix lactic acid bacteria：Extracting lactic acid bacterium 5.1KG pouring in tea and the mixed liquor of Mel and mix thoroughly at the uniform velocity while stirring.
(5) ferment：Tea mixing liquid is poured into container, the In Shade fermentation of sealing 160 days -200 days.
(6) filter：Fermentation fully filters tea mixing liquid afterwards, obtains postfermented tea ferment liquid.
(7) clean：Caulis et Folium Brassicae junceae is cleaned.
(8) complete：By the Caulis et Folium Brassicae junceae cleaned bubble 1-5 second in 88 DEG C -92 DEG C of water, after pick up and put in altar.
(9) cool down：Treat that the Caulis et Folium Brassicae junceae in altar cools down 37 DEG C -43 DEG C.
(10) ferment：Postfermented tea ferment liquid is poured into Caulis et Folium Brassicae junceae fluid-tight in altar, the placement of sealing jar is shady and cool afterwards is dried place's fermentation 2-5 days.
(11) ferment in second time：Take out Caulis et Folium Brassicae junceae subpackage and put in vacuum packaging, direct-edible after fermenting 60 days -120 months again.
Claims (8)
1. a kind of manufacture method of postfermented tea ferment sauerkraut is it is characterised in that raw material weight used is：
Tea mixed liquor=tea 70%-73%, Mel 20%-23%, lactic acid bacteria 7%-10%, vegetable are some, the postfermented tea in tea: water=1: 50.
2. raw material according to claim 1 is it is characterised in that a kind of manufacture method of postfermented tea ferment sauerkraut comprises the steps of.
(1) boil tea：Postfermented tea, water are poured in pot and boiled, tea stops heating after boiling 3-15 minute.
(2) cool down：Well-done tea is cooled down 37 DEG C -43 DEG C.
(3) mix Mel：While stir tea while at the uniform velocity pour Mel into.
(4) mix lactic acid bacteria：While stir tea, Mel mixed liquor while at the uniform velocity pour lactic acid bacteria into.
(5) ferment：Tea mixing liquid is poured into container, the In Shade fermentation of sealing 160 days -200 days.
(6) filter：Fermentation fully filters tea mixing liquid afterwards, obtains postfermented tea ferment liquid.
(7) clean：Vegetable is cleaned.
(8) complete：By the vegetable soaking cleaned in 88 DEG C -92 DEG C of water the 1-5 second, after pick up and put in altar.
(9) cool down：Treat that the vegetable in altar cools down 37 DEG C -43 DEG C.
(10) ferment：Postfermented tea ferment liquid is poured into vegetable fluid-tight in altar, the placement of sealing jar is shady and cool afterwards is dried place's fermentation 2-5 days.
(11) ferment in second time：Vegetable in altar is taken out subpackage and puts in vacuum packaging, direct-edible after fermenting 60 days -120 days again.
3. the raw material weight of the manufacture method of postfermented tea ferment sauerkraut according to claim 1, described tea mixed liquor=tea 70%-73%, Mel
20%-23%, lactic acid bacteria 7%-10%, mass ratio is tea: Mel: lactic acid bacteria :=10: 3: 1.
4. the manufacture method of postfermented tea ferment sauerkraut according to claim 2 is it is characterised in that step 1) in, after described tea boils 5-10 minute
Stop heating.
5. the manufacture method of postfermented tea ferment sauerkraut according to claim 2 is it is characterised in that step 2) in, described tea cools down 39 DEG C -41 DEG C.
6. the manufacture method of postfermented tea ferment sauerkraut according to claim 2 is it is characterised in that step 8) in, described water temperature is 90 DEG C.
7. the manufacture method of postfermented tea ferment sauerkraut according to claim 2 is it is characterised in that step 10) in, described fermentation 3 days.
8. the manufacture method of postfermented tea ferment sauerkraut according to claim 2 is it is characterised in that step 11) in, described fermentation 80 days -110 days.
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| CN201510487611.8A CN106387523A (en) | 2015-08-11 | 2015-08-11 | Making method of black tea ferment pickled Chinese cabbages |
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| CN201510487611.8A CN106387523A (en) | 2015-08-11 | 2015-08-11 | Making method of black tea ferment pickled Chinese cabbages |
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| CN201510487611.8A Pending CN106387523A (en) | 2015-08-11 | 2015-08-11 | Making method of black tea ferment pickled Chinese cabbages |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038046A (en) * | 2010-11-16 | 2011-05-04 | 蒙顿茶制品(大连)有限公司 | Production method of Pu'er tea ferment liquid, ferment powder and ferment beverage |
| CN103202448A (en) * | 2013-05-08 | 2013-07-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
| CN103750230A (en) * | 2014-01-24 | 2014-04-30 | 吉林市绿洲农产品有限公司 | Chinese sauerkraut pickling method |
| CN103766526A (en) * | 2012-10-17 | 2014-05-07 | 刘旭 | Pu'er tea ferment powder and preparation method thereof |
-
2015
- 2015-08-11 CN CN201510487611.8A patent/CN106387523A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038046A (en) * | 2010-11-16 | 2011-05-04 | 蒙顿茶制品(大连)有限公司 | Production method of Pu'er tea ferment liquid, ferment powder and ferment beverage |
| CN103766526A (en) * | 2012-10-17 | 2014-05-07 | 刘旭 | Pu'er tea ferment powder and preparation method thereof |
| CN103202448A (en) * | 2013-05-08 | 2013-07-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
| CN103750230A (en) * | 2014-01-24 | 2014-04-30 | 吉林市绿洲农产品有限公司 | Chinese sauerkraut pickling method |
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Application publication date: 20170215 |