CN106490234A - A kind of bubble stain acid tea and preparation method thereof - Google Patents
A kind of bubble stain acid tea and preparation method thereof Download PDFInfo
- Publication number
- CN106490234A CN106490234A CN201611045201.9A CN201611045201A CN106490234A CN 106490234 A CN106490234 A CN 106490234A CN 201611045201 A CN201611045201 A CN 201611045201A CN 106490234 A CN106490234 A CN 106490234A
- Authority
- CN
- China
- Prior art keywords
- folium camelliae
- camelliae sinensis
- tea
- bubble
- stain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
Abstract
Invention belongs to food technology field, specially a kind of bubble stain acid tea and preparation method thereof.The method includes（1）Cleaning Folium Camelliae sinensis；（2）Blanching completes Folium Camelliae sinensis；（3）Prepare bubble stain liquid；（4）Bubble stain acid tea；Folium Camelliae sinensis after blanching are put in bubble stain liquid, are added Fresh Lemon piece, is stirred；（5）Microwave drying；（6）Inspection, packaging, obtain final product bubble stain acid tea product.The method operating procedure is easy, Pickles are steeped the exclusive local flavor of stain technique generation is combined with the distinctive flavour of sour tea technique generation.The product for preparing has the refreshing local flavor of the lactic fermentation acid of tradition bubble stain, while retaining the aroma of pure of Folium Camelliae sinensis, CHENXIANG is full, the characteristics of tart flavour is pleasant.
Description
Technical field
The invention belongs to food technology field, specially a kind of bubble stain acid tea and preparation method thereof.
Background technology
Tea is a kind of beverage made by Camellia sinensis leaves of plants or bud for originating from China.Folium Camelliae sinensis are used as a kind of famous health care
Beverage, it is the contribution of ancient china south people's centering state cooking culture, and tribute of the Chinese people to world's cooking culture
Offer.Sour tea is present in the multiple ethnic groups of China with the edible way of Folium Camelliae sinensis, and complete saves.Sour tea is used as one
Individual unique tea product, is eaten by people in the country such as China, Thailand, Burma and Singapore all the time or is drunk.
Sour tea become indispensable in daily life, distinctive folk culture important component part acid tea have pure and fresh
Tea perfume, flavour sweet and sour taste, diet acid tea can allaying tiredness, help digest.Sour tea has to cure the disease treats the function of disease, sour tea
Can be used to treat dysentery with Rhizoma Zingiberis Recenss, and have the effect of refrigerant improving eyesight, mix white sugar invigorating the spleen and regulating the stomach etc..
The more general Folium Camelliae sinensis of the sour tea course of processing are complicated, need to experience very long sweat and could form its unique product
In the traditional sour tea manufacture method of matter local flavor, such as De'ang nationality, fermentation time is long, and shelf lives are but very short.Meanwhile, pickled vegetable is required
Vegetable keeps fresh, and plant cell tissue is not destroyed, while also strengthen product special flavour, and crude fiber content accounts for dry in Folium Camelliae sinensis
Matter 18% or so, the mouthfeel of natural fermentation is poor.At present, the patent documentation that sour tea is studied or other journal articles text
Offer few in number, as Patent publication No be CN103053715A《A kind of sour tea and preparation method thereof》Document sour tea is carried out
After four times traditional handss are rubbed, using solid fermentation mode, fermentation period is long, is unfavorable for enterprise's industrialized production.
Content of the invention
The purpose of the present invention is for above technical problem, there is provided a kind of operating procedure is easy, can be by process for tea manufacture
Produce with Pickles technique and combine, process the preparation of sour tea and realize standardized production, the consumption market offer for expanding sour tea is hard
Real technical foundation.Product color prepared by the present invention is yellowish-brown, and soup look Huang is bright, and flavour is persistently mellow, and fresh perfume is tasty and refreshing, and tart flavour is suitable
People.To achieve these goals, concrete technical scheme of the invention is：
A kind of bubble stain acid tea and preparation method thereof, comprises the following steps：
（1）Cleaning Folium Camelliae sinensis：Choose fresh harvesting Folium Camelliae sinensis to be cleaned up；
（2）Blanching completes Folium Camelliae sinensis：Will be described（1）The Folium Camelliae sinensis for cleaning up carry out blanching, Folium Camelliae sinensis and the water that completes after obtaining blanching.Drift
Boiling hot condition is：Temperature 80-100 DEG C, time 60-120s.Under the process conditions, subtract can the ester catechin in fresh leaf
Few, bitter taste mitigates, and saccharide and aminoacid are condensed the new aromatic substance of generation under the action of heat；
（3）Prepare bubble stain liquid：From the bacterium numbering purchased from the preservation of microbial resources platform DSMZ of Sichuan Province it is
The Lactobacillus plantarum of SICC1.416（Lactobacillus plantarum, bacterium numbering SICC1.416）, it is placed in MRS liquid
Culture medium is enlarged culture, obtains cell concentration for 1.0 × 109-1.0×1010The liquid of CFU/ml is purification and expands training
Lactobacillus suspension after supporting.Constitute by mass component, take described（2）200 parts of the water that completes after cooling, the breast after purification amplification culture
Sour bacterium solution 2-6 part, obtains steeping stain liquid in pickle jar after mix homogeneously；
（4）Bubble stain acid tea：Will be described（2）After blanching, Folium Camelliae sinensis are put into described（3）In pickle jar containing bubble stain liquid, then add fresh
Lemon tablet（Such as Fresh Lemon can be cut into 3mm thickness thin slices）, without iodine common salt, stir, seal, place 25 DEG C of perseverances
Stain 5-15 days is steeped under the conditions of temperature, finally Folium Camelliae sinensis, bubble accumulated water, lemon tablet in pickle jar is separated, that is, obtains sour tea.The mass parts
Array into：200 parts of Folium Camelliae sinensis, bubble stain liquid 150-200 parts, lemon tablet 10-30 parts, without iodine common salt 8-16 parts；
（5）Microwave drying：Dried using microwave dryer described（4）Sour tea, dry condition is：Microwave frequency 2400-
2600MHZ, drying time 40-60min, under the process conditions, microwave is heated by inside, and Folium Camelliae sinensis surface temperature is not high, leaf
Verdazulene is less than change, and fragrance loss is little, uniform drying, while Folium Camelliae sinensis are fast due to moisture evaporation, easily forms porous, and product is multiple
Aqueouss are good, content easy dissolution when making tea.The sour tea water content is 5-8%；
（6）Inspection, packaging：To described in which（5）After drying, Folium Camelliae sinensis are tested, qualified after according to production needs packed, i.e.,
Obtain product；
The fresh tea leaf is Folium camelliae assamicae.
Compared with prior art, beneficial effects of the present invention：
1st, the present invention makes salt accumulated water using the lactic acid bacteria added after spreading cultivation, and starts fermentation using Lactobacillus, shortens fermentation
Cycle；
2nd, bubble stain liquid is obtained using the water that completes, rational using material is enriched in the water that completes, strengthen sour tea mouthfeel；
3rd, using Folium Camelliae sinensis after microwave drying bubble stain, keep sour tea local flavor to greatest extent, make sour tea easily form porous, sour tea is multiple
Aqueouss are good, content easy dissolution when making tea；
4th, maximum innovative point of the invention is acid tea is obtained by way of using a kind of bubble stain, convenient beneficial to family, enterprise,
Quick making acid tea, has a extensive future.
Description of the drawings：
Fig. 1 is the schematic flow sheet for preparing a kind of bubble stain acid tea and preparation method thereof.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to specific embodiment pair
The present invention is described in further detail.
Embodiment 1：
（1）Cleaning Folium Camelliae sinensis：Choose fresh harvesting Folium Camelliae sinensis to be cleaned up；
（2）Blanching completes Folium Camelliae sinensis：Will be described（1）The Folium Camelliae sinensis for cleaning up carry out blanching, Folium Camelliae sinensis and the water that completes after obtaining blanching.Drift
Boiling hot condition is：80 DEG C of temperature, time 110min.Under the process conditions, reduce can the ester catechin in fresh leaf, bitter
Astringent taste mitigates, and saccharide and aminoacid are condensed the new aromatic substance of generation under the action of heat；
（3）Prepare bubble stain liquid：From the bacterium numbering purchased from the preservation of microbial resources platform DSMZ of Sichuan Province it is
The Lactobacillus plantarum of SICC1.416（Lactobacillus plantarum, bacterium numbering SICC1.416）, it is placed in MRS liquid
Culture medium is enlarged culture, obtains cell concentration for 1.0 × 109-1.0×1010The liquid of CFU/ml is purification and expands training
Lactobacillus suspension after supporting.Constitute by mass component, take described（2）200 parts of the water that completes after cooling, the breast after purification amplification culture
3 parts of sour bacterium solution, obtains steeping stain liquid in pickle jar after mix homogeneously；
（4）Bubble stain acid tea：Will be described（2）After blanching, Folium Camelliae sinensis are put into described（3）In pickle jar containing bubble stain liquid, then add fresh
Lemon tablet（Such as Fresh Lemon can be cut into 3mm thickness thin slices）, without iodine common salt, stir, seal, place 25 DEG C of perseverances
Folium Camelliae sinensis, bubble accumulated water, lemon tablet in pickle jar are finally separated, that is, obtain sour tea by bubble stain 10 days under the conditions of temperature.The mass fraction
Composition：200 parts of Folium Camelliae sinensis, 150 parts of bubble stain liquid, 20 parts of lemon tablet, without 13 parts of iodine common salt；
（5）Microwave drying：Dried using microwave dryer described（4）Sour tea, dry condition is：Microwave frequency 2400MHZ, does
Dry time 50min, under the process conditions, microwave is heated by inside, and Folium Camelliae sinensis surface temperature is not high, and chlorophyll is less than change,
Fragrance loss is little, uniform drying, while Folium Camelliae sinensis are fast due to moisture evaporation, easily forms porous, and product rehydration is good, when making tea
The easy dissolution of content.The sour tea water content is 5%；
（6）Inspection, packaging：To described in which（5）After drying, Folium Camelliae sinensis are tested, qualified after according to production needs packed, i.e.,
Obtain product.
Embodiment 2：
（1）Cleaning Folium Camelliae sinensis：Choose fresh harvesting Folium Camelliae sinensis to be cleaned up；
（2）Blanching completes Folium Camelliae sinensis：Will be described（1）The Folium Camelliae sinensis for cleaning up carry out blanching, Folium Camelliae sinensis and the water that completes after obtaining blanching.Drift
Boiling hot condition is：100 DEG C of temperature, time 70min.Under the process conditions, reduce can the ester catechin in fresh leaf, bitter
Astringent taste mitigates, and saccharide and aminoacid are condensed the new aromatic substance of generation under the action of heat；
（3）Prepare bubble stain liquid：From the bacterium numbering purchased from the preservation of microbial resources platform DSMZ of Sichuan Province it is
The Lactobacillus plantarum of SICC1.416（Lactobacillus plantarum, bacterium numbering SICC1.416）, it is placed in MRS liquid
Culture medium is enlarged culture, obtains cell concentration for 1.0 × 109-1.0×1010The liquid of CFU/ml is purification and expands training
Lactobacillus suspension after supporting.Constitute by mass component, take described（2）200 parts of the water that completes after cooling, the breast after purification amplification culture
6 parts of sour bacterium solution, obtains steeping stain liquid in pickle jar after mix homogeneously；
（4）Bubble stain acid tea：Will be described（2）After blanching, Folium Camelliae sinensis are put into described（3）In pickle jar containing bubble stain liquid, then add fresh
Lemon tablet（Such as Fresh Lemon can be cut into 3mm thickness thin slices）, without iodine common salt, stir, seal, place 25 DEG C of perseverances
Folium Camelliae sinensis, bubble accumulated water, lemon tablet in pickle jar are finally separated, that is, obtain sour tea by bubble stain 8 days under the conditions of temperature.The mass fraction
Composition：200 parts of Folium Camelliae sinensis, 200 parts of bubble stain liquid, 25 parts of lemon tablet, without 14 parts of iodine common salt；
（5）Microwave drying：Dried using microwave dryer described（4）Sour tea, dry condition is：Microwave frequency 2500MHZ, does
Dry time 50min, under the process conditions, microwave is heated by inside, and Folium Camelliae sinensis surface temperature is not high, and chlorophyll is less than change,
Fragrance loss is little, uniform drying, while Folium Camelliae sinensis are fast due to moisture evaporation, easily forms porous, and product rehydration is good, when making tea
The easy dissolution of content.The sour tea water content is 6%；
（6）Inspection, packaging：To described in which（5）After drying, Folium Camelliae sinensis are tested, qualified after according to production needs packed, i.e.,
Obtain product.
Embodiment 3：
（1）Cleaning Folium Camelliae sinensis：Choose fresh harvesting Folium Camelliae sinensis to be cleaned up；
（2）Blanching completes Folium Camelliae sinensis：Will be described（1）The Folium Camelliae sinensis for cleaning up carry out blanching, Folium Camelliae sinensis and the water that completes after obtaining blanching.Drift
Boiling hot condition is：90 DEG C of temperature, time 90min.Under the process conditions, reduce can the ester catechin in fresh leaf, bitter
Astringent taste mitigates, and saccharide and aminoacid are condensed the new aromatic substance of generation under the action of heat；
（3）Prepare bubble stain liquid：From the bacterium numbering purchased from the preservation of microbial resources platform DSMZ of Sichuan Province it is
The Lactobacillus plantarum of SICC1.416（Lactobacillus plantarum, bacterium numbering SICC1.416）, it is placed in MRS liquid
Culture medium is enlarged culture, obtains cell concentration for 1.0 × 109-1.0×1010The liquid of CFU/ml is purification and expands training
Lactobacillus suspension after supporting.Constitute by mass component, take described（2）200 parts of the water that completes after cooling, the breast after purification amplification culture
4 parts of sour bacterium solution, obtains steeping stain liquid in pickle jar after mix homogeneously；
（4）Bubble stain acid tea：Will be described（2）After blanching, Folium Camelliae sinensis are put into described（3）In pickle jar containing bubble stain liquid, then add fresh
Lemon tablet（Such as Fresh Lemon can be cut into 3mm thickness thin slices）, without iodine common salt, stir, seal, place 25 DEG C of perseverances
Folium Camelliae sinensis, bubble accumulated water, lemon tablet in pickle jar are finally separated, that is, obtain sour tea by bubble stain 12 days under the conditions of temperature.The mass fraction
Composition：200 parts of Folium Camelliae sinensis, 150 parts of bubble stain liquid, lemon tablet 10-30 parts, without 16 parts of iodine common salt；
（5）Microwave drying：Dried using microwave dryer described（4）Sour tea, dry condition is：Microwave frequency 2500MHZ, does
Dry time 40min, under the process conditions, microwave is heated by inside, and Folium Camelliae sinensis surface temperature is not high, and chlorophyll is less than change,
Fragrance loss is little, uniform drying, while Folium Camelliae sinensis are fast due to moisture evaporation, easily forms porous, and product rehydration is good, when making tea
The easy dissolution of content.The sour tea water content is 7%；
（6）Inspection, packaging：To described in which（5）After drying, Folium Camelliae sinensis are tested, qualified after according to production needs packed, i.e.,
Obtain product.
Embodiment of above is merely to illustrate the present invention, and not limitation of the present invention, about the common of technical field
Technical staff, without departing from the spirit and scope of the present invention, can be so that various changes can be made and modification.Therefore own
The technical scheme of equivalent falls within scope of the invention.
Claims (5)
1. one kind steeps stain acid tea and preparation method thereof, it is characterised in that comprise the following steps：
（1）Cleaning Folium Camelliae sinensis
Choose fresh tea leaf after plucking to be cleaned up；
（2）Blanching completes Folium Camelliae sinensis
The Folium Camelliae sinensis for cleaning up are carried out blanching, Folium Camelliae sinensis and is completed water after obtaining blanching, blanching condition is：Temperature 80-100 DEG C,
Time 60-120s；
（3）Prepare bubble stain liquid
From Lactobacillus plantarum, be placed in MRS fluid mediums and be enlarged culture, cell concentration is obtained for 1.0 × 109-1.0×
1010The liquid of CFU/ml is the lactobacillus suspension after purification amplification culture；Constitute by mass component, take the water that completes after cooling
200 parts, the lactobacillus suspension 2-6 parts after purification amplification culture obtain steeping stain liquid in pickle jar after mix homogeneously；
（4）Bubble stain acid tea
Folium Camelliae sinensis after blanching are put in the pickle jar containing bubble stain liquid, then add Fresh Lemon piece（Such as can be by Fresh Lemon
It is cut into 3mm thickness thin slices）, without iodine common salt, stir, seal, under the conditions of placing 25-32 DEG C, steep stain 5-15 days, finally will
In pickle jar, Folium Camelliae sinensis, bubble accumulated water, lemon tablet are separated, that is, obtain sour tea；
（5）Microwave drying Folium Camelliae sinensis
Sour tea is dried using microwave dryer, dry condition is：Microwave frequency 2400-2600MHZ, drying time 40-
60min；
（6）Inspection, packaging
To described in which（5）After drying, Folium Camelliae sinensis are tested, qualified after according to production needs packed, obtain final product product.
2. bubble stain acid tea and preparation method thereof according to claim 1, it is characterised in that：Step（3）Described in plant
Lactobacilluss are Lactobacillus plantarum, buy in microbial resources platform DSMZ of Sichuan Province, preservation
Bacterium numbering is SICC1.11.
3. bubble stain acid tea and preparation method thereof according to claim 1, it is characterised in that：Step（4）Described in bubble stain
Mass fraction composition in sour tea：200 parts of Folium Camelliae sinensis, bubble stain liquid 150-200 parts, lemon tablet 10-30 parts, without iodine common salt 8-16 parts.
4. bubble stain acid tea and preparation method thereof according to claim 1, it is characterised in that：Step（5）Described in microwave
Folium Camelliae sinensis are dried, sour tea water content is 5-8% after drying.
5. bubble stain acid tea and preparation method thereof according to claim 1, it is characterised in that：Step（1）Described in fresh
Folium Camelliae sinensis are Folium camelliae assamicae.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611045201.9A CN106490234A (en) | 2016-11-24 | 2016-11-24 | A kind of bubble stain acid tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611045201.9A CN106490234A (en) | 2016-11-24 | 2016-11-24 | A kind of bubble stain acid tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490234A true CN106490234A (en) | 2017-03-15 |
Family
ID=58328441
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611045201.9A Pending CN106490234A (en) | 2016-11-24 | 2016-11-24 | A kind of bubble stain acid tea and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106490234A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803645A (en) * | 2010-03-31 | 2010-08-18 | 华中农业大学 | Processing method of brewed-type sour tea |
| CN102406157A (en) * | 2011-11-24 | 2012-04-11 | 天津市林业果树研究所 | Edible fungus fermented product and making method thereof |
| CN105815476A (en) * | 2016-04-27 | 2016-08-03 | 安徽省上行山茶叶有限公司 | Production method of tea leaves |
-
2016
- 2016-11-24 CN CN201611045201.9A patent/CN106490234A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803645A (en) * | 2010-03-31 | 2010-08-18 | 华中农业大学 | Processing method of brewed-type sour tea |
| CN102406157A (en) * | 2011-11-24 | 2012-04-11 | 天津市林业果树研究所 | Edible fungus fermented product and making method thereof |
| CN105815476A (en) * | 2016-04-27 | 2016-08-03 | 安徽省上行山茶叶有限公司 | Production method of tea leaves |
Non-Patent Citations (1)
| Title |
|---|
| 杜连启主编: "《甘薯综合加工技术》", 31 December 2014 * |
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Application publication date: 20170315 |