CN107156358A - A kind of preparation method of fermented tea mycoderm - Google Patents
A kind of preparation method of fermented tea mycoderm Download PDFInfo
- Publication number
- CN107156358A CN107156358A CN201710182668.6A CN201710182668A CN107156358A CN 107156358 A CN107156358 A CN 107156358A CN 201710182668 A CN201710182668 A CN 201710182668A CN 107156358 A CN107156358 A CN 107156358A
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- China
- Prior art keywords
- mycoderm
- leaching liquor
- fermented tea
- tea
- millet paste
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Classifications
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- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
Abstract
A kind of preparation method of fermented tea mycoderm, comprises the following steps：Step 1: take leaching liquor will mix twice after the double extraction of black tea water, initial filter；Step 2: adding tannase in leaching liquor, then digest, reheat enzyme activity of going out, be subsequently cooled to room temperature；Step 3: sucrose will be added in leaching liquor and then boil, be cooled to room temperature；Step 4: by between leaching liquor regulation concentration to 0.5 0.8%, between pH value to 45；Step 5: edible ethanol is added into leaching liquor, then suction filtration obtains sterile millet paste；Step 6: bacterium millet paste is dispensed into wide mouth glass bottle, black tea mother bacterial liquid, fermented tea mycoderm are then inoculated with, then covers ventilative sealing film, is then placed in incubator and cultivates；Step 7: when mycoderm is ripe in incubator, with clear water by bacterium solution rinsed clean and then sterilization, fermented tea mycoderm finished product is obtained after cooling.Improve the increment of fermented tea mycoderm, and the clarification of fermented tea bacterium solution, excellent flavor.
Description
Technical field
The present invention relates to a kind of mycoderm preparation method, more specifically to a kind of preparation method of fermented tea mycoderm.
Background technology
Fermented tea also known as Hypon, it contains some tealeaves extract, the microorganism of work and its metabolite.Fermented tea presses down
The growth of harmful bacteria is made, it can clear up stomach, prevention and treatment constipation and hemorrhoid, help digest, to hypertension, high blood
The angiocardiopathies such as fat, artery sclerosis and diabetes have preventive and therapeutic action；And it has the functions such as enhancing immunity of organisms.
The major microorganisms played a leading role in Tea Fungus Fermentation are acetic acid bacteria, saccharomycete and lactic acid bacteria, form the micro- life of three major types
The syntaxial system of thing.Saccharomycete can quickly convert the sugars into ethanol during fermented tea ferments, so as to stimulate the growth of acetic acid bacteria；
And the main metabolites of the growth metabolism formation of acetic acid bacteria provide the ring for preventing polluting to metabolism of yeasts and own metabolism
Border.The composition of mycoderm is based on crude protein and crude fibre, and the major microorganisms for participating in mycoderm formation are acetic acid bacteria, saccharomycete and breast
Sour bacterium contributes smaller to it.Therefore, the speed of growth of regulation and control acetic acid bacteria can effectively control the formation of mycoderm.
Bacterium solution and mycoderm two parts are mainly included in red tea fungus culture solution, what people drank is bacterium solution part, at present to red
Tea bacterium studies more in terms of being fermented tea processing technology, such as preparation method of black-tea fungus drink, Zymolysis Equipment, function, wind
Taste etc., but seldom effect of concern fermented tea mycoderm and utilization.Fermented tea mycoderm is creamy white translucent colloid in nutrient solution
Cenobium, also known as bacteria cellulose, are widely used in industries such as food, medicine, cosmetics；Mainly use production film acetic acid
Bacterium is main bacteria fermentation tea beverage, forms mycoderm (bacteria cellulose) during the fermentation.But, existing fermented tea mycoderm
Preparation yields poorly, poor taste, is not suitable for factorial praluction, therefore need a kind of efficient fermented tea mycoderm preparation method badly.
The content of the invention
The present invention yields poorly for the preparation of existing fermented tea mycoderm, poor taste, it is impossible to which efficiently there is provided one the problems such as production
Plant the preparation method of fermented tea mycoderm.
To achieve the above object, technical solution of the invention is：A kind of preparation method of fermented tea mycoderm, including with
Lower step：Step 1: taking black tea, with the double extraction 10-30min of 60-90 DEG C of water, the mass ratio of tealeaves and water is 1:
Leaching liquor it will be mixed twice after (100-200), initial filter；Step 2: black tea quality is added in the leaching liquor of gained into step one
Tannase than 0.05-0.1%, then digests 60-90min, then heat 5- at 90-100 DEG C under the conditions of 35-45 DEG C
10min goes out enzyme activity, is subsequently cooled to room temperature；Step 3: leaching liquor mass ratio is added in the leaching liquor that will be handled by step 2
For 6-10% sucrose, 5-10min is then boiled, room temperature is cooled to；Step 4: the leaching liquor handled by step 3 is adjusted
Concentration is between 0.5-0.8%, then with vinegar acid for adjusting pH value between 4-5；Step 5: the leaching liquor handled to process step 4
The middle leaching liquor mass ratio of adding is 3%-5% 95% edible ethanol, then removes to degerm with 0.45 μm of miillpore filter suction filtration and obtain
Sterile millet paste；Step 6: the sterile millet paste that step 5 is obtained is dispensed into wide mouth glass bottle, being then inoculated with millet paste volume ratio is
4-6% black tea mother bacterial liquid, millet paste mass ratio are 1-3% fermented tea mycoderms, then by the sealing film breathed freely on glass cap, then
It is put into 25-30 DEG C of incubator and cultivates；Step 7: in incubator cultivate 10-12d after, treat pH between 2.5-3, mycoderm into
When ripe, then with clear water then bacterium solution rinsed clean is sterilized into 15-20min in 85-90 DEG C of hot water, black tea is obtained after cooling
Bacterium mycoderm finished product.
Initial filter in the step one is by filter-cloth filtering of the black tea leaching liquor through 200-400 mesh after extraction.
Temperature is 40-45 DEG C when 60-90min is digested in the step 2.
Compared with prior art, the beneficial effects of the invention are as follows：
The ester bond of polyphenols is cut off in the present invention using tannase, by reduce in millet paste ester catechin content come
Weaken its inhibitory action to microorganism in fermented tea；Other relatively low acidity, suitable millet paste concentration, ethanol, inoculum concentration etc.
The formation of mycoderm can be effectively facilitated, the increment of fermented tea mycoderm, and the clarification of fermented tea bacterium solution, local flavor is significantly improved
Well.
Brief description of the drawings
Fig. 1 is acetic acid bacteria changing rule figure during fermented tea fermentation in the present invention.
Fig. 2 is saccharomycete changing rule figure during fermented tea fermentation in the present invention.
Embodiment
Below in conjunction with brief description of the drawings, the present invention is described in further detail with embodiment.
A kind of preparation method of fermented tea mycoderm, comprises the following steps：
Step 1: taking black tea, with the double extraction 10-30min of 60-90 DEG C of water, the mass ratio of tealeaves and water is 1:
Leaching liquor it will be mixed twice after (100-200), initial filter.It will be extracted twice again with the double extraction 10-30min of 60-90 DEG C of water
Liquid is mixed, and can not only obtain the black tea extract of higher leaching rate, and can effectively reduce in black tea heat-sensitive ingredients at high temperature
It is destroyed, it is ensured that its original local flavor.
Step 2: black tea mass ratio 0.05-0.1% tannase is added in the leaching liquor of gained into step one, then
Digest 60-90min under the conditions of 35-45 DEG C, then heat at 90-100 DEG C 5-10min and go out enzyme activity, be subsequently cooled to room temperature.Tea
Polyphenol compound in leaf not only has strong anti-oxidative activity, and with preferable bacteriostatic activity, especially ester type catechu
Element, relatively strong to the bacteriostasis of the microorganisms such as the acetic acid bacteria and saccharomycete in fermented tea, the quantity of acetic acid bacteria is reduced can be straight
Connect the forming amount of reduction mycoderm；And tannase can be broken the ester bond between catechol and gallic acid, ester catechin is hydrolyzed, subtracted
The inhibitory action of its weak Dichlorodiphenyl Acetate bacterium etc., is greatly facilitated the growth of mycoderm.
Step 3: it is 6-10% sucrose that leaching liquor mass ratio is added in the leaching liquor that will be handled by step 2, then boil
5-10min is boiled, room temperature is cooled to.Sucrose can produce more ethanol and lactic acid as the carbon source of black tea bacteria microorganism, can be with
The growth of acetic acid bacteria is stimulated, is conducive to the formation of mycoderm.
Step 4: the leaching liquor handled by step 3 is adjusted into concentration between 0.5-0.8%, then use vinegar acid for adjusting pH
Value is between 4-5.The content of the acetic acid in the acidity of starting leaching liquor, increase zymotic fluid is improved, is all conducive to the fast of acetic acid bacteria
Fast-growing is long, has facilitation to the generation of mycoderm.
Step 5: addition leaching liquor mass ratio eats for the 95% of 3%-5% into the leaching liquor handled by step 4
Ethanol, then remove to degerm with 0.45 μm of miillpore filter suction filtration and obtain sterile millet paste.Acetic acid bacteria, yeast can more preferably be ensured by removing miscellaneous bacteria
The growth of the superior microorganisms such as bacterium, prevents the generation of bad flavor and composition；Acetic acid bacteria can be stimulated by adding a certain amount of ethanol
Growth, be conducive to the formation of mycoderm, the ethanol of high concentration has inhibitory action on the contrary to saccharomycete and acetic acid bacteria.
Step 6: the sterile millet paste that step 5 is obtained is dispensed into wide mouth glass bottle, being then inoculated with millet paste volume ratio is
4-6% black tea mother bacterial liquid, millet paste mass ratio are 1-3% fermented tea mycoderms, then by the sealing film breathed freely on glass cap, then
It is put into 25-30 DEG C of incubator and cultivates.Wide mouth glass bottle can provide bigger contact surface to microorganism, accelerate its speed of growth,
Suitable temperature can guarantee that the fast-growth of microorganism, too high or too low for temperature all to suppress its growth, and the formation of mycoderm also can
Reduce.
Step 7: being cultivated in incubator after 10-12d, when pH is between 2.5-3, mycoderm maturation, bacterium solution is rinsed dry
Only, 15-20min is then sterilized in 85-90 DEG C of hot water, fermented tea mycoderm finished product is obtained after cooling.
Specifically, the initial filter in the step one is by filter-cloth filtering of the black tea leaching liquor through 200-400 mesh after extraction.
Specifically, temperature is 40-45 DEG C when 60-90min is digested in the step 2.
Illustrated below with embodiment with specific different culture media composition, different condition of culture to the shadow of mycoderm growing amount
Ring：
Embodiment one
Take black tea leaf and crushed, tea-water proportion 1 is pressed at 90 DEG C with pure water:150 extraction 25min；After coarse filtration, by tea
Slag leaching liquor will be mixed twice by being filtered after same tea-water proportion extraction 15min.Treat that tea leaching liquor is cooled to 45 DEG C, to leaching liquor
It is middle first to add the tannase of tealeaves weight 0.08%, 90min is digested, enzyme activity of going out is heated, is cooled to room temperature.Then 10% sugarcane is added
Sugar, boils 10min, is cooled to room temperature.Leaching liquor concentration is adjusted to 0.9%, is 4.5 with vinegar acid for adjusting pH value.Add mass ratio
For 5% edible ethanol, remove to degerm with 0.45 μm of miillpore filter suction filtration and obtain sterile millet paste.Sterile millet paste is dispensed to 1L glass
In bottle, inoculation volume ratio 5% black tea mother bacterial liquid, mass ratio are 3% fermented tea mycoderm, then by the sealing thin breathed freely on glass cap
Film, is put into 30 DEG C of incubators and cultivates.12d is cultivated, when pH 3, mycoderm are ripe, after being rinsed with clear water, is killed in 90 DEG C of hot water
The finished product of fermented tea mycoderm is obtained after bacterium 15min, cooling.
Meanwhile, cut enzymolysis, acidity adjustment, add these three steps of ethanol, and sugar used is white granulated sugar, other steps are used
Fermented tea mycoderm as a comparison case one is prepared with the identical technique of embodiment one.
And tannin enzyme hydrolysis is added on the basis of comparative example one, other steps are used and the identical technique system of comparative example one
Standby fermented tea mycoderm is used as ratio two.
Acetic acid bacteria, the number change concrete outcome of saccharomycete are referring to Fig. 1, Fig. 2 during fermented tea ferments.Can by Fig. 1 and Fig. 2
Know, black tea infusion is after tannin ferment treatment in comparative example two, the reduction of ester catechin content, and the quantity of acetic acid bacteria is in the fermentation phase
Between dramatically increased compared with comparative example one, the quantity of saccharomycete also has to be increased to a certain degree；It can be seen that enzymolysis processing reduces ester type youngster
The inhibitory action of the superior microorganisms such as theine Dichlorodiphenyl Acetate bacterium, contributes to the formation of mycoderm.
The fermented tea mycoderm of embodiment one, comparative example one and comparative example two is drained, drying is weighed, compares its growing amount,
As a result the table 1 seen below.
The mycoderm growing state and Yield comparison of the fermented tea of table 1
The fermented tea mycoderm increment of comparative example two has certain increase compared with comparative example one as shown in Table 1, bacterium solution clarification, visible
After tannin ferment treatment, bacterium solution clarity is improved, and can promote the growth of mycoderm.The fermented tea mycoderm growing amount of embodiment one is more right
Ratio one substantially increases, bacterium solution clarification, raciness, illustrates that ester catechin is substantially reduced after ferment treatment, contributes to the clear of bacterium solution
The growth of microorganism in clear and fermented tea；The regulation of other acidity, the addition of ethanol and suitable condition of culture, can substantially increase
The growth rate of the superior microorganisms such as acetic acid bacteria, so as to remarkably promote the formation of fermented tea mycoderm.
The present invention indicates the influence of different culture media composition, different condition of culture to mycoderm growing amount, draws Producing Strain
The cultural method of film.The ester bond of polyphenols is wherein cut off using tannase, by reducing ester catechin content in millet paste
To weaken its inhibitory action to superior microorganisms such as acetic acid bacterias in fermented tea；In addition relatively low acidity, suitable millet paste concentration,
Ethanol, inoculum concentration etc. can effectively facilitate the formation of mycoderm, significantly improve the increment of fermented tea mycoderm, and fermented tea
Bacterium solution clarification, excellent flavor.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of not departing from present inventive concept, some simple deduction or replace can also be made, said structure should be all considered as belonging to
Protection scope of the present invention.
Claims (3)
1. a kind of preparation method of fermented tea mycoderm, it is characterised in that comprise the following steps：
Step 1: taking black tea, with the double extraction 10-30min of 60-90 DEG C of water, the mass ratio of tealeaves and water is 1:(100-
200), leaching liquor it will be mixed twice after initial filter；
Step 2: black tea mass ratio 0.05-0.1% tannase is added in the leaching liquor of gained into step one, then in 35-
Digest 60-90min under the conditions of 45 DEG C, then heat at 90-100 DEG C 5-10min and go out enzyme activity, be subsequently cooled to room temperature；
Step 3: it is 6-10% sucrose that leaching liquor mass ratio is added in the leaching liquor that will be handled by step 2,5- is then boiled
10min, is cooled to room temperature；
Step 4: the leaching liquor handled by step 3 is adjusted into concentration between 0.5-0.8%, then with vinegar acid for adjusting pH value extremely
Between 4-5；
Step 5: 95% edible ethanol that leaching liquor mass ratio is 3%-5% is added into the leaching liquor handled by step 4,
Remove to degerm with 0.45 μm of miillpore filter suction filtration again and obtain sterile millet paste；
Step 6: the sterile millet paste that step 5 is obtained is dispensed into wide mouth glass bottle, it is 4-6% to be then inoculated with millet paste volume ratio
Black tea mother bacterial liquid, millet paste mass ratio are 1-3% fermented tea mycoderms, then by the sealing film breathed freely on glass cap, are then placed in
Cultivated in 25-30 DEG C of incubator；
Step 7: being cultivated in incubator after 10-12d, bacterium solution is floated when pH is between 2.5-3, mycoderm maturation, then with clear water
Wash clean, then sterilizes 15-20min in 85-90 DEG C of hot water, and fermented tea mycoderm finished product is obtained after cooling.
2. a kind of preparation method of fermented tea mycoderm according to claim 1, it is characterised in that：It is first in the step one
Filter is by filter-cloth filtering of the black tea leaching liquor through 200-400 mesh after extraction.
3. a kind of preparation method of fermented tea mycoderm according to claim 1, it is characterised in that：Digested in the step 2
Temperature is 40-45 DEG C during 60-90min.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713758A (en) * | 2018-05-28 | 2018-10-30 | 贵州湄潭兰馨茶业有限公司 | The cultural method of fermented tea and its application |
| CN108823260A (en) * | 2018-07-09 | 2018-11-16 | 常熟理工学院 | Fermented tea mycoderm and its preparation method and application |
| CN109468341A (en) * | 2018-10-07 | 2019-03-15 | 南宁润生堂生物科技有限公司 | A kind of production method of fermented tea mycoderm zymolyte |
| CN112042781A (en) * | 2020-10-22 | 2020-12-08 | 厦门鹰君药业有限公司 | Dendrobium officinale health tea and preparation method thereof |
| CN112322534A (en) * | 2020-11-02 | 2021-02-05 | 张自武 | Black tea bacterium liquid preparation method and fermentor thereof |
| CN115074282A (en) * | 2022-06-28 | 2022-09-20 | 黎明职业大学 | Preparation method of degradable fabric |
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| CN1935976A (en) * | 2006-05-16 | 2007-03-28 | 安徽农业大学 | Technological method for rapid producing black tea fungus using pure fungus combination and industrial forced ventilation |
| TW200922634A (en) * | 2007-11-29 | 2009-06-01 | Univ Nat Pingtung Sci & Tech | Manufacture method of acetic acid bacteria membrane and applications thereof |
| CN101756883A (en) * | 2008-12-25 | 2010-06-30 | 蒋盛军 | Microbial ecological beautifying facial mask and preparation method thereof |
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2017
- 2017-03-24 CN CN201710182668.6A patent/CN107156358A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935976A (en) * | 2006-05-16 | 2007-03-28 | 安徽农业大学 | Technological method for rapid producing black tea fungus using pure fungus combination and industrial forced ventilation |
| TW200922634A (en) * | 2007-11-29 | 2009-06-01 | Univ Nat Pingtung Sci & Tech | Manufacture method of acetic acid bacteria membrane and applications thereof |
| CN101756883A (en) * | 2008-12-25 | 2010-06-30 | 蒋盛军 | Microbial ecological beautifying facial mask and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713758A (en) * | 2018-05-28 | 2018-10-30 | 贵州湄潭兰馨茶业有限公司 | The cultural method of fermented tea and its application |
| CN108823260A (en) * | 2018-07-09 | 2018-11-16 | 常熟理工学院 | Fermented tea mycoderm and its preparation method and application |
| CN109468341A (en) * | 2018-10-07 | 2019-03-15 | 南宁润生堂生物科技有限公司 | A kind of production method of fermented tea mycoderm zymolyte |
| CN112042781A (en) * | 2020-10-22 | 2020-12-08 | 厦门鹰君药业有限公司 | Dendrobium officinale health tea and preparation method thereof |
| CN112322534A (en) * | 2020-11-02 | 2021-02-05 | 张自武 | Black tea bacterium liquid preparation method and fermentor thereof |
| CN115074282A (en) * | 2022-06-28 | 2022-09-20 | 黎明职业大学 | Preparation method of degradable fabric |
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