CN107439747A - A kind of fresh tea green turnip ferment fermented beverage and preparation method thereof - Google Patents
A kind of fresh tea green turnip ferment fermented beverage and preparation method thereof Download PDFInfo
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- CN107439747A CN107439747A CN201610382516.6A CN201610382516A CN107439747A CN 107439747 A CN107439747 A CN 107439747A CN 201610382516 A CN201610382516 A CN 201610382516A CN 107439747 A CN107439747 A CN 107439747A
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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
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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
Abstract
The invention discloses a kind of fresh tea green turnip ferment fermented beverage and preparation method thereof, the fresh tea green turnip ferment fermented beverage is prepared by the fermentation of black tea, water, fresh tea leaf, green turnip, chlorella algae powder, zymophyte and sucrose, the fresh tea green turnip ferment fermented beverage color and luster of the present invention is bronzing, color is vivid, uniformity, juice turbidity is uniform, free from admixture, and the raw material of each component cooperates with caused mouthfeel each other：Fine and smooth soft, sugariness is moderate, and smell is fresh and sweet, there is the delicate fragrance of fresh tea and green turnip, wherein, the crisp and refreshing combination of the far away delicate fragrance of fresh tea leaf and green turnip, what the delicate fragrance of tealeaves masked green turnip rushes taste, fresh green turnip breath is assailed the nostrils, nutritious, is had the unique taste.In effect, fresh tea green turnip ferment fermented beverage of the invention can not only promote gastrointestinal peristalsis, reduce blood fat, softening blood vessel and stabilizing blood pressure, but also can improve the digestibility and absorbing proteins efficiency of chlorella.
Description
Technical field
The invention belongs to biofermentation preparing technical field, relates in particular to a kind of fresh tea green turnip ferment fermented beverage
And preparation method thereof.
Background technology
Various trace elements and bioactive substance are rich in microalgae cell, as polysaccharide, protein, unrighted acid,
Pigment etc., it is not only turned into indispensable important bait in aquatic economic animals seedling raising process, but also turn into mankind pole
Good natural health care.In addition, microalgae is in food, medicine, feed addictive, genetic engineering, cosmetics, chemical industry, environmental protection etc.
Field also all has broad application prospects.Wherein, chlorella is universally acknowledged novel health food, contains abundant albumen
Contain a kind of chlorella growth in the nutriments such as matter, nucleic acid, polysaccharide, vitamin, lipid, trace element, particularly chlorella
The factor, it can promote immunity of organism, and reinforced immunological function, thus enjoy the praise of various countries' scientific research scholar and nutritionist and
Praise highly.
At present, chlorella is to have realized one of microalgae species of industrialization production, because chlorella is unicellular alga, carefully
Cell wall is thick and structure is special, and the digestibility and absorbing proteins of the directly edible chlorella of people are less efficient, thus edible chlorella is led to
Often need to carry out deep processing processing.But the technology also very shortcoming of health beverages so far, is made, it is necessary to science and technology using chlorella
The concern and research of personnel.It is contemplated that chlorella future has wide answer in the related industries such as food, beverage, health products
Use prospect.
The content of the invention
In view of the shortcomings of the prior art, the invention provides a kind of fresh tea green turnip ferment fermented beverage and preparation method thereof.
The purpose of the present invention is achieved by following technical proposals.
A kind of fresh tea green turnip ferment fermented beverage, the fresh tea green turnip ferment fermented beverage is by black tea, water, fresh tea tree
Leaf, green turnip, chlorella algae powder, zymophyte and sucrose fermentation are prepared.
The preparation method of above-mentioned fresh tea green turnip ferment fermented beverage, comprises the following steps：
Step 1, black tea is put into water-bath in 70~90 DEG C of water and extracts 10~60min, filtering, obtain black tea leaching liquor,
Wherein, in parts by mass, the ratio of the black tea and water is 1：(45~55)；
In step 1, the content of caffeine is 27~46mg/g, preferably 27~32mg/g in the black tea.
In step 1, black tea is put into water-bath in 75~85 DEG C of water and extracts 20~40min.
Step 2, fresh tea leaf and green turnip are added in the black tea leaching liquor, is mixed with beating, is starched
Material；Wherein, in parts by mass, the ratio of the black tea leaching liquor, fresh tea leaf and green turnip is (45~55)：(7~12)：
(7~12)；
In step 2, the fresh tea leaf is not by the leaf of frying after being plucked on tea tree.
Step 3, chlorella algae powder, zymophyte and sucrose are added in the slurry, makes it well mixed, uniformly after mixing
Fermented 5~8 days at 22~32 DEG C；Slurry after fermentation is filtered, the liquid obtained after filtering is fresh tea green turnip ferment
Fermented beverage；Wherein, the zymophyte is bread microzyme (Saccharomyces cerevisiae), ferment bacillus
(Bacillus subtilis) or the Mixed Microbes of the bread microzyme and ferment bacillus, bread microzyme is with dry bacterium powder
Form is added, and ferment bacillus is added in the form of the nutrient solution of ferment bacillus, in ferment bacillus
The concentration of ferment bacillus is 1.2 × 10 in nutrient solution9CFU/mL；Mixed Microbes are added in the form of mixed bacteria liquid, mixed
Close in bacterium solution, the mass fraction of bread microzyme is consistent with the volume parts of the nutrient solution of ferment bacillus, per a quality
Number is 1g, is 1mL per a volume parts；In parts by mass, the ratio of the slurry, chlorella algae powder and sucrose is 100：(3
~7)：(3~4)；
Wherein, based on parts by volume, the ratio of the slurry and the nutrient solution of the ferment bacillus is 100：(0.7~
1.2),
In parts by mass, the ratio of the slurry and bread microzyme is 100：(0.7~1.2)；
Based on parts by volume, the ratio of the slurry and mixed bacteria liquid is 100：(0.7~1.2).
In step 3, chlorella algae powder, zymophyte and sucrose are added in 20~32 DEG C of the slurry, makes its mixing
Uniformly, uniformly fermented 5~8 days at 22~32 DEG C after mixing.
In step 3, the sieve mesh number that the slurry is filtered is 16~100 mesh, preferably 50~80 mesh.
In step 3, the ferment bacillus is bacillus subtilis (Bacillus through strain idenfication
Subtilis it is general), and by bacterial strain Bacillus subtilis Liu-3 to be stored in China Committee for Culture Collection of Microorganisms
Logical microorganism center, culture presevation day：2013-08-15, culture presevation number are：CGMCC No.8026.
In the above-mentioned technical solutions, after the step 3, the fresh tea green turnip ferment fermented beverage is sterilized：
In 100 DEG C of 8~15min of water-bath, 20~25 DEG C of room temperature is naturally cooled to.
Compared to prior art, fresh tea green turnip ferment fermented beverage color and luster of the invention is bronzing, and color is vivid,
Even consistent, juice turbidity is uniform, free from admixture, and the raw material of each component cooperates with caused mouthfeel each other：Fine and smooth soft, sugariness is fitted
In, smell is fresh and sweet, there is the delicate fragrance of fresh tea and green turnip, wherein, after fresh tea leaf is combined with green turnip juice, fresh tea leaf
Far away delicate fragrance and green turnip crisp and refreshing combination, the delicate fragrance of tealeaves masks the taste that rushes of green turnip, fresh green turnip breath assail the nostrils and
Come, it is nutritious, have the unique taste.
In effect, fresh tea green turnip ferment fermented beverage of the invention can not only promote gastrointestinal peristalsis, reduce blood fat,
Soften blood vessel and stabilizing blood pressure, but also the digestibility and absorbing proteins efficiency of chlorella can be improved.
Embodiment
In the present invention, the method for caffeine content is in measure black tea：Use circumfluence distillation device (circumfluence distillation
The apparatus,Soxhlet's of device), zeolite (adsorbing contaminant) is put into round-bottomed flask, a degreasing is padded in constant pressure funnel bottom
Cotton (is prevented from leaking under black tea tea dust), weighs black tea and obtains black tea quality, and black tea is crushed and crosses 30 mesh sieves, constant pressure is put into after sieving
In dropping funel, water is injected into constant pressure funnel, after soaking black tea end 15min, is flowed liquid into round-bottomed flask, Xiang Leng
Cooling water is passed through in condenser, electric jacket heating round-bottomed flask, after solution boiling (100 DEG C) in round-bottomed flask, regulation constant pressure is dripped
The piston of liquid funnel, make the instillation speed of condensate liquid equal to the speed of constant pressure funnel leakage, 30~90min of refluxing extraction,
Obtain the coffee alkali extracting solution of black tea.
Determining reagent used in the content of caffeine in the coffee alkali extracting solution of black tea includes：Caffeine standard items (state
Production analysis is pure, is purchased from Tianjin Tai Airui Science and Technology Ltd.s)；(domestic analysis is pure, and it is close europeanized to be purchased from Tianjin section for basic lead acetate
Learn reagent Co., Ltd)；Hydrochloric acid, sulfuric acid etc. are that domestic analysis is pure.
The coffee alkali extracting solution of 10mL black tea is taken to add 4mL0.01mol/L hydrochloric acid and 1mL alkali formula second to 100mL volumetric flasks
Lead plumbate solution (basic lead acetate solution concentration is 0.5g/mL), scale (100mL) is settled to water, is mixed, and is stood, clarified
Filter, obtains filtrate.25mL filtrates are taken into 50mL volumetric flasks, 0.1mL 4.5mol/L sulfuric acid solution is added, is diluted with water to
Scale (50mL), mix, stand clarification filtration, with 10mm quartz cuvettes, under wavelength 274nm, made with blank reagent solution
Reference, measure absorbance (A).
Standard curve is made with caffeine standard items (purity is more than 99%).Reference is made with blank reagent solution, measure is inhaled
Luminosity (A).Using absorbance OD values as ordinate y, the content of caffeine is abscissa x in coffee alkali extracting solution, and it is bent to draw standard
Line.Standard curve regression equation is y=0.0430x-0.0103, R2=0.9993, therefore this standard curve can use.
With the content of caffeine in coffee alkali extracting solution divided by black tea quality, caffeine content in every gram of black tea is obtained.
Black tea kind：Anhua black tea, it is purchased from yiyang, hunan lucky chance small stream tea house；Fengqing Yunnan black tea tea, it is purchased from Yunnan Yunnan black tea group
Limited company；Jin Junmei, it is purchased from Wuyi Mountain Ming Cong Tea Industry Co., Ltd；Sunshine black tea, it is purchased from Rizhao City north pile spring tea industry
There is Co., Ltd；Keemun black tea, it is purchased from Anhui osmanthus son's high mountain fresh tea leaf shop；River black tea, it is purchased from the limited public affairs of Sichuan Lin Hu Tea Industry
Department；Yingteh graded black tea, it is purchased from Guangdong Qingyuan mountain leaf scented tea agriculture cooperative society.Above black tea sample number consecutively be I, II, III, IV, V,
Ⅵ、Ⅶ.Method according to caffeine content in said determination black tea extracts caffeine (the extraction black tea of above-mentioned multiple kind black tea
The design parameter of caffeine is：Return time is 60min, is flowed back 1 time；In parts by mass, the ratio of black tea and water is 1：10.), point
The content of caffeine in 7 kind black tea is not obtained, the results are shown in Table 1.
The content of caffeine in the different cultivars black tea of table 1
In an embodiment of the present invention, black tea uses above-mentioned Yingteh graded black tea, is purchased from Guangdong Qingyuan mountain leaf scented tea agriculture cooperative society.
Fresh tea leaf is not by the leaf of frying after being plucked on tea tree, and fresh tea leaf can be from arbor type, small
Leaf under being plucked on the tea tree of arbor type or shrub type, following embodiments use plucks without frying from arbor type tea tree
Fresh tea leaf.
Used green turnip is bulk, and size is 2~5cm.Through large-scale culture frustule, then collecting frustule (can
To use the precipitation method, centrifugal process etc.), then broken wall is dried to obtain chlorella algae powder, the chlorella algae powder in the embodiment of the present invention
Buy from Wudi Lv Qi bioengineering Co., Ltd, 120 mesh (the granularity size of chlorella algae powder), broken wall type；Saccharomyces cerevisiae
Bacterium is bought from Angel Yeast Co., Ltd；It is common that ferment bacillus is derived from China Committee for Culture Collection of Microorganisms
Microorganism center, culture presevation number are：CGMCC No.8026.Ferment bacillus is dense in the nutrient solution of ferment bacillus
Spend for 1.2 × 109CFU/mL；In mixed bacteria liquid, the mass fraction of bread microzyme and the nutrient solution of ferment bacillus
Volume parts are consistent, are 1g per a mass fraction, are 1mL per a volume parts；Wherein, the liquid of ferment bacillus is cultivated
Body culture medium is LB culture mediums, and its formula is：Tryptone (Tryptone) 10g/L；Yeast extract (Yeast extract)
5g/L；Sodium chloride (NaCl) 10g/L, the pH of the LB culture mediums is adjusted with NaOH, reaches 7.4.
In the present invention, ferment one day is 24 hours.
The fresh tea green turnip ferment fermented beverage of the present invention is described in detail with reference to embodiment.
Embodiment 1
A kind of preparation method of above-mentioned fresh tea green turnip ferment fermented beverage, comprises the following steps：
Step 1, Yingteh graded black tea is put into water-bath in 80 DEG C of water and extracts 30min, filtering, obtain black tea leaching liquor, wherein,
In parts by mass, the ratio of Yingteh graded black tea and water is 1：46.
Step 2, fresh tea leaf and green turnip are added in 20~25 DEG C of black tea leaching liquor, is mixed with beating, obtained
To slurry, wherein, in parts by mass, the ratio of black tea leaching liquor, fresh tea leaf and green turnip is 23：4：4；
Step 3, chlorella algae powder, bread microzyme and sucrose are added in 20~25 DEG C of slurry, stirring makes its mixing
Uniformly, uniformly fermented 7 days at 25 DEG C after mixing, wherein, in parts by mass, slurry, chlorella algae powder, bread microzyme and sucrose
Ratio be 100：4：0.8：3.1；Slurry after fermentation is filtered with mesh number for the screen cloth of 50 mesh, the liquid after filtering is
Fresh tea green turnip ferment fermented beverage.
Embodiment 2
A kind of preparation method of above-mentioned fresh tea green turnip ferment fermented beverage, comprises the following steps：
Step 1, Yingteh graded black tea is put into water-bath in 80 DEG C of water and extracts 30min, filtering, obtain black tea leaching liquor, wherein,
In parts by mass, the ratio of Yingteh graded black tea and water is 1：47.
Step 2, fresh tea leaf and green turnip are added in black tea leaching liquor, is mixed with beating, obtains slurry, its
In, in parts by mass, the ratio of black tea leaching liquor, fresh tea leaf and green turnip is 47：9：9；
Step 3, chlorella algae powder, bread microzyme and sucrose are added in the slurry, and stirring makes it well mixed, uniformly mixed
Fermented 7 days at 25 DEG C after conjunction, wherein, in parts by mass, slurry, chlorella algae powder, the ratio of bread microzyme and sucrose are 100：
4.5：0.9：3.2；Slurry after fermentation is filtered with mesh number for the screen cloth of 50 mesh, the liquid after filtering is fresh tea green grass or young crops trailing plants
Foretell ferment fermented beverage.
Embodiment 3
A kind of preparation method of above-mentioned fresh tea green turnip ferment fermented beverage, comprises the following steps：
Step 1, Yingteh graded black tea is put into water-bath in 80 DEG C of water and extracts 30min, filtering, obtain black tea leaching liquor, wherein,
In parts by mass, the ratio of Yingteh graded black tea and water is 1：50.
Step 2, fresh tea leaf and green turnip are added in black tea leaching liquor, is mixed with beating, obtains slurry, its
In, in parts by mass, the ratio of black tea leaching liquor, fresh tea leaf and green turnip is 5：1：1；
Step 3, chlorella algae powder, the nutrient solution and sucrose of ferment bacillus are added in the slurry, and stirring makes its mixing
Uniformly, uniformly fermented 7 days at 25 DEG C after mixing, wherein, in parts by mass, the ratio of slurry, chlorella algae powder and sucrose is 100：
5：3.5, based on parts by volume, the ratio of the nutrient solution of slurry and ferment bacillus is 100:1；It is with mesh number by the slurry after fermentation
The screen cloth of 50 mesh is filtered, and the liquid after filtering is fresh tea green turnip ferment fermented beverage.
Embodiment 4
A kind of preparation method of above-mentioned fresh tea green turnip ferment fermented beverage, comprises the following steps：
Step 1, Yingteh graded black tea is put into water-bath in 80 DEG C of water and extracts 30min, filtering, obtain black tea leaching liquor, wherein,
In parts by mass, the ratio of Yingteh graded black tea and water is 1：53.
Step 2, fresh tea leaf and green turnip are added in black tea leaching liquor, is mixed with beating, obtains slurry, its
In, in parts by mass, the ratio of black tea leaching liquor, fresh tea leaf and green turnip is 53：11：11；
Step 3, chlorella algae powder, the nutrient solution and sucrose of ferment bacillus are added in the slurry, and stirring makes its mixing
Uniformly, uniformly fermented 7 days at 25 DEG C after mixing, wherein, in parts by mass, the ratio of slurry, chlorella algae powder and sucrose is 100：
6：3.6, based on parts by volume, the ratio of the nutrient solution of slurry and ferment bacillus is 100:1.1；By the slurry mesh number after fermentation
Screen cloth for 50 mesh is filtered, and the liquid after filtering is fresh tea green turnip ferment fermented beverage.
Embodiment 5
A kind of preparation method of above-mentioned fresh tea green turnip ferment fermented beverage, comprises the following steps：
Step 1, Yingteh graded black tea is put into water-bath in 80 DEG C of water and extracts 30min, filtering, obtain black tea leaching liquor, wherein,
In parts by mass, the ratio of Yingteh graded black tea and water is 1：54.
Step 2, fresh tea leaf and green turnip are added in black tea leaching liquor, is mixed with beating, obtains slurry, its
In, in parts by mass, the ratio of black tea leaching liquor, fresh tea leaf and green turnip is 54：11：12；
Step 3, chlorella algae powder, mixed bacteria liquid and sucrose are added in the slurry, and stirring makes it well mixed, uniformly mixing
Fermented 7 days at 25 DEG C afterwards, wherein, in parts by mass, the ratio of slurry, chlorella algae powder and sucrose is 100：6：3.9, by parts by volume
The ratio of meter, slurry and mixed bacteria liquid is 100:1.1；Slurry after fermentation is filtered with mesh number for the screen cloth of 50 mesh, filtered
Liquid afterwards is fresh tea green turnip ferment fermented beverage.
The fresh tea green turnip ferment fermented beverage of embodiment 1~5 is sterilized：The fresh tea green turnip ferment prepared is fermented and drunk
Product load in the vial that cleaning and sterilizing is crossed, and bottled fresh tea green turnip ferment fermented beverage is put into 100 DEG C of boiling water and kept
10min, it is cooled to room temperature.
Contain chlorella algae powder, chlorella (Chlorella in the fresh tea green turnip ferment fermented beverage of the present invention
Pyrenoidesa it is) nutritious, there is plurality of health care functions, protein content is close to 60g, folic acid in 100g chlorella algae powders
Content 1.2mg, chlorophyll content 7000mg, biological 0.18~0.25mg of cellulose content, content of cellulose 3.1g, active growth factor
(CGF) content 5000mg, polysaccharides content 8.8g, calcium content 230mg, iron content 86mg, Se content 30 μ g, Zn content 4mg, magnesium
Content 243mg, potassium content 1200mg, carotene carotene content 26mg, vitamin B1, B2, B6, C, D, E content about 30~90mg.
Wherein, as added 5g chlorella algae powders in 100g slurry, then increased each nutrition content is：Protein content approaches
3g, folate content 0.06mg, chlorophyll content 350mg, biological 0.009~0.0125mg of cellulose content, content of cellulose 0.155g,
Active growth factor (CGF) content 250mg, polysaccharides content 0.44g, calcium content 11.5mg, iron content 4.3mg, Se content 1.5
μ g, Zn content 0.2mg, content of magnesium 12.15mg, potassium content 60mg, carotene carotene content 1.3mg, vitamin B1、B2、B6、C、D、E
Content about 1.5~4.5mg.It can be obtained by experiment, compared to chlorella algae powder is directly taken, drink the fresh tea of the present invention
After green turnip ferment fermented beverage, by the synergy of each raw material, the digestibility of chlorella algae powder can improve 15%, albumen
Absorption efficiency improves 9%.
Appreciation evaluation by color, smell and taste, when extraction temperature is 80 DEG C, fresh tea green turnip ferment fermented beverage tool of the present invention
There is optimal mouthfeel.When the ratio of black tea and water is 1：When 50, the effect of black tea leaching liquor is best, and bright, flavour is mellow, quality
It is splendid.
The appropriate fresh tea green turnip ferment fermented beverage for drinking the present invention can promote gastrointestinal peristalsis, reduce blood fat, softening blood
Pipe and stabilizing blood pressure.The present invention is fermented by black tea, water, fresh tea leaf, green turnip, chlorella algae powder, zymophyte and sucrose to be made
Standby to form, above-mentioned each raw material produces synergy each other, it is common produce promote gastrointestinal peristalsis, reduce blood fat, soften blood vessel and
The therapeutic effect of stabilizing blood pressure.
The drinking method (application) of above-mentioned fresh tea green turnip ferment fermented beverage is to take 15 days, 9 points of every morning and evening
Upper 8 points are respectively drunk 100mL.150 people (man, each 75 people of female, wherein, artificial 100 of middle age, old artificial 50, and 50 people
It is irregular for hyperpietic, 50 artificial hyperlipemic patients, 50 people's tripe swollens, defecation) drunk according to above-mentioned drinking method
The fresh tea green turnip ferment fermented beverage of embodiment 1~5 is stated, the hypertension symptom of 46 people has been alleviated, 45 people's hyperlipemias
Shape is alleviated, and 49 people feel that defecation is smooth, spiritedness.Wherein, the sense organ evaluating meter of 150 people is shown in Table the 2 (difference of embodiment 1~5
Drunk by 30 people, table 2 is average value), sensory evaluation scores standard is shown in Table 3.
The fresh tea green turnip ferment fermented beverage embodiment sense organ evaluating meter of table 2
| Embodiment | Color and luster | Structural state | Mouthfeel | Smell | Total score |
| Embodiment 1 | 17 | 17 | 36 | 16 | 86 |
| Embodiment 2 | 17 | 17 | 37 | 17 | 88 |
| Embodiment 3 | 17 | 17 | 36 | 17 | 87 |
| Embodiment 4 | 18 | 18 | 35 | 18 | 89 |
| Embodiment 5 | 18 | 16 | 37 | 18 | 89 |
The fresh tea green turnip ferment fermented beverage sensory evaluation scores standard of table 3
The content recorded according to present invention part carries out technical arrangement plan, different black tea and fresh tea leaf
The preparation of fresh tea green turnip ferment fermented beverage can be achieved in selection, shows the property basically identical with above-described embodiment after tested
Matter.
Exemplary description has been done to the present invention above, it should explanation, in the situation for the core for not departing from the present invention
Under, any simple deformation, modification or other skilled in the art can not spend the equivalent substitution of creative work equal
Fall into protection scope of the present invention.
Claims (10)
- A kind of 1. fresh tea green turnip ferment fermented beverage, it is characterised in that the fresh tea green turnip ferment fermented beverage by black tea, Water, fresh tea leaf, green turnip, chlorella algae powder, zymophyte and sucrose fermentation are prepared；Wherein,The preparation method of the fresh tea green turnip ferment fermented beverage, is prepared as steps described below：Step 1, black tea is put into water-bath in 70~90 DEG C of water and extracts 10~60min, filtering, obtain black tea leaching liquor, wherein, In parts by mass, the ratio of the black tea and water is 1：(45~55)；Step 2, fresh tea leaf and green turnip are added in the black tea leaching liquor, is mixed with beating, obtains slurry；Its In, in parts by mass, the ratio of the black tea leaching liquor, fresh tea leaf and green turnip is (45~55)：(7~12)：(7~ 12)；Step 3, chlorella algae powder, zymophyte and sucrose are added in the slurry, makes it well mixed, uniformly 22 after mixing ~32 DEG C ferment 5~8 days；Slurry after fermentation is filtered, the liquid obtained after filtering is the fermentation of fresh tea green turnip ferment Drink；Wherein, the zymophyte is bread microzyme, ferment bacillus or the bread microzyme and ferment bacillus Mixed Microbes, bread microzyme are added in the form of dry bacterium powder, and ferment bacillus is in the form of the nutrient solution of ferment bacillus It is added, the concentration of ferment bacillus is 1.2 × 10 in the nutrient solution of ferment bacillus9CFU/mL；Mixed Microbes with Mixed bacteria liquid form is added, in mixed bacteria liquid, the mass fraction of bread microzyme and the nutrient solution of ferment bacillus Volume parts it is consistent, per a mass fraction be 1g, often a volume parts be 1mL；In parts by mass, the slurry, small The ratio of ball algae powder and sucrose is 100：(3~7)：(3~4)；Wherein, based on parts by volume, the ratio of the slurry and the nutrient solution of the ferment bacillus is 100：(0.7~1.2),In parts by mass, the ratio of the slurry and bread microzyme is 100：(0.7~1.2)；Based on parts by volume, the ratio of the slurry and mixed bacteria liquid is 100：(0.7~1.2).
- 2. fresh tea green turnip ferment fermented beverage according to claim 1, it is characterised in that in step 1, the black tea The content of middle caffeine is 27~46mg/g, preferably 27~32mg/g；In step 1, black tea is put into 75~85 DEG C of water Middle water-bath extracts 20~40min.
- 3. fresh tea green turnip ferment fermented beverage according to claim 1, it is characterised in that in step 2, described fresh Tea tree leaf is not by the leaf of frying after being plucked on tea tree.
- 4. fresh tea green turnip ferment fermented beverage according to claim 1, it is characterised in that in step 3, the slurry The sieve mesh number filtered is 16~100 mesh, preferably 50~80 mesh；In step 3, the ferment bacillus is through strain Bacillus subtilis is accredited as, and bacterial strain Bacillus subtilis Liu-3 are stored in Chinese microorganism strain preservation pipe Reason committee common micro-organisms center, culture presevation day：2013-08-15, culture presevation number are：CGMCC No.8026.
- 5. fresh tea green turnip ferment fermented beverage according to claim 1, it is characterised in that, will after the step 3 The fresh tea green turnip ferment fermented beverage is sterilized：In 100 DEG C of 8~15min of water-bath, 20~25 DEG C of room temperature is naturally cooled to.
- 6. a kind of preparation method of fresh tea green turnip ferment fermented beverage, it is characterised in that prepared as steps described below：Step 1, black tea is put into water-bath in 70~90 DEG C of water and extracts 10~60min, filtering, obtain black tea leaching liquor, wherein, In parts by mass, the ratio of the black tea and water is 1：(45~55)；Step 2, fresh tea leaf and green turnip are added in the black tea leaching liquor, is mixed with beating, obtains slurry；Its In, in parts by mass, the ratio of the black tea leaching liquor, fresh tea leaf and green turnip is (45~55)：(7~12)：(7~ 12)；Step 3, chlorella algae powder, zymophyte and sucrose are added in the slurry, makes it well mixed, uniformly 22 after mixing ~32 DEG C ferment 5~8 days；Slurry after fermentation is filtered, the liquid obtained after filtering is the fermentation of fresh tea green turnip ferment Drink；Wherein, the zymophyte is bread microzyme, ferment bacillus or the bread microzyme and ferment bacillus Mixed Microbes, bread microzyme are added in the form of dry bacterium powder, and ferment bacillus is in the form of the nutrient solution of ferment bacillus It is added, the concentration of ferment bacillus is 1.2 × 10 in the nutrient solution of ferment bacillus9CFU/mL；Mixed Microbes with Mixed bacteria liquid form is added, in mixed bacteria liquid, the mass fraction of bread microzyme and the nutrient solution of ferment bacillus Volume parts it is consistent, per a mass fraction be 1g, often a volume parts be 1mL；In parts by mass, the slurry, small The ratio of ball algae powder and sucrose is 100：(3~7)：(3~4)；Wherein, based on parts by volume, the ratio of the slurry and the nutrient solution of the ferment bacillus is 100：(0.7~1.2),In parts by mass, the ratio of the slurry and bread microzyme is 100：(0.7~1.2)；Based on parts by volume, the ratio of the slurry and mixed bacteria liquid is 100：(0.7~1.2).
- 7. the preparation method of fresh tea green turnip ferment fermented beverage according to claim 6, it is characterised in that in step 1 In, the content of caffeine is 27~46mg/g, preferably 27~32mg/g in the black tea；In step 1, black tea is put into 75 Water-bath extracts 20~40min in~85 DEG C of water.
- 8. the preparation method of fresh tea green turnip ferment fermented beverage according to claim 6, it is characterised in that in step 2 In, the fresh tea leaf is not by the leaf of frying after being plucked on tea tree.
- 9. the preparation method of fresh tea green turnip ferment fermented beverage according to claim 6, it is characterised in that in step 3 In, the sieve mesh number that the slurry is filtered is 16~100 mesh, preferably 50~80 mesh；In step 3, the ferment bud Spore bacillus is bacillus subtilis through strain idenfication, and bacterial strain Bacillus subtilis Liu-3 are stored in into the micro- life of China Thing culture presevation administration committee common micro-organisms center, culture presevation day：2013-08-15, culture presevation number are：CGMCC No.8026。
- 10. the preparation method of fresh tea green turnip ferment fermented beverage according to claim 6, it is characterised in that in the step After rapid 3, the fresh tea green turnip ferment fermented beverage is sterilized：In 100 DEG C of 8~15min of water-bath, room is naturally cooled to 20~25 DEG C of temperature.
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Application publication date: 20171208 |