CN107439873A - A kind of fresh tea Fructus Chaenomelis ferment fermented beverage and preparation method thereof - Google Patents
A kind of fresh tea Fructus Chaenomelis ferment fermented beverage and preparation method thereof Download PDFInfo
- Publication number
- CN107439873A CN107439873A CN201610382518.5A CN201610382518A CN107439873A CN 107439873 A CN107439873 A CN 107439873A CN 201610382518 A CN201610382518 A CN 201610382518A CN 107439873 A CN107439873 A CN 107439873A
- Authority
- CN
- China
- Prior art keywords
- ferment
- fresh tea
- fructus chaenomelis
- fermented beverage
- slurry
- 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.)
- Pending
Links
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 176
- 235000013616 tea Nutrition 0.000 claims abstract description 95
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 79
- 235000020279 black tea Nutrition 0.000 claims abstract description 79
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims abstract description 40
- 244000189799 Asimina triloba Species 0.000 claims abstract description 35
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 35
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 32
- 241000195493 Cryptophyta Species 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 229930006000 Sucrose Natural products 0.000 claims abstract description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 21
- 239000005720 sucrose Substances 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 239000002002 slurry Substances 0.000 claims description 49
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 36
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 30
- 238000002386 leaching Methods 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 23
- 235000008429 bread Nutrition 0.000 claims description 20
- 241000894006 Bacteria Species 0.000 claims description 18
- 235000015097 nutrients Nutrition 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 17
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims description 15
- 229960001948 caffeine Drugs 0.000 claims description 15
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 238000010009 beating Methods 0.000 claims description 8
- 244000063299 Bacillus subtilis Species 0.000 claims description 7
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 7
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims description 6
- 240000003553 Leptospermum scoparium Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims 2
- 241000726221 Gemma Species 0.000 claims 1
- 230000002906 microbiologic effect Effects 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 235000019621 digestibility Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 235000019659 mouth feeling Nutrition 0.000 abstract description 3
- 230000001835 salubrious effect Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 230000000638 stimulation Effects 0.000 abstract description 3
- 108090000526 Papain Proteins 0.000 abstract description 2
- 239000004365 Protease Substances 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 230000000873 masking effect Effects 0.000 abstract description 2
- 229940055729 papain Drugs 0.000 abstract description 2
- 235000019834 papain Nutrition 0.000 abstract description 2
- 230000003014 reinforcing effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 7
- 239000003513 alkali Substances 0.000 description 6
- 239000004744 fabric Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 235000005473 carotenes Nutrition 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 210000001015 abdomen Anatomy 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- -1 chlorella The factor Chemical class 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 206010016766 flatulence Diseases 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000003102 growth factor Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229940046892 lead acetate Drugs 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000012137 tryptone Substances 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 229910021536 Zeolite Inorganic materials 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940014144 folate Drugs 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000010457 zeolite Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of fresh tea Fructus Chaenomelis ferment fermented beverage and preparation method thereof, the fresh tea Fructus Chaenomelis ferment fermented beverage is prepared by the fermentation of black tea, water, fresh tea leaf, pawpaw, chlorella algae powder, zymophyte and sucrose, the fresh tea Fructus Chaenomelis ferment fermented beverage color and luster of the present invention is bronzing, color is vivid, uniformity, juice turbidity is uniform, free from admixture.The mouthfeel that the fresh refreshing stimulation of fresh tea leaf is unique with pawpaw is combined, the fragrant and sweet bitterness sense for masking fresh tea leaf of pawpaw, the salubrious breath of fresh tea leaf and the fruity of pawpaw bring the mouth feeling experience of uniqueness, the raw material of each component cooperates with caused delicate mouthfeel soft each other, sugariness is moderate, and smell is fresh and sweet；In effect, fresh tea Fructus Chaenomelis ferment fermented beverage of the invention can improve the digestibility and absorbing proteins efficiency of chlorella, wherein, the papain energy digesting protein in pawpaw, be advantageous to human body and food is digested and absorbed, there is the effect of reinforcing spleen to promote digestion.
Description
Technical field
The invention belongs to biofermentation preparing technical field, relate in particular to a kind of fresh tea Fructus Chaenomelis ferment fermented beverage and
Its preparation method.
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 Fructus Chaenomelis ferment fermented beverage and preparation method thereof.
The purpose of the present invention is achieved by following technical proposals.
A kind of fresh tea Fructus Chaenomelis ferment fermented beverage, the fresh tea Fructus Chaenomelis ferment fermented beverage is by black tea, water, fresh tea free
Son, pawpaw, chlorella algae powder, zymophyte and sucrose fermentation are prepared.
The preparation method of above-mentioned fresh tea Fructus Chaenomelis 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 pawpaw are added in the black tea leaching liquor, is mixed with beating, obtains slurry；
Wherein, in parts by mass, the black tea leaching liquor, fresh tea leaf and the ratio of pawpaw are (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 Fructus Chaenomelis 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 Fructus Chaenomelis 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 Fructus Chaenomelis ferment fermented beverage color and luster of the invention is bronzing, and color is vivid, uniformly
Unanimously, juice turbidity is uniform, free from admixture.Fresh tea leaf is combined with pawpaw, fresh refreshing stimulation and the wood of fresh tea leaf
The unique mouthfeel of melon combines, the fragrant and sweet bitterness sense for masking fresh tea leaf of pawpaw, the salubrious breath of fresh tea leaf
The mouth feeling experience of uniqueness is brought with the fruity of pawpaw, the delicate fragrance for having fresh tea and pawpaw, the raw material of each component cooperates with generation each other
Delicate mouthfeel it is soft, sugariness is moderate, and smell is fresh and sweet.
In effect, fresh tea Fructus Chaenomelis ferment fermented beverage of the invention can improve the digestibility and absorbing proteins of chlorella
Efficiency, wherein, the papain energy digesting protein in pawpaw, be advantageous to human body and food is digested and absorbed, have strong
The effect of spleen helps digestion.
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 pawpaw 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 Fructus Chaenomelis 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 Fructus Chaenomelis 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 pawpaw are added in 20~25 DEG C of black tea leaching liquor, is mixed with beating, obtained
To slurry, wherein, in parts by mass, black tea leaching liquor, fresh tea leaf and the ratio of pawpaw are 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 Fructus Chaenomelis ferment fermented beverage.
Embodiment 2
A kind of preparation method of above-mentioned fresh tea Fructus Chaenomelis 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 pawpaw are added in black tea leaching liquor, is mixed with beating, obtains slurry, its
In, in parts by mass, black tea leaching liquor, fresh tea leaf and the ratio of pawpaw are 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 pawpaw
Ferment fermented beverage.
Embodiment 3
A kind of preparation method of above-mentioned fresh tea Fructus Chaenomelis 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 pawpaw are added in black tea leaching liquor, is mixed with beating, obtains slurry, its
In, in parts by mass, black tea leaching liquor, fresh tea leaf and the ratio of pawpaw are 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 Fructus Chaenomelis ferment fermented beverage.
Embodiment 4
A kind of preparation method of above-mentioned fresh tea Fructus Chaenomelis 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 pawpaw are added in black tea leaching liquor, is mixed with beating, obtains slurry, its
In, in parts by mass, black tea leaching liquor, fresh tea leaf and the ratio of pawpaw are 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 Fructus Chaenomelis ferment fermented beverage.
Embodiment 5
A kind of preparation method of above-mentioned fresh tea Fructus Chaenomelis 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 pawpaw are added in black tea leaching liquor, is mixed with beating, obtains slurry, its
In, in parts by mass, black tea leaching liquor, fresh tea leaf and the ratio of pawpaw are 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 Fructus Chaenomelis ferment fermented beverage.
The fresh tea Fructus Chaenomelis ferment fermented beverage of embodiment 1~5 is sterilized：The fresh tea Fructus Chaenomelis ferment fermented beverage that will be prepared
Load in the vial that cleaning and sterilizing is crossed, bottled fresh tea Fructus Chaenomelis 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 Fructus Chaenomelis 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 Fructus Chaenomelis ferment fermented beverage, by the synergy of each raw material, the digestibility of chlorella algae powder can improve 15%, and albumen is inhaled
Rate of producing effects improves 9%.
Appreciation evaluation by color, smell and taste, when extraction temperature is 80 DEG C, fresh tea Fructus Chaenomelis 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.
Fresh tea and the combination of pawpaw, the mouthfeel that the fresh refreshing stimulation of tealeaves is unique with pawpaw are combined, and the fragrant and sweet of pawpaw masks
The bitterness sense of tealeaves, the salubrious breath of tealeaves and the fruity of pawpaw bring drink unique mouth feeling experience, and delicate mouthfeel is soft, sweet tea
Spend that moderate, smell is fresh and sweet.
The fresh tea Fructus Chaenomelis ferment fermented beverage of the present invention has the function that reinforcing spleen to promote digestion, drinks that can to alleviate belly in right amount swollen
Gas, increase appetite.The present invention is fermented by black tea, water, fresh tea leaf, pawpaw, chlorella algae powder, zymophyte and sucrose to be prepared
Form, above-mentioned each raw material produces synergy each other, it is produced the therapeutic effect for belly flatulence jointly.
The drinking method (application) of above-mentioned fresh tea Fructus Chaenomelis ferment fermented beverage is to take 15 days, 9 points of every morning and evening
8 points are respectively drunk 100mL.200 abdominal distension patients (man, each 100 people of female, wherein, child be 50 people, artificial 100 of adult, old age
Artificial 50) the fresh tea Fructus Chaenomelis ferment fermented beverage of above-described embodiment 1~5,195 sensation abdomens are drunk according to above-mentioned drinking method
Portion's flatulence has been alleviated, and appetite increase.Wherein, the sense organ evaluating meter of 200 people is shown in Table 2 (embodiment 1~5 is respectively by 40
People drinks, and table 2 is average value), sensory evaluation scores standard is shown in Table 3.
The fresh tea Fructus Chaenomelis 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 | 37 | 17 | 88 |
| Embodiment 2 | 17 | 17 | 37 | 18 | 89 |
| Embodiment 3 | 17 | 17 | 36 | 18 | 88 |
| Embodiment 4 | 17 | 18 | 36 | 18 | 89 |
| Embodiment 5 | 18 | 17 | 38 | 18 | 91 |
The fresh tea Fructus Chaenomelis 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 Fructus Chaenomelis 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 Fructus Chaenomelis ferment fermented beverage, it is characterised in that the fresh tea Fructus Chaenomelis ferment fermented beverage by black tea, water, Fresh tea leaf, pawpaw, chlorella algae powder, zymophyte and sucrose fermentation are prepared；Wherein,The preparation method of the fresh tea Fructus Chaenomelis 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 pawpaw are added in the black tea leaching liquor, is mixed with beating, obtains slurry；Its In, in parts by mass, the black tea leaching liquor, fresh tea leaf and the ratio of pawpaw are (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 Fructus Chaenomelis 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 Fructus Chaenomelis ferment fermented beverage according to claim 1, it is characterised in that in step 1, in the black tea The content of caffeine is 27~46mg/g, preferably 27~32mg/g；In step 1, black tea is put into 75~85 DEG C of water Water-bath extracts 20~40min.
- 3. fresh tea Fructus Chaenomelis ferment fermented beverage according to claim 1, it is characterised in that in step 2, the fresh tea Leaf is not by the leaf of frying after being plucked on tea tree.
- 4. fresh tea Fructus Chaenomelis ferment fermented beverage according to claim 1, it is characterised in that in step 3, the slurry enters The sieve mesh number of row filtering is 16~100 mesh, preferably 50~80 mesh；In step 3, the ferment bacillus reflects through strain It is set to bacillus subtilis, and bacterial strain Bacillus subtilis Liu-3 is stored in Chinese microorganism strain preservation management Committee's common micro-organisms center, culture presevation day：2013-08-15, culture presevation number are：CGMCC No.8026.
- 5. fresh tea Fructus Chaenomelis ferment fermented beverage according to claim 1, it is characterised in that after the step 3, by institute Fresh tea Fructus Chaenomelis ferment fermented beverage is stated to be 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 Fructus Chaenomelis 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 pawpaw are added in the black tea leaching liquor, is mixed with beating, obtains slurry；Its In, in parts by mass, the black tea leaching liquor, fresh tea leaf and the ratio of pawpaw are (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 Fructus Chaenomelis 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 Fructus Chaenomelis ferment fermented beverage according to claim 6, it is characterised in that 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 75~ Water-bath extracts 20~40min in 85 DEG C of water.
- 8. the preparation method of fresh tea Fructus Chaenomelis ferment fermented beverage according to claim 6, it is characterised in that in step 2, The fresh tea leaf is not by the leaf of frying after being plucked on tea tree.
- 9. the preparation method of fresh tea Fructus Chaenomelis ferment fermented beverage according to claim 6, it is characterised in that 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 gemma bar Bacterium is bacillus subtilis through strain idenfication, and bacterial strain Bacillus subtilis Liu-3 are stored in into China Microbiological bacterium Kind preservation 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 Fructus Chaenomelis ferment fermented beverage according to claim 6, it is characterised in that in the step After rapid 3, the fresh tea Fructus Chaenomelis ferment fermented beverage is sterilized：In 100 DEG C of 8~15min of water-bath, room temperature is naturally cooled to 20~25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610382518.5A CN107439873A (en) | 2016-06-01 | 2016-06-01 | A kind of fresh tea Fructus Chaenomelis ferment fermented beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610382518.5A CN107439873A (en) | 2016-06-01 | 2016-06-01 | A kind of fresh tea Fructus Chaenomelis ferment fermented beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107439873A true CN107439873A (en) | 2017-12-08 |
Family
ID=60485275
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610382518.5A Pending CN107439873A (en) | 2016-06-01 | 2016-06-01 | A kind of fresh tea Fructus Chaenomelis ferment fermented beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107439873A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029603A (en) * | 2015-06-24 | 2015-11-11 | 陈琳仁 | Composite fresh flower, fruit, vegetable and herb enzyme, and preparation method and application thereof |
| CN105053360A (en) * | 2015-08-21 | 2015-11-18 | 福建永生活力生物工程有限公司 | Functional compound enzyme tea and preparation method and use method thereof |
| CN105455127A (en) * | 2015-12-01 | 2016-04-06 | 薄自树 | Process for preparing tea enzyme liquid from fresh tea leaves |
| CN105559064A (en) * | 2015-12-23 | 2016-05-11 | 于蜀豪 | Five-alga probiotic enzyme tablets and preparation method thereof |
| CN105559089A (en) * | 2016-02-03 | 2016-05-11 | 宁波北仑戌鸿农业科技有限公司 | Liver-protecting and toxin-expelling fruit and vegetable enzyme and preparation method thereof |
-
2016
- 2016-06-01 CN CN201610382518.5A patent/CN107439873A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029603A (en) * | 2015-06-24 | 2015-11-11 | 陈琳仁 | Composite fresh flower, fruit, vegetable and herb enzyme, and preparation method and application thereof |
| CN105053360A (en) * | 2015-08-21 | 2015-11-18 | 福建永生活力生物工程有限公司 | Functional compound enzyme tea and preparation method and use method thereof |
| CN105455127A (en) * | 2015-12-01 | 2016-04-06 | 薄自树 | Process for preparing tea enzyme liquid from fresh tea leaves |
| CN105559064A (en) * | 2015-12-23 | 2016-05-11 | 于蜀豪 | Five-alga probiotic enzyme tablets and preparation method thereof |
| CN105559089A (en) * | 2016-02-03 | 2016-05-11 | 宁波北仑戌鸿农业科技有限公司 | Liver-protecting and toxin-expelling fruit and vegetable enzyme and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 刘海玲主编: "《临床营养医学与疾病防治》", 31 January 2016, 天津科技翻译出版有限公司 * |
| 李宁主编: "《家常食材养全家》", 30 September 2016, 中国轻工业出版社 * |
| 杨玉红等: "《生物技术概论》", 31 August 2011, 武汉理工大学出版社 * |
| 黄伯诚: "《拒当盲健客 健康要有酵》", 30 April 2016, 上海交通大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102352299B (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| CN107198074A (en) | A kind of integration of drinking and medicinal herbs liquid ferment and preparation method thereof | |
| CN105851751B (en) | A kind of compound small berries fermented health drink and preparation method thereof | |
| CN105368631B (en) | A kind of brewing method of low alcohol blueberry mixed health wine | |
| CN102676333B (en) | Fruit wine production process of citrus fruit | |
| CN108823261A (en) | A kind of Ultra-low molecular weight Dendrobium officinale polysaccharide and its preparation and application | |
| CN109943438B (en) | Preparation method of red yeast health wine fermented by adding eurotium cristatum | |
| CN102302427A (en) | Production and extraction method of nostoc nourishing and moisturizing material | |
| CN105995330A (en) | High-cellulose functional red date fermented beverage and preparation method thereof | |
| CN106350356B (en) | The method that honey Zygosaccharomyces collaboration root arrhizus fermentation prepares yellow rice wine | |
| CN107188634A (en) | A kind of production method of selenium-enriched high-calcium large-fruited Chinese hawthorn | |
| CN105647755A (en) | Selenium-enriched health care ice wine containing ganoderma lucidum and mulberries | |
| CN101125019B (en) | Pholiota adiposa mycelium fermentation vinegar beverage and preparation method | |
| CN110506875A (en) | A kind of lactobacillus fermenti and its application in clarification type colour fermentation rice-drink | |
| CN107439747A (en) | A kind of fresh tea green turnip ferment fermented beverage and preparation method thereof | |
| CN101371716B (en) | Heart trefoil femented beverage and preparation method thereof | |
| CN107361271A (en) | A kind of fresh tea pectase fermented beverage and preparation method thereof | |
| CN103333756A (en) | Beer rich in organic iron and preparation method of beer | |
| CN105861206A (en) | Fingered citron beer and brewing method thereof | |
| CN110923092A (en) | Preparation method of red date and Chinese wolfberry health wine | |
| CN107439873A (en) | A kind of fresh tea Fructus Chaenomelis ferment fermented beverage and preparation method thereof | |
| CN107439748A (en) | A kind of Tea Caffeine fruits and vegetables composite enzyme Traditional Chinese medicine potion and preparation method thereof | |
| CN107439874A (en) | A kind of fresh tea pears ferment fermented beverage and preparation method thereof | |
| CN103937649A (en) | Method of manually preparing originally ecological cordyceps sinensis liquor by using verticillium of cordyceps sinensis and cordyceps militaris | |
| CN107441250A (en) | A kind of Tea Caffeine Fructus Chaenomelis ferment Traditional Chinese medicine potion and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171208 |
|
| RJ01 | Rejection of invention patent application after publication |