CN107455520A - A kind of preparation method of green tea beverage - Google Patents
A kind of preparation method of green tea beverage Download PDFInfo
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- CN107455520A CN107455520A CN201710949583.6A CN201710949583A CN107455520A CN 107455520 A CN107455520 A CN 107455520A CN 201710949583 A CN201710949583 A CN 201710949583A CN 107455520 A CN107455520 A CN 107455520A
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- green tea
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- tea beverage
- lactic acid
- fermentation
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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
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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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Microbiology (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of preparation method of green tea beverage, comprises the following steps：(1) using large green tea as raw material, it is extracted, sucrose, high-temperature sterilization are added in leaching liquor；(2) strain liquid is prepared as raw material using coronoid process dissipate capsule bacterium and lactic acid bacteria respectively；(3) aseptically, coronoid process dissipate capsule bacterium and lactic acid bacteria culturers liquid are inoculated with into leaching liquor, then carries out fermentation process, obtains green tea fermentation liquid；(4) green tea fermentation liquid filter it is degerming, after canned, high temperature sterilization, as green tea beverage.The present invention dissipates the green tea beverage that capsule and lactic acid bacteria mixed fermentation Extraction of Green Tea liquid obtains by two kinds of probiotics coronoid process and not only contain the distinctive arohid flavour gas of Fu-brick tea, at the same also reserved high with catechin the characteristics of.
Description
Technical field
The invention belongs to deep processing field of tea, more particularly to a kind of preparation method of green tea beverage.
Background technology
Microbial fermentation tea beverage be microorganism using tealeaves as substrate, acted on by the physiological metabolism of itself so as to improving
The flavor and quality of tealeaves.Microbial fermentation tea beverage not only solves the unsalable problem of low-grade tea, meets modern again
To the demand of healthy functions type beverage.
At present, application of the microbial fermentation in black tea is more, and the Fu-brick tea in black tea is because of its dominant bacteria coronoid process dissipate capsule bacterium
Caused unique arohid flavour taste is liked by people in fermentation.Have been reported and coronoid process dissipate capsule bacterium is individually used for artificial infection
Fermented tea beverage, but in tea beverage fermentation process, coronoid process dissipate capsule bacterium can largely degrade the main functional component in tealeaves
Theine.Catechin is a kind of active skull cap components mostly important in tealeaves, has anti-oxidant, lowering blood-fat and reducing weight, protection heart and brain blood
Pipe, the different physiological roles such as free radical are removed, be widely regarded as the main active substances of tea health-care and pharmacological function, catechu
A large amount of reductions of element, the healthcare function of tea beverage is reduced to a certain extent.Therefore, if can be in the common work of other microorganisms
Under, exploitation is a kind of not only to have the special arohid flavour gas of Fu-brick tea but also the health type tea-drinking rich in functional materials catechin
Material, by with wide market.
Lactic acid bacteria has long application and consumption history as a kind of probiotics in food and beverage production fermentation, they
The caused metabolite such as material such as organic acid, aromatic compound, bacteriocin, exocellular polysaccharide and some enzymes, not only extends business
Product shelf life, improves the flavor quality of food and beverage, and improve human body functions of intestines and stomach, enhancing immune function of human body,
Reducing blood lipid, removing human free radical etc. play an important roll.It is reported that lactic acid bacteria can improve catechin thing in tea leaching liquor
The content and quality of matter.And caused acidic materials can effectively suppress the excessive of coronoid process dissipate capsule bacterium to lactic acid bacteria during the fermentation
Growth.Therefore, using lactic acid bacteria and two kinds of probiotic mixed fermentation green tea beverages of coronoid process dissipate capsule bacterium, it is special tea beverage can be assigned
Arohid flavour gas, and can prevents a large amount of degradeds of catechin, remains the main functional component of tealeaves.Moreover, two kinds of benefits
The metabolite beneficial to human body caused by raw bacterium fermentation process can also greatly improve the healthy functions of tea beverage.
The content of the invention
After coronoid process dissipate capsule bacterium is fermented, Catechin in Tea is largely reduced traditional green tea, the problem to be solved in the present invention
That a kind of technique of exploitation is simple and convenient to operate, and lower-cost preparation method, by the green tea beverage obtained by this method compared with
Original catechin content in green tea is remained more and there is special arohid flavour taste, is had the unique taste, is easy to be connect by masses
By.
To solve above technical problem, the present invention adopts the following technical scheme that：
(1) using large green tea as raw material, mass percent 1%-3%, it is extracted at 100 DEG C, during extraction
Between be 20-30 minutes.Sucrose is added in leaching liquor, mass percent 5%-10%, 80 DEG C sterilize 15-20 minutes, rapidly
It is cooled to room temperature；
(2) strain liquid is prepared as raw material using coronoid process dissipate capsule bacterium and lactic acid bacteria respectively, coronoid process dissipate capsule bacterium spore liquid concentration is about
107Individual/mL, lactic acid bacterial liquid concentration are about 109CFU/mL；
(3) aseptically, it is respectively 0.5- coronoid process dissipate capsule bacterium and lactic acid bacterial liquid, inoculum concentration to be inoculated with into leaching liquor
2 (v/v) % and 0.5-2 (v/v) %, the then static fermentation under 28 DEG C of -30 DEG C of environment, fermentation time are 3-7 days, obtain green tea
Zymotic fluid；
(4) it is green tea drink to be filtered by vacuum green tea fermentation liquid after degerming then canned, high temperature sterilization through 0.22 μm of filter membrane
Material.
The coronoid process dissipate capsule bacterium preserving number is BNCC196246 and the coronoid process dissipate capsule bacterium independently isolated from Fu-brick tea,
Lactic acid bacteria is the lactobacillus bulgaricus of the Lactobacillus plantarum that preserving number is BNCC187897 and Laboratories Accession.Tunning
It is safe, it is without any side effects.
The present invention carries out pure culture fermentation using two kinds of probiotics of coronoid process dissipate capsule bacterium and lactic acid bacteria to Extraction of Green Tea liquid, not only
The problem of preventing miscellaneous bacteria in traditional tea fermentation production process or even being harmful to bacteria growing, the security of food is improved, and
Production process is simple and convenient to operate, cost is relatively low, suitable for industrialized production, also meets the needs of people are to healthy functions, has
Wide prospect.
The green tea beverage that the present invention obtains has the strong arohid flavour of traditional black tea brick, and flavour sweet tea acid is tasty, and soup look is golden yellow
It is bright.In terms of health efficacy, macrometabolic element matter caused by the catechin and coronoid process dissipate capsule bacterium of high content and lactic acid bacteria is more
It is the Weight-reducing and lipid-lowering, anti-oxidant and other effects for improving this beverage.Adapt to very much demand of the modern people to functional food.
Embodiment
The present invention is described further with reference to embodiments：
Embodiment 1
A kind of preparation method of green tea beverage comprises the following steps：
(1) preparation of fermenation raw liquid：100kg water is weighed, the large green tea dry teas of 1kg is added and is extracted 20 minutes at 100 DEG C,
Tea grounds is filtered through cotton gauze, 7kg sucrose is added, is sterilized 15 minutes at 80 DEG C, is rapidly cooled to room temperature, it is former to obtain zymotic fluid
Liquid.
(2) preparation of coronoid process dissipate capsule bacterium spore liquid：Eurotium cristatum strain BNCC196246 is inoculated in PDA solid slopes
On culture medium, it is placed in 28 DEG C of constant incubators to cultivate 5 days and covers with inclined-plane to bacterium colony.Aseptically inject appropriate amounts of sterilized water
And scrape coronoid process dissipate capsule bacterium bacterium colony into the fine taper bottle containing bead, it is positioned in shaken cultivation case in 28 DEG C, 150rpm/
Vibrated under min 20 minutes, then obtain spore suspension after sterile absorbent cotton is filtered, finally adjust its spore concentration to about
107Individual/mL.
(3) preparation of lactic acid bacterial liquid：Lactobacillus plantarum BNCC187897 is inoculated on MRS fluid nutrient mediums, is placed in
After standing 24 hours in 28 DEG C of constant incubators, 10min is centrifuged under 5000rpm/min, removes supernatant, adding sterilized water will
Its concentration is adjusted to about 109CFU/mL。
(4) prepared by zymotic fluid：Aseptically, 1 (v/v) % and 1 (v/v) % coronoid process dissipate capsule bacteriums and plant are drawn respectively
Lactobacillus seed liquor is in fermenation raw liquid, the constant temperature quiescent culture at 28 DEG C.
(5) acquisition of green tea beverage：After fermentation 3 days, zymotic fluid surface grows " golden flower " of golden yellow.By green tea fermentation liquid
It is degerming through 0.22 μm of filter membrane vacuum filtration, then the as green tea beverage after canned, high temperature sterilization.
Green tea beverage arohid flavour gas obtained by the present embodiment is strong, lasting, and sweet mouthfeel, soup look are golden yellow bright.After testing should
Catechin content is 1.43mg/mL in beverage, not notable with green tea stoste (catechin content 1.49g/mL) difference.
Embodiment 2
A kind of preparation method of green tea beverage comprises the following steps：
(1) preparation of fermenation raw liquid：100kg water is weighed, the large green tea dry teas of 2kg is added and is extracted 30 minutes at 100 DEG C,
Tea grounds is filtered through cotton gauze, 9kg sucrose is added, is sterilized 15 minutes at 80 DEG C, is rapidly cooled to room temperature, it is former to obtain zymotic fluid
Liquid.
(2) preparation of coronoid process dissipate capsule bacterium spore liquid：Eurotium cristatum strain BNCC196246 is inoculated in PDA solid slopes
On culture medium, it is placed in 28 DEG C of constant incubators to cultivate 5 days and covers with inclined-plane to bacterium colony.Aseptically inject appropriate amounts of sterilized water
And scrape coronoid process dissipate capsule bacterium bacterium colony into the fine taper bottle containing bead, it is positioned in shaken cultivation case in 28 DEG C, 150rpm/
Vibrated under min 20 minutes, then obtain spore suspension after sterile absorbent cotton is filtered, finally adjust its spore concentration to about
107Individual/mL.
(3) preparation of lactic acid bacterial liquid：Lactobacillus plantarum BNCC187897 is inoculated on MRS fluid nutrient mediums, is placed in
After standing 24 hours in 28 DEG C of constant incubators, 10min is centrifuged under 5000rpm/min, removes supernatant, adding sterilized water will
Its concentration is adjusted to about 109CFU/mL。
(4) prepared by zymotic fluid：Aseptically, 2 (v/v) % and 2 (v/v) % coronoid process dissipate capsule bacteriums and plant are drawn respectively
Lactobacillus seed liquor is in fermenation raw liquid, the constant temperature quiescent culture at 28 DEG C.
(5) acquisition of green tea beverage：After fermentation 5 days, zymotic fluid surface grows " golden flower " of golden yellow.By green tea fermentation liquid
It is degerming through 0.22 μm of filter membrane vacuum filtration, then the as green tea beverage after canned, high temperature sterilization.
Green tea beverage arohid flavour gas obtained by the present embodiment is strong, lasting, and sweet mouthfeel, soup look are pale brown.The beverage after testing
Middle catechin content is 2.62mg/mL, not notable with green tea stoste (catechin content 2.77g/mL) difference.
Embodiment 3
A kind of preparation method of green tea beverage comprises the following steps：
(1) preparation of fermenation raw liquid：100kg water is weighed, the large green tea dry teas of 1kg is added and is extracted 20 minutes at 100 DEG C,
Tea grounds is filtered with cotton gauze, 7kg sucrose is added, is sterilized 15 minutes at 80 DEG C, is rapidly cooled to room temperature, it is former to obtain zymotic fluid
Liquid.
(2) preparation of coronoid process dissipate capsule bacterium spore liquid：The coronoid process dissipate capsule bacterium that laboratory is independently isolated from Fu-brick tea connects
Kind inclined-plane is covered with to bacterium colony in PDA solid slope culture mediums, being placed in 28 DEG C of constant incubators to cultivate 5 days.In aseptic condition
Lower injection appropriate amounts of sterilized water simultaneously scrapes coronoid process dissipate capsule bacterium bacterium colony into the fine taper bottle containing bead, is positioned over shaken cultivation case
In vibrate 20 minutes under 28 DEG C, 150rpm/min, then spore suspension is obtained after sterile absorbent cotton is filtered, finally by it
Spore concentration is adjusted to about 107Individual/mL.
(3) preparation of lactic acid bacterial liquid：The lactobacillus bulgaricus of Laboratories Accession is inoculated in MRS fluid nutrient mediums
On, it is placed in 28 DEG C of constant incubators after standing 24 hours, 10min is centrifuged under 5000rpm/min, remove supernatant, adds
Sterilized water adjusts its concentration to about 109CFU/mL。
(4) prepared by zymotic fluid：Aseptically, 1 (v/v) % and 1 (v/v) % coronoid process dissipate capsule bacteriums and Bao Jia are drawn respectively
Leah lactobacillus seed liquor is in fermenation raw liquid, the constant temperature quiescent culture at 28 DEG C.
(5) acquisition of green tea beverage：After fermentation 3 days, zymotic fluid surface grows " golden flower " of golden yellow.By zymotic fluid in
Centrifuge 10min under 5000rpm/min, obtain after supernatant through canned, high-temperature sterilization, as green tea beverage.
Compared with Example 1 compared with catechin content is not notable with green tea stoste difference in two groups, and zymotic fluid liquid level is equal
The coronoid process dissipate capsule bacterium of golden yellow is grown, and carries strong arohid flavour taste, mouthfeel sweet tea acid is tasty, and soup look is golden yellow bright.Illustrate not
Lactobacillus plantarum BNCC187897 and coronoid process dissipate capsule bacterium BNCC196246 are only limitted to, using other coronoid process dissipate capsule bacteriums and lactic acid bacteria
Also it can create and both be got back the green tea beverage preferably retained with special arohid flavour gas, catechin.
Presently preferred embodiments of the present invention is the foregoing is only, is not construed as the limitation present invention, it is all without departing substantially from this hair
Any modification, replacement and improvement made within bright spirit and principle etc., within protection scope of the present invention.
Claims (4)
1. a kind of preparation method of green tea beverage, comprises the following steps：
(1) prepared by fermenation raw liquid：Using large green tea as raw material, it is extracted, filtered off except after tea grounds, in leaching liquor plus
Enter sucrose, through high-temperature sterilization, as fermenation raw liquid；
(2) prepared by strain liquid：Using two kinds of probiotics coronoid process dissipate capsule bacteriums and lactic acid bacteria seed liquor is prepared as raw material；
(3) ferment：Aseptically, coronoid process dissipate capsule bacterium spore liquid and lactic acid bacterial liquid, fermented place are inoculated with into leaching liquor
Reason, obtain green tea fermentation liquid；
(4) green tea fermentation liquid filter degerming, be green tea beverage after canned, high temperature sterilization.
2. according to the green tea beverage described in claim 1, it is characterised in that：Coronoid process dissipate capsule bacterium spore liquid concentration is about 107Individual/mL,
Lactic acid bacterial liquid concentration is about 109CFU/mL.Inoculum concentration is respectively 1-5 (v/v) % and 1-5 (v/v) %.
3. according to the green tea beverage described in claim 1, it is characterised in that：With coronoid process dissipate capsule bacterium and lactic acid bacteria co-fermentation green tea
Leaching liquor, fermentation condition are to stand 3-7 days at 28 DEG C -30 DEG C.
4. according to the green tea beverage described in claim 1, it is characterised in that：Catechin content has obtained preferably in the green tea beverage
Preservation, be former tea leaching liquor 87-96%；And with unique arohid flavour gas.
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| CN201710949583.6A CN107455520A (en) | 2017-10-10 | 2017-10-10 | A kind of preparation method of green tea beverage |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771242A (en) * | 2018-06-20 | 2018-11-09 | 西安巨子生物基因技术股份有限公司 | A kind of coronoid process dissipate capsule bacterium Fermentation Function compound and its preparation method and application |
| CN110583819A (en) * | 2019-10-18 | 2019-12-20 | 合肥极世茗香生物科技有限公司 | High-tea-polyphenol instant green tea powder and preparation method thereof |
| CN113057233A (en) * | 2021-04-16 | 2021-07-02 | 昆明理工大学 | Solid-liquid fermentation combined Yunnan large-leaf tea beverage and preparation method thereof |
| CN114468079A (en) * | 2021-11-11 | 2022-05-13 | 湖南农业大学 | Composite Fuzhuan tea based on mixed fermentation of probiotics and golden flower fungi and processing method thereof |
| CN114680208A (en) * | 2022-04-14 | 2022-07-01 | 安吉金甘茶叶科技有限公司 | Fermented white tea and preparation process thereof |
| EP4181685A4 (en) * | 2020-07-16 | 2024-08-07 | Nat Univ Singapore | A tea-based beverage |
-
2017
- 2017-10-10 CN CN201710949583.6A patent/CN107455520A/en active Pending
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771242A (en) * | 2018-06-20 | 2018-11-09 | 西安巨子生物基因技术股份有限公司 | A kind of coronoid process dissipate capsule bacterium Fermentation Function compound and its preparation method and application |
| CN110583819A (en) * | 2019-10-18 | 2019-12-20 | 合肥极世茗香生物科技有限公司 | High-tea-polyphenol instant green tea powder and preparation method thereof |
| EP4181685A4 (en) * | 2020-07-16 | 2024-08-07 | Nat Univ Singapore | A tea-based beverage |
| CN113057233A (en) * | 2021-04-16 | 2021-07-02 | 昆明理工大学 | Solid-liquid fermentation combined Yunnan large-leaf tea beverage and preparation method thereof |
| CN114468079A (en) * | 2021-11-11 | 2022-05-13 | 湖南农业大学 | Composite Fuzhuan tea based on mixed fermentation of probiotics and golden flower fungi and processing method thereof |
| CN114680208A (en) * | 2022-04-14 | 2022-07-01 | 安吉金甘茶叶科技有限公司 | Fermented white tea and preparation process thereof |
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