CN107637676A - A kind of preparation method of fermented tea and fermented tea - Google Patents
A kind of preparation method of fermented tea and fermented tea Download PDFInfo
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- CN107637676A CN107637676A CN201711117331.3A CN201711117331A CN107637676A CN 107637676 A CN107637676 A CN 107637676A CN 201711117331 A CN201711117331 A CN 201711117331A CN 107637676 A CN107637676 A CN 107637676A
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Abstract
This application discloses a kind of preparation method of fermented tea and fermented tea.The fermentation tea preparation method of the application, including gross tea or sample tea are fermented using probiotics bacterial liquid, after fermentation ends, by tea-drying, obtain fermented tea；Wherein, at least one of lactobacillus, galactococcus, saccharomycete, Bifidobacterium and acetic acid bacteria are included in probiotics bacterial liquid.The preparation method of the application, technique are simple, easy to operate；Also, prepared fermented tea, both with the original resemblance of tealeaves, meet traditional custom of infusing tea；Have the healthcare function and characteristic taste flavor of tealeaves and probiotics fermention food concurrently again.
Description
Technical field
The application is related to fermented tea field, preparation method and fermented tea more particularly to a kind of fermented tea.
Background technology
From the perspective of microbiology or Food Science, fermented tea is substantially that a kind of fermentation using tealeaves as matrix is eaten
Product.Food undergoes microbial fermentation, and except profile, taste flavor etc. are changed, nutritive value also further improves, at present
It is widely used in human lives, such as Yoghourt, fermented glutinous rice, pickles, soy sauce, vinegar, fermented soya bean, beer, grape wine.
Likewise, fermentation also extensive application in tea product, wherein mainly formed with traditional handicraft processing and fabricating,
Such as Pu'er tea, Fu-brick tea, the obtained fermentation tea product of this technique, microbe species are various and wide material sources.It is another kind of to be
Selective extraterrestrial origin addition strain ferments to tealeaves, as Chinese patent CN102217688A has invented a kind of golden flower Pu'er
The preparation method of tea, the method by being inoculated with coronoid process dissipate capsule bacterium in Pu'er tea production process is which disclosed, realizes Pu'er tea
Grow dim, prepare the golden flower puer tea with golden flower.
Also have and liquid state fermentation is carried out as raw material using tea extract and is aided with other additives making fermented tea beverages, it is such as red
Tea bacterium fermented tea beverage, Chinese patent CN101869156A disclose a kind of preparation method of black tea compound fungus beverage, and it is
Glucose-tea broth fermentation is formed, it is necessary to which black tea is answered with the compound bacteria strain containing three kinds of saccharomycete, acetic acid bacteria and lactic acid bacteria probiotics
Four kinds of bacterium strain, glucose, tealeaves, water raw materials are closed, liquid fermentation is carried out, produces a kind of pure natural health-care beverage；But this
Kind mode can not meet that people are accustomed to the traditional tea-drinking infused tea, sampled tea, and require more to holding conditions.
With the improvement of living standards, people have higher demand to drinking tea, infusing tea, sampling tea for gracefulness should be met
Traditional custom；Require that tealeaves is weeded out the old and bring forth the new with more unique taste flavors, and higher nutritive value again.
The content of the invention
The purpose of the application is to provide a kind of preparation method of new fermented tea and its fermented tea of preparation.
To achieve these goals, the application employs following technical scheme：
The one side of the application discloses a kind of preparation method of fermented tea, including using probiotics bacterial liquid to gross tea or into
Sample tea and fermented, after fermentation ends, by tea-drying, obtain fermented tea；Wherein, lactobacillus, breast are included in probiotics bacterial liquid
At least one of coccus, saccharomycete, Bifidobacterium and acetic acid bacteria.
It should be noted that the key of the application is to carry out solid state fermentation to tealeaves using probiotics, wherein, tealeaves can
All it is the fermentation carried out to sample tea in the implementation of the application to be gross tea or sample tea.Hair prepared by the application method
Ferment tea, on the one hand, remain the original form of tealeaves, disclosure satisfy that the traditional tea-drinking custom infused tea, sampled tea；On the other hand, lead to
Probiotics fermention is crossed, is that orientation conversion occurs for tea leaf quality, forms the taste and flavor of uniqueness, improve health-care efficacy, have both
The dual characteristicses of tealeaves and probiotics fermention food.
Preferably, lactobacillus include Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus bulgaricus and
At least one of Lactobacillus ruminis.
Preferably, saccharomycete includes at least one of wine yeast, yellow yeast and brewer's yeast.
Preferably, gross tea or sample tea are green tea, black tea or oolong tea.
It should be noted that the preparation method of the application, is particularly suitable for use in and carries out probiotics to green tea, black tea or oolong tea
Fermentation, to form unique taste, and improves health-care efficacy；It is appreciated that the present processes be not only limited in green tea, black tea or
Oolong tea, other tealeaves can also use the present processes, to form unique taste.
Preferably, the preparation method of the application, specifically includes following steps,
(1) sugar is dissolved in water, sugar juice is made；
(2) sterilization treatment is carried out to tealeaves and sugar juice；
(3) probiotics strain is inoculated into the sugar juice of sterilization treatment, is well mixed, bacterium solution is made；
(4) tealeaves of bacterium solution and sterilization treatment is sufficiently mixed；
(5) tealeaves for being mixed with bacterium solution is sealed by fermentation, the mode of fermentation is fermented for room temperature or heat-preservation fermentation；
Room temperature fermentation includes, by the 24-240h that fermented at room temperature after tea sealing；
Heat-preservation fermentation includes, and is incubated using water-bath insulation, constant incubator insulation or fermentation tank, in 25 DEG C of -42 DEG C of temperature
Under, it is preferred that at a temperature of 30-38 DEG C, ferment 12-60h；
(6) after fermentation ends, by the fermented tea of tea-drying, i.e. acquisition the application.
Preferably, the inoculum concentration of probiotics strain is the 0.1%-1% of tealeaves weight.
Preferably, the inoculum concentration of probiotics strain is the 0.2%-0.6% of tealeaves weight.
It should be noted that the inoculum concentration of probiotics strain may be referred in general probiotics fermention, still, the application examines
Consider tealeaves fully to ferment, and the taste and health-care efficacy of fermented tea, preferable inoculum concentration are the 0.1%- of tealeaves weight
1%, the more preferably 0.2%-0.6% of tealeaves weight.
Preferably, the mode of sterilization treatment is high-temp steam sterilizing or microwave sterilization；The condition of high-temp steam sterilizing is to go out
100-120 DEG C of bacterium temperature, sterilization time 5-30min；The condition of microwave sterilization is frequency 3000MHz~300000MHz, sterilizing
Time 1-10min.
Preferably, sugar is monose and/or oligosaccharide, specifically, sugar selected from glucose, fructose, lactose, maltose, sucrose,
FOS, oligomeric maltose, xylo-oligosaccharide, soyabean oligosaccharides, gossypose, lactulose, oligoisomaltose and oligomeric gala
At least one of sugar.
Preferably, sugared dosage is the 2%-20% of tealeaves weight.
Preferably, sugared dosage is the 5%-15% of tealeaves weight.
Preferably, in sugar juice, the weight ratio of sugar and water is 1:(10~30).
Preferably, in sugar juice, the weight ratio of sugar and water is 1:(15~20).
It should be noted that the selection and dosage of sugar directly affect the growth fermentation of probiotics, and then influence fermented tea
Taste and flavor；Therefore, in order to reach more preferable taste and flavor, the application is especially limited the species and dosage of sugar
It is fixed.In addition, the ratio of sugar and water directly affects the concentration of sugar juice, on the one hand, the growth fermentation of probiotics strain is influenceed, it is another
Aspect, the wetness degree of tealeaves is also directly connected to, influences to ferment.Therefore, to sugared in sugar juice in the preferred scheme of the application
Also it is defined with the dosage of water.
Preferably, in step (6), method that tea-drying uses high temperature after first low temperature, specifically, low at 70-90 DEG C
Tealeaves is quickly removed water under temperature, then, tealeaves is dried to sufficient do at a high temperature of 90-120 DEG C.
It should be noted that removing water at low temperature, it can be very good to ensure fermented tea not by high temperature, meanwhile, also protect
The health-care efficacy after probiotics fermention is hindered not by high temperature；Then the foot that be dried to of short time is done at high temperature, short
The high-temperature process of time, which is tried one's best, reduces the destructiveness of high temperature, meanwhile, fermented tea is reached foot and do, be easy to preserve for a long time.
The another side of the application discloses a kind of fermented tea, the fermented tea by gross tea or sample tea by probiotics fermention and
Into.
Preferably, the fermented tea of the application is actually and is prepared by the preparation method of the application.
It should be noted that the fermented tea of the application, is with general tealeaves difference, using probiotics fermention,
The characteristics of combining tealeaves itself and the function of probiotics, while tealeaves taste and flavor is improved, also enhance its health care
Effect.
Due to being using the beneficial effect of above technical scheme, the application：
The preparation method of the application, technique are simple, easy to operate；Also, prepared fermented tea, it is both original with tealeaves
Resemblance, meet traditional custom of infusing tea；Have the healthcare function and characteristic mouthfeel wind of tealeaves and probiotics fermention food concurrently again
Taste.
Embodiment
The application's it is critical that creative is fermented using probiotics to gross tea or sample tea, in the prior art
Directly the tealeaves of solid is not fermented using probiotics, research and the report of the fermented tea of solid-state is prepared, does not also have
Related product.Present inventor, Tea Production is being carried out to find in long-term research and practice process, using probiotics
To the sample tea of tealeaves, particularly green tea, black tea and oolong, processed again, the fermented tea of acquisition, both remain tealeaves
Original form, there is special taste and flavor again, also, also have the health-care efficacy of probiotics concurrently, people can be met simultaneously
Infuse tea custom and the pursuit to tealeaves mouthfeel and nutritive value.
The probiotics used in the application preparation method, it is that one kind produces health efficacy so as to improve the micro- life of host to host
The active microorganism of state balance, has the incomparable physiological function of other normal physiological floras to body, and be widely used in food
In product industry, the food nutrition that production is acted on through probiotics fermention is enriched, and unique flavor, is easy to absorb, is to be acknowledged as safety
Functional health-care food.The fermented tea of the application has had tealeaves and the dual characteristicses of probiotics concurrently simultaneously.
The application is described in further detail below by specific embodiment.Following examples only are entered to advance to the application
One step illustrates, should not be construed as the limitation to the application.
Embodiment one
This example uses lactobacillus complexing agent to be fermented for probiotics using 200g broken black teas as raw material, prepares fermented tea, tool
Preparation includes：
10g glucose, 10g sucrose are dissolved in 300g water sugar juice is made；Tealeaves and sugar juice are subjected to high temperature steaming
Vapour sterilization treatment, sterilising temp are 120 DEG C, time 10min；Lactobacillus composite bacteria 1g is weighed, with being cooled to going out for room temperature
Bacterium sugar juice is sufficiently stirred, and bacterium solution is made；Bacterium solution is sufficiently mixed with being cooled to the tea raw material of room temperature, sealing is loaded on hair afterwards
In fermentation tank, shady place is placed in, room temperature is fermented 48 hours；After fermentation ends, tealeaves is taken out and is laid in pallet, heap height is no more than
10cm, using oven drying mode, tealeaves is quickly removed water, temperature control at 70-75 DEG C, when be about 40min, afterwards by tealeaves
High reduce to 2-4cm, temperature of heap is increased to 110-115 DEG C, and tealeaves is dried into foot does, and obtains the fermented tea of this example.
Embodiment two
This example uses grape wine dried yeast powder to be fermented for probiotics using 200g broken black teas as raw material, prepares fermented tea,
Specific preparation method includes：
10g glucose, 10g sucrose are dissolved in 300g water sugar juice is made；Tealeaves and sugar juice are subjected to high temperature steaming
Vapour sterilization treatment, sterilising temp are 100 DEG C, time 15min；Grape wine dried yeast powder 0.4g is weighed, with being cooled to room temperature
Sterilizing sugar juice is sufficiently stirred, and mixed bacteria liquid is made；Mixed bacteria liquid is sufficiently mixed with being cooled to the tea raw material of room temperature, afterwards
Sealing is loaded in fermentation tank, is placed in shady place, and room temperature is fermented 48 hours；After fermentation ends, tealeaves is taken out and is laid in pallet,
Heap height is no more than 10cm, using drying baker drying mode, tealeaves is quickly removed water, temperature control at 85-90 DEG C, when be about
30min, is increased to 90-100 DEG C by high reduce to 2-4cm, temperature of tealeaves heap afterwards, and tealeaves is dried into foot does, and obtains this example
Fermented tea.
Embodiment three
This example uses lactobacillus complexing agent and grape wine dried yeast powder to be sent out for probiotics using 200g broken black teas as raw material
Ferment, prepares fermented tea, and specific preparation method includes：
10g glucose, 10g sucrose are dissolved in 300g water sugar juice is made；Tealeaves and sugar juice are carried out into microwave to go out
Bacterium is handled, and microwave sterilization frequency is 100000MHz, time 5min；Weigh lactobacillus composite bacteria 1g, grape wine dried yeast powder
0.4g is sufficiently stirred with the sugar juice to sterilize, and mixed bacteria liquid is made；Mixed bacteria liquid and tea raw material are sufficiently mixed, sealed afterwards
Loaded on shady place in fermentation tank, is placed in, room temperature is fermented 90 hours；After fermentation ends, tealeaves is taken out and is laid in pallet, heap is high
No more than 10cm, using drying baker drying mode, tealeaves is quickly removed water, temperature control at 70-80 DEG C, when be about 30min, it
High reduce to 2-4cm, temperature of tealeaves heap is increased to 110-120 DEG C afterwards, tealeaves is dried into foot does, and obtains the fermented tea of this example.
Example IV
This example uses lactobacillus complexing agent and grape wine dried yeast powder to be sent out for probiotics using 200g oolong tea as raw material
Ferment, prepares fermented tea, and specific preparation method includes：
20g glucose is dissolved in 300g water sugar juice is made；Tealeaves and sugar juice are carried out at high-temp steam sterilizing
Reason, sterilising temp are 100 DEG C, time 10min；Lactic acid bacteria composite bacteria 0.8g, grape wine dried yeast powder 0.4g are weighed, it is and cold
But it is sufficiently stirred to the sterilizing sugar juice of room temperature, mixed bacteria liquid is made；Mixed bacteria liquid is filled with being cooled to the tea raw material of room temperature
Divide mixing, sealing thermal insulation ferments afterwards, and holding temperature is 30-38 DEG C, fermentation time 24 hours；After fermentation ends, tealeaves is taken
Go out to be laid in pallet, heap height is no more than 10cm, using drying baker drying mode, makes tealeaves quickly remove water, temperature control is in 75-
80 DEG C, when be about 30min, high reduce to 2-4cm, temperature of tealeaves heap is increased to 100-105 DEG C afterwards, tealeaves is dried to foot
It is dry, obtain the fermented tea of this example.
Embodiment five
This example uses lactobacillus complexing agent and grape wine dried yeast powder to be sent out for probiotics using 200g green tea as raw material
Ferment, prepares fermented tea, and specific preparation method includes：
20g glucose is dissolved in 300g water sugar juice is made；Tealeaves and sugar juice are carried out at high-temp steam sterilizing
Reason, sterilising temp are 120 DEG C, time 5min；Lactic acid bacteria composite bacteria 0.3g, grape wine dried yeast powder 0.4g are weighed, it is and cold
But it is sufficiently stirred to the sterilizing sugar juice of room temperature, mixed bacteria liquid is made；Mixed bacteria liquid is filled with being cooled to the tea raw material of room temperature
Divide mixing, sealing thermal insulation ferments afterwards, and holding temperature is 25-35 DEG C, heat-preservation fermentation 60 hours；After fermentation ends, tealeaves is taken
Go out to be laid in pallet, heap height is no more than 10cm, using drying baker drying mode, makes tealeaves quickly remove water, temperature control is in 70-
80 DEG C, when be about 30min, high reduce to 2-4cm, temperature of tealeaves heap is increased to 110-120 DEG C afterwards, tealeaves is dried to foot
It is dry, obtain the fermented tea of this example.
Using traditional mode that brews, the fermented tea of embodiment one to embodiment five is judged respectively.As a result show,
Embodiment one uses broken black tea as raw material, by different probiotics fermentions, taste flavor bacterium occurs significantly to change to embodiment three
Become, and bright characteristic, the fermented tea of embodiment one show as sour and dramatically increased, the fermented tea red wine of embodiment two is aromatic strongly fragrant,
The fermented tea of embodiment three has the flavor of both embodiment one and embodiment two concurrently while holding black tea original quality.
Oolong tea is respectively adopted in example IV and embodiment five, green tea is raw material, carries out probiotics fermention and prepares fermented tea,
Taste flavor conversion is suitable, while oolong tea and green tea original quality is kept, has appropriate sour concurrently and red wine is fragrant, formed
It is clearly distinguishable from the special favor of black tea raw material.
The fermented tea of the application is on the basis of ensureing that tealeaves tradition brews product drink custom, by adding probiotics, artificially
The mode of controllable solid state fermentation orientation regulation and control so that the fermentation tea product of preparation has the health care of tealeaves and probiotics fermention food concurrently
Function and special flavor.
In addition to the lactobacillus and dusty yeast that are used in above example, the application is further carried out to other probiotics
Experiment, as a result shows, the probiotics of other similar functions, such as galactococcus, Bifidobacterium and acetic acid bacteria are equally applicable to this Shen
Please, the healthcare function for having tealeaves and probiotics fermention food concurrently and the fermented tea of special flavor can be obtained.
Above content is to combine the further description that specific embodiment is made to the application, it is impossible to assert this Shen
Specific implementation please is confined to these explanations.For the application person of an ordinary skill in the technical field, do not taking off
On the premise of conceiving from the application, some simple deduction or replace can also be made.
Claims (10)
- A kind of 1. preparation method of fermented tea, it is characterised in that：Including being sent out using probiotics bacterial liquid gross tea or sample tea Ferment, after fermentation ends, by tea-drying, obtain the fermented tea；At least one of lactobacillus, galactococcus, saccharomycete, Bifidobacterium and acetic acid bacteria are included in the probiotics bacterial liquid.
- 2. preparation method according to claim 1, it is characterised in that：The lactobacillus includes Lactobacillus plantarum, acidophilus breast At least one of bacillus, Lactobacillus casei, lactobacillus bulgaricus and Lactobacillus ruminis.
- 3. preparation method according to claim 1, it is characterised in that：The saccharomycete includes wine yeast, yellow yeast At least one of with brewer's yeast.
- 4. preparation method according to claim 1, it is characterised in that：The gross tea or sample tea are green tea, black tea or crow Imperial tea.
- 5. according to the preparation method described in claim any one of 1-4, it is characterised in that：Specifically include following steps,(1) sugar is dissolved in water, sugar juice is made；(2) sterilization treatment is carried out to tealeaves and sugar juice；(3) probiotics strain is inoculated into the sugar juice of sterilization treatment, is well mixed, bacterium solution is made；(4) tealeaves of bacterium solution and sterilization treatment is sufficiently mixed；(5) tealeaves for being mixed with bacterium solution is sealed by fermentation, the mode of fermentation is fermented for room temperature or heat-preservation fermentation；The room temperature fermentation includes, by the 24-240h that fermented at room temperature after tea sealing；The heat-preservation fermentation includes, and is incubated using water-bath insulation, constant incubator insulation or fermentation tank, in 25 DEG C of -42 DEG C of temperature Under, it is preferred that at a temperature of 30-38 DEG C, ferment 12-60h；(6) after fermentation ends, by tea-drying, that is, the fermented tea is obtained.
- 6. preparation method according to claim 5, it is characterised in that：The inoculum concentration of the probiotics strain is the tealeaves The 0.1%-1% of weight, it is preferably, the 0.2%-0.6% of the tealeaves weight.
- 7. preparation method according to claim 5, it is characterised in that：The mode of the sterilization treatment is high-temp steam sterilizing Or microwave sterilization；The condition of high-temp steam sterilizing is 100-120 DEG C of sterilising temp, sterilization time 5-30min；The condition of microwave sterilization is frequency 3000MHz~300000MHz, sterilization time 1-10min.
- 8. preparation method according to claim 5, it is characterised in that：The sugar is monose and/or oligosaccharide, specifically, The sugar is selected from glucose, fructose, lactose, maltose, sucrose, FOS, oligomeric maltose, xylo-oligosaccharide, soy oligosaccharides At least one of sugar, gossypose, lactulose, oligoisomaltose and galactooligosaccharide；Preferably, the sugared dosage is the 2%-20% of the tealeaves weight；Preferably, the sugared dosage is the 5%-15% of the tealeaves weight；Also, in the sugar juice, the weight ratio of sugar and water is 1:(10~30), preferable weight ratio are 1:(15~20).
- 9. preparation method according to claim 5, it is characterised in that：In the step (6), tea-drying uses first low temperature The method of high temperature afterwards, specifically, tealeaves is quickly removed water in a low temperature of 70-90 DEG C, then, will at a high temperature of 90-120 DEG C It is dry that tealeaves is dried to foot.
- A kind of 10. fermented tea, it is characterised in that：The fermented tea is formed by gross tea or sample tea by probiotics fermention；It is preferred that , the fermented tea is prepared by the preparation method described in claim any one of 1-9.
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