CN107683927A - A kind of Lactobacillus plantarum ST is used for the method for novel lactic acid bacteria fermented tea beverage processing - Google Patents

Abstract

The invention belongs to the field of food, and relates to a method for processing a novel lactic acid bacteria fermented tea beverage using Lactobacillus plantarum ST. The Lactobacillus plantarum ST was preserved in the "General Microbiology Center of the China Microbial Culture Collection Management Committee" on March 22, 2017, with the preservation number CGMCC No. 13911, and the classification was named Lactobacillus plantarum ST. The plant lactobacillus has the ability to promote the biotransformation of catechin and inhibit the growth of main spoilage bacteria and food-borne pathogenic bacteria. Lactobacillus plantarum ST is used to produce new lactic acid bacteria fermented tea beverages. The process is to inoculate Lactobacillus plantarum ST into tea soup containing sucrose and sodium carboxymethyl cellulose for anaerobic fermentation, then add pectin, ascorbic acid and other ingredients, and pack . The produced lactic acid bacteria tea fermented beverage has a unique taste, contains biologically active substances such as lactic acid bacteria and catechins, and has remarkable health care functions and broad market prospects.

Description

A kind of method that plantarum lactobacillus ST is used for the processing of novel lactic acid bacteria fermented tea beverage

technical field

The invention belongs to the field of food and relates to a method for processing lactobacillus plantarum ST for tea beverage fermented by lactic acid bacteria.

Background technique

Tea is one of the world's three major non-alcoholic beverages and is loved by people all over the world. A large number of studies at home and abroad have shown that tea contains various active ingredients such as tea polyphenols, alkaloids, tea polysaccharides, and tea pigments. 20% to 30% of the content of tea is the substance with the most content in tea except water. It has many health functions such as scavenging free radicals, anti-cancer, anti-mutation, sterilization, lowering blood pressure, anti-radiation, preventing cardiovascular diseases and diabetes. Catechin compounds are the main components of tea polyphenols, accounting for 65% to 80% of the total amount of tea polyphenols, mainly including catechin (EC), gallocatechin (EGC), catechin gallate ( ECG) and gallocatechin gallate (EGCG) 4 substances.

Yunnan Province is located in the southwest of China. With its unique natural conditions and a long history of tea cultivation, it has bred rich tea tree germplasm resources and is the origin center and origin of tea trees in the world. Ethnic minorities living in various parts of Yunnan grow tea, make tea, love tea, and drink (eat) tea. The De'ang ethnic group is one of the cross-border ethnic groups in Yunnan Province, known as the "ancient tea farmers". Before the founding of New China, due to factors such as traffic congestion, backward productivity, and low production levels, the De'ang people suffered from diseases. In the fight against diseases, after long-term life practice, the De'ang people gradually developed a folk health care method with distinctive national characteristics represented by "sour tea", which has continued to this day.

Unlike black tea and Puer tea, which are fermented aerobically, sour tea is processed anaerobically. The patent applicant's previous research found that lactic acid bacteria are the dominant flora in the fermentation process of De'ang sour tea, and play a key role in the change of sour tea components, thus exerting a significant health function. At present, tea-related beverage products on the market are mainly prepared from tea extracts and ingredients, and none of them contain lactic acid bacteria with probiotic functions. Therefore, the development of a lactic acid bacteria tea fermented beverage that integrates lactic acid bacteria and tea extracts, has a unique taste, and can significantly increase the content of tea polyphenols will have broad market prospects.

Contents of the invention

The present invention isolates a plant lactobacillus ST from naturally fermented Deang sour tea, and the plant lactobacillus has the ability to promote the biotransformation of catechins and inhibit the growth of main spoilage bacteria and food-borne pathogenic bacteria. Inoculating Lactobacillus plantarum ST into tea soup for anaerobic fermentation can significantly increase the total amount of catechins in the tea water extract, and can inhibit the proliferation of main spoilage bacteria and pathogenic bacteria, prolong the shelf life, and process lactic acid bacteria tea A fermented beverage with a unique taste, which integrates biologically active substances such as lactic acid bacteria and catechins, and has significant health care functions.

Technical scheme of the present invention is:

A method for processing Lactobacillus plantarum ST for tea beverages fermented by lactic acid bacteria. The said Lactobacillus plantarum was preserved in the General Microorganism Center of China Microbial Culture Collection Management Committee on March 22, 2017. The preservation number is CGMCCNo.13911, and the classification is named It is Lactobacillus plantarum. General Microbiology Center of China Microbiological Culture Collection Management Committee Address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, Zip Code: 100101.

The plant lactobacillus has the ability to promote the biotransformation of catechin and inhibit the growth of main spoilage bacteria and food-borne pathogenic bacteria. Inoculating Lactobacillus plantarum ST into tea soup containing sucrose and sodium carboxymethyl cellulose for anaerobic fermentation can increase the content of catechins in the tea water extract, and can inhibit the growth and reproduction of spoilage bacteria and pathogenic bacteria. Adding ingredients such as pectin and ascorbic acid, the lactic acid bacteria tea fermented beverage made has a unique taste, contains biologically active substances such as lactic acid bacteria and catechins, and has significant health care functions.

The application of Lactobacillus plantarum ST in the processing of new lactic acid bacteria fermented tea beverages, including the preparation of tea soup, inoculation, anaerobic fermentation, filling and other processing links, the way of inoculating Lactobacillus plantarum ST is to add its freeze-dried powder, in order to ensure the production of Lactobacillus plantarum ST It grows normally and is in a suspended state to promote the biotransformation of catechins and improve the taste of the product. Before fermentation, sucrose and sodium carboxymethylcellulose must be added, and ascorbic acid and pectin should be added after fermentation;

Specific steps are as follows:

(1) Using tea leaves as raw materials, mix tea leaves and water at a ratio of 1:100, extract at a temperature of 80°C for 30 minutes, and filter through a 180-mesh filter to prepare tea soup;

(2) After adding sucrose (50-70g/L) and sodium carboxymethylcellulose (0.05-0.15 g/L) to the prepared tea soup, sterilize it by pasteurization or ultra-high temperature instant sterilizer ;

(3) Under a sterile environment, homogenize the tea soup cooled to 30°C to 40°C and transfer it to a fermenter. same), inoculate Lactobacillus plantarum ST strain (10 ⁹ ～10 ¹¹ cfu/L) in the form of freeze-dried powder, stir and mix well, and carry out anaerobic fermentation. The fermentation temperature is 35℃～40℃, and the fermentation time is 8h～22h ;

(4) Under sterile conditions, add pectin (0.05-0.15g/L) and ascorbic acid (0.4-0.6g/L) to the fermentation broth, and mix well;

(5) After homogenizing the fermented lactic acid bacteria tea drink in (4), it is filled, sealed, refrigerated or stored in the dark at room temperature, and the shelf life is 15-20 days and 7-10 days respectively.

The tealeaves are green tea, black tea, cooked Pu'er tea, raw Pu'er tea.

The positive effect of the present invention has:

(1) Compared with traditional tea beverage products, the content of main catechins in lactic acid bacteria fermented tea beverages was significantly increased.

(2) Tea beverage products contain lactic acid bacteria and have a unique taste;

(3) It integrates biologically active substances such as lactic acid bacteria and catechin, and has significant health care functions.

(4) The processing technology is simple, the whole process is controllable, and the quality is guaranteed.

detailed description

Example 1 takes green tea as raw material to produce lactic acid bacteria tea fermented beverage

Using green tea as raw material, mix tea leaves and water at a ratio of 1:100, soak at 80°C for 30 minutes and then filter to prepare green tea soup; add sucrose (70g/L) and sodium carboxymethylcellulose to the tea soup (0.10g/L), adopt pasteurization to sterilize; under aseptic environment, the tea soup that will be cooled to 35 ℃ is transferred in the fermenter, with the form of freeze-dried powder inoculation Lactobacillus plantarum ST bacterial strain (10 ¹⁰ cfu/L), stirred and mixed, and carried out anaerobic fermentation, the fermentation temperature was 37°C, and the fermentation time was 21h; after the fermentation, add pectin (0.10g/L) and ascorbic acid (0.4g/L), and stir evenly. Fill after homogenization (25MPa, 4min), seal and store away from light.

The color of the lactic acid bacteria fermented green tea drink is light yellow, the lactic acid bacteria are in a suspended state, the system is uniform, and it has a light sweet tea aroma and a slightly sour smell. day and 8 days; and compared with unfermented green tea infusion, scavenging free radicals 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) and 2,2-azino-bis(3-ethyl -Benzothiazole-6-sulfonic acid) (ABTS ⁺ ) capacity increased by 22.84% and 33.08% respectively, and the total amount of main catechins increased by 18.41%, which has remarkable health care function.

Example 2 takes black tea as raw material to produce lactic acid bacteria tea fermented beverage

Using black tea as raw material, mix tea leaves with water at a ratio of 1:100, soak at 80°C for 30 minutes, and then filter to prepare black tea soup; add sucrose (60g/L) and sodium carboxymethylcellulose to the tea soup (0.15g/L), adopt pasteurization to sterilize; under aseptic environment, the tea soup that will be cooled to 35 ℃ is transferred in the fermenter, inoculate Lactobacillus plantarum ST bacterial strain (10 with the form of freeze-dried powder) ¹⁰ cfu/L), stirred and mixed, and carried out anaerobic fermentation, the fermentation temperature was 37°C, and the fermentation time was 18h; after the fermentation, add pectin (0.15g/L) and ascorbic acid (0.5g/L), and mix well (25MPa, 5min) after filling, seal and store away from light.

The color of lactic acid bacteria fermented black tea drink is reddish brown, the lactic acid bacteria are in a suspension state, the system is uniform, it has a mellow tea aroma, slightly sour smell, smooth in the mouth, and the shelf life is 20 days and 10 days respectively under refrigeration or normal temperature and dark conditions. Compared with unfermented black tea soup, the ability to scavenge free radicals DPPH and ABTS ⁺ increased by 14.39% and 28.86% respectively, and the total amount of catechins increased by 7.89%, which has a significant health function.

Example 3 Production of lactic acid bacteria tea fermented beverage with Pu'er raw tea as raw material

Using Pu’er raw tea as raw material, mix the tea leaves with water at a ratio of 1:100, soak at 80°C for 30 minutes, and then perform suction filtration to prepare Pu’er raw tea soup; add sucrose (70g/L) and carboxymethyl to the tea soup After adding sodium cellulose (0.15g/L), pasteurization is used to sterilize; in a sterile environment, the tea broth cooled to 35°C is transferred to a fermenter, and Lactobacillus plantarum is inoculated in the form of freeze-dried powder ST strain (10 ¹¹ cfu/L), stir and mix well, carry out anaerobic fermentation, fermentation temperature is 37 ℃, fermentation time is 15h; add pectin (0.15g/L) and ascorbic acid (0.4g/L) after fermentation , mixed evenly (25MPa, 4min), filled, sealed, and stored away from light.

The lactic acid bacteria fermented Pu'er raw tea drink is yellow-green in color, the lactic acid bacteria are in a suspended state, the system is uniform, it has a strong tea fragrance, slightly sour smell, sweetness and body fluid, and the shelf life is 18 days and 9 days respectively under refrigeration or normal temperature and dark conditions; Compared with the fermented Pu'er raw tea soup, the ability to scavenge free radicals DPPH and ABTS ⁺ increased by 24.19% and 35.08% respectively, and the total amount of catechins increased by 15.58%, which has a significant health function.

Example 4 Production of lactic acid bacteria tea fermented beverage with Pu'er ripe tea as raw material

Using Pu’er cooked tea as raw material, mix the tea leaves with water at a ratio of 1:100, soak at 80°C for 30 minutes, and then perform suction filtration to prepare Pu’er cooked tea soup; add sucrose (50g/L) and carboxymethyl to the tea soup After cellulose sodium (0.10g/L), pasteurization is used to sterilize; in a sterile environment, the tea broth cooled to 40°C is transferred to a fermenter, and Lactobacillus plantarum is inoculated in the form of freeze-dried powder ST strain (10 ⁹ cfu/L), stir and mix, carry out anaerobic fermentation, fermentation temperature is 37 ℃, fermentation time is 8h; add pectin (0.15g/L) and ascorbic acid (0.6g/L) after fermentation , mixed homogeneously (25MPa, 5min) before filling, sealed and stored away from light, the shelf life under refrigeration and normal temperature conditions is 16 days and 7 days respectively.

Lactic acid bacteria fermented Pu'er cooked tea beverage is red in color, lactic acid bacteria are in a suspended state, the system is uniform, it has a mellow tea fragrance and slightly sour smell, and the mouth is smooth and sweet. Compared with unfermented Pu-erh cooked tea soup, the ability to scavenge free radicals DPPH and ABTS ⁺ increased by 21.64% and 30.02%, respectively, and the total amount of catechins increased by 6.98%, which has a significant health function.

Claims (2)

1. a kind of Lactobacillus plantarum ST is used for the method for novel lactic acid bacteria fermented tea beverage processing, it is characterised in that described Lactobacillus plantarum strain ST was preserved in " China Committee for Culture Collection of Microorganisms's common micro-organisms on March 22nd, 2017 " center ", preserving number are CGMCC No.13911, and Classification And Nomenclature is Lactobacillus plantarum ST；This method include prepare millet paste, inoculation, It is anaerobic fermentation, filling；Comprise the following steps that：

(1) using tealeaves as raw material, tealeaves and water are pressed 1：100 ratios mix, and are extracted 30 minutes under conditions of being 80 DEG C in temperature Afterwards, it is prepared into millet paste with the filtering of 180 mesh filter screens；

(2) after adding sucrose (50~70g/L) and sodium carboxymethylcellulose (0.05~0.15g/L) into the millet paste prepared, Sterilized using pasteurization or ultra high temperature short time sterilization machine；

(3) in an aseptic environment, it is transferred to after will be cooled to 30 DEG C~40 DEG C of millet paste homogeneous in fermentation tank, processing condition pressure For 20MPa~30MPa, homogenizing time is 3-5 minutes (following processing condition is identical), the inoculated plant breast bar in the form of freeze-dried powder Bacterium ST bacterial strains (10⁹~10¹¹Cfu/L), stir and evenly mix, carry out anaerobic fermentation, fermentation temperature is 35 DEG C~40 DEG C, and fermentation time is 8h~22h；

(4) aseptically, pectin (0.05~0.15g/L) and ascorbic acid (0.4~0.6g/L) are added into zymotic fluid, It is well mixed；

(5) filling, sealing, refrigeration or normal temperature lucifuge storage will be carried out after the lactic acid bacteria tea drink homogeneous fermented in (4).

2. according to the method for claim 1, it is characterised in that the tealeaves is green tea, black tea, Pu'er cooked tea or Pu'er life Tea.