CN108576297A - Bitter buckwheat sprout fermented tea beverage and preparation method thereof - Google Patents
Bitter buckwheat sprout fermented tea beverage and preparation method thereof Download PDFInfo
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- CN108576297A CN108576297A CN201810674556.7A CN201810674556A CN108576297A CN 108576297 A CN108576297 A CN 108576297A CN 201810674556 A CN201810674556 A CN 201810674556A CN 108576297 A CN108576297 A CN 108576297A
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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Abstract
The present invention relates to a kind of bitter buckwheat sprout fermented tea beverages and preparation method thereof.A kind of bitter buckwheat sprout fermented tea beverage, raw material in terms of parts by weight, including：10~15 parts of bitter buckwheat sprout, 400~600 parts of pure water, 2~5 parts of tartary buckwheat tea (black tea, green tea), 20~36 parts of fructose syrup, 0.5~2 part of lactic acid bacteria, 0.1~0.4 part of xanthans, 0.05~0.2 part of sodium alginate, 0.1~0.4 part of sodium carboxymethylcellulose.The production method of the bitter buckwheat sprout fermented tea beverage, includes the following steps：Bitter buckwheat seed is sprouted, and tealeaves (tartary buckwheat tea/black tea/green tea) is added pure water and boils, and filters；Filtered tea juice, mashing is added in bitter buckwheat sprout；Mixed juice filtered through gauze, centrifugation；Stabilizer and fructose syrup is added after supernatant dilution；Homogeneous, sterilizing, cooling, inoculating lactic acid bacterium ferments under aseptic condition；Carried out under aseptic condition it is filling to get viable bacteria beverage, or by after fermentation material liquid sterilize to get sterilization type beverage.Bitter buckwheat sprout fermented tea beverage unique flavor of the present invention, nutrient health.
Description
Technical field
The present invention relates to food processing fields, more particularly to bitter buckwheat sprout fermented tea beverage and preparation method thereof.
Background technology
Bitter buckwheat is a kind of important small ancestor's rain fed crops and medicinal and edible plant, contains protein, starch, fat, dimension life
Element, minerals, dietary fiber, unsaturated fatty acid, phytosterol, d-chiro-inositol etc., nutrient content is abundant, and ratio is equal
Weighing apparatus.Bitter buckwheat is rich in the Flavonoid substances such as rutin (i.e. citrin), Quercetin, content 3.25%, wherein 80% is rutin,
Content is 8~17mg/g.Duck wheat is distributed in the provinces and regions such as Southwestern China, North China, Central-South, and happiness is nice and cool, barren-resistant, grow more
In cold highland area.《Compendium of Materia Medica》It records, duck wheat is bitter in taste, flat, cold, has real stomach, benefiting energy, continuous spirit, sharp knowledge, white silk
The five internal organs dregs is dirty, the wide intestines of sending down abnormally ascending, mill stagnate, the swollen wind pain of the heat that disappears, except ten thousand is turbid and other effects.Tryptose containing high activity in bitter buckwheat seed
Enzyme inhibitor, makes the digestibility of buck wheat protein be far below wheat and beans, and excessive eat can also cause the uncomfortable diseases such as abdominal distension
Shape.Have studies have shown that duck wheat physicochemical property after sprouting varies widely, nutritive value greatly improves.And it sprouts
Return has improving effect to the nutritional quality of bitter buckwheat, and after being sprouted such as bitter buckwheat seed, the activity of trypsin inhibitor reduces, reed
Fourth degrading enzymatic activity reduce, amino acid is more balanced, and the content of especially Flavonoid substances is significantly improved, rutin content compared with
Seed increases by 4~6 times, and modern study confirms that flavone compound has very high edible value and medical value, has prevention
The effects that cardiovascular and cerebrovascular disease, diabetes, antibacterial anti-inflammatory, anti-hepatitis B surface antigen.Long-term consumption can enhance human immunity, and have
There is good health-care effect.
Fermented tea beverage is that some nutriments are added thereto using tea as main matrix, is made by their metabolism
With make tea occur depth benign physiological acoustic signals, so as to improve millet paste quality.It, can be with after tea undergoes microbial fermentation
Increasing multiple beneficials ingredient, the qualities such as many microbial metabolic activity substances and microbial cells itself is improved.Microorganism
Fermented tea beverage is a kind of emerging health-care tea beverage, can be divided into bacterial fermentation tea beverage, saccharomycetes to make fermentation tea beverage, mould hair
Ferment tea beverage, medical edible fungal fermented tea beverage, other microbial fermentation tea beverage.In recent years, with people's living standard
It improves, increasingly focuses on the diet style of health, the tartary buckwheat tea for having both nutrition and health care function is favored by consumer, but existing
Stage bitter buckwheat tea product has that product category and mouthfeel are single.Common soda in the market, because it has high sugar
And the characteristics of high-energy, health can be influenced by excessively drinking, and tea beverage is once release market just because of its " unique in taste, nutrition
The characteristics of health ", is favored by everybody.Therefore, a kind of bitter buckwheat sprout fermented tea beverage full of nutrition is developed, to abundant
Buck-wheat products category, the utilization rate for improving bitter buckwheat have important theory significance.The bitter buckwheat tea beverage that ferments is different from traditional tea
The abundant nutrition of bitter buckwheat is combined by beverage products with the consumption habit of mainstream, is a kind of ideal new type health drink, has
Vast market prospect.
Invention content
The present invention provides a kind of bitter buckwheat sprout fermented tea beverage and preparation method thereof, the bitter buckwheat sprout fermented tea beverage
Unique flavor is rich in flavonoids beneficiating ingredient, nutrient health.
The production method of the bitter buckwheat sprout fermented tea beverage of the present invention is (bitter by adding tea juice using bitter buckwheat sprout as raw material
Buckwheat tea, black tea, green tea etc.), lactic acid bacteria (lactobacillus bulgaricus, lactobacillus plantarum, streptococcus thermophilus), fructose syrup, stabilization
The substances such as agent (xanthans, sodium alginate, sodium carboxymethylcellulose), bitter buckwheat sprout fermented tea beverage obtained can be carried effectively
The nutritive value of bitter buckwheat is risen, buck-wheat products category is enriched.
In order to achieve the object of the present invention, using following technical scheme：
A kind of bitter buckwheat sprout fermented tea beverage, raw material in terms of parts by weight, including：It is 10~15 parts of bitter buckwheat sprout, pure
400~600 parts of water, 2~5 parts of tealeaves (tartary buckwheat tea or black tea or green tea), 20~36 parts of fructose syrup, 0.5~2 part of lactic acid bacteria,
0.1~0.4 part of xanthans, 0.05~0.2 part of sodium alginate, 0.1~0.4 part of sodium carboxymethylcellulose.
And the production method for providing the bitter buckwheat sprout fermented tea beverage, raw material are included the following steps in terms of parts by weight：
Step 1: selection current year good bitter buckwheat seed, removes impurity, then 25 DEG C, relative humidity 80%, illumination
6~8d or so is sprouted under conditions of abundance；
Step 2: taking 2~5 parts of tealeaves, pure water is added, after stirring evenly, heating is boiled, and it is standby that tea juice is obtained after filtering
With；
Step 3: the bitter buckwheat sprout after sprouting, including its root, stem, leaf are taken, and 10~15 parts, with a concentration of 0.5% NaCl
Solution impregnates 20min, cleans, pours into refiner, filtered tea juice is added, and bitter buckwheat sprout and tartary buckwheat tea are obtained after mashing
Mixed juice；
Step 4: by mixed juice filtered through gauze, 5min then is centrifuged under the conditions of 8000r/min, takes supernatant；
Step 5: supernatant is diluted, 0.1~0.4 part of xanthans, 0.05~0.2 part of sodium alginate, carboxylic first is then added
0.1~0.4 part of base sodium cellulosate, 20~36 parts of fructose syrup, obtain material liquid；
Step 6: by material liquid homogeneous, high pressure steam sterilization is then carried out；
Step 7: the material liquid after sterilizing cools down rapidly, aseptically 0.5~2 part of progress of inoculating lactic acid bacterium bacterium powder
Fermentation；
Step 8: aseptically carrying out filling, finished product viable bacteria beverage is obtained；Or the material liquid after fermentation is gone out
Bacterium obtains sterilization type finished beverage.
Preferably, in the step 1, bitter buckwheat seed first handles 30min with 2% NaCl solution, then uses pure water
It rinses, is homogeneously disposed in vernalization in the germination box for spreading the filter paper that haves three layers.
Preferably, in the step 2, tealeaves refers to tartary buckwheat tea or black tea or green tea, according to 1:30 ratios are added pure
Water, heating boiling time are 5min.
Preferably, in the step 3, according to 1:Filtered tea juice is added in 4 ratios.
Preferably, in the step 5, the dilution ratio of supernatant is 1:10~15.
Preferably, in the step 6, steam sterilizing temperatures are 121 DEG C, sterilization time 5min.
Preferably, in the step 7, material liquid is inoculated with again after should being cooled to 35~37 DEG C, fermentation temperature 37
DEG C, fermentation time be 12~for 24 hours.
Preferably, in the step 8, finished product viable bacteria beverage is stored under the conditions of should being positioned over 4 DEG C.Sterilization type finished product is drunk
Material, which can be positioned under normal temperature condition, to be stored.
Bitter buckwheat sprout fermented tea beverage of the present invention uses bitter buckwheat sprout root, stem, leaf for raw material, effective to be promoted
The utilization rate of bitter buckwheat flavone has abundant nutritive value.Manufactured bitter buckwheat sprout fermented tea beverage had both possessed tealeaves (bitter buckwheat
Tea, black tea, green tea) etc. flavours, be also rich in the beneficiating ingredients such as bitter buckwheat flavone isoreactivity ingredient and lactic acid bacteria, it is unique in taste,
It is wide in variety, nutritive value is high, green and healthy.Industrialization, scale may be implemented in the bitter buckwheat sprout fermented tea beverage of the present invention
Production meets food health conveniently, safely efficiently development trend.
Description of the drawings
Fig. 1 is the process flow chart of the production method of bitter buckwheat sprout fermented tea beverage of the present invention.
Specific implementation mode
To make the objectives, technical solutions, and advantages of the present invention clearer, below to the preferred embodiment of the present invention into
Row detailed description.
The present invention provides a kind of bitter buckwheat sprout fermented tea beverage, raw material in terms of parts by weight, including：Bitter buckwheat sprout 10
~15 parts, 400~600 parts of pure water, 2~5 parts of tealeaves (tartary buckwheat tea or black tea or green tea), 20~36 parts of fructose syrup, lactic acid
0.5~2 part of bacterium, 0.1~0.4 part of xanthans, 0.05~0.2 part of sodium alginate, 0.1~0.4 part of sodium carboxymethylcellulose.
The process flow chart of the production method of bitter buckwheat sprout fermented tea beverage of the present invention is as shown in Figure 1, it is specific real
It is as follows to apply mode：
Embodiment one
Selection current year good bitter buckwheat seed, removes impurity, handles 30min with 2% NaCl solution, then uses pure water
It rinses, is homogeneously disposed in the germination box for spreading the filter paper that haves three layers, is sprouted under conditions of 25 DEG C, relative humidity 80%, illumination abundance
6~8d or so.
4 parts of tartary buckwheat tea is taken, by 1:Pure water is added in 30 ratios, and after stirring evenly, 5min is boiled in heating, spare after filtering.
10 parts of bitter buckwheat sprout (root, stem, leaf) after sprouting is taken, 20min is impregnated with a concentration of 0.5% NaCl solution, washes
Only, it pours into refiner, according to 1:Filtered tea juice is added in 4 ratio, and bitter buckwheat sprout and tartary buckwheat tea mixing are obtained after mashing
Juice.
By mixed juice filtered through gauze, 5min then is centrifuged under the conditions of 8000r/min, takes supernatant.
Supernatant is pressed 1:Then 0.2 part of xanthans, 0.1 part of sodium alginate, carboxymethyl cellulose is added in 10 dilution proportions
0.2 part of sodium.
By material liquid under the conditions of 30MPa homogeneous 10min, then 121 DEG C of high pressure steam sterilization 5min.
Material liquid after sterilizing is rapidly cooled to 35~37 DEG C, and then aseptically inoculating lactic acid bacterium bacterium powder (is protected and added
Leah lactobacillus：Lactobacillus plantarum=1:1) it ferments for 0.5 part, 37 DEG C of fermentation temperature, fermentation time is for 24 hours.
Aseptically carry out filling to get viable bacteria beverage, viable bacteria beverage is stored under the conditions of should being positioned over 4 DEG C.
Embodiment two
Selection current year good bitter buckwheat seed, removes impurity, handles 30min with 2% NaCl solution, then uses pure water
It rinses, is homogeneously disposed in the germination box for spreading the filter paper that haves three layers, is sprouted under conditions of 25 DEG C, relative humidity 80%, illumination abundance
6~8d or so.
4 parts of black tea is taken, by 1:Pure water is added in 30 ratios, and after stirring evenly, 5min is boiled in heating, spare after filtering.
15 parts of bitter buckwheat sprout (root, stem, leaf) after sprouting is taken, 20min is impregnated with a concentration of 0.5% NaCl solution, washes
Only, it pours into refiner, according to 1:Filtered tea juice is added in 4 ratio, and bitter buckwheat sprout and black tea mixed juice are obtained after mashing.
By mixed juice filtered through gauze, 5min then is centrifuged under the conditions of 8000r/min, takes supernatant.
Supernatant is pressed 1:Then 0.1 part of xanthans, 0.2 part of sodium alginate, carboxymethyl cellulose is added in 15 dilution proportions
0.1 part of sodium.
By material liquid under the conditions of 40MPa homogeneous 5min, then 121 DEG C of high pressure steam sterilization 5min.
Material liquid after sterilizing is rapidly cooled to 35~37 DEG C, and then aseptically inoculating lactic acid bacterium bacterium powder (is protected and added
Leah lactobacillus：Lactobacillus plantarum：Streptococcus thermophilus=1:1:1) it ferments for 1 part, 37 DEG C of fermentation temperature, fermentation time 18h.
Aseptically carry out filling to get viable bacteria beverage, viable bacteria beverage is stored under the conditions of should being positioned over 4 DEG C.
Embodiment three
Selection current year good bitter buckwheat seed, removes impurity, handles 30min with 2% NaCl solution, then uses pure water
It rinses, is homogeneously disposed in the germination box for spreading the filter paper that haves three layers, is sprouted under conditions of 25 DEG C, relative humidity 80%, illumination abundance
6~8d or so.
4 parts of green tea is taken, by 1:Pure water is added in 30 ratios, and after stirring evenly, 5min is boiled in heating, spare after filtering.
12 parts of bitter buckwheat sprout (root, stem, leaf) after sprouting is taken, 20min is impregnated with a concentration of 0.5% NaCl solution, washes
Only, it pours into refiner, according to 1:Filtered tea juice is added in 4 ratio, and bitter buckwheat sprout and green tea mixed juice are obtained after mashing.
By mixed juice filtered through gauze, 5min then is centrifuged under the conditions of 8000r/min, takes supernatant.
Supernatant is pressed 1:Then 0.4 part of xanthans, 0.05 part of sodium alginate, carboxymethyl cellulose is added in 12 dilution proportions
0.4 part of plain sodium.
By material liquid under the conditions of 40MPa homogeneous 5min, then 121 DEG C of high pressure steam sterilization 5min.
Material liquid after sterilizing is rapidly cooled to 35~37 DEG C, and then aseptically inoculating lactic acid bacterium bacterium powder (is protected and added
Leah lactobacillus：Lactobacillus plantarum：Streptococcus thermophilus=1:1:1) it ferments for 2 parts, 37 DEG C of fermentation temperature, fermentation time 12h.
Material liquid after fermentation is sterilized to get sterilization type beverage, sterilization type beverage can be positioned under normal temperature condition and store.
Sensory evaluation scores that three embodiments obtain, general flavone content, viable count of lactobacillus measurement result are shown in Table 1：
1 bitter buckwheat sprout fermented tea beverage sensory evaluation scores of table, general flavone content, viable count of lactobacillus measurement result
Finally illustrate, preferred embodiment above is merely illustrative of the technical solution of the present invention and unrestricted, although logical
It crosses above preferred embodiment the present invention is described in detail, however, those skilled in the art should understand that, can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (10)
1. a kind of bitter buckwheat sprout fermented tea beverage, raw material is in terms of parts by weight, it is characterised in that：Including：Bitter buckwheat sprout 10~
15 parts, 400~600 parts of pure water, 2~5 parts of tealeaves, 20~36 parts of fructose syrup, 0.5~2 part of lactic acid bacteria, xanthans 0.1~
0.4 part, 0.05~0.2 part of sodium alginate, 0.1~0.4 part of sodium carboxymethylcellulose.
2. a kind of bitter buckwheat sprout fermented tea beverage as described in claim 1, it is characterised in that：The tealeaves is tartary buckwheat tea or black tea
Or green tea.
3. a kind of production method of bitter buckwheat sprout fermented tea beverage, raw material are included the following steps in terms of parts by weight：
Step 1: selection current year good bitter buckwheat seed, removes impurity, in 25 DEG C, the condition of relative humidity 80%, illumination abundance
6~8d of lower sprouting；
Step 2: taking 2~5 parts of tealeaves, pure water is added, after stirring evenly, heating is boiled, and it is spare that tea juice is obtained after filtering；
Step 3: the bitter buckwheat sprout after sprouting, including its root, stem, leaf are taken, and 10~15 parts, with a concentration of 0.5% NaCl solution
20min is impregnated, is cleaned, is poured into refiner, filtered tea juice is added, the mixing of bitter buckwheat sprout and tartary buckwheat tea is obtained after mashing
Juice；
Step 4: by mixed juice filtered through gauze, 5min then is centrifuged under the conditions of 8000r/min, takes supernatant；
Step 5: supernatant is diluted, it is fine that 0.1~0.4 part of xanthans, 0.05~0.2 part of sodium alginate, carboxymethyl is then added
Plain 0.1~0.4 part of the sodium of dimension, 20~36 parts of fructose syrup, obtain material liquid；
Step 6: by material liquid homogeneous, high pressure steam sterilization is then carried out；
Step 7: the material liquid after sterilizing cools down rapidly, aseptically 0.5~2 part of inoculating lactic acid bacterium bacterium powder is fermented；
Step 8: aseptically carrying out filling, finished product viable bacteria beverage is obtained；Or the material liquid after fermentation sterilizes, it obtains
To sterilization type finished beverage.
4. the production method of bitter buckwheat sprout fermented tea beverage as claimed in claim 3, it is characterised in that：In the step 1,
Bitter buckwheat seed first handles 30min with 2% NaCl solution, is then rinsed with pure water, is homogeneously disposed in the germination for spreading the filter paper that haves three layers
Vernalization in box.
5. the production method of bitter buckwheat sprout fermented tea beverage as claimed in claim 3, it is characterised in that：In the step 2,
According to 1:Pure water is added in 30 ratios, and heating boiling time is 5min.
6. the production method of bitter buckwheat sprout fermented tea beverage as claimed in claim 3, it is characterised in that：In the step 3,
According to 1:Filtered tea juice is added in 4 ratios.
7. the production method of bitter buckwheat sprout fermented tea beverage as claimed in claim 3, it is characterised in that：In the step 5,
The dilution ratio of supernatant is 1:10~15.
8. the production method of bitter buckwheat sprout fermented tea beverage as claimed in claim 3, it is characterised in that：In the step 6,
Steam sterilizing temperatures are 121 DEG C, sterilization time 5min.
9. the production method of bitter buckwheat sprout fermented tea beverage as claimed in claim 3, it is characterised in that：In the step 7,
Material liquid is inoculated with again after should being cooled to 35~37 DEG C, fermentation temperature be 37 DEG C, fermentation time be 12~for 24 hours.
10. the production method of bitter buckwheat sprout fermented tea beverage as claimed in claim 3, it is characterised in that：In the step 8,
Finished product viable bacteria beverage is stored under the conditions of being placed in 4 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100393A (en) * | 2021-04-07 | 2021-07-13 | 华南农业大学 | Preparation method of blood fat reducing black tartary buckwheat |
| CN115211556A (en) * | 2022-07-19 | 2022-10-21 | 成都大学 | Tartary buckwheat bud fruity enzyme and preparation method thereof |
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| CN113100393A (en) * | 2021-04-07 | 2021-07-13 | 华南农业大学 | Preparation method of blood fat reducing black tartary buckwheat |
| CN115211556A (en) * | 2022-07-19 | 2022-10-21 | 成都大学 | Tartary buckwheat bud fruity enzyme and preparation method thereof |
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Application publication date: 20180928 |