CN108713758A - The cultural method of fermented tea and its application - Google Patents
The cultural method of fermented tea and its application Download PDFInfo
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- CN108713758A CN108713758A CN201810524993.0A CN201810524993A CN108713758A CN 108713758 A CN108713758 A CN 108713758A CN 201810524993 A CN201810524993 A CN 201810524993A CN 108713758 A CN108713758 A CN 108713758A
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- 238000000034 method Methods 0.000 title claims abstract description 34
- 244000269722 Thea sinensis Species 0.000 claims abstract description 95
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 72
- 235000020279 black tea Nutrition 0.000 claims abstract description 71
- 239000012530 fluid Substances 0.000 claims abstract description 68
- 229930006000 Sucrose Natural products 0.000 claims abstract description 25
- 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 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000012545 processing Methods 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000005286 illumination Methods 0.000 claims abstract description 10
- 235000013681 dietary sucrose Nutrition 0.000 claims abstract description 9
- 238000000605 extraction Methods 0.000 claims abstract description 9
- 239000000706 filtrate Substances 0.000 claims abstract description 9
- 238000011081 inoculation Methods 0.000 claims abstract description 9
- 239000002054 inoculum Substances 0.000 claims abstract description 9
- 230000036541 health Effects 0.000 claims abstract description 8
- 239000000047 product Substances 0.000 claims abstract description 8
- 235000013361 beverage Nutrition 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims description 33
- 235000013616 tea Nutrition 0.000 claims description 25
- 239000000654 additive Substances 0.000 claims description 18
- 230000000996 additive effect Effects 0.000 claims description 18
- 241000233866 Fungi Species 0.000 claims description 15
- 239000000052 vinegar Substances 0.000 claims description 15
- 235000021419 vinegar Nutrition 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 14
- 238000002137 ultrasound extraction Methods 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 5
- 229910052760 oxygen Inorganic materials 0.000 description 5
- 239000001301 oxygen Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 4
- 241000235342 Saccharomycetes Species 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000001850 reproductive effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- WFJIVOKAWHGMBH-UHFFFAOYSA-N 4-hexylbenzene-1,3-diol Chemical compound CCCCCCC1=CC=C(O)C=C1O WFJIVOKAWHGMBH-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000078118 Ilex latifolia Species 0.000 description 1
- 235000008706 Ilex latifolia Nutrition 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
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Abstract
The present invention relates to a kind of cultural method of fermented tea and its applications, are related to brewing field.Cultural method includes：Water and black tea are mixed, extraction mixes filtrate with table sugar after filtering, sterilizes, obtains base fluid.The open container base fluid that temperature is 28-33 DEG C being placed in after sterilization, the then female black tea strain of inoculation, the open end of container is sealed with gauze, in intensity of illumination be 4000-7000lx, humidity is 30-40%, be left to ferment 7-14 days under conditions of 28-33 DEG C, must swim in the surface of base fluid bronzing is cotton-shaped or block-like fermented tea.The inoculum concentration of female black tea strain is the 2-3% of base fluid quality.Operation is controllable, simply, can be mass-produced, the strain pollution rate of culture is small.The cultural method of fermented tea can be applied in the processing of food processing, beverage processing or health products simultaneously, have a wide range of application.
Description
Technical field
The present invention relates to brewing field, and the cultural method of more particularly to a kind of fermented tea and its applications.
Background technology
Fermented tea is made by black tea (or with green tea, oolong tea, Ilex Latifolia Thunb, jasmine tea etc.), white sugar (or rock sugar, honey) and water
It makes.The mycoderm of fermented tea exactly likes the skin of jellyfish, therefore is referred to as " Hypon "；Since fermented tea can help digest, treatment is a variety of
Stomach trouble, so some places are known as " stomach is precious "；Again because fermented tea is led to containing saccharomycete, acetic acid bacteria and breast by black tea water, white sugar
The bacterium solution of sour bacterium, so be otherwise known as " fermented tea ".Fermented tea is rich in the nutrients such as vitamin C, vitamin B, and there are three types of containing
The microorganism (such as saccharomycete) beneficial to human body, therefore human physiological functions can be adjusted, it boosts metabolism, helps digest,
Prevent artery sclerosis, anticancer, health salubrity from becoming a popular health care drinks around the world.
The requirement of the condition of culture and strain of fermented tea is all very strict, also limits the mass propgation of fermented tea and its answers
Further development, therefore it provides a kind of cultural method of the fermented tea of broad spectrum activity is necessary.
Invention content
The purpose of the present invention is to provide a kind of cultural methods of fermented tea, and operation is controllable, simply, can be mass-produced,
The strain pollution rate of culture is small.
Another object of the present invention is to provide a kind of cultural methods of fermented tea in food processing, beverage processing or health care
Application in product processing.
The present invention solves its technical problem using following technical scheme to realize.
The present invention proposes a kind of cultural method of fermented tea comprising：
Water and black tea are mixed, extraction mixes filtrate with table sugar after filtering, sterilizes, obtains base fluid.
The open container base fluid that temperature is 28-33 DEG C being placed in after sterilization, then the female black tea strain of inoculation, uses gauze
The open end for sealing container is 4000-7000lx, humidity 30-40% in intensity of illumination, hair is stood under conditions of 28-33 DEG C
Ferment 7-14 days, must swim in the surface of base fluid bronzing is cotton-shaped or block-like fermented tea.
The inoculum concentration of female black tea strain is the 2-3% of base fluid quality.
The present invention proposes a kind of cultural method of above-mentioned fermented tea in the processing of food processing, beverage processing or health products
Using.
The cultural method of the fermented tea of the embodiment of the present invention and its advantageous effect of application are：
Water and black tea are mixed, extracted, filtering, removal tea grounds prevents tea while obtaining the active principle in black tea
Slag generates miscellaneous bacteria, reduces the infection probability of miscellaneous bacteria.
The open end of container is sealed using gauze, and on the one hand oxygen slightly is provided give female black tea strain, makes itself and outside
The exchange of oxygen is carried out, while effectivelying prevent the entrance of miscellaneous bacteria, pollutes female black tea strain.
Intensity of illumination is 4000-7000lx, humidity 30-40%, is left to ferment 7-14 days, makes under conditions of 28-33 DEG C
The activity of female black tea strain is good, and reproductive efficiency is good, quickly, is stably obtained fermented tea.
Specific implementation mode
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, builds according to normal condition or manufacturer
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
The cultural method to the fermented tea of the embodiment of the present invention and its application are specifically described below.
The present invention provides a kind of cultural method of fermented tea comprising：
S1. water and black tea are mixed, extraction mixes filtrate with table sugar after filtering, sterilizes, obtains base fluid.
Wherein, in preferred embodiments of the present invention, by water and black tea in 70-80 DEG C of mixing so that effective in black tea
Substance enters in water faster, meanwhile, black tea is adequately impregnated.
In preferred embodiments of the present invention, extraction includes ultrasound extraction under conditions of 50-70KHz after standing 30-40min
Take 5-10min.Make its soluble in water as far as possible the active ingredient in black tea, improves the utilization rate of raw material.Meanwhile ultrasound extraction
It takes and stands extraction, the two, which coordinates, makes effect of extracting more preferably, and optionally, during standing extraction, holding water temperature is 70-80
DEG C, the efficiency of facilitated extraction.
Existing conventional filtration mode can be used in filtering, and tea grounds is removed so that the fermented tea of the culture of follow-up base fluid is more
It is pure, meanwhile, it effectively prevent in incubation, the interference of miscellaneous bacteria.
In preferred embodiments of the present invention, table sugar in sucrose, glucose, fructose, honey and maltose at least
It is a kind of.Preferably sucrose, source is wide, while good with the fiting effect of fermented tea, while preventing from avoiding miscellaneous bacteria, especially cannot be straight
Connect the growth for the miscellaneous bacteria for using sucrose as carbon source.
In preferred embodiments of the present invention, sterilization use pasteurization, so as to get base fluid without bacterium infection, after raising
The success rate of the culture of continuous fermented tea.
Due to table sugar, tealeaves and water ratio for the nutritional profile of base fluid and subsequent culture degree influence compared with
Greatly, it is preferable that in preferred embodiments of the present invention, table sugar is 7-8%, quality of the black tea in base fluid in the mass concentration of base fluid
A concentration of 0.5-0.7g/ml.The activity for effectively facilitating female black tea strain improves subsequent culture efficiency.
S2., the base fluid that temperature is 28-33 DEG C is placed in the open container after sterilization, then the female black tea strain of inoculation, is used
Gauze seals the open end of container.
Wherein, the base fluid that temperature is 28-33 DEG C so that after being inoculated with female black tea strain that the activity of female black tea strain is good, simultaneously
The open end of container is sealed using gauze, and on the one hand oxygen slightly is provided give female black tea strain, it is made to carry out oxygen with outside
Exchange, while effectivelying prevent the entrance of miscellaneous bacteria, pollute female black tea strain.
Wherein, in preferred embodiments of the present invention, base fluid fills the 1/2-2/3 of volume of a container, which refers to down, female
The reproductive efficiency of black tea strain is good, while giving the sufficient growing space of fermented tea after culture and oxygen appropriate.
Further, in preferred embodiments of the present invention, the inoculum concentration of female black tea strain is the 2-3% of base fluid quality.
In preferred embodiments of the present invention, female black tea strain includes female tea fungus and female black tea bacterium solution, tea fungus
Additive amount and the mass ratio of the additive amount of female black tea bacterium solution be 1-2:0.8-1.2 further increases the effect of culture.
Female tea fungus and female black tea bacterium solution can purchase in market, can also voluntarily configure.
In preferred embodiments of the present invention, light-coloured vinegar is also added in base fluid, the additive amount of light-coloured vinegar is the 3-4vt% of base fluid.
Wherein, the addition of light-coloured vinegar effectively inhibits the growth of miscellaneous bacteria, while light-coloured vinegar can promote the growth of the saccharomycete in female black tea bacterium solution,
The further enhancing for promoting metabolism of yeasts product further promotes the growth of acetic acid bacteria and lactic acid bacteria etc., while light-coloured vinegar
Adjust the pH value of base fluid so that its pH is weakly acidic, further increases the efficiency and germicidal efficiency of culture.
It should be noted that in the cultural method of fermented tea provided by the invention, open container and gauze are using
It is required to the sterilization processing that carries out disinfection before, prevents the pollution of miscellaneous bacteria.Meanwhile gauze should be layer 2-3 so that every layer of gauze staggered floor
Setting, while giving certain air circulation, prevents the pollution of miscellaneous bacteria.
S3. it is 4000-7000lx, humidity 30-40% in intensity of illumination, 7-14 is left to ferment under conditions of 28-33 DEG C
It, must swim in the surface of base fluid bronzing is cotton-shaped or block-like fermented tea, under this condition, fermented tea growth efficiency is good, together
When effectively prevent the pollution of miscellaneous bacteria.
The present invention also provides the cultural method of above-mentioned fermented tea answering in the processing of food processing, beverage processing or health products
With.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of cultural method of fermented tea, includes the following steps：
S1. water and black tea are in 80 DEG C of mixing, after standing 30min at 80 DEG C, ultrasonic extraction under conditions of 60KHz
10min, filtering, filtrate is mixed with sucrose, pasteurize obtains base fluid.
Wherein, sucrose is 7% in the mass concentration of base fluid, and black tea is 0.6g/ml in the mass concentration of base fluid.
S2., the base fluid that temperature is 30 DEG C is placed in the open container after sterilization, base fluid fills the 2/3 of volume of a container,
The then female black tea strain of inoculation, the open end of container is sealed with gauze.
The inoculum concentration of female black tea strain is the 2.5% of base fluid quality.Female black tea strain includes that female tea fungus and mother are red
The mass ratio of tea bacterium solution, the additive amount of tea fungus and the additive amount of female black tea bacterium solution is 2:1,
S3. it is 5000lx in intensity of illumination, humidity 30% is left to ferment 8 days under conditions of 28 DEG C, must swim in base fluid
Surface bronzing is cotton-shaped or block-like fermented tea.
Embodiment 2
A kind of cultural method of fermented tea, includes the following steps：
S1. water and black tea are in 80 DEG C of mixing, after standing 30min at 80 DEG C, ultrasonic extraction under conditions of 60KHz
10min, filtering, filtrate is mixed with sucrose, light-coloured vinegar, pasteurize obtains base fluid.
Wherein, sucrose is 7% in the mass concentration of base fluid, and black tea is 0.6g/ml in the mass concentration of base fluid.Light-coloured vinegar adds
Dosage is the 3vt% of base fluid.
S2., the base fluid that temperature is 30 DEG C is placed in the open container after sterilization, base fluid fills the 2/3 of volume of a container,
The then female black tea strain of inoculation, the open end of container is sealed with gauze.
The inoculum concentration of female black tea strain is the 2.5% of base fluid quality.Female black tea strain includes that female tea fungus and mother are red
The mass ratio of tea bacterium solution, the additive amount of tea fungus and the additive amount of female black tea bacterium solution is 2:1,
S3. it is 5000lx in intensity of illumination, humidity 30% is left to ferment 8 days under conditions of 28 DEG C, must swim in base fluid
Surface bronzing is cotton-shaped or block-like fermented tea.
Embodiment 3
A kind of cultural method of fermented tea, includes the following steps：
S1. water and black tea are in 75 DEG C of mixing, after standing 35min at 75 DEG C, ultrasonic extraction under conditions of 55KHz
8min, filtering, filtrate is mixed with sucrose, light-coloured vinegar, pasteurize obtains base fluid.
Wherein, sucrose is 8% in the mass concentration of base fluid, and black tea is 0.6g/ml in the mass concentration of base fluid.Light-coloured vinegar adds
Dosage is the 4vt% of base fluid.
S2., the base fluid that temperature is 28 DEG C is placed in the open container after sterilization, base fluid fills the 1/2 of volume of a container,
The then female black tea strain of inoculation, the open end of container is sealed with gauze.
The inoculum concentration of female black tea strain is the 2% of base fluid quality.Female black tea strain includes female tea fungus and female black tea
The mass ratio of bacterium solution, the additive amount of tea fungus and the additive amount of female black tea bacterium solution is 2:1.2
S3. it is 6000lx in intensity of illumination, humidity 30% is left to ferment 7 days under conditions of 30 DEG C, must swim in base fluid
Surface bronzing is cotton-shaped or block-like fermented tea.
Embodiment 4
A kind of cultural method of fermented tea, includes the following steps：
S1. water and black tea are in 77 DEG C of mixing, after standing 35min at 80 DEG C, ultrasonic extraction under conditions of 55KHz
5min, filtering, filtrate is mixed with sucrose, light-coloured vinegar, pasteurize obtains base fluid.
Wherein, sucrose is 7.5% in the mass concentration of base fluid, and black tea is 0.6g/ml in the mass concentration of base fluid.Light-coloured vinegar
Additive amount is the 3.5vt% of base fluid.
S2., the base fluid that temperature is 30 DEG C is placed in the open container after sterilization, base fluid fills the 2/3 of volume of a container,
The then female black tea strain of inoculation, the open end of container is sealed with gauze.
The inoculum concentration of female black tea strain is the 2.5% of base fluid quality.Female black tea strain includes that female tea fungus and mother are red
The mass ratio of tea bacterium solution, the additive amount of tea fungus and the additive amount of female black tea bacterium solution is 1.5:0.8,
S3. it is 4000lx in intensity of illumination, humidity 35% is left to ferment 11 days under conditions of 31 DEG C, must swim in base
The bronzing on the surface of liquid is cotton-shaped or block-like fermented tea.
Embodiment 5
A kind of cultural method of fermented tea, includes the following steps：
S1. water and black tea are in 76 DEG C of mixing, after standing 35min at 70 DEG C, ultrasonic extraction under conditions of 65KHz
10min, filtering, filtrate is mixed with sucrose, light-coloured vinegar, pasteurize obtains base fluid.
Wherein, sucrose is 7.4% in the mass concentration of base fluid, and black tea is 0.55g/ml in the mass concentration of base fluid.Light-coloured vinegar
Additive amount be base fluid 3.7vt%.
S2., the base fluid that temperature is 30 DEG C is placed in the open container after sterilization, base fluid fills the 1/2 of volume of a container,
The then female black tea strain of inoculation, the open end of container is sealed with gauze.
The inoculum concentration of female black tea strain is the 2.7% of base fluid quality.Female black tea strain includes that female tea fungus and mother are red
The mass ratio of tea bacterium solution, the additive amount of tea fungus and the additive amount of female black tea bacterium solution is 1:1,
S3. it is 4000lx in intensity of illumination, humidity 30% is left to ferment 11 days under conditions of 28 DEG C, must swim in base
The bronzing on the surface of liquid is cotton-shaped or block-like fermented tea.
Test example
Embodiment 1-2 is repeated, enough fermented teas are made.Control group 1 is prepared, difference lies in non-mistakes with embodiment 1
Tea grounds is filtered, is directly cultivated.
Test the obtained protein quality concentration of fermented tea, content of reducing sugar, viable count and to fermented tea obtained
Carry out sensory evaluation.The results are shown in Table 1.
1 test result of table
It can be obtained by table 1, fermented tea provided by the invention, the mouthfeel than fermented tea made from test example is good, and fragrance is good, has
Excellent market value.Tea wine clarification obtained is bright simultaneously, and wine liquid is dark red, and aftertaste is soft, free from extraneous odour.Meanwhile it repeating to implement
Example 3-5, taste are superior to control group.
To sum up, the cultural method of fermented tea provided in an embodiment of the present invention, operation is controllable, simply, can be mass-produced, and trains
Foster strain pollution rate is small.The cultural method has a wide range of application, and can be applied to process in food processing, beverage processing or health products
In.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiments of the present invention, those of ordinary skill in the art are obtained without creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of cultural method of fermented tea, which is characterized in that including：
Water and black tea are mixed, extraction mixes filtrate with table sugar after filtering, sterilizes, obtains base fluid；
The open container base fluid that temperature is 28-33 DEG C being placed in after sterilization, then the female black tea strain of inoculation, is sealed with gauze
The open end of the container is 4000-7000lx, humidity 30-40% in intensity of illumination, hair is stood under conditions of 28-33 DEG C
Ferment 7-14 days, must swim in the surface of the base fluid bronzing is cotton-shaped or the block-like fermented tea；
The inoculum concentration of mother's black tea strain is the 2-3% of the base fluid quality.
2. cultural method according to claim 1, which is characterized in that the table sugar is in the mass concentration of the base fluid
7-8%, the black tea are 0.5-0.7g/ml in the mass concentration of the base fluid.
3. cultural method according to claim 1, which is characterized in that be also added with light-coloured vinegar, the light-coloured vinegar in the base fluid
Additive amount be the base fluid 3-4vt%.
4. cultural method according to claim 1, which is characterized in that mother's black tea strain include female tea fungus and
Female black tea bacterium solution, the additive amount of the tea fungus and the mass ratio of the additive amount of female black tea bacterium solution are 1-2:0.8-1.2.
5. cultural method according to claim 1, which is characterized in that extraction includes after standing 30-40min, in 50-
Ultrasonic extraction 5-10min under conditions of 70KHz.
6. cultural method according to claim 1, which is characterized in that the base fluid fills the 1/2- of the volume of a container
2/3。
7. cultural method according to claim 1, which is characterized in that the table sugar be selected from sucrose, glucose, fructose,
At least one of honey and maltose.
8. cultural method according to claim 1, which is characterized in that sterilization uses pasteurization.
9. cultural method according to claim 1, which is characterized in that the water and the black tea is mixed in 70-80 DEG C
It closes.
10. the cultural method of fermented tea described in any one of claim 1-9 adds in food processing, beverage processing or health products
Application in work.
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| CN110721136A (en) * | 2019-12-02 | 2020-01-24 | 江苏巴帝恩生物科技有限公司 | Preparation method and application of cosmetic raw material containing Kangpu tea |
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| CN1202521A (en) * | 1998-06-16 | 1998-12-23 | 江西省嘉虹实业发展有限公司 | Tea fungus culturing technology and fermented tea fungus beverage |
| CN107090421A (en) * | 2017-06-12 | 2017-08-25 | 芜湖职业技术学院 | The cultural method of fermented tea and application |
| CN107156358A (en) * | 2017-03-24 | 2017-09-15 | 湖北省农业科学院果树茶叶研究所 | A kind of preparation method of fermented tea mycoderm |
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2018
- 2018-05-28 CN CN201810524993.0A patent/CN108713758A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1202521A (en) * | 1998-06-16 | 1998-12-23 | 江西省嘉虹实业发展有限公司 | Tea fungus culturing technology and fermented tea fungus beverage |
| CN107156358A (en) * | 2017-03-24 | 2017-09-15 | 湖北省农业科学院果树茶叶研究所 | A kind of preparation method of fermented tea mycoderm |
| CN107090421A (en) * | 2017-06-12 | 2017-08-25 | 芜湖职业技术学院 | The cultural method of fermented tea and application |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110721136A (en) * | 2019-12-02 | 2020-01-24 | 江苏巴帝恩生物科技有限公司 | Preparation method and application of cosmetic raw material containing Kangpu tea |
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