CN108782811A - A kind of preparation method of the aroma tea of pomegranate schlempe fermentation - Google Patents
A kind of preparation method of the aroma tea of pomegranate schlempe fermentation Download PDFInfo
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- CN108782811A CN108782811A CN201810715129.9A CN201810715129A CN108782811A CN 108782811 A CN108782811 A CN 108782811A CN 201810715129 A CN201810715129 A CN 201810715129A CN 108782811 A CN108782811 A CN 108782811A
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- fermentation
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- pomegranate
- schlempe
- tea
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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
-
- 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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of preparation methods of the aroma tea of pomegranate schlempe fermentation, including following procedure：Tea picking, tea green-keeping pre-treatment, tea green-keeping, the rubbing of water-removing leaves, the processing of pomegranate schlempe, proportioning fermentation medium, the preparation of fermenting microbe, fermentation, drying, obtain final aroma tea product.The product produced by the above method, improves the antioxidant activity of tea, while having light wine flavour.
Description
Technical field
The invention belongs to field of fermentation engineering, and in particular to a kind of preparation method of the aroma tea of pomegranate schlempe fermentation.
Technical background
The utilization of pomegranate at present is additionally operable to the processing of wine products other than fresh food, during mixing method is made wine
Many wastes are will produce, not only cause the serious waste of agricultural resource, but also there may be problem of environmental pollution,
Wherein pomegranate schlempe is main waste material.Research shows that due to the biology of saccharomycete during pomegranate itself and alcoholic in pomegranate schlempe
Transformation has a large amount of small molecule polyphenol (such as ellagic acid) substance, it is made to have good antioxidant activity, enhancing immune
Activity, antitumor activity etc..
Tealeaves is a kind of common health drink of people, and market demand is larger.As people are to improvement of living standard,
Requirement to tealeaves in odor type and health-care efficacy is continuously improved, therefore develops with unique perfume and have compared with the tealeaves of high effect
Important meaning.
Invention content
It is an object of the present invention to provide a kind of preparation methods of the aroma tea of pomegranate schlempe fermentation.Aroma tea of the present invention is that have
The tealeaves of the Novel odor of light aroma taste disclosure satisfy that different demands of the people to tealeaves, and with higher anti-oxidant
Activity.
The preparation method of the aroma tea of pomegranate schlempe fermentation of the present invention, includes the following steps：
Step 1：Tea picking
The spire of tea tree or the expansion leaf of healthy mature are picked, and removes stem and petiole, obtains tealeaves；
Step 2：Pre-treatment
It is 60-75% that tealeaves is spread out to the water content dried to blade, obtains withering leaf；
Step 3：Water-removing
Withering leaf is finished at 150-200 DEG C, fixation time is 3-8 minutes, obtains water-removing leaves；
Step 4：Rubbing
Water-removing leaves are rubbed at room temperature 30~60 minutes, make 85% or more blade rolled twig rate, obtains rubbing leaf；
Step 5：The processing of pomegranate schlempe
The fresh pomegranate schlempe after pomegranate wine fermentation is taken, with filter-cloth filtering, control water content is 20%~25%；
Step 6：The preparation of zymocyte liquid
By spore of Aspergillus niger powder with a concentration of 1x105-3x105A spore/ml is inoculated into PDA liquid medium, 30
~35 DEG C, 140~180 revs/min of lower shaking flask cultures 3~5 days, obtain zymocyte liquid；
Step 7：The preparation of fermentation medium
Fermentation medium is constituted as follows by mass fraction：20~30 parts of pomegranate schlempe rubs 50~80 parts of leaf, zymocyte liquid
1~2 part, above-mentioned raw materials are measured according to the ratio to be uniformly mixed；
Step 8：Pile-fermentation
The fermentation medium that step 7 is obtained carries out pile-fermentation, and fermentation time was controlled at 5~8 days, close during pile fermentation
Monitoring pile core temperature is cut, at 58 DEG C~62 DEG C, turning number is controlled at 3~5 times control pile core temperature；
Step 9：It is dry
Lasting is dried with microwave far infrared apparatus after pile-fermentation, microwave frequency is 1800 ± 50MHz, far infrared
Line wavelength is 10~20 μm, and the water content that is dried to carried out at 85~95 DEG C 1~3 hour is 4~8%, that is, obtains aroma tea.
The method of the present invention has the beneficial effect that：
1, the present invention makes full use of the pomegranate slag waste material in pomegranate wine preparation process, realizes the high added value profit of resource
With reducing possible environmental pollution.
2, the present invention makes full use of the antioxidant such as the polyphenol of pomegranate slag, and is further sent out with preferred aspergillus niger strain
Ferment obtains the Novel tea with higher antioxidant activity.
3, the present invention makes full use of the strong wine flavour of pomegranate schlempe, develops the Novel odor with light aroma taste
Tealeaves, disclosure satisfy that different demands of the people to tealeaves.
4, the method for the present invention is simple for process, fermentation time reduction after inoculation, and cost is relatively low, has preferable economic and society
Value.
Specific implementation mode
The present invention measures anti-oxidant vigor according to following method
(a) measurement of DPPH Scavenging activities：
Tea accurately is weighed, is fully dissolved with appropriate distilled water, the dilution of a concentration of 0.5g/100ml is made.
Accurate measuring dilution 2ml and 2ml a concentration of 2.0 × 10-4The DPPH solution of mol/L mixes, and 30 are placed after shaking up
Minute, it is control with corresponding solvent, it is the suction at 517nm to measure above-mentioned solution in wavelength with ultraviolet-uisible spectrophotometer
Luminosity (Ai), obtain AiValue.Accurate measuring dilution 2ml solvents corresponding with 2ml after mixing, are control with solvent, use
It is the absorbance (A at 517nm that ultraviolet-uisible spectrophotometer, which measures above-mentioned solution in wavelength,j), obtain AjValue.Accurate measuring 2ml
A concentration of 2.0 × 10-4The DPPH solution of mol/L is mixed with distilled water, is control with corresponding solvent, is divided with UV, visible light
The above-mentioned solution of photometric determination is in the absorbance (A that wavelength is at 517nmc).DPPH Scavenging activity calculation formula are：[1-(Ai-
Aj)/Ac]×100。
(b) measurement of superoxide anion Scavenging activity：
Tea accurately is weighed, is fully dissolved with appropriate distilled water, the dilution of a concentration of 0.5g/100ml is made.
Trishydroxymethylaminomethane-hydrochloric acid buffer solution (pH8.2) 4.5ml for taking 0.05mol/L, sets in 25 DEG C of water-baths
It preheats after twenty minutes, addition 1ml dilute solutions and 0.4ml 25mmol/L pyrogallol solution, it is anti-in 25 DEG C of water-baths after mixing
It answers 1 minute, 8mmol/L HCl 1ml is added and terminate and react, measure the suction of solution under ultraviolet-visible spectrophotometer at 299nm
Luminosity (Ai), obtains Ai values.Blank control group replaces sample solution with the distilled water of same volume, in UV, visible light spectrophotometric
Absorbance (the A of solution is measured at the lower 299nm of meter0), respectively obtain A0Value.Superoxide anion Scavenging activity calculation formula is：(A0-
Ai)/A0×100。
Embodiment 1：
The preparation method for the aroma tea that pomegranate schlempe ferments in the present embodiment is as follows：
1, tea picking
The spire of tea tree or the expansion leaf of healthy mature are picked, and removes stem and petiole, obtains tealeaves；
2, pre-treatment
It is 60-75% that tealeaves is spread out to the water content dried to blade, obtains withering leaf；
3, it finishes
Withering leaf is finished 3 minutes at 150-180 DEG C, obtains water-removing leaves；
4, it rubs
Water-removing leaves are rubbed at room temperature 30 minutes, make 85% or more blade rolled twig rate, obtains rubbing leaf；
5, the processing of pomegranate schlempe
Fresh pomegranate schlempe (dry matter Determination of Polyphenols is more than 12%), uses filter cloth after taking Huaibei pomegranate wine processing factory to ferment
Filtering, control water content is 20%~25%；
6, the preparation of zymocyte liquid
Shanghai will be purchased from and make the aspergillus niger AS3.350 conidia powders of a factory with concentration 1x105-3x10 5A spore/ml connects
Kind in PDA liquid medium, in 30 DEG C, 140 revs/min of lower shaking flask cultures 3 days, zymocyte liquid is obtained；
7, the preparation of fermentation medium
Fermentation medium is constituted as follows by mass fraction：20 parts of pomegranate schlempe, rubs 50 parts of leaf, and 1 part of zymocyte liquid is above-mentioned
Raw material is measured according to the ratio to be uniformly mixed；
8, pile-fermentation
The fermentation medium that step 7 is obtained carries out pile-fermentation, and fermentation time was controlled at 5 days, close during pile fermentation
Pile core temperature is monitored, at 58 DEG C~62 DEG C, turning number is controlled at 3 times control pile core temperature；
9, dry
Lasting is dried with microwave far infrared apparatus after pile-fermentation, microwave frequency is 1800 ± 50MHz, far infrared
Line wavelength is 10~20 μm, and the water content that is dried to carried out at 85 DEG C 1 hour is 6~8%, that is, obtains aroma tea.
It is all fermented according to the process of embodiment 1 with same batch tealeaves, with being purchased from Yiyuan Kang Yuan biotechnologies
The Rhizopus oryzae of Co., Ltd replaces fermentation of Aspergillus niger experiment, the tealeaves of acquisition 70~90 DEG C of hot bubbly waters after ten minutes, survey
The antioxidant activity (the results are shown in Table 1) for determining tea shows that embodiment 1 reduces anti-oxidant work with pomegranate schlempe to prepare tea not
Property, it is better than the antioxidant activity of tealeaves instead, tea is prepared by preferred aspergillus niger strain fermentation, the antioxygen of aroma tea can be improved
Change activity.
The comparison of table 1 different disposal and this programme oxidation resistance
Embodiment 2：
The preparation method for the aroma tea that pomegranate schlempe ferments in the present embodiment is as follows：
1, tea picking
The spire of tea tree or the expansion leaf of healthy mature are picked, and removes stem and petiole, obtains tealeaves；
2, pre-treatment
It is 65-75% that tealeaves is spread out to the water content dried to blade, obtains withering leaf；
3, it finishes
Withering leaf is finished 3 minutes at 180~200 DEG C, obtains water-removing leaves；
4, it rubs
Water-removing leaves are rubbed at room temperature 60 minutes, make 90% or more blade rolled twig rate, obtains rubbing leaf；
5, the processing of pomegranate schlempe
Fresh pomegranate schlempe (dry matter Determination of Polyphenols is more than 12%), uses filter cloth after taking Huaibei pomegranate wine processing factory to ferment
Filtering, control water content is 20%~25%；
6, the preparation of zymocyte liquid
Shanghai will be purchased from and make the aspergillus niger AS3.350 conidia powders of a factory with concentration 1x105-3x105A spore/ml inoculations
Into PDA liquid medium, in 35 DEG C, 180 revs/min of lower shaking flask cultures 5 days, zymocyte liquid is obtained；
7, the preparation of fermentation medium
Fermentation medium is constituted as follows by mass fraction：30 parts of pomegranate schlempe, rubs 80 parts of leaf, and 2 parts of zymocyte liquid is above-mentioned
Raw material is measured according to the ratio to be uniformly mixed；
8, pile-fermentation
The fermentation medium that step 7 is obtained carries out pile-fermentation, and fermentation time was controlled at 8 days, close during pile fermentation
Pile core temperature is monitored, at 58 DEG C~62 DEG C, turning number is controlled at 5 times control pile core temperature；
9, dry
Lasting is dried with microwave far infrared apparatus after pile-fermentation, microwave frequency is 1800 ± 50MHz, far infrared
Line wavelength is 10~20 μm, and the water content that is dried to carried out at 95 DEG C 3 hours is 4~7%, that is, obtains aroma tea.
It is all fermented according to embodiment 2 with same batch tealeaves, with being purchased from the limited public affairs of Yiyuan Kang Yuan biotechnologies
The Rhizopus oryzae of department replaces fermentation of Aspergillus niger experiment, these obtain tealeaves 70~90 DEG C of hot bubbly waters after ten minutes, measure tea
The antioxidant activity (the results are shown in Table 2) of water shows that embodiment 2 does not reduce antioxidant activity with pomegranate schlempe to prepare tea, instead
And better than the antioxidant activity of tealeaves, tea is prepared by preferred aspergillus niger strain fermentation, the anti-oxidant work of aroma tea can be improved
Property.
The comparison of table 2 different disposal and this programme oxidation resistance
Embodiment 3：
The preparation method for the aroma tea that pomegranate schlempe ferments in the present embodiment is as follows：
1, tea picking
The spire of tea tree or the expansion leaf of healthy mature are picked, and removes stem and petiole, obtains tealeaves；
2, pre-treatment
It is 65-75% that tealeaves is spread out to the water content dried to blade, obtains withering leaf；
3, it finishes
Withering leaf is finished 8 minutes at 150~180 DEG C, obtains water-removing leaves；
4, it rubs
Water-removing leaves are rubbed at room temperature 45 minutes, make 88% or more blade rolled twig rate, obtains rubbing leaf；
5, the processing of pomegranate schlempe
Fresh pomegranate schlempe (dry matter Determination of Polyphenols is more than 12%), uses filter cloth after taking Huaibei pomegranate wine processing factory to ferment
Filtering, control water content is 20%~25%；
6, the preparation of zymocyte liquid
Shanghai will be purchased from and make the aspergillus niger AS3.350 conidia powders of a factory with concentration 1x105-3x10 5A spore/ml connects
Kind in PDA liquid medium, in 32 DEG C, 160 revs/min of lower shaking flask cultures 4 days, zymocyte liquid is obtained；
7, the preparation of fermentation medium
Fermentation medium is constituted as follows by mass fraction：25 parts of pomegranate schlempe, rubs 60 parts of leaf, and 1 part of zymocyte liquid is above-mentioned
Raw material is measured according to the ratio to be uniformly mixed；
8, pile-fermentation
The fermentation medium that step 7 is obtained carries out pile-fermentation, and fermentation time was controlled at 7 days, close during pile fermentation
Pile core temperature is monitored, at 58 DEG C~62 DEG C, turning number is controlled at 4 times control pile core temperature；
9, dry
Lasting is dried with microwave far infrared apparatus after pile-fermentation, microwave frequency is 1800 ± 50MHz, far infrared
Line wavelength is 10~20 μm, and the water content that is dried to carried out at 90 DEG C 1 hour is 5~8%, that is, obtains aroma tea.
It is all fermented according to embodiment 3 with same batch tealeaves, with being purchased from the limited public affairs of Yiyuan Kang Yuan biotechnologies
The Rhizopus oryzae of department replaces fermentation of Aspergillus niger experiment, these obtain tealeaves 70~90 DEG C of hot bubbly waters after ten minutes, measure tea
The antioxidant activity (the results are shown in Table 3) of water shows that embodiment 3 does not reduce antioxidant activity with pomegranate schlempe to prepare tea, instead
And better than the antioxidant activity of tealeaves, tea is prepared by preferred aspergillus niger strain fermentation, the anti-oxidant work of aroma tea can be improved
Property.
The comparison of table 3 different disposal and this programme oxidation resistance
Claims (8)
1. a kind of preparation method of the aroma tea of pomegranate schlempe fermentation, it is characterised in that include the following steps：
Step 1：Tea picking
The spire of tea tree or the expansion leaf of healthy mature are picked, and removes stem and petiole, obtains tealeaves；
Step 2：Pre-treatment
It is 60-75% that tealeaves is spread out to the water content dried to blade, obtains withering leaf；
Step 3：Water-removing
Withering leaf is finished at 150-200 DEG C, obtains water-removing leaves；
Step 4：Rubbing
Water-removing leaves are rubbed at room temperature 30~60 minutes, make 85% or more blade rolled twig rate, obtains rubbing leaf；
Step 5：The processing of pomegranate schlempe
The fresh pomegranate schlempe after pomegranate wine fermentation is taken, filter-cloth filtering is used；
Step 6：The preparation of zymocyte liquid
Spore of Aspergillus niger powder is inoculated into PDA liquid medium, in 30~35 DEG C, 140~180 revs/min of lower shaking flask trainings
It supports 3~5 days, obtains zymocyte liquid；
Step 7：The preparation of fermentation medium
Pomegranate schlempe, rubbing leaf and zymocyte liquid are uniformly mixed, fermentation medium is obtained；
Step 8：Pile-fermentation
The fermentation medium that step 7 is obtained carries out pile-fermentation, and fermentation time was controlled at 5~8 days；
Step 9：It is dry
Lasting is dried with microwave far infrared apparatus after pile-fermentation, it is 1~3 hour dry at 85~95 DEG C, that is, it obtains
Aroma tea.
2. preparation method according to claim 1, it is characterised in that：
In step 3, fixation time is 3-8 minutes.
3. preparation method according to claim 1, it is characterised in that：
In step 5, control water content is 20%~25% when filtering.
4. preparation method according to claim 1, it is characterised in that：
In step 6, by spore of Aspergillus niger powder with a concentration of 1x105-3x10 5A spore/ml is inoculated into PDA liquid medium
In.
5. preparation method according to claim 1, it is characterised in that：
In step 7, fermentation medium is constituted as follows by mass fraction：20~30 parts of pomegranate schlempe rubs 50~80 parts of leaf, fermentation
1~2 part of bacterium solution.
6. preparation method according to claim 1, it is characterised in that：
In step 8, pile core temperature is monitored during pile fermentation closely, at 58 DEG C~62 DEG C, turning number controls control pile core temperature
At 3~5 times.
7. preparation method according to claim 1, it is characterised in that：
In step 9, microwave frequency is 1800 ± 50MHz, and far infrared wavelength is 10~20 μm.
8. preparation method according to claim 1, it is characterised in that：
In step 9, drying to moisture content is 4~8%.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749793A (en) * | 2014-02-25 | 2014-04-30 | 陈振忠 | Preparation technology of vinous black tea |
| CN104543206A (en) * | 2014-12-17 | 2015-04-29 | 周言鲁 | Fresh ginger and manihot utilissima tea capable of improving immunity |
| CN104855631A (en) * | 2015-06-05 | 2015-08-26 | 合肥师范学院 | Blueberry health tea and preparing method thereof |
| CN106578164A (en) * | 2016-12-27 | 2017-04-26 | 合肥观云阁商贸有限公司 | Processing method of black tea |
| CN107156368A (en) * | 2017-04-16 | 2017-09-15 | 杨胜 | A kind of preparation method of shaddock vinasse tea |
-
2018
- 2018-07-03 CN CN201810715129.9A patent/CN108782811A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749793A (en) * | 2014-02-25 | 2014-04-30 | 陈振忠 | Preparation technology of vinous black tea |
| CN104543206A (en) * | 2014-12-17 | 2015-04-29 | 周言鲁 | Fresh ginger and manihot utilissima tea capable of improving immunity |
| CN104855631A (en) * | 2015-06-05 | 2015-08-26 | 合肥师范学院 | Blueberry health tea and preparing method thereof |
| CN106578164A (en) * | 2016-12-27 | 2017-04-26 | 合肥观云阁商贸有限公司 | Processing method of black tea |
| CN107156368A (en) * | 2017-04-16 | 2017-09-15 | 杨胜 | A kind of preparation method of shaddock vinasse tea |
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