CN108835327A - One grows tea the preparation method of fermented beverage - Google Patents
One grows tea the preparation method of fermented beverage Download PDFInfo
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Classifications
-
- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/151—Johnsonii
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses the preparation methods that one grows tea fermented beverage, belong to tea process technology field.The present invention includes the following steps：(1) fresh tealeaves is picked, the percentage of water loss to stir-fry to tealeaves reaches 40-50%；(2) it by after aloe and sugarcane slice, grape peeling, is uniformly mixed with saccharomycete, water, is sealed by fermentation, filters to take filtrate, obtain fermentation liquid；(3) tealeaves after drying is added in fermentation liquid, is uniformly mixed, stand 1-2 days；(4) Yue Shi lactobacillus and Fructus Monordicae extract are added in tea leaf fermentation liquid, mixed fermentation, filtering, removing filter residue can be obtained tea fermented beverage.Preparation method of the invention is simple, and production cost is low, tea fermented beverage obtained not only clean taste, smell faint scent, and nutritive value with higher.
Description
Technical field
The present invention relates to tea process technology fields, and in particular to one grows tea the preparation method of fermented beverage.
Background technique
Tealeaves containing multiple beneficial ingredient, and has health-care efficacy generally as drink.Tea flavour slight bitter, sweet, cool in nature, energy
Refresh oneself, spirit of waking up solve polydipsia, diuresis, digestion gathered food, removing toxic substances.It is usually used in violating in wind-heat, dizzy blurred vision；Hot summer weather polydipsia, or drink
Wine is excessive；Dormancy has been slept, the tired body of mind is tired more；Oliguria with red urine or edema and little urine；Greasy dyspepsia, indigestion；Damp-heat diarrhea,
Dysentery.
Contain catechin in tealeaves, be commonly called as tea tannin, be the peculiar composition of tealeaves, there is bitter, astringent taste and convergence, in tea
Tang Zhongke mitigates the physiological action of Caffeine On Human body in conjunction with caffeine；Have anti-oxidant, anti-halmatogenesis, antitumor, drop
Low Blood Cholesterol and low low-density ester gp content inhibit blood pressure to rise, inhibit platelet aggregation, antibacterial, anti-product mistake
It is quick and other effects.Caffeine in tealeaves has bitter taste, is the important composition for constituting millet paste flavour；In black tea infusion with mostly without
Phenols is combined into compound；Emulsion is formed after millet paste is cold.Distinctive catechin and its oxidation condensation compound can make in tea
The excitation of caffeine therein slows down and continues, therefore having tea can make the people of long-distance driving keep clearheaded and relatively have resistance to
Power.11 kinds of minerals such as potassium rich in, calcium, magnesium, manganese in tea, millet paste Positive Ion Content is more and anion is less, belongs to
In basic food, body fluid can be helped to maintain alkalinity, kept fit.
There is also processing cost height, period length, complex process for the processing of tea beverage at present；Finished product astringent taste weight, the mouth of processing
The problems such as feeling bad, unstable quality.
Summary of the invention
The purpose of the present invention is to solve the above problems of the existing technology, provide a preparation for growing tea fermented beverage
Method, preparation method of the invention is simple, and production cost is low, tea fermented beverage obtained not only clean taste, smell faint scent, and
And nutritive value with higher.
In order to achieve the above objectives, the technical solution adopted by the present invention is as follows：
One grows tea the preparation method of fermented beverage, includes the following steps：
(1) fresh tealeaves is picked, is put into automatic material frying machine and carries out stir-frying drying, it is cold that 40-60 purpose is added in when stir-frying
Water mountain flour, the percentage of water loss to stir-fry to tealeaves reach 40-50%, take out tealeaves；
(2) it by after aloe and sugarcane slice, grape peeling, is uniformly mixed with saccharomycete, water, after being sealed by fermentation 15-20 days,
Filtrate is filtered to take, fermentation liquid is obtained；
(3) tealeaves of step (1) after dry is added in fermentation liquid, the mass ratio of the tealeaves and fermentation liquid is 1：5-8,
It is uniformly mixed, stands 1-2 days, tea leaf fermentation mixed liquor is obtained after sterilizing；
(4) Yue Shi lactobacillus is added in tea leaf fermentation mixed liquor and Fructus Monordicae extract, the Yue Shi lactobacillus connects
Kind amount is 10-15U/1000L, and the additional amount of the Fructus Monordicae extract is 3-5g/L, mixed fermentation 3-5 days, is filtered, removing filter
Tea fermented beverage can be obtained in slag.
Above-mentioned technical proposal, preferably, the tealeaves is gynostemma pentaphylla.
Above-mentioned technical proposal, preferably, the mass ratio of the tealeaves and gypsum rubrum powder is 1 in step (1)：1-1.5.
Above-mentioned technical proposal, preferably, in step (1), the temperature when stir-frying is 50-60 DEG C.
Above-mentioned technical proposal, preferably, the raw material of the fermentation liquid is as follows according to parts by weight in step (2)：Reed
50-60 parts of luxuriant growth, 30-40 parts of sugarcane, 20-40 parts of grape, 0.03-0.08 parts of saccharomycete, 700-800 parts of water.
Above-mentioned technical proposal, preferably, the raw material of the fermentation liquid, as follows according to parts by weight：57 parts of aloe, sugarcane
35 parts, 29 parts of grape, 0.06 part of saccharomycete, 780 parts of water.
Beneficial effect：
The present invention is that fresh tealeaves is first carried out stir-frying drying at a certain temperature, and when stir-frying joined gypsum rubrum powder,
On the one hand it can be improved tealeaves effect, tealeaves can on the other hand be heated evenly when dry, drying effect is more preferable, after being conducive to
Phase processing and fermentation；Homemade fermentation liquid is cooperated to use again after tealeaves stir-frying is dry, fermentation liquid is by aloe, sugarcane, grape, water
And yeast is fermented to obtain, the nutriment and fragrant of the tealeaves out of capable of preferably fermenting.
It joined Fructus Monordicae extract in the fermentation process of tealeaves, Siraitia grosvenorii contains mogroside, compared with 300 times of sucrose sweet tea；
Separately containing a large amount of fructose, glucose, amino acid, flavones etc..The ingredient of the sweet taste containing non-saccharide, mainly triterpene glucoside in Siraitia grosvenorii：Sieve
The Chinese fruit glycosides V and IV, the sugariness of momordica grosvenori glycoside V are 256-344 times of sucrose, and the sugariness of Momordia grosvenori aglycone IV is 126 times of sucrose；Institute
The PEARLITOL 25C contained, sugariness are 0.55-0.65 times of sucrose.Fermented beverage is prepared using Fructus Monordicae extract as raw material, no
It is only full of nutrition, and contained sweet substance can replace traditional carbohydrate to season, and beverage heat obtained is low, and sugar is few,
But sugariness is suitable for, and can be adapted for the special populations such as diabetic.
The tealeaves that the present invention selects is gynostemma pentaphylla, and gynostemma pentaphylla contains gynosaponin, gynostemma pentaphylla glucoside (polysaccharide), water solubility
The effective components such as amino acid, flavonoids, multivitamin, microelement, minerals.Blood pressure, prevention and treatment are adjusted in gynostemma pentaphylla energy reducing blood lipid
Thrombus prevents and treats cardiovascular disease, adjusts blood glucose, promotes sleep, improves immunity, adjusts human physiological functions.The present invention passes through
Gynostemma pentaphylla fermentation is become into tea beverage, the effect of capable of sufficiently improving gynostemma pentaphylla and mouthfeel, and is made that beverage is opposite and tealeaves
For, using more convenient.
The present invention passes through the mutual cooperation of tealeaves, Fructus Monordicae extract, fermentation liquid and Yue Shi lactobacillus, can make to be fermented into
Beverage there is pleasant, cause the special faint scent of appetite；It is produced by the present invention by the mutual cooperation of each step
Tea fermented beverage is in good taste, no astringent taste, and quality is stablized, and it has adjusting improvement result to enteron aisle, can effectively improve human body
Detoxification ability, this tea fermented beverage also have the effects that beneficial liver spleen and foster skin beauty.
Preparation method of the invention is simple, and production cost is low, and not only clean taste, smell are clear for tea fermented beverage obtained
Perfume (or spice), and nutritive value with higher, wide application of the crowd.
Specific embodiment
Below with reference to specific embodiment, the invention will be further described.
Embodiment 1
One grows tea the preparation method of fermented beverage, includes the following steps：
(1) fresh gynostemma pentaphylla is picked, is put into automatic material frying machine and carries out stir-frying drying, temperature when stir-frying is 52 DEG C；
It is added the gypsum rubrum powder of 40 mesh when stir-frying, the mass ratio of the tealeaves and gypsum rubrum powder is 1：1.3；It stir-fries to the percentage of water loss of tealeaves
Up to 45%, tealeaves is taken out；
(2) it by after aloe and sugarcane slice, grape peeling, is uniformly mixed with saccharomycete, water, after being sealed by fermentation 18 days, mistake
Leaching filtrate, obtains fermentation liquid；
The raw material of the fermentation liquid, it is as follows according to parts by weight：57 parts of aloe, 35 parts of sugarcane, 29 parts of grape, saccharomycete
0.06 part, 780 parts of water.
(3) tealeaves of step (1) after dry is added in fermentation liquid, the mass ratio of the tealeaves and fermentation liquid is 1：6, it mixes
It closes uniformly, stands 1.5 days, tea leaf fermentation mixed liquor is obtained after sterilizing；
(4) Yue Shi lactobacillus is added in tea leaf fermentation mixed liquor and Fructus Monordicae extract, the Yue Shi lactobacillus connects
Kind amount is 15U/1000L, and the additional amount of the Fructus Monordicae extract is 4g/L, mixed fermentation 4 days, is filtered, removing filter residue
Obtain tea fermented beverage.
Embodiment 2
One grows tea the preparation method of fermented beverage, includes the following steps：
(1) fresh gynostemma pentaphylla is picked, is put into automatic material frying machine and carries out stir-frying drying, temperature when stir-frying is 55 DEG C；
It is added the gypsum rubrum powder of 60 mesh when stir-frying, the mass ratio of the tealeaves and gypsum rubrum powder is 1：1.2；It stir-fries to the percentage of water loss of tealeaves
Up to 40%, tealeaves is taken out；
(2) it by after aloe and sugarcane slice, grape peeling, is uniformly mixed with saccharomycete, water, after being sealed by fermentation 16 days, mistake
Leaching filtrate, obtains fermentation liquid；
The raw material of the fermentation liquid, it is as follows according to parts by weight：The raw material of the fermentation liquid, it is as follows according to parts by weight：
55 parts of aloe, 35 parts of sugarcane, 30 parts of grape, 0.05 part of saccharomycete, 750 parts of water.
(3) tealeaves of step (1) after dry is added in fermentation liquid, the mass ratio of the tealeaves and fermentation liquid is 1：6, it mixes
It closes uniformly, stands 1 day, tea leaf fermentation mixed liquor is obtained after sterilizing；
(4) Yue Shi lactobacillus is added in tea leaf fermentation mixed liquor and Fructus Monordicae extract, the Yue Shi lactobacillus connects
Kind amount is 10U/1000L, and the additional amount of the Fructus Monordicae extract is 3g/L, mixed fermentation 3 days, is filtered, removing filter residue
Obtain tea fermented beverage.
Embodiment 3
One grows tea the preparation method of fermented beverage, includes the following steps：
(1) fresh gynostemma pentaphylla is picked, is put into automatic material frying machine and carries out stir-frying drying, temperature when stir-frying is 58 DEG C；
It is added the gypsum rubrum powder of 40 mesh when stir-frying, the mass ratio of the tealeaves and gypsum rubrum powder is 1：1.4；It stir-fries to the percentage of water loss of tealeaves
Up to 50%, tealeaves is taken out；
(2) it by after aloe and sugarcane slice, grape peeling, is uniformly mixed with saccharomycete, water, after being sealed by fermentation 19 days, mistake
Leaching filtrate, obtains fermentation liquid；
The raw material of the fermentation liquid, it is as follows according to parts by weight：58 parts of aloe, 39 parts of sugarcane, 35 parts of grape, saccharomycete
0.07 part, 790 parts of water.
(3) tealeaves of step (1) after dry is added in fermentation liquid, the mass ratio of the tealeaves and fermentation liquid is 1：7, it mixes
It closes uniformly, stands 2 days, tea leaf fermentation mixed liquor is obtained after sterilizing；
(4) Yue Shi lactobacillus is added in tea leaf fermentation mixed liquor and Fructus Monordicae extract, the Yue Shi lactobacillus connects
Kind amount is 15U/1000L, and the additional amount of the Fructus Monordicae extract is 5g/L, mixed fermentation 5 days, is filtered, removing filter residue
Obtain tea fermented beverage.
Embodiment 4
One grows tea the preparation method of fermented beverage, includes the following steps：
(1) fresh tealeaves is picked, is put into automatic material frying machine and carries out stir-frying drying, temperature when stir-frying is 50 DEG C；It turns over
It is added the gypsum rubrum powder of 40 mesh when stir-fry, the mass ratio of the tealeaves and gypsum rubrum powder is 1：1；The percentage of water loss to stir-fry to tealeaves reaches
40%, take out tealeaves；
(2) it by after aloe and sugarcane slice, grape peeling, is uniformly mixed with saccharomycete, water, after being sealed by fermentation 15 days, mistake
Leaching filtrate, obtains fermentation liquid；
The raw material of the fermentation liquid, it is as follows according to parts by weight：50 parts of aloe, 30 parts of sugarcane, 20 parts of grape, saccharomycete
0.03 part, 700 parts of water.
(3) tealeaves of step (1) after dry is added in fermentation liquid, the mass ratio of the tealeaves and fermentation liquid is 1：5, it mixes
It closes uniformly, stands 1 day, tea leaf fermentation mixed liquor is obtained after sterilizing；
(4) Yue Shi lactobacillus is added in tea leaf fermentation mixed liquor and Fructus Monordicae extract, the Yue Shi lactobacillus connects
Kind amount is 10U/1000L, and the additional amount of the Fructus Monordicae extract is 3g/L, mixed fermentation 3 days, is filtered, removing filter residue
Obtain tea fermented beverage.
Embodiment 5
One grows tea the preparation method of fermented beverage, includes the following steps：
(1) fresh tealeaves is picked, is put into automatic material frying machine and carries out stir-frying drying, temperature when stir-frying is 60 DEG C；It turns over
It is added the gypsum rubrum powder of 60 mesh when stir-fry, the mass ratio of the tealeaves and gypsum rubrum powder is 1：1.5；The percentage of water loss to stir-fry to tealeaves reaches
50%, take out tealeaves；
(2) it by after aloe and sugarcane slice, grape peeling, is uniformly mixed with saccharomycete, water, after being sealed by fermentation 20 days, mistake
Leaching filtrate, obtains fermentation liquid；
The raw material of the fermentation liquid, it is as follows according to parts by weight：60 parts of aloe, 40 parts of sugarcane, 40 parts of grape, saccharomycete
0.08 part, 800 parts of water.
(3) tealeaves of step (1) after dry is added in fermentation liquid, the mass ratio of the tealeaves and fermentation liquid is 1：8, it mixes
It closes uniformly, stands 2 days, tea leaf fermentation mixed liquor is obtained after sterilizing；
(4) Yue Shi lactobacillus is added in tea leaf fermentation mixed liquor and Fructus Monordicae extract, the Yue Shi lactobacillus connects
Kind amount is 15U/1000L, and the additional amount of the Fructus Monordicae extract is 5g/L, mixed fermentation 5 days, is filtered, removing filter residue
Obtain tea fermented beverage.
Comparative example 1
One grows tea the preparation method of fermented beverage, substantially the same manner as Example 1, the difference is that：In step (1), tea
Leaf is directly to ferment with after clear water mashing.
Comparative example 2
One grows tea the preparation method of fermented beverage, substantially the same manner as Example 1, the difference is that：Step (2) are saved,
The fermentation liquid of step (3) is replaced with clear water simultaneously.
Comparative example 3
One grows tea the preparation method of fermented beverage, substantially the same manner as Example 1, the difference is that：In step (1), tea
Leaf is directly to be beaten with clear water, obtains tea juice；Save step (2)；The fermentation liquid in step (3) is replaced with tea juice simultaneously.
Example 1, embodiment 2, embodiment 3, embodiment 4, embodiment 5 and comparative example 1, comparative example 2, comparative example 3 are made
The tea fermented beverage obtained is evaluated, and is specifically shown in Table 1.
Table 1
| Group | Mouthfeel evaluation | Try out scoring |
| Embodiment 1 | Clean taste, there is fragrant, no astringent taste, and sugariness is suitable for. | 91 |
| Embodiment 2 | Clean taste, there is fragrant, no astringent taste, and sugariness is suitable for. | 89 |
| Embodiment 3 | Clean taste, there is fragrant, no astringent taste, and sugariness is suitable for. | 88 |
| Embodiment 4 | Clean taste, there is fragrant, no astringent taste, and sugariness is suitable for. | 88 |
| Embodiment 5 | Clean taste, there is fragrant, no astringent taste, and sugariness is suitable for. | 86 |
| Comparative example 1 | There is fragrant, micro- to have astringent taste, sugariness is insufficient. | 66 |
| Comparative example 2 | Flat aroma, there is obvious astringent taste, and mouthfeel is poor. | 52 |
| Comparative example 3 | Without fragrant, poor taste, astringent taste is denseer. | 43 |
It is that each group is prepared to resulting tea fermented beverage to be distributed to 50 passerby's examinations at random that scoring is tried out described in table 1
Drink, total score are 100 points, respectively gained of making even.
As can be seen from Table 1, tea fermented beverage clean taste produced by the present invention has fragrant, and sugariness is suitable for mouthfeel
Good, it is relatively high that scoring is evaluated and tried out to mouthfeel, obtains the consistent favorable comment for the person of trying out, it is easier to introduce to the market.And comparative example 1-3
Mouthfeel evaluation and try out scoring have different degrees of decline, illustrate the present invention tealeaves is first subjected to stir-frying drying, reuse
Homemade fermentation liquid ferments, and tea fermented beverage in good taste could be made in each step mutual cooperation.
Although the present invention is disclosed as above with preferred embodiment, so it is not intended to limiting the invention, any this field skill
Art personnel, without departing from the spirit and scope of the present invention, when a little modification and perfect therefore of the invention protection model can be made
It encloses to work as and subject to the definition of the claims.
Claims (6)
1. growing tea the preparation method of fermented beverage, which is characterized in that include the following steps：
(1) fresh tealeaves is picked, is put into automatic material frying machine and carries out stir-frying drying, the gypsum rubrum of 40-60 mesh is added in when stir-frying
Powder, the percentage of water loss to stir-fry to tealeaves reach 40-50%, take out tealeaves；
(2) it by after aloe and sugarcane slice, grape peeling, is uniformly mixed with saccharomycete, water, after being sealed by fermentation 15-20 days, filtering
Filtrate is taken, fermentation liquid is obtained；
(3) tealeaves of step (1) after dry is added in fermentation liquid, the mass ratio of the tealeaves and fermentation liquid is 1：5-8, mixing
Uniformly, 1-2 days are stood, tea leaf fermentation mixed liquor is obtained after sterilizing；
(4) Yue Shi lactobacillus and Fructus Monordicae extract, the inoculum concentration of the Yue Shi lactobacillus are added in tea leaf fermentation mixed liquor
For 10-15U/1000L, the additional amount of the Fructus Monordicae extract is 3-5g/L, and mixed fermentation 3-5 days, filtering, removing filter residue was
Tea fermented beverage can be obtained.
2. as described in claim 1 one grows tea the preparation method of fermented beverage, it is characterised in that：The tealeaves is gynostemma pentaphylla.
3. as described in claim 1 one grows tea the preparation method of fermented beverage, it is characterised in that：In step (1), the tealeaves
Mass ratio with gypsum rubrum powder is 1：1-1.5.
4. as described in claim 1 one grows tea the preparation method of fermented beverage, it is characterised in that：In step (1), the stir-frying
When temperature be 50-60 DEG C.
5. as described in claim 1 one grows tea the preparation method of fermented beverage, it is characterised in that：In step (2), the fermentation
The raw material of liquid, it is as follows according to parts by weight：50-60 parts of aloe, 30-40 parts of sugarcane, 20-40 parts of grape, saccharomycete 0.03-0.08
Part, 700-800 parts of water.
6. as claimed in claim 5 one grows tea the preparation method of fermented beverage, it is characterised in that：The raw material of the fermentation liquid,
It is as follows according to parts by weight：57 parts of aloe, 35 parts of sugarcane, 29 parts of grape, 0.06 part of saccharomycete, 780 parts of water.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810681470.7A CN108835327A (en) | 2018-06-27 | 2018-06-27 | One grows tea the preparation method of fermented beverage |
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|---|---|---|---|
| CN201810681470.7A CN108835327A (en) | 2018-06-27 | 2018-06-27 | One grows tea the preparation method of fermented beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114766574A (en) * | 2022-04-15 | 2022-07-22 | 江苏农牧科技职业学院 | Ginkgo and aloe composite functional tea drink and preparation method thereof |
| CN114982840A (en) * | 2022-05-25 | 2022-09-02 | 广州北极光生物科技有限公司 | Preparation process and method of tea fermentation liquor |
-
2018
- 2018-06-27 CN CN201810681470.7A patent/CN108835327A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114766574A (en) * | 2022-04-15 | 2022-07-22 | 江苏农牧科技职业学院 | Ginkgo and aloe composite functional tea drink and preparation method thereof |
| CN114766574B (en) * | 2022-04-15 | 2023-12-26 | 江苏农牧科技职业学院 | Ginkgo aloe compound functional tea beverage and preparation method thereof |
| CN114982840A (en) * | 2022-05-25 | 2022-09-02 | 广州北极光生物科技有限公司 | Preparation process and method of tea fermentation liquor |
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Application publication date: 20181120 |