CN108902400A - Hawthorn malt tea beverage and preparation method thereof - Google Patents
Hawthorn malt tea beverage and preparation method thereof Download PDFInfo
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- CN108902400A CN108902400A CN201811050772.0A CN201811050772A CN108902400A CN 108902400 A CN108902400 A CN 108902400A CN 201811050772 A CN201811050772 A CN 201811050772A CN 108902400 A CN108902400 A CN 108902400A
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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Abstract
The present invention relates to the preparation methods of a kind of hawthorn malt tea beverage and preparation method thereof, the hawthorn malt tea beverage to include the following steps:The raw material of following parts by weight is weighed respectively：10 parts~50 parts of tealeaves, 1 part~20 parts of hawthorn and 1 part~20 parts of malt, mixing form mixed material；By mixed material and water according to solid-liquid ratio 1：(30~60) it mixes, is impregnated under the conditions of being placed in 90 DEG C~110 DEG C, filter, obtain filtrate；Sugar will be added in filtrate, dissolves, it is cooling, obtain material liquid；Into material liquid inoculation 5%~10% comprising saccharomycete, lactic acid bacteria and acetic acid bacteria zymophyte, be placed in the environment of 10 DEG C~38 DEG C of temperature, humidity 35%~75% and ferment, collect fermentation liquid to get.A variety of metabolites containing synergistic effect in the hawthorn malt tea beverage that the preparation method of the hawthorn malt tea beverage prepares can make one to generate hunger, adjust functions of intestines and stomach, whet the appetite, promote diet.
Description
Technical field
The present invention relates to a kind of hawthorn malt tea beverage and preparation method thereof.
Background technique
As the improvement of people's living standards, the type of the foods such as snacks eaten is increasingly enriched, so that very much
Often there is satiety, without appetite in people, is persistently easy to cause health problem for a long time.
Summary of the invention
Based on this, it is necessary to can make one to generate hunger to adjust functions of intestines and stomach, promote diet for one kind is provided
Hawthorn malt tea beverage and preparation method thereof.
A kind of preparation method of hawthorn malt tea beverage, includes the following steps:
The raw material of following parts by weight is weighed respectively：10 parts~50 parts of tealeaves, 1 part~20 parts of hawthorn and 1 part~20 parts of malt,
Mixing forms mixed material；
By the mixed material and water according to solid-liquid ratio 1：(30~60) it mixes, is impregnated under the conditions of being placed in 90 DEG C~110 DEG C,
Filtering, obtains filtrate；
Sugar will be added in the filtrate, dissolves, it is cooling, obtain material liquid；
Into the material liquid, the zymophyte comprising saccharomycete, lactic acid bacteria and acetic acid bacteria of inoculation 5%~10%, is placed in temperature
It ferments in 10 DEG C~38 DEG C of degree, the environment of humidity 35%~75%, collects fermentation liquid to get the hawthorn malt tea-drinking
Material.
Raw material is weighed according to following parts by weight in one of the embodiments,：20 parts~40 parts of tealeaves, hawthorn 5 parts~15
Part and 5 parts~15 parts of malt.
Raw material is weighed according to following parts by weight in one of the embodiments,：28 parts~32 parts of tealeaves, hawthorn 9 parts~11
Part and 9 parts~11 parts of malt.
The sugar is selected from white granulated sugar, brown sugar and/or rock sugar in one of the embodiments,；And/or
The tealeaves is selected from black tea or green tea.
The time of the immersion is 20min~180min in one of the embodiments,.
In one of the embodiments, the fermentation the step of in, the volume of the fermentation liquid accounts for the volume of jar fermenter
Percentage is not more than 40%.
The time of the fermentation is 3 days~12 days in one of the embodiments,.
The preparation method of the hawthorn malt tea beverage further includes at least right every for 24 hours in one of the embodiments,
The step of fermentation liquid is stirred.
The preparation method of the hawthorn malt tea beverage further includes right every 2 days~3 days in one of the embodiments,
The step of air in fermentation plant carries out ultraviolet disinfection.
A kind of hawthorn malt tea-drinking that the preparation method by hawthorn malt tea beverage described in any of the above embodiments prepares
Material.
The beneficial effects of the invention are as follows：
The preparation method of hawthorn malt tea beverage of the invention by by the tealeaves of specific proportion, hawthorn and malt mix,
High temperature immersion is carried out according to specific solid-liquid ratio, sugaring is dissolved, then by the inclusion of the zymophyte of saccharomycete, lactic acid bacteria and acetic acid bacteria
It ferments, a variety of metabolites containing synergistic effect in hawthorn malt tea beverage obtained can make one to generate hungry
Sense adjusts functions of intestines and stomach, whets the appetite, and promotes diet.
Specific embodiment
To facilitate the understanding of the present invention, below to invention is more fully described still, the present invention can be with many
Different form is realized, however it is not limited to embodiment described herein.On the contrary, purpose of providing these embodiments is makes pair
The understanding of the disclosure is more thorough and comprehensive.
Unless otherwise defined, all technical and scientific terms used herein and belong to technical field of the invention
The normally understood meaning of technical staff is identical.Term as used herein in the specification of the present invention is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term as used herein "and/or" includes one or more phases
Any and all combinations of the listed item of pass.
The preparation method of the hawthorn malt tea beverage of one embodiment, includes the following steps：
S1 weighs that 10 parts -50 parts of dry tealeaves (savory and without musty), (small fire stir-fries to mountain hawthorn according to parts by weight
The micro- Hu in short, bristly hair or beard corner but do not carbonize) 1 part -20 parts, 1 part -15 parts of malt (small fire stir-fries to the micro- xanthiochromatic of shell but not burned black), mix
It closes, obtains mixed raw material (A).Wherein, tealeaves for example can be black tea or green bud.
S2, by mixed raw material (A) and water according to solid-liquid ratio 1:(30~60) it mixes, is soaked under conditions of 95 DEG C~100 DEG C
Steep 20min~180min.Mixed liquor after abundant impregnate is filtered, allows soup stock to separate with solid slag, obtains filtrate.
Suitable sugar material is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By to be fermented
Material liquid is cooled between 20 DEG C~35 DEG C, in packing to jar fermenter (cleaning in advance and steam 10min-30min disinfection) and is divided
The zymocyte liquid that 5%-10% includes saccharomycete, lactic acid bacteria and acetic acid bacteria is not admixed.It is worth noting that, jar fermenter must be stopped
40% space of total capacity covers cylinder mouth, and gland with the double-deck white yarn cloth after disinfection to provide sufficient air to fermentation
Sponge block (sterilizing in advance) is to prevent dust and sundries from entering.Then jar fermenter is placed on well-ventilated but has dust protection insect prevention
It ferments etc. the fermentation plant for meeting food hygiene condition.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 10 DEG C -38 DEG C, temperature control
At least one sterilization is carried out to the air in fermentation plant to secondary opening ultraviolet light between 35%-75%, and daily；And
And every 24 hours at least once stir jar fermenter, allow each raw material to carry out abundance and equably ferment.
Observation：Temperature, the humidity of fermentation plant are registered；It is examined before stirring daily, discovery fermentation liquid level is deposited
The mycelia spot of not pure color other than white is determined as problematic jar fermenter, that is, is judged to fermenting failing；It immediately will fermentation
The cylinder body of failure is moved away from, and reinforces the air sterillization and ventilation reinforcement of fermentation plant.
Because of season difference, temperature is different, after the cultivation and fermentation that three days to 12 days do not wait, the fermentation liquid level of jar fermenter
Will form the membranaceous ex vivo object of one layer of pure white is mycoderm (may be used as the strain with post-fermentation), without any other color spot,
Cylinder mouth is opened, there is strong aroma and light tart flavour；Mycoderm white above is unpluged, the soup stock of inner face has become elegant bright clear
When clear, surface fermentation work has been completed, and collects fermented feed liquid to get hawthorn malt tea beverage.
It is prepared in hawthorn malt tea beverage and is contained by the preparation method of the hawthorn malt tea beverage of present embodiment
A variety of metabolites of synergistic effect and probiotics, after drinking, can produce hunger, whet the appetite, and adjust functions of intestines and stomach, promote
Into diet.
It further illustrates to hawthorn malt tea beverage of the invention and preparation method thereof work combined with specific embodiments below
It is bright.
Embodiment 1
The present embodiment provides a kind of preparation methods of hawthorn malt tea beverage, include the following steps：
S1 weighs dry raw material according to following parts by weight：Green tea (savory and without musty) 40kg, hawthorn (turn over by small fire
Fry to the micro- Hu in hawthorn corner but do not carbonize) 5kg and malt (small fire stir-fries to the micro- xanthiochromatic of shell but not burned black) 15kg, mixing,
Obtain mixed raw material.
S2, by mixed raw material and water according to solid-liquid ratio 1:55 mixing, impregnate 150min under conditions of 95 DEG C~100 DEG C.
Mixed liquor after abundant impregnate is filtered, allows soup stock to separate with solid slag, obtains filtrate.
10kg rock sugar is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By original to be fermented
Feed liquid is cooled to 35 DEG C, and dispensing into jar fermenter (cleaning in advance and steam 30min disinfection) and respectively admixing 5% includes yeast
The zymocyte liquid of bacterium, lactic acid bacteria and acetic acid bacteria.Wherein, it is 35% that the volume of fermentation liquid, which accounts for the percentage by volume of jar fermenter,.Then
Jar fermenter is placed on well-ventilated but has dust protection insect prevention etc. and meets the fermentation plant of food hygiene condition and ferments.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 15 DEG C -38 DEG C, temperature control
55 ± 10%, and daily, at least 2 times unlatching ultraviolet lights carry out sterilization to the air in fermentation plant；And every 18h pairs
Jar fermenter is once stirred, and is allowed each raw material to carry out abundance and is equably fermented.
After 10 days cultivation and fermentations, it is bacterium that the liquid level of the fermentation liquid of jar fermenter, which forms the membranaceous ex vivo object of one layer of pure white,
Film (may be used as the strain with post-fermentation), without any other color spot, opens cylinder mouth, there is strong aroma and light acid
Taste.The white mycoderm on liquid level is unpluged, when the soup stock of fermentation liquid has become elegant bright clarification, surface fermentation work is complete
At.
Suction pipe is passed through the mycoderm of fermentation liquid level by S4, draws the transparent feed liquid at middle part, merges the fermentation liquid for drawing out,
Filtering is to get hawthorn malt tea beverage.
Embodiment 2
The present embodiment provides a kind of preparation methods of hawthorn malt tea beverage, include the following steps：
S1 weighs dry raw material according to following parts by weight：Green tea (savory and without musty) 20kg, hawthorn (turn over by small fire
Fry to the micro- Hu in hawthorn corner but do not carbonize) 15kg and malt (small fire stir-fries to the micro- xanthiochromatic of shell but not burned black) 5kg, mixing,
Obtain mixed raw material.
S2, by mixed raw material and water according to solid-liquid ratio 1:35 mixing, impregnate 100min under conditions of 95 DEG C~100 DEG C.
Mixed liquor after abundant impregnate is filtered, allows soup stock to separate with solid slag, obtains filtrate.
15kg white granulated sugar is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By to be fermented
Material liquid is cooled to 35 DEG C, and dispensing into jar fermenter (cleaning in advance and steam 30min disinfection) and respectively admixing 6% includes ferment
The zymocyte liquid of female bacterium, lactic acid bacteria and acetic acid bacteria.Wherein, it is 40% that the volume of fermentation liquid, which accounts for the percentage by volume of jar fermenter,.So
Jar fermenter is placed on well-ventilated but has dust protection insect prevention etc. afterwards and meets the fermentation plant of food hygiene condition and ferments.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 15 DEG C -38 DEG C, temperature control
50 ± 10%, and daily, at least 2 times unlatching ultraviolet lights carry out sterilization to the air in fermentation plant；And every 20h pairs
Jar fermenter is once stirred, and is allowed each raw material to carry out abundance and is equably fermented.
After 8 days cultivation and fermentations, it is bacterium that the liquid level of the fermentation liquid of jar fermenter, which forms the membranaceous ex vivo object of one layer of pure white,
Film (may be used as the strain with post-fermentation), without any other color spot, opens cylinder mouth, there is strong aroma and light acid
Taste.The white mycoderm on liquid level is unpluged, when the soup stock of fermentation liquid has become elegant bright clarification, surface fermentation work is complete
At.
Suction pipe is passed through the mycoderm of fermentation liquid level by S4, draws the transparent feed liquid at middle part, merges the fermentation liquid for drawing out,
Filtering is to get hawthorn malt tea beverage.
Embodiment 3
The present embodiment provides a kind of preparation methods of hawthorn malt tea beverage, include the following steps：
S1 weighs dry raw material according to following parts by weight：Green tea (savory and without musty) 30kg, hawthorn (turn over by small fire
Fry to the micro- Hu in hawthorn corner but do not carbonize) 10kg and malt (small fire stir-fries to the micro- xanthiochromatic of shell but not burned black) 10kg, mixing,
Obtain mixed raw material.
S2, by mixed raw material and water according to solid-liquid ratio 1:45 mixing, impregnate 100min under conditions of 95 DEG C~100 DEG C.
Mixed liquor after abundant impregnate is filtered, allows soup stock to separate with solid slag, obtains filtrate.
15kg brown sugar is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By to be fermented
Material liquid is cooled to 30 DEG C, and dispensing into jar fermenter (cleaning in advance and steam 30min disinfection) and respectively admixing 8% includes ferment
The zymocyte liquid of female bacterium, lactic acid bacteria and acetic acid bacteria.Wherein, it is 40% that the volume of fermentation liquid, which accounts for the percentage by volume of jar fermenter,.So
Jar fermenter is placed on well-ventilated but has dust protection insect prevention etc. afterwards and meets the fermentation plant of food hygiene condition and ferments.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 15 DEG C -38 DEG C, temperature control
50 ± 10%, and 2 unlatching ultraviolet lights carry out sterilization to the air in fermentation plant sooner or later daily；And every 12h
Jar fermenter is stirred, allows each raw material to carry out abundance and equably ferments.
After 10 days cultivation and fermentations, it is bacterium that the liquid level of the fermentation liquid of jar fermenter, which forms the membranaceous ex vivo object of one layer of pure white,
Film (may be used as the strain with post-fermentation), without any other color spot, opens cylinder mouth, there is strong aroma and light acid
Taste.The white mycoderm on liquid level is unpluged, when the soup stock of fermentation liquid has become elegant bright clarification, surface fermentation work is complete
At.
Suction pipe is passed through the mycoderm of fermentation liquid level by S4, draws the transparent feed liquid at middle part, merges the fermentation liquid for drawing out,
Filtering is to get hawthorn malt tea beverage.
Embodiment 4
The present embodiment provides a kind of preparation methods of hawthorn malt tea beverage, include the following steps：
S1 weighs dry raw material according to following parts by weight：Black tea (savory and without musty) 30kg, hawthorn (turn over by small fire
Fry to the micro- Hu in hawthorn corner but do not carbonize) 10kg and malt (small fire stir-fries to the micro- xanthiochromatic of shell but not burned black) 10kg, mixing,
Obtain mixed raw material.
S2, by mixed raw material and water according to solid-liquid ratio 1:45 mixing, impregnate 100min under conditions of 95 DEG C~100 DEG C.
Mixed liquor after abundant impregnate is filtered, allows soup stock to separate with solid slag, obtains filtrate.
15kg brown sugar is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By to be fermented
Material liquid is cooled to 30 DEG C, and dispensing into jar fermenter (cleaning in advance and steam 30min disinfection) and respectively admixing 8% includes ferment
The zymocyte liquid of female bacterium, lactic acid bacteria and acetic acid bacteria.Wherein, it is 40% that the volume of fermentation liquid, which accounts for the percentage by volume of jar fermenter,.So
Jar fermenter is placed on well-ventilated but has dust protection insect prevention etc. afterwards and meets the fermentation plant of food hygiene condition and ferments.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 15 DEG C -38 DEG C, temperature control
50 ± 10%, and 2 unlatching ultraviolet lights carry out sterilization to the air in fermentation plant sooner or later daily；And every 12h
Jar fermenter is stirred, allows each raw material to carry out abundance and equably ferments.
After 10 days cultivation and fermentations, it is bacterium that the liquid level of the fermentation liquid of jar fermenter, which forms the membranaceous ex vivo object of one layer of pure white,
Film (may be used as the strain with post-fermentation), without any other color spot, opens cylinder mouth, there is strong aroma and light acid
Taste.The white mycoderm on liquid level is unpluged, when the soup stock of fermentation liquid has become transparent clarification, surface fermentation work is complete
At.
Suction pipe is passed through the mycoderm of fermentation liquid level by S4, draws the transparent feed liquid at middle part, merges the fermentation liquid for drawing out,
Filtering is to get hawthorn malt tea beverage.
Embodiment 5
The present embodiment provides a kind of preparation methods of hawthorn malt tea beverage, include the following steps：
S1 weighs dry raw material according to following parts by weight：Black tea (savory and without musty) 20kg, hawthorn (turn over by small fire
Fry to the micro- Hu in hawthorn corner but do not carbonize) 15kg and malt (small fire stir-fries to the micro- xanthiochromatic of shell but not burned black) 5kg, mixing,
Obtain mixed raw material.
S2, by mixed raw material and water according to solid-liquid ratio 1:35 mixing, impregnate 100min under conditions of 95 DEG C~100 DEG C.
Mixed liquor after abundant impregnate is filtered, allows soup stock to separate with solid slag, obtains filtrate.
15kg white granulated sugar is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By to be fermented
Material liquid is cooled to 30 DEG C, and dispensing into jar fermenter (cleaning in advance and steam 30min disinfection) and respectively admixing 6% includes ferment
The zymocyte liquid of female bacterium, lactic acid bacteria and acetic acid bacteria.Wherein, it is 40% that the volume of fermentation liquid, which accounts for the percentage by volume of jar fermenter,.So
Jar fermenter is placed on well-ventilated but has dust protection insect prevention etc. afterwards and meets the fermentation plant of food hygiene condition and ferments.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 15 DEG C -38 DEG C, temperature control
50 ± 10%, and 2 unlatching ultraviolet lights carry out sterilization to the air in fermentation plant sooner or later daily；And every 12h
Jar fermenter is stirred, allows each raw material to carry out abundance and equably ferments.
After 8 days cultivation and fermentations, it is bacterium that the liquid level of the fermentation liquid of jar fermenter, which forms the membranaceous ex vivo object of one layer of pure white,
Film (may be used as the strain with post-fermentation), without any other color spot, opens cylinder mouth, there is strong aroma and light acid
Taste.The white mycoderm on liquid level is unpluged, when the soup stock of fermentation liquid has become transparent clarification, surface fermentation work is complete
At.
Suction pipe is passed through the mycoderm of fermentation liquid level by S4, draws the transparent feed liquid at middle part, merges the fermentation liquid for drawing out,
Filtering is to get hawthorn malt tea beverage.
Embodiment 6
The present embodiment provides a kind of preparation methods of hawthorn malt tea beverage, include the following steps：
S1 weighs dry raw material according to following parts by weight：Black tea (savory and without musty) 40kg, hawthorn (turn over by small fire
Fry to the micro- Hu in hawthorn corner but do not carbonize) 5kg and malt (small fire stir-fries to the micro- xanthiochromatic of shell but not burned black) 15kg, mixing,
Obtain mixed raw material.
S2, by mixed raw material and water according to solid-liquid ratio 1:55 mixing, impregnate 100min under conditions of 95 DEG C~100 DEG C.
Mixed liquor after abundant impregnate is filtered, allows soup stock to separate with solid slag, obtains filtrate.
10kg rock sugar is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By original to be fermented
Feed liquid is cooled to 35 DEG C, and dispensing into jar fermenter (cleaning in advance and steam 30min disinfection) and respectively admixing 8% includes yeast
The zymocyte liquid of bacterium, lactic acid bacteria and acetic acid bacteria.Wherein, it is 40% that the volume of fermentation liquid, which accounts for the percentage by volume of jar fermenter,.Then
Jar fermenter is placed on well-ventilated but has dust protection insect prevention etc. and meets the fermentation plant of food hygiene condition and ferments.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 15 DEG C -38 DEG C, temperature control
50 ± 10%, and 2 unlatching ultraviolet lights carry out sterilization to the air in fermentation plant sooner or later daily；And every 12h
Jar fermenter is stirred, allows each raw material to carry out abundance and equably ferments.
After 10 days cultivation and fermentations, it is bacterium that the liquid level of the fermentation liquid of jar fermenter, which forms the membranaceous ex vivo object of one layer of pure white,
Film (may be used as the strain with post-fermentation), without any other color spot, opens cylinder mouth, there is strong aroma and light acid
Taste.The white mycoderm on liquid level is unpluged, when the soup stock of fermentation liquid has become transparent clarification, surface fermentation work is complete
At.
Suction pipe is passed through the mycoderm of fermentation liquid level by S4, draws the transparent feed liquid at middle part, merges the fermentation liquid for drawing out,
Filtering is to get hawthorn malt tea beverage.
Comparative example 1
This comparative example provides a kind of preparation method of hawthorn malt tea beverage, includes the following steps：
S1 weighs dry raw material according to following parts by weight：Green tea (savory and without musty) 5kg, hawthorn (small fire stir-frying
To the micro- Hu in hawthorn corner but do not carbonize) 25kg and malt (small fire stir-fries to the micro- xanthiochromatic of shell but not burned black) 25kg, mixing obtains
Mixed raw material.
S2, by mixed raw material and water according to solid-liquid ratio 1:45 mixing, impregnate 100min under conditions of 95 DEG C~100 DEG C.
Mixed liquor after abundant impregnate is filtered, allows soup stock to separate with solid slag, obtains filtrate.
10kg brown sugar is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By to be fermented
Material liquid is cooled to 35 DEG C, and dispensing into jar fermenter (cleaning in advance and steam 30min disinfection) and respectively admixing 8% includes ferment
The zymocyte liquid of female bacterium, lactic acid bacteria and acetic acid bacteria.Wherein, it is 40% that the volume of fermentation liquid, which accounts for the percentage by volume of jar fermenter,.So
Jar fermenter is placed on well-ventilated but has dust protection insect prevention etc. afterwards and meets the fermentation plant of food hygiene condition and ferments.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 15 DEG C -38 DEG C, temperature control
50 ± 10%, and 2 unlatching ultraviolet lights carry out sterilization to the air in fermentation plant sooner or later daily；And every 12h
Jar fermenter is stirred, allows each raw material to carry out abundance and equably ferments.
After 12 days cultivation and fermentations, it is bacterium that the liquid level of the fermentation liquid of jar fermenter, which forms the membranaceous ex vivo object of one layer of pure white,
Film (may be used as the strain with post-fermentation), without any other color spot, opens cylinder mouth, unplugs the white mycoderm on liquid level, sends out
When the soup stock of zymotic fluid has become transparent clarification, surface fermentation work has been completed.
Suction pipe is passed through the mycoderm of fermentation liquid level by S4, draws the transparent feed liquid at middle part, merges the fermentation liquid for drawing out,
Filtering is to get hawthorn malt tea beverage.
Comparative example 2
This comparative example provides a kind of preparation method of hawthorn tea beverage, includes the following steps：
S1 weighs dry raw material according to following parts by weight：(small fire is turned over for green tea (savory and without musty) 10kg and hawthorn
Fry to the micro- Hu in hawthorn corner but do not carbonize) 10kg, it mixes, obtains mixed raw material.
S2, by mixed raw material and water according to solid-liquid ratio 1:45 mixing, impregnate 100min under conditions of 95 DEG C~100 DEG C.
Mixed liquor after abundant impregnate is filtered, allows soup stock to separate with solid slag, obtains filtrate.
10kg brown sugar is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By to be fermented
Material liquid is cooled to 35 DEG C, and dispensing into jar fermenter (cleaning in advance and steam 30min disinfection) and respectively admixing 8% includes ferment
The zymocyte liquid of female bacterium, lactic acid bacteria and acetic acid bacteria.Wherein, it is 40% that the volume of fermentation liquid, which accounts for the percentage by volume of jar fermenter,.So
Jar fermenter is placed on well-ventilated but has dust protection insect prevention etc. afterwards and meets the fermentation plant of food hygiene condition and ferments.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 15 DEG C -38 DEG C, temperature control
50 ± 10%, and 2 unlatching ultraviolet lights carry out sterilization to the air in fermentation plant sooner or later daily；And every 12h
Jar fermenter is stirred, allows each raw material to carry out abundance and equably ferments.
After 15 days cultivation and fermentations, it is bacterium that the liquid level of the fermentation liquid of jar fermenter, which forms the membranaceous ex vivo object of one layer of pure white,
Film (may be used as the strain with post-fermentation), without any other color spot, opens cylinder mouth, unplugs the white mycoderm on liquid level, sends out
When the soup stock of zymotic fluid has become transparent clarification, surface fermentation work has been completed.
Suction pipe is passed through the mycoderm of fermentation liquid level by S4, draws the transparent feed liquid at middle part, merges the fermentation liquid for drawing out,
Filtering is to get hawthorn tea beverage.
Comparative example 3
This comparative example provides a kind of preparation method of malt tea beverage, includes the following steps：
S1 weighs dry raw material according to following parts by weight：(small fire is turned over for green tea (savory and without musty) 30kg and malt
Fry to the micro- xanthiochromatic of shell but not burned black) 10kg, mixing obtains mixed raw material.
S2, by mixed raw material and water according to solid-liquid ratio 1:45 mixing, impregnate 100min under conditions of 95 DEG C~100 DEG C.
Mixed liquor after abundant impregnate is filtered, allows soup stock to separate with solid slag, obtains filtrate.
10kg brown sugar is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By to be fermented
Material liquid is cooled to 35 DEG C, and dispensing into jar fermenter (cleaning in advance and steam 30min disinfection) and respectively admixing 8% includes ferment
The zymocyte liquid of female bacterium, lactic acid bacteria and acetic acid bacteria.Wherein, it is 40% that the volume of fermentation liquid, which accounts for the percentage by volume of jar fermenter,.So
Jar fermenter is placed on well-ventilated but has dust protection insect prevention etc. afterwards and meets the fermentation plant of food hygiene condition and ferments.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 15 DEG C -38 DEG C, temperature control
50 ± 10%, and 2 unlatching ultraviolet lights carry out sterilization to the air in fermentation plant sooner or later daily；And every 12h
Jar fermenter is stirred, allows each raw material to carry out abundance and equably ferments.
After 15 days cultivation and fermentations, it is bacterium that the liquid level of the fermentation liquid of jar fermenter, which forms the membranaceous ex vivo object of one layer of pure white,
Film (may be used as the strain with post-fermentation), without any other color spot, opens cylinder mouth, unplugs the white mycoderm on liquid level, sends out
When the soup stock of zymotic fluid has become transparent clarification, surface fermentation work has been completed.
Suction pipe is passed through the mycoderm of fermentation liquid level by S4, draws the transparent feed liquid at middle part, merges the fermentation liquid for drawing out,
Filtering is to get malt tea beverage.
Comparative example 4
This comparative example provides a kind of preparation method of fermented tea beverage, includes the following steps：
S1 weighs malt (small fire stir-fries to the micro- xanthiochromatic of shell but not burned black) 10kg.
S2, by malt and water according to solid-liquid ratio 1:45 mixing, impregnate 100min under conditions of 95 DEG C~100 DEG C.It will fill
Mixed liquor after sub-dip bubble is filtered, and is allowed soup stock to separate with solid slag, is obtained filtrate.
10kg brown sugar is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By to be fermented
Material liquid is cooled to 35 DEG C, and dispensing into jar fermenter (cleaning in advance and steam 30min disinfection) and respectively admixing 8% includes ferment
The zymocyte liquid of female bacterium, lactic acid bacteria and acetic acid bacteria.Wherein, it is 40% that the volume of fermentation liquid, which accounts for the percentage by volume of jar fermenter,.So
Jar fermenter is placed on well-ventilated but has dust protection insect prevention etc. afterwards and meets the fermentation plant of food hygiene condition and ferments.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 15 DEG C -38 DEG C, temperature control
50 ± 10%, and 2 unlatching ultraviolet lights carry out sterilization to the air in fermentation plant sooner or later daily；And every 12h
Jar fermenter is stirred, allows each raw material to carry out abundance and equably ferments.
After 10 days cultivation and fermentations, it is bacterium that the liquid level of the fermentation liquid of jar fermenter, which forms the membranaceous ex vivo object of one layer of pure white,
Film (may be used as the strain with post-fermentation), without any other color spot, opens cylinder mouth, unplugs the white mycoderm on liquid level, sends out
When the soup stock of zymotic fluid has become transparent clarification, surface fermentation work has been completed.
Suction pipe is passed through the mycoderm of fermentation liquid level by S4, draws the transparent feed liquid at middle part, merges the fermentation liquid for drawing out,
Filtering is to get fermented tea beverage.
Comparative example 5
This comparative example provides a kind of preparation method of fermented tea beverage, includes the following steps：
S1 weighs green tea (savory and without musty) 30kg.
S2, by green tea and water according to solid-liquid ratio 1:45 mixing, impregnate 100min under conditions of 95 DEG C~100 DEG C.It will fill
Mixed liquor after sub-dip bubble is filtered, and is allowed soup stock to separate with solid slag, is obtained filtrate.
10kg brown sugar is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By to be fermented
Material liquid is cooled to 35 DEG C, and dispensing into jar fermenter (cleaning in advance and steam 30min disinfection) and respectively admixing 8% includes ferment
The zymocyte liquid of female bacterium, lactic acid bacteria and acetic acid bacteria.Wherein, it is 40% that the volume of fermentation liquid, which accounts for the percentage by volume of jar fermenter,.So
Jar fermenter is placed on well-ventilated but has dust protection insect prevention etc. afterwards and meets the fermentation plant of food hygiene condition and ferments.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 15 DEG C -38 DEG C, temperature control
50 ± 10%, and 2 unlatching ultraviolet lights carry out sterilization to the air in fermentation plant sooner or later daily；And every 12h
Jar fermenter is stirred, allows each raw material to carry out abundance and equably ferments.
After 10 days cultivation and fermentations, it is bacterium that the liquid level of the fermentation liquid of jar fermenter, which forms the membranaceous ex vivo object of one layer of pure white,
Film (may be used as the strain with post-fermentation), without any other color spot, opens cylinder mouth, unplugs the white mycoderm on liquid level, sends out
When the soup stock of zymotic fluid has become transparent clarification, surface fermentation work has been completed.
Suction pipe is passed through the mycoderm of fermentation liquid level by S4, draws the transparent feed liquid at middle part, merges the fermentation liquid for drawing out,
Filtering is to get fermented tea beverage.
Comparative example 6
This comparative example provides a kind of preparation method of fermented tea beverage, includes the following steps：
S1, claims hawthorn 10kg and malt 10kg, and mixing forms mixed material.
S2, by mixed material and water according to solid-liquid ratio 1:45 mixing, impregnate 100min under conditions of 95 DEG C~100 DEG C.
Mixed liquor after abundant impregnate is filtered, allows soup stock to separate with solid slag, obtains filtrate.
10kg brown sugar is added into filtrate by S3, and stirring is dissolved uniformly, obtains material liquid to be fermented.By to be fermented
Material liquid is cooled to 35 DEG C, and dispensing into jar fermenter (cleaning in advance and steam 30min disinfection) and respectively admixing 8% includes ferment
The zymocyte liquid of female bacterium, lactic acid bacteria and acetic acid bacteria.Wherein, it is 40% that the volume of fermentation liquid, which accounts for the percentage by volume of jar fermenter,.So
Jar fermenter is placed on well-ventilated but has dust protection insect prevention etc. afterwards and meets the fermentation plant of food hygiene condition and ferments.
Wherein, the technological parameter of fermentation process：Temperature in fermentation plant controls between 15 DEG C -38 DEG C, temperature control
50 ± 10%, and 2 unlatching ultraviolet lights carry out sterilization to the air in fermentation plant sooner or later daily；And every 12h
Jar fermenter is stirred, allows each raw material to carry out abundance and equably ferments.
After 10 days cultivation and fermentations, it is bacterium that the liquid level of the fermentation liquid of jar fermenter, which forms the membranaceous ex vivo object of one layer of pure white,
Film (may be used as the strain with post-fermentation), without any other color spot, opens cylinder mouth, unplugs the white mycoderm on liquid level, sends out
When the soup stock of zymotic fluid has become transparent clarification, surface fermentation work has been completed.
Suction pipe is passed through the mycoderm of fermentation liquid level by S4, draws the transparent feed liquid at middle part, merges the fermentation liquid for drawing out,
Filtering is to get fermented tea beverage.
Experiment effect verifying
Experimental subjects：Selection thinks itself there is satiety or loss of appetite person totally 240 people, is randomly divided into 12 groups, every group
20 people take beverage prepared by embodiment 1 to 6 and comparative example 1 to 6 respectively.Continuously take 7 days, taking number is 2 times/day,
It is 250mL each taking dosage.It is effective to there is the increased symptom of hunger, appetite；Still loss of appetite person is invalid.Statistics
As a result it see the table below 1：
The evaluation result of 1 fermented beverage of table
| Embodiment | Efficiently individual quantity | Invalid number | It is efficient |
| Embodiment 1 | 12 | 8 | 60% |
| Embodiment 2 | 15 | 5 | 75% |
| Embodiment 3 | 19 | 1 | 95% |
| Embodiment 4 | 18 | 2 | 90% |
| Embodiment 5 | 14 | 6 | 70% |
| Embodiment 6 | 15 | 5 | 75% |
| Comparative example 1 | 5 | 15 | 25% |
| Comparative example 2 | 4 | 16 | 20% |
| Comparative example 3 | 4 | 16 | 20% |
| Comparative example 4 | 2 | 18 | 10% |
| Comparative example 5 | 6 | 15 | 30% |
| Comparative example 6 | 3 | 17 | 15% |
As shown in Table 1, relative to comparative example 1 to 6, the hawthorn malt tea beverage for drinking embodiment 1 to 6 can generate starvation
Sense increases appetite.
Each technical characteristic of embodiment described above can be combined arbitrarily, for simplicity of description, not to above-mentioned reality
It applies all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, all should be considered as described in this specification.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention
Range.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Claims (10)
1. a kind of preparation method of hawthorn malt tea beverage, which is characterized in that include the following steps：
The raw material of following parts by weight is weighed respectively：10 parts~50 parts of tealeaves, 1 part~20 parts of hawthorn and 1 part~20 parts of malt mix
It closes, forms mixed material；
By the mixed material and water according to solid-liquid ratio 1：(30~60) it mixes, is impregnated under the conditions of being placed in 90 DEG C~110 DEG C, mistake
Filter, obtains filtrate；
Sugar will be added in the filtrate, dissolves, it is cooling, obtain material liquid；
Into the material liquid, the zymophyte comprising saccharomycete, lactic acid bacteria and acetic acid bacteria of inoculation 5%~10%, is placed in temperature 10
DEG C~38 DEG C, ferment in the environment of humidity 35%~75%, fermentation liquid is collected to get the hawthorn malt tea beverage.
2. the preparation method of hawthorn malt tea beverage according to claim 1, which is characterized in that claim according to following parts by weight
Take raw material：20 parts~40 parts of tealeaves, 5 parts~15 parts of hawthorn and 5 parts~15 parts of malt.
3. the preparation method of hawthorn malt tea beverage according to claim 2, which is characterized in that claim according to following parts by weight
Take raw material：28 parts~32 parts of tealeaves, 9 parts~11 parts of hawthorn and 9 parts~11 parts of malt.
4. the preparation method of hawthorn malt tea beverage according to claim 1, which is characterized in that the sugar is selected from white sand
Sugar, brown sugar and/or rock sugar；And/or
The tealeaves is selected from black tea or green tea.
5. the preparation method of hawthorn malt tea beverage according to any one of claims 1 to 4, which is characterized in that the leaching
The time of bubble is 20min~180min.
6. the preparation method of hawthorn malt tea beverage according to any one of claims 1 to 4, which is characterized in that described
In the step of fermentation, the volume of the fermentation liquid accounts for the percentage by volume of jar fermenter no more than 40%.
7. the preparation method of hawthorn malt tea beverage according to claim 6, which is characterized in that the time of the fermentation is
3 days~12 days.
8. the preparation method of hawthorn malt tea beverage according to claim 7, which is characterized in that further include every for 24 hours extremely
The few the step of fermentation liquid is stirred.
9. the preparation method of hawthorn malt tea beverage according to claim 8, which is characterized in that further include every 2 days~3
The step of it carries out ultraviolet disinfection to the air in fermentation plant.
10. a kind of hawthorn wheat that the preparation method by the described in any item hawthorn malt tea beverage of claim 1 to 9 prepares
Bud tea drink.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430476A (en) * | 2018-12-25 | 2019-03-08 | 保山市365生态产业研究所 | Tea ferment drink and preparation method thereof with defaecation ease constipation function |
| CN110800852A (en) * | 2019-12-09 | 2020-02-18 | 湖北华贵饮品有限公司 | Hawthorn and lotus leaf tea beverage capable of removing grease and preparation method |
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| CN1088064A (en) * | 1992-12-12 | 1994-06-22 | 齐齐哈尔轻工学院 | The preparation technology of edible strain fermentation non-alcoholic beverage |
| RU2365142C1 (en) * | 2008-04-15 | 2009-08-27 | Олег Иванович Квасенков | Production method of reconstituted tea |
| CN105779330A (en) * | 2016-03-04 | 2016-07-20 | 杭州清正生物科技股份有限公司 | Composite strain and beverage produced by fermenting composite strain |
| CN105942102A (en) * | 2016-05-30 | 2016-09-21 | 山东飞龙食品有限公司 | Production method of hawthorn fermented beverage |
| CN106107332A (en) * | 2016-06-18 | 2016-11-16 | 侯荣山 | The production method of haw tea vinegar beverage |
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2018
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088064A (en) * | 1992-12-12 | 1994-06-22 | 齐齐哈尔轻工学院 | The preparation technology of edible strain fermentation non-alcoholic beverage |
| RU2365142C1 (en) * | 2008-04-15 | 2009-08-27 | Олег Иванович Квасенков | Production method of reconstituted tea |
| CN105779330A (en) * | 2016-03-04 | 2016-07-20 | 杭州清正生物科技股份有限公司 | Composite strain and beverage produced by fermenting composite strain |
| CN105942102A (en) * | 2016-05-30 | 2016-09-21 | 山东飞龙食品有限公司 | Production method of hawthorn fermented beverage |
| CN106107332A (en) * | 2016-06-18 | 2016-11-16 | 侯荣山 | The production method of haw tea vinegar beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430476A (en) * | 2018-12-25 | 2019-03-08 | 保山市365生态产业研究所 | Tea ferment drink and preparation method thereof with defaecation ease constipation function |
| CN110800852A (en) * | 2019-12-09 | 2020-02-18 | 湖北华贵饮品有限公司 | Hawthorn and lotus leaf tea beverage capable of removing grease and preparation method |
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Application publication date: 20181130 |