CN109007140A - One grows tea the production technology of bacteria beverage - Google Patents
One grows tea the production technology of bacteria beverage Download PDFInfo
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- CN109007140A CN109007140A CN201810810020.3A CN201810810020A CN109007140A CN 109007140 A CN109007140 A CN 109007140A CN 201810810020 A CN201810810020 A CN 201810810020A CN 109007140 A CN109007140 A CN 109007140A
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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 provides a production technology for growing tea bacteria beverage, is related to health drink processing technique field.The production technology specifically include that raw material mixing, thermostat fermentation, separation of solid and liquid, secondary fermentation, proportion mixing and etc..The present invention overcomes the deficiencies in the prior art, improve the nutrition of conventional tea bacteria beverage, and biological tea bacterium and bacterial context combine the health-care effect that can effectively promote beverage, the stability for reinforcing tea bacteria beverage simultaneously makes gained tea bacteria beverage have many advantages, such as that raciness, mouthfeel are good, promote digestion, support taste.
Description
Technical field
The present invention relates to health drink processing technique fields, and in particular to one grows tea the production technology of bacteria beverage.
Background technique
Tea bacterium (also known as Hypon, stomach are precious) has nutrition, prevention, health care, medical treatment, the multiple efficacies such as rehabilitation, and can prevent for cancer
Disease, heart, the cerebrovascular, stomach, liver kidney is fat, 28 kinds of diseases such as alopecia areata, thus its effect is distinguished, widely flows in folks of china
It passes, it is well-known everywhere.It includes lactic acid bacteria, and acetic acid bacteria, saccharomycete, tea is sugared, about 2,000 kinds of natural nutrient substances such as vitamin,
Starter is sparkling and crystal-clear bright, the golden yellow drifting fragrance of tea-drinking, is become larger with tea and white sugar along with fermented tea Spawn incubation can be grown naturally, drinks it
Liquid sweet and sour taste, refrigerant fresh heat, unique flavor, hat pressure beautiful and fragrant flowers, it is more richer than other acidic beverages nutrition, health-care hospital effect
More, less side effects, " beverage king " is described as by expert, is that the rare nutrition and health care in the world originates from drink treasure certainly.Due to black tea
Bacterium has nutrition, and prevention, health care is medical, the multiple efficacies such as rehabilitation, and the anti-curing cancers of energy, heart, the cerebrovascular, stomach, liver kidney,
Obesity, 28 kinds of diseases such as alopecia areata,
China is civil also to drink from work " Hypon ", and the famous microbiologist Fang Xinfang in China has delivered related in nineteen fifty-five
The paper of " Hypon " is in fashion with the newname of " fermented tea " in Japan and is passed quickly to all over the world, and had for 1971 " Hypon "
A variety of publication reports, from 1978, the value started both at home and abroad to the origin of " Hypon " and culture and medically carried out research spy
Beg for, after Hypon passes China back again at this time, some research units assert after animal experiment it is useful and harmless after, as one
The cold drink investment city for relieving summer-heat of passing the summer in a leisurely way is planted, while also having carried out various publicity, but fail expanded application so far.
Summary of the invention
In view of the shortcomings of the prior art, the present invention provides a production technology for growing tea bacteria beverage, conventional tea bacteria beverage is improved
Nutrition, and biological tea bacterium and bacterial context combine and can effectively promote the health-care effect of beverage, while reinforcing tea bacteria beverage
Stability, so that gained tea bacteria beverage had many advantages, such as that raciness, mouthfeel are good, promoted digestion, feeding taste.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs:
One grows tea the production technology of bacteria beverage, the production technology the following steps are included:
(1) high-quality water is taken, after heating, white sugar is added and stirs to being completely dissolved, adjusts the honey that certain mass is added in water temperature
After stirring and dissolving, tealeaves heat-insulation soaking is added for a period of time；
(2) it is crushed after mixing fructus lycii, ganoderma lucidum and rose in proportion, is added to the warm water for impregnating tealeaves in step (1)
In, 70 DEG C are adjusted the temperature to, is cooled down after being soaked for a period of time, it is spare to obtain mixed solution；
(3) former tea bacterium will be added in above-mentioned steps (2) in mixed solution to carry out certainly under heat-retaining condition after mixing evenly
So fermentation, it is spare to obtain tunning；
(4) tunning in above-mentioned steps (3) is separated by solid-liquid separation, obtains tea fermented liquid and tea bacterial context, separated
It is put into storage tank and carries out secondary fermentation；
(5) the tea bacterial context after secondary fermentation is processed into packaged, is mixed in proportion with the tea fermented liquid after secondary fermentation
In high-quality water, appropriate sweetener is added, is stirred evenly, refrigeration is sealed in bottle, obtains tea bacteria beverage of the present invention.
Preferably, the high-quality water is clear water water of natural cooling again after boiling.
Preferably, the former tea bacterium be fermented tea after study, fermentation, cultivate after the high-quality bacterium screened.
Preferably, high-quality water again dissolves white sugar after need to being first heated to 100 DEG C in step (1), and dissolves honey
It is 80 DEG C with the temperature for impregnating tealeaves.
Preferably, the mass fraction that former tea bacterium is added in step (3) is the 60% of mixed solution, when being added, is mixed molten
Liquid need to first be cooled to 40 DEG C, and fermentation temperature need to remain 20-30 DEG C, and fermentation time is 60-80 days, when solution surface is formed
Bacterium layer, and when the bacterium long thickness to 2cm of layer, it is complete to ferment.
Preferably, tea bacterial context described in step (4) is the solid content after tunning is separated by solid-liquid separation, and is that milky is semi-transparent
Bright solid.
Preferably, tea fermented liquid and the mass ratio of high-quality water are 3: 17 in step (5), and high-quality water need to be first heated to
100 DEG C be cooled to 40 DEG C again after mixed with tea fermented liquid and tea bacterial context.
Preferably, the present invention is sterile working in operation.
The present invention provides a production technology for growing tea bacteria beverage, and advantage is compared with prior art:
(1) former tea bacterium is being mixed hair by the present invention in water together with white sugar, tealeaves, honey, fructus lycii, ganoderma lucidum and rose
Ferment increases the flavor and taste of products obtained therefrom, and fructus lycii, ganoderma lucidum have promotion to exempt from while guaranteeing the proliferation fermentation of tea bacterium
Epidemic disease, the function of adjusting taste are used cooperatively with the fermentation of tea bacterium, can effectively reinforce the health-care effect of beverage.
(2) present invention is mixed and made into beverage using tea fermented liquid and tea bacterial context, wherein tea bacterial context diet rich in
Fiber, vinegar propylhomoserin, glutamic acid and each quasi-mineral, the vitamin B containing aniseed in tea fermented liquid, the two mutual cooperation can have
Effect promotes human metabolism, reaches health-care efficacy, and tea bacterial context is added effectively to enrich the taste and flavor of product, enhances
The stability of beverage.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
Embodiment 1:
One grows tea the production technology of bacteria beverage, the production technology the following steps are included:
(1) high-quality water is taken, after heating, white sugar is added and stirs to being completely dissolved, adjusts the honey that certain mass is added in water temperature
After stirring and dissolving, tealeaves heat-insulation soaking is added for a period of time；
(2) it is crushed after mixing fructus lycii, ganoderma lucidum and rose by 2: 2: 3 mass ratio, is added in step (1) and impregnates tea
In the warm water of leaf, 70 DEG C are adjusted the temperature to, is cooled down after being soaked for a period of time, it is spare to obtain mixed solution；
(3) former tea bacterium will be added in above-mentioned steps (2) in mixed solution to carry out certainly under heat-retaining condition after mixing evenly
So fermentation, it is spare to obtain tunning；
(4) tunning in above-mentioned steps (3) is separated by solid-liquid separation, obtains tea fermented liquid and tea bacterial context, separated
It is put into storage tank and carries out secondary fermentation；
(5) the tea bacterial context after secondary fermentation is processed into packaged, is mixed in proportion with the tea fermented liquid after secondary fermentation
In high-quality water, appropriate sweetener is added, is stirred evenly, refrigeration is sealed in bottle, obtains tea bacteria beverage of the present invention.
The high-quality water is clear water water of natural cooling again after boiling；It is described original tea bacterium be fermented tea after study, hair
The high-quality bacterium screened after ferment, cultivation；High-quality water again dissolves white sugar after need to being first heated to 100 DEG C in step (1), and molten
Solving honey and impregnating the temperature of tealeaves is 80 DEG C；The mass fraction that former tea bacterium is added in step (3) is the 60% of mixed solution,
When addition, mixed solution need to first be cooled to 40 DEG C, and fermentation temperature need to remain 20-30 DEG C, and fermentation time is 60-80 days,
It is complete to ferment when solution surface formation bacterium layer, and when the bacterium long thickness to 2cm of layer；Tea bacterial context described in step (4) is that fermentation produces
Solid content after object separation of solid and liquid is the translucent solid of milky；The mass ratio of tea fermented liquid and high-quality water in step (5)
Be 3: 17, and high-quality water need to first be heated to 100 DEG C be cooled to 40 DEG C again after mixed with tea fermented liquid and tea bacterial context；The present invention
It is in operation sterile working.
Embodiment 2:
One grows tea the production technology of bacteria beverage, the production technology the following steps are included:
(1) high-quality water is taken, after heating, white sugar is added and stirs to being completely dissolved, adjusts the honey that certain mass is added in water temperature
After stirring and dissolving, tealeaves heat-insulation soaking is added for a period of time；
(2) it is crushed after mixing fructus lycii, ganoderma lucidum and rose by 1: 3: 2 mass ratio, is added in step (1) and impregnates tea
In the warm water of leaf, 70 DEG C are adjusted the temperature to, is cooled down after being soaked for a period of time, it is spare to obtain mixed solution；
(3) former tea bacterium will be added in above-mentioned steps (2) in mixed solution to carry out certainly under heat-retaining condition after mixing evenly
So fermentation, it is spare to obtain tunning；
(4) tunning in above-mentioned steps (3) is separated by solid-liquid separation, obtains tea fermented liquid and tea bacterial context, separated
It is put into storage tank and carries out secondary fermentation；
(5) the tea bacterial context after secondary fermentation is processed into packaged, is mixed in proportion with the tea fermented liquid after secondary fermentation
In high-quality water, appropriate sweetener is added, is stirred evenly, refrigeration is sealed in bottle, obtains tea bacteria beverage of the present invention.
The high-quality water is clear water water of natural cooling again after boiling；It is described original tea bacterium be fermented tea after study, hair
The high-quality bacterium screened after ferment, cultivation；High-quality water again dissolves white sugar after need to being first heated to 100 DEG C in step (1), and molten
Solving honey and impregnating the temperature of tealeaves is 80 DEG C；The mass fraction that former tea bacterium is added in step (3) is the 60% of mixed solution,
When addition, mixed solution need to first be cooled to 40 DEG C, and fermentation temperature need to remain 20-30 DEG C, and fermentation time is 60-80 days,
It is complete to ferment when solution surface formation bacterium layer, and when the bacterium long thickness to 2cm of layer；Tea bacterial context described in step (4) is that fermentation produces
Solid content after object separation of solid and liquid is the translucent solid of milky；The mass ratio of tea fermented liquid and high-quality water in step (5)
Be 3: 17, and high-quality water need to first be heated to 100 DEG C be cooled to 40 DEG C again after mixed with tea fermented liquid and tea bacterial context；The present invention
It is in operation sterile working.
Embodiment 3:
One grows tea the production technology of bacteria beverage, the production technology the following steps are included:
(1) high-quality water is taken, after heating, white sugar is added and stirs to being completely dissolved, adjusts the honey that certain mass is added in water temperature
After stirring and dissolving, tealeaves heat-insulation soaking is added for a period of time；
(2) it is crushed after mixing fructus lycii, ganoderma lucidum and rose by 3: 2: 2 mass ratio, is added in step (1) and impregnates tea
In the warm water of leaf, 70 DEG C are adjusted the temperature to, is cooled down after being soaked for a period of time, it is spare to obtain mixed solution；
(3) former tea bacterium will be added in above-mentioned steps (2) in mixed solution to carry out certainly under heat-retaining condition after mixing evenly
So fermentation, it is spare to obtain tunning；
(4) tunning in above-mentioned steps (3) is separated by solid-liquid separation, obtains tea fermented liquid and tea bacterial context, separated
It is put into storage tank and carries out secondary fermentation；
(5) the tea bacterial context after secondary fermentation is processed into packaged, is mixed in proportion with the tea fermented liquid after secondary fermentation
In high-quality water, appropriate sweetener is added, is stirred evenly, refrigeration is sealed in bottle, obtains tea bacteria beverage of the present invention.
The high-quality water is clear water water of natural cooling again after boiling；It is described original tea bacterium be fermented tea after study, hair
The high-quality bacterium screened after ferment, cultivation；High-quality water again dissolves white sugar after need to being first heated to 100 DEG C in step (1), and molten
Solving honey and impregnating the temperature of tealeaves is 80 DEG C；The mass fraction that former tea bacterium is added in step (3) is the 60% of mixed solution,
When addition, mixed solution need to first be cooled to 40 DEG C, and fermentation temperature need to remain 20-30 DEG C, and fermentation time is 60-80 days,
It is complete to ferment when solution surface formation bacterium layer, and when the bacterium long thickness to 2cm of layer；Tea bacterial context described in step (4) is that fermentation produces
Solid content after object separation of solid and liquid is the translucent solid of milky；The mass ratio of tea fermented liquid and high-quality water in step (5)
Be 3: 17, and high-quality water need to first be heated to 100 DEG C be cooled to 40 DEG C again after mixed with tea fermented liquid and tea bacterial context；The present invention
It is in operation sterile working.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (8)
1. growing tea the production technology of bacteria beverage, which is characterized in that the production technology the following steps are included:
(1) high-quality water is taken, after heating, white sugar is added and stirs the honey stirring for adjusting water temperature addition certain mass to being completely dissolved
After dissolution, tealeaves heat-insulation soaking is added for a period of time；
(2) it is crushed after mixing fructus lycii, ganoderma lucidum and rose in proportion, is added in the warm water for impregnating tealeaves in step (1), adjusts
Temperature is saved to 70 DEG C, is cooled down after being soaked for a period of time, it is spare to obtain mixed solution；
(3) former tea bacterium will be added in above-mentioned steps (2) in mixed solution, after mixing evenly, nature hair is carried out under heat-retaining condition
It is spare to obtain tunning for ferment；
(4) tunning in above-mentioned steps (3) is separated by solid-liquid separation, obtains tea fermented liquid and tea bacterial context, is separately put into
Secondary fermentation is carried out in storage tank；
(5) the tea bacterial context after secondary fermentation is processed into packaged, is mixed in proportion with the tea fermented liquid after secondary fermentation excellent
In matter water, appropriate sweetener is added, is stirred evenly, refrigeration is sealed in bottle, obtains tea bacteria beverage of the present invention.
2. according to claim 1 one grows tea the production technology of bacteria beverage, it is characterised in that: the high-quality water is clear water warp
The water of natural cooling again after boiling.
3. according to claim 1 one grows tea the production technology of bacteria beverage, it is characterised in that: the original tea bacterium is fermented tea
After study, the high-quality bacterium fermented, screened after cultivation.
4. according to claim 1 one grows tea the production technology of bacteria beverage, it is characterised in that: high-quality water needs in step (1)
It is first heated to 100 DEG C again to dissolve white sugar, and dissolving honey and impregnating the temperature of tealeaves is 80 DEG C.
5. according to claim 1 one grows tea the production technology of bacteria beverage, it is characterised in that: former tea is added in step (3)
The mass fraction of bacterium is the 60% of mixed solution, and when being added, mixed solution need to first be cooled to 40 DEG C, and fermentation temperature needs to protect
Holding is 20-30 DEG C, and fermentation time is 60-80 days, when solution surface formation bacterium layer, and when the bacterium long thickness to 2cm of layer, to have fermented
Entirely.
6. according to claim 1 one grows tea the production technology of bacteria beverage, it is characterised in that: tea bacterium described in step (4)
Meat is the solid content after tunning is separated by solid-liquid separation, and is the translucent solid of milky.
7. according to claim 1 one grows tea the production technology of bacteria beverage, it is characterised in that: tea bacterium is fermented in step (5)
Liquid and the mass ratio of high-quality water are 3: 17, and high-quality water need to first be heated to after being cooled to 40 DEG C again after 100 DEG C fermenting with tea bacterium
Liquid and the mixing of tea bacterial context.
8. according to claim 1 one grows tea the production technology of bacteria beverage, it is characterised in that: the present invention is in operation
It is sterile working.
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| CN201810810020.3A CN109007140A (en) | 2018-07-23 | 2018-07-23 | One grows tea the production technology of bacteria beverage |
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| CN201810810020.3A CN109007140A (en) | 2018-07-23 | 2018-07-23 | One grows tea the production technology of bacteria beverage |
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|---|---|---|---|---|
| CN1110903A (en) * | 1994-04-28 | 1995-11-01 | 沈荣光 | Black tea fungus health-care food or its beverage and processing method thereof |
| CN1187323A (en) * | 1997-01-09 | 1998-07-15 | 肖文华 | A bioactive beverage |
| CN1408273A (en) * | 2001-09-21 | 2003-04-09 | 肖文华 | Biological active food and beverage and the preparing method |
| CN104304562A (en) * | 2014-11-07 | 2015-01-28 | 何寒 | Banana kombucha |
| CN104336719A (en) * | 2014-10-29 | 2015-02-11 | 何寒 | Wolfberry and tea fungus beverage |
| CN104957314A (en) * | 2015-07-10 | 2015-10-07 | 张铁英 | Production method of black tea fungus beverage |
| CN105166150A (en) * | 2015-09-24 | 2015-12-23 | 佛山市三水健力宝贸易有限公司 | Black tea fungus beverage |
| CN106720683A (en) * | 2016-12-20 | 2017-05-31 | 天津岂均生物科技有限公司 | A kind of method for preparing functional black tea bacteria beverage as raw material with matrimony vine honeysuckle black tea |
| CN106962541A (en) * | 2016-12-31 | 2017-07-21 | 安徽九州神龙生物科技有限公司 | A kind of bioactive beverage and preparation method thereof |
| CN107691704A (en) * | 2017-10-18 | 2018-02-16 | 中国科学院昆明植物研究所 | A kind of black-tea fungus drink and preparation method thereof |
-
2018
- 2018-07-23 CN CN201810810020.3A patent/CN109007140A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110903A (en) * | 1994-04-28 | 1995-11-01 | 沈荣光 | Black tea fungus health-care food or its beverage and processing method thereof |
| CN1187323A (en) * | 1997-01-09 | 1998-07-15 | 肖文华 | A bioactive beverage |
| CN1408273A (en) * | 2001-09-21 | 2003-04-09 | 肖文华 | Biological active food and beverage and the preparing method |
| CN104336719A (en) * | 2014-10-29 | 2015-02-11 | 何寒 | Wolfberry and tea fungus beverage |
| CN104304562A (en) * | 2014-11-07 | 2015-01-28 | 何寒 | Banana kombucha |
| CN104957314A (en) * | 2015-07-10 | 2015-10-07 | 张铁英 | Production method of black tea fungus beverage |
| CN105166150A (en) * | 2015-09-24 | 2015-12-23 | 佛山市三水健力宝贸易有限公司 | Black tea fungus beverage |
| CN106720683A (en) * | 2016-12-20 | 2017-05-31 | 天津岂均生物科技有限公司 | A kind of method for preparing functional black tea bacteria beverage as raw material with matrimony vine honeysuckle black tea |
| CN106962541A (en) * | 2016-12-31 | 2017-07-21 | 安徽九州神龙生物科技有限公司 | A kind of bioactive beverage and preparation method thereof |
| CN107691704A (en) * | 2017-10-18 | 2018-02-16 | 中国科学院昆明植物研究所 | A kind of black-tea fungus drink and preparation method thereof |
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Application publication date: 20181218 |