CN109007148A - A kind of fermented tea fermented tea beverage and preparation method thereof - Google Patents
A kind of fermented tea fermented tea beverage and preparation method thereof Download PDFInfo
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- CN109007148A CN109007148A CN201810980873.1A CN201810980873A CN109007148A CN 109007148 A CN109007148 A CN 109007148A CN 201810980873 A CN201810980873 A CN 201810980873A CN 109007148 A CN109007148 A CN 109007148A
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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 invention discloses a kind of fermented tea fermented tea beverages and preparation method thereof.A kind of fermented tea fermented tea beverage of the invention, the raw material including following mass percent: tealeaves 6% ~ 15%, fermented tea 0.01% ~ 0.1%, sweetener 10% ~ 15%, flavoring agent 2% ~ 5%, auxiliary material 0.5% ~ 2.5%, remaining is water；The fermented tea is the composition of lactic acid bacteria, acetic acid bacteria and saccharomycete, and the quality proportioning of the lactic acid bacteria, acetic acid bacteria and saccharomycete is (1 ~ 10): (0 ~ 3): (0 ~ 2)；The auxiliary material is the composition of one or more of peppermint syrup, orange peel, Siraitia grosvenorii, roselle pollen.In the present invention, tealeaves generates a large amount of tea polyphenols, caffeine, glucuronic acid isoreactivity ingredient and other flavour substances after fermented tea ferments, full of nutrition, tea perfume and fragrant one integrated mass of fermenting；The addition of flavoring agent and auxiliary material further improves the flavor and taste of product.The present invention balances flavor and the nutrition of fermented tea beverage, provides new approach for the research and development of tea beverage.
Description
Technical field
The present invention relates to fermented tea beverage technical field, in particular to a kind of fermented tea fermented tea beverage and its preparation side
Method.
Background technique
Fermented tea is a kind of civil folk tradition acidic beverages for having long history in China, in addition to China, Japan, South Korea
Equal Asias, fermented tea are also wide-spread always in central Europe and east various countries.Fermented tea is by pyroligneous acid bacterium, saccharomycete
And compound bacteria made of lactic acid bacteria symbiosis, it can preferably grow in the glucose-tea broth of preference temperature, and can be by sucrose inversion
Fructose and glucose are further converted to tartaric acid, gluconic acid, acetic acid, 2- ketone gluconic acid and ketone acetic acid etc., keep glucose-tea broth raw
It is the beverage resource of the civil preciousness in China at a kind of beverage of sweet and sour taste.
Development [J] Food Science of Aloe-tea Fungus Compound Beverage, 2006(12): 940-945. is in fermented tea
Asparagus juice is added, the compound fermented tea beverage with aloe flavor is developed.
Application study [J] China brewing of the sweet potato syrup in fermented tea fermented beverage, 2007(08): 33-37. uses double
Enzymatic sweet potato syrup come replace sucrose carry out black-tea fungus drink formula and Study on Fermentation, manufactured black-tea fungus drink
It is full of nutrition, mouthfeel is excellent.
Development [J] food science and technology of jujube fermented tea composite health care beverage, 2002(08): 43-44. ferments fermented tea
Open country and jujube juice afterwards cooperates, and forms a kind of fermented beverage of flavour.Existing fermented tea beverage and its processing side
Method is difficult to combine the flavor of tea beverage and nutrition or single flavor.
Have not yet to see report relevant to fermented tea fermented tea beverage of the present invention.
Summary of the invention
It is an object of the invention to overcome in the prior art fermented tea beverage be difficult to combine tea beverage flavor and nutrition
Or the problem of single flavor, a kind of fermented tea fermented tea beverage and preparation method thereof is provided.Technical solution of the present invention balance
The nutrition of fermented tea beverage and flavor, for the research and development of fermented tea beverage provide new thinking.
In order to achieve the above-mentioned object of the invention, the present invention provides following technical schemes:
A kind of fermented tea fermented tea beverage, which is characterized in that the raw material including following mass percent:
Tealeaves 6% ~ 15%, fermented tea 0.01% ~ 0.1%, sweetener 10% ~ 15%, flavoring agent 2% ~ 5%, auxiliary material 0.5% ~ 2.5%, remaining
For water；
The fermented tea be lactic acid bacteria, acetic acid bacteria and saccharomycete composition, the lactic acid bacteria, acetic acid bacteria and saccharomycete quality
Proportion is (1 ~ 10): (0 ~ 3): (0 ~ 2)；
The auxiliary material is the composition of one or more of peppermint syrup, orange peel, Siraitia grosvenorii, roselle pollen.
Tealeaves produced after fermented tea ferments a large amount of tea polyphenols, caffeine, glucuronic acid isoreactivity ingredient and its
Its flavour substance, full of nutrition, tea perfume and fragrant one integrated mass of fermenting；The addition of flavoring agent and auxiliary material, further improves
The flavor and taste of product.Above-mentioned technical proposal balances flavor and the nutrition of fermented tea beverage, provides for the research and development of tea beverage
New approach.
Preferably, above-mentioned fermented tea beverage includes the raw material of following mass percent:
Tealeaves 10% ~ 12%, fermented tea 0.04% ~ 0.05%, sweetener 11% ~ 14%, flavoring agent 2% ~ 5%, auxiliary material 0.5% ~ 2.5%,
Yu Weishui.
Preferably, the tealeaves is the composition of one or more of black tea, green tea, white tea, dark green tea, jasmine tea.
Preferably, the tealeaves is the composition of one or more of black tea, green tea and jasmine tea；It is further preferred that
The tealeaves is the composition of black tea and green tea, and black tea and green tea quality proportioning are 3:1 ~ 4:1.
Preferably, the quality proportioning of the lactic acid bacteria, acetic acid bacteria and saccharomycete is 6:1:1.
Preferably, the lactic acid bacteria is lactobacillus, in streptococcus, Leuconostoc, Bifidobacterium, Pediococcus
One or more of compositions；The acetic acid bacteria be acetobacter xylinum, quasi- acetobacter xylinum, gluconobacter suboxydans, produce ketone acetobacter,
The composition of one or more of weak oxidized acetic acid bacteria, glucose acetic acid bacteria, vinegar mycoderma aceti and Pasteur's acetobacter；The yeast
Bacterium is saccharomyces cerevisiae, does not show yeast, rood class yeast, schizosaccharomyces pombe, candida tropicalis, candida krusei, the Chinese
The composition of one or more of inferior Dbaly yeast, brettanomyce, Ke Leke yeast, Bayer Zygosaccharomyces.
Further, the lactic acid bacteria is lactobacillus, streptococcus, Bifidobacterium；The acetic acid bacteria is the wooden vinegar bar
Bacterium, glucose acetic acid bacteria；The saccharomycete is one of schizosaccharomyces pombe, candida tropicalis, candida krusei
Or several composition.
The lactic acid bacteria includes but is not limited to Lactobacillus delbrueckii, lactobacillus bulgaricus, Lactobacillus helveticus, plant cream bar
Bacterium, lactobacillus paracasei, lactobacillus acidophilus, Lactobacillus brevis, lactobacillus fermenti, Lactobacillus casei, streptococcus lactis, cheese hammer
Bacterium, streptococcus thermophilus, as long as it by tea leaf fermentation and can generate harmless product.
Further, the lactic acid bacteria is lactobacillus bulgaricus；The acetic acid bacteria is acetobacter xylinum；The saccharomycete is
Schizosaccharomyces pombe.
Preferably, the sweetener is the group of one or more of white granulated sugar, fructose syrup, fructose and concentrated apple juice
Close object.
Preferably, the sweetener is white granulated sugar and/or fructose syrup.When sweetener is white granulated sugar, content is preferred
It is 12%~13%；When sweetener is fructose syrup, content is preferably 12%.
Preferably, the flavoring agent is the composition of one or more of fruit juice, flower concentrate and essence.
The fruit juice is fruit juice commonly used in the art, is made by conventional method in that art, as long as fruit syrup, it can basis
Actual needs takes the circumstances into consideration to select, including but not limited to pineapple fruit juice, blueberry juice, lemon juice/concentrate, apple juice, hawthorn
Inspissated juice, mango juice, orange juice, grape juice/concentrate, orange juice, grapefruit juice, cherry juice, red pomegranate juice, watermelon juice,
Cantaloupe juice, Tomato juice, Chinese flowering quince juice, kiwi-fruit juice, bananas juice, strawberry juice, raspberry juice, cranberry juice, preserved plum juice etc..
The colored concentrate is flower concentrate commonly used in the art, is made by conventional method in that art, is chosen colored edible
It is obtained by extracting, being concentrated with part, it can take the circumstances into consideration to select according to actual needs, including but not limited to: rose extracting
Liquid, lily extract liquor, Jasmine extract liquor, sweet osmanthus extract liquor, oriental cherry extract liquor, yulan magnolia extract liquor, gardenia extract liquor,
Violet extract liquor, honeysuckle extract liquor, lotus extract liquor, sophora flower extract liquor etc.；The essence is essence commonly used in the art.
The present invention also provides the preparation methods of above-mentioned fermented tea fermented tea beverage, comprising steps of
1) prepared by tea leaching liquor: the tealeaves, sweetener and auxiliary material of formula ratio being mixed, are added in 80 ~ 100 DEG C of water, stirring is extremely
Sweetener and auxiliary material are completely dissolved, and continue immersion 20 ~ 40 minutes, obtain tea leaching liquor；
2) season: the flavoring agent that formula ratio is added into tea leaching liquor is seasoned；
3) it sterilizes: 250 ~ 350 mesh filter-cloth filterings of seasoned tea leaching liquor, and sterilized 5~10 minutes in 90 ~ 100 DEG C, it is cooling
To 25~32 DEG C；
4) it ferments: by the tea leaching liquor after the fermented tea access step 3) sterilization of formula ratio, fermenting 2~4 days；
5) filling: fermentation ends are sterilized 5~10 minutes with 250 ~ 350 mesh filter-cloth filterings, and in 90 ~ 100 DEG C, cooling, sterile filling
Dress is to get fermented tea beverage.
The present invention also provides a kind of tea products that ferments made of above-mentioned fermented tea fermented tea beverage.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get of the invention every real
Example.
Above-mentioned tea beverage can be prepared into various fermentation tea products, all prepared by the method tea according to the actual situation
Product is within the scope of the present invention.
Compared with prior art, beneficial effects of the present invention:
1. tealeaves generates a large amount of tea polyphenols, caffeine, glucuronic acid isoreactivity ingredient and other spies after fermented tea ferments
Different flavor substance, full of nutrition, tea perfume and fragrant one integrated mass of fermenting；The addition of flavoring agent and auxiliary material, further improves product
Flavor and taste.
2. under the double action of fermented tea provided by the invention and zymotechnique, fermented tea fermented tea beverage of the invention
Middle flavor substance classes and content are further promoted, fermented tea beverage taste is better abundant, the flavor of fermented tea beverage and battalion
It supports and is balanced, provide new approach for the research and development of tea beverage.
Specific embodiment
Below with reference to test example and specific embodiment, the present invention is described in further detail.But this should not be understood
It is all that this is belonged to based on the technology that the content of present invention is realized for the scope of the above subject matter of the present invention is limited to the following embodiments
The range of invention.
Involved raw material and instrument are known product in the embodiment of the present invention, are obtained by purchase commercial product.
A kind of fermented tea fermented tea beverage and preparation method thereof of the invention of embodiment 1
1 raw material
Raw material in every 1000g tea beverage includes: Darjeeling black tea 80g, Longjing green tea 30g, fermented tea 0.4g(bulgarian milk
Bacillus 0.3g, acetobacter xylinum 0.05g, schizosaccharomyces pombe 0.05g), white granulated sugar 120g, pineapple fruit juice 20g, peppermint syrup 5g,
Remaining is water.
2 preparation methods
1) prepared by tea leaching liquor: Darjeeling's black tea of formula ratio, Longjing green tea, white granulated sugar and peppermint syrup being mixed, are added 90
DEG C water in, stirring to white granulated sugar and peppermint syrup is dissolved, and is continued to impregnate 30 minutes, is obtained tea leaching liquor；
2) season: the pineapple fruit juice that formula ratio is added in tea leaching liquor is seasoned；
3) it sterilizes: 300 mesh filter-cloth filterings of seasoned tea leaching liquor, and sterilized 5 minutes in 95 DEG C, it is cooled to 28 DEG C；
4) it ferments: by the tea leaching liquor after the fermented tea access sterilization of formula ratio, fermenting 3 days；
5) filling: fermentation ends are sterilized 5 minutes with 300 mesh filter-cloth filterings, and in 95 DEG C, cooling, sterile filling to get.
3 index determinings and sensory evaluation result
Tea beverage microbiological indicator obtained by the present embodiment is normal, clear, pineapple black tea flavor, and sour-sweet moderate, mouth
Feel good.
A kind of fermented tea fermented tea beverage and preparation method thereof of the invention of embodiment 2
1 raw material
Raw material in every 1000g tea beverage includes: Darjeeling black tea 50g, Longjing green tea 15g, fermented tea 0.2g(bulgarian milk
Bacillus 0.2g), white granulated sugar 100g, polyphyll red rose extract liquor 10g, blueberry juice 20g, lemon concentrate 3g, peppermint syrup 5g,
Remaining is water.
2 preparation methods
1) prepared by tea leaching liquor: Darjeeling's black tea of formula ratio, Longjing green tea, white granulated sugar and peppermint syrup being mixed, are added 80
DEG C water in, stirring to white granulated sugar dissolve, continue impregnate 20 minutes, obtain tea leaching liquor；
2) season: the polyphyll red rose extract liquor, blueberry juice, lemon concentrate that formula ratio is added in tea leaching liquor are adjusted
Taste；
3) it sterilizes: 250 mesh filter-cloth filterings of seasoned tea leaching liquor, and sterilized 5 minutes in 90 DEG C, it is cooled to 25 DEG C；
4) it ferments: by the tea leaching liquor after the fermented tea access sterilization of formula ratio, fermenting 2 days；
5) filling: fermentation ends are sterilized 5 minutes with 250 mesh filter-cloth filterings, and in 90 DEG C, cooling, sterile filling to get.
3 index determinings and sensory evaluation result
Tea beverage microbiological indicator obtained by the present embodiment is normal, clear, blueberry rose local flavor, and sour-sweet moderate, mouth
Feel good.
A kind of fermented tea fermented tea beverage and preparation method thereof of the invention of embodiment 3
1 raw material
Raw material in every 1000g tea beverage includes: white tea 50g, and jasmine tea 50g, Roselle tea 50g, fermented tea 0.5g(, which is protected, to be added
Leah lactobacillus 0.2g, acetobacter xylinum 0.2g, schizosaccharomyces pombe 0.1g), white granulated sugar 140g, polyphyll red rose extract liquor 10g,
Apple juice 20g, hawthorn concentrate 3g, A Fangsuo mango juice 10g, roselle pollen 10g, Siraitia grosvenorii 5g, orange peel 10g,
Yu Weishui.
2 preparation methods
1) prepared by tea leaching liquor: by the white tea of formula ratio, jasmine tea, Roselle tea, white granulated sugar and roselle pollen, arhat
Fruit, orange peel mixing, are added in 100 DEG C of water, and stirring to white granulated sugar is dissolved, and continue to impregnate 40 minutes, obtain tea leaching liquor；
2) it seasons: polyphyll red rose extract liquor, apple juice, the hawthorn concentrate, A Fangsuo of formula ratio being added in tea leaching liquor
Mango juice is seasoned；
3) it sterilizes: 350 mesh filter-cloth filterings of seasoned tea leaching liquor, and sterilized 10 minutes in 100 DEG C, it is cooled to 32 DEG C；
4) it ferments: by the tea leaching liquor after the fermented tea access sterilization of formula ratio, fermenting 4 days；
5) filling: fermentation ends are sterilized 10 minutes with 350 mesh filter-cloth filterings, and in 100 DEG C, cooling, sterile filling to get.
3 index determinings and sensory evaluation result
Tea beverage microbiological indicator obtained by the present embodiment is normal, clear, apple flower tea flavor, and sour-sweet moderate, mouth
Feel good.
A kind of fermented tea fermented tea beverage and preparation method thereof of the invention of embodiment 4
1 raw material
Raw material in every 1000g tea beverage includes: Darjeeling black tea 50g, Longjing green tea 50g, fermented tea 1.0g(bulgarian milk
Bacillus 0.7g, acetobacter xylinum 0.18g, schizosaccharomyces pombe 0.12g), white granulated sugar 110g, lemon juice 30g, rose extracting liquid
20g, peppermint syrup 5g, remaining is water.
2 preparation methods
1) prepared by tea leaching liquor: Darjeeling's black tea of formula ratio, Longjing green tea, white granulated sugar and peppermint syrup being mixed, are added 90
DEG C water in, stirring to white granulated sugar and peppermint syrup is dissolved, and is continued to impregnate 30 minutes, is obtained tea leaching liquor；
2) it seasons: the lemon juice of formula ratio is added in tea leaching liquor and rose extracting liquid is seasoned；
3) it sterilizes: 300 mesh filter-cloth filterings of seasoned tea leaching liquor, and sterilized 5 minutes in 95 DEG C, it is cooled to 28 DEG C；
4) it ferments: by the tea leaching liquor after the fermented tea access sterilization of formula ratio, fermenting 3 days；
5) filling: fermentation ends are sterilized 5 minutes with 300 mesh filter-cloth filterings, and in 95 DEG C, cooling, sterile filling to get.
3 index determinings and sensory evaluation result
Tea beverage microbiological indicator obtained by the present embodiment is normal, clear, lemon rose flavor, and sour-sweet moderate,
Mouthfeel is good.
A kind of fermented tea fermented tea beverage and preparation method thereof of the invention of embodiment 5
1 raw material
Raw material in every 1000g tea beverage includes: Darjeeling black tea 90g, Longjing green tea 30g, fermented tea 0.1(bulgarian milk
Bacillus 0.05g, acetobacter xylinum 0.025g, schizosaccharomyces pombe 0.025g), white granulated sugar 130g, watermelon juice 20g, sweet osmanthus extract liquor
10g, roselle pollen 10g, Siraitia grosvenorii 5g, orange peel 10g, remaining is water.
2 preparation methods
1) prepared by tea leaching liquor: by Darjeeling's black tea of formula ratio, Longjing green tea, white granulated sugar and roselle pollen, Siraitia grosvenorii, tangerine
Skin mixing, is added in 90 DEG C of water, and stirring to white granulated sugar is dissolved, and continues to impregnate 30 minutes, obtains tea leaching liquor；
2) season: watermelon juice, the sweet osmanthus extract liquor that formula ratio is added in tea leaching liquor are seasoned；
3) it sterilizes: 300 mesh filter-cloth filterings of seasoned tea leaching liquor, and sterilized 5 minutes in 95 DEG C, it is cooled to 28 DEG C；
4) it ferments: by the tea leaching liquor after the fermented tea access sterilization of formula ratio, fermenting 3 days；
5) filling: fermentation ends are sterilized 5 minutes with 300 mesh filter-cloth filterings, and in 95 DEG C, cooling, sterile filling to get.
3 index determinings and sensory evaluation result
Tea beverage microbiological indicator obtained by the present embodiment is normal, clear, watermelon black tea flavor, and sour-sweet moderate, mouth
Feel good.
A kind of fermented tea fermented tea beverage and preparation method thereof of the invention of embodiment 6
1 raw material
Raw material in every 1000g tea beverage includes: Darjeeling black tea 120g, Longjing green tea 30g, fermented tea 0.5(bulgarian milk
Bacillus 0.3g, acetobacter xylinum 0.1g, schizosaccharomyces pombe 0.1g), fructose syrup 120g, strawberry juice 20g, gardenia extract liquor
20g, peppermint syrup 5g, remaining is water.
2 preparation methods
1) prepared by tea leaching liquor: Darjeeling's black tea of formula ratio, Longjing green tea, fructose syrup and peppermint syrup being mixed, are added
In 90 DEG C of water, stirring to fructose syrup and peppermint syrup dissolve, and continue to impregnate 30 minutes, obtain tea leaching liquor；
2) it seasons: the strawberry juice of formula ratio is added in tea leaching liquor and gardenia extract liquor is seasoned；
3) it sterilizes: 300 mesh filter-cloth filterings of seasoned tea leaching liquor, and sterilized 5 minutes in 95 DEG C, it is cooled to 28 DEG C；
4) it ferments: by the tea leaching liquor after the fermented tea access sterilization of formula ratio, fermenting 3 days；
5) filling: fermentation ends are sterilized 5 minutes with 300 mesh filter-cloth filterings, and in 95 DEG C, cooling, sterile filling to get.
3 index determinings and sensory evaluation result
Tea beverage microbiological indicator obtained by the present embodiment is normal, clear, strawberry black tea flavor, and sour-sweet moderate, mouth
Feel good.
The sour milk beverage and preparation method thereof that embodiment 7 is prepared using a kind of fermented tea fermented tea beverage of the invention
1 raw material
Raw material in every 1000g tea beverage jam includes: Xihu Longjing Tea green tea 100g, and jasmine tea 10g, fermented tea 0.4g(are protected
Add Leah lactobacillus 0.25g, acetobacter xylinum 0.1g, schizosaccharomyces pombe 0.05g), fructose syrup 130g, bergamot fruit juice 20g,
Grape concentrate 3g, hawthorn concentrate 2g, lemon inspissated juice 2g, roselle pollen 10g, Siraitia grosvenorii 5g, orange peel 10g, remaining is
Water.
2 preparation methods
1) prepared by tea leaching liquor: by the Xihu Longjing Tea green tea of formula ratio, jasmine tea, fructose syrup and roselle pollen, arhat
Fruit, orange peel mixing, are added in 90 DEG C of water, and stirring to fructose syrup is dissolved, and continue to impregnate 30 minutes, obtain tea leaching liquor；
2) it seasons: bergamot fruit juice, grape concentrate, hawthorn concentrate, the lemon inspissated juice of formula ratio being added in tea leaching liquor
It is seasoned；
3) it sterilizes: 300 mesh filter-cloth filterings of seasoned tea leaching liquor, and sterilized 5 minutes in 95 DEG C, it is cooled to 28 DEG C；
4) it ferments: by the tea leaching liquor after the fermented tea access sterilization of formula ratio, fermenting 3 days；
5) filling: 3% pectin is added by quality with 300 mesh filter-cloth filterings in fermentation ends, and stirring is to being completely dissolved, and in 95
It is DEG C sterilization 5 minutes, cooling, jam is spare；
6) in mass ratio 30% be added above-mentioned jam in brown lactic acid bacteria beverage, it is filling to get.
3 index determinings and sensory evaluation result
Sour milk beverage microbiological indicator obtained by the present embodiment is normal, is in bronzing, and no whey is precipitated, sour-sweet moderate, mouth
Feel good.
Illustrate beneficial effects of the present invention below by way of experimental example:
Volatile flavor substance detection and assay in the fermented tea fermented tea beverage of the present invention of experimental example 1
Utilize the Darjeeling's fermentation of black tea tea beverage prepared in the gas chromatography-mass spectrometry GC-MS detection embodiment of the present invention 1
The situation of change of fermentation front and back volatile flavor substance, and the compound that will test matches with NIST.11 library,
The flavor substance for being greater than 85 (maximum values 100) with degree is confirmed as being the Darjeeling's fermentation of black tea prepared in the embodiment of the present invention 1
The flavor substance that tea beverage has, and quantitative analysis is carried out using content of the areas of peak normalization method to each flavor substance.Experiment
The results are shown in Table 1.
1 tea extract liquor volatile component of table and content
Note :-expression is not detected or matching degree < 85.
As it can be seen from table 1 major volatile constituents are alcohols, terpene before tea beverage prepared by the embodiment of the present invention 1 ferments
Alkenes and nitrogenous compound not only maintain the distinctive volatile flavor substance of former tea itself after fermentation, also newly produce
The volatile flavor substances such as other alcohols and esters, specifically include nonanone, octanoic acid, geranic acid, damascenone, enanthic acid, in γ-nonyl
Ester, methyl n-heptyl ketone, 2- amphene.Wherein, the relative amount of main flavor terpinol is promoted by 0.3% to 2.6%, benzyl carbinol from
1.3% is promoted to 1.69%.Research report: alcohols material is that microorganism generates in amino acid metabolism, and Ester has
There is fruit fragrant and the fragrance of a flower, can be generated under the action of lactic acid bacteria by alcohols and organic acid, these new flavor substances become
Fermented tea beverage has the key of peculiar fragrance.
Volatile flavor substance type is rich in fermented tea fermented tea beverage provided by the invention it can be seen from experimental result
It is rich, content is high, make tea beverage itself that there is special flavor, and due to the effect of fermented tea and fermentation process, tea beverage
Flavor substance further increases, and tea beverage flavor is caused further to enrich.To sum up, fermented tea fermented tea beverage provided by the invention
Flavor and nutrient balance provide new approach for the research and development of tea beverage from now on.
Claims (10)
1. a kind of fermented tea fermented tea beverage, which is characterized in that the raw material including following mass percent:
Tealeaves 6% ~ 15%, fermented tea 0.01% ~ 0.1%, sweetener 10% ~ 15%, flavoring agent 2% ~ 5%, auxiliary material 0.5% ~ 2.5%, remaining
For water；
The fermented tea be lactic acid bacteria, acetic acid bacteria and saccharomycete composition, the lactic acid bacteria, acetic acid bacteria and saccharomycete quality
Proportion is (1 ~ 10): (0 ~ 3): (0 ~ 2)；
The auxiliary material is the composition of one or more of peppermint syrup, orange peel, Siraitia grosvenorii, roselle pollen.
2. fermented tea fermented tea beverage according to claim 1, which is characterized in that the original including following mass percent
Material:
Tealeaves 10% ~ 12%, fermented tea 0.04% ~ 0.05%, sweetener 11% ~ 14%, flavoring agent 2% ~ 5%, auxiliary material 0.5% ~ 2.5%,
Yu Weishui.
3. fermented tea beverage according to claim 1, which is characterized in that the tealeaves be black tea, green tea, white tea, dark green tea,
The composition of one or more of jasmine tea.
4. fermented tea beverage according to claim 1, which is characterized in that the lactic acid bacteria, acetic acid bacteria and saccharomycete matter
Amount proportion is 6:1:1.
5. fermented tea beverage according to claim 3, which is characterized in that the lactic acid bacteria be lactobacillus, streptococcus,
The composition of one or more of Leuconostoc, Bifidobacterium, Pediococcus；
The acetic acid bacteria is acetobacter xylinum, quasi- acetobacter xylinum, gluconobacter suboxydans, produces ketone acetobacter, weak oxidized acetic acid bacteria, grape
The composition of one or more of sugared acetic acid bacteria, vinegar mycoderma aceti and Pasteur's acetobacter；
The saccharomycete is saccharomyces cerevisiae, does not show yeast, rood class yeast, schizosaccharomyces pombe, candida tropicalis, Cruise
The combination of one or more of the inferior Dbaly yeast of Candida, the Chinese, brettanomyce, Ke Leke yeast, Bayer Zygosaccharomyces
Object.
6. fermented tea beverage according to claim 5, which is characterized in that the lactic acid bacteria be lactobacillus, streptococcus,
Bifidobacterium；The acetic acid bacteria is acetobacter xylinum, glucose acetic acid bacteria；The saccharomycete is schizosaccharomyces pombe, torrid zone vacation
The composition of one or more of silk yeast, candida krusei.
7. fermented tea beverage according to claim 1, which is characterized in that the sweetener is white granulated sugar, fructose syrup, fruit
The composition of sugar and one or more of concentrated apple juice.
8. fermented tea beverage according to claim 1, which is characterized in that the flavoring agent is fruit juice, flower concentrate and perfume (or spice)
The composition of one or more of essence.
9. the preparation method of the described in any item fermented tea beverages of claim 1 ~ 8, which is characterized in that comprising steps of
1) prepared by tea leaching liquor: the tealeaves, sweetener and auxiliary material of formula ratio being mixed, are added in 80 ~ 100 DEG C of water, stirring is extremely
Sweetener and auxiliary material are completely dissolved, and continue immersion 20 ~ 40 minutes, obtain tea leaching liquor；
2) season: the flavoring agent that formula ratio is added into tea leaching liquor is seasoned；
3) it sterilizes: 250 ~ 350 mesh filter-cloth filterings of seasoned tea leaching liquor, and sterilized 5~10 minutes in 90 ~ 100 DEG C, it is cooling
To 25~32 DEG C；
4) it ferments: by the tea leaching liquor after the fermented tea access step 3) sterilization of formula ratio, fermenting 2~4 days；
5) filling: fermentation ends are sterilized 5~10 minutes with 250 ~ 350 mesh filter-cloth filterings, and in 90 ~ 100 DEG C, cooling, sterile filling
Dress is to get fermented tea beverage.
10. ferment tea product, which is characterized in that utilize according to any one of claims 1 to 88 described in any item fermented tea fermented tea beverage systems
At.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN110050856A (en) * | 2019-05-16 | 2019-07-26 | 华纳时代健康科技（武汉）股份有限公司 | A kind of certain kind of berries cherry extracts the formula and preparation method of tea |
| CN110150420A (en) * | 2019-05-21 | 2019-08-23 | 大连工业大学 | A kind of preparation method of the Kang Pucha rich in polyphenoils |
| CN111480721A (en) * | 2020-05-28 | 2020-08-04 | 佛山科学技术学院 | Fermented bacillus coagulans and jasmine tea compound beverage and preparation method thereof |
| CN112205499A (en) * | 2020-11-09 | 2021-01-12 | 浙江一鸣食品股份有限公司 | Preparation method of fruity bubble fermented tea beverage |
| WO2021047113A1 (en) * | 2019-09-10 | 2021-03-18 | 深圳市晨北科技有限公司 | Temperature control apparatus and fermented tea manufacturing method |
| CN113367214A (en) * | 2021-05-10 | 2021-09-10 | 大别山野岭饮料股份有限公司 | Fermented tea beverage and preparation process thereof |
| CN113424869A (en) * | 2021-04-30 | 2021-09-24 | 宁波益富乐生物科技有限公司 | Preparation method of low-sugar lactobacillus beverage and product thereof |
| CN113826733A (en) * | 2021-08-20 | 2021-12-24 | 福建师范大学泉港石化研究院 | Zinc-rich black tea fungus beverage and preparation method thereof |
| US20220071249A1 (en) * | 2018-12-28 | 2022-03-10 | Kirin Holdings Kabushiki Kaisha | Extracted and fermented composition of coffee cherry pulp and skin and method for producing same |
| CN114258970A (en) * | 2021-12-31 | 2022-04-01 | 光明乳业股份有限公司 | Low-temperature double-fermentation yoghourt tea and preparation method thereof |
| US11311033B1 (en) | 2020-10-30 | 2022-04-26 | Imvela Corp. | Fermented beverages and methods of production thereof |
| CN114680210A (en) * | 2022-04-20 | 2022-07-01 | 无锡元生智慧生物科技有限公司 | Preparation method of fermented tea beverage |
| ES2959539A1 (en) * | 2023-06-27 | 2024-02-26 | Darwin Bioprospecting Excellence S L | PROCEDURE FOR PREPARING A FERMENTED DRINK AND FERMENTED DRINK OBTAINED BY SUCH PROCEDURE |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| US20220071249A1 (en) * | 2018-12-28 | 2022-03-10 | Kirin Holdings Kabushiki Kaisha | Extracted and fermented composition of coffee cherry pulp and skin and method for producing same |
| CN110050856A (en) * | 2019-05-16 | 2019-07-26 | 华纳时代健康科技（武汉）股份有限公司 | A kind of certain kind of berries cherry extracts the formula and preparation method of tea |
| CN110150420A (en) * | 2019-05-21 | 2019-08-23 | 大连工业大学 | A kind of preparation method of the Kang Pucha rich in polyphenoils |
| WO2021047113A1 (en) * | 2019-09-10 | 2021-03-18 | 深圳市晨北科技有限公司 | Temperature control apparatus and fermented tea manufacturing method |
| CN111480721A (en) * | 2020-05-28 | 2020-08-04 | 佛山科学技术学院 | Fermented bacillus coagulans and jasmine tea compound beverage and preparation method thereof |
| US11464245B2 (en) | 2020-10-30 | 2022-10-11 | Imvela Corp. | Fermented beverages and methods of production thereof |
| WO2022094347A1 (en) * | 2020-10-30 | 2022-05-05 | Imvela Corp. | Fermented beverages and methods of production thereof |
| US11311033B1 (en) | 2020-10-30 | 2022-04-26 | Imvela Corp. | Fermented beverages and methods of production thereof |
| CN112205499A (en) * | 2020-11-09 | 2021-01-12 | 浙江一鸣食品股份有限公司 | Preparation method of fruity bubble fermented tea beverage |
| CN113424869A (en) * | 2021-04-30 | 2021-09-24 | 宁波益富乐生物科技有限公司 | Preparation method of low-sugar lactobacillus beverage and product thereof |
| CN113424869B (en) * | 2021-04-30 | 2022-06-03 | 宁波益富乐生物科技有限公司 | Preparation method of low-sugar lactobacillus beverage and product thereof |
| CN113367214A (en) * | 2021-05-10 | 2021-09-10 | 大别山野岭饮料股份有限公司 | Fermented tea beverage and preparation process thereof |
| CN113826733A (en) * | 2021-08-20 | 2021-12-24 | 福建师范大学泉港石化研究院 | Zinc-rich black tea fungus beverage and preparation method thereof |
| CN114258970A (en) * | 2021-12-31 | 2022-04-01 | 光明乳业股份有限公司 | Low-temperature double-fermentation yoghourt tea and preparation method thereof |
| CN114680210A (en) * | 2022-04-20 | 2022-07-01 | 无锡元生智慧生物科技有限公司 | Preparation method of fermented tea beverage |
| ES2959539A1 (en) * | 2023-06-27 | 2024-02-26 | Darwin Bioprospecting Excellence S L | PROCEDURE FOR PREPARING A FERMENTED DRINK AND FERMENTED DRINK OBTAINED BY SUCH PROCEDURE |
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