CN109105585A - A kind of ferment tea-drinking and preparation method thereof having healthcare function - Google Patents
A kind of ferment tea-drinking and preparation method thereof having healthcare function Download PDFInfo
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- CN109105585A CN109105585A CN201811146006.4A CN201811146006A CN109105585A CN 109105585 A CN109105585 A CN 109105585A CN 201811146006 A CN201811146006 A CN 201811146006A CN 109105585 A CN109105585 A CN 109105585A
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- 150000008131 glucosides Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000703 high-speed centrifugation Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 229940026510 theanine Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of ferment tea-drinking for having healthcare function, include the following steps: that each component includes: compound fruit and vegetable enzyme stoste, millet paste, flavoring agent according to parts by weight in its formula.A kind of ferment tea-drinking having healthcare function provided by the invention, improves the content of identical nutritional ingredient, and using natural fruit and vegetables as raw material, fermented to generate the bioactive ingredients beneficial to human body, health is without chemical component.Present invention simultaneously discloses a kind of preparation methods of ferment tea-drinking for having healthcare function, preparation including compound fruit and vegetable enzyme stoste, millet paste preparation, mixing, centrifugation impurity elimination, seasoning, filling and etc.；The mutual cooperation for promoting nutrition effectively facilitates the complexing of heavy metal, further increases the safety of millet paste；Seasoning on demand, meets the market demand.
Description
Technical field
The present invention relates to tea ferment technical fields, in particular to a kind of ferment tea-drinking for having healthcare function and its system
Preparation Method.
Background technique
Ferment is address of the Japan for enzyme.Enzyme is big point of the bioactivity with catalytic action that organism generates
Son.The intracorporal various enzymes of biology cooperate with mutually, common metabolism, caloric intake, growth and the breeding etc. for coordinating to participate in human body
Biological phenomena can guarantee that organism vital movement carries out without any confusion.Enzyme food fermentation technique is with lactic acid bacteria, yeast
The multi-cultur es composite fermentation such as bacterium fruit, vegetables form and are rich in lipase, amylase, protease and superoxide dismutase and cream
The liquid of metabolites and the technologies of solid-state food such as acid, acetic acid and a small amount of ethyl alcohol.
Tea is a kind of green, natural, health drink, is favored by people, consumption figure is only second to water, since ancient times
It is exactly indispensable requisites in Chinese each stratum's people's lives.According to the processing technology and organoleptic quality of tealeaves, tea can divide
For green tea, black tea, oolong tea, dark green tea, white tea and yellow tea.Currently, being separated in tealeaves, the known compound identified has more than 700
Kind, primary bioactivity substance is tea polyphenols, theanine, Tea Pigment (theaflavin, thearubigin, theabrownin), alkaloid, flavones
And its glucosides, vitamin, tea polysaccharide, saponin(e, aroma substance etc..Tealeaves is earliest as the health drink for spreading thousands of years
It is emerged with drug.Modern study also indicates that, tealeaves has many health-care efficacies, including anti-oxidant, anti-aging, beautifying face and moistering lotion,
Slimming and removing fat, pre- anti-cancer, diabetes, hyperlipidemia, hypertension, anti-radiation, antiallergy, bactericidal antiphlogistic, antiviral etc..
Ferment tea, currently on the market to ferment tea manufacturing technology there are two direction, a direction is that traditional tealeaves is former
Material increases probiotics fermention and tea enzyme liquid or ferment tea powder is made by enzymatic hydrolysis.Second direction is by fruits and vegetables composite fermentation ferment
Plain powder and alternative tea powder or the ferment tea of traditional tea powder collocation.
First direction such as data of publication of application on November 25th, 2015,105076550 A of application publication number CN are disclosed
A kind of secondary fermentation ferment tea preparation method.This method uses semi-fermentedly or the tea of full fermentation is as raw material, with natto
Bacterium, golden flower bacterium or acetic acid bacteria are that ferment tea is made by aerobic fermentation in the strain of secondary fermentation.
Second direction data of publication of application on November 18th, 2015, disclosed in 105053360 A of application publication number CN
A kind of functionality composite enzyme tea and preparation method thereof and application method, functional composite enzyme tea each component is in parts by weight
Meter include functional tea is a, ferment is a, flavoring agent and/or a functional tea bag of functional auxiliary material include tea, alternative tea and by
One of solid-state drink made of edible raw material with health care function or more than one.Preparation method is by function
Property tea is prepared into functional tea bag, ferment, flavoring agent and/or functional auxiliary material is prepared into ferment packet, then by functional tea bag
With ferment packing box.
First direction is to be fermented tealeaves to obtain nutriment and fermentating metabolism product；Second direction be by
Tea powder and ferment powder collocation are edible.
The drinking way of above-mentioned conventional tea is mostly that existing bubble is now drunk, this prevents the nutrition of tealeaves from being fully dissolved out, tea
The color mouthfeel of soup is also unstable.Ferment interosculates in effect with millet paste, and the ingredient of ferment and the ingredient of millet paste will not
It reacts, the nutritional ingredient of ferment has overlapping with the nutritional ingredient of millet paste.
Development in view of the aforementioned technical background simultaneously, applicant complete this hair by largely studying and testing
It is bright.The purpose of the present invention is intended to provide a kind of ferment tea beverage for having healthcare function.
Summary of the invention
It is an object of the present invention to provide a kind of ferment tea-drinkings for having healthcare function, improve the content of identical nutritional ingredient,
Using natural fruit and vegetables as raw material, fermented to generate the bioactive ingredients beneficial to human body, health is without chemical component.
Present invention simultaneously discloses a kind of preparation methods of ferment tea-drinking for having healthcare function, promote the mutual of nutrition
Cooperation, effectively facilitates the complexing of heavy metal, further increases the safety of millet paste；Seasoning on demand, meets the market demand.
In order to achieve the above object, the technical solution adopted by the present invention is that: a kind of ferment tea-drinking having healthcare function, feature
It is, includes the following steps: that each component includes: 1-10 parts of compound fruit and vegetable enzyme stoste according to parts by weight in its formula, millet paste
9-90 parts, 0.1-2 portions of flavoring agents.
Preferably, in compound fruit and vegetable enzyme stoste fruits and vegetables include fresh dragon fruit, Kiwi berry, cherry, pomegranate, banana,
One of tomato, guava, celery or more than one.
Preferably, the flavoring agent include one of tart flavour flavoring agent, sweet flavourings or more than one；The sweet taste
Agent includes glucose slurry, xylitol, trehalose, oligofructose, the one or more of glucose；The acidity regulator includes
One of citric acid, malic acid or more than one.
Preferably, the compound fruit and vegetable ferment compound fruit and vegetable ferment refers to fruits and vegetables destemming, cleans, stoning；It is passed through ozone
Sterilizing；Fruit and vegetable is beaten；Pulp, sucrose, water are uniformly mixed by the mass ratio of 1:1:2, carry out homogeneous with homogenizer；It presses
According to saccharomycete inoculum concentration 0.2%, lactobacillus inoculum amount 0.1% is inoculated with；Fermentation jar temperature is 28-32 DEG C, is led to aerobe fermentation 60 days；
Resulting pectase stoste is concentrated in filtering fermentation liquor residue.
Preferably, the millet paste be one of white tea, black tea, green tea, yellow tea, dark green tea, oolong tea or more than one
The millet paste of tealeaves.
A kind of preparation method of above-mentioned ferment tea-drinking for having healthcare function, comprising the following steps:
(A) preparation of compound fruit and vegetable enzyme stoste；
(B) prepared by millet paste；
(C) it mixes, enzyme stoste is mixed by volume with millet paste, zymogen tea is made；
(D) it is centrifuged impurity elimination, citric acid is added into zymogen tea, is then centrifuged for precipitating, takes upper liquid；
(E) it seasons, taste flavour is carried out to ferment tea using sweetener and acid, obtains ferment tea；
(F) filling, ferment caddy will be fitted into bottle on demand.
Preferably, the preparation of the compound fruit and vegetable enzyme stoste in the step A includes:
Sorting collocation, fruits and vegetables type of arranging in pairs or groups according to demand with taste；
Cleaning: fruits and vegetables destemming cleans, stoning；
Sterilizing: it is passed through ozone sterilization；
Mashing: fruit and vegetable is beaten；
Homogeneous: pulp, sucrose, water are uniformly mixed by the mass ratio of 1:1:2, carry out homogeneous with homogenizer；
Inoculation: inoculation fermentation probiotics in proportion；
Fermentation: fermentation jar temperature is 28-32 DEG C, is led to aerobe fermentation 60 days；
Concentration: filtering fermentation liquor residue is condensed into pectase stoste.
Preferably, the ferment fermentation probiotics includes saccharomycete 0.2%, lactic acid bacteria 0.1%；The saccharomycete is engagement ferment
Mother's category, Pichia pastoris；The lactic acid bacteria is leukonid, lactobacillus bulgaricus；Fermentation method is 60 days, 30 DEG C, logical oxygen hair
Ferment.
Preferably, in the step (C), it is Zygosaccharomyces category, Pichia pastoris that ferment fermentation probiotics, which includes saccharomycete,；Cream
Sour bacterium is leukonid, lactobacillus bulgaricus, and fermentation method is 60 days, 30 DEG C, logical aerobe fermentation.
Preferably, in the step (D), centrifugation refers to, is 3- by addition citric acid adjusting zymogen tea to pH
4, then be centrifuged.
Beneficial effects of the present invention:
1, after invention mixes the nutriment of ferment with the nutriment of millet paste, the content of identical nutritional ingredient is improved, is increased
Nutritional ingredient lacking in ferment or tea and a large amount of active material, tartaric acid, enzyme, probiotics etc. are added.
2, the present invention is using natural fruit and vegetables as raw material, and fermented to generate the bioactive ingredients beneficial to human body, health is without change
It studies point.
3, the pesticide residue in millet paste is also resolved into nontoxic small molecule by the organized enzyme in ferment, and heavy metal is by ferment
Protein complexation form nontoxic chelate, and after PH is adjusted formed precipitating be filtered, improve the safety of millet paste
Property.
4, under pH adjusting, reach the isoelectric point of the complex-precipitation of protein and heavy metal, discard precipitating, further increase
The safety of millet paste.
5, the present invention can be used for pH early period adjusting in citric acid, to promote the active constituent complexing in ferment, together
When can also season in advance, cooperation the later period be added other sweeteners and acid, configuration consumer like, accord with the demands of the market
Delicious drink.
Specific embodiment
In order to make those skilled in the art more fully understand technical solution of the present invention, the present invention is retouched in detail below
State, the description of this part be only it is exemplary and explanatory, should not have any restriction effect to protection scope of the present invention.
Embodiment 1(beautifying face and moistering lotion effect of weight reducing)
Conventional tea: 1 part of oolong tea
Compound fruit and vegetable ferment raw material: 10 parts of cherry, 10 parts of pomegranate, 5 parts of grape, 5 parts of lemon, 5 parts of apricot, 5 parts of olive, lichee 10
Part, 10 parts of carrot；
Flavoring agent: 0.5 part of fructose syrup, 0.5 part of xylitol, 1 part of citric acid
It is above-mentioned to there is health-care efficacy ferment tea to prepare according to the following steps
Cleaning: above-mentioned fruits and vegetables destemming cleans, stoning；
Sterilizing: it is passed through ozone sterilization；
Mashing: fruit and vegetable is mixed with beating；
Homogeneous: pulp, sucrose, water are uniformly mixed by the mass ratio of 1:1:2, carry out homogeneous with homogenizer；
Inoculation: according to saccharomycete inoculum concentration 0.2%, lactobacillus inoculum amount 0.1% is inoculated with；
Fermentation: fermentation jar temperature is 28-32 DEG C, is led to aerobe fermentation 60 days；
Concentration: filtering fermentation liquor residue is condensed into pectase stoste.
Millet paste: oolong tea and water are boiled millet paste 5 minutes by mass volume ratio for 1:10, filtering is cooled to room temperature；
Mixing: 10 parts of enzyme stoste are mixed with 90 parts of millet paste, ferment tea is made；
Seasoning: taste flavour is carried out to ferment tea using sweetener and acid；
It is canned: by ferment caddy dress such as in bottle；
Sterilizing: 121 DEG C are carried out to ferment tea, 30 minutes sterilization treatments；
Packaging: packing ferment tea, cases.
This product chooses the fruit vitamin all rich in and polyphenol compound of production ferment, and contains in ferment
There is lipase protease, oolong tea also contains tea polyphenols and various amino acid, can achieve the effect of beautifying face and moistering lotion weight-reducing.
Embodiment 2(lower hyperlipidemia, hypertension, hyperglycemia reducing blood lipid)
Conventional tea: 1 part of 1 part+oolong tea of dark green tea
Compound fruit and vegetable ferment raw material: 5 parts of banana, 10 parts of dragon fruit, 10 parts of tomato, 5 parts of hawthorn, 10 parts of celery, 5 parts of pineapple,
5 parts of Kiwi berry, 10 parts of guava；
Flavoring agent: 1 part of pectin, 1 part of xylitol, 0.5 part of citric acid, 0.5 part of malic acid
It is above-mentioned to there is health-care efficacy ferment tea to prepare according to the following steps
Cleaning: above-mentioned fruits and vegetables destemming cleans, stoning；
Sterilizing: it is passed through ozone sterilization；
Mashing: fruit and vegetable is mixed with beating；
Homogeneous: pulp, sucrose, water are uniformly mixed by the mass ratio of 1:1:2, carry out homogeneous with homogenizer；
Inoculation: according to saccharomycete inoculum concentration 0.2%, lactobacillus inoculum amount 0.1% is inoculated with；
Fermentation: fermentation jar temperature is 28-32 DEG C, is led to aerobe fermentation 60 days；
Concentration: filtering fermentation liquor residue is condensed into pectase stoste.
Millet paste: dark green tea and water are boiled millet paste 5 minutes by mass volume ratio for 1:10, filtering is cooled to room temperature；
Mixing: by enzyme stoste and millet paste by volume 1；9 mixing, are made zymogen tea；
It is centrifuged impurity elimination, citric acid is added into zymogen tea, adjusting zymogen tea to pH is 4, then is centrifuged, filter membrane filtering
Afterwards, filtrate is taken, adjusts pH to 6.5-7, filtering precipitating (if there is) sodium bicarbonate is added；
Seasoning: sweetener and acid are added, taste flavour is carried out to ferment tea；
It is canned: by ferment caddy dress such as in bottle；
Sterilizing: 121 DEG C are carried out to ferment tea, 30 minutes sterilization treatments；
Packaging: packing ferment tea, cases.
This product chooses the fruit polyphenol compound all rich in of production ferment, lycopene in tomato,
Triterpene compound in hawthorn plays the role of blood pressure lowering, and dark green tea contains caffeine and various amino acid, and vitamin can have
Effect degradation fat, achievees the purpose that prevent cardiovascular and cerebrovascular.Flavonoid substances in guava can reduce the brittleness of blood vessel, improve blood
The permeability of pipe reduces blood lipid and cholesterol.And the active material after the above fruits and vegetables co-fermentation, energy and complexing of metal ion,
Therefore there is extensive pharmacological activity.
The anti-radiation anti-aging of embodiment 3(anti-cancer)
Conventional tea: 1 part of green tea
Compound fruit and vegetable ferment raw material: 10 parts of apricot, 10 parts of tomato, 10 parts of apple, 5 parts of strawberry, 10 parts of Chinese grooseberry, 10 parts of jujube,
5 parts of mango,
Flavoring agent: 1 part of fructose syrup, 0.5 part of xylitol, 0.5 part of citric acid, 0.5 part of malic acid
It is above-mentioned to there is health-care efficacy ferment tea to prepare according to the following steps
Cleaning: above-mentioned fruits and vegetables destemming cleans, stoning；
Sterilizing: it is passed through ozone sterilization；
Mashing: fruit and vegetable is mixed with beating；
Homogeneous: pulp, sucrose, water are uniformly mixed by the mass ratio of 1:1:2, carry out homogeneous with homogenizer；
Inoculation: according to saccharomycete inoculum concentration 0.2%, lactobacillus inoculum amount 0.1% is inoculated with；
Fermentation: fermentation jar temperature is 28-32 DEG C, is led to aerobe fermentation 60 days；
Concentration: filtering fermentation liquor residue is condensed into pectase stoste.
Millet paste: green tea and water are boiled millet paste 5 minutes by mass volume ratio for 1:100, filtering is cooled to room temperature；
Mixing: by enzyme stoste and millet paste by volume 1；9 mixing, are made zymogen tea；
Mixing: by enzyme stoste and millet paste by volume 1；9 mixing, are made zymogen tea；
It is centrifuged impurity elimination, citric acid is added into zymogen tea, adjusting zymogen tea to pH is 3, then is centrifuged；Centrifuge
4000r/min is centrifuged 10min.It takes supernatant liquor and filters.
Seasoning: sweetener and acid is added, taste flavour is carried out to ferment tea；
It is canned: ferment caddy is fitted into bottle；
Sterilizing: 121 DEG C are carried out to ferment tea, 30 minutes sterilization treatments；
Packaging: packing ferment tea, cases.
This product chooses the fruit polyphenol compound all rich in of production ferment and metallic selenium abundant, green tea contain
There are tea polyphenols, catechin, chlorophyll, caffeine, amino acid, vitamin to can achieve the effect of anti-radiation pre- anti-cancer.
Comparative example 1
Itself the difference from embodiment 1 is that, tea juice made by embodiment 1 is divided into two parts, portion is used for the system of embodiment 1
Make, another is used for the use of this comparative example.
Conventional tea: 1 part of oolong tea
Millet paste: oolong tea and water are boiled millet paste 5 minutes by mass volume ratio for 1:10, filtering is cooled to room temperature；
Then citric acid is added, adjusts to pH3.5, then is centrifuged.
Comparative example 2
The difference of itself and embodiment 3 is, tea juice made by embodiment 1 is divided into two parts, portion is used for the system of embodiment 1
Make, another is used for the use of this comparative example.
Conventional tea: 1 part of green tea
Millet paste: oolong tea and water are boiled millet paste 5 minutes by mass volume ratio for 1:10, filtering is cooled to room temperature；
Then citric acid, tannic acid is added, adjusts to pH3.5, using centrifuge 30s-35s, high speed centrifugation 10000r/min；It takes
After upper liquid, adds sodium bicarbonate and adjust pH to 6.5-7.It is to be tested.
This product chooses the fruit vitamin all rich in and polyphenol compound of production ferment, and contains in ferment
There is lipase protease, oolong tea also contains tea polyphenols and various amino acid, can achieve the effect of beautifying face and moistering lotion weight-reducing.
It is tested using product of the invention, and it is following (part) to record data:
Reference standard " maximum Pesticide Residue in GB2763-2016 national food safety standard food ", NY 659-2003
" chromium, cadmium, mercury, arsenic and fluoride limitation in tealeaves "
Millet paste in above-mentioned millet paste 1-3, respectively embodiment 1-3.
1 is can be found that according to the above experimental data, is compared by embodiment 1-3 and millet paste 1-3, the active constituent in ferment
The pesticide residue in millet paste can be effectively digested, while also having stronger complexing removal to act on to heavy metal, improves the peace of millet paste
Quan Xing；2, can be found through 1 comparative example 2 of embodiment, adjust pH carry out centrifugation effectively facilitate active constituent in ferment with again
The complexing of metal further increases the safety of millet paste；3, individual centrifugal effect is unobvious.
It should be noted that, in this document, the terms "include", "comprise" or its any other variant are intended to non-row
His property includes, so that the process, method, article or equipment for including a series of elements not only includes those elements, and
And further include other elements that are not explicitly listed, or further include for this process, method, article or equipment institute it is intrinsic
Element.
Used herein a specific example illustrates the principle and implementation of the invention, the explanation of above example
It is merely used to help understand method and its core concept of the invention.The above is only a preferred embodiment of the present invention, it answers
When pointing out due to the finiteness of literal expression, and objectively there is unlimited specific structure, for the common skill of the art
For art personnel, without departing from the principle of the present invention, several improvement, retouching or variation can also be made, can also incited somebody to action
Above-mentioned technical characteristic is combined in the right way；These improve retouching, variation or combination, or the not improved structure by invention
Think and technical solution directly applies to other occasions, is regarded as protection scope of the present invention.
Claims (10)
1. a kind of ferment tea-drinking for having healthcare function, which comprises the steps of: it is characterized in that, each in its formula
Component includes: 1-10 parts of compound fruit and vegetable enzyme stoste according to parts by weight, and 9-90 parts of millet paste, 0.1-2 portions of flavoring agents.
2. a kind of ferment tea-drinking for having healthcare function according to claim 1, which is characterized in that compound fruit and vegetable enzyme stoste
Middle fruits and vegetables include one of fresh dragon fruit, Kiwi berry, cherry, pomegranate, banana, tomato, guava, celery or one kind
More than.
3. a kind of ferment tea-drinking for having healthcare function according to claim 1, which is characterized in that the flavoring agent includes acid
One of taste flavoring agent, sweet flavourings or more than one；The sweetener includes glucose slurry, xylitol, trehalose, oligomeric
The one or more of fructose, glucose；The acidity regulator include one of citric acid, malic acid or it is a kind of with
On.
4. a kind of ferment tea-drinking for having healthcare function according to claim 1, which is characterized in that the compound fruit and vegetable ferment
Compound fruit and vegetable ferment refers to fruits and vegetables destemming, cleans, stoning；It is passed through ozone sterilization；Fruit and vegetable is beaten；By pulp, sucrose,
Water is uniformly mixed by the mass ratio of 1:1:2, carries out homogeneous with homogenizer；According to saccharomycete inoculum concentration 0.2%, lactobacillus inoculum amount
0.1% is inoculated with；Fermentation jar temperature is 28-32 DEG C, is led to aerobe fermentation 60 days；Resulting fruits and vegetables ferment is concentrated in filtering fermentation liquor residue
Plain stoste.
5. a kind of ferment tea-drinking for having healthcare function according to claim 1, which is characterized in that the millet paste be white tea,
The millet paste of one of black tea, green tea, yellow tea, dark green tea, oolong tea or more than one tealeaves.
6. a kind of preparation method of ferment tea-drinking for having healthcare function as described in any one in claim 1-5, which is characterized in that
The following steps are included:
(A) preparation of compound fruit and vegetable enzyme stoste；
(B) prepared by millet paste；
(C) it mixes, enzyme stoste is mixed by volume with millet paste, zymogen tea is made；
(D) it is centrifuged impurity elimination, citric acid is added into zymogen tea, is then centrifuged for precipitating, goes upper liquid；
(E) it seasons, taste flavour is carried out to ferment tea using sweetener and acid, obtains ferment tea；
(F) filling, ferment caddy will be fitted into bottle on demand.
7. a kind of ferment tea-drinking for having healthcare function according to claim 1, which is characterized in that answering in the step A
Close pectase stoste preparation include:
Sorting collocation, fruits and vegetables type of arranging in pairs or groups according to demand with taste；
Cleaning: fruits and vegetables destemming cleans, stoning；
Sterilizing: it is passed through ozone sterilization；
Mashing: fruit and vegetable is beaten；
Homogeneous: pulp, sucrose, water are uniformly mixed by the mass ratio of 1:1:2, carry out homogeneous with homogenizer；
Inoculation: inoculation fermentation probiotics in proportion；
Fermentation: fermentation jar temperature is 28-32 DEG C, is led to aerobe fermentation 60 days；
Concentration: filtering fermentation liquor residue is condensed into pectase stoste.
8. a kind of ferment tea-drinking for having healthcare function stated according to claim 8, which is characterized in that the ferment fermentation probiotics
Including saccharomycete 0.2%, lactic acid bacteria 0.1%；The saccharomycete is Zygosaccharomyces category, Pichia pastoris；The lactic acid bacteria is a bright beading
Bacterium, lactobacillus bulgaricus；Fermentation method is 60 days, 30 DEG C, logical aerobe fermentation.
9. a kind of ferment tea-drinking for having healthcare function according to claim 1, which is characterized in that in the step (C), ferment
It is Zygosaccharomyces category, Pichia pastoris that element fermentation probiotics, which includes saccharomycete,；Lactic acid bacteria be leukonid, lactobacillus bulgaricus,
Fermentation method is 60 days, 30 DEG C, logical aerobe fermentation.
10. a kind of ferment tea-drinking for having healthcare function according to claim 1, which is characterized in that in the step (D),
Centrifugation refers to, is 3-4 by addition citric acid adjusting zymogen tea to pH, then be centrifuged.
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