CN109275753A - A kind of lactobacillus-fermented type honeysuckle cold tea and preparation method thereof - Google Patents
A kind of lactobacillus-fermented type honeysuckle cold tea and preparation method thereof Download PDFInfo
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- CN109275753A CN109275753A CN201710598351.0A CN201710598351A CN109275753A CN 109275753 A CN109275753 A CN 109275753A CN 201710598351 A CN201710598351 A CN 201710598351A CN 109275753 A CN109275753 A CN 109275753A
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- lactobacillus
- honeysuckle
- tea
- fermented type
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- 241000205585 Aquilegia canadensis Species 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241001122767 Theaceae Species 0.000 title description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 12
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 12
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 12
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 12
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 6
- 235000015092 herbal tea Nutrition 0.000 claims description 25
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 235000013616 tea Nutrition 0.000 claims description 15
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 230000000284 resting effect Effects 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 1
- 208000015220 Febrile disease Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008468 bone growth Effects 0.000 description 1
- 230000037180 bone health Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000002023 wood Substances 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of lactobacillus-fermented type honeysuckle cold tea, preparation step include: (1) by honeysuckle, edible sucrose and water, are added in fermentor according to a certain percentage；(2) it sterilizes, is cooling spare；(3) lactobacillus plantarum and lactobacillus acidophilus are accessed into the honeysuckle tea for bacterium of having gone out, ferment 8~12h under the conditions of 35~40 DEG C；(4) after fermenting, it can directly drink, can also deposit in 4 DEG C of refrigerators and save.Prepared lactobacillus-fermented type honeysuckle cold tea, pH value is lower, and viable bacteria content is very high, thus the effective guarantee quality and safety of honeysuckle cold tea.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of lactobacillus-fermented type honeysuckle cold tea and its preparation
Method.
Background technique
One new force of herbal tea as Chinese beverage industry, undergoes an unusual development swift and violent.One time, the whole nation have emerged crowd
More herbal tea famous brand names, in China, for the sales volume of herbal tea already considerably beyond " two is happy ", herbal tea industry is in the ascendant.But by
In the limitation by conventional formulation and production technology, the herbal tea of various brands, product and taste are mostly relatively simple, mostly with sweet taste type
Based on, herbal tea product homogeneity phenomenon is on the rise, and is not able to satisfy the majority of consumers to the diversified demand of herbal tea taste.
Contain many carbohydrates in most herbal teas, it, not only can be with by access lactobacillus plantarum, the probiotics such as lactobacillus acidophilus
The sugar in herbal tea is consumed, vitamin, short chain fatty acids, antioxidant, amino acid etc. can also be generated during the growth process, it is right
Bone growth and health of heart play an important role.Lactobacillus plantarum, lactobacillus acidophilus thallus itself are also to maintain human body intestinal canal flat
The important member of weighing apparatus.
And honeysuckle is known as clearing heat and detoxicating good medicine from ancient times, sweet cold air fragrance, without injuring one's stomach, fragrance reaches clear heat with drugs of sweet flavour and cold nature thoroughly
It again can eliminating evil.Honeysuckle can dispelling wind-heat, also kind removing summer-heat blood poison is used for various febrile diseases, such as body heat, dermexanthesis, macular eruption, heat toxin
The diseases such as sore carbuncle, abscess of throat, equal significant effect.
Therefore, herbal tea can be prepared into conjunction with probiotics and the respective advantage of honeysuckle.
Summary of the invention
It is an object of the invention to combine the advantage of lactic acid bacteria and honeysuckle, it is cool to prepare a kind of lactobacillus-fermented type honeysuckle
Tea.
Technical scheme is as follows:
A kind of lactobacillus-fermented type honeysuckle cold tea, is made of raw material from the following weight: 3~5 parts of honeysuckle, edible sucrose 50
~70 parts, 30~50 parts of lactic acid bacterial liquid.
Preferably, 4~5 parts of the honeysuckle, 55~65 parts of edible sucrose, 35~45 parts of lactic acid bacterial liquid.
The lactic acid bacteria is made of lactobacillus plantarum and lactobacillus acidophilus, the weight of the lactobacillus plantarum and lactobacillus acidophilus
Amount is than being 1:1.
A kind of preparation method of lactobacillus-fermented type honeysuckle cold tea, which is characterized in that specifically includes the following steps:
(1) honeysuckle is cleaned up, is put into togerther in fermentor with edible sucrose, 1000 times of volume of water are added and are uniformly mixed.
(2) after fermentor being sealed, be put into sterilizer, under the conditions of 115 DEG C, sterilize 10min, after be cooled to 35~
40℃。
(3) with 3%~5% inoculum concentration, the lactobacillus plantarum and acidophilus cream bar that weight ratio is 1:1 are accessed into fermentor
Bacterium, ferment 8~12h under the conditions of 35~40 DEG C.
(4) fermentation ends obtain herbal tea, can opening, that is, drinkable, without sterilization.
The herbal tea obtained after fermentation can be deposited in 4 DEG C of refrigerators, and resting period is 5~7d.
A kind of lactobacillus-fermented type honeysuckle cold tea provided by the invention, preparation method is simple, and viable bacteria content is high in herbal tea；
Moreover, lactic acid bacteria generates a large amount of lactic acid during the fermentation, honeysuckle cold tea is made to be in the environment of a low pH, caused very much
Miscellaneous bacteria and pathogenic bacteria are difficult to survive, and are effectively guaranteed the quality safety of honeysuckle cold tea.
Detailed description of the invention
The preparation flow of one of Fig. 1 embodiment of the present invention lactobacillus-fermented type honeysuckle cold tea.
Specific embodiment
Below with reference to embodiment, the present invention is further explained.
Embodiment 1
Lactobacillus-fermented type honeysuckle cold tea is prepared according to preparation flow shown in FIG. 1, specifically includes the following steps:
(1) honeysuckle is cleaned up, is put into togerther in fermentor with edible sucrose, 1000 times of volume of water are added and are uniformly mixed.
(2) after fermentor being sealed, be put into sterilizer, under the conditions of 115 DEG C, sterilize 10min, after be cooled to 35
℃。
(3) with 3% inoculum concentration, the lactobacillus plantarum and lactobacillus acidophilus that weight ratio is 1:1 are accessed into fermentor,
Ferment 12h under the conditions of 35 DEG C.
(4) fermentation ends obtain herbal tea, can opening, that is, drinkable, without sterilization.
Viable count is up to 2.5*10 in herbal tea8CFU/mL, good mouthfeel.
After fermentation, honeysuckle cold tea can directly be drunk.Lactic acid bacteria generates a large amount of lactic acid during the growth process, therefore
Herbal tea of the invention is in the environment of low pH, and most of miscellaneous bacterias and pathogenic bacteria cannot survive, and ensure that the safety of herbal tea naturally
And quality problems.
The cryo-conservation period is 5~7d, and tasting after 7d has slight peculiar smell.
Embodiment 2
A kind of preparation method of lactobacillus-fermented type honeysuckle cold tea, which is characterized in that specifically includes the following steps:
(1) honeysuckle is cleaned up, is put into togerther in fermentor with edible sucrose, 1000 times of volume of water are added and are uniformly mixed.
(2) after fermentor being sealed, be put into sterilizer, under the conditions of 115 DEG C, sterilize 10min, after be cooled to 37
℃。
(3) with 4% inoculum concentration, the lactobacillus plantarum and lactobacillus acidophilus that weight ratio is 1:1 are accessed into fermentor,
Ferment 12h under the conditions of 37 DEG C.
(4) fermentation ends obtain herbal tea, can opening, that is, drinkable, without sterilization.
Viable count is up to 2.8*10 in herbal tea8CFU/mL, good mouthfeel.
Embodiment 3
A kind of preparation method of lactobacillus-fermented type honeysuckle cold tea, which is characterized in that specifically includes the following steps:
(1) honeysuckle is cleaned up, is put into togerther in fermentor with edible sucrose, 1000 times of volume of water are added and are uniformly mixed.
(2) after fermentor being sealed, be put into sterilizer, under the conditions of 115 DEG C, sterilize 10min, after be cooled to 40
℃。
(3) with 5% inoculum concentration, the lactobacillus plantarum and lactobacillus acidophilus that weight ratio is 1:1 are accessed into fermentor,
Ferment 8h under the conditions of 40 DEG C.
(4) fermentation ends obtain herbal tea, can opening, that is, drinkable, without sterilization.
Viable count is up to 2.6*10 in herbal tea8CFU/mL, good mouthfeel.
Selected bacterial strain in embodiment is sieved by clear sky wood Microbiological Lab of Biotechnology Co., Ltd of Luoyang China
Choosing, tolerance pH are 3.8, in order to so that the lactic acid bacteria chosen is can adapt to the environment of the low pH of human body stomach, preferably survive
In human body stomach.
During the cultivation process, the raw material of culture medium is edible salt, eats Angel Yeast, tomato juice, radish Juice bacterial strain,
It is not added with any chemical reagents.
Claims (5)
1. a kind of lactobacillus-fermented type honeysuckle cold tea, which is characterized in that be made of raw material from the following weight: honeysuckle 3~5
Part, 50~70 parts of edible sucrose, 30~50 parts of lactic acid bacterial liquid.
2. herbal tea as described in claim 1, which is characterized in that 4~5 parts of the honeysuckle, 55~65 parts of edible sucrose, lactic acid
35~45 parts of bacterium bacterium solution.
3. herbal tea as claimed in claim 1 or 2, which is characterized in that the lactic acid bacteria is by lactobacillus plantarum and lactobacillus acidophilus
The weight ratio of composition, the lactobacillus plantarum and lactobacillus acidophilus is 1:1.
4. a kind of preparation method of lactobacillus-fermented type honeysuckle cold tea as described in claim 1, which is characterized in that specific packet
Include following steps:
(1) honeysuckle is cleaned up, is put into togerther in fermentor with edible sucrose, 1000 times of volume of water are added and are uniformly mixed；
(2) after fermentor being sealed, be put into sterilizer, under the conditions of 115 DEG C, sterilize 10min, after be cooled to 35~40
℃；
(3) with 3%~5% inoculum concentration, the lactobacillus plantarum and lactobacillus acidophilus that weight ratio is 1:1 are accessed into fermentor,
Ferment 8~12h under the conditions of 35~40 DEG C；
(4) fermentation ends obtain herbal tea, can opening, that is, drinkable, without sterilization.
5. preparation method as claimed in claim 4, which is characterized in that the herbal tea obtained after fermentation can deposit in 4
In DEG C refrigerator, resting period is 5~7d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710598351.0A CN109275753A (en) | 2017-07-21 | 2017-07-21 | A kind of lactobacillus-fermented type honeysuckle cold tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710598351.0A CN109275753A (en) | 2017-07-21 | 2017-07-21 | A kind of lactobacillus-fermented type honeysuckle cold tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109275753A true CN109275753A (en) | 2019-01-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710598351.0A Pending CN109275753A (en) | 2017-07-21 | 2017-07-21 | A kind of lactobacillus-fermented type honeysuckle cold tea and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753919A (en) * | 2021-01-22 | 2021-05-07 | 昆明生物制造研究院有限公司 | Hypericum perforatum and honeysuckle compound fermented beverage and preparation method thereof |
| CN114916629A (en) * | 2022-04-06 | 2022-08-19 | 湖南盛世丰花生物科技股份有限公司 | Honeysuckle flower probiotic health-care beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918554A (en) * | 2016-05-09 | 2016-09-07 | 周学付 | Sweet-scented osmanthus flavored herb tea |
| CN105961978A (en) * | 2016-06-22 | 2016-09-28 | 三株福尔制药有限公司 | Probiotics-fermented beverage capable of clearing heat, expelling dampness and resolving summer heat and preparation method for beverage |
| CN106106922A (en) * | 2016-06-25 | 2016-11-16 | 聂超 | A kind of processing technique of beverage " honeysuckle tea " |
-
2017
- 2017-07-21 CN CN201710598351.0A patent/CN109275753A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918554A (en) * | 2016-05-09 | 2016-09-07 | 周学付 | Sweet-scented osmanthus flavored herb tea |
| CN105961978A (en) * | 2016-06-22 | 2016-09-28 | 三株福尔制药有限公司 | Probiotics-fermented beverage capable of clearing heat, expelling dampness and resolving summer heat and preparation method for beverage |
| CN106106922A (en) * | 2016-06-25 | 2016-11-16 | 聂超 | A kind of processing technique of beverage " honeysuckle tea " |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753919A (en) * | 2021-01-22 | 2021-05-07 | 昆明生物制造研究院有限公司 | Hypericum perforatum and honeysuckle compound fermented beverage and preparation method thereof |
| CN114916629A (en) * | 2022-04-06 | 2022-08-19 | 湖南盛世丰花生物科技股份有限公司 | Honeysuckle flower probiotic health-care beverage and preparation method thereof |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190129 |
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