CN1094259A - Method for producing kudingcha fermented health drink - Google Patents
Method for producing kudingcha fermented health drink Download PDFInfo
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- CN1094259A CN1094259A CN 93110968 CN93110968A CN1094259A CN 1094259 A CN1094259 A CN 1094259A CN 93110968 CN93110968 CN 93110968 CN 93110968 A CN93110968 A CN 93110968A CN 1094259 A CN1094259 A CN 1094259A
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- tea
- bitter leaves
- sugar
- leaves tea
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Abstract
The present invention relates to one is the fermented tea fermented health drink production method of primary raw material with bitter leaves tea.This product is a primary raw material with bitter leaves tea and sugar, by with after the fermented tea compound bacteria fermentation after the domestication, after filtration, collude accents, canned, sterilizing forms.Beverage has the sweetness and bitterness fragrance of bitter leaves tea uniqueness, contains agreeable to the taste sour-sweet flavor again after fermentation, and faint scent is strong, and is rich in multivitamin and other nutriment, is drink suitable for four seasons.This invention has been determined adding method, addition and the production technology of bitter leaves tea and other raw material simultaneously.The addition of bitter leaves tea is 0.2～1% in the beverage production.The invention belongs to technical field of beverage.
Description
The invention belongs to the fermented beverage technology, relating to one is the fermented tea fermented health drink production method of primary raw material with bitter leaves tea.Task of the present invention provides raw material sources, composition of raw materials and the technology that kudingcha fermented health drink is produced.
Traditional black-tea fungus drink is to be primary raw material with black tea or green tea, and by Jie's web yeast, the fermented tea microbial composite bacteria mass-sending ferment that acetic acid bacteria and lactic acid bacteria are formed forms through mainly.
Kudingcha fermented health drink is on the black-tea fungus drink basis, is primary raw material with bitter leaves tea, a kind of novel nourishing health drink that grows up in conjunction with modern beverage and biotechnology.This product is that primary raw material is made with bitter leaves tea and sugar, has the sweetness and bitterness fragrance of bitter leaves tea uniqueness, contains agreeable to the taste sour-sweet flavor again after fermented tea compound bacteria fermentation, and delicate fragrance is attacked the people, and is rich in nutriment such as multivitamin.Long-term drinking can promote appetite, refreshing and brain nourishing, relieving fatigue, fitness and disease prevention.
Bitter leaves teas plant contains caffeine, saponin, tannin and amaroid.The raw material that bitter leaves tea is made is different all over China.In Beijing, ground such as Jiangsu, Zhejiang, Guangxi, Fujian, used raw material is holly plant holly leaf and Cortex Ilicis Rotundae leaf; A kind of leaf and Ligustrum preface that belongs to Oleaceae Ligustrum (Ligustrum aff.strongylophyllum Hemsl.) plant of Sichuan this real estate commonly used obstructed the raw material of the leaf of glossy privet as bitter leaves tea; Guizhou province is then used Japanese Ligustrum groffiae Merr leaf.Manufacture craft at various places bitter leaves tea is also respectively had any different, and it is raw material that the above-mentioned plant of whole employings is arranged, and also has the blending house to divide other tealeaves.
The production technology of kudingcha fermented health drink is seen accompanying drawing 1.
The main production parameter of kudingcha fermented health drink:
Fuel concentration: bitter leaves tea: 0.2～1%
White sugar: 4～10%
Cultivation temperature: 30～40 ℃
Fermentation time: 5～10 days
Ventilation or static
Embodiment
The nutrient solution prescription:
Bitter leaves tea 0.5% white sugar 8%
Water 100% pH nature
Employed fermented tea collects among the people in the present invention's test, tames the back gradually with bitter leaves tea and uses.
Operation:
Bitter leaves tea nutrient solution is prepared 20 liters according to the above ratio, place no greasy pot to boil 5 minutes, the solable matter in the bitter leaves tea is separated out, the sugar dissolving.Filter and remove residue then, get its clear liquid, add aquarium on demand, insert after cooling and have the milky starter several piece of gloss, add 20% bacterium liquid simultaneously, cover the cylinder mouth and tighten with four layers of gauze or two-layer fine cloth, in the culturing room of cleaning, leave standstill through 30～35 ℃ and to cultivate 7 days, promptly get fermented juice with filtered through gauze.Then, fermented juice colluded be transferred to: total acid 0.25g/100ml(colludes accent with citric acid), total reducing sugar 10g/100ml(colludes accent with white sugar), filter the can of promptly available 250ml vial, capping machine capping again with diatomite filter.After the bottling sealing, pasteurization gets final product.
List of references:
(1) national Chinese herbal medicine compilation (first volume).The People's Health Publisher.1976。
(2) Chinese medicine handbook.The People's Health Publisher.1990。
(3) Chinese medicine voluminous dictionary (first volume).Science and Technology of Shanghai publishing house.1986。
(4) Chinese Higher plant illustrated handbook (the 3rd).Science Press.1974。
(5) basis of microbial project and application (day).Japan Fermentation Engineering association.1988。
(6) the long-lived beverage-fermented tea of body-building.Fujian science tech publishing house.1981。
Claims (6)
1, feature of the present invention is: with bitter leaves tea and sugar is primary raw material, makes beverage after the fermented tea fermentation transforms.
2, according to the bitter leaves tea of claim 1, it further is characterized as the natural material that comprises bitter leaves tea, semi-finished product and manufactured goods, and the floristics that relates to has:
(1) holly leaf Ilex cornuta Lindl.
(2) Cortex Ilicis Rotundae leaf Ilex latifolia Thunb.
(3) preface stalk glossy privet leaf Ligustrum pedunculare Rehd.
(4) Japanese Ligustrum groffiae Merr leaf Ligustrum japonicum Thunb.var.pubescens Koidz
(5) Oleaceae glossy privet leaves of plants Ligustrum aff.strongylophyllum Hemsl.
3, according to the sugar of claim 1, it further is characterized as and comprises white sugar and brown sugar.
4, according to the method for claim 1, its addition that further is characterized as bitter leaves tea in the initial incubation liquid is: 0.2～1%(is 100% in water).
5, according to the method for claim 1, it further is characterized as, and the sugar addition is in the initial incubation liquid: 4～10%(is 100% in water).
6, according to the method for claim 1, it further is characterized as fermented tea is yeast, and acetic acid bacteria and lactic acid bacteria are the microbial composite bacteria group of main body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93110968 CN1094259A (en) | 1993-04-19 | 1993-04-19 | Method for producing kudingcha fermented health drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93110968 CN1094259A (en) | 1993-04-19 | 1993-04-19 | Method for producing kudingcha fermented health drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1094259A true CN1094259A (en) | 1994-11-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93110968 Pending CN1094259A (en) | 1993-04-19 | 1993-04-19 | Method for producing kudingcha fermented health drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1094259A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0791296A1 (en) * | 1996-02-14 | 1997-08-27 | Societe Des Produits Nestle S.A. | Fermented beverage |
| CN103005111A (en) * | 2013-01-14 | 2013-04-03 | 卢惠均 | Aquilaria sinensis tea fungus health care drink |
| CN103156245A (en) * | 2013-03-18 | 2013-06-19 | 陈树杰 | Production method of dealcoholic drink containing aquilaria sinensis tea fungus gel |
| CN103976445A (en) * | 2014-05-30 | 2014-08-13 | 张松波 | Broadleaf holly leaf vinegar drink and preparation method thereof |
| CN106047556A (en) * | 2016-07-04 | 2016-10-26 | 赖翠萍 | Broadleaf holly leaf wine and preparation method thereof |
| CN115669774A (en) * | 2022-11-04 | 2023-02-03 | 余庆积善茶业有限责任公司 | Acetic acid bacteria fermented broadleaf holly leaf and fermentation process and application thereof |
-
1993
- 1993-04-19 CN CN 93110968 patent/CN1094259A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0791296A1 (en) * | 1996-02-14 | 1997-08-27 | Societe Des Produits Nestle S.A. | Fermented beverage |
| CN103005111A (en) * | 2013-01-14 | 2013-04-03 | 卢惠均 | Aquilaria sinensis tea fungus health care drink |
| CN103005111B (en) * | 2013-01-14 | 2013-12-11 | 卢惠均 | Aquilaria sinensis tea fungus health care drink |
| CN103156245A (en) * | 2013-03-18 | 2013-06-19 | 陈树杰 | Production method of dealcoholic drink containing aquilaria sinensis tea fungus gel |
| CN103976445A (en) * | 2014-05-30 | 2014-08-13 | 张松波 | Broadleaf holly leaf vinegar drink and preparation method thereof |
| CN106047556A (en) * | 2016-07-04 | 2016-10-26 | 赖翠萍 | Broadleaf holly leaf wine and preparation method thereof |
| CN115669774A (en) * | 2022-11-04 | 2023-02-03 | 余庆积善茶业有限责任公司 | Acetic acid bacteria fermented broadleaf holly leaf and fermentation process and application thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |