CN109430456A - One grows tea ferment and preparation method thereof - Google Patents
One grows tea ferment and preparation method thereof Download PDFInfo
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- CN109430456A CN109430456A CN201811307179.XA CN201811307179A CN109430456A CN 109430456 A CN109430456 A CN 109430456A CN 201811307179 A CN201811307179 A CN 201811307179A CN 109430456 A CN109430456 A CN 109430456A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241001122767 Theaceae Species 0.000 title claims 14
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- 235000018291 probiotics Nutrition 0.000 claims abstract description 42
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- 230000004151 fermentation Effects 0.000 claims abstract description 24
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 19
- 239000008103 glucose Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
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- 229940054340 bacillus coagulans Drugs 0.000 claims abstract description 13
- 241000186660 Lactobacillus Species 0.000 claims abstract description 12
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- 241000186000 Bifidobacterium Species 0.000 claims abstract description 10
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- 241000186018 Bifidobacterium adolescentis Species 0.000 claims abstract description 7
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- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
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- 235000013616 tea Nutrition 0.000 abstract description 95
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- 229960001031 glucose Drugs 0.000 description 14
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- 238000003786 synthesis reaction Methods 0.000 description 4
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- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 241001504624 Streptopelia Species 0.000 description 2
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- 239000004615 ingredient Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
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- 230000002503 metabolic effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
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- 239000002904 solvent Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
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- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- ZVNPWFOVUDMGRP-UHFFFAOYSA-N 4-methylaminophenol sulfate Chemical compound OS(O)(=O)=O.CNC1=CC=C(O)C=C1.CNC1=CC=C(O)C=C1 ZVNPWFOVUDMGRP-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000209202 Bromus secalinus Species 0.000 description 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001237160 Kallima inachus Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
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- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
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- 238000004090 dissolution Methods 0.000 description 1
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- 235000014103 egg white Nutrition 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
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- 244000005709 gut microbiome Species 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
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- 239000010977 jade Substances 0.000 description 1
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- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
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- 229910052748 manganese Inorganic materials 0.000 description 1
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- 244000005700 microbiome Species 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
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- 239000002324 mouth wash Substances 0.000 description 1
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- 230000001151 other effect Effects 0.000 description 1
- FWFGVMYFCODZRD-UHFFFAOYSA-N oxidanium;hydrogen sulfate Chemical compound O.OS(O)(=O)=O FWFGVMYFCODZRD-UHFFFAOYSA-N 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
-
- 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
- A23F3/22—Drying or concentrating tea extract
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
Abstract
The present invention provides one and grows tea ferment and preparation method thereof, belongs to technical field of biological fermentation.The tea ferment includes that the raw material of following parts by weight is prepared: 3~25 parts of sunshine tea, 4~20 parts of glucose, 5~20 parts of probiotics and 900~980 parts of water；The probiotics includes one of Yue Shi lactobacillus, bifidobacterium adolescentis, animal bifidobacteria, bacillus coagulans, Lactobacillus rhamnosus, streptococcus thermophilus, Lactococcus lactis subsp. lactis, bacillus coagulans or a variety of.The tea ferment that the present invention is prepared has the taste and flavor of Rizhao Green Tea, and includes a variety of pairs of beneficial organic acids of human body, in good taste and full of nutrition.
Description
Technical field
The invention belongs to technical field of biological fermentation, and in particular to one grows tea ferment and preparation method thereof.
Background technique
Green tea is one of the main teas of China, studies have shown that containing tea polyphenols, catechin, chlorophyll, coffee in green tea
The multiple nutritional components such as alkali, amino acid, vitamin, have refresh oneself clear away heart-fire, clearing away summerheat, fall fire improving eyesight, anti-aging, anti-cancer is anti-
Cancer inhibits the functions such as cardiovascular disease.Rizhao Green Tea originates in Shandong Province Rizhao City, is " southern tea is moved northward " successful example, there is " river
The good reputation of northern first tea ".The influence of the conditions such as climate, soil, since growth period is long, day and night temperature is big, and intensity of illumination is low, overflows
Penetrate that light is more, the content of the various nutriments of Rizhao Green Tea is relatively abundant, has dry tea bright green glossy, and soup look is yellowish green bright, chestnut
The characteristics of aromatic strongly fragrant, aftertaste glycol, secondary metabolite is abundant, has the function of anticancer, anti-aging, improvement stomach etc. by the common people
Like.
Ferment is with animal, plant, edible mushroom etc. for raw material, through made from microbial fermentation contain particular organisms activity at
The product divided.It is also multifarious according to its raw material and the difference of fermentative microorganism population, function.But at present,
The whole world is for the understanding of ferment and application still also in the budding stage.Ferment is many kinds of, the ferment product good and the bad in the market
It is uneven.
Summary of the invention
In view of this, the present invention provides one to grow tea ferment and preparation method thereof, make the tea ferment being prepared that there is day
According to the taste and flavor of green tea, and it is full of nutrition, rich in the organic acid beneficial to human body.
To solve the above-mentioned problems, the present invention provides following technical schemes:
The present invention provides one to grow tea ferment, and the raw material including following parts by weight is prepared: 3~25 parts of sunshine tea, Portugal
4~20 parts of grape sugar, 5~20 parts of probiotics and 900~980 parts of water；
The probiotics includes Yue Shi lactobacillus, bifidobacterium adolescentis, animal bifidobacteria, bacillus coagulans, sandlwood
One of sugared lactobacillus, streptococcus thermophilus, Lactococcus lactis subsp. lactis, bacillus coagulans are a variety of.
Preferably, the viable bacteria concentration of the probiotics is 2 × 107~5 × 109CFU/g。
It preferably, further include the raw material of following parts by weight: 0~12 part and 0~25 part of yeast powder of peptone.
The present invention provides a kind of preparation methods of tea ferment described in above scheme, include the following steps:
1) sunshine tea powder is broken, obtained tea powder, glucose mix with water, sterilize, and obtain sterilizing seasoning liquid；
2) when the sterilizing seasoning liquid of the step 1) is cooled to 20~38 DEG C, it is inoculated with probiotics, in 20~38 DEG C, 0.01
Ferment 30~240h under conditions of~0.08MPa, obtains tea ferment.
Preferably, the mode to sterilize in the step 1) is ultra high temperature short time sterilization or high-temperature sterilization.
Preferably, the temperature of the ultra high temperature short time sterilization is 120~140 DEG C, and the time is 4~15s；The high-temperature sterilization
Temperature be 110~121 DEG C, the time be 20~40min.
It preferably, further include the post-fermentation 10 under conditions of 10~40 DEG C in the step 2) after 30~240h of fermentation
~200d.
Preferably, further include being separated by solid-liquid separation after the completion of the post-fermentation, obtain solid tea ferment and liquid tea ferment.
Preferably, it obtains after solid tea ferment further including that the solid tea ferment is dried；The temperature of the drying
It is 50~80 DEG C, 0.2~3h of time of the drying.
Preferably, further include the tea ferment sterilizing that will be obtained, obtain sterilization type tea ferment.
The present invention provides one to grow tea ferment and preparation method thereof, and the tea ferment includes the raw material preparation of following parts by weight
It obtains: 3~25 parts of sunshine tea, 4~20 parts of glucose, 5~20 parts of probiotics and 900~980 parts of water；The probiotics includes about
Family name's lactobacillus, bifidobacterium adolescentis, animal bifidobacteria, bacillus coagulans, Lactobacillus rhamnosus, streptococcus thermophilus, lactic acid
One of galactococcus lactic acid subspecies, bacillus coagulans are a variety of.The present invention uses Rizhao Green Tea for raw material, does not add other
Plant material.Probiotics in raw material can produce organic acid largely beneficial to human body during the fermentation.Rizhao Green Tea is former
Some nutriments and health-care efficacy, cooperate probiotics fermention metabolite, make the tea ferment being prepared have refresh oneself it is pure and fresh,
Fall fire item, maintenance intestinal flora stabilization, improvement intestinal health and other effects.The present invention does not control fermentation process during the fermentation
PH value on the one hand avoid control pH value as fermentation process pH declines naturally and introduce salt ion, on the other hand build acid
Environment can avoid the pollution of miscellaneous bacteria to a certain extent, keep production more safe and healthy.Meanwhile the tea that the present invention is prepared
Ferment not spirituosity (be lower than 0.5%), the special populations such as driver are also drinkable.
Further, nitrogen source can be provided for growth of probiotics by peptone and yeast powder being added in raw material, be more advantageous to benefit
The growth of raw bacterium and the synthesis and accumulation of wholesome metabolite.
Specific embodiment
The present invention provides one to grow tea ferment, and the raw material including following parts by weight is prepared: 3~25 parts of sunshine tea, Portugal
4~20 parts of grape sugar, 5~20 parts of probiotics and 900~980 parts of water；
The probiotics includes Yue Shi lactobacillus, bifidobacterium adolescentis, animal bifidobacteria, bacillus coagulans, sandlwood
One of sugared lactobacillus, streptococcus thermophilus, Lactococcus lactis subsp. lactis, bacillus coagulans are a variety of.
In the present invention, the tea ferment includes sunshine tea.By weight, including 3~25 parts, preferably 10~20 parts,
More preferably 15 parts.In the present invention, the sunshine tea provides peculiar flavour substance, while amino acid, tea polysaccharide in blade
Equal substances, which are also utilized by probiotics, synthesizes new prebiotic substance.The present invention is not particularly limited the kind of the sunshine tea, adopts
With conventional commercial product.It is Fuding great Bai in the embodiment of the present invention, legendary bird with poisonous feathers cheats and river in Jiangsu Province which flows into the Huangpu River of Shanghai morning.
In the present invention, the tea ferment includes glucose.By weight, including 4~20 parts, preferably 10~18 parts,
More preferably 12 parts.In the present invention, the glucose provides carbon source and energy for the physiological activity of probiotics.The present invention is to described
The source of glucose is not particularly limited, using this field conventional commercial product.King westerly is bought in the embodiment of the present invention
Sugar industry Co., Ltd.
In the present invention, the tea ferment includes probiotics.By weight, including 5~20 parts, preferably 10~18 parts,
More preferably 15 parts.In the present invention, the probiotics includes Yue Shi lactobacillus, bifidobacterium adolescentis, animal bifidobacteria, condensation
One of bacillus, Lactobacillus rhamnosus, streptococcus thermophilus, Lactococcus lactis subsp. lactis, bacillus coagulans are more
Kind.In the present invention, the viable bacteria concentration of the probiotics is preferably 2 × 107~5 × 109CFU/g, more preferably 1 × 108~1 ×
109CFU/g, most preferably 6 × 108CFU/g.In the present invention, the cultural method of the probiotics includes the following steps: will be prebiotic
Bacterium is inoculated into the MRS culture medium after sterilizing, in 35~38 DEG C of 16~30h of culture.In the present invention, the MRS culture medium is with water
For solvent, preferably following component: maltose 5g/L, peptone 10g/L, beef extract 8g/L, yeast extract 4g/L are anhydrous
Glucose 20g/L, Tween-80 1.0g/L, anhydrous potassium dihydrogen phosphate 2g/L, sodium acetate 5g/L, ammonium citrate 2g/L, five water sulfuric acid
Manganese 0.2g/L and epsom salt 0.05g/L.The pH value of the MRS culture medium is preferably 4.6~4.8, and more preferably 4.7.This
In invention, the probiotics can eliminate bitter taste in green tea, and simultaneously synthesizing prebiotic substance, its own is in non-sterilization type tea ferment
In also for the balance of intestinal flora also have improvement result.The present invention is not particularly limited the source of the probiotics, uses
This field conventional commercial product.
In the present invention, the tea ferment includes water.By weight, including 900~980 parts, preferably 930~960 parts,
More preferably 940 parts.In the present invention, the water plays solvent action, other dissolution of raw material are conducive to probiotics and absorbs and turns
Change prebiotic substance.The present invention is not particularly limited the source of the water, using food-grade drinking water.The embodiment of the present invention
In be reverse osmosis-purified water.
In the present invention, the tea ferment preferably includes peptone.By weight, preferably 0~12 part, more preferably 3
~8 parts, most preferably 6 parts.In the present invention, the peptone provides carbon source, nitrogen source and vitamin for the physiological activity of probiotics
Equal nutriments have facilitation to its metabolic activity.The present invention is not particularly limited the source of the peptone, uses
This field conventional commercial product.It buys in the embodiment of the present invention from Shandong Yu Bao Biotechnology Co., Ltd.
In the present invention, the tea ferment preferably includes yeast powder.By weight, preferably 0~25 part, more preferably 3
~16 parts, most preferably 7 parts.In the present invention, the yeast powder for the physiological activity of probiotics provide carbon source, nitrogen source and growth because
The nutriments such as son have facilitation to its metabolic activity.The present invention is not particularly limited the source of the yeast powder, adopts
With this field conventional commercial product.It buys in the embodiment of the present invention from Shandong sage's fine jade biology Co., Ltd.
The present invention provides a kind of preparation methods of tea ferment described in above scheme, include the following steps:
1) sunshine tea powder is broken, obtained tea powder, glucose are mixed with water, sterilized, sterilizing seasoning liquid is obtained；
2) when the sterilizing seasoning liquid of the step 1) is cooled to 20~38 DEG C, it is inoculated with probiotics, in 20~38 DEG C, 0.01
Ferment 30~240h under conditions of~0.08MPa, obtains tea ferment.
The present invention is broken by sunshine tea powder, and obtained tea powder, glucose are mixed with water, sterilized, and obtains sterilizing seasoning liquid.This
In invention, by sunshine tea powder it is broken before preferably carry out sorting removal of impurities, the impurity such as removal dead leaf, branch, rubble.The granularity of the crushing
Preferably less than 1.5mm, more preferably less than 0.5mm.In the present invention, tealeaves crushing can be increased into raw material specific surface area, promoted
It is dissolved out into nutriment.In the present invention, when obtained tea powder, glucose are mixed with water, it is preferably added to peptone and/or yeast
Powder.In the present invention, peptone and/or yeast powder, which is added, can provide nitrogen source for growth of probiotics, be more advantageous to the life of probiotics
The synthesis and accumulation of long and wholesome metabolite.In the present invention, when glucose, peptone and/or yeast powder is added,
It is preferred that first tea powder is mixed with the 10%~20% of water total weight water, after dissolving tea powder again with glucose, peptone and/or
Yeast powder and the mixing of the water of surplus.In the present invention, it is described first tea powder is mixed with the 10%~20% of water total weight water after it is excellent
Choosing heats water to 60~70 DEG C, in order to which functional component is fully dissolved out in tea powder.In the present invention, the mixed mode is preferred
For stirring.The present invention is not particularly limited the revolving speed of the stirring, time, using this field convention stir.The present invention
In, the mode of the sterilizing is preferably ultra high temperature short time sterilization or high-temperature sterilization, more preferably high-temperature sterilization.In the present invention, institute
The temperature for stating ultra high temperature short time sterilization is preferably 120~140 DEG C, and more preferably 130 DEG C；The time of the ultra high temperature short time sterilization
Preferably 4~15s, more preferably 8s.In the present invention, the temperature of the high-temperature sterilization is preferably 110~121 DEG C, more preferably
115℃；The time of the high-temperature sterilization is preferably 20~40min, more preferably 30min.In the present invention, while sterilizing,
The effect of " boiling tea " can be played, is fully dissolved out the effective component in tealeaves.
The present invention, when the sterilizing seasoning liquid is cooled to 20~38 DEG C, be inoculated with probiotics, 20~38 DEG C, 0.02~
Ferment 30~240h under conditions of 0.08MPa, obtains tea ferment.In the present invention, the pressure when fermentation is preferably
0.05MPa.The time of the fermentation is preferably 90~220h, more preferably 170h.
In the present invention, after the 30~240h that ferments, 10~200d of post-fermentation under conditions of being preferably also included in 10~40 DEG C.This
In invention, the temperature-time of the post-fermentation is preferably 40~150d, more preferably 70d.In the present invention, in 10~40 DEG C of item
10~200d of post-fermentation can promote the synthesis of probiotics flavor substance release and flavor aldehyde alcohol intracellular under part, improve tea ferment
Mouthfeel.
In the present invention, it is also preferable to include separation of solid and liquid after the completion of the post-fermentation, obtain solid tea ferment and liquid tea ferment
Element.In the present invention, preferably the solid tea ferment is just dried.In the present invention, the temperature of the drying is preferably 50~
80 DEG C, more preferably 55~70 DEG C, most preferably 60 DEG C.In the present invention, the time of the drying is preferably 0.2~3h, more excellent
It is selected as 0.3~2h, is most selected as 0.45h.
In the present invention, the tea ferment can carry out sterilizing or unsterilised, obtain sterilization type or non-sterilization type tea ferment.This
In invention, tea ferment is sterilized, is conducive to tea ferment long-term preservation, the condition for reducing storage requires (such as low temperature), prolongs
The long commodity shelf phase.In the present invention, tea ferment is avoided that sterilization process breaks prebiotic substance and probiotics without sterilizing
Bad, probiotics is able to enter the good action that alimentary canal plays its improvement intestinal microflora.In the present invention, the tea ferment can
To prepare tea ferment drink, tea ferment mouthwash, tea ferment facial mask, tea ferment powder, tea ferment biscuit and tea ferment capsule.
In order to further illustrate the present invention, technical solution provided by the invention is retouched in detail below with reference to embodiment
It states, but they cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
By Yue Shi lactobacillus, animal bifidobacteria, streptococcus thermophilus and Lactobacillus rhamnosus respectively according to 3% (V/V's)
Inoculum concentration is inoculated into the MRS culture medium after sterilizing, in 37 DEG C of shaking table cultures, shaking speed 200rpm, culture to viable bacteria concentration 2
×107~4 × 107Probiotics after culture is successively prepared according to the volume ratio of 3:3:2:2, obtains mixing probiotics by CFU/g.
3Kg Rizhao Green Tea Fuding chalk powder is broken into the tea powder that granularity is less than 1.5mm, together with 4Kg glucose, 12Kg albumen
Peptone and 976Kg water, which are mixed and dissolved, sufficiently obtains seasoning liquid.
Obtained seasoning liquid is injected to the nominal volume 1.3m of sterilizing after 135 DEG C, 8s ultra high temperature short time sterilization3Machinery
Stirred fermentor.When material is cooled to 38 DEG C, 5Kg is mixed into probiotics and is inoculated into above-mentioned sterilizing tune under the protection of flame ring
With in liquid, exhaust outlet to be closed, is passed through filtrated air, control pressure inside the tank is 0.02~0.05MPa, at 38 DEG C, speed of agitator
40rpm carries out fermentation 10d.It ferments after 10d, the 135 DEG C of ultra high temperature short time sterilization 8s of fermentation liquid that will be obtained obtain sterilization type tea
Ferment.
Embodiment 2
Yue Shi lactobacillus, animal bifidobacteria, bacillus coagulans, streptococcus thermophilus and bottle Lactococcus lactis is sub-
Kind is inoculated into the MRS culture medium after sterilizing according to the inoculum concentration of 2% (V/V) respectively, in 37 DEG C of shaking table cultures, shaking speed
200rpm, culture to viable bacteria concentration 1 × 109~5 × 109CFU/g, by the probiotics after culture successively according to the body of 4:3:1:2:4
Product obtains mixing probiotics than preparing.
17.5Kg Rizhao Green Tea turtledove hole is ground into the tea powder that granularity is less than 1.0mm, by obtained tea powder together with the Portugal 10Kg
Grape sugar, 17.5Kg yeast powder are mixed with 641Kg water, obtain seasoning liquid.Obtained seasoning liquid is injected into nominal volume 1m3Machinery
Stirred fermentor, in 121 DEG C of sterilizing 20min.When material in fermentor is cooled to lower than fermentation temperature, 14Kg is mixed prebiotic
Bacterium is inoculated into above-mentioned sterilizing seasoning liquid under the protection of flame ring, and 20 DEG C of temperature control, speed of agitator 60rpm ferments.Fermentation
36h open exhaust outlet, be passed through filtrated air, ventilatory capacity 200L/min；Exhaust outlet is closed after 36h, utilizes filtrated air control
Pressure inside the tank processed is 0.04~0.08MPa, and ferment 10d.Terminate after fermentation 10d, obtains non-sterilization type tea ferment.
Embodiment 3
By Yue Shi lactobacillus, bifidobacterium adolescentis, animal bifidobacteria, Lactococcus lactis subsp. lactis respectively according to 2%
(v/v) inoculum concentration is inoculated into the MRS culture medium after sterilizing, in 37 DEG C of stationary cultures to viable bacteria concentration 3 × 108~1 ×
109Probiotics after culture is successively prepared according to the volume ratio of 2:3:4:1, obtains mixing probiotics by CFU/g.
50Kg Rizhao Green Tea river in Jiangsu Province which flows into the Huangpu River of Shanghai morning is smashed to the tea powder for being less than 1.5mm at granularity.By tea slurry and 40Kg glucose, 15Kg egg
White peptone, 5Kg yeast powder and the mixing of 700Kg water, obtain seasoning liquid.By obtained seasoning liquid through 140 DEG C of ultra high temperature short time sterilization 6s,
Obtain sterilizing seasoning liquid；In nominal volume 4m3Mechanical agitating fermentation tank inject 2090Kg purified water, 110 DEG C of sterilizing 40min
Afterwards, sterilizing seasoning liquid is injected into mechanical agitating fermentation tank when being cooled to 60 DEG C or less, continues to cool down.It is cooling to material in fermentor
To when being lower than fermentation temperature, 50Kg is mixed into probiotics and is inoculated under the protection of flame ring in above-mentioned sterilizing seasoning liquid, is closed
Exhaust outlet is passed through filtrated air, and control pressure inside the tank is 0.02~0.05MPa, under conditions of 30 DEG C, speed of agitator 50rpm
Ferment 5d.It ferments after 5d, by obtained fermentation liquid in temperature not less than 15 DEG C and not higher than carrying out post-fermentation in 30 DEG C of environment
200d obtains non-sterilization type tea ferment.
Embodiment 4
By Yue Shi lactobacillus, animal bifidobacteria, bacillus coagulans, streptococcus thermophilus and Lactococcus lactis subsp. lactis
Respectively according to the inoculum concentration of 3% (v/v) be inoculated into sterilizing after MRS culture medium in, in 37 DEG C of stationary cultures to viable bacteria concentration 6 ×
108Probiotics after culture is successively prepared according to the volume ratio of 5:3:1:2:4, obtains mixing probiotics by CFU/g.
105Kg Rizhao Green Tea turtledove hole is crushed to less than 0.5mm, together with 84Kg glucose, 42Kg peptone, 49Kg yeast
Powder and the mixing of 6615Kg water, obtain seasoning liquid.Obtained seasoning liquid is injected into nominal volume 10m3Mechanical agitating fermentation tank,
115 DEG C of sterilizing 30min.
When material in fermentor is cooled to lower than primary fermentation temperature, 105Kg is mixed into probiotics in the protection of flame ring
Under be inoculated into above-mentioned sterilizing seasoning liquid, ferment 12d under conditions of 37 DEG C, speed of agitator 40rpm.It ferments after 12d, will obtain
Primary fermentation liquid in temperature not less than 15 DEG C and not higher than carrying out post-fermentation 70d in 37 DEG C of environment.Fermentation liquid is gone out at 115 DEG C
Bacterium 30min obtains sterilization type tea ferment.
Embodiment 5
The safety and sanitation index for the tea ferment that Examples 1 to 4 is prepared respectively detects, and specific testing result is such as
Shown in table 1.
The safety and sanitation testing result of 1 tea ferment of table
As can be seen from Table 1, the tea ferment that the present invention is prepared meets safe and healthy standard, and test result shows: this
Invent the tea ferment safe for drinking being prepared.
Embodiment 6
The nutritive value for the tea ferment that Examples 1 to 4 is prepared respectively detects, and concrete outcome is as shown in table 2.
The nutritive index testing result of 2 tea ferment of table
As can be seen from Table 2, the free amino acid for the tea ferment that the present invention is prepared is in 0.364~2.582mg/g, slightly
Polyoses content is in 1.82~8.26mg/g, and polyphenol is in 0.587~2.653mg/g, and flavones content is in 0.329~1.365mg/g.It is real
Test the result shows that: the tea ferment nutritive value that the present invention is prepared is high.
The tea ferment progress sensory evaluation that Examples 1 to 4 is prepared respectively, sensory evaluation personnel totally 15, respectively
Tea ferment prepared by the embodiment of the present application 1~4 is tasted, is scored according to sensory evaluation criteria, maximum value and minimum value are removed
Remaining scoring synthesis is averaged afterwards, specific evaluation criterion and scoring are shown in Table 3 and 4, and specific evaluation result is shown in Table 5.
3 sensory evaluation criteria of table
4 sensory evaluation criteria value of table
5 sensory evaluation score of table
| Bitterness sense | The refreshing degree of acid | Taste afterwards | Tea perfume gas | Total score | |
| Embodiment 1 | 7 | 8 | 4 | 4 | 23 |
| Embodiment 2 | 6 | 8 | 6 | 5 | 25 |
| Embodiment 3 | 9 | 7 | 9 | 7 | 32 |
| Embodiment 4 | 9 | 10 | 9 | 9 | 37 |
As can be seen from Table 5, the mouthfeel acid for the tea ferment that the present invention is prepared is refreshing but not bitter, there is unique simple and elegant tea
Flavor.The results showed that the ferment that the present invention is prepared while keeping nutritional ingredient, have both good flavor and
Mouthfeel can drink for consumer directly as the consumer goods, can also be used as ingredient and be added in other food or drink.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. growing tea ferment, the raw material including following parts by weight is prepared: 3~25 parts of sunshine tea, 4~20 parts of glucose, benefit
5~20 parts and 900~980 parts of water of raw bacterium；
The probiotics includes Yue Shi lactobacillus, bifidobacterium adolescentis, animal bifidobacteria, bacillus coagulans, rhamnose cream
One of bacillus, streptococcus thermophilus, Lactococcus lactis subsp. lactis and bacillus coagulans are a variety of.
2. tea ferment according to claim 1, which is characterized in that the viable bacteria concentration of the probiotics is 2 × 107~5 ×
109CFU/g。
3. tea ferment according to claim 1 or 2, which is characterized in that further include the raw material of following parts by weight: peptone 0
~12 parts and 0~25 part of yeast powder.
4. the preparation method of tea ferment, includes the following steps: described in claims 1 to 3 any one
1) sunshine tea powder is broken, obtained tea powder, glucose mix with water, sterilize, and obtain sterilizing seasoning liquid；
2) when the sterilizing seasoning liquid of the step 1) is cooled to 20~38 DEG C, be inoculated with probiotics, 20~38 DEG C, 0.01~
Ferment 30~240h under conditions of 0.08MPa, obtains tea ferment.
5. the preparation method according to claim 4, which is characterized in that the mode to sterilize in the step 1) is superhigh temperature wink
When sterilizing or high-temperature sterilization.
6. preparation method according to claim 5, which is characterized in that the temperature of the ultra high temperature short time sterilization be 120~
140 DEG C, the time is 4~15s；The temperature of the high-temperature sterilization is 110~121 DEG C, and the time is 20~40min.
7. the preparation method according to claim 4, which is characterized in that in the step 2) after 30~240h of fermentation, also
10~200d of post-fermentation under conditions of being included in 10~40 DEG C.
8. preparation method according to claim 7, which is characterized in that it further include being separated by solid-liquid separation after the completion of the post-fermentation,
Obtain solid tea ferment and liquid tea ferment.
9. preparation method according to claim 8, which is characterized in that obtain after solid tea ferment further including to the solid-state
Tea ferment is dried；The temperature of the drying is 50~80 DEG C, 0.2~3h of time of the drying.
10. according to preparation method described in claim 4~9 any one, which is characterized in that further include the tea ferment that will be obtained
Sterilizing, obtains sterilization type tea ferment.
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| 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 |
| CN113575722A (en) * | 2021-08-03 | 2021-11-02 | 四川省食品发酵工业研究设计院有限公司 | Probiotic tea enzyme product rich in active enzyme and preparation method thereof |
| CN114794260A (en) * | 2022-04-20 | 2022-07-29 | 北京福睿斯科技有限公司 | Wall-broken cold-brewing tea and preparation method thereof |
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| CN111685310A (en) * | 2020-06-04 | 2020-09-22 | 包选平 | Composite edible fungus enzyme and preparation method thereof |
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