CN109527145A - A kind of apple Pu'er tea mixed fermentation beverage and preparation method thereof - Google Patents

A kind of apple Pu'er tea mixed fermentation beverage and preparation method thereof Download PDF

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Publication number
CN109527145A
CN109527145A CN201710865125.4A CN201710865125A CN109527145A CN 109527145 A CN109527145 A CN 109527145A CN 201710865125 A CN201710865125 A CN 201710865125A CN 109527145 A CN109527145 A CN 109527145A
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China
Prior art keywords
fermentation
apple
tealeaves
tea
cider
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CN201710865125.4A
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Chinese (zh)
Inventor
卢开阳
唐蜀昆
丁章贵
贾鳗
高林瑞
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Menghai Tea Industry Co ltd
Yunnan Dayi Microbial Technology Co ltd
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MENGHAI TEA INDUSTRY Co Ltd
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Priority to CN201710865125.4A priority Critical patent/CN109527145A/en
Publication of CN109527145A publication Critical patent/CN109527145A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/166Addition of, or treatment with, enzymes or microorganisms

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dispersion Chemistry (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a kind of apple Pu'er tea mixed fermentation beverages and preparation method thereof, tealeaves and water are obtained tealeaves inspissated juice, apple is squeezed into cider;Leavening is added in the mixed liquor of tealeaves inspissated juice and cider after fermenting, oligosaccharide adjusting pol is added and obtains.Apple Pu'er tea mixed fermentation beverage sweet and sour taste of the invention, flavor coordination, mouthfeel are soft, slightly mellowness, nutrition is extremely abundant.This fermented beverage improves the mouthfeel of tealeaves, and functional oligose therein not only can be used to adjust sugariness, but also be conducive to physical efficiency Bifidobacterium etc. the breeding of healthy intestinals flora.The preparation process of the fermented beverage is simple and direct, and ferment control is feasible, and production cost is low, easy to industrialized production.

Description

A kind of apple Pu'er tea mixed fermentation beverage and preparation method thereof
Technical field
The present invention relates to food fermentation technical fields, more particularly to a kind of apple Pu'er tea mixed fermentation beverage and its system Preparation Method.
Background technique
Pu'er tea is with big-leaf species in yunnan solar dried green tea (derived from the Chinese Yunnan-Guizhou Plateau, be perennial evergreen leaf with crop) For raw material, the special tea that flavour is mellow, soup look is reddish brown, Chen Xiang is significant, tea residue is reddish brown is formed using specific post-fermentation technique Class, also referred to as Pu'er cooked tea (unleavened to be known as Pu'er raw tea).Pu'er tea is with " red, dense, old, alcohol " four famous, external form absolutely Color is dark brown, the red dense bright, flavour of soup look it is mellow it is tasty and refreshing, the old alcohol of fragrance, have back sweet and betel nut fragrant, excellent quality, unique flavor. Organic matter of the Pu'er tea because accounting for 90% or more dry matter of tea containing protein, amino acid, alkaloid, carbohydrate, Polyphenols etc., and Ingredient after a large amount of intrinsic substances and conversion has promoting digestion greasy, promotes the production of body fluid to quench thirst, is relieving restlessness of recovering from fatigue, Weight-reducing and lipid-lowering blood pressure lowering, anti-ageing Always, the various health care functions such as anticancer.At home and abroad, higher reputation is especially enjoyed in countrymen residing abroad in overseas, is considered as health guarantor Strong treasure.
But Pu'er tea is also because its special taste cannot be well-established by more groups, especially child, teenager, year Light people etc..
Apple substances containing carbohydrate abundant (mainly sucrose and reduced sugar), protein, fat, phosphorus, iron, potassium etc., also contain There are malic acid, quininic acid, citric acid, tartaric acid, tannic acid, pectin, cellulose, B family vitamin, vitamin C and microelement Deng.Cider is a kind of drink of cheap improvement health, and soluble and insoluble fibers element source.It is solvable Property cellulose is a kind of substance for preventing accumulation of cholesterol, is present in arterial blood tube wall.This can reduce heart disease and artery is hard The probability of change.Insoluble fibrin can be embedded in enteron aisle, and then and water cleans alimentary canal together, promote food digestion.Cider It is a kind of powerful detergent, it is critically important to health.
Fruity tea beverage currently on the market is only simply to assemble tea with fruit, and taste is bad, and nutritive value is not high.In It is that a kind of teabag drink for improving taste becomes the product of this field urgent need.
Summary of the invention
The purpose of the present invention is being directed to technological deficiency existing in the prior art, in a first aspect, providing a kind of apple Pu'er Tealeaves and water are obtained tealeaves inspissated juice by tea mixed fermentation beverage, and apple is squeezed into cider;By leavening (by saccharomycete and cream The mix bacterium agent that sour bacterium obtains) it is added in the mixed liquor of tealeaves inspissated juice and cider after fermentation, oligosaccharide is added and adjusts pol It obtains.
The tealeaves inspissated juice in parts by weight, is obtained by 10 portions of tealeaves and 400-600 parts of water;Preferably, the tealeaves It can be one or more of Pu'er raw tea, Pu'er cooked tea or Guizhou green tea.
The oligosaccharide can be one of steviol glycoside, Fructus Monordicae extract, oligofructose, oligoisomaltose etc. Or it is several.
The saccharomycete is saccharomyces cerevisiae and/or kluyveromyces marxianus.
The lactic acid bacteria is lactobacillus acidophilus, lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, lactobacillus fermenti One or more of.
The leavening is mixed to get by the saccharomycete of 1-2 kind and the lactic acid bacteria of 1-2 kind;Preferably, saccharomycete with it is described Mixed liquor is used by every 100ml mixed liquor addition 2-5ml leavening;Lactic acid bacteria is added with the mixed liquor by every 100ml mixed liquor 1-3ml leavening is added to use.
Second aspect, the present invention provides a kind of methods for preparing above-mentioned apple Pu'er tea mixed fermentation beverage, including system Make cider, production tealeaves inspissated juice, production leavening, inoculation fermentation, filtering allotment etc..
The production cider, specifically:
Apple is taken to squeeze 30-60s under 50-100kg pressure, 60 mesh screens obtain apple pomace and fruit juice, and fruit juice passes through again Filtered under 200 mesh 0.02-0.05Mpa, merge fruit juice sterilize to obtain cider it is spare;
The production tealeaves inspissated juice, specifically:
Take tealeaves by quality percent by volume (g/mL) 1:(10-50) it is added to the water and boils 10-35min, it then filters, takes Filtrate carries out cryogenic vacuum and is concentrated into pol to be 10%-20% (refractometer detection), and sterilize to obtain tealeaves concentrate.
The production leavening, specifically:
I, yeast seeds activation culture in YPD solid medium, picking single colonie after activation saccharomycetes to make fermentation agent: are taken It is inoculated in YPD fluid nutrient medium, the strain initial concentration for controlling fluid nutrient medium is 0.2OD, is placed in 30 DEG C 150 of constant-temperature table Rev/min culture 8-16h, it is spare to obtain saccharomycetes to make fermentation agent;
II, lactic acid bacteria fermenting agent: taking lactic acid bacteria culturers activation culture in glucose-yeast extract solid medium, activation Picking single colonie is inoculated in glucose-yeast extract fluid nutrient medium afterwards, and the strain initial concentration for controlling fluid nutrient medium is 0.2OD is placed in 40 DEG C of 150 revs/min of culture 8-24h of constant-temperature table, it is spare to obtain lactic acid bacteria fermenting agent;
Inoculation fermentation specifically:
The tealeaves concentrate is diluted 5-30 times to mix with cider 1:(3-10 by volume) afterwards, as fermentation Matrix;It is inoculated in fermentation substrate after the saccharomycetes to make fermentation agent and lactic acid bacteria fermenting agent are mixed in equal volume by 1:1, inoculum concentration For 2-5ml leavening/100ml fermentation substrate, 15-40 DEG C of fermentation 24-216h;
Filtering allotment specifically:
The fermentation liquid 0.02-0.05Mpa that fermentation is completed was descended into 200 meshes, was added into filtered fermentation liquid oligomeric Sugar carries out pol to deploy to pol being 5-8% (refractometer detection).
It further include filling sterilization after filtering allotment, preferably are as follows: the fermentation liquid of deployed pol is filling and carry out high temperature Instantaneous sterilizing is to get the apple Pu'er tea mixed fermentation beverage.
Apple Pu'er tea mixed fermentation beverage of the invention mixes cider and millet paste or tealeaves concentrate, utilizes food Grade profitable strain ferments, and obtains that sweet and sour taste, flavor coordination, mouthfeel be soft, slightly mellowness, nutrition health care extremely abundant Type mixed fermentation beverage.This fermented beverage improves the mouthfeel of tealeaves, and functional oligose therein can both be used to adjust Sugariness, and the breeding for the healthy intestinals flora such as be conducive to internal Bifidobacterium.The present invention by cider in conjunction with tea, using tradition The strains such as the saccharomyces cerevisiae of food maturation are compound, combined fermentation, the combination of mixing drink collocation are not only, when even more catering to the modern times Still, the trend that health, drink are treated.The preparation process of the fermented beverage is simple and direct, and ferment control is feasible, and production cost is low, is easy to industry Metaplasia produces.
Specific embodiment
With the development of biotechnology, the good application of technique for gene engineering, inventor explores a kind of apple and tealeaves Combined functional food, full of nutrition and easy absorption, meets the needs of different crowd significantly.
Tealeaves and water are obtained tealeaves inspissated juice by apple Pu'er tea mixed fermentation beverage proposed by the present invention, and apple is squeezed into Cider;Leavening (mix bacterium agent obtained by saccharomycete and lactic acid bacteria) is added to the mixed liquor of tealeaves inspissated juice and cider After middle fermentation, oligosaccharide adjusting pol is added and obtains.Wherein, tealeaves can be Pu'er raw tea, Pu'er cooked tea or Guizhou green tea One or more of;Oligosaccharide can be steviol glycoside, (a kind of natural sweetener is purchased from big Fujian food to Fructus Monordicae extract ZhangZhou Co., Ltd), oligofructose, one or more of oligoisomaltose etc.;Saccharomycete can be saccharomyces cerevisiae and/or horse Gram this kluyveromyces, lactic acid bacteria can be lactobacillus acidophilus, lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, acidified milk One or more of bacillus, saccharomycete and lactic acid bacteria are all made of commercially available strain.
The method for preparing apple Pu'er tea mixed fermentation beverage of the present invention, preparation, tealeaves inspissated juice including cider Preparation, the preparation of leavening, inoculation fermentation, filtering allotment, filling sterilization etc.;Specifically:
(1), the preparation of cider:
Fresh apple is taken to squeeze 30-60s under 50-100kg pressure, 60 mesh coarse filtration obtain apple pomace and fruit juice, fruit juice Again through refined filtration under 200 mesh 0.02-0.05Mpa, pomace is abandoned, merges fruit juice, it is spare that 121 DEG C of sterilizing 10s obtain cider;Or it will Fruit juice is concentrated in vacuo (vacuum degree is -0.05Mpa) 12-24h at 30-60 DEG C, is for 8%-65% with refractometer detection pol Can, it is spare that 121 DEG C of sterilizing 10s obtain concentrated apple juice.
(2), the preparation of millet paste or tealeaves inspissated juice:
Take tealeaves by quality percent by volume (g/mL) 1:(10-50) it is added to the water, it maintains water temperature within the scope of 85-95 DEG C 10-35min is boiled, is then filtered, takes filtrate in 121 DEG C of sterilizing 10s, obtains millet paste.For the ease of storage, can after filtration by Filtrate carries out cryogenic vacuum concentration;Cryogenic vacuum is concentrated in 0-4 DEG C, carries out under 0.05Mpa, and the pol for being concentrated into filtrate is It is spare to obtain tealeaves concentrate then at 121 DEG C of sterilizing 10s by 10%-20% (refractometer detection).
(3), the preparation of leavening:
I, the preparation of saccharomycetes to make fermentation agent: take the yeast seeds (such as saccharomyces cerevisiae) of -80 DEG C of glycerol tube preservations solid in YPD 30 DEG C of activation cultures in body culture medium, it is to be activated after with strain ring picking single colonie be inoculated in YPD fluid nutrient medium 150 turns/ Minute culture 8-16h, it is spare to obtain saccharomycetes to make fermentation agent;YPD solid medium is by glucose 20g, yeast extract 10g, egg White peptone 20g, water 1000mL composition.
II, the preparation of lactic acid bacteria fermenting agent: take the lactic acid bacteria culturers (such as lactobacillus plantarum) of -80 DEG C of glycerol tube preservations in Portugal 40 DEG C of activation cultures in grape sugar-yeast extract solid medium with strain ring picking single colonie are inoculated in glucose-ferment after to be activated 150 revs/min of culture 8-24h, it is spare to obtain lactic acid bacteria fermenting agent in female cream fluid nutrient medium;Glucose-yeast extract liquid training Base is supported to be dissolved in 1000ml water and being prepared by glucose 5g, yeast extract 5g.
(4), inoculation fermentation: by cider that step (1) obtains and the millet paste that step (2) obtain 1:(3-10 by volume) Mixing (or tealeaves concentrate 1:(3-10 by volume with 5-30 times of dilution) mixes), as fermentation substrate;Step (3) are obtained To saccharomycetes to make fermentation agent and lactic acid bacteria fermenting agent mixing (preferably being mixed in equal volume by 1:1) after be inoculated in fermentation substrate, connect Kind amount is 2-5ml leavening/100ml fermentation liquid, 15-40 DEG C of fermentation 24-216h.Saccharomycete 1-2 kind by 2-5ml leavening/ The addition of 100ml fermentation liquid uses, and lactic acid bacteria 1-2 kind is used by 1-3ml leavening/100ml fermentation liquid addition.
(5), filtering allotment: the fermentation liquid 0.02-0.05Mpa that step (4) fermentation is completed was descended into 200 meshes, to filtering Oligosaccharide ((such as Fructus Monordicae extract), steviol glycoside, xylo-oligosaccharide, oligoisomaltose, oligomeric fruit are added in fermentation liquid afterwards The one or more of sugar, there is no limit for the weight proportion of several oligosaccharide) it carries out pol to deploy to pol being 5-8%.
(6), filling sterilization: the fermentation liquid of deployed sugariness is filling and carry out high-temperature short-time sterilization to get of the invention Apple Pu'er tea mixed fermentation beverage.
Below in conjunction with specific embodiment, the content of the present invention will be explained in more detail, and the present invention is further elaborated, but These embodiments limit the invention absolutely not.
It is prepared a series of apple Pu'er tea mixed fermentation beverages (embodiment 1- embodiment 6), prepares according to the above method Each parameter in the process is as shown in table 1.
Table 1 prepares each parameter of apple Pu'er tea mixed fermentation beverage process
The above experiment shows taking for apple Pu'er tea mixed fermentation beverage of the invention, especially cider and Pu'er cooked tea With fermented beverage, unique fragrance and mouthfeel after fermentation can be embodied.Lab scale sample is supplied into 15-20 years old of normal drink fruit juices beverage Consistent favorable comment is obtained after school volunteer student tastes.The present invention utilizes the microorganism applied mature during Pu-erh tea fermentation Strain comes compoiste fermented fruit, tea juice, not only enriches the range of fruity tea beverage, but also enrich the processing system of fruity tea beverage Standby technology, provides the new mouthfeel of fruity tea beverage, great market prospects.
The above is only a preferred embodiment of the present invention, it is noted that for the common skill of the art For art personnel, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications Also it should be regarded as protection scope of the present invention.

Claims (10)

1. a kind of apple Pu'er tea mixed fermentation beverage, which is characterized in that tealeaves and water are obtained tealeaves inspissated juice, apple is squeezed into Cider;Leavening (mix bacterium agent obtained by saccharomycete and lactic acid bacteria) is added to the mixed liquor of tealeaves inspissated juice and cider After middle fermentation, oligosaccharide adjusting pol is added and obtains.
2. apple Pu'er tea mixed fermentation beverage according to claim 1, which is characterized in that the tealeaves inspissated juice is by weight Number is obtained by 10 portions of tealeaves and 400-600 parts of water;Preferably, the tealeaves can be Pu'er raw tea, Pu'er cooked tea or Guizhou One or more of green tea.
3. apple Pu'er tea mixed fermentation beverage according to claim 1 or claim 2, which is characterized in that the oligosaccharide can be One or more of steviol glycoside, Fructus Monordicae extract, oligofructose, oligoisomaltose etc..
4. -3 any apple Pu'er tea mixed fermentation beverage according to claim 1, which is characterized in that the saccharomycete is to make Brewer yeast and/or kluyveromyces marxianus.
5. -4 any apple Pu'er tea mixed fermentation beverage according to claim 1, which is characterized in that the lactic acid bacteria is thermophilic One or more of Lactobacillus lactis, lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, lactobacillus fermenti.
6. apple Pu'er tea mixed fermentation beverage according to claim 4 or 5, which is characterized in that the leavening is by 1-2 kind Saccharomycete and the lactic acid bacteria of 1-2 kind be mixed to get;Preferably, saccharomycete and the mixed liquor are added by every 100ml mixed liquor 2-5ml leavening uses;Lactic acid bacteria and the mixed liquor are used by every 100ml mixed liquor addition 1-3ml leavening.
7. a kind of method for preparing any apple Pu'er tea mixed fermentation beverage of claim 1-6, which is characterized in that including Make cider, production tealeaves inspissated juice, production leavening, inoculation fermentation, filtering allotment etc..
8. method according to claim 7, which is characterized in that the production cider, specifically:
Apple is taken to squeeze 30-60s under 50-100kg pressure, 60 mesh screens obtain apple pomace and fruit juice, and fruit juice is again through 200 mesh Filtered under sieve 0.02-0.05Mpa, merge fruit juice sterilize to obtain cider it is spare;
Preferably, the production tealeaves inspissated juice, specifically:
Take tealeaves by quality percent by volume (g/mL) 1:(10-50) it is added to the water and boils 10-35min, it then filters, takes filtrate It carries out cryogenic vacuum and is concentrated into pol to be 10%-20% (refractometer detection), sterilize to obtain tealeaves concentrate.
9. according to any the method for claim 7-8, which is characterized in that the production leavening, specifically:
I, saccharomycetes to make fermentation agent: taking yeast seeds activation culture in YPD solid medium, and picking single colonie is inoculated with after activation In YPD fluid nutrient medium, control fluid nutrient medium strain initial concentration be 0.2OD, be placed in 30 DEG C 150 turns of constant-temperature table/ Minute culture 8-16h, it is spare to obtain saccharomycetes to make fermentation agent;
II, lactic acid bacteria fermenting agent: lactic acid bacteria culturers activation culture in glucose-yeast extract solid medium is taken, is chosen after activation Single colonie is taken to be inoculated in glucose-yeast extract fluid nutrient medium, the strain initial concentration for controlling fluid nutrient medium is 0.2OD, 40 DEG C of 150 revs/min of culture 8-24h of constant-temperature table are placed in, it is spare to obtain lactic acid bacteria fermenting agent;
Preferably, inoculation fermentation specifically:
It is mixed after the tealeaves concentrate is diluted 5-30 times with cider 1:(3-10 by volume), as the base that ferments Matter;It is inoculated in fermentation substrate after the saccharomycetes to make fermentation agent and lactic acid bacteria fermenting agent are mixed in equal volume by 1:1, inoculum concentration is 2-5ml leavening/100ml fermentation substrate, 15-40 DEG C of fermentation 24-216h;
Preferably, filtering allotment specifically:
Will fermentation complete fermentation liquid 0.02-0.05Mpa descended 200 meshes, into filtered fermentation liquid addition oligosaccharide into It is 5-8% (refractometer detection) that row pol, which is deployed to pol,.
10. according to any the method for claim 7-9, which is characterized in that filtering allotment after further include filling sterilization, preferably Are as follows: it is the fermentation liquid of deployed pol is filling and carry out high-temperature short-time sterilization to get the apple Pu'er tea mixed fermentation beverage.
CN201710865125.4A 2017-09-22 2017-09-22 A kind of apple Pu'er tea mixed fermentation beverage and preparation method thereof Withdrawn CN109527145A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111264732A (en) * 2020-02-28 2020-06-12 安徽盼盼食品有限公司 Preparation method of fermented fruity beverage with good taste
CN112094783A (en) * 2020-09-29 2020-12-18 江南大学 Composite lactobacillus leaven and application thereof
CN112167406A (en) * 2020-11-09 2021-01-05 浙江一鸣食品股份有限公司 Preparation method of black tea fermented tea beverage
CN112205499A (en) * 2020-11-09 2021-01-12 浙江一鸣食品股份有限公司 Preparation method of fruity bubble fermented tea beverage
CN113367214A (en) * 2021-05-10 2021-09-10 大别山野岭饮料股份有限公司 Fermented tea beverage and preparation process thereof
CN114794269A (en) * 2022-05-12 2022-07-29 江南大学 Fruity Kangpu tea beverage and preparation method thereof

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CN101756241A (en) * 2010-02-01 2010-06-30 云南龙润茶业集团有限公司 Tea live-bacteria food and preparation method thereof
CN102511549A (en) * 2011-12-27 2012-06-27 内蒙古伊利实业集团股份有限公司 Tea-powder-added brown active lactobacillus beverage and preparation method thereof
CN106343089A (en) * 2016-09-06 2017-01-25 安徽爱有澄生物科技有限公司 Fermented tea beverage and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN101756241A (en) * 2010-02-01 2010-06-30 云南龙润茶业集团有限公司 Tea live-bacteria food and preparation method thereof
CN102511549A (en) * 2011-12-27 2012-06-27 内蒙古伊利实业集团股份有限公司 Tea-powder-added brown active lactobacillus beverage and preparation method thereof
CN106343089A (en) * 2016-09-06 2017-01-25 安徽爱有澄生物科技有限公司 Fermented tea beverage and preparation method thereof

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111264732A (en) * 2020-02-28 2020-06-12 安徽盼盼食品有限公司 Preparation method of fermented fruity beverage with good taste
CN112094783A (en) * 2020-09-29 2020-12-18 江南大学 Composite lactobacillus leaven and application thereof
CN112094783B (en) * 2020-09-29 2023-06-13 江南大学 Composite lactobacillus starter and application thereof
CN112167406A (en) * 2020-11-09 2021-01-05 浙江一鸣食品股份有限公司 Preparation method of black tea fermented tea beverage
CN112205499A (en) * 2020-11-09 2021-01-12 浙江一鸣食品股份有限公司 Preparation method of fruity bubble fermented tea beverage
CN113367214A (en) * 2021-05-10 2021-09-10 大别山野岭饮料股份有限公司 Fermented tea beverage and preparation process thereof
CN114794269A (en) * 2022-05-12 2022-07-29 江南大学 Fruity Kangpu tea beverage and preparation method thereof

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Application publication date: 20190329