CN109588600A - A kind of Lu`an Guapian.Tea enzyme beverage and preparation method thereof - Google Patents
A kind of Lu`an Guapian.Tea enzyme beverage and preparation method thereof Download PDFInfo
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- CN109588600A CN109588600A CN201910074996.3A CN201910074996A CN109588600A CN 109588600 A CN109588600 A CN 109588600A CN 201910074996 A CN201910074996 A CN 201910074996A CN 109588600 A CN109588600 A CN 109588600A
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- guapian
- enzyme beverage
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 39
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 38
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 13
- 244000283763 Acetobacter aceti Species 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 4
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 4
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims abstract description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 238000000855 fermentation Methods 0.000 claims description 29
- 230000004151 fermentation Effects 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 235000012907 honey Nutrition 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000011268 mixed slurry Substances 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 235000002710 Ilex cornuta Nutrition 0.000 claims description 2
- 241001310146 Ilex cornuta Species 0.000 claims description 2
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 2
- 230000001476 alcoholic effect Effects 0.000 claims 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims 1
- 239000008213 purified water Substances 0.000 claims 1
- 235000021419 vinegar Nutrition 0.000 claims 1
- 239000000052 vinegar Substances 0.000 claims 1
- 235000007847 Acetobacter aceti Nutrition 0.000 abstract description 2
- 241000235342 Saccharomycetes Species 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 33
- 244000269722 Thea sinensis Species 0.000 description 7
- 241000723353 Chrysanthemum Species 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000353135 Psenopsis anomala Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- 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
- 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
- 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
Abstract
The invention discloses a kind of Lu`an Guapian.Tea enzyme beverage and preparation method thereof, raw material includes the component of following mass fraction: 2.5~2.9 parts of Lu`an Guapian.Tea, 1.0~1.3 parts of chrysanthemum, 1.0~1.3 parts of Radix Glycyrrhizae, 1.0~1.3 parts of honeysuckle, 0.5~0.8 part of fructus lycii, 0.9~1.5 part of hawthorn, 0.6~0.8 part of semen ziziphi spinosae, 0.5~0.9 part of dried orange peel, 1.5~3.0 parts of lemon；It further include yeast liquid, acetobacter aceti bacterium solution and lactobacillus plantarum bacterium solution, and the amount ratio of the yeast liquid, the acetobacter aceti bacterium solution and the lactobacillus plantarum bacterium solution is 1:1:1.A kind of Lu`an Guapian.Tea enzyme beverage of the present invention and preparation method thereof carries out biofermentation to mixed raw material using saccharomycete, acetobacter aceti and lactobacillus plantarum, can obtain Lu`an Guapian.Tea enzyme beverage good in taste.
Description
Technical field
The present invention relates to a kind of Lu`an Guapian.Tea enzyme beverages and preparation method thereof, belong to enzyme beverage and preparation method thereof skill
Art field.
Background technique
Ferment is a kind of substance with special bioactivity being made of nutritional ingredients such as amino acid, protein, is dimension
Hold a kind of necessary substance of the vital movements such as body normal function, repair tissue；Enzyme beverage, which can supplement in human body, to be lacked
Ferment, the function of human metabolism can be promoted, and then achieve the purpose that health care in human body.
Lu`an Guapian.Tea is green tea special type teas, is chinese tradition historical famous tea, and one of Chinese well-known tea, originates from peace
One band of emblem province Lu'an City Dabie Mountain；The shape of Lu`an Guapian.Tea, naturally open and flat like the monolithic of melon seeds shape, leaf margin is micro- to be stuck up, and color is precious
Green, size is neat and well spaced, and without bud point, tea stalk, faint scent is invigorating, and the fresh alcohol of flavour time is sweet, and soup look is limpid bright, and tea residue is green tender bright.
Inorganic mineral element is there are about 27 kinds in Lu`an Guapian.Tea, including phosphorus, potassium, sulphur, magnesium, manganese, fluorine etc.；Organising in tealeaves
Closing object mainly has protein, lipid, carbohydrate, amino acid, alkaloid, tea polyphenols, organic acid, pigment, fragrance component, dimension
Raw element, saponin(e, sterol etc.；The amino acid classes contained in tealeaves are amino acid needed by human mostly up to more than 20 kinds；Six peace melons
Piece is both the drink relieved summer heat and quenched one's thirst, and the improving eyesight that can also clear away heart-fire refreshes oneself that it is weary to disappear, at the same also have and help digestion, detoxify, beauty, go fatigue,
Anti-aging improves the special efficacies such as indigestion situation.
Summary of the invention
It is an object of the invention to be based on the above-mentioned prior art, a kind of Lu`an Guapian.Tea enzyme beverage and its preparation side are provided
Method carries out biofermentation to mixed raw material using saccharomycete, acetobacter aceti and lactobacillus plantarum, to obtain good in taste
Lu`an Guapian.Tea enzyme beverage.
To solve the above problems, the technical solution used in the present invention is as follows:
A kind of Lu`an Guapian.Tea enzyme beverage, raw material include the component of following mass fraction:
It as an improvement of the above technical solution, further include the honey of 6~12 mass parts.
It as a preferred embodiment of the above technical solution, further include yeast liquid, acetobacter aceti bacterium solution and lactobacillus plantarum bacterium
Liquid, and the amount ratio of the yeast liquid, the acetobacter aceti bacterium solution and the lactobacillus plantarum bacterium solution is 1:1:1.
A kind of preparation method of above-mentioned Lu`an Guapian.Tea enzyme beverage, comprising the following steps:
It prepares slurry A: weighing Lu`an Guapian.Tea, chrysanthemum, Radix Glycyrrhizae and honeysuckle according to the proportion, cleaned up with clear water, add water,
After warm water impregnates, heating is boiled, and continues boiler portion water, and cooled and filtered removes filter residue, obtains feed liquid A；
It prepares slurry B: weighing fructus lycii, hawthorn, semen ziziphi spinosae, dried orange peel and lemon according to the proportion, successively with 1% sour water and pure
After changing water cleaning, air-dry；By the raw material crushing and beating after above-mentioned air-dry under aseptic condition, feed liquid B is obtained；
Mixed slurry A and B: honey is weighed according to the proportion, and honey, feed liquid A and feed liquid B are stirred together, is obtained
To mixed liquor C；
Inoculation: yeast liquid, acetobacter aceti bacterium solution, lactobacillus plantarum bacterium solution are uniformly mixed according to the ratio of 1:1:1,
It is then seeded into mixed liquor C, inoculum concentration is 0.3%~0.6%；
Fermentation: inoculation post-fermentation liquid maintains temperature at 25~35 DEG C, and isoperibol is maintained to ferment；
Filtering: ferment mixed liquor is filtered with aseptic filtration cloth, and obtaining filtrate is Lu`an Guapian.Tea enzyme beverage.
As a preferred embodiment of the above technical solution, in the step of preparing slurry A, the water of addition be Lu`an Guapian.Tea, chrysanthemum,
15~20 times of the sum of Radix Glycyrrhizae and quality of Flos Lonicerae；The temperature that warm water impregnates is 30~50 DEG C, and the time that warm water impregnates is 1 small
When；Heating continues heating 2~3 hours after boiling, stopping when water to be evaporated reaches water is added 40%~50%.
As a preferred embodiment of the above technical solution, in the mixed slurry A and B the step of, the mixed liquor C being mixed to get is placed on
Sterilized under ultraviolet light, disinfecting time be 20~30 minutes, by the mixed liquor C after disinfection be put into clean and sterile fermentor to
With.
As a preferred embodiment of the above technical solution, in fermentation step, including following fermentation stage:
First stage fermentation: stirring in every 24 hours is primary, stirs 20~40 minutes every time, and fermentation time is 8~12 days, wine
Precision can stop fermenting, into next stage at 4%~6%；
Second stage fermentation: stirring in every 24 hours is primary, stirs 20~40 minutes every time, and is passed through into fermentor sterile
Air, fermentation time are 13~17 days, and pH value can stop fermenting, into next stage at 3.5~4.5；
Phase III fermentation: isoperibol fermentation is maintained, stirring and ventilation are stopped, being left to ferment 1~3 under confined conditions
Month, pH value reaches 2.0~3.5, and soluble solid is stablized when to 40~60%, can stop fermenting, and obtains ferment mixing
Liquid.
As a preferred embodiment of the above technical solution, in filtration step, the specification of aseptic filtration cloth is 200~250 mesh.
As a preferred embodiment of the above technical solution, further include sterilization steps: pasteurization carried out to Lu`an Guapian.Tea enzyme beverage,
Sterilization treatment temperature is 60~65 DEG C, and the sterilization treatment time is 25~30 minutes.
Compared with prior art, implementation result of the invention is as follows by the present invention:
A kind of Lu`an Guapian.Tea enzyme beverage of the present invention, in conjunction with enzyme beverage and the characteristic of Lu`an Guapian.Tea, by six
Peace green tea produced in Anhui Province combine with enzyme beverage, and then provide a kind of new approaches for the combined beverage of Lu`an Guapian.Tea and ferment, thus
Play the role of health care: the enzyme beverage can clear up vivotoxin, keep fit, and have and keep fit and healthy, enhance and exempt from
The effects of epidemic disease power.
It is that raw material is developed that a kind of preparation method of Lu`an Guapian.Tea enzyme beverage of the present invention, which is with Lu`an Guapian.Tea etc.,
A kind of new enzyme beverage production and processing technology, improves the mouthfeel of traditional enzyme beverage, enhances Lu`an Guapian.Tea enzyme beverage
Health care the effect of, also further enhance the immunity and metabolic function of human body, while having deepened Lu`an Guapian.Tea
Processing industry chain, improve the added value of Lu`an Guapian.Tea, make its economic results in society maximize, also provide one for consumer
The novel enzyme beverage of kind.
Specific embodiment
Illustrate the contents of the present invention below in conjunction with specific embodiments.
A kind of Lu`an Guapian.Tea enzyme beverage, raw material include the component of following mass fraction provided by the present embodiment:
Its raw material further includes yeast liquid, acetobacter aceti bacterium solution and lactobacillus plantarum bacterium solution, and the yeast liquid,
The amount ratio of the acetobacter aceti bacterium solution and the lactobacillus plantarum bacterium solution is 1:1:1.
A kind of preparation method of above-mentioned Lu`an Guapian.Tea enzyme beverage, comprising the following steps:
It prepares slurry A: weighing Lu`an Guapian.Tea, chrysanthemum, Radix Glycyrrhizae and honeysuckle according to the proportion, cleaned up with clear water, add water,
After warm water impregnates, heating is boiled, and continues boiler portion water, and cooled and filtered removes filter residue, obtains feed liquid A；
Specifically, the water of addition is 15~20 times of the sum of Lu`an Guapian.Tea, chrysanthemum, Radix Glycyrrhizae and quality of Flos Lonicerae；Warm water
The temperature of immersion is 30~50 DEG C, and the time that warm water impregnates is 1 hour；Heating continues heating 2~3 hours after boiling, to be evaporated
Water reach be added water 40%~50% when stopping.
It prepares slurry B: weighing fructus lycii, hawthorn, semen ziziphi spinosae, dried orange peel and lemon according to the proportion, successively with 1% sour water and pure
After changing water cleaning, air-dry；By the raw material crushing and beating after above-mentioned air-dry under aseptic condition, feed liquid B is obtained.
Mixed slurry A and B: weighing Chinese holly honey according to the proportion, and honey, feed liquid A and feed liquid B be stirred together,
Obtain mixed liquor C；
Specifically, the mixed liquor C being mixed to get is put and is sterilized under ultraviolet light, disinfecting time is 20~30 minutes, will be disappeared
Mixed liquor C after poison is put into clean and sterile fermentor for use.
Inoculation: yeast liquid, acetobacter aceti bacterium solution, lactobacillus plantarum bacterium solution are uniformly mixed according to the ratio of 1:1:1,
It is then seeded into mixed liquor C, inoculum concentration is 0.3%~0.6%.
Fermentation: inoculation post-fermentation liquid maintains temperature at 25~35 DEG C, and isoperibol is maintained to ferment；
Specifically, including following fermentation stage:
First stage fermentation: stirring in every 24 hours is primary, stirs 20~40 minutes every time, and fermentation time is 8~12 days, wine
Precision can stop fermenting, into next stage at 4%~6%；
Second stage fermentation: stirring in every 24 hours is primary, stirs 20~40 minutes every time, and is passed through into fermentor sterile
Air, fermentation time are 13~17 days, and pH value can stop fermenting, into next stage at 3.5~4.5；
Phase III fermentation: isoperibol fermentation is maintained, stirring and ventilation are stopped, being left to ferment 1~3 under confined conditions
Month, pH value reaches 2.0~3.5, and soluble solid is stablized when to 40~60%, can stop fermenting, and obtains ferment mixing
Liquid.
Filtering: ferment mixed liquor is filtered with aseptic filtration cloth, and obtaining filtrate is Lu`an Guapian.Tea enzyme beverage；
Specifically, the specification of aseptic filtration cloth is 200~250 mesh.
Sterilizing: pasteurization is carried out to Lu`an Guapian.Tea enzyme beverage, sterilization treatment temperature is 60~65 DEG C, when sterilization treatment
Between be 25~30 minutes.
The foregoing is a detailed description of the present invention in conjunction with specific embodiments, and it cannot be said that the present invention is specifically real
It applies and is only limitted to these explanations.For those skilled in the art to which the present invention belongs, before not departing from present inventive concept
It puts, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to the scope of protection of the invention.
Claims (9)
1. a kind of Lu`an Guapian.Tea enzyme beverage, characterized in that raw material includes the component of following mass fraction:
2. a kind of Lu`an Guapian.Tea enzyme beverage as described in claim 1, characterized in that further include the honey of 6~12 mass parts.
3. a kind of Lu`an Guapian.Tea enzyme beverage as claimed in claim 2, characterized in that further include yeast liquid, acetify vinegar bar
Bacterium bacterium solution and lactobacillus plantarum bacterium solution, and the yeast liquid, the acetobacter aceti bacterium solution and the lactobacillus plantarum
The amount ratio of bacterium solution is 1:1:1.
4. a kind of preparation method of Lu`an Guapian.Tea enzyme beverage as claimed in claim 3, characterized in that the following steps are included:
It prepares slurry A: weighing Lu`an Guapian.Tea, chrysanthemum, Radix Glycyrrhizae and honeysuckle according to the proportion, cleaned up with clear water, add water, warm water
After immersion, heating is boiled, and continues boiler portion water, and cooled and filtered removes filter residue, obtains feed liquid A；
It prepares slurry B: weighing fructus lycii, hawthorn, semen ziziphi spinosae, dried orange peel and lemon according to the proportion, successively the sour water and purified water with 1%
After cleaning, air-dry；By the raw material crushing and beating after above-mentioned air-dry under aseptic condition, feed liquid B is obtained；
Mixed slurry A and B: Chinese holly honey is weighed according to the proportion, and honey, feed liquid A and feed liquid B are stirred together, is obtained
Mixed liquor C；
Inoculation: yeast liquid, acetobacter aceti bacterium solution, lactobacillus plantarum bacterium solution are uniformly mixed according to the ratio of 1:1:1, then
It is inoculated into mixed liquor C, inoculum concentration is 0.3%~0.6%；
Fermentation: inoculation post-fermentation liquid maintains temperature at 25~35 DEG C, and isoperibol is maintained to ferment；
Filtering: ferment mixed liquor is filtered with aseptic filtration cloth, and obtaining filtrate is Lu`an Guapian.Tea enzyme beverage.
5. a kind of preparation method of Lu`an Guapian.Tea enzyme beverage as claimed in claim 4, characterized in that preparing slurry A's
In step, the water of addition is 15~20 times of the sum of Lu`an Guapian.Tea, chrysanthemum, Radix Glycyrrhizae and quality of Flos Lonicerae；The temperature that warm water impregnates
Degree is 30~50 DEG C, and the time that warm water impregnates is 1 hour；Heating continues heating 2~3 hours after boiling, and water to be evaporated reaches
To be added water 40%~50% when stop.
6. a kind of preparation method of Lu`an Guapian.Tea enzyme beverage as claimed in claim 4, characterized in that in mixed slurry A and B
The step of in, the mixed liquor C being mixed to get is put and is sterilized under ultraviolet light, disinfecting time be 20~30 minutes, after disinfection
Mixed liquor C is put into clean and sterile fermentor for use.
7. a kind of preparation method of Lu`an Guapian.Tea enzyme beverage as claimed in claim 4, characterized in that in fermentation step,
Including following fermentation stage:
First stage fermentation: stirring in every 24 hours is primary, stirs 20~40 minutes every time, and fermentation time is 8~12 days, alcoholic strength
At 4%~6%, can stop fermenting, into next stage；
Second stage fermentation: stirring in every 24 hours is primary, stirs 20~40 minutes every time, and sterile sky is passed through into fermentor
Gas, fermentation time are 13~17 days, and pH value can stop fermenting, into next stage at 3.5~4.5；
Phase III fermentation: maintaining isoperibol fermentation, stop stirring and ventilation, be left to ferment 1~3 month under confined conditions,
PH value reaches 2.0~3.5, and soluble solid is stablized when to 40~60%, can stop fermenting, obtain ferment mixed liquor.
8. a kind of preparation method of Lu`an Guapian.Tea enzyme beverage as claimed in claim 4, characterized in that in filtration step,
The specification of aseptic filtration cloth is 200~250 mesh.
9. a kind of preparation method of Lu`an Guapian.Tea enzyme beverage as claimed in claim 4, characterized in that further include sterilizing step
It is rapid: pasteurization to be carried out to Lu`an Guapian.Tea enzyme beverage, sterilization treatment temperature is 60~65 DEG C, and the sterilization treatment time is 25~30
Minute.
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| CN201910074996.3A CN109588600A (en) | 2019-01-25 | 2019-01-25 | A kind of Lu`an Guapian.Tea enzyme beverage and preparation method thereof |
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| CN201910074996.3A CN109588600A (en) | 2019-01-25 | 2019-01-25 | A kind of Lu`an Guapian.Tea enzyme beverage and preparation method thereof |
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| CN201910074996.3A Pending CN109588600A (en) | 2019-01-25 | 2019-01-25 | A kind of Lu`an Guapian.Tea enzyme beverage and preparation method thereof |
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| CN (1) | CN109588600A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345416A (en) * | 2020-03-10 | 2020-06-30 | 安徽新天生物科技有限公司 | Preparation method of mulberry enzyme beverage |
| CN111345417A (en) * | 2020-03-10 | 2020-06-30 | 安徽新天生物科技有限公司 | Preparation method of fig enzyme beverage |
| CN113142448A (en) * | 2021-04-26 | 2021-07-23 | 江西水圣实业有限公司 | Medlar and chrysanthemum fermented beverage and preparation method thereof |
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| CN106260152A (en) * | 2016-10-14 | 2017-01-04 | 广东盆地号生物产业有限公司 | A kind of Folium Camelliae sinensis ferment and preparation method thereof |
| CN107198074A (en) * | 2017-06-08 | 2017-09-26 | 河北中佳本草生物技术有限公司 | A kind of integration of drinking and medicinal herbs liquid ferment and preparation method thereof |
| CN108323600A (en) * | 2018-02-24 | 2018-07-27 | 湖北晶聚利精密组件有限公司 | A kind of health care ferment tea solid electuary and its production method |
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| CN106260152A (en) * | 2016-10-14 | 2017-01-04 | 广东盆地号生物产业有限公司 | A kind of Folium Camelliae sinensis ferment and preparation method thereof |
| CN107198074A (en) * | 2017-06-08 | 2017-09-26 | 河北中佳本草生物技术有限公司 | A kind of integration of drinking and medicinal herbs liquid ferment and preparation method thereof |
| CN108323600A (en) * | 2018-02-24 | 2018-07-27 | 湖北晶聚利精密组件有限公司 | A kind of health care ferment tea solid electuary and its production method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345416A (en) * | 2020-03-10 | 2020-06-30 | 安徽新天生物科技有限公司 | Preparation method of mulberry enzyme beverage |
| CN111345417A (en) * | 2020-03-10 | 2020-06-30 | 安徽新天生物科技有限公司 | Preparation method of fig enzyme beverage |
| CN113142448A (en) * | 2021-04-26 | 2021-07-23 | 江西水圣实业有限公司 | Medlar and chrysanthemum fermented beverage and preparation method thereof |
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Application publication date: 20190409 |