CN109673782A - Ferment tea beverage and preparation method thereof - Google Patents
Ferment tea beverage and preparation method thereof Download PDFInfo
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- CN109673782A CN109673782A CN201910157489.6A CN201910157489A CN109673782A CN 109673782 A CN109673782 A CN 109673782A CN 201910157489 A CN201910157489 A CN 201910157489A CN 109673782 A CN109673782 A CN 109673782A
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- tartary buckwheat
- ferment
- tea beverage
- tealeaves
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- 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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention proposes a kind of ferment tea beverage and preparation method thereof, including following raw material: 0.8~2.4 part of compound bacteria of 60~80 parts of tartary buckwheat, 20~26 parts of tealeaves, 7~12 parts of cassia seed, 10~12 parts of Semen sesami nigrum, 3~5 parts of blender and acetobacter and bacillus subtilis.Preparation method: 1) feedstock processing；2) raw slurry is handled: adjusting raw slurry pH to 6.5~7.5, then temperature sequentially adds carbohydrase and digested with neutral proteinase to 45~55 DEG C, enzymolysis time is 1~3h, heating inactivation；3) compound bacteria is fermented；4) filtering and concentrating.The ferment can sufficiently discharge and utilize the nutritional ingredient of tartary buckwheat and tealeaves, have and comb gastrointestinal tract effect well.
Description
Technical field
The invention belongs to technical field of beverage, and in particular to a kind of ferment tea beverage and preparation method thereof.
Background technique
Ferment is also known as the catalyst that " enzyme " is various biochemical reactions, and it is it that ferment, which is present in all living cells,
The vigor for having activated cell makes cell show various signs of life, and U.S. naturopathy doctor's henry Bert Sheng Tinuo is said: people
Body image light bulb, ferment image current.Having the light bulb after being powered only just can be bright, without electricity, our some only one will not be bright
Bulb.Therefore, ferment is the indispensable important substance of human body.Ferment is divided into two major classes, external ferment and internal ferment,
The intracorporal ferment of people is limited, and when the effect of internal ferment is weak or reduces, disease will be following, therefore human body should close
The needs for meeting metabolism from external supplement ferment of reason, the invasion resisted the disease.
Tartary buckwheat scientific name Tartar wheat, alias yellow leaf seven, wild orchid buckwheat, Wan Nianqiao, spinach wheat, black wheat, Hua Qiao.Than sweet cherry roots, that is, buckwheat
The nutritional ingredient value of wheat is higher by very much.China's tartary buckwheat is resourceful, is mainly distributed on the Sichuan, Yunnan, Guizhou in China etc.
Area.Tartary buckwheat is rich in dietary fiber, B family vitamin, several mineral materials and rutin, and wherein rutin is that tartary buckwheat has antioxygen
The main component of change, antitumor, reducing blood lipid, hypoglycemic and other effects.Currently, tartary buckwheat product is mainly with primary processed items
Main, added value of product is lower.Exploitation convenience type bitter buckwheat nourishing food can not only provide effective way for its deep processing and utilization, and
And can meet the needs of domestic and international market is growing to nutritious and healthy food.
Tea, shrub or dungarunga, spray are hairless.Its Ye Gezhi, oblong or ellipse, apex is blunt or sharp, base portion wedge
Shape, above it is shinny, below it is hairless or have pubescence at the beginning, there is sawtooth at edge, and petiole is hairless.
CN201510010785.5 discloses the method that semi-fermented combining pectin enzyme prepares bitter buckwheat leaf tea, including selected bitter buckwheat
Leaf, cleaning, airing, sundrying, air blue, semi-fermented combining pectin enzymatic treatment, water-removing, three such as rub three bakings, spread at traditional tea making and existing
For the technique that fermentation technique combines, the bitter buckwheat leaf tea that the bitter buckwheat leaf tea of production is processed compared with traditional handicraft not only tea smell it is mellow,
Unique flavor does not have sentimental taste, mouthfeel good, and color is yellowish green bright, and the functional component having as function of polysaccharide, such as yellow
Possessed DPPH free radical scavenging ability, superoxide anion Scavenging activity and hydroxy radical in ketone, tea polyphenols etc. and millet paste
Scavenging activity has extremely significant raising than the prior art.
However, currently without the report about tealeaves and tartary buckwheat production ferment.
Summary of the invention
The present invention proposes a kind of ferment tea beverage, the ferment can sufficiently discharge with the nutrition using tartary buckwheat and tealeaves at
Point, have and combs gastrointestinal tract effect well.
The technical scheme of the present invention is realized as follows:
A kind of ferment tea beverage, according to the number of parts by weight, including following raw material:
60~80 parts of tartary buckwheat, 20~26 parts of tealeaves, 7~12 parts of cassia seed, 10~12 parts of Semen sesami nigrum, 3~5 parts of blender
And 0.8~2.4 part of compound bacteria of acetobacter and bacillus subtilis.
Preferably, the mass ratio of acetobacter and bacillus subtilis is 3~7:1 in the compound bacteria.
Preferably, the blender is sucrose or honey.
It is a further object to provide a kind of preparation methods of ferment tea beverage, comprising the following steps:
1) feedstock processing: by tartary buckwheat in 150~260 DEG C of progress intermittence fryings, the frying time is 30~40min, cold
But it carries out mashing and handles to obtain tartary buckwheat slurries to being added in 40~60 DEG C of water after room temperature；The steaming of tealeaves water vapour is killed fresh
The enzyme of tea itself, then be added in tartary buckwheat slurries after being mixed with cassia seed, Semen sesami nigrum, then be beaten to obtain raw slurry；
2) raw slurry is handled: adjusting raw slurry pH to 6.5~7.5, then temperature sequentially adds sugar to 45~55 DEG C
Change enzyme to be digested with neutral proteinase, enzymolysis time is 1~3h, heating inactivation；
3) compound bacteria is fermented: the compound bacteria that acetobacter and bacillus subtilis are added into the enzymolysis liquid of step 2) carries out
Fermentation, 28~32 DEG C of fermentation temperature, until pol is lower than termination fermentation after 15g/L in fermentation liquid；, obtain fermentation liquid；
4) filtering and concentrating: the fermentation liquid that step 3) is obtained carries out low temperature mistake using diatomite filter and cardboard filter
Filter, obtains filtered fluid, then adds blender, then vacuum and low temperature concentration.
Preferably, the mass ratio of acetobacter and bacillus subtilis is 3~7:1 in the compound bacteria.
Preferably, the additive amount of the carbohydrase be tartary buckwheat, tealeaves, cassia seed and Semen sesami nigrum total weight 0.6~
1.8%.
Preferably, the additive amount of the neutral proteinase is the 0.2 of tartary buckwheat, tealeaves, cassia seed and Semen sesami nigrum total weight
~0.8%.
Beneficial effects of the present invention:
1) tartary buckwheat in ferment tea beverage of the invention is handled by frying mashing, and hard shell is abolished high-efficient.
2) tartary buckwheat, tealeaves, cassia seed and the Semen sesami nigrum in ferment tea beverage of the invention are by carbohydrase and neutral egg
It after white enzyme enzymatic hydrolysis, then is fermented by the compound bacteria of acetobacter and bacillus subtilis, the more of raw material can be released effectively
The nutritional ingredients such as peptide and polysaccharide, maintain the beneficial microbe colony of enteron aisle, the absorption conducive to enteron aisle to various nutrition.
Specific embodiment
Embodiment 1
A kind of ferment tea beverage, according to the number of parts by weight, including following raw material:
70 parts of tartary buckwheat, 23 parts of tealeaves, 10 parts of cassia seed, 11 parts of Semen sesami nigrum, 4 parts of sucrose and acetobacter and withered grass gemma
1.5 parts of the compound bacteria of bacillus.The mass ratio of acetobacter and bacillus subtilis is 5:1 in compound bacteria.
The preparation method of ferment tea beverage, comprising the following steps:
1) feedstock processing: by tartary buckwheat in 210 DEG C of progress intermittence fryings, interval carries out for 1 minute again after every frying 2 minutes
Frying, the frying time is 33min, after being cooled to room temperature, is added in 50 DEG C of water and carries out mashing and handle to obtain tartary buckwheat slurries；
Tealeaves water vapour steams the enzyme for killing fresh tea itself, then is added in tartary buckwheat slurries after mixing with cassia seed, Semen sesami nigrum, then carry out
Mashing obtains raw slurry；
2) raw slurry is handled: adjusting raw slurry pH to 7.0, then temperature sequentially adds carbohydrase in 50 DEG C
Property protease digested, enzymolysis time 2h, heating inactivation；The additive amount of carbohydrase is tartary buckwheat, tealeaves, cassia seed
With the 1.5% of Semen sesami nigrum total weight；The additive amount of neutral proteinase is tartary buckwheat, tealeaves, cassia seed and Semen sesami nigrum total weight
0.4%.
3) compound bacteria is fermented: the compound bacteria that acetobacter and bacillus subtilis are added into the enzymolysis liquid of step 2) carries out
Fermentation, 30 DEG C of fermentation temperature, until pol is lower than termination fermentation after 15g/L in fermentation liquid；, obtain fermentation liquid；
4) filtering and concentrating: the fermentation liquid that step 3) is obtained carries out low temperature mistake using diatomite filter and cardboard filter
Filter, obtains filtered fluid, then adds sucrose, then vacuum and low temperature concentration.
Embodiment 2
A kind of ferment tea beverage, according to the number of parts by weight, including following raw material:
60 parts of tartary buckwheat, 26 parts of tealeaves, 7 parts of cassia seed, 12 parts of Semen sesami nigrum, 3 parts of honey and acetobacter and withered grass gemma
0.8 part of the compound bacteria of bacillus.The mass ratio of acetobacter and bacillus subtilis is 3:1 in compound bacteria.
The preparation method of ferment tea beverage, comprising the following steps:
1) feedstock processing: by tartary buckwheat in 150 DEG C of progress intermittence fryings, interval carries out for 1 minute again after every frying 1 minute
Frying, the frying time is 30min, after being cooled to room temperature, is added in 60 DEG C of water and carries out mashing and handle to obtain tartary buckwheat slurries；
Tealeaves water vapour steams the enzyme for killing fresh tea itself, then is added in tartary buckwheat slurries after mixing with cassia seed, Semen sesami nigrum, then carry out
Mashing obtains raw slurry；
2) raw slurry is handled: adjusting raw slurry pH to 6.5, then temperature sequentially adds carbohydrase in 45 DEG C
Property protease digested, enzymolysis time 3h, heating inactivation；The additive amount of carbohydrase is tartary buckwheat, tealeaves, cassia seed
With the 0.6% of Semen sesami nigrum total weight；The additive amount of neutral proteinase is tartary buckwheat, tealeaves, cassia seed and Semen sesami nigrum total weight
0.2%.
3) compound bacteria is fermented: the compound bacteria that acetobacter and bacillus subtilis are added into the enzymolysis liquid of step 2) carries out
Fermentation, 28 DEG C of fermentation temperature, until pol is lower than termination fermentation after 15g/L in fermentation liquid；, obtain fermentation liquid；
4) filtering and concentrating: the fermentation liquid that step 3) is obtained carries out low temperature mistake using diatomite filter and cardboard filter
Filter, obtains filtered fluid, then adds blender, then vacuum and low temperature concentration.
Embodiment 3
A kind of ferment tea beverage, according to the number of parts by weight, including following raw material:
65 parts of tartary buckwheat, 20 parts of tealeaves, 10 parts of cassia seed, 10 parts of Semen sesami nigrum, 3 parts of sucrose and acetobacter and withered grass gemma
2.0 parts of the compound bacteria of bacillus.The mass ratio of acetobacter and bacillus subtilis is 6:1 in compound bacteria.
The preparation method of ferment tea beverage, comprising the following steps:
1) feedstock processing: by tartary buckwheat in 200 DEG C of progress intermittence fryings, the frying time is 40min, is cooled to room temperature
Afterwards, it is added in 40 DEG C of water and carries out mashing and handle to obtain tartary buckwheat slurries；Tealeaves water vapour steams the enzyme for killing fresh tea itself, then
It is added to after being mixed with cassia seed, Semen sesami nigrum in tartary buckwheat slurries, then is beaten to obtain raw slurry；
2) raw slurry is handled: adjusting raw slurry pH to 7.5, then temperature sequentially adds carbohydrase in 55 DEG C
Property protease digested, enzymolysis time 1h, heating inactivation；The additive amount of carbohydrase is tartary buckwheat, tealeaves, cassia seed
With the 1.1% of Semen sesami nigrum total weight；The additive amount of neutral proteinase is tartary buckwheat, tealeaves, cassia seed and Semen sesami nigrum total weight
0.5%.
3) compound bacteria is fermented: the compound bacteria that acetobacter and bacillus subtilis are added into the enzymolysis liquid of step 2) carries out
Fermentation, 32 DEG C of fermentation temperature, until pol is lower than termination fermentation after 15g/L in fermentation liquid；, obtain fermentation liquid；
4) filtering and concentrating: the fermentation liquid that step 3) is obtained carries out low temperature mistake using diatomite filter and cardboard filter
Filter, obtains filtered fluid, then adds blender, then vacuum and low temperature concentration.
Embodiment 4
A kind of ferment tea beverage, according to the number of parts by weight, including following raw material:
80 parts of tartary buckwheat, 21 parts of tealeaves, 12 parts of cassia seed, 12 parts of Semen sesami nigrum, 5 parts of honey and acetobacter and withered grass gemma
2.4 parts of the compound bacteria of bacillus.The mass ratio of acetobacter and bacillus subtilis is 7:1 in compound bacteria.
The preparation method of ferment tea beverage, comprising the following steps:
1) feedstock processing: by tartary buckwheat in 260 DEG C of progress intermittence fryings, the frying time is 30min, is cooled to room temperature
Afterwards, it is added in 46 DEG C of water and carries out mashing and handle to obtain tartary buckwheat slurries；Tealeaves water vapour steams the enzyme for killing fresh tea itself, then
It is added to after being mixed with cassia seed, Semen sesami nigrum in tartary buckwheat slurries, then is beaten to obtain raw slurry；
2) raw slurry is handled: adjusting raw slurry pH to 7.5, then temperature sequentially adds carbohydrase in 50 DEG C
Property protease digested, enzymolysis time 2h, heating inactivation；The additive amount of carbohydrase is tartary buckwheat, tealeaves, cassia seed
With the 1.8% of Semen sesami nigrum total weight；The additive amount of neutral proteinase is tartary buckwheat, tealeaves, cassia seed and Semen sesami nigrum total weight
0.8%.
3) compound bacteria is fermented: the compound bacteria that acetobacter and bacillus subtilis are added into the enzymolysis liquid of step 2) carries out
Fermentation, 32 DEG C of fermentation temperature, until pol is lower than termination fermentation after 15g/L in fermentation liquid；, obtain fermentation liquid；
4) filtering and concentrating: the fermentation liquid that step 3) is obtained carries out low temperature mistake using diatomite filter and cardboard filter
Filter, obtains filtered fluid, then adds blender, then vacuum and low temperature concentration.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of ferment tea beverage, which is characterized in that according to the number of parts by weight, including following raw material:
60~80 parts of tartary buckwheat, 20~26 parts of tealeaves, 7~12 parts of cassia seed, 10~12 parts of Semen sesami nigrum, 3~5 parts of blender and vinegar
0.8~2.4 part of compound bacteria of acidfast bacilli and bacillus subtilis.
2. ferment tea beverage according to claim 1, which is characterized in that acetobacter and withered grass gemma in the compound bacteria
The mass ratio of bacillus is 3~7:1.
3. ferment tea beverage according to claim 1, which is characterized in that the blender is sucrose or honey.
4. the preparation method of ferment tea beverage as described in claim 1, which comprises the following steps:
1) feedstock processing: by tartary buckwheat in 150~260 DEG C of progress intermittence fryings, the frying time is 30~40min, is cooled to
After room temperature, it is added in 40~60 DEG C of water and carries out mashing and handle to obtain tartary buckwheat slurries；The steaming of tealeaves water vapour kills fresh tea certainly
The enzyme of body, then be added in tartary buckwheat slurries after being mixed with cassia seed, Semen sesami nigrum, then be beaten to obtain raw slurry；
2) raw slurry is handled: adjusting raw slurry pH to 6.5~7.5, then temperature sequentially adds carbohydrase to 45~55 DEG C
It is digested with neutral proteinase, enzymolysis time is 1~3h, heating inactivation；
3) compound bacteria is fermented: adding acetobacter into the enzymolysis liquid of step 2) and the compound bacteria of bacillus subtilis is sent out
Ferment, 28~32 DEG C of fermentation temperature, until pol is lower than termination fermentation after 15g/L in fermentation liquid；, obtain fermentation liquid；
4) filtering and concentrating: the fermentation liquid that step 3) is obtained carries out filter at low temperature using diatomite filter and cardboard filter,
Filtered fluid is obtained, blender, then vacuum and low temperature concentration are then added.
5. the preparation method of ferment tea beverage according to claim 4, which is characterized in that acetobacter in the compound bacteria
Mass ratio with bacillus subtilis is 3~7:1.
6. the preparation method of ferment tea beverage according to claim 4, which is characterized in that the additive amount of the carbohydrase is
Tartary buckwheat, tealeaves, cassia seed and Semen sesami nigrum total weight 0.6~1.8%.
7. the preparation method of ferment tea beverage according to claim 4, which is characterized in that the addition of the neutral proteinase
Amount is the 0.2~0.8% of tartary buckwheat, tealeaves, cassia seed and Semen sesami nigrum total weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910157489.6A CN109673782A (en) | 2019-03-01 | 2019-03-01 | Ferment tea beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910157489.6A CN109673782A (en) | 2019-03-01 | 2019-03-01 | Ferment tea beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN109673782A true CN109673782A (en) | 2019-04-26 |
Family
ID=66197381
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910157489.6A Withdrawn CN109673782A (en) | 2019-03-01 | 2019-03-01 | Ferment tea beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110537596A (en) * | 2019-08-16 | 2019-12-06 | 大别山野岭饮料股份有限公司 | Enzyme tea and production process thereof |
| CN113317374A (en) * | 2021-07-08 | 2021-08-31 | 厦门元之道生物科技有限公司 | Preparation method of fermented beverage |
-
2019
- 2019-03-01 CN CN201910157489.6A patent/CN109673782A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110537596A (en) * | 2019-08-16 | 2019-12-06 | 大别山野岭饮料股份有限公司 | Enzyme tea and production process thereof |
| CN113317374A (en) * | 2021-07-08 | 2021-08-31 | 厦门元之道生物科技有限公司 | Preparation method of fermented beverage |
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Application publication date: 20190426 |
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