CN110063393A - A kind of compound small berries fermented type fruit tea beverage and preparation method thereof - Google Patents
A kind of compound small berries fermented type fruit tea beverage and preparation method thereof Download PDFInfo
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- CN110063393A CN110063393A CN201910408334.5A CN201910408334A CN110063393A CN 110063393 A CN110063393 A CN 110063393A CN 201910408334 A CN201910408334 A CN 201910408334A CN 110063393 A CN110063393 A CN 110063393A
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The present invention relates to a kind of compound small berries fermented type fruit tea beverages and preparation method thereof.Be characterized in that: tea beverage is deployed by compound small berries fermentation liquid, mulberry leaf tea powder, xylitol and pure water homogenisation；Preparation method includes: S1, raw material refrigeration transportation；S2, raw material thaw；S3, pectinase treatment；S4, air bag squeezing；S5, centrifuging and taking juice；S6, filtration sterilization；S7, access strain cold fermentation；S8, fermentation is terminated；S9, mulberry leaf tea powder is prepared；S10, allotment.Destruction the invention avoids high temperature to Mulberry-leaf Tea effective component and nutrition, tea powder is first obtained using low temperature freeze-drying and cryogenic ultramicro pulverization, secondly the small berries after fermentation are deployed with tea powder, it can be avoided the adverse effect that high temperature generates it when tea powder participates in fermentation, the bitterness sense in mulberry leaf tea powder is diluted by the berry fermentation liquid of allotment and xylitol simultaneously, final taste flavor and the nutritive effect of obtaining is in the compound small berries fermented type fruit tea beverage of one.
Description
Technical field
The present invention relates to tea beverage and its preparation method technical fields, specifically, being a kind of compound small berries fermented type
Fruit tea beverage and preparation method thereof.
Background technique
With the development of beverage industry and the raising of living standards of the people, consumer demand sight changes, more
Pursue green no added, agreeable to the taste and with health-preserving function the drink of health.Naturally, nutrition, health care and with unique flavor
Beverage is increasingly subject to consumers.Tea is the ancient traditional beverages of China, can not only improving eyesight be good for that tooth, solution is greasy refreshes oneself, is depressured work
Network, weight-reducing, but also containing the multiple functions ingredient such as tea polyphenols, alkaloid and flavones, to human body have prevention and cure of cardiovascular disease,
Cancer-resisting, anti-aging and the various health-cares such as anti-radiation.The tea beverage market in China was started to walk since 1993, and 2001
The category fast-developing phase is stepped into, has already taken up the half of the country of beverage market to tea beverage in 2013.In recent years, although it is traditional
Tea beverage slowdown in growth, but some innovative products but break into stronger market Energy.The listing of fruit tea beverage, just entire
Beverage industry has caused great sensation effect.
China's resources of small berry is abundant, distributed more widely, and yield is high, popularizing planting area cumulative year after year.But small berries are deep
Processing key technological lag seriously restricts the fast development of small berries industry.Using raspberry, blackberry, blueberry, mulberries, blackcurrant, fructus lycii as generation
The small berries of table are known as " third generation gold fruit ", occupy the high-end fruit market in the whole world.Raspberry, water rich in
The substances such as poplar acid, phenolic acid.Raspberry is eaten for a long time, heart, preventing hypertension, vascular wall atherosis, heart and brain can be effectively protected
The cardiovascular and cerebrovascular diseases such as blood vessel embrittlement rupture.Fruit contains the nutrition such as vitamin A quite abundant, vitamin C, calcium, potassium, magnesium member
Plain and a large amount of fibers.Black mulberry is referred to as " civil sage fruit ".Its activated protein rich in, vitamin A, B1, B2, PP and
C, the nutritional ingredients such as amino acid, malic acid, succinic acid, tartaric acid, carrotene, mineral calcium, phosphorus, iron, copper, zinc.With more
Kind effect, is described as " the best health fruit of 21st century " by medical field.Body immunity tool can be significantly improved by often eating mulberry fruit
There is the effect of anti-aging beautifying face and moistering lotion.Nutritional ingredient rich in Blueberry, having prevents cranial nerve aging, protection
Eyesight, anticancer, softening blood vessel, the functions such as enhances the immune of the body at heart tonifying, and nutritional ingredient is high, is rich in oxidation resistant Polyphenols object
Matter.Cranberry is a kind of natural antibacterial health fruit, and appropriate feed Cranberry has enhancing immune effect, prevention urinary system togetherness
Dye, the incidence for reducing gastric ulcer and gastric cancer, the effect for reducing cardiovascular Aging lesion and beautifying face and moistering lotion.Fructus lycii is rich in fructus lycii
The effective components such as polysaccharide, glycine betaine, carrotene have the health cares such as anti-aging, anti-radiation, hypoglycemic, blood pressure lowering, immunological regulation
Effect.
The maturity period of small berries, berry temperature was high after picking, and respiration is strong, because of small berries mainly from spring to summer
Epidermis is thin and easily damaged, and storing in external environment easily leads to nutritional ingredient because of field heat and respiration heat the problem of long very much
Be largely lost.Therefore, the nutritional ingredient and mouthfeel of berries drink also depend on storage early period of raw material berry to a certain extent
Deposit condition.
Mulberry-leaf Tea is brewed with boiled water, limpid bright, and faint scent is sweet, and fresh alcohol is tasty and refreshing, to the middle-aged and the old and should not especially be drunk tea
People provide a kind of Novel beverage, so that it is obtained certain health-care effect during drinking tea, often drink this tea and be conducive to health
Health care is promoted longevity.Mulberry leaf are the kings of plant, there is the good reputation of " ginseng is vulcanized, and mulberry leaf are mended clearly ", are rich in 17 kinds of amino acid of human body,
Crude protein, crude fat are that health ministry confirms " integration of drinking and medicinal herbs " plant, are included in that " mankind 21 by international food health organization
Century ten one of big health food ", become the new food source of mankind's green.It is called 1-DNJ containing one kind in mulberry leaf
(DNJ) alkaloid, this is that one kind exists only in one of mulberry leaf alkaloid, content about 100mg/100g, this alkaloid
It is a kind of inhibitor of alpha-glucosidase.Not only contain DNJ in mulberry leaf, but also gamma aminobutyric acid rich in and plant are pure,
Content is 3-4 times of green tea.Has the function of weight-reducing, beauty, hypoglycemic.
Current tealeaves class drink is generally to make raw material with tealeaves and directly adopt the tea product that medical herb makees raw material, work
Skill is generally finished, rubs and is extracted.The development of fruit tea beverage technology is usually by common fruit and green tea black tea
It is combined Deng conventional tealeaves, main purpose also only resides in the pursuit of conventional mouthfeel and flavor.
Traditional Mulberry-leaf Tea is frying production method, and mainly the heat treatment using temperature higher than 40 DEG C is main means.But mulberry leaf
In exclusive DNJ, mulberry leaf polysaccharide and other function ingredient, lost in high-temperature process serious, healthcare function is had a greatly reduced quality.
In order to extract the effective ingredient in tealeaves, the method that traditional tea extracting mode generallys use flooding, and it is effective in mulberry leaf
Ingredient can be dissolved in the considerably less of water during flooding, and nutritional ingredient abundant is not utilized effectively and is dropped.
In view of above, the application will for small berries and the respective characteristic of mulberry leaf and effect, provide it is a kind of by mulberry leaf with it is small
Berry is combined together, and a kind of function and the flavor of having both being configured to is in the functional fruit tea drink of one.In process for preparation,
The application institute issues that need special attention includes: 1, provides one kind different from process of thermal treatment, is avoided because high temperature is to mulberry leaf function
The destruction of property ingredient and nutrition, and maximumlly improve mouthfeel on the basis of taking into account its nutrition and effect simultaneously.2, from small slurry
To this period before processing after the lower tree of fruit picking, the loss of small berries nutritional ingredient is avoided as far as possible, and guarantees whole fruit
The integrity of type quality.3, a kind of allotment formula of fermented type fruit tea drink is proposed, to reach between function, mouthfeel and nutrition
Balance.
Summary of the invention
The application adheres to the health idea of " integration of drinking and medicinal herbs, diet-therapy health-preserving ", first using the small berries of integration of drinking and medicinal herbs as raw material system
Take the blended fruit juice of high-quality nutrition；Mulberry leaf tea powder both with mouthfeel and effect is prepared with special process again；Later by mulberry leaf
Tea powder and berry juice mixed fermentation finally obtain a kind of compound small berries fermentation for integrating mouthfeel, nutrition and functionality
Type fruit tea beverage.In addition, the application goes back while providing the preparation method of the compound small berries fermented type fruit tea beverage.
The technical solution adopted by the invention is as follows:
A kind of compound small berries fermented type fruit tea beverage, is characterized in that, by compound small berries fermentation liquid, mulberry leaf tea powder, wood
Sugar alcohol and pure water homogenisation are deployed；The allotment mass percent of four kinds of raw materials are as follows: compound small berries fermentation liquid 30-
60%, xylitol 3-10%, mulberry leaf tea powder 5-15%, pure water 30-45%.
The compound small berries zymotic fluid is formed by the fermenting raw materials of following mass percent meter:
Raspberry 30-40%
Black mulberries 20-30%
Blueberry 20-25%
Cranberry 10-20%
Fructus lycii 7-10%；
Further, the raw material further includes one or more of strawberry, blackberry, blueberry, sea-buckthorn, indigo fruit or blackcurrant, is added
Amount is 3-10%.
The mulberry leaf tea powder is obtained using following preparation method:
1), mulberry leaf are placed in the dry storehouse of vacuum freeze drier, freezes 1.5-1h under the conditions of -40 DEG C, makes in mulberry leaf
Heart temperature reaches eutectic temperature or less；Being then turned on straight empty pump makes storehouse Nei Zhendudu reach 20Pa, and keeps this pressure；Together
When give shelf heating, frozen mulberry leaf start lyophilization, until mulberry leaf moisture content obtains freeze-drying mulberry leaf when being lower than 3%；
2), freeze-drying mulberry leaf are transferred in cryogenic ultramicro pulverization machine, are crushed 30 minutes at -5 DEG C~-10 DEG C of temperature, excessively 400~
The sieve of 600 mesh obtains the mulberry leaf tea powder of ultramicro grinding.
Mulberry leaf tea powder uses the vacuum freeze drying processing completed under low temperature and vacuum condition, with prior heat treatment process
Compare, the loss of fragrance component and the oxidation deterioration of heat-sensitive material can be effectively prevent, so as to protect Mulberry-leaf Tea fragrance and
Nutritional ingredient.
A kind of preparation method of compound small berries fermented type fruit tea beverage, is characterized in that, including following preparation step:
S1, raw material refrigeration transportation
Raspberry, mulberries, blueberry, Cranberry, fructus lycii and other berries after picking are being taken into low temperature at the first time respectively
Quick freezing and cold preserving processing；It is handled by low-temperature quick-freezing, on the one hand solves to ask after setting under small berries because breathing thermogenetic nutrition loss
Topic, on the other hand can make small berries pulp organization cell rupture thorough, fiber and water-soluble nutritional ingredient are sufficiently separated, fruit
Type integrally remains intact；
The low-temperature quick-freezing chilling treatment using segmentation freezing mode, the first stage raw material is put into it is quick-frozen under -40 DEG C of environment,
Making fruit central temperature, by -1~-5 DEG C, this maximum ice crystal generates band in 0.5h, guarantees berry product to the greatest extent
Matter；Second stage waits for that fruit freezing is solid, when temperature drops to -18 DEG C or less, then is transferred in -18+1 DEG C of freezer and is refrigerated
Or directly raw material is transported through via the Cold Chain Logistics vehicle that storehouse temperature is -18+1 DEG C.
S2, raw material thaw
Fruit raw material will be frozen to put into closed rustless steel container, be filled with nitrogen natural thaw, until it is complete to thaw.
S3, pectinase treatment
By the raw material after defrosting, temperature control inwardly adds pectase to 3-5 DEG C in rustless steel container, and stirs 6-8h；
The pectase is derived from the pectase of the model VRL of German AB enzyme preparation company production, dosage 0.05g/KG.
S4, air bag squeezing
Jam is transferred to Atmosphere Presser and carries out squeezing processing.
S5, centrifuging and taking juice
Squeezing obtains thick fruit juice and carries out centrifuging and taking juice in centrifuge.
S6, filtration sterilization
The berry juice being collected into more than 200 mesh is sieved through filter, carries out high-temperature sterilization processing again later to get small berries original
Juice.
S7, access strain cold fermentation
Inoculation quality percentage is the mixed bacteria of 0.005-0.006%, 15-18 DEG C of temperature controlled fermentation temperature, hair in blended fruit juice
Ferment is for 24 hours.
Two or three in lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus helveticus of the mixed bacteria；
Experiments have shown that: when strain inoculum concentration is lower than 0.004%, fermentation time is too long, and fermenting speed is slow；Strain inoculum concentration is more than
When 0.008%, fermenting speed is too fast, and the flavor for generation of fermenting is insufficient.
Sensory evaluation result: when inoculum concentration is lower than 0.004%, ferment local-flavor is insufficient, and mouthfeel is single；Inoculum concentration is more than
When 0.008%, acidity is higher, sense of equilibrium's decline；When inoculum concentration is 0.005-0.006%, sensory evaluation scores highest, effect is best.
S8, fermentation is terminated
Fermentation is terminated when cryogenic freezing is to 0 DEG C, 0 DEG C of sealing refrigerates 24-48h after fermentation terminates, and completion flavor, flavour merge to be formed
Process is spare to get compound small berries fermentation liquid.
S9, mulberry leaf tea powder is prepared
1), mulberry leaf are placed in the dry storehouse of vacuum freeze drier, freezes 1.5-1h under the conditions of -40 DEG C, makes in mulberry leaf
Heart temperature reaches eutectic temperature or less；Being then turned on straight empty pump makes storehouse Nei Zhendudu reach 20Pa, and keeps this pressure；Together
When give shelf heating, frozen mulberry leaf start lyophilization, until mulberry leaf moisture content obtains freeze-drying mulberry leaf when being lower than 3%；
2), freeze-drying mulberry leaf are transferred in cryogenic ultramicro pulverization machine, are crushed 30 minutes at -5 DEG C~-10 DEG C of temperature, excessively 400~
The sieve of 600 mesh obtains mulberry leaf tea powder, spare.
The preparation process of above-mentioned mulberry leaf super fine tea powder is super by low-pressure low-temperature freeze-drying and low temperature compared with traditional handicraft mode
Micro mist processing avoids the variation of the chemistry, physics and enzyme that occur during high temperature frying, it is ensured that Mulberry-leaf Tea effective component
Utmostly retain, DNJ(1- 1-Deoxynojirimycin especially therein) being effectively retained for 95-98% can be obtained, content is reachable
110-120mg/100g。
In addition, using the Mulberry-leaf Tea of freeze dried superfines processing compared with traditional flooding mode, it can be by tiny tealeaves
Particulate material is taken after mixing with liquid with water, fruit juice, and the entity of mulberry leaf is drunk completely, contained by rich in nutrients be also easier to by
Absorption of human body.
S10, allotment
By mulberry leaf tea powder made from the S8 compound small berries fermentation liquid obtained and S9, and prepared in advance xylitol and pure water
Mixing homogeneous allotment at a predetermined ratio, finally obtains a kind of compound small berries fermented type fruit tea beverage.
S11, cold-aseptic filling
The compound small berries fermented type fruit tea beverage after allotment is filled in the container by sterilization processing in sterile workshop,
Using UHT ultra high temperature short time sterilization technique, sterilising conditions are 138 DEG C of * 16S, and are cooled to room temperature in time, into aseptic filler
It is filling.
Compound small berries fermented type fruit tea beverage of the invention belongs to new beverage, we adhere to, and " integration of drinking and medicinal herbs, dietotherapy are supported
The health idea of life " is organically combined with the small berries of integration of drinking and medicinal herbs and Mulberry-leaf Tea, multiple using modern biotechnology and Traditional Chinese Medicine
The combination matched retains the original nutrition of small berries to the greatest extent and merges the effective efficiency ingredient of mulberry leaf simultaneously.In original
Expect in controlling unit, is on the one hand solved for the oxidizable Fruit Characteristics of small berries thin skin using segmented freezing is carried out after lower tree
Because breathing thermogenetic nutrition loss problem after certainly setting under small berries, small berries pulp organization cell rupture on the other hand can be made
Thoroughly, fiber and water-soluble nutritional ingredient are sufficiently separated, and fruit type integrally remains intact.On taste flavor, selection access is mixed
Combined bacteria kind and the access amount that mixed bacteria is determined by sensory evaluation balance fermentation time and meet the mouthfeel after fermentation again
And flavor.In preparation process, the application maximization avoids destruction of the high temperature to Mulberry-leaf Tea effective component and nutrition, adopts first
Tea powder is obtained with low temperature freeze-drying and cryogenic ultramicro pulverization, the small berries after fermentation are deployed with tea powder secondly, can be avoided tea powder
The adverse effect that high temperature generates it when participating in fermentation, while will be in mulberry leaf tea powder by the berry fermentation liquid and xylitol of allotment
Bitterness sense dilution, final taste flavor and the nutritive effect of obtaining is in the compound small berries fermented type fruit tea beverage of one.
Specific embodiment
A kind of compound small berries fermented type fruit tea beverage of the invention and preparation method thereof is carried out below in conjunction with example detailed
Thin open explanation, so that those skilled in the art, the more deep understanding present invention.
Embodiment one
Compound small berries fermented type fruit tea beverage disclosed in the present embodiment, be by 30% mass parts compound small berries fermentation liquid, 5%
The pure water that the mulberry leaf tea powder of mass parts, the xylitol of 3% mass parts and 30% mass are divided is deployed.The small slurry of compound therein
Fruit fermentation liquid is formed by raspberry, black mulberries, blueberry, Cranberry and fermentation Chinese wolfberry fruit, the quality percentage of each raw material berry
Than for raspberry 30%, black mulberries 20%, blueberry 20%, Cranberry 10% and fructus lycii 7%.Mulberry leaf tea powder therein uses following preparation
Method obtains:
1), mulberry leaf are placed in the dry storehouse of vacuum freeze drier, freezes 1.5-1h under the conditions of -40 DEG C, makes in mulberry leaf
Heart temperature reaches eutectic temperature or less；Being then turned on straight empty pump makes storehouse Nei Zhendudu reach 20Pa, and keeps this pressure；Together
When give shelf heating, frozen mulberry leaf start lyophilization, until mulberry leaf moisture content obtains freeze-drying mulberry leaf when being lower than 3%；
2), freeze-drying mulberry leaf are transferred in cryogenic ultramicro pulverization machine, are crushed 30 minutes at -5 DEG C~-10 DEG C of temperature, 400 purposes are crossed
Sieve obtains the freeze-drying mulberry leaf tea powder of ultramicro grinding.
Embodiment two
Compound small berries fermented type fruit tea beverage disclosed in the present embodiment, be by 45% mass parts compound small berries fermentation liquid,
The pure water that the mulberry leaf tea powder of 10% mass parts, the xylitol of 6% mass parts and 35% mass are divided is deployed.Compound therein
Small berries fermentation liquid is formed by raspberry, black mulberries, blueberry, Cranberry and fermentation Chinese wolfberry fruit, the quality of each raw material berry
Percentage is the blackberry, blueberry of raspberry 35%, black mulberries 25%, blueberry 22%, Cranberry 15%, fructus lycii 9% and 3%.Mulberry leaf tea powder therein
It is obtained using following preparation method:
1), mulberry leaf are placed in the dry storehouse of vacuum freeze drier, freezes 1.5-1h under the conditions of -40 DEG C, makes in mulberry leaf
Heart temperature reaches eutectic temperature or less；Being then turned on straight empty pump makes storehouse Nei Zhendudu reach 20Pa, and keeps this pressure；Together
When give shelf heating, frozen mulberry leaf start lyophilization, until mulberry leaf moisture content obtains freeze-drying mulberry leaf when being lower than 3%；
2), freeze-drying mulberry leaf are transferred in cryogenic ultramicro pulverization machine, are crushed 30 minutes at -5 DEG C~-10 DEG C of temperature, 400 purposes are crossed
Sieve obtains the freeze-drying mulberry leaf tea powder of ultramicro grinding.
Embodiment three
Compound small berries fermented type fruit tea beverage disclosed in the present embodiment, be by 60% mass parts compound small berries fermentation liquid,
The pure water that the mulberry leaf tea powder of 15% mass parts, the xylitol of 10% mass parts and 45% mass are divided is deployed.Compound therein
Small berries fermentation liquid is formed by raspberry, black mulberries, blueberry, Cranberry and fermentation Chinese wolfberry fruit, the quality of each raw material berry
Percentage is other berry (sea-buckthorns, indigo of raspberry 40%, black mulberries 30%, blueberry 25%, Cranberry 20%, fructus lycii 10% and 6%
Fruit and blackcurrant).Mulberry leaf tea powder therein is obtained using following preparation method:
1), mulberry leaf are placed in the dry storehouse of vacuum freeze drier, freezes 1.5-1h under the conditions of -40 DEG C, makes in mulberry leaf
Heart temperature reaches eutectic temperature or less；Being then turned on straight empty pump makes storehouse Nei Zhendudu reach 20Pa, and keeps this pressure；Together
When give shelf heating, frozen mulberry leaf start lyophilization, until mulberry leaf moisture content obtains freeze-drying mulberry leaf when being lower than 3%；
2), freeze-drying mulberry leaf are transferred in cryogenic ultramicro pulverization machine, are crushed 30 minutes at -5 DEG C~-10 DEG C of temperature, 400 purposes are crossed
Sieve obtains the freeze-drying mulberry leaf tea powder of ultramicro grinding.
Example IV
The present embodiment provides a kind of preparation methods of compound small berries fermented type fruit tea beverage, comprising the following specific steps
S1, raw material refrigeration transportation
Each raw material small berries after picking are taken into low-temperature quick-freezing chilling treatment (in generally 4 hours) in first time；Pass through
Freezing processing keeps small berries pulp organization cell rupture thorough, and fiber and water-soluble nutritional ingredient are sufficiently separated, and fruit type is whole
It remains intact；Each raw material includes the small berries of following mass percent meter: raspberry 32%, black mulberries 26%, blueberry 23%, it is climing more
The certain kind of berries 16%, fructus lycii 8%, blackcurrant 2%, sea-buckthorn 6%；It is anthocyanidin, procyanidine, ellagic acid in the present embodiment combination small berries, white
Veratryl alcohol, activated protein, dimension life are difference of the functional components such as C because of fast freezing conditions, and the variation of index finally uses following point
The mode of section freezing: raw material is put into quick-frozen under -40 DEG C of environment by the first stage, makes fruit central temperature in 0.5hr by -1
~-5 DEG C of this maximum ice crystals generate band；Second stage waits for that fruit freezing is solid, when temperature drops to -18 DEG C or less, then be transferred to -
It carries out refrigerating or being directly transported through raw material via -18+1 DEG C of storehouse temperature of Cold Chain Logistics vehicle in 18+1 DEG C of freezer.
S2, raw material thaw
Fruit raw material will be frozen to put into closed rustless steel container, be filled with nitrogen natural thaw, until it is complete to thaw.Be filled with nitrogen and be for
Prevent raw material long-time ingress of air from generating oxidizing brown stain.When hand pinches softness, and has the outflow of a large amount of juice, as thaw
Completely.
S3, pectinase treatment
By the raw material temperature control after defrosting to 3-5 DEG C, pectase is added, and stir 6h；The pectase is derived from German AB enzyme preparation
The pectase of the model VRL of company's production, dosage 0.05g/KG.
S4, air bag squeezing
Jam is transferred to Atmosphere Presser and carries out squeezing processing；The Atmosphere Presser used in the present embodiment is the patent No.
201811079326.2 disclosed Atmosphere Presser.
S5, centrifuging and taking juice
Squeezing obtains thick fruit juice and is transferred in centrifuge, centrifuging and taking juice is carried out in centrifuge high speed rotation 10min, to centrifuge mouth
Fruit juice flow when being reduced to linear outflow, end takes juice.
S6, filtration sterilization
By the small berries fruit juice being collected into after more than 200 mesh being sieved through filter, high-temperature sterilization processing is carried out again later to get small berries
Normal juice.
S7, access strain cold fermentation
The mixed bacteria that inoculation quality percentage is 0.005% in blended fruit juice, 15-18 DEG C of temperature controlled fermentation temperature, fermentation is for 24 hours.
The mixed bacteria is selected from lactobacillus bulgaricus and streptococcus thermophilus.
S8, fermentation is terminated
Fermentation is terminated when cryogenic freezing is to 0 DEG C, for 24 hours, completion flavor, flavour merge to be formed for 0 DEG C of sealing refrigeration after fermentation terminates
Journey is spare to get compound small berries fermentation liquid.
S9, mulberry leaf tea powder is prepared
1), mulberry leaf are placed in the dry storehouse of vacuum freeze drier, freezes 1.5-1h under the conditions of -40 DEG C, makes in mulberry leaf
Heart temperature reaches eutectic temperature or less；Being then turned on straight empty pump makes storehouse Nei Zhendudu reach 20Pa, and keeps this pressure；Together
When give shelf heating, frozen mulberry leaf start lyophilization, until mulberry leaf moisture content obtains freeze-drying mulberry leaf when being lower than 3%；
2), freeze-drying mulberry leaf are transferred in cryogenic ultramicro pulverization machine, are crushed 30 minutes at -5 DEG C~-10 DEG C of temperature, 400 purposes are crossed
Sieve obtains mulberry leaf tea powder, spare.
S10, allotment
By mulberry leaf tea powder made from the S8 compound small berries fermentation liquid obtained and S9, and prepared in advance xylitol and pure water
Mixing homogeneous allotment obtains a kind of compound small berries fermented type fruit tea beverage.The allotment mass percent of four kinds of raw materials is multiple
Square small berries fermentation liquid 30%, xylitol 7%, mulberry leaf tea powder 10%, pure water 40%.
S11, cold-aseptic filling
The compound small berries fermented type fruit tea beverage after allotment is filled in the container by sterilization processing in sterile workshop,
Using UHT ultra high temperature short time sterilization technique, sterilising conditions are 138 DEG C of * 16S, and are cooled to room temperature in time, into aseptic filler
It is filling.
Embodiment five
A kind of preparation method of compound small berries fermented type fruit tea beverage, including following preparation step:
S1, raw material refrigeration transportation
The raw material berry after picking is being taken into low-temperature quick-freezing chilling treatment at the first time respectively；It is handled by low-temperature quick-freezing, one
Aspect solves the problems, such as on the other hand small berries pulp organization can be made thin because breathing thermogenetic nutrition loss after setting under small berries
Thoroughly, fiber and water-soluble nutritional ingredient are sufficiently separated born of the same parents' rupture, and fruit type integrally remains intact；The raw material berry includes
The raspberry 35% of mass percent meter, mulberries 32%, blueberry 26%, Cranberry 18%, fructus lycii 9%, sea-buckthorn 2%, blackberry, blueberry 8%.Described
Using segmentation freezing mode, raw material is put into quick-frozen under -40 DEG C of environment low-temperature quick-freezing chilling treatment by the first stage, makes fruit center
By -1~-5 DEG C, this maximum ice crystal generates band to temperature in 0.5h, guarantees berry quality to the greatest extent；Second stage
To fruit freeze it is solid, when temperature drops to -18 DEG C or less, then be transferred in -18+1 DEG C of freezer carry out refrigerate or directly via
Storehouse temperature is that raw material is transported through by -18+1 DEG C of Cold Chain Logistics vehicle.
S2, raw material thaw
Fruit raw material will be frozen to put into closed rustless steel container, be filled with nitrogen natural thaw, until it is complete to thaw.
S3, pectinase treatment
By the raw material after defrosting, temperature control inwardly adds pectase to 3-5 DEG C in rustless steel container, and stirs 6-8h；
The pectase is derived from the pectase of the model VRL of German AB enzyme preparation company production, dosage 0.05g/KG.
S4, air bag squeezing
Jam is transferred to Atmosphere Presser and carries out squeezing processing；The Atmosphere Presser used in the present embodiment is the patent No.
201811079326.2 disclosed Atmosphere Presser.
S5, centrifuging and taking juice
Squeezing obtains thick fruit juice and is transferred in centrifuge, centrifuging and taking juice is carried out in centrifuge high speed rotation 10min, to centrifuge mouth
Fruit juice flow when being reduced to linear outflow, end takes juice.
S6, filtration sterilization
The berry juice being collected into more than 200 mesh is sieved through filter, carries out high-temperature sterilization processing again later to get small berries original
Juice.
S7, access strain cold fermentation
The mixed bacteria that inoculation quality percentage is 0.006% in blended fruit juice, 15-18 DEG C of temperature controlled fermentation temperature, fermentation is for 24 hours.
The mixed bacteria is selected from lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus helveticus.
S8, fermentation is terminated
Fermentation is terminated when cryogenic freezing is to 0 DEG C, 0 DEG C of sealing refrigerates 48h after fermentation terminates, and completion flavor, flavour merge to be formed
Journey is spare to get compound small berries fermentation liquid.
S9, mulberry leaf tea powder is prepared
1), mulberry leaf are placed in the dry storehouse of vacuum freeze drier, freezes 1.5-1h under the conditions of -40 DEG C, makes in mulberry leaf
Heart temperature reaches eutectic temperature or less；Being then turned on straight empty pump makes storehouse Nei Zhendudu reach 20Pa, and keeps this pressure；Together
When give shelf heating, frozen mulberry leaf start lyophilization, until mulberry leaf moisture content obtains freeze-drying mulberry leaf when being lower than 3%；
2), freeze-drying mulberry leaf are transferred in cryogenic ultramicro pulverization machine, are crushed 30 minutes at -5 DEG C~-10 DEG C of temperature, 600 purposes are crossed
Sieve obtains mulberry leaf tea powder, spare.
S10, allotment
By mulberry leaf tea powder made from the S8 compound small berries fermentation liquid obtained and S9, and prepared in advance xylitol and pure water
Mixing homogeneous allotment at a predetermined ratio, finally obtains a kind of compound small berries fermented type fruit tea beverage.Four kinds of raw materials
Allotment mass percent is compound small berries fermentation liquid 55%, xylitol 8%, mulberry leaf tea powder 12%, pure water 45%.
S11, cold-aseptic filling
The compound small berries fermented type fruit tea beverage after allotment is filled in the container by sterilization processing in sterile workshop,
Using UHT ultra high temperature short time sterilization technique, sterilising conditions are 138 DEG C of * 16S, and are cooled to room temperature in time, into aseptic filler
It is filling.
A kind of compound small berries fermented type fruit tea beverage of the invention and preparation method thereof, with traditional fruit tea beverage phase
Than the advantageous feature with the following aspects:
1, the feature oxidizable for small berries, in picking process early period, using the first quick-frozen rear segmented deep processing refrigerated
Refrigeration fresh-keeping technique, quick-frozen, the various active constituents of the quick former fruit of latching can at source be carried out rapidly by setting small berries once
And nutrition.The mode of segmentation freezing is according to anthocyanidin, procyanidine, ellagic acid, resveratrol, the active egg in small berries
Difference of the functional components such as white, vitamin C because of fast freezing conditions, the variation of index, finally the mode of determining freezing, has section
The property learned and specific aim.
2, the preparation method and process flow of the freeze-drying Mulberry-leaf Tea of complete set are provided, high temperature is farthest reduced
Loss to Mulberry-leaf Tea effect and nutrition, while remaining the polysaccharide in mulberry leaf, flavones and alkaloids DNJ ingredient.By mulberry leaf
Tea carries out Ultramicro-powder processing, mulberry leaf tea powder is broken into about 60 μm of 300 mesh or less of attritive powder, and keep original color of tealeaves
Pool.Ultramicro-powder tea entity makes an addition to fruit juice, eats the feeling for not having any granularity in mouth, therefore can make in food both rich in tealeaves
Nutrition and health care ingredient, and make the cellulose given up originally etc. and utilized, while also imparting natural food green, be equal to
It is added to green pigment, forms the fruit tea beverage with mannerism.
3, using a variety of strain complex microorganisms group fermentation technique, the beverage generated through a variety of probiotics fermentions, containing rich
Rich enzyme, vitamin, minerals and secondary metabolite.
4, cold-aseptic filling technology realizes the advanced technologies of cold-aseptic filling, high-temperature short-time sterilization in production link, really
0 addition for realizing list of ingredients preservative, remains the nutritional ingredient and its peculiar flavour of beverage to the full extent.
Claims (9)
1. a kind of compound small berries fermented type fruit tea beverage, is characterized in that, by compound small berries fermentation liquid, mulberry leaf tea powder, xylose
Alcohol and pure water homogenisation are deployed；The allotment mass percent of four kinds of raw materials are as follows: compound small berries fermentation liquid 30-60%,
Xylitol 3-10%, mulberry leaf tea powder 5-15%, pure water 30-45%；
The compound small berries zymotic fluid includes the fermentation raw material of following mass percent meter:
Raspberry 30-40%
Black mulberries 20-30%
Blueberry 20-25%
Cranberry 10-20%
Fructus lycii 7-10%.
2. a kind of compound small berries fermented type fruit tea beverage as described in claim 1, is characterized in that,
The freeze-drying mulberry leaf super fine tea powder is obtained using following preparation method:
S1, mulberry leaf are placed in the dry storehouse of vacuum freeze drier, freeze 1.5-1h under the conditions of -40 DEG C, makes in mulberry leaf
Heart temperature reaches eutectic temperature or less；Being then turned on straight empty pump makes storehouse Nei Zhendudu reach 20Pa, and keeps this pressure；Together
When give shelf heating, frozen mulberry leaf start lyophilization, until mulberry leaf moisture content obtains freeze-drying mulberry leaf when being lower than 3%；
S2, freeze-drying Mulberry-leaf Tea is transferred in cryogenic ultramicro pulverization machine, is crushed 30 minutes at -5 DEG C~-10 DEG C of temperature, excessively 400~
The sieve of 600 mesh obtains the freeze-drying mulberry leaf tea powder of ultramicro grinding.
3. a kind of compound small berries fermented type fruit tea beverage as described in claim 1, is characterized in that,
The compound small berries zymotic fluid further includes strawberry, blackberry, blueberry, the sea-buckthorn, indigo fruit or black that mass percent is calculated as 3-10%
One or more of gallon.
4. a kind of preparation method of compound small berries fermented type fruit tea beverage, is characterized in that, comprising the following specific steps
S1, raw material refrigeration transportation
Raw material berry after picking is being taken into low-temperature quick-freezing chilling treatment at the first time；
S2, raw material thaw
Fruit raw material will be frozen to put into closed rustless steel container, be filled with nitrogen natural thaw, until it is complete to thaw；
S3, pectinase treatment
By the raw material temperature control after defrosting to 3-5 DEG C, pectase is added, and stir 6-8h；
S4, air bag squeezing
Jam is transferred to Atmosphere Presser and carries out squeezing processing；
S5, centrifuging and taking juice
Squeezing obtains thick fruit juice and carries out centrifuging and taking juice in centrifuge；
S6, filtration sterilization
The berry juice being collected into more than 200 mesh is sieved through filter, carries out high-temperature sterilization processing again later to get small berries original
Juice；
S7, access strain cold fermentation
Mixed bacteria is accessed in blended fruit juice, 15-18 DEG C of temperature controlled fermentation temperature, fermentation is for 24 hours；
S8, fermentation is terminated
Fermentation is terminated when cryogenic freezing is to 0 DEG C, 0 DEG C of sealing refrigerates 24-48h after fermentation terminates, and completion flavor, flavour merge to be formed
Process is spare to get compound small berries fermentation liquid；
S9, mulberry leaf tea powder is prepared
1), mulberry leaf are placed in the dry storehouse of vacuum freeze drier, freezes 1.5-1h under the conditions of -40 DEG C, makes in mulberry leaf
Heart temperature reaches eutectic temperature or less；Being then turned on straight empty pump makes storehouse Nei Zhendudu reach 20Pa, and keeps this pressure；Together
When give shelf heating, frozen mulberry leaf start lyophilization, until mulberry leaf moisture content obtains freeze-drying mulberry leaf when being lower than 3%；
2), freeze-drying mulberry leaf are transferred in cryogenic ultramicro pulverization machine, are crushed 30 minutes at -5 DEG C~-10 DEG C of temperature, excessively 400~
The sieve of 600 mesh obtains mulberry leaf tea powder, spare；
S10, allotment
By mulberry leaf tea powder made from the S8 compound small berries fermentation liquid obtained and S9, and prepared in advance xylitol and pure water
Mixing homogeneous allotment at a predetermined ratio, finally obtains a kind of compound small berries fermented type fruit tea beverage.
5. a kind of preparation method of compound small berries fermented type fruit tea beverage as claimed in claim 4, is characterized in that,
Low-temperature quick-freezing chilling treatment in the S1, using following segmentation freezing mode: raw material is put into -40 DEG C of rings by the first stage
Quick-frozen under border, making fruit central temperature, by -1~-5 DEG C, this maximum ice crystal generates band in 0.5hr；Second stage waits for fruit
Real freezing is solid, when temperature drops to -18 DEG C or less, then is transferred in -18+1 DEG C of freezer and carries out refrigeration or directly via in library
Raw material is transported through by -18+1 DEG C of temperature of Cold Chain Logistics vehicle.
6. a kind of preparation method of compound small berries fermented type fruit tea beverage as claimed in claim 4, is characterized in that,
In the S3 pectinase treatment, the pectase is derived from the pectase of the model VRL of German AB enzyme preparation company production,
Its dosage is 0.05g/KG.
7. a kind of preparation method of compound small berries fermented type fruit tea beverage as claimed in claim 4, is characterized in that,
In the S7 access strain cold fermentation, the mixed bacteria is selected from lactobacillus bulgaricus, streptococcus thermophilus, Switzerland
Two or three in lactobacillus.
8. a kind of preparation method of compound small berries fermented type fruit tea beverage as claimed in claim 4, is characterized in that,
In the S10 allotment, the allotment mass percent of four kinds of raw materials are as follows: compound small berries fermentation liquid 30-60%, xylose
Alcohol 3-10%, mulberry leaf tea powder 5-15%, pure water 30-45%.
9. a kind of preparation method of compound small berries fermented type fruit tea beverage as claimed in claim 4, is characterized in that,
It is further comprising the steps of:
S11, cold-aseptic filling
The compound small berries fermented type fruit tea beverage after allotment is filled in the container by sterilization processing in sterile workshop,
Using UHT ultra high temperature short time sterilization technique, sterilising conditions are 138 DEG C of * 16S, and are cooled to room temperature in time, into aseptic filler
It is filling.
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