CN110169473A - A kind of anti-oxidant Chinese yam black-tea fungus drink and preparation method thereof - Google Patents
A kind of anti-oxidant Chinese yam black-tea fungus drink and preparation method thereof Download PDFInfo
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- CN110169473A CN110169473A CN201910555322.5A CN201910555322A CN110169473A CN 110169473 A CN110169473 A CN 110169473A CN 201910555322 A CN201910555322 A CN 201910555322A CN 110169473 A CN110169473 A CN 110169473A
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- 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
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Abstract
The present invention relates to a kind of preparation methods of anti-oxidant Chinese yam fermented tea, it includes the following steps: the preparation of 1) glucose-tea broth: by 6 ~ 12 g tealeaves/L water proportional arrangement tea, tea is boiled, it filters while hot, the sucrose mixed dissolution for taking filtrate 200 ~ 300 mL and 12 ~ 24 g to sterilize obtains glucose-tea broth；2) the broken Chinese yam of 30 ~ 40 g is added into glucose-tea broth and boils 3 ~ 5 min, then filter, be inoculated with fermented tea strain, 30 DEG C of constant temperature be left to ferment 6 ~ 12 days to get.Chinese yam black-tea fungus drink of the present invention has good DPPH free radical and hydroxyl radical free radical elimination effect, and the addition of Chinese yam improves the oxidation resistance of black tea bacterium solution.
Description
Technical field
The invention belongs to fermented food technical fields, and in particular to a kind of anti-oxidant Chinese yam black-tea fungus drink and its preparation side
Method.
Background technique
Fermented tea be using tea syrup as fermentation substrate, it is more through acetic acid bacteria, saccharomycete and lactic acid bacteria etc. under aerobic condition
Natural beverage made of kind probiotics collective effect fermentation.Extract, work in fermented tea bacterium solution containing some tealeaves it is micro-
Biology and its metabolite, these substances mainly include glucuronic acid, tea polyphenols, caffeine, acetic acid, glucose, fructose, egg
White matter, vitamin, microelement etc., have beauty, health care, long-lived three large effects, and the anti-curing cancers of energy, stomach, obesity etc. are a variety of
Disease.Chinese yam, also known as RHIIZOMA DIOSCOREAE from Henan of China, native potato etc., be the herbal medicine included in Chinese medicinal herbs book and plant that people eat very early it
One, i.e. integration of drinking and medicinal herbs.The nutrition composition of Chinese yam has protein, starch and free amino acid etc.；Its active constituent include polysaccharide,
Allantoin, choline polyphenol oxidase etc..Can strong taste promote digestion, nourishing kidney and replenishing pneuma, promote longevity, be benefit lung and restrain cough, anti-swollen
Tumor, it is often more important that, Chinese yam polysaccharide is as the activity that a kind of oligosaccharide is considered as that Chinese yam plays the important function of antioxidation
Substance.Chinese yam is added in fermented tea fermentation substrate, part biological active material in Chinese yam ingredient is made to dissolve in red tea fungus fermented date liquid
For which increase more benefit materials, most apparent effect is to considerably increase the clearance rate of free radical, improve anti-oxidant
Property.In addition, the research and development of Chinese yam red tea fungus fermented date liquid is to prepare more nutritious, healthier, more zestful fermented tea drink
Material provides new template and thinking.
Summary of the invention
Present invention aims to overcome that prior art defect, provides a kind of anti-oxidant Chinese yam with health care and trophic function
Black-tea fungus drink and preparation method thereof.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of preparation method of anti-oxidant Chinese yam black-tea fungus drink comprising following steps:
1) preparation of glucose-tea broth: 6 ~ 12 g tealeaves/L water proportional arrangement tea is pressed, tea is boiled, is filtered while hot, filtrate is taken
The sucrose mixed dissolution that 200 ~ 300 mL and 12 ~ 24 g sterilized obtains glucose-tea broth；
2) the broken Chinese yam of 30 ~ 40 g is added into glucose-tea broth and boils 3 ~ 5 min, then filter, be inoculated with fermented tea strain, 30 DEG C of constant temperature
Standing for fermentation 6 ~ 12 days to get.
In the method for the present invention, sucrose is tight with ox-hide paper bag, in advance prior to 115 DEG C of 20 min of sterilizing in high-pressure sterilizing pot.Mountain
Medicine cleans up, peeling, spare after chopping.
It is further preferred that the tealeaves is commercially available large leaf congou tea.
It is further preferred that the sucrose is food-grade white granulated sugar.
It is further preferred that the Chinese yam is commercially available dish Chinese yam.
The present invention also provides the anti-oxidant Chinese yam black-tea fungus drinks being prepared using the above method.
Fermented tea strain is mainly inoculated in the black tea for adding appropriate Chinese yam by the anti-oxidant Chinese yam black-tea fungus drink of the present invention
In bacterium fermentation substrate, cultivation and fermentation is obtained under preference temperature, and takes appropriate amount of sample by timing, and total phenol, reduction are carried out to it
Power and the Scavenging activity of free radical etc. are measured, to analyze each content of material and fermentation time in Chinese yam black-tea fungus drink
Relationship and compared with former fermented tea.Compared to the prior art, beneficial effects of the present invention are as follows:
1) fresh broken Chinese yam is added on the basis of red tea fungus fermented date liquid makes in this experiment, keeps part biological in Chinese yam ingredient living
Property substance to dissolve in red tea fungus fermented date liquid be which increase more nutriments, improve the mouthfeel of fermented tea, most apparent effect
Fruit is the clearance rate for considerably increasing free radical, improves the oxidation resistant ability of fermented tea；
2) research and development of Chinese yam red tea fungus fermented date liquid is that preparation is more nutritious, and healthier black-tea fungus drink provides new
Template and thinking, and it is quality-high and inexpensive, and target user is extremely wide, is a kind of very promising health care drink；
3) a new outlet is opened up in the deep processing for being embodied as Chinese yam of the invention, creates bigger profit margin for enterprise.
Detailed description of the invention
Fig. 1 is the measurement of Chinese yam black-tea fungus drink total phenol content；
Fig. 2 is the measurement of Chinese yam black-tea fungus drink reducing power；
Fig. 3 is standard specimen black-tea fungus drink total phenol content and reducing power the relationship of the two；
Fig. 4 is Chinese yam black-tea fungus drink total phenol content and reducing power the relationship of the two；
Fig. 5 is standard specimen black-tea fungus drink oxidation resistance；
Fig. 6 is Chinese yam black-tea fungus drink oxidation resistance.
Specific embodiment
Technical solution of the present invention is further discussed in detail with reference to embodiments, but protection scope of the present invention
It is not limited thereto.
Fermented tea is brewed by black tea, white sugar and water.Fermented tea strain involved in the present invention is can be in market
On the ordinary commercial products directly bought.In following embodiments, fermented tea strain used is He'nan University's Life Science College
The strain of preservation, in document (fermentation condition and antioxidant activity of fermented tea, Ding Yanru, Chen Shuan, Zhu Zhongshun, Li Hao
Combustion, Zhu Xianfeng, " food science and technology " bioengineering, the 03rd phase of volume 41 in 2016,21-26 pages) in be disclosed.
Embodiment 1
A kind of preparation method of anti-oxidant Chinese yam black-tea fungus drink comprising following steps:
1) preparation: two 500 mL conical flasks are separately added into 24 g food-grade white granulated sugars, and ox-hide paper bag is tight, goes out in high pressure
115 DEG C of 20 min of sterilizing in bacterium pot；Commercially available dish Chinese yam cleans up, and peeling is placed in clean dixie cup spare after chopping.
2) preparation of glucose-tea broth: 10 g tealeaves/L water proportional arrangement tea is pressed, tea is boiled, immediately with six layers of gauze
Filtering takes 300 mL filtrates loaded on sterile and be placed in the conical flask of 24 g food-grade white granulated sugars, rock mix them thoroughly it is molten
Solution, and ultraviolet irradiation obtains tea to room temperature in superclean bench by it.
3) it is inoculated with: the broken Chinese yam of 40 g being added into glucose-tea broth and boils 3 ~ 5 min, then with six layers of filtered through gauze；Then exist
The fermented tea strain of 15 mL is inoculated on superclean bench；Simultaneously use be not added with broken Chinese yam as control sample, in 30 DEG C of insulating boxs
It is middle to be left to ferment 11 days to obtain the final product.
Sample to be not added with broken Chinese yam daily periodically drinks standard specimen fermented tea as control sample (standard specimen black-tea fungus drink)
Material, the sampling of Chinese yam black-tea fungus drink, and carry out total phenol content, reducing power, free radical scavenging ability measurement.
The measurement of total phenol content: taking out 1 mL in tool plug test tube after sample liquid is diluted 25 times respectively, then adds 0.5 respectively
ML dilution after Folin-Phenol reagent, be mixed it is even after keep 5 min at room temperature, then sequentially add 10% Na2CO3Solution
Then 1.5 mL, 2 mL of deionized water, 40 DEG C of 10 min of heating water bath after mixing make its 1 h that sufficiently develops the color in 25 DEG C of water-baths,
It is rocked during this 2 times, measures absorbance value after colour developing at 760 nm of wavelength, calculate the total phenol content of Chinese yam fermented tea
(g/L)。
As a result as Fig. 1 shows, the changes of contents of the total phenol of standard specimen black-tea fungus drink and Chinese yam black-tea fungus drink is unanimous on the whole, all
It is to rise to 400 g/L of peak or so to second day total phenol content since fermentation, arrives fermentation later the 4th day again significantly
Drop to 250 g/L of minimum, be slowly increased to 300 g/L within the 4th day to the 7th day, several later days total phenol contents are opposite to keep steady
It is fixed, only it is higher than standard specimen black-tea fungus drink in the content of the total phenol of first three days Chinese yam black-tea fungus drink, other several days total phenols contain
It measures essentially identical.
Reducing power measurement: will sample dilute 10 times after take 1 mL in centrifuge tube, sequentially add 0.2 mol/L(pH=
6.6) 1% potassium ferricyanide solution of phosphate buffer 1 mL and 1 mL, rocking makes uniformly, after 50 DEG C of 20 min of water-bath, at once
It is placed under cold water pipe and has a shower, later plus the trichloroacetic acid of 1 mL 10%, mixing are simultaneously centrifuged 10 min in 3000 r/min, take 1mL
Supernatant is put into the FeCl of deionized water 3mL, 0.1 % in new test tube and in order30.4 mL of solution, sufficiently rock it is even after put
10 min measure absorbance value in 700 nm, calculate reducing power.
As a result as Fig. 2 shows, the whole fluctuation tendency of the reducing power of standard specimen black-tea fungus drink and Chinese yam black-tea fungus drink and total
The variation tendency of phenol content is almost the same.Therefore, it is necessary to do the correlation analysis of the two, standard specimen black-tea fungus drink and Chinese yam black tea
The correlation curve of bacteria beverage total phenol and reducing power difference is as shown in Figure 3, Figure 4, the correlation point of control group standard specimen black-tea fungus drink
Analysing coefficient is 0.6682, and the variation correlation of the total phenol content and reducing power that illustrate control group is very big；Chinese yam black-tea fungus drink
Correlation analysis coefficient is 0.7655, illustrates that the correlation of the two is also very big, it can thus be appreciated that total phenolic substances may be with fermentation liquid also
Former power has much relations, that is, the phenolic substances for production of fermenting perhaps is the major reason for being allowed to antioxidant activity.
The measurement of free radical scavenging activity: it takes 2 mL samples to be respectively put into tool plug test tube, then is separately added into 0.2 mmol/L's
2 mL of DPPH solution keeps its rolling even, and puts 30 min in a dark environment, is control with ascorbic acid, measures and inhale at 517 nm
Luminosity calculates radicals scavenging effect (%).
Superoxide anion (O2 -) clearance rate measurement: the Tris-HCl(pH 8.2 of 0.05 mol/L) buffer 4.5
ML is added in tool plug test tube, and in 25 DEG C of 10 min of water-bath, is put into the neighbour of sample to be tested 1 mL and 6 mmol/L in order later
0.4 mL of benzenetriol solution shakes even rear room temperature and stands 4 min of reaction, and the HCl solution stopping for being respectively put into 1 mL8 mol/L is anti-
It answers, is control with ascorbic acid, measures absorbance at 320nm, calculate superoxide anion (O2 -) elimination effect (%).
The measurement of hydroxyl radical free radical (OH) clearance rate: 1 mL of sample, 9 mmol/L are successively put into tool plug test tube
FeSO41 mL of salicylic acid-ethanol solution of 1 mL of solution, 9 mmol/L, and it is mixed well, finally place into 8.8
mmol/L H2O21 mL of solution starts entire reaction system, is control, 512 nm with ascorbic acid in 37 DEG C of 30 min of holding
Absorbance is measured, hydroxyl radical free radical (OH) elimination effect (%) is calculated.
The aggregate analysis of standard specimen black-tea fungus drink and Chinese yam black-tea fungus drink oxidation resistance, as a result respectively such as Fig. 5, Fig. 6
It is shown.The fermentation liquid standard specimen black-tea fungus drink of both fermented teas and the inoxidizability of Chinese yam black-tea fungus drink are all relatively strong, wherein
The inoxidizability for adding the Chinese yam black-tea fungus drink of Chinese yam is better than standard specimen black-tea fungus drink on the whole.Chinese yam black-tea fungus drink pair
DPPH free radical clearance rate stabilization it is even better 90%, and the Scavenging activity of control group standard specimen black-tea fungus drink have it is bigger
Time dependence；The Chinese yam black-tea fungus drink for adding Chinese yam is 40% or so to the clearance rate of hydroxyl radical free radical, remote high on the whole
In control group standard specimen black-tea fungus drink 30% or so；Two kinds of fermentation liquids are similar to the Scavenging activity of superoxide anion, at any time
Extend removing to take the lead in keeping stablizing after increasing after reducing, clearance rate is maintained at 40% or more.
Embodiment 2
A kind of preparation method of anti-oxidant Chinese yam black-tea fungus drink comprising following steps:
1) preparation: two 500 mL conical flasks are separately added into 18g food-grade white granulated sugar, and ox-hide paper bag is tight, goes out in high pressure
115 DEG C of 20 min of sterilizing in bacterium pot；Commercially available dish Chinese yam cleans up, and peeling is placed in clean dixie cup spare after chopping.
2) preparation of glucose-tea broth: 12 g tealeaves/L water proportional arrangement tea is pressed, tea is boiled, immediately with six layers of gauze
Filtering takes 200 mL filtrates loaded on sterile and be placed in the conical flask of 24 g food-grade white granulated sugars, rock mix them thoroughly it is molten
Solution, and ultraviolet irradiation obtains tea to room temperature in superclean bench by it.
3) it is inoculated with: the broken Chinese yam of 30 g being added into glucose-tea broth and boils 3 ~ 5 min, then with six layers of filtered through gauze；Then exist
The fermented tea strain of 15 mL is inoculated on superclean bench；Simultaneously use be not added with broken Chinese yam as control sample, in 30 DEG C of insulating boxs
It is middle to be left to ferment 8 days to obtain the final product.
Embodiment 3
A kind of preparation method of anti-oxidant Chinese yam black-tea fungus drink comprising following steps:
1) preparation: two 500 mL conical flasks are separately added into 12 g food-grade white granulated sugars, and ox-hide paper bag is tight, goes out in high pressure
115 DEG C of 20 min of sterilizing in bacterium pot；Commercially available dish Chinese yam cleans up, and peeling is placed in clean dixie cup spare after chopping.
2) preparation of glucose-tea broth: 8 g tealeaves/L water proportional arrangement tea is pressed, tea is boiled, immediately with six layers of gauze
Filtering takes 250 mL filtrates loaded on sterile and be placed in the conical flask of 24 g food-grade white granulated sugars, rock mix them thoroughly it is molten
Solution, and ultraviolet irradiation obtains tea to room temperature in superclean bench by it.
3) it is inoculated with: the broken Chinese yam of 35 g being added into glucose-tea broth and boils 3 ~ 5 min, then with six layers of filtered through gauze；Then exist
The fermented tea strain of 15 mL is inoculated on superclean bench；Simultaneously use be not added with broken Chinese yam as control sample, in 30 DEG C of insulating boxs
It is middle to be left to ferment 10 days to obtain the final product.
In summary it can be seen: there is Chinese yam black-tea fungus drink of the present invention good DPPH free radical and hydroxyl radical free radical to remove
The addition of effect, Chinese yam significantly improves the oxidation resistance of black tea bacterium solution.
Claims (5)
1. a kind of preparation method of anti-oxidant Chinese yam black-tea fungus drink, which comprises the steps of:
1) preparation of glucose-tea broth: 6 ~ 12 g tealeaves/L water proportional arrangement tea is pressed, tea is boiled, is filtered while hot, filtrate is taken
The sucrose mixed dissolution that 200 ~ 300 mL and 12 ~ 24 g sterilized obtains glucose-tea broth；
2) the broken Chinese yam of 30 ~ 40 g is added into glucose-tea broth and boils 3 ~ 5 min, then filter, be inoculated with fermented tea strain, 30 DEG C of constant temperature
Standing for fermentation 6 ~ 12 days to get.
2. the preparation method of anti-oxidant Chinese yam black-tea fungus drink according to claim 1, which is characterized in that the tealeaves is city
Sell large leaf congou tea.
3. the preparation method of anti-oxidant Chinese yam black-tea fungus drink according to claim 1, which is characterized in that the sucrose is food
Grade white granulated sugar.
4. the preparation method of anti-oxidant Chinese yam black-tea fungus drink according to claim 1, which is characterized in that the Chinese yam is city
Sell dish Chinese yam.
5. using according to claim 1 to the anti-oxidant Chinese yam black-tea fungus drink that 4 any the methods are prepared.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674187A (en) * | 2020-12-21 | 2021-04-20 | 广州大学 | Grape kangpu tea and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934715A (en) * | 2012-11-21 | 2013-02-20 | 中华全国供销合作总社杭州茶叶研究所 | Drink containing black tea fungi and method for manufacturing drink |
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- 2019-06-25 CN CN201910555322.5A patent/CN110169473A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934715A (en) * | 2012-11-21 | 2013-02-20 | 中华全国供销合作总社杭州茶叶研究所 | Drink containing black tea fungi and method for manufacturing drink |
Non-Patent Citations (1)
| Title |
|---|
| 高妍妍，等: "水果红茶菌饮料抗氧化活性分析", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674187A (en) * | 2020-12-21 | 2021-04-20 | 广州大学 | Grape kangpu tea and preparation method and application thereof |
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