CN110537596A - Enzyme tea and production process thereof - Google Patents
Enzyme tea and production process thereof Download PDFInfo
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- CN110537596A CN110537596A CN201910757753.XA CN201910757753A CN110537596A CN 110537596 A CN110537596 A CN 110537596A CN 201910757753 A CN201910757753 A CN 201910757753A CN 110537596 A CN110537596 A CN 110537596A
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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
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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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
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Abstract
The invention discloses enzyme tea which is processed from the following raw materials in parts by weight: 40-60 parts of tea, 10-20 parts of glucose, 4-8 parts of liquorice, 5-10 parts of pearl barley, 0.1-0.3 part of sodium citrate, 0.1-0.3 part of malic acid, 5-10 parts of probiotic composite leavening agent, 1-3 parts of tannase and 1-3 parts of pectinase; the enzyme tea disclosed by the invention is good in taste, good in color and stable in quality, can fully retain the nutritional ingredients of tea leaves, supplements each other with various ingredients, is good in function effect, has the effects of improving immunity, improving gastrointestinal environment, preventing constipation and the like, can better culture and optimize better probiotics by adding the unique probiotic compound leavening agent, is beneficial to improving the nutritional ingredients and various sensory feelings in the tea leaves, can inhibit the tea leaves from browning through the self-made probiotic compound leavening agent, enables the tea leaves to be more stable in quality and longer in storage, and can improve the taste of a beverage by adding sodium citrate and malic acid, so that the beverage is more easily accepted by the public.
Description
Technical Field
the invention relates to the technical field of drinks, and particularly relates to enzyme tea and a production process thereof.
background
along with the improvement of life quality, the requirements of healthy foods and beverages become a necessary trend of selection of people, enzyme in enzyme beverages is a substance with special life activity and composed of amino acid, the enzyme existing in all living animal bodies can promote the defecation of the organism and is beneficial to establishing the balance of intestinal flora, the enzyme contains vitamins, amino acid, functional oligosaccharide and other components, the nutrient absorption is facilitated, the enzyme is a product of the health industry, modern people increasingly like tea beverages and want to obtain a healthy life style, the existing fermentation product processing technology either keeps the original acidity, has poor palatability and small market sales, the selected fermentation raw materials are not good, the original flavor and taste are lost, and the enzyme is difficult to favor by consumers.
disclosure of Invention
the invention mainly aims to provide enzyme tea and a production process thereof, which can effectively solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that: the enzyme tea is prepared from the following raw materials in parts by weight: 40-60 parts of tea, 10-20 parts of glucose, 4-8 parts of liquorice, 5-10 parts of pearl barley, 0.1-0.3 part of sodium citrate, 0.1-0.3 part of malic acid, 5-10 parts of probiotic composite leavening agent, 1-3 parts of tannase and 1-3 parts of pectinase.
Preferably, the probiotic compound leavening agent is prepared by processing the following raw materials in parts by weight: the ratio of raspberry, yellow tea, dahurian angelica root, red rose, kudzu vine root and probiotics is 8-10: 1-3.
preferably, the tea is one or a combination of more than one of dendrobium, black tea, dark tea, green tea and scented tea.
Preferably, the production process comprises the following steps: a. cleaning, crushing and stirring required tea leaves, liquorice and pearl barley to prepare a first raw material;
b. b, adding glucose, sodium citrate and malic acid into the first raw material in the step a, mixing, and stirring at the temperature of 23-27 ℃;
c. Mixing the raspberry, the yellow tea, the angelica dahurica, the red rose, the radix puerariae and the probiotics, and culturing at the temperature of 30-35 ℃ for 24 hours;
d. Mixing the raw materials of the steps b and c, fermenting for 48 hours at the temperature of 40-43 ℃;
e. D, adding tannase and pectinase in the step d, mixing, adding edible microcapsule essence, and stirring and mixing;
f. adjusting the pH value to improve the anti-oxidation and penetration abilities of the packaged product, and adding a proper amount of a cyclodextrin embedding agent to improve the color stability;
g. Sterilizing at 80-85 deg.C for 20-25 min.
preferably, the PH is adjusted in step f by adding suitable sodium sulfite flakes and ascorbic acid oxidizing agent.
Preferably, the pH is adjusted by stirring clockwise at 43 ℃ for 20 minutes.
Preferably, the step a is performed by filtering through a 60-mesh screen, and the first raw material is formed after filtering.
Preferably, the raw material of the step g is cooled to 3-6 ℃, and then is subjected to filling and capping treatment after being cooled for 2 hours.
compared with the prior art, the invention has the following beneficial effects:
1. This ferment tea and production technology, the ferment tea taste is good, the color and luster is good, stable in quality, can fully remain the nutrient composition of tealeaves, and various compositions supplement each other, the functional effect is good, has the immunity of improving, improve intestines and stomach environment, efficiency such as prevention constipation, through adding unique probiotic compound fermentation agent, better probiotic can be optimized out in better cultivation, be favorable to promoting the nutrient composition and various sense of feeling in the tealeaves, and this application is through self-made probiotic compound fermentation agent, can restrain tealeaves and take place the brown stain, make tealeaves quality more stable, the more of keeping for a long time, and through adding sodium citrate, the taste of malic acid improvement drink, make it more easily accepted by the masses.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The enzyme tea is prepared from the following raw materials in parts by weight: 40 parts of tea, 10 parts of glucose, 4 parts of liquorice, 5-10 parts of pearl barley, 0.1 part of sodium citrate, 0.1 part of malic acid, 5 parts of probiotic composite leavening agent, 1 part of tannase and 1 part of pectinase.
In the embodiment, the probiotic compound leavening agent is prepared by processing the following raw materials in parts by weight: the ratio of raspberry, yellow tea, dahurian angelica root, red rose, kudzu vine root and probiotics is 8: 1.
In the embodiment, the tea leaves are any one or combination of more than one of dendrobium, black tea, dark tea, green tea and scented tea, and can be combined with various tea leaves to meet various production requirements.
In this embodiment, the production process includes the following steps: a. cleaning, crushing and stirring required tea leaves, liquorice and pearl barley to prepare a first raw material;
b. B, adding glucose, sodium citrate and malic acid into the first raw material in the step a, mixing, and stirring at the temperature of 23-27 ℃;
c. The preparation of the probiotic compound starter comprises the steps of mixing raspberry, yellow tea, angelica dahurica, red rose, radix puerariae and probiotics, and culturing at the temperature of 30 ℃ for 24 hours, so that the probiotic compound starter has a better culture environment and better effects;
d. Mixing the raw materials of the steps b and c, fermenting for 48 hours at 40 ℃;
e. D, adding tannase and pectinase in the step d, mixing, adding edible microcapsule essence, and stirring and mixing;
f. the pH value is adjusted to be proper, the anti-oxidation permeability of the packaged product is improved, the cyclodextrin embedding agent is added in a proper amount to improve the color stability, reduce the brown stain of the color, improve the color stability and improve the anti-oxidation permeability of the package, and the aroma is kept for a longer time;
g. sterilizing at 80 deg.C for 20 min.
In this example, the PH was adjusted in step f by adding suitable sodium sulfite flakes and ascorbic acid oxidizing agent.
in this example, the pH was adjusted by stirring the mixture clockwise at 43 ℃ for 20 minutes.
in this embodiment, the step a is performed by filtering through a 60-mesh screen, and the first raw material is formed after filtering.
In this embodiment, the raw material of step g is cooled to 3 ℃, and then is subjected to filling and capping treatment after being cooled for 2 hours.
example 2
The enzyme tea is prepared from the following raw materials in parts by weight: 50 parts of tea, 15 parts of glucose, 6 parts of liquorice, 7 parts of pearl barley, 0.2 part of sodium citrate, 0.2 part of malic acid, 7 parts of probiotic composite leavening agent, 2 parts of tannase and 2 parts of pectinase.
In the embodiment, the probiotic compound leavening agent is prepared by processing the following raw materials in parts by weight: the ratio of raspberry, yellow tea, dahurian angelica root, red rose, kudzu vine root and probiotics is 9: 2.
In the embodiment, the tea is one or a combination of more than one of dendrobium, black tea, dark tea, green tea and scented tea.
In this embodiment, the production process includes the following steps: a. cleaning, crushing and stirring required tea leaves, liquorice and pearl barley to prepare a first raw material;
b. b, adding glucose, sodium citrate and malic acid into the first raw material in the step a, mixing, and stirring at the temperature of 23-27 ℃;
c. mixing Rubi fructus, yellow tea, radix Angelicae Dahuricae, flos Rosae Rugosae, radix Puerariae and probiotic bacteria, and culturing at 33 deg.C for 24 hr;
d. mixing the raw materials of the steps b and c, fermenting for 48 hours at 42 ℃;
e. D, adding tannase and pectinase in the step d, mixing, adding edible microcapsule essence, and stirring and mixing;
f. Adjusting the pH value to improve the anti-oxidation and penetration abilities of the packaged product, and adding a proper amount of a cyclodextrin embedding agent to improve the color stability;
g. sterilizing at 83 deg.C for 22 min.
In this example, the PH was adjusted in step f by adding suitable sodium sulfite flakes and ascorbic acid oxidizing agent.
In this example, the pH was adjusted by stirring the mixture clockwise at 43 ℃ for 20 minutes.
in this embodiment, the step a is performed by filtering through a 60-mesh screen, and the first raw material is formed after filtering.
in this embodiment, the raw material of step g is cooled to 4 ℃, and then is subjected to filling and capping treatment after being cooled for 2 hours.
Example 3
The enzyme tea is prepared from the following raw materials in parts by weight: 60 parts of tea, 20 parts of glucose, 8 parts of liquorice, 10 parts of coix seed, 0.3 part of sodium citrate, 0.3 part of malic acid, 10 parts of probiotic composite leavening agent, 3 parts of tannase and 3 parts of pectinase.
In the embodiment, the probiotic compound leavening agent is prepared by processing the following raw materials in parts by weight: the ratio of raspberry, yellow tea, dahurian angelica root, red rose, kudzu vine root and probiotics is 10: 3.
In the embodiment, the tea is one or a combination of more than one of dendrobium, black tea, dark tea, green tea and scented tea.
In this embodiment, the production process includes the following steps: a. cleaning, crushing and stirring required tea leaves, liquorice and pearl barley to prepare a first raw material;
b. b, adding glucose, sodium citrate and malic acid into the first raw material in the step a, mixing, and stirring at the temperature of 23-27 ℃;
c. Mixing Rubi fructus, yellow tea, radix Angelicae Dahuricae, flos Rosae Rugosae, radix Puerariae and probiotic bacteria, and culturing at 35 deg.C for 24 hr;
d. Mixing the raw materials of the steps b and c, fermenting for 48 hours at the temperature of 43 ℃;
e. d, adding tannase and pectinase in the step d, mixing, adding edible microcapsule essence, and stirring and mixing;
f. Adjusting the pH value to improve the anti-oxidation and penetration abilities of the packaged product, and adding a proper amount of a cyclodextrin embedding agent to improve the color stability;
g. Sterilizing at 85 deg.C for 25 min.
in this example, the PH was adjusted in step f by adding suitable sodium sulfite flakes and ascorbic acid oxidizing agent.
in this example, the pH was adjusted by stirring the mixture clockwise at 43 ℃ for 20 minutes.
In this embodiment, the step a is performed by filtering through a 60-mesh screen, and the first raw material is formed after filtering.
In this embodiment, the raw material of step g is cooled to 6 ℃, and then is subjected to filling and capping treatment after being cooled for 2 hours.
The ferment tea processed in the examples 1-3 and the comparative examples 1-3 is randomly distributed to 100 passers for trial, and the passers score the ferment tea in sense, wherein the specific parameters of the score are shown in
Sensory evaluation standard of fruit juice:
After scoring each group for 100 subjects, the average value for each group was taken:
Sensory evaluation results:
| Appearance of the product | taste of the product | flavor (I) and flavor (II) | Sweet taste | total score | |
| Example 1 | 24.3 | 24.2 | 24.4 | 24.1 | 97.0 |
| Example 2 | 24.8 | 24.8 | 24.7 | 24.9 | 99.2 |
| Example 3 | 24.4 | 24.3 | 24.5 | 24.4 | 97.6 |
| comparative example 1 | 22.9 | 19.0 | 19.1 | 19.1 | 80.1 |
| comparative example 2 | 20.4 | 21.1 | 22.4 | 22.5 | 86.4 |
| Comparative example 3 | 20.3 | 20.4 | 21.0 | 21.4 | 83.1 |
As can be seen from Table 2, the mixed fermented juice obtained by processing in examples 1-3 has a high score of 97 points or more, which indicates that the ferment tea obtained by processing of the invention is approved by the experimenter in appearance, color, aroma and taste, and has high evaluation. Scores of the comparative examples 1-3 are reduced in different degrees, and the comparative example 1 takes probiotics as variables, is produced by adding common probiotics, has great influence on the aspects of aroma, taste and flavor, has poor taste, and shows that the probiotic compound leavening agent can effectively improve various attributes of products. Comparative example 2 no licorice and pearl barley were used as raw materials, and after the processing method of the present invention was used, the appearance was not good in color and luster, the mouthfeel was also slightly reduced, the appearance and mouthfeel of the product could not be effectively improved, and the color and luster was also not good. Comparative example 3 adopts a production process commonly used in the market, and the total score is lower than that in the example, and a certain gap exists between the two.
while certain exemplary embodiments of the present invention have been described above by way of illustration only, it will be apparent to those of ordinary skill in the art that the described embodiments may be modified in various different ways without departing from the spirit and scope of the invention. Accordingly, the description is illustrative in nature and is not to be construed as limiting the scope of the invention as claimed.
Claims (8)
1. an enzyme tea, which is characterized in that: the material is prepared from the following raw materials in parts by weight: 40-60 parts of tea, 10-20 parts of glucose, 4-8 parts of liquorice, 5-10 parts of pearl barley, 0.1-0.3 part of sodium citrate, 0.1-0.3 part of malic acid, 5-10 parts of probiotic composite leavening agent, 1-3 parts of tannase and 1-3 parts of pectinase.
2. The enzyme tea according to claim 1, wherein: the probiotic compound leavening agent is prepared by processing the following raw materials in parts by weight: the ratio of raspberry, yellow tea, dahurian angelica root, red rose, kudzu vine root and probiotics is 8-10: 1-3.
3. The enzyme tea according to claim 1, wherein: the tea is one or a combination of more than one of dendrobium, black tea, dark tea, green tea and scented tea.
4. The process for producing enzyme tea according to any one of claims 1 to 3, wherein: the production process comprises the following steps: a. cleaning, crushing and stirring required tea leaves, liquorice and pearl barley to prepare a first raw material;
b. B, adding glucose, sodium citrate and malic acid into the first raw material in the step a, mixing, and stirring at the temperature of 23-27 ℃;
c. Mixing the raspberry, the yellow tea, the angelica dahurica, the red rose, the radix puerariae and the probiotics, and culturing at the temperature of 30-35 ℃ for 24 hours;
d. Mixing the raw materials of the steps b and c, fermenting for 48 hours at the temperature of 40-43 ℃;
e. D, adding tannase and pectinase in the step d, mixing, adding edible microcapsule essence, and stirring and mixing;
f. Adjusting the pH value to improve the anti-oxidation and penetration abilities of the packaged product, and adding a proper amount of a cyclodextrin embedding agent to improve the color stability;
g. Sterilizing at 80-85 deg.C for 20-25 min.
5. the enzyme tea production process according to claim 4, wherein: in step f, the pH value is adjusted by adding appropriate sodium sulfite flakes and ascorbic acid oxidant.
6. The enzyme tea production process according to claim 5, wherein: while the pH was adjusted, the mixture was stirred at 43 ℃ in a clockwise direction for 20 minutes.
7. The enzyme tea production process according to claim 4, wherein: and a step a of filtering the mixture through a 60-mesh screen to form a first raw material after filtering.
8. The enzyme tea production process according to claim 4, wherein: and g, cooling the raw materials in the step g to 3-6 ℃, and then filling and sealing after cooling for 2 hours.
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| CN201910757753.XA CN110537596A (en) | 2019-08-16 | 2019-08-16 | Enzyme tea and production process thereof |
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| CN109430456A (en) * | 2018-11-05 | 2019-03-08 | 齐鲁工业大学 | One grows tea ferment and preparation method thereof |
| CN109673782A (en) * | 2019-03-01 | 2019-04-26 | 安徽省钗源苦荞麦制品有限责任公司 | Ferment tea beverage and preparation method thereof |
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| CN104904917A (en) * | 2015-06-18 | 2015-09-16 | 夏逢雨 | Tea enzyme liquid production method |
| CN106901343A (en) * | 2017-03-13 | 2017-06-30 | 辛庆忠 | A kind of relieving alcoholism and protecting liver 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 |
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| CN108968058A (en) * | 2018-09-17 | 2018-12-11 | 广州乔媛商贸有限公司 | It is a kind of improve enteron aisle probiotics enzyme composition and application |
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Application publication date: 20191206 |