CN111011682A - Kefir fermented Duoyi fruit red tea beverage and preparation method thereof - Google Patents
Kefir fermented Duoyi fruit red tea beverage and preparation method thereof Download PDFInfo
- Publication number
- CN111011682A CN111011682A CN201911328392.3A CN201911328392A CN111011682A CN 111011682 A CN111011682 A CN 111011682A CN 201911328392 A CN201911328392 A CN 201911328392A CN 111011682 A CN111011682 A CN 111011682A
- Authority
- CN
- China
- Prior art keywords
- fruit
- kefir
- black tea
- preparing
- duoyi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kefir fermented red tea beverage containing fructus Momordicae Charantiae and its preparation method are provided. The invention belongs to the technical field of beverage processing. The invention solves the technical problems that the utilization rate of the prior polyrhachis vicina Roger is lower, the yield of effective components of the polyrhachis vicina Roger is lower, and the nutrition and the flavor of the prior polyrhachis vicina Roger are single. The product is prepared by mixing the enzymolyzed fructus fici and black tea liquid and fermenting with kefir fermenting agent. The preparation method comprises the following steps: firstly, slicing and airing the fruits of the litsea; secondly, the Duoyi fruit slices are subjected to cooking, grinding, enzymolysis and ultrasonic treatment to obtain enzymolysis liquid; thirdly, soaking black tea, performing ultrasonic treatment and filtering to obtain black tea liquid; and fourthly, mixing the Duiyuo enzymatic hydrolysate with the black tea liquid, fermenting by using a kefir fermenting agent, removing precipitates, sterilizing and canning to obtain the Duiyuo red tea beverage. The beverage is prepared by taking the polyrhachis vicina Roger and the black tea as main components, enabling the polyrhachis vicina Roger and the black tea to act together, and finally obtaining the polyrhachis vicina Roger beverage which is rich in nutrition, good in health care, unique in flavor and good in sensory effect through kefir fermentation.
Description
Technical Field
The invention belongs to the technical field of beverage processing, and particularly relates to a kefir fermented Douguo red tea beverage and a preparation method thereof.
Background
The black tea is a fully fermented tea, is a main tea product in tea culture, is produced by the steps of picking, withering, rolling, fermenting, drying and the like, has a fermentation process more than that of the green tea, and generates new components such as theaflavin, thearubigins and the like and aromatic substances such as alcohols, aldehydes, ketones, esters and the like by a chemical reaction taking tea polyphenol enzymatic oxidation as a center in the process. A large number of research reports prove that the tea pigment in the black tea has the health-care effects of resisting tumor and mutation, preventing and treating common oral diseases, inhibiting pathogenic bacteria, resisting virus, resisting atherosclerosis and promoting fibrinolysis, and treating cardiovascular and cerebrovascular diseases and diabetes.
Kefir is a fermented dairy product with a long history originating from the caucasian region. Conventional openerThe Feier is prepared by fermenting cow milk or goat milk as raw material, and contains lactic acid, ethanol and small amount of CO2The fermented milk of (2) is named as champagne in fermented milk. Kefir grains are used for fermentation in the traditional kefir process, and the kefir grains contain various beneficial microorganisms, so that the kefir grains can help regulate intestinal flora of human bodies and reduce the incidence of gastrointestinal diseases, cardiovascular diseases and immune diseases. Due to the good probiotic function, the method arouses the research and development interests of researchers in various countries around the world.
Dolomita, also called Docynia delavayi fruit, apple acid, papaya acid, fructus crataegi, is the fruit of Doynia delavayi of Doynia of Rosaceae, and is an economic plant with medicine and food dual purpose. Yunnan docynia is mainly distributed in Yunnan, Sichuan and Guizhou provinces in China. In the aspect of traditional Chinese medicine, the fruits of Job's tears have the effects of relaxing the channels and activating the blood circulation, drying dampness in the spleen, soothing the liver and relieving pain, clearing summer heat and disinfecting, reducing blood sugar and blood fat and the like. Fruits mostly rely on fruits which are rich in tannin and crude fiber, hard in fruits, difficult to chew, sour and astringent in taste, and difficult to eat and swallow. The local fruits can be pickled and eaten after being mixed with cold sauce, besides fresh fruits, the local fruits can also be pickled in a pickle jar for eating according to the fruits, and the local fruits can also be sliced and dried in the sun to be eaten as dry fruits or made into preserved fruits by preserved fruits.
However, the utilization rate of the Duoyi fruit is low, only 20-35%, the yield of the effective components of the Duoyi fruit is low, only 18-30%, and although the Duoyi fruit is made into fruit juice for drinking, the nutrition and the flavor are single.
Disclosure of Invention
The invention solves the technical problems that the utilization rate of the existing Duoyi fruit is low, the yield of the effective components of the Duoyi fruit is low, and the nutrition and the flavor of the existing Duoyi fruit juice are single, and provides a Kaifei fermented Duoyi fruit red tea beverage and a preparation method thereof.
The invention relates to a kefir fermented Duoyi red tea beverage which is prepared by mixing enzymolysis Duoyi and black tea liquid and then fermenting the mixture by a kefir fermenting agent.
The preparation method of the kefir fermented Douguo red tea beverage comprises the following specific steps:
firstly, preparing dried fruit slices: slicing ripe, complete and rotten-free and mildewproof Duoyi fruits, and air-drying to obtain dried Duoyi fruit slices;
secondly, preparing a Duiyuo enzymatic hydrolysate: cooking the dried duoyi fruit slices obtained in the step one, adding water, grinding into thick liquid to obtain duoyi fruit pulp, adding pectinase into the duoyi fruit pulp for enzymolysis, and performing ultrasonic treatment to obtain duoyi fruit enzymatic hydrolysate;
thirdly, preparing black tea liquid: crushing and soaking black tea, performing ultrasonic treatment, and filtering to obtain black tea liquid;
fourthly, preparing the red tea beverage containing the fruits of the Duoyuo: and (3) mixing the enzymolysis liquid of the fruit with the black tea liquid obtained in the third step to obtain a mixed liquid, then adding kefir starter into the mixed liquid for fermentation, removing precipitates after fermentation, sterilizing and canning to obtain the beverage of the fruit red tea.
Further limiting, the cooking time of the dried polyrhachis vicina Roger slices in the step two is 10-15 min.
And further limiting, the water adding amount during grinding is 2-5 times of the mass of the steamed and cooked dried fruit slices.
Further limiting, the mass fraction of the pectinase in the pulp obtained in the step two is 0.2-0.4%.
Further limiting, the enzymolysis condition in the second step is enzymolysis for 1-2 h at 40 ℃.
Further limiting, the ultrasonic treatment temperature in the step two is 30 ℃, the power is 200W, and the ultrasonic time is 2 min.
And further limiting, the black tea is ground to 50 meshes in the step three, and then is soaked in water for 15-20 min, wherein the mass of the added water is 10 times that of the black tea.
Further limiting, the ultrasonic treatment temperature in the third step is 37 ℃, the power is 200W, and the ultrasonic time is 10 min.
Further limiting, the volume ratio of the black tea liquid to the multiview enzymolysis liquid in the step four is 1 (1-2).
Further limiting, the inoculation amount of the kefir starter in the step four is 5-8% by volume fraction.
Further limiting, the fermentation condition in the fourth step is fermentation for 24 to 36 hours at the temperature of between 25 and 30 ℃.
The beverage is prepared by taking the polyrhachis vicina Roger and the black tea as main components, enabling the polyrhachis vicina Roger and the black tea to act together, and finally obtaining the polyrhachis vicina Roger beverage which is rich in nutrition, good in health care, unique in flavor and good in sensory effect through kefir fermentation. And the pulp grinding and filtering are carried out again after the Duiyou slices are treated by combining cooking, enzymolysis and ultrasonic wave, so that the taste of the beverage is smoother, the utilization rate of the Duiyou is improved to the maximum extent, the utilization rate is improved to 55-65 percent (compared with the numerical value in the background technology), and the yield of the Duiyou effective components is improved to 65-74 percent. Therefore, the finally obtained Duoyi black tea beverage is mellow in taste, has proper Duoyi original fruit flavor and tea fragrance, is moderate in sweetness and sourness and uniform in color and luster.
Detailed Description
The first embodiment is as follows: the preparation method of the kefir fermented red tea beverage comprises the following specific steps:
firstly, preparing dried fruit slices: the ripe and complete Duiyi fruits are uniformly conveyed to a fruit washing tank by a belt at the speed of 3t/h, so that the Duiyi fruits vibrate to a brush fruit washing tank along with water waves in the fruit washing tank for washing, silt and impurities are removed, then the Duiyi fruits are conveyed to a scrubbing machine by a chain plate lifting machine, sprayed with water and finally conveyed to a fruit selecting table. Picking out rotten and deteriorated fruits which roll along with the rolling of the fruits on a fruit selecting table, cutting the picked ripe, complete, rotten and mildewless Duiyi fruits into slices with the thickness of 2mm, and airing to obtain dried Duiyi fruits;
secondly, preparing a Duiyuo enzymatic hydrolysate: cooking the dried polyrhachis vicina Roger slices obtained in the step one for 15min, adding water which is 5 times of the mass of the cooked dried polyrhachis vicina Roger slices, grinding the mixture into pulp to obtain polyrhachis vicina Roger pulp, adding pectinase with the mass fraction of 0.2% into the polyrhachis vicina Roger pulp, performing enzymolysis for 1h at the temperature of 40 ℃, and performing ultrasonic treatment for 2min at the temperature of 30 ℃ and the power of 200W to obtain polyrhachis vicina Roger enzymatic hydrolysate;
thirdly, preparing black tea liquid: pulverizing red tea of Oriental hill, adding water 10 times of black tea, soaking for 15min, treating with ultrasonic wave at 37 deg.C and 200W for 10min, and filtering to obtain black tea solution;
fourthly, preparing the red tea beverage containing the fruits of the Duoyuo: and (3) mixing the Duiyuo enzymatic hydrolysate obtained in the step two with the black tea liquid obtained in the step three according to the volume ratio of 1: 2, mixing to obtain a mixed solution, sterilizing the mixed solution at 85 ℃ for 5min, cooling to room temperature, inoculating 8% by volume kefir starter, fermenting at 25 ℃ for 24h, standing to remove precipitates after fermentation, pasteurizing for 5min, and aseptic canning to obtain a Yiguo red tea beverage;
wherein the kefir starter is obtained by inoculating kefir grains into emulsion and culturing at 30 ℃ for 24 h.
In the embodiment, the yield of the effective components of the polyrhachis vicina Roger is improved by 65.8 percent.
The second embodiment is as follows: the preparation method of the kefir fermented red tea beverage comprises the following specific steps:
firstly, preparing dried fruit slices: the ripe and complete Duiyi fruits are uniformly conveyed to a fruit washing tank by a belt at the speed of 3t/h, so that the Duiyi fruits vibrate to a brush fruit washing tank along with water waves in the fruit washing tank for washing, silt and impurities are removed, then the Duiyi fruits are conveyed to a scrubbing machine by a chain plate lifting machine, sprayed with water and finally conveyed to a fruit selecting table. The fruits which are rotten and rotten are picked out along with the rolling of the fruits on the fruit selecting table, then the picked ripe, complete, rotten-free and mildewless fruits are cut into pieces with the thickness of 2mm and dried in the air, and dried pieces of the fruits are obtained
Secondly, preparing a Duiyuo enzymatic hydrolysate: cooking the dried polyrhachis vicina Roger slices obtained in the step one for 15min, adding water which is 4 times of the mass of the cooked dried polyrhachis vicina Roger slices, grinding the mixture into pulp to obtain polyrhachis vicina Roger pulp, adding pectinase with the mass fraction of 0.2% into the polyrhachis vicina Roger pulp, performing enzymolysis for 2h at the temperature of 40 ℃, and performing ultrasonic treatment for 2min at the temperature of 30 ℃ and the power of 200W to obtain polyrhachis vicina Roger enzymatic hydrolysate;
thirdly, preparing black tea liquid: pulverizing red tea of Oriental hill, adding water 10 times of black tea, soaking for 20min, treating with ultrasonic wave at 37 deg.C and 200W for 10min, and filtering to obtain black tea solution;
fourthly, preparing the red tea beverage containing the fruits of the Duoyuo: and (3) mixing the Duiyuo enzymatic hydrolysate obtained in the step two with the black tea liquid obtained in the step three according to the volume ratio of 1: 2, mixing to obtain a mixed solution, sterilizing the mixed solution at 85 ℃ for 5min, cooling to room temperature, inoculating a kefir fermenting agent with the volume fraction of 5%, fermenting at 30 ℃ for 36h, standing to remove precipitates after fermentation, pasteurizing for 5min, and aseptically canning to obtain the Yiguo red tea beverage;
wherein the kefir starter is obtained by inoculating kefir grains into emulsion and culturing at 30 ℃ for 24 h.
In the embodiment, the yield of the effective components of the polyrhachis vicina Roger is improved by 68.6 percent.
The third concrete implementation mode: the preparation method of the kefir fermented red tea beverage comprises the following specific steps:
firstly, preparing dried fruit slices: the ripe and complete Duiyi fruits are uniformly conveyed to a fruit washing tank by a belt at the speed of 3t/h, so that the Duiyi fruits vibrate to a brush fruit washing tank along with water waves in the fruit washing tank for washing, silt and impurities are removed, then the Duiyi fruits are conveyed to a scrubbing machine by a chain plate lifting machine, sprayed with water and finally conveyed to a fruit selecting table. The fruits which are rotten and rotten are picked out along with the rolling of the fruits on the fruit selecting table, then the picked ripe, complete, rotten-free and mildewless fruits are cut into pieces with the thickness of 2mm and dried in the air, and dried pieces of the fruits are obtained
Secondly, preparing a Duiyuo enzymatic hydrolysate: cooking the dried polyrhachis vicina Roger slices obtained in the step one for 15min, adding water which is 3 times of the mass of the cooked dried polyrhachis vicina Roger slices, grinding the mixture into pulp to obtain polyrhachis vicina Roger pulp, adding pectinase with the mass fraction of 0.3% into the polyrhachis vicina Roger pulp, performing enzymolysis for 1.5h at the temperature of 40 ℃, and performing ultrasonic treatment for 2min at the temperature of 30 ℃ and the power of 200W to obtain a polyrhachis vicina Roger enzymatic hydrolysate;
thirdly, preparing black tea liquid: pulverizing red tea of Oriental hill, adding water 10 times of black tea, soaking for 18min, treating with ultrasonic wave at 37 deg.C and 200W for 10min, and filtering to obtain black tea solution;
fourthly, preparing the red tea beverage containing the fruits of the Duoyuo: and (3) mixing the Duiyuo enzymatic hydrolysate obtained in the step two with the black tea liquid obtained in the step three according to the volume ratio of 1: 1, mixing to obtain a mixed solution, sterilizing the mixed solution at 85 ℃ for 5min, cooling to room temperature, inoculating 8% by volume kefir starter, fermenting at 35 ℃ for 48h, standing to remove precipitates after fermentation, pasteurizing for 5min, and aseptic canning to obtain a Yiguo red tea beverage;
wherein the kefir starter is obtained by inoculating kefir grains into emulsion and culturing at 30 ℃ for 24 h.
In the embodiment, the yield of the effective components of the polyrhachis vicina Roger is improved by 71.6 percent.
The fourth concrete implementation mode: the preparation method of the kefir fermented red tea beverage comprises the following specific steps:
firstly, preparing dried fruit slices: the ripe and complete Duiyi fruits are uniformly conveyed to a fruit washing tank by a belt at the speed of 3t/h, so that the Duiyi fruits vibrate to a brush fruit washing tank along with water waves in the fruit washing tank for washing, silt and impurities are removed, then the Duiyi fruits are conveyed to a scrubbing machine by a chain plate lifting machine, sprayed with water and finally conveyed to a fruit selecting table. The fruits which are rotten and rotten are picked out along with the rolling of the fruits on the fruit selecting table, then the picked ripe, complete, rotten-free and mildewless fruits are cut into pieces with the thickness of 2mm and dried in the air, and dried pieces of the fruits are obtained
Secondly, preparing a Duiyuo enzymatic hydrolysate: cooking the dried polyrhachis vicina Roger slices obtained in the step one for 15min, adding water which is 2 times of the mass of the cooked dried polyrhachis vicina Roger slices, grinding the mixture into pulp to obtain polyrhachis vicina Roger pulp, adding pectinase with the mass fraction of 0.4% into the polyrhachis vicina Roger pulp, performing enzymolysis for 2h at the temperature of 40 ℃, and performing ultrasonic treatment for 2min at the temperature of 30 ℃ and the power of 200W to obtain polyrhachis vicina Roger enzymatic hydrolysate;
thirdly, preparing black tea liquid: pulverizing red tea of Oriental hill, adding water 10 times of black tea, soaking for 20min, treating with ultrasonic wave at 37 deg.C and 200W for 10min, and filtering to obtain black tea solution;
fourthly, preparing the red tea beverage containing the fruits of the Duoyuo: and (3) mixing the Duiyuo enzymatic hydrolysate obtained in the step two with the black tea liquid obtained in the step three according to the volume ratio of 1: 1, mixing to obtain a mixed solution, sterilizing the mixed solution at 85 ℃ for 5min, cooling to room temperature, inoculating a kefir fermenting agent with the volume fraction of 5%, fermenting at 30 ℃ for 48h, standing to remove precipitates after fermentation, pasteurizing for 5min, and aseptically canning to obtain a Yiguo red tea beverage;
wherein the kefir starter is obtained by inoculating kefir grains into emulsion and culturing at 30 ℃ for 24 h.
In the embodiment, the yield of the effective components of the Duoyi fruit is improved by 74.0%.
The sensory evaluation of the tea beverage obtained in the first to fourth embodiments was carried out by the following test methods: 10 persons (5 men and 5 women) trained by sensory evaluation professionals form a sensory evaluation group based on black tea, samples are contained in a unified container and sampled randomly, and the evaluation personnel are required to be incapable of drinking wine, eating pungent food and evaluating other products within 18 hours before evaluation. And 5min is taken as a time interval unit, each sample is assessed and then gargled with farmer spring mineral water, the next sample is tasted, sensory evaluation is carried out, and finally, the average score of 10 persons is taken. The comparative results are shown below, in which table 1 is a sensory evaluation criteria table, and table 2 is a sensory evaluation table of the horehound black tea beverage obtained in the first to fourth embodiments.
TABLE 1 sensory evaluation criteria Table
TABLE 2 sensory evaluation results of the black tea beverage according to various embodiments
| Item | Color and luster | Flavor (I) and flavor (II) | Appearance form | General score (score) |
| Implementation mode one | 17 | 60 | 8 | 85 |
| Second embodiment | 18 | 62 | 8 | 88 |
| Third embodiment | 18 | 66 | 8 | 92 |
| Embodiment IV | 20 | 67 | 9 | 96 |
As can be seen from table 2, the beverage of the red tea with fig. obtained by the first to fourth embodiments of the present invention has good sensory effect, mellow taste, proper flavor and tea fragrance of the fig, and moderate sweetness and sourness; the color is uniform and consistent and is brick red; the clarity is extremely high, transparent and bright, and no visible impurities exist.
Claims (10)
1. A kefir fermented Duoyi red tea beverage is characterized in that the Duoyi black tea beverage is prepared by mixing zymolyzed Duoyi and black tea liquid and then fermenting with kefir starter.
2. The method for preparing a kefir fermented red tea beverage according to claim 1, comprising the following steps:
firstly, preparing dried fruit slices: slicing ripe, complete and rotten-free and mildewproof Duoyi fruits, and air-drying to obtain dried Duoyi fruit slices;
secondly, preparing a Duiyuo enzymatic hydrolysate: cooking the dried duoyi fruit slices obtained in the step one, adding water, grinding into thick liquid to obtain duoyi fruit pulp, adding pectinase into the duoyi fruit pulp for enzymolysis, and performing ultrasonic treatment to obtain duoyi fruit enzymatic hydrolysate;
thirdly, preparing black tea liquid: crushing and soaking black tea, performing ultrasonic treatment, and filtering to obtain black tea liquid;
fourthly, preparing the red tea beverage containing the fruits of the Duoyuo: and (3) mixing the enzymolysis liquid of the fruit with the black tea liquid obtained in the third step to obtain a mixed liquid, then adding kefir starter into the mixed liquid for fermentation, removing precipitates after fermentation, sterilizing and canning to obtain the beverage of the fruit red tea.
3. The method for preparing a kefir fermented red tea beverage of fructus fici according to claim 2, wherein the amount of water added during grinding is 2-5 times of the mass of the cooked dried fructus fici.
4. The method for preparing a kefir fermented red tea beverage according to claim 2, wherein the mass fraction of pectinase in the pulp of the second step is 0.2-0.4%.
5. The method for preparing the kefir fermented red tea beverage of the Douguo according to claim 2, wherein the enzymolysis condition in the second step is enzymolysis at 40 ℃ for 1-2 h.
6. The method for preparing a kefir fermented red tea beverage according to claim 2, wherein the ultrasonic treatment temperature in the second step is 30 ℃, the power is 200W, and the ultrasonic time is 2 min.
7. The method for preparing a kefir fermented olyi fruit black tea beverage according to claim 2, wherein the black tea powder obtained in the third step is ground to 50 meshes, and then soaked in water for 15min to 20min, wherein the mass of the added water is 10 times that of the black tea.
8. The method for preparing a kefir fermented red tea beverage according to claim 2, wherein the ultrasonic treatment temperature in the step three is 37 ℃, the power is 200W, and the ultrasonic time is 10 min.
9. The method for preparing the kefir fermented red tea beverage containing the fruit of oriental fruit according to claim 2, wherein the volume ratio of the black tea liquid to the enzymatic hydrolysate containing the fruit of oriental fruit in the fourth step is 1 (1-2).
10. The method for preparing a kefir fermented red tea beverage according to claim 2, wherein the inoculation amount of the kefir starter in the fourth step is 5-8% by volume.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911328392.3A CN111011682A (en) | 2019-12-20 | 2019-12-20 | Kefir fermented Duoyi fruit red tea beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911328392.3A CN111011682A (en) | 2019-12-20 | 2019-12-20 | Kefir fermented Duoyi fruit red tea beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111011682A true CN111011682A (en) | 2020-04-17 |
Family
ID=70212302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911328392.3A Pending CN111011682A (en) | 2019-12-20 | 2019-12-20 | Kefir fermented Duoyi fruit red tea beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111011682A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695470A (en) * | 2005-06-14 | 2005-11-16 | 王乐观 | Beverage vinegar made from Pu'er tea and preparation method |
| CN101720967A (en) * | 2008-11-03 | 2010-06-09 | 丹尼斯克（中国）有限公司 | Fruit and vegetable juice beverage fermented by Kefir fermenting agent and preparation method thereof |
| CN105670855A (en) * | 2015-12-12 | 2016-06-15 | 澜沧洪源葡莲种植农场 | Duoyi fruit liquor and brewing method thereof |
| CN105695234A (en) * | 2016-04-06 | 2016-06-22 | 李杨 | Duoyi fruit liquor and preparation method thereof |
| CN106036272A (en) * | 2016-06-03 | 2016-10-26 | 安阳市京膳堂饮料有限公司 | Kefir-fermented fruit and vegetable juice fermentation broth, Kefir-fermented fruit and vegetable juice drink and preparation methods of fermentation broth and drink |
| CN110200101A (en) * | 2019-07-23 | 2019-09-06 | 李杨 | Mostly according to fruit tea beverage and preparation method thereof |
| CN110558509A (en) * | 2019-10-14 | 2019-12-13 | 上海夜草生物科技有限公司 | Preparation method of fruit powder containing fructus momordicae |
-
2019
- 2019-12-20 CN CN201911328392.3A patent/CN111011682A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695470A (en) * | 2005-06-14 | 2005-11-16 | 王乐观 | Beverage vinegar made from Pu'er tea and preparation method |
| CN101720967A (en) * | 2008-11-03 | 2010-06-09 | 丹尼斯克（中国）有限公司 | Fruit and vegetable juice beverage fermented by Kefir fermenting agent and preparation method thereof |
| CN105670855A (en) * | 2015-12-12 | 2016-06-15 | 澜沧洪源葡莲种植农场 | Duoyi fruit liquor and brewing method thereof |
| CN105695234A (en) * | 2016-04-06 | 2016-06-22 | 李杨 | Duoyi fruit liquor and preparation method thereof |
| CN106036272A (en) * | 2016-06-03 | 2016-10-26 | 安阳市京膳堂饮料有限公司 | Kefir-fermented fruit and vegetable juice fermentation broth, Kefir-fermented fruit and vegetable juice drink and preparation methods of fermentation broth and drink |
| CN110200101A (en) * | 2019-07-23 | 2019-09-06 | 李杨 | Mostly according to fruit tea beverage and preparation method thereof |
| CN110558509A (en) * | 2019-10-14 | 2019-12-13 | 上海夜草生物科技有限公司 | Preparation method of fruit powder containing fructus momordicae |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105018328B (en) | A kind of method that full banana fruits vinegar is brewageed using corn core immobilized acetic acid bacteria | |
| CN103540468A (en) | Processing method of convenient and instant sweet wine | |
| CN104856044A (en) | Kefir ginseng enzyme and preparation method thereof | |
| CN104187930A (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN105211970A (en) | A kind of Momordica grosvenori lactic acid fermentation fruit juice and preparation method thereof | |
| CN101606739B (en) | Lactic acid fermentation broth of loquat juice and preparation method thereof | |
| CN102960647A (en) | Warm-water fermenting method for boiled bamboo shoots | |
| CN107354059B (en) | Chinese wampee leaf and Chinese wampee fruit mixed fermented fruit wine and processing method thereof | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN106701522A (en) | Method for fermenting fruit vinegar by utilizing water-chestnuts | |
| CN109497499B (en) | Mulberry soy sauce | |
| CN106578068A (en) | Pitaya yoghurt and preparation method thereof | |
| CN105994626A (en) | Truffle yogurt and preparation method thereof | |
| CN114343143B (en) | Marine algae fermentation product and preparation method thereof | |
| CN111011682A (en) | Kefir fermented Duoyi fruit red tea beverage and preparation method thereof | |
| KR101318646B1 (en) | Vinegar including ginger and method thereof | |
| CN101611750A (en) | A kind of production method of navel orange tea | |
| CN111066937B (en) | Low-sugar preserved lemon and processing technology | |
| CN107692094A (en) | A kind of preparation method of olive fish | |
| CN106262802A (en) | A kind of nourishing healthy honey-prepared glutinous rehmannia and preparation method | |
| CN105795479A (en) | Maca extract, preparation method thereof and method for preparing enzyme beverages from maca extract | |
| KR101083822B1 (en) | Concentration a quince extract making a way | |
| CN105886196A (en) | Randia cochinchinensis wine and preparation method thereof | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN109315734A (en) | A kind of flavor sauerkraut of fermented type low nitrite content and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |