CN111264655A - Lactic acid bacteria hangover alleviating fermented tea juice and preparation method thereof - Google Patents
Lactic acid bacteria hangover alleviating fermented tea juice and preparation method thereof Download PDFInfo
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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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
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
- A23F3/26—Drying or concentrating tea extract by lyophilisation
Abstract
The invention discloses a lactobacillus hangover alleviating fermented tea juice and a preparation method thereof. The invention takes fresh tea leaves as raw materials, can keep the nutritional composition and flavor of the tea as much as possible, and ensures the flavor and efficacy of the obtained fermented tea juice. The fermentation raw materials are firstly subjected to enzymolysis treatment by using protease, particularly the combination of papain and alkaline protease is more favorable for degrading proteins in tea and shiitake mushroom into small molecular peptides. According to the invention, a small amount of acetobacter is used for fermentation, so that the fermentation product is enriched, and the alcohol decomposition effect is synergistically improved. The addition amount is small, and the whole flavor is not influenced.
Description
Technical Field
The invention relates to lactobacillus fermented tea juice, and in particular relates to lactobacillus hangover-alleviating fermented tea juice and a preparation method thereof. Belongs to the technical field of fermented beverages.
Background
The Chinese tea culture is huge and profound, and the history is long, wherein the application of the black tea fungus in Chinese circulation has been over 150 years. The recent practice of applying black tea fungus in the medical field at home and abroad shows that the black tea fungus can treat various chronic diseases, such as hypertension, arteriosclerosis, coronary heart disease, diabetes, constipation, hemorrhoids, obesity, alopecia areata, leukotrichia, cataract, rheumatoid arthritis, gastritis, dysentery, anemia, riboflavin deficiency and the like. The tea fungus is also called Haibao and Weibao, and is a commensal organism of yeast, lactic acid bacteria (such as streptococcus thermophilus, lactobacillus plantarum, lactococcus lactis and lactic acid subspecies) and acetic acid bacteria.
In recent years, the fermented tea juice is popular with people, has the dual effects of tea and lactic acid bacteria, is unique in flavor, comprehensive in nutritional composition and good in health preserving effect.
Wine plays a very important role in social life of people, but alcohol can cause direct or indirect damage to human livers when people drink the wine. Alcohol has potential toxicity to cells in each of three metabolic steps in liver cells, such as direct damage to liver cells, stimulation of fat synthesis, hypoxia, generation of acetaldehyde to induce activity of various related enzyme systems to disturb liver metabolism to cause a series of clinical symptoms and the like, and alcoholic hepatitis, fatty liver, hepatic fibrosis, cirrhosis, even liver cancer and the like are caused.
Various anti-hangover products, such as anti-hangover beverages, anti-hangover tea, anti-hangover drugs, and the like, are currently on the market. Most of the antialcoholic drugs can cause metabolic burden to liver and kidney to cause damage to the liver and the kidney to different degrees while antialcoholism. The market acceptance of the anti-inebriation tea is high, but the anti-inebriation effect of the anti-inebriation tea on the market is not ideal.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the lactic acid bacteria anti-alcoholism fermented tea juice and the preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of lactobacillus hangover alleviating fermented tea juice comprises the steps of putting a fermentation raw material into a fermentation tank, inoculating lactobacillus seed liquid, carrying out aerobic fermentation for 10-12 hours at 30-32 ℃, then inoculating lactobacillus seed liquid, carrying out anaerobic fermentation for 30-35 hours at 40-45 ℃, and carrying out post-treatment to obtain the lactobacillus hangover alleviating fermented tea juice; wherein the fermentation raw material is prepared by the following method in parts by weight:
(A) selecting 1 part of fresh tea leaves growing in the same year, sequentially carrying out withering, rolling, stacking and placing and primary fermentation treatment, then adding 5-8 parts of water with the temperature of 70-80 ℃, then adding 0.05-0.08 part of fresh diced mushrooms, carrying out heat preservation and stirring for 8-10 minutes, and filtering to obtain filter residues and filtrate;
(B) grinding the filter residue into powder by freezing, then pouring into the filtrate, performing secondary fermentation treatment, filtering, evaporating and concentrating, performing vacuum freeze drying, and performing superfine grinding to obtain mixed powder;
(C) and finally dispersing the mixed powder in 160-170 parts of water, adding protease, performing enzymolysis treatment, inactivating enzyme, and sterilizing to obtain the fermentation raw material.
Preferably, the volume inoculation amount of the acetobacter aceti seed liquid is 0.2-0.5%, and the volume inoculation amount of the lactobacillus seed liquid is 2-3%.
Preferably, the preparation method of the acetobacter seed liquid is as follows: inoculating the acetobacter aceti strain into a liquid culture medium, wherein the volume inoculation amount is 1%, and culturing for 48 hours at the temperature of 32 ℃ and at the speed of 200rpm to obtain the acetobacter aceti seed liquid.
Further preferably, the liquid medium is prepared by the following method: weighing 1.2g of glucose, 0.6g of yeast extract and 0.8g of peptone, adding water, stirring and dissolving, fixing the volume to 100mL, sterilizing at 121 ℃ for 20 minutes, cooling to 32 ℃, adding 8mL of ethanol solution with volume concentration of 95% under aseptic condition, and stirring uniformly to obtain the glucose-glucose composite material.
Preferably, the preparation method of the lactobacillus seed liquid comprises the following steps: inoculating lactobacillus strains into a fermentation culture medium, wherein the volume inoculation amount is 2%, and standing and culturing for 75 hours at 37 ℃ to obtain lactobacillus seed liquid; the lactobacillus seed liquid contains: lactobacillus plantarum, bifidobacterium and pediococcus pentosaceus in a ratio of 4: 3: 1.
further preferably, the fermentation medium is prepared by mixing the following raw materials in percentage by weight: 0.8% of brown sugar, 0.5% of glucose, 0.1% of honey, 0.08% of xylo-oligosaccharide and the balance of purified water.
Preferably, the specific method of post-treatment is: centrifuging at 10000-12000 rpm for 5-8 minutes, taking supernatant, pasteurizing, and filling to obtain the lactobacillus hangover alleviating fermented tea juice.
Preferably, in the step (a), the process conditions of withering, rolling and stacking placement are as follows:
(A-1) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 25-27 ℃, the relative humidity is 65-70%, and the time is 12-13 hours.
(A-2) rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 10 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.
(A-3) Stacking: the tea leaves are put into a tile jar, piled up and placed for 1-2 days, and the ambient temperature in the tile jar is 27-30 ℃.
Preferably, in the step (A), the fresh diced shiitake mushrooms are diced pieces which are cut into 1mm × 1mm × 1 mm.
Preferably, in the step (a), the process conditions of the first fermentation are as follows: and (3) flatly spreading the mixture in a fermentation chamber with the thickness of 5-10 cm, wherein the temperature in the fermentation chamber is 25-28 ℃, the relative humidity is more than 90%, and fermenting for 20-30 minutes.
Preferably, the filter residue is frozen in liquid nitrogen for 5-10 minutes before the freeze grinding in the step (B), and the time for freeze grinding is 15-20 minutes.
Preferably, the conditions for the second fermentation in step (B) are: and (3) carrying out liquid state fermentation in a temperature-controlled reaction kettle, wherein the temperature in the reaction kettle is 30-35 ℃, the air ventilation flow rate is 4-5L/min, and the fermentation lasts 20-25 minutes.
Preferably, in the step (B), the vacuum freeze-drying process conditions are as follows: firstly, reducing the temperature to-20 to-30 ℃, preserving the heat for 8 to 10 hours, then vacuumizing to 10 to 13Pa, heating to 20 to 30 ℃, and continuously preserving the heat for 5 to 6 hours under the current vacuum degree condition.
Preferably, in the step (B), the jet mill is used for performing ultrafine grinding, and the specific process conditions are as follows: the airflow pressure is 600kPa, the feeding speed is 120r/min, the grading frequency is 35Hz, and the crushing time is 50-60 minutes.
Preferably, in the step (C), the protease is a mixture of papain and alkaline protease in a mass ratio of 1: 0.5-0.8, and the enzymolysis treatment process conditions are as follows: carrying out enzymolysis for 10-12 hours at 53-56 ℃.
Preferably, in step (C), the sterilization conditions are: sterilizing at 121 deg.C for 15 min.
The lactobacillus hangover alleviating fermented tea juice obtained by the preparation method.
The invention has the beneficial effects that:
according to the invention, fresh tea leaves are used as raw materials to prepare fermentation raw materials, and the fermentation raw materials are sequentially subjected to aerobic fermentation by using acetobacter and anaerobic fermentation by using lactic acid bacteria to obtain the hangover-alleviating fermented tea juice which has the flavors and effects of tea and lactic acid bacteria and has a good hangover-alleviating effect. The specific analysis is as follows:
1. most of fermented tea juice in the market takes ready-made black tea products as raw materials, uncertainty of quality control of the raw materials is increased, and a lot of nutrients and flavor components are probably lost in the preparation process of the black tea products, so that the quality of the finally obtained fermented tea juice is influenced. The invention takes fresh tea leaves as raw materials, can keep the nutritional composition and flavor of the tea as much as possible, and ensures the flavor and efficacy of the obtained fermented tea juice.
2. After the fresh tea leaves are subjected to primary fermentation treatment, water at the temperature of 70-80 ℃ is used for heat preservation and stirring to dissolve out nutrients and flavor substances in the tea leaves, a small amount of fresh diced lentinus edodes is added in the process, and polysaccharide and the like contained in the lentinus edodes are dissolved out and can wrap the surface of the tea to play a role in protection, so that the loss of nutrients and flavor in the tea treatment process is avoided.
3. The filter residue is frozen and ground into powder and then poured into the filtrate, the filtrate and the filter residue fully act, so that unique flavor substances are formed in the secondary fermentation treatment process, the mixed powder obtained after superfine grinding has extremely small particle size, the contact area with the inoculated seed liquid is increased, the short-time full fermentation is realized, and the flavor and the efficacy of the product are ensured.
4. The fermentation raw materials are firstly subjected to enzymolysis treatment by using protease, particularly the combination of papain and alkaline protease is more favorable for degrading proteins in tea and shiitake mushroom into small molecular peptides. Alcohol is decomposed into acetaldehyde and then into acetic acid in vivo, and then converted into substances harmless to human body, and alcohol entering into the body is catabolized in liver and has close relationship with alcohol dehydrogenase and acetaldehyde dehydrogenase. The small molecular peptides contained in the fermented tea juice are beneficial to enhancing the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase, enhancing the capability of catabolizing alcohol and promoting the decomposition of alcohol, thereby realizing the effect of dispelling the effects of alcohol. The proteins in the tea and the shiitake are different in types, and are degraded to form various small molecular peptides, so that the alcohol decomposition effect is synergistically improved.
5. According to the invention, a small amount of acetobacter is used for fermentation, so that the fermentation product is enriched, and the alcohol decomposition effect is synergistically improved. The addition amount is small, and the whole flavor is not influenced.
Detailed Description
The present invention will be further illustrated by the following examples, which are intended to be merely illustrative and not limitative.
The lactobacillus plantarum, ATCC8014, to which the invention relates was purchased from the homogeneous biotechnology (shanghai) limited; bifidobacterium, ATCC29521, available from shanghai luckiness biotechnology ltd; pediococcus pentosaceus, ATCC33316, Acetobacter aceti, ATCC15973, was purchased from Shanghai towering Biotech Ltd.
Example 1:
a preparation method of lactobacillus hangover alleviating fermented tea juice comprises placing fermentation raw materials in a fermentation tank, inoculating Acetobacter aceti seed solution, performing aerobic fermentation at 30 deg.C for 12 hr, inoculating lactobacillus seed solution, performing anaerobic fermentation at 40 deg.C for 35 hr, and performing post-treatment to obtain the lactobacillus hangover alleviating fermented tea juice; wherein the fermentation raw material is prepared by the following method in parts by weight:
(A) selecting 1 part of fresh tea leaves growing in the same year, sequentially carrying out withering, rolling, stacking and placing and first fermentation treatment, then adding 5 parts of water at 80 ℃, then adding 0.05 part of fresh diced shiitake mushrooms, carrying out heat preservation and stirring for 10 minutes, and filtering to obtain filter residues and filtrate;
(B) grinding the filter residue into powder by freezing, then pouring into the filtrate, performing secondary fermentation treatment, filtering, evaporating and concentrating, performing vacuum freeze drying, and performing superfine grinding to obtain mixed powder;
(C) and finally dispersing the mixed powder into 160 parts of water, adding protease, performing enzymolysis treatment, inactivating enzyme, and sterilizing to obtain the fermentation raw material.
The volume inoculation amount of the acetobacter seed liquid is 0.2%, and the volume inoculation amount of the lactobacillus seed liquid is 2%.
The preparation method of the acetobacter seed liquid comprises the following steps: inoculating the acetobacter aceti strain into a liquid culture medium, wherein the volume inoculation amount is 1%, and culturing for 48 hours at the temperature of 32 ℃ and at the speed of 200rpm to obtain the acetobacter aceti seed liquid.
The liquid culture medium is prepared by the following method: weighing 1.2g of glucose, 0.6g of yeast extract and 0.8g of peptone, adding water, stirring and dissolving, fixing the volume to 100mL, sterilizing at 121 ℃ for 20 minutes, cooling to 32 ℃, adding 8mL of ethanol solution with volume concentration of 95% under aseptic condition, and stirring uniformly to obtain the glucose-glucose composite material.
The preparation method of the lactobacillus seed liquid comprises the following steps: inoculating lactobacillus strains into a fermentation culture medium, wherein the volume inoculation amount is 2%, and standing and culturing for 75 hours at 37 ℃ to obtain lactobacillus seed liquid; the lactobacillus seed liquid contains: lactobacillus plantarum, bifidobacterium and pediococcus pentosaceus in a ratio of 4: 3: 1.
the fermentation medium is prepared by mixing the following raw materials in percentage by weight: 0.8% of brown sugar, 0.5% of glucose, 0.1% of honey, 0.08% of xylo-oligosaccharide and the balance of purified water.
The specific method of post-treatment is as follows: centrifuging at 12000 r/min for 5 min, taking supernatant, pasteurizing, and filling to obtain the lactobacillus hangover alleviating fermented tea juice.
In the step (A), the technological conditions of withering, rolling and stacking placement are as follows:
(A-1) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 27 ℃, the relative humidity is 65%, and the time is 13 hours.
(A-2) rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 10 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.
(A-3) Stacking: placing tea in a tile jar, stacking and standing for 1 day, wherein the environmental temperature in the tile jar is 30 deg.C.
In the step (A), the fresh diced shiitake mushrooms are diced small dices which are 1mm multiplied by 1 mm.
In the step (A), the process conditions of the first fermentation are as follows: spreading in a fermenting chamber with thickness of 5cm, and fermenting at 28 deg.C and relative humidity above 90% for 20 min.
And (C) before freeze grinding in the step (B), freezing the filter residue in liquid nitrogen for 10 minutes, wherein the time for freeze grinding is 15 minutes.
The conditions of the second fermentation in the step (B) are as follows: and (3) carrying out liquid fermentation in a temperature-controlled reaction kettle, wherein the temperature in the reaction kettle is 35 ℃, the air ventilation flow rate is 4L/min, and the fermentation lasts for 25 minutes.
In the step (B), the process conditions of vacuum freeze drying are as follows: firstly, the temperature is reduced to-20 ℃, the temperature is preserved for 10 hours, then the vacuum pumping is carried out to 10Pa, the temperature is raised to 30 ℃, and the heat preservation treatment is continued for 5 hours under the current vacuum degree condition.
In the step (B), a jet mill is adopted to realize superfine grinding, and the specific process conditions are as follows: the air pressure was 600kPa, the feed rate was 120r/min, the classification frequency was 35Hz, and the pulverizing time was 60 minutes.
In the step (C), the protease is prepared by mixing papain and alkaline protease in a mass ratio of 1: 0.5, and the technological conditions of the enzymolysis treatment are as follows: enzymolysis is carried out for 10 hours at 56 ℃.
In the step (C), the sterilization conditions are as follows: sterilizing at 121 deg.C for 15 min.
Example 2:
a preparation method of lactobacillus hangover alleviating fermented tea juice comprises placing fermentation raw materials in a fermentation tank, inoculating Acetobacter aceti seed solution, performing aerobic fermentation at 32 deg.C for 10 hr, inoculating lactobacillus seed solution, performing anaerobic fermentation at 45 deg.C for 30 hr, and performing post-treatment to obtain the lactobacillus hangover alleviating fermented tea juice; wherein the fermentation raw material is prepared by the following method in parts by weight:
(A) selecting 1 part of fresh tea leaves growing in the same year, sequentially carrying out withering, rolling, stacking and placing and primary fermentation treatment, then adding 8 parts of water at 70 ℃, then adding 0.08 part of fresh diced shiitake mushrooms, carrying out heat preservation and stirring for 8 minutes, and filtering to obtain filter residues and filtrate;
(B) grinding the filter residue into powder by freezing, then pouring into the filtrate, performing secondary fermentation treatment, filtering, evaporating and concentrating, performing vacuum freeze drying, and performing superfine grinding to obtain mixed powder;
(C) and finally, dispersing the mixed powder into 170 parts of water, adding protease, performing enzymolysis treatment, inactivating enzyme, and sterilizing to obtain the fermentation raw material.
The volume inoculation amount of the acetobacter seed liquid is 0.5%, and the volume inoculation amount of the lactobacillus seed liquid is 3%.
The preparation method of the acetobacter seed liquid comprises the following steps: inoculating the acetobacter aceti strain into a liquid culture medium, wherein the volume inoculation amount is 1%, and culturing for 48 hours at the temperature of 32 ℃ and at the speed of 200rpm to obtain the acetobacter aceti seed liquid.
The liquid culture medium is prepared by the following method: weighing 1.2g of glucose, 0.6g of yeast extract and 0.8g of peptone, adding water, stirring and dissolving, fixing the volume to 100mL, sterilizing at 121 ℃ for 20 minutes, cooling to 32 ℃, adding 8mL of ethanol solution with volume concentration of 95% under aseptic condition, and stirring uniformly to obtain the glucose-glucose composite material.
The preparation method of the lactobacillus seed liquid comprises the following steps: inoculating lactobacillus strains into a fermentation culture medium, wherein the volume inoculation amount is 2%, and standing and culturing for 75 hours at 37 ℃ to obtain lactobacillus seed liquid; the lactobacillus seed liquid contains: lactobacillus plantarum, bifidobacterium and pediococcus pentosaceus in a ratio of 4: 3: 1.
the fermentation medium is prepared by mixing the following raw materials in percentage by weight: 0.8% of brown sugar, 0.5% of glucose, 0.1% of honey, 0.08% of xylo-oligosaccharide and the balance of purified water.
The specific method of post-treatment is as follows: centrifuging at 10000 rpm for 8 minutes, taking supernatant, pasteurizing, and filling to obtain the lactobacillus hangover alleviating fermented tea juice.
In the step (A), the technological conditions of withering, rolling and stacking placement are as follows:
(A-1) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 25 ℃, the relative humidity is 70%, and the time is 12 hours.
(A-2) rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 10 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.
(A-3) Stacking: placing tea in a tile jar, stacking and standing for 2 days, wherein the environmental temperature in the tile jar is 27 deg.C.
In the step (A), the fresh diced shiitake mushrooms are diced small dices which are 1mm multiplied by 1 mm.
In the step (A), the process conditions of the first fermentation are as follows: spreading in a fermentation chamber with thickness of 10cm, and fermenting at 25 deg.C and relative humidity above 90% for 30 min.
And (C) before freeze grinding in the step (B), freezing the filter residue in liquid nitrogen for 5 minutes, wherein the time for freeze grinding is 20 minutes.
The conditions of the second fermentation in the step (B) are as follows: performing liquid state fermentation in a temperature-controlled reaction kettle, wherein the temperature in the reaction kettle is 30 ℃, the air ventilation flow rate is 5L/min, and the fermentation lasts 20 minutes.
In the step (B), the process conditions of vacuum freeze drying are as follows: firstly, the temperature is reduced to minus 30 ℃, the temperature is preserved for 8 hours, then the vacuum pumping is carried out until the pressure is 13Pa, the temperature is raised to 20 ℃, and the heat preservation treatment is continued for 6 hours under the current vacuum degree condition.
In the step (B), a jet mill is adopted to realize superfine grinding, and the specific process conditions are as follows: the air pressure was 600kPa, the feed rate was 120r/min, the classification frequency was 35Hz, and the crushing time was 50 minutes.
In the step (C), the protease is prepared by mixing papain and alkaline protease in a mass ratio of 1: 0.8, and the technological conditions of the enzymolysis treatment are as follows: enzymolysis is carried out for 12 hours at 53 ℃.
In the step (C), the sterilization conditions are as follows: sterilizing at 121 deg.C for 15 min.
Example 3:
a preparation method of lactobacillus hangover alleviating fermented tea juice comprises placing fermentation raw materials in a fermentation tank, inoculating Acetobacter aceti seed solution, performing aerobic fermentation at 31 deg.C for 11 hr, inoculating lactobacillus seed solution, performing anaerobic fermentation at 42 deg.C for 33 hr, and performing post-treatment to obtain the lactobacillus hangover alleviating fermented tea juice; wherein the fermentation raw material is prepared by the following method in parts by weight:
(A) selecting 1 part of fresh tea leaves growing in the same year, sequentially carrying out withering, rolling, stacking and placing and first fermentation treatment, then adding 6 parts of 75 ℃ water, then adding 0.07 part of fresh diced shiitake mushrooms, carrying out heat preservation and stirring for 9 minutes, and filtering to obtain filter residues and filtrate;
(B) grinding the filter residue into powder by freezing, then pouring into the filtrate, performing secondary fermentation treatment, filtering, evaporating and concentrating, performing vacuum freeze drying, and performing superfine grinding to obtain mixed powder;
(C) and finally dispersing the mixed powder into 165 parts of water, adding protease, performing enzymolysis treatment, inactivating enzyme, and sterilizing to obtain the fermentation raw material.
The volume inoculation amount of the acetobacter seed liquid is 0.3%, and the volume inoculation amount of the lactobacillus seed liquid is 2.5%.
The preparation method of the acetobacter seed liquid comprises the following steps: inoculating the acetobacter aceti strain into a liquid culture medium, wherein the volume inoculation amount is 1%, and culturing for 48 hours at the temperature of 32 ℃ and at the speed of 200rpm to obtain the acetobacter aceti seed liquid.
The liquid culture medium is prepared by the following method: weighing 1.2g of glucose, 0.6g of yeast extract and 0.8g of peptone, adding water, stirring and dissolving, fixing the volume to 100mL, sterilizing at 121 ℃ for 20 minutes, cooling to 32 ℃, adding 8mL of ethanol solution with volume concentration of 95% under aseptic condition, and stirring uniformly to obtain the glucose-glucose composite material.
The preparation method of the lactobacillus seed liquid comprises the following steps: inoculating lactobacillus strains into a fermentation culture medium, wherein the volume inoculation amount is 2%, and standing and culturing for 75 hours at 37 ℃ to obtain lactobacillus seed liquid; the lactobacillus seed liquid contains: lactobacillus plantarum, bifidobacterium and pediococcus pentosaceus in a ratio of 4: 3: 1.
the fermentation medium is prepared by mixing the following raw materials in percentage by weight: 0.8% of brown sugar, 0.5% of glucose, 0.1% of honey, 0.08% of xylo-oligosaccharide and the balance of purified water.
The specific method of post-treatment is as follows: centrifuging at 11000 r/min for 6 min, taking supernatant, pasteurizing, and filling to obtain the lactobacillus hangover alleviating fermented tea juice.
In the step (A), the technological conditions of withering, rolling and stacking placement are as follows:
(A-1) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 26 ℃, the relative humidity is 68%, and the time is 12 hours.
(A-2) rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 10 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.
(A-3) Stacking: placing tea in a tile jar, stacking and standing for 2 days, wherein the environmental temperature in the tile jar is 28 deg.C.
In the step (A), the fresh diced shiitake mushrooms are diced small dices which are 1mm multiplied by 1 mm.
In the step (A), the process conditions of the first fermentation are as follows: spreading in a fermenting chamber with thickness of 8cm, temperature of 26 deg.C and relative humidity above 90%, and fermenting for 25 min.
And (C) freezing the filter residue in liquid nitrogen for 8 minutes before the freeze grinding in the step (B), wherein the time of the freeze grinding is 18 minutes.
The conditions of the second fermentation in the step (B) are as follows: and (3) carrying out liquid fermentation in a temperature-controlled reaction kettle, wherein the temperature in the reaction kettle is 32 ℃, the air ventilation flow rate is 4L/min, and the fermentation lasts for 22 minutes.
In the step (B), the process conditions of vacuum freeze drying are as follows: firstly, the temperature is reduced to-25 ℃, the temperature is kept for 9 hours, then the vacuum pumping is carried out to 12Pa, the temperature is increased to 25 ℃, and the heat preservation treatment is continued for 6 hours under the current vacuum degree condition.
In the step (B), a jet mill is adopted to realize superfine grinding, and the specific process conditions are as follows: the air pressure was 600kPa, the feed rate was 120r/min, the classification frequency was 35Hz, and the crushing time was 55 minutes.
In the step (C), the protease is prepared by mixing papain and alkaline protease in a mass ratio of 1: 0.7, and the technological conditions of the enzymolysis treatment are as follows: enzymolysis is carried out for 11 hours at 54 ℃.
In the step (C), the sterilization conditions are as follows: sterilizing at 121 deg.C for 15 min.
Comparative example 1
A preparation method of lactobacillus hangover alleviating fermented tea juice comprises placing fermentation raw materials in a fermentation tank, inoculating Acetobacter aceti seed solution, performing aerobic fermentation at 30 deg.C for 12 hr, inoculating lactobacillus seed solution, performing anaerobic fermentation at 40 deg.C for 35 hr, and performing post-treatment to obtain the lactobacillus hangover alleviating fermented tea juice; wherein the fermentation raw material is prepared by the following method in parts by weight:
(A) selecting 1 part of fresh tea leaves growing in the same year, sequentially carrying out withering, rolling, stacking and placing and primary fermentation treatment, then adding 5 parts of water at 80 ℃, carrying out heat preservation and stirring for 10 minutes, and filtering to obtain filter residues and filtrate;
(B) grinding the filter residue into powder by freezing, then pouring into the filtrate, performing secondary fermentation treatment, filtering, evaporating and concentrating, performing vacuum freeze drying, and performing superfine grinding to obtain mixed powder;
(C) and finally dispersing the mixed powder into 160 parts of water, adding protease, performing enzymolysis treatment, inactivating enzyme, and sterilizing to obtain the fermentation raw material.
The volume inoculation amount of the acetobacter seed liquid is 0.2%, and the volume inoculation amount of the lactobacillus seed liquid is 2%.
The preparation method of the acetobacter seed liquid comprises the following steps: inoculating the acetobacter aceti strain into a liquid culture medium, wherein the volume inoculation amount is 1%, and culturing for 48 hours at the temperature of 32 ℃ and at the speed of 200rpm to obtain the acetobacter aceti seed liquid.
The liquid culture medium is prepared by the following method: weighing 1.2g of glucose, 0.6g of yeast extract and 0.8g of peptone, adding water, stirring and dissolving, fixing the volume to 100mL, sterilizing at 121 ℃ for 20 minutes, cooling to 32 ℃, adding 8mL of ethanol solution with volume concentration of 95% under aseptic condition, and stirring uniformly to obtain the glucose-glucose composite material.
The preparation method of the lactobacillus seed liquid comprises the following steps: inoculating lactobacillus strains into a fermentation culture medium, wherein the volume inoculation amount is 2%, and standing and culturing for 75 hours at 37 ℃ to obtain lactobacillus seed liquid; the lactobacillus seed liquid contains: lactobacillus plantarum, bifidobacterium and pediococcus pentosaceus in a ratio of 4: 3: 1.
the fermentation medium is prepared by mixing the following raw materials in percentage by weight: 0.8% of brown sugar, 0.5% of glucose, 0.1% of honey, 0.08% of xylo-oligosaccharide and the balance of purified water.
The specific method of post-treatment is as follows: centrifuging at 12000 r/min for 5 min, taking supernatant, pasteurizing, and filling to obtain the lactobacillus hangover alleviating fermented tea juice.
In the step (A), the technological conditions of withering, rolling and stacking placement are as follows:
(A-1) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 27 ℃, the relative humidity is 65%, and the time is 13 hours.
(A-2) rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 10 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.
(A-3) Stacking: placing tea in a tile jar, stacking and standing for 1 day, wherein the environmental temperature in the tile jar is 30 deg.C.
In the step (A), the process conditions of the first fermentation are as follows: spreading in a fermenting chamber with thickness of 5cm, and fermenting at 28 deg.C and relative humidity above 90% for 20 min.
And (C) before freeze grinding in the step (B), freezing the filter residue in liquid nitrogen for 10 minutes, wherein the time for freeze grinding is 15 minutes.
The conditions of the second fermentation in the step (B) are as follows: and (3) carrying out liquid fermentation in a temperature-controlled reaction kettle, wherein the temperature in the reaction kettle is 35 ℃, the air ventilation flow rate is 4L/min, and the fermentation lasts for 25 minutes.
In the step (B), the process conditions of vacuum freeze drying are as follows: firstly, the temperature is reduced to-20 ℃, the temperature is preserved for 10 hours, then the vacuum pumping is carried out to 10Pa, the temperature is raised to 30 ℃, and the heat preservation treatment is continued for 5 hours under the current vacuum degree condition.
In the step (B), a jet mill is adopted to realize superfine grinding, and the specific process conditions are as follows: the air pressure was 600kPa, the feed rate was 120r/min, the classification frequency was 35Hz, and the pulverizing time was 60 minutes.
In the step (C), the protease is prepared by mixing papain and alkaline protease in a mass ratio of 1: 0.5, and the technological conditions of the enzymolysis treatment are as follows: enzymolysis is carried out for 10 hours at 56 ℃.
In the step (C), the sterilization conditions are as follows: sterilizing at 121 deg.C for 15 min.
Comparative example 2
A preparation method of lactobacillus hangover alleviating fermented tea juice comprises placing fermentation raw materials in a fermentation tank, inoculating Acetobacter aceti seed solution, performing aerobic fermentation at 30 deg.C for 12 hr, inoculating lactobacillus seed solution, performing anaerobic fermentation at 40 deg.C for 35 hr, and performing post-treatment to obtain the lactobacillus hangover alleviating fermented tea juice; wherein the fermentation raw material is prepared by the following method in parts by weight:
(A) selecting 1 part of fresh tea leaves growing in the same year, sequentially carrying out withering, rolling, stacking and placing and first fermentation treatment, then adding 5 parts of water at 80 ℃, then adding 0.05 part of fresh diced shiitake mushrooms, carrying out heat preservation and stirring for 10 minutes, and filtering to obtain filter residues and filtrate;
(B) grinding the filter residue into powder by freezing, then pouring into the filtrate, performing secondary fermentation treatment, filtering, evaporating and concentrating, performing vacuum freeze drying, and performing superfine grinding to obtain mixed powder;
(C) and finally, dispersing the mixed powder into 160 parts of water, and sterilizing to obtain the fermentation raw material.
The volume inoculation amount of the acetobacter seed liquid is 0.2%, and the volume inoculation amount of the lactobacillus seed liquid is 2%.
The preparation method of the acetobacter seed liquid comprises the following steps: inoculating the acetobacter aceti strain into a liquid culture medium, wherein the volume inoculation amount is 1%, and culturing for 48 hours at the temperature of 32 ℃ and at the speed of 200rpm to obtain the acetobacter aceti seed liquid.
The liquid culture medium is prepared by the following method: weighing 1.2g of glucose, 0.6g of yeast extract and 0.8g of peptone, adding water, stirring and dissolving, fixing the volume to 100mL, sterilizing at 121 ℃ for 20 minutes, cooling to 32 ℃, adding 8mL of ethanol solution with volume concentration of 95% under aseptic condition, and stirring uniformly to obtain the glucose-glucose composite material.
The preparation method of the lactobacillus seed liquid comprises the following steps: inoculating lactobacillus strains into a fermentation culture medium, wherein the volume inoculation amount is 2%, and standing and culturing for 75 hours at 37 ℃ to obtain lactobacillus seed liquid; the lactobacillus seed liquid contains: lactobacillus plantarum, bifidobacterium and pediococcus pentosaceus in a ratio of 4: 3: 1.
the fermentation medium is prepared by mixing the following raw materials in percentage by weight: 0.8% of brown sugar, 0.5% of glucose, 0.1% of honey, 0.08% of xylo-oligosaccharide and the balance of purified water.
The specific method of post-treatment is as follows: centrifuging at 12000 r/min for 5 min, taking supernatant, pasteurizing, and filling to obtain the lactobacillus hangover alleviating fermented tea juice.
In the step (A), the technological conditions of withering, rolling and stacking placement are as follows:
(A-1) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 27 ℃, the relative humidity is 65%, and the time is 13 hours.
(A-2) rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 10 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.
(A-3) Stacking: placing tea in a tile jar, stacking and standing for 1 day, wherein the environmental temperature in the tile jar is 30 deg.C.
In the step (A), the fresh diced shiitake mushrooms are diced small dices which are 1mm multiplied by 1 mm.
In the step (A), the process conditions of the first fermentation are as follows: spreading in a fermenting chamber with thickness of 5cm, and fermenting at 28 deg.C and relative humidity above 90% for 20 min.
And (C) before freeze grinding in the step (B), freezing the filter residue in liquid nitrogen for 10 minutes, wherein the time for freeze grinding is 15 minutes.
The conditions of the second fermentation in the step (B) are as follows: and (3) carrying out liquid fermentation in a temperature-controlled reaction kettle, wherein the temperature in the reaction kettle is 35 ℃, the air ventilation flow rate is 4L/min, and the fermentation lasts for 25 minutes.
In the step (B), the process conditions of vacuum freeze drying are as follows: firstly, the temperature is reduced to-20 ℃, the temperature is preserved for 10 hours, then the vacuum pumping is carried out to 10Pa, the temperature is raised to 30 ℃, and the heat preservation treatment is continued for 5 hours under the current vacuum degree condition.
In the step (B), a jet mill is adopted to realize superfine grinding, and the specific process conditions are as follows: the air pressure was 600kPa, the feed rate was 120r/min, the classification frequency was 35Hz, and the pulverizing time was 60 minutes.
In the step (C), the sterilization conditions are as follows: sterilizing at 121 deg.C for 15 min.
Comparative example 3
A preparation method of lactobacillus hangover alleviating fermented tea juice comprises placing fermented raw materials in a fermentation tank, inoculating lactobacillus seed solution, performing anaerobic fermentation at 40 deg.C for 35 hr, and post-treating to obtain the lactobacillus hangover alleviating fermented tea juice; wherein the fermentation raw material is prepared by the following method in parts by weight:
(A) selecting 1 part of fresh tea leaves growing in the same year, sequentially carrying out withering, rolling, stacking and placing and first fermentation treatment, then adding 5 parts of water at 80 ℃, then adding 0.05 part of fresh diced shiitake mushrooms, carrying out heat preservation and stirring for 10 minutes, and filtering to obtain filter residues and filtrate;
(B) grinding the filter residue into powder by freezing, then pouring into the filtrate, performing secondary fermentation treatment, filtering, evaporating and concentrating, performing vacuum freeze drying, and performing superfine grinding to obtain mixed powder;
(C) and finally dispersing the mixed powder into 160 parts of water, adding protease, performing enzymolysis treatment, inactivating enzyme, and sterilizing to obtain the fermentation raw material.
The volume inoculation amount of the lactobacillus seed liquid is 2 percent.
The preparation method of the lactobacillus seed liquid comprises the following steps: inoculating lactobacillus strains into a fermentation culture medium, wherein the volume inoculation amount is 2%, and standing and culturing for 75 hours at 37 ℃ to obtain lactobacillus seed liquid; the lactobacillus seed liquid contains: lactobacillus plantarum, bifidobacterium and pediococcus pentosaceus in a ratio of 4: 3: 1.
the fermentation medium is prepared by mixing the following raw materials in percentage by weight: 0.8% of brown sugar, 0.5% of glucose, 0.1% of honey, 0.08% of xylo-oligosaccharide and the balance of purified water.
The specific method of post-treatment is as follows: centrifuging at 12000 r/min for 5 min, taking supernatant, pasteurizing, and filling to obtain the lactobacillus hangover alleviating fermented tea juice.
In the step (A), the technological conditions of withering, rolling and stacking placement are as follows:
(A-1) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 27 ℃, the relative humidity is 65%, and the time is 13 hours.
(A-2) rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 10 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.
(A-3) Stacking: placing tea in a tile jar, stacking and standing for 1 day, wherein the environmental temperature in the tile jar is 30 deg.C.
In the step (A), the fresh diced shiitake mushrooms are diced small dices which are 1mm multiplied by 1 mm.
In the step (A), the process conditions of the first fermentation are as follows: spreading in a fermenting chamber with thickness of 5cm, and fermenting at 28 deg.C and relative humidity above 90% for 20 min.
And (C) before freeze grinding in the step (B), freezing the filter residue in liquid nitrogen for 10 minutes, wherein the time for freeze grinding is 15 minutes.
The conditions of the second fermentation in the step (B) are as follows: and (3) carrying out liquid fermentation in a temperature-controlled reaction kettle, wherein the temperature in the reaction kettle is 35 ℃, the air ventilation flow rate is 4L/min, and the fermentation lasts for 25 minutes.
In the step (B), the process conditions of vacuum freeze drying are as follows: firstly, the temperature is reduced to-20 ℃, the temperature is preserved for 10 hours, then the vacuum pumping is carried out to 10Pa, the temperature is raised to 30 ℃, and the heat preservation treatment is continued for 5 hours under the current vacuum degree condition.
In the step (B), a jet mill is adopted to realize superfine grinding, and the specific process conditions are as follows: the air pressure was 600kPa, the feed rate was 120r/min, the classification frequency was 35Hz, and the pulverizing time was 60 minutes.
In the step (C), the protease is prepared by mixing papain and alkaline protease in a mass ratio of 1: 0.5, and the technological conditions of the enzymolysis treatment are as follows: enzymolysis is carried out for 10 hours at 56 ℃.
In the step (C), the sterilization conditions are as follows: sterilizing at 121 deg.C for 15 min.
Test examples
1. The results of the appearance and taste of the fermented tea juices obtained in examples 1 to 3 and comparative examples 1 to 3 were examined and shown in Table 1.
TABLE 1 appearance and flavor mouthfeel examination results
2. Animal experiments
70 BALB/c mice (with the weight of 28 +/-0.5 g and purchased from Beijing WittingerHua laboratory animal technology Co., Ltd.) aged for 8 weeks are randomly divided into seven groups, and are subjected to intragastric administration of 52-degree white spirit, wherein the intragastric administration amount is 0.25mg/10g, and then physiological saline (a control group), the fermented tea juices obtained in the examples 1-3 or the comparative examples 1-3 are immediately and respectively infused for sobering, at the moment, the initial sobering time (0min) is recorded, and the sobering time (turning-over reflex recovery) of each group is considered. After the alcohol effect dispelling operation of the medicine is performed for 105 hours, the blood alcohol concentration and the liver alcohol dehydrogenase activity are measured by a biochemical colorimetric method, and the results are shown in table 2.
TABLE 2. examination of the antialcoholism effect (mean)
As can be seen from tables 1 and 2, the fermented tea juices obtained in examples 1 to 3 are excellent in appearance, flavor, and taste, and have a good antialcoholism effect. In the comparative example 1, diced shiitake in the step (A) is omitted, in the comparative example 2, the protease enzymolysis treatment step in the step (C) is omitted, in the comparative example 3, the aerobic fermentation step of the acetobacter aceti is omitted, so that the flavor of the obtained fermented tea juice is obviously poor, and the hangover alleviating effect is also obviously poor.
Although the present invention has been described with reference to the specific embodiments, it is not intended to limit the scope of the present invention, and various modifications and variations can be made by those skilled in the art without inventive changes based on the technical solution of the present invention.
Claims (9)
1. A preparation method of lactobacillus hangover alleviating fermented tea juice is characterized by placing fermentation raw materials in a fermentation tank, inoculating lactobacillus seed liquid, carrying out aerobic fermentation at 30-32 ℃ for 10-12 hours, inoculating lactobacillus seed liquid, carrying out anaerobic fermentation at 40-45 ℃ for 30-35 hours, and carrying out post-treatment to obtain the lactobacillus hangover alleviating fermented tea juice; wherein the fermentation raw material is prepared by the following method in parts by weight:
(A) selecting 1 part of fresh tea leaves growing in the same year, sequentially carrying out withering, rolling, stacking and placing and primary fermentation treatment, then adding 5-8 parts of water with the temperature of 70-80 ℃, then adding 0.05-0.08 part of fresh diced mushrooms, carrying out heat preservation and stirring for 8-10 minutes, and filtering to obtain filter residues and filtrate;
(B) grinding the filter residue into powder by freezing, then pouring into the filtrate, performing secondary fermentation treatment, filtering, evaporating and concentrating, performing vacuum freeze drying, and performing superfine grinding to obtain mixed powder;
(C) and finally dispersing the mixed powder in 160-170 parts of water, adding protease, performing enzymolysis treatment, inactivating enzyme, and sterilizing to obtain the fermentation raw material.
2. The method according to claim 1, wherein the inoculation volume of the Acetobacter seeds is 0.2 to 0.5%, and the inoculation volume of the Lactobacillus seeds is 2 to 3%.
3. The method according to claim 1, wherein the Acetobacter aceti seed solution is prepared by the following method: inoculating the acetobacter aceti strain into a liquid culture medium, wherein the volume inoculation amount is 1%, and culturing for 48 hours at the temperature of 32 ℃ and at the speed of 200rpm to obtain the acetobacter aceti seed liquid.
4. The method of claim 1, wherein the lactic acid bacteria seed solution is prepared by the following method: inoculating lactobacillus strains into a fermentation culture medium, wherein the volume inoculation amount is 2%, and standing and culturing for 75 hours at 37 ℃ to obtain lactobacillus seed liquid; the lactobacillus seed liquid contains: lactobacillus plantarum, bifidobacterium and pediococcus pentosaceus in a ratio of 4: 3: 1.
5. the manufacturing method according to claim 1, wherein the post-processing is performed by: centrifuging at 10000-12000 rpm for 5-8 minutes, taking supernatant, pasteurizing, and filling to obtain the lactobacillus hangover alleviating fermented tea juice.
6. The method according to claim 1, wherein in the step (A), the process conditions of the first fermentation are as follows: and (3) flatly spreading the mixture in a fermentation chamber with the thickness of 5-10 cm, wherein the temperature in the fermentation chamber is 25-28 ℃, the relative humidity is more than 90%, and fermenting for 20-30 minutes.
7. The method of claim 1, wherein the conditions for the second fermentation in step (B) are: and (3) carrying out liquid state fermentation in a temperature-controlled reaction kettle, wherein the temperature in the reaction kettle is 30-35 ℃, the air ventilation flow rate is 4-5L/min, and the fermentation lasts 20-25 minutes.
8. The method according to claim 1, wherein in the step (C), the protease is a mixture of papain and alkaline protease in a mass ratio of 1: 0.5-0.8, and the enzymolysis treatment process conditions are as follows: carrying out enzymolysis for 10-12 hours at 53-56 ℃.
9. A lactic acid bacteria anti-hangover fermented tea juice obtained by the production method according to any one of claims 1 to 8.
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