CN111418671A - Fuzhuan tea fermented vegetable composite beverage and preparation method thereof - Google Patents
Fuzhuan tea fermented vegetable composite beverage 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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a fu tea fermented vegetable composite beverage and a preparation method thereof, and belongs to the technical field of food processing. The starch suspension and vegetables are used as substrates, and the liquid beverage is prepared by microbial fermentation and then blending of the fu tea soup. The celery is deeply processed in a fermentation mode, so that cellulose, saccharides and vitamins in the celery are fully utilized, and the deterioration of vegetables is reduced. Moreover, the acidity of the celery fermentation liquor is reduced to a certain extent by adding the fu tea soup, and meanwhile, the prepared composite beverage has the soup color and flavor of fu tea and the nutrition of vegetables, so that the beverage is mellow in taste, has certain nutrition and health care effects, expands the diversified utilization ways of fu tea beverages, and has wide application prospects.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a poria cocos tea fermented vegetable composite beverage and a preparation method thereof.
Background
In recent years, fermented beverages have been prevalent at home and abroad. The fermented fruit and vegetable beverage retains the nutrition of fruits and vegetables to the maximum extent by fermenting the fruits and vegetables, has unique flavor of the fermented fruits and vegetables, and generates a large amount of nutrient substances such as vitamins, amino acids and the like in the fermentation process. Meanwhile, a large amount of probiotic metabolites are generated in the fermentation process, which is beneficial to improving the intestinal microenvironment of the human body and improving the immunity of the human body.
The fruit and vegetable yield of China accounts for more than 40% of the total yield all over the world, but the processing rate of the fruit and vegetable is very low, particularly the processing rate of the vegetable is less than 1%, and the spoilage rate of the vegetable reaches 40%. The fermented vegetable not only can improve the utilization rate of the vegetable, but also has rich nutrition, and has the effects of stimulating appetite, quenching thirst, conditioning viscera and the like. However, the acidity of the fermented vegetable is high, and the flavor beverage prepared by only using the fermented vegetable juice has single taste and heavy sourness. The Fu tea is a post-fermented black tea, and has luxuriant golden flower, thick red soup color and mellow taste. Has effects of invigorating stomach and resolving food stagnation. Due to the unique taste and health care efficacy, the production and sale amount of the Fuzhuan tea at present is on the rise trend. However, the variety of Fuzhuan tea products is relatively single, and the Fuzhuan tea derivatives are few.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide the poria cocos tea fermented vegetable composite beverage and the preparation method thereof.
The invention is realized by the following technical scheme:
a preparation method of a fu tea fermented vegetable composite beverage comprises the following steps:
step 1: filtering the celery fermentation stock solution to obtain a fermentation filtrate;
step 2: adding purified water into the Fuzhuan tea, boiling and extracting for a plurality of times, and filtering to obtain Fuzhuan tea soup;
and step 3: and (3) fully and uniformly mixing the fermentation filtrate obtained in the step (1) and the fu tea soup obtained in the step (2) according to the volume ratio of 1: 5-20, adding an additive and a stabilizer for blending, and sterilizing to obtain the fu tea fermented vegetable composite beverage.
Preferably, the step 3 further comprises the step of aseptically canning and refrigerating the fu tea fermented vegetable composite beverage after sterilization.
Preferably, the specific steps of step 1 are:
step 1.1: adding purified water into wheat starch, fully and uniformly mixing, heating to boil, standing and cooling to obtain a starch suspension for later use;
step 1.2: cleaning celery, cutting into sections, blanching, filtering, and cooling for later use;
step 1.3: and (3) fully and uniformly mixing the starch suspension obtained in the step (1.1) and the celery treated in the step (1.2), naturally fermenting to obtain a fermentation stock solution, and filtering to obtain a fermentation filtrate.
Further preferably, in step 1.1, the material-liquid ratio of wheat starch to purified water is 1 g: (60-100) ml.
Further preferably, in the step 1.2, the blanching time is 3-5 min.
Further preferably, in step 1.3, the ratio of celery to starch suspension is 1 g: (10-50) ml; the fermentation temperature is 33-37 ℃, and the fermentation time is 2-3 days.
Preferably, in the step 2, the material-liquid ratio of the fu tea to the purified water is 1 g: (50-150) ml; the number of boiling extraction is 2-3.
Preferably, in step 3, the additives include white granulated sugar, citric acid, pectin and xanthan gum.
The Fu tea fermented vegetable composite beverage prepared by the method has the advantages of red and bright color, uniform texture, mellow mouthfeel, and fresh, fragrant and refreshing taste.
Preferably, the pH value of the compound beverage is 3.5-6.5, and the number of lactic acid bacteria is 1.25 × 108～2.5×108CFU/mL。
Compared with the prior art, the invention has the following beneficial technical effects:
the invention discloses a preparation method of a fu tea fermented vegetable composite beverage. The celery is deeply processed in a fermentation mode, so that cellulose, saccharides and vitamins in the celery are fully utilized, and the deterioration of vegetables is reduced. Moreover, the acidity of the celery fermentation liquor is reduced to a certain extent by adding the poria cocos tea soup with alcohol and mouthfeel, and meanwhile, the prepared composite beverage has the soup color and flavor of the poria cocos tea and the nutrition of vegetables, so that the mouthfeel of the beverage is more mellow, the beverage has certain nutrition and health care effects, the diversified utilization ways of the poria cocos tea beverage are expanded, and the application prospect is wide.
Furthermore, the sterilized fu tea fermented vegetable composite beverage is canned and refrigerated, so that the storage life can be prolonged, the nutritional ingredients are protected from being damaged to the maximum extent, and the fu tea fermented vegetable composite beverage is convenient to carry.
Furthermore, the starch is wheat starch, so that an initial carbon source is provided for the fermentation process, the raw materials are easy to obtain, and the cost is low.
Furthermore, the blanching time is controlled within 3-5 min, endogenous enzymes in the celery can be passivated, enzymatic browning is prevented, and the color and flavor of the celery are retained to the maximum extent.
Further, the selection of various fermentation parameters can improve the flavor and the texture to the maximum extent, remove bad components and extract beneficial components.
Furthermore, the tuckahoe tea is extracted for 2-3 times after being boiled, so that the beneficial ingredients in the tuckahoe tea can be extracted to the maximum extent, and the utilization rate of resources is improved.
Furthermore, additives such as white granulated sugar, citric acid, pectin and xanthan gum are adopted, so that the taste, color and stability of the fu tea fermented vegetable composite beverage can be further adjusted.
The Fu tea fermented vegetable composite beverage prepared by the method disclosed by the invention does not contain preservative, is safe and green in raw materials, has red and bright color, uniform texture, mellow taste, fresh and fragrant taste, and has the mellow and sweet taste of Fu tea and the unique faint scent and sour taste of fermented vegetables.
Furthermore, the acidity and the number of lactic acid bacteria of the prepared fu tea fermented vegetable composite beverage meet the national relevant standards, are green and safe, and are suitable for people of all ages to drink daily.
Drawings
FIG. 1 shows the results of the number of lactic acid bacteria test of the Fu tea fermented vegetable composite beverage prepared by the present invention;
fig. 2 is an acidity test result of the fu tea fermented vegetable composite beverage prepared by the invention.
Detailed Description
The present invention will now be described in further detail with reference to specific examples, which are intended to be illustrative, but not limiting, of the invention.
Example 1
Step 1: mixing wheat starch and purified water according to the proportion of 1 g: mixing 60ml of the starch suspension, heating to boil, and cooling to obtain a starch suspension;
step 2: cleaning parsley, cutting into small segments of about 3cm, blanching in boiling water for 3min, taking out parsley, and cooling;
and step 3: mixing the celery and the starch suspension according to the weight ratio of 1 g: mixing 10ml, loading into a fermentation tank, naturally fermenting at 33 deg.C for 3 days to obtain celery fermentation stock solution, filtering, removing residue, and collecting filtrate;
and 4, step 4: mixing the Fuzhuan tea with purified water according to the proportion of 1 g: mixing 50ml of materials and liquid, boiling and extracting for 3 times, filtering and removing tea residues to obtain Fuzhuan tea soup for later use;
and 5: mixing the fermentation filtrate with the Fuzhuan tea soup according to the proportion of 1:5, adding white granulated sugar with the mass volume ratio of 6%, citric acid with the mass volume ratio of 0.08%, xanthan gum and pectin with the mass volume ratio of 0.04% (prepared according to the mass ratio of 1: 1), blending, sterilizing after fully mixing, and canning.
Example 2
Step 1: mixing wheat starch and purified water according to the proportion of 1 g: mixing 70ml of the starch solution, heating to boil, and cooling to obtain a starch suspension;
step 2: cleaning parsley, cutting into small segments of about 3cm, blanching in boiling water for 3min, taking out parsley, and cooling;
and step 3: mixing the celery and the starch suspension according to the weight ratio of 1 g: mixing 20ml of the above materials, placing into a fermentation tank, naturally fermenting at 34 deg.C for 3 days to obtain celery fermentation stock solution, filtering, removing residue, and collecting filtrate;
and 4, step 4: mixing the Fuzhuan tea with purified water according to the proportion of 1 g: mixing 75ml of materials and liquid, boiling and extracting for 3 times, filtering and removing tea residues to obtain Fuzhuan tea soup for later use;
and 5: mixing the fermentation filtrate with the Fuzhuan tea soup according to the proportion of 1: 9, adding white granulated sugar with the mass volume ratio of 6%, citric acid with the mass volume ratio of 0.08%, xanthan gum and pectin with the mass volume ratio of 0.04% (prepared according to the mass ratio of 1: 1), blending, sterilizing after fully mixing, and canning.
Example 3
Step 1: mixing wheat starch and purified water according to the proportion of 1 g: mixing 80ml of the starch suspension, heating to boil, and cooling to obtain a starch suspension;
step 2: cleaning parsley, cutting into small segments of about 3cm, blanching in boiling water for 3min, taking out parsley, and cooling;
and step 3: mixing the celery and the starch suspension according to the weight ratio of 1 g: mixing 30ml of the mixture, putting the mixture into a fermentation tank, naturally fermenting for 3 days at 35 ℃ to obtain celery fermentation stock solution, filtering the celery fermentation stock solution, removing filter residues, and collecting filtrate for later use;
and 4, step 4: mixing the Fuzhuan tea with purified water according to the proportion of 1 g: mixing 100ml of materials and liquid, boiling and extracting for 3 times, filtering and removing tea residues to obtain Fuzhuan tea soup for later use;
and 5: mixing the fermentation filtrate with the Fuzhuan tea soup according to the proportion of 1: 13, adding white granulated sugar with the mass volume ratio of 6%, citric acid with the mass volume ratio of 0.08%, xanthan gum and pectin with the mass volume ratio of 0.04% (prepared according to the mass ratio of 1: 1), blending, sterilizing after fully mixing, and canning.
Example 4
Step 1: mixing wheat starch with distilled water according to the proportion of 1 g: mixing 90ml of the starch suspension, heating to boil, and cooling to obtain a starch suspension;
step 2: cleaning parsley, cutting into small segments of about 3cm, blanching in boiling water for 5min, taking out parsley, and cooling;
and step 3: mixing the celery and the starch suspension according to the weight ratio of 1 g: mixing 40ml of the mixture, putting the mixture into a fermentation tank, naturally fermenting for 2 days at 36 ℃ to obtain celery fermentation stock solution, filtering the celery fermentation stock solution, removing filter residues, and collecting filtrate for later use;
and 4, step 4: mixing the Fuzhuan tea with purified water according to the proportion of 1 g: mixing materials and liquid with a ratio of 125ml, boiling and extracting for 2 times, filtering and removing tea residues to obtain Fuzhuan tea soup for later use;
and 5: mixing the fermentation filtrate with the Fuzhuan tea soup according to the proportion of 1: 16, adding white granulated sugar with the mass volume ratio of 6%, citric acid with the mass volume ratio of 0.08%, xanthan gum and pectin with the mass volume ratio of 0.04% (prepared according to the mass ratio of 1: 1), blending, sterilizing after fully mixing, and canning.
Example 5
Step 1: mixing wheat starch and purified water according to the proportion of 1 g: mixing 100ml, heating to boil, and cooling to obtain starch suspension.
Step 2: cleaning parsley, cutting into small segments of about 3cm, blanching in boiling water for 3min, taking out parsley, and cooling.
And step 3: mixing the celery and the starch suspension according to the weight ratio of 1 g: mixing 50ml, placing into a fermentation tank, naturally fermenting at 37 deg.C for 2 days to obtain celery fermentation stock solution, filtering, removing residue, and collecting filtrate.
And 4, step 4: mixing the Fuzhuan tea with purified water according to the proportion of 1 g: mixing 150ml of materials and liquid, boiling and extracting for 2 times, filtering and removing tea residues to obtain the Fuzhuan tea soup for later use.
And 5: mixing the fermentation filtrate with the Fuzhuan tea soup according to the proportion of 1: 20, adding white granulated sugar with the mass volume ratio of 6%, citric acid with the mass volume ratio of 0.08%, xanthan gum and pectin with the mass volume ratio of 0.04% (prepared according to the mass ratio of 1: 1), blending, sterilizing after fully mixing, and canning.
The Fu tea fermented vegetable composite beverage prepared in the embodiments 1 to 5 has the advantages of transparent red color, no foreign impurities, mellow taste, unique fresh flavor and no peculiar smell, and meets the sensory requirements of GB/T31121-fruit and vegetable juice and beverage 2014.
The number of lactic acid bacteria and acidity of examples 1 to 5 were examined:
the number of lactic acid bacteria is detected by GB 4789.35-2016 (national food safety Standard for food microbiology test for lactic acid bacteria), and the result is shown in figure 1, wherein the number of lactic acid bacteria is 1.25 × 108～2.5×108CFU/m L, the number of lactic acid bacteria in example 2 was higher than that in examples 4 and 5, because the conditions described in example 2 were suitable for growth of lactic acid bacteria in vegetable fermentation broth and the fermentation period was longer.
The results of the detection of acidity by GB/T5009.239-2016 food acidity determination are shown in FIG. 2, and it can be seen from the figure that the pH value is between 3.5 and 6.5. The lactic acid bacteria in example 2 were higher in number and the fermentation period was longer, so the pH of the product of example 2 was slightly lower. Compared with the lactic acid bacteria in the examples 4 and 5, the number of the lactic acid bacteria is lower, and the fermentation period is shorter, so the pH of the products in the examples 4 and 5 is slightly higher.
According to the drink prepared by adopting the fermented vegetable and the fu tea soup, the fermented vegetable drink prepared by the fu tea not only improves the utilization rate of vegetables and the taste of the fermented vegetable drink, but also develops the variety of the fu tea drink.
Claims (10)
1. A preparation method of a fu tea fermented vegetable composite beverage is characterized by comprising the following steps:
step 1: filtering the celery fermentation stock solution to obtain a fermentation filtrate;
step 2: adding purified water into the Fuzhuan tea, boiling and extracting for a plurality of times, and filtering to obtain Fuzhuan tea soup;
and step 3: and (3) fully and uniformly mixing the fermentation filtrate obtained in the step (1) and the fu tea soup obtained in the step (2) according to the volume ratio of 1: 5-20, adding an additive and a stabilizer for blending, and sterilizing to obtain the fu tea fermented vegetable composite beverage.
2. The method for preparing the fu tea fermented vegetable composite beverage according to claim 1, wherein the step 3 of sterilizing further comprises aseptically canning and refrigerating the fu tea fermented vegetable composite beverage.
3. The preparation method of the fu tea fermented vegetable composite beverage according to claim 1, wherein the specific steps of the step 1 are as follows:
step 1.1: adding purified water into wheat starch, fully and uniformly mixing, heating to boil, standing and cooling to obtain a starch suspension for later use;
step 1.2: cleaning celery, cutting into sections, blanching, filtering, and cooling for later use;
step 1.3: and (3) fully and uniformly mixing the starch suspension obtained in the step (1.1) and the celery treated in the step (1.2), naturally fermenting to obtain a fermentation stock solution, and filtering to obtain a fermentation filtrate.
4. The preparation method of the fu tea fermented vegetable composite beverage according to claim 3, wherein in the step 1.1, the material-liquid ratio of wheat starch to purified water is 1 g: (60-100) ml.
5. The preparation method of the Fu tea fermented vegetable composite beverage according to claim 3, wherein in the step 1.2, the blanching time is 3-5 min.
6. The preparation method of the fu tea fermented vegetable composite beverage according to claim 3, wherein in the step 1.3, the material-to-liquid ratio of the celery to the starch suspension is 1 g: (10-50) ml; the fermentation temperature is 33-37 ℃, and the fermentation time is 2-3 days.
7. The preparation method of the fu tea fermented vegetable composite beverage according to claim 1, wherein in the step 2, the material-liquid ratio of fu tea to purified water is 1 g: (50-150) ml; the number of boiling extraction is 2-3.
8. The method for preparing the fu tea fermented vegetable composite beverage according to claim 1, wherein in the step 3, the additives comprise white granulated sugar, citric acid, pectin and xanthan gum.
9. The fu tea fermented vegetable composite beverage prepared by the preparation method of any one of claims 1 to 8 is characterized by red and bright color, uniform texture, mellow mouthfeel and fresh and tasty flavor.
10. The fu tea fermented vegetable composite beverage according to claim 9, wherein the pH is 3.5-6.5, the number of lactic acid bacteria is 1.25 × 108～2.5×108CFU/mL。
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