CN111733043A - Tea fruit wine containing gamma-aminobutyric acid and preparation method thereof - Google Patents
Tea fruit wine containing gamma-aminobutyric acid and preparation method thereof Download PDFInfo
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- CN111733043A CN111733043A CN202010844215.7A CN202010844215A CN111733043A CN 111733043 A CN111733043 A CN 111733043A CN 202010844215 A CN202010844215 A CN 202010844215A CN 111733043 A CN111733043 A CN 111733043A
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 47
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 25
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 22
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 71
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 52
- 235000009566 rice Nutrition 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 235000014101 wine Nutrition 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims description 86
- 239000000203 mixture Substances 0.000 claims description 60
- 241000209094 Oryza Species 0.000 claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 230000004151 fermentation Effects 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 239000008213 purified water Substances 0.000 claims description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000019991 rice wine Nutrition 0.000 abstract description 2
- 239000002689 soil Substances 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 11
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 69
- 241000699670 Mus sp. Species 0.000 description 7
- 241000699666 Mus <mouse, genus> Species 0.000 description 3
- 238000007605 air drying Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005078 fruit development Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 231100000820 toxicity test Toxicity 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of wine processing, in particular to a tea fruit wine containing gamma-aminobutyric acid and a preparation method thereof, wherein after tea fruit is processed to prepare tea fruit powder, the tea fruit powder is added into glutinous rice, mixed and fermented, and filtered to prepare the tea fruit wine, so that the nutritional ingredients in the tea fruit are fully utilized, the soil smell in the tea fruit is reduced, and the nutrition damage rate in the tea fruit is reduced; the tea fruit contains a small amount of GAD enzyme components, and the GABA content is enriched through sealed environment or anaerobic fermentation treatment, so that the glutinous rice wine contains gamma-aminobutyric acid, the quality of the tea fruit wine is improved, and the comprehensive utilization of tea fruit resources is realized.
Description
Technical Field
The invention relates to the technical field of wine processing, in particular to tea fruit wine containing gamma-aminobutyric acid and a preparation method thereof.
Background
The tea fruit comprises two kinds of fruits, one kind is the fruit with normal fruit of tea tree, also called tea seed, and can be used for squeezing tea oil; the other is the 'variation' fruit growing on tea plant, also called 'tea bract', which is the fruit growing on tea plant in summer, with different characters, white color, peach color, etc., delicious taste and high nutritive value.
At present, researchers make researches on tea fruit processing, so that the quality and the taste of the processed tea fruits are obviously improved, the nutritional ingredients of the tea fruits are reserved, the processed tea fruits can be eaten like drinking tea, and the economic value of tea fruit development and utilization is promoted, for example: the processing and making method of the tea fruit with the patent number of 201510375236.8 is to prepare the drinking tea by the steps of selecting fresh tea fruits, steaming, frying, spreading and extracting fragrance. Although studies on gamma-aminobutyric acid tea wine have been made in the prior art, many tea wine is prepared by mixing tea powder with a fruit extract rich in GABA components, subjecting the mixture to liquid fermentation, adding yeast and sucrose, and subjecting the mixture to fermentation and centrifugal separation, for example, gamma-aminobutyric acid black tea wine and a preparation method thereof disclosed in patent No. 201310383757.9 have not been reported yet.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides tea fruit wine containing gamma-aminobutyric acid and a preparation method thereof.
The method is realized by the following technical scheme:
the invention aims to provide a preparation method of tea fruit wine containing gamma-aminobutyric acid, which comprises the following steps:
(1) soaking tea fruit in water at normal temperature, heating to boil for 5min, draining, spreading, drying in the air, treating at constant temperature of 80 deg.C until the water content is less than 5%, pulverizing, and sieving with 100 mesh sieve to obtain tea fruit powder;
(2) soaking glutinous rice in water for 3 hr, washing, draining, and steaming glutinous rice to be cooked thoroughly to obtain glutinous rice; washing glutinous rice with water at 6-11 deg.C to 30 deg.C, and draining;
(3) adding the tea fruit powder into the cooked glutinous rice according to the proportion of 1-10% of the cooked glutinous rice, and uniformly stirring to obtain a mixture; adding yeast 0.5-1% of the mixture, sealing, fermenting at 30 deg.C for 2-3 days, and filtering to remove residue.
Preferably, the tea fruit powder accounts for 3-7% of the glutinous rice.
Preferably, the tea fruit powder accounts for 5% of the glutinous rice by mass.
Preferably, the adding amount of the yeast accounts for 1 percent of the mass of the mixture.
Preferably, before the tea fruit powder is added into the glutinous rice, the tea fruit powder and the purified water are uniformly mixed according to the mass ratio of 1:3, then the mixture is heated until the water is boiled, the mixture is cooled to normal temperature after being boiled for 5min, saccharomycetes accounting for 1% of the total volume of the liquid is added into the mixture, the mixture is fermented for 2 to 3 days at the temperature of 30 ℃, and then the mixture is concentrated to one third to obtain tea fruit fermentation liquid; adding the tea fruit fermentation liquor which accounts for 1-10% of the mass of the cooked glutinous rice into the cooked glutinous rice, and uniformly stirring to obtain a mixture; placing the mixture at 30 deg.C for anaerobic fermentation for 2-3 days, and filtering to remove residue.
The invention also aims to provide the gamma-aminobutyric acid-containing tea fruit wine prepared by the method.
Compared with the prior art, the invention has the technical effects that:
firstly, after tea and fruits are processed to prepare tea and fruit powder, the tea and fruit powder is added into glutinous rice, mixed and fermented, and filtered to prepare the tea and fruit wine, so that the nutrient components in the tea and fruits are fully utilized, the soil smell in the tea and fruits is reduced, and the nutrient damage rate to the tea and fruits is reduced; a small amount of GAD enzyme components contained in the tea fruits are fully utilized, and the GABA content is enriched through sealed environment or anaerobic fermentation treatment, so that the glutinous rice wine contains gamma-aminobutyric acid, the quality of the tea fruit wine is improved, and the comprehensive utilization of tea fruit resources is realized.
Secondly, the invention has simple process, low energy consumption and low cost.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
The preparation method of the tea fruit wine containing the gamma-aminobutyric acid comprises the following steps:
(1) soaking tea fruit in water at normal temperature for 3d, heating to boil for 5min, draining, spreading and drying in the air for 3h, treating at constant temperature of 80 deg.C until the water content is less than 5%, pulverizing, and sieving with 100 mesh sieve to obtain tea fruit powder;
(2) soaking glutinous rice in water for 3 hr, washing, draining, and steaming glutinous rice to be cooked thoroughly to obtain glutinous rice; washing glutinous rice with water at 6 deg.C to 30 deg.C, and draining off water;
(3) adding the tea fruit powder into the cooked glutinous rice according to the mass accounting for 1% of the cooked glutinous rice, and uniformly stirring to obtain a mixture; adding yeast 0.5% of the mixture, sealing, fermenting at 30 deg.C for 2 days, and filtering to remove residue.
Example 2
The preparation method of the tea fruit wine containing the gamma-aminobutyric acid comprises the following steps:
(1) soaking tea fruit in water at normal temperature for 2d, heating to boil for 5min, draining, spreading, air drying, treating at constant temperature of 80 deg.C until water content is less than 5%, pulverizing, and sieving with 100 mesh sieve to obtain tea fruit powder;
(2) soaking glutinous rice in water for 3 hr, washing, draining, and steaming glutinous rice to be cooked thoroughly to obtain glutinous rice; washing glutinous rice with water at 11 deg.C to 30 deg.C, and draining off water;
(3) adding the tea fruit powder into the cooked glutinous rice according to the mass accounting for 10% of the cooked glutinous rice, and uniformly stirring to obtain a mixture; adding yeast 1% of the mixture, sealing, fermenting at 30 deg.C for 3 days, and filtering to remove residue.
Example 3
The preparation method of the tea fruit wine containing the gamma-aminobutyric acid comprises the following steps:
(1) soaking tea fruit in water at normal temperature for 2d, heating to boil for 5min, draining, spreading, air drying, treating at constant temperature of 80 deg.C until water content is less than 5%, pulverizing, and sieving with 100 mesh sieve to obtain tea fruit powder;
(2) soaking glutinous rice in water for 3 hr, washing, draining, and steaming glutinous rice to be cooked thoroughly to obtain glutinous rice; washing glutinous rice with water at 9 deg.C to 30 deg.C, and draining off water;
(3) adding the tea fruit powder into the cooked glutinous rice according to the proportion of 5% of the cooked glutinous rice, and uniformly stirring to obtain a mixture; adding yeast 0.8% of the mixture, sealing, fermenting at 30 deg.C for 3 days, and filtering to remove residue.
Example 4
On the basis of the example 1, the other preparation method according to the example 1 is carried out, in the step (3), firstly, the tea fruit powder and the purified water are uniformly mixed according to the mass ratio of 1:3, then the mixture is heated to be boiled, cooled to the normal temperature after being boiled for 5min, the yeast accounting for 1 percent of the total volume of the liquid is added into the mixture, the mixture is fermented for 2 days at the temperature of 30 ℃, and then the mixture is concentrated to one third to obtain the tea fruit fermentation liquid; adding the tea fruit fermentation liquor which accounts for 1% of the glutinous rice in mass into the glutinous rice, and uniformly stirring to obtain a mixture; placing the mixture at 30 deg.C for anaerobic fermentation for 2 days, and filtering to remove residue.
Example 5
On the basis of the embodiment 2, the other preparation method according to the embodiment 2 is carried out, in the step (3), firstly, the tea fruit powder and the purified water are uniformly mixed according to the mass ratio of 1:3, then the mixture is heated to be boiled, cooled to the normal temperature after being boiled for 5min, the yeast accounting for 1 percent of the total volume of the liquid is added into the mixture, the mixture is fermented for 3 days at the temperature of 30 ℃, and then the mixture is concentrated to one third to obtain the tea fruit fermentation liquid; adding the tea fruit fermentation liquor which accounts for 10% of the mass of the cooked glutinous rice into the cooked glutinous rice, and uniformly stirring to obtain a mixture; placing the mixture at 30 deg.C for anaerobic fermentation for 3 days, and filtering to remove residue.
Example 6
On the basis of the embodiment 3, the other preparation method according to the embodiment 3 is carried out, in the step (3), firstly, the tea fruit powder and the purified water are uniformly mixed according to the mass ratio of 1:3, then the mixture is heated to be boiled, cooled to the normal temperature after being boiled for 5min, the yeast accounting for 1 percent of the total volume of the liquid is added into the mixture, the mixture is fermented for 2 days at the temperature of 30 ℃, and then the mixture is concentrated to one third to obtain the tea fruit fermentation liquid; adding the tea fruit fermentation liquor which accounts for 7% of the cooked glutinous rice in mass into the cooked glutinous rice, and uniformly stirring to obtain a mixture; placing the mixture at 30 deg.C for anaerobic fermentation for 2 days, and filtering to remove residue.
Example 7
On the basis of the embodiment 3, the other preparation method according to the embodiment 3 is carried out, in the step (3), firstly, the tea fruit powder and the purified water are uniformly mixed according to the mass ratio of 1:3, then the mixture is heated to be boiled, cooled to the normal temperature after being boiled for 5min, the yeast accounting for 1 percent of the total volume of the liquid is added into the mixture, the mixture is fermented for 2 days at the temperature of 30 ℃, and then the mixture is concentrated to one third to obtain the tea fruit fermentation liquid; adding the tea fruit fermentation liquor which accounts for 3% of the glutinous rice in mass into the glutinous rice, and uniformly stirring to obtain a mixture; placing the mixture at 30 deg.C for anaerobic fermentation for 3 days, and filtering to remove residue.
Example 8
On the basis of the embodiment 2, the other preparation method according to the embodiment 2 is carried out, in the step (3), firstly, the tea fruit powder and the purified water are uniformly mixed according to the mass ratio of 1:3, then the mixture is heated to be boiled, cooled to the normal temperature after being boiled for 5min, the yeast accounting for 1 percent of the total volume of the liquid is added into the mixture, the mixture is fermented for 3 days at the temperature of 30 ℃, and then the mixture is concentrated to one third to obtain the tea fruit fermentation liquid; adding the tea fruit fermentation liquor which accounts for 5% of the mass of the cooked glutinous rice into the cooked glutinous rice, and uniformly stirring to obtain a mixture; placing the mixture at 30 deg.C for anaerobic fermentation for 2 days, and filtering to remove residue.
The physical and chemical indexes of the tea fruit wine containing gamma-aminobutyric acid prepared in the examples 1 to 8 are detected, and the detection results are shown in the following table 1:
TABLE 1
Toxicity test:
the gamma-aminobutyric acid-containing tea fruit wine prepared in the examples 1 to 8 and the white mouse feed are stirred and mixed uniformly according to the volume mass ratio of 1:1, and then the mixture is used for feeding the white mouse, wherein the white mouse feed is purchased on the market. The control group is fed by adding the same volume of normal saline into the feed of the white mice.
90 mice were selected and randomly divided into 9 groups of 10 mice each, and the mice were selected to be 15 days old.
According to the conventional breeding method, the mice are continuously fed to 30 days of age, and the death condition of each group of mice is observed and counted, and the result is shown in the following table 2:
TABLE 2
The tea fruit wine created by the invention has no toxic or side effect and can promote the growth of mice.
The invention may be practiced otherwise than as specifically described with reference to the prior art, or with reference to the common general knowledge or conventional techniques known to those skilled in the art.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The preparation method of the tea fruit wine containing the gamma-aminobutyric acid is characterized by comprising the following steps:
(1) soaking tea fruit in water at normal temperature, heating to boil for 5min, draining, spreading, drying in the air, treating at constant temperature of 80 deg.C until the water content is less than 5%, pulverizing, and sieving with 100 mesh sieve to obtain tea fruit powder;
(2) soaking glutinous rice in water for 3 hr, washing, draining, and steaming glutinous rice to be cooked thoroughly to obtain glutinous rice; washing glutinous rice with water at 6-11 deg.C to 30 deg.C, and draining;
(3) adding the tea fruit powder into the cooked glutinous rice according to the proportion of 1-10% of the cooked glutinous rice, and uniformly stirring to obtain a mixture; adding yeast 0.5-1% of the mixture, sealing, fermenting at 30 deg.C for 2-3 days, and filtering to remove residue.
2. The method for preparing a camellia sinensis fruit wine containing gamma-aminobutyric acid according to claim 1, wherein the camellia sinensis fruit powder accounts for 3-7% of the glutinous rice by mass.
3. The method for preparing a tea fruit wine containing gamma-aminobutyric acid according to claim 1 or 2, wherein the tea fruit powder accounts for 5% by mass of the cooked glutinous rice.
4. The method for preparing a camellia sinensis fruit wine containing gamma-aminobutyric acid according to claim 1, wherein the yeast is added in an amount of 1% by mass of the mixture.
5. The method for preparing a tea fruit wine containing gamma-aminobutyric acid according to claim 1, wherein the step of adding the tea fruit powder into the glutinous rice is that the tea fruit powder and the purified water are uniformly mixed according to a mass ratio of 1:3, then the mixture is heated until the water is boiled, the mixture is boiled for 5min, then the mixture is cooled to normal temperature, yeast accounting for 1% of the total volume of the liquid is added into the mixture, the mixture is fermented for 2 to 3 days at 30 ℃, and then the mixture is concentrated to one third to obtain a tea fruit fermentation liquid; adding the tea fruit fermentation liquor which accounts for 1-10% of the mass of the cooked glutinous rice into the cooked glutinous rice, and uniformly stirring to obtain a mixture; placing the mixture at 30 deg.C for anaerobic fermentation for 2-3 days, and filtering to remove residue.
6. A gamma-aminobutyric acid-containing tea wine characterized by being prepared by the method according to any one of claims 1 to 5.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024017171A1 (en) * | 2022-07-20 | 2024-01-25 | 安琪酵母股份有限公司 | Modified milk having yeast extract containing gamma-aminobutyric acid and preparation method therefor |
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