CN112868843B - Probiotic Fu tea beverage and preparation method thereof - Google Patents
Probiotic Fu tea beverage and preparation method thereof Download PDFInfo
- Publication number
- CN112868843B CN112868843B CN202110128826.6A CN202110128826A CN112868843B CN 112868843 B CN112868843 B CN 112868843B CN 202110128826 A CN202110128826 A CN 202110128826A CN 112868843 B CN112868843 B CN 112868843B
- Authority
- CN
- China
- Prior art keywords
- tea
- probiotic
- probiotics
- sterilized
- filtrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013616 tea Nutrition 0.000 title claims abstract description 433
- 239000006041 probiotic Substances 0.000 title claims abstract description 282
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 282
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 123
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000706 filtrate Substances 0.000 claims abstract description 119
- 241000894006 Bacteria Species 0.000 claims abstract description 103
- 241000233866 Fungi Species 0.000 claims abstract description 58
- 239000007788 liquid Substances 0.000 claims abstract description 47
- 239000000725 suspension Substances 0.000 claims abstract description 40
- 230000001580 bacterial effect Effects 0.000 claims abstract description 31
- 239000011259 mixed solution Substances 0.000 claims abstract description 8
- 241001122767 Theaceae Species 0.000 claims abstract 28
- 235000014347 soups Nutrition 0.000 claims description 64
- 230000001954 sterilising effect Effects 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000009835 boiling Methods 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 6
- 230000009514 concussion Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 49
- 238000000034 method Methods 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 230000001575 pathological effect Effects 0.000 abstract description 3
- 230000000144 pharmacologic effect Effects 0.000 abstract description 3
- 230000002265 prevention Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 description 372
- 238000002156 mixing Methods 0.000 description 21
- 240000001046 Lactobacillus acidophilus Species 0.000 description 18
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 18
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 18
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 18
- 244000199866 Lactobacillus casei Species 0.000 description 18
- 235000013958 Lactobacillus casei Nutrition 0.000 description 18
- 241000186605 Lactobacillus paracasei Species 0.000 description 18
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 18
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 18
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 18
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 18
- 229940017800 lactobacillus casei Drugs 0.000 description 18
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 16
- 150000008442 polyphenolic compounds Chemical class 0.000 description 16
- 235000013824 polyphenols Nutrition 0.000 description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 13
- 230000015556 catabolic process Effects 0.000 description 13
- 238000006731 degradation reaction Methods 0.000 description 13
- 238000010009 beating Methods 0.000 description 12
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 9
- 229960001948 caffeine Drugs 0.000 description 9
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 9
- 238000005538 encapsulation Methods 0.000 description 9
- 235000012000 cholesterol Nutrition 0.000 description 8
- 230000000968 intestinal effect Effects 0.000 description 8
- 238000001179 sorption measurement Methods 0.000 description 8
- 238000013329 compounding Methods 0.000 description 7
- 238000010586 diagram Methods 0.000 description 7
- 238000001000 micrograph Methods 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 230000003078 antioxidant effect Effects 0.000 description 6
- 238000012258 culturing Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 235000011187 glycerol Nutrition 0.000 description 6
- 239000001963 growth medium Substances 0.000 description 6
- 238000009630 liquid culture Methods 0.000 description 6
- 239000012528 membrane Substances 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- 241000628997 Flos Species 0.000 description 5
- 244000197580 Poria cocos Species 0.000 description 5
- 235000008599 Poria cocos Nutrition 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 210000004051 gastric juice Anatomy 0.000 description 5
- 238000005374 membrane filtration Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 5
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000011449 brick Substances 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 229910001369 Brass Inorganic materials 0.000 description 3
- -1 DPPH free radical Chemical class 0.000 description 3
- 230000002292 Radical scavenging effect Effects 0.000 description 3
- 239000010951 brass Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 239000000022 bacteriostatic agent Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 240000009022 Smilax rotundifolia Species 0.000 description 1
- 235000003205 Smilax rotundifolia Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940026310 caffeine 50 mg Drugs 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000214 effect on organisms Effects 0.000 description 1
- 238000011841 epidemiological investigation Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000041 toxicology testing Toxicity 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a probiotic Fu tea beverage and a preparation method thereof, and belongs to the technical field of food processing. Comprises uniformly dispersing probiotic bacteria in sterilized tea filtrate to obtain probiotic bacteria suspension; dispersing the obtained probiotic bacterial suspension in a golden flower fungus liquid to enable golden flower fungus to be compositely coated with the probiotic bacteria, so as to obtain a mixed liquid; and uniformly dispersing the obtained mixed solution in the sterilized tea filtrate to prepare the probiotic Fu tea beverage. According to the preparation method disclosed by the invention, the probiotics are compositely wrapped in the golden fungus of the Fuzhuan tea by a simple and efficient process method, so that the activity of the probiotics is protected, and the probiotics have no influence on functional substances in the Fuzhuan tea, so that the prepared probiotic Fuzhuan tea beverage has multiple effects of the Fuzhuan tea and the probiotics, and has effective pharmacological health care and pathological prevention effects on a human body.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a probiotic Fu tea beverage and a preparation method thereof.
Background
Fu tea belongs to black tea, also called fermented tea ancestor. The first Fu tea is recorded in the book to be born in the Shanxi Jiyang Jingyang county and Hunan Fu tea Tai Jiu Shi Zhaopeng as the Fu tea subject word of Shanxi Jiyang Fu tea. The earliest raw materials for preparing Fu tea are from Shaanxi and Sichuan, and the Shaanxi and Sichuan raw materials cannot meet the processing requirements due to the rapid increase of later consumption requirements, so that black tea in Hunan is introduced as the raw material of Fu tea. Fu tea is made by taking tea of Shaan south, sichuan and the like as raw materials and manually making the Fu tea in 1368 years, and the Fu tea is called "Jingyang brick" because the raw materials are sent to the Jingyang building system and processed in the Fu day. The Chinese herbal medicine has the efficacy similar to glabrous greenbrier rhizome, and is called Fu tea or Fu brick from Fu tea. As the tea is manufactured by official introduction, three to five-element brick tea is paid in the Lanzhou in the early period of Qing dynasty and is used as tax and delivered to the official for sale, which is also called as 'official tea' and 'Fu tea'. The remaining brick tea is sold by the tea manufacturer in a sales area designated by the government and is therefore referred to as "additional tea". Modern scientific research is shown by animal experiments, human clinical experiments, toxicology studies, safety evaluation, epidemiological investigation and the like: fu tea and golden flower fungus therein have the effect of obviously reducing human body fat-containing compounds, blood fat, blood pressure, blood sugar, cholesterol and the like. The poria cocos tea can regulate intestinal flora balance, promote metabolism, strengthen physique of human body and delay aging after being drunk for a long time, and has effective pharmacological health care and pathological prevention effects on human body. Fu tea has been widely accepted in the fields of tea science, medicine, microbiology and the like.
Probiotics are a class of living microorganisms that when ingested in sufficient quantities can have beneficial, health effects on the host. The main function of the health care food is to achieve the health care effect on organisms by adjusting the balance of intestinal flora. Probiotics have been widely used in various fields of food processing, where the share of application in the dairy industry is greatest. However, the application in the field of tea industry is less, and when the tea and probiotics are compounded to prepare the tea beverage at present, a large amount of probiotics powder is mainly added to prepare the tea beverage, so that the cost is high, the dependency on the probiotics powder is strong, and the tea beverage has certain influence on the functional components of the tea, the sensory quality of the product, the retention of the activity of shelf life bacteria and the like. When the Fuzhuan tea and the probiotics are compounded to prepare the tea beverage, as the tea contains bacteriostatic substances such as tea polyphenol, caffeine and the like, and the concentration of the bacteriostatic substances is too high, the substances are important functional components of the tea, so that how to keep the content of the functional components required in the product and not influence the activity of the probiotics and the functionality of the product is an important problem to be solved urgently by the technicians in the field.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide a probiotic Fu tea beverage and a preparation method thereof. Solves the problems that the activity of the probiotics is difficult to maintain and the functions of the probiotics and the tea are mutually influenced after the probiotics and the Fuzhuan tea are compounded.
In order to achieve the above purpose, the invention is realized by adopting the following technical scheme:
the invention discloses a preparation method of a probiotic Fu tea drink, which comprises the following steps: uniformly dispersing probiotic bacteria in the sterilized tea filtrate to obtain probiotic bacteria suspension; dispersing the obtained probiotic bacterial suspension in a golden flower fungus liquid to enable golden flower fungus to be compositely coated with the probiotic bacteria, so as to obtain a mixed liquid; and uniformly dispersing the obtained mixed solution in the sterilized tea filtrate to prepare the probiotic Fu tea beverage.
Preferably, the number of the golden flower bacteria contained in the golden flower bacteria liquid is 10 4 Per mL-10 6 And each mL.
Preferably, the volume ratio of the probiotics thallus to the sterilized tea filtrate is 1:1-2.
Preferably, the probiotic bacterial suspension and the golden flower bacterial liquid are added in equal volume proportion.
Preferably, the obtained bacterial suspension is dispersed in a golden flower fungus liquid, and the golden flower fungus wraps probiotics through shaking of a shaking table; wherein, the operation parameters of shaking table concussion include: the rotating speed is 60-120 rpm, and the time is 30-60 minutes.
Preferably, the mixed solution is uniformly dispersed in the sterilized tea filtrate in a mass percentage of 10% -20%.
Preferably, the number of live probiotics in the probiotic bacterial suspension is 10 10 Per mL-10 12 And each mL.
Preferably, the golden flower fungus liquid and the sterilized tea filtrate are prepared by the following operations: boiling homogenized Fuzhuan tea in water for 5-10 min, removing tea to obtain tea soup, filtering the tea soup to obtain tea filtrate and tea residue, sterilizing the tea filtrate to obtain sterilized tea filtrate, and sterilizing the tea residue to obtain sterilized tea residue; and uniformly dispersing the obtained sterilized tea residues in the obtained sterilized tea filtrate to obtain the golden flower fungus liquid.
Further preferably, the mass ratio of the Fu tea to the water is 1:15-20, and the obtained sterilized tea residues are uniformly dispersed in the obtained sterilized tea filtrate, and the volume ratio of the Fu tea to the water is 1:1-2; the sterilization treatment conditions of the obtained tea filtrate comprise: sterilizing for 10-20 minutes at 108-115 ℃; the sterilization treatment conditions of the obtained tea residues comprise: sterilizing at 121 ℃ for 10-20 minutes.
The invention also discloses a probiotic Fu tea drink prepared by the preparation method.
Preferably, in the probiotic Fuzhuan tea beverage, the number of live probiotics is 9.3X10 8 ～6.0×10 10 CFU/mL, tea polyphenol 210-250 mg/L, caffeine 42-60 mg/L, and golden flower fungus 1.8X10 3 ～4.3×10 3 And each mL.
Compared with the prior art, the invention has the following beneficial effects:
the invention discloses a preparation method of a probiotic Fu tea drink, which is based on the fact that a large amount of beneficial golden flower bacteria are contained in Fu tea, and after the probiotics and the Fu tea are compounded, the ascus of the golden flower bacteria can adsorb and wrap the probiotics in the Fu tea drink, so that the probiotics are prevented from being damaged by gastric juice and intestinal juice, and the activity of the probiotics is protected; the wrapping effect of the probiotics can be effectively improved by respectively preparing the probiotic bacterial suspension and the golden flower bacterial suspension; in addition, the sterilized tea filtrate is used as a solvent for preparing the probiotic bacterial suspension, so that the quality of the product can be ensured. Therefore, after the probiotics and the Fuzhuan tea are compounded by the method, the probiotics have no influence on functional components of the tea, the tea has no influence on the activity of the probiotics, and the antioxidant activity, lipid lowering and other functionalities of the tea are obviously enhanced after the probiotics and the Fuzhuan tea are compounded; functional substances such as tea polyphenol in Fuzhuan tea have no influence on the activity of probiotics; the probiotics have no influence on functional substances in the Fuzhuan tea. Therefore, the compound probiotic Fu tea soup beverage is prepared by organically compounding Fu tea, golden flower fungus and probiotics which have various functions and complementary effects. Therefore, the preparation method disclosed by the invention has the advantages of the Fu tea, the golden flower fungus and the probiotics, and can be used for effectively solving the problems of activity of the probiotics, interaction between the tea and the probiotics and the like through a simple preparation process.
Further, through 10 4 Per mL-10 6 Golden flower fungus and 10 in concentration of individual/mL 10 Per mL-10 12 The probiotics with the concentration of each mL are mixed, so that the probiotics can be packed to the greatest extent, and the activity of the probiotics is improved.
Furthermore, the volume ratio of the probiotics thallus to the sterilized tea filtrate is 1:1-2, so that the high-concentration probiotics suspension can be prepared, the wrapping effect of probiotics is ensured, and the activity of the probiotics in the product is ensured.
Furthermore, the probiotic suspension and the golden flower fungus liquid are added in the same volume ratio, so that the wrapping effect of the probiotics and the viable count of the probiotics can be ensured, and the wrapping effect of the probiotics is improved.
Further, the obtained bacterial suspension is dispersed in the fungus liquid of the golden flower fungus, and the fungus liquid of the golden flower fungus is subjected to shaking treatment for 30 to 60 minutes through a shaking table with the speed of 60 to 120rpm, so that the golden flower fungus can fully wrap the probiotics.
Further, the mixed solution is uniformly dispersed in the sterilized tea filtrate by the mass percentage of 10% -20%, so that tea soup, golden flower bacteria and probiotics can be at proper concentration, and the maximum effect of the product is ensured.
Further, the method comprises the steps of,the number of the probiotics viable bacteria is 10 through the probiotic bacteria suspension 10 Per mL-10 12 And each mL, the wrapping effect of the probiotics can be ensured, and the activity of the probiotics in the product can be ensured.
Further, through the integrated preparation of the golden flower fungus liquid and the sterilized tea filtrate, the prepared concentration and further the prepared golden flower fungus concentration can be ensured, and finally the quality requirements of polyphenol, caffeine and the like in the prepared beverage and the quantity of golden flower fungus and probiotics can be ensured.
Further, the concentration of the prepared tea soup can be ensured through the mass ratio of Fuzhuan tea to water being 1:15-20; the obtained sterilized tea residues are uniformly dispersed in the volume ratio of the obtained sterilized tea filtrate to be 1:1-2, so that the concentration of the prepared golden flower bacteria can be ensured; the sterilization treatment conditions of the obtained tea filtrate comprise: sterilizing for 10-20 minutes at 108-115 ℃ to ensure that the prepared tea soup is sterile; the sterilization treatment conditions of the obtained tea residues comprise: sterilizing at 121 ℃ for 10-20 minutes, so that the death of the golden flower bacteria in the prepared tea residues can be ensured, the adsorption and encapsulation effects of the dead golden flower bacteria on the probiotics are best, and the encapsulation effects of the golden flower bacteria on the probiotics in the preparation method are improved.
The invention also discloses a probiotic Fu tea drink prepared by the preparation method, wherein the activity of the probiotics is protected by compounding the probiotics with the Fu tea; in addition, related tests show that after the probiotics are compounded with the Fu tea, the antioxidant activity, lipid-lowering and other functionalities of the prepared probiotics Fu tea beverage are obviously enhanced; functional substances such as tea polyphenol in Fuzhuan tea have no influence on the activity of probiotics; the probiotics have no influence on functional substances in the Fuzhuan tea. Therefore, the prepared probiotic Fu tea beverage has multiple effects of Fu tea and probiotics, can regulate intestinal flora balance, promote metabolism, strengthen physique of human body after long-term drinking, and has the effects of reducing blood fat, blood pressure, blood sugar, cholesterol and the like. Has effective pharmacological health promotion and pathological prevention effects on human body.
In summary, the invention controls the concentration of the prepared sterilized tea filtrate (as drinking tea soup); the dead golden flower bacteria and the probiotics are compounded, the wrapping effect of the golden flower bacteria on the probiotics is utilized, the activity of the probiotics is protected, the influence of the probiotics on functional components of the tea and the influence of antibacterial substances in the tea on the probiotics are effectively reduced, and meanwhile, the functionality of the compounded probiotic Fu tea beverage is obviously enhanced; on the other hand, the Fuzhuan tea contains a large amount of golden flower bacteria with probiotics, and the invention respectively prepares probiotic bacterial suspension and golden flower bacterial suspension; the method kills the golden flower bacteria, combines the dead golden flower bacteria with the probiotics, has the best wrapping effect on the probiotics, organically combines the golden flower bacteria with the probiotics, does not influence the activity of the probiotics and functional components of tea, protects the activity of the probiotics, can exert the efficacy of the golden flower bacteria, and can avoid the side effect of the living golden flower bacteria on the gastrointestinal tract.
Drawings
FIG. 1 is a schematic diagram of golden flower fungus in Fuzhuan tea according to the present invention; wherein, (a) is a Fuzhuan tea photograph and a partial enlarged photograph thereof showing that a large amount of golden flower bacteria exist therein, (b) is a golden flower bacteria ascus fruit scanning electron microscope image, and (c) is a golden flower bacteria ascus fruit and spores thereof;
FIG. 2 is a schematic diagram of Fuzhuan tea soup and golden flower fungus therein according to the present invention; wherein, (a) is a macroscopic schematic diagram of Fu tea and tea soup thereof, and (b) is a scanning electron microscope (5000X) of golden flower fungus spores in Fu tea soup thereof;
FIG. 3 is a schematic diagram of the ascocarpus and ascospores of the golden flower fungus in Fuzhuan tea according to the present invention; wherein, (a) is a scanning electron microscope image (50×) of the ascocarpus, (b) is a scanning electron microscope image (500×) of the ascocarpus, and (c) is a scanning electron microscope image (970×) of the ascocarpus and ascospores thereof;
FIG. 4 is a schematic diagram showing the number of golden fungus in Fuzhuan tea soup under different soaking modes;
FIG. 5 is a schematic illustration of adsorption and encapsulation of probiotics by ascus of Jinhua in Fuzhuan tea; wherein, (a) is 2000 x scanning electron microscope image, (b) is 1000 x scanning electron microscope image, and (c) is 3000 x scanning electron microscope image;
FIG. 6 is a schematic illustration of the tolerance of probiotics to gastrointestinal fluids after compounding Fu tea with probiotics;
FIG. 7 is a schematic view of total reducing force after the probiotics are compounded with Fu tea;
FIG. 8 is a graph showing DPPH radical scavenging rate after compositing probiotics with Fuzhuan tea;
FIG. 9 is a schematic representation of superoxide anion radical scavenging after compositing probiotics with Fuzhuan tea;
FIG. 10 is a schematic representation of cholesterol degradation after compositing probiotics with Fuzhuan tea;
FIG. 11 is a schematic representation of the degradation of triglycerides after probiotics are compounded with Fu tea;
FIG. 12 is a schematic illustration of the effect on glycerol degradation after compositing probiotics with Fuzhuan tea;
FIG. 13 is a schematic illustration of the effect of a tea soup of Fuzhuan tea at a concentration on the growth of probiotics;
FIG. 14 is a schematic diagram showing the content of functional ingredients in Fuzhuan tea after compounding with probiotics;
fig. 15 is a schematic diagram of a probiotic Fu tea beverage according to the present invention; wherein, (a) is an optical microscopic image of the probiotic Fu tea drink, (b) is a 4000X scanning electron microscopic image of the golden fungus and the probiotic in the probiotic Fu tea drink, and (c) is a 5000X scanning electron microscopic image of the golden fungus and the probiotic in the probiotic Fu tea drink.
Detailed Description
In order that those skilled in the art will better understand the present invention, a technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in which it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present invention without making any inventive effort, shall fall within the scope of the present invention.
It should be noted that the terms "first," "second," and the like in the description and the claims of the present invention and the above figures are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that the embodiments of the invention described herein may be implemented in sequences other than those illustrated or otherwise described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
The invention discloses a preparation method of a probiotic Fu tea drink, which comprises the following implementation steps:
step 1: filling Fu tea into a sterile homogenizing bag, beating for 1-2 min by a beating type homogenizer to obtain homogenized Fu tea, adding water into the Fu tea in a mass-volume ratio of the homogenized Fu tea to water of 1:15-20, boiling the tea in boiling water for 5-10 min, removing tea leaves to obtain tea soup, filtering the obtained tea soup with a 0.45 mu m filter membrane to obtain tea filtrate and tea residues, sterilizing the obtained tea filtrate at 108-115 ℃ for 10-20 min to obtain sterilized tea filtrate, and sterilizing the obtained tea residues at 121 ℃ for 10-20 min to obtain sterilized tea residues; wherein, the obtained sterilized tea residues are added with the obtained sterilized tea filtrate with the volume which is 1 to 2 times of the tea residues, and the obtained sterilized tea filtrate is mixed and dispersed uniformly after being oscillated for 10 to 20 minutes by a vortex meter, thus obtaining the golden flower fungus liquid. In the fungus liquid of the golden flower fungus, the number of the golden flower fungus is 10 4 Per mL-10 6 And each mL.
Step 2: culturing probiotics in liquid culture medium until the bacterial concentration is 10 8 Centrifuging and removing supernatant to obtain probiotic bacteria, adding the sterilized tea filtrate prepared in the step 1 into the probiotic bacteria, wherein the addition amount of the sterilized tea filtrate is 1-2 times of the volume of the probiotic bacteria, and uniformly mixing to obtain probiotic bacteria suspension, wherein the number of viable bacteria of the probiotic bacteria is 10 10 Per mL-10 12 And each mL.
Step 3: and (3) adding the probiotic bacterial suspension prepared in the step (2) into the golden flower bacterial liquid prepared in the step (1) in an equal volume ratio, and oscillating for 30-60 minutes at 60-120 rpm on a shaking table to obtain the mixed liquid of golden flower bacteria of the probiotics adsorbed and wrapped by golden flower bacteria.
Step 4: and (3) adding the mixed solution of the golden flower bacteria of the probiotics adsorbed and wrapped by the golden flower bacteria prepared in the step (3) into the sterilized tea filtrate prepared in the step (1) according to the mass percentage of 10% -20%, and uniformly mixing to obtain the beneficial bacteria Fu tea beverage.
In the step 2, the probiotics comprise lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus casei, lactobacillus paracasei and lactobacillus acidophilus.
Thus, respectively adding the probiotic bacteria of a single strain into the sterilized tea filtrate prepared in the step 1, and uniformly mixing to obtain a probiotic bacteria suspension of the single strain; then mixing the obtained probiotic bacterial suspension of the single strain with the golden flower fungus liquid prepared in the step 1 for adsorption and encapsulation to obtain a mixed liquid containing the single strain; and finally, adding the mixed solution containing single strain of different probiotics into the sterilized tea filtrate prepared in the step 1, and uniformly mixing to obtain the probiotic Fu tea soup drink. Wherein, the total mass of the mixed liquid containing single strain of different probiotics is 10-20% of the mass of the sterilized tea filtrate.
The probiotics Fu tea drink prepared by the preparation method meets the requirements of tea drink in GBT21733-2008 and lactic acid bacteria in lactic acid bacteria drink in GB7101-2015 drink, and the number of probiotics living bacteria in the obtained probiotics Fu tea drink is 10 8 ～10 10 CFU/mL, tea polyphenols not less than 200mg/L, caffeine not less than 40mg/L, and golden flower fungus 10 3 ～10 4 And each mL.
Specifically, in the specific embodiment of the invention, the probiotic Fu tea beverage has the probiotic viable count of 9.3×10 8 ～6.0×10 10 CFU/mL, tea polyphenol 210-250 mg/L, caffeine 42-60 mg/L, and golden flower fungus 1.8X10 3 ～4.3×10 3 And each mL.
Example 1
Step 1: filling Fuzhuan tea into a sterile homogenizing bag, beating for 1min with a beating type homogenizer to obtain homogenized Fuzhuan tea, adding water into Fuzhuan tea at a mass/volume ratio of Fuzhuan tea to water of 1:15, boiling with boiling water for 5min, removing tea to obtain tea soup, and adding the obtained tea soup into 0.4Filtering with 5 μm filter membrane to obtain tea filtrate and tea residue, sterilizing the obtained tea filtrate at 108deg.C for 20 min to obtain sterilized tea filtrate, and sterilizing the obtained tea residue at 121deg.C for 10 min to obtain sterilized tea residue; and adding the obtained sterilized tea residues into the obtained sterilized tea filtrate with the tea residue amount of 1 time of the volume, vibrating for 10 minutes by a vortex meter, and uniformly mixing and dispersing to obtain the golden flower fungus liquid. Wherein the number of the golden flower bacteria in the golden flower bacteria liquid is 10 4 And each mL.
Specifically, the above-mentioned tea boiling treatment and filter membrane filtration treatment are repeated for 3 times, the tea filtrate obtained by the three times is mixed, and after the tea residue obtained by the three times is mixed, the sterilization treatment is respectively carried out to obtain the sterilized tea filtrate and sterilized tea residue.
Step 2: the selected probiotics comprise Lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus casei, lactobacillus paracasei and Lactobacillus acidophilus. Respectively culturing probiotics of single strain in liquid culture medium until the bacterial concentration is 10 8 And (3) centrifuging and removing the supernatant to obtain probiotic bacteria of a single strain when the volume of the probiotic bacteria is more than one mL, adding the sterilized tea filtrate prepared in the step (1) into the probiotic bacteria of the single strain, wherein the addition amount of the sterilized tea filtrate is 1 time of the volume of the probiotic bacteria of the single strain, and uniformly mixing to obtain probiotic bacteria suspension of the single strain respectively.
Specifically, in the obtained single strain probiotic bacterial suspension, the number of viable probiotic bacteria is respectively: lactobacillus bulgaricus 5.0X10 10 CFU/mL, lactobacillus rhamnosus 2.1X10 10 CFU/mL, lactobacillus casei 2.5X10 10 CFU/mL, lactobacillus paracasei 4.5X10 10 CFU/mL, lactobacillus acidophilus 7.2X10 10 CFU/mL。
Step 3: and (2) respectively adding the probiotic suspension of the single strain prepared in the step (2) into the golden flower fungus liquid prepared in the step (1) according to an equal volume ratio, oscillating at 60rpm for 60 minutes, and carrying out golden flower fungus adsorption and encapsulation of the probiotic to obtain mixed liquid containing the single strain.
Step 4: adding the mixed liquor containing the single strain of the different types of probiotics prepared in the step 3 into the sterilized tea filtrate prepared in the step 1, and uniformly mixing the mixed liquor containing the single strain of the different types of probiotics with the total mass of 10% of the mass of the sterilized tea filtrate to prepare the probiotic Fu tea beverage.
Specifically, in the specific embodiment of the invention, the probiotic Fu tea beverage has the probiotic viable count of 9.3X10 8 CFU/mL, tea polyphenols 235mg/L, caffeine 55mg/L, and flos Lonicerae bacteria 1.8X10 3 And each mL.
Example 2
Step 1: filling Fu tea into a sterile homogenizing bag, beating for 2min by a beating type homogenizer to obtain homogenized Fu tea, adding water into the Fu tea in a mass-volume ratio of 1:20, boiling the tea with boiling water for 10 min, removing tea leaves to obtain tea soup, filtering the obtained tea soup with a 0.45 μm filter membrane to obtain tea filtrate and tea residues, sterilizing the obtained tea filtrate at 115 ℃ for 10 min to obtain sterilized tea filtrate, and sterilizing the obtained tea residues at 121 ℃ for 20 min to obtain sterilized tea residues; and adding the obtained sterilized tea residues into the obtained sterilized tea filtrate with the volume which is 2 times of the tea residues, vibrating for 20 minutes by a vortex meter, and uniformly mixing and dispersing to obtain the golden flower fungus liquid. Wherein the number of the golden flower bacteria in the golden flower bacteria liquid is 10 6 And each mL.
Specifically, the above-mentioned tea boiling treatment and filter membrane filtration treatment are repeated for 3 times, the tea filtrate obtained by the three times is mixed, and after the tea residue obtained by the three times is mixed, the sterilization treatment is respectively carried out to obtain the sterilized tea filtrate and sterilized tea residue.
Step 2: the selected probiotics comprise Lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus casei, lactobacillus paracasei and Lactobacillus acidophilus. Respectively culturing probiotics of single strain in liquid culture medium until the bacterial concentration is 10 8 And (3) centrifuging and removing the supernatant to obtain probiotic bacteria of a single strain when the volume of the probiotic bacteria is more than one mL, adding the sterilized tea filtrate prepared in the step (1) into the probiotic bacteria of the single strain, wherein the addition of the sterilized tea filtrate is 2 times of the volume of the probiotic bacteria of the single strain, and uniformly mixing to obtain probiotic bacteria suspension of the single strain respectively.
Specifically, in the obtained single strain probiotic bacterial suspension, the number of viable probiotic bacteria is respectively: lactobacillus bulgaricus 5.0X10 10 CFU/mL, mouseLactobacillus rhamnosus 3.2X10 11 CFU/mL, lactobacillus casei 3.5X10 11 CFU/mL, lactobacillus paracasei 4.6X10 11 CFU/mL, lactobacillus acidophilus 2.2X10 11 CFU/mL。
Step 3: and (2) respectively adding the probiotic suspension of the single strain prepared in the step (2) into the golden flower fungus liquid prepared in the step (1) according to an equal volume ratio, oscillating for 30 minutes at 120rpm, and carrying out golden flower fungus adsorption and encapsulation of the probiotic to obtain mixed liquid containing the single strain.
Step 4: adding the mixed liquor containing the single strain of the different types of probiotics prepared in the step 3 into the sterilized tea filtrate prepared in the step 1, and uniformly mixing the mixed liquor containing the single strain of the different types of probiotics with the total mass of 20% of the mass of the sterilized tea filtrate to prepare the probiotic Fu tea beverage.
Specifically, in the specific embodiment of the invention, the probiotic Fu tea beverage has the probiotic viable count of 1.0x10 9 CFU/mL, tea polyphenols of 250mg/L, caffeine of 60mg/L, and flos Lonicerae of 3.5X10 3 And each mL.
Example 3
Step 1: filling Fu tea into a sterile homogenizing bag, beating for 1.5min by a beating type homogenizer to obtain homogenized Fu tea, adding water into the Fu tea in a mass-volume ratio of the homogenized Fu tea to water of 1:17, boiling the tea with boiling water for 8 min, removing tea leaves to obtain tea soup, filtering the obtained tea soup with a 0.45 μm filter membrane to obtain tea filtrate and tea residues, sterilizing the obtained tea filtrate at 110 ℃ for 18 min to obtain sterilized tea filtrate, and sterilizing the obtained tea residues at 121 ℃ for 13 min to obtain sterilized tea residues; and adding the obtained sterilized tea residues into the obtained sterilized tea filtrate with the tea residue amount of 1.3 times of the volume of the obtained sterilized tea filtrate, vibrating for 13 minutes by a vortex meter, and uniformly mixing and dispersing to obtain the golden flower fungus liquid. Wherein the number of the golden flower bacteria liquid is 8.6X10 4 And each mL.
Specifically, the above-mentioned tea boiling treatment and filter membrane filtration treatment are repeated for 3 times, the tea filtrate obtained by the three times is mixed, and after the tea residue obtained by the three times is mixed, the sterilization treatment is respectively carried out to obtain the sterilized tea filtrate and sterilized tea residue.
Step 2: the selected probiotics comprise Lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus casei, lactobacillus paracasei and Lactobacillus acidophilus. Respectively culturing probiotics of single strain in liquid culture medium until the bacterial concentration is 10 8 And (3) centrifuging and removing the supernatant to obtain probiotic bacteria of a single strain when the volume of the probiotic bacteria is more than one mL, adding the sterilized tea filtrate prepared in the step (1) into the probiotic bacteria of the single strain, wherein the addition of the sterilized tea filtrate is 1.3 times of the volume of the probiotic bacteria of the single strain, and uniformly mixing to obtain probiotic bacteria suspension of the single strain respectively.
Specifically, in the obtained single strain probiotic bacterial suspension, the number of viable probiotic bacteria is respectively: lactobacillus bulgaricus 1.2X10 12 CFU/mL, lactobacillus rhamnosus 1.5X10 12 CFU/mL, lactobacillus casei 2.8X10 12 CFU/mL, lactobacillus paracasei 3.4X10 12 CFU/mL, lactobacillus acidophilus 1.9X10 12 CFU/mL。
Step 3: and (2) respectively adding the probiotic suspension of the single strain prepared in the step (2) into the golden flower fungus liquid prepared in the step (1) according to an equal volume ratio, oscillating for 40 minutes at 80rpm, and carrying out golden flower fungus adsorption and encapsulation of the probiotic to obtain mixed liquid containing the single strain.
Step 4: adding the mixed liquor containing the single strain of the different types of probiotics prepared in the step 3 into the sterilized tea filtrate prepared in the step 1, and uniformly mixing the mixed liquor containing the single strain of the different types of probiotics with the total mass of 13% of the mass of the sterilized tea filtrate to prepare the probiotic Fu tea beverage.
Specifically, in the specific embodiment of the invention, the probiotic Fu tea beverage has the probiotic viable count of 6.0x10 10 CFU/mL, tea polyphenols 230mg/L, caffeine 50mg/L, and flos Lonicerae bacteria 2.6X10 3 And each mL.
Example 4
Step 1: filling the poria cocos tea into a sterile homogenizing bag, beating for 1.5min by a beating type homogenizer to obtain homogenized poria cocos tea, adding water into the poria cocos tea in a mass-volume ratio of 1:19 of the homogenized poria cocos tea to water, boiling the tea in boiling water for 8 min, and removing the tea leavesFiltering the obtained tea soup with 0.45 μm filter membrane to obtain tea filtrate and tea residue, sterilizing the obtained tea filtrate at 112 deg.C for 14 min to obtain sterilized tea filtrate, and sterilizing the obtained tea residue at 121 deg.C for 17 min to obtain sterilized tea residue; and adding the obtained sterilized tea residues into the obtained sterilized tea filtrate with the tea residue amount of 1.7 times of the volume of the obtained sterilized tea filtrate, oscillating for 17 minutes by a vortex meter, and uniformly mixing and dispersing to obtain the golden flower fungus liquid. Wherein the number of the golden flower bacteria liquid is 3.5X10 5 And each mL.
Specifically, the above-mentioned tea boiling treatment and filter membrane filtration treatment are repeated for 3 times, the tea filtrate obtained by the three times is mixed, and after the tea residue obtained by the three times is mixed, the sterilization treatment is respectively carried out to obtain the sterilized tea filtrate and sterilized tea residue.
Step 2: the selected probiotics comprise Lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus casei, lactobacillus paracasei and Lactobacillus acidophilus. Respectively culturing probiotics of single strain in liquid culture medium until the bacterial concentration is 10 8 And (3) centrifuging and removing the supernatant to obtain probiotic bacteria of a single strain when the volume of the probiotic bacteria is more than one mL, adding the sterilized tea filtrate prepared in the step (1) into the probiotic bacteria of the single strain, wherein the addition of the sterilized tea filtrate is 1.8 times of the volume of the probiotic bacteria of the single strain, and uniformly mixing to obtain probiotic bacteria suspension of the single strain respectively.
Specifically, in the obtained single strain probiotic bacterial suspension, the number of viable probiotic bacteria is respectively: lactobacillus bulgaricus 2.8X10 10 CFU/mL, lactobacillus rhamnosus 5.6X10 11 CFU/mL, lactobacillus casei 7.5X10 11 CFU/mL, lactobacillus paracasei 8.4X10 11 CFU/mL, lactobacillus acidophilus 2.7X10 11 CFU/mL。
Step 3: and (2) respectively adding the probiotic suspension of the single strain prepared in the step (2) into the golden flower fungus liquid prepared in the step (1) according to an equal volume ratio, oscillating for 50 minutes at 100rpm by a mixing table, and carrying out golden flower fungus adsorption and encapsulation on the probiotic to respectively obtain mixed liquid containing the single strain.
Step 4: adding the mixed liquor containing the single strain of the different types of probiotics prepared in the step 3 into the sterilized tea filtrate prepared in the step 1, and uniformly mixing the mixed liquor containing the single strain of the different types of probiotics with the total mass of 17% of the mass of the sterilized tea filtrate to prepare the probiotic Fu tea beverage.
Specifically, in the specific embodiment of the invention, the probiotic Fu tea beverage has the probiotic viable count of 2.5X10 9 CFU/mL, tea polyphenols 210mg/L, caffeine 42mg/L, and flos Lonicerae bacteria 4.3X10 3 And each mL.
Example 5
Step 1: filling Fu tea into a sterile homogenizing bag, beating for 1.5min by a beating type homogenizer to obtain homogenized Fu tea, adding water into the Fu tea in a mass-volume ratio of 1:19, boiling the tea with boiling water for 8 min, removing tea leaves to obtain tea soup, filtering the obtained tea soup with a 0.45 μm filter membrane to obtain tea filtrate and tea residues, sterilizing the obtained tea filtrate at 112 ℃ for 12 min to obtain sterilized tea filtrate, and sterilizing the obtained tea residues at 121 ℃ for 15 min to obtain sterilized tea residues; and adding the obtained sterilized tea residues into the obtained sterilized tea filtrate with the tea residue amount of 1.5 times of the volume of the obtained sterilized tea filtrate, oscillating for 17 minutes by a vortex meter, and uniformly mixing and dispersing to obtain the golden flower fungus liquid. Wherein the number of the golden flower bacteria liquid is 7.1 multiplied by 10 5 And each mL.
Specifically, the above-mentioned tea boiling treatment and filter membrane filtration treatment are repeated for 3 times, the tea filtrate obtained by the three times is mixed, and after the tea residue obtained by the three times is mixed, the sterilization treatment is respectively carried out to obtain the sterilized tea filtrate and sterilized tea residue.
Step 2: the selected probiotics comprise Lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus casei, lactobacillus paracasei and Lactobacillus acidophilus. Respectively culturing probiotics of single strain in liquid culture medium until the bacterial concentration is 10 8 And (3) centrifuging and removing the supernatant to obtain probiotic bacteria of a single strain when the volume of the probiotic bacteria is more than one mL, adding the sterilized tea filtrate prepared in the step (1) into the probiotic bacteria of the single strain, wherein the addition of the sterilized tea filtrate is 1.8 times of the volume of the probiotic bacteria of the single strain, and uniformly mixing to obtain probiotic bacteria suspension of the single strain respectively.
Specifically, in the obtained single strain probiotic bacterial suspension, the number of viable probiotic bacteria is respectively:lactobacillus bulgaricus 1.0X10 10 CFU/mL, lactobacillus rhamnosus 5.6X10 11 CFU/mL, lactobacillus casei 7.5X10 11 CFU/mL, lactobacillus paracasei 10×10 11 CFU/mL, lactobacillus acidophilus 2.7X10 11 CFU/mL。
Step 3: and (2) respectively adding the probiotic suspension of the single strain prepared in the step (2) into the golden flower fungus liquid prepared in the step (1) according to an equal volume ratio, oscillating for 55 minutes at 90rpm, and carrying out golden flower fungus adsorption and encapsulation of the probiotic to obtain mixed liquid containing the single strain.
Step 4: adding the mixed liquor containing the single strain of the different types of probiotics prepared in the step 3 into the sterilized tea filtrate prepared in the step 1, and uniformly mixing the mixed liquor containing the single strain of the different types of probiotics with the total mass of 15% of the mass of the sterilized tea filtrate to prepare the probiotic Fu tea beverage.
Specifically, in the specific embodiment of the invention, the probiotic Fu tea beverage has the probiotic viable count of 4.1×10 9 CFU/mL, tea polyphenols 226mg/L, caffeine 53mg/L, and flos Lonicerae bacteria 9.1X10 3 And each mL.
The invention is described in further detail below with reference to the attached drawing figures:
as shown in fig. 1 to 4, based on the fact that the Fuzhuan tea contains a large amount of beneficial golden flower bacteria, after the probiotics are compounded with the golden flower bacteria in the Fuzhuan tea, the ascus of the golden flower bacteria in the Fuzhuan tea can adsorb and wrap the probiotics therein (as shown in fig. 5), so that the tolerance of the probiotics to gastric juice and intestinal juice is improved, the probiotics are prevented from being damaged by the gastric juice and the intestinal juice, and the activity of the probiotics is protected (as shown in fig. 6).
Specifically, the soup soaking in fig. 4 refers to tea soup obtained after soaking in water at 80 ℃ for 5-10 minutes; the soup is tea soup obtained after boiling for 5-10 minutes, and the effect of inactivating and dying the golden flower bacteria can be seen through the soup.
Specifically, fig. 6 is 5 probiotics alone: the survival rate of the probiotics after being respectively compounded with the sterilized tea filtrate and respectively in simulated gastric juice and intestinal juice for different time is shown by the result of the graph, and the survival rate of the probiotics after being compounded with tea soup is obviously higher than that of the probiotics after being coated and protected by the golden flower bacteria.
As shown in fig. 7 to 12, the total reducing power is obviously improved after the probiotics are compounded with the Fu tea, the DPPH free radical clearance is obviously improved after the probiotics are compounded with the Fu tea, the superoxide anion free radical clearance is obviously improved after the probiotics are compounded with the Fu tea, the degradation effect of the probiotics on cholesterol is obviously improved after the probiotics are compounded with the Fu tea, the degradation effect of the probiotics on triglyceride is obviously improved after the probiotics are compounded with the Fu tea, and the degradation effect of the probiotics on the glycerin is obviously improved after the probiotics are compounded with the Fu tea, so that in the probiotics Fu tea beverage, the antioxidant activity, the lipid lowering and other functions of the probiotics after the probiotics are compounded with the Fu tea are obviously enhanced.
Specifically, there are a number of indicators of antioxidant activity, of which reducing power is one of the indicators. Figure 7 shows 5 probiotics alone: LB Lactobacillus bulgaricus, LR Lactobacillus rhamnosus, LP Lactobacillus casei, LCP Lactobacillus paracasei, LA Lactobacillus acidophilus, and reducing power change after compounding with tea soup (sterilized tea filtrate), respectively. The result shows that the reducing power of the probiotics after being compounded with tea soup (sterilized tea filtrate) is obviously higher than that of the probiotics alone.
Specifically, DPPH radical scavenging rate is one of the indicators of antioxidant activity. Figure 8 shows 5 probiotics alone: LB Lactobacillus bulgaricus, LR Lactobacillus rhamnosus, LP Lactobacillus casei, LCP Lactobacillus paracasei, LA Lactobacillus acidophilus and tea soup (sterilized tea filtrate) respectively. The results show that the DPPH free radical clearance rate after the probiotics and the tea soup (the sterilized tea filtrate) are compounded is obviously higher than that of the bacteria and the tea soup (the sterilized tea filtrate) alone.
Specifically, superoxide anion clearance is one of the indicators of antioxidant activity. Figure 9 shows 5 probiotics alone: LB Lactobacillus bulgaricus, LR Lactobacillus rhamnosus, LP Lactobacillus casei, LCP Lactobacillus paracasei, LA Lactobacillus acidophilus, and change of superoxide anion clearance after compounding with tea soup (sterilized tea filtrate), respectively. The results show that the superoxide anion clearance rate of the probiotics after being compounded with tea soup (sterilized tea filtrate) is obviously higher than that of the probiotics and the tea soup (sterilized tea filtrate) alone.
Specifically, fig. 10 shows 5 probiotics: after the LB lactobacillus bulgaricus, the LR lactobacillus rhamnosus, the LP lactobacillus casei, the LCP lactobacillus paracasei and the LA lactobacillus acidophilus are respectively compounded with tea soup (sterilized tea filtrate), cholesterol is added under the condition of no time, and the content change of the cholesterol is measured to see the degradation condition of the cholesterol. The result shows that the degradation rate of the probiotics to cholesterol after being compounded with tea soup (sterilized tea filtrate) is obviously higher than that of the tea soup (sterilized tea filtrate).
Specifically, fig. 11 shows 5 probiotics: after the LB lactobacillus bulgaricus, the LR lactobacillus rhamnosus, the LP lactobacillus casei, the LCP lactobacillus paracasei and the LA lactobacillus acidophilus are respectively compounded with tea soup (sterilized tea filtrate), adding triglyceride under the condition of no time, and measuring the content change of the triglyceride to see the degradation condition of the triglyceride. The result shows that the degradation rate of the probiotics to the triglyceride is obviously higher than that of the tea soup after the probiotics are compounded with the tea soup (sterilized tea filtrate).
Specifically, fig. 12 shows 5 probiotics: after the LB lactobacillus bulgaricus, the LR lactobacillus rhamnosus, the LP lactobacillus casei, the LCP lactobacillus paracasei and the LA lactobacillus acidophilus are respectively compounded with the tea soup (sterilized tea filtrate), glycerin is added under the condition of no time, and the content change of the glycerin is measured to see the degradation condition of the glycerin. The result shows that the degradation rate of the probiotics and the sterilized tea filtrate on glycerin is obviously higher than that of tea soup (sterilized tea filtrate).
As can be seen from fig. 13, after the Fu tea is compounded with the probiotics, when the concentration of the tea soup (sterilized tea filtrate) is too large and too small, the tea soup has an inhibitory effect on the activity of the probiotics, and the tea soup with a certain concentration has no effect on the activity of the probiotics. Therefore, the tea soup concentration selected by the invention is that the weight-volume ratio of the Fuzhuan tea to the water is 1:15-20, water is added into the Fuzhuan tea, and the prepared tea soup is added with probiotics without influence on the activity of the probiotics. Specifically, in fig. 13, the sterilized tea filtrate prepared in the present invention is labeled as an original tea soup. Further, the original tea soup was diluted 0.5 and 0.75 times. Concentrating the original tea soup by 1.25 times, 1.5 times, 2 times, 3 times, 4 times and 5 times. Respectively used as tea soup (sterilized tea filtrate) with different concentrations to culture lactobacillus rhamnosus. While MRS medium was used as a control. The results show that the original tea soup and the tea soup concentrated by 1.25 times have little influence on the growth of bacteria. And too large and too small concentrations have significant effects on the activity of bacteria.
As can be seen from fig. 14, after the Fu tea is compounded with the probiotics, the probiotics have no effect on degradation and the like of functional components such as polysaccharide, polyphenol, flavone and the like in the Fu tea, so that the probiotics have no effect on the functional components of the Fu tea after the probiotics are compounded with the Fu tea in the probiotic Fu tea beverage. Specifically, shown in fig. 14 are 5 probiotics: the functional components of tea polysaccharide, tea polyphenol, brass and the like in the tea soup (sterilized tea filtrate) are influenced by the compound of LB lactobacillus bulgaricus, LR lactobacillus rhamnosus, LP lactobacillus casei, LCP lactobacillus paracasei and LA lactobacillus acidophilus respectively with the tea soup (sterilized tea filtrate); the functional components of tea polysaccharide, tea polyphenol, brass and the like in tea soup (sterilized tea filtrate) are affected after being treated by gastric juice and intestinal juice after compounding. The result shows that after the bacteria are compounded with tea soup (sterilized tea filtrate), the functional components of tea polysaccharide, tea polyphenol and brass in the tea soup are not greatly influenced.
Referring to fig. 15, the prepared probiotic Fuzhuan tea beverage is rich in probiotics and golden flower bacteria, and shows that a large amount of probiotics are adsorbed and wrapped by the golden flower bacteria subcapsules.
The above is only for illustrating the technical idea of the present invention, and the protection scope of the present invention is not limited by this, and any modification made on the basis of the technical scheme according to the technical idea of the present invention falls within the protection scope of the claims of the present invention.
Claims (3)
1. The preparation method of the probiotic Fu tea beverage is characterized by comprising the following steps: uniformly dispersing probiotic bacteria in the sterilized tea filtrate to obtain probiotic bacteria suspension; dispersing the obtained probiotic bacterial suspension in a golden flower fungus liquid to enable golden flower fungus to be compositely coated with the probiotic bacteria, so as to obtain a mixed liquid; uniformly dispersing the obtained mixed solution in the sterilized tea filtrate to prepare a probiotic Fu tea drink;
the number of the golden flower bacteria contained in the golden flower bacteria liquid is 10 4 Per mL-10 6 individual/mL;
the volume ratio of the probiotics thallus to the sterilized tea filtrate is 1:1-2;
the feeding amount of the probiotic bacterial suspension and the golden flower bacterial liquid is equal volume proportion;
dispersing the obtained bacterial suspension in a golden flower fungus liquid, and vibrating through a shaking table to enable golden flower fungus to wrap probiotics;
wherein, the operation parameters of shaking table concussion include: the rotating speed is 60-120 rpm, and the time is 30-60 minutes;
uniformly dispersing the mixed solution in the sterilized tea filtrate in a mass percentage of 10% -20%;
in the probiotic bacterial suspension, the number of viable bacteria of the probiotic is 10 10 Per mL-10 12 individual/mL;
the golden flower fungus liquid and the sterilized tea filtrate are prepared by the following operations:
boiling homogenized Fuzhuan tea in water for 5-10 min, removing tea to obtain tea soup, filtering the tea soup to obtain tea filtrate and tea residue, sterilizing the tea filtrate to obtain sterilized tea filtrate, and sterilizing the tea residue to obtain sterilized tea residue; uniformly dispersing the obtained sterilized tea residues in the obtained sterilized tea filtrate to obtain the golden flower fungus liquid, wherein the mass ratio of Fu tea to water is 1:15-20.
2. The preparation method of the probiotic Fu tea beverage according to claim 1, wherein the volume ratio of the obtained sterilized tea residues to the obtained sterilized tea filtrate is 1:1-2;
the sterilization treatment conditions of the obtained tea filtrate comprise: sterilizing for 10-20 minutes at 108-115 ℃;
the sterilization treatment conditions of the obtained tea residues comprise: sterilizing at 121 ℃ for 10-20 minutes.
3. A probiotic Fu tea beverage prepared by the preparation method of any one of claims 1-2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110128826.6A CN112868843B (en) | 2021-01-29 | 2021-01-29 | Probiotic Fu tea beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110128826.6A CN112868843B (en) | 2021-01-29 | 2021-01-29 | Probiotic Fu tea beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112868843A CN112868843A (en) | 2021-06-01 |
| CN112868843B true CN112868843B (en) | 2023-05-30 |
Family
ID=76051868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110128826.6A Active CN112868843B (en) | 2021-01-29 | 2021-01-29 | Probiotic Fu tea beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112868843B (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112136935A (en) * | 2020-10-09 | 2020-12-29 | 西安冰峰饮料股份有限公司 | Fuzhuan tea original tea soup extraction process, original-flavor Fuzhuan tea beverage and production process thereof |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3827090B2 (en) * | 2004-03-12 | 2006-09-27 | 日本サプリメント株式会社 | Composition and use thereof |
| JP2008212136A (en) * | 2006-06-20 | 2008-09-18 | Ikeda Shokken Kk | Post-fermented tea and method for producing the same |
| KR101456509B1 (en) * | 2013-02-18 | 2014-10-31 | 재단법인 하동녹차연구소 | Eurotium cristatum strain, golden flower fungi isolated from Chinese Fuzhuan brick-tea |
| CN103503997A (en) * | 2013-09-27 | 2014-01-15 | 陕西科技大学 | Preparation method of Fuzhuan tea and milk tea beverage, and method for preparing concentrated milk tea and powder based on beverage |
| CN103749800B (en) * | 2014-01-24 | 2015-07-29 | 南京融点食品科技有限公司 | A kind of method of producing Fu tea concentrate with green tea |
| CN104126691A (en) * | 2014-08-06 | 2014-11-05 | 安徽三只松鼠电子商务有限公司 | Prebiotics Fuzhuan dark tea and preparation method thereof |
| CN105875952A (en) * | 2016-04-15 | 2016-08-24 | 江苏微康生物科技有限公司 | Probiotic black tea and preparation method thereof |
| CN109806320A (en) * | 2019-02-27 | 2019-05-28 | 高琴 | A kind of Fu tea extraction containing coronoid process dissipate capsule bacterium living, preparation method and applications |
| CN111109408A (en) * | 2019-12-30 | 2020-05-08 | 郎溪松果生态农业有限公司 | Preparation method of digestion-aiding black tea beverage |
-
2021
- 2021-01-29 CN CN202110128826.6A patent/CN112868843B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112136935A (en) * | 2020-10-09 | 2020-12-29 | 西安冰峰饮料股份有限公司 | Fuzhuan tea original tea soup extraction process, original-flavor Fuzhuan tea beverage and production process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 茯砖茶添加对益生菌豆腐凝胶特性及抗氧化功能的影响;汪;管瑛;芮昕;陈晓红;徐笑;黄璐;董明盛;;食品科学;第37卷(第15期);第25-30页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112868843A (en) | 2021-06-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101371591B1 (en) | Method of Manufacturing for Functional Coffee Beans | |
| KR20130002690A (en) | Making method for fermentation beverage of rubus coreanus | |
| Tang et al. | A Review on fruit and vegetable fermented beverage-benefits of microbes and beneficial effects | |
| Palachum et al. | Guava pulp fermentation and processing to a vitamin B12‐enriched product | |
| Kim et al. | Preparation and characterization of fermented dandelion (Taraxacum officinale) beverage using Lactobacillus acidophilus F46 having cinnamoyl esterase activity | |
| Özdemir et al. | Kombucha and health | |
| CN112868843B (en) | Probiotic Fu tea beverage and preparation method thereof | |
| CN102687776A (en) | Production method of acer ginnala drink | |
| Elnaz et al. | Effects of encapsulated green coffee extract and canola oil on liquid kashk quality | |
| CN107788186A (en) | A kind of preparation method of grape leaf tea | |
| CN105567497A (en) | Garlic juice and mulberry liquor | |
| KR20190042329A (en) | Manufacturing method of curcuma root brown rice vinegar using two stages fermentation | |
| AU2019250114A1 (en) | Pre-packaged coffee product | |
| KR102151573B1 (en) | Herb vinegar and manufacturing method thereof | |
| CN114831181A (en) | Yogurt for dispelling effects of alcohol and protecting liver and preparation method thereof | |
| KR102055053B1 (en) | Starter containing of lactic acid bacteria with superior effect for alcohol degradation activity and cheese containing alcohol metabolism using the same | |
| KR102008615B1 (en) | Preparation method of Mixed Liquid Sticks using Agar Peach Extracts fermented by Saccharification and Yeast Fermentation with Osmotic pressure | |
| CN106417609A (en) | Pumpkin seed oil and yellow peach breakfast milk | |
| KR101171390B1 (en) | method for manufacturing jelly containing herb, and jelly produced thereby | |
| JP2015167500A (en) | Health food containing fermented watermelon seed | |
| JP6951834B2 (en) | Lactic acid bacteria survival improver | |
| KR20170029103A (en) | Food composition comprising fermented herb extract for preventing or improving of immunity, dyspepsia, diarrhea and constipation | |
| KR20150083209A (en) | Method for producing fermented milk and dressing using sea mustard or sea tangle extract | |
| KR101822420B1 (en) | Method of manufacturing bean yogurt using fermented red ginseng | |
| CN109601619A (en) | A kind of auxiliary hyperglycemic type lactic bacteria composition and the method for preparing sour milk beverage with it |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20231222 Address after: 712000 Century Avenue Chaoyang Hospital East Store, Qindu District, Xianyang City, Shaanxi Province Patentee after: Shaanxi Xian Xi Moringa Fu Tea Co.,Ltd. Address before: 710021 Shaanxi province Xi'an Weiyang University Park Patentee before: SHAANXI University OF SCIENCE & TECHNOLOGY |
|
| TR01 | Transfer of patent right |