CN113317374A - Preparation method of fermented beverage - Google Patents
Preparation method of fermented beverage Download PDFInfo
- Publication number
- CN113317374A CN113317374A CN202110772293.5A CN202110772293A CN113317374A CN 113317374 A CN113317374 A CN 113317374A CN 202110772293 A CN202110772293 A CN 202110772293A CN 113317374 A CN113317374 A CN 113317374A
- Authority
- CN
- China
- Prior art keywords
- tea
- fermented beverage
- mixed solution
- grinding
- tea leaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title abstract description 24
- 244000269722 Thea sinensis Species 0.000 claims abstract description 135
- 241000209140 Triticum Species 0.000 claims abstract description 51
- 235000021307 Triticum Nutrition 0.000 claims abstract description 51
- 239000007788 liquid Substances 0.000 claims abstract description 43
- 239000011259 mixed solution Substances 0.000 claims abstract description 37
- 238000000227 grinding Methods 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- 229940088598 enzyme Drugs 0.000 claims abstract description 21
- 244000052616 bacterial pathogen Species 0.000 claims abstract description 20
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 20
- 108091005804 Peptidases Proteins 0.000 claims abstract description 18
- 239000004365 Protease Substances 0.000 claims abstract description 18
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 18
- 239000004382 Amylase Substances 0.000 claims abstract description 11
- 102000013142 Amylases Human genes 0.000 claims abstract description 11
- 108010065511 Amylases Proteins 0.000 claims abstract description 11
- 230000009471 action Effects 0.000 claims abstract description 11
- 235000019418 amylase Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 108010059892 Cellulase Proteins 0.000 claims abstract description 10
- 241000186660 Lactobacillus Species 0.000 claims abstract description 10
- 229940106157 cellulase Drugs 0.000 claims abstract description 10
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 10
- 241000193749 Bacillus coagulans Species 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 7
- 229940054340 bacillus coagulans Drugs 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 23
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 7
- 229910052802 copper Inorganic materials 0.000 claims description 7
- 239000010949 copper Substances 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000004575 stone Substances 0.000 claims description 7
- 238000004537 pulping Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000014441 Prunus serotina Nutrition 0.000 claims description 3
- 241001412173 Rubus canescens Species 0.000 claims description 3
- 108090000145 Bacillolysin Proteins 0.000 claims description 2
- 108091005658 Basic proteases Proteins 0.000 claims description 2
- 240000002319 Citrus sinensis Species 0.000 claims description 2
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 2
- 240000000560 Citrus x paradisi Species 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 240000000249 Morus alba Species 0.000 claims description 2
- 235000008708 Morus alba Nutrition 0.000 claims description 2
- 102000035092 Neutral proteases Human genes 0.000 claims description 2
- 108091005507 Neutral proteases Proteins 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 24
- 230000004151 fermentation Effects 0.000 abstract description 24
- 235000013361 beverage Nutrition 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 150000001875 compounds Chemical class 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
- 241000894006 Bacteria Species 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 235000013616 tea Nutrition 0.000 description 126
- 150000001413 amino acids Chemical class 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 235000019658 bitter taste Nutrition 0.000 description 9
- 230000036541 health Effects 0.000 description 7
- 108090000765 processed proteins & peptides Proteins 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 102000004196 processed proteins & peptides Human genes 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 238000000605 extraction Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 229920001184 polypeptide Polymers 0.000 description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 241000282414 Homo sapiens Species 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 229960003180 glutathione Drugs 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 108010024636 Glutathione Proteins 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 239000000413 hydrolysate Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 235000021581 juice product Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 101710186708 Agglutinin Proteins 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010019280 Heart failures Diseases 0.000 description 1
- 101710146024 Horcolin Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 101710189395 Lectin Proteins 0.000 description 1
- 101710179758 Mannose-specific lectin Proteins 0.000 description 1
- 101710150763 Mannose-specific lectin 1 Proteins 0.000 description 1
- 101710150745 Mannose-specific lectin 2 Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000000910 agglutinin Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000020341 brewed tea Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 125000003147 glycosyl group Chemical group 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000003832 immune regulation Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000242 pagocytic effect Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000000053 special nutrition Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229940026510 theanine Drugs 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of beverage production, in particular to a preparation method of a fermentation type beverage, which comprises the following steps: step 1, grinding fresh tea leaves, adding water to obtain a tea mixed solution, grinding wheat germs, adding water to obtain a wheat germ mixed solution, and mixing the wheat germ mixed solution and the tea mixed solution to obtain a mixed solution; step 2, adding amylase, saccharifying enzyme, cellulase and protease into the mixed liquid, and carrying out enzymolysis under the auxiliary action of ultrasonic waves to obtain an enzymolysis liquid; and 3, mixing the fruit juice, the enzymolysis liquid, the saccharomyces cerevisiae, the bacillus coagulans and the lactobacillus powder, and fermenting to obtain a finished product. The invention has the beneficial effects that: the fresh tea leaves and the wheat germs are subjected to compound fermentation under the action of fermentation floras such as lactic acid bacteria and the like, so that the bad flavors of the fresh tea leaves and the wheat germs are removed, and the delicious and healthy fruit juice fermented beverage is formed. The tea raw material is added to cover the peculiar smell of the fermented beverage with tea aroma, so that the comprehensive taste is good, and the acceptance of drinkers is high.
Description
Technical Field
The invention relates to the technical field of beverage production, in particular to a preparation method of a fermentation type beverage.
Background
In recent years, fermented fruit and vegetable beverages are gradually entering the lives of people, for example, from apple vinegar beverages to various enzymes, biologically fermented fruit and vegetable juice products with special nutrition and health care functions are developed by adopting biological fermentation technology. The fermented fruit and vegetable juice product is a beverage which is prepared by taking fresh fruits and vegetables as raw materials and fermenting the fresh fruits and vegetables together by using lactic acid bacteria and saccharomycetes, contains active substances such as abundant organic acids, vitamins, amino acids, oligosaccharides, proteins, polypeptides and the like, and has light and mellow fragrance. In terms of functions, the complex macromolecular complex generated by amino acid, vitamin, oligosaccharide, protein, polypeptide and the like generated by fruits and vegetables in the fermentation process and various beneficial floras contained in the complex have obvious efficacy on improving the digestion and absorption of human intestines and stomach. However, the existing fermented product has single taste and peculiar fermented smell, and cannot achieve the taste and health pursuit enjoyed by pure natural human beings.
The tea beverage is suitable for the increasingly accelerated pace of life in the current society with the advantages of naturalness, health care, convenience and the like, and is extraordinarily prominent in the beverage industry. Tea beverage is also an important direction for tea deep processing. A great deal of modern science proves that the tea contains a plurality of biochemical components closely related to the health of human bodies. Tea polyphenol is the main chemical component in tea juice, and has the effects of resisting oxidation, resisting atherosclerosis, resisting cancer, resisting bacteria and viruses, resisting radiation, detoxifying, losing weight, beautifying and protecting skin and the like which are proved by a large number of researches. In addition, the tea juice also contains a large amount of amino acids, wherein the physiological function of theanine is very obvious, and the tea juice has the effects of reducing blood pressure, improving immunity, improving memory, relieving stimulation caused by caffeine and the like; the caffeine has effects of tonifying heart, removing toxic substances, refreshing mind, preventing and treating heart failure, promoting blood circulation, and reducing hypertension, hyperlipidemia and hyperglycemia.
The tea drinks sold in the market at present mainly comprise flavoring tea drinks, milk tea drinks, compound tea drinks and the like, and the products are unfavorable for the health of people because a plurality of chemical additives are added to adjust the mouthfeel. The prior tea beverage is basically obtained by soaking processed and fried tea leaves as raw materials, wherein the tea leaves contain about 20-30% of protein, most of the protein is insoluble in water, and 90% of the tea protein and other effective components cannot be dissolved out and are wasted.
The wheat germ contains polypeptide with blood pressure lowering and immunity enhancing effects. In the aspect of immune regulation, the wheat germ active peptide can stimulate the proliferation of lymphocytes of an organism, enhance the phagocytic function of macrophages, improve the capability of the organism for resisting the infection of external pathogens and reduce the morbidity of the organism. In the aspect of assisting blood sugar reduction, the agglutinin in the wheat germ can be combined with specific glycosyl during the digestion process of a human body to slow or prevent the sugar from being decomposed, thereby reducing the blood sugar effect of food. In the aspect of antioxidation, the wheat germ contains rich Glutathione (GSH), and the content of the glutathione is as high as 98-107 mg/100 g. Therefore, the method for preparing the wheat germ polypeptide beverage is developed, and the method fully utilizes various bioactive peptides in wheat germs, and has very important social value and economic value. However, the existing single wheat germ beverage has bitter taste and bad taste.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a preparation method of a fermented beverage with good taste and comprehensive nutrition and tea fragrance.
In order to solve the technical problems, the invention adopts the technical scheme that: provided is a method for preparing a fermented beverage, comprising the steps of: a preparation method of a fermented beverage comprises the following steps:
step 1, grinding fresh tea leaves, adding water to obtain a tea mixed solution, grinding wheat germs, adding water to obtain a wheat germ mixed solution, and mixing the wheat germ mixed solution and the tea mixed solution to obtain a mixed solution;
step 2, adding amylase, saccharifying enzyme, cellulase and protease into the mixed liquid, and carrying out enzymolysis under the auxiliary action of ultrasonic waves to obtain an enzymolysis liquid;
step 3, mixing the following raw materials in parts by weight: 30-50 parts of fruit juice, 50-100 parts of enzymolysis liquid, 2-5 parts of saccharomyces cerevisiae, 1-3 parts of bacillus coagulans and 1-3 parts of lactobacillus powder, uniformly stirring to obtain a composite liquid, ventilating and fermenting the composite liquid at 25-28 ℃ for 12-24 hours, pulping, crushing, filtering, bottling and sterilizing to obtain the fermented beverage.
The invention has the beneficial effects that: according to the preparation method of the fermented beverage, the fresh tea leaves, the wheat germs and the fruit juice are subjected to compound fermentation under the action of the fermentation floras such as lactic acid bacteria and the like, so that the bad flavors of the fresh tea leaves and the wheat germs are removed, and the delicious, tasty and healthy fruit juice fermented beverage is formed. The fermented beverage has the advantages that the tea raw material is added, so that the tea aroma covers the peculiar smell of the fermented beverage, the comprehensive taste is good, and the acceptability of drinkers is high. In the preparation process, a production process combining enzymolysis of various enzymes and mixed fermentation is also adopted, so that the extraction rate and the hydrolysis degree of active ingredients of the wheat germ, the tea and other raw materials are improved, particularly, tea protein in the tea raw materials is dissolved out, and the fermented beverage obtained by the method has stronger tea aroma and better mouthfeel without increasing the bitter taste compared with the tea aroma of tea added with brewed tea. The use of fresh tea leaves also saves the processing and manufacturing cost and the processing time of the common brewing tea leaves. The raw materials of the preparation method comprise tea, grains and fruits, the nutritional ingredients of the three raw materials are comprehensive, the obtained product has special tea fragrance, and the product is not possessed by common lactobacillus fermented beverages.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The invention provides a preparation method of a fermented beverage, which comprises the following steps: a preparation method of a fermented beverage comprises the following steps:
step 1, grinding fresh tea leaves, adding water to obtain a tea mixed solution, grinding wheat germs, adding water to obtain a wheat germ mixed solution, and mixing the wheat germ mixed solution and the tea mixed solution to obtain a mixed solution;
step 2, enzymolysis: adding amylase, saccharifying enzyme, cellulase and protease into the mixed liquid, and carrying out enzymolysis under the auxiliary action of ultrasonic waves to obtain an enzymolysis liquid;
step 3, mixed fermentation: the following raw materials in parts by weight: 30-50 parts of the fruit juice, 50-100 parts of enzymolysis liquid, 2-5 parts of saccharomyces cerevisiae, 1-3 parts of bacillus coagulans and 1-3 parts of lactobacillus powder, uniformly stirring to obtain a composite liquid, ventilating and fermenting the composite liquid at 25-28 ℃ for 12-24 hours, pulping, crushing, filtering, bottling and sterilizing to obtain the fermented beverage.
Preferably, in the above method for preparing a fermented beverage, the step of grinding fresh tea leaves and adding water to obtain a tea mixture comprises: crushing fresh tea leaves, performing steam treatment, and adding water to obtain a tea mixed solution, wherein the steam treatment comprises the following steps: the steam temperature is controlled to be 75-85 ℃, and the steaming time is 5-8 minutes.
As can be seen from the above description, the above steam treatment can remove the grass odor of tea leaves, the time length and temperature control of evaporation are important, and the temperature and time mouthfeel of the above parameter interval using the present invention are optimal.
Preferably, in the above method for preparing a fermented beverage, the grinding is performed by grinding the tea leaves with a stone mill or a copper mill.
As can be seen from the above description, the tea leaf can be broken by other methods such as chopping, but the inventor finds that the wall breaking surface of other crushing methods such as chopping is small, and only 20-30% of the wall breaking rate is obtained, while the wall breaking rate of grinding is about 70-90%. The technology of grinding the tea leaves by stone grinding/copper grinding accelerates the release speed of substances in the tea leaves, ensures the sufficient wall breaking of the tea leaves and ensures certain integrity.
Preferably, in the above method for preparing a fermented beverage, the grinding is performed by grinding the tea leaves with a stone mill or a copper mill.
The mixed liquid is added with the following enzymes by mass percent: 0.2-0.3% of amylase, 0.3-0.5% of saccharifying enzyme, 0.3-0.5% of cellulase and 1-2% of protease.
As can be seen from the above description, the enzyme combination enables the nutrients in the fresh tea leaves and the wheat germs to be sufficiently released by enzymolysis.
Preferably, in the above method for producing a fermented beverage, the method for producing fruit juice comprises: squeezing fruit in a juicer, and filtering with 6-8 layers of sterile gauze to obtain fruit juice.
Preferably, in the above method for producing a fermented beverage, the protease is: alkaline protease, neutral protease or complex protease. The compound protease with similar pH value to that of other enzymes is preferred.
Preferably, in the above method for preparing a fermented beverage, the sterilization in step 4 is: pasteurizing at 65 deg.C for 20 min.
Preferably, in the preparation method of the fermented beverage, the fruit is one or more of mulberry, navel orange, carrot, grapefruit and black cherry.
Preferably, in the preparation method of the fermented beverage, the mass ratio of the fresh tea leaves, the wheat germs and the water in the mixed liquid is as follows: 1:1-3:10-15.
In conclusion, the beneficial effects of the invention are as follows: the fresh tea leaves and the wheat germs are subjected to compound fermentation under the action of fermentation floras such as lactic acid bacteria and the like, so that the bad flavors of the fresh tea leaves and the wheat germs are removed, and the delicious and healthy fruit juice fermented beverage is formed. The fermented beverage also neutralizes the odor of the fermented beverage by adding tea aroma, and has good comprehensive taste and high consumer acceptance. The invention adopts a production process combining ultrasonic-assisted enzymolysis of various enzymes and mixed fermentation, and improves the extraction rate and the hydrolysis degree of effective components of the raw materials such as wheat germ, tea and the like.
The prior tea beverage basically uses processed and fried tea as a raw material, and because some substances in fresh tea are not fermented and aged, the tea beverage has poor taste when being directly eaten and has adverse effect on health. However, the tea juice obtained by fermenting the fresh tea leaves can promote the aging of the fresh tea leaves and the coordination of the components, and the obtained tea juice has stronger tea fragrance and better mouthfeel. Particularly, the tea protein in the tea raw material is dissolved out, so that the tea aroma of the fermented beverage obtained by the method is stronger than the tea aroma of tea added with brewing tea, the bitter taste is not increased, and the taste is better. And the processing and manufacturing cost and the processing time of the common brewing tea are saved.
Example 1
A preparation method of a fermented beverage comprises the following steps:
step 1, grinding fresh tea leaves, performing steam treatment, and adding water to obtain a tea mixed solution, wherein the grinding is to grind the tea leaves through a stone mill or a copper mill. The steam temperature is controlled at 75 ℃, and the steaming time is 5 minutes. The fresh tea leaves are fresh Tieguanyin tea leaves (the protein content is relatively high).
Crushing wheat germs, adding water to obtain a wheat germ mixed solution, and mixing the wheat germ mixed solution and the tea mixed solution to obtain a mixed solution; the mass ratio of the fresh tea leaves, the wheat germs and the water in the mixed liquid is as follows: 1:1:10.
Step 2, enzymolysis: the mixed liquid is added with the following enzymes by mass percent: 0.2% of amylase, 0.3% of saccharifying enzyme, 0.3% of cellulase and 1% of compound protease. Carrying out enzymolysis under the auxiliary action of ultrasonic waves to obtain an enzymolysis liquid; sterilizing and cooling;
step 3, mixed fermentation: the following raw materials in parts by weight: 30 parts of fruit juice, 50 parts of enzymolysis liquid, 2 parts of saccharomyces cerevisiae, 1 part of bacillus coagulans and 1 part of lactobacillus powder are mixed and stirred uniformly to obtain a compound liquid; the preparation method of the fruit juice comprises the following steps: removing core of black cherry, squeezing juice in a juicer, and filtering with 6 layers of sterile gauze to obtain fruit juice.
Ventilating and fermenting the composite liquid at 25 deg.C for 12h, pulping, crushing, filtering, bottling, sterilizing, pasteurizing at 65 deg.C for 20 min. Obtaining the fermented beverage.
The obtained fermented beverage has obvious tea aroma and wheat germ aroma, and has no obvious bitter taste and fermentation odor.
Example 2
A preparation method of a fermented beverage comprises the following steps:
step 1, grinding fresh tea leaves, performing steam treatment, and adding water to obtain a tea mixed solution, wherein the grinding is to grind the tea leaves through a stone mill or a copper mill. The steam temperature is controlled at 85 ℃, and the steaming time is 8 minutes. The fresh tea leaves are fresh Tieguanyin tea leaves (the protein content is relatively high).
Crushing wheat germs, adding water to obtain a wheat germ mixed solution, and mixing the wheat germ mixed solution and the tea mixed solution to obtain a mixed solution;
the mass ratio of the fresh tea leaves, the wheat germs and the water in the mixed liquid is as follows: 1:3:15.
Step 2, enzymolysis: the mixed liquid is added with the following enzymes by mass percent: 0.3% of amylase, 0.3-0.5% of saccharifying enzyme, 0.5% of cellulase and 2% of compound protease. Carrying out enzymolysis under the auxiliary action of ultrasonic waves to obtain an enzymolysis liquid; sterilizing and cooling;
step 3, mixed fermentation: the following raw materials in parts by weight: mixing 50 parts of fruit juice, 100 parts of enzymolysis liquid, 5 parts of saccharomyces cerevisiae, 3 parts of bacillus coagulans and 3 parts of lactobacillus powder, and uniformly stirring to obtain a composite liquid; the preparation method of the fruit juice comprises the following steps: cutting radix Dauci Sativae into pieces, squeezing juice in a juicer, and filtering with 6 layers of sterile gauze to obtain juice.
Ventilating and fermenting the composite liquid at 28 deg.C for 24h, pulping, crushing, filtering, bottling, sterilizing, pasteurizing at 65 deg.C for 20 min. Obtaining the fermented beverage.
The obtained fermented beverage has obvious tea aroma and wheat germ aroma, and has no obvious bitter taste and fermentation odor.
Example 3
A preparation method of a fermented beverage comprises the following steps:
step 1, grinding fresh tea leaves, performing steam treatment, and adding water to obtain a tea mixed solution, wherein the grinding is to grind the tea leaves through a stone mill or a copper mill. The steam temperature is controlled at 80 ℃, and the steaming time is 7 minutes. The fresh tea leaves are fresh Tieguanyin tea leaves (the protein content is relatively high).
Crushing wheat germs, adding water to obtain a wheat germ mixed solution, and mixing the wheat germ mixed solution and the tea mixed solution to obtain a mixed solution;
the mass ratio of the fresh tea leaves, the wheat germs and the water in the mixed liquid is as follows: 1:2:13.
Step 2, enzymolysis: the mixed liquid is added with the following enzymes by mass percent: 0.3% of amylase, 0.5% of saccharifying enzyme, 0.5% of cellulase and 1.5% of compound protease. Carrying out enzymolysis under the auxiliary action of ultrasonic waves to obtain an enzymolysis liquid; sterilizing and cooling;
step 3, mixed fermentation: the following raw materials in parts by weight: the following raw materials in parts by weight: 30-50 parts of fruit juice, 50-100 parts of enzymolysis liquid, 2-5 parts of saccharomyces cerevisiae, 1-3 parts of bacillus coagulans and 1-3 parts of lactobacillus powder, and uniformly stirring to obtain a composite liquid; the preparation method of the fruit juice comprises the following steps: cleaning fructus Citri Junoris, peeling, removing core, cutting into pieces, squeezing in a juicer, and filtering with 6-8 layers of sterile gauze to obtain fruit juice.
Ventilating and fermenting the composite liquid at 25-28 deg.C for 12-24h, pulping, crushing, filtering, bottling, sterilizing, pasteurizing at 65 deg.C, and sterilizing for 20 min. Obtaining the fermented beverage.
The obtained fermented beverage has obvious tea aroma and wheat germ aroma, and has no obvious bitter taste and fermentation odor.
Comparative example 1
The other conditions were the same as in example 3 except that wheat germ was not added, fresh tea leaves were not ground and cut (sieved through a 10-mesh sieve), and protease was not added, and the amino acid and tea polyphenol contents of the enzymatic hydrolysate obtained in the preparation process were measured.
Comparative example 2
The other conditions were the same as in example 3 except that wheat germ was not added and the fresh tea leaves were not ground and chopped (sieved through a 10 mesh sieve). And (4) measuring the contents of amino acid and tea polyphenol in the enzymolysis liquid obtained in the preparation process.
Comparative example 3
The other conditions were the same as in example 3 except that wheat germ was not added. And (4) measuring the contents of amino acid and tea polyphenol in the enzymolysis liquid obtained in the preparation process.
Comparative example 4
The fresh tea leaves of example 3 were used to carry out a boiling water extraction of dried green tea corresponding to 20% by mass of the fresh tea leaves produced by conventional means. And (4) measuring the contents of amino acid and tea polyphenol in the enzymolysis liquid obtained in the preparation process.
Table 1 below is a comparison of extracts of the enzymatic hydrolysate of comparative examples 1 to 4 per gram of fresh tea leaves.
TABLE 1
Comparative example 4 is a traditional dry tea soak with minimal amino acid release. In comparative example 1, the enzymolysis of fresh tea leaves by amylase, saccharifying enzyme and cellulase is carried out, and no more amino acid is released compared with comparative document 4, and in comparative example 2, no more amino acid is released even if protease is added. Most useful components such as cell walls and proteins remain in the tea extraction residue, and it is not said that all of them are effectively used. On the other hand, as in comparative example 3, the inventors found that the extract yield of the tea material can be greatly improved by physically breaking cell walls of the tea material by grinding the tea leaves and adding protease and then converting about 40 to 80% by mass of the tea material used as the material into a soluble solid component.
The prior tea beverage basically uses processed and fried tea as a raw material, and because some substances in fresh tea are not fermented and aged, the tea beverage has poor taste when being directly eaten and has adverse effect on health. However, the tea juice obtained by fermenting the fresh tea leaves can promote the aging of the substances in the fresh tea leaves and the coordination of the ingredients. The invention adopts crushing and ultrasonic wave auxiliary protease addition for enzymolysis, compared with the enzymolysis which only uses amylase, saccharifying enzyme and cellulose in the prior art. More dissolved matters such as tea protein and the like are dissolved out, the flavor is better, the tea aroma is stronger, the mouthfeel is better, but the bitter taste is not increased. The processing and manufacturing cost and the processing time of the common brewing tea are saved.
In conclusion, the beneficial effects of the invention are as follows: the raw materials are subjected to compound fermentation under the action of the fermentation flora to form the delicious and healthy fruit juice fermented beverage, the peculiar smell of the fermented beverage is covered by the special fragrance of the tea, the bitter taste of the tea and the bitter taste of the wheat germ beverage are not generated under the neutralization, the comprehensive taste is good, and the acceptance of drinkers is high. The invention adopts a production process combining ultrasonic-assisted enzymolysis and mixed fermentation, improves the extraction rate and the hydrolysis degree of effective components of the raw materials such as wheat germ, tea and the like, and the verification experiment result shows that the extraction rate of wheat germ polypeptide reaches 86% and the hydrolysis degree reaches 24% under the process condition.
The raw materials of the preparation method comprise tea, grains and fruits, the raw materials comprise comprehensive nutritional ingredients, the nutritional ingredients such as protein and polysaccharide are degraded through enzymolysis and fermentation, the degradation is easy to absorb and utilize, and the lactobacillus fermentation can also synthesize some vitamins, so that the product has higher nutritional value, and the nutritional ingredients are more comprehensive and easier to absorb. Meanwhile, the product obtained by the invention has special tea fragrance, which is not possessed by common lactobacillus fermented beverage, the process design of the invention is scientific and reasonable, and the comprehensive utilization value and the economic benefit of resources such as tea, fruits, grains and the like can be improved.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (9)
1. A method for preparing a fermented beverage, comprising the steps of:
step 1, grinding fresh tea leaves, adding water to obtain a tea mixed solution, grinding wheat germs, adding water to obtain a wheat germ mixed solution, and mixing the wheat germ mixed solution and the tea mixed solution to obtain a mixed solution;
step 2, adding amylase, saccharifying enzyme, cellulase and protease into the mixed liquid, and carrying out enzymolysis under the auxiliary action of ultrasonic waves to obtain an enzymolysis liquid;
step 3, mixing the following raw materials in parts by weight: 30-50 parts of fruit juice, 50-100 parts of enzymolysis liquid, 2-5 parts of saccharomyces cerevisiae, 1-3 parts of bacillus coagulans and 1-3 parts of lactobacillus powder, uniformly stirring to obtain a composite liquid, ventilating and fermenting the composite liquid at 25-28 ℃ for 12-24 hours, pulping, crushing, filtering, bottling and sterilizing to obtain the fermented beverage.
2. The method for preparing a fermented beverage according to claim 1, wherein the step of grinding fresh tea leaves and adding water to obtain a tea mixture comprises: crushing fresh tea leaves, performing steam treatment, and adding water to obtain a tea mixed solution, wherein the steam treatment comprises the following steps: the steam temperature is controlled to be 75-85 ℃, and the steaming time is 5-8 minutes.
3. The method for preparing a fermented beverage according to claim 2, wherein the grinding is grinding of tea leaves by stone grinding or copper grinding.
4. The method for preparing a fermented beverage according to claim 1, wherein the following enzymes are added to the mixed liquid in percentage by mass: 0.2-0.3% of amylase, 0.3-0.5% of saccharifying enzyme, 0.3-0.5% of cellulase and 1-2% of protease.
5. The method of preparing a fermented beverage according to claim 1, wherein the juice is prepared by: squeezing fruit in a juicer, and filtering with 6-8 layers of sterile gauze to obtain fruit juice.
6. The method of preparing a fermented beverage according to claim 1, wherein the protease is: alkaline protease, neutral protease or complex protease.
7. The method for preparing a fermented beverage according to claim 1, wherein the sterilization in step 4 is: pasteurizing at 65 deg.C for 20 min.
8. The method of preparing a fermented beverage according to claim 1, wherein the fruit is: one or more of mulberry, navel orange, carrot, grapefruit or black cherry.
9. The method for preparing a fermented beverage according to claim 1, wherein the mass ratio of the fresh tea leaves, the wheat germs and the water in the mixed liquid is as follows: 1:1-3:10-15.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110772293.5A CN113317374A (en) | 2021-07-08 | 2021-07-08 | Preparation method of fermented beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110772293.5A CN113317374A (en) | 2021-07-08 | 2021-07-08 | Preparation method of fermented beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113317374A true CN113317374A (en) | 2021-08-31 |
Family
ID=77425941
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110772293.5A Pending CN113317374A (en) | 2021-07-08 | 2021-07-08 | Preparation method of fermented beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113317374A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009764A (en) * | 2021-11-08 | 2022-02-08 | 厦门元之道生物科技有限公司 | Fermentation preparation method of rhizoma polygonati |
| CN114041513A (en) * | 2021-11-30 | 2022-02-15 | 湖南省沅陵碣滩茶业有限公司 | Processing method of vitamin E-rich composite black tea powder |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4056637A (en) * | 1976-06-08 | 1977-11-01 | Japan Natural Food Co. Ltd. | Process for preparing food products containing a lactic acid bacteria-fermented product of a cereal germ |
| CN103637334A (en) * | 2013-11-20 | 2014-03-19 | 永城市弥诺食品有限公司 | Wheat germ vegetable protein fermentation peptide beverage and preparation method thereof |
| CN103976052A (en) * | 2014-05-07 | 2014-08-13 | 中华全国供销合作总社杭州茶叶研究所 | Fermentation tea juice and preparation method thereof |
| CN108719535A (en) * | 2018-05-10 | 2018-11-02 | 中国科学院过程工程研究所 | A kind of production method of tealeaves biology health drink |
| CN109673782A (en) * | 2019-03-01 | 2019-04-26 | 安徽省钗源苦荞麦制品有限责任公司 | Ferment tea beverage and preparation method thereof |
-
2021
- 2021-07-08 CN CN202110772293.5A patent/CN113317374A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4056637A (en) * | 1976-06-08 | 1977-11-01 | Japan Natural Food Co. Ltd. | Process for preparing food products containing a lactic acid bacteria-fermented product of a cereal germ |
| CN103637334A (en) * | 2013-11-20 | 2014-03-19 | 永城市弥诺食品有限公司 | Wheat germ vegetable protein fermentation peptide beverage and preparation method thereof |
| CN103976052A (en) * | 2014-05-07 | 2014-08-13 | 中华全国供销合作总社杭州茶叶研究所 | Fermentation tea juice and preparation method thereof |
| CN108719535A (en) * | 2018-05-10 | 2018-11-02 | 中国科学院过程工程研究所 | A kind of production method of tealeaves biology health drink |
| CN109673782A (en) * | 2019-03-01 | 2019-04-26 | 安徽省钗源苦荞麦制品有限责任公司 | Ferment tea beverage and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009764A (en) * | 2021-11-08 | 2022-02-08 | 厦门元之道生物科技有限公司 | Fermentation preparation method of rhizoma polygonati |
| CN114009764B (en) * | 2021-11-08 | 2023-11-07 | 厦门元之道生物科技有限公司 | A kind of fermentation preparation method of Polygonatum |
| CN114041513A (en) * | 2021-11-30 | 2022-02-15 | 湖南省沅陵碣滩茶业有限公司 | Processing method of vitamin E-rich composite black tea powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101773269B (en) | Glossy ganoderma and agaric biological health drink | |
| CN105360853A (en) | Preparation method of passion fruit-tomato fermented beverage | |
| CN114343143A (en) | Marine algae fermentation product and preparation method thereof | |
| CN107586656A (en) | A kind of full fruit wine of Rosa roxburghii and preparation method thereof | |
| KR20210069285A (en) | Manufacturing method of liquid tea for relieving swell | |
| CN113317374A (en) | Preparation method of fermented beverage | |
| CN103960611B (en) | A kind of rich in ascorbic compound Fructus actinidiae chinensis buccal tablet and preparation method | |
| CN105248651A (en) | Sweet corn, gingko, blueberry, kiwi fruit and yoghourt chewable tablets and preparation method thereof | |
| KR102219735B1 (en) | Manufacturing method for jam using andong yam and jam manufactured by the same | |
| KR102219727B1 (en) | Manufacturing method of grain syrup comprising ripe persimmon | |
| KR101716297B1 (en) | Method drinks for prevent a metabolic syndrome that made by Hericium erinaceus extracts containing crude drugs extracts. | |
| CN109497499B (en) | A mulberry soy sauce | |
| CN109090404A (en) | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof | |
| KR102035939B1 (en) | Manufacturing method of fermented rice punch with persimmons | |
| CN107307245A (en) | A kind of beverage with antioxidation function and preparation method thereof | |
| KR101662147B1 (en) | Chokanjang using mulberry vinegar | |
| CN112772808A (en) | Lucid ganoderma and blueberry compound fermented beverage and preparation method thereof | |
| KR20230014924A (en) | Manufacturing method of Vinegar using Sweet Potato and Manufacturing method of Sweet Potato Beverage using Sweet Potato Vinegar | |
| CN113331331A (en) | Preparation method of probiotic fermented beverage | |
| KR102690764B1 (en) | Method for producing pear jam comprising pear skins and pear jam comprising pear skins prepared by the method | |
| CN112602866A (en) | Fermented hawthorn juice and preparation method thereof | |
| CN105567544A (en) | Garlic juice and mulberry vinegar | |
| KR101733700B1 (en) | Production method of natural fermentation food | |
| KR102616727B1 (en) | Method of manufacturing high-protein phellinus linteus alcoholic drinks and phellinus linteus alcoholic drinks manufactured by the same | |
| KR102264978B1 (en) | Method for producing pear puree showing the effect of improving dysuria |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210831 |