CN114794269A - Fruity Kangpu tea beverage and preparation method thereof - Google Patents
Fruity Kangpu tea beverage and preparation method thereof Download PDFInfo
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- CN114794269A CN114794269A CN202210514407.0A CN202210514407A CN114794269A CN 114794269 A CN114794269 A CN 114794269A CN 202210514407 A CN202210514407 A CN 202210514407A CN 114794269 A CN114794269 A CN 114794269A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- 238000000855 fermentation Methods 0.000 claims abstract description 78
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- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 3
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
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- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
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- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a fruity Kangpu tea beverage and a preparation method thereof, and relates to the technical field of tea beverages. The preparation method comprises the steps of inoculating Kopycng tea fungus liquid into tea sugar water, fermenting and sterilizing to obtain primary fermentation liquid; then adding the pretreated fruit juice into the primary fermentation liquid, inoculating lactobacillus seed liquid, and fermenting to obtain secondary fermentation liquid; finally, the secondary fermentation liquor is inoculated with yeast seed liquid, and the fruity Kangpu tea drink is obtained through fermentation. The fruit-flavored Kangpu tea beverage has the advantages of total flavone content of 338.33mg/L, total phenol content of 184.70mg/L, strong antioxidant activity, various flavor substances, soft taste, moderate sweet and sour taste, brightness and luster, no external impurities and no layering phenomenon.
Description
Technical Field
The invention relates to the technical field of tea beverages, in particular to a fruity Kangpu tea beverage and a preparation method thereof.
Background
The Kangpu tea, also called as black tea fungus, Haibao and Weibao, is a folk traditional acidic drink with certain health care function for various stomach diseases, has a history of more than two thousand years in Asia, and has become a mainstream product in European and American markets at present. The KANGPOCHA strain is a symbiont composed of lactobacillus, yeast and acetic acid bacteria, and can be fermented to produce protein, vitamins, trace elements, tea polyphenols, etc., and has health promotion effects of reducing blood lipid and protecting liver.
However, the primary fermentation liquid of the Kangpu tea has bad flavors of sourness, acrimony and the like, so that the consumption population is limited, and the market attraction and the competitiveness are lacked. Therefore, the process optimization and improvement of the conpu tea are needed.
Disclosure of Invention
Therefore, the invention aims to solve the technical problem that the Kangpu tea in the prior art has bad flavors such as sour and astringent taste, pungent smell and the like.
In order to solve the technical problems, the invention provides a fruit-flavored Kangpu tea beverage and a preparation method thereof. The fruity Kangpu tea beverage disclosed by the invention is rich in nutrition, good in flavor and strong in oxidation resistance.
The first object of the present invention is to provide a method for preparing a fruit-flavored compl tea beverage, comprising the steps of,
s1, inoculating the Kangpu tea fungus liquid into the tea sugar water, and fermenting and sterilizing to obtain primary fermentation liquid;
s2, adding the pre-treated fruit juice into the primary fermentation liquid obtained in the step S1, inoculating lactobacillus seed liquid, and fermenting to obtain secondary fermentation liquid;
s3, inoculating yeast seed liquid into the secondary fermentation liquid obtained in the step S2, and fermenting to obtain the fruity Kangpu tea beverage.
In one embodiment of the present invention, in the step S1, the method for preparing tea sugar water comprises the steps of: boiling tea in water for 2-4min, adding sucrose, dissolving, and filtering to obtain tea syrup; the weight ratio of the water, the sucrose and the tea is 198-202: 18-22: 0.8-1.2.
In one embodiment of the invention, the sucrose is brown sugar and/or white sugar.
In one embodiment of the invention, the tea leaves are black tea and/or green tea.
In one embodiment of the present invention, in the step of S1, the fermentation conditions are 35-37 ℃ for 6-8 days; the sterilization condition is sterilization at 70-80 deg.C for 8-12 min.
In one embodiment of the present invention, in the step S1, the compcha liquid is purchased from commercial limited of good jia, jingning. The conpu tea strain is symbiotic flora containing acetic acid bacteria, yeast and lactic acid bacteria, in the initial fermentation stage, the yeast in the symbiotic flora hydrolyzes sucrose into glucose and fructose, and further generates ethanol through glycolysis. When the concentrations of glucose and ethanol in the culture solution reach certain values, acetic acid bacteria start to propagate in large quantities, and the glucose and the ethanol are respectively converted into gluconic acid and acetic acid. In addition, the nutrient substances in the tea, such as tea polyphenol, amino acid, vitamin, lipopolysaccharide and the like, can promote the growth and the propagation of acetic acid bacteria and produce acid in a large amount, and the lactic acid bacteria in the system can utilize partial metabolites of yeast, such as vitamin, protein and the like, to grow and propagate and produce a certain amount of lactic acid.
In one embodiment of the present invention, in the step S1, the volume ratio of the conpu tea fungus liquid to the tea sugar water is 0.8-1.2: 8-12.
In one embodiment of the present invention, in the S2 step, the lactic acid bacterium is lactobacillus plantarum.
In one embodiment of the invention, the Lactobacillus plantarum (Lactobacillus plantarum) has accession number GDMCC 1.191.
In one embodiment of the present invention, the volume fraction of the lactic acid bacteria seed solution is 2.8-3.2%.
In one embodiment of the present invention, in the step S2, the volume ratio of the primary fermentation liquid to the pretreated fruit juice is 1.0 to 1.2: 0.8-1.0.
In one embodiment of the present invention, in the step S2, the pre-treated fruit juice is obtained by adding vitamin C to fruit juice in a mass/volume ratio of 0.4-0.6% (w/v), filtering with 80 mesh filter cloth, and sterilizing at 70-80 ℃ for 8-12min, wherein the vitamin C can protect color.
In one embodiment of the invention, the fruit juice is apple juice.
In one embodiment of the present invention, in the step S3, the yeast is candida utilis.
In one embodiment of the present invention, the Candida utilis (Candida utilis) is deposited under the number GDMCC 2.148.
In one embodiment of the present invention, in the step of S3, the yeast seed solution has a volume fraction of 1.8-2.2%.
In one embodiment of the present invention, the concentration of the lactic acid bacteria seed solution and the yeast seed solution is 10 in each of the steps S2 and S3 6 -10 8 CFU/mL。
In one embodiment of the present invention, the fermentation conditions in the S2 and S3 steps are 29-31 ℃ for 24-72 h.
Compared with the prior art, the technical scheme of the invention has the following advantages:
(1) the fruity Kangpu tea beverage provided by the invention realizes the flavor of Kangpu tea and optimization of the process through double-bacterium stepwise fermentation. The fruit juice and the lactobacillus are added in combination to play roles of increasing aroma and increasing color, so that the problem that the Kangpu tea has bad flavors such as sour and astringent taste, pungent smell and the like is solved, and the original Kangpu tea is endowed with mellow taste and natural and simple bright yellow color. Lactic acid bacteria can be metabolized to produce a large amount of lactic acid and amino acid, which is beneficial to the growth of yeast. The total acid content of the system can be reduced by adding the yeast, and the purpose of reducing acid is realized. In addition, the fermentation of the double bacteria can generate flavor substances such as alcohol ester and the like, the flavor of the fruity Kangpu tea beverage is synergistically improved, and the taste is full and soft.
(2) The fruity compl tea beverage provided by the invention converts phenolic compounds into free forms with more hydroxyl groups through step-by-step fermentation, thereby obviously enhancing the antioxidant activity of the beverage. Phenolic compounds are aromatic rings containing hydroxyl groups and exert antioxidant effects by scavenging free radicals, chelating metal ions, and inhibiting oxidase activity. Therefore, the biological activity and the nutritional value of the fruity Kangpu tea beverage can be obviously improved through the step-by-step fermentation of the lactic acid bacteria and the yeast.
(3) The fruit-flavored Kangpu tea beverage has the advantages of total flavone content of 338.33mg/L, total phenol content of 184.70mg/L, strong antioxidant activity and multiple flavor substances (54 types). The sensory characteristics of the product are soft mouthfeel, moderate sour and sweet taste, refreshing taste, typical apple flavor, softness and refreshing, yellow color, transparency, luster, no foreign impurities and no layering phenomenon. Meets other hygienic physical and chemical indexes and microbial indexes, and meets the hygienic requirements of GB/T31121-2014 fruit and vegetable juice and beverages thereof.
Detailed Description
The present invention is further described below in conjunction with specific examples to enable those skilled in the art to better understand the present invention and to practice it, but the examples are not intended to limit the present invention.
In the present invention, room temperature generally means a temperature of about 20 ℃ (i.e., 18 to 25 ℃).
The detection method comprises the following steps:
1. determination of Total Phenols Compositions (TPC)
Diluting the fermentation liquor to be tested by 100 times, taking 1mL of diluent, sequentially adding 5mL of distilled water, 1mL of folin phenol reagent diluted by one time and 3mL of 7.5% sodium carbonate solution, and reacting for 2h at normal temperature in a dark place. A calibration curve was prepared using gallic acid standard solution (0.001-0.005mg/mL) at 765nm for absorbance (y: 0.1039x +0.0049, R) 2 0.9992) to obtain the TPC content in the fermentation liquor.
2. Determination of Total Flavonoids (TFC)
Diluting the fermentation liquor to be tested by 10 times, taking 1mL of diluent, adding 0.3mL of 5% sodium nitrite solution, standing for 6min, then adding 0.3mL of 10% aluminum nitrate solution, standing for 6min, then adding 4mL of 1moL/L sodium hydroxide solution, diluting to 10mL by 60% ethanol solution, and reacting for 15min at normal temperature in a dark place. Drawing a standard curve by using the corresponding absorbance of rutin standard solution (0.005-0.025mg/mL) at 510nm (y is 0.0287x +0.0221, R 2 0.9999) to yield the TFC content of the fermentation broth.
3. Determination of antioxidant Activity
(1) DPPH radical clearance rate
Preparing 0.2mmol/L DPPH solution with absolute ethyl alcohol, mixing 2mL fermentation liquid to be tested and 2mL DPPH solution uniformly, reacting for 30min at room temperature in the dark, and measuring the light absorption value at 517nm by using an ultraviolet spectrophotometer. Pure water was used as a blank control. DPPH radical clearance calculation is shown in equation (1).
In the formula: k, DPPH radical clearance,%; a. the 0 Absorbance of blank set;A 1 and the absorbance of the fermentation liquid to be measured.
(2) ABTS radical clearance
Preparing a mixed solution with the concentration of 7mmol/LABTS and 2.45mmol/L persulfuric acid, standing overnight for 12h under the condition of room temperature and light shielding to prepare an ABTS storage solution, diluting the ABTS storage solution to a solution with the absorbance of 0.7 +/-0.05 at 734nm by PBS during use, uniformly mixing 0.1mL of fermentation liquor to be detected and 3.9mL of LABTS storage solution, reacting for 5min under the condition of room temperature and light shielding, and detecting the absorbance at 734nm by adopting an ultraviolet spectrophotometer. Pure water was used as a blank control. ABTS free radical clearance calculation is shown in equation (2).
In the formula: k, ABTS free radical clearance,%; a. the 0 Absorbance of blank set; a. the 1 And the absorbance of the fermentation liquid to be measured.
4. Determination of volatile flavor substances
The volatile flavor substances of the fruity conpu tea beverage under different fermentation modes are analyzed by gas chromatography-mass spectrometry (GC-MS). And analyzing the spectrogram data of the sample by using a standard mass spectrogram. The relative amounts of Volatile Organic Compounds (VOCs) in the samples were quantified by area normalization.
The experimental raw materials involved in the invention:
the Kangpu tea mixed strain liquid is purchased from Jining Shanghai Jia product commercial and trade Co., Ltd, 500 mL/bottle.
Example 1
A fruit-flavored Kangpu tea beverage and a preparation method thereof specifically comprise the following steps:
s1, preparing tea and sugar water: boiling green tea in water for 3min, adding sucrose for dissolving, filtering to obtain base solution, placing the base solution in an open container, and cooling to room temperature; wherein the weight ratio of the water, the sucrose and the green tea leaves is 200: 20: 1;
s2, fermentation in the first step: adding the Kangpu tea mixed strain liquid into the base liquid obtained in the step S1, sealing the open end of the open container in the step S1 by using 5 layers of gauze, standing the container at 36 ℃ for fermentation for 7 days, and sterilizing at 75 ℃ for 10min to obtain a primary fermentation liquid; wherein the volume ratio of the combo tea mixed strain liquid to the base liquid is 1: 10;
s3, preparing apple juice: selecting red Fuji apple without damage and bad fruit, cleaning, cutting into pieces, juicing, and adding 0.5% (w/v) vitamin C to protect color. Filtering squeezed apple juice with 80 mesh filter cloth, and sterilizing at 75 deg.C for 10 min;
s4, fermentation in the second step: adding apple juice obtained in S3 into primary fermentation liquid obtained in S2, and adding apple juice with volume fraction of 3% and concentration of 10% 8 Standing and fermenting the CFU/mL lactobacillus plantarum seed liquid for 24 hours at 30 ℃, wherein the obtained liquid is secondary fermentation liquid; wherein the volume ratio of the primary fermentation liquid to the apple juice is 1: 1, the Lactobacillus plantarum (Lactobacillus plantarum) has a deposit number GDMCC 1.191;
s5, fermentation in the third step: inoculating the secondary fermentation liquor obtained in the S4 with the volume fraction of 2 percent and the concentration of 10 8 Placing the CFU/mL Candida utilis seed liquid at 30 ℃ for standing and fermenting for 72h to obtain a fruit-flavored Conpu tea beverage; wherein the Candida utilis (Candidautilis) is deposited under the number GDMCC 2.148.
The total flavone content is about 338.33mg/L, the total phenol content is about 184.70mg/L, the DPPH free radical clearance rate is 81.67%, the ABTS free radical clearance rate is 79.61%, and 54 flavors including esters, alcohols, acids, ketones and the like are detected (as shown in Table 1). The sensory properties are shown as: the product has soft mouthfeel, moderate sweet and sour taste, is tasty and refreshing, has typical apple fragrance, is soft and refreshing, has yellow color, is transparent and glossy, has no foreign impurities, and has no layering phenomenon.
Other hygienic physical and chemical indexes and microbial indexes meet the hygienic requirements of GB/T31121-2014 fruit and vegetable juice and beverage thereof.
Example 2
A fruit-flavored Kangpu tea beverage and a preparation method thereof specifically comprise the following steps:
s1, preparing tea and sugar water: boiling black tea in water for 3min, adding sucrose for dissolving, filtering to obtain base solution, placing the base solution in an open container, and cooling to room temperature; wherein the weight ratio of the water to the sucrose to the black tea leaves is 198: 22: 0.8;
s2, fermentation in the first step: adding the Kangpu tea mixed strain liquid into the base liquid obtained in the step S1, sealing the open end of the open container in the step S1 by using 5 layers of gauze, standing the container at 36 ℃ for fermentation for 7 days, and sterilizing at 75 ℃ for 10min to obtain a primary fermentation liquid; wherein the volume ratio of the combo tea mixed strain liquid to the base liquid is 0.8: 12;
s3, preparing apple juice: selecting red Fuji apple without damage and bad fruit, cleaning, cutting into pieces, juicing, and adding 0.5% (w/v) vitamin C to protect color. Filtering squeezed apple juice with 80 mesh filter cloth, and sterilizing at 75 deg.C for 10 min;
s4, fermentation in the second step: adding the apple juice obtained in S3 into the primary fermentation liquid obtained in S2, and adding into the primary fermentation liquid with volume fraction of 2.8% and concentration of 10 6 Standing and fermenting the CFU/mL lactobacillus plantarum seed liquid for 24 hours at 30 ℃, wherein the obtained liquid is secondary fermentation liquid; wherein the volume ratio of the primary fermentation liquid to the apple juice is 1.2: 1, the Lactobacillus plantarum (Lactobacillus plantarum) has a deposit number GDMCC 1.191;
s5, fermentation in the third step: inoculating the secondary fermentation liquid obtained from S4 with a volume fraction of 2.2% and a concentration of 10 6 Placing the CFU/mL Candida utilis seed liquid at 30 ℃ for standing and fermenting for 72h to obtain a fruit-flavored Conpu tea beverage; wherein the Candida utilis (Candidautilis) is deposited under the number GDMCC 2.148.
The content of total flavonoids is about 337.58mg/L, the content of total phenols is about 183.49mg/L, the DPPH free radical scavenging rate is 80.36%, the ABTS free radical scavenging rate is 77.98%, and 54 flavors including esters, alcohols, acids, ketones and the like are detected (as shown in Table 1). The sensory properties are shown as: the product has soft mouthfeel, moderate sweet and sour taste, is tasty and refreshing, has typical apple fragrance, is soft and refreshing, has yellow color, is transparent and glossy, has no foreign impurities, and has no layering phenomenon.
Other hygienic physical and chemical indexes and microbial indexes meet the hygienic requirements of GB/T31121-2014 fruit and vegetable juice and beverage thereof.
Example 3
A fruit-flavored Kangpu tea beverage and a preparation method thereof specifically comprise the following steps:
s1, preparing tea and sugar water: boiling green tea in water for 3min, adding brown sugar, dissolving, filtering to obtain base solution, placing the base solution in an open container, and cooling to room temperature; wherein the weight ratio of the water to the brown sugar to the green tea leaves is 202: 18: 1.2;
s2, fermentation in the first step: adding the Kangpu tea mixed strain liquid into the base liquid obtained in the step S1, sealing the open end of the open container in the step S1 by using 5 layers of gauze, standing the container at 36 ℃ for fermentation for 7 days, and sterilizing at 75 ℃ for 10min to obtain a primary fermentation liquid; wherein the volume ratio of the combo tea mixed strain liquid to the base liquid is 1.2: 8;
s3, preparing apple juice: selecting red Fuji apple without damage and bad fruit, cleaning, cutting into pieces, juicing, and adding 0.5% (w/v) vitamin C to protect color. Filtering squeezed apple juice with 80 mesh filter cloth, and sterilizing at 75 deg.C for 10 min;
s4, fermentation in the second step: adding the apple juice obtained in S3 into the primary fermentation liquid obtained in S2, and adding into the primary fermentation liquid with volume fraction of 3.2% and concentration of 10 7 Standing and fermenting the CFU/mL lactobacillus plantarum seed liquid for 24 hours at 30 ℃, wherein the obtained liquid is secondary fermentation liquid; wherein the volume ratio of the primary fermentation liquid to the apple juice is 1: 0.8, the Lactobacillus plantarum (Lactobacillus plantarum) has a deposit number GDMCC 1.191;
s5, fermentation in the third step: inoculating the secondary fermentation liquid obtained from S4 with a volume fraction of 1.8% and a concentration of 10 7 Placing the CFU/mL Candida utilis seed liquid at 30 ℃ for standing and fermenting for 72h to obtain a fruit-flavored Conpu tea beverage; wherein the Candida utilis (Candidautilis) is deposited under the number GDMCC 2.148.
The total flavone content is about 338.14mg/L, the total phenol content is about 184.34mg/L, the DPPH free radical clearance rate is 81.07%, the ABTS free radical clearance rate is 79.11%, and 54 flavors including esters, alcohols, acids, ketones and the like are detected (as shown in Table 1). The sensory properties are shown as: the product has soft mouthfeel, moderate sweet and sour taste, is tasty and refreshing, has typical apple fragrance, is soft and refreshing, has yellow color, is transparent and glossy, has no foreign impurities, and has no layering phenomenon.
Other hygienic physical and chemical indexes and microbial indexes meet the hygienic requirements of GB/T31121-2014 fruit and vegetable juice and beverage thereof.
Comparative example 1
S1, preparing tea and sugar water: boiling green tea in water for 3min, adding sucrose for dissolving, filtering to obtain base solution, placing the base solution in an open container, and cooling to room temperature; wherein the weight ratio of the water, the sucrose and the green tea leaves is 200: 20: 1;
s2, fermentation in the first step: adding the Kangpu tea mixed strain liquid into the base liquid obtained in the step S1, sealing the open end of the open container in the step S1 by using 5 layers of gauze, standing the container at 36 ℃ for fermentation for 7 days, and sterilizing at 75 ℃ for 10min to obtain a primary fermentation liquid; wherein the volume ratio of the combo tea mixed strain liquid to the base liquid is 1: 10;
s3, preparing apple juice: selecting red Fuji apple without damage and bad fruit, cleaning, cutting into pieces, juicing, and adding 0.5% (w/v) vitamin C to protect color. Filtering squeezed apple juice with 80 mesh filter cloth, and sterilizing at 75 deg.C for 10 min;
s4, fermentation in the second step: adding the apple juice obtained in S3 into the primary fermentation liquid obtained in S2, and adding into the primary fermentation liquid with volume fraction of 3% and concentration of 10 8 CFU/mL lactobacillus plantarum seed liquid, 2% volume fraction and 10 concentration 8 Placing the CFU/mL Candida utilis seed liquid at 30 ℃ for standing and fermenting for 96h to obtain a fruit-flavored Conpu tea beverage; wherein the volume ratio of the primary fermentation liquid to the apple juice is 1: 1, the Lactobacillus plantarum (Lactobacillus plantarum) has a deposit number GDMCC 1.191, and the Candida utilis (Candidautilis) has a deposit number GDMCC 2.148.
The total flavone content is about 311.36mg/L, the total phenol content is about 177.09mg/L, the DPPH free radical clearance rate is 69.78%, the ABTS free radical clearance rate is 70.14%, and 47 flavors including esters, alcohols, acids, ketones and the like are detected (as shown in Table 1). The sensory properties are shown as: the product has the advantages of common taste, heavy sour taste, light apple flavor, yellow color, transparency, luster, no foreign impurities and no layering phenomenon.
Comparative example 2
S1, preparing tea and sugar water: boiling green tea in water for 3min, adding sucrose for dissolving, filtering to obtain base solution, placing the base solution in an open container, and cooling to room temperature; wherein the weight ratio of the water, the sucrose and the green tea leaves is 200: 20: 1;
s2, fermentation in the first step: adding the Kangpu tea mixed strain liquid into the base liquid obtained in the step S1, sealing the open end of the open container in the step S1 by using 5 layers of gauze, standing the container at 36 ℃ for fermentation for 7 days, and sterilizing at 75 ℃ for 10min to obtain a primary fermentation liquid; wherein the volume ratio of the combo tea mixed strain liquid to the base liquid is 1: 10;
s3, preparing apple juice: selecting red Fuji apple without damage and bad fruit, cleaning, cutting into pieces, juicing, and adding 0.5% (w/v) vitamin C to protect color. Filtering squeezed apple juice with 80 mesh filter cloth, and sterilizing at 75 deg.C for 10 min;
s4, adding the apple juice obtained in the step S3 into the primary fermentation liquid obtained in the step S2, and obtaining the liquid which is the fruit-flavored Kangpu tea drink; wherein the volume ratio of the primary fermentation liquid to the apple juice is 1: 1.
the total flavone content is about 224.47mg/L, the total phenol content is about 164.54mg/L, the DPPH free radical clearance rate is 55.85%, the ABTS free radical clearance rate is 58.22%, and 48 flavors including esters, alcohols, acids, ketones and the like are detected (as shown in Table 1). The sensory properties are shown as: the product has slight irritation in taste, light fragrance, slight unpleasant odor, dark yellow color, slight luster, no foreign impurities, and no demixing phenomenon.
Table 1 shows the flavors detected in examples 1-3 and comparative examples 1-2:
table 1 units: % relative content
Note: "-" indicates that no substance was detected
In conclusion, compared with the mixed fermentation (comparative example 1, when lactobacillus and saccharomycetes are added simultaneously, the growth of the two microorganisms has antagonistic action) and the mixed fermentation without adding the double bacteria (comparative example 2), the fruity Kangpu tea beverage (examples 1-3) obtained by the double-bacteria step-by-step fermentation has higher total flavone and total phenol content, higher DDPH free radical and ABTS free radical clearance rate, more detected types of flavor substances and better sensory quality, so that the fruity Kangpu tea beverage disclosed by the invention has the advantages of rich nutrition, strong antioxidant activity, good flavor and good taste.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the spirit or scope of the invention.
Claims (10)
1. A preparation method of a fruity Kangpu tea drink is characterized by comprising the following steps,
s1, inoculating the Kangpu tea fungus liquid into the tea sugar water, and fermenting and sterilizing to obtain primary fermentation liquid;
s2, adding the pre-treated fruit juice into the primary fermentation liquid obtained in the step S1, inoculating lactobacillus seed liquid, and fermenting to obtain secondary fermentation liquid;
s3, inoculating yeast seed liquid into the secondary fermentation liquid obtained in the step S2, and fermenting to obtain the fruity Kangpu tea beverage.
2. The method of preparing a fruity koppe beverage according to claim 1, wherein in the step of S1, the method of preparing the tea sugar water comprises the steps of: boiling tea in water for 2-4min, adding sucrose for dissolving, and filtering to obtain tea syrup; the weight ratio of the water, the sucrose and the tea is 198-202: 18-22: 0.8-1.2.
3. The method for preparing a fruity Kangpu tea beverage according to claim 1, wherein the fermentation conditions are 35-37 ℃ for 6-8 days in the step of S1; the sterilization condition is sterilization at 70-80 deg.C for 8-12 min.
4. The method for preparing a fruity koppe beverage according to claim 1, wherein in the step S1, the volume ratio of the koppe fungus liquid to the tea sugar water is 0.8-1.2: 8-12.
5. The method for producing a fruit-flavored compl tea beverage according to claim 1, wherein in the step S2, the lactic acid bacteria are lactobacillus plantarum; the volume fraction of the lactobacillus seed liquid is 2.8-3.2%.
6. The method for preparing a fruity koppe beverage according to claim 1, wherein in the step of S2, the volume ratio of the primary fermentation broth to the pre-treated fruit juice is 1.0 to 1.2: 0.8-1.0.
7. The method of producing a fruity kopyu tea beverage according to claim 1, wherein in the step S3, the yeast is candida utilis.
8. The method for preparing a fruity kopyu tea beverage according to claim 1, wherein the yeast seed solution has a volume fraction of 1.8-2.2% in the step of S3.
9. Fruit flavour according to claim 1The preparation method of the conpu tea beverage is characterized in that in the steps S2 and S3, the concentration of the lactobacillus seed liquid and the yeast seed liquid are both 10 6 -10 8 CFU/mL。
10. The method of preparing a fruity koppe beverage according to claim 1, wherein in the steps S2 and S3, the fermentation conditions are 29-31 ℃ for 24-72 hours.
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