CN114794269B - Fruity healthy tea beverage and preparation method thereof - Google Patents

Fruity healthy tea beverage and preparation method thereof Download PDF

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CN114794269B
CN114794269B CN202210514407.0A CN202210514407A CN114794269B CN 114794269 B CN114794269 B CN 114794269B CN 202210514407 A CN202210514407 A CN 202210514407A CN 114794269 B CN114794269 B CN 114794269B
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童群义
徐闻天
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Jiangnan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
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Abstract

The invention relates to a fruity healthy tea beverage and a preparation method thereof, and relates to the technical field of tea beverages. The preparation method comprises the steps of inoculating Kang Pucha strain liquid into tea sugar water, fermenting and sterilizing to obtain primary fermentation liquid; then adding pretreated fruit juice into the primary fermentation liquid, inoculating lactobacillus seed liquid, and fermenting to obtain secondary fermentation liquid; and finally, inoculating a saccharomycete seed solution into the secondary fermentation solution, and fermenting to obtain the fruity Kangpu tea beverage. The fruit-flavored Kangpu tea beverage has the total flavone content of about 338.33mg/L, the total phenol content of about 184.70mg/L, strong antioxidant activity, various flavor substances, soft taste, moderate sweetness and sourness, light and luster, no foreign impurities and no layering phenomenon.

Description

Fruity healthy tea beverage and preparation method thereof
Technical Field
The invention relates to the technical field of tea beverages, in particular to a fruity healthy tea beverage and a preparation method thereof.
Background
Kang Pucha, also called black tea fungus, sea treasures and stomach treasures, is a folk traditional acidic beverage with certain health care effect on various stomach diseases, has been in Asia for more than two thousand years, and is currently becoming a mainstream product in European and American markets. Kang Pucha the strain is a symbiont composed of lactobacillus, saccharomycetes and acetic acid bacteria, and the raw materials are fermented to produce nutrients such as protein, vitamins, trace elements, tea polyphenol and the like, so that the beverage has the health-care functions of reducing blood fat, protecting liver and the like.
However, kang Pucha primary fermentation broth has bad flavors such as sour and astringent taste, pungent smell and the like, limits consumer groups, and lacks market appeal and competitiveness. Therefore, there is a need for process optimization and improvement of the Kangpu tea.
Disclosure of Invention
Therefore, the invention aims to solve the technical problem that Kang Pucha in the prior art has bad flavors such as acerbity, pungent smell and the like.
In order to solve the technical problems, the invention provides a fruity healthy tea beverage and a preparation method thereof. The fruity healthy common tea beverage provided by the invention is rich in nutrition, good in flavor and strong in antioxidant capacity.
The first object of the present invention is to provide a method for preparing a fruity healthy tea beverage, comprising the steps of,
s1, inoculating Kang Pucha strain liquid into tea sugar water, fermenting and sterilizing to obtain primary fermentation liquid;
s2, adding pretreated fruit juice into the primary fermentation liquid obtained in the step S1, inoculating lactobacillus seed liquid, and fermenting to obtain secondary fermentation liquid;
and S3, inoculating the 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 step S1, the method for preparing tea sugar water includes the steps of: boiling folium Camelliae sinensis in water for 2-4min, adding sucrose, dissolving, and filtering to obtain sugar solution; the weight ratio of the water to the sucrose to the tea leaves 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 invention, in step S1, the conditions of the fermentation are fermentation at 35-37℃for 6-8 days; the sterilization condition is that the sterilization is carried out for 8-12min at 70-80 ℃.
In one embodiment of the present invention, in step S1, the Kang Pucha strain fluid is purchased from jining shangjia commercial limited. The Kang Pucha strain is symbiotic flora containing acetic acid bacteria, saccharomycetes and lactic acid bacteria, and saccharose in the symbiotic flora is hydrolyzed into glucose and fructose by saccharomycetes in the initial stage of fermentation, and ethanol is further produced by glycolysis. When the concentration of glucose and ethanol in the culture solution reaches a certain value, acetic acid bacteria starts to multiply in large quantity, and the glucose and the ethanol are respectively converted into gluconic acid and acetic acid. In addition, nutrients in the tea, such as tea polyphenol, amino acid, vitamin, lipopolysaccharide and the like, can promote the growth and reproduction of acetic acid bacteria and produce a large amount of acid, and lactic acid bacteria in the system can utilize partial metabolites of saccharomycetes, such as vitamins, proteins and the like to carry out growth and reproduction and produce a certain amount of lactic acid.
In one embodiment of the present invention, in the step S1, the volume ratio of the Kang Pucha strain liquid to the tea sugar water is 0.8-1.2:8-12.
In one embodiment of the invention, in step S2, the lactic acid bacteria is lactobacillus plantarum.
In one embodiment of the invention, the lactobacillus plantarum (Lactobacillus plantarum) has the accession number GDMCC 1.191.
In one embodiment of the invention, the lactobacillus seed solution has a volume fraction of 2.8-3.2%.
In one embodiment of the present invention, in step S2, the volume ratio of the primary fermentation broth to the pretreated fruit juice is 1.0-1.2:0.8-1.0.
In one embodiment of the present invention, in the step S2, the pretreated fruit juice is obtained by adding 0.4-0.6% (w/v) of vitamin C to fruit juice, filtering with 80 mesh filter cloth, and sterilizing at 70-80 ℃ for 8-12min, wherein the addition of vitamin C can play a role in color protection.
In one embodiment of the invention, the fruit juice is apple juice.
In one embodiment of the present invention, in step S3, the yeast is candida utilis.
In one embodiment of the invention, the Candida utilis (Candida utilis) has a deposit number GDMCC 2.148.
In one embodiment of the present invention, in step S3, the volume fraction of the yeast seed solution is 1.8-2.2%.
In one embodiment of the present invention, in the steps S2 and S3, the concentration of the lactic acid bacteria seed liquid and the yeast seed liquid is 10 6 -10 8 CFU/mL。
In one embodiment of the invention, in both steps S2 and S3, the fermentation conditions are 29-31℃for 24-72h.
Compared with the prior art, the technical scheme of the invention has the following advantages:
(1) The fruit-flavored healthy and healthy tea beverage realizes the optimization of the flavor and the process of the healthy and healthy tea by double-bacteria step fermentation. The combined addition of the fruit juice and the lactobacillus can play a role in enhancing aroma and color, solve the problem that the Kangpu tea has bad flavor such as sour and astringent taste, and the like, and endow the original Kang Pucha with mellow flavor and natural naive bright yellow color. Lactic acid bacteria can produce a large amount of lactic acid and amino acid through metabolism, and are beneficial to the growth of saccharomycetes. The total acid content of the system can be reduced by adding saccharomycetes, so that the purpose of reducing acid is realized. In addition, the fermentation of the double bacteria can produce flavor substances such as alcohol esters and the like, so that the flavor of the fruit-flavored Kangpu tea beverage is synergistically improved, and the mouthfeel is plump and soft.
(2) The fruity healthy tea beverage disclosed by the invention converts phenolic compounds into a free form with more polyhydroxy through fractional fermentation, so that the antioxidant activity of the beverage is obviously enhanced. The phenolic compound is an aromatic ring containing a hydroxyl group, and plays an antioxidant role 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 fermentation of lactobacillus and saccharomycetes.
(3) The fruit-flavored Kangpu tea beverage has the total flavone content of about 338.33mg/L, the total phenol content of about 184.70mg/L, strong antioxidant activity and various flavor substances (54 types). The sensory characteristics are that the product has soft taste, moderate sour and sweet taste, refreshing taste, typical apple flavor, softness, refreshing taste, yellow color, transparent luster, no foreign matters and no layering phenomenon. Meets other sanitary physicochemical indexes and microbial indexes, and meets the sanitary requirements of GB/T31121-2014 fruit and vegetable juice and beverage thereof.
Detailed Description
The present invention will be further described with reference to specific examples, which are not intended to be limiting, so that those skilled in the art will better understand the present invention and practice it.
In the present invention, room temperature generally means a temperature of about 20 ℃ (i.e., 18-25 ℃).
The detection method of the invention comprises the following steps:
1. determination of Total phenols (total phenols compounds, TPC)
Diluting the fermentation broth to be detected by 100 times, taking 1mL of diluent, sequentially adding 5mL of distilled water, 1mL of diluted one-time Fu Lin Fen reagent and 3mL of 7.5% sodium carbonate solution, and reacting for 2 hours at normal temperature in a dark place. A standard curve (y=0.1039x+0.0049, R) was drawn using absorbance corresponding to the gallic acid standard solution (0.001-0.005 mg/mL) at 765nm 2 = 0.9992), the TPC content in the fermentation broth was obtained.
2. Determination of Total Flavonoids (total flavonoid compounds, TFC)
Diluting the fermentation broth to be tested by 10 times, taking 1mL of the diluted broth, adding 0.3mL of 5% sodium nitrite solution, and standing for 6min, then 0.3mL of 10% aluminum nitrate solution is added, the mixture is left for 6min, 4mL of 1 mL/L sodium hydroxide solution is added, the mixture is diluted to 10mL by 60% ethanol solution, and the mixture is reacted for 15min at normal temperature in a dark place. Drawing standard curve (y=0.0287x+0.0221, R) by using absorbance corresponding to rutin standard solution (0.005-0.025 mg/mL) at 510nm 2 =0.9999), the TFC content in the fermentation broth was obtained.
3. Determination of antioxidant Activity
(1) DPPH radical scavenging rate
Preparing a DPPH solution with the concentration of 0.2mmol/L by using absolute ethyl alcohol, uniformly mixing 2mL of fermentation liquor to be detected with 2mL of DPPH solution, reacting for 30min at room temperature in a dark place, and measuring the light absorption value at 517nm by using an ultraviolet spectrophotometer. Pure water was used as a blank. The DPPH radical scavenging rate is calculated as shown in formula (1).
Figure BDA0003640842850000041
Wherein: k, DPPH free radical clearance,%; a is that 0 Absorbance of the blank; a is that 1 Absorbance of the fermentation broth to be measured.
(2) ABTS radical scavenging rate
Preparing a mixed solution of 7 mmol/LABSS solution and 2.45mmol/L persulfuric acid, standing overnight at room temperature under a dark condition for 12 hours to obtain an ABTS storage solution, diluting the ABTS storage solution to a solution with absorbance of 0.7+/-0.05 at 734nm by PBS when in use, taking 0.1mL of fermentation liquor to be detected, uniformly mixing the fermentation liquor with the 3.9 mLABSS storage solution, reacting for 5 minutes at room temperature under dark condition, and measuring the absorbance value at 734nm by an ultraviolet spectrophotometer. Pure water was used as a blank. The ABTS radical scavenging rate calculation is shown in formula (2).
Figure BDA0003640842850000051
Wherein: k, ABTS free radical clearance,%; a is that 0 Absorbance of the blank; a is that 1 Absorbance of the fermentation broth to be measured.
4. Determination of volatile flavour substances
The volatile flavor substances of the fruity Kangpu tea beverage under different fermentation modes are analyzed by utilizing a gas chromatography-mass spectrometry (gas chromatography-mass spectrometry, GC-MS). And analyzing the sample spectrogram data by adopting a standard mass spectrogram. The relative amounts of volatile flavours (volatile organic compounds, VOC) in the samples were quantified according to the area normalization method.
The invention relates to experimental raw materials:
kang Pucha the mixed strain solution was purchased from Jining Shang Jia good commercial Co., ltd, 500 mL/bottle.
Example 1
A fruit taste Kangpu tea beverage and a preparation method thereof specifically comprise the following steps:
s1, preparing tea syrup: 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 to the sucrose to the green tea leaves is 200:20:1, a step of;
s2, fermenting in the first step: adding a mixed strain solution of Kangpu tea into the base solution obtained in the step S1, sealing the open end of the open container in the step S1 by using 5 layers of gauze, standing and fermenting the container at 36 ℃ for 7 days, and sterilizing the container at 75 ℃ for 10min to obtain primary fermentation liquor; wherein, the volume ratio of the Kang Pucha mixed strain liquid to the base liquid is 1:10;
s3, preparing apple juice: selecting red Fuji apples without damage and bad fruits, cleaning, slicing, juicing, and adding 0.5% (w/v) of vitamin C for color protection. Filtering the squeezed apple juice with 80 mesh filter cloth, sterilizing at 75deg.C for 10 min;
s4, fermenting in a second step: adding apple juice obtained in step S3 into primary fermentation broth obtained in step S2, and adding into the mixture with volume fraction of 3% and concentration of 10% 8 Placing CFU/mL lactobacillus plantarum seed solution at 30 ℃ for standing fermentation for 24 hours, wherein the obtained liquid is secondary fermentation liquid; wherein, the volume ratio of the primary fermentation liquid to the apple juice is 1:1, wherein the lactobacillus plantarum (Lactobacillus plantarum) has a deposit number of GDMCC 1.191;
s5, fermentation in the third step: to S4The access volume fraction of the secondary fermentation liquid is 2 percent, and the concentration is 10 percent 8 CFU/mL candida utilis seed liquid is placed at 30 ℃ for standing fermentation for 72 hours, and the obtained liquid is fruit-flavored Kang Pucha beverage; wherein the deposit number of candida utilis (candida utilis) is GDMCC 2.148.
The total flavone content was about 338.33mg/L, the total phenol content was about 184.70mg/L, the DPPH radical scavenging rate was 81.67%, the ABTS radical scavenging rate was 79.61%, and 54 kinds of flavoring substances including esters, alcohols, acids, ketones and the like were detected (as shown in Table 1). The organoleptic properties are as follows: the product has soft taste, moderate sour and sweet taste, refreshing taste, typical apple flavor, softness, freshness, yellow color, transparent luster, no foreign matters and no layering phenomenon.
Other sanitary physical and chemical indexes and microorganism indexes meet the sanitary requirements of GB/T31121-2014 fruit and vegetable juice and beverage thereof.
Example 2
A fruit taste Kangpu tea beverage and a preparation method thereof specifically comprise the following steps:
s1, preparing tea syrup: 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 water, sucrose and black tea leaves is 198:22:0.8;
s2, fermenting in the first step: adding a mixed strain solution of Kangpu tea into the base solution obtained in the step S1, sealing the open end of the open container in the step S1 by using 5 layers of gauze, standing and fermenting the container at 36 ℃ for 7 days, and sterilizing the container at 75 ℃ for 10min to obtain primary fermentation liquor; wherein, the volume ratio of the Kang Pucha mixed strain liquid to the base liquid is 0.8:12;
s3, preparing apple juice: selecting red Fuji apples without damage and bad fruits, cleaning, slicing, juicing, and adding 0.5% (w/v) of vitamin C for color protection. Filtering the squeezed apple juice with 80 mesh filter cloth, sterilizing at 75deg.C for 10 min;
s4, fermenting in a second step: adding apple juice obtained in step S3 into primary fermentation broth obtained in step S2, and adding into the fermentation broth with volume fraction of 2.8% and concentration of 10% 6 CFU/mL vegetable milkStanding and fermenting bacillus seed liquid at 30 ℃ for 24 hours, 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, wherein the lactobacillus plantarum (Lactobacillus plantarum) has a deposit number of GDMCC 1.191;
s5, fermentation in the third step: the secondary fermentation liquid obtained in the step S4 is inoculated with the volume fraction of 2.2 percent and the concentration of 10 percent 6 CFU/mL candida utilis seed liquid is placed at 30 ℃ for standing fermentation for 72 hours, and the obtained liquid is fruit-flavored Kang Pucha beverage; wherein the deposit number of candida utilis (candida utilis) is GDMCC 2.148.
The total flavone content was about 337.58mg/L, the total phenol content was about 183.49mg/L, the DPPH radical scavenging rate was 80.36% and the ABTS radical scavenging rate was 77.98%, 54 kinds of flavor substances including esters, alcohols, acids, ketones and the like were detected (as shown in Table 1). The organoleptic properties are as follows: the product has soft taste, moderate sour and sweet taste, refreshing taste, typical apple flavor, softness, freshness, yellow color, transparent luster, no foreign matters and no layering phenomenon.
Other sanitary physical and chemical indexes and microorganism indexes meet the sanitary requirements of GB/T31121-2014 fruit and vegetable juice and beverage thereof.
Example 3
A fruit taste Kangpu tea beverage and a preparation method thereof specifically comprise the following steps:
s1, preparing tea syrup: 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 water, brown sugar and green tea is 202:18:1.2;
s2, fermenting in the first step: adding a mixed strain solution of Kangpu tea into the base solution obtained in the step S1, sealing the open end of the open container in the step S1 by using 5 layers of gauze, standing and fermenting the container at 36 ℃ for 7 days, and sterilizing the container at 75 ℃ for 10min to obtain primary fermentation liquor; wherein, the volume ratio of the Kang Pucha mixed strain liquid to the base liquid is 1.2:8, 8;
s3, preparing apple juice: selecting red Fuji apples without damage and bad fruits, cleaning, slicing, juicing, and adding 0.5% (w/v) of vitamin C for color protection. Filtering the squeezed apple juice with 80 mesh filter cloth, sterilizing at 75deg.C for 10 min;
s4, fermenting in a second step: adding apple juice obtained in step S3 into primary fermentation broth obtained in step S2, and adding into the fermentation broth with volume fraction of 3.2% and concentration of 10% 7 Placing CFU/mL lactobacillus plantarum seed solution at 30 ℃ for standing fermentation for 24 hours, 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, wherein the lactobacillus plantarum (Lactobacillus plantarum) has a accession number of GDMCC 1.191;
s5, fermentation in the third step: the secondary fermentation liquid obtained in the step S4 is inoculated with the volume fraction of 1.8 percent and the concentration of 10 percent 7 CFU/mL candida utilis seed liquid is placed at 30 ℃ for standing fermentation for 72 hours, and the obtained liquid is fruit-flavored Kang Pucha beverage; wherein the deposit number of candida utilis (candida utilis) is GDMCC 2.148.
The total flavone content was about 338.14mg/L, the total phenol content was about 184.34mg/L, the DPPH radical scavenging rate was 81.07%, the ABTS radical scavenging rate was 79.11%, and 54 kinds of various flavors including esters, alcohols, acids, ketones and the like were detected (as shown in Table 1). The organoleptic properties are as follows: the product has soft taste, moderate sour and sweet taste, refreshing taste, typical apple flavor, softness, freshness, yellow color, transparent luster, no foreign matters and no layering phenomenon.
Other sanitary physical and chemical indexes and microorganism indexes meet the sanitary requirements of GB/T31121-2014 fruit and vegetable juice and beverage thereof.
Comparative example 1
S1, preparing tea syrup: 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 to the sucrose to the green tea leaves is 200:20:1, a step of;
s2, fermenting in the first step: adding a mixed strain solution of Kangpu tea into the base solution obtained in the step S1, sealing the open end of the open container in the step S1 by using 5 layers of gauze, standing and fermenting the container at 36 ℃ for 7 days, and sterilizing the container at 75 ℃ for 10min to obtain primary fermentation liquor; wherein, the volume ratio of the Kang Pucha mixed strain liquid to the base liquid is 1:10;
s3, preparing apple juice: selecting red Fuji apples without damage and bad fruits, cleaning, slicing, juicing, and adding 0.5% (w/v) of vitamin C for color protection. Filtering the squeezed apple juice with 80 mesh filter cloth, sterilizing at 75deg.C for 10 min;
s4, fermenting in a second step: adding apple juice obtained in step S3 into primary fermentation broth obtained in step S2, and adding into the mixture with volume fraction of 3% and concentration of 10% 8 CFU/mL lactobacillus plantarum seed solution with volume fraction of 2% and concentration of 10% 8 CFU/mL candida utilis seed liquid is placed at 30 ℃ for standing fermentation for 96 hours, and the obtained liquid is fruit-flavored Kang Pucha beverage; wherein, the volume ratio of the primary fermentation liquid to the apple juice is 1:1, wherein the lactobacillus plantarum (Lactobacillus plantarum) has a deposit number of GDMCC 1.191, and the candida utilis (Candida) has a deposit number of GDMCC 2.148.
The total flavone content was about 311.36mg/L, the total phenol content was about 177.09mg/L, the DPPH radical scavenging rate was 69.78% and the ABTS radical scavenging rate was 70.14%, and 47 kinds of various flavors including esters, alcohols, acids, ketones and the like were detected (as shown in Table 1). The organoleptic properties are as follows: the product has the advantages of general taste, over-heavy sour taste, lighter apple flavor, yellow color, bright luster, no foreign matters and no layering phenomenon.
Comparative example 2
S1, preparing tea syrup: 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 to the sucrose to the green tea leaves is 200:20:1, a step of;
s2, fermenting in the first step: adding a mixed strain solution of Kangpu tea into the base solution obtained in the step S1, sealing the open end of the open container in the step S1 by using 5 layers of gauze, standing and fermenting the container at 36 ℃ for 7 days, and sterilizing the container at 75 ℃ for 10min to obtain primary fermentation liquor; wherein, the volume ratio of the Kang Pucha mixed strain liquid to the base liquid is 1:10;
s3, preparing apple juice: selecting red Fuji apples without damage and bad fruits, cleaning, slicing, juicing, and adding 0.5% (w/v) of vitamin C for color protection. Filtering the squeezed apple juice with 80 mesh filter cloth, sterilizing at 75deg.C for 10 min;
s4, adding the apple juice obtained in the step S3 into the primary fermentation broth obtained in the step S2, wherein the obtained liquid is a fruit-flavored Kang Pucha beverage; wherein, the volume ratio of the primary fermentation liquid to the apple juice is 1:1.
the total flavone content was about 224.47mg/L, the total phenol content was about 164.54mg/L, the DPPH radical scavenging rate was 55.85% and the ABTS radical scavenging rate was 58.22%, and 48 kinds of various flavors including esters, alcohols, acids, ketones and the like were detected (as shown in Table 1). The organoleptic properties are as follows: the product has slightly pungent taste, light fragrance, slightly bad smell, dark yellow color, slightly luster, no foreign matter and no layering phenomenon.
Table 1 shows the flavors detected in examples 1-3 and comparative examples 1-2:
table 1 units: (relative content)
Figure BDA0003640842850000101
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Figure BDA0003640842850000111
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Figure BDA0003640842850000121
Note that: "-" means no detected substance
In summary, compared with the mixed fermentation (comparative example 1, when lactic acid bacteria and saccharomycetes are added simultaneously, antagonism exists in the growth of the two microorganisms) and the double bacteria (comparative example 2) are not added, the fruit-flavored healthy tea drink (examples 1-3) obtained by the double bacteria step fermentation has higher total flavone and total phenol contents, higher clearance rate of DDPH free radicals and ABTS free radicals, more detected flavor substances and better sensory quality, and therefore, the fruit-flavored healthy tea drink provided by the invention has the advantages of rich nutrition, strong antioxidant activity, good flavor and good mouthfeel.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations and modifications of the present invention will be apparent to those of ordinary skill in the art in light of the foregoing description. It is not necessary here nor is it exhaustive of all embodiments. And obvious variations or modifications thereof are contemplated as falling within the scope of the present invention.

Claims (5)

1. A preparation method of fruit-flavored Kangpu tea beverage is characterized by comprising the following steps,
s1, inoculating Kang Pucha strain liquid into tea sugar water, fermenting and sterilizing to obtain primary fermentation liquid; the preparation method of the tea sugar water comprises the following steps: boiling folium Camelliae sinensis in water for 2-4min, adding sucrose, dissolving, and filtering to obtain sugar solution;
s2, adding pretreated fruit juice into the primary fermentation liquid obtained in the step S1, inoculating lactobacillus seed liquid, and fermenting to obtain secondary fermentation liquid; the lactobacillus is lactobacillus plantarum; the deposit number of the lactobacillus plantarum is GDMCC 1.191; the volume fraction of the lactobacillus plantarum seed solution is 2.8-3.2%; the fruit juice is apple juice;
s3, inoculating yeast seed liquid into the secondary fermentation liquid obtained in the step S2, and fermenting to obtain the fruity Kang Pucha beverage; the microzyme is candida utilis; the preservation number of the candida utilis is GDMCC 2.148; the volume fraction of the candida utilis seed solution is 1.8-2.2%;
wherein: in the step S1, the fermentation condition is that the fermentation is carried out for 6-8 days at the temperature of 35-37 ℃; the sterilization condition is that the sterilization is carried out for 8-12min at 70-80 ℃;
in the steps S2 and S3, the fermentation conditions are 29-31 ℃ for 24-72h.
2. The method for preparing fruit flavored kappy tea beverage according to claim 1, wherein in step S1, the weight ratio of water, sucrose and tea leaves is 198 to 202:18-22:0.8-1.2.
3. The preparation method of the fruity healthy tea beverage according to claim 1, wherein in the step S1, the volume ratio of the Kang Pucha strain liquid to the tea sugar water is 0.8-1.2:8-12.
4. The method for preparing fruit flavored kappy tea beverage according to claim 1, wherein in step S2, the volume ratio of the primary fermentation liquid to the pretreated fruit juice is 1.0-1.2:0.8-1.0.
5. The method for preparing fruit flavored Kangpu tea beverage according to claim 1, wherein in the steps S2 and S3, the concentration of the lactobacillus plantarum seed solution and the candida utilis seed solution are 10 6 -10 8 CFU/mL。
CN202210514407.0A 2022-05-12 2022-05-12 Fruity healthy tea beverage and preparation method thereof Active CN114794269B (en)

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