CN1286405C - Red date and black tea fungus beverage and its brewing method - Google Patents
Red date and black tea fungus beverage and its brewing method Download PDFInfo
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Abstract
The present invention provides a red date and red tea fungus beverage and a brewing method thereof, which is a fermentation type beverage and a brewing method thereof, and the present invention takes red date or date processing byproducts as raw materials and takes red tea fungus as strains. The present invention solves the problems of relative lagging of red date deep-processing techniques and red date overstock, and overcomes the disadvantage of non-mellow mouth feel of compounding type data juice beverages. The brewing method of the present invention takes the red date or the date processing byproducts as raw materials, and saccharomycete, adhesive acetobacter aceti and plant lactobacillus as the strains, and the beverage is prepared by first stage cultivation, second stage cultivation, fermentation, centrifugation and aseptic filtration. The beverage accords with standards of fermented beverages and has the advantages of sour and sweet taste and mellow date flavor, the beverage not only reserves specific nutrient components of red date, but also generates physiological activators which are beneficial to human bodies, and the red date red tea fungus beverage has nutrition and functional characteristics. The present invention has the advantages of simple process and easy popularization, which is suitable for industrial production and increases the scientific content and the added value of red date processing furthest with both economic benefits and social benefits.
Description
Technical field
The invention belongs to red jujube fermentation type beverage and brew method, the red date or the jujube processed side product that are particularly related to integration of drinking and medicinal herbs are raw material, with fermented tea---saccharomycete, glue acetobacter, lactobacillus plantarum are fermented bacterium, by inoculative proportion and the fermentation condition of control saccharomycete, acetic acid bacteria, lactic acid bacteria, brew goes out to meet the red date black-tea fungus drink of fermented beverage standard.
Background technology
Red date contains rich nutrient substances and various trace elements, have unique nutrition and medical value, be nutritional tonics and the traditional Chinese medicine material that domestic and international the world of medicine affirms and praises highly, but along with improving constantly of red date output, the red date deep process technology relatively lags behind, red date is mainly used in drying and eats raw at present, in the modern fast pace life epoch, traditional red date eating method can't adapt to modern's demand, so the sales volume of red date is seriously influenced, cause product greater than pin, overstocking of red date occurred, dampened the enthusiasm of jujube farming cultivation red date greatly.Therefore, for optimizing agricultural structure, alleviating the agriculture, rural areas and farmers problem, further develop abundant jujube resource, the industrial chain that increases red date processing is extremely urgent.
The processing of China's red date, research was just arranged as far back as the eighties in last century, major product has products such as jujube juice, jujube tea, jujube essence, jujube paste, jujube beverage, but because the added value that these products are produced in the processing of agricultural byproducts is not high, and do not form the production level of higher industrialization for many years yet, thereby production scale is less, and occupation rate of market is extremely low.Date juice beverage on the current market is many based on the allotment type, and the distinctive nutritional labeling of red date is not fully utilized, the mouthfeel of beverage is not pure and mild.
Along with development of biology, the deep process technology of red date trends towards rationally developing comprehensively, to greatest extent the various active components in the jujube, makes it can give full play to distinctive effect.Fermented type red date black-tea fungus drink had not only kept the distinctive nutritional labeling of red date but also had had the characteristics of functional food concurrently, will improve the scientific and technological content and the added value of red date processing to greatest extent, and for this reason, the research of accelerating red date drink and brew method thereof is imperative.
Summary of the invention
The problem that solves:
At above-mentioned situation, the present invention relatively lags behind, lacks the deep processed product of high-tech content and added value and the problem that red date overstocks for solving the red date deep process technology; Overcome the not pure and mild shortcoming of allotment type date juice beverage mouthfeel.Provide a kind of sour-sweet tasty and refreshing, jujube is aromatic thick, has both kept the distinctive nutritional labeling of red date, has the Fructus Jujubae-black tea fungus beverage and brewing method of functional food characteristics again concurrently.
Technical scheme:
The red date black-tea fungus drink, it is to be bacterial classification by saccharomycete (Saccharomyces s.p), glue acetobacter (Acetobacterxylinum), lactobacillus plantarum (Lactobacillus plantarum AS1.550), jujube slurry after red date or the making beating of jujube processed side product is the ferment base, behind one-level cultivation, secondary cultivation, ferment tank, produce acetic acid, lactic acid, yeast amino acid, vitamin, lecithin, coacetylase physiological activator, again through the beverage that meets the fermented beverage standard centrifugal, that aseptic filtration obtains to the human body beneficial;
The organoleptic indicator: the red date black-tea fungus drink is purplish red and the fine and smooth suspension of tissue, and is sour-sweet tasty and refreshing, has strong mellow jujube perfume (or spice);
Physical and chemical index: soluble solid 12-15%
Reduced sugar (with glucose meter) 60-80g/L
Total acid (with acetometer) 4-6g/L
Ethanol≤0.1%
The used culture medium of the present invention is respectively:
(1) slant medium: microzyme culture medium: 10 ° of-12 ° of Bx of brewer's wort
Agar 15-20g/L
Acetic acid bacteria culture medium: glucose 15-20g/L
Yeast extract 10-15g/L
Calcium carbonate 10-30g/L
Ethanol * 20-30mL/L
Agar 15-20g/L
Lactic acid bacteria culture medium: skimmed milk power 50-150g/L
(2) seed culture medium: brewer's wort 10-12 ° Bx
Magnesium sulfate 1-2g/L
Potassium dihydrogen phosphate 1-2g/L
(3) fermentation medium: jujube juice Normal juice
Citric acid 1-2g/L
Malic acid 1-2g/L
Annotate: after * treats other component sterilization, again with its aseptic adding
Preparation red date black-tea fungus drink concrete steps are as follows:
Level liquid is cultivated: inoculating yeast bacterium, glue acetobacter, the lactobacillus plantarum that will be stored in the inclined-plane are inoculated in respectively in the seed culture medium, and 25-30 ℃ in saccharomycete, glue acetobacter leave standstill cultivations, lactobacillus plantarum 30-37 and ℃ leave standstill cultivation 24-48 hour;
The secondary Liquid Culture: with the inoculum concentration of 5-8%, inoculation yeast bacterium, glue acetobacter, lactobacillus plantarum are in fermentation medium respectively, and saccharomycete, glue acetobacter leave standstill cultivation for 25-30 ℃, and lactobacillus plantarum 30-37 ℃ leaves standstill cultivation 24-48 hour;
Preparation jujube slurry: with red date or jujube processed side product is that raw material is soaked in water, and its fruit water ratio is 1: 3-5 (W/W), soaked 20-24 hour, and red date is expanded be beneficial to making beating, making beating reaches slurry nuclear and separates.Reduced sugar is 120-150g/L with the glucose meter in this jujube slurry, and it is pumped into fermentation tank, 70-80 ℃ of sterilization, cool off after, standby;
Fermentation: the 1-2% saccharomycete, 2-3% glue acetobacter, the 2-3% lactobacillus plantarum that insert respectively after secondary is cultivated in the jujube slurry carry out mixed culture fermentation, cultivated 48-72 hour for 30-35 ℃, prolongation along with fermentation time, different variations takes place in the state of ferment base, begin the ferment base by thick thinning by the bottom, and rich mobile, when the ferment base flows fully, finish fermentation;
Centrifugal: after the fermentation ends, centrifugal with 3000-3500 rev/min with centrifuge, supernatant is tunning---red tea fungus fermented date juice;
Filter: with above-mentioned red tea fungus fermented date juice, instantaneous sterilizing immediately, aseptic filtration can obtain the fermented tea date juice beverage.
Need to prove:
Jujube juice in the fermentation medium is centrifugal the making of jujube slurry after being separated by slurry nuclear, and reduced sugar should be controlled at 120-150g/L to be fit to the fermentation of fermented tea with glucose meter in the jujube juice;
The inoculum concentration of saccharomycete, glue acetobacter, lactobacillus plantarum is respectively 1-2%, 2-3%, 2-3%.Controlling saccharomycetic inoculative proportion can not be excessive, otherwise the amount of alcohol that produces is too much, has both influenced the taste of red date black-tea fungus drink, does not meet the requirement of fermented beverage again.
The liquid amount of fermentation tank is 75-80%, prevents the too fast breeding of saccharomycete and consumption sugar causes ethanol content too high.
Stirred once the ferment base every 6 hours fermentation beginning back, makes saccharomycete breeding rapidly under aerobic conditions, no longer stirs after 24 hours when fermentation, makes saccharomycete be in anaerobic state.
Beneficial effect:
The present invention makes full use of biotechnology, advantages such as the dependence microorganism is easily cultivated, breeds soon, metabolic capability is strong, with red date resource abundant, integration of drinking and medicinal herbs is raw material, by control that human body beneficial's microorganism fungus kind and specific zymotechnique are fermented, consumed sugar part in the red date, kept the nutritional labeling in the red date, simultaneously secrete can improve immunity of organisms, to human body beneficial's physiological activator, meet people to food by the demand psychology of trophic function type towards alimentary health-care function type development.This beverage meets the standard of fermented beverage, and is sour-sweet tasty and refreshing, and jujube is aromatic thick, overcome the not pure and mild shortcoming of allotment type date juice beverage mouthfeel.This will improve the scientific and technological content and the added value of red date processing to greatest extent, and the jujube development of resources of horn of plenty is out-of-the-way approach in addition, make the industrial chain of red date processing continue to extend.To optimizing agricultural structure, have positive role, social benefit and economic benefit are bigger.
Major advantage of the present invention:
1. with the red date raw material, aboundresources, with low cost.
2. zymotechnique control is simple, easily promotes.
3. can develop the various active components in the jujube to greatest extent, make it give full play to functions peculiar.
4. the present invention is fit to suitability for industrialized production.
The specific embodiment
Embodiment 1:
The red date black-tea fungus drink, it is to be bacterial classification by saccharomycete (Saccharomyces s.p), glue acetobacter (Acetobacterxylinum), lactobacillus plantarum (Lactobacillus plantarum AS1.550), jujube slurry after red date or the making beating of jujube processed side product is the ferment base, behind one-level cultivation, secondary cultivation, ferment tank, produce acetic acid, lactic acid, yeast amino acid, vitamin, lecithin, coacetylase are to human body beneficial's physiological activator, again through the beverage that meets the fermented beverage standard centrifugal, that aseptic filtration obtains;
Used culture medium is respectively:
Slant medium: microzyme culture medium: 12 ° of Bx 100mL of brewer's wort
Agar 2g
Acetic acid bacteria culture medium: glucose 1.5g
Yeast extract 1.5g
Calcium carbonate 2g
Ethanol * 3mL
Agar 1.5g
Distilled water 100mL
Lactic acid bacteria culture medium: skimmed milk power 5g
Distilled water 100mL
Seed culture medium: 12 ° of Bx 100mL of brewer's wort
Magnesium sulfate 0.1g
Potassium dihydrogen phosphate 0.2g
Fermentation medium: jujube juice
★Normal juice 2L
Malic acid 2g
Citric acid 2g
Annotate: after * treats other component sterilization, again with its aseptic adding
★Jujube juice: extra dry red wine jujube 0.5kg is added 2.5L water, soaked 20 hours, through making beating, centrifugal obtaining, reduced sugar in the jujube juice (with glucose meter) is 120g/L
Zymotechnique:
Bacterial classification → level liquid cultivation → secondary Liquid Culture → fermentation → centrifugal → aseptic filtration → red date black-tea fungus drink.
Preparation red date black-tea fungus drink concrete steps are as follows:
Level liquid is cultivated: the bacterial classification (saccharomycete, glue acetobacter, lactobacillus plantarum) that will be stored in the inclined-plane is inoculated in respectively in the seed culture medium, and 30 ℃ in saccharomycete, glue acetobacter leave standstill cultivations, lactobacillus plantarum leaves standstill cultivation 24 hours for 30 ℃.
The secondary Liquid Culture: the inoculum concentration with 5%, inoculation yeast bacterium, glue acetobacter, lactobacillus plantarum are in fermentation medium respectively, and saccharomycete, glue acetobacter leave standstill cultivation for 30 ℃, and lactobacillus plantarum leaves standstill for 30 ℃ to be cultivated 24 hours.
Preparation jujube slurry: extra dry red wine jujube 16kg was added 80kg water logging bubble after 20 hours, make its expansion be beneficial to making beating, pull an oar with beater, reaching slurry nuclear separates, be the jujube slurry, reduced sugar (with glucose meter) is 120g/L in this jujube slurry, pumps into 75L jujube slurry in the fermentation tank of 100L, after 70 ℃ of sterilizations, the cooling, standby.
Fermentation: 0.75L saccharomycete, 1.5L glue acetobacter, 1.5L lactobacillus plantarum that the cooled jujube slurry of sterilizing inserts respectively after secondary is cultivated carry out mixed culture fermentation, cultivate 48 hours for 30 ℃, and earlier fermentation stirred once every 6 hours, and the feed liquid mixing gets final product.Stop after 24 hours stirring.Along with the prolongation of fermentation time, the variation that the generation of the state of ferment base is different begins the jujube slurry by the mobile thinning and rich flowability of thick pulpous state from the bottom, when the ferment base flows fully, and the end fermentation.
Centrifugal: after the fermentation ends, centrifugal with 3000 rev/mins with centrifuge, supernatant is tunning---red tea fungus fermented date juice.
With red tea fungus fermented date juice instantaneous sterilizing immediately, stop fermentation, aseptic filtration obtains finished product.
The organoleptic indicator: the gained finished product is the fermented tea date juice beverage.Purplish red, sour-sweet tasty and refreshing, jujube is aromatic thick.
Physical and chemical index: soluble solid 12%
Reduced sugar (with glucose meter) 60g/L
Total acid (with acetometer) 4g/L
Ethanol≤0.1%
Embodiment 2:
Used culture medium is respectively:
Slant medium: microzyme culture medium: 11 ° of Bx 100mL of brewer's wort
Agar 1.8g
Acetic acid bacteria culture medium: glucose 1.6g
Yeast extract 1.2g
Calcium carbonate 3g
Ethanol * 2mL
Agar 1.6g
Distilled water 100mL
Lactic acid bacteria culture medium: skimmed milk power 10g
Distilled water 100mL
Seed culture medium: 10 ° of Bx 150mL of brewer's wort
Magnesium sulfate 0.3g
Potassium dihydrogen phosphate 0.1g
Fermentation medium: jujube juice
★Normal juice 2.5L
Malic acid 5g
Citric acid 2.5g
Annotate: after * treats other component sterilization, again with its aseptic adding
★Jujube juice: extra dry red wine jujube 0.7kg is added 2.8L water, soaked 20 hours, through making beating, centrifugal obtaining, reduced sugar in the jujube juice (with glucose meter) is 130g/L
Preparation red date black-tea fungus drink concrete steps are as follows:
Level liquid is cultivated: the bacterial classification (saccharomycete, glue acetobacter, lactobacillus plantarum) that will be stored in the inclined-plane is inoculated in respectively in the seed culture medium, and 25 ℃ in saccharomycete, glue acetobacter leave standstill cultivations, lactobacillus plantarum leaves standstill cultivation 30 hours for 32 ℃.
The secondary Liquid Culture: the inoculum concentration with 6%, inoculation yeast bacterium, glue acetobacter, lactobacillus plantarum are in fermentation medium respectively, and saccharomycete glue acetobacter leaves standstill cultivation for 25 ℃, and lactobacillus plantarum leaves standstill for 32 ℃ to be cultivated 30 hours.
Preparation jujube slurry: extra dry red wine jujube 20kg was added 80kg water logging bubble after 22 hours, make its expansion be beneficial to making beating, pull an oar with beater, reach slurry nuclear and separate, reduced sugar (with glucose meter) is 130g/L in the jujube slurry, pumps into 75L jujube slurry in the fermentation tank of 100L, after 75 ℃ of sterilizations, the cooling, standby.
Fermentation: 0.75L saccharomycete, 2.3L glue acetobacter, 1.5L lactobacillus plantarum that the cooled jujube slurry of sterilizing inserts respectively after secondary is cultivated carry out mixed culture fermentation, cultivate 60 hours for 30 ℃.
Centrifugal: after the fermentation ends, centrifugal with 3300 rev/mins in centrifuge, supernatant is tunning---red tea fungus fermented date juice.
With red tea fungus fermented date juice instantaneous sterilizing immediately, stop fermentation, aseptic filtration.
The organoleptic indicator: jujube juice black-tea fungus drink is a purplish red, and is sour-sweet tasty and refreshing, and jujube is aromatic thick.
Physical and chemical index: soluble solid 13%
Reduced sugar (with glucose meter) 70g/L
Total acid (with acetometer) 4.5g/L
Ethanol≤0.1%
Other is with embodiment 1.
Embodiment 3:
Culture medium:
Slant medium: microzyme culture medium: 10 ° of Bx 100mL of brewer's wort
Agar 1.8g
Acetic acid bacteria culture medium: glucose 1.8g
Yeast extract 1.1g
Calcium carbonate 1.0g
Ethanol * 2.5mL
Agar 2g
Distilled water 100mL
Lactic acid bacteria culture medium: skimmed milk power 15g
Distilled water 100mL
Seed culture medium: 11 ° of Bx 200mL of brewer's wort
Magnesium sulfate 0.2g
Potassium dihydrogen phosphate 0.2g
Fermentation medium: jujube juice
★Normal juice 2.5L
Malic acid 2.5g
Citric acid 5g
Annotate: after * treats other component sterilization, again with its aseptic adding
★Jujube juice: extra dry red wine jujube 0.8kg is added 2.8L water, soaked 20 hours, through making beating, centrifugal obtaining, reduced sugar in the jujube juice (with glucose meter) is 140g/L
Level liquid is cultivated: inoculating yeast bacterium, glue acetobacter, the lactobacillus plantarum that will be stored in the inclined-plane are inoculated in respectively in the seed culture medium, and 28 ℃ in saccharomycete, glue acetobacter leave standstill cultivations, lactobacillus plantarum leaves standstill cultivation 40 hours for 35 ℃.
The secondary Liquid Culture: the inoculum concentration with 8%, inoculation yeast bacterium, glue acetobacter, lactobacillus plantarum are in fermentation medium respectively, and saccharomycete, glue acetobacter leave standstill cultivation for 30 ℃, and lactobacillus plantarum leaves standstill for 35 ℃ to be cultivated 40 hours.
Preparation jujube slurry: extra dry red wine jujube 25kg was added 88kg water logging bubble after 24 hours, make its expansion be beneficial to making beating, pull an oar with beater, reach slurry nuclear and separate, reduced sugar (with glucose meter) is 140g/L in the jujube slurry, pumps into 80L jujube slurry in the fermentation tank of 100L, after 80 ℃ of sterilizations, the cooling, standby.
Fermentation: 0.SL saccharomycete, 1.6L glue acetobacter, 2.4L lactobacillus plantarum that the cooled jujube slurry of sterilizing inserts respectively after secondary is cultivated carry out mixed culture fermentation, cultivate 70 hours for 32 ℃;
Centrifugal: after the fermentation ends, centrifugal with 3500 rev/mins in centrifuge, supernatant is tunning---red tea fungus fermented date juice.
With red tea fungus fermented date juice instantaneous sterilizing immediately, stop fermentation, aseptic filtration.
The organoleptic indicator: the fermented tea date juice beverage is the distinctive color of red date, and is sour-sweet tasty and refreshing, and jujube is aromatic thick.
Physical and chemical index: soluble solid 14%
Reduced sugar (with glucose meter) 75g/L
Total acid (with acetometer) 5.5g/L
Ethanol≤0.1%
Other is with embodiment 1.
Embodiment 4:
Culture medium:
Slant medium: microzyme culture medium: 12 ° of Bx 100mL of brewer's wort
Agar 1.5g
Acetic acid bacteria culture medium: glucose 2g
Yeast extract 1g
Calcium carbonate 2.5g
Ethanol * 2mL
Agar 1.8g
Distilled water 100mL
Lactic acid bacteria culture medium: skimmed milk power 12g
Distilled water 100mL
Seed culture medium: 12 ° of Bx 200mL of brewer's wort
Magnesium sulfate 0.4g
Potassium dihydrogen phosphate 0.4g
Fermentation medium: jujube juice
★Normal juice 2.5L
Malic acid 5g
Citric acid 5g
Annotate: after * treats other component sterilization, again with its aseptic adding
★Jujube juice: extra dry red wine jujube 1kg is added 3L water, soaks 24 hours, through pull an oar, centrifugal obtaining, reduced sugar (with glucose meter) is 150g/L in this jujube juice
Level liquid is cultivated: inoculating yeast bacterium, glue acetobacter, the lactobacillus plantarum that will be stored in the inclined-plane are inoculated in respectively in the seed culture medium, and 32 ℃ in 25 ℃ in saccharomycete, glue acetobacter leave standstill cultivations, lactobacillus plantarum leaves standstill cultivation 48 hours for 37 ℃.
The secondary Liquid Culture: the inoculum concentration with 8%, inoculation yeast bacterium, glue acetobacter, lactobacillus plantarum are in fermentation medium respectively, and 25 ℃ in saccharomycete, glue acetobacter leave standstill cultivation for 32 ℃, and lactobacillus plantarum leaves standstill for 37 ℃ to be cultivated 48 hours.
Preparation jujube slurry: extra dry red wine jujube 25kg was added 75kg water logging bubble after 24 hours, make its expansion be beneficial to making beating, pull an oar with beater, reach slurry nuclear and separate, reduced sugar (with glucose meter) is 150g/L in the jujube slurry, pumps into 80L jujube slurry in the fermentation tank of 100L, after 80 ℃ of sterilizations, the cooling, standby;
Fermentation: 1.6L saccharomycete, 1.6L glue acetobacter, 2.4L lactobacillus plantarum that the cooled jujube slurry of sterilizing inserts respectively after secondary is cultivated carry out mixed culture fermentation, cultivate 72 hours for 32 ℃;
Centrifugal: after the fermentation ends, centrifugal with 3500 rev/mins in centrifuge, supernatant is tunning---red tea fungus fermented date juice.
With red tea fungus fermented date juice instantaneous sterilizing immediately, stop fermentation, aseptic filtration.
The organoleptic indicator: the fermented tea date juice beverage is the distinctive color of red date, and is sour-sweet tasty and refreshing, and jujube is aromatic thick.
Physical and chemical index: soluble solid 15%
Reduced sugar (with glucose meter) 80g/L
Total acid (with acetometer) 6g/L
Ethanol≤0.1%
Other is with embodiment 1.
Claims (5)
1. red date black-tea fungus drink, it is characterized in that, it is to be bacterial classification by saccharomycete (Saccharomyces s.p), glue acetobacter (Acetobacter xylinum), lactobacillus plantarum (Lactobacillus plantarumAS1.550), jujube slurry after the red date making beating is the ferment base, behind one-level cultivation, secondary cultivation, ferment tank, produce acetic acid, lactic acid, yeast amino acid, vitamin, lecithin, coacetylase physiological activator, again through beverage centrifugal, that aseptic filtration obtains, that meet the fermented beverage standard to the human body beneficial; Wherein used culture medium is respectively:
(1) slant medium: microzyme culture medium: 10 ° of-12 ° of Bx of brewer's wort
Agar 15-20g/L
Acetic acid bacteria culture medium: glucose 15-20g/L
Yeast extract 10-15g/L
Calcium carbonate 10-30g/L
Ethanol * 20-30mL/L
Agar 15-20g/L
Lactic acid bacteria culture medium: skimmed milk power 50-150g/L
(2) seed culture medium: 12 ° of Bx of brewer's wort
Magnesium sulfate 1-2g/L
Potassium dihydrogen phosphate 1-2g/L
(3) fermentation medium: jujube juice Normal juice
Citric acid 1-2g/L
Malic acid 1-2g/L
Annotate: after * treats other component sterilization, again with its aseptic adding;
Jujube juice in the fermentation medium is centrifugal the making of jujube slurry after being separated by slurry nuclear;
Concrete steps are as follows:
Level liquid is cultivated: inoculating yeast bacterium, glue acetobacter, the lactobacillus plantarum that will be stored in the inclined-plane are inoculated in the seed culture medium respectively, wherein saccharomycete, glue acetobacter leave standstill cultivation for 25-30 ℃, and lactobacillus plantarum 30-37 ℃ leaves standstill cultivation 24-48 hour;
The secondary Liquid Culture: with the inoculum concentration of 5-8%, inoculation yeast bacterium, glue acetobacter, lactobacillus plantarum are in fermentation medium respectively, and saccharomycete, glue acetobacter leave standstill cultivation for 25-30 ℃, and lactobacillus plantarum 30-37 ℃ leaves standstill cultivation 24-48 hour;
Preparation jujube slurry: with the red date is that raw material is soaked in water, and its fruit water ratio is 1: 3-5 (W/W), soaked 20-24 hour, and red date is expanded be beneficial to making beating, making beating reaches slurry nuclear and separates; Reduced sugar is 120-150g/L with the glucose meter in this jujube slurry, and the jujube stock pump is gone into fermentation tank, 70-80 ℃ of sterilization, cool off after, standby;
Fermentation: the 1-2% saccharomycete, 2-3% glue acetobacter, the 2-3% lactobacillus plantarum that insert respectively after secondary is cultivated in the jujube slurry carry out mixed culture fermentation, cultivated 48-72 hour for 30-35 ℃, prolongation along with fermentation time, different variations takes place in the state of ferment base, bottom ferment base begins by thick thinning, and rich mobile, when the ferment base flows fully, finish fermentation;
Centrifugal: after the fermentation ends, centrifugal with 3000-3500 rev/min with centrifuge, supernatant is tunning--red tea fungus fermented date juice;
Filter: with above-mentioned red tea fungus fermented date juice, instantaneous sterilizing immediately, aseptic filtration can obtain the fermented tea date juice beverage;
The product sensory index: the red date black-tea fungus drink is purplish red and the fine and smooth suspension of tissue, and is sour-sweet tasty and refreshing, has dense
Strongly fragrant mellow jujube perfume (or spice);
Physical and chemical index: soluble solid 12-15%
Reduced sugar (with glucose meter) 60-80g/L
Total acid (with acetometer) 4-6g/L
Ethanol≤0.1%.
2. the brew method of the described red date black-tea fungus drink of claim 1, it is characterized in that adopting saccharomycete, glue acetobacter, lactobacillus plantarum is bacterial classification, with the slurry of the jujube after the red date making beating is the ferment base, through one-level cultivation, secondary cultivation, ferment tank, centrifugal, beverage that aseptic filtration obtains meeting the fermented beverage standard;
Used culture medium is respectively:
(1) slant medium: microzyme culture medium: 10 ° of-12 ° of Bx of brewer's wort
Agar 15-20g/L
Acetic acid bacteria culture medium: glucose 15-20g/L
Yeast extract 10-15g/L
Calcium carbonate 10-30g/L
Ethanol * 20-30mL/L
Agar 15-20g/L
Lactic acid bacteria culture medium: skimmed milk power 50-150g/L
(2) seed culture medium: 12 ° of Bx of brewer's wort
Magnesium sulfate 1-2g/L
Potassium dihydrogen phosphate 1-2g/L
(3) fermentation medium: jujube juice Normal juice
Citric acid 1-2g/L
Malic acid 1-2g/L
Annotate: after * treats other component sterilization, again with its aseptic adding
Its concrete steps are as follows:
Level liquid is cultivated: inoculating yeast bacterium, glue acetobacter, the plant lactobacillus that will be stored in the inclined-plane are inoculated in the seed culture medium respectively, wherein saccharomycete, glue acetobacter leave standstill cultivation for 25-30 ℃, and lactobacillus plantarum 30-37 ℃ leaves standstill cultivation 24-48 hour;
The secondary Liquid Culture: with the inoculum concentration of 5-8%, inoculation yeast bacterium, glue acetobacter, lactobacillus plantarum are in fermentation medium respectively, and saccharomycete, glue acetobacter leave standstill cultivation for 25-30 ℃, and lactobacillus plantarum 30-37 ℃ leaves standstill cultivation 24-48 hour;
Preparation jujube slurry: with the red date is that raw material is soaked in water, and its fruit water ratio is 1: 3-5 (W/W), soaked 20-24 hour, and red date is expanded be beneficial to making beating, making beating reaches slurry nuclear and separates.Reduced sugar is 120-150g/L with the glucose meter in this jujube slurry, and the jujube stock pump is gone into fermentation tank, 70-80 ℃ of sterilization, cool off after, standby;
Fermentation: the 1-2% saccharomycete, 2-3% glue acetobacter, the 2-3% lactobacillus plantarum that insert respectively after secondary is cultivated in the jujube slurry carry out mixed culture fermentation, cultivated 48-72 hour for 30-35 ℃, prolongation along with fermentation time, different variations takes place in the state of ferment base, bottom ferment base begins by thick thinning, and rich mobile, when the ferment base flows fully, finish fermentation;
Centrifugal: after the fermentation ends, centrifugal with 3000-3500 rev/min with centrifuge, supernatant is tunning--red tea fungus fermented date juice;
Filter: with above-mentioned red tea fungus fermented date juice, instantaneous sterilizing immediately, aseptic filtration can obtain the fermented tea date juice beverage.
3. according to the brew method of the described red date black-tea fungus drink of claim 2, it is characterized in that the jujube juice in the fermentation medium is by centrifugal the making of jujube slurry after the separation of slurry nuclear, reduced sugar should be controlled at 120-150g/L to be fit to the fermentation of fermented tea with glucose meter in the jujube juice.
4. according to the brew method of the described red date black-tea fungus drink of claim 2, the liquid amount that it is characterized in that pumping into the jujube slurry of fermentation tank is 75-80%.
5. according to the brew method of the described red date black-tea fungus drink of claim 2, it is characterized in that fermentation beginning back every 6 hours to the stirring of ferment base once, the feed liquid mixing gets final product, and ferments no longer to stir after 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200410019982.5A CN1286405C (en) | 2004-07-15 | 2004-07-15 | Red date and black tea fungus beverage and its brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200410019982.5A CN1286405C (en) | 2004-07-15 | 2004-07-15 | Red date and black tea fungus beverage and its brewing method |
Publications (2)
| Publication Number | Publication Date |
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| CN1593252A CN1593252A (en) | 2005-03-16 |
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Cited By (1)
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|---|---|---|---|---|
| CN106418003A (en) * | 2016-10-11 | 2017-02-22 | 上海高龙生物科技有限公司 | Micro-ecological preparation combining water purification function for aquatic animals |
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| CN100445368C (en) * | 2006-04-24 | 2008-12-24 | 安徽农业大学 | Method for separating and purifying acetobacter xylinum from black tea fungus |
| CN100448978C (en) * | 2006-05-16 | 2009-01-07 | 安徽农业大学 | Technological method for rapid producing black tea fungus using pure fungus combination and industrial forced ventilation |
| CN102273703B (en) * | 2011-06-08 | 2012-10-03 | 淮安快鹿牛奶有限公司 | Probiotic plant herb fermented beverage and preparation method thereof |
| CN102805170B (en) * | 2012-08-29 | 2013-09-25 | 东莞市健美滋饮料食品有限公司 | Black tea fungus beverage as well as preparation technology and application thereof |
| CN104305433A (en) * | 2014-11-07 | 2015-01-28 | 何寒 | Red jujube tea fungus beverage and preparation method thereof |
| CN104432367A (en) * | 2014-11-07 | 2015-03-25 | 何寒 | Biological beverage taking black sticky rice as raw material and preparation method of biological beverage |
| CN104287045A (en) * | 2014-11-07 | 2015-01-21 | 何寒 | Large green date and tea fungus beverage |
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| CN106962541B (en) * | 2016-12-31 | 2018-08-14 | 安徽九州神龙生物科技有限公司 | A kind of bioactive beverage and preparation method thereof |
| CN107048361B (en) * | 2017-04-12 | 2020-09-22 | 塔里木大学 | Red date and herba cistanches pomegranate rind composite enzyme and preparation method thereof |
| CN109430474A (en) * | 2018-09-14 | 2019-03-08 | 河南好润生物科技有限公司 | Natural bioactive fermented beverage production technology |
| CN109645281A (en) * | 2018-12-27 | 2019-04-19 | 天津科技大学 | Jujube fermented food for filling blood and preparation method thereof |
| CN109645280A (en) * | 2018-12-27 | 2019-04-19 | 天津科技大学 | Jujube fermented food with skin-care functional and preparation method thereof |
| CN109805232A (en) * | 2019-03-01 | 2019-05-28 | 天津科技大学 | Jujube three-stage probiotics fermention produces Low acid micro-ecological foods |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418003A (en) * | 2016-10-11 | 2017-02-22 | 上海高龙生物科技有限公司 | Micro-ecological preparation combining water purification function for aquatic animals |
| CN106418003B (en) * | 2016-10-11 | 2019-07-02 | 上海国龙生物技术集团有限公司 | A kind of aquatic livestock probiotics having both water purification effect |
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Assignee: Tianjin Haide Runzi Food Co., Ltd. Assignor: Tianjin University of Science & Technology Contract fulfillment period: 2009.3.1 to 2014.3.1 contract change Contract record no.: 2009120000089 Denomination of invention: Red date and black tea fungus beverage and its brewing method Granted publication date: 20061129 License type: Exclusive license Record date: 2009.7.9 |
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