TW201143625A - Green tea fermentation broth and manufacturing method thereof - Google Patents

Abstract

Disclosed are a green tea fermentation broth and a manufacturing method thereof. The manufacturing method of green tea fermentation broth comprises the following steps: (a) heating fresh tea leaves with a high temperature to proceed with blanching in order to remove the activity of polyphenol oxidase of fresh tea leaves; (b) soaking the blanched fresh tea leaves in sterilized water to make a tea water; (c) adding sugar materials in the tea water to make a sugared tea water; (d) adding yeasts in the sugared tea water to form a fermented embryo liquid; and (e) carrying out fermentation for a given period of time in an environment of a predetermined temperature to make a green tea fermentation broth. The arrangement of fermentation of a mixture of the blanched fresh green tea, sugar materials, and yeasts, besides helping releasing the components that are good for human health from the tea leaves, make the green tea fermentation broth so produced containing an intergradient of alcohol so as to serve as a novel drink of alcohol and tea.

Description

201143625 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to the production of a fermentation broth and a fermentation broth, and refers to a fermentation broth made of green tea leaves and green tea fermentation = special. Manufacturing method [Prior technology] Although tea has been the most popular beverage since ancient times, it has not been until recently that tea has been widely studied and welcomed into healthy beverages. There are also many related research reports. = It can be used to prevent chronic diseases and cancer, etc., and the so-called 苓, 彳! For example, a tea soup made by boiling or boiling water with hot water or boiling water. According to the tea 2: often the process of production, tea can be divided into non-fermented eight-species and whole-fermented tea according to the degree of oxidative fermentation, and the so-called fermentation refers to the oxidation of polyphenols in the tea by the fermentation of polyphenol oxidase. This oxidation will change the appearance, taste, color and appearance of the tea, but it will also destroy many years. Polyphenol content is an important indicator of tea quality, accounting for about 30% of the dry weight of fresh eucalyptus leaves and 4〇~5〇% of tea soup solubles. The polyphenols referred to can be classified into flavanols, flavos n〇ls, leucoanthocyanins, phen〇lic acids, and oxidative condensed characters. Compound). Among them, the catechins (Catechins) belonging to the flavanols are the most abundant, the catechins are a strong antioxidant, accounting for about 80% of the total amount of tea polyphenols, and the catechins mainly include catechins. Catechin, C), epicatechin (EC), gallocatechin 'GC, epigalus catechin (epigaUocatechin, 201143625 EGC), epicatechin gallate ( Epicatechin gallate (ECG) and epigallocatechin gallate (6卩丨§3丨1〇〇3〖6(;11丨11§311316, £〇€0). It has been studied in the world. According to the published papers, catechins and their oxides have significant physiological activities such as antibacterial, antiviral, antifungal, antioxidant, anti-inflammatory, anti-tumor, prevent cardiovascular diseases, prevent gastrointestinal disorders, and prevent Ba Jin. Sen-type disease...equivalent use. The concentration of catechins is still very low and has a great relationship with the varieties of tea fermentation. It is generally divided into fermented tea and non-fermented tea. Among them, non-fermented catechins such as white tea and green tea contain catechins. The highest concentration, but in the fully fermented tea such as black tea and black tea The concentration of non-fermented tea is obviously higher. The reason why non-fermented tea contains higher concentration of catechins is mainly because when non-fermented tea is produced, it will be treated after the tea leaves are picked from tea trees, that is, the heat is first Removal of oxidative transactivation J.sheng, termination of the process of oxidation_oxidation tea, in order to retain most of the hope of tea. In addition, since ancient times, wine has been widely involved in human diet and social culture, research found that red wine Polyphenolic compounds modified by yeast fermentation have better bio-equivalence (biGavailabi丨ity), moderate drinking alcohol helps to increase high-density cholesterol, and inhibits platelet aggregation (Platdet aggregati〇) n) can reduce the mortality rate of cardiovascular disease. In the past, in the field of food technology, most of the exogenous microorganisms were used in the fermentation of P..., which is mainly used to make wine or vinegar, but the fermentation of traditional tea is completely different from that of food. The inventor of this case is thinking about how to retain the most beneficial substances in the tea and derive the products that can be accepted by the public in 201143625. Therefore, the mother bacteria are fermented into wine liquid or the like. The value, and the yeast drink "will be able to enter - step by step [invention]], a new type of green tea drink. Accordingly, for the purpose of the present invention, the production of a green tea fermentation broth by fermenting provides a green tea fermentation broth which is prepared/provided in the form of a green tea and a yeast. Fermentation of green leaves and yeast fermentation, the present invention forwards _ Τ Τ 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜 新鲜Tea; (4) in tea two or two ": tea leaves soaked in sugary tea, (4) in sugary tea ~ liquid; and (4) fermented embryos in the predetermined = fermented embryos into green tea fermentation broth. Brother scheduled time, then, this The green tea fermentation liquid is invented as a fermentation liquid. The green tea produced by the split & method has the effect of the invention: the design of the fermentation by mixing the & yeast with the yeast, in addition to the release amount of the beneficial ingredients of the ancient human body It can also be made; =: It contains ethanol in the yeast, and can be used as a new type of wine. 1 酉 酉 佘 佘 佘 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 Presented. Referring to Figure 1, a preferred embodiment of the method for producing a green tea fermentation broth of the present invention is a long-term fermentation using fresh green tea and yeast + conjugate. The green tea fermentation broth prepared by the production method may be an ethanol (alcohol)-containing component. A wine solution or a vinegar containing no alcohol (alcohol) ingredients. The method for producing the green tea fermentation broth comprises the following steps: Step (1) Greening treatment. The fresh tea freshly picked from the tea tree is baked (not shown), heat-treated in a 115t environment for about 5 hours (9 minutes), and the green tea is made into the green tea leaves to oxidize the polyphenols in the tea leaves. The activity of the enzyme 'to retain most of the polyphenolic components in the tea leaves. In the present embodiment, the fresh tea used is produced in Lugu Township, Nantou, and the variety is Qingxin Oolong, but the source and variety of fresh tea are not limited to this. Further, 'the purpose of the greening treatment is to remove the polyphenol oxidase activity' and the curing temperature in the general tea making process is about _. (: ~50 (the processing time of TC is about 5 minutes to 12 minutes, so the implementation temperature and processing time used in the implementation can be adjusted according to the tea type and climate... etc. The prior art is not described in detail. Step (2) Making tea water. The predetermined weight of the killed tea leaves are soaked in a predetermined volume of sterilized water, and the green tea leaves are spread in the sterilized water to prepare tea water. In the middle, 25 g of green tea leaves and 750 mI of sterilized water are placed in a 1_ml sterile fermentation vessel, so that the green tea leaves 201143625 can be completely immersed in the sterilized water. However, when implemented, the tea leaves have been killed. The content is not limited to this. It can be adjusted according to the tea product used. Step (3) Prepare sugary tea. Add the predetermined weight of sugar to the tea made in step (1), and dissolve the added sugar. Mixing sugar in tea water to make sugary tea. In this example, according to the addition: the content of sugar substance, the water containing (4) water is divided into five groups, and the tea of the unclassified substance is prepared. Water, tea with added saccharide content: 5wt%, 10%, 〜t%, 20wt% and 25wt%/ The saccharide used in this embodiment is sucrose, which is a solid sugar. - lactose, iso-η: a type of solid sugar, for example, fructose, galactose, etc. 2: 2: or a monosaccharide such as glucose. 4 Tianran can also use liquid sugar, such as maltose, etc. None: (=!^.: = 3) - Fermentation of the fermentation broth of water and tea fermentation broth, the content of the heart fermented into a green bacterium is 2 Χ Η), Γ: the yeast mash in the fermented embryo liquid. The present example of the use of eve _ η m is gambling from the Food Development Industry Research Institute as a mother. CRC 22049), step (5) for fermentation. After doing this, you can divide the six. The fermented embryo fluid of step (4) is sealed in a cool, ventilated place, and placed in a container of the chamber for ten weeks. Into the fermentation process, the whole fermentation process is 7 201143625 During the above fermentation process, in order to confirm the composition change of the green tea fermentation broth in each fermentation period, 15 ml of green tea fermentation broth is taken out every other week to analyze the measurement component 'continuous sampling for ten weeks. Before the green tea fermentation broth is taken, it is necessary to shake the entire container evenly before sampling. The items analyzed and tested are as follows: (1) Yeast growth 1 ml of green tea fermentation broth was placed in a Spectrometer U-2001 (Hitachi instrument, Inc., USA) to test its OD6〇Q value. (2) pH of green tea fermentation broth 15 ml of green tea fermentation broth was centrifuged at 3500 rpm for 30 minutes, and the pH of the supernatant was measured by pH meter (SUNTEX, SP-2200). (3) Total polyphenolics was determined by the Folin-Ciocalteau (FC) (Sigma Chemical Corp.) method. 2 ml of green tea broth was diluted with 95% alcohol and centrifuged at 3500 rpm for 10 minutes. Take 2 ml of the supernatant and mix 1 ml of 95% alcohol, 5 ml of deionized water and 50% of 5·5 ml. The FC reagent was prepared into a reaction mixture, and then reacted at 35 ° C for 5 minutes. Then, 1 ml of 5% Na2C03 was added to the above reaction mixture, and allowed to stand in a light-free environment for 60 minutes. Next, the reaction mixture was placed in a spectrometer (BioRad, 5560) and the absorbance was tested at 725 nm. The total polyphenol concentration was calculated from a standard curve of gallic acid, Sigma Chemical Corp. as a standard, and the unit was expressed in mg gallic acid equivalents/ml extract. The green tea fermentation broth of each experimental group was analyzed repeatedly three times for averaging. 201143625 (4) Total Flavonoids (TotalFlavonoids)

The total flavonoid content was determined using a slightly modified aluminum chloride colorimetric assay. 2 ml of the green tea fermentation broth was diluted with 95% alcohol and centrifuged at 3500 rpm for 10 minutes. Next, 2 ml of the supernatant was mixed with 0.5 ml of 10% A1C13, 0.5 ml of 1 M CH3COONa and 2 ml of deionized water to form a reaction mixture, which was reacted in a light-free environment at 35 ° C for 40 minutes, and then, after the reaction. The reaction mixture was tested for absorbance at 415 nm on a spectrometer (BioRad, 5560). The total flavonoid concentration was calculated from the standard curve of quercetin (Sigma Chemical Corp.) and expressed in mg quercetin equivalents/ml extract. The green tea fermentation broth of each experimental group was repeatedly tested three times. average. (5) DPPH Radical Scavenging Activity The free radical scavenging ability is tested by slightly modified DPPH free radical scavenging ability. After 1 ml of green tea fermentation broth was diluted 125 times with 1% sterol, it was centrifuged at 3500 rpm for 10 minutes. 4 ml of the supernatant was thoroughly mixed with freshly prepared 1 ml of 1 mM DPPH methanol solution, and then reacted for 30 minutes in the absence of light at room temperature. Then, the absorbance at 490 nm was measured on a spectrometer (BioRad, 5560). The free radical scavenging capacity is calculated from the standard curve of Trolox (SIGMA-ALDRICH) as a standard. Results are expressed in mg Trolox equivalents/ml extract. The green tea fermentation broth of each experimental group was repeated three times for averaging. (6) Reducing Power Test 201143625 The reducing power activity is determined by reducing red blood salt (K3Fe(CN)6) into a gold salt (K4Fe(CN)6). 1 ml of green tea fermentation broth was diluted 20-fold with 1% sterol and then centrifuged at 3500 rpm for 10 min. 2 ml of the supernatant was mixed with 2 ml of 0·2 M potassium phosphate buffer (pH 6.6) and 2 ml of 1% K3Fe(CN)6 in a test tube to prepare a reaction mixture, and then reacted at 50 ° C. After 20 min, 2 ml of 10% trichloroacetic acid (TCA) was added to the above reaction mixture, followed by centrifugation at 3000 rpm for 10 min. Next, 2 ml of the supernatant, 2 ml of distilled water and 0.4 ml of 0.1% ferric chloride (FeCl3) were mixed and reacted for 10 min _. Finally, the 700 nm absorbance was tested on a spectrometer (BioRad, 5560). An increase in the absorbance of the reaction mixture indicates an increase in the reducing power. The reducing power was calculated from a standard curve of BHT (SIGMA-ALDRICH) as a standard, and the analysis results were expressed in mg BHT equivalents / ml extract. Each experiment was repeated three times to average. (VII) Determination of Methanol, Ethanol and Acetic Acid A gas chromatography analysis system (gas chromatography, GC, Thermo Finnigan, Thermo Quest Italia S.P.A., Italy) was used to analyze whether the green tea cells had methanol, ethanol and acetic acid. 1 ml of tea fermentation broth was centrifuged at 12,000 rpm for 10 minutes, and the supernatant was filtered through a 0.22 μηη filter. Then, 1 μιη of the filtered solution was injected into a Chromatography Rt-Q PLOT column (30 mx 〇.32 mm, RESTEK). , USA), gas chromatography analysis using a Flame Ionization Detector (FID). Since the determination of sterol, ethanol and acetic acid is a conventional technique, it will not be described in detail. 0 10 201143625 (8) HPLC analysis According to the tea composition of the experimental group, a set of tea without sugar and bacteria is prepared. Then, it was extracted by ultrasonic vibration at 27 ° C for 1 hour, and filtered through a 0.22 μηι filter to obtain a sterile fermented ultrasonic shock extraction filtrate. Further, 1 ml of the green tea fermentation broth which had been fermented for ten weeks was centrifuged at 12,000 rpm for 1 minute, and the supernatant was filtered through a 〇22 μιη filter to obtain a filtrate. The above two filters of 0.22 μηη filter were removed and applied to SunFireTM C18 Column (5μηι, 4.6×125 mm, Waters) for HPLC analysis. The Waters HPLC system is configured with a Waters 2996 photodiode array detector. The absorbance was measured at 280 nm at a flow rate of 1 ml/min. The mobile phase consists of 0.6% H3P04 (A), CH3CN (B) and Methanol (C), using a stepped mobile phase: 0~5 min A/B/C (0.88/0.11/0.01), 5~9 min A/ B/C (0.817/0.173/0.01), 9~15 min A/B/C (0.807/0.183/0.01), 15-30 min A/B/C (0.69/0.30/0.01) (9) Statistical analysis ( Statistics) The above analysis, for example, total flavonoids, total flavonoids, DPP Η free radical scavenging ability and reducing power, etc., is a significant difference between the sucrose addition group and the sucrose-free addition group, which is tested by Student's t-test. And ??<0.05 is considered a significant difference. Next, the results of the above analysis tests are described: (1) Yeast growth condition Referring to Fig. 2, the yeast has reached the stationary phase after the first week of fermentation by the OD6()() test. In general, there is a yeast group with strict 201143625 sugar green tea fermentation broth, 〇% sucrose), shanghai. 颂阿于 蔗糖 绿茶 绿茶 绿茶 绿茶 ( ( ( ( ( ( ( ( ( 添 添 添 添 添 添 添 添 添 添 添 添 添 添 添 添 添】.〇, respectively! The 〇D of the heart-ear test group is just higher than 0.8. 曰' and the control group's 〇D600 is between 〇5 (2) pH test results Mai reading... Adding sugar green tea hairpin „ nn 3 _ The addition of sucrose to the green tea fermentation, the PH month is still in the fermentation broth. At the beginning of the fermentation, the 〇^ of all the experimental groups is about 6.5, then gradually decrease, and finally... jin has the PH of the test group The axe of the axe sugar is finally stabilized to some extent.

The pH of the green tea fermentation broth of the green sugar alcohol in the third week is: /: 2:5 · "1. There is a strong sugar added four weeks after the stabilization, mainly right. Reduced to 3.6~4·2 And in the first carbon (four) extraction material, plus the material fermentation broth.. 'Yeast bacteria growth, resulting in more green tea fermentation broth, organic acid production, so the green tea fermentation broth has a lower pH. 2) Total p〇lyphenclies) + Refer to Figure 4 for the total age of all green tea fermentation broths during the fermentation period, which are between 2.45 and 3.12 mg G.

(4) valents/mi. The total amount of polyphenols in the experimental group with sucrose addition of 2〇wt% and 25wt% was significantly higher than that of the control group without added vegetable sugar, and in the sixth week. After that, the difference in total polyphenol content between the experimental group and the control group was more obvious. (IV) Total flavonoids Referring to Figure 5, all green tea fermentation broths have significant total flavonoid content of about 0.15~0.23 111 (1). 61: 丨116911^161118/1111, but the total flavonoids of all green tea fermentation broths are up and down. During the first nine weeks of the 2011-0425 fermentation process, there was no significant difference in the total flavonoids between the experimental group and the control group. However, at the end of the first-cut fermentation, the sucrose addition was 20 wt% and 25 wt%, respectively. The control group has more total jaundice. (5) DPPH radical scavenging activity See Figure 6 'All green tea fermentation broths have strong DPPH free radical scavenging monthly b force' about 2·19~2·33 mg Tr〇 L〇x equivalents/mI, in

During the period of peri-shirt fermentation, DPPH free radical scavenging ability is slowly increasing. % 'It stabilizes after five weeks of fermentation, and exhibits high and low seismic phenomena', but shows that DppH free radical scavenging ability of green tea fermentation broth is obvious. Not affected by the amount of strict sugar added. 〇,) Reducing Power Activity Reducing Power Activity Referring to Figure 7, all green tea fermentation broths have strong reducing power activity, between .98~U·15 mg BHT equivalent /ml. The reducing power of the experimental group with sucrose addition amount of 5% by weight and 1% by weight during the whole fermentation period showed a tendency to oscillate up and down, but after the fifth or sixth week, the amount of sucrose added was 15 The reducing power activities of the experimental groups of % by weight, 20% by weight and 25% by weight were significantly increased, and all of the experimental groups had more reducing activity than the control group. (VII) Determination of methanol, ethanol and acetic acid > Read Figures 8 and 9 for GC analysis. There was only one peak in the experimental group with sucrose addition. 20% curtain sugar added amount of green tea

The fermentation broth has only one alcohol stagnation during the first week, the fifth week and the tenth week, and the 1 'll·· J a ' peak. However, the control group without added sucrose was green after the tenth week after fermentation.

S 13 201143625 :: The first peak of the yeast solution appears in the stagnation time 92 (methanol), the second wave: out = the flow time u.2min (ethanol), and the third wave bee appears in the stagnation ^ called acetic acid) . It is shown that there is a methanol component added to the experimental group with added sugar, and the experimental component is determined to be a so-called liquor, so it is consumed by drinking (10), wherein the ethanol concentration of the experimental group is 0.4/〇, respectively (first Week), 〇 5%~2 5. "梦·^ •. (fifth week), 1.5%~14.〇5% (tenth:), the opposite, the control group will produce a harmful to the human body in the fermentation process, the green tea fermentation liquid without added curtain sugar is not suitable for drinking . (8) HPLC determination of green tea polyphenols as shown in the figure + 'HpLC analysis of the beneficial bacteria taken by ultrasonic shocking shirt; life water and green tea multi-enzyme of each green tea fermentation liquid during the fermentation period, At the tenth week, the green tea fermentation broth contains a significant amount of tea. The distribution of the amount of tea is not affected by the amount of sugar added and the green tea fermentation broth of the fermentation. ,., door, ", bacteria without sugar tea, therefore, microbial fermentation can indeed # efficiently extract tea ages. The fermentation of the substance is indeed... It is known from the above test results that the newly recorded green parent machine and the yeast person Du Yueyue, after the eucalyptus treatment, can be fermented with the green sugar of the sugar. The content of the alcohol-containing component is two: and the green tea fermentation broth has a high total amount of blood and sputum, and has excellent DPPH free radical scavenging ability in the green tea fermentation broth: In addition to the ingredients 'these experiments (four) ^ ! 24 1 〇7 has a protein activity of the protein (activity range is 14 201143625 surrounded by 0.98~1631 u ϊΤ / ^ U / ml). That is to say, the green tea fermentation broth of the present invention can release a large amount of active ingredients for avoiding beneficial substances in the leaves, and also contains alcoholic ingredients, and 丄v is called a new type of tea beverage. Therefore, the green tea produced by the present invention is inevitably triggered to cause another tea drink in the market.

In addition, it is necessary to BB °, based on the fermentation process of the general yeast fermentation broth, the wine is re-introduced - the boat, you, after the fermentation, can be made into vinegar without alcohol. The fermentation broth can be further fermented into sputum liquid (in the wine) (four) yeast cutting liquid „ know the technology, because ^ will be detailed. Mother bacterium 1 through the green tea, sugar and yeast after the green sorghum design In addition to helping to improve the body's body in the tea, it is enough to make the green tea fermentation broth containing the enzyme (alcohol), and the cockroach is used as a new type of liquor, in addition to providing the green tea for the drinker. Xingyu ', have a drink., ... have a - outside the knife' can also make the drinkers have fun, so it can greatly increase the value of green tea, and can provide a new type of green tea drink, so it can be achieved The object of the present invention is only the preferred embodiment of the present invention, and f is limited to the scope of the implementation of the U invention, that is, the application of the invention and the description of the invention (4) Early effect And Xiuhan, all of which are within the scope of the present invention. [Simplified description of the drawings] Step = Figure 2 of the preferred embodiment of the method for producing green tea fermentation broth of the present invention is a green tea fermentation prepared by the preferred embodiment The yeast in the liquid contains a graph of the amount of change of 2011 20112525; FIG. 3 is a graph showing the pH change of the green tea made in the preferred embodiment; FIG. 4 is a green tea produced by the preferred embodiment. A graph showing the change in total polyphenol concentration in the fermentation broth; circle 5 is a graph showing the change in total flavonoid concentration in the green tea produced in the preferred embodiment; FIG. 6 is green in the preferred embodiment. Radicals in the broth

Figure 7 is a graph showing the greenness of the preferred embodiment; *Reducing power in the fermentation broth, ethanol in the fermentation broth, ethanol concentration in the fermentation broth Figure 8 is a GC test chart of the alcohol and acetic acid produced in the preferred embodiment; Figure 9 is a graph of the preferred embodiment; and Figure 10 is the HPLC of the fermentation content of the green tea prepared in the preferred embodiment. Analysis results. 4 green tea polyphenols

16 201143625 [Explanation of main component symbols]

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Claims (1)

201143625 VII. Patent application scope: 1. A method for manufacturing green tea fermentation broth, comprising the following steps: (a) heating the fresh tea leaves at a high temperature to remove the activity of polyphenol oxidase in fresh tea leaves; Step U) The fresh tea leaves treated are immersed in the sterilized water to form tea water; (c) the sugar substance is mixed and added to the water to make the sugary tea; (d) the yeast is mixed and added to the sugary tea water to prepare the fermented embryo. Liquid and '* (e) Fermenting the fermentation broth at a predetermined temperature for a predetermined period of time to prepare a green tea fermentation broth. The method for producing a green tea fermentation broth according to the invention of claim 1, wherein the content of the saccharide in the sugar-containing tea in the step (c) is greater than or equal to wt%. , ' 3. The method for producing green tea fermentation broth according to item 2 of the patent application scope, wherein the content of the saccharide in the sugary tea water in the step (4) is less than % % 4., 4. According to the scope of the patent application No. 1, 2 2χ Mixing Π 连 连 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿 绿The fresh tea leaves are heated in the environment of the method 5 ° ° ° ° for 5 minutes to 12 minutes. 〇: 〇 c~ 6. According to the patent of the W patent, the green tea fermentation "manufacturing method 18 201143625 wine cellar" step (e) fermented green tea fermentation broth is containing ethanol 7 _ according to the patent application, The method for producing the green tea fermentation liquid described in the step j is 0.4% to 15%. The ethanol concentration of the green tea fermentation liquid is in the range of 8. According to the patent application, the green tea fermentation liquid according to the enclosure [Manufacturing method ' ' (e) Fermented green tea fermentation broth is 9. - The patent application scope is vinegar liquid. The green tea fermentation liquid prepared by the method.,, the production of the fat fermentation liquid, among them, green 1 〇. = The green tea fermentation broth described in item 9 of the patent application is a liquor containing ethanol. Among them, green U.: The concentration of ethanol in the fermentation broth of green tea fermentation liquid I according to claim 10 is between 0.4%~15%. Among them, Green 12·The green tea fermented tea fermentation liquid according to item 9 of the patent application scope is vinegar. 19