CN104686693A

CN104686693A - Production process of fermented tea beverage

Info

Publication number: CN104686693A
Application number: CN201510116440.8A
Authority: CN
Inventors: 刘勇刚; 张志君
Original assignee: Heilungkiang Lv Zhidou Biotechnology Development Corp Ltd
Current assignee: Heilungkiang Lv Zhidou Biotechnology Development Corp Ltd
Priority date: 2015-03-17
Filing date: 2015-03-17
Publication date: 2015-06-10

Abstract

The invention belongs to a production process of a tea beverage, in particular a production process of a fermented tea beverage, and aims to solve the problems that the prepared tea beverage prepared by the existing process contains tea residue solids and the liquid is turbid after being filled. Red tea is placed in a stainless steel cylinder to be subjected to water immersion cleaning and dust cleaning with normal temperature pure water to keep that the red tea contains certain moisture; the clean tea which is subjected to water immersion cleaning is decocted; the decoction utensil is a stainless steel jacketed kettle; the steam decoction temperature is 95 DEG C, and the decoction time is 10 minutes; the tea is filtered and clarified after being decocted, namely the tea is secondarily filtered by using a diatomite filter and a micro-porous membrane filter (200 meshes) respectively and clarified; after tea liquor is obtained, yeast, lactic acid bacteria and acetic acid bacteria strains are added to be subjected to mixed fermentation for 48 hours; anthocyanin powder is mixed to obtain the fermented tea beverage. The fermented tea beverage prepared by using the process does not contain the tea residue solid, the liquid is clear and transparent after being filled, and the color is light brownish.

Description

A kind of production technology of fermented tea beverage

Technical field

The invention belongs to a kind of production technology of tea beverage, specifically a kind of production technology of fermented tea beverage.

Background technology

The production technology of fermented tea beverage is in the past: be generally black tea is soaked (90 DEG C), low temperature immersion (50 DEG C) and ultrasonic wave through high temperature soak method extraction tea juice such as (50 DEG C), add auxiliary material anthocyanidin and carbonic acid synthesis.The complex manufacturing of existing fermented tea beverage, and the fermented tea beverage utilizing this kind of technique to make is muddy containing tealeaf residue body solid content, filling rear liquid.

Summary of the invention

The object of the present invention is to provide a kind of not containing the production technology of tealeaf residue body thing, the limpid transparent fermented tea beverage of filling rear liquid.

Realize the technical scheme of the object of the invention:

Effect of the present invention: 0.5% black tea is put into stainless steel cylinder body embathes with normal temperature 30-35 degree pure water, dust cleans and make it contain certain moisture; Clean tea after washing water logging boils, and boiling apparatus is stainless steel jacketed pan, steam boil temperature for (90-95 DEG C), the time of boiling be 10-15 minute; Boil rear filtration, clarification, use silicon dried soil filter and micro-pore-film filtration machine (150-200 order) secondary filter, clarification respectively; After obtaining tea juice, add 1% saccharomycete, lactic acid bacteria, strain Acetobacter xylinum (1; 1; 1) mixed culture fermentation 48 hours; Call in 0.2% anthocyanidin powder and obtain fermented tea beverage.The fermented tea beverage utilizing this kind of technique to make does not contain tealeaf residue body thing, filling rear liquid is limpid transparent, and color and luster is light brown red.

Detailed description of the invention

Below in conjunction with embodiment, content of the present invention is further described.

Embodiment 1.

(1) water logging is washed

Selected black tea is put into stainless steel cylinder body with normal temperature 30-35 degree pure water, washing water logging.Cleaned by black tea dust, and be immersed in water by the black tea after washing, black tea and water ratio are (0.5%),

(2) boil

Boil with stainless steel steam-jacked kettle, boil time 10-15 minute, temperature is 90-95 DEG C;

(3) clarification is filtered

By the black tea boiled, respectively with silicon dried soil filter and micro-pore-film filtration machine carry out filtering, clear, adopt 100-200 order filter membrane, remove slag body, obtain tea juice;

(4) ferment

In tea juice, adding edible sugar and forming sugared tea mixing juice through dissolving, wherein the proportioning of tea juice and edible sugar is (10%);

Sugared tea mixing juice is put into fermentation tank, then adds lactic acid bacteria, acetic acid bacteria and saccharomycete, wherein the proportioning of sugared tea mixing juice and inoculum agent is (1%; 1; 1; 1) constant temperature 30-35 DEG C, fermentation 48-50 hour;

Call in anthocyanidin powder in sugared tea mixing juice after fermentation, the proportioning of sugared tea mixing juice and anthocyanidin powder is (0.2%)

Embodiment 2

(1) water logging is washed

Selected black tea is put into stainless steel cylinder body with normal temperature pure water, washing water logging.Cleaned by black tea dust, and be immersed in water by the black tea after washing, black tea and water ratio are (1; 5)

(2) boil

Boil with stainless steel steam-jacked kettle, boil time 10-15 minute, temperature is 90-95 degree;

(3) clarification is filtered

By the black tea boiled, respectively with silicon dried soil filter and micro-pore-film filtration machine carry out filtering, clear, adopt 150-200 order filter membrane, remove slag body, obtain tea juice;

(4) ferment

In tea juice, adding 10% edible sugar and forming sugared tea mixing juice through dissolving, wherein the proportioning of tea juice and edible sugar is (0.5%; 10%);

Sugared tea mixing juice is put into fermentation tank, then adds lactic acid bacteria, acetic acid bacteria and saccharomycete (1%; 1; 1; 1), wherein the proportioning of sugared tea mixing juice and inoculum agent is (100%; 1%; 1; 1; 1), constant temperature 30-35 degree fermentation 48-50 hour;

Call in anthocyanidin powder in sugared tea mixing juice after fermentation, the proportioning of sugared tea mixing juice and anthocyanidin powder is (100%0.2%).

Embodiment 3

(1) water logging is washed

Selected black tea is put into stainless steel cylinder body with normal temperature 30-35 degree pure water, washing water logging.Cleaned by black tea dust, and be immersed in water by the black tea after washing, black tea and water ratio are (1; 5).

(2) boil

Boil with stainless steel steam-jacked kettle, boil the time (10-15 minute), temperature is (90-95 degree);

(3) clarification is filtered

By the black tea boiled, carry out filtering, adopting (150-200 order) filter membrane with silicon dried soil filter and micro-pore-film filtration machine respectively, remove slag body, obtain tea juice;

(4) ferment

In tea juice, adding edible sugar and forming sugared tea mixing juice through dissolving, wherein tea juice and edible sugar proportioning are (5%10%);

Sugared tea mixing juice is put into fermentation tank, then adds lactic acid bacteria, acetic acid bacteria and saccharomycete (1%; 1; 1; 1), wherein the proportioning of sugared tea mixing juice and inoculum agent is (100%; 1%), constant temperature 30-35 DEG C, fermentation 40-48 hour;

Call in anthocyanidin powder, the anthocyanidin powder of transferred amount (0.2%) in sugared tea mixing juice after fermentation, the proportioning of sugared tea mixing juice and anthocyanidin powder is (100%; 0.2%).

Claims

1. a production technology for fermented tea beverage, comprises the following steps:

(1) water logging is washed

Adopt normal temperature 25-30 degree pure water, cleaned by black tea dust, and be immersed in water by the black tea after washing, wherein the quality proportioning of black tea and water is (1; 3.)

(2) boil

Boil, boil time 10-13 minute, temperature is 90-95 DEG C;

(3) clarification is filtered

The black tea boiled is carried out filtration clarification, removes slag body, obtains tea juice;

(4) ferment

In tea juice, adding edible sugar and forming sugared tea mixing juice through dissolving, wherein tea juice and edible sugar 10%,

Add inoculum agent again at sugared tea mixing juice, wherein the proportioning of sugared tea mixing juice and inoculum agent is 1% (1; 1; 1), ferment constant temperature (30-35 degree) 40-48 hour.

2. fermented tea beverage production technology as claimed in claim 1, is characterized in that: call in anthocyanidin powder in sugared tea mixing juice after fermentation, the quality proportioning of sugared tea mixing juice and anthocyanidin powder is 0.2%.

3. fermented tea beverage production technology as claimed in claim 1, is characterized in that: described in boil the time be 10 minutes, temperature is 95 DEG C of the bests.

4. fermented tea beverage production technology as claimed in claim 1, is characterized in that, filters clarification utensil used to be: silicon dried soil filter and micro-pore-film filtration machine, adopt 180-200 order filter membrane.

5. fermented tea beverage production technology as claimed in claim 1, is characterized in that, sugared tea mixing juice is put into fermentation tank, adds the inoculum agent of 1%, described inoculum agent is lactic acid bacteria, the mixture ratio of acetic acid bacteria and more than three kinds, saccharomycete is (1; 1; 1).

6. fermented tea beverage production technology as claimed in claim 1, it is characterized in that, fermentation time is 48 hours, and temperature is 30 DEG C of the bests.