CN105053360A - Functional compound enzyme tea and preparation method and use method thereof - Google Patents
Functional compound enzyme tea and preparation method and use method thereof Download PDFInfo
- Publication number
- CN105053360A CN105053360A CN201510519130.0A CN201510519130A CN105053360A CN 105053360 A CN105053360 A CN 105053360A CN 201510519130 A CN201510519130 A CN 201510519130A CN 105053360 A CN105053360 A CN 105053360A
- Authority
- CN
- China
- Prior art keywords
- tea
- functional
- ferment
- bag
- enzyme
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a functional compound enzyme tea and a preparation method and a use method thereof. The functional compound enzyme tea comprises the following components in parts by weight: functional tea 1-100 parts, enzymes 0.1 to 20 parts, seasonings and/or functional accessory materials 0.1 to 50 parts; the functional tea includes one or more than one of tea, alternative tea and solid drink prepared from health-care edible raw materials. The functional compound enzyme tea is prepared as follows: the functional tea is prepared to be functional tea bags, and enzymes, seasonings and /or functional accessory materials are prepared to be enzyme packages, and then the functional tea bags and enzyme packages are packaged in boxes. The use method of the functional compound enzyme tea is as follows: the functional tea bags are brewed or boiled, cooled to 45 DEG C or lower than 45 DEG C, enzyme packages are added and then stirred slowly and evenly; after 5-10 minutes, the enzymes are fully dissolved in the tea soup to exert efficacy, and then the functional compound enzyme tea is ready to be drunk. The functional compound enzyme tea not only has the taste of the functional tea, but also has synergistic efficacies from the functional tea and enzymes.
Description
Technical field
The present invention relates to a kind of functional composite enzyme tea and preparation method thereof and using method.
Background technology
Ferment, also referred to as enzyme, refers to the polymer substance with biocatalytic Activity.Nearly all cellular activity process all needs the participation of enzyme, to raise the efficiency.Similar to other abiotic catalyst, enzyme accelerates reaction rate by the activation energy reducing chemical reaction, and the speed of the reaction of its catalysis can be improved up to a million times by most enzyme; In fact, enzyme is to provide the lower approach of another activation energy demand, makes more reaction particles can have the kinetic energy being no less than activation energy, thus accelerates reaction rate.Enzyme is as catalyst, and this is not consumed in course of reaction, does not also affect the chemical balance of reaction.Organism is by cellularity, and each cell just shows all vital movements due to the existence of enzyme, and the metabolism in body just can be carried out.Enzyme is the catalyst of human body intracellular metabolic, only has enzyme to exist, and just can carry out every biochemical reaction in human body.Human enzymes is more, more complete, and its life is more healthy.Human diseases, great majority are all relevant with azymia or dyssynthesis.As long as certainly condition is suitable in vitro, enzyme also can with catalytic substrate generation hydrolysis, such as amylase, protease, lipase have the effect of catalytic decomposition starch, albumen, fat respectively.
Tea, the juice referring to the tealeaves that the leaf of tea tree is processed into and bubble out, i.e. millet paste, be the health beverages be widely current in the world, originate from China.Tea is divided into seven large classes, black tea, black tea, green tea, white tea, yellow tea, blue or green tea, Pu'er tea.Containing 500 number of chemical compositions in known tealeaves, organic principle has kind more than 450, comprises polyphenol compound, alkaloid, terpene volatile oil, flavone compound, amino acid, vitamin etc., wherein has having of physiological action a lot.Comprise and producing refreshing effect to the mind, strengthen memory, stimulating central nervous system, increase locomitivity, stimulate gastric secretion, help digest, improve a poor appetite, eliminate halitosis, maintenance skin, decompose neutral fat, dispelling fatigue, enhance metabolism, aging of slowing down acts on, promote longevity, the strong bone of permanent tooth, prevention decayed tooth, vision protection, maintenance retina is normal, prevent oldly to cause cataract, reduce the cholesterol level of blood, serum lipid concentrations, prevent artery sclerosis, hypertension, the angiocardiopathies such as cerebral thrombus, T suppression cell suddenlys change, tool antitumaous effect, radiotherapy damages, protection hematopoietic function, improve white blood cell count etc.
Alternative tea, is referred to leaf, the flower, really (reality), rhizome etc. of selecting edible plants, adopts being commonly called as of a series products of the drinking way of similar tealeaves (being drunk by modes such as steeping, boil).The single of " integration of drinking and medicinal herbs class ", " can be used for health care products " in the general food classification specified by the Ministry of Public Health two in class article or various article form, the tea product made with the root of these plants, stem, leaf or fruit.The kind of alternative tea and effect are more extensive.
In view of functional tea (tea described above or alternative tea) and ferment have different good effects and health-care effect separately, to prior art, certain retrieval has been done in conjunction with applicant for both, find that current ferment tea has both direction, a direction is by carrying out fermentation to tealeaves for the ferment tea formed after the ferment gone out in tealeaves or tea ferment.Second direction prepares instant tea after directly carrying out enzymolysis to tealeaves.
First direction is as Shen Qing Publication day 2014.05.07, and a kind of Pu'er tea ferment powder disclosed in application publication number CN103766526A, it consists of: Pu'er tea 200-400 part, probiotics leaven 15-20 part, xylitol 45-70 part.It Pu'er tea is put into pot steam 20-30 minute, takes out; 2) add probiotics leaven, xylitol puts into container sealing and fermenting 7-14 days; 3) add Pu'er tea quality 10-15 water doubly at 40-50 DEG C of temperature, to be incubated extraction, to filter, obtain filtrate; 4) Pu'er tea ferment powder is made in filtrate low temperature drying, pulverizing.
As Shen Qing Publication day 2014.08.27, the preparation method of a kind of green tea ferment and green tea enzyme beverage disclosed in application publication number CN103999974A, it is that a. selects green tea fresh leaves to be raw material, add water in the ratio of green tea fresh leaves and water weight ratio 1:10 ~ 20, green tea fresh leaves is uniformly dispersed, Xiang Shuizhong passes into the steam of 100 DEG C ~ 120 DEG C, continues 40min ~ 60min; B. in described water and green tea fresh leaves mixture, add prebiotic strain liquid, 0.1% ~ 0.5% by green tea fresh leaves weight 1% ~ 3% and add sugar, stir, 30 DEG C ~ 35 DEG C temperature bottom fermentations 10 days ~ 15 days; C. after fermentation ends, filtering fermentating liquid, by filtrate reduced pressure concentration at 30 DEG C ~ 35 DEG C, green tea enzyme liquid, then make green tea ferment by the drying at 30 DEG C ~ 35 DEG C of green tea enzyme liquid.
Second direction such as Shen Qing Publication day is 2015.07.08, a kind of preparation technology of instant tea disclosed in application publication number CN104757191A, it carries out associating enzymolysis to tea, the enzyme used comprises one or more in papain, pectase, cellulase, tannase, wherein tannase proportion is lower than 10%w/w, and papain proportion is not higher than 20%w/w.Its enzymolysis step comprises: in tealeaves dry product, add water, and adjust ph is 5-7; Add described enzyme afterwards; Control temperature 40 DEG C ± 3 DEG C, and the average rate of carrying out 40-100 rev/min stirs; Insulation enzymolysis 4-10 hour.
First direction is that final object is the tea ferment nutrient obtained in tealeaves by fermentation; Second direction adds ferment in preparation process to process, and to accelerate the alcoholization of tea, improves part color, smell and taste, but during finished product actual use, the vigor of ferment is very low, cannot reach ferment and enter the effect that after in body, performance is larger.
Summary of the invention
Applicant finds, functional tea provides mainly with directly steeping drink or loading various filter bag bubble drink form at present, but bubble drink process is because of reasons such as plant cell walls, there is partial efficacy composition, to bubble out rate lower, the bubble of a specified duration again easy material by some effects mouthfeel bubbles out, in leachate, the existence of some large molecule insoluble substances also have impact on soup look (as muddiness), and some integration of drinking and medicinal herbs are that the alternative tea of primary raw material itself also exists the heavier situation of flavour of a drug, the residual situation exceeded standard of vegetable raw material ubiquity agriculture simultaneously.
Simultaneously development in view of the aforementioned technical background, applicant, by large quantifier elimination and test, completes the present invention.Object of the present invention aims to provide a kind of by the 3rd direction of functional tea and ferment connected applications.
The present invention relates generally to three aspects, in particular to the functional composite enzyme tea of one, and the preparation method of this functional composite enzyme tea, and the using method of the functional composite enzyme tea prepared by this preparation method.
First aspect, the functional composite enzyme tea of the one that the present invention relates to, in its formula, each component is counted by weight and is comprised: functional tea 1-100 part, ferment 0.1-20 part, flavor enhancement and/or functional auxiliary material 0.1-50 part; Described functional tea bag draw together in tea, alternative tea and the solid-state drink be made up of the edible raw material with health care one or more.
Preferably, described functional auxiliary material comprises one or more in functional plants extract, new raw-food material, functional additive.Wherein new raw-food material be newly develop in China, new discovery, new introduce without food custom, meet food basic demand, the food harmless to human non-toxic.
Preferably, described sweetener comprise Arabinose, lactitol, xylitol, stachyose, Sucralose, FOS, galactooligosaccharide, glucose one or more.Certain described sweetener comprises those components above-mentioned but is not limited to those components above-mentioned, and those components above-mentioned comprised are the preferred version of limited list, and this area also can comprise other the sweetener do not listed.
Preferably, described acidity regulator comprises one or more in citric acid, malic acid.Certain described acidity regulator comprises those components above-mentioned but is not limited to those components above-mentioned, and those components above-mentioned comprised are the preferred version of limited list, and this area also can comprise other the acidity regulator do not listed.
Preferably, the natural activity enzyme that described ferment to be derived from fruit and vegetable natural activity enzyme contained in contained natural activity enzyme and/or plant product tunning and/or to extract from microorganism, described ferment through or without purification.Wherein said microorganism is as probio, yeast etc.
Preferably, described natural activity enzyme comprises one or more in lipase, protease, amylase, organophosphor hydrolytic enzyme, cellulase, tannase.Certain described natural activity enzyme comprises those components above-mentioned but is not limited to those components above-mentioned, and those components above-mentioned comprised are the preferred version of limited list, and this area also can comprise other the ferment do not listed.
Preferably, described functional tea bag draws together one or more in hawthorn, cassia seed, lotus leaf, dark plum, ginkgo leaf, folium cortex eucommiae, the tuber of multiflower knotweed, STEVIA REBAUDIANA, gynostemma pentaphylla, red date slices, roseleaf, tribute chrysanthemum, matrimony vine, longan, dried orange peel, honeysuckle, chrysanthemum, cogongrass rhizome, cordate houttuynia, mulberry leaf, lophatherum gracile.Certain described functional tea bag is drawn together those components above-mentioned but is not limited to those components above-mentioned, and those components above-mentioned comprised are the preferred version of limited list, and this area also can comprise other the functional tea component do not listed.
Second aspect, the preparation method of the functional composite enzyme tea that the present invention relates to, first it be, the functional tea of 1-100 part is prepared into functional tea bag, the flavor enhancement of the ferment of 0.1-20 part, 0.1-50 part and/or functional auxiliary material are prepared into ferment bag (wherein flavor enhancement and/or functional auxiliary material optionally also separately can establish independent packaging), then functional tea bag and ferment bag lattice are loaded in same box, or are loaded on respectively in two boxes again by two box assembly packagings;
Wherein, being prepared as follows of functional tea bag:
S101, prescription sorting: fill a prescription according to effect object wanting to reach (effect object such as lose weight all kinds of effects such as consumption fat weight reducing, reducing blood lipid, beauty treatment, heat-clearing health care) setting, select drying, profile, color and luster, fragrance meet himself feature and one or more functional tea that every quality index is qualified, screen out impurity foreign matter;
S102, pulverizing or kneading: the functional tea of sorting is carried out coarse crushing respectively or kneading becomes graininess;
S103, to sieve: being sieved by the functional tea of coarse crushing or kneading, it is for subsequent use to choose 10 order-30 objects;
S104, title are joined: be weighed by standard formula weighing by the functional tea after sieving;
S105, mixing: mix claiming the functional tea prepared in mixer;
S106, pack: the functional tea mixed adopts the form quantitative package of filter paper packet or filter tea bag;
Being prepared as follows of ferment bag;
S201, apolegamy: determine respective addition according to the ferment of effect of functional tea bag and taste characteristics apolegamy corresponding function, flavor enhancement and/or functional auxiliary material;
S202, title are joined: ferment, flavor enhancement and/or functional auxiliary material are weighed by standard formula and be weighed;
S203, mixing: mix claiming ferment, flavor enhancement and/or the functional auxiliary material prepared in stereo mixing machines;
S204, pack: the ferment mixed, flavor enhancement or and functional auxiliary material use sealing bag form quantitative package.
The third aspect, the using method of the functional composite enzyme tea prepared by preparation method that the present invention relates to, first less than 45 DEG C or 45 DEG C are cooled to after functional tea bag being brewed or decocted, ferment bag is added under the state of then taking out or do not take out tea bag, slowly stir, cross 5-10 minute, ferment is fully dissolved in millet paste and after playing effect, namely drinkable.
Preferably, in above-mentioned using method, after first functional tea bag being brewed or decocted, cool to 35 DEG C-45 DEG C.
Described in comprehensive above three aspects, the present invention has the following advantages:
(1) the ferment tea prepared of the present invention, based on the functional tea of vegetable raw material, be aided with ferment, flavor enhancement and/or functional auxiliary material, it is well merged, distinguish variety classes, the functional tea of effect and ferment as required, the ferment tea of various kind, effect can be prepared.
(2) ferment tea of the present invention is not containing any chemical preservative, pigment, is a kind of natural green drink.
(3) product of the present invention is based on the functional tea of vegetable raw material, is aided with ferment and it is well merged, the taste of existing functional tea, has again functional tea and ferment jointly to play effect.And adopt this method significantly to make tea the stripping of functional tea active ingredient in mode by lifting bag, verify through HPLC, this method is adopted to make tea the dissolution rate 35.7% of middle active ingredient by average lifting bag, and change single kind and the quantity brewing or decoct extract of tradition, make that tradition is single to be brewed or the macromolecular structure substance of decocting method extract is degraded to the useful small molecule structure material being easy to absorption of human body further, be significantly improved than the make tea kind of active ingredient and the stripping of quantity of conventional bag, improve the third dimension of overall taste, eliminate the muddiness sense of tea liquid.By specific ferment, residual for the part agriculture existed in raw material (as organophosphor) enzymolysis can be become nontoxic material simultaneously, thus increase the edible safety of functional tea.And due to flavor enhancement and/or and the adding of functional auxiliary material, taste and function obtain certain supplementing or strengthen, finally due to ferment character---itself is not consumed, ferment still can act on after being taken in by human body in human body in generation, thus more can play effect of functional tea.
What deserves to be explained is, " flavor enhancement and/or functional auxiliary material " of the present invention integrally expresses, then carry out with other components side by side, therefore when present specification statement is as " ferment, flavor enhancement and/or functional auxiliary material ", its meaning is, comprises ferment and comprises one or both of flavor enhancement and functional auxiliary material.Those skilled in the art are after having read this explanation, and its meaning should be clearly.
Detailed description of the invention
Below by specific embodiment, the present invention is described in detail; but the purposes of these exemplary embodiments and object are only used for exemplifying the present invention; not any type of any restriction is formed to real protection scope of the present invention, more non-protection scope of the present invention is confined to this.
Unless stated otherwise, the number that below, component is used is weight portion.
Embodiment 1 (fat-reducing consumption fat reduce weight effect):
A kind of functional composite enzyme tea, comprising:
Functional tea: hawthorn 15 parts, cassia seed 15 parts, 15 parts, lotus leaf, dark plum 15 parts;
Ferment powder: totally 3 parts, wherein fruits and vegetables yeast powder 1 part, papaya powder 1 part, 0.5 part, pineapple powder, lemon powder 0.5 part;
Flavor enhancement and functional raw material: Arabinose 15 parts, lactitol 6.2 parts, Sucralose 0.1 part, citric acid 0.7 part, resistant dextrin 15 parts.
Above-mentioned functions composite enzyme tea is prepared according to the following steps:
Functional tea bag preparation:
Sorting: select drying, profile, color and luster, fragrance meet himself feature and the hawthorn that every quality index is qualified, cassia seed, lotus leaf, dark plum rejecting are slightly given, light, make moist, the field trash such as disintegrating slag, color and luster are mixed and disorderly, fragrance is abnormal raw material and old branch, sick worm leaf, metal object, worm corpse;
Pulverize: the raw material of sorting is carried out coarse crushing respectively;
Sieve: being sieved by coarse crushing raw material, it is for subsequent use to choose 10 order-30 objects;
Title is joined: be weighed by standard weighing by the raw material after sieving, residue auxiliary material, ferment powder, flavor enhancement weighed by standard, separately deposit;
Mixing: by claiming the functional tea prepared to mix in mixer, residue auxiliary material, ferment powder, flavor enhancement are mixed in stereo mixing machines;
Pack: the functional tea mixed adopts the quantitative package of filter paper packet form, the residue auxiliary material mixed, ferment powder, flavor enhancement use the quantitative package of sealing bag form;
Ferment packs standby:
Apolegamy: select fruits and vegetables yeast powder, papaya powder, pineapple powder, lemon powder to add citric acid, Sucralose and resistant dextrin, Arabinose, lactitol being weighed by standard according to effect of fat-reducing consumption fat weight reducing;
Mixing: the ferment powder claiming to prepare, flavor enhancement, functional auxiliary material are mixed in stereo mixing machines;
Pack: the ferment powder mixed, flavor enhancement, functional auxiliary material use the quantitative package of sealing bag form;
Then by functional tea bag and ferment packing box: the functional tea bag packed and ferment bag powder lattice are loaded in same box, or are loaded on respectively in different box, then by two box assembly packagings.
The functional composite enzyme tea prepared uses as follows:
Brewed: functional tea bag needs to cool to about 35 DEG C after decocting, and must not take out tea bag, add ferment, slowly stir, spend 10 minutes, ferment is fully dissolved in millet paste and after playing effect, namely drinkable.
This functional composite enzyme tea has certain supplementing and humidification due to adding of functional auxiliary material to the original effect of ferment tea, such as, reduce sugar in body and absorb, increase the bifid increment factor.Because ferment still can act on after being taken in by human body in human body in generation, thus more can play effect of functional tea, such as this effect is to lose weight and consumes the ferment tea of fat weight reducing, lipase contained in fruits and vegetables yeast powder, papaya powder, pineapple powder, amylase, protease can also continue to act on the decomposition of the fat promoted in edible food, starch, protein after entering human body, thus promote digestion, quickening carbohydrate, fat and protein metabolism, fat is avoided to accumulate in vivo, reduce blood pressure and blood lipoid, reach effect of fat-reducing consumption fat weight reducing.
Embodiment 2 (blood fat reducing function):
A kind of functional composite enzyme tea, comprising:
Functional tea: ginkgo leaf 15 parts, folium cortex eucommiae 10 parts, the tuber of multiflower knotweed 10 parts, cassia seed 10 parts, STEVIA REBAUDIANA 10 parts, gynostemma pentaphylla 10 parts, hawthorn 10 parts;
Ferment powder: 5 parts altogether, wherein 2.5 parts, 100000u/g lipase, 1.5 parts, 100000u/g protease, 20000u/g amylase 1 part;
Flavor enhancement: Arabinose 10 parts, FOS 10 parts.
Preparation method carries out with reference to embodiment 1.
Using method is as follows:
Brewed: to need after functional tea brews to cool to about 40 DEG C, take out tea bag, add ferment, slowly stir, spend 5 minutes, ferment is fully dissolved in millet paste and after playing effect, namely drinkable.
The use of this functional composite enzyme tea changes single kind and the quantity brewing or decoct extract of tradition, show slightly muddy from the tea that the former tea bag of sense organ is brewed, after adding ferment, tea is clarified gradually, and because the effect of ferment enzymolysis, macromolecular substances is degraded to small-molecule substance, taste more can present abundant third dimension and good mouthfeel, because adding of functional auxiliary material has certain supplementary and humidification such as to reduce sugar absorption in body to the original effect of ferment tea, increase the bifid increment factor.Because the character of ferment---itself is not consumed, ferment still can act on after being taken in by human body in human body in generation, thus more can play effect of functional tea, such as this effect is the ferment tea of reducing blood lipid, lipase wherein in ferment bag, protease, amylase can also continue to act on the decomposition promoting body fat, albumen, starch after entering human body, thus reach hypotensive effect.
Embodiment 3 (beauty functions):
A kind of functional composite enzyme tea, comprising:
Functional tea: red date slices 15 parts, hawthorn 10 parts, roseleaf 10 parts, matrimony vine 10 parts, longan 10 parts, dried orange peel 10 parts, honeysuckle 5 parts, tribute chrysanthemum 5 parts;
Ferment powder: 3 parts altogether, wherein 1.5 parts, 100000u/g lipase, 100000u/g cellulase 1 part, 20000u/g amylase 0.5 part;
Flavor enhancement and functional raw material: collagen protein powder 12 parts, FOS 10 parts.
Preparation method carries out with reference to embodiment 1.
The functional composite enzyme tea prepared uses as follows:
Brewed: functional tea bag needs to cool to about 50 DEG C after decocting, and must not take out tea bag, add ferment, slowly stir, spend 10 minutes, ferment is fully dissolved in millet paste and after playing effect, namely drinkable.
The use of this functional composite enzyme tea changes single kind and the quantity brewing or decoct extract of tradition, show slightly muddy from the tea that the former tea bag of sense organ is brewed, after adding ferment, tea is clarified gradually, and because the effect of ferment enzymolysis, macromolecular substances is degraded to small-molecule substance, taste more can present abundant third dimension and good mouthfeel, because adding of functional auxiliary material has certain supplementary and humidification such as to increase the bifid increment factor to the original effect of ferment tea, increase the collagen protein powder of cosmetology function.Because the character of ferment---itself is not consumed, ferment still can act on after being taken in by human body in human body in generation, thus more can play effect of functional tea, such as this effect is the ferment tea of improving looks, lipase wherein in ferment bag, cellulase, amylase can also continue to act on the decomposition promoting body fat, cellulose, starch after entering human body, thus reach effect of beauty treatment.
Embodiment 4 (heat-clearing health-care efficacy):
A kind of functional composite enzyme tea, comprising:
Functional tea: green tea 20 parts, cogongrass rhizome 10 parts, 10 parts, mulberry leaf, chrysanthemum 10 parts, lophatherum gracile 10 parts, cordate houttuynia 5 parts, honeysuckle 5 parts;
Ferment powder: 3 parts altogether, wherein 100000u/g cellulase 1.5 parts, 100000u/g sulphur phosphorus hydrolase 1 part, 100000u/g tannase 0.5 part;
Sweetener: polydextrose 7 parts, glucose 20 parts.
Preparation method is with embodiment 1.
The functional composite enzyme tea prepared uses as follows:
Brewed: functional tea needs to cool to about 50 DEG C after decocting, take out tea bag, add ferment, slowly stir, spend 10 minutes, ferment is fully dissolved in millet paste and after playing effect, namely drinkable.The material that in functional tea, oneself leaches or does not leach is carried out enzymolysis, more specifically as residual for the part agriculture existed in raw material (as organophosphor) enzymolysis is become nontoxic material by sulphur phosphorus hydrolase by described performance effect such as ferment.
The use of this functional composite enzyme tea changes single kind and the quantity brewing or decoct extract of tradition, show slightly muddy from the tea that the former tea bag of sense organ is brewed, after adding ferment, tea is clarified gradually, and because the effect of ferment enzymolysis, macromolecular substances is degraded to small-molecule substance, simultaneously because the taste of the effect bitterness of tannase improves, taste more can present abundant third dimension and good mouthfeel, in addition due to the effect of sulphur phosphorus hydrolase, in the raw materials such as green tea the agricultural chemicals that remains thoroughly decomposed, substantially increase the security of tea-drinking.
Comprehensively above-mentioned four embodiments can be found out, the present invention is a kind of by the functional tea of various functional requirement selections based on vegetable raw material, allocate based on the preparation of batch of specific ferment and using method targetedly according to material characteristic and functional characteristic, to reach following object:
(1) utilize the single-minded enzymolysis of specific ferment, by functional tea moieties enzymolysis, make its functional component soak out better.
(2) the material enzymolysis utilizing specific ferment part to be leached becomes more to be conducive to the small-molecule substance absorbed.
(3) by material (as the tannin) enzymolysis of specific ferment by some effects mouthfeel, make its mouthfeel better.By the material enzymolysis of some effects millet paste color (as muddiness), thus make the sense organs such as millet paste color and luster better.
(4) by specific ferment, residual for the part agriculture existed in raw material (as organophosphor) enzymolysis is become nontoxic material, thus increase its security.
(5) drink together with tea liquid by adding specific ferment, the liquid that bubbles out of continuation and functional tea plays its synergistic function in vivo, reaches better health-care efficacy.
(6) flavor enhancement or functional auxiliary material is added to reach auxiliary adjustment ferment tea overall taste and to supplement or strengthen the effect of given efficacy according to effect set direction of ferment tea.
Thus according to characteristics such as the function mouthfeels of various functional tea, select specific ferment or increase specific ferment on basic composite enzyme basis, the product added after functional tea soaks cooling or invention not yet find, the two merges by this invention well, reaches effective (useful) composition dissolution rate of raising, improves mouthfeel, reduces the effectiveness such as agriculture is residual, enhancing effect.The present invention is adopted significantly to make tea the stripping of functional tea active ingredient in mode by lifting bag, verify through HPLC, average energy lifting bag of the present invention is adopted to make tea the dissolution rate 35.7% of middle active ingredient, and change single kind and the quantity brewing or decoct extract of tradition, make that tradition is single to be brewed or the macromolecular structure substance of decocting method extract is degraded to the useful small molecule structure material being easy to absorption of human body further, be significantly improved than the make tea kind of active ingredient and the stripping of quantity of conventional bag, eliminate the muddiness sense of tea liquid, by specific ferment, residual for the part agriculture existed in raw material (as organophosphor) enzymolysis is become nontoxic material simultaneously, thus increase the edible safety of functional tea.And due to selective interpolation flavor enhancement or functional auxiliary material, not only improve the third dimension of overall taste, and the effect supplementing and strengthen given efficacy can also be reached, finally due to ferment character---itself is not consumed, ferment still can act in vivo after being taken in by human body in generation, thus more can play effect of functional tea.
Should be appreciated that the purposes of these embodiments is only not intended to for illustration of the present invention limit the scope of the invention.In addition; also should understand; after having read technology contents of the present invention, those skilled in the art can make various change, amendment and/or modification to the present invention, and these all equivalent form of values fall within the protection domain that the application's appended claims limits equally.
Claims (10)
1. a functional composite enzyme tea, is characterized in that, in its formula, each component is counted by weight and comprised: functional tea 1-100 part, ferment 0.1-20 part, flavor enhancement and/or functional auxiliary material 0.1-50 part; Described functional tea bag draw together in tea, alternative tea and the solid-state drink be made up of the edible raw material with health care one or more.
2. functional composite enzyme tea as claimed in claim 1, it is characterized in that, described functional tea bag draw together in hawthorn, cassia seed, lotus leaf, dark plum, ginkgo leaf, folium cortex eucommiae, the tuber of multiflower knotweed, STEVIA REBAUDIANA, gynostemma pentaphylla, red date slices, roseleaf, tribute chrysanthemum, matrimony vine, longan, dried orange peel, honeysuckle, chrysanthemum, cogongrass rhizome, cordate houttuynia, mulberry leaf, lophatherum gracile one or more.
3. functional composite enzyme tea as claimed in claim 1, is characterized in that, described functional auxiliary material comprise in functional plants extract, new raw-food material, functional additive one or more.
4. functional composite enzyme tea as claimed in claim 1, it is characterized in that, described flavor enhancement comprise in acidity regulator, sweetener one or more, described sweetener comprise Arabinose, lactitol, xylitol, stachyose, Sucralose, FOS, galactooligosaccharide, glucose one or more.
5. functional composite enzyme tea as claimed in claim 4, is characterized in that, described acidity regulator comprise citric acid, malic acid one or more.
6. functional composite enzyme tea as claimed in claim 1, it is characterized in that, the natural activity enzyme that described ferment to be derived from fruit and vegetable natural activity enzyme contained in contained natural activity enzyme and/or plant product tunning and/or to extract from microorganism, described ferment through or without purification.
7. functional composite enzyme tea as claimed in claim 6, is characterized in that, described natural activity enzyme comprise in lipase, protease, amylase, organophosphor hydrolytic enzyme, cellulase, tannase one or more.
8. the preparation method of a functional composite enzyme tea according to claim 1, it is characterized in that, first, the functional tea of 1-100 part is prepared into functional tea bag, the flavor enhancement of the ferment of 0.1-20 part, 0.1-50 part and/or functional auxiliary material are prepared into ferment bag, then functional tea bag and ferment bag lattice are loaded in same box, or are loaded on respectively in two boxes again by two box assembly packagings;
Wherein, being prepared as follows of functional tea bag:
S101, prescription sorting: according to effect object setting formula wanting to reach, select drying, profile, color and luster, fragrance meet himself feature and one or more functional tea that every quality index is qualified, screen out impurity foreign matter;
S102, pulverizing or kneading: the functional tea of sorting is carried out coarse crushing respectively or kneading becomes graininess;
S103, to sieve: being sieved by the functional tea of coarse crushing or kneading, it is for subsequent use to choose 10 order-30 objects;
S104, title are joined: be weighed by standard formula weighing by the functional tea after sieving;
S105, mixing: mix claiming the functional tea prepared in mixer;
S106, pack: the functional tea mixed adopts the form quantitative package of filter paper packet or filter tea bag;
Being prepared as follows of ferment bag;
S201, apolegamy: determine respective addition according to the ferment of effect of functional tea bag and taste characteristics apolegamy corresponding function, flavor enhancement and/or functional auxiliary material;
S202, title are joined: ferment, flavor enhancement and/or functional auxiliary material are weighed by standard formula and be weighed;
S203, mixing: mix claiming ferment, flavor enhancement and/or the functional auxiliary material prepared in stereo mixing machines;
S204, pack: the ferment mixed, flavor enhancement or and functional auxiliary material use sealing bag form quantitative package.
9. the using method of the functional composite enzyme tea prepared by claim 8, it is characterized in that, first less than 45 DEG C or 45 DEG C are cooled to after functional tea bag being brewed or decocted, ferment bag is added under the state of then taking out or do not take out tea bag, slowly stir, cross 5-10 minute, ferment is fully dissolved in millet paste and after playing effect, namely drinkable.
10. the using method of functional composite enzyme tea as claimed in claim 9, is characterized in that, cools to 35 DEG C-45 DEG C after first functional tea bag being brewed or decocted.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510519130.0A CN105053360A (en) | 2015-08-21 | 2015-08-21 | Functional compound enzyme tea and preparation method and use method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510519130.0A CN105053360A (en) | 2015-08-21 | 2015-08-21 | Functional compound enzyme tea and preparation method and use method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053360A true CN105053360A (en) | 2015-11-18 |
Family
ID=54483092
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510519130.0A Pending CN105053360A (en) | 2015-08-21 | 2015-08-21 | Functional compound enzyme tea and preparation method and use method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053360A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260152A (en) * | 2016-10-14 | 2017-01-04 | 广东盆地号生物产业有限公司 | A kind of Folium Camelliae sinensis ferment and preparation method thereof |
| CN106359707A (en) * | 2016-08-26 | 2017-02-01 | 刘东波 | Composition with high lipase activity |
| CN106376804A (en) * | 2016-08-31 | 2017-02-08 | 方莉 | Preparation method of natural ferment |
| CN106490592A (en) * | 2016-09-30 | 2017-03-15 | 湖南荷柏园电子商务有限公司 | A kind of electuary powder with drop oils and fatss beautification function |
| CN107114520A (en) * | 2017-03-27 | 2017-09-01 | 柳州市雨滴餐饮管理有限公司 | A kind of prebiotics milk tea and preparation method thereof |
| CN107361271A (en) * | 2016-06-01 | 2017-11-21 | 天津师范大学 | A kind of fresh tea pectase fermented beverage and preparation method thereof |
| CN107439874A (en) * | 2016-06-01 | 2017-12-08 | 天津师范大学 | A kind of fresh tea pears ferment fermented beverage and preparation method thereof |
| CN107439747A (en) * | 2016-06-01 | 2017-12-08 | 天津师范大学 | A kind of fresh tea green turnip ferment fermented beverage and preparation method thereof |
| CN107439873A (en) * | 2016-06-01 | 2017-12-08 | 天津师范大学 | A kind of fresh tea Fructus Chaenomelis ferment fermented beverage and preparation method thereof |
| CN107494816A (en) * | 2017-08-23 | 2017-12-22 | 清远市何公桥茶叶有限公司 | A kind of fruit ferment black tea and its making apparatus |
| CN109105585A (en) * | 2018-09-29 | 2019-01-01 | 湖南宠茶电子商务有限责任公司 | A kind of ferment tea-drinking and preparation method thereof having healthcare function |
| CN109170458A (en) * | 2018-08-27 | 2019-01-11 | 天津市康婷生物工程有限公司 | A kind of warm palace drink and its preparation process of warding off the cold |
| CN114847378A (en) * | 2022-04-13 | 2022-08-05 | 深圳弘芝健康咨询管理有限公司 | Tea beverage with kidney tonifying and yang warming effects and preparation method thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561772A (en) * | 2004-03-19 | 2005-01-12 | 北京奥信通科技发展有限公司 | Oligo xylose bagged tea |
| CN101081051A (en) * | 2007-06-28 | 2007-12-05 | 上虞市汉易堂生物工程有限公司 | tea bag |
| CN102422919A (en) * | 2011-11-05 | 2012-04-25 | 安徽省天旭茶业有限公司 | Honeysuckle flower assorted Chinese herbal tea and preparation method thereof |
| CN102578339A (en) * | 2012-03-01 | 2012-07-18 | 霸王（广州）有限公司 | Chinese herb tea capable of clearing heat and reducing internal heat, and preparation method thereof |
| CN103098936A (en) * | 2011-11-15 | 2013-05-15 | 李启辉 | Diet tea with pure natural plant formula and preparation method of diet tea |
| CN103405757A (en) * | 2013-08-28 | 2013-11-27 | 刘基林 | Composition for health-care product, health-care product and using method thereof |
| CN103767035A (en) * | 2012-10-17 | 2014-05-07 | 刘旭 | Chrysanthemum tea ferment powder and preparation method thereof |
| CN103918821A (en) * | 2014-04-08 | 2014-07-16 | 梁艳红 | Health blood-pressure-reducing tea |
| CN103999974A (en) * | 2014-06-10 | 2014-08-27 | 河源市石坪顶茶业发展有限公司 | Preparation methods for green tea enzyme and green tea enzyme beverage |
| CN104770499A (en) * | 2015-04-30 | 2015-07-15 | 孟令刚 | Cistanche or cynomorium songaricum ferment tea and manufacturing method thereof |
-
2015
- 2015-08-21 CN CN201510519130.0A patent/CN105053360A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561772A (en) * | 2004-03-19 | 2005-01-12 | 北京奥信通科技发展有限公司 | Oligo xylose bagged tea |
| CN101081051A (en) * | 2007-06-28 | 2007-12-05 | 上虞市汉易堂生物工程有限公司 | tea bag |
| CN102422919A (en) * | 2011-11-05 | 2012-04-25 | 安徽省天旭茶业有限公司 | Honeysuckle flower assorted Chinese herbal tea and preparation method thereof |
| CN103098936A (en) * | 2011-11-15 | 2013-05-15 | 李启辉 | Diet tea with pure natural plant formula and preparation method of diet tea |
| CN102578339A (en) * | 2012-03-01 | 2012-07-18 | 霸王（广州）有限公司 | Chinese herb tea capable of clearing heat and reducing internal heat, and preparation method thereof |
| CN103767035A (en) * | 2012-10-17 | 2014-05-07 | 刘旭 | Chrysanthemum tea ferment powder and preparation method thereof |
| CN103405757A (en) * | 2013-08-28 | 2013-11-27 | 刘基林 | Composition for health-care product, health-care product and using method thereof |
| CN103918821A (en) * | 2014-04-08 | 2014-07-16 | 梁艳红 | Health blood-pressure-reducing tea |
| CN103999974A (en) * | 2014-06-10 | 2014-08-27 | 河源市石坪顶茶业发展有限公司 | Preparation methods for green tea enzyme and green tea enzyme beverage |
| CN104770499A (en) * | 2015-04-30 | 2015-07-15 | 孟令刚 | Cistanche or cynomorium songaricum ferment tea and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 乐活编辑部: "《发酵酵素圣经》", 31 January 2015, 江西科学技术出版社 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439747A (en) * | 2016-06-01 | 2017-12-08 | 天津师范大学 | A kind of fresh tea green turnip ferment fermented beverage and preparation method thereof |
| CN107439873A (en) * | 2016-06-01 | 2017-12-08 | 天津师范大学 | A kind of fresh tea Fructus Chaenomelis ferment fermented beverage and preparation method thereof |
| CN107361271A (en) * | 2016-06-01 | 2017-11-21 | 天津师范大学 | A kind of fresh tea pectase fermented beverage and preparation method thereof |
| CN107439874A (en) * | 2016-06-01 | 2017-12-08 | 天津师范大学 | A kind of fresh tea pears ferment fermented beverage and preparation method thereof |
| CN106359707A (en) * | 2016-08-26 | 2017-02-01 | 刘东波 | Composition with high lipase activity |
| WO2018036464A1 (en) * | 2016-08-26 | 2018-03-01 | 刘东波 | Composition with high lipase activity |
| CN106376804A (en) * | 2016-08-31 | 2017-02-08 | 方莉 | Preparation method of natural ferment |
| CN106490592A (en) * | 2016-09-30 | 2017-03-15 | 湖南荷柏园电子商务有限公司 | A kind of electuary powder with drop oils and fatss beautification function |
| CN106260152A (en) * | 2016-10-14 | 2017-01-04 | 广东盆地号生物产业有限公司 | A kind of Folium Camelliae sinensis ferment and preparation method thereof |
| CN107114520A (en) * | 2017-03-27 | 2017-09-01 | 柳州市雨滴餐饮管理有限公司 | A kind of prebiotics milk tea and preparation method thereof |
| CN107494816A (en) * | 2017-08-23 | 2017-12-22 | 清远市何公桥茶叶有限公司 | A kind of fruit ferment black tea and its making apparatus |
| CN107494816B (en) * | 2017-08-23 | 2020-07-21 | 清远市何公桥茶叶有限公司 | Fruit ferment black tea and preparation equipment thereof |
| CN109170458A (en) * | 2018-08-27 | 2019-01-11 | 天津市康婷生物工程有限公司 | A kind of warm palace drink and its preparation process of warding off the cold |
| CN109105585A (en) * | 2018-09-29 | 2019-01-01 | 湖南宠茶电子商务有限责任公司 | A kind of ferment tea-drinking and preparation method thereof having healthcare function |
| CN114847378A (en) * | 2022-04-13 | 2022-08-05 | 深圳弘芝健康咨询管理有限公司 | Tea beverage with kidney tonifying and yang warming effects and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105053360A (en) | Functional compound enzyme tea and preparation method and use method thereof | |
| CN102048167B (en) | Additive of radiation-resistant functional beverage, and additive-containing barley green milk wine and tea beverage | |
| TW200944137A (en) | Method for manufacturing health food containing enzyme, and health food | |
| CN105167056B (en) | A kind of high concentration blueberry juice drink | |
| CN106721717A (en) | A kind of preparation technology containing highly-water-soluble dietary fiber jujube juice or red date concentrated clear juice | |
| KR101612813B1 (en) | Manufacturing method of fermented salt containing ginseng steaed red juice | |
| KR100821713B1 (en) | Makgeolli with chaga(inonotus obliquus) and method for manufacturing thereof | |
| CN107586656A (en) | A kind of full fruit wine of Rosa roxburghii and preparation method thereof | |
| WO2014000403A1 (en) | Method for preparing healthcare gingko complex beverage | |
| KR20170008102A (en) | Health food made from chaga, and manufacturing method thereof | |
| KR20110103186A (en) | Sause composition for natto and preparation method thereof | |
| KR100994196B1 (en) | Method of preparing fermented liquid of garlic and chonggugjang | |
| CN107279983A (en) | The preparation method of paper mulberry tree cordyceps sinensis albumen peptide nutrient powder | |
| CN101972019B (en) | Facial beautification and health care function beverage made of radix polygonati officinalis and production method thereof | |
| CN106417817A (en) | Tea bag with effects of helping sleep and soothing nerves and preparation method thereof | |
| KR101247375B1 (en) | Manufacturing method for health food using acai berry and propolis | |
| KR20070100066A (en) | Herbal composition having an anti-aging effect and manufacturing method thereof as a tea-bag form | |
| CN1826922A (en) | Preparation and process for instant soluble tea with fiveleaf gynostemma herb | |
| KR20100102890A (en) | Process of manufacture of ability drink that use medicinal plant extraction liquid | |
| KR20070076283A (en) | The composition of functional chongkukjang beverage with thrombolytic ability | |
| CN107736542A (en) | A kind of compound lozenge of blueberry and preparation method thereof | |
| KR101103035B1 (en) | A process for producing beverage containing cactusextracts and black galic | |
| KR20110012047A (en) | Method for manufacturing health food containing enzyme, and health food | |
| KR101380211B1 (en) | A method of drink for hangover chaser containing artemisia annua L | |
| CN107012040A (en) | A kind of compound fermentation fruit wine of selenium-rich passion fruit and its production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151118 |