CN106173721B - A kind of soy molasses fermented tea fermented beverage and preparation method thereof - Google Patents
A kind of soy molasses fermented tea fermented beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106173721B CN106173721B CN201610504114.9A CN201610504114A CN106173721B CN 106173721 B CN106173721 B CN 106173721B CN 201610504114 A CN201610504114 A CN 201610504114A CN 106173721 B CN106173721 B CN 106173721B
- Authority
- CN
- China
- Prior art keywords
- soy molasses
- fermented
- tea
- corn
- liquid
- 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.)
- Expired - Fee Related
Links
- 235000013379 molasses Nutrition 0.000 title claims abstract description 129
- 235000019225 fermented tea Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 46
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 42
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 133
- 239000007788 liquid Substances 0.000 claims abstract description 68
- 240000008042 Zea mays Species 0.000 claims abstract description 67
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 67
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 63
- 235000005822 corn Nutrition 0.000 claims abstract description 63
- 239000000843 powder Substances 0.000 claims abstract description 48
- 244000269722 Thea sinensis Species 0.000 claims abstract description 32
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 32
- 235000020279 black tea Nutrition 0.000 claims abstract description 32
- 230000001580 bacterial effect Effects 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 239000001963 growth medium Substances 0.000 claims abstract description 21
- 241000233866 Fungi Species 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000009630 liquid culture Methods 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000007787 solid Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 240000006914 Aspalathus linearis Species 0.000 claims description 13
- 235000012984 Aspalathus linearis Nutrition 0.000 claims description 13
- 239000002054 inoculum Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 9
- 239000012452 mother liquor Substances 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 235000009973 maize Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 239000004744 fabric Substances 0.000 claims 1
- 239000010977 jade Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 14
- 244000068988 Glycine max Species 0.000 abstract description 12
- 235000013361 beverage Nutrition 0.000 abstract description 11
- 230000036541 health Effects 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000009977 dual effect Effects 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 abstract description 2
- UELITFHSCLAHKR-UHFFFAOYSA-N acibenzolar-S-methyl Chemical compound CSC(=O)C1=CC=CC2=C1SN=N2 UELITFHSCLAHKR-UHFFFAOYSA-N 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 238000003912 environmental pollution Methods 0.000 description 6
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000006227 byproduct Substances 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- 238000000746 purification Methods 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 108010024636 Glutathione Proteins 0.000 description 3
- 208000034189 Sclerosis Diseases 0.000 description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 3
- 210000001367 artery Anatomy 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000003969 glutathione Nutrition 0.000 description 3
- 229960003180 glutathione Drugs 0.000 description 3
- 238000009776 industrial production Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000011649 selenium Nutrition 0.000 description 3
- 239000011669 selenium Substances 0.000 description 3
- 229910052711 selenium Inorganic materials 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- -1 class Substances 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- JKQXZKUSFCKOGQ-JLGXGRJMSA-N (3R,3'R)-beta,beta-carotene-3,3'-diol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-JLGXGRJMSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 229930187719 Soyasaponin Natural products 0.000 description 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 206010047612 Vitamin B2 deficiency Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 description 1
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000004631 alopecia areata Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000002246 antineoplastic agent Substances 0.000 description 1
- 229940041181 antineoplastic drug Drugs 0.000 description 1
- 201000007590 ariboflavinosis Diseases 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000008104 plant cellulose Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 208000004223 riboflavin deficiency Diseases 0.000 description 1
- 229940091258 selenium supplement Drugs 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 235000010930 zeaxanthin Nutrition 0.000 description 1
- 239000001775 zeaxanthin Substances 0.000 description 1
- 229940043269 zeaxanthin Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of using soy molasses as bion beverage of primary raw material and preparation method thereof, belongs to technical field of beverage.Be with corn powder saccharification liquid culture black tea mother bacterial liquid then again using soy molasses as culture medium it is bacterium source with fermented tea, prepares novel characteristic soy molasses fermented tea fermented beverage.By implementing the present invention, the soy molasses, corn powder saccharification liquid and fermented tea of purifying are combined, three's effect complements each other, and the tea beverage health-care efficacy of formation is more shown, food and traditional black-tea fungus drink made of the far super simple soybean of resultant effect and corn.Simultaneously, the soy molasses fermented tea fermented beverage products fermentation time prepared is short, form is ideal, product remains the original nutrition of soybean, corn and functional component well, easy to digest and absorb, sweet mouthfeel is agreeable to the taste, and palatability is very good, target user is extremely wide, is a kind of dual function ecological health drink for having both beverage and having medical efficacy.
Description
Technical field
The invention belongs to technical field of beverage, and in particular to a kind of using soy molasses and corn fine powder as the hair of primary raw material
Ferment beverage and preparation method thereof.
Background technique
Contain a large amount of nutraceutical agents in corn, in addition to containing carbohydrate, protein, fat, carrotene
Outside, also containing nutriments such as riboflavin in corn.Brainstrust has carried out nutriture value to a variety of staple foods such as corn, rice, wheat
The indices of value and health-care effect compare, as a result, it has been found that, the vitamin content in corn is very high, respectively rice, wheat
5 times, 10 times, in maize flour contain a large amount of amino acid and glutathione, the side effect that anticancer drug can be inhibited to generate human body,
It can also inhibit tumour growth.German nutrition and health care association research shows that, in all staple foods, the nutritive value of corn and health care
Act on highest.Corn contains 7 kinds " anatrophics " i.e. calcium, glutathione, vitamin, magnesium, selenium, vitamin E and fatty acid.It is abundant
Calcium can play the effect of blood pressure lowering.Carrotene contained in corn is converted into vitamin A after being absorbed by the body, and has anti-
Cancer effect.Plant cellulose can accelerate the discharge of carcinogen He other poisonous substances.Natural VE then has promotion cell division,
It delays senescence, the function of reducing serum cholesterol, prevent cutaneous lesions, moreover it is possible to mitigate artery sclerosis and brain function decline." life
Element ", selenium is except famous in addition to " king of anticancer ", selenium also has strengthen immunity, prevents diabetes, cardiovascular and cerebrovascular disease, prevention and treatment
The effects of hepatopathy, protection liver.Lutern that corn contains, zeaxanthin can fight eyes aging, stimulate brain cell, increase
The mental and memory of strong man, glutathione contained in corn, is anticancer factor, it can make in conjunction with some other substance
Lose carcinogenicity
Soy molasses are the by-products of ethanol water extraction process production soy protein concentrate, and dark brown, quality is sticky, character
Exactly like Sugar cane molasses, therefore referred to as soy molasses.Soy molasses ingredient is complicated, both contains carbohydrate, protein, rouge
The nutritional ingredients such as class, minerals, and contain isoflavones, soyabean oligosaccharides, soybean lecithin, phytosterol, soyasaponins etc.
Functional components.Wherein account for about the 57.3% of its dry weight, including stachyose 18.6%, cotton containing carbohydrate in soy molasses
Seed sugar 9.68%, sucrose 28.4% and a small amount of glucose, fructose, galactolipin etc..And the functional components in soy molasses
Manyfold is improved in the more original soybean of concentration in soy molasses, therefore, soy molasses are the pairs for having very much Development volue
Product resource.But current soy molasses application range is extremely limited, make in addition to minority makees cheap feed and raw produce is sold more
It is discharged for waste liquid, not only waste of resource, but also brings environmental pollution.Its by-product of soybean molasses is adequately utilized, to it in this patent
The added value of processing product has preferable promotion.
The black tea mother bacterial liquid be using corn powder saccharification liquid as carbon source, it is a variety of micro- through acetic acid bacteria, saccharomycete and lactic acid bacteria etc.
Made of biological co-fermentation.Wherein, extract, active probiotic and its metabolism in black tea mother bacterial liquid containing some corn
Product, these substances mainly include gluconic acid, acetic acid, glucose, fructose, protein, amino acid, vitamin, microelement,
Ethyl alcohol and carbon dioxide etc..Fermented tea is also rich in the nutrients such as vitamin C, vitamin B, and containing there are many beneficial to human body micro-
Biology, therefore be adjustable human physiological functions, boosts metabolism, helps digest, and prevents artery sclerosis, anticancer, health salubrity,
As a popular health care drinks around the world.Fermented tea can treat a variety of chronic diseases, as hypertension, artery sclerosis,
Coronary heart disease, diabetes, constipation, hemorrhoid, obesity, alopecia areata, white hair, cataract, rheumatic arthritis, gastritis, dysentery, anaemia,
Riboflavin deficiency etc..
Currently, there are no a kind of drinks for combining three kinds of corn fine powder, soy molasses and fermented tea substance effects on the market
Material.In addition, the utilization rate in the by-product of soybean molasses of industrial production soy protein concentrate is not high, it is most of to be discarded, thus
Produce environmental pollution.It is longer at 10 days or so the time required to tradition culture black tea mother bacterial liquid, in industrial practice, expend the time
More, time cost is high.In view of deficiency in the prior art, urgent need wants a kind of healthcare function more comprehensive, and resultant effect is good, right
Environmental pollution is small, the low soy molasses fermented tea fermented beverage of time cost.
Summary of the invention
Aiming at the shortcomings in the prior art, the present invention provides a kind of soy molasses fermented tea fermented beverage and its preparation sides
Method.Technical problem to be solved by the present invention lies in provide a kind of soy molasses that can reduce environmental pollution, increase added value,
Time cost saving, health-care efficacy more show, food and traditional black-tea fungus drink made of the far super single-item of resultant effect, together
When sweet mouthfeel, it is easy to digest absorb, palatability it is strong, target user is wider.
The present invention is raw material using soy molasses, to carry out through black tea mother bacterial liquid made of corn powder saccharification liquid culture fermented tea
The preparation of a kind of delicious taste, balanced, with excellent health functions the soy molasses fermented tea fermented beverage of nutrition is made in fermentation
Method.Soybean and corn added value can preferably be improved to the utilization of soy molasses and corn simultaneously, create it is good economical and
Social benefit.
The present invention is achieved through the following technical solutions:
A kind of preparation method of soy molasses fermented tea fermented beverage, which is characterized in that raw material includes corn powder saccharification liquid, pure
Soy molasses, fermented tea and the pure water of change；
Preparation method includes the following steps:
(1) black tea mother bacterial liquid culture: being mixed in proportion with pure water with corn powder saccharification liquid, stirred evenly, sterilized, cooling
Black tea mother bacterial liquid culture medium is obtained afterwards, then connects fermented tea strain, and sterile culture 70h~90h is obtained red under conditions of 25 DEG C~35 DEG C
Tea mother bacterial liquid；
(2) preparation of soy molasses culture medium: the soy molasses of purifying are mixed in proportion with pure water, and are stirred equal
It is even, it is cooling after sterilizing；
(3) preparation of soy molasses red tea fungus fermented date liquid: after fermented tea mother liquor for fermentation 70h~90h, according to 5%~20%
(v/v) inoculum concentration is inoculated into soy molasses culture medium, and sterile heat-preservation fermentation 6d~8d, obtains pH under the conditions of 25 DEG C~35 DEG C
The soy molasses red tea fungus fermented date liquid being worth between 3.0~3.6；
(4) preparation of soy molasses fermented beverage: the soy molasses fermentation liquid that fermentation ends are obtained successively carries out gauze
Coarse filtration, centrifugal filtration, film filtering simultaneously obtain soy molasses fermented tea fermented beverage through detection bottling.
The preparation method of the soy molasses fermented tea fermented beverage, which is characterized in that the corn powder saccharification liquid,
The preparation method is as follows:
(1) raw material selects: selecting commercially available high-grade maize fine powder；
(2) it is gelatinized: the corn fine powder of a parts by weight and the water of three parts by weight being mixed, stirs evenly, is heated at 55 DEG C
It is gelatinized within 30 minutes；
(3) it liquefies: adding the α-amylase of 4000U/g in the cornmeal mush that gelatinization is completed in 95 DEG C of heat preservations liquefaction 90min, obtain
Corn fine powder liquefaction products；
(4) it is saccharified: corn fine powder liquefaction products is boiled into enzyme deactivation, be cooled to 65 DEG C, addition 104The carbohydrase of U/g is 65
DEG C heat preservation saccharification 120min, obtain corn fine powder saccharified liquid；
(5) filter, be centrifuged: by corn fine powder saccharified liquid, boil enzyme deactivation, through 10 layers of filtered through gauze, and through 3600r/min from
The heart takes supernatant, obtains corn powder saccharification liquid.
The preparation method of the soy molasses fermented tea fermented beverage, the corn powder saccharification liquid of selection are soluble solid
Content is the corn powder saccharification liquid of 24 ° of Bx.
A kind of preparation method of soy molasses fermented tea fermented beverage, the soy molasses preparation side of the purifying
Method are as follows: soy molasses raw material is centrifuged 5min through 3600r/min, the soy molasses for taking supernatant that must purify.
The preparation method of the soy molasses fermented tea fermented beverage, the soy molasses of the purifying of selection are soluble solid
Soy molasses of the shape object content in 45 ° of Bx~47 ° Bx.
The preparation method of the soy molasses fermented tea fermented beverage, black tea mother bacterial liquid culture described in step (1)
The dosage of corn powder saccharification liquid is 20%~35% (v/v), the fermented tea strain inoculum concentration for preparing black tea mother bacterial liquid in base
For 10%~15% (v/v).
The preparation method of the soy molasses fermented tea fermented beverage, soy molasses culture medium described in step (2)
Weight percent containing soy molasses is 20%~30%.
The preparation method of the soy molasses fermented tea fermented beverage, in step (4), the gauze is 10 layers, described
The centrifugation rate of centrifugal filtration is 2500r/min, centrifugation time 3min, and the membrane aperture that the film filtering is selected is 0.22 μm.
Fig. 1 show preparation technology flow chart of the invention.
The soy molasses fermented tea fermented beverage that the method obtains.
Compared with the existing technology, the beneficial technical effect of the present invention lies in:
1, not high in the utilization rate of the by-product of soybean molasses of industrial production soy protein concentrate, it is most of to be discarded, from
And environmental pollution is produced, the present invention is that raw material production is novel using the by-product of soybean molasses of industrial production soy protein concentrate
Beverage makes full use of it, not only reduces environmental pollution, also increases the added value of soy molasses.Simultaneously to soy molasses and
The utilization of corn can preferably improve soybean and corn added value, create good economic and social benefit.
2, longer at 10 days or so the time required to tradition culture black tea mother bacterial liquid, black tea is made in the method applied in the present invention
The time of mother bacterial liquid at 3 days or so, substantially reduces incubation time of the black tea mother bacterial liquid as seed liquor, when preferably having saved
Between cost.
3, the beverage formulated using soy molasses, corn powder saccharification liquid and fermented tea all has significant guarantor to human body diseases
Strong effect, after three organically combines, effect complements each other again, and the nutrition-balanced tea beverage health-care efficacy of formation is more evident
It is aobvious, food and traditional black-tea fungus drink made of the far super simple soybean of resultant effect and corn, while form is ideal, mouthfeel
It is sour-sweet, palatability is strong, it is easy to digest absorb, target user it is wider, be that a kind of dual function for having both beverage and having medical efficacy is raw
State health beverages.
Detailed description of the invention
Fig. 1 is production technological process of the present invention.
Specific embodiment
The invention will now be further described with reference to specific embodiments, the advantages and features of the present invention will be with description and
It is apparent.But examples are merely exemplary, and it is not intended to limit the scope of the present invention in any way.Those skilled in the art answer
It should be appreciated that without departing from the spirit and scope of the invention can details to technical solution of the present invention and form repair
Change or replace, but these modifications and replacement are fallen within the protection scope of the present invention.
Raw material sources
Soy molasses raw material: it is purchased from grand celebration Song Nen food biotechnology Co., Ltd
Fermented tea strain: it is purchased from Urumchi fermented tea research institute
The preparation of 1 24 ° of Bx corn powder saccharification liquids of embodiment
1) raw material selects: selecting commercially available high-grade maize fine powder；
2) it is gelatinized: the corn fine powder of a parts by weight and the water of three parts by weight being mixed, stirs evenly, heats 30 at 55 DEG C
Minute is gelatinized；
3) liquefy: the α-amylase of by weight percentage 1% amount addition 4000U/g is 95 in the cornmeal mush that gelatinization is completed
DEG C heat preservation liquefaction 90min, obtain corn fine powder liquefaction products；
4) it is saccharified: corn fine powder liquefaction products being boiled into enzyme deactivation, are cooled to 65 DEG C, by weight percentage 0.5% amount adds
Add 104The carbohydrase of U/g obtains corn fine powder saccharified liquid in 65 DEG C of heat preservations saccharification 120min；
5) filter, be centrifuged: by corn fine powder saccharified liquid, boil enzyme deactivation, through 10 layers of filtered through gauze, and through 3600r/min from
The heart takes supernatant, obtains the corn powder saccharification liquid that soluble solid content is 24 ° of Bx.
A kind of preparation method of the soy molasses fermented tea fermented beverage of embodiment 2
The soy molasses fermented tea fermented beverage is by corn powder saccharification liquid, the soy molasses of purifying, fermented tea and pure
Water purification is prepared in accordance with the following methods, is as shown in Figure 1 preparation technology flow chart of the invention.
(1) black tea mother bacterial liquid culture
The soluble solid content that embodiment 1 is prepared is the corn powder saccharification liquid of 24 ° of Bx according to 30% (v/v's)
Additive amount is mixed with pure water, is stirred evenly, and is obtained black tea mother bacterial liquid culture medium after boiling sterilization, cooling, is according to inoculum concentration
10% (v/v) accesses fermented tea strain, and sterile culture 70h under conditions of 30 DEG C obtains black tea mother bacterial liquid.
(2) preparation of soy molasses culture medium
Soy molasses raw material is centrifuged 5min through 3600r/min, and taking supernatant to obtain soluble solid content is the pure of 47 ° of Bx
The soy molasses of change.The soy molasses for the purifying that the soluble solid content that 30g is added in 70mL water is 47 ° of Bx, and
Even stirring, it is cooling after boiling.
(3) preparation of soy molasses red tea fungus fermented date liquid
After fermented tea mother liquor for fermentation 70h, according to the inoculum concentration of 8% (v/v), it is inoculated in soy molasses culture medium, 30
Sterile heat-preservation fermentation 6d under conditions of DEG C obtains the soy molasses red tea fungus fermented date liquid that pH value is 3.4.
(4) preparation of soy molasses fermented beverage
The soy molasses fermentation liquid obtained after fermentation is successively centrifuged through 10 layers of gauze coarse filtration, 2500r/min
Soy molasses fermented tea fermented beverage is obtained after 3min filtering, 0.22 μm of film filtering and through detection bottling.
A kind of preparation method of the soy molasses fermented tea fermented beverage of embodiment 3
The soy molasses fermented tea fermented beverage is by corn powder saccharification liquid, the soy molasses of purifying, fermented tea and pure
Water purification is prepared in accordance with the following methods:
(1) black tea mother bacterial liquid culture
The soluble solid content that embodiment 1 is prepared is the corn powder saccharification liquid of 24 ° of Bx according to 30% (v/v's)
Additive amount is mixed with pure water, is stirred evenly, and is obtained black tea mother bacterial liquid culture medium after boiling sterilization, cooling, is according to inoculum concentration
10% (v/v) accesses fermented tea strain, and sterile culture 80h under conditions of 28 DEG C obtains black tea mother bacterial liquid.
(2) preparation of soy molasses culture medium
Soy molasses raw material is centrifuged 5min through 3600r/min, and taking supernatant to obtain soluble solid content is the pure of 45 ° of Bx
The soy molasses of change.The soy molasses for the purifying that the soluble solid content that 25g is added in 80mL water is 45 ° of Bx, and
Even stirring, it is cooling after boiling.
(3) preparation of soy molasses red tea fungus fermented date liquid
After fermented tea mother liquor for fermentation 80h, according to the inoculum concentration of 13% (v/v), it is inoculated in soy molasses culture medium, 26
Sterile heat-preservation fermentation 7d under conditions of DEG C obtains the soy molasses red tea fungus fermented date liquid that pH value is 3.5.
(4) preparation of soy molasses fermented beverage
The soy molasses fermentation liquid obtained after fermentation is successively centrifuged through 10 layers of gauze coarse filtration, 2500r/min
Soy molasses fermented tea fermented beverage is obtained after 3min filtering, 0.22 μm of film filtering and through detection bottling.
A kind of preparation method of the soy molasses fermented tea fermented beverage of embodiment 4
The soy molasses fermented tea fermented beverage is by corn powder saccharification liquid, the soy molasses of purifying, fermented tea and pure
Water purification is prepared in accordance with the following methods:
(1) black tea mother bacterial liquid culture
The soluble solid content that embodiment 1 is prepared is the corn powder saccharification liquid of 24 ° of Bx according to 35% (v/v's)
Additive amount is mixed with pure water, is stirred evenly, and is obtained black tea mother bacterial liquid culture medium after boiling sterilization, cooling, is according to inoculum concentration
13% (v/v) accesses fermented tea strain, and sterile culture 85h under conditions of 32 DEG C obtains black tea mother bacterial liquid.
(2) preparation of soy molasses culture medium
Soy molasses raw material is centrifuged 5min through 3600r/min, and taking supernatant to obtain soluble solid content is the pure of 46 ° of Bx
The soy molasses of change.The soy molasses for the purifying that the soluble solid content that 60g is added in 160mL water is 46 ° of Bx, and
Even stirring, it is cooling after boiling.
(3) preparation of soy molasses red tea fungus fermented date liquid
After fermented tea mother liquor for fermentation 85h, according to the inoculum concentration of 18% (v/v), it is inoculated in soy molasses culture medium, 32
Sterile heat-preservation fermentation 7d under conditions of DEG C obtains the soy molasses red tea fungus fermented date liquid that pH value is 3.6.
(4) preparation of soy molasses fermented beverage
The soy molasses fermentation liquid obtained after fermentation is successively centrifuged through 10 layers of gauze coarse filtration, 2500r/min
3min filtering, 0.22 μm of film filtering simultaneously obtain soy molasses fermented tea fermented beverage through detection bottling.
A kind of preparation method of the soy molasses fermented tea fermented beverage of embodiment 5
The soy molasses fermented tea fermented beverage is by corn powder saccharification liquid, the soy molasses of purifying, fermented tea and pure
Water purification is prepared in accordance with the following methods:
(1) black tea mother bacterial liquid culture
The soluble solid content that embodiment 1 is prepared is the corn powder saccharification liquid of 24 ° of Bx according to 24% (v/v's)
Additive amount is mixed with pure water, is stirred evenly, and is obtained black tea mother bacterial liquid culture medium after boiling sterilization, cooling, is according to inoculum concentration
15% (v/v) accesses fermented tea strain, and sterile culture 80h under conditions of 28 DEG C obtains black tea mother bacterial liquid.
(2) preparation of soy molasses culture medium
Soy molasses raw material is centrifuged 5min through 3600r/min, and taking supernatant to obtain soluble solid content is the pure of 45 ° of Bx
The soy molasses of change.The soy molasses for the purifying that the soluble solid content that 90g is added in 280mL water is 45 ° of Bx, and
Even stirring, it is cooling after boiling.
(3) preparation of soy molasses red tea fungus fermented date liquid
After fermented tea mother liquor for fermentation 80h, according to the inoculum concentration of 11% (v/v), it is inoculated in fermentation medium, at 28 DEG C
Under the conditions of sterile heat-preservation fermentation 8d, obtain pH value be 3.3 soy molasses red tea fungus fermented date liquid.
(4) preparation of soy molasses fermented beverage
The soy molasses fermentation liquid obtained after fermentation is successively centrifuged through 10 layers of gauze coarse filtration, 2500r/min
3min filtering, 0.22 μm of film filtering simultaneously obtain soy molasses fermented tea fermented beverage through detection bottling.
The soy molasses fermented tea fermented beverage being prepared according to 1-5 the method for the embodiment of the present invention, nutrition is balanced,
Form ideal, sweet mouthfeel, palatability are strong, it is easy to digest absorb, food made of the far super simple soybean of its resultant effect and corn
And traditional black-tea fungus drink, while target user is wider, is a kind of dual function ecology for having both beverage and having medical efficacy
Health beverages.
Claims (5)
1. a kind of preparation method of soy molasses fermented tea fermented beverage, which is characterized in that be by corn powder saccharification liquid, purifying it is big
Beans molasses, fermented tea and pure water are prepared in accordance with the following methods:
(1) black tea mother bacterial liquid culture: corn powder saccharification liquid being mixed with pure water, is stirred evenly, and obtains fermented tea after sterilized, cooling
Mother liquor culture medium, then fermented tea strain is accessed, sterile culture 70h~90h obtains black tea mother bacterial liquid under conditions of 25 DEG C~35 DEG C；
(2) preparation of soy molasses culture medium: the soy molasses of purifying being mixed with pure water, and are stirred evenly, cold after sterilizing
But；
(3) preparation of soy molasses red tea fungus fermented date liquid: after fermented tea mother liquor for fermentation 70h~90h, according to 5%~20% (v/v)
Inoculum concentration be inoculated into soy molasses culture medium, sterile heat-preservation fermentation 6d~8d, obtains pH value under the conditions of 25 DEG C~35 DEG C
Soy molasses red tea fungus fermented date liquid between 3.0~3.6；
(4) preparation of soy molasses fermented beverage: the soy molasses red tea fungus fermented date liquid that fermentation ends are obtained successively carries out yarn
Cloth coarse filtration, centrifugal filtration, film filtering simultaneously obtain soy molasses fermented tea fermented beverage through detection bottling；
Wherein, the corn powder saccharification liquid is prepared in accordance with the following methods:
(a) raw material selects: selecting commercially available high-grade maize fine powder；
(b) it is gelatinized: the corn fine powder of a parts by weight and the water of three parts by weight being mixed, stirred evenly, 30 points are heated at 55 DEG C
Clock is gelatinized；
(c) it liquefies: adding the α-amylase of 4000U/g in the cornmeal mush that gelatinization is completed in 95 DEG C of heat preservations liquefaction 90min, obtain corn
Fine powder liquefaction products；
(d) it is saccharified: corn fine powder liquefaction products is boiled into enzyme deactivation, be cooled to 65 DEG C, addition 104The carbohydrase of U/g is kept the temperature at 65 DEG C
Be saccharified 120min, obtains corn fine powder saccharified liquid；
(e) it filters, be centrifuged: by corn fine powder saccharified liquid, enzyme deactivation is boiled, through 10 layers of filtered through gauze, and through 3600r/min centrifuging and taking
Supernatant obtains corn powder saccharification liquid；
Wherein, the soluble solid content of the soy molasses of the purifying is in 45 ° of Bx~47 ° Bx；
Wherein, corn powder saccharification liquid additive amount is 20%~35% (v/v) in black tea mother bacterial liquid culture medium described in step (1)；
Wherein, the fermented tea strain inoculum concentration that black tea mother bacterial liquid is prepared described in step (1) is 10%~15% (v/v)；
Wherein, weight percent of the soy molasses culture medium containing soy molasses described in step (2) is 20%~30%.
2. a kind of preparation method of soy molasses fermented tea fermented beverage according to claim 1, which is characterized in that described
The soy molasses of purifying be prepared in accordance with the following methods: soy molasses raw material is centrifuged 5min through 3600r/min, takes supernatant
Soluble solid content is obtained in the soy molasses of the purifying of 45 ° of Bx~47 ° Bx.
3. the preparation method of soy molasses fermented tea fermented beverage according to claim 1, which is characterized in that the jade of selection
Rice saccharified liquid is the corn powder saccharification liquid that soluble solid content is 24 ° of Bx.
4. the preparation method of soy molasses fermented tea fermented beverage according to claim 1, which is characterized in that claim
Gauze employed in gauze coarse filtration described in step (4) is 10 layers in 1；Centrifugation rate is in the centrifugal filtration
2500r/min, centrifugation time 3min；The membrane aperture that the film filtering is selected is 0.22 μm.
5. the soy molasses fermented tea fermented beverage that method according to any of claims 1-4 is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610504114.9A CN106173721B (en) | 2016-06-30 | 2016-06-30 | A kind of soy molasses fermented tea fermented beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610504114.9A CN106173721B (en) | 2016-06-30 | 2016-06-30 | A kind of soy molasses fermented tea fermented beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106173721A CN106173721A (en) | 2016-12-07 |
| CN106173721B true CN106173721B (en) | 2019-07-26 |
Family
ID=57463894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610504114.9A Expired - Fee Related CN106173721B (en) | 2016-06-30 | 2016-06-30 | A kind of soy molasses fermented tea fermented beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106173721B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467460A (en) * | 2017-09-20 | 2017-12-15 | 安徽三芋农业发展有限公司 | A kind of manufacture craft of sweet potato syrup fermented tea fermented beverage |
| CN107691704A (en) * | 2017-10-18 | 2018-02-16 | 中国科学院昆明植物研究所 | A kind of black-tea fungus drink and preparation method thereof |
| CN108782768A (en) * | 2018-04-27 | 2018-11-13 | 江苏省农业科学院 | A kind of fermented tea ferments full beans soya-bean milk and its production method |
| CN111480713A (en) * | 2019-01-29 | 2020-08-04 | 金振库 | Natto black tea fungus liquid beverage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101984861A (en) * | 2009-07-28 | 2011-03-16 | 马艳 | Method for processing black corn drinks |
| CN102058118A (en) * | 2010-11-11 | 2011-05-18 | 哈尔滨商业大学 | Soybean molasses fruit orange functional beverage and preparation method thereof |
| CN102429294A (en) * | 2010-09-29 | 2012-05-02 | 曲怡霏 | Preparation process of corn drink |
| CN103202510A (en) * | 2013-04-15 | 2013-07-17 | 吉林农业科技学院 | Production technology of corn lactic acid fermentation drink |
| CN104382129A (en) * | 2014-11-07 | 2015-03-04 | 何寒 | Beverage prepared from sweet corn and black tea fungus |
-
2016
- 2016-06-30 CN CN201610504114.9A patent/CN106173721B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101984861A (en) * | 2009-07-28 | 2011-03-16 | 马艳 | Method for processing black corn drinks |
| CN102429294A (en) * | 2010-09-29 | 2012-05-02 | 曲怡霏 | Preparation process of corn drink |
| CN102058118A (en) * | 2010-11-11 | 2011-05-18 | 哈尔滨商业大学 | Soybean molasses fruit orange functional beverage and preparation method thereof |
| CN103202510A (en) * | 2013-04-15 | 2013-07-17 | 吉林农业科技学院 | Production technology of corn lactic acid fermentation drink |
| CN104382129A (en) * | 2014-11-07 | 2015-03-04 | 何寒 | Beverage prepared from sweet corn and black tea fungus |
Non-Patent Citations (2)
| Title |
|---|
| 玉米红茶复合发酵饮料的研制;郭书贤;《食品工业》;20060420(第2期);第34页第1-3段，第35页左栏第2-7段 |
| 红茶菌饮料的研究进展;宋清鹏;《包装与食品机械》;20130630;第31卷(第3期);44-48 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106173721A (en) | 2016-12-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101130741B (en) | Vinegar koji and biological edible vinegar, and method of producing the same | |
| CN1237914C (en) | Prepn. method of rice milk beverage | |
| CN102559443B (en) | Heath-function sea cucumber yellow wine | |
| CN106173721B (en) | A kind of soy molasses fermented tea fermented beverage and preparation method thereof | |
| CN105907520B (en) | A kind of yellow rice wine medication song and preparation method thereof, fructus lycii Cortex Eucommiae yellow rice wine and preparation method thereof | |
| CN107136517B (en) | Hemp seed meal polypeptide oral liquid and preparation method thereof | |
| CN104473281A (en) | Flower and cereal beverage and preparation method thereof | |
| CN108576534A (en) | A kind of production method of fermented tea fermentation bean curd yellow pulp water drink | |
| CN107400581A (en) | A kind of winter jujube beer and its preparation technology | |
| CN110973423A (en) | Red yeast noni beverage and preparation method thereof | |
| CN103627558A (en) | Lipid-reducing health-care beer | |
| CN104382129A (en) | Beverage prepared from sweet corn and black tea fungus | |
| CN104273628A (en) | Biological beverage taking coix seed as raw material and preparation of biological beverage | |
| CN106889389A (en) | A kind of wild white bur oral liquid and preparation method thereof | |
| CN104287039A (en) | Biological beverage prepared from brown rice and preparation method thereof | |
| CN104287046A (en) | Biological beverage using peanuts as main raw materials and preparation method thereof | |
| CN104432341B (en) | The preparation method of Fresh Cucumber Juice fermented beverage | |
| CN103820255B (en) | Grape watermelon beer and preparation method thereof | |
| CN104287044A (en) | Kiwi fruit and red tea fungus drink | |
| CN107258915B (en) | Cordyceps militaris, corn and peanut compound beverage | |
| CN104116116B (en) | A kind of preparation method of milled glutinous broomcorn millet vinegar health drink | |
| CN106173743A (en) | A kind of preparation method of fermented asparagus beverage | |
| CN103525684B (en) | Deep glossy ganoderma fermenting liquid prepares the method for Ganoderma vinegar | |
| CN103045454A (en) | Natural fruit vinegar and processing process thereof | |
| CN102250724B (en) | Cordyceps and ginkgo yellow wine as well as preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20190726 |