CN106376673A - Preparation method for tea concentrated solution - Google Patents
Preparation method for tea concentrated solution Download PDFInfo
- Publication number
- CN106376673A CN106376673A CN201610804440.1A CN201610804440A CN106376673A CN 106376673 A CN106376673 A CN 106376673A CN 201610804440 A CN201610804440 A CN 201610804440A CN 106376673 A CN106376673 A CN 106376673A
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- CN
- China
- Prior art keywords
- tea
- preparation
- fermentation
- concentrated solution
- fragrance
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method for tea concentrated solution. The preparation method comprises the following steps: extracting tea soup, fermenting and preparing zongzi fragrance fermentation broth, and concentrating to prepare the tea concentrated solution. The tea concentrated solution prepared from the preparation method for the tea concentrated solution has typical zongzi fragrance flavor, the zongzi fragrance is obtained through natural fermentation, no zongzi fragrance essences are added, raw material sources are natural, no artificially synthesized ingredients are contained, and the obtained tea concentrated solution is natural and healthy. The tea concentrated solution obtained by the fermentation of probiotics is characterized in that a fermentation process of probiotics generates the natural zongzi fragrance flavor, rich prebiotics ingredients, such as GABA, glucuronic acid and the like, are generated through fermentation, and the prepared tea source has a probiotic function.
Description
Technical field
The invention belongs to food ingredient manufacture field, particularly to the preparation method of a plant tea concentrate.
Background technology
Tea concentrate is that food-processing industry needs and a kind of food ingredient of formation for convenience of producing, as straight in drink enterprise
Connect and carry out being deployed into tea beverage with tea concentrate for raw material, catering companies can using tea concentrate dilute after as tea beverage pin
Sell, be easy to standardization and minimizing equipment and the artificial input of product.But at present, tea concentration liquid product is more single, in work(
Can there is no good performance in property.
Content of the invention
For solving the above problems, it is an object of the invention to provide a kind of preparation method of feature tea concentrate, with tea
For raw material, by natural fermented, prepare.
For reaching above-mentioned purpose, the preparation method of a plant tea concentrate involved in the present invention it is characterised in that include with
Lower step：
（1）Extract millet paste：Heat water to 50-70 DEG C, add green tea, be incubated 20-60min, obtain tea with 300 mesh filter-cloth filterings
Soup, wherein tealeaves are 1-5 with the mass ratio of water：80；
（2）Fermentation：Add the sugar of 2-10wt% in the millet paste that step (1) obtains, access saccharomycete, in 30 DEG C of condition bottom fermentation 24-
72h, is cooled to 4 DEG C of refrigeration 12h, then obtains rice-pudding fragrance zymotic fluid after centrifugation, ultrafiltration, sterilization；
（3）Concentrate：Take step（2）Rice-pudding fragrance zymotic fluid obtaining, is concentrated into solid content and reaches 65-80% and obtain tea concentrate.
Described sugar is white granulated sugar, arabinose, trehalose and rhamnose be according to 5：2-3：1-2：The mass ratio of 0.2-1 mixes
Conjunction forms.
Described saccharomycete is schizosaccharomyces pombe, Kluyveromyces lactis, Kluyveromyces marxianus, her Sa yeast or
Saccharomyces pastorianus.
The preparation method of the tea concentrate of the present invention has the advantage that：
A:By the tea concentrate that the preparation method of tea concentrate of the present invention prepares, there is typical rice-pudding Flavor, and rice-pudding
Fragrance is obtained by natural fermented, is not added with rice-pudding fragrance essence, raw material sources are natural, without artificial synthesized composition, the tea obtaining
Concentrate natural health；
B：The tea concentrate that the present invention is obtained using probiotics fermention, the sweat of probio is except producing natural rice-pudding fragrant breeze
Taste, produces abundant prebiotic component, such as GABA, glucuronic acid etc. also by fermentation, makes the tea sauce preparing possess benefit
Raw function.
Specific embodiment
Below in conjunction with instantiation, technical scheme is described further.
Embodiment 1:
（1）Extract millet paste：Heat water to 50 DEG C, add green tea, be incubated 60min, obtain millet paste with 300 mesh filter-cloth filterings, wherein
Tealeaves is 1 with the mass ratio of water：80；
（2）Fermentation：Add the sugar of 10wt% in the millet paste that step (1) obtains, access schizosaccharomyces pombe, close under the conditions of 30 DEG C
Close standing for fermentation 72h, be cooled to 4 DEG C of refrigeration 12h, then after centrifugation, ultrafiltration, sterilization, obtain rice-pudding fragrance zymotic fluid；
（3）Concentrate：Take step（2）Rice-pudding fragrance zymotic fluid obtaining, be concentrated into solid content reach 65% tea concentrate；
Described sugar is white granulated sugar, arabinose, trehalose and rhamnose be according to 5：2：1：1 mass ratio mixes.
Embodiment 2：
（1）Extract millet paste：Heat water to 70 DEG C, add green tea, be incubated 20min, obtain millet paste with 300 mesh filter-cloth filterings, wherein
Tealeaves is 5 with the mass ratio of water：80；
（2）Fermentation：Add the sugar of 2wt% in the millet paste that step (1) obtains, access her Sa yeast, airtight standing under the conditions of 30 DEG C
Fermentation 24h, is cooled to 4 DEG C of refrigeration 12h, then obtains rice-pudding fragrance zymotic fluid after centrifugation, ultrafiltration, sterilization；
（3）Concentrate：Take step（2）Rice-pudding fragrance zymotic fluid obtaining, be concentrated into solid content reach 80% tea concentrate；
Described sugar is white granulated sugar, arabinose, trehalose and rhamnose be according to 5：3：2：0.2 mass ratio mixes.
Embodiment 3：
（1）Extract millet paste：Heat water to 60 DEG C, add green tea, be incubated 40min, obtain millet paste with 300 mesh filter-cloth filterings, wherein
Tealeaves is 3 with the mass ratio of water：80；
（2）Fermentation：Add the sugar of 8wt% in the millet paste that step (1) obtains, access saccharomyces pastorianus, airtight quiet under the conditions of 30 DEG C
Put fermentation 48h, be cooled to 4 DEG C of refrigeration 12h, then after centrifugation, ultrafiltration, sterilization, obtain rice-pudding fragrance zymotic fluid；
（3）Concentrate：Take step（2）Rice-pudding fragrance zymotic fluid obtaining, be concentrated into solid content reach 70% tea concentrate；
Described sugar is white granulated sugar, arabinose, trehalose and rhamnose be according to 5：2.5：1.5：0.8 mass ratio mixing and
Become.
Claims (4)
1. the preparation method of a plant tea concentrate is it is characterised in that comprise the following steps：
（1）Extract millet paste：Heat water to 50-70 DEG C, add green tea, be incubated 20-60min, obtain tea with 300 mesh filter-cloth filterings
Soup, wherein tealeaves are 1-5 with the mass ratio of water：80；
（2）Fermentation：Add the sugar of 2-10wt% in the millet paste that step (1) obtains, access saccharomycete, in 30 DEG C of condition bottom fermentation 24-
72h, is cooled to 4 DEG C of refrigeration 12h, then obtains rice-pudding fragrance zymotic fluid after centrifugation, ultrafiltration, sterilization；
（3）Concentrate：Take step（2）Rice-pudding fragrance zymotic fluid obtaining, is concentrated into solid content and reaches 65-80% and obtain tea concentrate.
2. the preparation method of tea concentrate according to claim 1 is it is characterised in that described tealeaves is green tea.
3. the preparation method of tea concentrate according to claim 1 is it is characterised in that described sugar is white granulated sugar, Arab
Sugar, trehalose and rhamnose are according to 5：2-3：1-2：The mass ratio of 0.2-1 mixes.
4. the preparation method of tea concentrate according to claim 1 is it is characterised in that described saccharomycete is grain wine fragmentation
Yeast, Kluyveromyces lactis, Kluyveromyces marxianus, her Sa yeast or saccharomyces pastorianus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610804440.1A CN106376673A (en) | 2016-09-06 | 2016-09-06 | Preparation method for tea concentrated solution |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610804440.1A CN106376673A (en) | 2016-09-06 | 2016-09-06 | Preparation method for tea concentrated solution |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106376673A true CN106376673A (en) | 2017-02-08 |
Family
ID=57938016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610804440.1A Pending CN106376673A (en) | 2016-09-06 | 2016-09-06 | Preparation method for tea concentrated solution |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106376673A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113583884A (en) * | 2021-08-21 | 2021-11-02 | 吉林农业大学 | Fermentation medium for producing gamma-aminobutyric acid and production method |
| CN114568560A (en) * | 2022-04-12 | 2022-06-03 | 贵州大学 | High GABA golden bud green tea beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103840A (en) * | 2007-08-01 | 2008-01-16 | 陕西省科学院酶工程研究所 | Method for preparing tea flavoring used for cigarette |
| CN102613328A (en) * | 2011-01-27 | 2012-08-01 | 慧颖应用生物科技有限公司 | Green tea fermentation broth and production method thereof |
| CN103371238A (en) * | 2012-04-12 | 2013-10-30 | 云南天士力帝泊洱生物茶集团有限公司 | Technology for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process |
-
2016
- 2016-09-06 CN CN201610804440.1A patent/CN106376673A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103840A (en) * | 2007-08-01 | 2008-01-16 | 陕西省科学院酶工程研究所 | Method for preparing tea flavoring used for cigarette |
| CN102613328A (en) * | 2011-01-27 | 2012-08-01 | 慧颖应用生物科技有限公司 | Green tea fermentation broth and production method thereof |
| CN103371238A (en) * | 2012-04-12 | 2013-10-30 | 云南天士力帝泊洱生物茶集团有限公司 | Technology for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113583884A (en) * | 2021-08-21 | 2021-11-02 | 吉林农业大学 | Fermentation medium for producing gamma-aminobutyric acid and production method |
| CN114568560A (en) * | 2022-04-12 | 2022-06-03 | 贵州大学 | High GABA golden bud green tea beverage and preparation method thereof |
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| 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: 20170208 |