CN106720681A - A kind of blueberry black tea bacterium composite beverage - Google Patents
A kind of blueberry black tea bacterium composite beverage Download PDFInfo
- Publication number
- CN106720681A CN106720681A CN201611151974.5A CN201611151974A CN106720681A CN 106720681 A CN106720681 A CN 106720681A CN 201611151974 A CN201611151974 A CN 201611151974A CN 106720681 A CN106720681 A CN 106720681A
- Authority
- CN
- China
- Prior art keywords
- blueberry
- black tea
- juice
- fermentation
- fermented
- 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
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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of blueberry black tea bacterium composite beverage, belong to fermented food field.It is that fermented tea is seeded in the fermentation medium the invention discloses a kind of preparation method of blueberry black tea bacterium composite beverage, 30 DEG C of 7~10d of quiescent culture, per 2d by volume 8 10:1 adds blueberry juice.6.42g/L is reached using glucaric acid content in blueberry black tea bacterium composite beverage prepared by the method for the present invention, glucaric acid Isosorbide-5-Nitrae lactone reaches 9.68g/L, than individually improve 1.12 times, and fragrant aroma, excellent in flavor with fermented tea fermentation.
Description
Technical field
The present invention relates to a kind of blueberry black tea bacterium composite beverage, belong to fermented food field.
Background technology
Fermented tea, is a kind of time-honored folk tradition beverage, and the skin of jellyfish is exactly liked because of its mycoderm, is commonly called as " Hypon ";
Again because fermented tea can be helped digest, various stomach is treated, so also known as " stomach is precious ".Mainly by the acetic acid beneficial to health
The syntaxial system of the compositions such as bacterium, saccharomycete and lactic acid bacteria (existing in the strain of part), can pass through biofermentation by raw materials such as sugar, tea
Technique is converted into extremely abundant nutriment, glucose-tea broth is generated a kind of beverage of sweet and sour taste.
Fermented tea fermentating metabolism can produce acetic acid, gluconic acid, glucuronic acid, glucaric acid and D-Glucose two
The function factors such as acid-Isosorbide-5-Nitrae-lactone (DSL), wherein DSL can effectively suppress the activity of GUSB, with very strong
Removing toxic substances and antioxygenic property, adjust hormone in vivo environment and play cancer chemoprotective by participating in human body metabolic activity and act on, prevention and
Effectively suppress such as cancer of the esophagus, colon cancer, hormone dependent cancer breast cancer, liver cancer, cutaneum carcinoma and carcinoma of urinary bladder illness.Therefore,
Functional beverage is prepared with very big market development potential using fermented tea fermentation.
The content of the invention
First purpose of the invention is to provide a kind of black tea bacteria fermentation culture medium, and the fermentation medium is as follows
Prepare:(1) 2~5g/L of black tea, 80~140g/L of glucose, adds water and boils 5~10min;(2) fresh blueberry is pressed into blueberry:Water 3
~4:1 ratio adds water and squeezes the juice;(3) the liquid filtering for preparing step (1) and step (2), and by 4~5:1 volume ratio is mixed
Close.
Second object of the present invention is to provide a kind of blueberry black tea bacterium composite beverage, is that fermented tea is seeded into the hair
In ferment culture medium, 30 DEG C of 7~10d of quiescent culture press zymotic fluid cumulative volume per 2d:Blueberry juice volume=8-10:1 adds blueberry
Juice.
In one embodiment of the invention, the inoculation is with 5~10cm by fermented tea bacterium block2The inoculum concentration of/L connects
Plant into fermentation medium.
In one embodiment of the invention, the fermented tea includes Russian Black Tea bacterium, Heihe fermented tea.
In one embodiment of the invention, the blueberry juice is by blueberry by fresh blueberry:Water 3~4:1 ratio
Add water to squeeze the juice and be prepared from.
Third object of the present invention is to provide a kind of preparation method of blueberry black tea composite beverage, and methods described is will be red
Tea bacterium is seeded in the fermentation medium, 30 DEG C of 7~10d of quiescent culture, per 2d 8-10 by volume:1 adds blueberry juice;Hair
Ferment is filtered after terminating, sterilizing.
In one embodiment of the invention, after the filtering, before sterilizing the regulation of pol is selectively carried out.
In one embodiment of the invention, the inoculation is with 5~10cm by fermented tea bacterium block2The inoculum concentration of/L connects
Plant into fermentation medium.
In one embodiment of the invention, the blueberry juice is by blueberry by fresh blueberry:Water 3~4:1 ratio
Add water to squeeze the juice and be prepared from.
The present invention is also claimed application of the methods described in the fermented beverage with fermented tea as raw material is prepared.
Beneficial effect:Glucaric acid content reaches 6.42g/L, grape in blueberry black tea bacterium composite beverage prepared by the present invention
Saccharic acid Isosorbide-5-Nitrae-lactone reaches 9.68g/L, than individually improve 1.12 times with fermented tea fermentation.
Specific embodiment
Embodiment 1
(1) preparation of fermentation medium:Black tea, glucose are weighed, by black tea 3g/L, the concentration of glucose 120g/L adds water
5~10min is boiled, after filtered through gauze is used after the cooling of black tea syrup, residue is removed, is transferred in clean glass altar.
(2) fermented tea fermentation:By fermented tea bacterium block with 5~10cm2The ratio of/L is seeded to the fermentation training of step (1) preparation
Support in base, with 30 DEG C of standing 7d, filtered through gauze, sterilizing are used after fermentation ends.
Determine the content of the physical and chemical indexs such as total acid, total reducing sugar after fermentation ends and function factor.
Embodiment 2
(1) preparation of fermentation medium:A) black tea, glucose are weighed, by black tea 3g/L, the concentration of glucose 120g/L adds
Water boils 5~10min;After filtered through gauze is used after the cooling of black tea syrup, residue is removed;B) fresh blueberry is pressed into blueberry:Water 3~4:
1 ratio adds water and squeezes the juice;C) black tea syrup and blueberry juice are pressed 4:1 volume ratio is transferred in clean glass altar.
(2) fermented tea fermentation:By fermented tea bacterium block with 5~10cm2The ratio of/L is seeded to the fermentation training of step (1) preparation
Support in base, with 30 DEG C of standing 7d, filtered through gauze, sterilizing are used after fermentation ends.
Determine the content of the physical and chemical indexs such as total acid, total reducing sugar after fermentation ends and function factor.
Embodiment 3
(1) preparation of fermentation medium:A) black tea, glucose are weighed, by black tea 3g/L, the concentration of glucose 120g/L adds
Water boils 5~10min;After filtered through gauze is used after the cooling of black tea syrup, residue is removed;B) fresh blueberry is pressed into blueberry:Water 3~4:
1 ratio adds water and squeezes the juice;C) black tea syrup and blueberry juice are pressed 4:1 volume ratio is transferred in clean glass altar.
(2) fermented tea fermentation:By fermented tea bacterium block with 5~10cm2The ratio of/L is seeded to the fermentation training of step (1) preparation
Support in base, 30 DEG C of 7~10d of quiescent culture add the glucose of final concentration 3% per 2d.Filtered through gauze is used after fermentation ends, is gone out
Bacterium.
Determine the content of the physical and chemical indexs such as total acid, total reducing sugar after fermentation ends and function factor.
Embodiment 4
(1) preparation of fermentation medium:A) black tea, glucose are weighed, by black tea 3g/L, the concentration of glucose 120g/L adds
Water boils 5~10min;After filtered through gauze is used after the cooling of black tea syrup, residue is removed;B) fresh blueberry is pressed into blueberry:Water 3~4:
1 ratio adds water and squeezes the juice;C) black tea syrup and blueberry juice are pressed 4:1 volume ratio is transferred in clean glass altar.
(2) fermented tea fermentation:By fermented tea bacterium block with 5~10cm2The ratio of/L is seeded to the fermentation training of step (1) preparation
Support in base, 7d is stood in 30 DEG C, per 10d by fermentation cumulative volume:Blueberry juice volume 10:1 adds blueberry juice (the same step of preparation method
1) filtered through gauze, sterilizing, are used after fermentation ends.
Determine the content of the physical and chemical indexs such as total acid, total reducing sugar after fermentation ends and function factor.
The fermented tea functional component of embodiment 1-4 is as shown in table 1, grape in blueberry black tea bacteria beverage prepared by embodiment 4
Saccharic acid content reaches 6.42g/L, and glucaric acid Isosorbide-5-Nitrae-lactone reaches 9.68g/L, than individually improve 1.12 with fermented tea fermentation
Times.Main aromatic components in the blueberry black tea bacterium of embodiment 4 are measured, are as a result shown, using the red of blueberry composite fermentation
Fragrance component species is enriched in tea bacterium, gives off a strong fragrance.
The blueberry black tea bacterium composition measurement result of table 1
The blueberry black tea bacterium main aromatic components measurement result of the embodiment 4 of table 2
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, can do various changes with modification, therefore protection model of the invention
Enclose being defined of being defined by claims.
Claims (9)
1. a kind of black tea bacteria fermentation culture medium, it is characterised in that the fermentation medium is prepared as follows:(1) black tea 2~
5g/L, 80~140g/L of glucose, adds water and boils 5~10min;(2) fresh blueberry is pressed into blueberry:Water 3~4:1 ratio adds water
Squeeze the juice;(3) the liquid filtering for preparing step (1) and step (2), and by 4~5:1 volume ratio mixing.
2. a kind of blueberry black tea bacterium composite beverage, it is characterised in that be that fermented tea is seeded in the fermentation medium, 30 DEG C
7~10d of quiescent culture, per 2d 8-10 by volume:1 adds blueberry juice.
3. blueberry black tea bacterium composite beverage according to claim 2, it is characterised in that the inoculation is by fermented tea bacterium block
With 5~10cm2The inoculum concentration of/L is seeded in fermentation medium.
4. blueberry black tea bacterium composite beverage according to claim 2, it is characterised in that the blueberry juice is by fresh blueberry
By blueberry:Water 3~4:1 ratio adds water to squeeze the juice and is prepared from.
5. a kind of preparation method of blueberry black tea composite beverage, it is characterised in that methods described be fermented tea is seeded to it is described
In fermentation medium, 30 DEG C of 7~10d of quiescent culture, per 2d 8-10 by volume:1 adds blueberry juice.
6. method according to claim 5, it is characterised in that also filtered after fermentation ends, sterilized.
7. the method according to claim 5 or 6, it is characterised in that the inoculation is with 5~10cm by fermented tea bacterium block2/L
Inoculum concentration be seeded in fermentation medium.
8. the method according to claim 5 or 6, it is characterised in that the blueberry juice is by blueberry by fresh blueberry:Water 3
~4:1 ratio adds water to squeeze the juice and is prepared from.
9. application of claim 5 methods described in the fermented beverage with fermented tea as raw material is prepared.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611151974.5A CN106720681A (en) | 2016-12-14 | 2016-12-14 | A kind of blueberry black tea bacterium composite beverage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611151974.5A CN106720681A (en) | 2016-12-14 | 2016-12-14 | A kind of blueberry black tea bacterium composite beverage |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106720681A true CN106720681A (en) | 2017-05-31 |
Family
ID=58888498
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611151974.5A Pending CN106720681A (en) | 2016-12-14 | 2016-12-14 | A kind of blueberry black tea bacterium composite beverage |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106720681A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109007148A (en) * | 2018-08-27 | 2018-12-18 | 新希望乳业股份有限公司 | A kind of fermented tea fermented tea beverage and preparation method thereof |
CN109221401A (en) * | 2018-09-30 | 2019-01-18 | 新希望乳业股份有限公司 | A kind of fermented tea brown lactic acid bacteria beverage and preparation method thereof |
CN110169572A (en) * | 2019-06-20 | 2019-08-27 | 江苏省农业科学院 | A kind of preparation method with function of detoxification fermented tea fermentation blueberry ferment |
CN111480713A (en) * | 2019-01-29 | 2020-08-04 | 金振库 | Natto black tea fungus liquid beverage |
CN112674187A (en) * | 2020-12-21 | 2021-04-20 | 广州大学 | Grape kangpu tea and preparation method and application thereof |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102389134A (en) * | 2011-11-07 | 2012-03-28 | 钟麒 | Compound fermented beverage containing red tea fungus and preparation method thereof |
CN103211253A (en) * | 2012-12-05 | 2013-07-24 | 黑龙江省今帝酒业有限公司 | Blueberry kombucha beverage and preparation method thereof |
CN103333937A (en) * | 2013-06-06 | 2013-10-02 | 徐州工程学院 | Technique for preparing antimicrobial peptide by using Bacillus subtilis |
-
2016
- 2016-12-14 CN CN201611151974.5A patent/CN106720681A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102389134A (en) * | 2011-11-07 | 2012-03-28 | 钟麒 | Compound fermented beverage containing red tea fungus and preparation method thereof |
CN103211253A (en) * | 2012-12-05 | 2013-07-24 | 黑龙江省今帝酒业有限公司 | Blueberry kombucha beverage and preparation method thereof |
CN103333937A (en) * | 2013-06-06 | 2013-10-02 | 徐州工程学院 | Technique for preparing antimicrobial peptide by using Bacillus subtilis |
Non-Patent Citations (2)
Title |
---|
李柏林: "红茶菌连续发酵的研究", 《2001年中国国际农业科技年会论文集》 * |
阚能才: "《四川茶叶制造》", 31 March 2012, 知识产权出版社 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109007148A (en) * | 2018-08-27 | 2018-12-18 | 新希望乳业股份有限公司 | A kind of fermented tea fermented tea beverage and preparation method thereof |
CN109221401A (en) * | 2018-09-30 | 2019-01-18 | 新希望乳业股份有限公司 | A kind of fermented tea brown lactic acid bacteria beverage and preparation method thereof |
CN111480713A (en) * | 2019-01-29 | 2020-08-04 | 金振库 | Natto black tea fungus liquid beverage |
CN110169572A (en) * | 2019-06-20 | 2019-08-27 | 江苏省农业科学院 | A kind of preparation method with function of detoxification fermented tea fermentation blueberry ferment |
CN112674187A (en) * | 2020-12-21 | 2021-04-20 | 广州大学 | Grape kangpu tea and preparation method and application thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106720681A (en) | A kind of blueberry black tea bacterium composite beverage | |
CN106333301B (en) | Synbiotic pickled vegetables and preparation method thereof | |
CN105995329A (en) | Medicinal and edible traditional Chinese medicine-containing enzyme drink and preparation method thereof | |
CN101831369B (en) | Golden fungus gingko yellow wine, preparation method and efficacy thereof | |
CN102618430A (en) | Method for preparing pomegranate fruit vinegar | |
CN106173025A (en) | A kind of enzymatic fermented black tea beverage and preparation method thereof | |
CN103320305A (en) | Skin-moisturizing fruit vinegar and its preparation method | |
CN105995330A (en) | High-cellulose functional red date fermented beverage and preparation method thereof | |
CN114747706A (en) | Method for preparing high-quality apple juice with blood fat reducing function by coupling and co-fermenting monascus and lactobacillus plantarum | |
CN106901112A (en) | A kind of olive ferment drink and preparation method thereof | |
CN106987504A (en) | A kind of production method of yellow rice wine | |
CN101153244A (en) | Method for brewing of pure gastrodia tuber health wine | |
CN108041382A (en) | A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria | |
CN109294864B (en) | Method for brewing vinegar by utilizing red yeast debitterized olive juice | |
CN103004986B (en) | Rana japonica oil fermented drink and method for preparing same | |
CN102994358A (en) | Loquat fruit vinegar and vinegar beverage and brewing method | |
CN108271979A (en) | A kind of blueberry ginkgo composite fruit juice and preparation method thereof | |
CN108865556A (en) | A kind of raisins brew the process of grape wine | |
CN108902578A (en) | A kind of fruit vinegar beverage and preparation method thereof containing rose extract | |
CN108813250A (en) | A kind of Sipunculus nudus fruit-flavored beverage and preparation method thereof containing biodiasmin | |
CN108378256A (en) | A kind of chu chrysanthemum fermented beverage and preparation method thereof | |
CN114601086A (en) | Lycium ruthenicum fruit and apple compound fermented beverage and preparation method thereof | |
CN113214955A (en) | Greasiness-relieving composite grape raw vinegar and preparation method thereof | |
CN107396971A (en) | A kind of purple potato cherry function acidified milk rich in OPC and preparation method thereof | |
CN107129921A (en) | A kind of brewing method of cornel fruit vinegar beverage |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
|
WD01 | Invention patent application deemed withdrawn after publication |