CN106720681A - A kind of blueberry black tea bacterium composite beverage - Google Patents

A kind of blueberry black tea bacterium composite beverage Download PDF

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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
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blueberry
black tea
juice
fermentation
fermented
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翟珺
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    • 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

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  • 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)
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  • 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

A kind of blueberry black tea bacterium composite beverage
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.
CN201611151974.5A 2016-12-14 2016-12-14 A kind of blueberry black tea bacterium composite beverage Pending CN106720681A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
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

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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

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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

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Cited By (5)

* Cited by examiner, † Cited by third party
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

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