CN109221531A - A kind of preparation method of lactobacillus-fermented tea beverage - Google Patents
A kind of preparation method of lactobacillus-fermented tea beverage Download PDFInfo
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- CN109221531A CN109221531A CN201811336999.1A CN201811336999A CN109221531A CN 109221531 A CN109221531 A CN 109221531A CN 201811336999 A CN201811336999 A CN 201811336999A CN 109221531 A CN109221531 A CN 109221531A
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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
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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
- A23F3/18—Extraction of water soluble tea constituents
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of preparation methods of lactobacillus-fermented tea beverage, belong to food processing technology field；Preparation method includes the following steps: that (1) crushes: the tealeaves selected is crushed to 60-80 mesh；(2) it extracts: tea juice is extracted using secondary leach extraction method, the water of 5-6 times of weight is added in tealeaves, maintains water temperature at 80-85 DEG C, extracts 30-50min, filtered filtration residue filters again after extracting 20-30min under similarity condition, and the tea juice being obtained by filtration twice is merged；(3) allotment sterilization: the fructose syrup that mass fraction is 5-8% is added in the tea juice after merging, 90-100 DEG C is added to after mixing, sterilizes 30min；(4) inoculation fermentation: the strain of the tea juice access 1-1.5% after sterilization, in 37-40 DEG C of fermentation 40-48h；(5) deploy canned: the white granulated sugar of 8-10% is added in the solution after fermentation, and the stabilizer of 0.3-0.5% aseptically carries out canned；The lactic acid bacteria tea beverage mellow in taste prepared using method, aromatic flavour, nutritive value is high, is rich in probiotics, healthy intestinal health.
Description
Technical field
The present invention relates to a kind of preparation methods of lactobacillus-fermented tea beverage, belong to food processing technology field.
Background technique
Tealeaves proves that the legend that can detoxify of tea is counted originating from China, with shennong went into the mountains collecting, tasting and testing different kinds of herbs to be used as medicine, Chinese to the discovery of tea so far
The present existing more than 5000 years history.Contain multiple nutritional components and effective component in tealeaves, such as tea polyphenols, tea polysaccharide, cholestene
Ketone, caffeine, inositol, folic acid, pantothenic acid etc..Wherein tea polyphenols have very strong inoxidizability and physiological activity, so length is drunk tea
It can delay senescence, build up health.
With the progress of biotechnology, fermented food technology is also being promoted.Pass through micro- lifes such as addition lactic acid bacteria, Bifidobacterium
After object fermentation, not only mouthfeel is improved, but also nutritive value is also further promoted, such as Yoghourt, vinegar, fermented soya bean, drinks, hair
Ferment bean product etc..Therefore, fermentation technique is also applied in fermented tea, as China Patent No. CN107637676A provides one kind
The preparation method of fermented tea and fermented tea, including fermented with probiotics bacterial liquid to gross tea or made tea, it after fermentation, will
Tea-drying, obtains fermented tea, and the fermented tea of technology preparation has the original resemblance of tealeaves, meets traditional habit of infusing tea
It is used, and have both the healthcare function and characteristic mouthfeel of tealeaves and probiotics fermention food.But it is drunk by the product that the technology is fermented
Used time also needs to brew, time-consuming and laborious, and is unsuitable for outgoing carrying.
With the quickening pace of modern life, tea has been gradually evolved by popular daily life beverage, occur instant tea,
Iced tea, liquid tea and all kinds of tea bags, teabag drink are known as " one of big beverage in the world three ".It is directly prepared using fermentation technique
Lactic acid bacteria tea beverage, especially when viable bacteria beverage, be not only able to satisfy and drink convenient demand, and improve the nutritive value of drink
And healthcare function.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of lactobacillus-fermented tea beverage, mellow in taste, aromatic flavour,
Oxidation resistance is strong, and nutritive value is high, contains profitable probliotics, healthy intestinal health.
For realize foregoing invention purpose, the technical solution adopted by the present invention is as follows:
A kind of preparation method of lactobacillus-fermented tea beverage, includes the following steps:
(1) it crushes: the tealeaves selected is crushed to 60-80 mesh；
(2) it extracts: tea juice being extracted using secondary leach extraction method, the water of 5-6 times of weight is added first in tealeaves, maintains water temperature at
80-85 DEG C, 30-50min is extracted, the water of 5-6 times of weight is added in filtered filtration residue again, maintains water temperature at 80-85 DEG C, extraction
It is filtered after 20-30min, the tea juice being obtained by filtration twice is merged；
(3) allotment sterilization: the fructose syrup that mass fraction is 5-8% is added in the tea juice after merging, is added to after mixing
90-100 DEG C, sterilize 30min；
(4) inoculation fermentation: the strain of the tea juice access 1-1.5% after sterilization, in 37-40 DEG C of fermentation 40-48h；
(5) deploy canned: solution after fermentation is added the white granulated sugar of 8-10%, the stabilizer of 0.3-0.5%, aseptically into
Row is canned.
Strain described in step (4) is lactobacillus plantarum and streptococcus thermophilus, and the mass ratio of the two is 1:1.
The beneficial effects of the present invention are:
(1) mellow in taste, aromatic flavour, nutritive value is high, is rich in probiotics, healthy intestinal health.
(2) unique in taste with the double tastes of tea and sour milk beverage, it conveniently drinks, market acceptance is high.
Specific embodiment
The present invention is described in further details below by example, these examples are only used to illustrate the present invention, and unlimited
The scope of the present invention processed.
Embodiment 1
A kind of preparation method of lactobacillus-fermented tea beverage, includes the following steps:
(1) it crushes: the tealeaves selected is crushed to 60-80 mesh；
(2) it extracts: tea juice being extracted using secondary leach extraction method, the water of 5 times of weight is added first in tealeaves, maintains water temperature at 80
DEG C, 50min is extracted, the water of 5 times of weight is added in filtered filtration residue again, maintains water temperature at 80 DEG C, filters after extracting 30min, will
The tea juice being obtained by filtration twice merges；
(3) allotment sterilization: the fructose syrup that mass fraction is 5% is added in the tea juice after merging, is added to 90 after mixing
DEG C, sterilize 30min；
(4) inoculation fermentation: the lactobacillus plantarum and streptococcus thermophilus (mass ratio 1:1) of the tea juice access 1% after sterilization, at 37 DEG C
Ferment 48h；
(5) deploy canned: 8% white granulated sugar is added in the solution after fermentation, and 0.3% stabilizer aseptically carries out canned
?.
Embodiment 2
A kind of preparation method of lactobacillus-fermented tea beverage, includes the following steps:
(1) it crushes: the tealeaves selected is crushed to 60-80 mesh；
(2) it extracts: tea juice being extracted using secondary leach extraction method, the water of 6 times of weight is added first in tealeaves, maintains water temperature at 85
DEG C, 30min is extracted, the water of 6 times of weight is added in filtered filtration residue again, maintains water temperature at 85 DEG C, filters after extracting 20min, will
The tea juice being obtained by filtration twice merges；
(3) allotment sterilization: the fructose syrup that mass fraction is 8% is added in the tea juice after merging, is added to 100 after mixing
DEG C, sterilize 30min；
(4) inoculation fermentation: the lactobacillus plantarum and streptococcus thermophilus (mass ratio 1:1) of the tea juice access 1.5% after sterilization, 40
DEG C fermentation 40h；
(5) deploy canned: 10% white granulated sugar is added in the solution after fermentation, and 0.5% stabilizer aseptically carries out canned
?.
Embodiment 3
A kind of preparation method of lactobacillus-fermented tea beverage, includes the following steps:
(1) it crushes: the tealeaves selected is crushed to 60-80 mesh；
(2) it extracts: tea juice being extracted using secondary leach extraction method, the water of 5 times of weight is added first in tealeaves, maintains water temperature at 80
DEG C, 30min is extracted, the water of 6 times of weight is added in filtered filtration residue again, maintains water temperature at 85 DEG C, filters after extracting 30min, will
The tea juice being obtained by filtration twice merges；
(3) allotment sterilization: the fructose syrup that mass fraction is 6% is added in the tea juice after merging, is added to 95 after mixing
DEG C, sterilize 30min；
(4) inoculation fermentation: the lactobacillus plantarum and streptococcus thermophilus (mass ratio 1:1) of the tea juice access 1.2% after sterilization, 38
DEG C fermentation 44h；
(5) deploy canned: 9% white granulated sugar is added in the solution after fermentation, and 0.4% stabilizer aseptically carries out canned
?.
Embodiment 4
A kind of preparation method of lactobacillus-fermented tea beverage, includes the following steps:
(1) it crushes: the tealeaves selected is crushed to 60-80 mesh；
(2) it extracts: tea juice being extracted using secondary leach extraction method, the water of 6 times of weight is added first in tealeaves, maintains water temperature at 85
DEG C, 40min is extracted, the water of 5 times of weight is added in filtered filtration residue again, maintains water temperature at 83 DEG C, filters after extracting 25min, will
The tea juice being obtained by filtration twice merges；
(3) allotment sterilization: the fructose syrup that mass fraction is 7% is added in the tea juice after merging, is added to 95 after mixing
DEG C, sterilize 30min；
(4) inoculation fermentation: the lactobacillus plantarum and streptococcus thermophilus (mass ratio 1:1) of the tea juice access 1% after sterilization, at 38 DEG C
Ferment 46h；
(5) deploy canned: 8% white granulated sugar is added in the solution after fermentation, and 0.3% stabilizer aseptically carries out canned
?.
Embodiment 5
A kind of preparation method of lactobacillus-fermented tea beverage, includes the following steps:
(1) it crushes: the tealeaves selected is crushed to 60-80 mesh；
(2) it extracts: tea juice being extracted using secondary leach extraction method, the water of 6 times of weight is added first in tealeaves, maintains water temperature at 85
DEG C, 35in is extracted, the water of 6 times of weight is added in filtered filtration residue again, maintains water temperature at 82 DEG C, filters after extracting 20min, by two
The secondary tea juice being obtained by filtration merges；
(3) allotment sterilization: the fructose syrup that mass fraction is 8% is added in the tea juice after merging, is added to 100 after mixing
DEG C, sterilize 30min；
(4) inoculation fermentation: the lactobacillus plantarum and streptococcus thermophilus (mass ratio 1:1) of the tea juice access 1.5% after sterilization, 40
DEG C fermentation 42h；
(5) deploy canned: 10% white granulated sugar is added in the solution after fermentation, and 0.5% stabilizer aseptically carries out canned
?.
Claims (5)
1. a kind of preparation method of lactobacillus-fermented tea beverage, characterized by the following steps:
(1) it crushes: the tealeaves selected is crushed to 60-80 mesh；
(2) it extracts: tea juice is extracted using secondary leach extraction method；
(3) allotment sterilization: the fructose syrup that mass fraction is 5-8% is added in the tea juice after merging, is killed after mixing
Bacterium；
(4) inoculation fermentation: the strain of the tea juice access 1-1.5% after sterilization, in 37-40 DEG C of fermentation 40-48h；
(5) deploy canned: white granulated sugar, stabilizer is added in the solution after fermentation, aseptically carries out canned.
2. a kind of preparation method of lactobacillus-fermented tea beverage according to claim 1, it is characterised in that: step (2) institute
The secondary extraction stated refers to the water that 5-6 times of weight is added first in tealeaves, maintains water temperature at 80-85 DEG C, extracts 30-50min,
The water of 5-6 times of weight is added in filtered filtration residue again, maintains water temperature at 80-85 DEG C, filters after extracting 20-30min, will mistake twice
Obtained tea juice is filtered to merge.
3. a kind of preparation method of lactobacillus-fermented tea beverage according to claim 1, it is characterised in that: step (3) institute
The sterilization temperature stated is 90-100 DEG C, sterilizing time 30min.
4. a kind of preparation method of lactobacillus-fermented tea beverage according to claim 1, it is characterised in that: step (4) institute
The strain stated is lactobacillus plantarum and streptococcus thermophilus, and the mass ratio of the two is 1:1.
5. a kind of preparation method of lactobacillus-fermented tea beverage according to claim 1, it is characterised in that: step (5) institute
The white granulated sugar additive amount stated is 8-10%, and stabilizer additive amount is 0.3-0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811336999.1A CN109221531A (en) | 2018-11-12 | 2018-11-12 | A kind of preparation method of lactobacillus-fermented tea beverage |
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| CN201811336999.1A CN109221531A (en) | 2018-11-12 | 2018-11-12 | A kind of preparation method of lactobacillus-fermented tea beverage |
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| CN201811336999.1A Withdrawn CN109221531A (en) | 2018-11-12 | 2018-11-12 | A kind of preparation method of lactobacillus-fermented tea beverage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021047113A1 (en) * | 2019-09-10 | 2021-03-18 | 深圳市晨北科技有限公司 | Temperature control apparatus and fermented tea manufacturing method |
| CN112868841A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Tea fermented beverage and preparation method thereof |
| CN113367214A (en) * | 2021-05-10 | 2021-09-10 | 大别山野岭饮料股份有限公司 | Fermented tea beverage and preparation process thereof |
| CN114568506A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation lactic acid bacteria beverage and preparation method thereof |
| CN114680210A (en) * | 2022-04-20 | 2022-07-01 | 无锡元生智慧生物科技有限公司 | Preparation method of fermented tea beverage |
-
2018
- 2018-11-12 CN CN201811336999.1A patent/CN109221531A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021047113A1 (en) * | 2019-09-10 | 2021-03-18 | 深圳市晨北科技有限公司 | Temperature control apparatus and fermented tea manufacturing method |
| CN112868841A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Tea fermented beverage and preparation method thereof |
| CN114568506A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation lactic acid bacteria beverage and preparation method thereof |
| CN113367214A (en) * | 2021-05-10 | 2021-09-10 | 大别山野岭饮料股份有限公司 | Fermented tea beverage and preparation process thereof |
| CN114680210A (en) * | 2022-04-20 | 2022-07-01 | 无锡元生智慧生物科技有限公司 | Preparation method of fermented tea beverage |
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Application publication date: 20190118 |