CN112167406A - Preparation method of black tea fermented tea beverage - Google Patents
Preparation method of black tea fermented tea beverage Download PDFInfo
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- CN112167406A CN112167406A CN202011238524.6A CN202011238524A CN112167406A CN 112167406 A CN112167406 A CN 112167406A CN 202011238524 A CN202011238524 A CN 202011238524A CN 112167406 A CN112167406 A CN 112167406A
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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
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Abstract
A preparation method of a black tea fermented tea beverage comprises raw material pretreatment, auxiliary material pretreatment, leaching, fermentation, alcohol removal and filling. Provides a method for preparing fermented fruit tea beverage with higher tea polyphenol content and better sensory quality. In the method, the tea raw material is subjected to superfine grinding pretreatment, ultrasonic extraction is combined with secondary extrusion filtration, the dissolution degree of active substances in the tea raw material is influenced, and then the active substances in the tea are fully extracted, so that the product has the advantages of good nutritional value and economic cost; through proper technological means, the obtained fermented fruit tea beverage not only has the health-care function of the probiotics metabolite, but also has unique fruit tea composite flavor, rich taste and good stability, is suitable for various people to drink, meets the requirements of modern people, has a good intestinal health maintaining function, and has a wide application prospect.
Description
Technical Field
The invention relates to the technical field of fermented foods, in particular to a preparation method of a black tea fermented tea beverage.
Background
The black tea is a fully fermented tea with special red soup and sweet taste which is prepared by the processing technologies of withering, kneading, fermenting, drying and the like after the tea leaves are picked, and the tea leaves are changed into red oxide under the action of oxidase to become the black tea. The black tea is mild and mellow in nature, is rich in various active substances including polyphenol compounds, catechin, various water-soluble vitamins and the like, and has the effects of quenching thirst, relieving summer heat, refreshing, relieving fatigue, resisting oxidation, resisting inflammation, enhancing immunity and the like.
From the microbiological or food engineering point of view, a fermented tea beverage is a fermented food with tea leaves as the matrix. In the food processing process, microorganisms participate, and specific nutritional factors generated by metabolism of some microorganisms appear in food while the appearance, the taste and the flavor are changed, so that the nutritional value is further improved, and the microbial nutrition enhancer is widely applied to human life at present, such as yoghourt, spicy cabbage, soy sauce, rice vinegar, white spirit and the like. With the improvement of living standard, people have higher demands while drinking tea frequently, at present, the research of various fermented tea beverages mainly focuses on the aspects of compounding, optimizing process conditions, fermenting strains and the like by taking tea leaves as main raw materials, the research on the aspects of improvement and innovation of the main raw materials is less, and the extraction and utilization of nutritional active ingredients in black tea are insufficient.
At present, the market lacks a fermented tea drink which can make the functional nutrient components of black tea utilized to the maximum extent, has novel flavor and stable product quality.
Disclosure of Invention
The invention aims to solve the defects in the prior art, and provides a preparation method of a black tea fermented tea beverage, which comprises the following steps:
s1 raw material pretreatment: after the black tea is subjected to superfine grinding, mixing the black tea powder with purified water according to the weight ratio of 1: 2-10, and performing ultrasonic extraction for 10min at the ultrasonic power of 350W and the temperature of 40-55 ℃ to obtain a tea leaf stock solution;
s2 pretreatment of auxiliary materials: selecting and cleaning fruit raw materials, draining, processing into small blocks with particle size of 1.5-2.5cm, adding 50 times of purified water, boiling at 100 deg.C for 5-20min, filtering, and collecting filtrate as fruit mixed stock solution;
s3 leaching: mixing the tea original liquid obtained in the step S1 with the mixed fruit original liquid obtained in the step S2, leaching for 50-60min at normal pressure and 90 ℃, then extruding and filtering, adding 1 time of the mixed fruit original liquid into filter residues, leaching for 30-40min again at normal pressure and 90 ℃, extruding and filtering again, and combining the two filtrates to obtain a feed liquid;
s4 fermentation: sterilizing the material liquid obtained in S3, adding saccharide to control the sweetness of the material liquid to be 7-17% of the sweetness of sucrose, inoculating 3% of a fermentation agent by mass, sealing and fermenting for 72h in a fermentation tank at 28-30 ℃ and a rotation speed of 100-;
s5 removal of alcohol: removing alcohol in the fermented feed liquid obtained in the step S4, and sterilizing the fermented feed liquid;
s6 filling: and filling and packaging the feed liquid at low temperature, and placing the feed liquid in a finished product warehouse after the feed liquid is qualified.
Preferably, the black tea in S1 is a thacis black tea.
Preferably, the fruit raw material in the S2 comprises one or more of apple, grape, bergamot pear, yellow peach and orange.
Preferably, in S3, the mixing ratio of the tea leaf raw liquid to the fruit mixed raw liquid is 1: 2-5.
Preferably, the sugar substance comprises one or more of crystal sugar, yellow sugar, white granulated sugar, yellow crystal sugar, erythritol, glucose, fructose, maltose, sucralose and aspartame.
Preferably, the leavening agent comprises one or more of yeast, lactobacillus plantarum and acetic acid tropicalis.
Preferably, the leavening agent consists of the following microbial inoculum in parts by weight: 15-20 parts of yeast, 5-10 parts of lactobacillus plantarum and 15-20 parts of tropical acetic acid bacteria.
Preferably, the alcohol removing operation in S5 comprises removing alcohol from the feed liquid obtained in S4 for 15min at 80-85 ℃ through a rotary evaporation device, removing alcohol generated by fermentation, and performing heat treatment on the feed liquid again through a sterilization device for 15S at 115-125 ℃.
Preferably, S6 further comprises cooling the sterilized feed solution to below 20 ℃ prior to low temperature filling.
The invention has the beneficial effects that: provides a method for preparing fermented fruit tea beverage with higher tea polyphenol content and better sensory quality. In the method, the tea raw material is subjected to superfine grinding pretreatment, ultrasonic extraction is combined with secondary extrusion filtration, the dissolution degree of active substances in the tea raw material is influenced, and then the active substances in the tea are fully extracted, so that the product has the advantages of good nutritional value and economic cost; through proper process means, the obtained fermented fruit tea beverage not only has the health-care function of probiotics metabolites, but also has unique fruit tea composite flavor, rich taste and good stability, is suitable for various different crowds to drink, meets the requirements of modern people, has a fermented product with a good intestinal health maintaining function, and has wide application prospects:
1) the invention adopts superfine grinding and ultrasonic-assisted extraction, so that functional substances such as tea polyphenol, caffeine, flavone and the like in the black tea can be fully dissolved;
2) the compound fruit soup is used, and other nutrient substances are added during tea extraction, so that the nutrient components in the tea and the flavor of a final product are enriched;
3) in the fermentation process, the mixed strains are used for synergistic fermentation, so that the phenomena of slow fermentation and poor taste of a single strain are improved;
4) according to the invention, through microbial fermentation, the bitter taste of the black tea is reduced, and the fermented liquid is clear and transparent.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
In combination with the embodiments 1-3,
example 1 a method for preparing a black tea fermented tea beverage, comprising the steps of:
s1 raw material pretreatment: carrying out superfine grinding on 2kg of Taishun black tea, adding 8kg of purified water, uniformly mixing, and carrying out ultrasonic extraction for 10min under the conditions of ultrasonic power of 350W and temperature of 40-55 ℃ to obtain a tea leaf stock solution;
s2 pretreatment of auxiliary materials: sorting and cleaning orange peel and apples, removing parts with poor raw materials and obvious stains, draining, and processing into small blocks with the particle size of 1.5-2.5 cm. Adding 1kg of raw materials (weight ratio of 1: 1) into 50kg of purified water, boiling at 100 deg.C for 30-50min, and filtering to obtain fruit mixed stock solution;
s3 leaching: mixing the tea leaf stock solution and the fruit mixed stock solution according to the mass ratio of 1: 5, mixing, leaching at 90 ℃ under normal pressure for 50-60min, then extruding and filtering, adding 1 time of fruit mixed stock solution into filter residue, leaching again for 30-40min at 90 ℃ under normal pressure, extruding and filtering again, and combining the two filtrates to obtain feed liquid;
s4 fermentation: carrying out heat treatment on the feed liquid at the temperature of 115-125 ℃ for 10min by a sterilization device, cooling the sterilized feed liquid to 30 ℃, adding rock sugar, controlling the obtained feed liquid to have the sweetness of 14% of cane sugar, inoculating a fermenting agent with the mass part ratio of 3%, sealing and fermenting for 72h in a fermentation tank at the temperature of 28 ℃ and the rotating speed of 120r/min, and carrying out centrifugal filtration; the strain in the leaven is a mixed strain containing saccharomycetes, lactobacillus plantarum and tropical acetobacter, and the mixing ratio is 1: 1: 1.
s5 removal of alcohol: and (3) removing the alcohol from the feed liquid obtained in the step (S4) by a rotary evaporation device at the temperature of 80-85 ℃ for 15min, removing the alcohol generated by fermentation, and performing heat treatment on the feed liquid by a sterilization device again at the temperature of 115-125 ℃ for 15S to remove harmful bacteria in the product.
S6 filling: cooling the sterilized feed liquid to below 20 ℃, filling and packaging at low temperature, and placing the qualified finished product in a finished product warehouse.
Embodiment 2 a method for preparing a black tea fermented tea beverage, comprising the steps of:
s1 raw material pretreatment: carrying out superfine grinding on 2kg of Taishun black tea, adding 4kg of purified water, uniformly mixing, and carrying out ultrasonic extraction for 10min under the conditions of ultrasonic power of 350W and temperature of 40-55 ℃ to obtain a tea leaf stock solution;
s2 pretreatment of auxiliary materials: sorting and cleaning bergamot pears, apples and yellow peaches, removing parts with poor raw materials and obvious stains, draining, and processing into small blocks with the particle size of 1.5-2.5 cm. Adding 1kg of raw materials (weight ratio of 1: 1: 1) into 50kg of purified water, boiling at 100 deg.C for 30-50min, and filtering to obtain fruit mixed stock solution;
s3 leaching: mixing the tea leaf stock solution and the fruit mixed stock solution according to the mass ratio of 1: 6, mixing, leaching at 90 ℃ under normal pressure for 50-60min, squeezing and filtering, adding 1 time of fruit mixed stock solution into the filter residue, leaching again at 90 ℃ under normal pressure for 30-40min, squeezing and filtering again, and combining the two filtrates to obtain feed liquid;
s4 fermentation: carrying out heat treatment on the feed liquid at the temperature of 115-125 ℃ for 10min by a sterilization device, cooling the sterilized feed liquid to 30 ℃, adding brown sugar, controlling the sweetness of the obtained feed liquid to be 14% of the sweetness of sucrose, inoculating a fermenting agent with the mass part ratio of 3%, sealing and fermenting for 72h in a fermentation tank with the temperature of 28 ℃ and the rotating speed of 120r/min, and carrying out centrifugal filtration; the strain in the leaven is a mixed strain containing saccharomycetes, lactobacillus plantarum and tropical acetobacter, and the mixing ratio is 1: 1: 2.
s5 removal of alcohol: and (3) removing the alcohol from the feed liquid obtained in the step (S4) by a rotary evaporation device at the temperature of 80-85 ℃ for 15min, removing the alcohol generated by fermentation, and performing heat treatment on the feed liquid by a sterilization device again at the temperature of 115-125 ℃ for 15S to remove harmful bacteria in the product.
S6 filling: cooling the sterilized feed liquid to below 20 ℃, filling and packaging at low temperature, and placing the qualified finished product in a finished product warehouse.
Embodiment 3 a method for preparing a black tea fermented tea beverage, comprising the steps of:
s1 raw material pretreatment: carrying out superfine grinding on 2kg of Taishun black tea, adding 10g of purified water, uniformly mixing, and carrying out ultrasonic extraction for 10min under the conditions of ultrasonic power of 350W and temperature of 40-55 ℃ to obtain a tea leaf stock solution;
s2 pretreatment of auxiliary materials: selecting and cleaning apples and pears, removing parts with poor raw materials and obvious stains, draining, and processing into small blocks with the particle size of 1.5-2.5 cm. Adding raw materials (weight ratio of 1: 1) 0.24kg into purified water 12kg, boiling at 100 deg.C for 30-50min, and filtering to obtain fruit mixed stock solution;
s3 leaching: mixing the tea leaf stock solution and the fruit mixed stock solution according to the mass ratio of 5: 6, mixing, leaching at 90 ℃ under normal pressure for 50-60min, squeezing and filtering, adding 1 time of fruit mixed stock solution into the filter residue, leaching again at 90 ℃ under normal pressure for 30-40min, squeezing and filtering again, and combining the two filtrates to obtain feed liquid;
s4 fermentation: carrying out heat treatment on the feed liquid at the temperature of 115-125 ℃ for 10min by a sterilization device, cooling the sterilized feed liquid to 30 ℃, adding yellow crystal sugar, controlling the sweetness of the obtained feed liquid to be 14% of the sweetness of sucrose, inoculating a fermenting agent with the mass part ratio of 3%, sealing and fermenting for 72h in a fermentation tank with the temperature of 28 ℃ and the rotating speed of 120r/min, and carrying out centrifugal filtration; the strain in the leaven is a mixed strain containing saccharomycetes, lactobacillus plantarum and tropical acetobacter, and the mixing ratio is 1: 2: 2.
s5 removal of alcohol: and (3) removing the alcohol from the feed liquid obtained in the step (S4) by a rotary evaporation device at the temperature of 80-85 ℃ for 15min, removing the alcohol generated by fermentation, and performing heat treatment on the feed liquid by a sterilization device again at the temperature of 115-125 ℃ for 15S to remove harmful bacteria in the product.
S6 filling: cooling the sterilized feed liquid to below 20 ℃, filling and packaging at low temperature, and placing the qualified finished product in a finished product warehouse.
Comparative example 1, a method for preparing a black tea fermented tea beverage comprising the steps of:
s1 leaching: mixing Taishun black tea and purified water according to the proportion of 1: 8, leaching at 90 ℃ under normal pressure for 50-60min, then extruding and filtering, adding 1 time of purified water into the filter residue, leaching again at 90 ℃ under normal pressure for 30-40min, extruding and filtering again, and combining the two filtrates to obtain a feed liquid;
s2 fermentation: carrying out heat treatment on the feed liquid at the temperature of 115-125 ℃ for 10min by a sterilization device, cooling the sterilized feed liquid to 30 ℃, adding yellow crystal sugar, controlling the sweetness of the obtained feed liquid to be 14% of the sweetness of sucrose, inoculating a fermenting agent with the mass part ratio of 3%, sealing and fermenting for 72h in a fermentation tank with the temperature of 28 ℃ and the rotating speed of 120r/min, and carrying out centrifugal filtration; the strain in the leaven is a mixed strain containing saccharomycetes, lactobacillus plantarum and tropical acetobacter, and the mixing ratio is 1: 1: 1.
s3 removal of alcohol: and (3) removing the alcohol from the feed liquid obtained in the step (S2) by a rotary evaporation device at the temperature of 80-85 ℃ for 15min, removing the alcohol generated by fermentation, and performing heat treatment on the feed liquid by a sterilization device again at the temperature of 115-125 ℃ for 15S to remove harmful bacteria in the product.
S4 filling: cooling the sterilized feed liquid to below 20 ℃, filling and packaging at low temperature, and placing the qualified finished product in a finished product warehouse.
The sensory and flavor scores of the products obtained in examples 1 to 3 and comparative example 1 were respectively obtained, and it can be seen from the sensory score results in Table 2 that the taste and flavor score of example 1 of the present invention was higher than that of comparative example 1. The fruit-flavored Kangpu tea product prepared by the method has better sensory flavor characteristics and certain advantages compared with the common Kangpu tea product; in comparative example 1, since the sour taste was removed, significant sensory disadvantages were imparted to the product in terms of taste and flavor, so that the overall acceptability of the product was significantly reduced.
TABLE 1 sensory and flavor Scoring standards for products
TABLE 2 scoring results
The detection of the tea polyphenol is determined according to GB/T21733-2008, and from the indexes in Table 3, the active ingredients in the tea subjected to the superfine grinding and ultrasonic extraction pretreatment in the examples 1-3 are fully absorbed by the solvent, so that the content of the active ingredients in the product is obviously increased to 441.56 mg/L; in comparative example 1, since the natural plant extract was not pre-treated and the active ingredients in the tea leaves were not sufficiently extracted, the amount of tea polyphenols contained therein was different from that of the product obtained by the ultra-fine extraction.
TABLE 3 indices
| Tea polyphenols (mg/L) | |
| Example 1 | 389.05 |
| Example 2 | 409.87 |
| Example 3 | 441.56 |
| Comparative example 1 | 320.21 |
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (9)
1. A preparation method of a black tea fermented tea beverage is characterized by comprising the following steps:
s1 raw material pretreatment: after the black tea is subjected to superfine grinding, mixing the black tea powder with purified water according to the weight ratio of 1: 2-10, and performing ultrasonic extraction for 10min at the ultrasonic power of 350W and the temperature of 40-55 ℃ to obtain a tea leaf stock solution;
s2 pretreatment of auxiliary materials: selecting and cleaning fruit raw materials, draining, processing into small blocks with particle size of 1.5-2.5cm, adding 50 times of purified water, boiling at 100 deg.C for 5-20min, filtering, and collecting filtrate as fruit mixed stock solution;
s3 leaching: mixing the tea original liquid obtained in the step S1 with the mixed fruit original liquid obtained in the step S2, leaching for 50-60min at normal pressure and 90 ℃, then extruding and filtering, adding 1 time of the mixed fruit original liquid into filter residues, leaching for 30-40min again at normal pressure and 90 ℃, extruding and filtering again, and combining the two filtrates to obtain a feed liquid;
s4 fermentation: sterilizing the material liquid obtained in S3, adding saccharide to control the sweetness of the material liquid to be 7-17% of the sweetness of sucrose, inoculating 3% of a fermentation agent by mass, sealing and fermenting for 72h in a fermentation tank at 28-30 ℃ and a rotation speed of 100-;
s5 removal of alcohol: removing alcohol in the fermented feed liquid obtained in the step S4, and sterilizing the fermented feed liquid;
s6 filling: and filling and packaging the feed liquid at low temperature, and placing the feed liquid in a finished product warehouse after the feed liquid is qualified.
2. A method of making a fermented black tea beverage according to claim 1, wherein the black tea in S1 is Tashun black tea.
3. The method for preparing a fermented black tea beverage according to claim 1, wherein the fruit material in S2 comprises one or more of apple, grape, bergamot pear, yellow peach and orange.
4. A method of preparing a fermented black tea beverage according to claim 1, wherein in S3, the mixing ratio of the tea leaf raw liquid to the fruit mixed raw liquid is 1: 2-5.
5. A method of preparing a fermented black tea beverage according to claim 1, wherein the sugar substance comprises one or more of crystal sugar, yellow sugar, white granulated sugar, yellow crystal sugar, erythritol, glucose, fructose, maltose, sucralose and aspartame.
6. The method for preparing a fermented black tea beverage according to claim 1, wherein the starter comprises one or more of yeast, Lactobacillus plantarum, and Acetobacter tropicalis.
7. The method for preparing a fermented black tea beverage according to claim 6, wherein the starter is composed of the following microbial agents in parts by weight: 15-20 parts of yeast, 5-10 parts of lactobacillus plantarum and 15-20 parts of tropical acetic acid bacteria.
8. The method as claimed in claim 1, wherein the step of removing alcohol in S5 comprises removing alcohol from the solution obtained in S4 by rotary evaporation at 80-85 deg.C for 15min, removing alcohol generated by fermentation, and subjecting the solution to heat treatment at 115-125 deg.C for 15S.
9. A method of preparing a fermented black tea beverage according to claim 1, wherein S6 further comprises cooling the sterilized material liquid to below 20 ℃ before low-temperature filling.
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| 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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