CN112868841A - Tea fermented beverage and preparation method thereof - Google Patents
Tea fermented beverage and preparation method thereof Download PDFInfo
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- CN112868841A CN112868841A CN201911210136.4A CN201911210136A CN112868841A CN 112868841 A CN112868841 A CN 112868841A CN 201911210136 A CN201911210136 A CN 201911210136A CN 112868841 A CN112868841 A CN 112868841A
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Images
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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the field of beverage processing, and particularly relates to a tea fermented beverage and a preparation method thereof. The inventor of the invention finds that at least one of lactobacillus plantarum and lactobacillus paracasei and bifidobacterium lactis are inoculated into tea soup for fermentation in a large number of homolactic fermentation strains, the obtained tea fermentation liquor does not contain alcohol, different black tea varieties and carbon sources are used as fermentation nutrient source series for screening, finally, Keemun black tea and honey are used as carbon sources to serve as lactobacillus plantarum composite strain fermentation nutrient sources, and a beverage which does not contain alcohol and has the flavor similar to that of the traditional black tea fungus can be obtained through formula adjustment.
Description
Technical Field
The invention relates to the field of beverage processing, and particularly relates to a tea fermented beverage and a preparation method thereof.
Background
The black tea fungus is mainly prepared by adding yeast, lactobacillus or acetic acid bacteria into black tea, white granulated sugar and water for fermentation, and the black tea fungus contains the yeast, the acetic acid bacteria, the lactobacillus and metabolites thereof, so that the black tea fungus is endowed with rich flavor and taste, and is called Kombucha, Kangpu tea abroad. The mycoderm of the black tea fungus is similar to the skin of jellyfish, so the black tea fungus is called as 'Haibao'; because the black tea fungus can help digestion and treat various stomach diseases, some places are called 'Weibao'. The black tea fungus can improve human immunity and enhance self resistance due to the fact that the black tea fungus produces a plurality of metabolites such as glucuronic acid and the like by the metabolism of lactic acid bacteria, acetic acid bacteria and yeasts; the amino acids, vitamin C and vitamin B can maintain and promote the activity of organism. However, alcohol, which is a metabolite of yeast, is not suitable for children, although it can provide a unique flavor.
Therefore, there is a need to develop a tea fermented beverage that not only retains the flavor and mouthfeel of conventional tea beverages, but also is free of alcohol.
Disclosure of Invention
The invention provides an alcohol-free tea fungus beverage, which is provided for solving the problem that the traditional tea fungus beverage contains metabolites such as alcohol and is not suitable for children to drink, and has the flavor and the taste close to the traditional tea fungus beverage. The lactobacillus plantarum tea fermentation liquor contains inactivated lactobacillus plantarum, inactivated probiotics of the lactobacillus plantarum tea fermentation liquor can adjust immune functions, and meanwhile, acetic acid bacteria and saccharomycetes are not used as fermentation strains, and the fermentation liquor does not contain metabolites such as alcohol and the like, so that the lactobacillus plantarum tea fermentation liquor is suitable for being drunk by wide crowds.
Therefore, the invention provides a tea fermentation liquid, which is prepared by taking tea soup added with a carbon source as a raw material, inoculating at least one of Lactobacillus plantarum (Lactobacillus plantarum) and Lactobacillus paracasei (Lactobacillus paracasei) and Bifidobacterium lactis (Bifidobacterium latis) for fermentation.
In some embodiments of the invention, the tea fermentation liquid is prepared by inoculating lactobacillus plantarum, lactobacillus paracasei and bifidobacterium lactis to tea soup added with a carbon source and fermenting.
In other embodiments of the present invention, the lactobacillus plantarum is inoculated in an amount of 20-50 g/t; the inoculation amount of the lactobacillus paracasei is 10-40 g/t; the inoculation amount of the bifidobacterium lactis is 5-20 g/t.
In some preferred embodiments of the invention, the lactobacillus plantarum is inoculated in an amount of 30-40 g/t; the inoculation amount of the lactobacillus paracasei is 10-30 g/t; the inoculation amount of the bifidobacterium lactis is 5-15 g/t.
In some embodiments of the invention, the carbon source is selected from at least one of dextrose monohydrate, white sugar, high fructose syrup, rock candy, honey.
In some preferred embodiments of the present invention, the carbon source is selected from at least one of dextrose monohydrate, white sugar, honey.
In other preferred embodiments of the present invention, the carbon source is honey.
In some embodiments of the invention, the tea soup is prepared by hot water extraction of tea leaves, the hot water temperature being 85-90 ℃.
In other embodiments of the present invention, the tea leaves are at least one of black tea, green tea, oolong tea, white tea, pu' er tea, scented tea.
In other preferred embodiments of the present invention, the tea leaf is black tea.
In yet still further preferred embodiments of the present invention, the tea leaves are at least one of keemun, yunnan, assam, Ceylon, and Guijiling.
In yet other more preferred embodiments of the invention, the tea leaves are keemun.
In some embodiments of the invention, the fermentation is a facultative anaerobic fermentation.
The facultative anaerobic fermentation in the invention means that no sterile air is supplemented in the process of fermenting the tea soup added with the carbon source by the fermentation strain. When the zymocyte is fermented in the closed space, aerobic respiration is firstly carried out, and when the oxygen in the air is consumed, the zymocyte carries out anaerobic respiration, but the finally obtained fermentation product does not contain ethanol.
The second aspect of the present invention provides a method for preparing the tea fermentation liquid, comprising the steps of:
1) extracting tea leaves with hot water to obtain tea soup;
2) adding a carbon source into the tea soup to obtain a fermented raw material, inoculating at least one of lactobacillus plantarum and lactobacillus paracasei and bifidobacterium lactis into the fermented raw material, and fermenting;
3) stopping fermentation at the end of fermentation to obtain tea fermentation liquor;
4) performing inactivation strain treatment on the tea fermentation liquor to obtain a finished product of the tea fermentation liquor,
wherein the temperature of the hot water is 85-90 ℃.
In some embodiments of the invention, in step 2), lactobacillus plantarum, lactobacillus paracasei, and bifidobacterium lactis are inoculated to the fermented raw material for fermentation.
In other embodiments of the present invention, the lactobacillus plantarum is inoculated in an amount of 20-50 g/t; the inoculation amount of the lactobacillus paracasei is 10-40 g/t; the inoculation amount of the bifidobacterium lactis is 5-20 g/t.
In some preferred embodiments of the invention, the lactobacillus plantarum is inoculated in an amount of 30-40 g/t; the inoculation amount of the lactobacillus paracasei is 10-30 g/t; the inoculation amount of the bifidobacterium lactis is 5-15 g/t.
In some embodiments of the present invention, in the step 2), the carbon source is added to the tea soup at 5% to 10% by weight based on the total weight of the tea soup.
In some embodiments of the invention, the time required for fermentation is 3-14 days and the fermentation temperature is 35-39 ℃.
In other embodiments of the invention, the fermentation is a facultative anaerobic fermentation, the tea broth pH at the end of fermentation: 3.8-4.2.
In other embodiments of the present invention, the carbon source is selected from at least one of dextrose monohydrate, white sugar, high fructose syrup, rock candy, honey.
In other preferred embodiments of the present invention, the carbon source is selected from at least one of dextrose monohydrate, white sugar, honey.
In yet still further preferred embodiments of the present invention, the carbon source is honey.
In some embodiments of the invention, in the step 1), the tea soup is prepared by adding tea leaves into water for extraction, wherein the mass ratio of the tea leaves to the water is 1: 20-40.
In other embodiments of the present invention, the tea leaves are at least one of black tea, green tea, oolong tea, white tea, pu' er tea, scented tea.
In other preferred embodiments of the present invention, the tea leaf is black tea.
In yet still further preferred embodiments of the present invention, the tea leaves are at least one of keemun, yunnan, assam, Ceylon, and Guijiling.
In yet other more preferred embodiments of the invention, the tea leaves are keemun.
In some preferred embodiments of the invention, the carbon source is honey and the tea leaves are keemun when the tea fermentation broth is prepared.
In some embodiments of the present invention, in step 2), an optional sterilization step is further included before inoculating the fermented raw material with the strain, wherein the sterilization is performed by a conventional sterilization method in the art, for example, a water bath sterilization method, an autoclave sterilization method or a UHT sterilization method, so as to ensure that the tea soup is in a sterile state.
The third aspect of the invention provides the application of the tea fermentation liquor or the tea fermentation liquor prepared by the preparation method in preparing tea fungus beverage.
In a fourth aspect, the invention provides a tea fungus beverage, which comprises the tea fermentation liquor or the tea fermentation liquor prepared by the preparation method, and a flavoring agent and an optional antioxidant.
In some embodiments of the invention, the tea fermentation broth comprises 1% to 50% of the total weight of the tea fungus beverage.
In some preferred embodiments of the present invention, the tea fermentation broth comprises 4% to 20% by weight of the total weight of the tea fungus beverage.
In other embodiments of the present invention, the flavoring agent is selected from at least one of white granulated sugar, high fructose syrup, concentrated fruit juice, apple vinegar, citric acid monohydrate, L-malic acid, sodium citrate, sweetener, dietary fiber.
In some embodiments of the invention, the antioxidant is selected from at least one of vitamin C, sodium ascorbate, sodium D-erythorbate.
In some preferred embodiments of the invention, the antioxidant is vitamin C.
In other embodiments of the present invention, the tea fungus beverage further comprises tea powder, essence, food additive.
In some embodiments of the present invention, the tea powder is at least one selected from black tea powder, green tea powder, white tea powder, pu' er tea powder, and flower tea powder.
In some preferred embodiments of the present invention, the tea powder is selected from black tea powder and/or green tea powder.
In some further preferred embodiments of the present invention, the tea powder is black tea powder.
In some embodiments of the invention, the tea fungus beverage comprises 3% -5% white granulated sugar, 3% -5% high fructose corn syrup, 0.1% -0.5% black tea powder, 0.05% -0.2% citric acid monohydrate, 0.05% -0.2% L-malic acid, 0.025% -0.1% sodium citrate, 0.1% -20% concentrated fruit juice, 0.1% -10% apple vinegar, 0.01% -0.1% vitamin C, 4% -20% tea fermentation broth, and the balance of water, based on the total weight of the tea fungus beverage.
In other embodiments of the present invention, the tea fungus beverage may further comprise a proper amount of essence.
The fifth aspect of the invention provides a preparation method of the tea fungus beverage, which comprises the step of mixing and sterilizing the components of the tea fungus beverage.
The invention provides an alcohol-free black tea fungus beverage, which has the flavor and taste close to those of the traditional black tea fungus beverage, eliminates the use of acetic acid bacteria and saccharomycetes, uses lactic acid bacteria as fermentation strains, and selects homolactic fermentation strains in the selection of the lactic acid bacteria strains. For the selection of lactic acid bacteria species, two metabolic forms of homolactic fermentation and heterolactic fermentation also exist for different kinds of lactic acid bacteria. Homolactic fermentation refers to the fermentation of glucose via glycolysis pathway (EMP) to produce only lactic acid, a metabolite, and from the viewpoint of energy conservation, 1mol of glucose can produce 2mol of lactic acid at the theoretical conversion rate (100%). However, other physiological activities are essential in the microbial fermentation process, so that the conversion rate of lactic acid reaches more than 80% by default, and the homolactic fermentation can be calculated. Heterotypic lactic acid fermentation refers to a fermentation pathway that produces substances such as carbon dioxide, ethanol, or acetic acid in addition to lactic acid. The characteristics of each strain are researched, a special homolactic fermentation strain is selected, the whole fermentation process is ensured to be free from ethanol, and work is carried out by taking excellent flavor as a target.
The inventor of the invention finds that at least one of lactobacillus plantarum and lactobacillus paracasei and bifidobacterium lactis are inoculated into tea soup for fermentation in a large number of homolactic fermentation strains, the obtained tea fermentation liquor does not contain alcohol, and when the tea fermentation liquor is used in tea fungus beverages, a beverage which does not contain alcohol and has the flavor similar to that of the traditional tea fungus beverages can be obtained.
The black tea fermentation liquid is prepared by extracting tea soup with black tea broken tea of different varieties, adding different carbon sources, uniformly mixing, and taking the mixture as a strain fermentation nutrient source, wherein the fermentation strain is not fermented by using the traditional black tea fungus strain (namely lactic acid bacteria, acetic acid bacteria and saccharomycetes mixed strain). Pure screening homolactic fermentation composite strain as fermentation strain, making its metabolic product mainly be lactic acid, making facultative anaerobic culture for several days, then making inactivation so as to obtain the invented product. The black tea fermentation liquor contains inactivated lactobacillus plantarum, the inactivated probiotics of the black tea fermentation liquor can adjust the immune function, and the fermentation liquor does not contain metabolites such as alcohol and the like because acetic acid bacteria and saccharomycetes are not used as fermentation strains, so that the black tea fermentation liquor is suitable for being drunk by wide crowds. However, the metabolite of the compound strain is mainly lactic acid, and compared with the traditional black tea fungus drink, the flavor and the taste of the compound strain are not as sour and sweet as the taste brought by the traditional black tea fungus strain fermentation, and the compound strain drink is moderate and rich in coordination. Therefore, different black tea varieties and carbon sources are used as fermentation nutrient source series for screening, Qimen black tea (Qihong) and honey are used as carbon sources to serve as lactobacillus plantarum composite strain fermentation nutrient sources, and a beverage which does not contain alcohol and has the flavor similar to that of the traditional black tea fungus can be obtained through formula adjustment.
Drawings
FIG. 1 is a process flow for producing black tea fermentation broth according to the present invention;
FIG. 2 is a radar chart showing the flavor of a conventional black tea fungus drink and a black tea fungus drink prepared by matching different carbon sources with keemun black;
FIG. 3 is a radar chart showing the flavor of the traditional black tea fungus beverage of the present invention and the black tea fungus beverage of Yunnan black tea with different carbon sources;
FIG. 4 is a radar chart showing the flavor of the conventional black tea fungus beverage of the present invention and black tea fungus beverage of assam with different carbon sources;
FIG. 5 is a radar chart showing the flavor of the traditional black tea fungus beverage of the present invention and a black tea fungus beverage of Ceylon blue with different carbon sources;
FIG. 6 is a radar chart showing the flavor of a traditional black tea fungus beverage of the present invention and a black tea fungus beverage of Dajiling matching different carbon sources.
Detailed Description
The technical solution of the present invention will be described below by specific examples. However, these examples are for illustrative purposes only, and are not meant to limit the scope of the present invention thereto.
The experimental procedures used in the following examples are conventional unless otherwise specified.
The test materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
1. The black tea fermentation liquor is prepared as follows (see attached figure 1):
1) preparation of Water for blending
The tap water is filtered by active carbon to remove residual chlorine and trace metals, and then reverse osmosis is performed to remove trace minerals, so that the water-based metal-free water-based copper: hardness < 50mg/L, turbidity < 1dh, pH: 6.5-8.5, and no residual chlorine.
2) Preparation of fermentation feedstock
Adding broken black tea into the water for blending prepared in the step 1) at the temperature of 85-90 ℃, wherein the ratio of tea to water is 1: 20-40, extracting for 10-15 minutes by a hot water bath at the temperature of 85-90 ℃, wherein the yield of tea soup solids is 25-40%, adding 5-10% of carbon source into the hot extracted tea soup, and uniformly dissolving for later use. After cooling the tea soup to room temperature, filtering with a 80 mesh filter screen. And (3) carrying out heat treatment on the filtered tea soup at 90 ℃ for 10 minutes to remove microorganisms, cooling to 37 ℃, and putting into a fermentation tank for later use.
3) Preparation of black tea fermentation liquor
Inoculating the activated fermentation strain into a fermentation tank, introducing sterile fresh air, and performing facultative anaerobic fermentation at 35-39 deg.C for about 3-14 days. And when the pH value of the black tea fermentation liquor is 3.8-4.2, judging the fermentation end point. Further cooling the black tea fermentation liquor reaching the fermentation end point to below 4 ℃, and removing large-particle tea residues and metabolites through a 200-mesh filter screen. And finally, sterilizing by UHT, and sterilizing and inactivating the strain at 105 ℃ for 16 seconds to obtain the inactivated black tea fermentation liquor.
Wherein the fermentation strain is at least one of Lactobacillus plantarum and Lactobacillus paracasei and Bifidobacterium lactis, the Lactobacillus plantarum is Lactobacillus plantarum LB-1 of Harvest of family Hansen, and the Lactobacillus paracasei is Lactobacillus paracaseiL.caseiLactobacillus paracasei and bifidobacterium lactis are Bifidobacterium lactis, wherein the activation step is to add purchased bacterial powder into water at 37 ℃ for activation.
Preferably, the fermentation strains are lactobacillus plantarum, lactobacillus paracasei and bifidobacterium lactis, and the inoculation amount of the lactobacillus plantarum is 20-50g/t, preferably 30-40g/t during fermentation; the inoculation amount of the lactobacillus paracasei is 10-40g/t, preferably 10-30 g/t; the inoculation amount of the bifidobacterium lactis is 5-20g/t, preferably 5-15 g/t.
2. The preparation process of the black tea fungus beverage comprises the following steps:
1) adding a proper amount of water for blending at normal temperature into a sugar dissolving barrel, wherein the water temperature is 25-30 ℃, adding white granulated sugar with the concentration of 3-5%, high fructose syrup (such as high fructose syrup F55) with the concentration of 3-5%, black tea powder (spray-dried or freeze-dried instant black tea powder) with the concentration of 0.1-0.5%, citric acid monohydrate with the concentration of 0.05-0.2%, L-malic acid with the concentration of 0.05-0.2% and sodium citrate with the concentration of 0.025-0.1%, uniformly dissolving, and pumping into the blending barrel after online sterilization by an ultraviolet lamp (the ultraviolet wavelength is 225 plus 275 nm);
2) mixing water used by a high-speed mixer, wherein the water temperature is 30-50 ℃, concentrated fruit juice with the concentration of 0.1-20%, apple fruit vinegar with the concentration of 0.1-10% and vitamin C with the concentration of 0.01-0.1% are added, and the mixture is uniformly mixed and then thrown into a mixing barrel;
3) cooling 4-20% black tea fermentation liquid, filtering with disc, and directly adding essence part with concentration of 0.05-0.3% into blending barrel;
4) uniformly mixing the blending liquid in a blending barrel by using a stirring paddle for later use;
5) sterilizing the concocted solution by UHT at 105 deg.C for 16 s, cooling to below 30 deg.C, and filling to obtain black tea fungus beverage.
The rotation speed of the middle stirring paddle and the side stirring paddle in the mixing barrel is 20-100 r/min.
The concentrations are mass concentrations, namely the weight percentage of the component in the total weight of the black tea fungus beverage.
Examples
Example 1 preparation of Black tea fermentation broth
1) Using 0.5kg of Qihong broken tea, with the tea-water ratio of 1: 40, extracting for 12 minutes by a hot water bath at 85 ℃, wherein the yield of the tea soup solid matter can be 28 percent, extracting 19.52kg of tea soup, adding honey with the mass concentration of 5 percent while the tea soup is hot, and uniformly dissolving the honey for later use;
2) cooling the tea soup to 25 ℃, removing tea residues by using a 80-mesh filter screen, heating to 90 ℃ again for 10 minutes, sterilizing, cooling to 37 ℃, and pouring into a fermentation tank for later use;
3) inoculating the activated lactobacillus plantarum and the activated bifidobacterium lactis into a fermentation tank according to the inoculation amounts of 20g/t and 5g/t respectively, performing facultative anaerobic fermentation at 37 ℃ for about 7 days, wherein the fermentation end point is the pH value of 3.9. Further cooling the black tea fermentation liquor at the fermentation end point to below 4 ℃, and removing large-particle tea residues and metabolites through a 200-mesh filter screen;
4) sterilizing with UHT, and sterilizing and inactivating the strain at 105 deg.C for 16 s to obtain inactivated black tea fermentation broth.
Example 2 preparation of Black tea fermentation broth
Example 2 a black tea fermented liquid was prepared, which differs from example 1 only in that the amount of lactobacillus plantarum inoculated was 50g/t and the amount of bifidobacterium lactis inoculated was 5 g/t.
Example 3 preparation of Black tea fermentation broth
Example 3 a black tea fermented liquid was prepared, which differs from example 1 only in that the amount of lactobacillus plantarum inoculated was 30g/t and the amount of bifidobacterium lactis inoculated was 15 g/t.
Example 4 preparation of Black tea fermentation broth
Example 4 a black tea fermented liquid was prepared, which differs from example 1 only in that the amount of lactobacillus plantarum inoculated was 40g/t and the amount of bifidobacterium lactis inoculated was 5 g/t.
Example 5 preparation of Black tea fermentation broth
Example 5 a black tea fermented liquid was prepared, which was different from example 1 only in that lactobacillus plantarum and its inoculation amount in the fermentative strain species was replaced with lactobacillus paracasei, and the inoculation amount was 10 g/t.
Example 6 preparation of Black tea fermentation broth
Example 6 a black tea fermented liquid was prepared, which was different from example 2 only in that lactobacillus plantarum and its inoculation amount in the fermentative species was replaced with lactobacillus paracasei, and the inoculation amount was 40 g/t.
Example 7 preparation of Black tea fermentation broth
Example 7 a black tea fermented liquid was prepared, which was different from example 3 only in that lactobacillus plantarum and its inoculation amount in the fermentative species was replaced with lactobacillus paracasei, and the inoculation amount was 10 g/t.
EXAMPLE 8 preparation of Black tea fermentation broth
Example 8 a black tea fermented liquid was prepared, which was different from example 4 only in that lactobacillus plantarum and its inoculation amount in the fermentative species was replaced with lactobacillus paracasei, and the inoculation amount was 30 g/t.
Example 9 preparation of Black tea fermentation broth
Example 9 a black tea fermented liquid was prepared, which was different from example 1 only in that the fermentation strains were lactobacillus plantarum, lactobacillus paracasei, and bifidobacterium lactis, and the inoculation amounts thereof were 20g/t, 10g/t, and 20g/t, respectively.
Example 10 preparation of Black tea fermentation broth
Example 10 a black tea fermented liquid was prepared, which was different from example 1 only in that the fermented species were lactobacillus plantarum, lactobacillus paracasei, and bifidobacterium lactis, and the inoculation amounts thereof were 50g/t, 40g/t, and 5g/t, respectively.
EXAMPLE 11 preparation of Black tea fermentation broths
Example 11 a black tea fermented liquid was prepared, which was different from example 1 only in that the fermentation strains were lactobacillus plantarum, lactobacillus paracasei, and bifidobacterium lactis, and the inoculation amounts thereof were 30g/t, 10g/t, and 15g/t, respectively.
EXAMPLE 12 preparation of Black tea fermentation broths
Example 12 a black tea fermented liquid was prepared, which was different from example 1 only in that the fermented species were lactobacillus plantarum, lactobacillus paracasei, and bifidobacterium lactis, and the inoculation amounts thereof were 40g/t, 30g/t, and 5g/t, respectively.
EXAMPLE 13 preparation of Black tea fermentation broths
Example 13 a black tea fermented liquid was prepared, which was different from example 1 only in that the fermentation strains were lactobacillus plantarum, lactobacillus paracasei, and bifidobacterium lactis, and the inoculation amounts thereof were 35g/t, 20g/t, and 10g/t, respectively.
EXAMPLE 14 preparation of Black tea fermentation broths
1) Using 0.5kg of Qihong broken tea, the tea-water ratio is 1: 20, extracting for 12 minutes by 90 ℃ hot water bath, the yield of the tea soup solid matter can be 32%, extracting 9.61kg of tea soup, adding 10% mass concentration honey when the tea soup is hot, and uniformly dissolving for later use;
2) cooling the tea soup to 25 ℃, removing tea residues by using a 80-mesh filter screen, heating to 90 ℃ again for 10 minutes, sterilizing, cooling to 37 ℃, and pouring into a fermentation tank for later use;
3) inoculating the activated lactobacillus plantarum, lactobacillus paracasei and bifidobacterium lactis into a fermentation tank according to the inoculation amounts of 35g/t, 20g/t and 10g/t respectively, introducing sterile fresh air, performing facultative anaerobic fermentation at 35 ℃ for about 14 days, and controlling the fermentation end point to be pH value 4.2. Further cooling the black tea fermentation liquor at the fermentation end point to below 4 ℃, and removing large-particle tea residues and metabolites through a 200-mesh filter screen;
4) sterilizing with UHT, and sterilizing and inactivating the strain at 105 deg.C for 16 s to obtain inactivated black tea fermentation broth.
Example 15 preparation of Black tea fermentation broth
1) Using 0.5kg of Qihong broken tea, the tea water ratio is 1: 20, extracting for 15 minutes by a hot water bath at 85 ℃, the tea soup solid yield can be 29 percent, extracting 9.59kg of tea soup, adding 10 percent of honey when the tea soup is hot, and uniformly dissolving for later use;
2) cooling the tea soup to 25 ℃, removing tea residues by using a 80-mesh filter screen, heating to 90 ℃ again for 10 minutes, sterilizing, cooling to 37 ℃, and pouring into a fermentation tank for later use;
3) inoculating the activated lactobacillus plantarum, lactobacillus paracasei and bifidobacterium lactis into a fermentation tank according to the inoculation amounts of 35g/t, 20g/t and 10g/t respectively, introducing sterile fresh air, performing facultative anaerobic fermentation at 39 ℃ for about 3 days, and controlling the fermentation end point to be the pH value of 3.8. Further cooling the black tea fermentation liquor at the fermentation end point to below 4 ℃, and removing large-particle tea residues and metabolites through a 200-mesh filter screen;
4) sterilizing with UHT, and sterilizing and inactivating the strain at 105 deg.C for 16 s to obtain inactivated black tea fermentation broth.
Comparative example 1 preparation of Black tea fermentation broth
1) Using 0.5kg of Qihong broken tea, with the tea-water ratio of 1: 40, extracting for 12 minutes by a hot water bath at 85 ℃, wherein the yield of the tea soup solid matter can be 30 percent, extracting 9.58kg of tea soup, adding honey with the mass concentration of 5 percent while the tea soup is hot, and uniformly dissolving the honey for later use;
2) cooling the tea soup to 25 ℃, removing tea residues by using a 80-mesh filter screen, heating to 90 ℃ again for 10 minutes, sterilizing, cooling to 37 ℃, and pouring into a fermentation tank for later use;
3) inoculating the activated lactobacillus plantarum, lactobacillus paracasei and Streptococcus thermophilus (Streptococcus thermophilus) into a fermentation tank according to the inoculation amounts of 35g/t, 20g/t and 10g/t respectively, introducing sterile fresh air, performing facultative anaerobic fermentation at 37 ℃ for about 7 days, and setting the fermentation end point to be pH value 3.9. Further cooling the black tea fermentation liquor at the fermentation end point to below 4 ℃, and removing large-particle tea residues and metabolites through a 200-mesh filter screen;
4) sterilizing with UHT, and sterilizing and inactivating the strain at 105 deg.C for 16 s to obtain inactivated black tea fermentation broth.
Comparative example 2 preparation of Black tea fermentation broth
1) Using 0.5kg of Qihong broken tea, with the tea-water ratio of 1: 40, extracting for 12 minutes by a hot water bath at 85 ℃, wherein the yield of the tea soup solid matter can be 30 percent, extracting 9.62kg of tea soup, adding honey with the mass concentration of 5 percent while the tea soup is hot, and uniformly dissolving the honey for later use;
2) cooling the tea soup to 25 ℃, removing tea residues by using a 80-mesh filter screen, heating to 90 ℃ again for 10 minutes, sterilizing, cooling to 37 ℃, and pouring into a fermentation tank for later use;
3) inoculating the activated lactobacillus plantarum, lactobacillus paracasei and bifidobacterium lactis into a fermentation tank according to the inoculation amounts of 35g/t, 20g/t and 25g/t respectively, introducing sterile fresh air, performing facultative anaerobic fermentation at 37 ℃ for about 7 days, and controlling the fermentation end point to be pH value 3.9. Further cooling the black tea fermentation liquor at the fermentation end point to below 4 ℃, and removing large-particle tea residues and metabolites through a 200-mesh filter screen;
4) sterilizing with UHT, and sterilizing and inactivating the strain at 105 deg.C for 16 s to obtain inactivated black tea fermentation broth.
Comparative example 3 preparation of Black tea fermentation broth
1) Using 0.5kg of Qihong broken tea, with the tea-water ratio of 1: 40, extracting for 12 minutes by a hot water bath at 85 ℃, wherein the yield of the tea soup solid matter can be 30 percent, extracting 9.6kg of tea soup, adding honey with the mass concentration of 5 percent while the tea soup is hot, and uniformly dissolving the honey for later use;
2) cooling the tea soup to 25 ℃, removing tea residues by using a 80-mesh filter screen, heating to 90 ℃ again for 10 minutes, sterilizing, cooling to 37 ℃, and pouring into a fermentation tank for later use;
3) inoculating the activated lactobacillus plantarum, lactobacillus paracasei and bifidobacterium lactis into a fermentation tank according to the inoculation amounts of 35g/t, 20g/t and 2g/t respectively, introducing sterile fresh air, performing facultative anaerobic fermentation at 37 ℃ for about 7 days, and controlling the fermentation end point to be pH value 3.9. Further cooling the black tea fermentation liquor at the fermentation end point to below 4 ℃, and removing large-particle tea residues and metabolites through a 200-mesh filter screen;
4) sterilizing with UHT, and sterilizing and inactivating the strain at 105 deg.C for 16 s to obtain inactivated black tea fermentation broth.
EXAMPLE 16 preparation of a Black tea fungus beverage
1) Adding water for blending at normal temperature of 25 ℃ into a sugar dissolving barrel, adding white granulated sugar with the mass concentration of 5%, fructose syrup with the mass concentration of 5%, black tea powder with the mass concentration of 0.1%, citric acid monohydrate with the mass concentration of 0.08%, L-malic acid with the mass concentration of 0.08% and sodium citrate with the mass concentration of 0.08%, uniformly dissolving, and pumping into a blending barrel after online sterilization by an ultraviolet lamp;
2) adding a proper amount of blending water at 30 ℃ into a high-speed mixer, adding 1% by mass concentration apple concentrated juice, 1% by mass concentration apple fruit vinegar and 0.02% by mass concentration vitamin C, mixing uniformly, and then adding into a blending barrel;
3) 8 percent of the Qihong fermentation liquor prepared in the embodiment 3 is put into a blending barrel through a high-speed mixer, and essence is directly put into the blending barrel;
4) uniformly mixing the blending liquid in a blending barrel by using a stirring paddle for later use;
5) sterilizing the concocted solution by UHT at 105 deg.C for 16 s, cooling to below 30 deg.C, and filling to obtain black tea fungus beverage.
EXAMPLE 17 preparation of a Black tea fungus beverage
The same procedure as in example 16 was used to prepare a black tea fungus drink, except that the keemun fermentation broth used in example 4 was used.
EXAMPLE 18 preparation of a Black tea fungus beverage
The same procedure as in example 16 was used to prepare a black tea fungus drink, except that the keemun fermented liquid used in example 7 was the keemun fermented liquid.
EXAMPLE 19 preparation of a Black tea fungus beverage
The same procedure as in example 16 was used to prepare a black tea fungus drink, except that the keemun fermented liquid used in example 8 was the keemun fermented liquid.
EXAMPLE 20 preparation of Black tea fungus beverage
The same procedure as in example 16 was used to prepare a black tea fungus drink, except that the keemun fermented liquid used in example 11 was the keemun fermented liquid.
EXAMPLE 21 preparation of a Black tea fungus beverage
The same procedure as in example 16 was used to prepare a black tea fungus drink, except that the keemun fermented liquid used in example 12 was the keemun fermented liquid.
EXAMPLE 22 preparation of a Black tea fungus beverage
The same procedure as in example 16 was conducted to prepare a black tea fungus beverage, except that the Qihong fermented liquid added was the Qihong fermented liquid of example 13.
EXAMPLE 23 preparation of Black tea fungus beverage
1) Adding water for blending at normal temperature of 25 ℃ into a sugar dissolving barrel, adding white granulated sugar with the mass concentration of 3%, high fructose corn syrup with the mass concentration of 3%, black tea powder with the mass concentration of 0.5%, citric acid monohydrate with the mass concentration of 0.05%, L-malic acid with the mass concentration of 0.05% and sodium citrate with the mass concentration of 0.025%, uniformly dissolving, and pumping into the blending barrel after online sterilization by an ultraviolet lamp;
2) adding a proper amount of blending water at 30 ℃ into a high-speed mixer, adding concentrated apple juice with the mass concentration of 0.1%, apple vinegar with the mass concentration of 10% and vitamin C with the mass concentration of 0.01%, uniformly mixing, and then adding into a blending barrel;
3) 4% of the keemun fermentation broth prepared in example 13 was added into a blending tank via a high-speed mixer, and the essence fraction was directly added through the blending tank;
4) uniformly mixing the blending liquid in a blending barrel by using a stirring paddle for later use;
5) sterilizing the concocted solution by UHT at 105 deg.C for 16 s, cooling to below 30 deg.C, and filling to obtain black tea fungus beverage.
EXAMPLE 24 preparation of a Black tea fungus beverage
1) Adding water for blending at normal temperature of 25 ℃ into a sugar dissolving barrel, adding white granulated sugar with the mass concentration of 5%, fructose syrup with the mass concentration of 5%, black tea powder with the mass concentration of 0.1%, citric acid monohydrate with the mass concentration of 0.2%, L-malic acid with the mass concentration of 0.2% and sodium citrate with the mass concentration of 0.1%, uniformly dissolving, and pumping into a blending barrel after online sterilization by an ultraviolet lamp;
2) adding a proper amount of blending water at 30 ℃ into a high-speed mixer, adding apple concentrated juice with the mass concentration of 20%, apple vinegar with the mass concentration of 0.1% and vitamin C with the mass concentration of 0.1%, mixing uniformly, and then adding into a blending barrel;
3) 20% of the keemun fermentation broth prepared in example 13 was added into a blending tank via a high-speed blender, and the essence was directly added through the blending tank;
4) uniformly mixing the blending liquid in a blending barrel by using a stirring paddle for later use;
5) sterilizing the concocted solution by UHT at 105 deg.C for 16 s, cooling to below 30 deg.C, and filling to obtain black tea fungus beverage.
Comparative example 4 preparation of a tea fungus drink
Comparative example 4 is different from example 22 only in that the step 3) is to charge the keemun fermentation broth prepared in comparative example 1.
Comparative example 5 preparation of a tea fungus drink
Comparative example 4 is different from example 22 only in that the step 3) is to charge the qihong fermented liquid prepared in comparative example 2.
Comparative example 6 preparation of tea fungus drink
Comparative example 4 is different from example 22 only in that the step 3) is to charge the qihong fermented liquid prepared in comparative example 3.
Example 25 taste evaluation results
The evaluation results of the black tea fungus beverages in examples 16 to 24 via taste evaluation (30 persons in total by the evaluation panel, 10 persons for 20-40 year old men and women, 10 persons for 8-13 year old children) were as follows (table 1):
comparative example 4 the fermented keemun fermented liquid with streptococcus thermophilus added had a clear fermented taste and had slight rancidity and fermented vegetables such as: unpleasant odors such as kimchi flavor; in comparative example 5, the consumption of bifidobacterium lactis is higher, and the fermentation flavor of the fermented keemun fermentation liquor is obviously improved, so that the flavor of the fermented tea is biased to bitter and astringent flavors, and bad thick mouthfeel performance is brought; in comparative example 6, the amount of bifidobacterium lactis was low, so that the keemun fermented liquid had no obvious fermented flavor, and the flavor of the tea soup directly extracted from tea leaves was similar to that of the tea soup, and the unique fermented feeling, soft sour taste and refreshing taste in the black tea fermented liquid could not be highlighted.
Example 26 acquisition of a Black tea fungus beverage that approximates the traditional Black tea flavor
Compared with the traditional black tea strain fermentation, the black tea fermentation liquid fermented by the lactobacillus plantarum has the advantages that the metabolite is simple and mainly lactic acid, so that the black tea fermentation liquid has soft sour taste and fresh mouthfeel, and the slight putrefactive odor caused by the traditional black tea strain fermentation is avoided. However, the traditional black tea fungus is lack of complex and rich flavors such as light flower fragrance, honey fragrance and wine fragrance, moderate sour-sweet taste with acetic acid stimulation taste, so that different varieties of broken black tea and carbon source screening are carried out on black tea fermentation liquor, and the fermentation flavor similar to the traditional black tea fungus is selected. Specifically, the process of preparing the fermented liquid of different black teas is the same as that in example 13, except that the keemun tea is replaced by other black teas, the added carbon source is replaced by other carbon source, and the process of preparing the black tea fungus beverage is the same as that in example 22. The taste and flavor of the black tea fungus are compared with those of the traditional black tea fungus by a quality panel.
Table 2: sample numbers for different black tea species and combinations of carbon sources
Table 3: the taste and flavor of each sample are compared with those of the traditional black tea fungus beverage
Table 4: taste and flavor statistical results of black tea fungus beverage obtained by combining different black tea types and carbon sources and traditional black tea fungus beverage
Note: very good: the closest; o: acceptable; x: is totally unacceptable.
Meanwhile, the inventors of the present invention also made flavor radar charts on the statistical results of the tastes and flavors of the black tea fungus beverage obtained by combining different black tea types and carbon sources in the above table 3 and the conventional black tea fungus beverage, as shown in fig. 2 to 6. Statistical results show that the keemun black tea drink which does not contain alcohol and has the flavor similar to that of the traditional black tea fungus can be obtained by taking the keemun black tea and honey as carbon sources to serve as fermentation nutrient sources of the composite strains and adjusting the formula.
It should be noted that the above-mentioned embodiments are only for explaining the present invention, and do not constitute any limitation to the present invention. The present invention has been described with reference to exemplary embodiments, but the words which have been used herein are words of description and illustration, rather than words of limitation. The invention can be modified, as prescribed, within the scope of the claims and without departing from the scope and spirit of the invention. Although the invention has been described herein with reference to particular means, materials and embodiments, the invention is not intended to be limited to the particulars disclosed herein, but rather extends to all other methods and applications having the same functionality.
Claims (21)
1. A tea fermentation liquid is prepared by taking tea soup added with carbon source as raw material, inoculating at least one of Lactobacillus plantarum (Lactobacillus plantarum) and Lactobacillus paracasei (Lactobacillus paracasei) and Bifidobacterium lactis (Bifidobacterium latis) for fermentation.
2. The tea fermentation broth according to claim 1, wherein the tea fermentation broth is prepared by inoculating lactobacillus plantarum, lactobacillus paracasei and bifidobacterium lactis to a tea soup added with a carbon source and fermenting, wherein the inoculation amount of the lactobacillus plantarum is 20-50g/t, preferably 30-40 g/t; the inoculation amount of the lactobacillus paracasei is 10-40g/t, preferably 10-30 g/t; the inoculation amount of the bifidobacterium lactis is 5-20g/t, preferably 5-15 g/t.
3. A tea fermentation broth according to claim 1 or 2, wherein the carbon source is selected from at least one of dextrose monohydrate, white granulated sugar, high fructose syrup, rock sugar, honey, preferably at least one of dextrose monohydrate, white granulated sugar, honey, further preferably honey.
4. A tea fermentation broth according to any one of claims 1-3 wherein the tea broth is prepared by hot water extraction of tea leaves, the hot water temperature being 85-90 ℃; the tea is at least one of black tea, green tea, oolong tea, white tea, Pu her tea, and scented tea, preferably black tea, more preferably at least one of keemun, Yunnan red, assam, Ceylon, and Dajiling green, and more preferably keemun red.
5. A tea fermentation broth according to any one of claims 1-4 wherein the fermentation is a facultative anaerobic fermentation.
6. A process for the preparation of a tea fermentation broth according to any one of claims 1 to 5 comprising the steps of:
1) extracting tea leaves with hot water to obtain tea soup;
2) adding a carbon source into the tea soup to obtain a fermented raw material, inoculating at least one of lactobacillus plantarum and lactobacillus paracasei and bifidobacterium lactis into the fermented raw material, and fermenting;
3) stopping fermentation at the end of fermentation to obtain tea fermentation liquor;
4) performing inactivation strain treatment on the tea fermentation liquor to obtain a finished product of the tea fermentation liquor,
wherein the temperature of the hot water is 85-90 ℃.
7. The method according to claim 6, wherein in step 2), the fermented raw material is inoculated with Lactobacillus plantarum, Lactobacillus paracasei, and Bifidobacterium lactis for fermentation, wherein the inoculum size of the Lactobacillus plantarum is 20-50g/t, preferably 30-40 g/t; the inoculation amount of the lactobacillus paracasei is 10-40g/t, preferably 10-30 g/t; the inoculation amount of the bifidobacterium lactis is 5-20g/t, preferably 5-15 g/t.
8. The preparation method according to claim 6 or 7, wherein the carbon source is added to the tea soup in step 2) in an amount of 5 to 10% by weight based on the total weight of the tea soup.
9. The method according to any one of claims 6 to 8, wherein the fermentation is a facultative anaerobic fermentation, the time required for the fermentation is 3 to 14 days, and the fermentation temperature is 35 to 39 ℃; the pH of the tea fermentation liquor at the end of fermentation is: 3.8-4.2.
10. Preparation method according to any one of claims 6 to 9, characterized in that the carbon source is selected from at least one of dextrose monohydrate, white granulated sugar, high fructose syrup, rock sugar, honey, preferably at least one of dextrose monohydrate, white granulated sugar, honey, further preferably honey.
11. The preparation method according to any one of claims 6 to 10, wherein in step 1), the tea soup is prepared by adding tea leaves into water for extraction, wherein the mass ratio of the tea leaves to the water is 1: (20-40), the tea is at least one of black tea, green tea, oolong tea, white tea, Pu' er tea and scented tea, preferably black tea, more preferably at least one of keemun, Yunnan, assam, Ceylon and Dajiling, and more preferably keemun.
12. The method according to any one of claims 6 to 11, wherein in step 2), an optional sterilization step is further included before inoculating the fermented raw material with the strain.
13. Use of the tea fermentation broth according to any one of claims 1 to 5 or the tea fermentation broth prepared by the preparation method according to any one of claims 6 to 12 for preparing a tea fungus beverage.
14. A tea fungus beverage comprising the tea fermentation broth according to any one of claims 1 to 5 or prepared by the preparation process according to any one of claims 6 to 12, and a flavouring agent and optionally an antioxidant.
15. The tea fungus beverage according to claim 14, wherein the tea fermentation broth is present in an amount of 1-50%, preferably 4-20% by weight of the total weight of the tea fungus beverage.
16. The tea fungus beverage according to claim 14 or 15, wherein said flavoring agent is at least one selected from the group consisting of white granulated sugar, high fructose syrup, fruit juice concentrate, apple vinegar, citric acid monohydrate, L-malic acid, sodium citrate, sweetener, dietary fiber.
17. The tea fungus beverage according to any one of claims 14 to 16, wherein the antioxidant is selected from at least one of vitamin C, sodium ascorbate, sodium D-erythorbate, preferably vitamin C.
18. The tea fungus beverage according to any one of claims 14 to 17, further comprising tea powder, aroma, food additives.
19. The tea fungus beverage according to claim 18, wherein the tea powder is at least one selected from black tea powder, green tea powder, white tea powder, Pu' er tea powder, and flower tea powder, preferably black tea powder and/or green tea powder, further preferably black tea powder.
20. The tea fungus beverage according to any one of claims 14 to 19, wherein the tea fungus beverage comprises 3 to 5% white granulated sugar, 3 to 5% high fructose syrup, 0.1 to 0.5% black tea powder, 0.05 to 0.2% citric acid monohydrate, 0.05 to 0.2% L-malic acid, 0.025 to 0.1% sodium citrate, 0.1 to 20% concentrated fruit juice, 0.1 to 10% apple vinegar, 0.01 to 0.1% vitamin C, 4 to 20% tea fermentation broth, and the balance water, based on the total weight of the tea fungus beverage.
21. The process for producing a tea fungus beverage as claimed in any one of claims 14 to 20, which comprises the step of mixing the components of the tea fungus beverage and then sterilizing the mixture.
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