CN1253106C

CN1253106C - Biological active food and beverage and the preparing method

Info

Publication number: CN1253106C
Application number: CNB01141846XA
Authority: CN
Inventors: 肖文华
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-09-21
Filing date: 2001-09-21
Publication date: 2006-04-26
Anticipated expiration: 2021-09-21
Also published as: CN1408273A

Abstract

The present invention discloses a bioactive food, a bioactive beverage and a preparation method thereof. The preparation method comprises: using tea, sugar, water, starch, agar and the mother solution of black tea fungi as raw materials; filtering the raw materials to obtain nutrient solution; adding yeast solution to the nutrient solution for fermentation; precipitating fungus pulp to obtain the food, and adding proteoglycan or lactic acid as flavoring to fungus pulp soak solution and partial fermentation solution to obtain the beverage. The yield of the food and the beverage prepared by the method is 6 to 10 times higher than that of the food and the beverage prepared by the traditional method. The food and the beverage have the advantages of high production speed, good quality, full nutrient components, good mouth feel and no preservative. The food and the beverage can be stored for 1 to 2 years.

Description

A kind of biologically active bacterial context and preparation method thereof

The present invention relates to a kind of food and preparation method thereof, particularly a kind of on the basis of traditional black-tea fungus drink, health biologically active bacterial context of preparation and preparation method thereof.

" fermented tea " beverage is nutritious with it, the advantage that health-care efficacy is many, accepted by people in decades, it is a raw material with tealeaves, sugar, water mainly, form with the fermentation of fermented tea liquid, generally get its zymotic fluid and yield poorly as its byproduct bacterial context of beverage, mouthfeel is old, skin has slag can not form scale, comes into the market as food; Its drink fermented time is long, taste is single, taste and quality instability should not be stored, and also influencing it becomes commodity and come into the market, also influence its health-care effect, for solving the problem as beverage, the Chinese patent application publication number is: CN1108691A has proposed a kind of black-tea fungus drink and brew method thereof, blends into no viable bacteria beverage by fermentation, sterilization, interpolation anticorrisive agent, change the local flavor and the taste of black-tea fungus drink, reduced nutrition health-care functions.

Purpose of the present invention is exactly the biologically active bacterial context that possesses the health nutrient function that a kind of mouthfeel is good, nutrition is complete will be provided and make this bacterial context output height, and speed of production is fast, the measured preparation method of matter.

The objective of the invention is this realization: a kind of biologically active bacterial context, its raw material comprises: tealeaves, sugar, water, fermented tea mother liquor is characterized in that: raw material also comprises starch, agar; The weight ratio of raw material is: tealeaves: sugar: water: fermented tea mother liquor: starch: agar=1～2: 30～40: 100～120: 30～40: 2～4: 1～1.5; It is to be prepared from by following method:

A. tealeaves, sugar, starch, agar are mixed, its mixed weight ratio is: tealeaves: sugar: water: starch: agar=1～2: 30～40: 100～120: 2～4: 1～1.5, boiled the pouring in the said mixture of water soaked;

B. be cooled to 30 ℃～35 ℃, filter, with the fermented tea mother liquor with pour installation for fermenting into after filtrate is mixed and ferment;

C. kept 25 ℃～38 ℃ temperature 8～15 days, the installation for fermenting internal upper part promptly grows and covers the shape bacterial context.

Its sugar of making in the raw material of this biologically active bacterial context is selected from sucrose, fructose, glucose, honey or its mixture; Starch is selected from a kind of in the liquid of boiling of dextrin or potato, sweet potato; Tealeaves is selected from black tea, green tea, jasmine tea or its mixture.

This bacterial context is the bacterial context through 3-4 immersion machine-shaping that the fermentation back generates.

The preparation method of this biologically active bacterial context is:

The present invention has the following advantages: 1, nutritious, composition is complete, contains nearly 20 seed amino acids, multivitamin and trace element to the human body beneficial through check.2, fresh and tender, crisp, the no slag of the bacterial context as food, mouthfeel is good, and color and luster is vivid, applied widely, direct-edible, can be cold and dressed with sauce, can be used as dish and fry in shallow oil, explode, boil, fry, contain bio-active bacteria (fungi), possess stronger alimentary health-care function, need not any anticorrisive agent can preserve 1-2 never degenerate, spoiled, steady quality should be preserved, and speed of production is fast, the output height improves 6～10 times than conventional method bacterial context amount; 6, technology is simple, and cost is low, easily forms large-scale production; 7, to general DD, hypertension, cardiovascular disease, obesity, diabetes etc. have certain preventive and therapeutic effect.

The present invention is described in further detail below in conjunction with embodiment.

Embodiment 1:

Take by weighing sucrose 13kg, green tea 0.8kg, powdered glucose 2kg, honey 1.8kg, rock sugar 1kg, agar 0.5kg inserts in the container and mixes, and pours boiling water 50kg into, (it is unilateral when mashed to potato that the 5kg potato slice adds water 10kg infusion with ready potato starch juice, get juice 10kg), the 10kg murphy juice is poured in the container, stir evenly, sealing, soaked 3-5 hour, and when being cooled to 38 ℃～30 ℃, used the layer 2-3 filtered through gauze, the filtrate nutrient solution is the gruel shape, and filtrate is put into installation for fermenting (being generally several sterilization bottles); Adding the 17kg mother liquor is that the fermented tea bacterial classification is inoculated.Sealing enters fermenting cellar, will constantly sterilize during fermentation, and temperature keeps 30 ℃～35 ℃, through 8～15 days, is generally fermentation in 10 days, and the installation for fermenting internal upper part grows thickness gradually can reach the not stratified lid shape bacterial context of 2-3cm.Take out bacterial context, bacterial context is put into sterilized water soak, weight ratio 1: 1 is changed water every day one time, changed continuously 3 days, soaked for the last time 4 days, water that each time changed and immersion water are kept somewhere, merge, add 0.5～0.6% albumen sugar and lactic acid blending and tasting, can be assembled into beverage.

Bacterial context excision forming after the immersion can add beverage after the seasoning, and a little is bottled or packed; But also excision forming be regardless of steamed sandwich dress or in bulk for each shop, restaurant, food market, family edible as food or vegetables.

Embodiment 2:

Take by weighing sucrose 8kg, green tea 0.5kg, black tea 0.25kg, glucose 2kg, honey 1.5kg, rock sugar 1kg, starch 3kg, agar 1kg adds boiling water and soaks cooling for 60 kilograms, filters, and filtered nutrient solution is mixed with fermented tea mother liquor 15kg, ferments after 10 days, gets bacterial context.Bacterial context can soak and change water 3 times, merges the water of changing and adds albumen sugar 0.5%, adds the lactic acid seasoning, is packaged as beverage.The bacterial context cutting is packed or is added the beverage 20% that mixes up and is packaged as the food that is suitable for going on the market.

Claims

1, a kind of biologically active bacterial context, its raw material comprises: tealeaves, sugar, water, fermented tea mother liquor is characterized in that: raw material also comprises starch, agar; The weight ratio of raw material is: tealeaves: sugar: water: fermented tea mother liquor: starch: agar=1～2: 30～40: 100～120: 30～40: 2～4: 1～1.5; It is to be prepared from by following method:

A. tealeaves, sugar, starch, agar are mixed, its mixed weight ratio is: tealeaves: sugar: water:: starch: agar=1～2: 30～40: 100～120: 2～4: 1～1.5, boiled the pouring in the said mixture of water soaked;

2, according to the described biologically active bacterial context of claim 1, it is characterized in that: sugar is selected from sucrose, fructose, glucose, honey or its mixture; Starch is selected from a kind of in the liquid of boiling of dextrin or potato, sweet potato; Tealeaves is selected from black tea, green tea, jasmine tea or its mixture.

3, according to the described biologically active bacterial context of claim 1, it is characterized in that: this bacterial context is the bacterial context through 3-4 immersion machine-shaping that the fermentation back generates.

4, according to the preparation method of claim 1 biologically active bacterial context, it is characterized in that: