Method for solving problem of turbidness of cooled tea beverage through using microbes for degrading caffeine

A microbial degradation and caffeine technology, applied in the direction of reducing the alkali content of tea, can solve the problems of turbidity, expensive equipment, and reduced strength of tea beverages, and achieve the effects of good health care function, low cost, and stable degradation.

Inactive Publication Date: 2010-06-30
冯磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing technology of turbidity after cooling requires the addition of chemical transfer solvents. The amount of additives is difficult to meet the food safety permit, and the transfer is not sufficient, and a small amount of turbidity will still occur, which w

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Use Candida sp. (Saccharomyces Candida sp.) and water according to the mass ratio of 1:500 to prepare the moisture regaining liquid, take 60kg of thick old green tea, spray the moisture regaining liquid on the tea leaves, use a vacuum machine to regain moisture, so that the yeast can be evenly distributed On the tea leaves, the water content of the tea leaves is 16% after regaining moisture, and the tea leaves are naturally degraded, and the degradation time is 6 days. After regaining moisture, the tea soup is bright yellow-green and has a fresh and slightly bitter taste. It is bottled in a sterilized and sealed bottle, and there is no turbidity within 6 months.

Embodiment 2

[0016] Use Candida sp. (Saccharomyces Candida sp.) and water to prepare a moisture regaining solution at a mass ratio of 1:200, take 500kg of thick old black tea, spray the moisture regaining solution on the tea leaves, and use a vacuum machine to regain moisture to distribute the yeast evenly On the tea leaves, the water content of the tea leaves is 17% after regaining moisture, and the tea leaves are naturally degraded, and the degradation time is 7 days. After regaining moisture, the tea soup is red and bright, and it is sterilized and sealed in bottles, and there is no turbidity within 6 months.

Embodiment 3

[0018] Use Candida sp. (Saccharomyces Candida sp.) and water to prepare a moisture regaining solution at a mass ratio of 1:300, take 200kg of thick old oolong tea, spray the moisture regaining solution on the tea leaves, and use a vacuum machine to regain moisture to distribute the yeast evenly On the tea leaves, the water content of the tea leaves is 18% after regaining moisture, and the tea leaves are naturally degraded, and the degradation time is 5 days. After regaining moisture, the tea soup is orange-yellow and bright, with a strong floral and fruity aroma. It is bottled in a sterilized and sealed bottle, and there is no turbidity within 6 months.

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PUM

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Abstract

The invention provides a method for solving the problem of turbidness of a cooled tea beverage through microbes for degrading caffeine. The invention is characterized in that the method comprises the following steps: preparing saccharomyces Candia sp. and water into damping liquid according to a mass ratio of 1/200 to 700; and spraying the damping liquid onto tea for uniformly distributing the saccharomyces Candia sp. onto the tea for degradation for 3 to 7 days. The water content of the raw material tea after the damping is between 16 and 20 percent. The method utilizes the microbial microzyme for naturally degrading the caffeine in the tea. Compared with the chemical dissolution technology, the invention has the advantages that the cost is lower than 20 percent of that in the prior art, the chemical pollution can not be introduced, and in addition, the microzyme amylase has good health care effect on human bodies. Particularly, the microzyme can grow the hypha for propagation when the tea has high water content, so the tea generates after fermentation. Thereby, the control on the water content in the damping tea is very important.

Description

technical field [0001] The invention relates to a method for microbially degrading caffeine to solve the cold aftertaste of tea drinks. Background technique [0002] The formation of tea cheese leads to turbidity and precipitation in liquid tea beverages, and the phenomenon of turbidity and precipitation in solid tea beverages that cannot be quickly dissolved in cold water below 10°C or after hot melting has always been a difficult technical problem to solve. After the tea soup has been strictly filtered, after cooling or storing at room temperature for a period of time, cheese-like insoluble matter will still appear. This insoluble matter is commonly known as "tea cheese" (Cream) or "cold hind muddy" (Creamdown). As the name suggests, cold haze is formed at a lower temperature. It is insoluble in cold water, but cold haze is soluble in hot water at a certain temperature. [0003] So far, there is basically a consistent view on the chemical nature of the formation of tea ch...

Claims

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Application Information

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IPC IPC(8): A23F3/38
Inventor 冯磊张慧霞
Owner 冯磊
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