Fermented tea beverage and preparation method thereof

A technology for fermenting tea and beverages, which is applied in the direction of tea extraction, etc., can solve the problems of incongruity between the top aroma and the original taste of the product, soft and astringent taste, etc., and achieve the effects of strong functionality, good aftertaste, and pure sweetness and sourness.

Inactive Publication Date: 2011-06-15
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sour taste in its products is mainly produced by the blended citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A fermented black tea beverage product and a preparation method thereof. Choose non-rotten and fresh black tea leaves as raw materials, extract with hot water at 80°C for 1 minute, and filter to obtain the tea extract. According to the ratio of 20%, mix with 0.2‰isovitamin C sodium, 1.0‰ citric acid, 10% starch syrup, and 69.88% pure water, and then sterilize it. The sterilization temperature is 85°C for 10 minutes. After the feed liquid is cooled to 30°C after sterilization, compound lactic acid bacteria (Lactobacillus crispatus, Lactobacillus acidophilus, Lactobacillus plantarum) 5 The ratio of cfu / mL is inoculated into the sterilized and cooled tea beverage, fermented at 30°C for 6 hours, and the pH value is 4.2 as the fermentation end point, and the fermented tea beverage is standardized to obtain the finished fermented black tea beverage. Put the standardized fermented tea beverage in a refrigerator at 0-4°C to refrigerate, and the product has a shelf life of 21 d...

Embodiment 2

[0028] A fermented green tea beverage product and a preparation method thereof. Choose non-rotten, fresh green tea leaves as raw materials, extract with hot water at 80°C for 1 minute, and filter to obtain the tea extract. According to the ratio of 30%, mix with 1‰isovitamin C sodium, 1.5‰ citric acid, 15% maltose syrup, 54.75% pure water and then sterilize it. The sterilization temperature is 90°C for 7 minutes. After the feed liquid is cooled to 32°C after sterilization, compound lactic acid bacteria (Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus plantarum) 3 The ratio of cfu / mL is inoculated into the sterilized and cooled tea beverage, fermented at 32°C for 48 hours, and the pH value is 3.8 as the fermentation end point, and the fermented tea beverage is standardized to obtain the finished fermented green tea beverage. The standardized fermented tea beverage is subjected to ultra-high temperature instantaneous sterilization at 132°C for 3 seconds, and ...

Embodiment 3

[0030] A fermented oolong tea beverage product and a preparation method thereof. Choose non-rotten, fresh oolong tea leaves as raw materials, extract with hot water at 80°C for 1 minute, and filter to obtain the tea extract. Stir and mix with 1.0‰isovitamin C sodium, 1.0‰ citric acid, 12% isomaltooligosaccharide, and 47.8% pure water at a ratio of 40%, and then sterilize it at 95°C for 4 minutes. After the feed liquid is cooled to 35°C after sterilization, compound lactic acid bacteria (Lactobacillus crispatus, Lactobacillus helveticus, Lactobacillus plantarum) 4 The ratio of cfu / mL is inoculated into the sterilized and cooled tea beverage, fermented at 35°C for 25 hours, and the pH value is 3.8 as the fermentation end point, and the fermented tea beverage is standardized to obtain the finished fermented oolong tea beverage. After the standardized fermented tea beverage is canned and sealed, it is sterilized at 100°C for 20 minutes, and the product has a shelf life of 12 mont...

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PUM

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Abstract

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu/ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable beverage production. technical background [0002] At present, the main products of tea beverages at home and abroad are black tea beverages, green tea beverages, oolong tea, lemon tea beverages, etc. Its production process is cleaning, extraction, blending, canning and sterilization. The sour taste in its products is mainly produced by the blended citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance in its products is mainly produced by the blended essence, which leads to the incongruity between the first fragrance and the original taste of the product. [0003] Along with improving day by day of people's living standard, more and more people begin to pay attention to nutrition and health food, and the novel fermented tea drink product that is not only delicious but also has good nutrition and health function is very popular among people. Contents...

Claims

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Application Information

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IPC IPC(8): A23F3/16
Inventor 熊涛谢明勇宋苏华关倩倩叶一心
Owner NANCHANG UNIV
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