Tea sauce and preparation method thereof

Abstract

The invention discloses tea sauce and a preparation method thereof. The tea sauce comprises the following components in percentage: 50-99.8% of tea concentrated pulp, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-49.8% of syrup or substituted sugar. The preparation method comprises the following steps: extracting fresh tea leaves serving as a raw material with hot water, and performing 6-fold vacuum concentration; uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 2 seconds-5 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 the ratio of 10<3>-10<9> cfu / ml; and fermenting at 25-45 DEG C for 24-72 hours, wherein the fermentation ends when the pH value is 3.0-4.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea leaves; (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 raw material of tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

Description

technical field

[0001] The invention relates to the technical field of tea sauce production. technical background

[0002] At present, the main products of sauces at home and abroad include strawberry jam, apple jam, tomato sauce, carrot sauce and so on. Its production process is cleaning, beating (juicing), concentration, 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, the novel fermented tea sauce product that is not only delicious but also good nutrition and health care function is very popular among people. Contents of the invention ...

Examples

Embodiment 1

[0026] A black tea paste product and a preparation method thereof. Choose non-rotten, fresh black tea as raw material, extract it with hot water, concentrate it in vacuum 6 times, mix it with 0.5‰ sodium isovitamin C, 0.5‰ citric acid, and 49.9% starch syrup in a ratio of 50%, mix it evenly, and then sterilize it. The bacteria temperature is 85°C and the time is 5 minutes. After the feed liquid is cooled to 30°C after sterilization, the compound lactic acid bacteria (Lactobacillus casei, Lactobacillus fermentum, Lactobacillus plantarum) are mixed according to 10 5 The ratio of cfu / mL was inoculated into the sterilized and cooled black tea slurry, fermented at 30°C for 72 hours, and the pH value was 3.2 as the fermentation end point, and the fermented black tea slurry was standardized to obtain the finished fermented black tea sauce. Put the standardized fermented black tea sauce in a refrigerator at 0-4°C to refrigerate, and the product has a shelf life of 21 days at 0-4°C. ...

Embodiment 2

[0028] A green tea paste product and a preparation method thereof. Choose non-rotten and fresh green tea as raw material, extract it with hot water, concentrate it in vacuum 6 times, mix it with 1‰ vitamin C, 1‰ citric acid, and 17.8% glucose at a ratio of 82%, and then sterilize it. The sterilization temperature is 90 ℃, time 4 minutes. After the feed liquid is cooled to 35°C after sterilization, compound lactic acid bacteria (Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei) 6 The ratio of cfu / mL was inoculated into the sterilized and cooled green tea slurry, fermented at 35°C for 64 hours, and the pH value was 3.0 as the fermentation end point, and the fermented green tea slurry was standardized to obtain the finished fermented green tea sauce. The standardized fermented green tea sauce is subjected to ultra-high temperature instantaneous sterilization at 132°C for 3 seconds, and is packed in aseptic cans. The product has a shelf life of 18 months at...

Embodiment 3

[0030] An oolong tea paste product and a preparation method thereof. Choose non-rotten, fresh oolong tea as raw material, extract it with hot water, concentrate it in vacuum 6 times, mix it with 1‰ sodium isovitamin C, 0.5‰ citric acid, and 29.85% glucose syrup at a ratio of 70%, and then sterilize it evenly. The temperature is 95°C and the time is 3 minutes. After the feed liquid is cooled to 37°C after sterilization, compound lactic acid bacteria (Lactobacillus reuteri, Lactobacillus bulgaricus, Streptococcus thermophilus) according to 10 4 The ratio of cfu / mL was inoculated into the sterilized and cooled oolong tea slurry, fermented at 37°C for 60 hours, and the pH value was 3.3 as the fermentation end point, and the fermented oolong tea slurry was standardized to obtain the finished fermented oolong tea sauce. The standardized fermented oolong tea sauce cans are sealed and sterilized at 121°C for 10 minutes. The product has a shelf life of 18 months at room temperature. ...

technical field

[0001] The invention relates to the technical field of tea sauce production. technical background

[0002] At present, the main products of sauces at home and abroad include strawberry jam, apple jam, tomato sauce, carrot sauce and so on. Its production process is cleaning, beating (juicing), concentration, 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, the novel fermented tea sauce product that is not only delicious but also good nutrition and health care function is very popular among people. Contents of the invention ...

Examples

Embodiment 1

[0026] A black tea paste product and a preparation method thereof. Choose non-rotten, fresh black tea as raw material, extract it with hot water, concentrate it in vacuum 6 times, mix it with 0.5‰ sodium isovitamin C, 0.5‰ citric acid, and 49.9% starch syrup in a ratio of 50%, mix it evenly, and then sterilize it. The bacteria temperature is 85°C and the time is 5 minutes. After the feed liquid is cooled to 30°C after sterilization, the compound lactic acid bacteria (Lactobacillus casei, Lactobacillus fermentum, Lactobacillus plantarum) are mixed according to 10 5 The ratio of cfu / mL was inoculated into the sterilized and cooled black tea slurry, fermented at 30°C for 72 hours, and the pH value was 3.2 as the fermentation end point, and the fermented black tea slurry was standardized to obtain the finished fermented black tea sauce. Put the standardized fermented black tea sauce in a refrigerator at 0-4°C to refrigerate, and the product has a shelf life of 21 days at 0-4°C. ...

Embodiment 2

[0028] A green tea paste product and a preparation method thereof. Choose non-rotten and fresh green tea as raw material, extract it with hot water, concentrate it in vacuum 6 times, mix it with 1‰ vitamin C, 1‰ citric acid, and 17.8% glucose at a ratio of 82%, and then sterilize it. The sterilization temperature is 90 ℃, time 4 minutes. After the feed liquid is cooled to 35°C after sterilization, compound lactic acid bacteria (Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei) 6 The ratio of cfu / mL was inoculated into the sterilized and cooled green tea slurry, fermented at 35°C for 64 hours, and the pH value was 3.0 as the fermentation end point, and the fermented green tea slurry was standardized to obtain the finished fermented green tea sauce. The standardized fermented green tea sauce is subjected to ultra-high temperature instantaneous sterilization at 132°C for 3 seconds, and is packed in aseptic cans. The product has a shelf life of 18 months at...

Embodiment 3

[0030] An oolong tea paste product and a preparation method thereof. Choose non-rotten, fresh oolong tea as raw material, extract it with hot water, concentrate it in vacuum 6 times, mix it with 1‰ sodium isovitamin C, 0.5‰ citric acid, and 29.85% glucose syrup at a ratio of 70%, and then sterilize it evenly. The temperature is 95°C and the time is 3 minutes. After the feed liquid is cooled to 37°C after sterilization, compound lactic acid bacteria (Lactobacillus reuteri, Lactobacillus bulgaricus, Streptococcus thermophilus) according to 10 4 The ratio of cfu / mL was inoculated into the sterilized and cooled oolong tea slurry, fermented at 37°C for 60 hours, and the pH value was 3.3 as the fermentation end point, and the fermented oolong tea slurry was standardized to obtain the finished fermented oolong tea sauce. The standardized fermented oolong tea sauce cans are sealed and sterilized at 121°C for 10 minutes. The product has a shelf life of 18 months at room temperature. ...