Preparation method for tea-lactic acid beverage

A technology of lactic acid beverage and tea lactic acid, which is applied in the field of beverage processing, can solve the problems of high cost, complex production process, and insecure food safety, and achieve the effects of good quality, softening blood vessels, and preventing and treating cardiovascular diseases

Inactive Publication Date: 2015-08-12
侯荣山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, lactic acid bacteria are mostly obtained from milk fermentation, and using milk as a culture medium for lactic acid bacteria beverages will cause problems such as complex production process, high cost and food safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The lactic acid beverage of the present embodiment adopts the following raw materials in parts by weight: 30 parts of green tea, 20 parts of white sugar;

[0026] Its preparation steps are:

[0027] A. Put 30 parts of green tea and 20 parts of white sugar into the pot and add 450 parts of mountain spring water with a pH value of 7 to cook, boil until boiling and keep for 45 minutes, then cool and filter to obtain the extract;

[0028] B. Pour the above extract into a clean container, add Lactobacillus acidophilus species accounting for 2.5% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16 ℃ ~ 28 ℃, and the fermentation time is 15 days ;

[0029] C. Carry out the control of the number of viable bacteria to the feed liquid obtained by the fermentation of step B, and control the content of active lactic acid bacteria in the feed liquid to be 500,000 / ml to 1,000,000 / ml;

[0030] D, carry out acid adjustment to the fe...

Embodiment 2

[0033] The lactic acid beverage of the present embodiment adopts the following raw materials in parts by weight: 25 parts of black tea, 25 parts of white sugar;

[0034] Its preparation steps are:

[0035] A. Put 25 parts of black tea and 25 parts of white sugar into the pot and add 500 parts of mountain spring water with a pH value of 7.5 to cook, boil until boiling and keep for 30 minutes, then cool and filter to obtain the extract;

[0036] B. Pour the above extract into a clean container, add Lactobacillus acidophilus species accounting for 2% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16 ℃ ~ 28 ℃, and the fermentation time is 10 days ;

[0037] C. Carry out the control of the number of viable bacteria to the feed liquid obtained by the fermentation of step B, and control the content of active lactic acid bacteria in the feed liquid to be 500,000 / ml to 1,000,000 / ml;

[0038] D, carry out acid adjustment to the fe...

Embodiment 3

[0041] The lactic acid beverage of the present embodiment adopts the following raw materials in parts by weight: 35 parts of oolong tea, 15 parts of white sugar;

[0042] Its preparation steps are:

[0043] A. Put 35 parts of oolong tea and 15 parts of white sugar into the pot and add 400 parts of mountain spring water with a pH value of 7 to cook, boil until boiling and keep for 60 minutes, then cool, and filter to obtain the extract;

[0044] B. Pour the above extract into a clean container, add Lactobacillus acidophilus species accounting for 3% of the total amount of raw materials, stir evenly, cover and ferment, the fermentation temperature is 16 ℃ ~ 28 ℃, and the fermentation time is 25 days ;

[0045] C. Carry out the control of the number of viable bacteria to the feed liquid obtained by the fermentation of step B, and control the content of active lactic acid bacteria in the feed liquid to be 500,000 / ml to 1,000,000 / ml;

[0046] D, carry out acid adjustment to the f...

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PUM

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Abstract

The invention discloses a preparation method for a tea-lactic acid beverage, which belongs to the technical field of processing of lactic acid beverages. The tea-lactic acid beverage is prepared from tea and white sugar. The preparation method comprises the following steps: putting tea and white sugar into a pot, adding mountain spring water, successively carrying out boiling and then cooling, and carrying out filtering so as to obtain leaching liquor; pouring the leaching liquor into a clean container, inoculating a lactic acid bacterium strain, carrying out uniform mixing with stirring and capping the container for fermentation; controlling the number of live bacteria in a material liquid obtained after fermentation, wherein the content of live lactic acid bacteria in the material liquid is 500, 000 to 1000, 000 / ml; adjusting acidity of the material liquid, controlling temperature to be 16 to 28 DEG C and controlling the total acid content of the material liquid to be 0.1 g to 0.15 g / 100 ml; and sterilizing the material liquid having undergone acid adjustment and carrying out vacuum aseptic filling. The tea-lactic acid beverage prepared in the invention is rich in nutrients, has the delicate fragrance of tea, is tasty and can quench thirst and be easily absorbed by the human body.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a method for preparing tea lactic acid beverage. Background technique [0002] Fermented tea drinks use tea sugar water as the main matrix, and some nutrients, such as lactic acid bacteria, are added to it. Through their metabolism, the tea water undergoes profound benign physiological and biochemical changes, thereby improving the quality of tea sugar water. Lactic acid bacteria fermented tea sugar water drink is a special fermented tea drink, which belongs to the emerging health tea drink. After the tea sugar water is fermented by lactic acid bacteria, it can increase many active ingredients of microbial metabolism and the bacteria itself, and the quality is greatly improved. . Lactic acid bacteria is a general term for a group of Gram-positive bacteria that produce large amounts of lactic acid from fermentable carbohydrates. It is widely present in the intestinal tract of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
Inventor 侯荣山
Owner 侯荣山
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