A kind of preparation technology of making tea enzyme liquid with fresh tea leaves

Abstract

The invention discloses a process for preparing a tea enzyme liquid from fresh tea leaves and belongs to the field of preparation of tea source drinks. The fresh tea leaves are taken, cleaned, rolled and mixed with a yeast impregnating solution, 9% (V / V) rice vinegar and brown sugar are added, the mixture is uniformly stirred, fermented for more than one year in a shady and dry place, centrifuged and filtered, and the tea enzyme liquid is obtained. The fresh tea leaves are leached in water at the normal temperature, saccharomycetes, the rice vinegar and the brown sugar are combined for fermentation, and the tea enzyme liquid is prepared, doesn't lose nutritional ingredients and is healthier, safer and more efficient.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a preparation process for making tea enzyme liquid from fresh tea leaves. Background technique [0002] my country is rich in tea resources. The main components of tea are flavonoids, flavonoid glycosides, catechins, theophylline, and aromatic oils, which play different roles on people's health. Traditional brewing will destroy tea polyphenols and tea polysaccharides in tea. The biological activity of caffeine and so on reduces the utilization rate, and drinking too much tea will also affect the absorption of minerals by the human body, such as the combination of oxalic acid in tea and calcium in the human body to produce substances that are not conducive to human absorption, tea polyphenols Forms insoluble salts with iron, inhibits iron absorption, etc. In recent years, the pollution of soil and water, the extensive use of chemical fertilizers, pesticides and various plant growth reg...

AI Technical Summary

Problems solved by technology

Raw fruits and vegetables may be contaminated by pesticides, which indirectly affects the function of enzymes

[0004] Using tea as raw material for enzyme preparation has become a development direction of tea health care in recent years. However, due to the presence of a large amount of tannins in tea, it hinders the growth and reproduction of fermenting bacteria during the fermentation process, induces sudden changes in the performance of fermenting bacteria and affects fermentation. , and the polyphenol oxidase in fresh leaves catalyzes the conversion of tea polyphenols into quinones under aerobic conditions, loses its anti-oxidative effect, and destroys the fermentation environment. Therefore, the prior art requires high temperature treatment to destroy polyphenols Oxidase activity, reducing the concentration of tannins, such as: steaming at 100-120°C ("A Production Method for Pu-erh Tea Enzyme Liquid, Enzyme Powder, and Enzyme Beverage" application number: 201010546286.5), steaming at 100-120°C Continue for 40min to 60min (Application No. of "A Green Tea Enzyme and Green Tea Enzyme Beverage" Application No.: 201410256250.1), hot air killing at 215-285°C (Application No. of "A Dark Tea Enzyme and Its Preparation Method and Application": 201510029510.6) 1. Ferment first (fermentation for 5-6 hours, fermentation temperature 30-40°C) heating (60-80°C, temperature maintenance for 10-12 hours) and then add concentrated fruit enzyme liquid for secondary fermentation ("Production of a Tea Enzyme Liquid") Method" application number: 201510339302.5:)

Although the above preparation method is called tea source, in fact, the concentration of various polyphenols in tea is reduced, and the aromatic substances are volatilized at high temperature, and high temperature causes a large loss of vitamin C, an antioxidant component in green tea, and the quality of the final product is poor.

In addition, in other preparation methods known as "tea enzymes", the raw materials do not contain fresh tea ingredients, such as Chinese patent CN201410763639 "A scented tea enzyme beverage and its preparation method" (raw materials are chrysanthemum, rose, peach, roselle , violet, hibiscus, lily, rose, cassia, lavender, honey), CN 103767035A "a kind of chrysanthemum tea enzyme powder and its preparation method" (raw material is chrysanthemum), CN103077340A "a kind of scented tea enzyme and Its preparation method (raw materials are jasmine, lavender, stone lotus, stevia, bitter gourd, horsetail grass, mint, garlic), etc., there is no tea raw material

[0005] Therefore, in the prior art, there is a lack of a method for preparing a single tea enzyme with fresh tea as raw material that can keep the tea components and can not lose the fermentation ability.