Compound dark tea enzyme and preparation method thereof

A compound enzyme and dark tea technology, applied in the field of dark tea compound enzyme and its preparation, can solve the problems of inability to achieve efficacy, nutrition, and effective combination, improve human circulation and metabolic functions and cell vitality, and enhance the body. Resistance, the effect of saving production costs

Active Publication Date: 2016-09-07
江西蓓蕾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production and use of existing health drinks or enzymes are mostly developed from a single raw material or comprehensive fruits and vegetables, which cannot achieve an effective combination of efficacy and nutrition
[0004] As one of the oldest health-preserving teas in my country, black tea has not yet been used to prepare enzyme products and preparation methods by mixing black tea with various organic plant materials and various beneficial bacteria such as yeast, Acetobacter aceticum, and Bifidobacterium

Method used

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  • Compound dark tea enzyme and preparation method thereof
  • Compound dark tea enzyme and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A functional black tea compound enzyme of the present invention is made by adding black tea, mibangta cactus and mixed fruit as mixed raw materials and sugar, and adding mixed strains to ferment. The mixed fruit includes dragon fruit, blueberry, wolfberry, kiwi fruit and Maca; the mixed strains are yeast, Acetobacter aceticum, Lactobacillus bulgaricus, Bifidobacterium, Monascus, Aspergillus oryzae, and Aspergillus niger; The mass percent of each component raw material of black tea, Mibangta cactus and mixed fruit is black tea 45-55%, Mibangta cactus 10-15%, wolfberry 10-15%, kiwi fruit 10-15%, dragon fruit 5-10%, blueberry 3-6%, Maca 2-5%.

[0035] Control the mass ratio of the added sugar components to be brown sugar:white sugar=0.5:0.5.

[0036]Preparation of mixed strains: including the following steps (1) activating the strains, the various strains of yeast, Acetobacter aceti, Lactobacillus bulgaricus, Bifidobacterium, Monascus, Aspergillus oryzae, and Aspergillus ...

Embodiment 2

[0043] Embodiment 2 mass ratio

[0044] In this embodiment, except for the following descriptions, all the other unexplained parts are the same as in Example 1. What this implementation uses is black tea and Mibangta cactus juice, kiwi fruit, dragon fruit and blueberry as raw materials to control black tea: 50%, Milbangta Immortal: 10-15%, the rest is a mixture of kiwi fruit, dragon fruit and blueberry according to the ratio; the sugar used is divided into brown sugar and white sugar, each accounting for 50%. Control the total amount of each material added to the fermentation device to not exceed 2 / 3 of the tank volume of the fermentation device. The Mibangta cactus juice used in this example is the thick Mibangta cactus juice obtained after squeezing the juice according to the above method, first absorbed by black charcoal, and then filtered with a plate-and-frame filter to obtain the filtrate is the refined Mibang Taco cactus juice, this example uses the refined rice Bangta...

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Abstract

The invention provides a compound dark tea enzyme and a preparation method thereof, aiming at overcoming the defects of the prior art. The compound dark tea enzyme is prepared from a raw material mixture as well as sugar through fermentation by mixed cultures, wherein the mixed cultures refer to a mixture of yeast, Acetobacterium Balch, Lactobacillus Bulgaricus, Bifidobacterium, Monascus purpureus Went., Aspergillus Oryzae and Aspergillus Niger, the sugar is a mixture of brown sugar and white sugar, and the raw material mixture comprises, by mass, 45-55% of dark tea, 10-15% of Opuntia Milpa Alta, 10-15% of Fructus Lycii, 10-15% of kiwi fruit, 5-10% of pitaya, 3-6% of blueberries and 2-5% of Maca. The compound dark tea enzyme with a healthcare function is simple in preparation technology, and the prepared compound dark tea enzyme is high in nutritive value, thereby having multiple healthcare effects.

Description

Technical field: [0001] The invention belongs to the field of biotechnology, and relates to an enzyme and a preparation method thereof, in particular to a dark tea compound enzyme and a preparation method thereof. Background technique: [0002] Enzyme refers to the polymer substance with biocatalyst function necessary for the fermentation of multi-species complex microbial populations, such as amylase, protease, cellulase, lipase and superoxide dismutase, etc., which are the main functions of microbial enzyme health food enzyme. The existing production and preparation of other enzymes generally select different fruits and vegetables for natural or pure fermentation, and then either concentrate or sterilize and fill for preparation. [0003] The production and use of existing health drinks or enzymes are mostly developed from a single raw material or comprehensive fruits and vegetables, which cannot achieve an effective combination of efficacy and nutrition. [0004] As one...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/332A23V2200/308A23V2200/3262A23V2200/302
Inventor 周洋周震
Owner 江西蓓蕾食品有限公司
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