Enzymatic fermented black tea beverage and preparation method thereof

A technology of enzymatic fermentation and black tea, applied in the field of food and beverage, can solve problems such as turbidity and aggregation, achieve clear tea soup, shorten the production cycle, and solve the effects of unstable quality

Inactive Publication Date: 2016-12-07
NINGBO XINUOYA MARINE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional fermented black tea beverages generally have tea cheese, turbidity and coagulation after cooling, etc.

Method used

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  • Enzymatic fermented black tea beverage and preparation method thereof
  • Enzymatic fermented black tea beverage and preparation method thereof
  • Enzymatic fermented black tea beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The enzymatically fermented black tea juice is prepared by step-by-step fermentation. In terms of weight concentration percentage, 50-100% black tea soup and 1-30% sucrose are mixed, sterilized at 80-100°C for 5-30min, and then cooled To room temperature, add 0.1-10% Lactobacillus plantarum and 5-50ppm clarified enzyme preparation to statically anaerobically ferment at a temperature of 25-40°C, ferment for 12-72h, and stop when the alcohol content reaches 0.5-10% (vol). Ferment, filter and sterilize at 80-100°C for 5-30min, cool to room temperature, add 0.1-20% Lactobacillus plantarum and 5-50ppm clarified enzyme preparation, and ferment for 24-144h under dynamic ventilation and stirring at a temperature of 25-40°C. When the total acid is ≥3.0g / 100ml or the fermentation exceeds 144 hours, stop the fermentation, filter and sterilize at 80-100°C for 5-30 minutes, filter to obtain enzymatically fermented black tea juice, and store at low temperature or room temperature belo...

Embodiment 2

[0024] The enzymatically fermented black tea juice is prepared by step-by-step fermentation. In terms of weight concentration percentage, 50-100% black tea soup and 1-30% sucrose are mixed, sterilized at 80-100°C for 5-30min, and then cooled to room temperature, add 0.1-10% Brady's yeast and 5-50ppm clarified enzyme preparation to ferment aerobically at a temperature of 25-40°C, ferment for 12-72h, when the alcohol content reaches 0.5-10% (vol), Terminate fermentation, filter and sterilize at 80-100°C for 5-30min, cool to room temperature, add 0.1-20% Acetobacter and 5-50ppm clarified enzyme preparation, and ferment with dynamic ventilation and stirring at 25-40°C for 24-144h, when When the total acid is ≥3.0g / 100ml or the fermentation exceeds 144 hours, stop the fermentation, filter and sterilize at 80-100°C for 5-30 minutes, filter to obtain enzymatically fermented black tea juice, and store at low temperature or room temperature below 10°C.

Embodiment 3

[0026] The enzymatically fermented black tea juice is prepared by step-by-step fermentation. In terms of weight concentration percentage, 50-100% black tea soup, 1-30% sucrose, 0.1-5.0% whey protein or skim milk powder are mixed evenly, and 80% Sterilize at -100°C for 5-30 minutes, then cool to room temperature, add 0.1-10% brewer’s yeast and 5-50ppm clarified enzyme preparations, culture at a constant temperature of 25-40°C, ferment for 12-72h, when the alcohol content reaches 0.5 When -10% (vol), stop the fermentation, filter and sterilize at 80-100°C for 5-30min, cool to room temperature, add 0.1-20% Acetobacter and 5-50ppm clarified enzyme preparations and dynamically at a temperature of 25-40°C Ventilation and stirring fermentation for 24-144 hours, when the total acid ≥ 3.0g / 100ml or the fermentation exceeds 144 hours, stop the fermentation, filter and sterilize at 80-100 ° C for 5-30 minutes, filter to obtain enzymatic fermentation black tea juice, at a low temperature b...

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PUM

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Abstract

The invention discloses an enzymatic fermented black tea beverage and a preparation method thereof. The enzymatic fermented black tea beverage comprises the following raw materials in percentage by weight: 1 to 30% of enzymatic fermented black tea juice, 1 to 10% of tea concentrated juice, 0.01 to 10% of a sweetener, 0.01 to 0.1% of a preservative, 0.05 to 0.1% of edible essence and the balance of water, and the sum of the raw materials is 100%. The enzymatic fermented black tea beverage prepared by the invention has rich nutriments and good taste, is nutritional and healthy, not only solves the problems of difficult control on the traditional fermented black tea production process and product standards and quality instability, but also greatly shortens the fermentation production cycle of fermented black tea and solves the problem of large energy consumption of the fermented black tea. The prepared fermented black tea beverage disclosed by the invention has the characteristics of clear and bright color, pure tea fragrance, mellow taste, moderate sweetness and mild sourness, and further has the healthcare functions of promoting appetite, invigorating the stomach, helping digestion, increasing appetite and the like, and the characteristics of enhancing the human immunity, regulating the body acid-base balance, improving chronic fatigue and enhancing physical constitution, thereby being superior to the traditional fermented black tea beverage.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to an enzymatically fermented black tea beverage and a preparation method thereof. Background technique [0002] With the acceleration of China's urbanization process, the improvement of people's material level. Concerns about diet have risen from food and clothing to safety, nutrition and health care. The tea drink is very popular because of its unique flavor of tea leaves, and contains natural tea polyphenols, caffeine and other ingredients, which have the functions of lowering blood pressure, blood sugar, and preventing and treating cardiovascular diseases. The fermented black tea drink of the present invention can meet the needs of the masses. [0003] Fermented black tea drink is a health drink containing a variety of beneficial ingredients, which not only contains a part of tea extracts - tea polyphenols, amino acids, alkaloids, tea polysaccharides, vitamins, trace...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/166
Inventor 田健潘叶羽诸辉
Owner NINGBO XINUOYA MARINE BIOTECH CO LTD
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