Tea enzyme and preparing method thereof

A tea and enzyme technology, applied in the field of tea enzymes and its preparation, can solve the problems of limited nutritional components, insufficient abundance and balance, and low utilization rate of raw materials, etc., and achieve the effects of food safety, high utilization rate of raw materials, and simple and easy-to-operate preparation method

Inactive Publication Date: 2017-01-04
广东盆地一号生物产业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Existing tea enzymes are all made from a single type of tea leaves, which contain limited nutrients and are n

Method used

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Examples

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preparation example Construction

[0039] According to the second aspect of the present invention, a kind of preparation method of tea ferment is provided, it comprises the following steps:

[0040] (1) Weigh various materials according to weight ratio;

[0041] (2) Rehydrate the unfermented tea according to the ratio of 1: (0.2-0.4), let it stand for 10-15 hours, add purified water to the rehydrated unfermented tea according to the ratio of 1: (5-7), and add Vinegar and sugar are put into a sterile fermenter to inoculate fermentation bacteria for fermentation, and ferment at 30-45°C for 60-80h, and the inoculation amount of the fermentation bacteria is 9v / v%-12v / v%;

[0042] (3) Add bougainvillea, Moringa leaves, and petals to pure water according to the ratio of 1: (1.5-2), put them into sterile fermentation tanks to inoculate yeast for fermentation, and ferment at 40-60°C for 160-200h , the inoculum amount of the yeast is 5v / v%-8v / v%;

[0043] (4) After step (2) is completed, add the rehydrated semi-fermen...

Embodiment 1

[0055] A tea enzyme, its ingredients include: 28 parts of unfermented tea, 22 parts of fully fermented tea, 7 parts of semi-fermented tea, 8 parts of flower petals, 4.5 parts of bougainvillea, 5.5 parts of Moringa leaves, 2.2 parts of vinegar, and 5.5 parts of sugar.

[0056] Its preparation method comprises the following steps:

[0057] (1) Weigh various materials according to weight ratio;

[0058] (2) Rehydrate the unfermented tea according to the ratio of 1:0.25, let it stand for 12 hours, add purified water, vinegar and sugar to the rehydrated unfermented tea according to the ratio of 1:6, and put it into a sterile fermenter Fermentation bacteria were inoculated in the medium for fermentation, and fermented at 40°C for 70h, and the inoculation amount of the fermentation bacteria was 10v / v%;

[0059] (3) Add bougainvillea, Moringa leaves, and petals to pure water at a ratio of 1:2 and put them into sterile fermentation tanks to inoculate yeast for fermentation. Ferment at...

Embodiment 2

[0067] A tea enzyme, its ingredients include: 26 parts of unfermented tea, 18 parts of fully fermented tea, 6 parts of semi-fermented tea, 8 parts of flower petals, 5 parts of bougainvillea, 5 parts of Moringa leaves, 1.8 parts of vinegar, and 5.2 parts of sugar.

[0068] Its preparation method comprises the following steps:

[0069] (1) Weigh various materials according to weight ratio;

[0070] (2) Rehydrate the unfermented tea according to the ratio of 1:0.35, let it stand for 12.5 hours, add pure water, vinegar and sugar to the rehydrated unfermented tea according to the ratio of 1:7, and put it into aseptic fermentation Inoculate the fermentation bacteria in the tank for fermentation, and ferment at 38°C for 75 hours, and the inoculation amount of the fermentation bacteria is 11v / v%;

[0071] (3) Bougainvillea, Moringa leaves, and petals were added to purified water at a ratio of 1:1.8 and put into sterile fermenters to inoculate yeast for fermentation. Ferment at 48°C f...

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PUM

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Abstract

The invention relates to the field of enzyme processing, in particular to a tea enzyme and a preparing method thereof. The preparing method includes the steps that unfermented tea and fully fermented tea serve as main raw materials, a proper amount of the unfermented tea and a proper quantity of petals are added, acanthopanax trifoliatus and moringa leaves are matched, zymophyte is adopted, and the nutrient-balance-rich compound tea enzyme is prepared with the grading fermentation method and the multi-time fermentation method. The tea enzyme and the preparing method thereof have the advantages that the tea enzyme prepared with the method is rich and complete in nutrient, and has rich theine, vitamins, amino acid and phospholipid and multiple biologically active substances such as tannin, saponin, flavone, polyphenol and an SOD enzyme; the preparing method is simple and easy to operate, the using ratio of the raw materials is high, and the tea enzyme can be industrially produced in a large-scale mode; rice vinegar has the effects of killing staphylococcus, escherichia coli and the like, and meanwhile acetic acid bacteria contained in the rice vinegar belong to aerobic microorganisms; superoxide radicals in fermentation liquid are removed, and the acetic acid bacteria assist microzyme in fermenting; tea enzyme liquid is safer, more efficient and more healthy in eating.

Description

technical field [0001] The invention relates to the field of enzyme processing, in particular to a tea enzyme and a preparation method thereof. Background technique [0002] Enzymes, also known as enzymes, are a class of biocatalysts, most of which are proteins, and some are RNA or DNA molecules. There are thousands of enzymes in living organisms, which govern many catalytic processes such as metabolism, nutrition, and energy conversion of organisms. Most of the reactions closely related to life processes are enzyme-catalyzed reactions, but enzymes do not necessarily only play a catalytic role in cells. The enzymes in this project are naturally fermented from high-quality fruits and contain rich enzymes. These enzymes can decompose facial oils, soften the cuticle, and make the skin cleaner and softer. At the same time, under the action of microorganisms and enzymes, protein nutrients will be decomposed into small molecule peptides or amino acids, vitamins, minerals and othe...

Claims

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Application Information

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IPC IPC(8): A23F3/10A23F3/14
CPCA23F3/10A23F3/14
Inventor 赖泽华傅适郭秋兵曾文武
Owner 广东盆地一号生物产业有限公司
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