Fermented tea beverage and preparation method thereof

A technology for fermenting tea and beverages, applied in the field of food processing, can solve problems such as rare tea beverages, and achieve the effect of improving the probiotic function

Inactive Publication Date: 2017-01-25
安徽爱有澄生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tea is an important economic crop in my country. There are many types of tea, such as green tea, black tea, oolong, Pu’er, etc. There are also many tea-related foods, such as matcha cakes, green tea cakes, tea drinks, etc. Among them, tea drinks are beverages. Every year, various beverage companies will launch various new tea beverages to compete for market share, but the tea beverag

Method used

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  • Fermented tea beverage and preparation method thereof
  • Fermented tea beverage and preparation method thereof
  • Fermented tea beverage and preparation method thereof

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Effect test

Embodiment 1

[0024] In terms of mass percentage, it is prepared from the following raw materials: 80% of tea fermentation liquid, 1% of honey, 3.5 parts of concentrated sugar cane juice, and water to 100%.

[0025] The preparation method is as follows:

[0026] (1) Prepare tea soup: heat water to 70°C, add black tea, keep it warm for 20 minutes, filter with 300 mesh filter cloth to get tea soup, where the mass ratio of black tea to water is 1:1000;

[0027] (2) Preparation of tea fermentation broth: add concentrated sugarcane juice to the tea soup obtained in step (1), control the soluble solids to 3%, add 75% of the liquid to the triangular flask or fermentor, and then connect it after sterilization Yeast was fermented at 30°C for 24h in airtight, and then centrifuged, ultrafiltered, and sterilized to obtain the plum-flavored tea fermentation broth; the yeast was Kluyveromyces lactis

[0028] (3) Blending: take 80 parts of the tea fermentation broth obtained in step (2), add 1 part of honey, add ...

Embodiment 2

[0031] In terms of mass percentage, it is prepared from the following raw materials: 80% tea fermentation liquid, 2% honey, 3.5 parts of concentrated wort, and water to 100%.

[0032] The preparation method is as follows:

[0033] (1) Prepare tea soup: heat water to 50°C, add black tea, keep for 60 minutes, filter with 300 mesh filter cloth to get tea soup, where the mass ratio of black tea to water is 20:1000;

[0034] (2) Preparation of tea fermentation broth: add concentrated sugar cane juice to the tea soup obtained in step (1), control the soluble solids to 15%, add 85% of the liquid into a triangular flask or fermenter, and after sterilization, connect Yeast was fermented at 30°C for 72 hours in airtight, and then centrifuged, ultrafiltration, and sterilized to obtain the plum-flavored tea fermentation broth; the yeast was Isa yeast;

[0035] (3) Blending: take 20 parts of the tea fermentation broth obtained in step (2), add 2 parts of honey, add 6.5 parts of concentrated wort, ...

Embodiment 3

[0038] In terms of mass percentage, it is prepared from the following raw materials: 80% tea fermentation liquid, 2% honey, 3.5 parts of concentrated wort, and water to 100%.

[0039] The preparation method is as follows:

[0040] (1) Preparation of tea soup: heat water to 65°C, add Pu'er tea, keep it warm for 30 minutes, filter with 300 mesh filter cloth to obtain tea soup, where the mass ratio of Pu'er tea to water is 10:1000;

[0041] (2) Preparation of tea fermentation broth: add concentrated sugar cane juice to the tea soup obtained in step (1), control the soluble solid content to 10%, add 80% of the liquid volume to the triangular flask or fermenter, and connect it after sterilization Yeast is fermented in a closed condition at 30°C for 48 hours, and then centrifuged, ultrafiltration, and sterilized to obtain the plum-flavored tea fermentation broth; the yeast is Schizosaccharomyces pombe;

[0042] (3) Blending: take 40 parts of the tea fermentation broth obtained in step (2), ...

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Abstract

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage comprises fermented tea liquid, honey, concentrated fruit juice and water; the preparation method mainly includes the steps of preparation of tea soup, fermentation, blending, sterilization, canning and the like. The raw materials are natural, and the obtained fermented tea beverage is pure natural; under the premise of no addition of preserved plum flavor, plum aroma high in characteristics and true plum taste are generated through fermentation, and the fermented tea beverage is the one with the natural flavor. The fermented tea beverage is obtained through fermentation, a great deal of glucuronic acid, gamma-aminobutyric acid and the like are generated during fermentation apart from certain functional factors of the tea, and beneficial function is obviously improved.

Description

Technical field [0001] The invention belongs to the field of food processing, and particularly relates to a fermented tea beverage and a preparation method thereof. Background technique [0002] Tea is an important economic crop in China. There are many types of tea, such as green tea, black tea, oolong, Pu'er, etc. There are also many tea-related foods, such as matcha cakes, green tea cakes, tea beverages, etc., among which tea beverages are beverages Each year, beverage companies will launch a variety of new tea beverage products to compete for market share, but the tea beverages introduced are mainly blended with various additives, and pure natural tea beverages are relatively rare in the market. , Even if there is, it is mainly in the form of pure tea, such as the "Oriental leaves" of Nongfu Spring. For tea beverages with other flavors, they are still modified with flavors, and these tea beverages have the ultimate purpose of quenching thirst, and are functionally Only some ...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/163A23F3/166
Inventor 褚晓晨
Owner 安徽爱有澄生物科技有限公司
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