A kind of tea drink with low caffeine and weak bitter taste and preparation method thereof

A low-caffeine, tea beverage technology, applied in the direction of tea, tea extraction, fungi, etc., can solve the problem of high caffeine content, achieve the effect of reducing bitterness, low ester catechin content, and unique flavor

Active Publication Date: 2020-04-24
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The applicant searched and found that no one has fermented Penicillium sclerotinum to prepare tea beverages. In order to expand the variety of tea beverages and solve the problem of high caffeine content in green tea beverages, the present invention provides a tea beverage product with unique flavor

Method used

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  • A kind of tea drink with low caffeine and weak bitter taste and preparation method thereof
  • A kind of tea drink with low caffeine and weak bitter taste and preparation method thereof
  • A kind of tea drink with low caffeine and weak bitter taste and preparation method thereof

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Embodiment 1

[0028] During the preparation process of the present invention, the Penicillium sclerotinum strain mentioned is preserved in the China Center for Type Culture Collection, and the preservation number is: CCTCC No: M2016543.

[0029] Wherein, the reagents used in the examples of the present invention are all analytically pure.

[0030] The present invention is described in detail below in conjunction with example

[0031] In order to measure that the Penicillium sclerotinum isolated by the present invention can degrade caffeine, and the bacterial strain can produce tannase simultaneously, a large amount of tannase can be obtained in a short time through solid fermentation culture, and its specific assay method is as follows:

[0032] Add 1.0×10 green tea soup 8 CFU / mL of the bacterial suspension of Penicillium sclerotinum preserved in the present invention, the inoculation amount is 1%, and the same amount of sterilized water is inserted into the control group. Then cultivate ...

Embodiment 2

[0052] A method for preparing low-caffeine tea beverage protoplasm, the specific steps are as follows:

[0053] 1) Accurately weigh 6.000g of ground green tea samples and put them into a 500mL conical flask, add 200-400mL of boiling water, and extract in a boiling water bath for 30min.

[0054] 2) After the leaching is completed, immediately filter under reduced pressure while hot to obtain the green tea filtrate.

[0055] 3) After the green tea filtrate is cooled, transfer it to a 1L volumetric flask, and dilute to 1L with distilled water.

[0056] 4) Add 10 g of glucose to each liter of tea soup, wrap it up and sterilize at 121° C. for 20 minutes. After the sterilization, green tea soup is obtained.

[0057] 5) Take the Penicillium sclerotinum strain preserved in the present invention, and the Penicillium sclerotinum strain is preserved in the China Type Culture Collection Center, and the preservation number is: CCTCC No: M2016543, inoculated into the PDA medium for activat...

Embodiment 3

[0062] A method for preparing low-caffeine tea beverage protoplasm, the specific steps are as follows:

[0063] 1) Add boiling water after drying the freshly picked tea tree fresh leaves, and soak in boiling water for 60 minutes.

[0064] 2) After soaking, immediately filter while hot to obtain green tea filtrate.

[0065] 3) adding sucrose or glucose to the green tea filtrate, high temperature sterilization, and after the sterilization, green tea soup is obtained.

[0066] 4) Take the Penicillium sclerotium strain preserved in the present invention, and the Penicillium sclerotium strain is preserved in the China Center for Type Culture Collection, and the preservation number is: CCTCC No: M2016543, and placed in PDA medium for activation to obtain activated bacterial strain Penicillium nucleatum, and formulated to 1.0 x 10 6 CFU / mL Penicillium sclerotiorum suspension.

[0067] 5) Add 1.0×10 6 CFU / mL Penicillium sclerotinum suspension, the inoculum size is 10%, aerobic cul...

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Abstract

The invention provides a novel low-caffeine and weak-bitter-and-astringent-taste tea beverage and a preparation method thereof, and belongs to the technical field of soft beverages. A bacterial strain of penicillium sclerotiorum is preserved in the China Center for Type Culture Collection (CCTCC); the preservation number is CCTCC No: M2016543. Meanwhile, the invention provides a preparation method of the novel low-caffeine tea beverage. The preparation method comprises the following steps of leaching finished-product green tea in boiling water; after the leaching is finished, filtering an obtained mixture, so as to obtain green-tea filtrate; adding sucrose or glucose into the green-tea filtrate, and carrying out high-temperature sterilization, so as to obtain green-tea tea soup; activating the penicillium sclerotioru, and confecting penicillium-sclerotiorum suspension liquid; culturing the penicillium-sclerotiorum suspension liquid for 1 to 10 days in an aerobic manner, so as to obtain fermented green-tea tea soup; subjecting the fermented green-tea tea soup to sterilization and filtration, removing a deposit and a thallus, so as to obtain protoplasm of a low-caffeine and low-ester-catechin tea beverage. The method provided by the invention is simple, is easy to control; the novel low-caffeine and weak-bitter-and-astringent-taste tea beverage is mild in mouth feel, and has a tea aroma; a bitter and astringent taste in a tea beverage is obviously decreased; the flavor is unique; an original effective component in the green tea is retained.

Description

technical field [0001] The invention belongs to the technical field of soft drink processing, and in particular relates to a tea drink with low caffeine and weak bitter taste and a preparation method thereof. Background technique [0002] Tea beverage refers to tea soup made by soaking tea leaves in water, extracting, filtering, clarifying, etc. made products. Tea beverages refer to beverages processed from tea extracts, tea powder, and concentrates. They have the unique flavor of tea, contain natural tea polyphenols, caffeine and other active ingredients of tea, and have nutritional and health benefits. A refreshing thirst-quenching multipurpose drink. [0003] The development of tea drinks has gone through five stages: traditional brewing, instant tea, fruit juice tea, pure tea, and health tea. In the 18th century, European tea merchants imported from China a kind of dark tea cake made of concentrated tea extract, which was melted to make breakfast tea. This is the cone...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23F3/16
CPCA23F3/166
Inventor 汪小钢吴秀伟陈皖红宛晓春
Owner ANHUI AGRICULTURAL UNIVERSITY
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