Premna microphylla fermented enzyme tea and processing method thereof

A processing method and technology of tofu chai, applied in the field of fermented tofu chai fermented tea and its processing, to achieve the effect of rich nutrition and strong fragrance

Inactive Publication Date: 2017-09-15
HEFEI BENSHENG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] 4. Enzyme tea can decompose alcohol in the blood. Drunkenness is excessive drinking, that is, the blood contains more than 7% alcohol, which is likely to cause acute poisoning
[0012] However, the relevant research on fermenting fermented fermented tea with bean curd has not been reported yet. In order to further process the fermented bean curd product and improve its economic value, it is necessary to study the processing method of fermented fermented fermented tea with bean curd product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A bean curd fermented enzyme tea, comprising the following main raw materials in percentage by weight: 28% bean curd, 3% sucrose, 10% licorice, 0.3% yeast agent, 0.8% lactic acid bacteria agent, 12% distiller's grains, 7% fruit juice and water margin.

[0030] The contents of the yeast agent and the lactic acid bacteria agent are both 5*10 8 / mL.

[0031] The distiller's grains are Xiaoqu distiller's grains made of rice.

[0032] Described fruit juice is water chestnut juice.

[0033] A processing method of bean curd chai fermented enzyme tea, comprising the following steps:

[0034] A. After cleaning the bean curd and licorice, crush them repeatedly to obtain a mixture;

[0035] B. Add water to the mixture and extract at 55°C to obtain an extract;

[0036] C, adding sucrose, saccharomyces, lactic acid bacteria and distiller's grains in the extract, fermented for 115 hours, filtered, and obtained the fermented liquid;

[0037] D. After mixing the fermented liquid ...

Embodiment 2

[0041] A bean curd fermented enzyme tea, comprising the following main raw materials in percentage by weight: 35% bean curd, 2% sucrose, 12% licorice, 0.2% yeast agent, 1% lactic acid bacteria agent, 15% distiller's grains, 5% fruit juice and water margin.

[0042] The contents of the yeast agent and the lactic acid bacteria agent are respectively 1*10 8 / mL and 9*10 8 / mL.

[0043] The distiller's grains are Xiaoqu distiller's grains made of rice.

[0044] Described fruit juice is the mixed fruit juice of banana, apple, pomegranate, grape, blueberry, orange and water chestnut.

[0045] A processing method of bean curd chai fermented enzyme tea, comprising the following steps:

[0046] A. After cleaning the bean curd and licorice, crush them repeatedly to obtain a mixture;

[0047] B. Add water to the mixture and extract at 60°C to obtain an extract;

[0048] C, adding sucrose, saccharomyces, lactic acid bacteria and distiller's grains to the extract, fermented for 96 hour...

Embodiment 3

[0053] A bean curd fermented enzyme tea, comprising the following main raw materials in percentage by weight: 25% bean curd, 4% sucrose, 12% licorice, 0.5% yeast agent, 0.5% lactic acid bacteria agent, 15% distiller's grains, 5% fruit juice and water margin.

[0054] The contents of the yeast agent and the lactic acid bacteria agent are respectively 9*10 8 / mL and 1*10 8 / mL.

[0055] The distiller's grains are Xiaoqu distiller's grains made of rice.

[0056] Described fruit juice is banana and apple mixed fruit juice.

[0057] A processing method of bean curd chai fermented enzyme tea, comprising the following steps:

[0058] A. After cleaning the bean curd and licorice, crush them repeatedly to obtain a mixture;

[0059] B. Add water to the mixture and extract at 50°C to obtain an extract;

[0060] C, adding sucrose, saccharomyces, lactic acid bacteria and distiller's grains to the extract, fermented for 120 hours, and filtered to obtain the fermented liquid;

[0061]...

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PUM

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Abstract

The present invention discloses premna microphylla fermented enzyme tea. The premna microphylla fermented enzyme tea comprises the following main raw materials: premna microphylla, sucrose, licorice, a yeast agent, a lactic acid bacterium agent, distillers' grains, fruit juice and water. The licorice and premna microphylla are selected together to prepare the enzyme tea mainly considering that the premna microphylla has traditional Chinese medicinal effects of clearing heat and relieving toxins, and dispelling swelling and stopping bleeding. In order to alleviating strong properties of the medicines, the licorice is added to play alleviating and slow releasing effects, and the enzyme tea is better in effects. Based on the traditional agent and lactic acid bacterium agent, the distiller's grains are added to provide better environment for a fermentation and can enhance an aroma of the enzyme tea after the fermentation. The obtained enzyme tea is rich in nutrition, has effects of clearing heat and relieving toxins, and dispelling swelling and stopping bleeding, is mellow in fragrance, and has a flavor leaving in one's mouth and lips for a long time without dispersing.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to a bean curd fermented fermented tea and a processing method thereof. Background technique [0002] Tofu Chai, Tofu Chai generally germinates in mid-April, buds begin to conceive in mid-May, and bloom and bear fruit one after another. The fruiting period is from late June to mid-July, and matures gradually from bottom to top. The mature fruits are not easy to fall off and can be kept forever By October, all the leaves will wither and fall in late October. The growth period is 120 days, and the growth period is about 185 days. [0003] Morphological characteristics: Tofu wood, erect shrub, vegetation height 2-6m. Young branches pilose, old branches gradually glabrous, old branches gradually glabrous. Single leaves opposite; petiole 0.5-2cm long; leaf blade ovate-lanceolate, obovate, elliptic or shaped, smelly, 3-13cm long, 1.5-6cm wide, base gradually narrow, entire o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 赵宏伟
Owner HEFEI BENSHENG BIOTECH CO LTD
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