Fresh tea and green turnip leaven fermentation drink and preparation method thereof

A fresh tea green radish enzyme, enzyme fermentation technology, applied in the direction of tea, tea extraction, food science, etc., can solve problems such as deficiencies, achieve moderate sweetness, reduce blood lipids, and promote gastrointestinal motility.

Inactive Publication Date: 2017-12-08
TIANJIN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, the technology of using chlorella to make health drinks is still lacking, which requires the attention and research of scientific and technological personnel

Method used

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  • Fresh tea and green turnip leaven fermentation drink and preparation method thereof
  • Fresh tea and green turnip leaven fermentation drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036]A preparation method of the above-mentioned fresh tea green radish fermented drink, comprising the following steps:

[0037] Step 1, putting Yingde black tea into water at 80°C for 30 minutes, filtering to obtain a black tea extract, wherein, in parts by mass, the ratio of Yingde black tea to water is 1:46.

[0038] Step 2, adding fresh tea tree leaves and green radish to the black tea extract at 20-25°C, mixing and beating to obtain a slurry, wherein, in parts by mass, the ratio of black tea extract, fresh tea tree leaves and green radish is 23:4:4;

[0039] Step 3: Add chlorella algae powder, baker's yeast and sucrose to the slurry at 20-25°C, stir to mix evenly, and ferment at 25°C for 7 days after uniform mixing, wherein, in parts by mass, the slurry , chlorella algae powder, baker's yeast and sucrose ratio of 100:4:0.8:3.1; filter the fermented slurry with a 50-mesh sieve, and the filtered liquid is fresh tea green radish Enzyme fermented drink.

Embodiment 2

[0041] A preparation method of the above-mentioned fresh tea green radish fermented drink, comprising the following steps:

[0042] Step 1, putting Yingde black tea into water at 80°C for 30 minutes, filtering to obtain a black tea extract, wherein, in parts by mass, the ratio of Yingde black tea to water is 1:47.

[0043] Step 2, adding fresh tea tree leaves and green radish to the black tea extract, mixing and beating to obtain a slurry, wherein, in parts by mass, the ratio of black tea extract, fresh tea tree leaves and green radish is 47:9: 9;

[0044] Step 3, adding chlorella algae powder, baker's yeast and sucrose to the slurry, stirring to mix evenly, and fermenting at 25°C for 7 days after uniform mixing, wherein, in parts by mass, the slurry, chlorella algae The ratio of powder, baker's yeast and sucrose is 100:4.5:0.9:3.2; the fermented slurry is filtered with a 50-mesh sieve, and the filtered liquid is the fresh tea green radish fermented drink.

Embodiment 3

[0046] A preparation method of the above-mentioned fresh tea green radish fermented drink, comprising the following steps:

[0047] Step 1, putting Yingde black tea into water at 80°C for 30 minutes, filtering to obtain a black tea extract, wherein, in parts by mass, the ratio of Yingde black tea to water is 1:50.

[0048] Step 2, adding fresh tea tree leaves and green radish to the black tea extract, mixing and beating to obtain a slurry, wherein, in parts by mass, the ratio of black tea extract, fresh tea tree leaves and green radish is 5:1: 1;

[0049] Step 3, add chlorella algae powder, culture solution of Bacillus fermentum and sucrose to the slurry, stir to make it evenly mixed, and after uniform mixing, ferment at 25°C for 7 days, wherein, in parts by mass, the slurry, small The ratio of algal algae powder to sucrose is 100:5:3.5, and the ratio of the slurry to the culture solution of Bacillus fermentum is 100:1 by volume; the fermented slurry is sieved with a mesh num...

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Abstract

The invention discloses a fresh tea and green turnip leaven fermentation drink and a preparation method thereof. The fresh tea and green turnip leaven fermentation drink is prepared from black tea, water, fresh tea tree leaves, green turnips, chlorella powder, zymophyte and sucrose by virtue of fermentation. The fresh tea and green turnip leaven fermentation drink has red-brown color and luster, is bright in color, is uniform, has uniform juice turbidity and is free of impurities. Raw materials of all components have synergistic effects to obtain delicate and mild taste, moderate sweetness, sweet smell and fragrance of fresh tea and green turnips, wherein the lasting fragrance of the fresh tea tree leaves is combined with the crisp and refreshing effects of the green turnips, the fragrance of the tea leaves covers the pungency of the green turnips, and the fresh green turnips are fragrant, so that the drink disclosed by the invention is rich in nutrient and unique in taste. The fresh tea and green turnip leaven fermentation drink disclosed by the invention has the effects of promoting gastrointestinal peristalsis, reducing blood fat, softening blood vessels and stabilizing blood pressure and also can improve the digestibility of chlorella and the absorption efficiency of protein.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation preparation, and specifically relates to a fresh tea green radish fermented drink and a preparation method thereof. Background technique [0002] Microalgal cells are rich in a variety of trace elements and biologically active substances, such as polysaccharides, proteins, unsaturated fatty acids, pigments, etc., making them not only an indispensable and important bait in the breeding process of aquatic economic animals, but also an excellent food for human beings. Natural health food. In addition, microalgae also have broad application prospects in food, medicine, feed additives, genetic engineering, cosmetics, chemical industry, environmental protection and other fields. Among them, chlorella is a new type of health food recognized by the world, which is rich in protein, nucleic acid, polysaccharide, vitamins, lipids, trace elements and other nutrients, especially chlorella cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/16A23F3/166
Inventor 刘丽丽
Owner TIANJIN NORMAL UNIVERSITY
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