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Method for processing novel lactic acid bacteria fermented tea beverage with lactobacillus plantarum ST

A technology for fermentation of Lactobacillus plantarum and lactic acid bacteria, applied in the food field, can solve the problem of lactic acid bacteria without probiotic function, and achieve the effect of significant health care function, unique taste and prolonging shelf life.

Pending Publication Date: 2018-02-13
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, tea-related beverage products on the market are mainly made of tea extracts and ingredients, and none of them contain lactic acid bacteria with probiotic functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0022] Example 1 takes green tea as raw material to produce lactic acid bacteria tea fermented beverage

[0023] Using green tea as raw material, mix tea leaves and water at a ratio of 1:100, soak at 80°C for 30 minutes and then filter to prepare green tea soup; add sucrose (70g / L) and sodium carboxymethylcellulose to the tea soup (0.10g / L), adopt pasteurization to sterilize; under aseptic environment, the tea soup that will be cooled to 35 ℃ is transferred in the fermenter, with the form of freeze-dried powder inoculation Lactobacillus plantarum ST bacterial strain (10 10 cfu / L), stirred and mixed evenly, and carried out anaerobic fermentation, the fermentation temperature was 37°C, and the fermentation time was 21h; after the fermentation, add pectin (0.10g / L) and ascorbic acid (0.4g / L), stir evenly, and (25MPa, 4min) and then filled, sealed and stored away from light.

[0024] The color of the lactic acid bacteria fermented green tea drink is light yellow, the lactic acid ...

example 2

[0025] Example 2 takes black tea as raw material to produce lactic acid bacteria tea fermented beverage

[0026] Using black tea as raw material, mix tea leaves with water at a ratio of 1:100, soak at 80°C for 30 minutes, and then filter to prepare black tea soup; add sucrose (60g / L) and sodium carboxymethylcellulose to the tea soup (0.15g / L), adopt pasteurization to sterilize; under aseptic environment, the tea soup that will be cooled to 35 ℃ is transferred in the fermenter, inoculate Lactobacillus plantarum ST bacterial strain (10 with the form of freeze-dried powder) 10 cfu / L), stir and mix, carry out anaerobic fermentation, the fermentation temperature is 37 ℃, and the fermentation time is 18h; add pectin (0.15g / L) and ascorbic acid (0.5g / L) after the fermentation finishes, mix evenly (25MPa, 5min) after filling, seal and store away from light.

[0027] The color of lactic acid bacteria fermented black tea drink is reddish brown, the lactic acid bacteria are in a suspens...

example 3

[0028] Example 3 Production of lactic acid bacteria tea fermented beverage with Pu'er raw tea as raw material

[0029] Using Pu’er raw tea as raw material, mix the tea leaves with water at a ratio of 1:100, soak at 80°C for 30 minutes, and then perform suction filtration to prepare Pu’er raw tea soup; add sucrose (70g / L) and carboxymethyl to the tea soup After adding sodium cellulose (0.15g / L), pasteurization is used to sterilize; in a sterile environment, the tea broth cooled to 35°C is transferred to a fermenter, and Lactobacillus plantarum is inoculated in the form of freeze-dried powder ST strain (10 11 cfu / L), stir and mix, carry out anaerobic fermentation, the fermentation temperature is 37 ℃, and the fermentation time is 15h; add pectin (0.15g / L) and ascorbic acid (0.4g / L) after the fermentation finishes, mix homogeneously (25MPa, 4min) after filling, seal and store away from light.

[0030] The lactic acid bacteria fermented Pu'er raw tea drink is yellow-green in col...

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Abstract

The invention belongs to the field of foods, and relates to a method for processing a novel lactic acid bacteria fermented tea beverage with lactobacillus plantarum ST. The lactobacillus plantarum STis collected in the China General Microbiological Culture Collection Center with the collection number CGMCC No.13911, and the classified named is lactobacillus plantarum ST. The lactobacillus plantarum has the abilities of promoting the biotransformation of catechin and inhibiting the growth of main spoilage bacteria and foodborne pathogens. A process of producing the novel lactic acid bacteria fermented tea beverage with the lactobacillus plantarum ST comprises the following steps: inoculating the lactobacillus plantarum ST into tea soup containing sucrose and sodium carboxymethyl cellulose;performing anaerobic fermentation; adding ingredients such as pectin and ascorbic acid; performing split charging. The prepared lactic acid bacteria tea fermented beverage has unique mouthfeel, contains bioactive substances such as lactic acid bacteria and catechin, and has a remarkable health-care function and a wide market prospect.

Description

technical field [0001] The invention belongs to the field of food and relates to a method for processing lactobacillus plantarum ST for tea beverage fermented by lactic acid bacteria. Background technique [0002] Tea is one of the world's three major non-alcoholic beverages and is loved by people all over the world. A large number of studies at home and abroad have shown that tea contains various active ingredients such as tea polyphenols, alkaloids, tea polysaccharides, and tea pigments. 20% to 30% of the content of tea is the substance with the most content in tea except water. It has many health functions such as scavenging free radicals, anti-cancer, anti-mutation, sterilization, lowering blood pressure, anti-radiation, preventing cardiovascular diseases and diabetes. Catechin compounds are the main components of tea polyphenols, accounting for 65% to 80% of the total amount of tea polyphenols, mainly including catechin (EC), gallocatechin (EGC), catechin gallate ( EC...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/166
Inventor 林秋叶曹振辉王芙苡叶朋飞
Owner YUNNAN AGRICULTURAL UNIVERSITY
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