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Tea ferment beverage and preparation method thereof

A tea ferment and beverage technology, which is applied to the field of tea ferment beverage and its preparation, can solve the problems of inability to fully utilize the nutrients of tea leaves, easily produce aflatoxin, and high volatile acid, so as to enhance human immunity and improve drinking value. , reduce irritation effect

Inactive Publication Date: 2018-04-24
广东东方翠健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the taste of tea enzyme beverages on the market is average, high in volatile acidity, and easy to deteriorate. Not only can it not achieve the purpose of fully utilizing the nutrients of tea, but also it is easy to produce aflatoxin and nitrite during the fermentation process.

Method used

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  • Tea ferment beverage and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0023] Tea enzyme beverage, which includes the following raw materials by mass percentage: 20% green tea (i.e. fresh tea leaves), 5% Luo Han Guo, 5% passion fruit, 4% leek, 6% brown sugar, 6% grape juice, 50% purified water , plant lactic acid bacteria 2%, yeast 2%. The tea enzyme beverage has a lactic acid content of >1 g / L, a soluble solid content of >2%, a tea polyphenol content of >100 mg / kg, and a caffeine content of >25 mg / kg.

[0024] It is prepared by the following preparation method:

[0025] 1) Wash and disinfect the fermenter repeatedly for no less than 15 minutes, and seal it for later use;

[0026] 2) Raw material preparation: weigh the above raw materials according to the ratio for later use; crush Luo Han Guo, take passion fruit juice, leeks and tea leaves to remove impurities and wash for later use;

[0027] 3) Primary fermentation: Put the above-mentioned raw materials except plant lactic acid bacteria into a fermenter that has been sterilized for airtight f...

Embodiment 2

[0032] Tea enzyme beverage, which includes the following raw materials by mass percentage: 18% black tea, 3% Luo Han Guo, 4% passion fruit, 3% leek, 8% brown sugar, 4% grape juice, 52% purified water, 4% plant lactic acid bacteria, Yeast 4%. The tea enzyme beverage has a lactic acid content of >1 g / L, a soluble solid content of >2%, a tea polyphenol content of >100 mg / kg, and a caffeine content of >25 mg / kg.

[0033] 1) Wash and disinfect the fermenter repeatedly for no less than 15 minutes, and seal it for later use;

[0034] 2) Raw material preparation: Weigh the above raw materials according to the proportion of the ratio; crush the Luo Han Guo, take the passion fruit juice, leeks and tea leaves to remove impurities and wash for later use;

[0035] 3) Primary fermentation: Put the above-mentioned raw materials except plant lactic acid bacteria into a fermenter that has been sterilized for airtight fermentation, stir once every 7 days, stir 4 times (total 28 days), and then...

Embodiment 3

[0040] Tea enzyme beverage, which comprises the following raw materials by mass percentage: 25% of green tea, 4% of Luo Han Guo, 3% of passion fruit, 2% of leek, 5% of brown sugar, 6% of grape juice, 49% of purified water, 3% of plant lactic acid bacteria, Yeast 3%. The tea enzyme beverage has a lactic acid content of >1 g / L, a soluble solid content of >2%, a tea polyphenol content of >100 mg / kg, and a caffeine content of >25 mg / kg.

[0041]1) Wash and disinfect the fermenter repeatedly for no less than 15 minutes, and seal it for later use;

[0042] 2) Raw material preparation: weigh the above raw materials according to the ratio for later use; crush Luo Han Guo, take passion fruit juice, leeks and tea leaves to remove impurities and wash for later use;

[0043] 3) Primary fermentation: Put the above-mentioned raw materials except plant lactic acid bacteria into a fermenter that has been sterilized for airtight fermentation, stir once every 7 days, stir 4 times (total 28 day...

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Abstract

Belonging to the technical field of tea processing and fermentation, the invention discloses a tea ferment beverage and a preparation method thereof. The tea ferment beverage includes the following raw materials by mass percentage: 10-25% of tea, 1-5% of momordica grosvenori, 1-5% of passiflora edulis, 1-5% of leek, 3-12% of brown sugar, 2-8% of grape juice, 50-80% of purified water, 1-8% of plantlactobacillus, and 1-8% of yeast. The preparation method includes: raw material preparation, primary fermentation, secondary fermentation, tertiary fermentation, stock solution filling and other steps. The tea ferment beverage has unique taste and rich nutrition, can balance human body internal circulation, clean intestines, enhance immunity and promote metabolism, has high health care value, andis suitable for various groups to drink.

Description

technical field [0001] The invention relates to the technical field of tea processing and fermentation, in particular to a tea enzyme beverage and a preparation method thereof. Background technique [0002] Tea contains various organic components such as tea polyphenols, caffeine, protein, amino acids, vitamins, carbohydrates, and inorganic elements such as potassium, sodium, calcium, copper, iron, and selenium. Its biochemical components are closely related to human health and have important physiological functions. For example, tea polyphenols are the most important substances for tea to exert its health care effects. Among them, catechins have multiple functions such as anti-oxidation, reducing body fat formation, and changing the ecology of intestinal flora; caffeine has the effect of refreshing the mind and activating thinking. Effect; tea also has the functions of preventing tooth decay, clearing bad breath, helping digestion, preventing diarrhea, removing dandruff, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/10
CPCA23F3/10A23F3/14
Inventor 林锥
Owner 广东东方翠健康科技有限公司
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