A compound lactic acid bacteria fast fermented black tea beverage and preparation method thereof

Abstract

The invention relates to a compound lactic acid bacteria rapidly fermented black tea beverage and a preparation method thereof. The raw materials are white granulated sugar, fructose syrup, isomaltose oligosaccharide, concentrated hawthorn clear juice, concentrated apple clear juice, concentrated red jujube clear juice, concentrated longan clear juice, fruit and vegetable enzymes, Black tea, concentrated lemon juice, food flavors, acidity regulators, antioxidants, steviol glycosides, complex lactic acid bacteria and purified water. The invention adopts compound lactic acid bacteria to quickly ferment the black tea beverage, which has rich taste and special flavor, and enriches the varieties of the black tea beverage. Composite lactic acid bacteria are preferred, and fermentation raw materials and fermentation conditions are preferred, which greatly shortens the fermentation time. Fermented with crushed red tea soup, the source of raw materials is abundant, the cost is low, continuous production can be carried out in general beverage production workshops, and the market potential is huge. Adding isomaltooligosaccharide and steviol glycoside in the preparation process of fermented tea beverage can make the product fermentable, reduce calories, and have health effects such as regulating intestinal tract.

Description

technical field [0001] The invention belongs to the field of black tea fermented beverage processing, and relates to a tea beverage and a preparation method thereof, in particular to a compound lactic acid bacteria rapidly fermented black tea beverage and a preparation method thereof. The invention can produce fermented black tea beverage with rich taste, health and high stability. Background technique [0002] Tea drinks refer to drinks prepared by extracting tea at high temperature, adding concentrated fruit juice, sugar, acidity regulators, flavors, etc., and have always been loved by consumers. Yet along with the raising of people's consumption level, health care consciousness is stronger and stronger, puts forward higher requirement to tea beverage. [0003] Black tea is rich in vitamins, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. During the fermentation process of black ...

AI Technical Summary

Problems solved by technology

[0009] 1. The existing black tea beverage production technology is mainly based on hot filling, and the product storage process is prone to precipitation, flocculation, discoloration and other problems

[0010] 2. The existing fermented black tea process takes a long time, consumes a lot of energy, and the fermentation flavor cannot be stabilized and maintained for a long time.

[0011] 3. The existing fermented black tea process does not consider continuous production and shelf life stability and other issues