Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of tea fermented beverage

A technology of fermented beverages and fermented liquids, applied to bacteria used in food preparation, tea substitutes, food science, etc., can solve the problems of high processing costs, unstable quality, and heavy astringent taste of tea beverages, and achieve the purpose of regulating human body Physiological functions, improving immunity, and low production cost

Inactive Publication Date: 2018-11-20
广西驰胜农业科技有限公司
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are still problems in the processing of tea beverages, such as high processing cost, long cycle time, and complicated process; the processed finished products have heavy astringency, bad taste, and unstable quality.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of tea fermented beverage, comprising the steps of:

[0026] (1) Pick fresh Gynostemma pentaphyllum, put it into an automatic stir-frying machine and stir-fry and dry, the temperature during stir-frying is 52°C; add 40 purpose Hanshuishi powder when stir-frying, the mass ratio of the tea leaves and Hanshuishi powder is 1: 1.3; Stir-fry until the water loss rate of the tea leaves reaches 45%, then take out the tea leaves;

[0027] (2) After aloe vera and sugarcane slices and grape peeling are mixed evenly with yeast and water, after 18 days of sealed fermentation, the filtrate is filtered to obtain a fermented liquid;

[0028] The raw materials of the fermented liquid are as follows in parts by weight: 57 parts of aloe, 35 parts of sugar cane, 29 parts of grapes, 0.06 parts of saccharomyces, and 780 parts of water.

[0029] (3) adding the dried tea leaves in step (1) into the fermented liquid, the mass ratio of the tea leaves to the fermented liquid...

Embodiment 2

[0032] A preparation method of tea fermented beverage, comprising the steps of:

[0033] (1) Pick fresh Gynostemma pentaphyllum, put it into an automatic stir-frying machine and stir-fry and dry it, the temperature during the stir-frying is 55°C; add 60 purpose Hanshuishi powder when stir-frying, the mass ratio of the tea leaves and Hanshuishi powder is 1: 1.2; Stir-fry until the water loss rate of the tea leaves reaches 40%, then take out the tea leaves;

[0034] (2) After aloe vera and sugarcane slices and grape peeling are mixed evenly with saccharomyces and water, after 16 days of sealed fermentation, the filtrate is filtered to obtain a fermented liquid;

[0035] The raw materials of the fermentation liquid are as follows in parts by weight: the raw materials of the fermentation liquid are as follows in parts by weight: 55 parts of aloe, 35 parts of sugar cane, 30 parts of grapes, 0.05 parts of yeast, and 750 parts of water.

[0036] (3) adding the dried tea leaves in st...

Embodiment 3

[0039] A preparation method of tea fermented beverage, comprising the steps of:

[0040] (1) Pick fresh Gynostemma pentaphyllum, put it into an automatic stir-frying machine and stir-fry and dry it, the temperature during stir-frying is 58°C; add 40 purpose Hanshuishi powder when stir-frying, the mass ratio of the tea leaves and Hanshuishi powder is 1: 1.4; Stir-fry until the water loss rate of the tea leaves reaches 50%, then take out the tea leaves;

[0041] (2) After aloe vera and sugarcane slices and grapes are peeled, mix them evenly with saccharomyces and water, seal and ferment for 19 days, filter and get the filtrate to obtain a fermented liquid;

[0042] The raw materials of the fermented liquid are as follows in parts by weight: 58 parts of aloe, 39 parts of sugar cane, 35 parts of grapes, 0.07 parts of saccharomyces, and 790 parts of water.

[0043] (3) adding the dried tea leaves in step (1) into the fermented liquid, the mass ratio of the tea leaves to the fermen...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of a tea fermented beverage, and belongs to the technical field of tea processing. The preparation method comprises the following steps: (1) picking freshtea leaves, and stir-frying until the water loss rate of the tea leaves reaches 40-50%; (2) slicing aloe and sugarcane, peeling grapes, uniformly mixing the sliced aloe and sugarcane as well as the peeled grapes with yeast and water, sealing for fermentation, filtering, taking filter liquid, and obtaining fermentation broth; (3) adding the dried tea leaves into the fermentation broth, mixing uniformly, and allowing to stand still for 1-2 days; (4) adding lactobacillus johnsonii and momordica grosvenori extract into the fermentation broth of the tea leaves, mixing for fermentation, filtering, and removing filter residue to obtain the tea fermented beverage. The preparation method provided by the invention is simple and low in production cost, and the prepared tea fermented beverage not onlyhas refreshing taste and faint scent, but also has a relatively high nutritional value.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing a tea fermented beverage. Background technique [0002] Tea leaves are generally used as beverages, which contain multiple beneficial ingredients and have health benefits. The taste of tea is slightly bitter, sweet, cool in nature, can clear the head, wake up the spirit, relieve polydipsia, facilitate urination, eliminate food stagnation, and detoxify. It is often used for wind-heat attack, dizziness, dizziness, excessive thirst due to summer heat, or excessive drinking, excessive sleep, mental fatigue, short urination, or edema and oliguria, greasy food accumulation, indigestion, damp-heat diarrhea, and dysentery. [0003] Tea contains catechins, commonly known as tea tannin, which is a unique component of tea. It has bitter, astringent and astringent properties. It can be combined with caffeine in tea soup to ease the physiological effects of caff...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34A23V2400/151
Inventor 谢宗宜
Owner 广西驰胜农业科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com