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Probiotic Fuzhuan tea beverage and preparation method thereof

A technology of probiotics and tea, which is applied in the field of food processing, can solve the problems such as the functional impact of probiotics and tea, and the difficulty in maintaining the activity of probiotics, so as to achieve the effect of improving the wrapping effect, enhancing the functionality, and solving the mutual influence

Active Publication Date: 2021-06-01
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It solves the problem that it is difficult to maintain the activity of probiotics and the functional interaction between probiotics and tea after the combination of probiotics and Fucha

Method used

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  • Probiotic Fuzhuan tea beverage and preparation method thereof
  • Probiotic Fuzhuan tea beverage and preparation method thereof
  • Probiotic Fuzhuan tea beverage and preparation method thereof

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Effect test

preparation example Construction

[0046] The invention discloses a preparation method of a probiotic Fucha drink, which specifically comprises the following steps:

[0047] Step 1: Put the Fu tea into a sterile homogeneous bag, beat it with a slap-type homogenizer for 1min to 2min to obtain the homogenized Fu tea, and take the mass-volume ratio of the homogenized Fu tea and water as 1: Add water in the amount of 15-20 to Fu tea, then boil the tea for 5-10 minutes, remove the tea leaves to obtain tea soup, filter the obtained tea soup through a 0.45 μm filter membrane to obtain tea filtrate and tea dregs, and place the obtained tea filtrate at 108 ° C ~ 115 ° C Sterilize at ℃ for 10-20 minutes to obtain sterilized tea filtrate, and sterilize the obtained tea residue at 121°C for 10-20 minutes to obtain sterilized tea residue; wherein 1 to 2 times the volume of tea residue is added to the obtained sterilized tea residue The sterilized tea filtrate is vortexed for 10 to 20 minutes, mixed and dispersed evenly, and...

Embodiment 1

[0056] Step 1: Put the Fucha into a sterile homogeneous bag, beat it with a slap-type homogenizer for 1 minute to obtain the homogenized Fucha, the mass-volume ratio of the homogenized Fucha to water is 1:15 Add water to Fu tea, boil the tea for 5 minutes, remove the tea leaves to obtain tea soup, filter the obtained tea soup through a 0.45 μm filter membrane to obtain tea filtrate and tea dregs, and sterilize the obtained tea filtrate at 108°C for 20 minutes to obtain sterilized tea Filtrate, the obtained tea residue was sterilized at 121°C for 10 minutes to obtain sterilized tea residue; the obtained sterilized tea filtrate was added to the obtained sterilized tea residue by 1 times the volume of the tea residue, vortexed for 10 minutes, mixed and dispersed evenly , that is, the golden flower bacteria liquid. Wherein, the golden flower number of golden flower bacteria liquid is 10 4 individual / mL.

[0057] Specifically, the above-mentioned tea brewing treatment and membran...

Embodiment 2

[0064]Step 1: Put the Fucha in a sterile homogeneous bag, beat it with a slap-type homogenizer for 2 minutes to obtain the homogenized Fucha, the mass volume ratio of the homogenized Fucha to water is 1:20 Add water to Fu tea, boil the tea for 10 minutes, remove the tea leaves to obtain tea soup, filter the obtained tea soup through a 0.45 μm filter membrane to obtain tea filtrate and tea dregs, and sterilize the obtained tea filtrate at 115°C for 10 minutes to obtain sterilized tea Filtrate, sterilize the obtained tea residue at 121°C for 20 minutes to obtain sterilized tea residue; add 2 times the volume of the obtained sterilized tea residue to the obtained sterilized tea residue, vortex shaker for 20 minutes, mix and disperse evenly , that is, the golden flower bacteria liquid. Wherein, the golden flower number of golden flower bacteria liquid is 10 6 individual / mL.

[0065] Specifically, the above-mentioned tea brewing treatment and membrane filtration treatment were re...

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Abstract

The invention discloses a probiotic Fuzhuan tea beverage and a preparation method thereof, and belongs to the technical field of food processing. The method comprises the following steps: uniformly dispersing probiotic thalli in a sterilized tea filtrate to obtain a probiotic suspension; dispersing the obtained probiotic suspension into the eurotium cristatum liquid, so that the eurotium cristatum compositely wraps the probiotics to obtain a mixed liquid; and uniformly dispersing the obtained mixed solution into the sterilized tea filtrate to obtain the probiotic Fuzhuan tea beverage. According to the preparation method disclosed by the invention, the probiotics are compositely wrapped in eurotium cristatum of the Fuzhuan tea through a simple and efficient process method, so that the activity of the probiotics is protected, and the probiotics have no influence on functional substances in the Fuzhuan tea, so that the prepared probiotic Fuzhuan tea drink has multiple effects of the Fuzhuan tea and the probiotics. The effective pharmacological health care and pathological prevention effects are achieved on the human body.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a probiotic Fucha drink and a preparation method thereof. Background technique [0002] Fucha belongs to black tea, also known as the ancestor of fermented tea. According to historical records, the first piece of Fu tea was born in Jingyang County, Xianyang, Shaanxi. Mr. Shi Zhaopeng, the master of Hunan Fu tea, inscribed "the source of Fu tea" for Xianyang Fu tea in Shaanxi. The earliest raw materials for making Fu tea came from Shaanxi and Sichuan. Due to the sharp increase in consumption demand in the later period, the raw materials from Shaanxi and Sichuan could no longer meet the processing needs, so the black hair tea from Hunan was introduced as the raw material of Fu tea. Fu tea came out in about 1368. It uses tea from southern Shaanxi and Sichuan as raw materials and is hand-made. Because the raw materials are sent to Jingyang, Xianyang for making, it is called "J...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/166
Inventor 吕嘉枥杨柳青
Owner SHAANXI UNIV OF SCI & TECH