Probiotic fermented green tea sparkling beverage and preparation method thereof

A technology of probiotics and green tea, which is applied in the fields of tea, tea extraction, food science, etc., can solve the problems of low binding degree and take away, and achieve unique and refreshing taste, efficient utilization, and fill the gap in the market

Pending Publication Date: 2022-04-22
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the preservation of the flavor in green tea and the combination degree of the air bubbles are not high, and the flavor produced in the fermentation process will be taken away by the air bubbles. How to solve the problem of how to bring the air bubbles into the mouthfeel while retaining the flavor is the problem solved by the present invention.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: Preparation method of the present invention prepares probiotic fermented green tea sparkling beverage

[0018] The implementation steps of this embodiment are as follows:

[0019] Step 1: Quickly wash the green tea raw material with water, ultrafine pulverize, add 60 times the quality of pure water and mix evenly, extract at 80°C for 24 hours, then squeeze and filter to obtain the green tea stock solution, cool to room temperature and set aside;

[0020] Step 2: Add fructose syrup, white sugar, and erythritol to the green tea stock solution obtained in step 1 to adjust the sugar content to 10°Bx. After the carbohydrates are completely dissolved, adjust the pH to 5.0 with citric acid, and then Sterilize at 110°C for 15 minutes;

[0021] Step 3: Simultaneously inoculate Lactobacillus plantarum and yeast into the sterilized stock solution for fermentation, the inoculation amount of Lactobacillus plantarum is 4%-6% (V / V), and the inoculum amount of yeast is 0...

Embodiment 2

[0023] Embodiment 2: the preparation method of the present invention prepares probiotic fermented green tea sparkling drink

[0024] A preparation method for probiotic fermented green tea bubble drink, comprising the steps of:

[0025] Step 1: Quickly wash the green tea raw material with water, ultrafine pulverize, add 40 times the quality of pure water and mix evenly, extract at 75°C for 24 hours, then squeeze and filter to obtain the green tea stock solution, cool to room temperature and set aside;

[0026] Step 2: Add one or more of fructose syrup, white granulated sugar, erythritol, brown sugar or glucose to the green tea stock solution obtained in step 1 to adjust the sugar content, adjust the sugar content to 8°Bx, and wait until the sugar content is completely After dissolving, adjust the pH to 5.0 with citric acid, then sterilize at 121°C for 15 minutes;

[0027] Step 3: the inoculation amount of Lactobacillus plantarum is 4% (V / V), the inoculum amount of yeast is 0.5...

Embodiment 3

[0029] Embodiment 3: the preparation method of the present invention prepares probiotic fermented green tea sparkling drink

[0030] A preparation method for probiotic fermented green tea bubble drink, comprising the steps of:

[0031] Step 1: Quickly wash the green tea raw material with water, ultrafine pulverize, add 60 times the quality of pure water and mix evenly, extract at 78°C for 12 hours, then squeeze and filter to obtain the green tea stock solution, cool to room temperature and set aside;

[0032] Step 2: Add one or more of fructose syrup, white sugar, erythritol, brown sugar or glucose to the green tea stock solution obtained in step 1 to adjust the sugar content, and adjust the sugar content to 12°Bx. After dissolving, adjust the pH to 3.0 with citric acid, then sterilize at 110°C for 20 minutes;

[0033] Step 3: the inoculum amount of Lactobacillus plantarum is 6% (V / V), the inoculum amount of yeast is 0.3g / L and simultaneously inoculated into the sterilized st...

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PUM

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Abstract

The invention belongs to the field of food, and relates to a probiotic fermented green tea sparkling beverage and a preparation method thereof. The preparation method comprises the following steps: washing a green tea raw material with water, carrying out superfine grinding, adding water, uniformly mixing, extracting, extruding and filtering to obtain a green tea stock solution, and cooling to room temperature for later use; adding carbohydrates into the obtained green tea stock solution to adjust the sugar degree, adjusting the pH value with citric acid, and then sterilizing; lactobacillus plantarum and yeast are inoculated into the sterilized stock solution at the same time for fermentation; and filtering the fermentation liquor to remove residues, bottling and sterilizing, and introducing clean carbon dioxide gas. The obtained fermented green tea sparkling beverage is rich in flavor, unique in taste, high in nutritional value and easy to industrially produce.

Description

technical field [0001] The invention belongs to the field of food, and relates to a probiotic fermented green tea bubble drink and a preparation method thereof. Background technique [0002] Green tea contains many beneficial ingredients such as tea polyphenols and catechins, which can remove viruses and bacteria in the mouth and throat, clear heat and detoxify, and clean the stomach. Some green teas are also effective for sore throat and cough. But some people don't like the bitter taste of tea. A popular traditionally fermented beverage fermented by adding yeast, the duration of this fermentation may range from 5 to 10 days under aerobic conditions. The ideal fermentation period is how green tea's finesse and taste are necessary to develop. Ultimately, the sugars are converted into organic acids. Green tea is fermented with a mixture of symbiotic flora. Sweetened tea, resistance, improves digestion, strengthens the immune system, reduces inflammation, polyphenols with an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/18
CPCA23F3/163A23F3/18A23F3/166
Inventor 徐珒昭孔祥丽冯熙瑞徐境含张天阳许晓曦
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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