Bergamot fermented tea beverage, flavored tea beverage and preparation method thereof

Abstract

The invention relates to a bergamot fermented tea beverage, a flavored tea beverage and a preparation method thereof. The preparation method comprises the following steps: S1, brewing shredded bergamot with hot sugar water, and filtering to obtain bergamot tea sugar water; s2, inoculating a kombucha mother solution and a kombucha pellicle into the bergamot tea sugar water obtained in the S1, and then performing primary fermentation to obtain a bergamot fermented tea mother solution and a bergamot fermented tea pellicle; s3, inoculating the bergamot fermented tea mother liquor obtained in the step S2 and bergamot fermented tea mycoderm into the bergamot tea sugar water obtained in the step S1, and then performing secondary fermentation; and S4, centrifuging to remove thallus precipitate, so as to obtain the bergamot fermented tea beverage. Compared with the prior art, the bergamot fermented tea beverage has the advantages that the bergamot tea sugar water is used as the fermentation base solution, the bergamot fermented tea mother solution is formed through the fermentation of the kombucha liquid, and then the secondary fermentation is performed, so that the bergamot fermented tea beverage with the flavor of the bergamot fermented tea and excellent oxidation resistance can be obtained.

Description

Technical Field

[0001] The invention belongs to the technical field of tea beverages, and in particular relates to a bergamot fermented tea beverage, a flavored tea beverage and a preparation method thereof. Background Art

[0002] As an edible and medicinal plant, bergamot has high nutritional value and a long history of medicinal use. Its extracts mainly include volatile oils, flavonoids, polysaccharides, coumarins, etc. Traditionally, people believe that bergamot is beneficial to the pancreas, liver and stomach functions, so people like to use bergamot as an auxiliary Chinese medicine to treat a variety of chronic diseases, such as hypertension and respiratory infections. At the same time, modern medical research has shown that bergamot has anti-depressant, antibacterial, anti-inflammatory, anti-cancer, anti-tumor, anti-aging, and blood pressure lowering effects.

[0003] As a fermented tea drink, fermented tea contains tea polyphenols, organic acids, vitamins, amino acids, trace elements and other functional active ingredients in its red tea fungus liquid. It has been proven to have health benefits such as preventing cancer, improving the body's immunity, preventing and treating hypertension, hyperlipidemia, and arteriosclerosis. Therefore, it is deeply loved by consumers all over the world. In recent years, some medicinal and edible products have appeared on the market. Plants with medicinal and edible properties contain a variety of functional active substances and have good development prospects.

[0004] Therefore, in order to better utilize bergamot resources and develop more commercial application values ​​of bergamot, it is urgent to develop a new fermented tea beverage with bergamot flavor to satisfy the taste of bergamot fermented tea while exerting the antioxidant properties of fermented tea. Summary of the invention

[0005] The purpose of the present invention is to provide a bergamot fermented tea beverage, a flavored tea beverage and a preparation method thereof, so as to satisfy the taste of the bergamot fermented tea while exerting the antioxidant properties of the fermented tea.

[0006] The purpose of the present invention can be achieved by the following technical solutions:

[0007] The present invention provides a method for preparing a bergamot fermented tea beverage, comprising the following steps:

[0008] S1: brew bergamot shreds with hot sugar water, and filter to obtain bergamot tea sugar water;

[0009] S2: inoculating the bergamot tea syrup obtained in S1 with the kombucha mother liquor and kombucha fungus biofilm, and then performing primary fermentation to obtain the bergamot fermented tea mother liquor and the bergamot fermented tea biofilm;

[0010] S3: inoculating the bergamot tea syrup obtained in S1 with the bergamot fermented tea mother liquor and the bergamot fermented tea bacterial film obtained in S2, and then performing secondary fermentation;

[0011] S4: removing bacterial precipitate by centrifugation to obtain the bergamot fermented tea beverage.

[0012] Furthermore, in step S1, the mass ratio of sucrose in the hot sugar water is 0.5-10%.

[0013] Furthermore, in step S1, the mass of bergamot shreds brewed in each liter of hot sugar water is 15-20 g.

[0014] Furthermore, in step S1, the temperature of brewing the hot sugar water is 90-98°C.

[0015] Furthermore, in step S1, the hot sugar water is brewed for 8-20 minutes.

[0016] Furthermore, in step S1, the origin of the bergamot is selected from at least one of Zhejiang, Guangdong or Yunnan, preferably the bergamot from Jinhua, Zhejiang.

[0017] Furthermore, in step S1, the bergamot is washed with clean water, and the bergamot peel and bergamot pulp are cut into bergamot shreds and dried.

[0018] Furthermore, in step S2, the volume ratio of the kombucha mother liquor to the bergamot tea syrup is (1-5):50, and 3-10 g of kombucha biofilm is added to each liter of bergamot tea syrup.

[0019] Furthermore, in step S3, the volume ratio of the bergamot fermented tea mother liquor to the bergamot tea syrup is (1-4.5):50, and 3-10 g of bergamot fermented tea fungus film is added to each liter of bergamot tea syrup.

[0020] Furthermore, the temperature of the primary fermentation in step S2 is 25-30°C.

[0021] Furthermore, the initial fermentation time in step S2 is 2-10 days, preferably 4-8 days. If the fermentation time is too short, the bacterial film will not grow completely and will not form a film; if the fermentation time is too long, the pH will be less than 2.8, and the human taste acceptance will be low, making it unsuitable for drinking.

[0022] Furthermore, during the fermentation period, the biofilm growth is observed and the pH value is measured every day. When the biofilm is formed and floats on the upper layer, and the biofilm has a certain thickness (0.5-1.5 cm), the pH is between 2.7-3.2, and the overall aroma is sour and astringent without odor, the preparation of the mother liquor is completed.

[0023] Furthermore, the temperature of the secondary fermentation in step S3 is 25-30°C.

[0024] Furthermore, the secondary fermentation time in step S3 is 2-5 days, preferably 3-4 days. Since the kombucha used in the secondary fermentation has adapted to the bergamot tea substrate, the fermentation rate is accelerated. If the fermentation time is too short, the bacterial film will not grow completely and will not form a film. If the fermentation time is too long, the pH will be less than 2.8, and the human taste acceptance will be low, making it unsuitable for drinking.

[0025] Furthermore, in step S4, the centrifugal rotation speed is 6000-9000 rpm.

[0026] Furthermore, in step S4, the centrifugation time is 5-10 min, and the temperature during the centrifugation is 0-4°C.

[0027] The present invention also provides a bergamot fermented tea beverage prepared by the preparation method.

[0028] The invention also provides a flavored tea beverage, which comprises a bergamot fermented tea beverage and 0.05-0.1% by volume of sweet orange essence.

[0029] Furthermore, the sweet orange flavor includes the following components in mass percentage: 10.0-30.0% of 5 times sweet orange oil, 3.0-6.0% of white lime oil, 0.5-1.8% of lemon, 2.0-5.0% of ethyl butyrate, 1.0-2.0% of nonanal, 0.5-1.0% of 10% acetic acid, 0.5-1.5% of linalyl acetate, 1.0-2.5% of linalool, 2.0-6.0% of ethyl maltol, and 44.2-79.5% of propylene glycol.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] (1) The present invention uses bergamot tea syrup as a fermentation base liquid, ferments the bergamot fermented tea mother liquid through red tea fungus liquid, and then performs secondary fermentation to obtain a bergamot fermented tea beverage having both bergamot fermented tea flavor and excellent antioxidant properties.

[0032] (2) The fermentation time of the bergamot fermented tea beverage of the present invention is short, the preparation process is simple, the production cost is saved, and large-scale industrial production can be carried out, thereby effectively improving the economic benefits of bergamot tea.

[0033] (3) The fermented bergamot tea beverage of the present invention can be flexibly adjusted by adding an appropriate amount of sweet orange essence to the fermented bergamot tea beverage according to taste requirements, so that the fermented bergamot tea beverage has a better characteristic bergamot citrus sweet aroma and is more easily accepted by consumers.

[0034] (4) The bergamot fermented tea beverage prepared by the present invention has good antioxidant properties, helps to scavenge free radicals, reduce oxidative stress, and prevent various chronic diseases. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 The present invention is a schematic diagram of the preparation process of the bergamot fermented tea beverage.

[0036] Figure 2 It is a radar chart of sensory scores of the fermented bergamot tea of ​​the embodiment of the present invention and the comparative example.

[0037] Figure 3 This is a photograph of the bergamot fermented tea mother liquor prepared in Example 1 of the present invention.

[0038] Figure 4 The photos of the fermented bergamot teas prepared in the comparative examples of the present invention are shown in Figure 4A, which is the unfermented bergamot tea (Comparative Example 1), and which is the bergamot tea with too high a secondary fermentation inoculation amount (Comparative Example 2). DETAILED DESCRIPTION

[0039] The present invention is described in detail below in conjunction with the accompanying drawings and specific embodiments. This embodiment is implemented based on the technical solution of the present invention, and provides a detailed implementation method and specific operation process, but the protection scope of the present invention is not limited to the following embodiments.

[0040] Unless otherwise specified, the reagents, methods, instruments and equipment used in the present invention are conventional reagents, methods, instruments and equipment in the art. Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0041] The kombucha involved in the present invention is a biofilm, and its bacteria are symbiotic organisms of yeast, lactic acid bacteria and acetic acid bacteria. The kombucha strains involved in the following embodiments can be directly purchased on the market, and the kombucha mother liquor and kombucha biofilm are prepared according to the following culture method: 4g of black tea leaves are weighed in a glass container, 500mL of boiling water is added, and the hot water is extracted for 20min. The tea residue is filtered to remove the tea residue, and then 40g of white sugar is added. After stirring and dissolving, it is sterilized at high temperature at 121°C for 15min. After the tea sugar water is cooled to room temperature, the purchased kombucha is inoculated (the kombucha bacterial liquid can be inoculated at an inoculation amount of 14% volume fraction or the kombucha strain of the size of a finger is added), and then the container mouth is sealed with 8 layers of gauze, and the fermentation culture is kept at a constant temperature of 28°C for about 8 days. When the pH range of the solution is 2.65-3.0, the kombucha mother liquor and kombucha biofilm are obtained.

[0042] In addition, the bergamot in the following embodiments can be selected from at least one of Zhejiang, Guangdong or Yunnan, preferably Zhejiang Jinhua bergamot. The bergamot is washed with clean water, and the bergamot peel and bergamot pulp are cut into bergamot shreds together, and dried for later use.

[0043] Embodiment 1:

[0044] This embodiment provides a bergamot fermented tea beverage, the preparation method of which comprises the following steps:

[0045] S1: Use hot sugar water to brew bergamot shreds, and filter to obtain bergamot tea syrup. The mass ratio of sucrose in the hot sugar water is 10%, and the sugar water is sterilized in an autoclave. The mass of bergamot shreds brewed in each liter of sterilized hot sugar water is 20g. The brewing temperature of the hot sugar water is 90-98℃, and the brewing time is 20min. Filter out the dried bergamot shreds, pour the tea soup into a fermentation tank, and wait for the tea soup to cool to room temperature.

[0046] S2: The tea soup is divided into 500mL glass bottles, 250mL per bottle, and then the kombucha liquid and kombucha fungus biofilm are inoculated in the cooled bergamot tea syrup, wherein 10mL of the kombucha liquid is measured with a sterilized measuring cylinder, and about 1g of the kombucha fungus biofilm is cut with scissors. After the inoculation is completed, the bottle mouth is quickly heated and sterilized with an alcohol lamp flame, and then covered with 8 layers of gauze and 2 layers of kraft paper for sealing. Then, the constant temperature primary fermentation is carried out at 28°C for 8 days to obtain the bergamot fermented tea mother liquor. During the fermentation period, the biofilm growth is observed and the pH value is measured every day. When the biofilm is formed and floats on the upper layer, and the biofilm has a certain thickness (0.5-1.5cm), the pH is between 2.7-3.2, and the overall aroma is sour and astringent without odor, the preparation of the mother liquor is completed.

[0047] S3: Inoculate the bergamot fermented tea mother liquor obtained in S2 into the newly cooled bergamot tea syrup. Use a sterilized measuring cylinder to measure 10 mL of bergamot fermented tea mother liquor (i.e., the bergamot fermented tea mother liquor obtained by the primary fermentation) and add it to 250 mL of bergamot tea syrup, then use scissors to cut off about 1 g of bergamot fermented tea bacterial film (take the area with a relatively flat and consistent bacterial film thickness in the mother liquor as the strain for the secondary fermentation). After the inoculation is completed, the bottle mouth is quickly heated and sterilized with an alcohol lamp flame, and then covered with 8 layers of gauze and 2 layers of kraft paper for sealing, and left to stand at 28°C for 4 days for secondary fermentation.

[0048] S4: centrifuging at 8500 rpm and 4° C. for 10 min to remove bacterial precipitates, thereby obtaining the bergamot fermented tea beverage.

[0049] Embodiment 2:

[0050] This embodiment provides a bergamot fermented tea beverage, which is different from Embodiment 1 in that the secondary fermentation time of this embodiment is 5 days.

[0051] Embodiment 3:

[0052] This embodiment provides a bergamot fermented tea beverage, which is different from Embodiment 1 in that the secondary fermentation time of this embodiment is 6 days.

[0053] Embodiment 4:

[0054] The present embodiment provides a flavored tea beverage, specifically, 0.05-0.1% by volume of sweet orange flavor is added to the bergamot fermented tea beverage prepared in Example 1. The sweet orange flavor of the present embodiment includes the following components in mass percentage: 20.0% of 5 times sweet orange oil, 5.0% of white lime oil, 1.2% of lemon, 2.0% of ethyl butyrate, 1.0% of nonanal, 0.8% of 10% acetic acid, 1.5% of linalyl acetate, 1.0% of linalool, 2.0% of ethyl maltol, and 65.5% of propylene glycol.

[0055] Comparative Example 1:

[0056] This comparative example provides a bergamot tea syrup that has not been fermented. The preparation method thereof is as follows: shredded bergamot is brewed with hot syrup, and the syrup is filtered to obtain bergamot tea syrup. The mass ratio of sucrose in the hot syrup is 10%, and the syrup is sterilized in an autoclave. The mass of shredded bergamot brewed in each liter of sterilized hot syrup is 20 g. The brewing temperature of the hot syrup is 90-98° C., and the brewing time is 20 min. The dried bergamot shreds are filtered out, and the tea soup is poured into a fermentation tank, and the tea soup is cooled to room temperature.

[0057] Comparative Example 2:

[0058] This comparative example provides a bergamot fermented tea beverage, which is different from Example 1 in that 25 ml of bergamot fermented tea mother liquor and 1 g of bacterial film are added during the secondary fermentation, and the secondary fermentation time is 4 days.

[0059] The present invention performs the following tests on Examples 1-3 and Comparative Examples 1-2:

[0060] (1) Sensory evaluation test: The sensory analysis team consisted of 10 sensory evaluators (5 males and 5 females, aged between 20 and 45 years old). The sensory evaluators were selected from 40 candidates who had received regular professional training and had strong aroma recognition ability. Before the sensory experiment, the evaluators received a week of training (1 to 3 hours per day) to make them familiar with the aroma of the fermented tea mother liquor of kombucha and the aroma of dried bergamot. Table 1 is the sensory evaluation score sheet.

[0061] Table 1 Sensory evaluation score table

[0062]

[0063] (2) Antioxidant capacity test: The T-AOC kit was used and the test was performed according to the instructions. The calculation formula is as follows: Total antioxidant capacity

[0064] In the formula, A 测定 A is the absorbance measured after the sample and working solution are mixed at an absorbance of 760 nm. 对照is the absorbance measured after mixing water and working solution at an absorbance of 760nm; T is the reaction time, which is 30min; V 反总 is the total volume of the reaction system, mL; V 样 is the sampling volume, mL; N is the dilution multiple of the sample before testing.

[0065] The test results of sensory evaluation are shown in Table 2:

[0066] Table 2 Sensory evaluation test results

[0067] Appearance Color aroma taste Example 1 13.33±2.17 8.54±0.92 20.27±3.47 21.84±4.02 Example 2 13.28±2.1 8.42±0.36 18.55±0.57 20.63±1.49 Example 3 13.63±1.38 8.37±0.24 16.93±0.84 18.53±1.23 Example 4 12.49±3.05 8.27±1.04 23.81±2.16 28.2±3.11 Comparative Example 1 17.07±1.48 9.11±0.86 26.46±1.21 10.57±1.3 Comparative Example 2 12.44±0.64 8.19±0.83 15.47±1.33 16.3±1.97

[0068] According to the sensory evaluation test results and Figure 2 It can be seen that the bergamot fermented tea beverage prepared by the method of the present invention has a clearer appearance, a pleasant aroma and a good appearance, and a moderate sweet and sour taste. Compared with Comparative Example 1, Examples 1-3 have significantly improved aroma and taste, and are suitable for drinking. In addition, the bergamot fermented tea beverage after secondary blending with sweet orange essence in Example 4 has a better bergamot characteristic citrus sweet aroma, which further improves the aroma and taste of the bergamot fermented tea beverage.

[0069] The difference between Examples 1-3 is that the secondary fermentation time is different, and they are fermented for 4, 5, and 6 days respectively. The difference in fermentation time has no significant effect on the overall appearance and color of the fermented tea, but as the fermentation days increase, the characteristic fruity aroma of bergamot decreases significantly, and the unique sour aroma of kombucha fermented tea gradually increases, resulting in a more and more sour taste, and the aftersweetness is weaker and becomes less obvious. It can be seen that Example 1, which has a secondary fermentation of 4 days, has a better sensory experience and is a suitable time for the fermentation of bergamot tea.

[0070] The difference between Comparison 2 and Example 1 is that the inoculation amount of the secondary fermentation is different. Figure 4 It can be clearly seen that the biofilm in Comparative Example 2 is thin and transparent, and has not completely floated to the surface. The liquid is turbid as a whole. It can be seen that excessive inoculation does not increase the fermentation speed of the fermented tea or make the fermentation more complete. This may be due to the fact that too much mother liquor was connected, resulting in a rapid decrease in the pH value of the fermentation substrate, which is not suitable for the growth of the biofilm.

[0071] The results of the antioxidant capacity test are shown in Table 3:

[0072] Table 3 Antioxidant capacity test results

[0073] sample Total antioxidant capacity (U / mL) Comparative Example 1 3.95±0.08 Example 1 106.44±2.35 Example 2 110.21±3.21 Example 3 109.78±2.66

[0074] The antioxidant activity of fermented tea from Kombucha is related to many beneficial effects on the human body, such as preventing cancer, enhancing immunity, reducing inflammation and arthritis, and the antioxidant activity is often related to some biologically active ingredients such as polyphenols, flavonoids, vitamin C, proanthocyanidins, etc. According to the above table, the antioxidant activity of Examples 1-3 of the fermented bergamot tea prepared by the method of the present invention is significantly improved compared with the unfermented bergamot tea soup comparative example 1, and the antioxidant capacity is the strongest at 5 days of secondary fermentation (i.e., Example 2), which is due to the fact that in the process of microbial fermentation, a variety of phenolic compounds are obtained through complex metabolic degradation reactions, which increases the antioxidant capacity.

[0075] In summary, the present invention uses bergamot tea syrup as the fermentation base liquid, ferments the bergamot fermented tea mother liquid through red tea liquid, and then performs secondary fermentation to obtain a bergamot fermented tea beverage with both bergamot fermented tea flavor and excellent antioxidant performance.

[0076] The above description of the embodiments is to facilitate the understanding and use of the invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the above embodiments, and improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the present invention should be within the scope of protection of the present invention.

Claims

1. A method for preparing a bergamot fermented tea beverage, characterized in that: The following steps are involved: S1: brew bergamot shreds with hot sugar water, and filter to obtain bergamot tea sugar water; S2: inoculating the bergamot tea syrup obtained in S1 with the kombucha mother liquor and kombucha fungus biofilm, and then performing primary fermentation to obtain the bergamot fermented tea mother liquor and the bergamot fermented tea biofilm; S3: inoculating the bergamot tea syrup obtained in S1 with the bergamot fermented tea mother liquor and the bergamot fermented tea bacterial film obtained in S2, and then performing secondary fermentation; S4: removing bacterial precipitate by centrifugation to obtain the bergamot fermented tea beverage.

2. The method for preparing a bergamot fermented tea beverage according to claim 1, characterized in that: In step S1, the mass ratio of sucrose in the hot sugar water is 0.5-10%, and the mass of bergamot shreds brewed in each liter of hot sugar water is 15-20g.

3. The method for preparing a bergamot fermented tea beverage according to claim 1, characterized in that: In step S1, the temperature of the hot sugar water is 90-98°C, and the brewing time is 8-20 minutes.

4. The method for preparing a bergamot fermented tea beverage according to claim 1, characterized in that: In step S2, the volume ratio of the kombucha mother liquid to the bergamot tea syrup is (1-5):50, and 3-10 g of kombucha biofilm is added to each liter of bergamot tea syrup.

5. The method for preparing a bergamot fermented tea beverage according to claim 1, characterized in that: In step S3, the volume ratio of the bergamot fermented tea mother liquor to the bergamot tea syrup is (1-4.5):50, and 3-10 g of bergamot fermented tea fungus film is added to each liter of bergamot tea syrup.

6. The method for preparing a bergamot fermented tea beverage according to claim 1, characterized in that: The temperature of the initial fermentation in step S2 is 25-30° C., and the time of the initial fermentation is 2-10 days; The temperature of the secondary fermentation in step S3 is 25-30° C., and the time of the secondary fermentation is 2-5 days.

7. The method for preparing a bergamot fermented tea beverage according to claim 1, characterized in that: In step S4, the centrifugal speed is 6000-9000 rpm, the centrifugal time is 5-10 min, and the temperature during centrifugation is 0-4°C.

8. A bergamot fermented tea beverage prepared by the preparation method according to any one of claims 1 to 7.

9. A flavored tea beverage comprising the bergamot fermented tea beverage according to claim 8, characterized in that: The invention comprises a bergamot fermented tea beverage and 0.05-0.1% by volume of sweet orange essence.

10. A flavored tea beverage according to claim 9, characterized in that: The sweet orange flavor includes The following components by mass percentage: 5 times sweet orange oil 10.0-30.0%, white lemon oil 3.0-6.0%, lemon 0.5-1.8%, Ethyl butyrate 2.0-5.0%, nonanal 1.0-2.0%, 10% acetic acid 0.5-1.0%, linalyl acetate 0.5-1.5%, Linalool 1.0-2.5%, ethyl maltol 2.0-6.0%, propylene glycol 44.2-79.5%.

Images