High-antioxidant fingered citron tea beverage and preparation method thereof

Abstract

The invention provides a fingered citron tea beverage with high oxidation resistance and a preparation method thereof, and solves the problems of poor oxidation resistance and heavy bitter taste in the prior art. The preparation method of the fingered citron tea beverage with high oxidation resistance comprises the following steps: S1, preparing sweet water; s2, selecting dry pieces of Jinhua fingered citron, namely boy chokeberry, and brewing tea soup; s3, filtering tea soup; and S4, co-fermenting by using kombucha, and centrifuging to obtain supernate. The fingered citron tea beverage prepared from Jinhua fingered citron boy has high oxidation resistance, and the fingered citron tea beverage can effectively neutralize free radicals in a human body and reduce oxidative stress due to the high oxidation resistance, so that the risks of cardiovascular diseases and the like are reduced. Besides, the kombucha liquid selected in the invention is used as a leavening agent, so that the total antioxidant capacity of the boy chokeberry fingered citron tea soup is improved from 2.25 U / mL before fermentation to 3.95 U / mL after fermentation, and the increase amplitude reaches 75.56%. The combination of the selected kombucha and Jinhua fingered citron boy has a remarkable synergistic effect, and the oxidation resistance of the fingered citron tea beverage can be greatly improved.

Description

Technical Field

[0001] The invention belongs to the technical field of bergamot tea production, and particularly relates to a high-antioxidant bergamot tea beverage and a preparation method thereof. Background Art

[0002] As a traditional medicinal and edible plant, bergamot contains rich nutrients, such as tannins, crude protein, tea elements, flavonoids, etc. These ingredients give bergamot a variety of health benefits. Bergamot fruit is recognized as a functional food and is often made into bergamot tea on the market, which is deeply loved by people.

[0003] Traditional bergamot tea is often made by slicing and drying bergamot, and then brewing it for drinking. The flavonoids and polyphenols contained in bergamot fruit can effectively remove superoxide free radicals, hydroxyl free radicals and ABTS free radicals, and have strong antioxidant capacity; however, traditional brewed bergamot tea often cannot effectively release these functional ingredients, so traditional bergamot tea does not play its own advantages in terms of antioxidant function. Therefore, the antioxidant capacity of traditional bergamot tea is relatively weak, which affects the nutritional value of bergamot tea. At the same time, because bergamot is rich in limonin, the directly brewed bergamot tea often tastes bitter, and the strong bitterness restricts its competitiveness in the market and the acceptance of consumers. Summary of the invention

[0004] The invention provides a high-antioxidant bergamot tea beverage and a preparation method thereof, aiming to solve the problems of heavy bitterness and weak antioxidant capacity of bergamot tea in the prior art.

[0005] The technical solution adopted by the present invention is:

[0006] In a first aspect, the present invention provides a method for preparing a high antioxidant bergamot tea beverage, comprising the following steps:

[0007] S1. Prepare sugar water: prepare sugar water at a temperature of 92-95°C;

[0008] S2, brewing bergamot tea soup: weighing bergamot dried slices, and brewing with the sugar water; the bergamot dried slices are obtained by slicing and drying Jinhua bergamot 'Qing Yi Tongzi';

[0009] S3, filtering the tea soup: filtering the brewed bergamot tea soup, removing the bergamot slices, and pouring it into a fermentation tank to cool;

[0010] S4, fermentation: adding kombucha fungi to a fermentation tank, sealing and fermenting for 2-8 days to obtain fermented tea soup, centrifuging at a speed of 7500-8500 rpm for 8-12 minutes, and taking the supernatant to obtain a highly antioxidant bergamot tea beverage.

[0011] In a preferred embodiment, in step S4, 1.50-1.80 parts by mass of kombucha fungus fermented into 95-100 parts by volume of tea soup having a concentration of 4-5% is added to the fermentation tank.

[0012] Based on the above scheme, experiments have proved that compared with other fermentation agents, kombucha can not only make the tea soup form unique tea aroma and fermentation aroma during the fermentation process, but these aromas are harmonious and soft, adding an extra flavor layer to the tea soup. The fermented tea soup has moderate sweetness and sourness, not too sour or sweet, achieving a balance in taste, making the drink more palatable; and the tea soup fermented with kombucha has a uniform color, bright rather than dull, which enhances the visual appeal of the drink.

[0013] In a preferred embodiment, in step S1, sucrose is dissolved in water at a ratio of 5% to 10% to obtain sugar water, and the sugar water is heated to 115-125° C. and sterilized for at least 15 minutes.

[0014] Based on the above scheme, high temperature can kill microorganisms such as bacteria, yeast and mold that may exist in the sugar water, ensure the purity of the fermentation process, prevent adverse fermentation and contamination, and through high temperature treatment, remove oxygen from the sugar water and reduce oxidation reactions, thereby improving the stability of the sugar water and extending its shelf life.

[0015] In a preferred embodiment, in step S2, 14-16 parts by mass of dried bergamot slices are weighed, and 990-1010 parts by volume of sugar water at a temperature of 92-95° C. are used to brew bergamot slice tea for 8-12 minutes;

[0016] Here, 1 part by mass: 1 part by volume = 1 g: 1 ml.

[0017] Based on the above scheme, high-temperature brewing can better release the "fruity aroma" and "citrus aroma" in Buddha's hand, enhance the aroma of tea beverages, and help extract more effective ingredients from Buddha's hand, such as aroma compounds, vitamins, minerals and antioxidants.

[0018] In a preferred solution, in step S3, the brewed bergamot tea soup is filtered to remove the bergamot slice solids, and 300 parts by volume of the tea soup is poured into a fermentation tank with 500 parts by volume.

[0019] Based on the above scheme, the filtration process can remove the solids of the bergamot slices, ensure the clarity of the tea soup, and avoid unnecessary impurities during the fermentation process. By controlling the volume of the tea soup in the fermentation tank, the volume change during the fermentation process can be better controlled to avoid excessive gas or overflow during the fermentation process.

[0020] In a preferred embodiment, in step S4, a kombucha starter culture is added to the fermentation tank, which is sealed and fermented for 6 days, and centrifuged at a speed of 7500-8500 rpm for 8-12 minutes.

[0021] Based on the above scheme, the solid and liquid in the fermentation broth can be effectively separated by centrifugation, thereby improving the extraction efficiency of the effective components.

[0022] In a preferred embodiment, the kombucha is "Shanghao" kombucha.

[0023] Based on the above scheme, experiments have proved that "Shang Hao" kombucha and Jinhua Buddha's hand 'Green Boy' are the best combination. The antioxidant capacity of Jinhua Buddha's hand 'Green Boy' is greatly improved under the fermentation of "Shang Hao" kombucha, and the increase can reach 75.56%.

[0024] In a second aspect, the present invention provides a high antioxidant bergamot tea beverage, which is prepared by the following preparation method:

[0025] S1. Prepare sugar water: prepare sugar water at a temperature of 92-95°C;

[0026] S2, brewing bergamot slice tea: weighing dried bergamot slices, and brewing them with the sugar water; the bergamot is Jinhua bergamot 'Qing Yi Tong Zi';

[0027] S3, filtering the tea soup: filtering the brewed bergamot tea soup to remove the bergamot slice solids, and pouring it into a fermentation tank to cool;

[0028] S4, fermentation: adding kombucha fungi to a fermentation tank, sealing and fermenting for 2-8 days to obtain fermented tea soup, centrifuging at a speed of 7500-8500 rpm for 8-12 minutes, and taking the supernatant to obtain a highly antioxidant bergamot tea beverage.

[0029] The beneficial effects of the present invention are:

[0030] 1. The present invention provides a method for preparing a highly antioxidant bergamot tea beverage, wherein a bergamot tea beverage with high antioxidant properties is prepared by fermenting Jinhua bergamot 'Qing Yi Tong Zi' with red tea fungus. Experimental data show that the total antioxidant capacity of the bergamot tea soup prepared by Jinhua bergamot 'Qing Yi Tong Zi' is the highest, reaching 3.95U / mL after fermentation, which is significantly higher than 2.45U / mL of Guangdong bergamot and 1.78U / mL of Yunnan bergamot. Therefore, the bergamot tea prepared by using 'Qing Yi Tong Zi' bergamot in the present invention has high antioxidant properties, and the high antioxidant properties enable it to effectively neutralize free radicals in the human body and reduce oxidative stress, thereby helping to reduce the risk of cardiovascular diseases and the like. In addition, by using the "Shang Hao" red tea fungus selected in the present invention as a fermentation agent, the total antioxidant capacity of Jinhua 'Qing Yi Tong Zi' bergamot tea is increased from 2.25U / mL before fermentation to 3.95U / mL after fermentation, with an increase of 75.56%. This indicates that the combination of "Shanghao" kombucha and Jinhua bergamot 'Qing Yi Tongzi' selected by the present invention is the best combination, which has a significant synergistic effect and can greatly improve the antioxidant properties of tea soup.

[0031] 2. The present invention adopts kombucha as a fermentation agent during the fermentation process and optimizes the fermentation conditions, which not only improves the sensory quality of bergamot tea, making the "fruity" and "citrus" aromas more prominent and lasting, but also solves the problem of the bitter taste of traditional bergamot tea, greatly enhances the attractiveness and flavor experience of the drink, and also makes the color of bergamot tea more uniform and bright, avoiding the problems of dull and uneven color and impurity precipitation, improving the visual beauty, avoiding the pungent aroma and uneven fermentation effect, and bringing consumers a smoother and more pleasant drinking experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without paying creative work.

[0033] Figure 1 It is a sensory evaluation radar chart of dried bergamot samples.

[0034] Figure 2 This is a photo of fermented Buddha's hand tea from Guangdong.

[0035] Figure 3 This is a photo of fermented Buddha's hand tea from Yunnan.

[0036] Figure 4 This is a photo of the fermented Buddha's hand tea from Jinhua Buddha's hand 'Green Boy'. DETAILED DESCRIPTION

[0037] The following will be combined with the accompanying drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work belong to the protection scope of the present invention.

[0038] Embodiment 1:

[0039] This embodiment provides a method for preparing a high antioxidant bergamot tea beverage, comprising the following steps:

[0040] S1. Prepare sugar water: prepare sugar water at a temperature of 92-95°C;

[0041] S2, brewing bergamot tea soup: weighing bergamot dried slices, and brewing with the sugar water; the bergamot dried slices are obtained by slicing and drying Jinhua bergamot 'Qing Yi Tongzi';

[0042] S3, filtering the tea soup: filtering the brewed bergamot tea soup to remove the bergamot slice solids, and pouring it into a fermentation tank to cool;

[0043] S4, fermentation: adding red tea fungi into a fermentation tank, sealing and fermenting for 2-8 days to obtain fermented tea soup, centrifuging at a speed of 7500-8500 rpm for 8-12 minutes, and taking the supernatant to obtain a highly antioxidant bergamot tea beverage.

[0044] In step S4, 1.50-1.80 parts by mass of kombucha fungus is added to the fermentation tank to ferment into 95-100 parts by volume of tea soup with a concentration of 4-5%. The sealed fermentation time can be adjusted according to the flavor requirements. A better solution is that the fermentation time of bergamot tea soup is 6 days.

[0045] In step S1, sucrose is dissolved in water at a ratio of 5% to 10% to obtain sugar water, and the sugar water is heated to 115-125° C. and sterilized for at least 15 minutes.

[0046] Specifically, sucrose was dissolved in water at a ratio of 6% to obtain sugar water, and the sugar water was heated to 118° C. and sterilized for 18 minutes.

[0047] Alternatively, sucrose is dissolved in water at a ratio of 10% to obtain sugar water, and the sugar water is heated to 125° C. and sterilized for 25 minutes.

[0048] A better solution is as follows: sucrose is dissolved in water at a ratio of 8% to obtain sugar water, and the sugar water is heated to 120° C. and sterilized for 20 minutes.

[0049] In step S2, 14-16 parts by mass of dried bergamot slices are weighed, and 990-1010 parts by volume of sugar water at a temperature of 92-95° C. are used to brew the dried bergamot slices for 8-12 minutes;

[0050] Here, 1 part by mass: 1 part by volume = 1 g: 1 ml.

[0051] Specifically, put the dried bergamot slices into a suitable container, such as a glass, and pour in sugar water preheated to 92-95°C, ensuring that the bergamot slices are completely covered, and maintain a brewing time of 8-12 minutes to allow the effective ingredients of the bergamot to be fully released.

[0052] Among them, 14 parts by mass of dried bergamot slices can be weighed and brewed with sugar water at a temperature of 93° C. for 11 minutes.

[0053] Alternatively, 15 parts by mass of dried citron slices were weighed and brewed with sugar water at a temperature of 94° C. for 10 minutes.

[0054] A better solution is: weigh 15 parts by weight of dried bergamot slices, brew them with sugar water at a temperature of 93° C., and keep it for 10 minutes.

[0055] In addition, in step S3, the brewed bergamot tea soup is filtered to remove the bergamot slice solids, and 300 parts by volume of the tea soup is poured into a fermentation tank with 500 parts by volume.

[0056] Specifically, the brewed bergamot tea soup is filtered to remove the bergamot slices, and 300 parts by volume of the tea soup is taken and poured into a fermentation tank of 500 parts by volume, ensuring that each tank is finally filled with an appropriate amount of tea soup.

[0057] Embodiment 2:

[0058] This embodiment provides a high antioxidant bergamot tea beverage, which is prepared by the following preparation method:

[0059] S1. Prepare sugar water: prepare sugar water at a temperature of 92-95°C;

[0060] S2, brewing bergamot tea soup: weighing bergamot dried slices, and brewing with the sugar water; the bergamot dried slices are Jinhua bergamot 'Qing Yi Tongzi';

[0061] S3, filtering the tea soup: filtering the brewed bergamot tea soup to remove the bergamot slice solids, and pouring it into a fermentation tank to cool;

[0062] S4, fermentation: adding kombucha fungi to a fermentation tank, sealing and fermenting for 2-8 days to obtain fermented tea soup, centrifuging at a speed of 7500-8500 rpm for 8-12 minutes, and taking the supernatant to obtain a highly antioxidant bergamot tea beverage.

[0063] The present invention will be further explained below in conjunction with specific experiments:

[0064] 1. Selection of fermentation substrate

[0065] Buddha's hand is mainly cultivated in subtropical areas, such as Guangdong, Yunnan, Zhejiang, etc. The flavor of Buddha's hand from different origins is significantly different due to factors such as geography, climate, and variety. Therefore, this experiment selected the appropriate fermentation substrate for Buddha's hand tea by measuring the characteristic flavor of Buddha's hand from Guangdong, Yunnan, and Zhejiang.

[0066] 1.1 Material preparation

[0067] Preparation of dried bergamot slices: Bergamot was collected in Jinhua City, Zhejiang Province, China (N 27°02′to 31°11′, E118°01′to 123°10′), Zhaoqing City, Guangdong Province (N 20°13 to25°31′, E109°39′to 117°19′) and Chuxiong Yi Autonomous Prefecture, Yunnan Province (N 21°8′to 29°15′, E97°31′to 106°11′) in October 2022. All samples were picked at maturity, washed and dried for 3-5 days until most of the water evaporated, and then sliced ​​with a stainless steel knife, each slice was 5±0.5mm thick. Each slice of bergamot was evenly placed on a clean bamboo strip and placed outdoors in the sun to dry (temperature 15-25°C), and the drying was completed after the moisture content was less than 10%. The dried citron slices were vacuum-sealed and stored in a refrigerator at 4°C for further use.

[0068] Sample pretreatment: First, the extraction fiber was aged for 15 minutes to eliminate the influence of impurities. The dried bergamot slices were crushed, weighed and placed in a 20 mL headspace bottle, 30 μ L of o-dichlorobenzene (100 ppm) was added as an internal standard, sealed with a polytetrafluoroethylene silicone septum and balanced at 60°C for 5 minutes, then the extraction head was inserted into the headspace bottle, extracted for 30 minutes in a 60°C constant temperature water bath, and then inserted into the GC-MS injection port for desorption for 1 minute, and the injection port temperature was 250°C.

[0069] 1.2. Sensory evaluation

[0070] The sensory evaluation was conducted in a sensory laboratory under the guidelines and conditions of ISO 8589-2012. The sensory analysis team consisted of 10 sensory evaluators (5 males and 5 females, aged between 20 and 45 years old), who were selected from 40 candidates who had received regular professional training and had strong aroma recognition ability. Before the sensory experiment, the evaluators were trained for one week (2-3h per day) to familiarize them with the descriptive terms of the aroma of bergamot. In this experiment, "herbal aroma", "fruity aroma", "woody aroma", "citrus aroma", "floral aroma", "sweet aroma" and "oily aroma" were used as aroma descriptors, and eucalyptol, butyl acetate, p-isopropyltoluene, limonene, phenylethyl alcohol, 5-methyl-2-furanmethanol and octanol were used as references, respectively.

[0071] The sensory evaluation was conducted in a standard sensory laboratory, with the room temperature maintained at 20°C. All samples of dried bergamot slices used for testing were stored individually in 30 mL covered, odorless brown glass bottles, each containing 10 ± 0.1 g of sample, and the bottles were coded with random numbers. Sensory evaluators sniffed each sample three times and scored its aroma attributes using a ten-point scale (0-1, faint; 2-3, weak; 4-5, medium; 6-7, strong; 8-9, strong). The evaluators were asked to rest for two minutes between each evaluation to avoid olfactory fatigue.

[0072] 1.3 Conclusion

[0073] Sensory evaluators evaluated the different aroma intensities of the three dried bergamot slices to clarify the aroma characteristics of different dried bergamot fruit slices. The evaluation results are as follows: Figure 1 As shown. Figure 1 It can be seen that the aroma characteristics of the three dried bergamot fruit slices are different, and there are extremely significant differences in the attributes of "herbal aroma", "fruity aroma", "sweet aroma", "floral aroma" and "citrus aroma". Among them, the "fruity aroma" and "citrus aroma" aroma intensities of the Jinhua bergamot 'Qingyi Tongzi' sample are the highest. The "herbal aroma" and "woody aroma" aroma intensities of the Guangdong bergamot sample are the highest, and the aroma intensities of the "sweet aroma" and "floral aroma" attributes are lower, which is mainly attributed to the anetene, β-phellandrene, and α-pinene in the Guangdong bergamot, which can provide a fresh fragrance. The "sweet aroma" and "floral aroma" aroma intensities of the Yunnan bergamot sample are the highest, and the aroma intensity of the "herbal aroma" attribute is lower, which is mainly attributed to the alcohol, ketone and aldehyde compounds in the Yunnan bergamot, which can provide a sweet floral aroma. The sensory evaluation results are generally consistent with the analysis results of the above test data, and the characteristic aromas of Jinhua Qingyi bergamot and Yunnan bergamot are more obvious.

[0074] 2. Analysis of total antioxidant activity of bergamot tea from different origins before and after fermentation

[0075] 2.1 Material preparation

[0076] JFC: Jinhua Buddha's hand 'Green Boy'; GFC: Guangdong Buddha's hand; YFC: Yunnan Buddha's hand.

[0077] Preparation method of bergamot tea soup: prepare sugar water with a temperature of 92-95° C., weigh dried bergamot slices, and use the sugar water to brew, that is, prepare bergamot tea soup before fermentation (brewing only); filter the brewed bergamot tea soup to remove the bergamot slice solids, pour it into a fermentation tank to cool, add red tea fungus 1 and seal it for fermentation for 2-8 days, that is, bergamot tea soup (after fermentation).

[0078] Tea soup 1: JFC (brew only), tea soup 2: GFC (brew only), tea soup 3: YFC (brew only), tea soup 4: JFC (after fermentation), tea soup 5: GFC (after fermentation), tea soup 6: YFC (after fermentation).

[0079] 2.2 Total antioxidant capacity test method

[0080] Use T-AOC kit and follow the instructions. The calculation formula is as follows:

[0081] Total antioxidant capacity (U / mL) = (A 测定 -A 对照 )*V 反总 N / O.01V 样 T (4)

[0082] Where, T: reaction time, 30min; V 反总 : Total volume of the reaction system, mL; V 样 : Sampling volume, mL; N: dilution multiple of the sample before testing.

[0083] All samples were repeated three times, and the results were expressed as mean ± standard deviation (SD). IBM SPSS Statistics 20 was used for one-way analysis of variance (ANOVA), and Duncan's multiple comparisons were used to judge the differences between samples. When p < 0.05, it was considered to be significantly different, and when p < 0.01, it was considered to be extremely significantly different. GC-IMS data were processed using LAV software (laboratory analytical viewer 2.2.1) and GC×IMS Library Search. Microsoft Excel 2016 was used for the preliminary processing of GC-MS data. Origin 2023 was used for principal component analysis (PCA), and heat maps and radar maps were drawn.

[0084] 2.3 Conclusion and Analysis

[0085] Table 1 Total antioxidant capacity of bergamot tea from different origins before fermentation

[0086]

[0087] Table 2 Total antioxidant capacity of fermented bergamot tea from different origins

[0088]

[0089] The total antioxidant capacity of bergamot tea prepared from bergamot from three origins was measured before and after fermentation. The results are shown in Table 2. Tea 4: JFC (after fermentation) had the highest total antioxidant capacity of 3.95U / mL, followed by tea 5: GFC (after fermentation): 2.45U / mL, and tea 6: YFC (after fermentation) had the lowest antioxidant capacity of 1.78U / mL. This shows that there are significant differences in the antioxidant capacity of bergamot from different origins. The total antioxidant capacity of tea made using Jinhua bergamot 'Qingyi Tongzi' as a fermentation substrate is significantly higher than that of the other two. This high antioxidant capacity enables Jinhua bergamot 'Qingyi Tongzi' to provide more health benefits when making bergamot tea, such as stronger free radical neutralization ability, thereby helping to reduce the risk of oxidative stress and related diseases.

[0090] Refer to Table 1 and Table 2. Through the fermentation process of kombucha liquid, the total antioxidant capacity of Jinhua Buddha's hand 'Green Boy' tea soup increased from 2.25U / mL (tea soup 1) to 3.95U / mL (tea soup 4), an increase of 75.56%; the total antioxidant capacity of Guangdong Buddha's hand tea soup after fermentation increased from 2.25U / mL (tea soup 2) to 2.45U / mL (tea soup 4), an increase of 8.89%; the total antioxidant capacity of Yunnan Buddha's hand tea soup after fermentation increased from 1.57U / mL (tea soup 5) to 1.78U / mL (tea soup 6), an increase of 11.46%. This shows that the combination of kombucha liquid and Jinhua Buddha's hand 'Green Boy' Buddha's hand has a significant synergistic effect and can greatly improve the antioxidant properties of tea soup. However, the antioxidant capacity improvement effect of Yunnan Buddha's hand and Guangdong Buddha's hand after fermentation with "Shanghao" kombucha liquid is relatively weak. Therefore, the combination of "Shanghao" kombucha and Jinhua bergamot 'Qing Yi Tong Zi' showed the best combined effect in improving the total antioxidant capacity of bergamot tea.

[0091] 3. Selection of fermentation agents for bergamot from different sources

[0092] In order to explore the effect of kombucha sold from different sources on the flavor of bergamot tea, we used the starter cultures of Shanghao kombucha (purchased from Shanghao Jiapin Trading Co., Ltd.), kombucha 1 (purchased from Haikou Longhua Ruihui Department Store) and kombucha 2 (purchased from Feige Food Store, Potou District, Zhanjiang City) to ferment Jinhua bergamot soup.

[0093] Referring to the sensory evaluation standards, sensory evaluators conducted sensory evaluations and scored the tea soup color, aroma, and taste of the three types of bergamot fermented tea. The results are shown in Table 3. Different fermentation strains have different chemical substances in bergamot fermented tea, and thus different sensory qualities. From Table 3, it can be seen that the bergamot tea soup fermented with "Shanghao" red tea fungus has the highest overall sensory evaluation score, pleasant aroma, moderate taste, and the fermented tea soup is bright in color, uniform in color, without impurity precipitation, and has both tea and fermentation aromas, and the aroma is coordinated and soft. Therefore, the "Shanghao" red tea fungus purchased from Shanghao Jiapin Trading Co., Ltd. was selected as the fermentation agent.

[0094] Table 3. Sensory evaluation score table of bergamot tea

[0095]

[0096] See also Figure 2-Figure 4 , and in summary, Jinhua Buddha's Hand 'Green Boy' stands out for its excellent antioxidant capacity and unique flavor data, becoming an ideal fermentation base for making Buddha's Hand fermented tea. We chose this variety after comprehensively considering the antioxidant effect, aroma and taste. Further, we found that using the "Shanghao" red tea fungus purchased from Shanghao Jiapin Trading Co., Ltd. for fermentation not only improved the overall sensory evaluation of the tea soup, but also gave the tea soup a bright and uniform color without impurities and precipitation. The "Shanghao" red tea fungus has a pleasant aroma and moderate taste, which makes the tea aroma and fermentation aroma blend perfectly, presenting a harmonious and soft aroma experience. After purchasing the "Shanghao" kombucha from Shanghao Jiapin Trading Co., Ltd., a large amount of kombucha can be obtained through fermentation in the culture medium. Therefore, we decided to use the "Shanghao" kombucha from Shanghao Jiapin Trading Co., Ltd. to ferment Jinhua bergamot tea to produce a bergamot tea beverage with excellent color, taste and aroma. The combination of "Shanghao" kombucha and Jinhua bergamot 'Green Boy' is the best combination.

[0097] The present invention is not limited to the above optional implementations, and anyone can derive other various forms of products under the enlightenment of the present invention. The above specific implementations should not be understood as limiting the scope of protection of the present invention. The scope of protection of the present invention should be based on the definition in the claims, and the description can be used to interpret the claims.

Claims

1. A method for preparing a highly antioxidant bergamot tea beverage, characterized in that: The following steps are involved: S1. Prepare sugar water: prepare sugar water at a temperature of 92-95°C; S2, preparing bergamot tea soup: weighing dried bergamot slices, and brewing them with the sugar water; the bergamot slices are obtained by slicing and drying Jinhua bergamot 'Qing Yi Tongzi'; S3, filtering the tea soup: filtering the brewed bergamot tea soup, removing the bergamot slices, and pouring it into a fermentation tank to cool; S4, fermentation: adding kombucha fungi to a fermentation tank, sealing and fermenting for 2-8 days to obtain fermented tea soup, centrifuging at a speed of 7500-8500 rpm for 8-12 minutes, and taking the supernatant to obtain a highly antioxidant bergamot tea beverage.

2. The method for preparing a highly antioxidant bergamot tea beverage according to claim 1, characterized in that: In step S4, 1.50-1.80 parts by mass of the kombucha fermented into 95-100 parts by volume of tea soup with a concentration of 4-5% is added to the fermentation tank.

3. The method for preparing a highly antioxidant bergamot tea beverage according to claim 1, characterized in that: In step S1, sucrose is dissolved in water at a ratio of 5% to 10% to obtain sugar water, and the sugar water is heated to 115-125° C. and sterilized for at least 15 minutes.

4. The method for preparing a highly antioxidant bergamot tea beverage according to claim 1, characterized in that: In step S2, 14-16 parts by mass of dried bergamot slices are weighed, and 990-1010 parts by volume of sugar water at a temperature of 92-95° C. are used to brew bergamot for 8-12 minutes; Here, 1 part by mass: 1 part by volume = 1 g: 1 ml.

5. The method for preparing a highly antioxidant bergamot tea beverage according to claim 1, characterized in that: In step S3, the brewed bergamot tea is filtered to remove the bergamot slice solids, and 300 parts by volume of the tea soup is poured into a fermentation tank with 500 parts by volume.

6. The method for preparing a highly antioxidant bergamot tea beverage according to claim 1, characterized in that: In step S4, a Kombucha starter culture is added to the fermentation tank, which is sealed and fermented for 6 days, and centrifuged at a speed of 7500-8500 rpm for 8-12 minutes.

7. The method for preparing a highly antioxidant bergamot tea beverage according to claim 1, characterized in that: The kombucha is a "shanghao" kombucha.

8. A high antioxidant bergamot tea beverage, characterized in that: Prepared by the following preparation method: S1. Prepare sugar water: prepare sugar water at a temperature of 92-95°C; S2, brewing bergamot tea: weighing dried bergamot slices, and brewing the dried bergamot slices with the syrup; the dried bergamot slices are Jinhua bergamot 'Qing Yi Tongzi'; S3, filtering the tea soup: filtering the brewed bergamot tea soup to remove the bergamot slice solids, and pouring it into a fermentation tank to cool; S4, fermentation: add kombucha liquid to the fermentation tank, seal and ferment for 2-8 days to obtain fermented tea soup, centrifuge at a speed of 7500-8500 rpm for 8-12 minutes, and take the supernatant to obtain a highly antioxidant bergamot tea beverage.

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