Formula and production process of fermented tea drink

Abstract

The invention provides a formula and a production process of a fermentation type tea drink, and relates to the technical field of fermentation type tea drinks.The fermentation type tea drink comprises water, original pulp apple vinegar, brown rock sugar and fermented dark green tea, the fermented dark green tea contains theaflavin, thearubigins, theabrownin, caffeine, amino acid, vitamins, various mineral substances and polysaccharide substances, the original pulp apple vinegar contains multiple microelements, and the original pulp apple vinegar contains multiple microelements. Wherein the elements comprise potassium element, calcium element and iron element. According to the formula, the fermented dark green tea contains three probiotics including the saccharomycetes, the acetic acid bacteria and the lactic acid bacteria, the intestinal flora balance of the human body can be adjusted, the lactic acid bacteria can inhibit the growth of harmful bacteria, and acetic acid generated by the acetic acid bacteria can improve the acidic environment of the intestinal tract, so that the reproduction of beneficial bacteria is facilitated; organic acid and other components generated in the fermentation process can promote intestinal tract movement, improve the digestion and absorption functions of intestinal tracts, reduce accumulation of intestinal putrefying substances and cancerogenic substances, and contribute to prevention of constipation, enteritis and other intestinal diseases.

Description

Technical Field

[0001] The present invention relates to the technical field of fermented tea drinks, and particularly relates to a formula and a production process of a fermented tea drink. Background Art

[0002] Traditional fermentation mainly relies on microorganisms in the natural environment and is carried out under suitable temperature, humidity and other conditions. For example, in the early production of dark tea, fresh leaves are withered, rolled and then naturally placed for fermentation, forming a unique flavor and quality. Summary of the Invention

[0003] The purpose of the present invention is to solve the disadvantages existing in the prior art, and a formula and a production process of a fermented tea drink are proposed. The technical solution adopted by the present invention is as follows:

[0004] A formula and a production process of a fermented tea drink, including water, raw apple cider vinegar, yellow rock sugar and fermented dark tea.

[0005] As an improvement, the fermented dark tea contains theaflavins, thearubigins, theabrownins, caffeine, amino acids, vitamins, various minerals and polysaccharide substances.

[0006] As an improvement, the raw apple cider vinegar contains a variety of trace elements, including potassium, calcium and iron elements.

[0007] As an improvement, the yellow rock sugar contains a variety of trace elements including calcium, potassium, iron and magnesium elements.

[0008] A production process of a formula of a fermented tea drink. According to the formula of a fermented tea drink described above, the preparation process is as follows:

[0009] Step 1: Production of fermented dark tea: Pick tea leaves. When picking dark tea, it can be one bud with two leaves, one bud with three leaves, or even more mature tea leaves. Then, the picked tea leaves are subjected to fixation, and the fixed tea leaves are rolled to break the tea leaf cells. The rolled tea leaves are piled up. The piling up should be carried out on a clean ground with the back to the window to avoid direct sunlight. After piling up, the tea leaves are re-rolled, dried, screened and graded, and finally stored for fermentation to produce fermented dark tea.

[0010] Step 2: Pretreatment of raw apple cider vinegar: Filter the raw apple cider vinegar to remove impurities, and obtain clarified raw apple cider vinegar for standby.

[0011] Step 3: Blending: Mix the weight ratios of water, raw apple cider vinegar, yellow rock sugar and fermented dark tea. The processed fermented dark tea, raw apple cider vinegar and yellow rock sugar are fully mixed in a mixing container, and the mixing temperature is controlled within a certain range, and then fully stirred.

[0012] Step 4: Aging: The prepared mixture is aged in a sealed container. After aging for a certain period of time, the finished product is obtained.

[0013] The beneficial effects of the present invention are as follows:

[0014] The formula and production process of a fermented tea drink of the present invention. Through the formula, the fermented dark tea contains three probiotics, namely yeast, acetic acid bacteria, and lactic acid bacteria, which can regulate the balance of the human intestinal flora. The lactic acid bacteria can inhibit the growth of harmful bacteria, and the acetic acid produced by the acetic acid bacteria can improve the acidic environment of the intestine, which is beneficial to the reproduction of beneficial bacteria. At the same time, components such as organic acids produced during the fermentation process can promote intestinal peristalsis, increase the digestion and absorption functions of the intestine, reduce the accumulation of intestinal putrefactive substances and carcinogenic substances, and help prevent intestinal diseases such as constipation and enteritis. At the same time, the tea is rich in components such as polysaccharides, tea polyphenols, and isomaltooligosaccharides, which can improve the human immune system. Tea polyphenols have an antioxidant effect, can scavenge free radicals, and protect immune cells from damage. Polysaccharides and isomaltooligosaccharides can activate immune cells, and components such as theophylline in them can regulate blood lipids and blood sugar. Theophylline can promote the decomposition and metabolism of fat, reduce the content of cholesterol and triglycerides in the blood, and prevent cardiovascular diseases such as atherosclerosis. And it also contains various vitamins such as B3 and B12, which play an important role in aspects such as human metabolism and nervous system function, and can supplement the nutrients required by the human body on a daily basis. Among them, vitamin C and vitamin E have good antioxidant effects, and organic acids such as acetic acid, lactic acid, and citric acid in the tea have the effect of eliminating fatigue. They can promote the energy metabolism of the human body, accelerate the decomposition and excretion of fatigue substances such as lactic acid, make people feel energetic after drinking, and relieve physical and mental fatigue. Detailed implementation method

[0016] Water, raw apple cider vinegar, yellow rock sugar, and fermented dark tea;

[0017] The fermented dark tea contains theaflavins, thearubigins, theabrownins, caffeine, amino acids, vitamins, various minerals, and polysaccharide substances;

[0018] The raw apple cider vinegar contains various trace elements, including potassium, calcium, and iron;

[0019] The yellow rock sugar contains various trace elements including calcium, potassium, iron, and magnesium;

[0020] A production process for the formula of a fermented tea drink. According to the formula of a fermented tea drink as described above, it is characterized in that the preparation process is as follows:

[0021] Step 1. Production of fermented dark tea: Pick tea leaves. When picking dark tea, it can be one bud with two leaves, one bud with three leaves, or even more mature tea leaves. Then, carry out fixation on the picked tea leaves, roll the fixed tea leaves to break the tea leaf cells, carry out piling fermentation on the rolled tea leaves. The piling fermentation should be carried out on a clean ground with a back window to avoid direct sunlight. After piling fermentation, the tea leaves are re-rolled, dried, screened and graded, and finally stored and fermented to produce fermented dark tea;

[0022] Step 2. Pretreatment of raw apple vinegar: Filter the raw apple vinegar to remove impurities and obtain clarified raw apple vinegar for standby;

[0023] Step 3. Blending: Mix the weight ratios of water, raw apple vinegar, yellow rock sugar and fermented dark tea. After treatment, the fermented dark tea, raw apple vinegar and yellow rock sugar are fully mixed in a mixing container, and the mixing temperature is controlled within a certain range, and then fully stirred;

[0024] Step 4. Aging: Age the blended mixture in a sealed container. After aging for a certain period of time, the finished product is obtained.

[0025] During the usage process, under specific temperature, humidity, and time conditions, substances such as tea polyphenols in fermented dark tea undergo a series of chemical reactions such as oxidation and polymerization under the action of microbial enzymes. Under the catalysis of polyphenol oxidase, tea polyphenols are gradually transformed into substances such as theaflavins and thearubigins. These substances not only endow dark tea with unique color and flavor but also play an important role in aspects such as antioxidant. The original apple cider vinegar itself is fermented from apple juice and contains various organic acids and microbial metabolites. After being mixed with fermented dark tea and yellow rock sugar, microorganisms such as acetic acid bacteria may continue to act, promoting the transformation of some substances and the fusion of flavors. At the same time, the organic acids in apple cider vinegar can adjust the acidity of the mixed system, providing a suitable environment for the growth and metabolism of microorganisms and also facilitating the dissolution and reaction of certain components in the tea. Yellow rock sugar mainly plays a role in adjusting the sweetness in the system. At the same time, some mineral components it contains will also participate in the overall material interaction. During the fermentation and aging processes, the presence of sugar will also affect the metabolic pathways and rates of microorganisms, providing a carbon source for yeast and promoting its fermentation to produce substances such as alcohol and carbon dioxide. These substances further affect the flavor and quality of the product in subsequent reactions and aging processes. Macromolecular substances such as proteins and polysaccharides in tea will be decomposed into small molecules such as amino acids and oligosaccharides by enzymes secreted by microorganisms during the fermentation process, making them more easily absorbed by the human body. Protease decomposes the proteins in tea into amino acids, increasing the nutritional value of the product and the precursors of flavor substances. There is a synergistic effect among the organic acids, active enzymes, amino acids, and polyphenols generated during the fermentation process. Polyphenolic substances and organic acids synergistically enhance the antioxidant ability. Active enzymes can promote the transformation and absorption of some nutritional components. Amino acids and carbohydrates form unique flavor substances in the Maillard reaction, enhancing the taste and aroma of the product.

[0026] The above are only the preferred embodiments of this invention patent and are not intended to limit this invention patent. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of this invention patent shall be included within the protection scope of this invention patent.

Claims

1. A formula for a fermented tea drink, characterized in that: Includes water, raw apple cider vinegar, yellow rock sugar and fermented black tea.

2. The formula of a fermented tea drink according to claim 1, characterized in that: The fermented black tea contains theaflavins, thearubigins, theabrownins, caffeine, amino acids, vitamins, various minerals and polysaccharides.

3. The formula of a fermented tea drink according to claim 1, characterized in that: The raw apple cider vinegar contains multiple trace elements, including potassium, calcium and iron.

4. The formula of a fermented tea drink according to claim 1, characterized in that: The yellow rock sugar contains multiple trace elements including calcium, potassium, iron and magnesium.

5. A production process for a fermented tea beverage, according to the formula of a fermented tea beverage according to any one of claims 1 to 4, characterized in that: The preparation process is as follows: Step 1: Production of fermented black tea: picking tea leaves, which can be one bud and two leaves, one bud and three leaves, or even more mature tea leaves, and then killing the green leaves after picking. The tea leaves after killing are rolled to break the tea leaves cells, and the rolled tea leaves are piled up. The piles should be piled behind a window and on a clean ground to avoid direct sunlight. The piled tea leaves are re-rolled, dried, screened and graded, and finally stored and fermented to make fermented black tea; Step 2: Pretreatment of raw apple cider vinegar: filtering the raw apple cider vinegar to remove impurities and obtaining clarified raw apple cider vinegar for later use; Step 3, blending: mixing water, raw apple vinegar, yellow rock sugar and fermented dark tea in different weight proportions, and fully mixing the fermented dark tea, raw apple vinegar and yellow rock sugar in a mixing container, controlling the mixing temperature within a certain range, and then fully stirring; Step 4: Aging: Aging the prepared mixed liquid in a sealed container. After aging for a certain period of time, a finished product is obtained.