Preparation method of berry tea drink

Abstract

The preparation method comprises the following steps: step 1, picking after 2-3 hours of sunrise in September every year, and taking one bud with two leaves or three leaves as raw materials for preparing the berry tea drink; step 2, pretreating the raspberry leaves: uniformly mixing 0.8-1.2% of ascorbic acid, keeping the temperature at 65-75 DEG C for 3-4 days, then continuously heating to 85 DEG C, and keeping the temperature at 85 DEG C for 3-4 hours; step 3, performing secondary bio-enzyme fermentation after pretreatment in the step 2: performing primary bio-enzyme fermentation for 3-5 days, controlling the temperature to be 40-50 DEG C, controlling the stacking thickness to be 8-12 cm, and overturning for 1-2 times during the fermentation period, and performing secondary bio-enzyme fermentation for 1-2 days and controlling the temperature to be 35-45 DEG C; and step 4, filtering the fermented raspberry tea leaves, performing low-temperature extraction on filtrate, and decolorizing extract liquor through biological activated carbon to obtain the raspberry tea drink. The raspberry tea drink disclosed by the invention has the effects of faint scent, sweetness and throat clearing, is rich in nutrient substances, and contains 3.84% of flavone, 1.36% of polysaccharide and 0.51% of total protein.

Description

Technical Field

[0001] The invention relates to the technical field of plant beverages, and in particular to a method for preparing a berry tea beverage. Background Art

[0002] The main components of berry tea are two types of active substances, flavonoids and polysaccharides, which have many functions such as clearing away heat and detoxification, anti-inflammatory and relieving sore throat, etc. However, due to the high content of flavonoids, the bitter taste is heavier. The polysaccharide content is high but the soluble polysaccharide content is low, which forms the bitter taste of berry tea. At the same time, berry tea has a light grassy fragrance, but the fragrance is light. Aroma is an important indicator of tea quality; berry tea has a low content of protein and amino acids, and flavor amino acids are also an important component of tea quality. How to improve the bitter taste of berry tea, increase the soluble sugar content, increase the amino acid content (especially the flavor amino acid content) and the content of flavor substances is one of the important indicators for improving the quality of berry tea. The conventional method of further processing and utilization of berry tea has the problem of poor fragrance and taste.

[0003] Therefore, it is necessary to propose a new preparation method of berry tea beverage. Summary of the invention

[0004] In order to overcome the deficiencies of the prior art, the present invention provides a method for preparing a berry tea beverage, which effectively reduces the astringency of the berry tea and increases the solubility and aroma of active nutrients.

[0005] A method for preparing a berry tea beverage of the present invention comprises the following steps: Step 1, picking the berries 2-3 hours after sunrise in September every year, using one bud and two or three leaves as the raw materials for preparing berry tea beverage; Step 2, pre-treating the raw materials of step 1, specifically: evenly mixing the picked berry tea leaves with 0.8-1.2% ascorbic acid, maintaining the temperature at 65°C-75°C for 3-4 days; then heating to 85°C and maintaining for 3-4 hours; Step 3, the berry tea leaves pretreated in step 2 are subjected to secondary bio-enzyme fermentation: the fermentation time of the first bio-enzyme fermentation is 3-5 days, the temperature is controlled at 40-50° C., the stacking thickness is 8-12 cm, and the leaves are turned over 1-2 times during the fermentation period; the fermentation time of the second bio-enzyme fermentation is 1-2 days, and the temperature is controlled at 35-45° C.; Step 4, filtering the fermented berry tea leaves, extracting the filtrate at low temperature, and decolorizing the extract with biological activated carbon to obtain a berry tea beverage.

[0006] Furthermore, the fermentation broth of the primary bio-enzyme fermentation includes the following enzyme composition: cellulase, pectinase, Aspergillus niger, Aspergillus fumigatus, Aspergillus root, Penicillium, Mucor, White mold, lactic acid bacteria, and acetic acid bacteria. The enzyme composition is added with water to prepare a primary bio-enzyme fermentation broth, and the fermentation broth is added at a weight percentage of 1-3% to the berry tea leaves.

[0007] Furthermore, the fermentation broth of the secondary bio-enzyme fermentation includes the following enzyme composition: flavor protease, papain, subtilisin, grain wine yeast, lactic acid yeast, lactic acid bacteria, and acetic acid bacteria. The enzyme composition is added with water to prepare the secondary bio-enzyme fermentation broth, and the fermentation broth is added according to the weight percentage of berry tea leaves at 0.5-1.5%.

[0008] The beneficial effects of the present invention are: The invention discloses a method for preparing a berry tea beverage: the raw material is selected from early to late September every year, 2-3 hours after sunrise, one bud, two leaves or three leaves of berry tea. After extraction, the berry tea is light green, has a mellow grass flavor, is sweet in the mouth, and has a long aftertaste. The berry tea is transformed by intracellular enzyme system biotransformation, and the biological enzyme and microbial dominant flora fermentation transformation are used. The enzyme system produced in the fermentation of the biological enzyme and microorganism hydrolyzes the cell wall components cellulose, lignin, and pectin into macromolecular sugars, small molecular sugars, etc., and then the microbial dominant flora ferments and utilizes sugar growth or substrate conversion to stimulate metabolites, so that the four material components of berry tea leaves themselves, intracellular enzyme system biotransformation products, dominant flora fermentation products, and dominant flora self-metabolites are enriched. In the final extraction, ultra-low temperature pulverization is used, and then cold extraction is performed, and after being decolorized by biological activated carbon, the final berry tea beverage has a refreshing, sweet, and throat-clearing effect, is rich in nutrients, and is rich in flavonoids 3.84%, polysaccharides 1.36%, and total protein 0.51%. DETAILED DESCRIPTION

[0009] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions of the embodiments are clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present disclosure, rather than all the embodiments. Based on the described embodiments of the present disclosure, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present disclosure.

[0010] Unless otherwise specified, the raw materials and reagents used in the following examples except for berry tea are commercially available or can be prepared by known methods. Example

[0011] A method for preparing a berry tea beverage of the present invention comprises the following steps: Step 1: Pick the berries 2-3 hours after sunrise from early to late September, and use one bud, two leaves or three leaves as the raw materials for preparing berry tea. Step 2, pre-treat the raw materials of step 1: uniformly mix with 1.2% ascorbic acid, keep at 70°C for 3 days; then continue to heat to 85°C and keep for 4 hours; Step 3, after the pretreatment in step 2, secondary fermentation is performed: the primary enzyme fermentation liquid is fermented for 3-5 days, the temperature is controlled at 40-50°C, the stacking thickness is 8-12 cm, and the fermentation is turned 1-2 times; the secondary fermentation time is 1-2 days, and the temperature is controlled at 35-45°C; Step 4, performing low-temperature extraction on the berry tea fermentation filtrate, decolorizing it with biological activated carbon, and obtaining a berry tea beverage.

[0012] The primary bio-enzyme fermentation liquid of the present embodiment includes the following enzyme composition: cellulase, pectinase, Aspergillus niger, Aspergillus fumigatus, Aspergillus root, Penicillium, Mucor, White mold, lactic acid bacteria, and acetic acid bacteria. The enzyme composition is added with water to prepare the primary bio-enzyme fermentation liquid, and the fermentation liquid is added according to the weight percentage of 2% of the berry tea raw material.

[0013] The fermentation liquid in the secondary bio-enzyme fermentation of this embodiment includes the following enzyme composition: flavor protease, papain, subtilisin, grain wine yeast, lactic acid yeast, lactic acid bacteria, and acetic acid bacteria. The enzyme composition is added with water to prepare the secondary bio-enzyme fermentation liquid, and the fermentation liquid is added according to the weight percentage of berry tea raw material at 1.1%.

[0014] Comparative Example 1 The preparation method of the berry tea beverage of the comparative example comprises the following steps: Step 1: Pick young leaves in early April as raw materials for preparing berry tea beverages; Step 2, pre-treat the raw materials of step 1: uniformly mix with 1.2% ascorbic acid, keep at 70°C for 3 days; then continue to heat to 85°C and keep for 4 hours; Step 3, after the pretreatment in step 2, secondary fermentation is performed: the primary enzyme fermentation liquid is fermented for 3-5 days, the temperature is controlled at 40-50°C, the stacking thickness is 8-12 cm, and the fermentation is turned 1-2 times; the secondary fermentation time is 1-2 days, and the temperature is controlled at 35-45°C; Step 4, performing low-temperature extraction on the berry tea fermentation filtrate, decolorizing it with biological activated carbon, and obtaining a berry tea beverage.

[0015] The primary bio-enzyme fermentation liquid of this comparative example includes the following enzyme composition: cellulase, pectinase, Aspergillus niger, Aspergillus fumigatus, Aspergillus root, Penicillium, Mucor, White mold, lactic acid bacteria, and acetic acid bacteria. The enzyme composition is added with water to prepare the primary bio-enzyme fermentation liquid, and the fermentation liquid is added according to the weight percentage of 2% of the berry tea raw material.

[0016] The fermentation liquid in the secondary bio-enzyme fermentation of this comparative example includes the following enzyme composition: flavor protease, papain, subtilisin, grain wine yeast, lactic acid yeast, lactic acid bacteria, and acetic acid bacteria. The enzyme composition is added with water to prepare the secondary bio-enzyme fermentation liquid, and the fermentation liquid is added according to the weight percentage of berry tea raw material at 1.1%.

[0017] Comparative Example 2 Comparative Example 2 A method for preparing a berry tea beverage comprises the following steps: Step 1: Pick the berries 2-3 hours after sunrise from early to late September, and use one bud, two leaves or three leaves as the raw materials for preparing berry tea. Step 2, pre-treat the raw materials of step 1: uniformly mix with 1.2% ascorbic acid, keep at 70°C for 3 days; then continue to heat to 85°C and keep for 4 hours; Step 3: After the pretreatment in step 2, a fermentation is performed: the fermentation time of the enzyme fermentation liquid is 5 days, the temperature is controlled at 50°C, the stacking thickness is 10 cm, and the fermentation is turned twice during the fermentation period; Step 4, performing low-temperature extraction on the berry tea fermentation filtrate, decolorizing it with biological activated carbon, and obtaining a berry tea beverage.

[0018] The primary bio-enzyme fermentation liquid of this comparative example includes the following enzyme composition: cellulase, pectinase, Aspergillus niger, Aspergillus fumigatus, Aspergillus root, Penicillium, Mucor, White mold, lactic acid bacteria, and acetic acid bacteria. The enzyme composition is added with water to prepare the primary bio-enzyme fermentation liquid, and the fermentation liquid is added according to the weight percentage of 2% of the berry tea raw material.

[0019] The performance test results of the embodiments and comparative examples are shown in Table 1.

[0020] Table 1:

[0021] The raw materials are picked from early to late September, 2-3 hours after sunrise, with one bud and two or three leaves. After picking, 0.8-1.2% ascorbic acid is evenly sprinkled, the temperature is controlled at 65℃-75℃ for 3-4 days, and then the temperature is raised to 85℃ for 3-4 hours. The final berry tea beverage has a refreshing, sweet and throat-clearing effect, is rich in nutrients, and is rich in flavonoids 3.84%, polysaccharides 1.36%, and total protein 0.51%.

[0022] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the specification of the present invention, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for preparing a berry tea beverage, characterized in that: The following steps are involved: Step 1: Pick the berries 2-3 hours after sunrise in September, and use one bud, two leaves or three leaves as the raw materials for preparing berry tea beverage; Step 2, pre-treating the berry tea leaves picked in step 1: uniformly mixing 0.8-1.2% ascorbic acid, maintaining the temperature at 65°C-75°C for 3-4 days, and then heating to 85°C for 3-4 hours; Step 3, the pretreated berry tea leaves are subjected to secondary bio-enzyme fermentation: the fermentation time of the primary bio-enzyme fermentation is 3-5d, the temperature is controlled at 40-50°C, the stacking thickness is 8-12cm, and the leaves are turned over 1-2 times during the fermentation period. The fermentation broth in the primary bio-enzyme fermentation includes an enzyme composition composed of cellulase, pectinase, Aspergillus niger, Aspergillus fumigatus, Aspergillus root, Penicillium, Mucor, White mold, lactic acid bacteria, and acetic acid bacteria. The fermentation time of the secondary bio-enzyme fermentation is 1-2d, the temperature is controlled at 35-45°C, and the fermentation broth in the secondary bio-enzyme fermentation includes an enzyme composition composed of papain, subtilisin, saccharomyces cerevisiae, lactic acid yeast, lactic acid bacteria, and acetic acid bacteria. Step 4, filtering the fermented berry tea leaves, extracting the filtrate at low temperature, and decolorizing the extract with biological activated carbon to obtain a berry tea beverage.

2. The method for preparing the berry tea beverage according to claim 1, characterized in that: The enzyme composition in the primary enzyme fermentation is added with water to prepare the primary enzyme fermentation liquid, and the weight percentage of the added fermentation liquid to the berry tea raw material is 1-3%.

3. The method for preparing the berry tea beverage according to claim 2, characterized in that: The enzyme composition in the secondary bio-enzyme fermentation is added with water to prepare the secondary bio-enzyme fermentation liquid, and the weight percentage of the added fermentation liquid to the berry tea raw material is 0.5-1.5%.

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