Agaric Tibetan tea plant beverage and preparation method thereof

Abstract

The invention firstly discloses the preparation method of the black fungus and Tibetan tea plant beverage, Tibetan tea soup, black fungus fermentation liquor, ginseng concentrated liquor, rhizoma polygonati and green orange peel are blended to enhance the flavor and nutritional value of the product, and the finished product is obtained after refined filtration, ultra-high-temperature instantaneous sterilization and sterile cold filling. According to the invention, three enzyme preparations of tannase, cellulase and protease are compounded and synergistically enhanced, so that the permeability of tea cell walls and the hydrolysis of proteins are enhanced, the occurrence of turbid after cooling is reduced, the yield of substances such as tea polyphenol, theaflavin and amino acid in tea is increased, and the quality of color, fragrance, taste and the like of tea is improved. Meanwhile, pectinase and cellulase are compounded, deep enzymolysis is conducted on black fungus pulp, the juice yield is increased, the leaching rate of auricularia auricula polysaccharide is increased, the oxidation resistance and system stability of the product are improved, the earthy smell of the black fungus is removed, and meanwhile the fermentation flavor and fermentation active substances of the product are increased.

Description

Technical Field

[0001] The invention belongs to the field of microorganisms and food processing, and relates to a fungus and Tibetan tea plant beverage and a preparation method thereof, as well as the fungus and Tibetan tea plant beverage prepared by the preparation method; specifically, it relates to a method for preparing the fungus and Tibetan tea plant beverage based on composite enzymolysis technology combined with mild fermentation of probiotics. Background Art

[0002] Black fungus, also known as cloud ear, is a precious medicinal and edible fungus. It is nutritious, tender and smooth in texture, rich in protein, multiple essential amino acids, minerals and cellulose, etc. It has antioxidant, blood sugar lowering, immunity enhancement, blood lipid lowering, cancer prevention and anti-cancer effects. The artificial domestication and cultivation history of black fungus in my country is as long as 1,400 years. Its output has long been ranked first in the world, accounting for more than 90% of the world's total output. However, my country's black fungus food processing industry is currently facing problems such as low processing level and insufficient innovation drive. Beverage products developed with black fungus as raw materials have problems such as poor palatability, unstable system and low industrial conversion. There are few commercial beverage categories, and the economic added value of black fungus has not been effectively reflected.

[0003] Tibetan tea is a typical black tea product in my country with a history of more than 1,300 years. It has the effects of anti-oxidation, anti-radiation, weight loss and lipid reduction, digestive system conditioning and trace element supplementation. Because it meets the needs of the "three highs" population in modern society, its market sales continue to rise, ranking only after green tea and becoming the second largest tea in my country's tea market. However, due to the long time taken by the traditional boiling and drinking method and the monotonous flavor of the tea soup, it is difficult to adapt to the rapid and diversified consumer market demand, which greatly limits the market space for Tibetan tea. Therefore, the development of Tibetan tea beverages with palatability, high nutritional value and stable quality is of great significance for promoting the diversified development of Tibetan tea, expanding the Tibetan tea consumer group, and increasing the sales volume of Tibetan tea market.

[0004] Based on the above analysis, the present invention proposes a fungus and Tibetan tea botanical beverage and a preparation method thereof, which can effectively solve the barriers existing in the product research and development of fungus and Tibetan tea themselves, and also solve the instability of tea beverages caused by traditional tea beverage preparation processes. Summary of the invention

[0005] During the extraction process, tea leaves are surrounded by cell walls composed mainly of cellulose, hemicellulose, pectin, etc., which hinders diffusion and leaching, resulting in a light taste and low aroma. At the same time, in the production of tea beverages, as the temperature of the tea soup decreases, theaflavins, thearubigins, catechins, caffeine, proteins, free amino acids and other substances will complex with each other through hydrogen bonds, binding bonds or hydrophobic effects to form an emulsified precipitate, resulting in a "cloudy after cooling" phenomenon, which reduces product quality. Black fungus contains a large amount of cellulose, pectin and other substances, the slurry is viscous and difficult to filter, the juice yield is low, and it is easy to stratify and precipitate when directly mixed into a beverage, and the product stability is poor.

[0006] In view of the above shortcomings, the present invention optimizes the formula and blends Tibetan tea soup, black fungus fermentation liquid, ginseng concentrate, polygonatum and green tangerine peel, aiming to develop a plant beverage with good palatability, unique flavor, rich nutrition and strong innovation, improve the deep processing level of Tibetan tea and black fungus, and enhance the economic added value of agricultural products.

[0007] The present invention is achieved by the following technical means:

[0008] The present invention firstly discloses a method for preparing a fungus Tibetan tea plant beverage, comprising:

[0009] (1) Extraction of Tibetan tea soup:

[0010] (1.1) Cleaning: Weigh 0.5-1.0% (mass ratio) of Tibetan tea and use a bubble cleaning machine to clean the Tibetan tea to remove dust, impurities and other foreign substances attached to the tea leaves.

[0011] (1.2) Constant temperature extraction: After washing, the Tibetan tea is extracted at a constant temperature of 90-95°C for 20-40 minutes in a ratio of 1:30-50, so as to extract the flavor substances of the tea to the greatest extent.

[0012] (1.3) Coarse filtration: The extracted Tibetan tea is filtered through a 60-80 mesh filter to remove visible tea leaves, tea ash, tea stem hairs and other impurities in the tea soup, as well as larger solid particles.

[0013] (1.4) Enzymatic hydrolysis: Cool the filtered tea soup to 50-60°C, add 0.01-0.03% tanninase (based on dry tea), 0.015-0.05% cellulase (based on dry tea), and 0.01-0.05% protease (based on dry tea), and perform enzymatic hydrolysis at 50-60°C for 10-30 minutes. The composite enzymatic hydrolysis technology is used to enhance the permeability of tea cell walls, increase the degree of protein hydrolysis, reduce the "cloudiness after cooling" phenomenon, and improve the quality of tea soup color, aroma, and taste.

[0014] (1.5) Inactivation of enzymes: Keep the tea soup after enzymatic hydrolysis at 90-95°C for 5-10 minutes to inactivate enzymes.

[0015] (1.6) Cooling: The tea soup after enzyme inactivation is cooled to 10-15°C and left to stand for 20-40 minutes to allow the tea soup to form turbidity precipitation at low temperature so that subsequent centrifugation can remove turbidity to the greatest extent and reduce the occurrence of precipitation and flocculation problems during product storage.

[0016] (1.7) Centrifugal filtration: After standing, centrifuge the tea soup at a speed of 4000-6000r for 10-20min to collect the supernatant of the tea soup.

[0017] (2) Preparation of black fungus fermentation liquid:

[0018] (2.1) Pretreatment: weigh 0.2-0.5% (mass ratio) of clean, contaminant-free dry black fungus, crush it, and pass it through 100-200 mesh to obtain black fungus powder.

[0019] (2.2) Constant temperature extraction: Mix the fungus powder and water in a ratio of 1:30-60, and extract at a constant temperature of 90-95°C for 30-60 minutes.

[0020] (2.3) Cooling: The extracted wood ear slurry is rapidly cooled to 50-70°C.

[0021] (2.4) Enzymatic hydrolysis: Using composite enzymatic hydrolysis technology, add 0.3-0.6% pectinase (based on dry black fungus) and 0.1-0.5% cellulase (based on black fungus), and perform enzymatic hydrolysis at 50-70°C for 10-30 minutes to increase the juice yield of black fungus, as well as the extraction of black fungus polysaccharides, amino acids and other substances, thereby improving the nutritional value and antioxidant activity of the product.

[0022] (2.5) Inactivation of enzymes: The temperature of the wood ear slurry after enzymatic hydrolysis is raised to 90-95°C and kept at this temperature for 5-10 minutes to inactivate pectinase and cellulase.

[0023] (2.6) Cooling: The fungus slurry after enzyme inactivation is cooled to 31-42°C to facilitate subsequent probiotic fermentation.

[0024] (2.7) Mild fermentation: Using probiotic compound fermentation technology, add 0.01-0.03g / L (by weight of slurry) of Lactobacillus plantarum, 0.03-0.05g / L (by weight of slurry) of Lactobacillus paracasei, and 0.04-0.08g / L (by weight of slurry) of Lactobacillus acidophilus, and ferment at a constant temperature of 31-42°C for 3-6 hours. By fermenting with compound probiotics, the earthy smell of fungus is removed, and at the same time, the product is given a unique fermentation flavor and fermentation active substances, which enhances the antioxidant capacity.

[0025] (2.8) Coarse filtration: The fermented wood ear slurry is filtered through a 60-80 mesh filter to separate the fermentation liquid from the unfermented residue.

[0026] (2.9) Centrifugal filtration: The fermentation liquid is cooled to 10-15° C., and centrifuged at a speed of 4000-6000 r / min for 10-20 min to collect the supernatant to obtain the fungus fermentation liquid.

[0027] (3) Preparation:

[0028] Tibetan tea soup (0.3-0.6%), black fungus fermentation liquid (0.1-0.5%), ginseng concentrate (0.1-0.5%), polygonatum (0.05-0.1%), and green citrus peel (0.1-0.3%) are prepared to enhance the flavor and nutritional value of the product, and RO water is added to finalize the volume.

[0029] (4) Fine filtration:

[0030] The prepared black fungus Tibetan tea beverage is filtered through 0.5u suction to further remove tiny impurities and particles therein, so as to ensure that the taste of the black fungus Tibetan tea beverage is pure and free of impurities.

[0031] (5) Ultra-high temperature instantaneous sterilization and aseptic cold filling:

[0032] The finely filtered wood ear Tibetan tea beverage is sterilized at ultra-high temperature for instantaneous sterilization at 115-118° C. for 10s-15s, and then aseptically cold-filled to obtain the finished product.

[0033] The invention also discloses a fungus Tibetan tea plant beverage prepared according to the preparation method.

[0034] The beneficial effects of the present invention are:

[0035] 1. The present invention uses a compound of tannin, cellulase and protease to synergistically enhance the permeability of tea cell walls and the hydrolysis of proteins, reduce the appearance of "cloudiness after cooling", increase the yield of tea polyphenols, theaflavins and amino acids in tea, and improve the color, aroma and taste of tea.

[0036] 2. The present invention is compounded with pectinase and cellulase, and the black fungus slurry is subjected to deep enzymolysis, thereby improving the juice yield, increasing the extraction rate of fungus polysaccharides, and increasing the product antioxidant capacity and system stability. Meanwhile, black fungus has a relatively unpleasant earthy smell, which greatly limits the development of related beverages. The present invention utilizes direct-injection fermentation technology, and the composite probiotic powder (Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus acidophilus) is directly inoculated in the black fungus enzymolysis slurry, and is subjected to mild fermentation, thereby removing the earthy smell of black fungus and increasing the product fermentation flavor and fermentation active substances simultaneously. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0038] In order to make the purpose, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below in combination with the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments.

[0039] Therefore, the following detailed description of the embodiments of the present application provided in the accompanying drawings is not intended to limit the scope of the present application for which protection is sought, but merely represents selected embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present application.

[0040] Example 1

[0041] A method for preparing a fungus Tibetan tea plant beverage, comprising:

[0042] (1) Extraction of Tibetan tea soup:

[0043] (1.1) Cleaning: Weigh 0.5% (mass ratio) of Tibetan tea and use a bubble cleaning machine to clean the Tibetan tea to remove dust, impurities and other foreign matter attached to the tea leaves.

[0044] (1.2) Constant temperature extraction: After washing, the Tibetan tea is extracted at a constant temperature of 90°C for 40 minutes in a ratio of 1:30, so as to extract the flavor substances of the tea leaves to the greatest extent.

[0045] (1.3) Coarse filtration: The extracted Tibetan tea is filtered through a 60-mesh filter to remove visible tea leaves, tea ash, tea stem hairs and other impurities in the tea soup, as well as larger solid particles.

[0046] (1.4) Enzymatic hydrolysis: Cool the filtered tea soup to 50°C, add 0.01% tanninase (based on dry tea), 0.015% cellulase (based on dry tea), and 0.01% protease (based on dry tea), and perform enzymatic hydrolysis at 50°C for 10 minutes. The composite enzymatic hydrolysis technology is used to enhance the permeability of tea cell walls, increase the degree of protein hydrolysis, reduce the "cloudiness after cooling", and improve the color, aroma, and taste of the tea soup.

[0047] (1.5) Inactivation of enzymes: Keep the tea soup after enzymatic hydrolysis at 90°C for 5 minutes to inactivate enzymes.

[0048] (1.6) Cooling: The tea soup after enzyme inactivation is cooled to 10°C and left to stand for 20 minutes to allow the tea soup to form turbid precipitation at low temperature so that the subsequent centrifugal treatment can remove the turbidity to the greatest extent and reduce the occurrence of precipitation and flocculation problems during product storage.

[0049] (1.7) Centrifugal filtration: The tea soup was centrifuged at 4000r for 10 min after standing for 10 min, and the supernatant was collected.

[0050] (2) Preparation of black fungus fermentation liquid:

[0051] (2.1) Pretreatment: Weigh 0.2% (mass ratio) of clean, contaminant-free dry black fungus, crush it, and pass it through 100 mesh to obtain black fungus powder.

[0052] (2.2) Constant temperature extraction: Mix the fungus powder and water in a ratio of 1:30, and extract at a constant temperature of 90°C for 30 min.

[0053] (2.3) Cooling: The extracted wood ear slurry is rapidly cooled to 50°C.

[0054] (2.4) Enzymatic hydrolysis: Using composite enzymatic hydrolysis technology, 0.3% pectinase (based on dry wood ear) and 0.1% cellulase (based on wood ear) were added, and enzymatic hydrolysis was carried out at 50°C for 10 minutes to increase the juice yield of wood ear and the extraction of wood ear polysaccharides, amino acids and other substances, thereby improving the nutritional value and antioxidant activity of the product.

[0055] (2.5) Inactivation of enzymes: The temperature of the wood ear slurry after enzymatic hydrolysis was raised to 90°C and kept at this temperature for 5 min to inactivate pectinase and cellulase.

[0056] (2.6) Cooling: The fungus slurry after enzyme inactivation is cooled to 31°C to facilitate subsequent probiotic fermentation.

[0057] (2.7) Mild fermentation: Using probiotic compound fermentation technology, add 0.01g / L (by weight of slurry) of Lactobacillus plantarum, 0.03g / L (by weight of slurry) of Lactobacillus paracasei, and 0.04g / L (by weight of slurry) of Lactobacillus acidophilus, and ferment at 31°C for 3 hours. The compound probiotic fermentation can remove the earthy smell of fungus, and at the same time give the product a unique fermentation flavor and fermentation active substances, thereby enhancing the antioxidant capacity.

[0058] (2.8) Coarse filtration: The fermented wood ear slurry is filtered through a 60-mesh filter to separate the fermentation liquid from the unfermented residue.

[0059] (2.9) Centrifugal filtration: The fermentation liquid was cooled to 10°C, and centrifuged at 4000 r / min for 10 min to collect the supernatant to obtain the fungus fermentation liquid.

[0060] (3) Preparation:

[0061] Tibetan tea soup, black fungus fermentation liquid, ginseng concentrate (0.1%), polygonatum (0.05%), and green citrus peel (0.1%) are prepared to enhance the flavor and nutritional value of the product, and RO water is added to finalize the volume.

[0062] (4) Fine filtration:

[0063] The prepared black fungus Tibetan tea beverage is filtered through 0.5u suction to further remove tiny impurities and particles therein, so as to ensure that the taste of the black fungus Tibetan tea beverage is pure and free of impurities.

[0064] (5) Ultra-high temperature instantaneous sterilization and aseptic cold filling:

[0065] The finely filtered wood ear Tibetan tea beverage is sterilized at ultra-high temperature for instantaneous sterilization, sterilized at 115° C. for 10 seconds, and then aseptically cold-filled to obtain the finished product.

[0066] Example 2

[0067] A method for preparing a fungus Tibetan tea plant beverage, comprising:

[0068] (1) Extraction of Tibetan tea soup:

[0069] (1.1) Cleaning: Weigh 0.75% (mass ratio) of Tibetan tea and use a bubble cleaning machine to clean the Tibetan tea to remove dust, impurities and other foreign matter attached to the tea leaves.

[0070] (1.2) Constant temperature extraction: After washing, the Tibetan tea is extracted at a constant temperature of 92°C for 30 minutes in a ratio of 1:40 between Tibetan tea and water to extract the tea flavor substances to the greatest extent.

[0071] (1.3) Coarse filtration: The extracted Tibetan tea is filtered through a 70-mesh filter to remove visible tea leaves, tea ash, tea stem hairs and other impurities in the tea soup, as well as larger solid particles.

[0072] (1.4) Enzymatic hydrolysis: Cool the filtered tea soup to 55°C, add 0.02% tannin (based on dry tea), 0.01% cellulase (based on dry tea), and 0.03% protease (based on dry tea), and perform enzymatic hydrolysis at 55°C for 20 minutes. The composite enzymatic hydrolysis technology is used to enhance the permeability of tea cell walls, increase the degree of protein hydrolysis, reduce the "cloudy after cooling" phenomenon, and improve the color, aroma, and taste quality of the tea soup.

[0073] (1.5) Inactivation of enzymes: Keep the tea soup after enzymatic hydrolysis at 92°C for 7.5 min to inactivate enzymes.

[0074] (1.6) Cooling: The tea soup after enzyme inactivation is cooled to 12°C and left to stand for 30 minutes to allow the tea soup to form turbid precipitation at low temperature so that the subsequent centrifugal treatment can remove the turbidity to the greatest extent and reduce the occurrence of precipitation and flocculation problems during product storage.

[0075] (1.7) Centrifugal filtration: The tea soup after standing was centrifuged at 5000r / min for 15min and the supernatant of the tea soup was collected.

[0076] (2) Preparation of black fungus fermentation liquid:

[0077] (2.1) Pretreatment: Weigh 0.35% (mass ratio) of clean, contaminant-free dry black fungus, crush it, and pass it through 150 mesh to obtain black fungus powder.

[0078] (2.2) Constant temperature extraction: Mix the fungus powder and water in a ratio of 1:45, and extract at a constant temperature of 92°C for 45 min.

[0079] (2.3) Cooling: The extracted wood ear slurry is rapidly cooled to 60°C.

[0080] (2.4) Enzymatic hydrolysis: Using composite enzymatic hydrolysis technology, 0.45% pectinase (based on dry black fungus) and 0.3% cellulase (based on black fungus) were added, and enzymatic hydrolysis was carried out at 60°C for 20 minutes to increase the juice yield of black fungus, as well as the extraction of black fungus polysaccharides, amino acids and other substances, thereby improving the nutritional value and antioxidant activity of the product.

[0081] (2.5) Inactivation of enzymes: The temperature of the wood ear slurry after enzymatic hydrolysis was raised to 92°C and kept at this temperature for 7.5 min to inactivate pectinase and cellulase.

[0082] (2.6) Cooling: The fungus slurry after enzyme inactivation is cooled to 37°C to facilitate subsequent probiotic fermentation.

[0083] (2.7) Mild fermentation: Using probiotic compound fermentation technology, add 0.02g / L (by weight of slurry) of Lactobacillus plantarum, 0.04g / L (by weight of slurry) of Lactobacillus paracasei, and 0.06g / L (by weight of slurry) of Lactobacillus acidophilus, and ferment at 37°C for 4.5h. The compound probiotic fermentation can remove the earthy smell of fungus, and at the same time give the product a unique fermentation flavor and fermentation active substances, thereby enhancing the antioxidant capacity.

[0084] (2.8) Coarse filtration: The fermented wood ear slurry is filtered through a 70-mesh filter to separate the fermentation liquid from the unfermented residue.

[0085] (2.9) Centrifugal filtration: The fermentation liquid was cooled to 12.5°C, and centrifuged at 5000 r / min for 15 min to collect the supernatant to obtain the wood ear fermentation liquid.

[0086] (3) Preparation:

[0087] Tibetan tea soup, black fungus fermentation liquid, ginseng concentrate (0.3%), polygonatum (0.075%), and green citrus peel (0.2%) are prepared to enhance the flavor and nutritional value of the product, and RO water is added to finalize the volume.

[0088] (4) Fine filtration:

[0089] The prepared black fungus Tibetan tea beverage is filtered through 0.5u suction to further remove tiny impurities and particles therein, so as to ensure that the taste of the black fungus Tibetan tea beverage is pure and free of impurities.

[0090] (5) Ultra-high temperature instantaneous sterilization and aseptic cold filling:

[0091] The finely filtered wood ear Tibetan tea beverage is sterilized at ultra-high temperature for instantaneous sterilization, sterilized at 116° C. for 12 seconds, and then aseptically cold-filled to obtain the finished product.

[0092] Example 3

[0093] A method for preparing a fungus Tibetan tea plant beverage, comprising:

[0094] (1) Extraction of Tibetan tea soup:

[0095] (1.1) Cleaning: Weigh 1.0% (mass ratio) of Tibetan tea and use a bubble cleaning machine to clean the Tibetan tea to remove dust, impurities and other foreign matter attached to the tea leaves.

[0096] (1.2) Constant temperature extraction: After washing, the Tibetan tea is extracted at a constant temperature of 95°C for 40 minutes in a ratio of 1:50, so as to extract the flavor substances of the tea to the greatest extent.

[0097] (1.3) Coarse filtration: The extracted Tibetan tea is filtered through an 80-mesh filter to remove visible tea leaves, tea ash, tea stem hairs and other impurities in the tea soup, as well as larger solid particles.

[0098] (1.4) Enzymatic hydrolysis: Cool the filtered tea soup to 60°C, add 0.03% tannin (based on dry tea), 0.05% cellulase (based on dry tea), and 0.05% protease (based on dry tea), and perform enzymatic hydrolysis at 60°C for 30 minutes. The composite enzymatic hydrolysis technology is used to enhance the permeability of tea cell walls, increase the degree of protein hydrolysis, reduce the "cloudy after cooling" phenomenon, and improve the color, aroma, and taste quality of the tea soup.

[0099] (1.5) Inactivation of enzymes: Keep the tea soup after enzymatic hydrolysis at 95°C for 10 minutes to inactivate enzymes.

[0100] (1.6) Cooling: The tea soup after enzyme inactivation is cooled to 15°C and left to stand for 40 minutes to allow the tea soup to form turbid precipitation at low temperature so that the subsequent centrifugal treatment can remove the turbidity to the greatest extent and reduce the occurrence of precipitation and flocculation problems during product storage.

[0101] (1.7) Centrifugal filtration: The tea soup after standing was centrifuged at 6000r / min for 20min, and the supernatant of the tea soup was collected.

[0102] (2) Preparation of black fungus fermentation liquid:

[0103] (2.1) Pretreatment: Weigh 0.5% (mass ratio) of clean, contaminant-free dry black fungus, crush it, and pass it through 200 mesh to obtain black fungus powder.

[0104] (2.2) Constant temperature extraction: Mix the fungus powder and water in a ratio of 1:60, and extract at a constant temperature of 95°C for 60 min.

[0105] (2.3) Cooling: The extracted wood ear slurry is rapidly cooled to 70°C.

[0106] (2.4) Enzymatic hydrolysis: Using composite enzymatic hydrolysis technology, 0.6% pectinase (based on dry black fungus) and 0.5% cellulase (based on black fungus) were added, and enzymatic hydrolysis was carried out at 70°C for 30 minutes to increase the juice yield of black fungus, as well as the extraction of black fungus polysaccharides, amino acids and other substances, thereby improving the nutritional value and antioxidant activity of the product.

[0107] (2.5) Enzyme inactivation: The temperature of the wood ear slurry after enzymatic hydrolysis was raised to 95°C and kept at this temperature for 10 min to inactivate pectinase and cellulase.

[0108] (2.6) Cooling: The fungus slurry after enzyme inactivation is cooled to 42°C to facilitate subsequent probiotic fermentation.

[0109] (2.7) Mild fermentation: Using probiotic compound fermentation technology, add 0.03g / L (by weight of slurry) of Lactobacillus plantarum, 0.05g / L (by weight of slurry) of Lactobacillus paracasei, and 0.08g / L (by weight of slurry) of Lactobacillus acidophilus, and ferment at 42°C for 6 hours. The compound probiotic fermentation can remove the earthy smell of fungus, and at the same time give the product a unique fermentation flavor and fermentation active substances, thereby enhancing the antioxidant capacity.

[0110] (2.8) Coarse filtration: The fermented wood ear slurry is filtered through 80 mesh to separate the fermentation liquid from the unfermented residue.

[0111] (2.9) Centrifugal filtration: The fermentation liquid was cooled to 15°C, and centrifuged at 6000 r / min for 20 min to collect the supernatant to obtain the fungus fermentation liquid.

[0112] (3) Preparation:

[0113] Tibetan tea soup, black fungus fermentation liquid, ginseng concentrate (0.5%), polygonatum (0.1%), and green citrus peel (0.3%) are prepared to enhance the flavor and nutritional value of the product, and RO water is added to finalize the volume.

[0114] (4) Fine filtration:

[0115] The prepared black fungus Tibetan tea beverage is filtered through 0.5u suction to further remove tiny impurities and particles therein, so as to ensure that the taste of the black fungus Tibetan tea beverage is pure and free of impurities.

[0116] (5) Ultra-high temperature instantaneous sterilization and aseptic cold filling:

[0117] The finely filtered wood ear Tibetan tea beverage is sterilized at ultra-high temperature for instantaneous sterilization, sterilized at 118° C. for 15 seconds, and then aseptically cold-filled to obtain the finished product.

[0118] Test Example 1

[0119] Determination of various active substances

[0120] (1) Determination of tea polyphenols extraction rate

[0121] For the determination of tea polyphenols, refer to "GB / T 8313-2018 Determination of tea polyphenols and catechins in tea", the calculation formula for the tea polyphenol extraction rate is as follows:

[0122]

[0123] (2) Determination of free amino acid content in tea soup

[0124] The determination of free amino acids in tea soup refers to "GB / T 8314-2013 Determination of the total amount of free amino acids in tea".

[0125] (3) Sensory evaluation of Tibetan tea soup

[0126] The tea soup was evaluated by 10 professional sensory assessors.

[0127] Table 1 Sensory evaluation standards for Tibetan tea soup

[0128]

[0129] (4) Sensory evaluation of fungus fermentation liquid

[0130] The tea soup was evaluated by 10 professional sensory assessors.

[0131] Table 2 Sensory evaluation standards for fungus fermentation liquid

[0132]

[0133] (5) Determination of juice yield of fungus

[0134] Calculated according to the following formula:

[0135]

[0136] (6) Determination of Auricularia auricula polysaccharides

[0137] The phenol-sulfuric acid method was used to determine the crude polysaccharide content of Auricularia auricula enzymatic hydrolysate, and the polysaccharide content of Auricularia auricula was preliminarily analyzed.

[0138] (7) Sensory evaluation of black fungus Tibetan tea beverage

[0139] Ten professional sensory assessors conducted a sensory evaluation on the wood ear Tibetan tea beverage.

[0140] Table 3 Sensory evaluation standards for fungus Tibetan tea beverage

[0141]

[0142]

[0143] Results and Analysis

[0144] (1) Composite enzymatic hydrolysis technology improves the quality of Tibetan tea soup

[0145] After washing the Tibetan tea, the tea residue and tea soup are separated by coarse filtration after constant temperature extraction. The tea soup after coarse filtration is cooled to 50-60℃, 0.01-0.03% tanninase (based on dry tea), 0.015-0.05% cellulase (based on dry tea), and 0.01-0.05% protease (based on dry tea) are added to study the compound enzyme formula, and enzymolysis is carried out at 50-60℃ for 10-30min. Then, after enzyme inactivation, cooling, and centrifugal filtration, the clarified Tibetan tea soup is obtained. The sensory properties of the tea soup, the extraction rate of tea polyphenols, and the content of free amino acids are measured.

[0146] (1.1) Determination of the range of single addition of tannase

[0147] Only tannase was added, and the addition amount was 0%, 0.01%, 0.015%, 0.02%, 0.025%, and 0.03%, and the optimal addition range of tannase was determined by the extraction rate of tea polyphenols. As can be seen from the table below, the addition of tannase can significantly increase the extraction rate of tea polyphenols. When the addition amount of tannase was 0.02%, 0.025%, and 0.03%, the extraction rate of tea polyphenols was maintained at a high level.

[0148] Table 4 Extraction effect of tea polyphenols by tannase

[0149] Experiment No. Tannin enzyme addition amount / % Tea polyphenols extraction rate / % 1 0 72.25 2 0.01 78.02 3 0.015 82.45 4 0.02 85.49 5 0.025 86.56 6 0.03 86.89

[0150] (1.2) Determination of the range of single addition of cellulase

[0151] Only cellulase was added, and the addition amount was 0%, 0.015%, 0.02%, 0.03%, 0.04%, and 0.05%, and the optimal addition range of cellulase was determined by the tea polyphenols extraction rate. As can be seen from the table below, when the cellulase addition amount was 0.02%, 0.03%, and 0.04%, the tea polyphenols extraction rate was maintained at a high level, and when the cellulase addition amount exceeded 0.04%, the tea polyphenols extraction rate enhancement effect was not obvious.

[0152] Table 5 Extraction effect of tea polyphenols by cellulase

[0153] Cellulase addition amount / % Tea polyphenols extraction rate / % 1 0 72.25 2 0.015 84.76 3 0.02 88.39 4 0.03 90.12 5 0.04 92.13 6 0.05 92.97

[0154] (1.3) Determination of the range of single addition of protease

[0155] Only protease was added, and the addition amount was 0%, 0.01%, 0.02%, 0.03%, 0.04%, and 0.05%, and the optimal addition range of protease was determined by the free amino acid content. As can be seen from the table below, the addition of protease can increase the free amino acid content in the tea soup. When the protease addition amount was 0.02%, 0.03%, and 0.04%, the free amino acid content in the tea soup was relatively high. When the protease addition amount exceeded 0.04%, the free amino acid content did not increase significantly.

[0156] Table 6 Extraction effect of free amino acids of protease

[0157] Experiment No. Protease addition amount / % Free amino acid content / % 1 0 0.45 2 0.01 0.52 3 0.02 0.67 4 0.03 0.69 5 0.04 0.75 6 0.05 0.77

[0158] (1.4) Research on the optimal dosage formula of compound enzyme

[0159] Tannase (0.02%, 0.025%, 0.03%), cellulase (0.02%, 0.03%, 0.04%), and protease (0.02%, 0.03%, 0.04%) were selected for orthogonal experiments, and the optimal compound enzyme preparation formula was selected based on the sensory evaluation criteria of tea soup. From the table below, it can be seen that when the addition amount of tannase is 0.03%, the addition amount of cellulase is 0.02%, and the addition amount of protease is 0.04%, the sensory quality of Tibetan tea is the best.

[0160] Table 7 Effects of compound enzyme preparations on the sensory properties of Tibetan tea soup

[0161]

[0162] Through comprehensive single-factor experiments and orthogonal experiments on enzyme preparations, it was found that when the addition amount of tannase was 0.03%, the addition amount of cellulase was 0.02%, and the addition amount of protease was 0.04%, the sensory experience of Tibetan tea soup was optimal, and the tea polyphenols and free amino acids in the tea soup were at a higher level.

[0163] (2) Composite enzymatic hydrolysis technology enhances the extraction effect of fungus

[0164] The black fungus is crushed and sieved, and after constant temperature extraction, the temperature is cooled to 50-70°C, and pectinase (0%, 0.3%, 0.4%, 0.5%, 0.6%) and cellulase (0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%) are added for enzymolysis. The optimal amount of the composite enzyme preparation added is determined by the juice yield of the slurry after enzymolysis and the content of fungus polysaccharides.

[0165] (2.1) Determination of the addition range of a single pectinase

[0166] Only a single pectinase was added for enzymolysis, and the addition amount was 0%, 0.3%, 0.4%, 0.5%, and 0.6%. The juice yield of the slurry after enzymolysis and the polysaccharide content of the fungus (indirectly reflected by the crude polysaccharide content) were used as judgment indicators to determine the range of pectinase addition. As can be seen from the table below, with the increase in the amount of pectinase added, the enzymolysis effect continued to improve, but when the amount of pectinase added exceeded 0.5%, the enzymolysis effect did not change significantly when the amount of pectinase added increased. Therefore, when the amount of pectinase added was 0.5%, the enzymolysis effect was optimal.

[0167] Table 8 Enzymatic hydrolysis effect of single pectinase on fungus

[0168] Experiment No. Pectinase addition amount / % Juice yield / % Crude polysaccharide content / % 1 0 65.49 16.27 2 0.3 73.87 19.48 3 0.4 75.23 21.28 4 0.5 78.56 22.51 5 0.6 79.03 22.59

[0169] (2.2) Determination of the range of single cellulase addition

[0170] Only a single cellulase was added for enzymolysis, and the addition amount was 0%, 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%. The juice yield of the slurry after enzymolysis and the polysaccharide content of the fungus (indirectly reflected by the crude polysaccharide content) were used as judgment indicators to determine the range of cellulase addition. As can be seen from the table below, when the cellulase addition amount was 0.3%, the juice yield and crude polysaccharide content were high, and when the cellulase addition amount exceeded 0.3%, the juice yield and crude polysaccharide content did not increase significantly. Considering the cost comprehensively, the cellulase addition amount was selected to be 0.3%.

[0171] Table 9 Enzymatic hydrolysis effect of single cellulase on fungus

[0172] Experiment No. Cellulase addition amount / % Juice yield / % Crude polysaccharide content / % 1 0 65.49 16.27 2 0.1 71.69 19.55 3 0.2 78.39 22.29 4 0.3 82.34 24.13 5 0.4 83.58 24.28 6 0.5 84.12 24.37

[0173] (2.3) Effect of complex enzyme extraction on fungus pulp

[0174] The optimal pectinase and cellulase addition ratio screened out were compounded and applied to the wood ear slurry. After enzymatic hydrolysis, the juice yield reached 93% and the crude polysaccharide content was 28.33%, which significantly improved the extraction effect of the wood ear.

[0175] Table 10 Enzymatic hydrolysis effect of compound enzyme on fungus

[0176]

[0177] (3) Compound probiotic mild fermentation technology reduces the earthy smell of black fungus

[0178] The black fungus is crushed and sieved, and after constant temperature extraction, the temperature is lowered, 0.5% of pectinase and 0.3% of cellulase are added for enzymolysis, and then the enzyme is inactivated and the temperature is lowered, and then 0.01-0.03g / L (based on the weight of the slurry) of Lactobacillus plantarum, 0.03-0.05g / L (based on the weight of the slurry) of Lactobacillus paracasei and 0.04-0.08g / L (based on the weight of the slurry) of Lactobacillus acidophilus are inoculated, and the mixture is fermented at a constant temperature of 31-42 DEG C for 3-6h, and the earthy smell of the fungus is removed by light fermentation with compound probiotics, and the black fungus fermentation liquid is obtained after coarse filtration and centrifugation, and the most suitable compound probiotic formula is judged by taking the sensory organ as an evaluation index. As can be seen from the table below, when the addition amount of Lactobacillus plantarum is 0.02g / L, the addition amount of Lactobacillus paracasei is 0.05g / L, and the addition amount of Lactobacillus acidophilus is 0.08g / L, the fungus slurry after slight fermentation effectively removes the earthy smell and gives it a unique lactic acid bacteria fermentation flavor.

[0179] Table 11 Effect of compound probiotic mild fermentation technology on reducing earthy smell of fungus

[0180]

[0181] (4) Formula optimization technology provides a flavorful and nutritious black fungus Tibetan tea beverage

[0182] Tibetan tea soup (0.3-0.6%), black fungus fermented liquid (0.1-0.5%), ginseng concentrate (0.1-0.5%), polygonatum (0.05-0.1%), and green tangerine peel (0.1-0.3%) are prepared, filtered, and then sterilized at ultra-high temperature and aseptically cold-filled to obtain a fungus Tibetan tea beverage. Sensory evaluation of the fungus Tibetan tea beverage is conducted to select the most suitable amount of ginseng concentrate, polygonatum and green tangerine peel. As can be seen from the table below, when the amount of ginseng added is 0.3%, the amount of polygonatum added is 0.05%, and the amount of green tangerine peel added is 0.2%, the flavor of the fungus Tibetan tea beverage is the best on the basis of controlling product cost.

[0183] Table 11 Research on the formula of black fungus Tibetan tea beverage

[0184]

[0185] In summary, the present invention uses tannin, cellulase and protease to compound three enzyme preparations for synergistic enhancement, enhances the permeability of tea cell walls, hydrolysis of proteins, reduces the appearance of "cloudiness after cooling", increases the yield of tea polyphenols, theaflavins and amino acids in tea, and improves the quality of tea color, aroma and taste. At the same time, pectinase and cellulase are compounded to perform deep enzymolysis on black fungus slurry, improve the juice yield, increase the leaching rate of fungus polysaccharides, increase the antioxidant capacity of the product and the stability of the system, remove the earthy smell of black fungus, and increase the fermentation flavor and fermentation active substances of the product.

[0186] 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 fungus Tibetan tea plant beverage, comprising: (1) Extraction of Tibetan tea soup: The Tibetan tea is washed, extracted at a constant temperature, coarsely filtered, enzymatically hydrolyzed, enzyme inactivated, cooled, and centrifuged to obtain Tibetan tea soup for later use; (2) Preparation of black fungus fermentation liquid: dry fungus is subjected to crushing, constant temperature extraction, cooling, enzymolysis, enzyme inactivation, cooling, mild fermentation, coarse filtration and centrifugal filtration to obtain fungus fermentation liquid for later use; (3) Preparation: Mix Tibetan tea soup, black fungus fermentation liquid, ginseng concentrate, polygonatum, and green citrus peel, and add RO water to make the volume 100% to obtain a prepared beverage; (4) Filling: The prepared beverage is filtered through 0.5u suction, sterilized at ultra-high temperature, and then aseptically cold-filled to obtain the finished product.

2. The preparation method according to claim 1, wherein: The Tibetan tea soup extraction in step (1) comprises: (1.1) Cleaning: Weigh 0.5-1.0% by weight of Tibetan tea, wash and set aside; (1.2) Constant temperature extraction: Add 30-50 times the amount of water to the washed Tibetan tea, and extract at a constant temperature of 90-95°C for 20-40 minutes to obtain the extract for use; (1.3) Coarse filtration: Filter the extract through a 60-80 mesh filter to obtain the coarse filtered extract for later use; (1.4) Enzymatic hydrolysis: cool the crude filtered extract to 50-60°C, add tannin, cellulase and protease, and perform enzymatic hydrolysis at 50-60°C for 10-30 min to obtain enzymatic hydrolyzed tea soup; (1.5) Inactivating enzymes: Keep the enzymatically hydrolyzed tea soup at 90-95°C for 5-10 minutes to inactivate enzymes, thereby obtaining enzyme-inactivated tea soup; (1.6) Filtration: Cool the enzyme-killing tea to 10-15°C and let it stand for 20-40 minutes. Then centrifuge it at a speed of 4000-6000r for 10-20 minutes.

3. The preparation method according to claim 2, wherein: In step (1.4), the amount of tannase added is 0.01-0.03% of the mass of the dry Tibetan tea, the amount of cellulase added is 0.015-0.05% of the mass of the dry Tibetan tea, and the amount of protease added is 0.01-0.05% of the mass of the dry Tibetan tea.

4. The preparation method according to claim 1, wherein: The preparation of black fungus fermentation liquid in step (2) comprises: (2.1) Pretreatment: weigh 0.2-0.5% by mass of dry black fungus, crush it, and pass it through 100-200 mesh to obtain black fungus powder; (2.2) Constant temperature extraction: add 30-60 times the amount of water to the fungus powder, mix, and constant temperature extract at 90-95° C. for 30-60 min to obtain fungus slurry for later use; (2.3) Cooling: Rapidly cooling the fungus slurry to 50-70° C. to obtain the cooled fungus slurry for later use; (2.4) Enzymatic hydrolysis: subjecting the cooled wood ear slurry to a composite enzyme enzymatic hydrolysis treatment to obtain an enzymatically hydrolyzed wood ear slurry for later use; (2.5) Inactivating enzymes: heating the enzymatically hydrolyzed wood ear slurry to 90-95° C. and keeping the temperature for 5-10 min to obtain the inactivated wood ear slurry for later use; (2.6) Mild fermentation: cooling the enzyme-inactivated fungus slurry to 31-42° C., and performing a mild fermentation treatment using a probiotic compound fermentation technology to obtain a fermented fungus slurry; (2.7) Centrifugal filtration: The fermented black fungus slurry is filtered through a 60-80 mesh filter, the fermentation liquid is cooled to 10-15°C, and then centrifuged and filtered to collect the supernatant to obtain the black fungus fermentation liquid.

5. The preparation method according to claim 4, wherein: The composite enzymatic hydrolysis treatment in step (2.4) comprises: Add 0.3-0.6% pectinase based on the mass ratio of dry wood ear and 0.1-0.5% cellulase based on the mass ratio of dry wood ear, and perform enzymolysis at 50-70° C. for 10-30 minutes.

6. The preparation method according to claim 4, wherein: The mild fermentation in step (2.6) comprises: Based on the weight of the slurry, add 0.01-0.03 g / L of Lactobacillus plantarum, 0.03-0.05 g / L of Lactobacillus paracasei, and 0.04-0.08 g / L of Lactobacillus acidophilus, and ferment at a constant temperature of 31-42° C. for 3-6 hours.

7. The preparation method according to claim 4, wherein: The centrifugal filtration treatment in step (2.7) comprises: Perform centrifugal filtration at a speed of 4000-6000r for 10-20min.

8. The preparation method according to claim 1, wherein: In step (3), the weight proportion of the Tibetan tea soup is 0.3-0.6%, the weight proportion of the black fungus fermentation liquid is 0.1-0.5%, the weight proportion of the ginseng concentrate is 0.1-0.5%, the weight proportion of the polygonatum is 0.05-0.1%, and the weight proportion of the green citrus peel is 0.1-0.3%.

9. The preparation method according to claim 1, wherein: The ultra-high temperature instantaneous sterilization in step (4) is: sterilization at 115-118°C for 10s-15s.

10. A fungus Tibetan tea botanical beverage prepared according to the preparation method according to any one of claims 1 to 9.

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