Formula and production process of fermented tea drink

Abstract

The invention belongs to the technical field of fermented tea drinks, and discloses a formula and a production process of a fermented tea drink, the fermented tea drink comprises water, puree apple vinegar, brown rock sugar and fermented black tea, the fermented black tea contains three probiotics of saccharomycetes, acetic bacteria and lactic acid bacteria, and can regulate the intestinal flora balance of a human body. Lactic acid bacteria can inhibit growth of harmful bacteria, acetic acid generated by acetic acid bacteria can improve the acid environment of intestinal tracts, and breeding of beneficial bacteria is facilitated. The tea polyphenol has an anti-oxidation effect and can scavenge free radicals and protect immune cells from being damaged. The polysaccharide and the isomaltooligosacharide can activate immune cells. The theophylline can promote catabolism of fat, reduce the content of cholesterol and triglyceride in blood and prevent cardiovascular diseases such as atherosclerosis, and also contains various vitamins such as B3, B12 and the like which play an important role in metabolism, nervous system function and the like of a human body and can supplement nutritional ingredients required by the human body in daily life, so that the health-care food has a good health-care effect. And practical application and operation are facilitated.

Description

Technical Field

[0001] The invention relates to the technical field of fermented tea beverages, and in particular to a formula of a fermented tea beverage and a production process thereof. Background Art

[0002] Traditional fermentation mostly relies on microorganisms in the natural environment and is carried out under suitable conditions such as temperature and humidity. For example, in the production of early black tea, the fresh leaves were withered and rolled and then left to ferment naturally, forming a unique flavor and quality. Summary of the invention

[0003] One of the purposes of the present invention is to provide a formula of a fermented tea drink and a production process thereof.

[0004] To achieve the above purpose, the technical solution adopted by the present invention is: a formula of a fermented tea drink and its production process, including: water, raw apple vinegar, yellow rock sugar and fermented black tea.

[0005] Preferably, the fermented black tea contains more tea polyphenol oxides, theaflavins, thearubigins and the like.

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

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

[0008] Preferably, the preparation process is:

[0009] Step 1: Select high-quality tea leaves, ferment them after withering and rolling, control the temperature and humidity of the fermentation, and dry them after fermentation to obtain fermented black 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 later use.

[0011] Step 3: Preparation: Mix water, raw apple vinegar, yellow rock sugar and fermented black tea in a certain weight ratio, and fully mix the processed fermented black tea, raw apple vinegar and yellow rock sugar in a mixing container, control the mixing temperature within a certain range, and then stir fully.

[0012] 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.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] (1) The present invention uses a formula to ferment black tea containing three probiotics, namely yeast, acetic acid bacteria and lactic acid bacteria, which can regulate the balance of human intestinal flora. Lactic acid bacteria can inhibit the growth of harmful bacteria, and the acetic acid produced by acetic acid bacteria can improve the acidic environment of the intestine, which is conducive to the reproduction of beneficial bacteria. At the same time, the organic acids and other components produced during the fermentation process can promote intestinal peristalsis, increase the digestion and absorption function of the intestine, reduce the accumulation of intestinal putrefactive substances and carcinogens, and help prevent intestinal diseases such as constipation and enteritis. At the same time, the tea is rich in polysaccharides, tea polyphenols, oligomaltosan and other components that can improve human immunity. Tea polyphenols have an antioxidant effect, can remove free radicals, and protect immune cells from damage. Polysaccharides and oligomaltosan can activate immune cells, and theophylline and other components therein can regulate blood lipids and blood sugar. Theophylline can promote fat metabolism, reduce the cholesterol and triglyceride content in the blood, prevent cardiovascular diseases such as atherosclerosis, and also contains a variety of vitamins such as B3, B12, etc. These vitamins play an important role in the body's metabolism, nervous system function, etc., and can supplement the nutrients needed by the body on a daily basis. The organic acids in tea, such as acetic acid, lactic acid, and citric acid, have the effect of eliminating fatigue. They can promote the body's energy metabolism, accelerate the decomposition and discharge of fatigue substances such as lactic acid, make people feel energetic after drinking, and relieve physical and mental fatigue. DETAILED DESCRIPTION

[0015] The present invention is further described below in conjunction with specific implementation methods. It should be noted that, under the premise of no conflict, the various embodiments or technical features described below can be arbitrarily combined to form a new embodiment.

[0016] In the description of the present invention, it should be noted that directional words, such as the terms "center", "lateral", "longitudinal", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", etc., which indicate directions and positional relationships, are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and cannot be understood as limiting the specific scope of protection of the present invention.

[0017] It should be noted that the terms "first", "second", etc. in the description and claims of the present invention are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0018] One of the preferred embodiments of the present invention is a formula of a fermented tea drink and a production process thereof, comprising: water, raw apple vinegar, yellow rock sugar and fermented black tea.

[0019] Fermented black tea will contain more tea polyphenol oxides, theaflavins, thearubigins, etc.

[0020] Raw apple cider vinegar contains a variety of trace elements, including potassium, calcium and iron.

[0021] Yellow rock sugar contains a variety of trace elements including calcium, potassium, iron and magnesium.

[0022] Preparation process:

[0023] Step 1: Select high-quality tea leaves, ferment them after withering and rolling, control the temperature and humidity of the fermentation, and dry them after fermentation to obtain fermented black tea.

[0024] 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 later use.

[0025] Step 3: Preparation: Mix water, raw apple vinegar, yellow rock sugar and fermented black tea in a certain weight ratio, and fully mix the processed fermented black tea, raw apple vinegar and yellow rock sugar in a mixing container, control the mixing temperature within a certain range, and then stir fully.

[0026] 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.

[0027] Working principle:

[0028] When used, under specific temperature, humidity and time conditions, tea polyphenols and other substances in the fermented black 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 converted into substances such as theaflavins and thearubigins, which not only give black tea a unique color and flavor, but also play an important role in anti-oxidation. The original apple cider vinegar itself is fermented from apple juice and contains a variety of organic acids and microbial metabolites. After mixing with fermented black tea and yellow crystal sugar, microorganisms such as acetic acid bacteria may continue to act to promote 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, provide a suitable environment for the growth and metabolism of microorganisms, and are also conducive to the dissolution and reaction of certain components in the tea. Yellow crystal sugar mainly plays a role in adjusting sweetness in the system, and some minerals and other components it contains will also participate in the overall material interaction. During the fermentation and aging process, the presence of sugar will also affect the metabolic pathways and speed of microorganisms, provide a carbon source for yeast, and promote its fermentation to produce alcohol, carbon dioxide and other substances. These substances further affect the flavor and quality of the product in the subsequent reaction and aging process. The macromolecules such as proteins and polysaccharides in tea will be decomposed into small molecules of amino acids, oligosaccharides, etc. by enzymes secreted by microorganisms during the fermentation process, which are easier to be absorbed by the human body. Proteases break down 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 between the organic acids, active enzymes, amino acids and polyphenols produced during the fermentation process. Polyphenols and organic acids synergistically enhance the antioxidant capacity, active enzymes can promote the conversion and absorption of some nutrients, and amino acids and sugars form unique flavor substances in the Maillard reaction, which enhances the taste and aroma of the product.

[0029] The above describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions only describe the principles of the present invention. The present invention may be subject to various changes and improvements without departing from the spirit and scope of the present invention. These changes and improvements fall within the scope of the present invention to be protected. The scope of protection claimed by the present invention is defined by the attached claims and their equivalents.

Claims

1. A formula of a fermented tea drink and its production process, characterized in that: include: Water, pureed apple cider vinegar, yellow rock sugar and fermented black tea.

2. The formula of a fermented tea drink and its production process as claimed in claim 1, characterized in that: The fermented black tea contains more tea polyphenol oxides, theaflavins, thearubigins and the like.

3. The formula of a fermented tea drink and its production process as claimed in 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 and its production process as claimed in claim 1, characterized in that: The yellow rock sugar contains multiple trace elements including calcium, potassium, iron and magnesium.

5. The formula of a fermented tea drink and its production process as claimed in claim 1, characterized in that: Preparation process: Step 1: Select high-quality tea leaves, ferment them after withering and rolling, control the temperature and humidity of the fermentation, and dry them after fermentation to obtain fermented black tea. 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 later use. Step 3: Preparation: Mix water, raw apple vinegar, yellow rock sugar and fermented black tea in a certain weight ratio, and fully mix the processed fermented black tea, raw apple vinegar and yellow rock sugar in a mixing container, control the mixing temperature within a certain range, and then stir fully. 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.