Method for solving problem of turbidness of cooled tea beverage through using microbes for degrading caffeine

Abstract

The invention provides a method for solving the problem of turbidness of a cooled tea beverage through microbes for degrading caffeine. The invention is characterized in that the method comprises the following steps: preparing saccharomyces Candia sp. and water into damping liquid according to a mass ratio of 1 / 200 to 700; and spraying the damping liquid onto tea for uniformly distributing the saccharomyces Candia sp. onto the tea for degradation for 3 to 7 days. The water content of the raw material tea after the damping is between 16 and 20 percent. The method utilizes the microbial microzyme for naturally degrading the caffeine in the tea. Compared with the chemical dissolution technology, the invention has the advantages that the cost is lower than 20 percent of that in the prior art, the chemical pollution can not be introduced, and in addition, the microzyme amylase has good health care effect on human bodies. Particularly, the microzyme can grow the hypha for propagation when the tea has high water content, so the tea generates after fermentation. Thereby, the control on the water content in the damping tea is very important.

Description

technical field [0001] The invention relates to a method for microbially degrading caffeine to solve the cold aftertaste of tea drinks. Background technique [0002] The formation of tea cheese leads to turbidity and precipitation in liquid tea beverages, and the phenomenon of turbidity and precipitation in solid tea beverages that cannot be quickly dissolved in cold water below 10°C or after hot melting has always been a difficult technical problem to solve. After the tea soup has been strictly filtered, after cooling or storing at room temperature for a period of time, cheese-like insoluble matter will still appear. This insoluble matter is commonly known as "tea cheese" (Cream) or "cold hind muddy" (Creamdown). As the name suggests, cold haze is formed at a lower temperature. It is insoluble in cold water, but cold haze is soluble in hot water at a certain temperature. [0003] So far, there is basically a consistent view on the chemical nature of the formation of tea ch...

AI Technical Summary

Problems solved by technology

[0005] The existing technology of turbidity after cooling requires the addition of chemical transfer solvents. The amount of additives is difficult to meet the food safety permit, and the transfer is not sufficient, and a small amount of turbidity will still occur, which will affect the color and taste of tea beverages.

The prior art caffeine removal technology is relatively complicated, and the cost of equipment is expensive

With complete decaffeination, the strength of the tea drink is reduced, which is not suitable for most people's palate