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Tea live-bacteria food and preparation method thereof

A technology of live tea bacteria and live tea, applied in food preparation, food science, application, etc.

Active Publication Date: 2012-12-12
云南龙润茶业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no technology to apply the beneficial bacteria in Pu'er tea and black tea to the field of food processing to prepare live bacteria food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: Pu'er tea yogurt with live bacteria

[0018] Formula (mass percentage): 5% live bacteria liquid of cooked Pu'er tea, 2% lactic acid bacteria (bifidobacteria), 70% fermentation substrate (fresh milk), 20% seasoning (white sugar), and 3% water.

[0019] Preparation:

[0020] 1. Preparation of live tea bacteria liquid: quickly wash the tea leaves with hot water at 90 degrees Celsius with 5 times the weight of the tea leaves for 20 seconds to remove impurities and heat-labile microorganisms, filter and discard the washing liquid, keep the tea dregs, and use 35 g of the same tea dregs weight Soak the tea leaves in warm water at about 100 degrees Celsius for 3 hours, stir during soaking to improve the elution effect of the bacterial flora, filter and collect the eluted bacterial liquid, and make it a live tea bacterial liquid;

[0021] 2. Add seasoning to the fermentation base, mix well, add water, pasteurize

[0022] 3. The above-mentioned sterilized materials a...

Embodiment 2

[0024] Example 2: Peanut yoghurt with black tea live bacteria

[0025] Formula (mass percentage): black tea (Poria cocos brick tea) live bacteria solution 2%, lactic acid bacteria 4% (lactobacillus, streptococcus each 2%), fermentation substrate 55% (skimmed sweet milk powder 25%, peanut powder 30%), seasoning Material 4% (fructooligosaccharides), water 35%.

[0026] Preparation:

[0027] 1. Preparation of live tea bacteria liquid: quickly wash the tea leaves with hot water at 80 degrees Celsius twice the weight of the tea leaves for 30 seconds to remove impurities and heat-labile microorganisms, filter and discard the washing liquid, keep the tea dregs, and use 20 ℃ of the same tea dregs weight Soak the tea leaves in warm water at 100°C for 2 hours, stir during soaking to improve the elution effect of the bacterial flora, filter and collect the eluted bacterial liquid as the live tea bacterial liquid;

[0028] 2. Add seasonings to the fermentation base, mix well, add water,...

Embodiment 3

[0031] Example 3: Sour Soymilk with Live Pu'er Tea

[0032] Formula (mass percentage): (aged for 5 years) 0.5% of Pu'er tea raw tea live bacteria liquid, 4% of lactic acid bacteria (2% of Lactobacillus acidophilus and 2% of Pediococcus), 60% of fermentation substrate (35% of soybean milk powder, Milk powder 25%), seasoning 1% (aspartame), water 34.5%.

[0033] Preparation:

[0034] 1. Preparation of live tea bacteria liquid: quickly wash the tea leaves with hot water at 90 degrees Celsius with 4 times the weight of the tea leaves for 30 seconds, remove impurities and heat-labile microorganisms, filter and discard the washing liquid, keep the tea dregs, and use 40 g of the same tea dregs weight Soak the tea leaves in warm water at 100°C for 3 hours, stir during soaking to improve the elution effect of the bacterial flora, filter and collect the eluted bacterial liquid, and make it a live tea bacterial liquid;

[0035] 2. Add seasoning to the fermentation base, mix well, add w...

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PUM

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Abstract

The invention provides a method utilizing beneficial bacterial groups in Pu`er ripe tea or dark tea to prepare live-bacteria food. The Pu`er ripe tea and the dark tea belong to post-fermented tea in which a series of substances are converted by the beneficial bacterial groups in the post fermenting and ageing processes, so as to gradually form peculiar nutrient components such as tea pigments, tea polyphenol, theanine, vitamins and the like of the Pu`er ripe tea; therefore, the Pu`er ripe tea or the dark tea has unique functions, for example improving the functions of intestinal tracts, balancing the micro-ecological environment, invigorating the stomach, loosing weight and the like. One part of functions of the black tea and the Pu`er ripe tea are derived from internal effective chemicalcomponents, and the other part of functions are derived from microorganisms themselves formed in post fermentation. Accordingly, the beneficial bacterial groups can be separated from the Pu`er ripe tea or the dark tea to prepare food containing live bacteria such as yogurt, beverage and the like, and the unique health care effects of the Pu`er ripe tea or the dark tea can be further utilized to provide health-related services.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a live tea fungus food and a preparation method thereof. Background technique [0002] Microorganisms play an important role in the quality formation of Pu'er tea and black tea. The effect of beneficial microorganisms on the human body is mainly manifested in two aspects in Pu-erh tea and black tea: the first is to form the characteristics of good quality of tea, such as sweetness, mellowness and aroma; the second is to metabolize beneficial substances in tea to enhance The health benefits of Pu'er tea make it a special tea in the tea category. The main microorganisms in the pile process of Pu-erh tea and black tea are Aspergillus niger, Penicillium, Rhizopus, Aspergillus gray-green, Saccharomyces, and bacteria. The number of bacteria was extremely small, and no pathogenic bacteria were found. Among these microorganisms, Aspergillus niger, Saccharomyces, and Rhizopus change their...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 焦家良宋普球吴静陈光辉李岚黎贤高
Owner 云南龙润茶业集团有限公司
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