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Green tea fermentation broth and production method thereof

A technology of green tea fermentation and manufacturing method, applied in tea treatment before extraction, etc., can solve the problem of destroying polyphenols, etc., and achieve the effect of increasing the amount of release

Inactive Publication Date: 2012-08-01
WE WIN APPLIED BIO TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

According to the special manufacturing process of tea, tea can be divided into non-fermented tea, partially fermented tea and fully fermented tea according to the degree of oxidation and fermentation. The so-called fermentation refers to the oxidation of polyphenols in tea by the polyphenol oxidase of tea itself. , this oxidation will change the aroma, taste, water color and appearance color of tea, but it will also destroy polyphenols

Method used

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  • Green tea fermentation broth and production method thereof
  • Green tea fermentation broth and production method thereof
  • Green tea fermentation broth and production method thereof

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Embodiment Construction

[0035] Below in conjunction with accompanying drawing and embodiment the present invention is described in detail:

[0036] Such as figure 1 Shown, the embodiment of the manufacturing method of green tea fermented liquid of the present invention is to carry out long-term fermentation by mixing fresh green tea and saccharomycete, and the green tea fermented liquid made by this manufacturing method can be the wine liquid containing ethanol (alcohol) component, or It is a vinegar solution that does not contain ethanol (alcohol).

[0037] The manufacture method of this green tea fermented liquid comprises the following steps:

[0038] Step (1) finishing treatment. Put the fresh tea leaves just picked from the tea tree into the oven ( figure 1 (not shown in ), heat treatment in an environment of 115°C for about 1.5 hours (90 minutes), and perform greening treatment, and fresh tea leaves are made into green tea leaves, and the activity of polyphenol oxidase in fresh tea leaves ...

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Abstract

A green tea fermentation broth and a production method are provided. The production method of the green tea fermentation broth comprises the following steps: 1, blanching by heating fresh tea leaves at a high temperature to deactivate polyphenol oxidases in the fresh tea leaves; 2, immersing the blanched fresh tea leaves in disinfected water to prepare tea water; 3, adding a saccharide substance to the tea water to prepare saccharide-contained tea water; 4, adding yeast to the saccharide-contained tea water to prepare an embryo fermentation broth; and 5, fermenting the embryo fermentation broth in a predetermined temperature environment for a predetermined period of time to prepare the green tea fermentation broth. Above design of mixing of the blanched fresh green tea leaves, the saccharide substance and the yeast and fermenting is helpful for the release of components beneficial for human bodies from the tea leaves, and makes the produced green tea fermentation broth contain an ethanol component, so the green tea fermentation broth can be used as a novel wine liquid and a tea drink.

Description

technical field [0001] The invention relates to a fermented liquid and a method for manufacturing the fermented liquid, in particular to a fermented liquid made from green tea leaves and a method for manufacturing the green tea fermented liquid. Background technique [0002] Although tea has been the most popular drink for human beings since ancient times, except for water, it was not until recent years that tea has been extensively studied as a drink that can promote health, and many related research reports have been published one after another, for example, it can be used for Prevent chronic diseases and cancer, etc., and the so-called tea usually refers to the tea soup made by brewing and brewing with hot water or boiling water. According to the special manufacturing process of tea, tea can be divided into non-fermented tea, partially fermented tea and fully fermented tea according to the degree of oxidation and fermentation. The so-called fermentation refers to the oxid...

Claims

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Application Information

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IPC IPC(8): A23F3/10A23F3/14
Inventor 王盛世
Owner WE WIN APPLIED BIO TECH
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