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Fermentation tea juice and preparation method thereof

A technology of fermented tea juice, which is applied in the field of fermented tea juice and its preparation, can solve problems such as being easily affected by light and heat, low bioavailability, and affecting taste, and achieves low ash content, rich functional substances, and The effect of taste improvement

Active Publication Date: 2014-08-13
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it has to be mentioned that the bioavailability of tea catechins is extremely low (oral bioavailability is less than 2%), easily affected by light and heat, easily oxidized, extremely unstable, and its bitter taste is heavy, affecting taste, which limits the application of tea catechins in medicine and food industry

Method used

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  • Fermentation tea juice and preparation method thereof
  • Fermentation tea juice and preparation method thereof
  • Fermentation tea juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Take 3kg of fresh green tea, crush it to a 10-mesh sieve, then add water (the weight ratio of tea to water is 1:17) and compound enzyme (the compound enzyme is composed of cellulase, pectinase and protease, wherein each enzyme is mixed with The mass fraction in the liquid is 0.35%) continuous countercurrent leaching, the leaching temperature is 50° C., the time is 40 min, and the leaching is performed twice to obtain the leaching solution.

[0046] (2) 0.6 U / mL of β-glucosidase was added to the extract, and the enzymatic hydrolysis temperature was 45° C. for 300 minutes.

[0047] (3) The enzymatic solution is passed through a 100-mesh vibrating sieve, the filtrate is cooled to room temperature through a heat exchanger, and then centrifuged in a disc centrifuge with a rotating speed of 7500 rpm and a slag discharge cycle of 300 seconds to obtain tea juice. The tea juice is concentrated through the reverse osmosis membrane, so that the concentration of tea polyphenols...

Embodiment 2

[0075] Green tea was used as raw material without β-glucosidase enzymatic hydrolysis, and other steps were the same as in Example 1 to prepare fermented tea juice.

[0076] The physicochemical components in the fermentation broth were analyzed, and the analysis method was referred to Example 1.

[0077] The results are: solid content 3850mg / 100mL, ash content 287mg / 100mL, total catechin 1871mg / 100mL, catechin glycoside 918mg / 100mL, theanine 169mg / 100mL, total amino acid 587mg / 100mL, oligopeptide 397mg / 100mL 100mL, total acid (calculated as lactic acid) is 482mg / 100mL, reducing sugar is 694mg / 100mL, and the conversion rate of catechin is 24.3%. It can be seen that the solid content of the tea juice fermented beverage prepared by this process is 3850mg / 100mL, and the total amount of catechins, catechin glycosides, theanine, total amino acids, oligopeptides, and total High acid and reducing sugar content, rich functional substances, low ash content, good product quality, but rel...

Embodiment 3

[0080] (1) Take 5kg of fresh black tea, crush it to a 10-mesh sieve, then add water (the weight ratio of tea to water is 1:24) and compound enzyme (the compound enzyme is composed of cellulase, pectinase and protease, wherein each enzyme is mixed with The mass fraction in the liquid is 0.25%) continuous countercurrent leaching, the leaching temperature is 50° C., the time is 70 min, and the leaching is done twice to obtain the leaching solution.

[0081] (2) Add β-glucosidase 1.0 U / mL to the extract solution, the enzymolysis temperature is 55° C., and the time is 180 min.

[0082] (3) The enzymolyzed solution is passed through an 80-mesh vibrating sieve, the filtrate is cooled to room temperature through a heat exchanger, and then centrifuged in a disc centrifuge with a rotating speed of 7000 rpm and a slag discharge period of 200 seconds to obtain tea juice. The tea juice is concentrated through the reverse osmosis membrane, so that the concentration of tea polyphenols in the...

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Abstract

The invention discloses a fermentation tea juice and a preparation method thereof. The preparation method comprises the following steps: taking tea leaves, crushing, adding water to extract, adding beta-glucosidase to the obtained extract liquid in order to carry out enzymatic hydrolysis, and filtering the above obtained enzymatic hydrolysis liquid to obtain a tea juice; concentrating the tea juice until the concentration of tea polyphenol is 10-120g / L, and adding a carbon source and a plant source oligopeptide into the tea juice in order to disinfect; inoculating Leuconostoc mesenteroides into the tea juice after the disinfection in order to ferment, and inoculating yeast and lactic acid bacteria into the above obtained fermentation liquid when the pH value of the fermentation liquid is 4.0-4.5 in order to carry out mixed fermentation; and collecting the obtained fermentation liquid, and post-processing the fermentation liquid to prepare the fermentation tea juice. In the invention, the glucoside modification of catechin is carried out in the fermentation process, so the flavor quality and the bioavailability of the above tea juice fermentation beverage are improved, the stability of functional components is improved, and the overall coordination effect of bioactive components in the tea leaves are comprehensively performed.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fermented tea juice and a preparation method thereof. Background technique [0002] The biotransformation of all components of tea refers to placing all the components in tea in a biotransformation system, and using biocatalysts (such as enzymes, microorganisms, animal and plant cells, etc.) in the biotransformation system to simultaneously biotransform multiple components to improve Flavor quality, enhance the stability of the original functional components, improve the existing activity and bioavailability or generate new active components, and play the overall coordination role of various bioactive components in tea. [0003] The biological systems used for transformation research mainly include fungi, bacteria, algae, plant suspension cells, tissues or organs, and animal cells, tissues, etc. Among them, plant cell suspension culture systems and microbial systems are the most w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
Inventor 李大伟张士康朱跃进张海华黄赟赟
Owner LUZHOU PINCHUANG TECH CO LTD
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