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Green tea fermented tea beverage and preparation method thereof

A green tea fermentation and tea beverage technology, which is applied in tea, tea extraction, food science, etc., can solve the problems of unstable active ingredients of catechins, low bioavailability of active ingredients, and low bioavailability, so as to improve biological stability performance and utilization rate, good promotion and application value and market prospect, and the effect of simplifying the preparation process

Inactive Publication Date: 2016-12-14
浙江圣氏生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the bitter and astringent taste, it is mainly prepared by adding sweeteners in the later stage. However, there has been no technology that is safer, simpler, and easier to apply in the factory for the problem of low bioavailability of active ingredients in tea beverage products.
However, there are few related documents and invention patents on fermented tea beverages, and there is no mention of unstable active ingredients such as catechins and low bioavailability in fermented tea beverages, and most of the production processes are carried out one by one. Tea extraction, fermentation and other links are relatively cumbersome

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh a certain amount of Anji white tea according to the tea-to-water ratio of 1:30, crush it, sterilize it with pulsed strong light, mix it with the corresponding amount of distilled water, and add 0.5% sucrose phosphorylase compound enzyme, in which the sucrose phosphorylase is in the compound enzyme system The mass fraction in the compound enzyme system is 40%, the mass fraction of cellulase in the compound enzyme system is 20%, the mass fraction of pectinase in the compound enzyme system is 20%, and the mass fraction of protease in the compound enzyme system is 20% The amount of carbon source (sucrose) added is 5% of the tea mixture, and the addition of plant-derived oligopeptides is 1% of the tea mixture; the inoculum of lactic acid bacteria is 0.5% of the tea mixture, and the inoculum of yeast is 0.5% of the mixture. Leaching, enzymatic hydrolysis and fermentation at 30°C, terminating fermentation after 36 hours, centrifuging to remove slag, plate and frame filtr...

Embodiment 2

[0024] Weigh a certain amount of Anji white tea according to the tea-to-water ratio of 1:50, crush it, sterilize it with ultraviolet light, mix it with a corresponding amount of distilled water, and add 1.0% sucrose phosphorylase compound enzyme, wherein the sucrose phosphorylase in the compound enzyme system The mass fraction is 50%, the mass fraction of cellulase in the composite enzyme system is 20%, the mass fraction of pectinase in the composite enzyme system is 20%, and the mass fraction of protease in the composite enzyme system is 10%; The amount of source (sucrose) added is 10% of the tea mixture, the amount of plant source oligopeptides added is 2% of the tea mixture; the inoculation amount of lactic acid bacteria is 1.0% of the tea mixture, and the inoculation amount of yeast is of 1.0%. Extraction, enzymatic hydrolysis and fermentation under the condition of 35°C, stop fermentation after 24 hours, centrifuge to remove slag, plate and frame filter to obtain green te...

Embodiment 3

[0026] Weigh a certain amount of Anji white tea according to the tea-to-water ratio of 1:70, crush it, sterilize it with a high-voltage pulse electric field, mix it with a corresponding amount of distilled water, and add 1.5% sucrose phosphorylase compound enzyme, in which the sucrose phosphorylase is in the compound enzyme system The mass fraction in the compound enzyme system is 50%, the mass fraction of cellulase in the compound enzyme system is 20%, the mass fraction of pectinase in the compound enzyme system is 20%, and the mass fraction of protease in the compound enzyme system is 10% The amount of carbon source (sucrose) added is 15% of the tea-water mixture, and the addition of plant-derived oligopeptides is 3% of the tea-water mixture; 1.5% of the mixture. Extraction, enzymatic hydrolysis and fermentation under the condition of 40 DEG C, stop fermentation after 18 hours, centrifuge to remove slag, plate and frame filter to obtain green tea fermented tea juice, sterili...

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Abstract

The invention discloses a green tea fermented tea beverage and a preparation method thereof. The preparation method comprises the steps that green tea leaves are taken and smashed and are subjected to non-thermal sterilization, distilled water, saccharosephosphorylase, other complex enzymes, a carbon source,plant sourceoligopeptide, saccharomycetes and lactic acid bacteria are respectively added, a multi-process synchronized and integrated technology including low temperature digestion, enzymolysis, fermentation and the like is performed, the multi-process synchronized and integrated technology is finished after being completed, residue removal and filtration are performed to obtain green tea fermented tea juice, low temperature digestion of the tea leaves, glycosylation modification of catechin and brewing of nutrition and flavor of the fermented tea beverage are achieved at a time, the stability of the green tea fermented tea beverage is improved, the bitter taste of the product is decreased, the flavor quality of the beverage is improved, and the bioavailability of the catechin is improved. The method is simple and convenient to operate and obvious in effect and has a good popularization and application value and market prospect.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a green tea fermented tea beverage and a preparation method thereof. Background technique [0002] With the advancement of science and technology and the in-depth research on the health function of tea, tea beverages developed from tea leaves are becoming more and more popular all over the world, and are deeply loved by consumers, among which green tea beverages are the most popular. The main technical difficulties in the processing and storage of tea beverages include: turbid precipitation of tea soup, browning of soup color, heavy bitterness and astringency of pure tea beverages, low bioavailability of active ingredients of tea, loss of aroma components, etc. At present, the research and application of key technologies related to tea beverage quality optimization have achieved certain results. Among them, there are many kinds of key technologies for the stabilization (precipitat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/166
Inventor 吕杨俊章兴朱跃进李大伟张海华王晓晓
Owner 浙江圣氏生物科技有限公司
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