Fresh tea and papaw leaven fermentation drink and preparation method thereof

The technology of melon enzyme and tea wood is applied in the field of fresh tea papaya enzyme fermented beverage and its preparation, which can solve problems such as deficiency, and achieve the effects of moderate sweetness, sweet smell, and improving digestibility and protein absorption efficiency.

Inactive Publication Date: 2017-12-08
TIANJIN NORMAL UNIVERSITY
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, the technology of using chlorella to make health drinks is still lacking, which requires the attention and research of scientific and technological personnel

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fresh tea and papaw leaven fermentation drink and preparation method thereof
  • Fresh tea and papaw leaven fermentation drink and preparation method thereof
  • Fresh tea and papaw leaven fermentation drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036]A preparation method of the above-mentioned fresh tea papaya enzyme fermented drink, comprising the following steps:

[0037] Step 1, putting Yingde black tea into water at 80°C for 30 minutes, filtering to obtain a black tea extract, wherein, in parts by mass, the ratio of Yingde black tea to water is 1:46.

[0038] Step 2, adding fresh tea tree leaves and papaya to the black tea extract at 20-25°C, mixing and beating to obtain a slurry, wherein, in parts by mass, the ratio of black tea extract, fresh tea tree leaves and papaya is 23 :4:4;

[0039] Step 3: Add chlorella algae powder, baker's yeast and sucrose to the slurry at 20-25°C, stir to mix evenly, and ferment at 25°C for 7 days after uniform mixing, wherein, in parts by mass, the slurry The ratio of chlorella algae powder, baker's yeast and sucrose is 100:4:0.8:3.1; the fermented slurry is filtered with a 50-mesh sieve, and the filtered liquid is fresh tea papaya enzyme fermented drink.

Embodiment 2

[0041] A preparation method of the above-mentioned fresh tea papaya enzyme fermented drink, comprising the following steps:

[0042] Step 1, putting Yingde black tea into water at 80°C for 30 minutes, filtering to obtain a black tea extract, wherein, in parts by mass, the ratio of Yingde black tea to water is 1:47.

[0043] Step 2, adding fresh tea tree leaves and papaya to the black tea extract, mixing and beating to obtain a slurry, wherein, in parts by mass, the ratio of black tea extract, fresh tea tree leaves and papaya is 47:9:9;

[0044] Step 3, adding chlorella algae powder, baker's yeast and sucrose to the slurry, stirring to mix evenly, and fermenting at 25°C for 7 days after uniform mixing, wherein, in parts by mass, the slurry, chlorella algae The ratio of flour, baker's yeast and sucrose is 100:4.5:0.9:3.2; the fermented slurry is filtered with a 50-mesh sieve, and the filtered liquid is the fresh tea papaya enzyme fermented drink.

Embodiment 3

[0046] A preparation method of the above-mentioned fresh tea papaya enzyme fermented drink, comprising the following steps:

[0047] Step 1, putting Yingde black tea into water at 80°C for 30 minutes, filtering to obtain a black tea extract, wherein, in parts by mass, the ratio of Yingde black tea to water is 1:50.

[0048] Step 2, adding fresh tea tree leaves and papaya to the black tea extract, mixing and beating to obtain a slurry, wherein, in parts by mass, the ratio of black tea extract, fresh tea tree leaves and papaya is 5:1:1;

[0049] Step 3, add chlorella algae powder, culture solution of Bacillus fermentum and sucrose to the slurry, stir to make it evenly mixed, and after uniform mixing, ferment at 25°C for 7 days, wherein, in parts by mass, the slurry, small The ratio of algal algae powder to sucrose is 100:5:3.5, and the ratio of the slurry to the culture solution of Bacillus fermentum is 100:1 by volume; the fermented slurry is sieved with a mesh number of 50 Af...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a fresh tea and papaw leaven fermentation drink and a preparation method thereof. The fresh tea and papaw leaven fermentation drink is prepared from black tea, water, fresh tea tree leaves, papaws, chlorella powder, zymophyte and sucrose by virtue of fermentation. The fresh tea and papaw leaven fermentation drink has red-brown color and luster, is bright in color, is uniform, has uniform juice turbidity and is free of impurities. The refreshing and pungent effects of the fresh tree leaves are combined with the unique taste of the papaws, the fragrance and sweetness of the papaws cover the bitterness and astringency of the fresh tea tree leaves, the refreshing smell of the fresh tea tree leaves and the fruity odor of the papaws bring unique taste experience, and raw materials of all components have synergistic effects to obtain delicate and soft taste, moderate sweetness and sweet smell. The fresh tea and papaw leaven fermentation drink disclosed by the invention has the effects of improving the digestibility of chlorella and the absorption efficiency of protein, wherein papain in the papaws can digest protein, is favorable for digestion and absorption of a human body to food, and has the effect of invigorating the spleen to promote digestion.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation preparation, and specifically relates to a fresh tea papaya fermented beverage and a preparation method thereof. Background technique [0002] Microalgal cells are rich in a variety of trace elements and biologically active substances, such as polysaccharides, proteins, unsaturated fatty acids, pigments, etc., making them not only an indispensable and important bait in the breeding process of aquatic economic animals, but also an excellent food for human beings. Natural health food. In addition, microalgae also have broad application prospects in food, medicine, feed additives, genetic engineering, cosmetics, chemical industry, environmental protection and other fields. Among them, chlorella is a new type of health food recognized by the world, which is rich in protein, nucleic acid, polysaccharide, vitamins, lipids, trace elements and other nutrients, especially chlorella contain...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/105
CPCA23L2/382A23L2/52A23V2002/00A23V2250/21A23V2200/30
Inventor 刘丽丽
Owner TIANJIN NORMAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap