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Black tea fungus fermented tea beverage and preparation method thereof

A technology for fermented tea and kombucha, which is applied in the field of fermented tea beverages, can solve the problems that it is difficult to simultaneously take into account the flavor and nutrition of tea beverages, single flavor, etc., and achieve the effects of better and richer flavors, improved types and contents of flavor substances, and rich nutrition.

Inactive Publication Date: 2018-12-18
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the problem that the fermented tea beverage in the prior art is difficult to take into account the flavor and nutrition of the tea beverage or the single flavor, and to provide a kombucha fermented tea beverage and its preparation method

Method used

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  • Black tea fungus fermented tea beverage and preparation method thereof
  • Black tea fungus fermented tea beverage and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0042] Embodiment 1 A kind of kombucha fermented tea beverage of the present invention and its preparation method

[0043] 1 raw material

[0044] The raw materials in every 1000g tea drink include: Darjeeling black tea 80g, Longjing green tea 30g, kombucha 0.4g (Lactobacillus bulgaricus 0.3g, Acetobacter xylinum 0.05g, Schizosaccharomyces pombe 0.05g), white sugar 120g, pineapple juice 20g, mint syrup 5g, the rest is water.

[0045] 2 Preparation method

[0046] 1) Preparation of tea extract: mix Darjeeling black tea, Longjing green tea, white sugar and mint syrup in the prescribed amount, add to 90°C water, stir until the white sugar and mint syrup are dissolved, and continue soaking for 30 minutes to obtain tea extract liquid;

[0047] 2) Seasoning: Add the prescribed amount of pineapple juice to the tea extract for seasoning;

[0048] 3) Sterilization: The seasoned tea extract is filtered with a 300-mesh filter cloth, sterilized at 95°C for 5 minutes, and cooled to 28°...

Embodiment 2

[0053] Embodiment 2 A kind of kombucha fermented tea beverage of the present invention and its preparation method

[0054] 1 raw material

[0055] The raw materials in every 1000g tea drink include: Darjeeling black tea 50g, Longjing green tea 15g, kombucha fungus 0.2g (Lactobacillus bulgaricus 0.2g), white sugar 100g, double red rose extract 10g, blueberry juice 20g, lemon concentrate 3g , mint syrup 5g, the rest is water.

[0056] 2 Preparation method

[0057] 1) Preparation of tea extract: mix Darjeeling black tea, Longjing green tea, white sugar and mint syrup in the prescribed amount, add to 80°C water, stir until the white sugar dissolves, and continue soaking for 20 minutes to obtain tea extract;

[0058] 2) Seasoning: Add the formula amount of double-petal red rose extract, blueberry juice, and lemon concentrate to the tea extract for seasoning;

[0059] 3) Sterilization: The seasoned tea extract is filtered with a 250-mesh filter cloth, sterilized at 90°C for 5 min...

Embodiment 3

[0064] Embodiment 3 A kind of kombucha fermented tea beverage of the present invention and its preparation method

[0065] 1 raw material

[0066] The raw materials in every 1000g tea drink include: white tea 50g, jasmine tea 50g, roselle tea 50g, kombucha 0.5g (Lactobacillus bulgaricus 0.2g, Acetobacter xylinum 0.2g, Schizosaccharomyces pombe 0.1g), white sugar 140g, Double red rose extract 10g, apple juice 20g, hawthorn concentrate 3g, Alphonso mango juice 10g, roselle pollen 10g, Luo Han Guo 5g, orange peel 10g, and the rest is water.

[0067] 2 Preparation method

[0068] 1) Preparation of tea extract: mix white tea, jasmine tea, roselle tea, white sugar with roselle pollen, Luo Han Guo, and orange peel in the prescribed amount, add to 100°C water, stir until white sugar dissolves, and continue soaking for 40 minutes. Obtain tea extract;

[0069] 2) Seasoning: add the formula amount of double-petal red rose extract, apple juice, hawthorn concentrate, and Alphonso mango ...

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Abstract

The invention discloses a black tea fungus fermented tea beverage and a preparation method thereof. The black tea fungus fermented tea beverage comprises the following raw materials in percentage by weight of 6%-15% of tea leaves, 0.01%-0.1% of black tea fungus, 10%-15% of a sweetening agent, 2%-5% of condiments, 0.5%-2.5% of auxiliary ingredients, and the balance being water, wherein the black tea fungus is a composition of lactic acid bacteria, acetic acid bacteria and yeast of which the mass ratio of the lactic acid bacteria, the acetic acid bacteria and the yeast being (1-10) to (0-3) to (0-2); and the auxiliary ingredients are one or a composition of several kinds of peppermint candy, orange peels, momordica grosvenori and roselle pollen. According to the black tea fungus fermented tea beverage disclosed by the invention, after being fermented by black tea fungus, tea leaves generate a large quantity of active ingredients including tea polyphenols, caffeine, glucuronic acid and the like and other materials having peculiar flavor; the nutrition is rich, and the aroma of tea and the fermented aroma are integrated; through addition of the condiments and the auxiliary ingredients,the flavor and the mouth feel of the product are further improved; and the flavor and the nutrition of the fermented tea beverage are balanced, and a new way is provided for the development of the tea beverage.

Description

technical field [0001] The invention relates to the technical field of fermented tea beverages, in particular to a kombucha fermented tea beverage and a preparation method thereof. Background technique [0002] Kombucha is a folk traditional acidic beverage with a long history in China. In addition to China, Japan, Korea and other Asian regions, kombucha has also been widely circulated in central and eastern countries of Europe. Kombucha is a compound bacteria formed by the symbiosis of wood acetic acid bacteria, yeast and lactic acid bacteria. It can grow well in sugar tea water at a suitable temperature, and can convert sucrose into fructose and glucose, and further into fruit acid and glucose. Acid, acetic acid, 2-ketogluconic acid and ketone acetic acid, etc., make sugar tea into a sweet and sour beverage, which is a precious beverage resource among Chinese people. [0003] Development of compound fermented drink with aloe and kombucha [J]. Food Science, 2006 (12): 940-...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/166
Inventor 邓雯瑾李启明段雪梅朱雅丽刘媛王平徐诗涵付瑞东杨晓凤
Owner NEW HOPE DAIRY HLDG
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