• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention provides a tea fermentation and a method for producing the same and belongs to the technical field of biological fermentation. The tea ferment is made from the following starting materials, in parts by weight: 3-25 parts of Rizhao tea, 4-20 parts of glucose, 5-20 parts of probiotics and 900-980 water; the probiotics being one or more of Lactobacillus johnsonii, Bifidobacterium adolescentis, Bifidobacterium animalis, Bacillus coagulans, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactococcus lactis subsp. include lactis. The tea ferment made according to the present invention has the taste and aroma of green rizhao tea, contains various organic acids which are beneficial to the human body, has a good taste and is rich in nutrients.
    公开号:BE1026565B1
    申请号:E20195179
    申请日:2019-03-22
    公开日:2020-03-19
    发明作者:Deqiang Zhu；Xinli Liu
    申请人:Univ Qilu Technology；
    IPC主号:
    专利说明:

    TEEFERMENT AND METHOD FOR THE PRODUCTION THEREOF
    FIELD OF THE INVENTION
    The present invention belongs to the technical field of biological fermentation and relates in particular to a tea fermentation and a method for the production thereof.
    GENERAL PRIOR ART
    Green tea is one of the most important teas in China. Research has found that green tea contains various nutrient components, such as B. tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and the like, and functions such as improving health, improving brain function and improving intelligence, increasing fat burning and improving physical performance, reducing the risk of some types of cancer, lowering the risk of Alzheimer's and Parkinson's, improving dental health and lowering the risk of infection, lowering the risk of type 2 diabetes, reducing the risk of cardiovascular disease, helping people lose weight and lowering the risk of obesity, promoting longer ones Life and the like. Green rizhao tea, which is produced in Rizhao City, Shandong Province, is a successful example of a "tea imported from north to south" that enjoys the "good reputation of first-class tea from northern China". Under the influence of the climate, the soil and similar conditions, through a long growth period, a large temperature difference between day and night, a low light intensity and a lot of diffuse light, green Rizhao tea has a high content of various nutrient components; it has the characteristics that the dry tea has a light green color and an oily-moist sheen, while the tea infusion has a light yellow-green color, a rich chestnut aroma and a sweet and soft aftertaste; is rich in secondary metabolites; and shows anti-cancer, anti-aging and gastrointestinal enhancing functions so that it is valued by consumers.
    The ferment is a product containing a specific bioactive component obtained by microbial fermentation using animals, plants, mushrooms and the like as starting materials. Its function is very versatile and depends on differences in the starting materials and the population of the fermenting microorganisms. So far, however, the understanding and application of ferments worldwide are still in their infancy. There are many types of ferments, and good and bad ferment products can be found on the market equally.
    BRIEF PRESENTATION
    Against this background, the present invention provides a tea ferment and a method for producing the same, which enables the tea ferment produced to taste and taste
    BE2019 / 5179
    It has the aroma of green rizhao tea and is rich in nutrients and rich in organic acids, which are beneficial for the human body.
    To achieve the stated object, the present invention provides the following technical solutions.
    The present invention provides a tea ferment made from the following starting materials, in parts by weight: 3-25 parts of Rizhao tea, 4-20 parts of glucose, 5-20 parts of probiotics and 900-980 water;
    the probiotics being one or more of Lactobacillus johnsonii, Bifidobacterium adolescentis, Bifidobacterium animalis, Bacillus coagulons, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactococcus lactis subsp. include lactis.
    The concentration of viable bacteria in the probiotics is preferably 2 × 10 7 -5 × 10 9 CFU / g.
    Preferably the tea ferment also contains the following starting materials in parts by weight: 0-12 parts peptone and 0-25 parts yeast powder.
    Furthermore, the present invention provides a method for producing the tea ferment according to one of claims 1-3, comprising the following steps:
    1) powdering Rizhao tea, mixing the tea powder obtained with glucose and water and sterilizing to obtain a sterilized formulation solution; and
    2) Inoculate the probiotics when the sterilized formulation solution from step 1) has cooled to 20-38 ° C and ferment for 30-240 h under conditions of 20-38 ° C and 0.01-0.08 MPa to the tea ferment to obtain.
    The sterilization method used in step 1) is preferably ultra-high-temperature rapid sterilization or high-temperature sterilization.
    In the case of ultrahigh-temperature rapid sterilization, the temperature is preferably 120-140 ° C. and the time 4-15 s; and with high temperature sterilization the temperature is 110-121 ° C and the time 20-40 min.
    The production method preferably further comprises carrying out 10-200 d post-fermentation under the conditions of 10-40 ° C. after 30-240 h fermentation in step 2).
    After the completion of the post-fermentation, the production method preferably further comprises carrying out a solid-liquid separation in order to obtain a solid tea ferment and a liquid tea ferment.
    Preferably, the manufacturing process further comprises drying the solid tea fragment obtained; the temperature for drying is 50-80 ° C and the time for drying is 0.2-3 h.
    BE2019 / 5179
    Preferably, the manufacturing method further comprises sterilizing the tea ferment obtained to obtain a sterilized tea ferment.
    The present invention provides a tea ferment and a method of making the same. The tea ferment is made from the following starting materials, in parts by weight: 3-25 parts of Rizhao tea, 4-20 parts of glucose, 5-20 parts of probiotics and 900-980 water; the probiotics being one or more of Lactobacillus johnsonii, Bifidobacterium adolescentis, Bifidobacterium animalis, Bacillus coagulons, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactococcus lactis subsp. include lactis. The present invention uses green rizhao tea as the starting material without adding other plant materials. The probiotics in the starting materials can produce a large amount of organic acids in the fermentation process, which are beneficial for the human body. The natural nutrients and the health-promoting effectiveness of green rizhao tea combined with the probiotic fermentation metabolites give the tea ferment produced the effects of refreshing the mind, eliminating uneasiness, reducing restlessness and improving eyesight, maintaining the stability of the microbial intestinal populations, improvement intestinal health and the like. In the present invention, the pH of the fermentation process is not controlled during the fermentation process and the pH naturally decreases as the fermentation process proceeds. On the one hand, this eliminates the addition of salt ions to control the pH value, and on the other hand creates an acidic environment that to a certain extent prevents microbial contamination and can therefore make production safer and healthier. At the same time, the tea ferment produced according to the present invention contains no alcohol (below 0.5%) and can therefore be used by special population groups, such as e.g. B. drivers are drunk.
    Furthermore, the addition of peptone and yeast to the starting material can provide a nitrogen source for the growth of probiotics and be beneficial for the growth of probiotics and the synthesis and accumulation of health-promoting metabolites.
    DETAILED DESCRIPTION
    The present invention provides a tea ferment made from the following starting materials, in parts by weight: 3-25 parts rizhao tea, 4-20 parts glucose, 5-20 parts probiotics, and 900-980 water.
    The probiotics include one or more of Lactobacillus johnsonii, Bifidobacterium adolescentis, Bifidobacterium animalis, Bacillus coagulons, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis.
    In the present invention, the tea ferment contains rizhao tea. In parts by weight, the tea ferment contains 3-25 parts, preferably 10-20 parts, and more preferably 15 parts of the Rizhao tea. In the
    BE2019 / 5179 of the present invention, the Rizhao tea provides a special flavor, wherein the amino acids, tea polysaccharides and the like substances in the leaves are also used by the probiotics to synthesize a new probiotic substance. The present invention has no particular limitation on the variety of Rizhao tea, and a conventional, commercially available product can be used. In embodiments of the present invention, the variety of Rizhao tea includes Fuding Large White, Zhenkeng, and Songchen.
    In the present invention, the tea ferment comprises glucose. In parts by weight, the tea ferment contains 4-20 parts, preferably 10-18 parts and more preferably 12 parts glucose. In the present invention, glucose provides a carbon source and energy for the physiological activities of the probiotics. The present invention has no particular limitation on the source of the glucose, and a conventional, commercially available product from the prior art can be used. In the embodiments of the present invention, the glucose is purchased from Xiwang Sugar Holdings Company Limited.
    In the present invention, the tea ferment contains the probiotics. In parts by weight, the tea ferment contains 5-20 parts, preferably 10-18 parts, and more preferably 15 parts of the probiotics. In the present invention, the probiotics include one or more of Lactobacillus johnsonii, Bifidobacterium adolescentis, Bifidobacterium animalis, Bacillus coagulons, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis. In the present invention, the concentration of viable probiotics bacteria is preferably 2 x 10 7 -5 x 10 9 CFU / g, more preferably 1 x 10 8 -lx 10 9 CFU / g, and most preferably 6 x 10 8 CFU / g. In the present invention, the method of cultivating the probiotics comprises the following steps: inoculating the probiotics in a sterilized MRS medium and cultivating at 35-38 ° C for 16-30 hours. In the present invention, the MRS medium uses water as a solvent and preferably contains the following components: 5 g / l maltose, 10 g / l peptone, 8 g / l beef extract, 4 g / l yeast extract, 20 g / l anhydrous glucose, 1 , 0 g / l Tween-80, 2 g / l anhydrous dipotassium hydrogen phosphate, 5 g / l sodium acetate, 2 g / l ammonium citrate, 0.2 g / l manganese sulfate pentahydrate and 0.05 g / l magnesium sulfate heptahydrate. The pH of the MRS medium is preferably 4.6-4.8, more preferably 4.7. In the present invention, the probiotics can eliminate the bitter and astringent flavors of green tea and thereby synthesize a probiotic substance, and the probiotics themselves also have an improving effect on the balance of the intestinal bacteria populations in the non-sterilized tea ferment. The present invention has no particular limitation on the source of the probiotics, and a conventional, commercially available product from the prior art can be used.
    In the present invention, the tea ferment contains water. This contains in parts by weight
    BE2019 / 5179
    Tea fermentation 900-980 parts, preferably 930-960 parts and more preferably 940 parts water. In the present invention, water acts as a solvent, and dissolving other starting materials is beneficial for the probiotics to absorb other starting materials and convert them to the probiotic. The present invention has no particular limitation on the source of water, and food-grade drinking water can be used. In the embodiments of the present invention, the water is reverse osmosis purified water.
    In the present invention, the tea ferment preferably contains peptone. In parts by weight, the tea ferment contains 0-12 parts, preferably 3-8 parts and more preferably 6 parts peptone. In the present invention, peptone provides nutrients such as. B. a carbon source, a nitrogen source and a vitamin, for the physiological activities of the probiotics and also has a beneficial effect on the metabolic activities of the probiotics. The present invention has no particular limitation on the source of peptone, and a conventional, commercially available, prior art product can be used. In the embodiments of the present invention, the glucose is purchased from Shandong Yubao Biotechnology Co., Ltd.
    In the present invention, the tea ferment preferably contains yeast powder. In parts by weight, the tea ferment contains 0-25 parts, preferably 3-16 parts and more preferably 7 parts of the yeast powder. In the present invention, the yeast powder provides nutrients such as. B. a carbon source, a nitrogen source and a growth factor, for the physiological activities of the probiotics and also has a beneficial effect on the metabolic activities of the probiotics. The present invention has no particular limitation on the source of the yeast powder, and a conventional, commercially available product of the prior art can be used. In the embodiments of the present invention, the yeast powder is purchased from Shandong Shengqi Biological Co., Ltd.
    The present invention provides a process for the preparation of the tea ferment described above in said solution, comprising the following steps:
    1) powdering Rizhao tea, mixing the tea powder obtained with glucose and water and sterilizing to obtain a sterilized formulation solution; and
    2) Inoculate the probiotics when the sterilized formulation solution from step 1) has cooled to 20-38 ° C and ferment for 30-240 h under conditions of 20-38 ° C and 0.01-0.08 MPa to the tea ferment to obtain.
    In the present invention, the Rizhao tea is pulverized and the tea powder obtained is mixed with glucose and water and then sterilized to obtain a sterilized formulation solution. In the present invention, it is preferable to pulverize the Rizhao tea
    BE2019 / 5179
    Contaminants sorted out to remove contaminants such as e.g. B. to remove dead leaves, tea branches and gravel. The particle size of the powder is preferably less than 1.5 mm, more preferably less than 0.5 mm. In the present invention, pulverizing the tea leaves can increase the specific surface area of the raw material and promote the dissolution of nutrients. In the present invention, peptone and / or the yeast powder are preferably added when the tea powder obtained is mixed with glucose and water. In the present invention, the addition of peptone and / or yeast powder can provide a nitrogen source for the growth of probiotics and is conducive to the growth of probiotics and the synthesis and accumulation of health-promoting metabolites. In the present invention, when adding glucose, peptone and / or yeast powder, it is preferred to first mix the tea powder with water, which is 10% to 20% of the total weight of water, to dissolve the tea powder, and then the solution with the glucose, the peptone and / or the yeast powder and the remaining water mixed. In the present invention, after the tea powder is first mixed with water representing 10% to 20% of the total weight of water, the water is preferably heated to 60-70 ° C to sufficiently dissolve the functional components contained in the tea powder are included to facilitate. In the present invention, the mixing method is preferably stirring. The present invention has no particular limitation on the rotating speed and the duration of stirring, and a conventional stirring method of the prior art can be used. In the present invention, the sterilization method is preferably ultra high temperature rapid sterilization or high temperature sterilization, more preferably high temperature sterilization. In the present invention, the temperature for the ultra high temperature rapid sterilization is preferably 120-140 ° C, more preferably 130 ° C; and the time for the ultra high temperature rapid sterilization is preferably 4-15 s, more preferably 8 s. In the present invention, the temperature for the high temperature sterilization is preferably 110-121 ° C, more preferably 115 ° C; and the time for the high temperature sterilization is preferably 20-40 minutes, more preferably 30 minutes. In the present invention, the high temperature sterilization can have the effect of "brewing tea" when performing the sterilization so that the effective components contained in the tea leaves can be sufficiently dissolved.
    In the present invention, the probiotics are inoculated after the sterilized formulation solution has cooled to 20-38 ° C and then fermented under conditions of 20-38 ° C and 0.02-0.08 MPa for 30-240 hours to the tea ferment to obtain. In the present invention, the pressure during fermentation is preferably 0.05 MPa. The time for the fermentation is preferably 90-220 h, more preferably 170 h.
    In the present invention, preferably after 30-240 h fermentation
    BE2019 / 5179
    Post-fermentation of 10-200 d carried out under conditions of 10-40 ° C. In the present invention, the temperature of the post-fermentation is preferably 40-150 d, more preferably 70 d. In the present invention, performing post-fermentation for 10-200 d under the condition of 10-40 ° C can promote the release of intracellular flavoring agents from the probiotics and the synthesis of flavoring aldehyde alcohols and improve the taste of the tea fermentation.
    In the present invention, preferably after the completion of the post-fermentation, a solid-liquid separation is carried out to obtain a solid tea ferment and a liquid tea ferment. In the present invention, the solid tea ferment is preferably dried. In the present invention, the temperature for drying is preferably 50-80 ° C, more preferably 55-70 ° C, and most preferably 60 ° C. In the present invention, the drying time is preferably 0.2-3 hours, more preferably 0.3-2 hours, and most preferably 0.45 hours.
    In the present invention, the tea ferment may or may not be sterilized to obtain a sterilized or non-sterilized tea ferment. In the present invention, sterilization of the tea ferment facilitates the long shelf life of the tea ferment, reduces the requirements of storage conditions (such as low temperature) and extends the shelf life of the product. In the present invention, by dispensing with sterilization of the tea ferment, the destructive effects of the sterilization process against the probiotic substance and the probiotics can be avoided, so that the probiotics can enter the digestive tract to exert their beneficial effects for improving the microbial intestinal populations. In the present invention, the tea ferment can be used to prepare a tea fermentation beverage, a tea fermentation mouthwash, a tea fermentation mask, a tea fermentation powder, a tea fermentation biscuit and a tea fermentation capsule.
    To further illustrate the present invention, the technical solution provided by the present invention is described in detail below in connection with embodiments, which embodiments should not be construed as limiting the claimed scope of the invention.
    Embodiment 1
    Lactobacillus johnsonii, Bifidobacterium animalis, Streptococcus thermophilus and Lactobacillus rhamnosus were each inoculated with a dose of 3% (v / v) in a sterilized MRS medium and cultivated in a shaker at 37 ° C and a shaker speed of 200 rpm until the viable bacteria concentration was 2 x 10 7 -4 x 10 7 CFU / g, then the cultivated probiotics were formulated sequentially according to a volume ratio of 3: 3: 2: 2 to obtain mixed probiotics.
    kg of green Rizhao tea Fuding Large White became a tea powder with a particle size
    BE2019 / 5179 pulverized less than 1.5 mm and then mixed with 4 kg glucose, 12 kg peptone and 976 kg water and dissolved sufficiently to obtain a formulation solution.
    The formulation solution obtained was subjected to ultrahigh temperature rapid sterilization at 135 ° C. for 8 s and then poured into a sterilized fermentation tank with mechanical movement and a nominal volume of 1.3 m 3 . When the material cooled to 38 ° C, 5 kg of the mixed probiotics were inoculated into the sterilized formulation solution under the protection of a flame ring, a vent was closed and sterile air was introduced to bring the pressure in the tank to 0.02-0 , 05 MPa, then 10 d fermentation were carried out at 38 ° C. and a stirring speed of 40 rpm. 10 days after the fermentation, the obtained fermentation liquid was subjected to ultra high temperature rapid sterilization up to 135 ° C for 8 s to obtain a sterilized tea ferment.
    Embodiment 2
    Lactobacillus johnsonii, Bifidobacterium animalis, Bacillus coagulons, Streptococcus thermophilus and Lactococcus lactis subsp. Lactis were each inoculated with a dose of 2% (v / v) in a sterilized MRS medium and cultivated in a shaker at 37 ° C. and a shaker speed of 200 rpm until the concentration of the viable bacteria was 1 × 10 9 -5 x 10 9 CFU / g, then the cultivated probiotics were sequentially formulated according to a volume ratio of 4: 3: 1: 2: 4 to obtain mixed probiotics.
    17.5 kg of Zhenkeng green rizhao tea was pulverized into a tea powder having a particle size of less than 1.0 mm, then the obtained tea powder was mixed with 10 kg of glucose, 17.5 kg of yeast powder and 641 kg of water to form a formulation solution receive. The formulation solution obtained was poured into a sterilized fermentation tank with mechanical agitation and a nominal volume of 1 m 3 and then sterilized at 121 ° C. for 20 minutes. When the material in the fermentation tank had cooled below the fermentation temperature, 14 kg of the mixed probiotics were inoculated under the protection of a flame ring into said sterilized formulation solution, followed by fermentation at a controlled temperature of 20 ° C with a stirring speed of 60 rpm . After 36 h fermentation, the vent was opened and sterile air was introduced at an aeration capacity of 200 l / min; 36 hours later, the drain port was closed, the pressure in the tank was adjusted to 0.04-0.08 MPa by sterile air, and fermentation of 10 d was carried out. The fermentation was stopped after 10 d to obtain a non-sterilized tea ferment.
    Embodiment 3
    Lactobacillus johnsonii, Bifidobacterium adolescentis, Bifidobacterium animalis and Lactococcus
    BE2019 / 5179 lactis subsp. lactis were each inoculated with a dose of 2% (v / v) in a sterilized MRS medium and cultured statically at 37 ° C. until the concentration of the viable bacteria was 3 × 10 8 −lx 10 9 CFU / g, then, the cultivated probiotics were sequentially formulated in a volume ratio of 2: 3: 4: 1 to obtain mixed probiotics.
    kg of Songchen green rizhao tea was pulverized into a tea powder with a particle size of less than 1.5 mm. The tea syrup was mixed with 40 kg of glucose, 15 kg of peptone, 5 kg of yeast powder and 700 kg of water to obtain a formulation solution. The resulting formulation solution was subjected to ultra high temperature rapid sterilization at 140 ° C for 6 s to obtain a sterilized formulation solution; 2090 kg of purified water were injected into a sterilized fermentation tank with mechanical movement and a nominal volume of 4 m 3 and sterilized for 40 min at 110 ° C, and after cooling to below 60 ° C, the sterilized formulation solution was injected into the sterilized fermentation tank with mechanical movement and continuously cooled. When the material in the fermentation tank cooled to below the fermentation temperature, 50 kg of the mixed probiotics were inoculated into the sterilized formulation solution under the protection of a ring of flame, a vent was closed and sterile air was introduced to bring the pressure in the tank to 0. To set 02-0.05 MPa, then 5 d fermentation was carried out under conditions of 30 ° C. and a stirring speed of 50 rpm. After 5 d fermentation, the obtained fermentation liquid was subjected to 200 d post-fermentation in an environment with a temperature not lower than 15 ° C and not higher than 30 ° C to obtain a non-sterilized tea ferment.
    Embodiment 4
    Lactobacillus johnsonii, Bifidobacterium animalis, Bacillus coagulons, Streptococcus thermophilus and Lactococcus lactis subsp. lactis were each inoculated with a dose of 3% (v / v) in a sterilized MRS medium and cultured statically at 37 ° C. until the concentration of the viable bacteria was 2 × 6 × 10 8 CFU / g, followed by the cultivated probiotics were formulated sequentially according to a volume ratio of 5: 3: 1: 2: 4 to obtain mixed probiotics.
    105 kg of Zhenkeng green rizhao tea was pulverized to less than 0.5 mm and then mixed together with 84 kg of glucose, 42 kg of peptone, 49 kg of yeast powder and 6615 kg of water to obtain a formulation solution. The formulation solution obtained was poured into a sterilized fermentation tank with mechanical movement and a nominal volume of 10 m 3 and then sterilized at 115 ° C. for 30 minutes.
    When the material in the fermentation tank had cooled below the fermentation temperature,
    BE2019 / 5179, 105 kg of the mixed probiotics were inoculated under the protection of a flame ring into the sterilized formulation solution mentioned, then 12 d fermentation was carried out under conditions of 37 ° C. and a stirring speed of 40 rpm. After 12 d fermentation, the pre-fermentation liquid obtained was 70 d post-fermentation in a
    Subjected to an environment with a temperature not lower than 15 ° C and not higher than 30 ° C. The fermentation liquid was sterilized at 115 ° C for 30 minutes to obtain a sterilized tea ferment.
    Embodiment 5
    The tea ferments produced in the embodiments 1-4 were tested for safety 10 and hygiene indices, the specific test results were as shown in Table 1.
    Table 1. The safety and hygiene test results for the tea ferments
    Test quantity Verification procedure Border conditionG Evidence result Execm 1 Execm 2 Execm 3 Execm 4 Total arsenic (inAs) / (mg / L) GB5009.11-2014 <0.2 0.030 0.021 0.019 0.030 Lead (inPb) / (mg / L) GB5009.12-2017 <0.05 0.008 0.013 0.011 0.011 Chrome (inCr) / (mg / Kg) GB5009.123-2014th <0.5 0.005 0.033 0.041 0.029 Cadmium (inCd) / (mg / Kg) GB5009.15-2014 <0.05 0.003 0.009 0.005 0.012
    BE2019 / 5179
    Mercury (inHg) / (mg / Kg) GB5009.17-2014 <0.01 0.002 0.001 0.004 0.002 PH value GB <4 3.82 3.35 3.43 3.265009.237-201 6Ethanol / (g / 100 GB / T <0.5 0.08 0.11 0.05 0.09 G) 12143-2008Sodium chloride GB / T <0.2 0.01 0.06 0.05 0.05 / (g / 100g) 5009.44-2016Total number of GB <100 12th No information No information 24th Colonies / (CFU / m 4789.26-2013I) Colon flora GB / T <10 0 3rd 2nd 0 / (CFU / lOOml) 4789.3-2003Mould GB <20 0 2nd 4th 0 / (CFU / ml) 4789.15-2016Salmonella GB Not Not Not Not Not4789.4-2016 detectable proven proven proven proven Shigella GB Not Not Not Not Not4789.5-2012 detectable proven proven proven proven
    BE2019 / 5179
    Staphylococcus GB Not Not Not Not Not aureus 4789.10-2016 detectable proven proven proven proven
    In Table 1 it can be seen that the tea ferment made according to the present invention met the hygienic safety standards and the test results showed that the tea ferment made according to the present invention can be safely drunk.
    Embodiment 6
    The tea ferments produced in embodiments 1-4 were each checked for nutrient contents, the specific results were as shown in table 2.
    Table 2. The nutrient index test results for the tea ferments
    Test quantity Test method Test result Embodiment1 Embodiment2nd Embodiment3rd Embodiment4th Free amino acids GB 0.364 2,582 2,401 2,427 / (mg / g) 5009.124-2016 Raw polysaccharides SN / T 1.82 8.26 6.15 6.01 / (mg / g) 4260-2015 Polyphenol / (mg / g) GB / T 0.587 2,653 1.807 2,49431740.2-2015 Flavonoids / (mg / g) SN / T 0.329 1,327 1,230 1,3654592-2016
    In Table 2 it can be seen that the tea ferment produced according to the present invention has a free amino acid content of 0.364-2.582 mg / g, a raw polysaccharide content of 1.82-8.26 mg / g, a polyphenol content of 0.587-2.653 mg / g and a flavonoid content of 0.329-1.365 mg / g. The experimental results showed that according to
    BE2019 / 5179 tea ferment produced according to the present invention has a high nutrient content.
    The tea ferments produced in embodiments 1-4 were each subjected to a sensory evaluation, with overall sensory evaluators testing the tea ferments produced in embodiments 1-4 of the present application and according to sensory ones
    Evaluation criteria rated. The highest and lowest values were removed from the ratings and the remaining ratings were fully averaged. The specific evaluation criteria and evaluations are shown in Tables 3 and 4, and the specific evaluation results are shown in Table 5.
    Table 3 Sensory evaluation criteria
    Good Usually Bad Bitter and no or slight bitter distinct bitter and heavy and charming astringent and astringent astringent acting bitter and Flavors Flavors Flavors astringentFlavors Degree of acid Acid accompanied by medium acid without stronger acid and refreshment a soft oneTaste, noneIrritant effect special feature andwithout irritation Irritant effect aftertaste the taste stayed long the taste was direct, the taste wasreceived and showed rich was neither strong nor strong, but did not stayand dense flavors it remained for a long time receive Tea aroma gently elegant tea aroma, the tea flavor was the tea flavor becamethat is neither meaningless prosaic and could not through other smellswas still excessively strong develop special feature; or the tea flavor was excessively strong covered and was difficult to grasp
    BE2019 / 5179
    Table 4. Standard values of sensory evaluation
    Good Usually Bad Bitter and astringent flavors [10-8] [8-5] under the rating of5 Degree of acidic refreshment [10-8] [8-5] under the rating of5 aftertaste [10-8] [8-5] under the rating of5 Tea aroma [10-8] [8-5] under the rating of5
    Table 5. Results of sensory evaluation
    Bitter and astringent taste note n Degree of acidic refreshment Aftertastek Tea aroma a Overall rating Execm 1 7 8th 4th 4th 23 Execm 2 6 8th 6 5 25th Execm 3 9 7 9 7 32 Execm 4 9 10th 9 9 37
    BE2019 / 5179
    In Table 5 it can be seen that the tea ferment produced according to the invention had a taste that was refreshingly acidic but not bitter and had a special taste with a calmly elegant tea aroma. The experimental results showed that the ferment made according to the present invention had a good aroma and taste while preserving the nutrient components and could thus be used directly as a consumer product for consumer drinking or added as an ingredient to other foods or beverages .
    The foregoing descriptions correspond only to preferred embodiments of the present invention. It should be understood that one skilled in the art can make several improvements and 10 modifications without departing from the spirit of the present invention. These improvements and modifications are considered to be within the scope of the present invention.
    权利要求:
    Claims (10)
    [1]
    1) powdering Rizhao tea, mixing the tea powder obtained with glucose and water and sterilizing to obtain a sterilized formulation solution; and
    1. Tea ferment made from the following starting materials, in parts by weight: 3-25 parts of Rizhao tea, 4-20 parts of glucose, 5-20 parts of probiotics and 900-980 water;
    the probiotics being one or more of Lactobacillus johnsonii, Bifidobacterium adolescentis, Bifidobacterium animalis, Bacillus coagulons, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactococcus lactis subsp. include lactis.
    [2]
    2) Inoculate the probiotics after the sterilized formulation solution from step 1) has cooled to 20-38 ° C and ferment for 30-240 h under conditions of 20-38 ° C and 0.01-0.08 MPa to the tea ferment to obtain.
    2. Tea fermentation according to claim 1, wherein the concentration of viable bacteria of the probiotics is 2 x 10 7 -5 x 10 9 CFU / g.
    [3]
    3. Tea fermentation according to claim 1 or 2, further comprising the following starting materials, in parts by weight: 0-12 parts of peptone and 0-25 parts of yeast powder.
    [4]
    4. A method for producing the tea ferment according to any one of claims 1-3, comprising the following steps:
    [5]
    5. The manufacturing method according to claim 4, wherein the sterilization method used in step 1) is ultra-high temperature rapid sterilization or high temperature sterilization.
    [6]
    6. The production method according to claim 5, wherein for the ultra-high temperature rapid sterilization the temperature is 120-140 ° C and the time is 4-15 s and for the high temperature sterilization the temperature is 110-121 ° C and the time is 20-40 min.
    [7]
    7. The production method according to claim 4, further comprising performing 10-200 d post-fermentation under the condition of 10-40 ° C after 30-240 h fermentation in step 2).
    [8]
    The manufacturing method according to claim 7, further comprising performing solid-liquid separation after the completion of the post-fermentation to obtain a solid tea ferment and a liquid tea ferment.
    [9]
    The manufacturing method according to claim 8, further comprising drying the obtained solid tea fragment; the temperature for drying is 50-80 ° C and the time for drying is 0.2-3 h.
    [10]
    10. The manufacturing method according to any one of claims 4-9, further comprising sterilizing the obtained tea ferment to obtain a sterilized tea ferment.
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    同族专利:
    公开号 | 公开日
    CN109430456A|2019-03-08|
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    法律状态:
    2020-05-04| FG| Patent granted|Effective date: 20200319 |
    2021-05-07| PD| Change of ownership|Owner name: SHANDONG SHANKE JIAOJUE BIOLOGICAL PRODUCTS CO., LTD.; CN Free format text: DETAILS ASSIGNMENT: CHANGE OF OWNER(S), ASSIGNMENT; FORMER OWNER NAME: QILU UNIVERSITY OF TECHNOLOGY Effective date: 20210304 |
    优先权:
    申请号 | 申请日 | 专利标题
    CN201811307179.XA|CN109430456A|2018-11-05|2018-11-05|One grows tea ferment and preparation method thereof|
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