CN102805170B - Black tea fungus beverage as well as preparation technology and application thereof - Google Patents
Black tea fungus beverage as well as preparation technology and application thereof Download PDFInfo
- Publication number
- CN102805170B CN102805170B CN2012103118862A CN201210311886A CN102805170B CN 102805170 B CN102805170 B CN 102805170B CN 2012103118862 A CN2012103118862 A CN 2012103118862A CN 201210311886 A CN201210311886 A CN 201210311886A CN 102805170 B CN102805170 B CN 102805170B
- Authority
- CN
- China
- Prior art keywords
- black
- tea
- parts
- water
- bacterium liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000020279 black tea Nutrition 0.000 title claims abstract description 119
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 117
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 113
- 241000233866 Fungi Species 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 238000005516 engineering process Methods 0.000 title abstract description 19
- 235000013361 beverage Nutrition 0.000 title abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 61
- 241000894006 Bacteria Species 0.000 claims abstract description 49
- 239000007788 liquid Substances 0.000 claims abstract description 46
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 35
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 35
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 35
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 35
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 35
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 35
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 35
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 35
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 35
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 35
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 34
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 34
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 13
- 239000003765 sweetening agent Substances 0.000 claims abstract description 13
- 235000019225 fermented tea Nutrition 0.000 claims description 68
- 241001092040 Crataegus Species 0.000 claims description 34
- 241000229143 Hippophae Species 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 25
- 239000012452 mother liquor Substances 0.000 claims description 16
- 230000001580 bacterial effect Effects 0.000 claims description 15
- 230000000694 effects Effects 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000012360 testing method Methods 0.000 claims description 9
- 238000005304 joining Methods 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 7
- 239000005715 Fructose Substances 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 230000003035 anti-peroxidant effect Effects 0.000 claims description 4
- 150000002632 lipids Chemical class 0.000 claims description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 3
- 235000013736 caramel Nutrition 0.000 claims description 3
- 238000005728 strengthening Methods 0.000 claims description 3
- 210000002784 stomach Anatomy 0.000 abstract description 16
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000013616 tea Nutrition 0.000 abstract description 5
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 240000000950 Hippophae rhamnoides Species 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 210000004369 blood Anatomy 0.000 description 9
- 239000008280 blood Substances 0.000 description 9
- 210000002216 heart Anatomy 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000001914 filtration Methods 0.000 description 7
- 210000004185 liver Anatomy 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 6
- 230000009182 swimming Effects 0.000 description 6
- 206010011224 Cough Diseases 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- 210000004556 brain Anatomy 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 208000007502 anemia Diseases 0.000 description 4
- 230000037396 body weight Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 230000003859 lipid peroxidation Effects 0.000 description 4
- 239000002504 physiological saline solution Substances 0.000 description 4
- 210000002966 serum Anatomy 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 238000012449 Kunming mouse Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108010082126 Alanine transaminase Proteins 0.000 description 2
- 208000004300 Atrophic Gastritis Diseases 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 208000036495 Gastritis atrophic Diseases 0.000 description 2
- 108010006464 Hemolysin Proteins Proteins 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 208000016644 chronic atrophic gastritis Diseases 0.000 description 2
- 210000003743 erythrocyte Anatomy 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 239000003228 hemolysin Substances 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000002262 irrigation Effects 0.000 description 2
- 238000003973 irrigation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 1
- WFJIVOKAWHGMBH-UHFFFAOYSA-N 4-hexylbenzene-1,3-diol Chemical compound CCCCCCC1=CC=C(O)C=C1O WFJIVOKAWHGMBH-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 102100036475 Alanine aminotransferase 1 Human genes 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 235000003935 Hippophae Nutrition 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 244000132436 Myrica rubra Species 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical class [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- PNNCWTXUWKENPE-UHFFFAOYSA-N [N].NC(N)=O Chemical compound [N].NC(N)=O PNNCWTXUWKENPE-UHFFFAOYSA-N 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 229940125717 barbiturate Drugs 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000003177 cardiotonic effect Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 210000004081 cilia Anatomy 0.000 description 1
- KNHUKKLJHYUCFP-UHFFFAOYSA-N clofibrate Chemical compound CCOC(=O)C(C)(C)OC1=CC=C(Cl)C=C1 KNHUKKLJHYUCFP-UHFFFAOYSA-N 0.000 description 1
- 206010009887 colitis Diseases 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 230000037111 immune power Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 210000004279 orbit Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005987 sulfurization reaction Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to the technical field of the food beverage, which particular relates to a black tea fungus beverage as well as a preparation technology and application thereof. The tea fungus beverage consists of the following raw materials in parts by weight: 1000 parts of water, 100-300 parts of black tea fungus bacteria liquid, 1-10 parts of red date, 1-5 parts of longan, 1-5 parts of hawthorn, 0-5 parts of dried lichee, 2-10 parts of black tea, 0-5 parts of sea-buckthorn and 50-200 parts of sweetening agent. The black tea fungus beverage has the health-care functions such as appetizing, invigorating stomach, aiding digestion and increasing appetite, has a good promoting function on intestinal tract diseases, has the advantages of varied tastes and abundant nutrition ingredients, is suitable for both young and old and can be directly drunk by people. According to the preparation technology of the product, the black tea fungus bacteria liquid is used for preparing, and various raw materials are mixed and heated after being pre-processed and are sterilized and disinfected after being filled. The preparation technology is simple to operate, is safe and clean to operate, andis suitable for industrial production, and the production cost is lowered. The product has the functions of eliminating fat, resisting oxidation, enhancing resistance, maintaining beauty and keep young and the like.
Description
Technical field
The invention belongs to technical field of beverage, particularly a kind of black-tea fungus drink and preparation technology thereof and application thereof.
Background technology
Fermented tea has another name called " Hypon ", " stomach treasured ", and it is to be raw material with sugar and tea, and fermenting through lactic acid bacteria, saccharomycete and acetic acid bacteria forms.Contain the extract of some tealeaves, microorganism and the metabolite thereof of living in the fermented tea bacterium liquid, these materials mainly comprise gluconic acid, acetic acid, glucose, fructose, protein, amino acid, vitamin, trace element, Tea Polyphenols, caffeine, ethanol and carbon dioxide etc.The acidity of itself has suppressed the growth of harmful bacteria again, and health is highly profitable, and especially atrophic gastritis, gastric ulcer difficult disease is had good therapeutic action.
Utilize these functions of fermented tea, people begin fermented tea is added in the middle of the various food, Fructus Jujubae-black tea fungus beverage and brewing method as disclosed patent of invention: CN1593252A, emphasis has added red date as the ferment base, ferment with fermented tea, draw the black-tea fungus drink with red date taste and blood nourishing function.Patent of invention 200410050571.2, a kind of production method of black-tea fungus drink is added highly enriched fruit juice and is carried out the fermented tea fermentation in the culture medium of fermented tea, make the black-tea fungus drink with various fruit tastes.
All there is same problem in above technology, be exactly additive be before fermentation, to add in the culture medium of fermented tea, the black-tea fungus drink that obtains all contains the fermented tea of high concentration, and fermented tea itself is to have bigger acidity, generally can not directly drink, need the later stage oneself to add water or sugar and wait other flavor enhancements to modulate just to drink.The beverage of oneself making, proportioning are difficult to grasp, and the mouthfeel quality instability can not satisfy most of consumer demand.Another deficiency is, the black-tea fungus drink of making still is the live body bacterium, can continue fermentation after can, and the holding time is shorter.Oxygen in tank body is fermented have been utilized, and will produce other harmful substances such as carbon dioxide, and can produce a large amount of sediments, not only influences the outward appearance of black-tea fungus drink, also can influence the quality of fermented tea.Arrive to a certain degree when fermenting, the gas in the tank body increases, and the danger of bottle explosion then can take place.
Aspect preparation technology, because additive is to add to before fermentation in the fermentation base, than higher, sweat can be subjected to environment to dimension to the purity requirement of additive, temperature, the influence of time etc. aspect, condition is difficult to control, preparation requires than higher, complicated operation, quality instability.
Summary of the invention
The objective of the invention is to provides a kind of black-tea fungus drink at the deficiencies in the prior art, it has the popular taste of being fit to, drink conveniently, the time of guaranteeing the quality is long and nutritious, have appetizing, stomach invigorating, aid digestion, the health care that increases appetite etc., strengthen resistance of human body, stomach is had facilitation preferably.
Another object of the present invention is to provide a kind of preparation technology of black-tea fungus drink, preparation technology is simple to operate for this skill, and production cost is low, and quality is fit to suitability for industrialized production easily control.
Another object of the present invention is to provide a kind of application of black-tea fungus drink, in strengthening human body tolerance, resistance and anti peroxidation of lipid, health-care effect is preferably arranged.
The object of the present invention is achieved like this.
A kind of black-tea fungus drink, formed by the raw material of following weight portion:
1000 parts in water
Fermented tea bacterium liquid 100-300 part
Red date 1-10 part
Longan 1-5 part
Hawthorn 1-5 part
Lichee is done 0-5 part
Black tea 2-10 part
Sea-buckthorn 0-5 part
Sweetener 50-200 part,
Wherein, described fermented tea bacterium liquid is the mixed liquor of fermented tea bacterial classification, mother liquor and black tea water stoste, and wherein, described sweetener comprises white sugar, rock sugar, fructose, honey, glucose, any of several broadleaf plants sugar.
Preferably, formed by the raw material of following weight portion:
1000 parts in water
Fermented tea bacterium liquid 140-250 part
Red date 3-6 part
Longan 1-3 part
Hawthorn 1-3 part
Lichee is done 1-3 part
Black tea 4-6 part
Sea-buckthorn 1-3 part
Sweetener 100-150 part.
Preferred, formed by the raw material of following weight portion:
1000 parts in water
200 parts of fermented tea bacterium liquid
4 parts of red dates
2 parts of longan
2 parts of hawthorn
Lichee is done 2 parts
5 parts of black teas
2 parts of sea-buckthorns
80 parts of sweeteners.
Fermented tea is to be formed by black tea, white sugar and water brew.The fermented tea bacterial classification that relates among the present invention and mother liquor all are can directly buy gained on the market, are not limited to the fermented tea that is prepared from by following basic cultural method:
(1) cultivation of mother liquor: in boiling water, add earlier black tea, white sugar a little, the black tea syrup that furnishing is rare, slightly boil sterilization again after, namely contain in the sterile glass, when being cooled to 35 ℃, add a black tea bacterial classification big as finger (can buy gained on the market) again, seal rim of a cup with clean gauze, three, after four days, cup bears green cilium in an end, and liquid level grows mycoderm like the jellyfish, in a few days, the souring of tea liquid, flavor has just been made mother liquor as red bayberry soup.
(2) culture of strains: culture of strains is to carry out on cultivation mother liquor basis.The cenobium that generates in the mother liquor has multilayer, and lower floor is tenderer and bright, should make bacterial classification.
The material rate of cultivating fermented tea is black tea: sugar: water=2:10:100.
Fermented tea bacterium liquid among the present invention is to be that the ratio of 1-5:1:10-15 mixes by the mother liquor, black tea water stoste of fermented tea bacterial classification, the corresponding fermented tea bacterial classification of preparation according to weight portion, and concrete proportioning is specifically allocated according to the difference of taste.
Black tea water stoste among the present invention is that the weight portion ratio 1-3:10:100 by tealeaves, sugar, water is prepared from.
In the raw material of the present invention, red date distinguish the flavor of sweet warm in nature, return the taste warp, the function of tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the mitigation property of medicine is arranged; Modern pharmacology finds that then red date contains abundant nutrition such as protein, fat, carbohydrate, organic acid, vitamin A, vitamin C, micro-calcium several amino acids; Be rich in calcium and iron in the red date, they play an important role to preventing and treating the osteoporosis postpartum anemia, middle-aged and old climacteric are through regular meeting's osteoporosis, anaemia takes place in growing teenager and the women on peak easily, date has very good dietary function to them, and its effect normally medicine can not compared; The rutin that red date is contained is a kind of angiomalasia that makes, thereby the material that blood pressure is reduced has prophylactic-therapeutic effect to high blood pressure.
Longan also claims longan (longan, first meat), can be used as medicine, multiple efficacies such as establishing-Yang benefit gas, tonifying heart and spleen, nourishing blood and tranquilization, moistening skin beautifying are arranged, can treat anaemia, palpitaition, insomnia, forgetful, neurasthenia and after being ill, postpartum is in poor health etc., and the disease arillus longan has tonifying heart and spleen, the effect of nourishing blood and tranquilization.
Hawthorn does medicinal with fruit, slightly warm in nature, and flavor acid is sweet, goes into spleen, stomach, Liver Channel, food digesting stomach fortifying is arranged, activate blood circulation and disperse blood clots, restrain the only function of dysentery.1. can prevent and treat angiocardiopathy, have hemangiectasis, increase CF, improve the heart vigor, the stimulating central nervous system system, bring high blood pressure down and cholesterol, softening blood vessel and diuresis and sedation; 2. crataegolic acid also has cardiotonic, and is also helpful to senile heart disease; 3. hawthorn has the effect that activates blood circulation and disperses blood clots, and helps to remove local extravasated blood state, and traumatic injury is had auxiliary curative effect; 4. the contained flavonoids of hawthorn and materials such as vitamin C, the carrotene generation that can block and reduce free radical can strengthen the immunity of body, and anti-aging, anticancer effect is arranged; 5. having in the hawthorn relievings asthma reduces phlegm, suppresses bacterium, the treatment abdominal pain diarrhea composition.
Lichee is done, and gets fresh litchi and dries or dry, and nature and flavor and function that lichee is done: (1) nature and flavor: it is sweet, sour, warm in nature to distinguish the flavor of.(2) function: beneficial heart kidney, nourishing the liver blood; Can control woman's anaemia, infantile enuresis, deficiency of vital energy chilly, splenasthenic diarrhea etc.
Sea buckthorn fruit is nutritious, contains each seed amino acid of multivitamin, aliphatic acid, trace element, inferior oil element, Hippophate flavone, superoxides isoreactivity material and needed by human body according to surveying and determination in its fruit.Wherein Vitamin C content is high, and in per 100 gram fruit juice, Vitamin C content can reach 825-1100 milligrams, is 2-3 times of Kiwi berry, have the king's of vitamin C laudatory title.Contain sugar 7.5%-10%, contain acid 3%-5%; Fructus hippophae and oil have very high medical value, can reduce cholesterol, and the allevating angina pectoris outbreak prevents and treats the effect of coronary atherosclerotic heart disease in addition; Have and eliminate the phlegm, cough-relieving, relieving asthma and treat the effect of chronic bronchitis; Can treat gastric duodenal ulcer and indigestion etc., evident in efficacy to illnesss such as chronic superficial gastritis, atrophic gastritis, colitis.
White sugar, rock sugar, fructose, honey, glucose, any of several broadleaf plants sugar etc. are the edible natural sweeteners of using always, and the rock sugar flavor is sweet, property flat, goes into lung, the spleen channel; The effect that tonifying middle-Jiao and Qi and stomach moistening lung are arranged; The rock sugar nourishing Yin and promoting production of body fluid moistens the lung and relieve the cough, to xeropulmonary cough, dry cough without phlegm, cough up sputum streaked with blood good auxiliary curing effect is arranged.Natural sweetener edible safety, the nutrient content height is suitable for mass consumption person.
Can also comprise xylitol and synanthrin, it has certain sugariness, and heat is few, generally is not absorbed by the body, thereby suitable overweight people and glycosuria patient's demand.
A kind of preparation technology of black-tea fungus drink, it has following processing step:
(a) preparation of fermented tea bacterium liquid: the fermented tea bacterial classification that the market is buied is added in mother liquor and the black tea water stoste, under 25 ℃～35 ℃ temperature, fermented 1～3 month in the clean environment, when the test pH value 3.0 below fermented tea bacterium liquid, filtration, standby;
(b) preliminary treatment of various raw materials: black tea is made black tea water through lixiviate, and heating refilters then, and is standby;
Red date, lichee do, one or several combination in longan, hawthorn and the sea-buckthorn rinses well, and is standby;
(c) mix: in joining cylinder, add pure water, add that pretreated red date, lichee among the fermented tea bacterium liquid for preparing among the step a and the step b are done, one or several the combination of longan, hawthorn, sea-buckthorn, be heated to 100 ℃, heated 5～20 minutes, the black tea water of handling among the blend step b again, add sweetener and mix, filter the back can;
(d) sterilization treatment: the black-tea fungus drink after the can was through 80 ℃～100 ℃ pasteurizes 30～50 minutes.
Wherein, the fermented tea bacterium liquid fermentation time in the described step (a) is 2 months.
Wherein, be 10～15 minutes the heat time heating time in the described step (c).
Wherein, the sterilising temp in the described step (d) is 85 ℃～95 ℃, and sterilizing time is 35～45 minutes.
Wherein: the red date among the described step b, lichee are done, one or several combination of longan, hawthorn and sea-buckthorn system is rinsed well, after waiting to do, are prepared into powdery, and be standby.
Beneficial effect of the present invention: a kind of black-tea fungus drink of the present invention, by the raw material of following weight portion: 1000 parts in water, fermented tea bacterium liquid 100-300 part, red date 1-10 part, longan 1-5 part, hawthorn 1-5 part, lichee is done 0-5 part, black tea 2-10 part, sea-buckthorn 0-5 part, sweetener 50-200 part.A kind of black-tea fungus drink of the present invention, use traditional theory of traditional Chinese medical science and modern science compatibility, mix with other materials with the fermented tea that ferments, enterogastritis is had facilitation preferably, taste is changeable, nutritional labeling is abundant, health care is comprehensive, and is suitable for all ages, and people can directly drink, the fat that can disappear is anti-oxidant, builds up resistance, effect such as beautifying face and moistering lotion.
A kind of preparation technology of black-tea fungus drink, it has following processing step:
(a) preparation of fermented tea bacterium liquid: the fermented tea bacterial classification that the market is buied is added in mother liquor and the black tea water stoste, under 25 ℃～35 ℃ temperature, fermented 1～3 month in the clean environment, when the test pH value 3.5 below fermented tea bacterium liquid, filtration, standby;
(b) preliminary treatment of various raw materials: black tea is made black tea water through lixiviate, and heating refilters then, and is standby;
Red date, lichee do, one or several combination in longan, hawthorn and the sea-buckthorn rinses well, and is standby;
(c) mix: in joining cylinder, add pure water, add that pretreated red date, lichee among the fermented tea bacterium liquid for preparing among the step a and the step b are done, one or several the combination of longan, hawthorn, sea-buckthorn, be heated to 100 ℃, heated 5～20 minutes, the black tea water of handling among the blend step b again, add sweetener and mix, filter the back can;
(d) sterilization treatment: the black-tea fungus drink after the can was through 80 ℃～100 ℃ pasteurizes 30～50 minutes.
The preparation technology of a kind of black-tea fungus drink of the present invention, simple to operate, reduced production cost, the handling safety health is fit to suitability for industrialized production.
The application of a kind of black-tea fungus drink that this law is bright has health-care effect preferably in strengthening human body tolerance, resistance and anti peroxidation of lipid.
The specific embodiment
The present invention is further illustrated with specific embodiment below, but the present invention is not subjected to the restriction of following embodiment.
Embodiment 1.
A kind of black-tea fungus drink, by the raw material of following weight portion: 1000 parts in water, 100 parts of fermented tea bacterium liquid, 1 part of red date, 2 parts of longan, 5 parts of hawthorn, lichee is done 5 parts of 2 parts, black tea, 1 part of sea-buckthorn, 50 parts in rock sugar.
The preparation technology of this black-tea fungus drink, it is by following processing step:
(a) preparation of fermented tea bacterium liquid: the fermented tea bacterial classification that the market is buied is added in mother liquor and the black tea water stoste, and under 25 ℃ temperature, fermentation is 2 months in the clean environment, when the test pH value 3.0 below fermented tea bacterium liquid, filtration, standby;
(b) preliminary treatment of various raw materials: black tea is made black tea water through lixiviate, and heating refilters then, and is standby;
Red date, longan, hawthorn, lichee are done and sea-buckthorn is rinsed well, standby;
(c) mix: in joining cylinder, add pure water, pretreated red date, longan, hawthorn, lichee are done and sea-buckthorn among the fermented tea bacterium liquid for preparing among the adding step a and the step b, be heated to 100 ℃, heated 5 minutes, the black tea water of handling among the blend step b again, add rock sugar and mix, filter the back can;
(d) sterilization treatment: the black-tea fungus drink after the can was through 90 ℃ of pasteurizes 35 minutes.
Embodiment 2.
A kind of black-tea fungus drink, by the raw material of following weight portion: 1000 parts in water, 140 parts of fermented tea bacterium liquid, 3 parts of red dates, 1 part of longan, 3 parts of hawthorn, lichee is done 1 part, 6 parts of black teas, 5 parts of sea-buckthorns, 80 parts in fructose.
The preparation technology of this black-tea fungus drink, it has following processing step:
(a) preparation of fermented tea bacterium liquid: the fermented tea bacterial classification that the market is buied is added in mother liquor and the black tea water stoste, and under 35 ℃ temperature, fermentation is 3 months in the clean environment, when the test pH value 3.0 below fermented tea bacterium liquid, filtration, standby;
(b) preliminary treatment of various raw materials: black tea is made black tea water through lixiviate, and heating refilters then, and is standby;
Red date, longan, hawthorn, lichee are done and sea-buckthorn is rinsed well, standby;
(c) mix: in joining cylinder, add pure water, pretreated red date, longan, hawthorn, lichee are done and sea-buckthorn among the fermented tea bacterium liquid for preparing among the adding step a and the step b, be heated to 100 ℃, heated 20 minutes, the black tea water of handling among the blend step b again, add fructose and mix, filter the back can;
(d) sterilization treatment: the black-tea fungus drink after the can was through 85 ℃ of pasteurizes 45 minutes.
Embodiment 3.
A kind of black-tea fungus drink comprises the raw material of following weight portion: 1000 parts in water, and 250 parts of fermented tea bacterium liquid, 6 parts of red dates, 3 parts of longan, 4 parts of hawthorn, lichee is done 2 parts, 10 parts of black teas, 2 parts of sea-buckthorns, 100 parts of honey.
The preparation technology of this black-tea fungus drink, it comprises following processing step:
(a) preparation of fermented tea bacterium liquid: the fermented tea bacterial classification that the market is buied is added in mother liquor and the black tea water stoste, under 28 ℃ of temperature, in the clean environment fermentation 1 month, when the test pH value 3.0 below fermented tea bacterium liquid, the filtration, standby;
(b) preliminary treatment of various raw materials: black tea is prepared into black tea water through lixiviate, and heating refilters then, and is standby;
Red date, longan, hawthorn, lichee are done and sea-buckthorn is rinsed well, standby;
(c) mix: in joining cylinder, add pure water, adding among the fermented tea bacterium liquid for preparing among the step a and the step b after the preliminary treatment red date, longan, hawthorn, lichee does and sea-buckthorn, be heated to 100 ℃, heated 10 minutes, the black tea water of handling among the blend step b again, add the honey dissolving and mix, filter the back can;
(d) sterilization treatment: the black-tea fungus drink after the can was through 100 ℃ of pasteurizes 50 minutes.
Embodiment 4.
A kind of black-tea fungus drink comprises the raw material of following weight portion: 1000 parts in water, 200 parts of fermented tea bacterium liquid, 4 parts of red dates, 2 parts of longan, 2 parts of hawthorn, 5 parts of black teas, 80 parts of caramel.
The preparation technology of this black-tea fungus drink, it comprises following processing step:
(a) preparation of fermented tea bacterium liquid: the fermented tea bacterial classification that the market is buied is added in mother liquor and the black tea water stoste, in 29 ℃ of clean environments of temperature the fermentation 2 months, when the test pH value 3.0 below fermented tea bacterium liquid, the filtration, standby;
(b) preliminary treatment of various raw materials: black tea is prepared into black tea water through lixiviate, and heating refilters then, and is standby;
Red date, hawthorn, longan are rinsed well, standby;
(c) mix: in joining cylinder, add pure water, add among the fermented tea bacterium liquid for preparing among the step a and the step b after the preliminary treatment red date, hawthorn, lichee and do and sea-buckthorn, be heated to 100 ℃, heated 15 minutes, the black tea water of handling among the blend step b adds the caramel dissolving and mixes again, filters the back can;
(d) sterilization treatment: the black-tea fungus drink after the can was through 95 ℃ of pasteurizes 40 minutes.
Embodiment 5.
A kind of black-tea fungus drink comprises the raw material of following weight portion: 1000 parts in water, and 300 parts of fermented tea bacterium liquid, 10 parts of red dates, 5 parts of longan, 1 part of hawthorn, lichee is done 5 parts, 2 parts of black teas, 3 parts of sea-buckthorns, 200 parts of glucose.
The preparation technology of this black-tea fungus drink, it comprises following processing step:
(a) preparation of fermented tea bacterium liquid: the fermented tea bacterial classification that the market is buied is added in mother liquor and the black tea water stoste, and under 30 ℃ temperature, fermentation is 2 months in the clean environment, when the test pH value 3.0 below fermented tea bacterium liquid, filtration, standby;
(b) preliminary treatment of various raw materials: black tea is made black tea water through lixiviate, and heating refilters then, and is standby;
Red date, longan, hawthorn, lichee are done and sea-buckthorn is rinsed well, standby;
(c) mix: in joining cylinder, add pure water, pretreated red date, longan, hawthorn, lichee are done and sea-buckthorn among the fermented tea bacterium liquid for preparing among the adding step a and the step b, be heated to 100 ℃, heated 10 minutes, the black tea water of handling among the blend step b again, add glucose and mix, filter the back can;
(d) sterilization treatment: the black-tea fungus drink after the can was through 80 ℃ of pasteurizes 30 minutes.
The mechanism of action of building up resistance of the present invention is experimentized.
One, experiment material
(1) medicine and reagent: black-tea fungus drink of the present invention, every ml contains raw material 0.3g.Glutamic-pyruvic transaminase (SGPT) kit is buied by Shanghai inferior training bio tech ltd; Blood urea nitrogen (BUN) (BUN) kit is buied by the Shanghai hawk biological reagent Co., Ltd that jumps, the sulfuration barbiturates, and chemical reagent work buys by East China, Tianjin, and Sigma product and the equal market of all the other reagent fetch.
(2) animal: healthy Kunming mouse, body weight 20g ± 2g, male and female half and half are provided by Guangdong Medical Lab Animal Center.
Two, experiment and result
(1) to the influence of animal tolerance
Choose hundreds of of 20g ± 2g mouse, the galvanized wire that elder generation bears a heavy burden 10% body weight for every mouse afterbody, allow mouse in the water tank of 50cm * 30cm * 50cm, swim, get swimming time 60 of the mouse of 1～3min, be divided into 2 groups, 30 every group, organize in contrast for one group, irritate stomach physiological saline 0.5ml/10g, another is organized as experimental group, irritates stomach black-tea fungus drink 0.5ml/10g of the present invention, two groups of continuous weeks of mouse, dosage sees Table 1, irritates stomach for the last time after one hour, and mouse is put in the water tank, allow itself and the same swimming with a load attached to the body before, depth of water 20cm in the water tank, the record mouse is put into water tank and sinks to the bottom time of death to swimming time, compares.
Table 1 black-tea fungus drink of the present invention is to the influence of mouse load swimming time
| Group | Number of animals (only) | Dosage | Load swimming time (min) |
| Control group | 30 | 0.5ml/10g | 5.03±1.87 |
| Experimental group | 30 | 0.5ml/10g | 10.32±2.61 |
As shown in Table 1, black-tea fungus drink of the present invention can obviously prolong mouse load swimming time, points out black-tea fungus drink of the present invention can strengthen the dynamic tolerance effect of animal.With the poor heteropole of control group remarkable (P＜0.01), its rate elongation can reach 74.62%.
(2) to the influence of the humoral immune function of mouse
Choose 60 of kunming mices, be divided into 2 groups immediately, 30 every group, body weight 20g ± 2g, male and female half and half, experimental group continuous irrigation stomach black-tea fungus drink 0.5ml/10g of the present invention 14d, control group continuous irrigation stomach physiological saline 0.5ml/10g 14d.24h lumbar injection 0.2ml 5% chicken erythrocyte suspension carries out immunity before the experiment.Behind the 24h, the eye socket vein is got blood, gets serum 20 μ l for every, dilutes 100 times, 0 ℃ adds 5% chicken red blood cell and each 05.ml of 10% complement, after 370 ℃ of temperature are bathed 30min, and cessation reaction in 0 ℃ of refrigerator, centrifugal, in 721 spectrophotometer 540nm place colorimetrics, record OD value, relatively the difference between two groups sees Table 2.
Table 2 black-tea fungus drink of the present invention is to the influence of mouse humoral immune power function.
| Group | Number of animals (only) | Dosage | Serum hemolysin level (OD value) |
| Control group | 30 | 0.5ml/10g | 0.135±0.052 |
| Experimental group | 30 | 0.5ml/10g | 0.54±0.079 |
As shown in Table 2, after black-tea fungus drink of the present invention is irritated stomach 14d, in the experimental group in the mice serum OD value be significantly higher than control group level (P＜0.01), illustrate that black-tea fungus drink of the present invention can make the mice serum hemolysin level increase, and discloses the effect that black-tea fungus drink of the present invention has increases the animal body fluid immunologic function.
(3) anti peroxidation of lipid experiment
Choose 60 of kunming mices, random packet, 30 every group, body weight 20g ± 2g, male female half and half.Experimental group is irritated stomach black-tea fungus drink 0.5ml/10g of the present invention, control group is irritated stomach physiological saline 0.5ml/10g, the mouse administration was analysed after 14 days, get its heart, liver and brain, round a heart and brain and part liver weighing scale to test twisting force weighing, add physiological saline 5ml/ and carry out homogenate, every pipe adds trichloroacetic acid (20%) 0.5ml precipitating proteins after the homogenate, after 2000r/min was centrifugal, every pipe was got supernatant 1ml, add thiobarbituricacid 1ml after, place 15min in the waste water bath, take out back 520nm place colorimetric on 721 spectrophotometers, calculate every 50g heart, the OD value of 140g brain and 250d liver, what of mda content in the size of the OD value reflection solution, and MDA is one of end-product behind the lipid peroxidation, and its degree that how much can reflect lipid peroxidation indirectly the results are shown in Table 3.
Table 3 black-tea fungus drink of the present invention is to the influence of mouse anti lipid peroxidation
As shown in Table 3, after black-tea fungus drink of the present invention is irritated stomach 14d, the OD value of the heart in the experimental group in the mouse, liver and brain significantly reduces (P＜0.01), reflected the MDA content reduction, having disclosed black-tea fungus drink of the present invention has the obvious suppression effect to the lipid peroxidation product of the heart, liver and the brain of mouse, and then disclosing black-tea fungus drink of the present invention has stronger lipoid peroxidization resistant.
The above only is preferred embodiment of the present invention, so all equivalences of doing according to the described structure of patent claim of the present invention, feature and principle change or modify, is included in the patent claim of the present invention.
Claims (8)
1. black-tea fungus drink, it is characterized in that: the raw material by following weight portion is formed:
1000 parts in water
Fermented tea bacterium liquid 100-300 part
Red date 1-10 part
Longan 1-5 part
Hawthorn 1-5 part
Lichee is done 0-5 part
Black tea 2-10 part
Sea-buckthorn 0-5 part
Sweetener 50-200 part,
Wherein, described fermented tea bacterium liquid is the mixed liquor of fermented tea bacterial classification, mother liquor and black tea water stoste,
Wherein, described black tea water stoste is to be prepared from according to the weight portion ratio of 1-3:10:100 by tealeaves, sugar, water;
Wherein, described sweetener comprise in white sugar, rock sugar, fructose, honey, glucose, the caramel any one or more than one;
Wherein, it is prepared from by following preparation process:
(a) preparation of fermented tea bacterium liquid: the fermented tea bacterial classification that the market is buied is added in mother liquor and the black tea water stoste, under 25 ℃～35 ℃ temperature, fermented 1～3 month in the clean environment, when test pH value below 3.0 fermented tea bacterium liquid, filter, standby;
(b) preliminary treatment of various raw materials: black tea is made black tea water through lixiviate, and heating refilters then, and is standby;
Red date, lichee do, longan, hawthorn and sea-buckthorn rinse well, and be standby;
(c) mix: in joining cylinder, add pure water, add in the fermented tea bacterium liquid for preparing among the step a and the step (b) that pretreated red date, lichee are done, longan, hawthorn, sea-buckthorn, be heated to 100 ℃, heated 5～20 minutes, the black tea water of handling in the blend step (b) again, add sweetener and mix, filter the back can;
(d) sterilization treatment: the black-tea fungus drink after the can was through 80 ℃～100 ℃ pasteurizes 30～50 minutes.
2. a kind of black-tea fungus drink according to claim 1, it is characterized in that: the raw material by following weight portion is formed:
1000 parts in water
Fermented tea bacterium liquid 140-250 part
Red date 3-6 part
Longan 1-3 part
Hawthorn 1-3 part
Lichee is done 1-3 part
Black tea 4-6 part
Sea-buckthorn 1-3 part
Sweetener 100-150 part.
3. a kind of black-tea fungus drink according to claim 1, it is characterized in that: the raw material by following weight portion is formed:
1000 parts in water
200 parts of fermented tea bacterium liquid
4 parts of red dates
2 parts of longan
2 parts of hawthorn
Lichee is done 2 parts
5 parts of black teas
2 parts of sea-buckthorns
80 parts of sweeteners.
4. a kind of black-tea fungus drink according to claim 1, it is characterized in that: the bacterium liquid fermentation time in the described step (a) is 2 months.
5. a kind of black-tea fungus drink according to claim 1, it is characterized in that: be 10～15 minutes the heat time heating time in the described step (c).
6. a kind of black-tea fungus drink according to claim 1, it is characterized in that: the sterilising temp in the described step (d) is 85 ℃～95 ℃, and sterilizing time is 35～45 minutes.
7. a kind of black-tea fungus drink according to claim 1 is characterized in that: the red date in the described step (b), lichee are done, longan, hawthorn and sea-buckthorn are rinsed well, after waiting to do, are prepared into powdery, and be standby.
8. the application of any described a kind of black-tea fungus drink of claim 1-7 is characterized in that: in strengthening human body tolerance, resistance and anti peroxidation of lipid health-care effect is preferably arranged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103118862A CN102805170B (en) | 2012-08-29 | 2012-08-29 | Black tea fungus beverage as well as preparation technology and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103118862A CN102805170B (en) | 2012-08-29 | 2012-08-29 | Black tea fungus beverage as well as preparation technology and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102805170A CN102805170A (en) | 2012-12-05 |
| CN102805170B true CN102805170B (en) | 2013-09-25 |
Family
ID=47229177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103118862A Active CN102805170B (en) | 2012-08-29 | 2012-08-29 | Black tea fungus beverage as well as preparation technology and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102805170B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286320A (en) * | 2014-11-07 | 2015-01-21 | 何寒 | Litchi rind and red tea fungus drink |
| CN104886316A (en) * | 2015-06-10 | 2015-09-09 | 安徽培林食品科技有限公司 | Melon chrysanthemum tea for expelling stagnation and moisturizing skin and preparation method thereof |
| CN104957304A (en) * | 2015-07-10 | 2015-10-07 | 张铁英 | Beautifying beverage containing black tea fungus and preparation method of beautifying beverage |
| CN104982564A (en) * | 2015-07-21 | 2015-10-21 | 江苏华桑食品科技有限公司 | Black tea fungus culturing method |
| CN105166150A (en) * | 2015-09-24 | 2015-12-23 | 佛山市三水健力宝贸易有限公司 | Black tea fungus beverage |
| CN105475546A (en) * | 2015-12-03 | 2016-04-13 | 滁州市施集赵洼茶厂 | Shaddock flavor black tea and preparation method thereof |
| CN107752026A (en) * | 2017-09-11 | 2018-03-06 | 厦门医学院 | Improve the fermented tea functional food of functions of intestines and stomach |
| CN108770966A (en) * | 2018-06-27 | 2018-11-09 | 中粮德信行健康产业有限公司 | A kind of fermented tea drink with function and preparation method thereof |
| CN108783171A (en) * | 2018-06-27 | 2018-11-13 | 中粮德信行健康产业有限公司 | A kind of fermented tea powder solid beverage and preparation method thereof improving functions of intestines and stomach |
| TWI747121B (en) * | 2019-05-21 | 2021-11-21 | 大江生醫股份有限公司 | Use of fermented product of camellia sinensis leaves for regulating expressions of cct gene, pink1 gene, parp2 gene, mitf gene, ung gene, ercc6 gene, terc gene, cd40 gene, dynll2 gene, grk5 gene, relb gene, tnfsf14 gene, il4r gene, and rela gene, and anti-aging, whitening, enhancing immunity and reducing fat accumulation |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593252A (en) * | 2004-07-15 | 2005-03-16 | 天津科技大学 | Red date and black tea fungus beverage and its brewing method |
| CN101869156A (en) * | 2009-04-22 | 2010-10-27 | 烟台金王科贸有限公司 | Preparation method of black tea compound fungus beverage |
| CN102599302A (en) * | 2012-04-10 | 2012-07-25 | 刘永刚 | Production method for black tea fungus beverage |
-
2012
- 2012-08-29 CN CN2012103118862A patent/CN102805170B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593252A (en) * | 2004-07-15 | 2005-03-16 | 天津科技大学 | Red date and black tea fungus beverage and its brewing method |
| CN101869156A (en) * | 2009-04-22 | 2010-10-27 | 烟台金王科贸有限公司 | Preparation method of black tea compound fungus beverage |
| CN102599302A (en) * | 2012-04-10 | 2012-07-25 | 刘永刚 | Production method for black tea fungus beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102805170A (en) | 2012-12-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102805170B (en) | Black tea fungus beverage as well as preparation technology and application thereof | |
| CN101904375B (en) | Female health-care beverage | |
| CN102233018A (en) | Pawpaw leaven of carica papaya and rosaceae plants as well as preparation method and application thereof | |
| CN104305427A (en) | Grape and red tea fungus drink | |
| CN103960729A (en) | Low-sugar black garlic flower beverage and preparation method thereof | |
| CN107125761A (en) | Root of kudzu vine extract, root of kudzu vine Yoghourt and preparation method thereof | |
| CN105249109A (en) | Preparation method of composite-probiotics-enriched plant enzymes drink capable of improving gastrointestinal function of child | |
| CN104522821A (en) | Functional fruit beverage for improving immunity of astronaut and preparation method of functional fruit beverage | |
| CN109123622A (en) | A kind of conditioning health rose fermentation ferment and preparation method thereof | |
| CN108085234A (en) | A kind of preparation method of roxburgh rose vinegar beverage | |
| CN101467685A (en) | Beverage for reducing fat and nursing face | |
| CN102077866A (en) | Preparation method of spirulina nutritious yoghourt | |
| CN107361223A (en) | A kind of fermented feed for strengthening live pig immunity and preparation method thereof and application method | |
| CN110140909A (en) | A kind of Rosa roxburghii Tratt comprehensive enzyme and preparation method thereof | |
| CN107173656A (en) | A kind of Chinese medicine fruits and vegetables probiotics fermented beverage and preparation method thereof | |
| CN104351900A (en) | Biological type drink taking glutinous rice as raw material, and preparation of biological type drink | |
| CN104286280A (en) | Pawpaw and red tea fungus drink | |
| CN104397792A (en) | Making method for Pleurotus eryngii ginger juice beverage | |
| CN112841469A (en) | Preparation method of selenium-rich sedum aizoon plant beverage | |
| CN105985895A (en) | Health-preserving wine and preparation technique thereof | |
| CN111213766A (en) | Herbal tea beverage containing compound fermented juice and preparation method thereof | |
| CN102823793B (en) | Honey for growth of children and manufacturing method of honey | |
| CN104432367A (en) | Biological beverage taking black sticky rice as raw material and preparation method of biological beverage | |
| CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
| CN105661225A (en) | Fully fermented compound beverage and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |