阅读说明：本技术 一种酵素茶及其生产工艺 (Enzyme tea and production process thereof ) 是由 秦海 陈兆东 袁恒青 俞景圣 于 2019-08-16 设计创作，主要内容包括：本发明公开了一种酵素茶,由以下重量份数的原料加工而成：茶叶40-60份、葡萄糖10-20份、甘草4-8份、薏米5-10份、柠檬酸钠0.1-0.3份、苹果酸0.1-0.3份、益生菌复合发酵剂5-10份、单宁酶1-3份、果胶酶1-3份；本发明酵素茶口感好、色泽好、质量稳定、能充分保留茶叶的营养成分,并且各种成分相辅相成,功能效果好,具有提高免疫力,改善肠胃环境,预防便秘等功效,通过添加独特的益生菌复合发酵剂,能够更好的培养优化出较好的益生菌,有利于提升茶叶中的营养成分和各种感观感受,并且本申请通过自制的益生菌复合发酵剂,能够抑制茶叶发生褐变,使茶叶质量更稳定,保存的更久,并通过加入柠檬酸钠、苹果酸提高饮品的口感,使其更容易被大众接受。(The invention discloses enzyme tea which is processed from the following raw materials in parts by weight: 40-60 parts of tea, 10-20 parts of glucose, 4-8 parts of liquorice, 5-10 parts of pearl barley, 0.1-0.3 part of sodium citrate, 0.1-0.3 part of malic acid, 5-10 parts of probiotic composite leavening agent, 1-3 parts of tannase and 1-3 parts of pectinase; the enzyme tea disclosed by the invention is good in taste, good in color and stable in quality, can fully retain the nutritional ingredients of tea leaves, supplements each other with various ingredients, is good in function effect, has the effects of improving immunity, improving gastrointestinal environment, preventing constipation and the like, can better culture and optimize better probiotics by adding the unique probiotic compound leavening agent, is beneficial to improving the nutritional ingredients and various sensory feelings in the tea leaves, can inhibit the tea leaves from browning through the self-made probiotic compound leavening agent, enables the tea leaves to be more stable in quality and longer in storage, and can improve the taste of a beverage by adding sodium citrate and malic acid, so that the beverage is more easily accepted by the public.)

1. an enzyme tea, which is characterized in that: the material is prepared from the following raw materials in parts by weight: 40-60 parts of tea, 10-20 parts of glucose, 4-8 parts of liquorice, 5-10 parts of pearl barley, 0.1-0.3 part of sodium citrate, 0.1-0.3 part of malic acid, 5-10 parts of probiotic composite leavening agent, 1-3 parts of tannase and 1-3 parts of pectinase.

2. The enzyme tea according to claim 1, wherein: the probiotic compound leavening agent is prepared by processing the following raw materials in parts by weight: the ratio of raspberry, yellow tea, dahurian angelica root, red rose, kudzu vine root and probiotics is 8-10: 1-3.

3. The enzyme tea according to claim 1, wherein: the tea is one or a combination of more than one of dendrobium, black tea, dark tea, green tea and scented tea.

4. The process for producing enzyme tea according to any one of claims 1 to 3, wherein: the production process comprises the following steps: a. cleaning, crushing and stirring required tea leaves, liquorice and pearl barley to prepare a first raw material;

b. B, adding glucose, sodium citrate and malic acid into the first raw material in the step a, mixing, and stirring at the temperature of 23-27 ℃;

c. Mixing the raspberry, the yellow tea, the angelica dahurica, the red rose, the radix puerariae and the probiotics, and culturing at the temperature of 30-35 ℃ for 24 hours;

d. Mixing the raw materials of the steps b and c, fermenting for 48 hours at the temperature of 40-43 ℃;

e. D, adding tannase and pectinase in the step d, mixing, adding edible microcapsule essence, and stirring and mixing;

f. Adjusting the pH value to improve the anti-oxidation and penetration abilities of the packaged product, and adding a proper amount of a cyclodextrin embedding agent to improve the color stability;

g. Sterilizing at 80-85 deg.C for 20-25 min.

5. the enzyme tea production process according to claim 4, wherein: in step f, the pH value is adjusted by adding appropriate sodium sulfite flakes and ascorbic acid oxidant.

6. The enzyme tea production process according to claim 5, wherein: while the pH was adjusted, the mixture was stirred at 43 ℃ in a clockwise direction for 20 minutes.

7. The enzyme tea production process according to claim 4, wherein: and a step a of filtering the mixture through a 60-mesh screen to form a first raw material after filtering.

8. The enzyme tea production process according to claim 4, wherein: and g, cooling the raw materials in the step g to 3-6 ℃, and then filling and sealing after cooling for 2 hours.

Technical Field

the invention relates to the technical field of drinks, and particularly relates to enzyme tea and a production process thereof.

background

along with the improvement of life quality, the requirements of healthy foods and beverages become a necessary trend of selection of people, enzyme in enzyme beverages is a substance with special life activity and composed of amino acid, the enzyme existing in all living animal bodies can promote the defecation of the organism and is beneficial to establishing the balance of intestinal flora, the enzyme contains vitamins, amino acid, functional oligosaccharide and other components, the nutrient absorption is facilitated, the enzyme is a product of the health industry, modern people increasingly like tea beverages and want to obtain a healthy life style, the existing fermentation product processing technology either keeps the original acidity, has poor palatability and small market sales, the selected fermentation raw materials are not good, the original flavor and taste are lost, and the enzyme is difficult to favor by consumers.

disclosure of Invention

the invention mainly aims to provide enzyme tea and a production process thereof, which can effectively solve the problems in the background technology.

In order to achieve the purpose, the invention adopts the technical scheme that: the enzyme tea is prepared from the following raw materials in parts by weight: 40-60 parts of tea, 10-20 parts of glucose, 4-8 parts of liquorice, 5-10 parts of pearl barley, 0.1-0.3 part of sodium citrate, 0.1-0.3 part of malic acid, 5-10 parts of probiotic composite leavening agent, 1-3 parts of tannase and 1-3 parts of pectinase.

Preferably, the probiotic compound leavening agent is prepared by processing the following raw materials in parts by weight: the ratio of raspberry, yellow tea, dahurian angelica root, red rose, kudzu vine root and probiotics is 8-10: 1-3.

preferably, the tea is one or a combination of more than one of dendrobium, black tea, dark tea, green tea and scented tea.

Preferably, the production process comprises the following steps: a. cleaning, crushing and stirring required tea leaves, liquorice and pearl barley to prepare a first raw material;

b. b, adding glucose, sodium citrate and malic acid into the first raw material in the step a, mixing, and stirring at the temperature of 23-27 ℃;

c. Mixing the raspberry, the yellow tea, the angelica dahurica, the red rose, the radix puerariae and the probiotics, and culturing at the temperature of 30-35 ℃ for 24 hours;

d. Mixing the raw materials of the steps b and c, fermenting for 48 hours at the temperature of 40-43 ℃;

e. D, adding tannase and pectinase in the step d, mixing, adding edible microcapsule essence, and stirring and mixing;

f. adjusting the pH value to improve the anti-oxidation and penetration abilities of the packaged product, and adding a proper amount of a cyclodextrin embedding agent to improve the color stability;

g. Sterilizing at 80-85 deg.C for 20-25 min.

preferably, the PH is adjusted in step f by adding suitable sodium sulfite flakes and ascorbic acid oxidizing agent.

Preferably, the pH is adjusted by stirring clockwise at 43 ℃ for 20 minutes.

Preferably, the step a is performed by filtering through a 60-mesh screen, and the first raw material is formed after filtering.

Preferably, the raw material of the step g is cooled to 3-6 ℃, and then is subjected to filling and capping treatment after being cooled for 2 hours.

compared with the prior art, the invention has the following beneficial effects:

1. This ferment tea and production technology, the ferment tea taste is good, the color and luster is good, stable in quality, can fully remain the nutrient composition of tealeaves, and various compositions supplement each other, the functional effect is good, has the immunity of improving, improve intestines and stomach environment, efficiency such as prevention constipation, through adding unique probiotic compound fermentation agent, better probiotic can be optimized out in better cultivation, be favorable to promoting the nutrient composition and various sense of feeling in the tealeaves, and this application is through self-made probiotic compound fermentation agent, can restrain tealeaves and take place the brown stain, make tealeaves quality more stable, the more of keeping for a long time, and through adding sodium citrate, the taste of malic acid improvement drink, make it more easily accepted by the masses.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.