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A method for preparing health-care chewing soft sweet of red tea fungus

A technology for kombucha and black tea is applied in the field of preparation of kombucha health-care chewable gummies, which can solve the problems of reducing nutritional value and health-care effect, destroying the activity of kombucha fermented liquid, unstable taste and quality, etc. Destructive, easy-to-absorb effect

Inactive Publication Date: 2009-06-24
TONGJI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the traditional "kombucha" products are made into fresh drinks or canned drinks, which have the disadvantages of unstable taste and quality, inability to store for a long time, and inconvenient portability
This is mainly because if fermented products are not subjected to fermentation termination treatment before and after filling, deep fermentation may still be carried out, which will change the original content components in the product, resulting in a decrease in quality and taste. Therefore, in order to solve this At present, high-temperature sterilization technology is often used to improve the quality and taste of the product, but this method will seriously destroy the activity of various active ingredients in the kombucha fermentation liquid, reducing its nutritional value and health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] (1) Preparation of black tea syrup

[0053] Mix water, tea leaves, and white sugar, boil, and filter to obtain an aqueous solution of black tea sugar; the mass ratio of water, tea leaves, and white sugar in the solution is 100:0.1:5;

[0054] (2) preparation of kombucha fermented liquid

[0055] Obtain kombucha fermented yeast liquid by traditional process, mix with black tea sugar water gained in step (1), and ferment for 3 days to obtain kombucha fermented liquid; the volume ratio of kombucha fermented yeast liquid and black tea sugar water is 1:1;

[0056] (3) Preparation of black tea fermented powder

[0057] Filter the kombucha fermented liquid obtained in step (2) with a membrane at 20-25°C, concentrate the filtrate to a solid content of 15%, add soluble starch and glucose to the concentrated liquid, and spray dry it to obtain fermented black tea Powder; mixed according to the following mass ratio, concentrate: soluble starch: glucose = 5:3:2;

[0058] (4) Prep...

Embodiment 2

[0075] (1) Preparation of black tea syrup

[0076] Mix water, tea leaves, and white sugar, boil, and filter to obtain an aqueous solution of black tea sugar; the mass ratio of water, tea leaves, and white sugar in the solution is 100:0.2:10;

[0077] (2) preparation of kombucha fermented liquid

[0078] Obtain kombucha fermented yeast liquid by traditional techniques, mix with the black tea sugar water gained in step (1), ferment for 3 days to obtain kombucha fermented liquid; the volume ratio of kombucha fermented yeast liquid and black tea sugar water is 1:0.8;

[0079] (3) Preparation of black tea fermented powder

[0080] Filter the kombucha fermented liquid obtained in step (2) at 25-30° C. with a membrane, concentrate the filtrate to a solid content of 10%, add soluble starch and glucose to the concentrate, and dry it at 50-60° C. Dry to obtain fermented black tea powder; mix according to the following mass ratio, concentrate: soluble starch: glucose=4.5:3.5:2;

[008...

Embodiment 3

[0097] (1) Preparation of black tea syrup

[0098] Mix water, tea leaves, and white sugar, boil, and filter to obtain an aqueous solution of black tea sugar; the mass ratio of water, tea leaves, and white sugar in the solution is 100:0.2:10;

[0099] (2) preparation of kombucha fermented liquid

[0100] Obtain kombucha fermented yeast liquid according to the traditional process, mix with the black tea sugar water gained in step (1), ferment for 3 days to obtain kombucha fermented liquid; the volume ratio of kombucha fermented yeast liquid and black tea sugar water is 1:1.2;

[0101] (3) preparation of black tea fermented liquid concentrate

[0102] Filtrating the kombucha fermented liquid obtained in step (2) with a membrane at 20-25° C., concentrating the filtrate to a solid content of 15%, to obtain a concentrated black tea fermented liquid;

[0103] (4) Preparation of fondant

[0104] The mass ratio of each component of preparing fondant is as follows:

[0105] Maltose ...

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Abstract

The invention belongs to the technical field of health food, and in particular relates to a preparation method of kombucha health-care chewing gum. The invention firstly prepares kombucha fermented yeast liquid according to the traditional process, then mixes the mother liquor and black tea sugar water, and obtains kombucha fermented liquid through secondary fermentation; concentrates the fermented liquid, adds soluble starch, glucose, etc., and adopts a drying method to obtain fermented black tea Powder; finally, it is mixed with maltose, white sugar, gelatin, citric acid, etc. to make the desired product. The kombucha health-care chewing gum prepared by the invention has a chewing feeling similar to that of chewing gum, helps to eliminate fatigue, is completely soluble in the oral cavity, does not produce waste after eating, does not cause environmental pollution, and is rich in nutrition , easy to absorb, sweet and sour taste, promote metabolism, and has the effect of clearing teeth and eliminating bad breath. It is an environmentally friendly health food that is very beneficial to the human body.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a preparation method of kombucha health-care chewing gum. Background technique [0002] Kombucha contains lactic acid bacteria, acetic acid bacteria, yeast and other microorganisms that are beneficial to human health. Most of the traditional "kombucha" products are made into fresh drinks or canned drinks, which have the disadvantages of unstable taste and quality, inability to store for a long time, and inconvenient portability. This is mainly because if fermented products are not subjected to fermentation termination treatment before and after filling, deep fermentation may still be carried out, which will change the original content components in the product, resulting in a decrease in quality and taste. Therefore, in order to solve this Such problems are currently processed by high-temperature sterilization technology to improve the quality and taste of the pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/34A23G4/06A23F3/16
Inventor 李珊
Owner TONGJI UNIV