Red tea fungus beverage produced by mixed culture fermentation of pure fungus

Abstract

The invention provides a black tea fungus drink which is produced by the mixed fermentation of pure fungi. Three kinds of fungi of saccharomyces cerivisiae, bacillus aceticus and lactobacillus plantarum are compounded, and mixed and fermented to produce the black tea fungus drink. In the drink, the combination of the pure fungi and the mixed fermentation are utilized, and the formula of the culture medium of the black tea fungus and the fermentation process conditions are optimized, thereby obviously shortening the fermentation time, avoiding the pollution of mixed fungi and ensuring the product safety; management methods for culture, rejuvenation and preservation of the fungus are scientific and reasonable, the product quality is stable, and a good basis is laid for the industrialized production of the black tea fungus; and the prepared black tea fungus drink not only tastes good, but also contains various effective components, and is a microbial fermentation drink with high utility value.

Description

Technical field [0001] The invention belongs to the technical field of microorganisms, and more specifically relates to a kombucha beverage produced by mixed fermentation of pure bacteria. Background technique [0002] With the development of science and technology and the improvement of people's material living standards, many people have become more aware of the interrelationship between disease, health and food, and once again put forward the viewpoint of diet therapy: improve dietary conditions and food composition, and make use of food itself Physiological adjustment function to achieve the purpose of improving human health. Based on this consumption concept, people are paying more and more attention to physical health and the pursuit of beverage quality. Kombucha is a symbiosis system composed of three kinds of probiotics that are beneficial to human health, namely yeast, acetic acid bacteria, and lactic acid bacteria. Through its own special effects, tea and other raw mat...

AI Technical Summary

Problems solved by technology

[0005] The notable advantage of the present invention is: the present invention through research to functional kombucha beverage: at first must separate and obtain the pure strain of kombucha, and understand the taxonomic position of strain, just can solve strain storage time, inoculum quantity control, prevent pollution, It is possible to conduct in-depth and detailed research on the various metabolic characteristics, culture conditions, fermentation broth components and possible functional effects of each strain and their various combinations, such as maintaining the vitality of the strain and controlling the quality of the product. , through self-isolation and screening to obtain three pure strains: Saccharomyces cerevisiae Meyen ex Hansen, Acetobacter aceti and Lactobacillus plantarum