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Method for preparing black tea fungus juice beverage by using fermentation method

A technology of kombucha and fermentation method, applied in food preparation, application, food science and other directions, can solve the problems of poor product taste, unstable fermentation quality, and unguaranteed yield.

Inactive Publication Date: 2010-09-29
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to overcome the shortcomings of traditional family workshop-style natural fermentation, such as unstable quality, unguaranteed output and poor product taste, the fermentation scale can range from several liters to tons

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Preparation of kombucha mother liquor

[0027] First of all, choose the natural fermented beverage with good quality and better taste of Fujian folk kombucha as the mother species. After screening and separating high-quality kombucha strains, activate them in the form of mixed strains and make kombucha mother liquor for low temperature storage for later use.

[0028] 2. Preparation of kombucha juice

[0029] Raw material ratio

[0030] Kombucha mother liquor 3000ml

[0031] Tea 100g

[0032] Water 10000ml

[0033] Rock sugar 150g

[0034] Orange Juice 1500ml

[0035] Preparation Process

[0036] Wash and drain the tea leaves quickly with clean water, soak them in 100°C water for 20 minutes to make tea, add rock sugar to dissolve and make rock sugar tea, meanwhile peel the fresh oranges, sterilize the surface with steam at 135°C for 1 minute, and squeeze the juice Add rock sugar tea water, mix well, add the activated kombucha mother liquor, and use a 50000ml mi...

Embodiment 2

[0041] 1. Preparation of kombucha mother liquor

[0042] With embodiment 1.

[0043] 2. Preparation of kombucha juice

[0044] Raw material ratio

[0045] Kombucha mother liquor 2000ml

[0046] Tea 50g

[0047] Water 10000ml

[0048] Sucrose 450g

[0049] Apple Juice 2000ml

[0050] Preparation Process

[0051] Quickly wash the tea leaves with clean water, drain them, soak them in 100°C water for 30 minutes to make tea, add sucrose to dissolve and make rock sugar tea, and cut the apples into pieces, sterilize them with steam at 135°C for 1 minute, and then squeeze the juice Add sucrose to tea water, mix well, add activated kombucha mother liquor, and use a 50000ml microbial fermentation tank to carry out three-stage fermentation at a fermentation temperature of 28°C.

[0052]After the tertiary fermentation finishes, start the stirrer in the microbial fermenter, the stirrer rotating speed is 200r / min, feeds the air through the air filter simultaneously with the ventilat...

Embodiment 3

[0056] 1. Preparation of kombucha mother liquor

[0057] With embodiment 1.

[0058] 2. Preparation of kombucha juice

[0059] Raw material ratio

[0060] Kombucha mother liquor 1000ml

[0061] Tea 30g

[0062] Water 10000ml

[0063] Glucose 300g

[0064] Pear Juice 1000ml

[0065] Preparation Process

[0066] Quickly wash the tea leaves with clean water, drain them, soak them in water at 100°C for 30 minutes to make tea, add glucose to dissolve and make glucose tea, cut the pears into pieces, sterilize them with steam at 135°C for 1 minute, squeeze the juice Add the juice into glucose tea, mix well, add the activated kombucha mother liquor, and use a 50000ml microbial fermentation tank to carry out three-stage fermentation at a fermentation temperature of 32°C.

[0067] After the three-stage fermentation finishes, start the stirrer in the microbial fermenter, the stirrer rotating speed is 180r / min, feeds the air through the air filter simultaneously with the ventilati...

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Abstract

The invention belongs to the field of light industrial food and relates to a method for preparing a black tea fungus juice beverage by using a fermentation method. The method is characterized in that the black tea fungus juice comprises the following raw materials: 100-300ml of black tea fungus mother liquor, 3-10g of tea leaf, 1,000ml of water, 15-50g of sugar and 100-200ml of fruit juice. The method comprises the following steps of: dissolving the sugar in tea water to prepare sweet tea water; then adding the fruit juice and the black tea fungus juice; and fermenting according to two different fermentation stages of early ventilating, stirring and fermenting and later standing and fermenting. The method overcomes the defects of a traditional domestic workshop type natural and single fermentation mode and the defects of unstable quality, no output guarantee, poor product taste, and the like, improves the product nutritional value, the taste and the flavor and the product quality and provides a technological base for the industrial development and the scale production of black tea funguses and the comprehensive utilization of tea resources.

Description

technical field [0001] The invention belongs to the field of light industrial food and relates to a method for preparing a series of fruit juice beverages by fermenting kombucha. Background technique [0002] Kombucha, commonly known as Haibao and Weibao, is a traditional naturally fermented beverage that originated in my country. Kombucha is brewed from black tea (or green tea, oolong tea, Kuding tea, scented tea, etc.), white sugar (or rock sugar, honey) and water. Its cultivation method is as follows: [0003] (1) Cultivation of the mother liquor: first add a little black tea and white sugar (rock sugar) to boiled water to make dilute black tea syrup, then boil for a while to sterilize, put it into a sterilized glass, and cool it to 35°C , then add a piece of black tea fungus as big as a finger, and seal the mouth of the cup with clean gauze. After three or four days, green cilia grow on the bottom of the cup, and a jellyfish-like bacterial film grows on the liquid surf...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
Inventor 王明兹陈志红陈必链黄建忠
Owner FUJIAN NORMAL UNIV
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