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Compound fermented beverage containing red tea fungus and preparation method thereof

A technology of composite fermentation and kombucha fungus, applied in food preparation, application, food science, etc., can solve problems such as monotony, unacceptability, and difficulty in commercialization

Inactive Publication Date: 2012-03-28
钟麒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although kombucha has many benefits, it has been difficult to commercialize. One of the important reasons is the taste of kombucha. The taste is too sour and too monotonous, which many people find unacceptable

Method used

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  • Compound fermented beverage containing red tea fungus and preparation method thereof
  • Compound fermented beverage containing red tea fungus and preparation method thereof
  • Compound fermented beverage containing red tea fungus and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kombucha compound fermented active beverage comprises the following components: the inoculum amount of kombucha bacterium liquid is 15%, 20%, 25%, 30% or 35%, the addition amount of apple juice is 25%, and the addition amount of carrot juice is 10%, the amount of lemon juice added is 2.5%, the remaining liquid is the culture medium, the fermentation temperature is 30°C, and the culture time is 6 days.

[0024] 1. Preparation of Media

[0025] The ratio of tea, sugar, and water medium is tea: sugar: water = 0.5: 12: 100

[0026] In this embodiment, tea refers to Tieguanyin tea; sugar refers to sucrose; kombucha strain refers to Russian kombucha strain; water is commercially available purified water.

[0027] Boil the water, rinse the tea leaves with clean water, drain, wrap them in gauze, put them into the boiled water, and continue to boil for 20 minutes. Pick up the tea bag, add sugar, continue to boil for 5 minutes, and cool the boiled culture medium to about 30°C...

Embodiment 2

[0041] A kombucha compound fermented active beverage comprises the following components: the inoculum amount of kombucha bacteria solution is 20%, the fermentation temperature is 30° C., and the culture time is 6 days.

[0042] The addition amount of fruit and vegetable juice is respectively: 10.5%, wherein the addition amount of apple juice is 5%, the addition amount of carrot juice is 5%, and the addition amount of lemon juice is 0.5%;

[0043] The addition amount of fruit and vegetable juice is respectively: 21.0%: wherein the addition amount of apple juice is 10%, the addition amount of carrot juice is 10%, and the addition amount of lemon juice is 1%;

[0044] The addition amount of fruit and vegetable juice is respectively: 31.5%, wherein the addition amount of apple juice is 15%, the addition amount of carrot juice is 15%, and the addition amount of lemon juice is 1.5%;

[0045] The amount of fruit juice added is respectively: 42.0%: wherein the added amount of apple ju...

Embodiment 3

[0053] A kombucha composite fermented active beverage comprises the following components: 20% inoculated amount of kombucha liquid, 20% added amount of apple juice, 5% added amount of carrot juice, 2% added amount of lemon juice, and the remaining proportion is culture medium, Cultivate for 4-8 days at a fermentation temperature of 30°C.

[0054] The preparation of kombucha culture medium, the preparation of kombucha bacterium liquid, the preparation of carrot, lemon and apple juice, and the preparation process of kombucha composite fermented active drink are the same as in Example 1. The measurement data of the fermentation results are shown in Table 3.

[0055] Table 3 The influence of fermentation time on beverage fermentation

[0056]

[0057] Note:

[0058] Total sugar consumption (%)=(total sugar consumption before culture-total sugar consumption after culture) / total sugar consumption before culture

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Abstract

The invention provides a compound fermented beverage containing red tea fungus and a preparation method thereof, and relates to a health beverage formula and a processing method thereof. The invention is characterized in that the health beverage is made by fermentation of apple juice, carrot juice and lemon juice with red tea fungus as effective microorganisms in a culture medium composed of tea,sugar and water with certain proportion. The proportions of the ingredients are as follows: 5% to 40% of apple juice, 5% to 40% of carrot juice, 0.5% to 5% of lemon juice, 10% to 45% red tea fungus inoculum and the balance of sugared tea infusion. The fermentation time is 4 to 10 days, and the fermentation temperature is 25 to 35 DEG C. The beverage is golden yellow in color and clear, has a moderate sweetness and a mild sourness, and has a unique taste. The beverage is rich in both fruit and carrot nutrients and nutrients resulting from biofermentation, has alcohol and ester flavors, and also has the functions of medical and health care.

Description

technical field [0001] The invention relates to a formula and a preparation method of a fermented beverage, in particular to a kombucha composite fermented beverage with health care function and a preparation method thereof. Background technique [0002] Kombucha is made of black tea, green tea, oolong tea, Tieguanyin or Pu'er tea, plus white sugar, rock sugar, glucose, brown sugar or honey and water, mixed in a certain proportion, in the main probiotic groups such as acetic acid bacteria, yeast and lactic acid bacteria Under the combined action of the ingredients, after a certain period of fermentation, it becomes a sweet and sour drink, suitable for all ages. Kombucha has three major functions of beauty, health care and longevity, and can prevent and treat cancer, stomach, obesity and other diseases. This is because the kombucha solution contains active substances such as tea pigment, theophylline, and tea polyphenols, which can help the human body to make full use of its...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/09
Inventor 钟麒
Owner 钟麒
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