Black tea fungus jelly and preparation method thereof

A technology for kombucha and jelly, which is applied in the field of nutritional food, can solve the problems of easy inactivation of heat-sensitive beneficial components, unsatisfactory flavor and taste, long fermentation time of kombucha, etc., so as to clean up the stomach, improve product quality and nutritional value, and achieve natural color and luster. Effect

Inactive Publication Date: 2012-06-13
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But this method is in the kombucha liquid processing process, and the heat-sensitive beneficial ...

Method used

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  • Black tea fungus jelly and preparation method thereof
  • Black tea fungus jelly and preparation method thereof
  • Black tea fungus jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] In terms of weight percentage, it is prepared from the following raw materials: 20% of kombucha fermented liquid, 0.015% of black tea powder, 1% of compound gelling agent, 16% of white sugar, 0.1% of citric acid, 0.1% of sodium citrate, and potassium sorbate 0.3‰, the balance is water. Wherein, the particle size of black tea powder is 60 mesh; the mass ratio of carrageenan, konjac gum and sodium carboxymethyl cellulose in the composite gelling agent is 2:2:1.

[0036] The preparation method comprises the following steps:

[0037] (1) Preparation of kombucha fermented liquid: weigh 5g white granulated sugar, 0.2g black tea, 0.1g (NH 4 ) 2 SO 4 and 0.1gKH 2 PO 4 ; Boil 100mL distilled water to boiling, add black tea leaves when cooled to 90°C, keep warm at 85°C for 10min, filter out tea residue; add white sugar, (NH 4 ) 2 SO 4 and KH 2 PO 4 , and stir evenly; after bandaging, sterilize under high pressure at 121°C for 20 minutes to prepare a culture medium; afte...

Embodiment 2

[0046] In terms of weight percentage, it is prepared from the following raw materials: 18% of kombucha fermented liquid, 0.02% of black tea powder, 1.2% of compound gelling agent, 18% of white sugar, 0.18% of citric acid, 0.1% of sodium citrate, and potassium sorbate 0.3‰, the balance is water. Wherein, the particle size of black tea powder is 60 mesh; the mass ratio of carrageenan, konjac gum and sodium carboxymethyl cellulose in the composite gelling agent is 10:7:3.

[0047] The preparation method comprises the following steps:

[0048] (1) Preparation of kombucha fermented liquid: weigh 5g white granulated sugar, 0.4g black tea, 0.1g (NH 4 ) 2 SO 4 and 0.1gKH 2 PO 4 ; Boil 100mL of distilled water to boiling, add black tea leaves when cooled to 85°C, keep warm at this temperature for 10min, filter out the tea dregs; add white sugar, (NH 4 ) 2 SO 4 and KH 2 PO 4 , and stir evenly; after bandaging, sterilize under high pressure at 121°C for 20 minutes to prepare a ...

Embodiment 3

[0057] In terms of weight percentage, it is prepared from the following raw materials: 22% of kombucha fermented liquid, 0.01% of black tea powder, 1% of compound gelling agent, 16% of white sugar, 0.18% of citric acid, 0.1% of sodium citrate, and potassium sorbate 0.3‰, the balance is water. Wherein, the particle size of black tea powder is 40 meshes; the mass ratio of carrageenan, konjac gum and sodium carboxymethyl cellulose in the composite gelling agent is 9:9:2.

[0058] The preparation method comprises the following steps:

[0059] (1) Preparation of kombucha fermented liquid: weigh 5g white granulated sugar, 0.3g black tea, 0.1g (NH 4 ) 2 SO 4 and 0.1 g KH 2 PO 4 ; Boil 100mL distilled water to boiling, add black tea leaves when cooled to 90°C, keep warm at 85°C for 10min, filter out tea residue; add white sugar, (NH 4 ) 2 SO 4 and KH 2 PO 4 , and stir evenly; after bandaging, sterilize under high pressure at 121°C for 20 minutes to prepare a culture medium; ...

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Abstract

The invention discloses a black tea fungus jelly and a preparation method thereof. The jelly comprises the following raw materials by weight percent: 15-30% of black tea fungus fermentation broth, 0.01-0.05% of black tea powder, 0.8-1.4% of gelling agent, 10-18% of white granulated sugar, defined amount of sour agents, defined amount of stabilizing agent, defined amount of food preservatives and 45-75% of water. The jelly and the preparation method have the following beneficial effects: the traditional special resource, black tea fungus, in China is utilized and the black tea fungus fermentation broth with various functions is added to the ingredients of the jelly; the preparation process is simple and practicable; the production cost is low; the thermally sensitive beneficial ingredientsin the tea extracts, black tea fungus fermentation broth and black tea powder can be effectively prevented from being destroyed; and the prepared jelly has unique fermentation flavor of the black teafungus, rich nutrition, natural color, good elasticity and ductility and sweet and sour taste, is smooth and delicate, has the health care functions of cleaning intestines and stomachs and helping digestion and has better market prospect.

Description

technical field [0001] The invention relates to the field of nutritional food, in particular to a kombucha jelly and a preparation method thereof. Background technique [0002] Jelly is deeply loved by children and young people for its smooth taste and pleasant taste, and has become a popular snack food today. But most of the currently commercially available jellies are made from gelling agents, sweeteners, essences and pigments, etc., which not only have low nutritional value and limited health care functions, but also have added excessive artificial pigments and preservatives. There may also be adverse effects on the health of consumers. [0003] Kombucha is a mixed bacteria system composed of yeast, acetic acid bacteria and lactic acid bacteria. It is used to microbiologically ferment raw sugar tea water to obtain a pure natural health drink with a sweet and sour taste. Kombucha fermented liquid contains glucose, fructose, polysaccharide, lactic acid, acetic acid, gluco...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
Inventor 何国庆吴燕何捷陈启和阮晖
Owner ZHEJIANG UNIV
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