Black tea fungus beverage as well as preparation technology and application thereof

A preparation process, kombucha technology, applied in the field of beverages, can solve the problems of difficult control conditions, high preparation requirements, unstable quality, etc., and achieve the effect of enhancing resistance, simple operation, and comprehensive health care functions

Active Publication Date: 2012-12-05
东莞市健美滋饮料食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In terms of preparation technology, because the additives are added to the fermentation base before fermentation, the purity requirements for the additives are relatively high, and the fermentation process will be affected by the environment, temperature, time, etc., the conditions are difficult to control, and the preparation requirements Relatively high, complex operation, unstable quality

Method used

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  • Black tea fungus beverage as well as preparation technology and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] A kombucha beverage, comprising the following raw materials in parts by weight: 1000 parts of water, 100 parts of kombucha bacteria liquid, 1 part of red dates, 2 parts of longan, 5 parts of hawthorn, 2 parts of dried lychees, 5 parts of black tea leaves, 1 part of seabuckthorn, 50 parts rock sugar.

[0076] The preparation technology of this kombucha beverage, it is by following processing steps:

[0077] (a) Preparation of kombucha bacteria liquid: add commercially available kombucha strains to the mother liquor and black tea water stock solution, and ferment for 2 months in a clean environment at a temperature of 25°C. When the test pH value is 3.0 The following is the kombucha bacteria liquid, filtered and set aside;

[0078] (b) Pretreatment of various raw materials: the black tea leaves are extracted to make black tea water, then heated, filtered, and set aside;

[0079] Rinse the red dates, longan, hawthorn, dried lychees and sea buckthorn, and set aside;

[0...

Embodiment 2

[0083] A kombucha beverage is made of the following raw materials in parts by weight: 1000 parts of water, 140 parts of kombucha bacteria liquid, 3 parts of red dates, 1 part of longan, 3 parts of hawthorn, 1 part of dried lychee, 6 parts of black tea leaves, 5 parts of seabuckthorn, 80 parts of fructose.

[0084] The preparation technology of this kombucha beverage has the following process steps:

[0085] (a) Preparation of kombucha bacteria liquid: add commercially available kombucha strains to the mother liquor and black tea water stock solution, and ferment for 3 months in a clean environment at a temperature of 35°C. When the test pH value is 3.0 The following is the kombucha bacteria liquid, filtered and set aside;

[0086] (b) Pretreatment of various raw materials: the black tea leaves are extracted to make black tea water, then heated, filtered, and set aside;

[0087] Rinse the red dates, longan, hawthorn, dried lychees and sea buckthorn, and set aside;

[0088] (...

Embodiment 3

[0091] A kombucha beverage, comprising the following raw materials in parts by weight: 1000 parts of water, 250 parts of kombucha bacteria liquid, 6 parts of red dates, 3 parts of longan, 4 parts of hawthorn, 2 parts of dried lychee, 10 parts of black tea leaves, 2 parts of seabuckthorn, 100 parts of honey.

[0092] The preparation technology of this kombucha beverage comprises the following process steps:

[0093] (a) Preparation of kombucha bacteria liquid: add commercially available kombucha strains to the mother liquor and black tea water stock solution, and ferment for 1 month in a clean environment at a temperature of 28°C. When the test pH value is below 3.0, the Become kombucha bacteria liquid, filter and set aside;

[0094] (b) Pretreatment of various raw materials: black tea is prepared into black tea water through leaching, then heated, then filtered, and set aside;

[0095] Rinse the red dates, longan, hawthorn, dried lychees and sea buckthorn, and set aside;

...

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Abstract

The invention belongs to the technical field of the food beverage, which particular relates to a black tea fungus beverage as well as a preparation technology and application thereof. The tea fungus beverage consists of the following raw materials in parts by weight: 1000 parts of water, 100-300 parts of black tea fungus bacteria liquid, 1-10 parts of red date, 1-5 parts of longan, 1-5 parts of hawthorn, 0-5 parts of dried lichee, 2-10 parts of black tea, 0-5 parts of sea-buckthorn and 50-200 parts of sweetening agent. The black tea fungus beverage has the health-care functions such as appetizing, invigorating stomach, aiding digestion and increasing appetite, has a good promoting function on intestinal tract diseases, has the advantages of varied tastes and abundant nutrition ingredients, is suitable for both young and old and can be directly drunk by people. According to the preparation technology of the product, the black tea fungus bacteria liquid is used for preparing, and various raw materials are mixed and heated after being pre-processed and are sterilized and disinfected after being filled. The preparation technology is simple to operate, is safe and clean to operate, andis suitable for industrial production, and the production cost is lowered. The product has the functions of eliminating fat, resisting oxidation, enhancing resistance, maintaining beauty and keep young and the like.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a kombucha beverage and its preparation process and application. Background technique [0002] Kombucha, also known as "Haibao" and "Weibao", is made of sugar and tea as raw materials and fermented by lactic acid bacteria, yeast and acetic acid bacteria. Kombucha bacteria liquid contains a part of tea extract, live microorganisms and their metabolites, these substances mainly include gluconic acid, acetic acid, glucose, fructose, protein, amino acid, vitamins, trace elements, tea polyphenols, caffeine, ethanol and carbon dioxide etc. Its acidity inhibits the growth of harmful bacteria, which is very beneficial to human health, especially for atrophic gastritis and gastric ulcer. [0003] Utilizing these functions of kombucha, people began to add kombucha to various foods, such as the disclosed invention patent: CN1593252A of red date kombucha beverage and its brew...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23L1/29A23L33/00
Inventor 邝志龙邝志强
Owner 东莞市健美滋饮料食品有限公司
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