Drink containing black tea fungi and method for manufacturing drink

A kombucha and beverage technology, applied in food preparation, tea extraction, food science, etc., can solve problems such as elevated blood sugar concentration, achieve the effects of lowering blood sugar, increasing intestinal bifidobacteria, and delaying aging

Active Publication Date: 2013-02-20
DAMIN FOODSTUFF ZHANGZHOU CO LTD
View PDF2 Cites 18 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Kombucha is a sour and sweet drink made from sugar tea water and fermented by microorganisms such as lactic acid bacteria, yeast, and acetic acid bacteria. Traditional kombucha uses glucose and sucrose as carbon sources to ferment the beverage. It often contains a certain amount of residual sugar and reducing sugar formed by microbial metabolism. These sugars are metabolized by insulin and can easily cause blood sugar concentration to rise, so it is not suitable for diabetics to drink

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Drink containing black tea fungi and method for manufacturing drink
  • Drink containing black tea fungi and method for manufacturing drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh 5g of Keemun black tea, add it to 1000mL boiling water, continue to boil for 10 minutes, use a tea strainer to filter out the tea residue while it is hot; add 50g of inulin to the obtained tea soup, stir to dissolve, and let it stand to cool. When the temperature drops below 40°C, inoculate 50mL of the prepared kombucha mother solution, cover with gauze, and let it stand for 3-15 days.

[0027] The total sugar content in the obtained fermented liquid varies with the fermentation time and the reducing sugar content varies with the fermentation time, see respectively figure 1 , figure 2 shown. From figure 1 It can be seen that after 12 days of fermentation, the total sugar mass percentage content is still above 3%, and the reducing sugar content is reduced from the initial 0.5% to 0.

Embodiment 2

[0029] Homogenize 200 grams of Jerusalem artichoke with 1000 mL of water, boil and extract for 60 minutes, filter to obtain Jerusalem artichoke juice; weigh 8g of Longjing tea, add it to the Jerusalem artichoke juice, continue to boil for 10 minutes, use a tea strainer to filter out the tea dregs while it is hot, and let it stand Set aside to cool. When the temperature drops below 40°C, inoculate 50g of the prepared kombucha fungus film, cover with gauze, and cultivate on a shaker at 30 rpm for 3-10 days. The total sugar content in the obtained fermented liquid varies with the fermentation time and the relation of the reducing sugar content with the fermentation time is the same as in Example 1, and the corresponding figures are omitted.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a drink containing black tea fungi. The mass content of total soluble sugar in the drink is higher than 3%, and the mass content of reducing sugar in the drink is lower than 0.5%. The method includes steps of (1), weighing tea leaves, adding the tea leaves in water, boiling the water, filtering tea residues, adding a finished soluble dietary fiber product into tea soup while the tea soup is hot, dissolving the finished soluble dietary fiber product to obtain to-be-fermented solution, alternately, initially processing natural plants containing soluble dietary fibers to obtain aqueous solution containing the soluble dietary fibers, then weighing tea leaves, adding the tea leaves into the aqueous solution containing the soluble dietary fibers, boiling the aqueous solution, and filtering tea residues to obtain to-be-fermented solution; (2), cooling the to-be-fermented solution obtained in the step (1), and inoculating black tea strains in the to-be-fermented solution; and (3), performing static culture or dynamic culture for the solution with the black tea strains to obtain the drink containing the fungi. The soluble dietary fibers are utilized, particularly, inulin is used as a carbon source for manufacturing the drink containing the black tea fungi, and the drink does not contain the reducing sugar or only contains a small quantity of the reducing sugar, and accordingly can be drunk by patients suffering from diabetes mellitus.

Description

[0001] technical field [0002] The invention relates to the processing and manufacture of a fermented beverage, in particular to a kombucha beverage and a preparation method thereof. Background technique [0003] Kombucha is a sour and sweet drink made from sugar tea water and fermented by microorganisms such as lactic acid bacteria, yeast, and acetic acid bacteria. Traditional kombucha uses glucose and sucrose as carbon sources to ferment the beverage. It often contains a certain amount of residual sugar and reducing sugar formed by microbial metabolism. These sugars are metabolized by insulin and easily cause blood sugar concentration to rise, so it is not suitable for diabetics to drink. [0004] Soluble dietary fiber mainly exists in: sea cabbage, seaweed Eucheuma, kelp, seaweed, konjac, mushrooms, yam, fruit peels and vegetables. Clinical proof: eating 50-100 grams of soluble dietary fiber per meal can significantly reduce the fluctuation of blood sugar after meals, w...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23L1/29A23L33/00
Inventor 梁慧玲杨秀芳张士康谭蓉陈小强孔俊豪涂云飞
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap