Blueberry kombucha beverage and preparation method thereof
A technology of raspberry black tea and beverages, applied in food preparation, application, food science, etc., can solve the problems of small accumulation of metabolites, insufficient fermentation, turbidity of sterilization, etc., to improve production efficiency, reduce production costs, and improve biological stability sexual effect
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Embodiment 1
[0046] A kind of blueberry kombucha beverage, is characterized in that, comprises the raw material of following percentage content:
[0047] Blueberry Juice 10.0%
[0048] White sugar 8.0%
[0049] Lactose 2.0%
[0050] Ordinary black tea 1.0%
[0051] Ordinary green tea 0.5%
[0052] Chrysanthemum 0.3%
[0053] Angel Dry Yeast 0.1%
[0054] Lactobacillus bulgaricus 0.05%
[0055] Bifidobacteria 0.05%
[0056] Lactobacillus acidophilus 0.05%
[0057] Shanghai brewed 1.01 acetic acid bacteria 0.05%
[0058] Sodium isoVC 0.01%
[0059] Yeast nutrient salt 0.02%
[0060] Sodium Dimethyl Bicarbonate 0.015%
[0061] Corn Syrup 3.0%
[0062] Honey 1.0%
[0063] Mixed infusion of fresh ginger, mint and licorice 1.0%
[0064] Purified water balance
Embodiment 2
[0066] A kind of blueberry kombucha beverage, is characterized in that, comprises the raw material of following percentage content:
[0067] Blueberry Juice 11.0%
[0068] White sugar 9.0%
[0069] Lactose 2.5%
[0070] Ordinary black tea 1.5%
[0071] Ordinary green tea 0.5%
[0072] Chrysanthemum 0.3%
[0073] Angel Dry Yeast 0.2%
[0074] Lactobacillus bulgaricus 0.08%
[0075] Bifidobacteria 0.05%
[0076] Lactobacillus acidophilus 0.05%
[0077] Shanghai brewed 1.01 acetic acid bacteria 0.05%
[0078] Sodium isoVC 0.015%
[0079] Yeast nutrient salt 0.02%
[0080] Sodium Dimethyl Bicarbonate 0.015%
[0081] Corn Syrup 4.0%
[0082] Honey 1.0%
[0083] Mixed infusion of fresh ginger, mint and licorice 1.0%
[0084] Purified water balance
Embodiment 3
[0086] A kind of blueberry kombucha beverage, is characterized in that, comprises the raw material of following percentage content:
[0087] Blueberry Juice 12.0%
[0088] White sugar 10.0%
[0089] Lactose 3.0%
[0090] Ordinary black tea 2.0%
[0091] Ordinary green tea 1.0%
[0092] Chrysanthemum 0.5%
[0093] Angel Dry Yeast 0.3%
[0094] Lactobacillus bulgaricus 0.1%
[0095] Bifidobacteria 0.1%
[0096] Lactobacillus acidophilus 0.1%
[0097] Shanghai brewed 1.01 acetic acid bacteria 0.05%
[0098] Sodium isoVC 0.02%
[0099] Yeast nutrient salt 0.02%
[0100] Sodium Dimethyl Bicarbonate 0.015%
[0101] Corn Syrup 5.0%
[0102] Honey 1.0%
[0103] Mixed infusion of fresh ginger, mint and licorice 1.0%
[0104] Purified water balance
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