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

Inactive Publication Date: 2013-07-24
HEILONGJIANG JINDI WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention can also solve the problems of small accumulation of metabolites of kombucha beverage products and insufficient fermentation leading to turbidity of sterilization due to the widely used one-time fermentation method at present

Method used

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  • Blueberry kombucha beverage and preparation method thereof
  • Blueberry kombucha beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a blueberry kombucha beverage and a preparation method thereof. Raw materials and auxiliary materials comprise: blueberry fruit juice, white sugar, lactose, common black tea, Chrysanthemum morifolium, corn syrup, honey, mixed infusion of fresh ginger, mint and licorice, purified water, angel dried yeast, lactobacillus bulgaricus, bifidobacteria, lactobacillus acidophilus, Shanghai wine 1.01 acetobacter rancens, sodium erythorbate, yeast nutrient salt and dimethyl sodium bicarbonate. The raw materials and auxiliary materials need pretreatment steps of fermenting for 3-4t with a sandwich fermentation cylinder, shearing 5-10min with a high speed shearing machine, and then fermenting for 3-4t. A quantitative fermentation technology is used, and clarifying filtration and aseptic filtration are co-used, to raise biological stability of products. By regulation, product efficacies are strengthened, and goods performances are raised. Low temperature degasification and aseptic cold-filling are preformed, to guarantee product characteristics and quality.

Description

technical field [0001] The invention relates to a blueberry kombucha beverage, in particular to a manufacturing method of a blueberry kombucha beverage, which belongs to the field of food manufacturing technology. Background technique [0002] Blueberries are known as the "king of berries". Because blueberry fruit is rich in nutrients, it is a nutritious and healthy fruit with high amino acid, high zinc, high calcium, high iron, high copper, and high vitamins. , Anti-cancer, soften blood vessels, enhance human body immunity and other functions. [0003] Kombucha beverage is a biologically active drink, which is fermented by acetic acid bacteria, saccharomyces, and lactic acid bacteria. The practice of applying kombucha in domestic and foreign medical circles shows that kombucha can prevent and treat many chronic diseases, such as high Blood pressure, arteriosclerosis, coronary heart disease, diabetes, constipation, hemorrhoids, obesity, gastritis, riboflavin deficiency, et...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
Inventor 张军
Owner HEILONGJIANG JINDI WINE IND
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