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Tea fungus apple vinegar and production method thereof

A production method and technology of kombucha, which are applied in the field of health beverages, can solve the problems that health beverages have not been reported, and achieve the effects of improving human immunity, promoting metabolism, and unique taste and flavor

Inactive Publication Date: 2014-05-21
LIAOCHENG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many health drinks developed around kombucha at present, but the health drink combined with kombucha and apple cider vinegar has not been reported

Method used

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  • Tea fungus apple vinegar and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] To prepare the kombucha broth:

[0037] (1) Preparation of sugar tea: prepare ingredients according to the mass ratio of black tea: white sugar: water = 0.1:2:15, wrap the black tea in gauze, boil the water, add black tea and sugar, boil together for 8 minutes, stop heating , remove the black tea, cool down to 35°C naturally to get sugar tea;

[0038] (2) Expansion of cultivation: Pour sugar tea water into a clean culture bottle, inoculate kombucha fungus into sugar tea water according to the mass ratio kombucha: sugar tea water = 1:15, put it into a constant temperature incubator and cultivate it at 25 Cultivate for 8 days under the condition of ℃ to make it fully grow, and obtain the kombucha bacteria liquid.

[0039] Preparation of Kombucha Apple Cider Vinegar:

[0040] (1) Pick the apples, break them into small pieces with a crusher, squeeze the juice with a screw juicer, and sterilize;

[0041] (2) Put the sterilized fruit juice in a wooden or enamel container, ...

Embodiment 2

[0044]To prepare the kombucha broth:

[0045] (1) Preparation of sugar tea water: prepare materials according to the mass ratio of black tea: glucose: water = 0.3:8:22, wrap the black tea with gauze, boil the water, add black tea and sugar, boil together for 20 minutes, stop heating, Remove the black tea, cool down to 37°C naturally, and get sugar tea;

[0046] (2) Expanded cultivation: Pour sugar tea water into a clean culture bottle, inoculate kombucha fungus into sugar tea water according to the mass ratio kombucha: sugar tea water = 1:20, put it into a constant temperature incubator and cultivate it at 30 Cultivate for 10 days under the condition of ℃ to make it fully grow, and obtain the kombucha bacteria liquid.

[0047] Preparation of Kombucha Apple Cider Vinegar:

[0048] (1) Pick apples, crush them into small pieces with a crusher, squeeze the juice with a screw juicer, add an appropriate amount of Vc to the squeezed juice, heat the juice to 75°C, and keep it for 30...

Embodiment 3

[0052] To prepare the kombucha broth:

[0053] (1) Preparation of sugar tea water: prepare ingredients according to the ratio of black tea: white sugar: water = 0.2:5:20 by mass, wrap the black tea with gauze, boil the water, add black tea and sugar, boil together for 16 minutes, stop heating , remove the black tea, cool down to 36°C naturally to get sugar tea;

[0054] (2) Expansion of cultivation: Pour sugar tea water into a clean culture bottle, inoculate kombucha fungus into sugar tea water according to the mass ratio of kombucha: sugar tea water = 1:18, put it into a constant temperature incubator and cultivate it at 26 Cultivate for 9 days under the condition of ℃ to make it fully grow, and obtain the kombucha bacteria liquid.

[0055] Preparation of Kombucha Apple Cider Vinegar:

[0056] (1) Pick apples, break them into small pieces with a crusher, squeeze them with a screw juicer to extract juice, add an appropriate amount of Vc to the squeezed juice, heat the juice ...

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Abstract

The invention discloses tea fungus apple vinegar. A production method of the tea fungus apple vinegar comprises the following steps: (1) selecting apples, breaking the apples into small blocks by a breaker, juicing the small apple blocks by a spiral juicer, and sterilizing the apple juice; (2) storing the sterilized apple juice into a wooden or enamel vessel, and inoculating the juice with a tea fungus bacterial solution to ferment the juice, wherein the consumption of the tea fungus bacterial solution is 8 to 10 percent of the weight of the apple juice; and (3) standing the fermented apple juice at room temperature for 30 to 45 days, and measuring the obtained product after the juice is aged to determine that total acid is 4.0 to 4.7g / 100mL counted by acetic acid and reducing sugar is 0.6 to 0.8 g / 100mL counted by glucose, thereby obtaining the tea fungus apple vinegar. The tea fungus apple vinegar with the healthcare function is unique in taste and flavor, integrates the advantages of tea fungus and the advantages of fruit vinegar and has functions of lowering the blood fat, resisting the fatigue, assisting in the digestion, preventing the cold, promoting the metabolism, improving the immunity of a human body and the like.

Description

technical field [0001] The invention belongs to health drinks, in particular to a kombucha apple cider vinegar and a preparation method thereof. Background technique [0002] Kombucha is an acidic beverage fermented from sugar tea water inoculated with Kombucha mother, commonly known as "Haibao" and "Weibao". Its entity is a symbiotic complex composed of yeast, acetic acid bacteria and lactic acid bacteria. Regular drinking can prevent and treat gastrointestinal diseases, high blood pressure, arteriosclerosis, coronary heart disease, etc. It is a pure natural health drink. Kombucha color, taste slightly like lemon tea and sour plum soup, shaped like jellyfish. Including aerobic membrane acetic acid bacteria, facultative anaerobic yeast, and anaerobic lactic acid bacteria, they are interdependent and mutually restricted in the solution made of sugar and tea juice, and symbiotic fermentation. The acetic acid bacteria in the strain are mainly membranous acetic acid bacteria a...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
CPCA23L2/382A23L2/46A23L2/52A23L33/15A23V2002/00A23V2250/708A23V2200/30A23V2200/3262A23V2200/324
Inventor 贾泽峰冀芦沙
Owner LIAOCHENG UNIV
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