Processing method for black tea fungus solid beverage

A processing method and a solid beverage technology, which are applied in the field of kombucha solid beverage processing, can solve the problems of easy contamination by miscellaneous bacteria, unstable product properties, and susceptibility of kombucha fermentation liquid to contamination by miscellaneous bacteria, etc., to achieve stable product properties, Rich in substances, easy to store and transport

Active Publication Date: 2014-06-18
LISHUI VOCATIONAL & TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Kombucha fermented liquid is easily polluted by miscellaneous bacteria, and its product properties are unstable and easily polluted by misce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The present embodiment provides a kind of processing method of kombucha solid beverage, comprises the following steps successively:

[0038] ①Preparation of tea soup

[0039] Crush black tea to 30 mesh, boil pure water, add black tea and extract for 10 minutes, remove tea dregs, add white sugar to the filtrate and stir until dissolved, the mass ratio of white sugar to black tea is 10:1, then pasteurize , and cool to 25°C after sealing with gauze;

[0040] ② Vaccination

[0041] After the fermented mature kombucha mother liquor is inserted into the above-mentioned tea soup, it is sealed immediately, and the mass ratio of the kombucha mother liquor and black tea is 30:1;

[0042] ③ Fermentation

[0043] Ferment and cultivate at 30°C. After 5 days of fermentation, when the pH value of the fermentation liquid is 3, the fermentation is mature;

[0044] ④ Centrifugal

[0045] After centrifuging at 3000r / min for 10min, filter and take the supernatant;

[0046] ⑤ Steriliz...

Embodiment 2

[0053] The present embodiment provides a kind of processing method of kombucha solid beverage, comprises the following steps successively:

[0054] ①Preparation of tea soup

[0055] Crush black tea to 80 mesh, boil pure water, add black tea and extract for 15 minutes, remove tea dregs, add white sugar to the filtrate and stir until dissolved, the mass ratio of white sugar to black tea is 5:1, then pasteurize , and cool to 38°C after sealing with gauze;

[0056] ② Vaccination

[0057] After the fermented mature kombucha mother liquor is inserted into the above-mentioned tea soup, it is sealed immediately, and the mass ratio of the kombucha mother liquor and black tea is 15:1;

[0058] ③ Fermentation

[0059] Ferment and cultivate at 30°C. After 10 days of fermentation, when the pH value of the fermentation liquid is 4, the fermentation is mature;

[0060] ④ Centrifugal

[0061] After centrifuging at 3000r / min for 10min, filter and take the supernatant;

[0062] ⑤ Steriliz...

Embodiment 3

[0069] A processing method of kombucha solid beverage, comprising the following steps in sequence:

[0070] ①Preparation of tea soup

[0071] Crush black tea to 50 mesh, boil pure water, add black tea and extract for 12 minutes, remove tea dregs, add white sugar to the filtrate and stir until dissolved, the mass ratio of white sugar to black tea is 8:1, then pasteurize , and cool to 30°C after sealing with gauze;

[0072] ② Vaccination

[0073] After the fermented mature kombucha mother liquor is inserted into the above-mentioned tea soup, it is sealed immediately, and the mass ratio of the kombucha mother liquor to black tea is 23:1;

[0074] ③ Fermentation

[0075] Ferment and cultivate at 30°C, after 8 days of fermentation, the pH of the fermentation liquid is 3~4, and the fermentation is mature;

[0076] ④ Centrifugal

[0077] After centrifuging at 3000r / min for 10min, filter and take the supernatant;

[0078] ⑤ Sterilization

[0079] The concentrate was sterilized ...

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PUM

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Abstract

The invention discloses a processing method for a black tea fungus solid beverage. The processing method sequentially comprises the following steps: (1) preparing tea soup; (2) inoculating; (3) fermenting; (4) centrifuging; (5) sterilizing; (6) spraying and drying, namely adding a maltodextrin drying aid into concentrated liquid and uniformly mixing; and then drying by using a spraying dryer under the condition that an air inlet temperature is controlled at 150-180 DEG C, an air outlet temperature is controlled at 70-90 DEG C, and the water content is 5-7% after spraying and drying, thus preparing black tea fungus dried powder; and (7) blending and putting into bags, namely mixing and blending following materials into mixed powder I in percentage by weight: 1%-3% of instant black tea powder, 2%-3% of citric acid, 0.15%-0.45% of sodium citrate, 90%-96% of white granulated sugar powder; uniformly mixing the mixed powder I and the black tea fungus dried powder according to the ratio of (15%-50%) to (85%-50%) to obtain mixed powder II; and putting the powder into the bags. The sterilization treatment guarantees the stability of product properties and the product obtained by concentration and drying procedures is convenient to store and transport.

Description

technical field [0001] The invention belongs to the field of tea beverage processing methods, and in particular relates to a processing method of kombucha solid beverage. Background technique [0002] Kombucha fermented liquid is easily polluted by miscellaneous bacteria, and the product properties are unstable and easily polluted by miscellaneous bacteria. At present, its industrialized products are rarely seen in the market. At present, kombucha fermented liquid is mainly made at home. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kombucha solid beverage processing method with stable properties, long shelf life and convenient storage and transportation in view of the deficiencies in the prior art. [0004] In order to realize the purpose of the present invention, adopt the following technical scheme to realize: a kind of processing method of kombucha solid beverage comprises the following steps successiv...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/10
Inventor 董瑞霞陈国宝吴全聪郑生宏胡贤春
Owner LISHUI VOCATIONAL & TECHN COLLEGE
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