Processing method of kombucha solid beverage
A processing method and technology for solid beverages, which are applied in the field of processing kombucha solid beverages, can solve the problems of unstable product properties, kombucha fermented liquid being susceptible to contamination by miscellaneous bacteria, and being susceptible to contamination by miscellaneous bacteria, so as to achieve rich content of substances , The effect of easy storage and transportation, and stable product properties
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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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