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A kind of kombucha protein beverage and preparation method thereof

A technology of protein drink and kombucha, which is applied in the direction of bacteria, lactobacillus, food science, etc. used in food preparation, to shorten the fermentation time, facilitate industrial production, and ensure stability

Active Publication Date: 2017-09-26
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the current lack of a kombucha protein beverage with protein beverage health care and nutritional functions on the market. Proteins are introduced into kombucha beverages, and a new preparation is obtained by compounding pure bacteria. kombucha protein drink

Method used

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  • A kind of kombucha protein beverage and preparation method thereof
  • A kind of kombucha protein beverage and preparation method thereof
  • A kind of kombucha protein beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] 1. Production of bacteria powder

[0022] Pick the activated S. cerevisiae S288C 2-3 loop and insert it into the yeast medium, place it at 30°C, shake it at 180r / min for 18 hours, then transfer it to 400ml yeast medium at an inoculum size of 1% (v / v) Medium, 180r / min shaking culture for 48h. Pick activated Lactobacillus acidophilus NCFM and Lactobacillus casei LC2W 2-3 loops respectively into MRS medium, anaerobic static culture at 37°C for 18 hours, and then transfer to 1% (v / v) inoculum In 400ml MRS medium, at 37°C, anaerobically static culture for 48h.

[0023] The fermentation broth obtained from the above cultivation was centrifuged at 12000 rpm for 10 min under aseptic conditions to collect the bacteria. Wash twice with physiological saline (0.9% w / v NaCl), resuspend in 20ml skim milk (10% w / v, 115°C, 15min sterilization), pre-freeze in -80°C refrigerator, and obtain bacterial powder after freeze-drying.

[0024] 2. Fermentation of Kombucha

[0025] Kombucha p...

Embodiment 2

[0030] The 10g sucrose in embodiment 1 is replaced with 20g sucrose, other is the same as embodiment 1.

[0031]The beverage has a pH value of 4.0, has a suitable sweet and sour flavor, and is accompanied by the generation of bubbles.

Embodiment 3

[0033] 10g of sucrose in Example 1 is replaced with 1g of sucrose, and the others are the same as in Example 1.

[0034] The beverage has a pH value of 3.75, has a pleasantly sweet and sour flavor, and is accompanied by the generation of bubbles.

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Abstract

The invention provides a kombucha protein beverage and a preparation method thereof. The method comprises: adding the kombucha fungus protein fermentation base material to ferment to pH 3.6-4.5, get it after sterilization; kombucha protein fermentation base material includes 1-20% sugar, 0.2-2% black tea powder, 2-20% protein base material and water replenished to 100% (w / w); The added amount of the strains was 107‑109cfu / mL. The invention introduces protein, supplements nutrients such as protein, shortens the fermentation time, and avoids contamination by miscellaneous bacteria.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a kombucha protein beverage and a preparation method thereof. Background technique [0002] Kombucha, commonly known as "Haibao", originated in the Bohai Sea area of ​​China and has a history of hundreds of years. The traditional kombucha drink, also known as kombucha, spread to all over the world through Japan, and a new wave of research has arisen in Europe, America and Japan. Kombucha is a symbiotic system composed of three kinds of probiotics that are beneficial to human health, namely yeast, acetic acid bacteria and lactic acid bacteria. Through its own special function, raw materials such as tea are transformed into extremely rich nutrients through biotechnology fermentation process. Symbiotic kombucha produces a series of nutrients through metabolism, such as gluconic acid, acetic acid, glucose, fructose, protein, amino acid, vitamins, trace elements, tea p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00A23L2/66
CPCA23L2/38A23L2/66A23V2002/00A23V2400/125A23V2400/113A23V2250/762
Inventor 高彩霞吴正钧刘振民韩瑨鄢明辉
Owner BRIGHT DAIRY & FOOD CO LTD