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Black tea fungus beverage

A technology for kombucha and beverages, applied in the field of beverages, can solve problems such as unconfirmed safety, complex fermentation products, and incomplete research, and achieve the effects of rich taste, good safety, and unique flavor

Inactive Publication Date: 2015-12-23
FOSHAN SANSHUI JIANLIBAO TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The types of microorganisms in the black tea fermentation liquid are not the same, and the fermentation products are relatively complex, which has not been fully studied, and the safety has not been confirmed

Method used

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  • Black tea fungus beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0028] A kind of kombucha beverage, which is composed of water, fermented black tea juice, black tea powder, concentrated lemon juice, vitamin C, white sugar, fructose syrup, sodium benzoate, sodium citrate, citric acid monohydrate, malic acid, AK sugar, triclosan It is formulated with sucrose and essence.

[0029] Wherein, the fermented black tea juice is Assam black tea brewed with boiling water, covered and kept warm for 30±5 minutes, poured out the tea soup, added white sugar and stirred to dissolve; adjusted pH to 6.5±0.1 with NaOH; sterilized at 95±2°C 30±5min, cooled to 37±2°C; and then inactivated by anaerobic fermentation with Lactobacillus plantarum LP28, Lactobacillus plantarum LP198, Streptococcus thermophilus GRX02 and Lactobacillus lactis LLD965.

[0030] The fructose syrup is F55 type fructose syrup, and the malic acid is DL-malic acid. The anaerobic fermentation temperature of the fermented black tea juice is 37±2°C, and the fermentation time is not more than ...

Embodiment 2

[0039] This embodiment provides a kombucha beverage, the ingredients and preparation method of which are basically the same as those in Example 1, the difference being that the contents of the ingredients in the beverage are: white granulated sugar 48g / L, F55 fructose syrup 35g / L, sodium benzoate 0.17g / L, sodium citrate 0.33g / L, citric acid monohydrate 1g / L, DL-malic acid 0.4g / L, vitamin C 0.3g / L, AK sugar 0.09g / L, sucralose 0.02g / L L, black tea powder 3.5g / L, concentrated lemon juice 1.8g / L, fermented black tea juice 3g / L.

Embodiment 3

[0041] This embodiment provides a kombucha beverage, the composition and preparation method of which are basically the same as those in Embodiment 1. The difference is that the contents of each component in the beverage are: white granulated sugar 45g / L, F55 fructose syrup 30g / L, sodium benzoate 0.16g / L, sodium citrate 0.3g / L, citric acid monohydrate 0.8g / L, DL-malic acid 0.3g / L, vitamin C 0.2g / L, AK sugar 0.08g / L, sucralose 0.01g / L, black tea powder 2g / L, concentrated lemon juice 1.5g / L, fermented black tea juice 2g / L.

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Abstract

The invention discloses a black tea fungus beverage. The black tea fungus beverage is prepared from water, fermented black tea juice, black tea powder, concentrated lemon juice, vitamins C, white granulated sugar, high fructose corn syrup, sodium benzoate, sodium citrate, citric acid monohydrate, malic acid, acesulfame k, sucralose and essence. The black tea fungus beverage is characterized in that the fermented black tea juice is prepared in the mode that Assam tea is brewed, anaerobic fermentation is carried out through mixed strains of lactobacillus plantarum LP28, lactobacillus plantarum LP198, streptococcus thermophilus GRX02 and lactobacillus lactis LLD965, and then inactivation is carried out. Compared with the prior art, the black tea fungus beverage contains the inactivated lactobacillus plantarum LP28, the inactivated lactobacillus plantarum LP198 and the inactivated lactobacillus lactis LLD965, immune responses can be adjusted through the inactivated probiotics, and the anti-tumor function and the function of treating ethyl-alcohol-induced acute liver injuries are achieved.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a kombucha beverage. Background technique [0002] Kombucha is a folk traditional acidic fermented beverage with a long history. It is made from sugar, tea and water as raw materials through the joint fermentation of various microorganisms such as acetic acid bacteria, yeast and lactic acid bacteria. Kombucha liquid is rich in nutrients and functional substances. Its surface layer is floating with a layer of off-white tough bacterial cellulose film synthesized by membranous acetic acid bacteria. There are some flocs hanging under the film, which are shaped like floating jellyfish skin. "Weibao" has a good therapeutic effect on gastritis and gastric ulcer. [0003] Although my country is the birthplace of kombucha, the research on kombucha started relatively late. The types of microorganisms in black tea fermentation liquid are not the same, and the fermentation products are ...

Claims

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Application Information

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IPC IPC(8): A23F3/08A23F3/16
Inventor 刘柏延许东生张娟李帆杨文灿
Owner FOSHAN SANSHUI JIANLIBAO TRADE
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