Preparation method of direct-vat-set black tea fungus starter

Abstract

The invention discloses a preparation method of a direct-vat-set black tea fungus starter. The preparation method includes the steps of taking tea extract as a main freeze-drying protection agent, preparing saccharomycetes, acetobacter pasteurianus and acetobacter xylinum into freeze-dried fungus powder, and mixing according to a certain proportion to prepare the direct-vat-set black tea fungus starter. The preparation method has the advantages that the direct-vat-set black tea fungus starter with (1-2)*10<11> colony-forming units of viable bacteria per gram has stable quality and long shelf life, and the direct-vat-set black tea fungus starter can be stored for two years in the temperature of -18DEG C with fungus vitality remains above 85%; compared with a black tea fungus starter prepared by a traditional manual workshop, the direct-vat-set black tea fungus starter can be directly added into tea soup to ferment so as to prepare black tea fungus fermentation liquor, and can be applied to large-scale industrialized production of black tea fungus drinks; compared with a direct-vat-set starter with dried skim milk serving as the main freeze-drying protection agent, the direct-vat-set black tea fungus starter is free from milk flavor, and flavor of tea is not effected when the direct-vat-set black tea fungus starter is used for black tea fungus starting and can be kept as same as that of traditional tea fungus fermentation liquor.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of a direct-throwing kombucha starter. Background technique [0002] Kombucha is a complex mixed bacteria composed of yeast, acetic acid bacteria and lactic acid bacteria. In the traditional process, kombucha is used to ferment sugar tea water to obtain a sweet and sour natural health drink, which contains D-glucaric acid- 1,4-lactone, glucuronic acid, protein, amino acid, acetic acid, lactic acid, etc. have antibacterial, detoxifying and anticancer effects on the human body. However, the traditional production and processing mode cannot carry out large-scale industrial production, and the quality of the bacteria is not stable enough, resulting in large differences in taste between batches; secondly, the production cycle is too long, resulting in high costs and increased pollution risks. [0003] The direct throw starter originated in the dairy ind...

AI Technical Summary

Problems solved by technology

However, kombucha fermentation is based on the fermentation of tea as raw material. Adding a direct-into-type starter prepared with skim milk as the main freeze-drying protective agent will bring in obvious milky taste, affecting the original taste of kombucha, and the flavor is not pure enough.