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Kombucha beverage and preparation method thereof

A kombucha and beverage technology, applied in tea, tea extraction, food science, etc., can solve problems such as difficult product quality assurance, hard to control storage time, single taste, etc., easy to control the reaction end point, stable product quality, and high product quality uniform effect

Inactive Publication Date: 2018-02-16
KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the spread of kombucha fungus at home and abroad is all folk family-style self-produced and self-drinking, with a single taste and no clear indication of the production end point. If it is too much, it will quickly turn sour and cannot be drunk, and it can only be drunk fresh and cannot be stored for a long time. Therefore, the product quality is difficult to guarantee
It can only spread among a few people and cannot make more people get health care and treatment
[0005] The production method of kombucha beverage is simple and easy to implement, and it is suitable for drinking after about a week of fermentation. However, there is currently no relevant patent that mentions how to terminate the fermentation to obtain a product with stable quality after the beverage reaches the end of fermentation. Although the generally used heat sterilization method can kill The bacteria stop the fermentation, and at the same time, it will destroy the heat-sensitive functional ingredients in the kombucha fermented beverage, making the beverage taste worse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of preparation of kombucha beverage:

[0049] (1) Weigh black tea, white sugar and purified water according to the mass ratio of 1:10:100, boil and filter in a stainless steel pot container, put the filtrate into a sterilized glass jar, and the filtrate is the kombucha beverage fermentation base liquid.

[0050](2) The filtrate is placed in a clean bench and cooled to room temperature, and the kombucha is inoculated into the base liquid with an inoculation amount of 4%, an initial pH of 4.5, and cultured at 28°C for 7 days until the pH is 3.0, 6 layers Filtrate with gauze, and the filtrate is the stock solution of kombucha beverage.

[0051] (3) Ginseng fruit, formerly known as muskmelon eggplant, belongs to the perennial dicotyledonous herbaceous plant of Solanaceae. Ginseng fruit is a high-nutrition fruit with fragrant and juicy flesh, no seeds in the abdomen, and unique flavor. Contains vitamins and other characteristics. Add fruit juice (ginseng juice 10g) ...

Embodiment 2

[0054] A kombucha beverage prepared by the following preparation method:

[0055] (1) Weigh black tea, white sugar and purified water according to the mass ratio of 1:10:100, boil and filter in a stainless steel pot container, put the filtrate into a sterilized glass jar, and the filtrate is the kombucha beverage fermentation base liquid.

[0056] (2) The filtrate is placed in a clean bench and cooled to room temperature, and the kombucha is inoculated into the base liquid with an inoculation amount of 5%, an initial pH of 4.3, and cultured for 6 days at 30°C until the pH is 2.8, 6 layers Filtrate with gauze, and the filtrate is the stock solution of kombucha beverage.

[0057] (3) Purple sweet potato is also called black potato. Its skin is purple and black, and its flesh is purple to deep purple. Purple sweet potato is recognized as a healthy food with comprehensive nutrition, low fat and low calories. It is rich in protein. Vitamins, natural mineral elements, also rich in ...

Embodiment 3

[0060] A preparation method of kombucha beverage, comprising the following processes:

[0061] (1) Weigh black tea, white sugar and purified water according to the mass ratio of 1:10:100, boil and filter in a stainless steel pot container, put the filtrate into a sterilized glass jar, and the filtrate is the kombucha beverage fermentation base liquid.

[0062] (2) The filtrate was placed in a clean bench and cooled to room temperature, and the kombucha was inoculated into the base liquid with an inoculation amount of 6%, an initial pH of 4.0, and cultured at 30°C for 5 days until the pH was 2.8, 6 layers Filtrate with gauze, and the filtrate is the stock solution of kombucha beverage.

[0063] (3) Walnut and macadamia nut products are rich in nutrition and have a mellow taste. According to statistics, by the end of 2016, the planting area, output and output value of walnuts in Yunnan Province ranked first in the country, and the planting area of ​​macadamias in Lincang City, ...

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Abstract

The invention provides a kombucha beverage and a preparation method thereof. Kombucha beverages of different taste are prepared through the steps of mixing black tea with sugar and water in proportion, performing boiling over, performing cooling to appropriate temperature, performing inoculating with kombucha mother liquid in a proportion, and performing constant-temperature aerobic fermentation for a certain time so as to obtain a kombucha stock solution; and according to different flavor and nutrient requirements, adding corresponding vegetables (purple sweet potato juice), fruits ( ginsengfruit juice), nuts (walnut pulp and macadimia nut pulp), and edible mushrooms (tremella aurantialba thick soup ). Through a multistage membrane filtration preparation method, the fermentation processof the kombucha is ended, the fermentation terminal point is rigidly controlled, and the storage period is prolonged. Original efficacy components of the kombucha can be maintained, and the pure flavor and stable quality of the kombucha can also be guaranteed; and besides, features of corresponding fruits, nuts and the like are added, and massive agriculture products are added, so that the kombucha beverage provides a technical support for processing of massive agriculture products.

Description

technical field [0001] The invention belongs to the technical field of drinking food, and in particular relates to a kombucha beverage and a preparation method thereof. Background technique [0002] Kombucha, commonly known as Haibao and Weibao, is a traditional naturally fermented beverage that originated in the Bohai Sea area of ​​my country. Kombucha is a functional beverage made from tea, sugar, and water as the main fermentation substrate, and fermented by a symbiotic complex of yeast, lactic acid bacteria, and acetic acid bacteria. Drinking kombucha for a long time can effectively clean up the stomach. Digestion, liver protection, kidney protection and calculus removal, promotion of metabolism, increase appetite, prevention and treatment of three highs, anti-aging, detoxification, anti-cancer and boosting immunity. [0003] The nutritional components of kombucha mainly come from the metabolites of symbiotic bacteria, as well as the nutritional components of sugar and ...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/20
CPCA23F3/163A23F3/166A23F3/20
Inventor 张丽于富强
Owner KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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