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Rose kombucha compound beverage and preparation technology thereof

A technology of rose black tea and kombucha fungus, applied in tea treatment before extraction, etc., can solve problems such as poor taste, lack of biologically active ingredients, single variety, etc., and achieve the effects of simple formula, high nutritional and medicinal value, and low production cost

Pending Publication Date: 2018-10-12
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a rose kombucha compound drink and its production process, so as to solve the technical problems of the prior art kombucha drink with single variety, poor taste and lack of beneficial biological active ingredients

Method used

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  • Rose kombucha compound beverage and preparation technology thereof

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preparation example Construction

[0021] The preparation method of described rose kombucha compound beverage, it comprises:

[0022] Step 1, prepare raw materials according to the weight ratio of each component;

[0023] Step 2, preparation of kombucha culture solution: boil black tea with water for 7 minutes, filter with 4 layers of gauze or 80-mesh filter cloth, add sucrose into black tea water and stir until uniformly dissolved to obtain kombucha culture solution, cool for later use;

[0024] Step 3. Add the kombucha strain to the cooled kombucha culture solution, seal it with 6 layers of gauze, and culture it statically at 30° C. for 5-10 days to obtain the rose kombucha compound beverage.

Embodiment

[0026] A kind of rose kombucha compound beverage, the preparation method comprises the following steps:

[0027] Rose kombucha culture solution: Weigh 4g of black tea, add water and boil for 5 minutes, wash and dry 10g of roses, put them in and continue to heat and boil for 7 minutes, filter with 4 layers of gauze or 80 mesh filter cloth, add 70g of sucrose and stir until uniform Dissolve and cool for later use.

[0028] Add kombucha strains to the above-mentioned rose kombucha culture solution, seal it with 6 layers of gauze, and culture it statically at 30° C. for 7 days.

[0029] The black tea used is Guizhou Fenggang zinc-selenium tea, and the roses are edible roses from Pingyin.

[0030] After the fermentation, the pH value and film weight were measured, and the sensory evaluation of the finished product was carried out.

[0031] Table 1 is the composition determination and sensory evaluation results of rose kombucha compound beverage

[0032]

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PUM

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Abstract

The invention discloses a rose kombucha compound beverage and a preparation technology thereof. The rose kombucha compound beverage comprises the following ingredients in parts by weight: 2-5 parts ofblack tea, 8-15 parts of rose flowers, 40-100 parts of sucrose, 100-200 parts of kombucha strains, and 800-1000 parts of water. The preparation technology of the rose kombucha compound beverage comprises the following steps: step 1, preparing raw materials in parts by weight; step 2, preparing kombucha culture liquid, namely boiling the black tea with water for 7 minutes, carrying out filtrationby using 4 layers of gauze or a 80-mesh filter cloth, adding the sucrose into the black tea water and carrying out stirring until the sucrose is uniformly dissolved so as to obtain the kombucha culture liquid, and cooling the kombucha culture liquid for standby application; and step 3, adding the kombucha strains into the cooled kombucha culture liquid, carrying out sealing by using 6 layers of gauze, and carrying out standing-culturing at 30 DEG C for 5-10 days so as to obtain the rose kombucha compound beverage. Kombucha beverages in the prior art have the technical problems of being singlein variety, bad in taste, lack of biologically active ingredients which are beneficial to the human body and so on.

Description

technical field [0001] The invention belongs to the preparation technology of kombucha compound beverage, and in particular relates to a rose kombucha compound beverage and a production process thereof. Background technique [0002] Kombucha is a traditional folk acidic beverage, usually referring to a fermented beverage made from black tea, sugar, and water. The strain of kombucha is a compound bacteria formed by the symbiosis of various acetic acid bacteria, yeast and lactic acid bacteria. Under suitable conditions, raw materials such as sucrose are further transformed through biological fermentation, making it a sweet and sour drink. [0003] Because the kombucha fungus liquid contains some tea extracts, microorganisms and their metabolites, it has multiple nutritional and health functions. In recent years, research results at home and abroad have shown that kombucha can regulate human physiological functions, improve human immunity, eliminate Fatigue, promote metabolism...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10A23F3/14
CPCA23F3/10A23F3/14
Inventor 张明露尹杰吴鲁艳
Owner GUIZHOU UNIV