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Culture method of kombucha and application thereof

A cultivation method and kombucha technology are applied in the cultivation field of kombucha to achieve the effects of reducing infection probability, good reproduction efficiency and good activity

Inactive Publication Date: 2018-10-30
贵州湄潭兰馨茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The cultivation conditions and strain requirements of kombucha are very strict, which also limits the further development of large-scale cultivation of kombucha and its application. Therefore, it is very necessary to provide a broad-spectrum kombucha cultivation method

Method used

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  • Culture method of kombucha and application thereof
  • Culture method of kombucha and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A method for cultivating kombucha, comprising the following steps:

[0039] S1. Mix water and black tea at 80°C, let stand at 80°C for 30 minutes, extract ultrasonically at 60KHz for 10 minutes, filter, mix the filtrate with sucrose, and pasteurize to obtain the base liquid.

[0040] Wherein, the mass concentration of sucrose in the base liquid is 7%, and the mass concentration of black tea in the base liquid is 0.6 g / ml.

[0041] S2. Put the base liquid with a temperature of 30°C in a sterilized open container, fill the base liquid with 2 / 3 of the volume of the container, then inoculate the mother kombucha strain, and seal the open end of the container with gauze.

[0042] The inoculum amount of the mother kombucha strain is 2.5% of the base liquid mass. The female kombucha strains include female kombucha fungus film and female kombucha fungus liquid, and the mass ratio of the added amount of kombucha fungus film to the added amount of female kombucha fungus liquid is...

Embodiment 2

[0045] A method for cultivating kombucha, comprising the following steps:

[0046] S1. Mix water and black tea at 80°C, let stand at 80°C for 30 minutes, extract ultrasonically at 60KHz for 10 minutes, filter, mix the filtrate with sucrose and white vinegar, and pasteurize to obtain the base liquid.

[0047] Wherein, the mass concentration of sucrose in the base liquid is 7%, and the mass concentration of black tea in the base liquid is 0.6 g / ml. The amount of white vinegar added is 3vt% of the base liquid.

[0048] S2. Put the base liquid with a temperature of 30°C in a sterilized open container, fill the base liquid with 2 / 3 of the volume of the container, then inoculate the mother kombucha strain, and seal the open end of the container with gauze.

[0049] The inoculum amount of the mother kombucha strain is 2.5% of the base liquid mass. The female kombucha strains include female kombucha fungus film and female kombucha fungus liquid, and the mass ratio of the added amoun...

Embodiment 3

[0052] A method for cultivating kombucha, comprising the following steps:

[0053]S1. Mix water and black tea at 75°C, let stand at 75°C for 35 minutes, perform ultrasonic extraction at 55KHz for 8 minutes, filter, mix the filtrate with sucrose and white vinegar, and pasteurize to obtain the base liquid.

[0054] Wherein, the mass concentration of sucrose in the base liquid is 8%, and the mass concentration of black tea in the base liquid is 0.6 g / ml. The amount of white vinegar added is 4vt% of the base liquid.

[0055] S2. Put the base liquid with a temperature of 28°C in a sterilized open container, fill the base liquid with 1 / 2 of the volume of the container, then inoculate the mother kombucha strain, and seal the open end of the container with gauze.

[0056] The inoculum amount of the mother kombucha strain is 2% of the base liquid mass. The female kombucha strains include female kombucha fungus film and female kombucha fungus liquid, and the mass ratio of the added am...

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Abstract

The invention relates to a culture method of kombucha and application thereof, and relates to the field of brewing. The culture method comprises the following steps: mixing water and the black tea, extracting, filtering, then mixing a filtrate and edible sugar, and sterilizing to obtain base liquid; placing the base liquid having the temperature of 28-33 DEG C in a sterilized open container, and then inoculating with mother kombucha, sealing the open end of the container by using gauze, leaving to stand for fermentation for 7-14 days under the conditions that the light intensity is 4000-7000lx, the humidity is 30-40% and the temperature is 28-33 DEG C to obtain red brown flocculent or lumpy kombuch floating on the surface of the base liquid, wherein the inoculation amount of the mother kombucha is 2-3% of the mass of the base liquid. By the culture method, operation is controllable and simple, large-scale production can be achieved, and the contamination rate of a cultured culture is low; meanwhile, the culture method of the kombucha can be applied to food processing, beverage processing or health-care product processing, and has wide application range.

Description

technical field [0001] The invention relates to the field of brewing, and in particular to a method for cultivating kombucha fungus and its application. Background technique [0002] Kombucha is brewed from black tea (or green tea, oolong tea, Kuding tea, scented tea, etc.), white sugar (or rock sugar, honey) and water. The fungus film of kombucha resembles the skin of jellyfish, so it is called "Haibao"; because kombucha can help digestion and treat various stomach diseases, it is called "weibao" in some places; and because kombucha is made of black tea water, sugar It is brewed into a bacterial liquid containing yeast, acetic acid bacteria and lactic acid bacteria, so it is also called "kombucha". Kombucha is rich in vitamin C, vitamin B and other nutrients, and contains three beneficial microorganisms (such as yeast, etc.), so it can regulate human physiological functions, promote metabolism, help digestion, prevent arteriosclerosis, fight cancer, and maintain health. ,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/135A23L33/14A23F3/16C12N1/16C12N1/20C12R1/01C12R1/02C12R1/645
CPCA23F3/163A23F3/166A23V2002/00A23L33/135A23L33/14C12N1/16C12N1/20A23V2200/30A23V2250/214
Inventor 金循李佳陈桂娟
Owner 贵州湄潭兰馨茶业有限公司
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