Artichoke kombucha beverage and preparation method thereof

A technology of thistle black tea and artichoke, which is applied in the field of functional food development, can solve the problems of unseen artichoke and kombucha fermented beverage preparation technology, etc., and achieves the effects of shortening the fermentation cycle, facilitating maturation, and ensuring safety.

Pending Publication Date: 2018-11-16
HUAQIAO UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there have been many reports on the preparation of beverages from artichokes, but ther...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Mix Lapsang Souchong black tea, white sugar and water according to the formula ratio of 0.05g:0.1g:1mL, heat and boil for 60 minutes, steam sterilize at 121°C for 15 minutes, and cool naturally to room temperature to obtain tea sugar water; Add black tea seed liquid (purchased from China Xinsheng Kombucha R&D Company, Xinsheng Kombucha No. 1 original strain group, the same below) into the sugar water. Seal it with gauze, shake and ferment in a shaker at 37°C for 96 hours to obtain the mother liquor of kombucha;

[0031] 2) select fresh artichoke buds that are free from mildew and rot, and are free from diseases and insect pests, and beat them into pulp with a beater to obtain artichoke juice;

[0032] 3) black tea and water were mixed, boiled for 60 minutes, tea dregs were filtered off, and then white sugar was added thereto, the formula ratio of black tea, white sugar and water was 0.05g:0.1g:1mL to obtain black tea extract;

[0033] 4) Mix the artichoke juice obta...

Embodiment 2

[0039] 1) Mix Lapsang Souchong black tea, white sugar and water according to the formula ratio of 0.05g:0.1g:1mL, heat and boil for 60 minutes, steam sterilize at 121°C for 15 minutes, and cool naturally to room temperature to obtain tea sugar water; Add black tea seed liquid (purchased from China Xinsheng Kombucha R&D Company, Xinsheng Kombucha No. 1 original strain group, the same below) into the sugar water. Seal it with gauze, shake and ferment in a shaker at 39°C for 72 hours to obtain the mother liquor of kombucha;

[0040] 2) select fresh artichoke buds that are free from mildew and rot, and are free from diseases and insect pests, and beat them into pulp with a beater to obtain artichoke juice;

[0041] 3) black tea and water were mixed, boiled for 60 minutes, tea dregs were filtered off, and then white sugar was added thereto, the formula ratio of black tea, white sugar and water was 0.05g:0.1g:1mL to obtain black tea extract;

[0042] 4) Mix the artichoke juice obta...

Embodiment 3

[0048] 1) Mix Lapsang Souchong black tea, white sugar and water according to the formula ratio of 0.005g:0.05g:1mL, heat and boil for 60 minutes, steam sterilize at 121°C for 15 minutes, and cool naturally to room temperature to obtain tea sugar water; Add black tea seed liquid (purchased from Xinsheng Kombucha R&D Company, China Xinsheng Kombucha R&D Co., Ltd. No. Seal it with gauze, shake and ferment in a shaker at 38°C for 72 hours to obtain the mother liquor of kombucha;

[0049] 2) select fresh artichoke buds that are free from mildew and rot, and are free from diseases and insect pests, and beat them into pulp with a beater to obtain artichoke juice;

[0050] 3) black tea and water were mixed, boiled for 60 minutes, the tea dregs were filtered off, and then white sugar was added thereto, the formula ratio of the black tea, white sugar and water was 0.005g:0.05g:1mL to obtain a black tea extract;

[0051] 4) Mix the artichoke juice obtained in step 2) and the black tea e...

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PUM

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Abstract

The invention discloses an artichoke kombucha beverage and a preparation method thereof. The preparation method comprises the following steps: carrying out water extraction on black tea, adding a kombucha strain solution, carrying out fermentation to obtain a kombucha mother liquor, mixing an artichoke fruit juice with a black tea extract liquid, adding the kombucha mother liquor, and carrying outfermentation to prepare the artichoke kombucha beverage. The artichoke fruit juice is added in the fermentation process of kombucha, so nutrient components in the artichoke are added on the basis ofpreserving the original sour, sweet and mellow quality of kombucha, and the beverage has the healthcare functions of protecting the liver, reducing fats and reducing the blood pressure, and clearing heat and quenching thirst; and the preparation method has the advantages of simplicity, low production cost, suitableness for industrial production, and wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of functional food development, and in particular relates to an artichoke kombucha beverage and a preparation method thereof. Background technique [0002] Kombucha uses sugar, tea, and water as raw materials, and is a substance that is beneficial to humans after co-fermentation by yeast, acetic acid bacteria, and lactic acid bacteria. The fermentation liquid contains a variety of organic acids, vitamins, and active polysaccharides. Kombucha has multiple pharmacological activities such as antibacterial, anti-oxidation, anti-cancer, hypoglycemic, hypotensive, hypolipidemic, detoxification and liver protection. It benefits from its special nutritional and health care functions and unique drinking flavor. In 2017, Wu Yaming et al. used the mouse model of acute liver injury caused by carbon tetrachloride to evaluate the hepatoprotective effect of kombucha fermentation broth. It has a clear liver-protecting and ...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/18A23L2/38A23L2/52A23L33/105A23L33/10
CPCA23F3/14A23F3/18A23L2/382A23L2/52A23L33/10A23L33/105A23V2002/00A23V2200/3262A23V2200/326A23V2200/30A23V2250/214
Inventor 汤须崇李坤杨琼洪俊明邓爱华黄志宏
Owner HUAQIAO UNIVERSITY
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