Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of tea fungus solid beverage

A processing method and solid beverage technology, which is applied in the field of kombucha solid beverage processing, can solve the problems of unstable product properties, kombucha fermentation liquid is easily polluted by miscellaneous bacteria, and is easily polluted by miscellaneous bacteria, so as to achieve rich content , easy storage and transportation, stable product properties

Inactive Publication Date: 2019-01-04
刘海锋
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Kombucha fermented liquid is easily polluted by miscellaneous bacteria, and the properties of the product are unstable. It is easily polluted by miscellaneous bacteria. At present, its industrialized products are rarely seen in the market. At present, kombucha fermented liquid is mainly made at home.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The present embodiment provides a processing method of kombucha solid beverage, which comprises the following steps in turn: 1. tea soup preparation

[0038] Crush black tea to 30 mesh, boil pure water, add black tea and extract for 10 minutes, remove tea dregs, add white sugar to the filtrate and stir until dissolved, the mass ratio of white sugar to black tea is 10:1, then pasteurize , and cool to 25°C after sealing with gauze;

[0039] ② Vaccination

[0040] After the fermented mature kombucha mother liquor is inserted into the above-mentioned tea soup, it is sealed immediately, and the mass ratio of the kombucha mother liquor and black tea is 30:1;

[0041] ③ Fermentation

[0042] Ferment and cultivate at 30°C. After 5 days of fermentation, when the pH value of the fermentation liquid is 3, the fermentation is mature;

[0043] ④ Centrifugal

[0044] After centrifuging at 3000r / min for 10min, filter and take the supernatant;

[0045] ⑤ Sterilization

[0046] Th...

Embodiment 2

[0052] The present embodiment provides a processing method of kombucha solid beverage, which comprises the following steps in turn: 1. tea soup preparation

[0053] Crush black tea to 80 mesh, boil pure water, add black tea and extract for 15 minutes, remove tea dregs, add white sugar to the filtrate and stir until dissolved, the mass ratio of white sugar to black tea is 5:1, then pasteurize , and cool to 38°C after sealing with gauze;

[0054] ② Vaccination

[0055] After the fermented mature kombucha mother liquor is inserted into the above-mentioned tea soup, it is sealed immediately, and the mass ratio of the kombucha mother liquor and black tea is 15:1;

[0056] ③ Fermentation

[0057] Ferment and cultivate at 30°C. After 10 days of fermentation, when the pH value of the fermentation liquid is 4, the fermentation is mature;

[0058] ④ Centrifugal

[0059] After centrifuging at 3000r / min for 10min, filter and take the supernatant;

[0060] ⑤ Sterilization

[0061] Th...

Embodiment 3

[0067] A processing method of kombucha solid beverage, comprising the following steps in sequence:

[0068] ①Preparation of tea soup

[0069] Crush black tea to 50 mesh, boil pure water, add black tea and extract for 12 minutes, remove tea dregs, add white sugar to the filtrate and stir until dissolved, the mass ratio of white sugar to black tea is 8:1, then pasteurize , and cool to 30°C after sealing with gauze;

[0070] ② Vaccination

[0071] After the fermented mature kombucha mother liquor is inserted into the above-mentioned tea soup, it is sealed immediately, and the mass ratio of the kombucha mother liquor to black tea is 23:1;

[0072] ③ Fermentation

[0073] Fermented and cultivated at 30°C, after 8 days of fermentation, the pH value of the fermented liquid was 3-4, and the fermentation was mature; ④ centrifuged

[0074] After centrifuging at 3000r / min for 10min, filter and take the supernatant;

[0075] ⑤ Sterilization

[0076] The concentrate was sterilized by...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of a tea fungus solid beverage. The method sequentially comprises the following steps of 1 tea soup preparation, 2 inoculation, 3 fermentation, 4 centrifuging, 5 sterilizing, 6 spray drying, wherein after maltodextrin drying auxiliaries are added into a concentrated solution to be mixed to be uniform, a spray dryer is adopted for drying, the air inlet temperature is controlled to be 150-180 DEG C, the air outlet temperature is controlled to be 70-90 DEG C, spray drying is performed till the water content is 5-7%, and tea fungus dry powder is prepared; 7 blending and bagging, wherein by weight, 1-3% of instant black tea powder, 2-3% of citric acid, 0.15-0.45% of sodium citrate and 90-96% of white granulated sugar powder are mixed and blended to obtain mixed powder I. The mixed powder I and the tea fungus dry powder are mixed to be uniform according to the ratio of (15-50%):(85-50%) to obtain mixed powder II, and bagging is performed. Due to sterilizing treatment, the product character stability is ensured; after concentration and drying procedures, the obtained product is convenient to store and convey.

Description

technical field [0001] The invention belongs to the field of tea beverage processing methods, and in particular relates to a processing method of kombucha solid beverage. Background technique [0002] Kombucha fermented liquid is easily polluted by miscellaneous bacteria, and the product properties are unstable and easily polluted by miscellaneous bacteria. At present, its industrialized products are rarely seen in the market. At present, kombucha fermented liquid is mainly made at home. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kombucha solid beverage processing method with stable properties, long shelf life and convenient storage and transportation in view of the deficiencies in the prior art. [0004] In order to realize the purpose of the present invention, adopt the following technical scheme to realize: a kind of processing method of kombucha solid beverage comprises the following steps successively...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23F3/10A23F3/14
CPCA23F3/10A23F3/14
Inventor 刘海锋
Owner 刘海锋
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com