Tea fungus brown lactic acid bacteria beverage and preparation method thereof

A lactic acid bacteria beverage and kombucha technology, which is applied in the field of fermented beverages, can solve the problems reported in the literature, there is no brown lactic acid bacteria beverage, etc., and achieve the effect of balancing flavor and nutrition and enriching varieties.

Active Publication Date: 2019-01-18
NEW HOPE DAIRY HLDG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the upgrades of brown lactic acid bacteria beverages focus on the improvement of the number of live bacteria in the product and simple flavor expansion. There are no literature reports on the combination of brown lactic acid bacteria beverages with fermented tea.

Method used

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  • Tea fungus brown lactic acid bacteria beverage and preparation method thereof
  • Tea fungus brown lactic acid bacteria beverage and preparation method thereof
  • Tea fungus brown lactic acid bacteria beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Embodiment 1 A kind of kombucha brown lactic acid bacteria beverage

[0060] Made from the following components by weight:

[0061] 45 parts of tea fermentation liquid, 55 parts of brown yogurt, 1.5 parts of stabilizer solution; among them,

[0062] The tea fermented liquid is made from the raw materials of following weight ratio:

[0063] 15 parts of Darjeeling black tea, 0.06 parts of kombucha (0.045 parts of Lactobacillus bulgaricus, 0.0075 parts of Acetobacter xylinum, 0.0075 parts of Schizosaccharomyces pombe), 15 parts of white sugar, 4 parts of mango juice, 85 parts of water;

[0064] Brown yogurt is made from the following ingredients by weight:

[0065] 80 parts of skim milk, 15 parts of glucose, 0.06 parts of starter (0.03 parts of Lactobacillus bulgaricus, 0.03 parts of Streptococcus thermophilus);

[0066] Stabilizer solution is made from the raw materials of following weight ratio:

[0067] 1.5 parts of pectin, 15 parts of fructose syrup, and 90 parts o...

Embodiment 2

[0068] Embodiment 2 A kind of kombucha brown lactic acid bacteria beverage

[0069] Made from the following components by weight:

[0070] 30 parts of tea fermentation liquid, 40 parts of brown yogurt, 1.0 parts of stabilizer solution; among them,

[0071] The tea fermented liquid is made from the raw materials of following weight ratio:

[0072] 10 parts of Keemun black tea, 0.05 parts of kombucha (0.3 parts of Lactobacillus bulgaricus, 0.1 part of Acetobacter xylinum, 0.1 part of Schizosaccharomyces pombe), 10 parts of fructose syrup, 2 parts of grape juice, 70 parts of water;

[0073] Brown yogurt is made from the following ingredients by weight:

[0074] 70 parts of whole milk, 10 parts of fructose, 0.05 parts of starter (0.03 parts of Lactobacillus bulgaricus, 0.02 parts of Streptococcus thermophilus);

[0075] Stabilizer solution is made from the raw materials of following weight ratio:

[0076] 0.5 parts of gelatin, 10 parts of white sugar, and 80 parts of water.

Embodiment 3

[0077] Embodiment 3 A kind of kombucha brown lactic acid bacteria beverage and preparation method thereof

[0078] 1. Raw material

[0079] 15 parts of Darjeeling black tea, 0.08 parts of kombucha (0.06 parts of Lactobacillus bulgaricus, 0.01 part of Lactobacillus plantarum, 0.01 part of Lactobacillus acidophilus), 5 parts of strawberry juice, 90 parts of whole milk powder, 15 parts of glucose, 0.07 parts of starter (0.04 parts of Lactobacillus bulgaricus, 0.03 parts of Streptococcus thermophilus), 2.5 parts of agar, 30 parts of white sugar, and 180 parts of water.

[0080] 2. Preparation method

[0081] 1) Preparation of tea fermentation liquid

[0082] S01. Preparation of tea extract: Take 15 parts of Darjeeling black tea and 15 parts of white sugar, mix them and add 90 parts of water at 95°C, stir for 10 minutes and let stand for 30 minutes, add 5 parts of strawberry juice to obtain tea extract liquid;

[0083] S02. Sterilization: the tea extract is filtered through a 3...

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Abstract

The invention discloses a tea fungus brown lactic acid bacteria beverage. The tea fungus brown lactic acid bacteria beverage is prepared from the following components in parts by weight: 10-80 parts of a tea fermenting solution, 20-90 parts of brown yogurt and 0.5-2.5 parts of a stabilizer solution. A tea extracting solution is a tea fermenting solution fermented through tea fungus and has a special flavor, and the fermentation fragrance is integrated with the fragrance of a brown lactic acid bacteria beverage, so that the brown lactic acid bacteria beverage is endowed with a special experience; and the prepared tea fungus brown lactic acid bacteria beverage is rich in active components such as tea polyphenol, caffeine, glucuronic acid and the like. The tea fermenting solution is combinedwith the brown lactic acid bacteria beverage, so that the upgrading bottleneck of the current brown lactic acid bacteria is solved, a novel way is provided for the upgrading of the brown lactic acid bacteria beverage, meanwhile, the flavor and nutrition of tea are balanced, and the types of fermented foods are enriched.

Description

technical field [0001] The invention relates to the technical field of fermented beverages, in particular to a kombucha brown lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] Kombucha is a folk traditional acidic drink with a long history in China. In addition to China, Japan, Korea and other Asian regions, kombucha has been widely circulated in central and eastern countries of Europe. Kombucha is a compound bacteria formed by the symbiosis of wood acetic acid bacteria, yeast and lactic acid bacteria. It can grow well in sugar tea water at a suitable temperature, and can convert sucrose into fructose and glucose, and further into fruit acid and glucose. Acid, acetic acid, 2-ketogluconic acid and ketone acetic acid, etc., make sugar tea into a sweet and sour beverage, which is a precious beverage resource among Chinese people. [0003] Brown yogurt is a kind of brown yogurt with unique flavor obtained by Maillard reaction of prote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23F3/16
CPCA23C9/1307A23F3/16A23F3/166A23C2240/15
Inventor 邓雯瑾李启明孙金威付瑞东段雪梅朱雅丽刘媛王平
Owner NEW HOPE DAIRY HLDG
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