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Production method of fermented perilla frutescens leaf kombucha beverage

A technology of perilla leaf black tea and perilla black tea, which is applied in the direction of tea extraction and the like, and achieves the effects of simple process, high added value of product quality and excellent product quality.

Inactive Publication Date: 2019-05-17
INST OF PROCESS ENG CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no research on fermentation of kombucha with perilla

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Select fresh fresh perilla leaves, remove non-perilla leaf impurities, spread and dry the fresh perilla leaves to a water content of 55%; then wrap the perilla leaves tightly with 200-mesh gauze to obtain perilla leaf bags; adjust with edible white vinegar The pH of the aqueous solution is 2.5; according to the weight-to-volume ratio of 1:50 (w / v, g / ml), put the perilla leaf bag into the aqueous solution and extract it at 70-80°C for 20 minutes, then take out the perilla leaf bag; The extract is used for the fermentation of perilla kombucha beverage; wrap the tea leaves tightly with 200-mesh gauze, and put the tea bags into hot water at 90°C-100°C according to the weight-to-volume ratio of 1:50 (w / v, g / ml) Extract for 20 minutes, take out the tea bag; add white granulated sugar to the tea juice according to the weight-to-volume ratio of 5% (wt%), stir and dissolve evenly, inoculate the kombucha fungus, ferment and cultivate at 25°C for 5-7 days to obtain the kombucha fun...

Embodiment 2

[0032] Select fresh fresh perilla leaves, remove non-perilla leaf impurities, spread and dry the fresh perilla leaves to a water content of 65%; then wrap the perilla leaves tightly with 200-mesh gauze to obtain perilla leaf bags; adjust with edible white vinegar The pH of the aqueous solution is up to 3; according to the weight-to-volume ratio of 1:100 (w / v, g / ml), put the perilla leaf bag into the aqueous solution and extract it at 70-80°C for 50 minutes, then take out the perilla leaf bag; The extract is used for the fermentation of perilla kombucha beverage; wrap the tea leaves tightly with 200-mesh gauze, and put the tea bags into hot water at 90°C-100°C according to the weight-to-volume ratio of 1:100 (w / v, g / ml) Leach for 20 minutes, take out the tea bag; add rock sugar to the tea juice according to the weight-to-volume ratio of 10% (wt%), stir and dissolve evenly, inoculate the kombucha fungus, ferment and cultivate at 28° C. for 5-7 days to obtain the kombucha fungus i...

Embodiment 3

[0035] Select fresh fresh perilla leaves, remove non-perilla leaf impurities, spread and dry the fresh perilla leaves until the water content is 60%; then wrap the perilla leaves tightly with 200-mesh gauze to obtain perilla leaf bags; adjust with edible white vinegar The pH of the aqueous solution is up to 2.5; according to the weight-to-volume ratio of 1:200 (w / v, g / ml), put the perilla leaf bag into the aqueous solution and extract it at 70-80°C for 2 hours, then take out the perilla leaf bag; The extract is used for the fermentation of perilla kombucha beverage; wrap the tea leaves tightly with 200-mesh gauze, and put the tea bags into hot water at 90°C-100°C according to the weight-to-volume ratio of 1:150 (w / v, g / ml) Extract for 20 minutes, take out the tea bag; add brown sugar to the tea juice according to the weight-to-volume ratio of 15% (wt%), stir and dissolve evenly, inoculate the kombucha fungus, ferment and cultivate at 30°C for 5-7 days to obtain the kombucha fun...

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PUM

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Abstract

Provided is a production method of a fermented perilla frutescens leaf kombucha beverage. The production method is characterized by comprising the steps of preparation of perilla frutescens leaf bags,preparation of a perilla frutescens leaf leach liquor, preparation of a kombucha inoculum, fermentation of perilla frutescens leaf kombucha, proportioning and loading of the perilla frutescens leaf kombucha beverage and the like. The provided production method of the perilla frutescens leaf kombucha beverage has the advantges of simple process, great product quality and high added value. The fermented perilla frutescens kombucha beverage prepared by adopting the technical route can not only keep the active ingredients of perilla frutescens leaves to the maximum extent but also produce a largenumber of beneficial metabolic products through the metabolism of symbiotic flora in the kombucha, so that the fermented perilla frutescens leaf kombucha beverage is a fermented beverage with high biological activity. The production method provides a new way for development of high-value-added products of perilla frutescens leaf resources.

Description

【Technical field】 [0001] The invention belongs to the field of fermented beverage production, in particular to a production method of perilla leaf kombucha fermented beverage. 【Background technique】 [0002] Perilla frutescens (Perilla frutescens), also known as huihuisu, red perilla, red perilla, fragrant perilla, etc., belongs to the annual herb of Labiatae. Perilla has been cultivated in my country for more than 2,000 years. It is pungent and warm in nature. Efficacy, and contained in the Chinese Pharmacopoeia. As a new type of resource plant, the Ministry of Health of the People's Republic of China listed perilla among medicinal plants in 2002, and it also became one of the first 60 items issued by the Ministry of Health as a substance that is not only food but also has medical and health care functions. . As a multi-purpose economic crop with special activity and nutritional components, perilla has attracted more and more attention in recent years. At the same time, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 邱卫华
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI
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