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Method for preparing areca flower and kombucha beverage

A technology of kombucha and betel nut flower, which is applied in the food field, can solve the problems of limited research and development of areca nut flower products, and achieve the effects of reduced loss, good taste and improved extraction rate

Inactive Publication Date: 2019-08-06
TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although a small amount of betel nut flower tea, betel nut flower wine, betel nut flower oral liquid and other new food and health products have appeared on the market, the research and development of areca nut flower products is still very limited, and betel nut flower and kombucha are used to prepare Cheng betel nut flower kombucha drink is a new attempt

Method used

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  • Method for preparing areca flower and kombucha beverage
  • Method for preparing areca flower and kombucha beverage
  • Method for preparing areca flower and kombucha beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of preparation method of betel nut flower kombucha beverage of the present invention comprises the following steps:

[0028] (1) Select fresh olives without pests and diseases and no rot and deterioration, put them into a fermenter and carry out anaerobic fermentation for 60 days, and then squeeze them with a press to obtain olive fermented juice and olive fermented residue;

[0029] (2) Steam the olive residue on a steamer for 15 minutes, put it into a drying box after cooling, dry it, pulverize it, and pass through a 100-mesh sieve to obtain olive residue powder;

[0030] (3) Drying the betel nut flowers at 60°C and performing ultrafine pulverization to obtain betel nut flowers powder;

[0031] (4) Superfinely pulverize Niu Dali after drying at 60°C to obtain Niu Dali powder;

[0032] (5) Take betel nut flower powder and Niu Dali powder and mix them uniformly in a weight ratio of 3:1, add distilled water 10 times the total powder weight, olive pomace powder wi...

Embodiment 2

[0036] A kind of preparation method of betel nut flower kombucha beverage of the present invention comprises the following steps:

[0037] (1) Select fresh olives without pests and diseases and no rot and deterioration, put them into a fermenter and carry out anaerobic fermentation for 80 days, and then squeeze them with a press to obtain olive fermented juice and olive fermented residue;

[0038] (2) Steam the olive residue on a steamer for 30 minutes, put it into a drying box after cooling, dry it, pulverize it, and pass through a 150-mesh sieve to obtain olive residue powder;

[0039] (3) Drying the betel nut flowers at 70°C and performing ultrafine pulverization to obtain betel nut flowers powder;

[0040] (4) Drying Niu Dali at 70°C and performing ultrafine pulverization to obtain Niu Dali powder;

[0041] (5) Take betel nut flower powder and Niu Dali powder and mix them uniformly in a weight ratio of 5:1, add distilled water 12 times the total powder weight, olive pomac...

Embodiment 3

[0045] A kind of preparation method of betel nut flower kombucha beverage of the present invention comprises the following steps:

[0046] (1) select fresh olives without pests and diseases and no rot and deterioration, put them into a fermenter and carry out anaerobic fermentation for 90 days, and then squeeze them with a press to obtain olive fermented juice and olive fermented residue;

[0047] (2) Steam the olive residue on a steamer for 30 minutes, put it into a drying box after cooling, dry it, pulverize it, and pass through a 200-mesh sieve to obtain olive residue powder;

[0048] (3) Drying the betel nut flower at 80° C. and performing ultrafine pulverization to obtain the betel nut flower powder;

[0049] (4) Superfinely pulverize Niu Dali after drying at 80°C to obtain Niu Dali powder;

[0050] (5) Take betel nut flower powder and Niu Dali powder and mix them evenly in a ratio of 4:1 by weight, add distilled water 6 times of the total powder weight, olive pomace pow...

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Abstract

The invention discloses a method for preparing an areca flower and kombucha beverage. The beverage comprises the following components: olive, areca flower, black tea leaf, beautiful millettia root, sugar, black tea bacteria liquid, and distilled water. The areca flower and kombucha beverage has good taste, moderate sweet and sour taste, and can be taken as daily leisure, the areca flower and kombucha beverage has the effect of regulating stomach, helping digestion and promoting metabolism, and is a special health drink.

Description

technical field [0001] The invention belongs to the field of food and relates to a fermented beverage, in particular to a preparation method of a betel nut flower kombucha beverage. Background technique [0002] Kombucha is made from tea and sugar, which are fermented by various microorganisms such as acetic acid bacteria, yeast and lactic acid bacteria. Among them, the kombucha bacteria liquid contains a part of tea extracts, live microorganisms and their metabolites, these substances mainly include gluconic acid, acetic acid, glucose, fructose, protein, amino acids, vitamins, trace elements, tea polyphenols, caffeine , ethanol and carbon dioxide. Kombucha is also rich in nutrients such as vitamin C and vitamin B, and contains a variety of microorganisms beneficial to the human body. Therefore, it can regulate human physiological functions, promote metabolism, help digestion, prevent arteriosclerosis, fight cancer, and maintain health. Health and health drinks all over th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10A23F3/14
CPCA23F3/10A23F3/14
Inventor 何际婵董志超
Owner TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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