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Preparation method of antioxidant-rich Kombucha tea

An antioxidant and kombucha technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, tea, etc., can solve the problems of unclear nutritional value of fermentation agents and kombucha, and reduce the contamination rate of bacteria , high oxidation resistance, wide application prospects

Inactive Publication Date: 2019-08-23
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the existing patents or scientific articles report that the fermented kombucha is evaluated based on the senses, and the relationship between the fermentation agent and the nutritional value of kombucha is not clear

Method used

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Examples

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Effect test

preparation example Construction

[0025] A preparation method of antioxidant-rich kombucha, comprising the steps of:

[0026] S1. Preparation of base liquid: Dissolve sucrose in water, add black tea leaves and boil for 15min-20min, filter to obtain base liquid, place the base liquid in an open container, and cover the open container to prevent contamination bacterial contamination, the temperature of the base liquid is lowered to room temperature; wherein, the weight ratio of the water, sucrose and tea leaves is 125-130:12.5-13:1-1.5.

[0027] S2. Inoculation: Inoculate the mixed seed solution with a volume of 3mL to 3.5mL into the base solution described in step S1 to obtain a fermented solution. Use 10 layers of ordinary medical gauze to seal the open end of the open container described in step S1. On the one hand, provide some oxygen to give Acetobacter xylinum, Acetobacter pasteurianus, and Zygomyces bayeri to exchange oxygen with the outside, while effectively preventing the entry of miscellaneous bacteri...

Embodiment 1

[0046] A preparation method of antioxidant-rich kombucha, comprising the steps of:

[0047] S1. Preparation of base liquid: Dissolve 100g of sucrose in 1000g of water, add 8g of black tea leaves and boil for 15min, filter to obtain the base liquid, divide the base liquid into two parts, base liquid A and base liquid B, and use the base liquid B for Prepare the seed liquid; take 97ml of the base liquid A and place it in a glass container, seal the glass container to prevent contamination by bacteria, and lower the temperature of the base liquid A to room temperature;

[0048] S2. Inoculation: Inoculate 3mL of the mixed seed liquid into the 97ml base liquid A described in step S1 to obtain a fermented liquid, and use 10 layers of ordinary medical gauze to seal the open end of the glass container described in step S1, so that each layer of gauze Layers are set to prevent the contamination of bacteria while ensuring air circulation; wherein, the mixed seed liquid has a concentrati...

Embodiment 2

[0054] A preparation method of antioxidant-rich kombucha, comprising the steps of:

[0055] S1. Preparation of base liquid: Dissolve 100g of sucrose in 1000g of water, add 8g of black tea leaves and boil for 15min, filter to obtain the base liquid, divide the base liquid into two parts, base liquid A and base liquid B, and use the base liquid B for Prepare the seed liquid; take 97ml of the base liquid A and place it in a glass container, seal the glass container to prevent contamination by bacteria, and lower the temperature of the base liquid A to room temperature;

[0056] S2. Inoculation: Inoculate 3mL of the mixed seed liquid into the 97ml base liquid A described in step S1 to obtain a fermented liquid, and use 10 layers of ordinary medical gauze to seal the open end of the glass container described in step S1, so that each layer of gauze Layers are set to prevent the contamination of bacteria while ensuring air circulation; wherein, the mixed seed liquid has a concentration...

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PUM

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Abstract

The invention discloses a preparation method of antioxidant-rich Kombucha tea. The preparation method comprises the following steps of mixing and boiling water, cane sugar and black tea leaves according to the weight ratio of (125-130) to (12.5-13) to (1-1.5), wherein the obtained liquid is a base liquid; inoculating the base liquid into a seed solution prepared by mixing an acetobacter pasteurianus seed solution with the concentration of 105-107 CFU / mL, an acetobacter xylinum seed solution with the concentration of 106-108 CFU / mL and Zygosaccharomyces bailii with the concentration of 105-107CFU / mL according to the volume ratio of 1 to 1 to 1 to obtain a solution to be fermented, and the volume ratio of the mixed seed solution to the base liquid is (3-3.5) to (97-97.5); placing the solution to be fermented in a container with a gauze covered at an open end, and executing standing and fermentation under the conditions of 30%-40% humidity and 25-30 DEG C for 10 days to obtain the Kombucha tea. The fermentation period of the Kombucha tea is shortened, the content of total flavones and total phenols in the obtained Kombucha tea is high, and the oxidation resistance is strong.

Description

technical field [0001] The invention relates to the field of industrial production methods of tea beverages, in particular to a method for preparing kombucha which is controllable and rich in antioxidant substances. Background technique [0002] Kombucha is a traditional folk acidic beverage, usually referring to a fermented beverage made from black tea, sugar, and water. The strains of kombucha are complex bacteria formed by the symbiosis of a variety of acetic acid bacteria, yeast and lactic acid bacteria. Under suitable conditions, raw materials such as sucrose are further transformed through biological fermentation, making it a sweet and sour drink. . [0003] Because the kombucha liquid contains some tea extracts, microorganisms and metabolites, it has multiple nutritional and health functions. In recent years, research results at home and abroad have shown that kombucha can regulate human physiological functions and improve human immunity. Eliminate fatigue, promote ...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/18C12N1/20C12N1/16C12R1/02C12R1/01C12R1/645
CPCA23F3/166A23F3/18C12N1/16C12N1/20
Inventor 纪超凡王帅祁立波林心萍梁会朋李胜杰
Owner DALIAN POLYTECHNIC UNIVERSITY
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