New preparation method and application of kombucha protein

Abstract

The present invention discloses a new preparation method and an application of kombucha protein, and belongs to the technical field of kombucha protein. The method comprises the following steps: adding black tea leaves after water boiling out, conducting decocting for 5 min-1 h under a boiling-out condition, filtering tea leaf residues, adding sucrose and inorganic salt to tea liquid for stirringand complete dissolving, then cooling the tea liquid, adding kombucha in the cooled tea liquid, conducting irradiation under weak ultraviolet lights after uniform stirring, then conducting constant-temperature fermentation in an electric thermostat to obtain kombucha fermentation liquid; and filtering and centrifuging the kombucha fermentation liquid, collecting supernatant, also adding two-aqueous-phase liquid formed by organic reagent-salt, conducting uniform stirring, conducting centrifugation after putting still and sedimentation, collecting supernatant, repeating for multiple times, concentrating the supernatant under reduced pressure to obtain a concentrated solution, and drying the concentrated solution to obtain the kombucha protein. The new preparation method can significantly increase output content of the kombucha protein extracted from the kombucha fermentation liquid.

Description

technical field [0001] The invention relates to a new method for preparing kombucha protein and its application, and belongs to the technical field of kombucha protein. Background technique [0002] Kombucha, also known as Haibao, Weibao, and kombucha, is a traditional folk acidic health drink with a long history. Because of its sweet and sour taste, it is still very popular among the public. Kombucha is made of sucrose and tea water as the fermentation substrate, and is co-fermented by yeast, acetic acid bacteria and lactic acid bacteria. Studies have shown that kombucha tea is a healthy drink that has multiple health effects on the human body. Such as clearing the stomach and intestines to help digestion, protecting the liver and kidneys and removing stones, promoting metabolism and increasing appetite, anti-aging, enhancing immunity, clearing the lungs and calming the nerves, preventing and treating atherosclerosis, etc. [0003] Although studies have shown that kombucha...

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Problems solved by technology

Literature (Xie Junjie, She Shiwang, Zhong Qingping, Yan Xueming, Li Huaguang. Research on Antibacterial Activity of Kombucha Antibacterial Proteins[J]. Biotechnology, 1999(06):22-25.) Antibacterial proteins were extracted from the cultured Kombucha fermentation broth And its antibacterial activity has been studied, but the output content of the antimicrobial protein extracted from the kombucha fermented liquid is lower by adopting the literature method, and the quality of the kombucha protein extracted by every 1L of kombucha fermented liquid is only 1.227g

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