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Grape Kangpu tea as well as preparation method and application thereof

A technology of grape kombucha and kombucha, which is applied in the direction of tea extraction, etc., can solve the problems of insufficient natural ingredients, failure to exert the maximum nutrition and anti-oxidation of fruits, and unclear health care functions, so as to achieve strong anti-oxidation ability and improve anti-oxidation Effect, the effect of saving production cost

Pending Publication Date: 2021-04-20
GUANGZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fruit-flavored kombucha on the market is mainly prepared by flavoring substances, which does not give full play to the maximum nutritional (including antioxidant) value of the fruit, and contains various additives. The ingredients are not natural enough and the health function is not clear

Method used

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  • Grape Kangpu tea as well as preparation method and application thereof
  • Grape Kangpu tea as well as preparation method and application thereof
  • Grape Kangpu tea as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A kind of preparation method of kombucha, concrete steps are as follows:

[0050] S1. Preparation of tea syrup: Take 5g of tea leaves (black tea, green tea or oolong tea) and add 1L of hot water to extract for 15 minutes, filter while hot to obtain tea;

[0051] S2. Take 800ml of tea obtained in step S1 and mix and dissolve 100g of sterile sucrose to obtain tea syrup;

[0052] S3, inoculation: pour 800ml tea sugar water (fermentation base liquid) into the sterilized container, inoculate 3ml kombucha liquid, and seal with sterilized kraft paper;

[0053] S4. Fermentation: Put the inoculated tea sugar water obtained in step S3 at different temperatures (25° C., 30° C., 35° C.) to ferment for a period of time (ferment for 15 days, and take samples for measurement every day) to obtain kombucha.

[0054] 1. Detection of ABTS content in kombucha

[0055] Determination of standard curve: using gallic acid as a standard, prepare a gallic acid standard stock solution with a ma...

Embodiment 2

[0067] A kind of preparation method of grape kombucha, concrete steps are as follows:

[0068] S1. Preparation of tea syrup: take 5g of green tea and add 1L of hot water to extract for 15 minutes, and filter while it is hot to obtain tea;

[0069] S2. Take 800ml of tea obtained in step S1 and mix and dissolve 100g of sterile sucrose to obtain tea syrup;

[0070] S3, inoculation: pour 800ml tea sugar water (fermentation base liquid) into the sterilized container, inoculate 3ml kombucha liquid, and seal with sterilized kraft paper;

[0071] S4. Fermentation: ferment the inoculated tea syrup obtained in step S3 at 30° C. for 7 days to obtain kombucha;

[0072] S5. Secondary fermentation: according to the ratio of 6g (grape) / 100ml (kombucha), add the crushed grapes (including grape skin) to the prepared kombucha (include grape skin), shake and put it into a sterile airtight container Transparent container. Sealed in a constant temperature water bath at 37°C for anaerobic ferment...

Embodiment 3

[0080] A grape kombucha drink, the grape kombucha obtained in Example 2 is used to prepare a kombucha drink, and for every 1L of grape kombucha, 125g of sugar and 1.5L of soda can be added to prepare 2.5L of kombucha Grape kombucha drink.

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Abstract

The invention discloses grape Kangpu tea and a preparation method and application thereof. The grape Kangpu tea is prepared through the steps that sugar tea water serves as fermentation base liquid, the Kangpu tea is formed through fermentation of black tea fungus liquid, grapes are added for secondary fermentation, the grape Kangpu tea is obtained, and the antioxidant effect of the Kangpu tea is effectively improved. The grape Kangpu tea beverage provided by the invention is simple in preparation process, rich in nutrition, good in flavor and strong in oxidation resistance, and can be industrially produced.

Description

technical field [0001] The invention relates to the field of industrial production methods of tea beverages, in particular to grape kombucha and its preparation method and application. Background technique [0002] The fast pace of modern life, irregular diet, work and rest, and environmental pressure all pose certain threats to human health. Therefore, healthy living is an urgent need to ensure people's quality of life and work efficiency, which also promotes the rapid development of the nutritional and health beverage market. [0003] Kombucha uses sugar tea water as the fermentation substrate, and is formed by co-fermentation of microorganisms such as acetic acid bacteria, yeast and lactic acid bacteria. It is a traditional folk acid drink with slightly sweet, slightly sour and refreshing taste. After fermentation, a large amount of organic acids, alcohols and esters are produced, which greatly improves the flavor and sensory quality. Kombucha fermentation broth is rich ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 何山李思莹
Owner GUANGZHOU UNIVERSITY
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