Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of kombucha and black tea, which is applied in the field of kombucha, kombucha and its preparation, which can solve the problems of affecting health care and insufficient content, and achieve the effect of improving health care, increasing content, and fast and strong anti-proliferation
Pending Publication Date: 2021-06-11
漯河微康生物科技有限公司
View PDF0 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] Due to the insufficient content of GlcUA and DSL in kombucha, it affects its health care effect on human body
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0039] Mix black tea, sucrose and water at a ratio of 1:10:89, and extract at 85°C for about 2 hours.
[0040] Cool the above extract to 40°C, add 0.05% complex polysaccharase, perform enzymatic hydrolysis for 2 hours, then filter, and collect the filtrate. The above-mentioned filtrate was sterilized, cooled to 30°C, inoculated with yeast and lactic acid bacteria, sealed and left to ferment for 3 days.
[0041] The above fermentation broth was adjusted to pH 5.0 with sodium citrate. Add 0.5% xylitol and 0.3% GOS, inoculate acetic acid bacteria, aerobically ferment to pH below 3.0, the aerobic condition is 30vvm / min, the stirring frequency is 150r / min, and the fermentation time is 7 days.
[0042] The above fermented kombucha liquid is centrifuged to remove insoluble solid components to obtain translucent kombucha liquid, in which the GlcUA content can reach more than 2.2g / L, and the DSL content can reach more than 3.3g / L.
Embodiment 2
[0044]Mix green tea, glucose and water at a ratio of 5:5:90, and extract at 100°C for about 1 hour. Cool the above extract to 45°C, add 0.5% complex polysaccharase, perform enzymatic hydrolysis for 3 hours, filter, and collect the filtrate. The above filtrate was sterilized, cooled to 30°C, inoculated with yeast and lactic acid bacteria, sealed and left to ferment for 5 days. The above fermentation broth was adjusted to pH 5.5 with sodium citrate. Add 1% xylitol and 1% GOS, inoculate acetic acid bacteria, aerobically ferment to pH below 2.8, the aerobic condition is 15vvm / min, the stirring frequency is 200r / min, and the fermentation time is 5 days. The above fermented kombucha liquid is centrifuged to remove insoluble solid components to obtain translucent kombucha liquid, in which the GlcUA content can reach more than 2.5g / L, and the DSL content can reach more than 3.6g / L.
[0045] Principle brief introduction of the present invention is as follows:
[0046] There are rela...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The kombucha is prepared from the following raw materials: tea, cane sugar or glucose, water, compound polysaccharide enzyme, saccharomycetes, lactic acid bacteria, xylitol, galactooligosaccharide GOS and acetic bacteria. The GlcUA content of the kombucha reaches 2.2 g / L or above, and the DSL content of the kombucha reaches 3.3 g / L or above. The preparation method of the kombucha comprises the following steps: mixing the black tea, the cane sugar or the glucose and the water according to a certain proportion, performing heat preservation extraction, adding the composite polysaccharide enzyme, and treating for about 1-3 hours; removing tea leaf residues, sterilizing filtrate, cooling to inoculation temperature, inoculating saccharomycetes and lactic acid bacteria, fermenting for about 3 days, adjusting the pH value to 5.0 or above, adding the xylitol and the galactooligosaccharide GOS, inoculating acetic bacteria, and continuously fermenting until the mixture is mature; and removing insoluble substances from the obtained mature fermentation liquor in a centrifugation or membrane filtration manner, wherein the obtained filtrate is the kombucha containing a large amount of GlcUA and DSL. According to the invention, the content of GlcUA and DSL is increased, so that the technical effect of effectively improving the health-preserving and health-care effects of the kombucha is achieved.
Description
technical field [0001] The invention relates to the technical field of health drinks, in particular to a kombucha fungus, especially a kombucha fungus and a preparation method thereof. Background technique [0002] Kombucha is made by mixing and fermenting black tea (or green tea, oolong tea, Kuding tea, flower tea, etc.), white sugar (or rock sugar, honey and other sugar sources) and water through a variety of microorganisms. Mature kombucha will produce a layer of fungus, which resembles the skin of jellyfish, so it is called "Haibao"; because kombucha can help digestion and treat various stomach diseases, it is called "weibao" in some places; Kombucha is made from black tea water and white sugar into a bacterial liquid containing yeast, acetic acid bacteria and lactic acid bacteria, so it is also called "kombucha", and it is generally called "kombucha" abroad. Kombucha is rich in glucuronic acid (GlcUA), D-glucaric acid-1,4-lactone (DSL), vitamin C, vitamin B and other n...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more