Preparation method and application of kombucha product

A technology of kombucha and kombucha mother liquor, which is applied in the field of food processing, can solve problems such as the difficulty in controlling the quality of kombucha products, the expansion of production constraints of kombucha products, etc., and achieve the improvement of antioxidant capacity and polyphenol content, simple operation, and processing efficiency high effect

Pending Publication Date: 2022-02-18
SUN YAT SEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few studies on polyphenol content and antioxidant properties in kombucha products at present, which leads to the difficulty in controlling the quality of kombucha products and brings serious constraints to the expanded production of kombucha products

Method used

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  • Preparation method and application of kombucha product
  • Preparation method and application of kombucha product
  • Preparation method and application of kombucha product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method of a kombucha product, the steps are as follows:

[0043] (1) Take 300mL of water, heat and boil to 100°C, add 30g of sucrose, and stir until completely dissolved;

[0044] (2) Add 3g of black tea leaves and soak for 5 minutes;

[0045] (3) Keep the tea dregs after cooling to 30°C, and add 30mL of kombucha mother liquor;

[0046] (4) Obtain the target kombucha product after fermenting at a temperature of 30° C. for 3 days.

Embodiment 2

[0048] A preparation method of a kombucha product, the steps are as follows:

[0049] (1) Take 300mL of water, heat and boil to 100°C, add 30g of sucrose, and stir until completely dissolved;

[0050] (2) Add 3g of black tea leaves and soak for 5 minutes;

[0051] (3) Keep the tea dregs after cooling to 30°C, and add 30mL of kombucha mother liquor;

[0052] (4) Obtain the target kombucha product after fermenting at a temperature of 30°C for 6 days.

Embodiment 3

[0054] A preparation method of a kombucha product, the steps are as follows:

[0055] (1) Take 300mL of water, heat and boil to 100°C, add 30g of sucrose, and stir until completely dissolved;

[0056] (2) Add 3g of black tea leaves and soak for 5 minutes;

[0057] (3) Keep the tea dregs after cooling to 30°C, and add 30mL of kombucha mother liquor;

[0058] (4) Obtain the target kombucha product after fermenting at a temperature of 30° C. for 9 days.

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method and application of a kombucha product. The kombucha product is prepared by fermenting unfiltered black tea water in the presence of kombucha mother liquor, and compared with a kombucha product prepared by fermenting filtered black tea water in the presence of kombucha mother liquor, the oxidation resistance and the polyphenol content of the prepared kombucha product are remarkably improved. In addition, the preparation method is easy to operate, high in efficiency, suitable for large-scale industrial production and good in application prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method and application of a kombucha product. Background technique [0002] Kombucha drink is a fermented tea drink, which is made by boiling tea leaves with water to extract tea soup, adding sugar and kombucha fungus to ferment, because it has various health effects such as anti-oxidation, antibacterial, anti-cancer, immune regulation and cardiovascular protection And received much attention. Studies have shown that kombucha products are rich in biologically active substances, such as tea polyphenols, polysaccharides, theophylline and short-chain fatty acids, etc., which have various biological activities, such as anti-oxidation, anti-inflammation, regulating intestinal flora and anti-cancer, etc. . Drinking kombucha products can have obvious protective effects on human health, such as reducing oxidative stress, eliminating fatigue, helping digestion, imm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/166
Inventor 李华斌周丹丹罗敏阿迪拉黄斯妤刘庆
Owner SUN YAT SEN UNIV
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