Mulberry Kangpu tea fermentation liquor and Kangpu tea beverage
A fermented liquid and kombucha technology, applied in the field of beverage processing, can solve the problems of unqualified kombucha quality, reduce the qualified rate of enterprise products, short shelf life, etc., achieve broad commercial application prospects, reduce the risk of contamination, flavor great taste effect
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Embodiment 1
[0044] Embodiment 1, a kind of Sangkang pucha fermented liquid is produced by the following method:
[0045] S1. Extracting the tea leaves to obtain a tea extract; performing preliminary fermentation on the tea extract to obtain a kombucha mother liquor;
[0046] S2. Extract the mulberry leaves, add 4L of water to the extraction tank, heat up to 90°C, slowly add 0.5kg of mulberry leaves into the extraction tank, stir and completely immerse the mulberry leaves in the water, keep stirring and extract for 90min, and complete After filtering to obtain the first filtrate and the first filter residue, the first filter residue was added to water 4.2 times the mass of the first filter residue and heated to 90°C, extracted for 90 minutes, and filtered to obtain the second filtrate and the second filter residue. The second filter residue is discarded, the first filtrate and the second filtrate are combined, and filtered through a microfiltration ceramic membrane, and after the filtratio...
Embodiment 2~21
[0057] Examples 2-21, a Sangkang Pucha fermented liquid, differ from Example 1 in that the configuration parameters of the bacterial liquid and the fermentation parameters in step S4 are different, as shown in Table 1 for details.
[0058] Parameter configuration in table 1, embodiment 1~7
[0059]
[0060]
[0061]
Embodiment 22
[0062] Example 22, a fermented liquid of Sangkang Pucha, differs from that of Example 9 in that in step S1-3, the inoculum amount of the bacterial liquid is 20%, the fermentation temperature is 34° C., and the fermentation time is 240 h.
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