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Xinhui citrus health Puer tea and preparation method thereof

A technology of kombucha and tea liquid, applied in the field of Xinhui mandarin kombucha and its preparation, to achieve the effect of solving resource waste, ensuring quality and stability, and realizing high-value utilization

Pending Publication Date: 2022-04-22
广东江门中医药职业学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no product related to making kombucha with new citrus

Method used

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  • Xinhui citrus health Puer tea and preparation method thereof
  • Xinhui citrus health Puer tea and preparation method thereof
  • Xinhui citrus health Puer tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of new citrus kombucha of the present invention, its preparation method comprises the following steps:

[0033] S1, preparation of symbiotic culture medium:

[0034] A1. Preparation of tea liquid: Weigh green tea leaves and dried mulberry leaves according to the mass ratio of 5:3, mix them as tea leaves, cool to 85°C with boiling water, add 0.6g of tea leaves to water per 100ml of water, and keep for 20min. Use a 300-mesh sieve to filter out the tea dregs to obtain the tea liquid for later use;

[0035] A2. Preparation of Xinhui mandarin fruit juice: select Xinhui mandarin pulp after peeling from September to November. Xinhui mandarin pulp meets the requirements of bright color, no pests and diseases, and no mechanical damage. According to the mass volume ratio of 5:3, put them into the juice extractor to squeeze the juice, filter through a 300-mesh sieve, and obtain the new citrus juice for later use;

[0036] A3. Compounding: Compounding the tea liquid and Xi...

Embodiment 2

[0045] A kind of new citrus kombucha of the present invention, its preparation method comprises the following:

[0046] S1, preparation of symbiotic culture medium:

[0047] A1. Preparation of tea liquid: Weigh green tea leaves and dried mulberry leaves according to the mass ratio of 6:4, mix them as tea leaves, cool to 90°C in boiling water, add 0.6g of tea leaves to water per 100ml of water, and keep for 30min. Use a 300-mesh sieve to filter out the tea dregs to obtain the tea liquid for later use;

[0048] A2. Preparation of Xinhui mandarin fruit juice: select Xinhui mandarin pulp after peeling from September to November. Xinhui mandarin pulp meets the requirements of bright color, no pests and diseases, and no mechanical damage. According to the mass volume ratio of 5:3, put them into the juice extractor to squeeze the juice, filter through a 300-mesh sieve, and obtain the new citrus juice for later use;

[0049] A3. Compounding: Compounding the tea liquid and Xinhuigan ...

Embodiment 3

[0058] A kind of new citrus kombucha of the present invention, its preparation method comprises the following:

[0059] S1, preparation of symbiotic culture medium:

[0060] A1. Preparation of tea liquid: Weigh green tea leaves and dried mulberry leaves according to the mass ratio of 7:3, mix them as tea leaves, cool to 87.5°C in boiling water, add 0.6g of tea leaves to water per 100ml of water, and keep for 30min. Use a 300-mesh sieve to filter out the tea dregs to obtain the tea liquid for later use;

[0061] A2. Preparation of Xinhui mandarin fruit juice: select Xinhui mandarin pulp after peeling from September to November. Xinhui mandarin pulp meets the requirements of bright color, no pests and diseases, and no mechanical damage. According to the mass volume ratio of 5:3, put them into the juice extractor to squeeze the juice, filter through a 300-mesh sieve, and obtain the new citrus juice for later use;

[0062] A3. Compounding: Compounding the tea liquid and Xinhuiga...

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Abstract

A preparation method of the Xinhui citrus Kangpu tea comprises the following steps: S1, preparing a symbiotic bacterium culture medium: A1, preparing tea liquid; a2, preparing Xinhui orange juice; a3, compounding is conducted; a4, sterilizing; s2, inoculation: B1, primary seed solution culture; b2, culturing a secondary seed solution; b3, strain compounding is carried out; b4, inoculating and fermenting; and S3, performing pasteurization. According to the Xinhui citrus Kangpu tea prepared by the preparation method disclosed by the invention, the resource utilization rate of Xinhui citrus can be fully increased, the unique nutritional values of the green tea, the probiotics and the Xinhui citrus are combined, and on the basis of improving the original bad taste of the Xinhui citrus pulp, the health requirements of modern people on nutritional and healthy beverages are also met. The Xinhui citrus Kangpu tea effectively solves the problem that the Xinhui citrus pulp is sour, astringent and bitter when being directly eaten, is compounded with the green tea and the mulberry leaves, and is fermented into the Xinhui citrus Kangpu tea with double characteristic functions of fermented fruit juice and fermented tea, and the Xinhui citrus Kangpu tea can play roles in regulating intestines and stomach of a human body, removing fat and resisting oxidation.

Description

technical field [0001] The invention relates to the field of healthy tea drinks, in particular to a new citrus kombucha and a preparation method thereof. Background technique [0002] Xinhui tangerine, also known as Chenpi tangerine, is mainly produced in Xinhui area of ​​Jiangmen City. It is one of the top ten authentic medicinal materials in Guangdong Province. It belongs to China's geographical indication products. It has the characteristics of both medicine and food. Stomach anti-vomiting, dampness-reducing phlegm and other effects. At present, the development and utilization of Xinhui mandarin is mostly limited to its peel, and its pulp is not ideal for direct consumption due to its sour taste and many seeds. After squeezing the juice, a kind of limonin will be produced, and it cannot be stored after peeling, so it is discarded at will. , not only caused a great waste of resources, but also polluted the environment. The Xinhui mandarin pulp is rich in carbohydrates,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/18A23F3/16C12N1/20C12N1/16C12N1/18C12R1/25C12R1/23C12R1/225C12R1/645C12R1/865C12R1/02
CPCA23F3/14A23F3/18A23F3/166C12N1/20C12N1/16C12N1/18A23V2400/137A23V2400/113A23V2400/175A23V2400/169
Inventor 廖雪义李拥军皮小弟李佳妮李馨杨金霞
Owner 广东江门中医药职业学院
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