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Fruity Kangpu tea beverage and preparation method thereof

A kombucha and beverage technology, applied in the field of fruity kombucha beverage and its preparation, can solve the problems of sourness, pungent smell, bad flavor, etc., and achieve the effects of improving flavor, enhancing antioxidant activity, and increasing biological activity

Pending Publication Date: 2022-07-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For this reason, the technical problem to be solved by the present invention is to overcome the problems that kombucha has bad flavors such as sourness and pungent smell in the prior art

Method used

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  • Fruity Kangpu tea beverage and preparation method thereof
  • Fruity Kangpu tea beverage and preparation method thereof
  • Fruity Kangpu tea beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A fruity kombucha beverage and a preparation method thereof, specifically comprising the following steps:

[0053] S1, prepare tea syrup: get green tea tea leaves and place in water and boil for 3min, add sucrose to dissolve, filter to obtain base solution, place base solution in an open container, and the temperature is lowered to room temperature; wherein, the water, sucrose and green tea The weight ratio of tea leaves is 200:20:1;

[0054] S2, the first step of fermentation: add kombucha mixed strain liquid to the base liquid obtained in S1, use 5 layers of gauze to seal the open end of the open container described in S1, and place the container at 36°C for fermentation for 7 days. , and sterilized at 75°C for 10min, the obtained liquid is a primary fermentation liquid; wherein, the volume ratio of the kombucha mixed strain liquid and the base liquid is 1:10;

[0055] S3. Preparation of apple juice: Select red Fuji apples with no damage and no bad fruit, wash them, ...

Embodiment 2

[0061] A fruity kombucha beverage and a preparation method thereof, specifically comprising the following steps:

[0062] S1, prepare tea syrup: get black tea leaves and place in water and boil for 3min, add sucrose to dissolve, filter to obtain base solution, place base solution in an open container, and the temperature is lowered to room temperature; wherein, the water, sucrose and black tea The weight ratio of tea leaves is 198:22:0.8;

[0063] S2, the first step of fermentation: add kombucha mixed strain liquid to the base liquid obtained in S1, use 5 layers of gauze to seal the open end of the open container described in S1, and place the container at 36°C for fermentation for 7 days. , and sterilized at 75°C for 10min, the obtained liquid is a primary fermentation liquid; wherein, the volume ratio of the kombucha mixed strain liquid and the base liquid is 0.8:12;

[0064] S3. Preparation of apple juice: Select red Fuji apples with no damage and no bad fruit, wash them, ...

Embodiment 3

[0070] A fruity kombucha beverage and a preparation method thereof, specifically comprising the following steps:

[0071] S1, prepare tea sugar water: get green tea tea leaves and place in water and boil for 3min, add brown sugar to dissolve, filter to obtain base solution, place the base solution in an open container, and the temperature is lowered to room temperature; wherein, the water, brown sugar and green tea The weight ratio of tea leaves is 202:18:1.2;

[0072] S2, the first step of fermentation: add kombucha mixed strain liquid to the base liquid obtained in S1, use 5 layers of gauze to seal the open end of the open container described in S1, and place the container at 36°C for fermentation for 7 days. , and sterilized at 75°C for 10min, the obtained liquid is a primary fermentation liquid; wherein, the volume ratio of the kombucha mixed strain liquid and the base liquid is 1.2:8;

[0073] S3. Preparation of apple juice: Select red Fuji apples with no damage and no b...

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Abstract

The invention relates to a fruity Kangpu tea beverage and a preparation method thereof, and relates to the technical field of tea beverages. The preparation method comprises the following steps: inoculating Kangpu tea strain liquid into tea sugar water, fermenting and sterilizing to obtain primary fermentation liquid; adding the pretreated fruit juice into the primary fermentation liquor, inoculating a lactic acid bacteria seed solution, and fermenting to obtain secondary fermentation liquor; and finally, inoculating a yeast seed solution into the secondary fermentation solution, and fermenting to obtain the fruity Kangpu tea beverage. According to the fruity Kangpu tea beverage disclosed by the invention, the content of total flavonoids is about 338.33 mg / L, the content of total phenols is about 184.70 mg / L, and the fruity Kangpu tea beverage is high in antioxidant activity, various in flavor substance variety, soft in mouth feel, moderate in sour and sweet, transparent, bright, glossy, free of foreign impurities and free of a layering phenomenon.

Description

technical field [0001] The invention relates to the technical field of tea beverages, in particular to a fruity kombucha beverage and a preparation method thereof. Background technique [0002] Kombucha, also known as kombucha, sea treasure, and stomach treasure, is a folk traditional acidic drink that has a certain health care effect on a variety of stomach diseases. mainstream product. Kombucha strain is a symbiosis composed of lactic acid bacteria, yeast and acetic acid bacteria. The raw materials are fermented to produce nutrients such as protein, vitamins, trace elements and tea polyphenols, which have health care functions such as lowering blood lipids and protecting liver. . [0003] However, the primary fermentation broth of kombucha has unpleasant flavors such as sourness and pungent odor, which limits the consumer population and lacks market attractiveness and competitiveness. Therefore, there is an urgent need to optimize and improve the process of kombucha. ...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/163A23F3/166A23V2400/169Y02A40/90
Inventor 童群义徐闻天
Owner JIANGNAN UNIV
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