Kangpu tea, preparation method thereof and solid food

Abstract

The invention discloses a preparation method of Kangpu tea, and belongs to the field of fermented food. The method comprises the following steps: S1, preparing a yerba mate tea solution from yerba mate tea leaves; and S2, fermenting by taking the yerba mate tea solution as a substrate. The Yerba mate kangpu tea obtained by the preparation method has higher total phenol content, can provide more antioxidant substances for human bodies, and has richer fresh tartaric acid flavor in the flavor level.

Description

Technical Field

[0001] The invention relates to the field of fermented foods, and in particular to a method for preparing kombucha, the kombucha obtained by the preparation method, and a solid food obtained from the kombucha. Background Art

[0002] There are many kinds of traditional fermented foods, which are mainly divided into fermented grains, fermented beans, fermented tea, fermented milk, fermented vegetables, fermented meat, etc. according to different raw materials, and are concentrated in two categories: wine and condiments. Traditional fermented foods are widely loved by consumers because of their unique flavor and rich national characteristics.

[0003] Kombucha is a natural probiotic beverage made from tea through fermentation of a symbiotic bacterial and yeast community. Kombucha is rich in vitamins, organic acids, peptides, amino acids and other compounds, and the types of compounds are determined by the type of tea used as the fermentation base and carbohydrates. However, the traditional base of kombucha is generally black tea or green tea, and the fermented product is insufficient in flavor. Summary of the invention

[0004] The present application provides kombucha tea, a preparation method thereof and a solid food, which can obtain kombucha tea with a unique flavor.

[0005] To achieve the above objectives, the embodiments of the present application adopt the following technical solutions:

[0006] In a first aspect, the present application provides a method for preparing kombucha, comprising:

[0007] S1: using yerba mate tea leaves to prepare yerba mate solution;

[0008] S2: fermenting the yerba mate solution as a substrate to obtain kombucha.

[0009] In another embodiment of the present application, the yerba mate tea leaves in step S1 include roasted yerba mate tea leaves.

[0010] In another embodiment of the present application, the method for preparing the roasted yerba mate tea leaves comprises:

[0011] Bake at 100-130℃ for 20-30min.

[0012] In another embodiment of the present application, the step S2 further includes:

[0013] Add carbon source and adjust the sugar content of the solution to

[0014] In another embodiment of the present application, the fermentation in step S2 comprises:

[0015] Kombucha and yeast are added, wherein the ratio of the kombucha to the yeast is (1-3): (7-9), the temperature is 23-27° C., and the time is 15-25 days.

[0016] In another embodiment of the present application, the fermentation in step S2 further comprises:

[0017] Add the fermented kombucha solution, wherein the proportion of the fermented kombucha solution is 20%-60%.

[0018] In another embodiment of the present application, the method for preparing the fermented kombucha solution comprises:

[0019] Soak the unroasted yerba mate leaves for 10-20 minutes and adjust the sugar content to 6-7°Brix;

[0020] After filtering, SCOBY was added and fermented at 30-33° C. to obtain the fermented kombucha solution.

[0021] In a second aspect, the present application further provides a kombucha prepared by the kombucha preparation method as described in any one of the first aspects.

[0022] In a third aspect, the present application also provides a use of the kombucha described in the second aspect in preparing solid food.

[0023] In another embodiment of the present application, the solid food is tea jelly.

[0024] The beneficial effects of the present invention compared with the prior art are:

[0025] The present invention adds fermented kombucha and bakes yerba mate tea leaves. After 20 days of fermentation, the total phenol content in the sample of Example 1 of the present invention is measured to be about 20% higher than that in the initial stage of fermentation, reaching an average of 330 mgGAE / L. This proves that the kombucha prepared by the present invention has better antioxidant properties than traditional kombucha, and the sample has better flavor;

[0026] The kombucha provided by the present invention has a richer fresh fruity sour taste and a pH value that is more suitable for the human body in terms of flavor, and the sensory evaluation score of consumers is also higher.

[0027] The kombucha provided by the present invention has diversity, and by changing the carbohydrate source or the fermentation time, products with various flavors and different nutritional ingredients can be produced;

[0028] The kombucha tea jelly provided by the present invention is a solid beverage, and the solid beverage product has a richer and more diversified packaging scheme, and has more advantages in the convenience of consumption;

[0029] The kombucha tea jelly provided by the present invention is used to test the characteristics of different sweeteners such as agave nectar, erythritol, trehalose and sucrose in terms of sweetness, nutritional content, calories, blood sugar effect, shelf life, taste and antioxidant capacity, so that different sweeteners can be reasonably selected according to different needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying any creative work.

[0031] Figure 1 This is a flow chart of the preparation process of Example 1 of the present application;

[0032] Figure 2 Schematic diagram of changes in human blood sugar obtained by using the tea jelly prepared in the example of the present application as a blank group, adding erythritol to the blank group tea jelly as an experimental group, and adding sucrose to the blank group tea jelly as a control group. DETAILED DESCRIPTION

[0033] The following description provides specific application scenarios and requirements of this specification, with the purpose of enabling those skilled in the art to make and use the contents of this specification. Various local modifications to the disclosed embodiments will be apparent to those skilled in the art, and the general principles defined herein may be applied to other embodiments and applications without departing from the spirit and scope of this specification. Therefore, this specification is not limited to the embodiments shown, but to the widest scope consistent with the claims.

[0034] The terms used herein are only used for the purpose of describing specific example embodiments and are not restrictive. For example, unless the context clearly indicates otherwise, as used herein, the singular forms "a", "an" and "the" may also include plural forms. When used in this specification, the terms "include", "comprise" and / or "contain" mean that the associated integers, steps, operations, elements and / or components exist, but do not exclude the existence of one or more other features, integers, steps, operations, elements, components and / or groups or that other features, integers, steps, operations, elements, components and / or groups may be added in the system / method.

[0035] As defined herein, all percentages expressed are to be understood as percentages by weight unless otherwise indicated.

[0036] Comparative Example 1 is a kombucha solution.

[0037] Preparation stage: Soak 40g of unroasted yerba mate leaves at 100°C for 10 minutes, then add 250-350g of sucrose until the sugar content reaches 6.67°Brix.

[0038] Fermentation process: After filtering under sterile conditions using a 500-mesh filter, cool to room temperature, and place in a 3-liter glass bottle with 24 grams of SCOBY for culture. Ferment at 33±3°C for 20 days. After fermentation, the pH measurement of the sample showed a pH value of 3.30.

[0039] It should be noted that SCOBY (symbiotic culture of bacteria and yeast) in this comparative example and the following examples represents kombucha and yeast, and the mass ratio of kombucha to yeast is 2:8.

[0040] Example 1

[0041] At 100°C, soak 40g of yerba mate leaves roasted at 130°C for 30min in RO water for 10 minutes, then add honey until the sugar content reaches 10°Brix.

[0042] After cooling to room temperature, the mixture was filtered using a 500-mesh filter under sterile conditions and incubated in a 3-liter glass bottle along with 24 g of SCOBY and 20% (v / v) previously fermented kombucha.

[0043] The fermented kombucha was prepared in the same manner as the traditional kombucha, i.e., the fermented kombucha of Comparative Example 1.

[0044] The fermentation was performed in triplicate at 25 ± 2 °C for 20 days. After the fermentation was completed, the pH of the sample was measured and the pH value was 3.1.

[0045] In Example 2, the yerba mate tea leaves were not roasted, and the other conditions were the same as those in Example 1.

[0046] In Example 3, no fermented kombucha solution was added, and the other conditions were the same as those in Example 1.

[0047] In Example 4, 40% (v / v) fermented kombucha solution was added, and the other conditions were the same as those in Example 1.

[0048] In Example 5, 60% (v / v) fermented kombucha solution was added, and the other conditions were the same as those in Example 1.

[0049] Example 6, 24 grams of SCOBY was added, and the other conditions were the same as in Example 1.

[0050] Yerba Mate Kombucha and traditional Kombucha were tested on a 9-point consumer scale to examine the market acceptance of the products.

[0051]

[0052] The results showed that the color and appearance attribute scores of both samples were around 7 points (p>0.05), while the aroma and flavor attributes of Yerba Mate Kombucha scored higher (7 points), while the traditional Kombucha scored 6 points. The comprehensive score and purchase intention of Yerba Mate Kombucha were higher than those of traditional Kombucha.

[0053]

[0054] The total phenol content is related to antioxidant activity. The total phenol content of the sample in Example 1 at the initial stage of fermentation was 276.18 GAE / L, which is similar to the content of kombucha after traditional fermentation (260.15 GAE / L).

[0055] At the same time, after testing, the content of epigallocatechin gallate (EGCG) in the initial fermentation sample of Example 1 was 7.6 mg / L, the content of flavonoids was 103.69 mg / L, the content of polyphenols was 150.06 mg / L, the content of vitamin C was 5.05 mg / L, and the content of mineral potassium was 116.7 mg / L.

[0056] As can be seen from the table, after 20 days of fermentation, the total phenol content in the sample of Example 1 was measured to be about 20% higher than that in the initial stage of fermentation, reaching 79.4 GAEA / L. This proves that Yerba Kombucha has better antioxidant properties than traditional Kombucha.

[0057] In addition, the EGCG content of the fermented yerba mate kombucha in the sample of Example 1 was measured to be 9.1 mg / L, the flavonoid content was 145.76 mg / L, the polyphenol content was 184.7 mg / L, the vitamin C content was 5.2 mg / L, and the mineral potassium content was 120 mg / L. This proves that yerba mate kombucha has richer nutritional value.

[0058] Solid Kombucha Food

[0059] Take the kombucha solution obtained in Example 1 above, add 10 g of agave nectar and 130 g of gum block liquid in a ratio of 1:10:130, stir evenly and cool to form, and measure the sweetness to reach 14° Brix.

[0060] At the same time, tests found that agave nectar provides rich nutrition for tea jelly. Every 100g of tea jelly contains about 60mg of calcium, 1.5mg of iron, 40mg of magnesium and other minerals, 0.06mg of vitamin B1, 0.07mg of vitamin B2, 4mg of vitamin C. The calories of tea jelly are about 150 kcal / 100g.

[0061] In addition, the effect of agave nectar on blood sugar is relatively mild. Through in vitro simulated digestion experiments, ordinary sucrose is used as a control, and honey and maple syrup are added as a comparison. The results are shown in Table 3. As can be seen from Table 3, the blood sugar increase after eating tea jelly with agave nectar is small, which is 30% lower than that of ordinary sucrose.

[0062]

[0063] The gum block has a mellow taste with a unique floral aroma. According to stability tests, the shelf life under normal storage conditions can reach 30 days. The characteristics of agave nectar are that it is natural, has a unique flavor and certain health benefits.

[0064] The gum blocks with added agave nectar and the gum blocks with added sucrose were subjected to a 9-point consumer test to examine the market acceptability of the products, as shown in Table 4.

[0065] The results showed that the color and appearance attribute scores of both samples were around 7 points (p>0.05), while the aroma and flavor attributes of agave nectar gum block scored higher (9 points), while the sucrose gum block scored 6 points. The comprehensive score and purchase intention of agave nectar (8) were higher than those of sucrose gum block (7 points).

[0066] Take 10g of erythritol and mix it in the same proportion. The sweetness of each 100g of mixed tea jelly is 8°Brix. The calories are extremely low, only 10 kcal / 100g. Through in vitro simulated digestion experiments, the tea jelly with added sucrose is the control group A, the tea jelly with added erythritol is the group B, and the tea jelly without any sugar is the blank group. The results are as follows Figure 2 As shown. Figure 2 It can be seen that consuming tea jelly with erythritol has almost no effect on blood sugar, so this type of jelly is suitable for diabetic patients and people who are concerned about blood sugar control. This jelly has a refreshing taste, and the shelf life under normal storage conditions can be up to 35 days through stability testing. The characteristics of erythritol are that it does not participate in human metabolism, does not cause tooth decay, has moderate sweetness and a pure taste.

[0067] The gum blocks with added erythritol and the gum blocks with added sucrose were tested by consumers using the 9-point method to test the market acceptance of the products, as shown in Table 4. The results showed that the color, appearance, aroma and flavor attribute scores of the two samples were all around 7 points (p>0.05), and the comprehensive score and purchase intention score were both 7 points.

[0068] Take 10g of trehalose and mix them in proportion. The sweetness of each 100g of tea jelly is 10°Brix. In terms of nutrition, each 100g of tea jelly contains about 55mg of calcium, 1.4mg of iron, 38mg of magnesium and other minerals. The calories are 120 kcal / 100g.

[0069] Through in vitro simulated digestion experiments, compared with ordinary sucrose, the effect of consuming tea jelly with trehalose on blood sugar is small, and the increase is 25% lower than that of ordinary sucrose. The gelatin block has a soft taste and the shelf life under normal storage conditions can be up to 40 days through stability testing. Trehalose is characterized by good moisture retention, which can protect the active ingredients in the tea jelly and improve the stability of the product.

[0070] The gum blocks with added trehalose and gum blocks with added sucrose were tested by consumers using the 9-point method to test the market acceptance of the products, as shown in Table 4. The results showed that the color and appearance attribute scores of the two samples were both around 7 points (p>0.05), while the aroma and flavor attributes of the trehalose gum block scored higher (7 points) and the sucrose gum block scored 6 points. The comprehensive score of trehalose (7.8 points) was higher than that of the sucrose gum block (7 points).

[0071] In general, in the preparation process of Kombucha tea jelly based on yerba mate, adding different sweeteners will bring different effects. Agave nectar makes the tea jelly sweeter by up to 12°Brix. It is rich in minerals, has a mild effect on blood sugar, has a shelf life of 30 days, and has a mellow taste with a unique floral fragrance. The sweetness of erythritol tea jelly is 8°Brix, and the calories are extremely low at only 10 kcal / 100g. It has almost no effect on blood sugar and is suitable for diabetic patients and people who are concerned about blood sugar. It has a shelf life of 35 days, a refreshing taste, does not participate in human metabolism, does not cause tooth decay, has moderate sweetness and a pure taste. Trehalose tea jelly has a moderate sweetness of 10°Brix, is rich in minerals, has little effect on blood sugar, has a shelf life of up to 40 days, has a soft taste, has good moisturizing properties, can protect the active ingredients of tea jelly and improve product stability.

[0072]

[0073] It can be seen that different sweeteners have their own characteristics in terms of sweetness, nutritional content, calories, blood sugar impact, shelf life, taste and antioxidant capacity. Suitable sweeteners can be selected according to different needs and consumer groups.

[0074] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can easily think of various equivalent modifications or replacements within the technical scope disclosed by the present invention, and these modifications or replacements should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.

Claims

1. A method for preparing kombucha, characterized in that: include: S1: using yerba mate tea leaves to prepare yerba mate solution; S2: fermenting the yerba mate solution as a substrate to obtain kombucha.

2. The method for preparing kombucha according to claim 1, characterized in that: The yerba mate tea leaves in step S1 include roasted yerba mate tea leaves.

3. The method for preparing kombucha according to claim 2, characterized in that: The method for preparing the roasted yerba mate tea leaves comprises: Bake at 100-130℃ for 20-30min.

4. The method for preparing kombucha according to claim 1, characterized in that: The step S2 further comprises: A carbon source was added and the Brix value of the solution was adjusted to 9-110 Brix.

5. The method for preparing kombucha according to claim 1, characterized in that: The fermentation in step S2 comprises: Kombucha and yeast are added, wherein the ratio of the Kombucha to the yeast is (1-3): (7-9), the temperature is 23-27° C., and the time is 15-25 days.

6. The method for preparing kombucha according to claim 1, characterized in that: The fermentation in step S2 further comprises: Add the fermented kombucha solution, wherein the proportion of the fermented kombucha solution is 20%-60%.

7. The method for preparing kombucha according to claim 6, characterized in that: The method for preparing the fermented kombucha solution comprises: Soak the unroasted yerba mate leaves for 10-20 minutes and adjust the sugar content to 6-7°Brix; After filtering, SCOBY was added and fermented at 30-33° C. to obtain the fermented kombucha solution.

8. A kombucha tea, characterized in that The kombucha is prepared by the kombucha preparation method according to any one of claims 1 to 7.

9. Use of the kombucha according to claim 8 in preparing solid food.

10. The use according to claim 9, characterized in that: The solid food is tea jelly.

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