Method for producing red tea fungus drink

A production method and technology of kombucha, which are applied in the preparation of alcoholic beverages, pre-extraction tea treatment, food science, etc., can solve the problems of loss of nutrients, lack of health care function, and single nutrients, and achieve the effect of good taste

Inactive Publication Date: 2005-03-02
王义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional content of this beverage is relatively single, the taste is poor, and the production

Method used

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Examples

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Example Embodiment

[0006] The production method is as follows: first mix 5-20 sugar and 5-20 concentrated fruit juice (concentrated fruit juice sold on the market) in 30-60 purified water, and then sterilize at a high temperature of 80°-90°. It is 10-15 minutes, and then it is cooled. The temperature of the mixed solution is controlled at 25°C-35°C to inoculate kombucha, and the weight ratio of kombucha is 10-30. Kombucha is provided by Wuhan Xinyu Edible Fungi Research Institute, also known as Haibao. Kombucha contains yeast, acetic acid and lactic acid bacteria. The kombucha inoculated mixed liquid is fermented in a fermentor at a temperature of 25°C-35°C, a time of 10-12 days, and a pH value of 3-4. After filtration, it is packaged.

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Abstract

The production process of red tea fungus drink includes mixing sugar, concentrated fruit juice and pure water; sterilization; inoculating red tea fungus at 25-35 deg.c; fermentation inside fermenting tank at 25-35 deg.c and pH 3-4 for 10-12 days; and filtering. By means of scientific composition and the production process with fermentation, ageing, fusion and other steps, the red tea fungus drink product contains rich vitamins, amino acids and minerals, has good taste, the nutritive components in fruit juice maintained and beneficial active fungus, and thus has the health functions of softening blood vessel, lowering blood pressure, lowering blood fat, promoting digestion, nursing face, etc.

Description

technical field [0001] The invention belongs to a production method of a beverage, in particular to a production method of a kombucha beverage. Background technique [0002] Most of the fruit juice drinks sold in the market all adopt fruit to be squeezed to make juice, add flavoring agent and a certain proportion of water, and make canned or bottled beverages after sterilization. This drink has a relatively single nutrient component and poor taste, and the production method makes the nutrient component loss larger, and generally does not have a health care function. Contents of the invention [0003] The purpose of the present invention is to provide a production method of kombucha beverage, which can maintain the nutritional components of the original fruit juice, has good taste, contains active bacteria beneficial to human body, and has health care function. [0004] The production method provided by the present invention is as follows: first mix and dissolve sugar with...

Claims

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Application Information

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IPC IPC(8): A23F3/10A23L2/38C12G3/02C12G3/04
Inventor 王义张竞强
Owner 王义
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