Red date and black tea fungus beverage and its brewing method

A technology of kombucha and red dates, which is applied in tea extraction, medical formulas, unknown raw materials, etc., can solve the problems of lack of high-tech content and added value, the taste of blended jujube juice drinks is not mellow, and the lagging of red dates deep processing technology, etc., to improve Scientific and technological content and added value, improving the body's immunity, and optimizing the effect of agricultural industrial structure

Inactive Publication Date: 2005-03-16
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above situation, the present invention aims to solve the problems of relatively lagging deep processing technology of jujube, lack of high-tech content and value-added deep-processing products, and the backlog of jujube; overcome the disadvantage that the prepared jujube juice drink tastes not mellow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051]Red date kombucha beverage, which is made of yeast (Saccharomyces s.p), Acetobacter xylinum (Acetobacter xylinum), plant lactobacillus (Lactobacillus plantarum AS1.550). After primary cultivation, secondary cultivation and fermenter fermentation, acetic acid, lactic acid, yeast amino acids, vitamins, lecithin and coenzyme A are produced, which are physiologically active substances beneficial to the human body, and then centrifuged and sterile filtered to meet the standards of fermented beverages drinks;

[0052] The media used were:

[0053] Slant Medium: Yeast Medium: Wort 12°Bx 100mL

[0054] Agar 2g

[0055] Acetic acid bacteria medium: glucose 1.5g

[0056] Yeast paste 1.5g

[0057] Calcium carbonate 2g

[0058] Ethanol* 3mL

[0059] Agar 1.5g

[0060] Distilled water 100mL

[0061] ...

Embodiment 2

[0087] The media used were:

[0088] Slant Medium: Yeast Medium: Wort 11°Bx 100mL

[0089] Agar 1.8g

[0090] Acetic acid bacteria medium: glucose 1.6g

[0091] Yeast paste 1.2g

[0092] Calcium carbonate 3g

[0093] Ethanol* 2mL

[0094] Agar 1.6g

[0095] Distilled water 100mL

[0096] Lactic acid bacteria medium: skim milk powder 10g

[0097] Distilled water 100mL

[0098] Seed Medium: Wort 10°Bx 150mL

[0099] Magnesium sulfate 0.3g

[0100] Potassium dihydrogen phosphate 0.1g

[0101] Fermentation medium: jujube juice★ Original juice 2.5L

[0102] Malic acid 5g

[0103] Citric acid 2.5

[0104] Note: * After other components are sterilized, add them aseptically

[0105] ★Red jujube juice: Add 0.7kg of dri...

Embodiment 3

[0121] Medium:

[0122] Slant Medium: Yeast Medium: Wort 10°Bx 100mL

[0123] Agar 1.8g

[0124] Acetic acid bacteria medium: glucose 1.8g

[0125] Yeast paste 1.1g

[0126] Calcium carbonate 1.0g

[0127] Ethanol* 2.5mL

[0128] Agar 2g

[0129] Distilled water 100mL

[0130] Lactic acid bacteria medium: skim milk powder 15g

[0131] Distilled water 100mL

[0132] Seed Medium: Wort 11°Bx 200mL

[0133] Magnesium sulfate 0.2g

[0134] Potassium dihydrogen phosphate 0.2g

[0135] Fermentation medium: jujube juice★ Original juice 2.5L

[0136] Malic acid 2.5g

[0137] Citric acid 5g

[0138] Note: * After other components are sterilized, add them aseptically

[0139] ★Red jujube juice: Add 0.8kg of dried red dat...

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PUM

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Abstract

Disclosed is a femented beverage with black tea bacterium as the bacterial and its brewing process, which employs by-product of red date or jujube fabrication as the raw material, and utilizes saccharomycete, Acetobacter xylinum and plant lactic acid bacillus as the bacterial through the procedures of first stage culturing, second stage culturing, fermentation, centrifugation and germ-free filtration.

Description

technical field [0001] The invention belongs to jujube fermented beverages and a brewing method, in particular to jujube or jujube processing by-products with the same source of medicine and food as raw materials, and kombucha fungus—yeast, acetic acid bacteria, and plant lactobacillus as fermentation strains. The inoculation ratio of yeast, acetic acid bacteria, and lactic acid bacteria and the fermentation conditions are used to brew the red date kombucha beverage that meets the standard of fermented beverages. Background technique [0002] Red dates are rich in nutrients and a variety of trace elements, and have unique nutritional and medicinal value. Relatively lagging behind, red dates are mainly used for drying and fresh food at present. In the era of modern fast-paced life, the traditional eating method of red dates cannot meet the needs of modern people, so the sales of red dates have been seriously affected, resulting in production exceeding sales, and red dates app...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23L2/38
Inventor 路福平杜连祥王春霞王敏戚薇王建玲张黎明王海宽
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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