Technological method for rapid producing black tea fungus using pure fungus combination and industrial forced ventilation

A process method, kombucha technology, applied in the direction of biochemical equipment and methods, bacteria, microorganisms, etc., can solve the problems of kombucha industrialization and commercialization difficulties, easy contamination of miscellaneous bacteria, difficult preservation of strains, etc., to promote commercialization Effects of developing and solving flavor fluctuations and preventing bacterial contamination

Inactive Publication Date: 2007-03-28
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This traditional culture method has the following disadvantages: ①It is easy to contaminate miscellaneous bacteria;
[0006] According to the previous discussion, it can be seen that the flora in the traditional family-cultured kombucha is complex and changeable. Although the cultures in various places are called kombucha, their flavors are very different. This situation makes the industrialization and commercialization of kombucha very difficult. big difficulty

Method used

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  • Technological method for rapid producing black tea fungus using pure fungus combination and industrial forced ventilation
  • Technological method for rapid producing black tea fungus using pure fungus combination and industrial forced ventilation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The technological method of rapidly producing kombucha fungus by adopting pure bacterium combined industrialized forced ventilation, comprises the following process steps

[0052] (1), the preparation of sugar tea liquid

[0053] Take 3-10g of raw tea leaves, 30-100g of sugar, and 1000mL of water. Brew the tea and sugar with boiling water, keep boiling slightly for 1-10min, let the tea settle down, take the supernatant, and pack into 150mL / 250mL triangular flasks, 108 Sterilize at ℃~121℃ for 10~25min, and set aside.

[0054] The tea leaves in the sugar tea liquid formula are green tea, or black tea, or oolong tea, or tea powder, or various tea extracts, or a mixture of several tea leaves.

[0055] The sugar in the sugar tea liquid formula is brown sugar, or white sugar, or rock sugar, or sucrose, or glucose, or maltose, or honey, or a mixture of any several sugars.

[0056] (2), respectively prepare Saccharomyces cerevisiae and Acetobacter xylinum liquid bacteria liqu...

Embodiment 2

[0075] In the process method of fast production of kombucha fungi using pure bacteria combination industrialized forced ventilation, the preparation of the first step sugar tea liquid is the same as in Example 1,

[0076] The second step is to prepare Saccharomyces cerevisiae, Acetobacter xylinum and Lactobacillus plantarum respectively

[0077] A, Preparation of Saccharomyces cerevisiae liquid bacterial liquid

[0078] Use an inoculation loop to take a ring of purified Saccharomyces cerevisiae bacteria lawn from the slant strain of glucose yeast extract (GYC) solid medium, put it in a test tube containing glucose yeast extract GYC liquid medium after sterilization, and place it at 25 ° C ~ Cultivate in an incubator at 35° C. for 3 to 7 days; obtain a liquid bacterial liquid of Saccharomyces cerevisiae.

[0079] B, preparation of xylinum acetic acid bacteria liquid bacterial liquid

[0080] Use an inoculation loop to take a loop of purified Acetobacter xylinum lawn from the ...

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Abstract

The invention relates to black tea fungus technological process for industrialization production. Its features are that it includes the following four steps: preparing sugar tea liquid; respectively producing distillers yeast and wood vinegar fungus liquid emulsion; preparing the mixed liquid fungus; progressive enlarging culture by the first, second, third grade; using compulsive airing technique to fast ferment black tea fungus and ending in 60-80h. The produced black tea fungus has stable quality and various nutritive substances. Thus it can be used to make various health foods and drink which have good health effect.

Description

technical field [0001] The invention relates to a process for industrialized production of kombucha. Background technique [0002] Kombucha, also known as "Haibao" and "Kombucha", is a traditional health drink widely spread in my country, Japan, Southeast Asia and southern European countries. In general families, the kombucha is cultivated empirically, and the kombucha liquid is obtained from others, which is put into the prepared sugar tea water, cultivated for about 7 to 15 days according to the temperature difference, and new kombucha is obtained. This traditional culture method has the following disadvantages: ①It is easy to contaminate miscellaneous bacteria, ②The strains are not easy to preserve, ③The product quality is unstable, ④It is not easy to cultivate on a large scale, and ⑤It is not easy to develop commercially. In order to solve these problems, this report intends to use modern biotechnology to develop and utilize kombucha, a traditional beverage, to improve ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/00C12N1/20C12N1/16
Inventor 唐欣昀
Owner ANHUI AGRICULTURAL UNIVERSITY
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