Fruity Kangpu tea beverage and preparation method thereof

Abstract

The invention belongs to the technical field of food, and discloses a fruity Kangpu tea beverage and a preparation method thereof. The preparation method of the fruity Kangpu tea beverage comprises the following steps: S1, mixing tea sugar water, a candida utilis yeast seed solution and an acetobacter xylinum seed solution, and performing primary fermentation to obtain a primary fermentation solution; and S2, mixing the primary fermentation liquid, the fruit pulp, the candida utilis seed liquid and the lactobacillus plantarum seed liquid, carrying out secondary fermentation, and sterilizing to obtain the fruity Kangpu tea beverage. According to the method, fermentation is performed twice, specific zymophyte is adopted, phenolic substances and flavonoid substances in the tea leaves are fully released through glycolysis, the total acid content is reduced, and the fermentation period is shortened; meanwhile, the fruit pulp is added in the secondary fermentation process, so that the astringent taste and the unpleasant odor in the fermentation process are effectively covered, and the prepared Kangpu tea beverage is softer in taste, more layered in flavor and richer and fuller in taste.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a fruit-flavored kombucha beverage and a preparation method thereof. Background Art

[0002] Kombucha, also known as black tea fungus, is a sweet and sour beverage fermented with tea sugar water (sucrose added to black tea extract) as the main fermentation matrix and the biofilm formed by symbiotic bacteria such as yeast, acetic acid bacteria, and lactic acid bacteria as the fermentation agent. Through microbial fermentation, kombucha contains rich nutrients, including some tea extracts, fermented microorganisms and their metabolites, including acetic acid, gluconic acid, glucuronic acid, tea polyphenols, caffeine, glucose, fructose, protein, amino acids, vitamins, trace elements, etc., which not only make it antibacterial, antioxidant, hypolipidemic, hypoglycemic, anti-cardiovascular disease, improve digestion, stimulate the immune system, reduce inflammation, etc., but also the large amount of organic acids, alcohols, aldehydes and esters produced by fermentation also give kombucha a unique flavor. However, since kombucha is fermented, there are problems such as poor fermentation quality (for example, low content of total polyphenols), high acidity, astringency and irritating odor, which limits the consumer population and lacks the attractiveness and competitiveness of the domestic market.

[0003] Therefore, how to increase the content of effective ingredients in kombucha and improve its taste is a technical problem that needs to be solved urgently in this field. Summary of the invention

[0004] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention provides a fruit-flavored kombucha beverage and a preparation method thereof. The preparation method of the present invention can increase the content of phenolic substances and flavonoid substances in the kombucha beverage, while reducing the acidity of the taste, and having a fruity flavor, so that the flavor and taste of the kombucha beverage are richer, more layered, and higher in nutritional value.

[0005] A first aspect of the present invention provides a method for preparing a fruit-flavored kombucha beverage, comprising the following steps:

[0006] S1, mixing tea sugar water, Candida utilis seed liquid and Acetobacter xylinum seed liquid, and performing a first fermentation to obtain a primary fermentation liquid;

[0007] S2, mixing the primary fermentation liquid, the fruit pulp, the Candida utilis seed liquid and the Lactobacillus plantarum seed liquid, performing a second fermentation, and sterilizing to obtain a fruit-flavored kombucha beverage.

[0008] In some embodiments of the present invention, in step S1, the added amount of the Candida utilis seed solution accounts for 1-2% of the volume fraction of the fruit-flavored kombucha beverage, and the added amount of the Acetobacter xylinum seed solution accounts for 1-2% of the volume fraction of the fruit-flavored kombucha beverage.

[0009] In some embodiments of the present invention, in step S2, the added amount of the Candida utilis seed solution accounts for 0.5-1.5% of the volume fraction of the fruit-flavored kombucha beverage, and the added amount of the Lactobacillus plantarum seed solution accounts for 0.5-1% of the volume fraction of the fruit-flavored kombucha beverage.

[0010] In some embodiments of the present invention, the temperature of the first fermentation is 25-35° C., and the time of the first fermentation is 24-96 hours.

[0011] In some embodiments of the present invention, the temperature of the first fermentation is 25-35° C., and the time of the first fermentation is 48-84 hours.

[0012] In some embodiments of the present invention, the temperature of the first fermentation is 30-35° C., and the time of the first fermentation is 60-72 hours.

[0013] In some embodiments of the present invention, the temperature of the second fermentation is 25-30° C., and the time of the second fermentation is 12-48 hours.

[0014] In some embodiments of the present invention, the temperature of the second fermentation is 28-30° C., and the time of the second fermentation is 24-36 hours.

[0015] In some embodiments of the present invention, the sterilization temperature is 90-110° C., and the sterilization time is 0.5-15 min.

[0016] In some embodiments of the present invention, the method for preparing the tea syrup comprises the following steps:

[0017] S1, crushing and sieving tea leaves to obtain tea powder;

[0018] S2. Mix the tea powder, fructose syrup and water, stir, heat and keep warm to obtain tea syrup.

[0019] In some embodiments of the present invention, the tea is selected from at least one of Xinyang black tea, black tea No. 1, Hong Kong-style black tea, honey-scented black tea, black tea (Zhenshan Xiaozhong), black tea (Yinghong No. 9), Tianyun black tea, and black tea 8251.

[0020] In some embodiments of the present invention, the mesh size of the sieve used for sieving is 50-100 meshes.

[0021] In some embodiments of the present invention, the mass ratio of the tea powder to the fruit pulp is (5-8):(10-20).

[0022] In some embodiments of the present invention, the mass ratio of the tea powder to the fruit pulp is (6-7):(15-20).

[0023] In some embodiments of the present invention, the fruit puree is strawberry fruit puree.

[0024] In some embodiments of the present invention, the usage ratio of the tea powder to water is 1 g: (40-70) mL.

[0025] In some embodiments of the present invention, the mass ratio of the tea powder to the fructose syrup is (5-8):90.

[0026] In some embodiments of the present invention, the heating temperature is 70-100°C.

[0027] In some embodiments of the present invention, the insulation time is 10-30 minutes.

[0028] In some embodiments of the present invention, in 1L of fruit-flavored kombucha beverage, the amount of the tea powder is 5-8g.

[0029] In some embodiments of the present invention, the concentration of the Candida utilis seed solution is 10 6 -10 8 CFU / mL; and / or, the concentration of the Acetobacter xylinum seed solution is 10 6 -10 8 CFU / mL; and / or, the concentration of the plant lactobacillus seed solution is 10 6 -10 8 CFU / mL.

[0030] The second aspect of the present invention provides a fruit-flavored kombucha beverage, which is prepared by the preparation method described in the first aspect of the present invention.

[0031] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0032] The present invention uses two fermentation steps and specific fermentation bacteria to fully ferment and release phenolic substances and flavonoids in tea leaves, reduce the total acid content, and shorten the fermentation period; at the same time, by adding fruit pulp during the second fermentation process, the astringent taste and the bad smell during the fermentation process are effectively covered up, and the prepared kombucha beverage has a softer taste, a more layered flavor, and a richer and fuller taste. DETAILED DESCRIPTION

[0033] The present invention is further described in detail below by specific examples. The raw materials, reagents or devices used in the examples can be obtained from conventional commercial sources or by prior art methods unless otherwise specified. Unless otherwise specified, the experiments or test methods are conventional methods in the art.

[0034] Example 1 Screening of tea varieties

[0035] Weigh 3g of tea leaves and soak them in 200mL of 80℃ hot water for 10 minutes, filter and preliminarily evaluate the flavor of the tea juice. The tea varieties and evaluation results are shown in Table 1.

[0036] Table 1 Tea varieties and flavors

[0037]

[0038] Example 2 Selection of fermentation method

[0039] The fermentation effects of one-step fermentation and two-step fermentation were compared and studied.

[0040] 1. The one-step fermentation method (Schemes 1 to 4) comprises the following steps:

[0041] (1) crush honey-scented black tea leaves, pass through an 80-mesh sieve, take 5 g of black tea powder, add 90 g of fructose syrup and 250 mL of RO water, stir evenly, heat to 80° C., keep warm for 10 min, and cool to 30° C. to obtain tea syrup;

[0042] (2) Mix tea sugar water, Candida utilis seed solution (concentration 10 8 CFU / mL), Acetobacter xylinum seed solution (concentration 10 8 CFU / mL) and Lactobacillus plantarum seed solution (concentration 10 8 CFU / mL) and fermented at 30°C to obtain a fermentation broth;

[0043] (3) The fermentation liquid was sterilized in a 90°C water bath for 10 min, and then centrifuged at 5000 rpm for 10 min. The supernatant was taken, fixed to 1 L, and then sterilized in a 95°C water bath for 1 min to obtain a kombucha beverage.

[0044] 2. The two-step fermentation method (Schemes 5 to 8) comprises the following steps:

[0045] S1. Grind the honey-scented black tea leaves, pass through an 80-mesh sieve, take 5 g of black tea powder, add 90 g of fructose syrup and 250 mL of RO water, stir evenly, heat to 80°C, keep warm for 10 min, and cool to 30°C to obtain tea syrup;

[0046] S2, tea sugar water, Candida utilis seed solution (concentration 10 8 CFU / mL) and Acetobacter xylinum seed solution (concentration 10 8CFU / mL) were mixed, and the first fermentation was carried out at 30°C. The fermentation liquid was placed in a centrifuge and centrifuged at 4000 rpm for 12 min, and the supernatant was taken to obtain the primary fermentation liquid;

[0047] S3, the primary fermentation liquid, Candida utilis seed liquid (concentration 10 8 CFU / mL) and Lactobacillus plantarum seed solution (concentration 10 8 CFU / mL) and fermented for the second time at 28°C to obtain a secondary fermentation liquid;

[0048] S4. The secondary fermentation liquid was sterilized in a 90°C water bath for 10 min, and then centrifuged at 5000 rpm for 10 min. The supernatant was taken and fixed to 1 L. The supernatant was then sterilized in a 95°C water bath for 1 min to obtain a kombucha beverage.

[0049] The fermentation times, the amounts of various sub-liquids added and the fermentation time of this example are shown in Table 2.

[0050] Table 2 Fermentation scheme factors

[0051]

[0052] It can be understood that in the schemes 1 to 8 of Table 2 above, the amount of each bacterial seed liquid added is the volume fraction of the kombucha beverage. For example, in scheme 1, the amount of Candida utilis seed liquid added is 2%, that is, 20 mL of Candida utilis seed liquid is added to 1 L of kombucha beverage.

[0053] The kombucha beverages prepared according to the various schemes of this example were taken to test the total phenol content, total flavonoid content, and total acid content of the samples. The results are shown in Table 3.

[0054] Table 3 Contents of total phenols, total flavonoids and total acids in kombucha beverages

[0055]

[0056] It can be seen from Table 3 that under the conditions of the same fermentation time and the same amount of fermentation bacteria seed liquid, the total phenol content and total flavonoids content of the two-step fermentation group were significantly higher than those of the one-step fermentation. At the same time, the total acid content of the one-step fermentation increased with the increase of fermentation time, while the total acid content of the two-step fermentation first increased sharply and then decreased rapidly, so that the acidity of the final product was not too high.

[0057] Example 3 Selection of dosage of black tea powder and pulp

[0058] A method for preparing a fruit-flavored kombucha beverage comprises the following steps:

[0059] S1. Grind honey-scented black tea leaves, pass through an 80-mesh sieve, take different amounts of black tea powder, add 90 g of fructose syrup and RO water, stir evenly, heat to 80°C, keep warm for 10 min, cool to 30°C, and obtain tea syrup; wherein the ratio of black tea powder to RO water is 1 g:50 mL;

[0060] S2, tea sugar water, 10mL Candida utilis seed solution (concentration 10 8 CFU / mL) and 15mL of Acetobacter xylinum seed solution (concentration 10 8 CFU / mL) and the first fermentation was carried out at 30°C for 72h. The fermentation liquid was centrifuged at 4000rpm for 12min, and the supernatant was taken to obtain the primary fermentation liquid;

[0061] S3, removing the stems of fresh strawberries, washing them, rinsing them with sterile water, draining them, and processing them with a pulper to obtain strawberry pulp;

[0062] S4, the primary fermentation liquid, 10mL Candida utilis seed liquid (concentration 10 8 CFU / mL), 10mL Lactobacillus plantarum seed solution (concentration 10 8 CFU / mL) and different amounts of strawberry pulp were mixed and fermented for the second time at 28°C for 24h to obtain the secondary fermentation liquid;

[0063] S5. Sterilize the secondary fermentation liquid in a 90°C water bath for 10 min, centrifuge it at 5000 rpm for 10 min, take the supernatant, adjust the volume to 1 L, and sterilize it in a 95°C water bath for 1 min to obtain a fruity kombucha beverage.

[0064] The fruit-flavored kombucha beverages prepared according to the various schemes of this example were taken to evaluate the changes in flavor and taste, as shown in Table 4.

[0065] Table 4 Effect of different amounts of black tea powder and strawberry puree on flavor

[0066]

[0067] As shown in Table 4, adding too much black tea powder will lead to a bitter taste in the beverage, while adding too much strawberry pulp will mask the tea flavor. Finally, it was confirmed that the amount of black tea powder added was 7g / L and the amount of strawberry pulp added was 15g / L. The product prepared with this ratio has a tea aroma and strawberry aroma that complement each other, with distinct flavor levels and a rich and full taste.

[0068] Example 4 Optimization of the amount of fermentation bacteria seed solution added

[0069] A method for preparing a fruit-flavored kombucha beverage comprises the following steps:

[0070] S1. Grind the honey-scented black tea leaves, pass through an 80-mesh sieve, take 7 g of black tea powder, add 90 g of fructose syrup and 350 mL of RO water, stir evenly, heat to 80°C, keep warm for 10 min, and cool to 30°C to obtain tea syrup;

[0071] S2, tea sugar water, Candida utilis seed solution (concentration 10 8 CFU / mL) and different volume fractions of Acetobacter xylinum seed solution (concentration 10 8 CFU / mL) and the first fermentation was carried out at 30°C for 72h. The fermentation liquid was centrifuged at 4000rpm for 12min, and the supernatant was taken to obtain the primary fermentation liquid;

[0072] S3, removing the stems of fresh strawberries, washing them, rinsing them with sterile water, draining them, and processing them with a pulper to obtain strawberry pulp;

[0073] S4, the primary fermentation liquid, the Candida utilis seed liquid (concentration 10 8 CFU / mL), Lactobacillus plantarum seed solution (concentration 10 8 CFU / mL) and 15 g strawberry pulp were mixed and fermented for the second time at 28°C for 24 h to obtain a secondary fermentation liquid;

[0074] S5. Sterilize the secondary fermentation liquid in a 90°C water bath for 10 min, centrifuge it at 5000 rpm for 10 min, take the supernatant, adjust the volume to 1 L, and sterilize it in a 95°C water bath for 1 min to obtain a fruity kombucha beverage.

[0075] The total phenolic content, total flavonoid content and total acid content were compared using L9(3 4 ) Orthogonal experiment was conducted to compare and screen the addition amount of different fermentation bacteria seed liquid; the details are shown in Table 5-7.

[0076] Table 5 Orthogonal experimental factor levels

[0077]

[0078] Table 6 Orthogonal experiment results

[0079]

[0080]

[0081] Table 7 Orthogonal experiment results analysis

[0082]

[0083] From the analysis of the orthogonal experimental results, it can be seen that the optimal addition ratio of the fermentation strains is: the total addition amount of Candida utilis seed solution is 2.0% (10mL of Candida utilis seed solution is added in the first fermentation, and 10mL of Candida utilis seed solution is added in the second fermentation), 15mL of Acetobacter xylinum seed solution is added in the first fermentation, and 8mL of Lactobacillus plantarum seed solution is added in the second fermentation; if the addition amount of each strain is further increased, the total phenol content and total flavonoids content will be slightly increased, but the overall increase is small, which is not the best choice from a cost perspective.

[0084] Example 5 Optimization of temperature and time of first and second fermentation

[0085] A method for preparing a fruit-flavored kombucha beverage comprises the following steps:

[0086] S1. Grind the honey-scented black tea leaves, pass through an 80-mesh sieve, take 7 g of black tea powder, add 90 g of fructose syrup and 350 mL of RO water, stir evenly, heat to 80°C, keep warm for 10 min, and cool to 30°C to obtain tea syrup;

[0087] S2, tea sugar water, 10mL Candida utilis seed solution (concentration 10 8 CFU / mL) and 15mL of Acetobacter xylinum seed solution (concentration 10 8 CFU / mL) were mixed, and the first fermentation was carried out according to different fermentation schemes. The fermentation liquid was placed in a centrifuge and centrifuged at 4000 rpm for 12 min, and the supernatant was taken to obtain the primary fermentation liquid;

[0088] S3, removing the stems of fresh strawberries, washing them, rinsing them with sterile water, draining them, and processing them with a pulper to obtain strawberry pulp;

[0089] S4, the primary fermentation liquid, 10mL Candida utilis seed liquid (concentration 10 8 CFU / mL), 8mL Lactobacillus plantarum seed solution (concentration 10 8 CFU / mL) and 15 g strawberry pulp, and a second fermentation was performed according to different fermentation schemes to obtain a secondary fermentation liquid;

[0090] S5. Sterilize the secondary fermentation liquid in a 90°C water bath for 10 min, centrifuge it at 5000 rpm for 10 min, take the supernatant, adjust the volume to 1 L, and sterilize it in a 95°C water bath for 1 min to obtain a fruity kombucha beverage.

[0091] The fruit-flavored kombucha beverages prepared by the various schemes of this example were taken to test the total phenol content, total flavonoid content, and total acid content of the samples. The conditions and results of each scheme are shown in Table 8.

[0092] Table 8 Different fermentation schemes and results

[0093]

[0094] It can be seen from Table 8 that when the first fermentation temperature was 35°C and the fermentation time was 72h, and the second fermentation temperature was 30°C and the fermentation time was 24h, the total phenol content and total flavonoid content of Scheme 11 reached the highest values, and the total acid content was also relatively low. It can be seen that the fermentation effect is best under this condition.

[0095] The physicochemical indicators of the fruit-flavored kombucha beverage prepared in Scheme 11 are shown in Table 9.

[0096] Table 9 Physical and chemical indicators of products

[0097]

[0098]

[0099] Comparative Example 1

[0100] A method for preparing a fruit-flavored kombucha beverage comprises the following steps:

[0101] S1. Grind the honey-scented black tea leaves, pass through an 80-mesh sieve, take 7 g of black tea powder, add 90 g of fructose syrup and 350 mL of RO water, stir evenly, heat to 80°C, keep warm for 10 min, and cool to 30°C to obtain tea syrup;

[0102] S2, tea sugar water and 30mL Candida utilis seed solution (concentration 10 8 CFU / mL) and the first fermentation was carried out at 35°C for 72h. The fermentation liquid was centrifuged at 4000rpm for 12min, and the supernatant was taken to obtain the primary fermentation liquid;

[0103] S3, removing the stems of fresh strawberries, washing them, rinsing them with sterile water, draining them, and processing them with a pulper to obtain strawberry pulp;

[0104] S4, the primary fermentation liquid, 18mL plant lactobacillus seed liquid (concentration 10 8 CFU / mL) and 15 g strawberry pulp were mixed and fermented for the second time at 30°C for 24 h to obtain a secondary fermentation liquid;

[0105] S5. Sterilize the secondary fermentation liquid in a 90°C water bath for 10 min, centrifuge it at 5000 rpm for 10 min, take the supernatant, adjust the volume to 1 L, and sterilize it in a 95°C water bath for 1 min to obtain a fruity kombucha beverage.

[0106] The fruity kombucha beverage prepared in this example has a total phenol content of 396.17 mg / L, a total flavonoid content of 181.43 mg / L, and a total acid content of 47.86 g / L.

[0107] Comparative Example 2

[0108] A method for preparing a fruit-flavored kombucha beverage comprises the following steps:

[0109] S1. Grind the honey-scented black tea leaves, pass through an 80-mesh sieve, take 7 g of black tea powder, add 90 g of fructose syrup and 350 mL of RO water, stir evenly, heat to 80°C, keep warm for 10 min, and cool to 30°C to obtain tea syrup;

[0110] S2, tea sugar water and 30mL xylinum Acetobacter seed liquid (concentration 10 8 CFU / mL) and the first fermentation was carried out at 35°C for 72h. The fermentation liquid was centrifuged at 4000rpm for 12min, and the supernatant was taken to obtain the primary fermentation liquid;

[0111] S3, removing the stems of fresh strawberries, washing them, rinsing them with sterile water, draining them, and processing them with a pulper to obtain strawberry pulp;

[0112] S4, the primary fermentation liquid, 18mL Candida utilis seed liquid (concentration 10 8 CFU / mL) and 15 g strawberry pulp were mixed and fermented for the second time at 30°C for 24 h to obtain a secondary fermentation liquid;

[0113] S5. Sterilize the secondary fermentation liquid in a 90°C water bath for 10 min, centrifuge it at 5000 rpm for 10 min, take the supernatant, adjust the volume to 1 L, and sterilize it in a 95°C water bath for 1 min to obtain a fruity kombucha beverage.

[0114] The fruity kombucha beverage prepared in this example has a total phenol content of 384.31 mg / L, a total flavonoid content of 183.06 mg / L, and a total acid content of 47.71 g / L.

[0115] Compared with the step-by-step single-bacteria fermentation schemes of Comparative Examples 1 and 2, the fruit-flavored kombucha beverage prepared by Scheme 11 of Example 5 of the present invention has significantly higher total phenol and total flavonoid contents and significantly lower total acid content. This indicates that the present invention can fully ferment and release phenolic substances and flavonoid substances in tea leaves and reduce the total acid content by fermenting in two steps, each step using a specific strain.

[0116] The preferred embodiments of the present invention are specifically described above, but the invention is not limited to the embodiments. Those skilled in the art may make various equivalent modifications or substitutions without violating the spirit of the invention. These equivalent modifications or substitutions are all included in the scope defined by the claims of this application.

Claims

1. A method for preparing a fruit-flavored kombucha beverage, characterized in that: The following steps are involved: S1, mixing tea sugar water, Candida utilis seed liquid and Acetobacter xylinum seed liquid, and performing a first fermentation to obtain a primary fermentation liquid; S2, mixing the primary fermentation liquid, the fruit pulp, the Candida utilis seed liquid and the Lactobacillus plantarum seed liquid, performing a second fermentation, and sterilizing to obtain a fruit-flavored kombucha beverage.

2. The preparation method according to claim 1, characterized in that: In the step S1, the added amount of the Candida utilis seed solution accounts for 1-2% of the volume fraction of the fruit-flavored kombucha beverage, and the added amount of the Acetobacter xylinum seed solution accounts for 1-2% of the volume fraction of the fruit-flavored kombucha beverage.

3. The preparation method according to claim 1, characterized in that: In the step S2, the added amount of the Candida utilis seed liquid accounts for 0.5-1.5% of the volume fraction of the fruit-flavored kombucha beverage, and the added amount of the Lactobacillus plantarum seed liquid accounts for 0.5-1% of the volume fraction of the fruit-flavored kombucha beverage.

4. The preparation method according to claim 1, characterized in that: The temperature of the first fermentation is 25-35°C, and the time of the first fermentation is 24-96h.

5. The preparation method according to claim 1, characterized in that: The temperature of the second fermentation is 25-30°C, and the time of the second fermentation is 12-48h.

6. The preparation method according to claim 1, characterized in that: The method for preparing the tea syrup comprises the following steps: S1, crushing and sieving tea leaves to obtain tea powder; S2. Mix the tea powder, fructose syrup and water, stir, heat and keep warm to obtain tea syrup.

7. The preparation method according to claim 6, characterized in that: The mass ratio of the tea powder to the fruit pulp is (5-8):(10-20).

8. The preparation method according to claim 6, characterized in that: The usage ratio of the tea powder to water is 1g:(40-70)mL.

9. The preparation method according to claim 6, characterized in that: The mass ratio of the tea powder to the fructose syrup is (5-8):

90.

10. A fruit-flavored kombucha beverage, characterized in that: The method is prepared by any one of claims 1 to 9.

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