Kombucha fortified lactobacillus beverage and preparation method thereof

Abstract

The present invention provides a kombucha fortified lactic acid bacteria beverage and a preparation method thereof, and the kombucha fortified lactic acid bacteria beverage comprises the following raw materials by weight: 3%-6% of white granulated sugar, 0.4%-1.0% of dry tea leaves, 3%-7% of microorganisms, 0.1%-0.3% of a stabilizer, 0.1%-0.3% of citric acid, and the balance purified water. The kombucha beverage added with the lactic acid bacteria can generate more healthy organic acids, improves the flavor of the beverage, is softer in smell, reduces the irritant sour taste, and improves the probiotic efficacy of the beverage at the same time. In the fermentation process, the white granulated sugar is a main carbon source and energy, the kombucha utilizes a white granulated sugar metabolism principle that yeast hydrolyzes the white granulated sugar into glucose and fructose through invertase, ethanol is generated through glycolysis, and metabolites are used as substrates for producing organic acids through metabolism of acetic bacteria and lactic acid bacteria; and meanwhile, the yeast can synthesize volatile acidic esters and fruity aromatic compounds which are very important for developing the aroma of black tea, so that the flavor and quality of the kombucha beverage are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of lactic acid bacteria beverages, and particularly relates to a kombucha fortified lactic acid bacteria beverage and a preparation method thereof. Background Art

[0002] Kombucha is a functional beverage with a long history. It is naturally fermented by beneficial microorganisms such as acetic acid bacteria and yeasts. Its health care functions are mainly manifested in cleaning the stomach and intestines, helping digestion, inhibiting harmful bacteria, preventing and treating gastrointestinal diseases, preventing the occurrence of colon cancer, preventing and treating hypertension and arteriosclerosis, and enhancing the body's immunity.

[0003] In addition to a large number of live bacteria, the kombucha liquid also contains a variety of metabolites, which mainly include gluconic acid acetic acid, glucose, fructose, protein, amino acids, vitamins, trace elements, tea polyphenols, caffeine, etc.

[0004] The dominant bacterium in the kombucha flora is acetic acid bacteria, which makes the fermented tea beverage of kombucha have a strong acetic acid taste and a relatively single taste, resulting in a small audience range for the fermented tea beverage of kombucha. Therefore, it is necessary to improve the design of the fermented tea beverage of kombucha to enhance its drinking taste and audience range. Summary of the Invention

[0005] In view of the problems existing in the prior art, the present invention provides a kombucha fortified lactic acid bacteria beverage and a preparation method thereof.

[0006] To achieve the above objectives, the present invention is realized through the following technical solutions:

[0007] The present application discloses a kombucha fortified lactic acid bacteria beverage. By weight percentage, the composition components of the lactic acid bacteria beverage include the following raw materials: 3%-6% of granulated sugar, 0.4%-1.0% of dry tea leaves, 3%-7% of microflora, 0.1%-0.3% of stabilizer, 0.1%-0.3% of citric acid, and the balance is purified water.

[0008] The present application also discloses a preparation method of a kombucha fortified lactic acid bacteria beverage, which includes the following steps:

[0009] S1. Take 1 pack of 25 g of black tea that has only been dried, place it in 500 mL of boiling water and boil for 10-15 min, then extract and discard the waste residue, and then filter through a 30-mesh filter bag and a 1-μm filter bag in sequence to obtain a filtrate, which is refrigerated at a low temperature for standby;

[0010] S2. Dissolve 80 g of granulated sugar with warm water, mix it evenly with the filtrate obtained in step S1, detect the initial sugar content, and then perform UHT sterilization and refrigerate at a low temperature for standby;

[0011] S3. Inoculate the strains cryopreserved in the laboratory into a slant culture tube and incubate at a constant temperature with static culture.

[0012] S4. Add 0.1% egg white and 5% glucose to the tea juice mixture obtained in S2, mix evenly, place it in a constant temperature fermenter at 30°C, inoculate the strains of S3 and add a stabilizer and mix evenly. Stop fermentation when the sugar content and pH are both constant, and then perform centrifugation, UHT sterilization, filling, labeling, warehousing, and cryopreservation in sequence.

[0013] Preferably, in step S1, continuous and slow stirring is required during the process of boiling the tea water.

[0014] Preferably, in step S3, the steps for preparing the culture medium in the test tube are as follows: Take fresh tomatoes, scald the skin with hot water, cut into pieces, juice, filter, take the tomato juice and add it to the test tube.

[0015] Preferably, in step S3, the strains are composed of lactic acid bacteria and yeast in a mass ratio of 1:1. Among them, the lactic acid bacteria are selected from one or more of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Streptococcus thermophilus, Bifidobacterium longum, Bifidobacterium breve, Pediococcus acidilactici, and the culture temperature of the lactic acid bacteria is 36°C; the yeast is selected from one or more of Saccharomyces cerevisiae, Schizosaccharomyces pombe, Brettanomyces bruxellensis, and the culture temperature of the yeast is 30°C.

[0016] Preferably, in step S4, the pH of the Kombucha fortified lactic acid bacteria beverage after fermentation is 4.0 - 4.4.

[0017] Preferably, in step S4, the speed of the centrifugation treatment is 3800 - 4000 r / min, and the time is 18 - 20 min.

[0018] Preferably, in step S4, degassing treatment is carried out at 78°C for 15 min before UHT sterilization.

[0019] Preferably, one or more of potassium metaphosphate, xanthan gum, carrageenan, polyglycerol fatty acid ester, maltitol solution, sodium stearoyl lactate.

[0020] The beneficial effects of the present invention are as follows:

[0021] The strains of the microbe are composed of lactic acid bacteria and yeast in a mass ratio of 1:1. The lactic acid bacteria are selected from one or more of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Streptococcus thermophilus, Bifidobacterium longum, Bifidobacterium breve, Pediococcus acidilactici, and the yeast is selected from one or more of Saccharomyces cerevisiae, Schizosaccharomyces pombe, Brettanomyces bruxellensis. Fermenting to produce the Kombucha fortified lactic acid bacteria beverage can promote the balance of intestinal flora, improve the intestinal environment, enhance the detoxification ability of the intestine to harmful substances, and thus reduce the occurrence of diseases.

[0022] The kombucha beverage added with lactic acid bacteria can produce more healthy organic acids, improve the beverage flavor, make the smell softer, reduce the irritating sour taste, and at the same time enhance the probiotic effect of the beverage, expand the audience range of the kombucha fortified lactic acid bacteria beverage, and improve the customer drinking experience.

[0023] During the fermentation process, granulated sugar is the main carbon source and energy source. The metabolic principle of kombucha using granulated sugar is that yeast hydrolyzes granulated sugar into glucose and fructose through invertase, and produces ethanol through glycolysis. The metabolic products are used as substrates for acetic acid bacteria and lactic acid bacteria to produce organic acids. At the same time, yeast will also synthesize volatile acidic esters and fruity aromatic compounds that are very important for developing the aroma of black tea, improving the flavor and quality of the kombucha beverage.

[0024] Before UHT sterilization, degassing treatment is carried out at 78°C for 15 minutes, achieving the effect of removing air, improving the stability of the kombucha fortified lactic acid bacteria beverage, and extending the shelf life of the beverage. Brief Description of the Drawings

[0025] Figure 1 It is a process flow chart of the preparation of a kombucha fortified lactic acid bacteria beverage in an embodiment of the present invention.

[0026] Among them: those marked with ★ in the figure are CCP control points, those marked with ▲ are OPRP control points, and those marked with ◆ are QCP control points. Detailed Embodiments

[0027] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0028] Embodiment 1:

[0029] As Figure 1 shown, this embodiment discloses a kombucha fortified lactic acid bacteria beverage. By weight percentage, the composition components of the lactic acid bacteria beverage include the following raw materials: 3%-6% of granulated sugar, 0.4%-1.0% of dry tea leaves, 3%-7% of micro-organisms, 0.1%-0.3% of stabilizer, 0.1%-0.3% of citric acid, and the balance is pure water.

[0030] Among them, the stabilizer is one or more of potassium metaphosphate, xanthan gum, carrageenan, polyglycerol fatty acid ester, maltitol solution, and sodium stearoyl lactate.

[0031] This embodiment also discloses a preparation method of a kombucha fortified lactic acid bacteria beverage, which includes the following steps:

[0032] S1. Take 1 pack of 25 g of black tea that has only been dried, place it in 500 mL of boiling water, stir slowly while boiling for 10 - 15 min, then extract and discard the residue. Subsequently, filter it through a 30 - mesh filter bag and a 1 - μm filter bag in sequence to obtain a filtrate, and refrigerate it at a low temperature for later use;

[0033] S2. Dissolve 80 g of granulated sugar with warm water, mix it evenly with the filtrate obtained in step S1, detect the initial sugar content, then perform UHT sterilization, and refrigerate it at a low temperature for later use;

[0034] S3. Take fresh tomatoes, scald the skin with hot water, cut them into pieces, juice them, filter them, take the tomato juice and add it to a test tube to prepare a culture medium. Subsequently, inoculate the strains stored at a low temperature in the laboratory onto the test - tube slant for culture, and culture it at a constant temperature with static placement;

[0035] Among them, the strains are composed of lactic acid bacteria and yeast in a mass ratio of 1:1. Among them, the lactic acid bacteria are selected from one or more of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Streptococcus thermophilus, Bifidobacterium longum, Bifidobacterium breve, Pediococcus acidilactici, and the culture temperature of the lactic acid bacteria is 36 °C; the yeast is selected from one or more of Saccharomyces cerevisiae, Schizosaccharomyces pombe, Brettanomyces bruxellensis, and the culture temperature of the yeast is 30 °C;

[0036] S4. Add 0.1% egg white and 5% glucose to the tea juice mixture obtained in S2, mix it evenly, place it in a constant - temperature fermentation tank at 30 °C, inoculate the strains of S3 and add a stabilizer and mix evenly. Stop fermentation when the sugar content and pH are both constant. Subsequently, perform centrifugation at 3800 - 4000 r / min for 18 - 20 min, degas at 78 °C for 15 min, perform UHT sterilization, fill, label, store in the warehouse, and refrigerate at a low temperature;

[0037] Among them, the pH of the kombucha fortified lactic acid bacteria beverage after fermentation is 4.0 - 4.4.

[0038] Comparative Example 1:

[0039] A kombucha fortified lactic acid bacteria beverage, the difference between this lactic acid bacteria beverage and Example 1 is only that: citric acid is not added.

[0040] Comparative Example 2:

[0041] A kombucha fortified lactic acid bacteria beverage, the difference between this lactic acid bacteria beverage and Example 1 is only that: ordinary tea is used to replace the dry tea.

[0042] Comparative Example 3:

[0043] A kombucha-enriched lactic acid bacteria beverage, the difference between this lactic acid bacteria beverage and Example 1 is only that: slow stirring was not carried out during the process of boiling black tea in Preparation Method S1.

[0044] Comparative Example 4:

[0045] A kombucha-enriched lactic acid bacteria beverage, the difference between this lactic acid bacteria beverage and Example 1 is only that: degassing treatment at 78 °C was not carried out.

[0046] Comparative Example 5:

[0047] A kombucha-enriched lactic acid bacteria beverage, the difference between this lactic acid bacteria beverage and Example 1 is only that: sucrose was used to replace granulated sugar.

[0048] Comparative Example 6:

[0049] A kombucha-enriched lactic acid bacteria beverage, the difference between this lactic acid bacteria beverage and Example 1 is only that: all the microorganisms are yeast.

[0050] Comparative Example 7:

[0051] A kombucha-enriched lactic acid bacteria beverage, the difference between this lactic acid bacteria beverage and Example 1 is only that: all the microorganisms are lactic acid bacteria.

[0052] Comparative Example 8:

[0053] A kombucha-enriched lactic acid bacteria beverage, the difference between this lactic acid bacteria beverage and Example 1 is only that: water was used to replace purified water.

[0054] The lactic acid bacteria beverages obtained from the above Example 1 and Comparative Examples 1-8 were subjected to performance tests, and the comprehensive performance in the lactic acid bacteria beverages was measured. The results are shown in Table 1.

[0055] Table 1 Performance parameters of the lactic acid bacteria beverages obtained from Example 1 and Comparative Examples 1-8

[0056]

[0057]

[0058] In summary, the kombucha beverage added with lactic acid bacteria can produce more healthy organic acids, improve the flavor of the beverage, make the smell softer, reduce the pungent sour taste, and at the same time improve the probiotic effect of the beverage, expand the audience range of the kombucha-enriched lactic acid bacteria beverage, and enhance the customer drinking experience.

[0059] During the fermentation process, granulated sugar is the main carbon source and energy source. The metabolic principle of Kombucha using granulated sugar is that yeast hydrolyzes granulated sugar into glucose and fructose through invertase, and produces ethanol through glycolysis. The metabolic products are used as substrates for acetic acid bacteria and lactic acid bacteria to metabolize and produce organic acids. At the same time, yeast will also synthesize volatile acidic esters and fruit flavor aromatic compounds that are very important for developing the aroma of black tea, enhancing the flavor and quality of the Kombucha beverage.

[0060] Before UHT sterilization, degassing treatment was carried out at 78°C for 15 minutes, achieving the effect of removing air, improving the stability of the Kombucha fortified lactic acid bacteria beverage, and extending the shelf life of the beverage.

[0061] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements on some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A kombucha-enhanced lactic acid bacteria beverage, characterized in that: The lactic acid bacteria beverage comprises the following raw materials by weight percentage: 3%-6% of white sugar, 0.4%-1.0% of dry tea leaves, 3%-7% of microorganisms, 0.1%-0.3% of stabilizer, 0.1%-0.3% of citric acid, and the balance is purified water.

2. A method for preparing a kombucha-fortified lactic acid bacteria beverage according to claim 1, characterized in that: The preparation method comprises the following steps: S1. Take 25g of black tea from a bag that has only been dried, place it in 500mL boiling water and boil it for 10-15min, extract and discard the waste residue, then filter it through a 30-mesh filter bag and a 1μm filter bag in sequence to obtain the filtrate, and refrigerate it for later use; S2, dissolving 80g of white sugar in warm water, mixing evenly with the filtrate obtained in step S1, detecting the initial sugar content, then performing UHT sterilization, and refrigerating at low temperature for later use; S3, inoculate the bacteria stored at low temperature in the laboratory into the test tube slant culture, and culture at a constant temperature; S4. Add 0.1% egg white and 5% glucose to the tea juice mixture obtained in S2, mix well and place in a constant temperature fermentation tank at 30°C, inoculate with the strain of S3 and add a stabilizer to mix well, and stop fermenting when the sugar content and pH are constant. Then, carry out centrifugation, UHT sterilization, filling, labeling, warehousing and low-temperature storage in sequence.

3. The method for preparing a kombucha-fortified lactic acid bacteria beverage according to claim 2, characterized in that: In step S1, the tea needs to be stirred slowly and continuously during the process of brewing the tea.

4. The method for preparing a kombucha-fortified lactic acid bacteria beverage according to claim 3, characterized in that: In step S3, the steps for preparing the culture medium in the test tube are: taking fresh tomatoes, blanching the skin with hot water, cutting into pieces, squeezing the juice, filtering, taking the tomato juice and adding it into the test tube.

5. The method for preparing a kombucha-fortified lactic acid bacteria beverage according to claim 4, characterized in that: In step S3, the strains are composed of lactic acid bacteria and yeast in a mass ratio of 1:1, wherein the lactic acid bacteria are selected from one or more of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Streptococcus thermophilus, Bifidobacterium longum, Bifidobacterium breve, and Pediococcus acidilactici, and the culture temperature of the lactic acid bacteria is 36°C; the yeast is selected from one or more of Saccharomyces cerevisiae, Schizosaccharomyces pombe, and Brettanomyces cerevisiae, and the culture temperature of the yeast is 30°C.

6. The method for preparing a kombucha-fortified lactic acid bacteria beverage according to claim 5, characterized in that: In step S4, the pH of the fermented kombucha-fortified lactic acid bacteria beverage is 4.0-4.

4.

7. The method for preparing a kombucha-fortified lactic acid bacteria beverage according to claim 5, characterized in that: In step S4, the speed of the centrifugal treatment is 3800-4000 r / min, and the time is 18-20 min.

8. The method for preparing a kombucha-fortified lactic acid bacteria beverage according to claim 5, characterized in that: In step S4, degassing treatment is performed at 78°C for 15 minutes before UHT sterilization.

9. The method for preparing a kombucha-fortified lactic acid bacteria beverage according to claim 5, characterized in that: The stabilizer is one or more of potassium polymetaphosphate, xanthan gum, carrageenan, polyglycerol fatty acid ester, maltitol liquid, and sodium stearoyl lactylate.

Images