Fermented tea beverage and production method thereof

Abstract

The invention relates to the technical field of biological fermentation, in particular to a fermented tea beverage and a production method thereof. The fermented tea beverage comprises the following components in percentage by mass: 1-10% of white granulated sugar, 0.1-1% of black tea leaves, 0.001-0.01% of lactobacillus plantarum, 1-10% of SCOBY strains and 80-98% of deionized water. Compared with the prior art, the method provided by the invention aims at the defects that fresh SCOBY is weak in fermenting power, unstable, easy to infect infectious microbes and the like; the SCOBY leavening agent which is stable in fermentation capacity, rich in flavor and resistant to infectious microbe infection is obtained by continuously enlarging culture at proper temperature and tea soup concentration. The prepared mixed flora fermented tea beverage has the advantages that the intestinal tract is balanced; the antioxidant, the acid, the enzyme, the living bacteria and the saccharomycetes are beneficial to the supporting effect of the fermented tea on ulcers, candida and various digestion problems;

Description

Technical Field

[0001] The present invention relates to the technical field of biological fermentation, and particularly to a fermented tea beverage and a production method thereof. Background Art

[0002] Tea contains a large amount of amino acids, alkaloids, and antioxidant substances such as polyphenols with active hydroxyl oxygen in their molecular structures, and has effects such as antioxidant, weight control, prevention and treatment of cardiovascular diseases, anti - diabetes, and cancer inhibition. In - vivo studies have shown that tea can improve the body's antioxidant capacity, mainly manifested in increasing the plasma Vc level, enhancing the activity of glutathione peroxidase in whole blood, and the ability of superoxide dismutase in the liver. In addition, caffeine in tea may play a role in regulating the renal sympathetic nerve, thereby regulating blood pressure. Drinking tea does not affect appetite and can effectively control weight. Its weight - control effect comes from the intervention of the active ingredients in tea in fat metabolism, either by inhibiting the activity of pancreatic lipase to reduce fat absorption, or promoting norepinephrine to induce fat decomposition, or changing the structure of the intestinal flora.

[0003] The main formula of the existing fermented tea beverage is: granulated sugar, black tea leaves, lactic acid bacteria, Kluyveromyces marxianus. The preparation process is: tea extraction - tea soup sterilization - cooling to 20 - 30°C - adding fermentation strains - testing the PH value and controlling the key points of fermentation. Currently, the main disadvantages of this tea beverage formula are: 1. Sensory aspect: The flavor of the fermented product is single and the taste is weak; 2. Physical and chemical aspects: The products are less, and the nutritional value and health functions are lower. Summary of the Invention

[0004] (I) Technical Problems to be Solved In view of the deficiencies of the prior art, the present invention provides a new type of fermented tea beverage added with SCOBY strains.

[0005] (II) Technical Solutions To achieve the above object, the present invention provides the following technical solutions: A fermented tea beverage, characterized in that, by mass fraction, it contains: Granulated sugar 1 - 10%, Black tea leaves 0.1 - 1%, Lactobacillus plantarum 0.001 - 0.01%, SCOBY strains 1 - 10%, Deionized water 75 - 98%.

[0006] Further, the SCOBY strains are composed of acetic acid bacteria and yeast.

[0007] Preferably, the acetic acid bacteria are one or more of Komagataibacter (K.) kombuchae, K. saccharivorans, K. rhaeticus, K. intermedius, K. europaeus, K. hansenii, and K. xylinus; Gluconobacter (G.) oxydans, G. potus; Gluconacetobacter (G.) sacchari, and G. sp A4; Acetobacter (A.) musti, A. pasteurianus, A. aceti, and A. nitrogenifigens sp. nov.

[0008] Preferably, the yeasts are one or more of Brettanomyces (B.) bruxellensis, B. lambicus, B. intermedius; Candida (C.) albican, C. kefir, C. zemplinina; Dekkera (D.) bruxelensis and D. anomala; Hanseniaspora (H.) valbyensis; Pichia (P.) fermentans, P. occidentalis, and P. kudriavzevii; Saccharomyces (S.) cerevisiae; Schizosaccharomyces (S.) pombe; and Zygosaccharomyces (Z.) bailii and Z. rouxii.

[0009] The present invention also discloses a production method of a fermented tea beverage, including the steps: 1). Weighing: Weigh various ingredients according to the formula ratio. 2). Tea soup extraction: Add the required amount of water to the extraction tank and heat it to 85 - 95°C; add black tea leaves according to the ratio, maintain the temperature at 85 ± 10°C, and stir at a speed of 30 - 60 rpm for 5 - 10 minutes. 2). Filtration: Remove tea dregs and filter with a 200 - mesh cloth filter; pump the filtrate into the mixing tank. 3). Mixing: Add granulated sugar to the tea soup and stir until dissolved. 4). Sterilization: UHT sterilization: temperature 120 - 140°C, time: 30 - 60 seconds; after sterilization, cool the tea soup to 30 - 40°C and enter the fermentation tank. 5). Fermentation: First, add Lactobacillus plantarum and ferment for 24 hours until the pH value drops to between 4 and 5; Then, add the domesticated SCOBY strain and ferment for 7 - 14 days until the pH value drops to between 2 and 3. 6) Secondary blending: After fermentation, add sterilized syrup, fruit juice and other ingredients, stir well, fill into cans to obtain the finished product, and store in the refrigerator.

[0010] Preferably: The domestication process of the SCOBY strain includes: 1) Prepare raw materials: Original strain SCOBY; Culture medium: treated water, glucose, black tea leaves, amino acids, vitamins, minerals, fatty acids; 2) Preliminary cultivation: Tea juice extraction: Tea: water is in a mass ratio of 1:50 - 100, boiled at 90 - 95 °C for 10 - 30 minutes; then extracted and filtered to obtain tea juice, and cooled to room temperature for standby; Sugar water preparation: Add 10 - 70% glucose to water, boil for 1 - 5 minutes, and cool to room temperature for standby; Mix the original strain SCOBY, tea juice and sugar water in a mass ratio of original strain SCOBY 20 - 30%, tea juice 60 - 70%, sugar water 10 - 20%; cultivate at 20 - 30 °C for 7 - 30 days, observe the appearance state, taste aroma of the culture solution every day, and control the pH value at 2.0 - 4.0; According to the evaluation criteria: The newly generated SCOBY has a smooth appearance, no impurities or foreign objects, the fermentation broth produces gas evenly, and has a normal sour and tea aroma, to determine whether the preliminary cultivation is successful; 3) High - density nutrient cultivation: Mix the successfully pre - cultivated strain SCOBY obtained in step 2), as well as sugar water, tea juice, amino acids, minerals, fatty acids, and vitamins for high - density cultivation for 7 - 14 days, observe the appearance state, taste aroma of the culture solution every day, pH value = 1.0 - 4.0 According to the evaluation criteria: The newly generated SCOBY has a smooth appearance, grows rapidly, no impurities or foreign objects, the fermentation broth produces gas quickly, and has a strong sour and tea aroma) to determine that the domestication is successful and becomes a standardized fermentation agent.

[0011] Preferably: The mass fractions of each component during the high - density nutrient cultivation are: successfully pre - domesticated SCOBY 5% - 10%, sugar water 10% - 20%, tea juice 75% - 80%, amino acids 0.1% - 0.5%, minerals 0.1% - 0.5%, fatty acids 0.1% - 0.5%, vitamins 0.01% - 0.02%.

[0012] In the present invention, fresh SCOBY has disadvantages such as weak fermentation ability, instability, and susceptibility to contamination by miscellaneous bacteria. Through continuous expansion culture at appropriate temperatures and tea soup concentrations, an SCOBY fermenting agent with stable fermentation ability, rich flavor, and resistance to contamination by miscellaneous bacteria is obtained.

[0013] (III) Beneficial effects The fermented tea beverage obtained in the present invention incorporates Lactobacillus plantarum and domesticated SCOBY strains, thereby producing the following effects: 1. Benefits of the fermented tea beverage prepared with the mixed bacterial flora of the present invention: Intestinal balance: Antioxidants, acids, enzymes, live bacteria, and yeasts all contribute to the support of fermented tea for ulcers, candida, and various digestive problems. 2. Rich in B vitamins, having antibacterial effects on pathogenic bacteria such as Helicobacter pylori and Escherichia coli, showing potential for positive effects on cancer cells, and being beneficial for joint health, improving immunity, and being beneficial to people with diabetes or blood sugar problems. Specific implementation manners

[0014] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments.

[0015] The raw materials used in the examples and comparative examples are all commercially available industrial products and can be purchased through commercial channels.

[0016] Example 1 1). Weighing: Weigh out various ingredients according to the formula ratio. White granulated sugar 1%, black tea leaves 0.1%, Lactobacillus plantarum 0.0011%, SCOBY strain 1%, and the rest deionized water, totaling 100%.

[0017] 2). Tea soup extraction: Add the required amount of water to the extraction tank and heat to 90°C. Add black tea leaves according to the ratio, maintain the temperature at 85°C, and stir at a speed of 40 rpm for 10 minutes. 2). Filtration: Remove tea dregs and filter with a 200-mesh cloth filter. The filtrate is pumped into the blending tank. 3). Blending: Add white granulated sugar to the tea soup and stir until dissolved. 4). Sterilization: UHT sterilization: Temperature 130°C, time: 60 seconds. After sterilization, the tea soup is cooled to 35°C and enters the fermentation tank. 5). Fermentation: First, add Lactobacillus plantarum and ferment for 24 hours until the pH value drops to between 4 and 5. Then, add the domesticated SCOBY strain and ferment for 10 days until the pH value drops to between 2 and 3. The SCOBY strain is composed of acetic acid bacteria and yeast. The acetic acid bacteria is Komagataibacter (K.) kombuchae, and the yeast is Brettanomyces (B.) bruxellensis.

[0018] The domestication process of the SCOBY strain adopts SCOBY strain domestication example 1.

[0019] 6) Secondary blending: After fermentation, add sterilized syrup, fruit juice and other ingredients, stir evenly, can into finished products, and store refrigerated.

[0020] Example 2: Raw material selection: 10% white granulated sugar, 1% black tea leaves, 0.01% Lactobacillus plantarum, 10% SCOBY strain, and the remaining deionized water is 100% in total.

[0021] The SCOBY strain is composed of acetic acid bacteria and yeast.

[0022] The acetic acid bacteria is a mixture of Komagataibacter (K.) kombuchae, K. saccharivorans, K. rhaeticus, K. intermedius, K. europaeus, K. hansenii and K. xylinus; Gluconobacter (G.) oxydans.

[0023] The yeast is a mixture of Brettanomyces (B.) bruxellensis, B. lambicus, B. intermedius; Candida (C.) albican, C. kefir, C. zemplinina; Dekkera (D.) bruxelensis and D. anomala.

[0024] The domestication process of the SCOBY strain adopts SCOBY strain domestication example 1.

[0025] Others are the same as in Example 1.

[0026] Example 3: Raw material selection: 5% white granulated sugar, 0.5% black tea leaves, 0.005% Lactobacillus plantarum, 5% SCOBY strain, and the remaining deionized water is 100% in total.

[0027] The SCOBY strain is composed of acetic acid bacteria and yeast.

[0028] The acetic acid bacteria are a mixture of K. xylinus; Gluconobacter (G.) oxydans, G. potus; Gluconacetobacter (G.) sacchari and G. sp A4; Acetobacter (A.) musti, A. pasteurianus, A. aceti and A. nitrogenifigens sp. nov.

[0029] The yeasts are a mixture of Hanseniaspora (H.) valbyensis; Pichia (P.) fermentans, P. occidentalis and P. kudriavzevii; Saccharomyces (S.) cerevisiae; Schizosaccharomyces (S.) pombe; and Zygosaccharomyces (Z.) bailii and Z. rouxii.

[0030] The domestication process of the SCOBY strain uses SCOBY strain domestication example 1.

[0031] The others are the same as in Example 1.

[0032] Example 4: Raw material selection: 5% white granulated sugar, 0.5% black tea leaves, 0.005% Lactobacillus plantarum, 5% SCOBY strain, and the remaining deionized water is 100% in total.

[0033] The SCOBY strain is composed of acetic acid bacteria and yeasts.

[0034] The acetic acid bacteria are a mixture of G. potus; Gluconacetobacter (G.) sacchari and G. sp A4; Acetobacter (A.) musti, A. pasteurianus, A. aceti and A. nitrogenifigens sp. nov.

[0035] The yeasts are a mixture of Zygosaccharomyces (Z.) bailii and Z. rouxii.

[0036] The domestication process of the SCOBY strain uses SCOBY strain domestication example 2.

[0037] The others are the same as in Example 2.

[0038] Example 5: Raw material selection: 5% white granulated sugar, 0.5% black tea leaves, 0.005% Lactobacillus plantarum, 5% SCOBY strain, and the remaining deionized water totaling 100%.

[0039] The SCOBY strain is composed of acetic acid bacteria and yeast.

[0040] The acetic acid bacteria is Komagataibacter (K.) kombuchae.

[0041] The yeast is a mixture of B. lambicus, B. intermedius; Candida (C.) albican, C. kefir, C. zemplinina; Dekkera (D.) bruxelensis and D. anomala.

[0042] Other aspects are the same as in Example 2.

[0043] The domestication process of the SCOBY strain adopts SCOBY strain domestication example 3.

[0044] Example 6:

[0045] Raw material selection: 5% white granulated sugar, 0.5% black tea leaves, 0.005% Lactobacillus plantarum, 5% SCOBY strain, and the remaining deionized water totaling 100%.

[0046] The SCOBY strain is composed of acetic acid bacteria and yeast.

[0047] The acetic acid bacteria is a mixture of G. potus; Gluconacetobacter (G.) sacchari and G. sp A4; Acetobacter (A.) musti, A. pasteurianus, A. aceti and A. nitrogenificans sp. nov.

[0048] The yeast is a mixture of Zygosaccharomyces (Z.) bailii and Z. rouxii.

[0049] The domestication process of the SCOBY strain adopts SCOBY strain domestication example 3.

[0050] Other aspects are the same as in Example 2.

[0051] SCOBY strain domestication example 1 of the present invention: 1), Prepare raw materials: Original strain SCOBY (bacterial membrane + bacterial liquid, from a traditional vinegar factory); Culture medium materials: treated water, glucose, black tea leaves, amino acids, vitamins, minerals, fatty acids; 2), Preliminary cultivation: Tea juice extraction: Tea: water is boiled at a mass ratio of 1:50 for 20 minutes at a temperature of 90 - 95 °C; then it is extracted and filtered to obtain tea juice, which is cooled to room temperature for standby; Sugar water preparation: 30% glucose is added to water, boiled for 1 - 5 minutes, and cooled to room temperature for standby; The original strain SCOBY, tea juice and sugar water are cultured at a mass ratio of 20% of the original strain SCOBY, 60% of tea juice, and 20% of sugar water for 15 days at a temperature of 25 - 30 °C. Observe the appearance state, taste and aroma of the culture solution every day, test the pH value, and control the pH value between 2.5 - 3.5; According to the evaluation criteria: the newly generated SCOBY has a smooth appearance, no impurities or foreign objects, the fermentation broth produces gas evenly, with a normal sour and tea aroma, to determine whether the preliminary cultivation is successful; 3), High - density nutrient cultivation: The successfully preliminarily cultivated strain SCOBY obtained in step 2), together with sugar water, tea juice, amino acids, minerals, fatty acids, and vitamins, are mixed for high - density cultivation for 10 days. Observe the appearance state, taste and aroma of the culture solution every day, and control the pH value between 2.0 - 3.0; According to the evaluation criteria: the newly generated SCOBY has a smooth appearance, grows rapidly, no impurities or foreign objects, the fermentation broth produces gas rapidly, with a strong sour and tea aroma, to determine that the domestication is successful and it becomes a standardized fermentation agent.

[0052] The mass fractions of each component during the high - density nutrient cultivation are: 5% of the successfully preliminarily domesticated SCOBY strain, 10% of sugar water, 0.1% of amino acids, 0.1% of minerals, 0.1% of fatty acids, 0.01% of vitamins, and the rest is tea juice.

[0053] Example 2 of SCOBY strain domestication: 1), Prepare raw materials: Original strain SCOBY (biofilm + bacterial liquid, from a traditional vinegar - making factory); Culture medium materials: treated water, glucose, black tea leaves, amino acids, vitamins, minerals, fatty acids; 2), Preliminary cultivation: Tea juice extraction: Tea: water is boiled at a mass ratio of 1:100 for 20 minutes at a temperature of 90 - 95 °C; then it is extracted and filtered to obtain tea juice, which is cooled to room temperature for standby; Sugar water preparation: 70% glucose is added to water, boiled for 3 minutes, and cooled to room temperature for standby; Mix the original strain SCOBY, tea juice and sugar water in a mass ratio of 30% of the original strain SCOBY, 60% of the tea juice, and 10% of the sugar water; culture at a temperature of 25 - 30 °C for 25 days, observe the appearance state, taste and aroma of the culture solution every day, measure the pH value, and control the pH value between 3.0 - 4.0; According to the evaluation criteria, if the newly generated SCOBY has a smooth appearance, no impurities or foreign objects, the fermentation broth produces gas evenly, and has a normal sour and tea aroma, it is determined whether the primary culture is successful; 3) High-density nutrient culture: Mix the successfully primary-cultured strain SCOBY obtained in step 2), sugar water, tea juice, amino acids, minerals, fatty acids, and vitamins for high-density culture for 14 days. Observe the appearance state, taste and aroma of the culture solution every day, and control the pH value at 2.0 - 3.0; According to the evaluation criteria: the newly generated SCOBY has a smooth appearance, grows rapidly, no impurities or foreign objects, the fermentation broth produces gas rapidly, and has a strong sour and tea aroma, it is determined that the domestication is successful and it becomes a standardized fermentation agent.

[0054] The mass fractions of each component during the high-density nutrient culture are: 10% of the initially domesticated successful SCOBY strain, 20% of the sugar water, 0.5% of the amino acids, 0.5% of the minerals, 0.5% of the fatty acids, 0.02% of the vitamins, and the rest is tea juice.

[0055] SCOBY strain domestication example 3: 1) Prepare raw materials: Original strain SCOBY; Culture medium materials: treated water, glucose, black tea leaves, amino acids, vitamins, minerals, fatty acids; 2) Primary culture: Tea juice extraction: Tea: water in a mass ratio of 1:70, boil at a temperature of 90 - 95 °C for 20 minutes; then extract and filter to obtain tea juice, and let it cool to room temperature for standby; Sugar water preparation: Add 50% glucose to water, boil for 3 minutes, and let it cool to room temperature for standby; Mix the original strain SCOBY, tea juice and sugar water in a mass ratio of 25% of the original strain SCOBY, 65% of the tea juice, and 10% of the sugar water; culture at a temperature of 25 - 30 °C for 10 days, observe the appearance state, taste and aroma of the culture solution every day, measure the pH value, and control the pH value between 2.0 - 3.5; According to the evaluation criteria: if the newly generated SCOBY has a smooth appearance, no impurities or foreign objects, the fermentation broth produces gas evenly, and has a normal sour and tea aroma, it is determined whether the primary culture is successful; 3) High-density nutrient culture: Mix the initially successfully cultured SCOBY obtained in step 2), sugar water, tea juice, amino acids, minerals, fatty acids, and vitamins for high-density culture. Observe the appearance, taste, aroma of the culture solution every day, and control the pH value at 2.0 - 3.0. According to the evaluation criteria: The newly generated SCOBY has a smooth appearance, grows rapidly, has no impurities or foreign objects, the fermentation broth produces gas rapidly, and has a strong sour and tea aroma, it is determined that the domestication is successful and it becomes a standardized ferment.

[0056] The mass fractions of each component during the high-density nutrient culture are as follows: 7% of the initially domesticated successfully SCOBY strain, 15% of sugar water, 0.3% of amino acids, 0.3% of minerals, 0.3% of fatty acids, 0.015% of vitamins, and the rest is tea juice.

[0057] Test the finished fermented tea beverage products prepared in the above examples, and the test data are shown in Table 1 below: Table 1 pH value Acetic acid content Tea polyphenol content Caffeine content Alcohol content Example 1 1.5 1.4% 0.1% 0.012% 0.4% Example 2 1.2 2.0% 0.1% 0.012% 0.4% Example 3 3.0 0.8% 0.1% 0.012% 0.4% Example 4 3.4 0.8% 0.1% 0.012% 0.4% Example 5 3.4 0.6% 0.1% 0.012% 0.4% Example 6 3.5 0.5% 0.1% 0.015% 0.4% It can be known through testing that the pH value of the finished fermented tea beverage product prepared in the embodiment of the present invention is 1.0 - 4.0; the acetic acid content is 0.5 - 2%; the tea polyphenols are 0.05 - 0.2%; the caffeine is 0.01 - 0.02%; the alcohol is less than 0.5%.

Claims

1. A fermented tea beverage, characterized in that: By mass fraction, it contains: White granulated sugar 1 - 10%, Black tea leaves 0.1 - 1%, Lactobacillus plantarum 0.001 - 0.01%, SCOBY strain 1 - 10%, Deionized water 75 - 98%.

2. The fermented tea beverage according to claim 1, characterized in that: By mass fraction, the SCOBY strain is composed of acetic acid bacteria and yeast.

3. The fermented tea beverage according to claim 2, characterized in that: The acetic acid bacteria are one or more of Komagataibacter (K.) kombuchae, K. saccharivorans, K. rhaeticus, K. intermedius, K. europaeus, K. hansenii, and K. xylinus; Gluconobacter (G.) oxydans, G. potus; Gluconacetobacter (G.) sacchari and G. sp A4; Acetobacter (A.) musti, A. pasteurianus, A. aceti, and A. nitrogenifigens sp. nov.

4. A fermented tea beverage according to claim 2, characterized in that: The yeast is one or more of Brettanomyces (B.) bruxellensis, B. lambicus, B. intermedius; Candida (C.) albican, C. kefir, C. zemplinina; Dekkera (D.) bruxelensis and D. anomala; Hanseniaspora (H.) valbyensis; Pichia (P.) fermentans, P. occidentalis, and P. ku-driavzevii; Saccharomyces (S.) cerevisiae; Schizosaccharomyces (S.) pombe; and Zygosaccharomyces (Z.) bailii and Z. rouxii.

5. A production method of a fermented tea beverage, characterized in that: It includes the steps: 1), Weighing: Weigh out various ingredients according to the formula ratio. 2), Tea soup extraction: Add the required amount of water to the extraction tank and heat it to 85 - 95°C; add black tea leaves according to the ratio, maintain the temperature at 85 ± 10°C, and stir at a speed of 30 - 60 rpm for 5 - 10 minutes. 2), Filtration: Remove tea dregs and filter with a 200-mesh cloth bag filter; transfer the filtrate to the blending tank. 3), Blending: Add white granulated sugar to the tea soup and stir until dissolved. 4), Sterilization: UHT sterilization: temperature 120 - 140°C, time: 30 - 60 seconds; after sterilization, cool the tea soup to 30 - 40°C and transfer it to the fermentation tank. 5), Fermentation: First, add Lactobacillus plantarum and ferment for 24 hours until the pH value drops to between 4 and 5. Then, add the domesticated SCOBY strain and ferment for 7 - 14 days until the pH value drops to between 2 and 3. 6), Secondary blending: After fermentation is completed, add sterilized syrup, fruit juice and other ingredients, stir evenly, fill into cans to obtain finished products, and store them refrigerated.

6. The production method of a fermented tea beverage according to claim 5, characterized in that: The SCOBY strain domestication process includes: 1), Prepare raw materials: Take the original strain SCOBY; Culture medium ingredients: treated water, glucose, black tea leaves, amino acids, vitamins, minerals, fatty acids; 2), Preliminary cultivation: Tea juice extraction: Tea: water is in a mass ratio of 1:50 - 100, boiled at 90 - 95 °C for 10 - 30 minutes; then extracted and filtered to obtain tea juice, and cooled to room temperature for standby; Sugar water preparation: Add 10 - 70% glucose to water, boil for 1 - 5 minutes, and cool to room temperature for standby; Mix the original strain SCOBY, tea juice and sugar water according to the mass ratio of the original strain SCOBY 20 - 30%, tea juice 60 - 70%, sugar water 10 - 20%; cultivate at 20 - 30 °C for 7 - 30 days, observe the appearance state, taste and aroma of the culture solution every day, and control the pH value at 2.0 - 4.0; According to the evaluation criteria: The newly generated SCOBY has a smooth appearance, no impurities or foreign substances, the fermentation broth produces gas evenly, and has a normal sour and tea aroma, to determine whether the preliminary cultivation is successful; 3), High - density nutrient cultivation: Mix the successfully preliminarily cultivated strain SCOBY obtained in step 2), as well as sugar water, tea juice, amino acids, minerals, fatty acids, vitamins for high - density cultivation for 7 - 14 days, observe the appearance state, taste and aroma of the culture solution every day, and control the pH value = 1.0 - 4.0, According to the evaluation criteria: The newly generated SCOBY has a smooth appearance, grows rapidly, no impurities or foreign substances, the fermentation broth produces gas rapidly, and has a strong sour and tea aroma, to determine that the domestication is successful and it becomes a standardized fermentation agent.

7. The production method of a fermented tea beverage according to claim 6, characterized in that: The mass fractions of each component during the high - density nutrient cultivation are: 5% - 10% of the preliminarily domesticated successfully SCOBY, 10% - 20% of sugar water, 75% - 80% of tea juice, 0.1% - 0.5% of amino acids, 0.1% - 0.5% of minerals, 0.1% - 0.5% of fatty acids, 0.01% - 0.02% of vitamins.