The process of producing kombucha drinks from bird's nest.

Abstract

The invention relates to a process for producing kombucha from bird's nest, in which steamed bird's nest extract is used as the primary protein-glycoprotein substrate for fermentation by a symbiotic microbial system (SCOBY). The process includes the following steps: preparing steamed bird's nest extract by soaking bird's nest in water and steaming at 70°C to 80°C; preparing an acidified starter culture containing an activated SCOBY by fermenting a sugar-tea solution with SCOBY for 7 to 15 days; adding the starter culture to the steamed bird's nest extract at a ratio of 10% to 30% volume / volume of the total volume of the pre-fermentation mixture; and fermenting the mixture at 20°C to 30°C for 15 to 40 days to obtain kombucha from bird's nest.In the preferred approach, the resulting product has a pH of 2.6 to 3.0, a soluble protein content of 200 mg / L to 220 mg / L, a total polyphenol content of 80 mg GAE / L to 100 mg GAE / L, contains live SCOBY microorganisms with a density of 106 to 107 CFU / mL, and possesses the ability to neutralize hydroxyl free radicals and promote wound healing in a fibroblast model. The process described in the invention creates a fermented beverage from bird's nest without the use of exogenous enzymes.