25 results about "Kombucha" patented technology

The present invention produces fermented kombucha beverages with reduced alcohol content by utilizing allulose or analogues thereof as the primary fermentable sugar. These rare sugars limit ethanol production during fermentation while preserving flavor, probiotic benefits, and acidity. The invention further encompasses the incorporation of Kratom (Mitragyna speciosa) extracts or alkaloids into the fermentation process or final product, enabling a low-alcohol kombucha with potential enhanced wellness properties. The resulting beverage maintains an alcohol content below 0.5% by volume, making it suitable for non-alcoholic labeling and broader consumer appeal. The invention is preferably a bottled beverage.

The kombucha drink (50) comprises a fermented liquid obtained by using sweet tea (30) and natural red berry juice (26) as a fermentation substrate, the natural red berry juice (26) not being pasteurised or dehydrated.

The invention discloses prebiotics-enriched kombucha fermented castanopsis sclerophylla jelly which comprises the following components in parts by mass: 40-70 parts of castanopsis sclerophylla fermentation liquor, 3-15 parts of isomaltooligosacharide, 1-16 parts of purple sweet potato anthocyanin water extract, 6-22 parts of a composite coagulator and the balance of water. The invention also discloses a preparation method of the composition. Bitter taste of the castanopsis sclerophylla is reduced through kombucha fermentation, and flavor of the castanopsis sclerophylla is enriched; prebiotics (purple sweet potato anthocyanin and isomaltooligosacharide) are added for color mixing and seasoning, so that the sensory quality of the castanopsis sclerophylla jelly is enhanced, and meanwhile, the health effect of the castanopsis sclerophylla jelly is enhanced; by preparing the low-temperature composite coagulator, heating is not needed, the activity of probiotics in the jelly is kept to the maximum extent, and the effect of improving intestinal health is further enhanced. The fermented castanopsis sclerophylla jelly product with both prebiotics and probiotics is prepared by the method disclosed by the invention. Technical support is provided for development of high-added-value castanopsis sclerophylla food.

The invention belongs to the technical field of cosmetics, and discloses an oil control composition and application thereof and cosmetics, the oil control composition comprises the following components: bletilla striata root hydrolat, kombucha fermentation liquor and an oat kernel extract solution; the mass ratio of the rhizoma bletillae root hydrolat to the kombucha fermentation liquor to the oat kernel extract solution is (1-10): (1-5): (1-5). The three components are compounded for use, a remarkable synergistic effect is achieved, the 5alpha-reductase inhibition rate of the composition can be increased synergistically, the highest 5alpha-reductase inhibition rate reaches 28.18%, and the composition has an efficient oil control effect.

Nutritional supplements and compositions for activating the GLP-1 peptide and / or other hormones in a subject in order to regulate blood sugar, weight, and hunger of the subject are described in this application. The compositions include a first nutritional supplement containing specific amounts of hydrolyzed Acacia gum, lemon bioflavonoids, chromium, Berberis aristate, and hesperidin. The compositions also include a second nutritional supplement containing specific amounts of flax seed oil, resistant potato starch, resistant tapioca fiber, kombucha, Bacillus coagulans, Bacillus clausii, and allulose. A third composition includes the first and second nutritional supplements containing these ingredients in sufficient amounts to regulate the GLP-1 peptide and / or other hormones. These compositions are able to increase the GLP-1 concentration in the blood by up to about 140% without binding directly to any GLP-1 receptors. Other embodiments are also described.

The invention provides a processing method of polygonatum kingianum decoction pieces, and relates to the technical field of processing of polygonatum kingianum decoction pieces. The processing method mainly comprises the following steps: soaking the polygonatum kingianum yellow wine in an ice-water bath, carrying out pressure-boosting variable-temperature soaking by adopting a mixed solution fermented by mixing lemon peel with a kombucha solution, drying, mixing with the soaked mixed solution, infiltrating, carrying out vacuum drying, drying after steaming, carrying out microwave drying and the like. The defects in the prior art are overcome, the number of times of steaming is effectively reduced, meanwhile, reduction of irritant substances is guaranteed, the content of polygonatum sibiricum polysaccharide is reserved, and the quality of the decoction pieces is comprehensively improved.

Nutritional supplements and compositions for activating the GLP‑1 peptide and / or other hormones in a subject in order to regulate blood sugar, weight, and hunger of the subject are described in this application. The compositions include a first nutritional supplement containing specific amounts of hydrolyzed yeast, acacia gum powder, citrus bioflavonoids, cinnamon bark, and eggplant whole vegetable. The compositions also include a second nutritional supplement containing specific amounts of medium chain triglycerides, resistant potato starch, resistant tapioca starch, kombucha, guar gum, blueberry juice powder, cranberry fruit powder, and grape seed extract. A third composition includes the first and second nutritional supplements containing these ingredients in sufficient amounts to regulate the GLP‑1 hormone and / or other metabolic hormones. These compositions can increase the total GLP‑1 production up to about 220%. Other embodiments are also described.

The invention discloses acer truncatum leaf composite health-preserving vinegar and a preparation method thereof, belongs to the technical field of food processing technologies, and aims at solving the problems that health-preserving vinegar in the prior art is single in effect, inharmonious in flavor and unreasonable in raw material ratio. The vinegar beverage is prepared from a composite plant raw material, ganoderma lucidum liquid, kombucha, glutathione yeast, ganoderma lucidum spore powder, red ginseng, cordyceps flowers, honey, a plant extraction nutrient solution and a vinegar substrate. The composite plant raw material is a dry product, the plant extraction nutrient solution is prepared by extracting acer truncatum leaves, rhizoma polygonati, hawthorn, Chinese yam and chrysanthemum with water, the acer truncatum leaves are used as a core, and various medicinal and edible plants such as rhizoma polygonati, medlar, hawthorn, hippophae rhamnoides leaves, eucommia ulmoides leaves and xanthoceras sorbifolia leaves are fused, so that the health-care food is prepared. The health-preserving vinegar achieves the synergistic effect of multiple effects of resisting oxidation, assisting in reducing hypertension, hyperlipidemia and hyperglycemia, tonifying kidney and strengthening bones, invigorating spleen to promote digestion, tonifying qi and nourishing yin, replenishing vital essence to improve eyesight, clearing heat and soothing nerves and the like, solves the problem that existing health-preserving vinegar is single in effect, and can better meet the diversified daily health-preserving requirements of people.

1. The name of the design product: ceramic pot (Kangbaxin-Wen Yu series of health ceramic lock fresh soup pot). 2. The use of the design product: for cooking food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

The present patent of invention describes an advanced method for producing kombucha, structured in distinct phases that separate the anaerobic and aerobic processes. In the first phase (anaerobic fermentation), sweetened tea and a symbiotic culture (SCOBY) are subjected to optimal conditions for yeast activity, generating an alcohol content of 1% to 8% within 2 to 8 days. The product is then transferred to an aerobic fermentation vessel, where the aerobic stage takes place, with continuous oxygenation and mechanical agitation. Temperature control and monitoring of pH and oxygen ensure a high conversion rate and stability of the bacterial culture after an initial adaptation period of 15 to 25 days. The final phase is characterized by a fed-batch regime every 18 to 24 hours, with harvesting of one-third of the volume and immediate replenishment, thereby enabling continuous and predictable fermentation and production. This set-up reduces the total processing time compared to traditional methods, providing a production time typical of laboratory scale for industrial use, whilst maintaining the product's sensory consistency and minimising the risk of contamination. The competitive advantages also include reduced production space requirements, lower operating costs, and greater large-scale production viability, resulting in a technically and commercially significant innovation in the fermented probiotic beverage sector.

The invention relates to a method for drying SCOBY, the mother of Kombucha obtained by fermentation of Kombucha. The invention will be used as a finished product and semi-finished product in sectors such as food, health, medicine, medical, cosmetics, textile, chemistry, plastic, petrochemical, packaging, polymer production, production of various bio-materials or artificial materials, etc.; and it relates to drying SCOBY, the mother of Kombucha.

The utility model provides a Kangpu tea circulating fermentation device and Kangpu tea circulating fermentation equipment, which comprise a shell, a fermentation tank, a heating component, a cooling component, a feeding port and a fermentation liquor outlet component, the shell wraps the outer side of the fermentation tank, the heating component is arranged on the shell, and the cooling component is arranged on the fermentation liquor outlet component. An external heating medium is injected into an area between the shell and the fermentation tank, the cooling assembly is arranged on the shell, an external cooling medium is injected into an area between the shell and the fermentation tank, and the fermentation liquid outlet assembly and the feeding port are respectively communicated with the shell and the fermentation tank; wherein the stirring part of the low-speed stirrer is positioned inside the fermentation tank; the output end and the backflow end of the circulation assembly are communicated with the interior of the fermentation tank. By additionally arranging the low-speed stirrer and the circulating assembly, the fermentation time of the Kangpu tea can be shortened, and the fermentation efficiency of the Kangpu tea can be improved.

The present invention relates to a novel probiotic beverage, Coconut Vinegar Kombucha, which combines the tangy flavor of kombucha with the distinctive taste of coconut vinegar. This beverage is made by fermenting a mixture of coconut vinegar, tea, sugar, kombucha culture, and natural fruit extracts. The fermentation process produces a tangy, effervescent drink that offers the health benefits of probiotics, antioxidants, and the unique properties of coconut vinegar. The resulting drink is not only flavorful but also provides a functional, gut-health-promoting alternative to traditional kombucha or vinegar-based drinks.

This invention discloses a functional kombucha-fermented Polygonatum odoratum preserve and its preparation method, comprising the following steps: (a) microwave sterilization; (b) kombucha fermentation; (c) sugar boiling; and (d) packaging. This invention utilizes kombucha fermentation to produce flavor compounds such as alcohols and esters, imparting a rich fruity aroma to the Polygonatum odoratum preserve while reducing the raw taste of Polygonatum odoratum. The addition of fructooligosaccharides adjusts the sweetness, which, together with the organic acids produced by kombucha, gives the Polygonatum odoratum preserve a sweet and sour, refreshing taste. The addition of pectin increases the uniformity of fructose distribution on its surface, enhances gloss, and simultaneously strengthens the toughness and chewiness of the dried Polygonatum odoratum preserve, compensating for the loss of viscosity and fullness due to the reduction of sugar content during fermentation.

This invention concerns KOMBUCHA FORMULA FROM ORANGE MISTLET LEAVES (DENDROPHTHOE GLABRESCENS (BLAKELY) BARLOW) COMBINATION WITH CINNAMON CONTAINING ANTIOXIDANTS, more specifically, this invention relates to kombucha drinks made from orange mistletoe leaves combined with cinnamon to mask the bitter taste and increase the antioxidant content which can be used, one of which is to lower blood sugar levels. The invention of KOMBUCHA FORMULA FROM ORANGE MISTLET LEAVES (DENDROPHTHOE GLABRESCENS (BLAKELY) BARLOW) COMBINATION WITH CINNAMON CONTAINING ANTIOXIDANTS, made from 30 grams of orange mistletoe leaves, 1.5 grams of cinnamon, 1 liter of water, 80 grams of sugar, 50 grams of scooby starter. This invention is made by washing citrus mistletoe, boiling it in 1 liter of water, and heating it at 80°C for 15 minutes. Then, 1.5 grams of cinnamon is added to provide a fragrant aroma. Cinnamon also contains antioxidants.After that, turn off the stove and let it cool briefly, add the granulated sugar, and stir until evenly mixed. This invention has very strong antioxidant activity, ranging from 5.0 to 8.0 ppm, a pH of 3.86, and an average total flavonoid content of 18.69 mg QE / g.

1. Name of the designed product: packaging bag (black tea fungus slow-release sugar control bread). 2. Use of the designed product: used for packaging bread products. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best indicates the design points: front view. 5. Other circumstances that need to be explained: the designed product is a flat product, and the left view, right view, top view, and bottom view are omitted. The gray part at mark A in the front view is colorless and transparent.

A moulded tea composition is provided. The moulded tea composition is prepared from microbial cellulose as a binder and dehydrated plant material. The microbial cellulose may be kombucha membrane and the dehydrated plant material may be tealeaves. The moulded tea composition may include other ingredients and such ingredients may include probiotics and extracts. A method for preparing the moulded tea composition is also provided.

This invention discloses a kombucha-fermented acorn jelly rich in prebiotics, comprising, per 100 parts by weight: 40-70 parts by weight of acorn fermentation broth, 3-15 parts by weight of isomaltooligosaccharide, 1-16 parts by weight of purple sweet potato anthocyanin aqueous extract, 6-22 parts by weight of a composite coagulant, and the remainder being water. The invention also discloses its preparation method. This invention reduces the bitterness and astringency of acorns and enriches their flavor through kombucha fermentation; by adding prebiotics (purple sweet potato anthocyanins and isomaltooligosaccharide) for coloring and flavoring, it enhances both the sensory quality and health benefits of the acorn jelly; and by preparing a low-temperature composite coagulant, which eliminates the need for heating, it maximizes the preservation of probiotic activity in the jelly, further enhancing its intestinal health-improving effects. The method of this invention yields a fermented acorn jelly product that combines prebiotics and probiotics. This invention provides technical support for the development of high-value-added acorn foods.

Nutritional supplements and compositions for activating the GLP-1 peptide and / or other hormones in a subject in order to regulate blood sugar, weight, and hunger of the subject are described in this application. The compositions include a first nutritional supplement containing specific amounts of hydrolyzed yeast, acacia gum powder, citrus bioflavonoids, cinnamon bark, and eggplant whole vegetable. The compositions also include a second nutritional supplement containing specific amounts of medium chain triglycerides, resistant potato starch, resistant tapioca starch, kombucha, guar gum, blueberry juice powder, cranberry fruit powder, and grape seed extract. A third composition includes the first and second nutritional supplements containing these ingredients in sufficient amounts to regulate the GLP-1 hormone and / or other hormones. These compositions can increase the total GLP-1 production up to about 200%. Other embodiments are also described.

The present application belongs to the technical field of microbial fermentation, and particularly relates to a kind of kombucha complex microbial fermentation broth and its preparation method and application, the present application uses water solution containing fermentable carbon source as fermentation substrate, inoculates saccharomyces cerevisiae and at least 3 kinds of kombucha core composite bacteria, controls the ratio of complex bacteria and saccharomyces cerevisiae viable count 5:1-20:1, total inoculation amount 1.0x10 6 -5.0x10 7 CFU / mL, 25-35 DEG C semi-closed condition is fermented for 24-72h to obtain target fermentation broth. The fermentation broth can be administered through the drinking water line of pig farm, adapt to pig low-protein daily ration feeding system, can significantly improve the growth performance of piglets, effectively prevent and control diarrhea, protect intestinal health in multiple ways, enhance the immune antioxidant capacity of the body, regulate the intestinal microecological balance, and adapt to large-scale pig breeding scene.

The invention discloses agilawood leaf kangpu tea based on pure bacterium synergistic fermentation and a preparation method thereof, and belongs to the technical field of food fermentation. The technical problems to be solved are that the Kangpu tea is single in raw material, sour and astringent in taste, bad in smell, limited in flavor innovation and low in market acceptance degree. According to the technical scheme, the method is characterized in that agilawood leaf tea is used as a new matrix raw material, then through a series of processes such as symbiotic bacteria fermentation, the rich fragrance of agilawood leaves is fused into the Kangpu tea, and the unique flower and fruit flavor is brought to the Kangpu tea. The agilawood leaf tea is creatively used as a matrix raw material, the Kangpu tea is endowed with unique flower and fruit fragrance, the final product is moderate in sour and sweet taste and rich in nutrition, the problems that traditional Kangpu tea is single in raw material, sour and astringent in taste and the like are solved, and the flavor diversity is improved; the step-by-step constant-temperature fermentation process of the strain is optimized, the metabolic characteristic of a new strain combination is fully exerted, the fermentation quality is ensured, and the stability and safety of the production process are improved.

A reactivatable wound dressing composition comprising a dehydrated bacterial cellulose matrix derived from kombucha fermentation of organic green tea and Manuka honey. The matrix contains embedded dormant colonies of acetic acid bacteria, residual epigallocatechin gallate from green tea, and methylglyoxal from Manuka honey. The dormant bacterial colonies reactivate upon contact with an aqueous kombucha solution, providing antimicrobial activity against pathogens including Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. The dehydrated matrix exhibits natural adhesive properties upon rehydration without requiring additional adhesives. Manufacturing methods involve controlled fermentation at specific pH and temperature parameters, followed by dehydration to preserve bacterial viability. The dressing maintains optimal wound environments by retaining moisture while allowing oxygen exchange, stimulates tissue regeneration, and can be die-cut into various anatomical shapes. Applications include treatment of cuts, burns, surgical incisions, chronic wounds, and skin ulcers with extended wear times of 5-10 hours.

This application relates to the field of vinegar processing technology, and more particularly to a method for preparing a coffee pectin-gelatin composite membrane and its application. The coffee pectin-gelatin composite membrane prepared by this method provides a suitable micro-aerobic environment for the fermentation system, while the slow-released active ingredients in the coffee pectin inhibit harmful bacteria in the environment (such as certain yeasts and molds), without significantly inhibiting the long-term domesticated kombucha lactic acid bacteria flora, thus constructing a "selective microbial barrier" at the fermentation interface. This strategy combines the high-value utilization of agricultural by-products with the regulation of the fermentation microecology.

The invention belongs to the technical field of fermented drinks, and particularly relates to a Kangpu tea fermentation broth and a preparation method thereof, the preparation method comprises the following steps: S1, soaking tea leaves in water, and filtering to obtain tea soup; s2, dissolving a carbon source and a nitrogen source into the tea soup, and sterilizing to obtain sterile tea sugar water; the carbon source comprises white granulated sugar and concentrated apple juice, and the addition amount of the carbon source is 5-12wt% based on the mass of the tea sugar water; s3, cooling the sterile tea sugar water to room temperature, inoculating compound bacterium powder, standing in a fermentation container, and fermenting in a dark place to obtain fermentation liquor; the mass ratio of the lactobacillus to the saccharomycetes in the compound bacterium powder is (1.0-1.5): (0.8-1.6); s4, centrifuging, filling, sterilizing and cooling the Kangpu tea fermentation liquor to obtain the Kangpu tea fermentation liquor. The preparation method disclosed by the invention is rapid, short in fermentation time and easy in process control, and the Kangpu tea fermentation liquor is clear and transparent in color and luster, free of precipitation impurities, fresh and compound in fragrance, sour, sweet and balanced in taste, fine and smooth in bubble feeling and high in overall acceptability.