40 results about "Kombucha" patented technology

The invention discloses a method for preparing boxthorn leaf Kangpu tea with high antioxidant activity by using an artificial microbial agent, and belongs to the field of food processing. The boxthorn leaf kangpu tea is prepared through fermentation of the artificially synthesized microbial agent, the fermentation method is easy to operate and short in fermentation time, the antioxidant activity of the kangpu tea is improved, the flavor and the health-care effect of boxthorn leaves are reserved to the maximum extent, agricultural resources are fully utilized, the environment is protected, and economic benefits and social benefits are improved.

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.

The invention discloses a preparation method of honey kangpu tea based on pure bacterium synergistic fermentation, and relates to the field of tea preparation. Comprising the following steps: culturing strains, namely culturing koal fotamentosa, zygosaccharomyces bayer and lactobacillus plantarum; black tea is added into boiling water to be soaked, sterilization is performed after filtering, and acacia honey is added after cooling to be evenly mixed; fermenting, namely inoculating the fermentation substrate with the foal foal bacillus, the zygosaccharomyces bayer and the lactobacillus plantarum, sealing with gauze, and carrying out aerobic fermentation; sterilizing and filling: after fermenting and planting, immediately performing sterile filtration or clear liquid, and then filling after pasteurization. Fermentation can be completed in 14 days through synergistic metabolism of three bacteria, the fermentation efficiency is improved, the fermentation period is shortened, unique sweet and sour balance is formed through synergistic effect of acetic acid and lactic acid, meanwhile, pure bacteria are used for fermentation, infectious microbe pollution is avoided in the fermentation process, and harmful metabolites such as aflatoxin in the honey kangpu tea are avoided.

The invention discloses lactobacillus mucus with a hypoglycemic effect and an application of the lactobacillus mucus in a fermented tea beverage, the lactobacillus mucus is preserved in China Center for Type Culture Collection on December 3, 2024, and the preservation number is CCTCC NO: M20242692. The lactobacillus mucilaginosus disclosed by the invention not only has a remarkable hypoglycemic effect, but also shows a good hypoglycemic effect in a product obtained by co-fermenting the lactobacillus mucilaginosus and the Kangpu tea. The innovative combination not only enriches the nutritional value of the Kangpu tea, but also significantly improves the health benefits of the Kangpu tea, so that the Kangpu tea becomes a preferred beverage for diabetics and people pursuing healthy life, and opens up a new possibility for the functional beverage market.

The present invention provides a fucoidan kombucha nutrient beverage and a preparation method thereof, belonging to the field of food processing. In a first aspect, the present invention provides a fucoidan kombucha nutrient beverage, the raw materials of which include water, oligofructose, lychee juice concentrate, kombucha fermentation broth, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine. In a second aspect, the present invention also provides a method for preparing the fucoidan kombucha nutrient beverage. Compared with existing technologies, the fucoidan kombucha nutrient beverage has significantly improved stability, flavor, taste, aftertaste, and anti-fatigue performance.

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 present invention provides a method for preparing dendrobium leaf-kombucha, comprising crushing dendrobium leaves, enzymatically hydrolyzing them with cellulase and pectinase, mixing them with tea leaves and purified water, heating and boiling them, cooling them, filtering and removing the residue to obtain an extract, and fermenting them with a kombucha fungus solution to obtain kombucha. The resulting kombucha is simple and efficient to process, has a unique flavor, rich bubbles, and is rich in nutrients, making it suitable for industrial production.

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 subject invention relates to two-stage inoculation and two-stage fermentation process which are performed by the inoculation time difference and staged fermentation. In the first stage, Bacillus coagulans, lactic acid bacteria and Acetobacter aceti are inoculated into a fermentation tank to perform primary fermentation to produce primary fermented material. In the second stage, yeast is added into the primary fermented material in a container to perform the secondary fermentation to produce secondary fermented material, and then the secondary fermented material is pasteurized to deactivate yeast, lactic acid bacteria and Acetobacter aceti in the container and stop fermentation reaction. Finally, the secondary fermented material is cooled to ambient temperature to prepare the kombucha fermented beverage preserving active Bacillus coagulans at ambient temperature. The invention is help to improve the preservation convenience of the kombucha fermented beverage and avoid excessive alcohol concentration.

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 present application belongs to the field of biotechnology engineering, and particularly relates to a kombucha fermentation agent based on 3D printing and a preparation method and application thereof. Based on the 3D printing technology, a hydrogel type kombucha fermentation agent is developed, which can be directly put into the kombucha water for fermentation, and through supplementing the dominant yeast bacteria lacking in the later fermentation stage, continuous inoculation for multiple times can be realized. The 3D printing design model is redesigned and improved, the kombucha fermentation agent containing yeast bacteria is prepared, the service life of the kombucha fermentation agent for continuous use is prolonged, and the good fermentation performance is maintained. The present application can form a microbial consortium in the hydrogel inside the microbial population of kombucha, can solve the problems of loss of bacterial film bacterial liquid, lack of standardized inoculation amount and the like in the traditional kombucha inoculation mode. The present application has the advantages of high fermentation efficiency, reusability, freeze-drying long-term preservation, easy storage and low cost, and has great application prospect for the commercialization of kombucha.

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.

The invention discloses a preparation method and application of a selenium-rich kombucha fresh-keeping solution, and belongs to the technical field of fruit and vegetable fresh-keeping, and the preparation method comprises the following steps: preparing a kombucha culture solution; inoculating a kombucha strain; applying exogenous selenium; culturing a selenium-rich kombucha liquid; application of the selenium-rich kombucha fresh-keeping liquid; and evaluating the fresh-keeping effect of the shiitake mushrooms. The selenium-rich kombucha fresh-keeping liquid is prepared from various exogenous selenium by utilizing the characteristic of relatively high selenium gathering capacity of microorganisms, and the influence of the selenium-rich kombucha on the nutritional quality, selenium enrichment capacity and antioxidant enzyme activity of the picked shiitake mushrooms is researched by taking the shiitake mushrooms as a test material, so that an effective strategy is provided for improving the quality of the shiitake mushrooms and prolonging the shelf life of the shiitake mushrooms. And a safe and effective selenium-rich mushroom production mode is provided, the additional value of mushrooms is increased, and an effective scheme is provided for promoting the development of the selenium-rich edible mushroom industry.

The utility model relates to the technical field of fungus fermentation, and particularly discloses a large-scale intelligent fermentation device, which comprises a fermentation tank body and a discharge pipe arranged at the bottom of the fermentation tank body, and further comprises an installation stirring mechanism used for quickly stirring fungi in the fermentation tank body and positioned on the fermentation tank body, the mounting stirring mechanism comprises a mounting plate; according to the Kombucha fermentation tank disclosed by the utility model, through the effect of installing the stirring mechanism and utilizing the effect of automatic insertion connection of the sliding insertion rod and the insertion hole, the installation operation between the stirring mechanism and the fermentation tank body is simplified, so that the stirring mechanism and the fermentation tank body are integrally arranged; according to the kombucha fermentation device disclosed by the invention, a worker does not need to stir the kombucha needing to be stirred by virtue of a stirring part, so that the operation steps of fermenting the kombucha by the worker are correspondingly reduced, and the working efficiency of fermenting the kombucha by the worker is improved.

1. Name of the Design Product: Packaging Box (Kombucha Liquid). 2. Use of the Design Product: For packaging items. 3. Design Key Points of the Design Product: The combination of shape, pattern and color. 4. Picture or Photograph Best Showing the Design Key Points: Perspective View of Design 1. 5. The claimed design includes color. 6. Design 1 is designated as the basic design.

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.

A system for producing kombucha-based alcoholic beverage includes a brew vessel for steeping tea to form a tea liquor, a primary fermentation vessel configured for anaerobic fermentation of a tea liquor into an alcoholic brew, a secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7%, an aerobic fermenter for fermenting tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (“SCOBY”) to form a fermented tea liquor, and a mixing tank dimensioned and configured to mix the alcoholic brew and the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%. A method for producing kombucha-based alcoholic beverage is also disclosed.

A rapid method of brewing malt beverages having 0.00-0.49% alcohol by volume, with the use of yeast in aerobic or anaerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may be fortified with alcohol or rapidly fully fermented to create alcoholic malt beverages with greater than 0.49% alcohol by volume. The beverage may also be fortified with substances such as cannabis, terpenes, cannabinoids, cannabidiols (CBDs), synthetic cannabinoids, mushrooms or peyote to change the psychoactive or physiological properties. Kombucha, hard seltzer, wine or spirits can also be produced using this method in a rapid time frame.

The utility model discloses emulsification equipment for kombucha production, which comprises a base, the inner surface of the base is fixedly connected with an emulsification tank, the upper surface of the emulsification tank is provided with a tank cover, the upper surface of the tank cover is provided with a feed bin, the upper surface of the tank cover is fixedly connected with a motor, the output end of the motor is fixedly connected with a rotating shaft, and the output end of the rotating shaft is fixedly connected with a motor. And stirring blades are fixedly connected to the outer surface of the rotating shaft. By arranging a U-shaped frame, a sliding rod, a limiting block, a scraping plate and other structures, residual emulsion on the inner wall of the emulsifying tank and the lower surface of the tank cover can be scraped, meanwhile, by arranging a first spring, the scraping plate can be prevented from damaging a coating on the inner wall of the emulsifying tank, and therefore the service life of the emulsifying equipment is prolonged; through structures such as a buckle seat, a fixed box, a fixed rod, a second spring, a connecting plate, a square column, a limiting plate and an inserting block, the tank cover can be quickly opened, so that a stirring assembly in the emulsifying tank can be conveniently cleaned, and the practicability is improved.

The invention belongs to the technical field of preparation of beautifying and whitening pills, and discloses beautifying and whitening pills containing catechin and a preparation method of the beautifying and whitening pills. Anji white tea is treated through a Kangpu tea fermentation technology, the catechin in the Anji white tea can be effectively extracted and concentrated, and the catechin content in the Anji white tea can be effectively increased; fermentation derived polysaccharide naturally generated in the fermentation process is adopted as a microcapsule wall material instead of artificially synthesized macromolecules commonly used in the prior art, the polysaccharide and the Anji white tea fermentation extract have better homology and compatibility, and the polysaccharide contains polyphenol binding sites and can synergistically protect catechin from being oxidized.

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.