212 results about "Kombucha" patented technology

The invention provides a compound fermented beverage containing red tea fungus and a preparation method thereof, and relates to a health beverage formula and a processing method thereof. The invention is characterized in that the health beverage is made by fermentation of apple juice, carrot juice and lemon juice with red tea fungus as effective microorganisms in a culture medium composed of tea,sugar and water with certain proportion. The proportions of the ingredients are as follows: 5% to 40% of apple juice, 5% to 40% of carrot juice, 0.5% to 5% of lemon juice, 10% to 45% red tea fungus inoculum and the balance of sugared tea infusion. The fermentation time is 4 to 10 days, and the fermentation temperature is 25 to 35 DEG C. The beverage is golden yellow in color and clear, has a moderate sweetness and a mild sourness, and has a unique taste. The beverage is rich in both fruit and carrot nutrients and nutrients resulting from biofermentation, has alcohol and ester flavors, and also has the functions of medical and health care.

The invention belongs to the field of light industrial food and relates to a method for preparing a black tea fungus juice beverage by using a fermentation method. The method is characterized in that the black tea fungus juice comprises the following raw materials: 100-300ml of black tea fungus mother liquor, 3-10g of tea leaf, 1,000ml of water, 15-50g of sugar and 100-200ml of fruit juice. The method comprises the following steps of: dissolving the sugar in tea water to prepare sweet tea water; then adding the fruit juice and the black tea fungus juice; and fermenting according to two different fermentation stages of early ventilating, stirring and fermenting and later standing and fermenting. The method overcomes the defects of a traditional domestic workshop type natural and single fermentation mode and the defects of unstable quality, no output guarantee, poor product taste, and the like, improves the product nutritional value, the taste and the flavor and the product quality and provides a technological base for the industrial development and the scale production of black tea funguses and the comprehensive utilization of tea resources.

Invention relates to biotechnology, food industry and concerns to microbial consortia and microbial and yeast strains, as well as to methods for producing by integrated technological cycle with the use of consortia and microbial and yeast strains from the fermented base, which is a semi-product of bread kvass, fermented kvass, nonalcoholic kvass, as well as to methods for producing tea fungus culture fluid, tea-fungus concentrates, kombucha beverages, and vegetable extracts in a single technology process.

Cosmetic or dermopharmaceutical compositions which contain kombucha are disclosed. The present invention further relates to the use of kombucha and cosmetic or dermopharmaceutical compositions containing the same, alone or in combination, for the care of the skin, mucosae and skin appendages, and in particular for preventing the signs of endogenous and/or exogenous ageing.

The invention relates to a GABA-rich mulberry leaf enzyme beverage stock solution as well as a preparation method and application thereof. The preparation method comprises the following preparation steps of completely immersing mulberry leaves in water; then putting a glutamic acid solution for soaking treatment; after treatment under the conditions of ultrasonic waves, performing microwave treatment, taking out the treated mulberry leaves, cutting the taken mulberry leaves into fine mulberry leaves, withering the fine mulberry leaves, rolling the withered mulberry leaves, placing the rolled mulberry leaves in an oven for drying, and crushing the dried mulberry leaves with a crusher for standby application; mixing the crushed mulberry leaves and PDA liquid culture media to obtain mixed culture media; inoculating strains of glossy ganoderma bacteria or phellinus igniarius bacteria to the obtained mixed culture media for preliminary fermentation; adding cane sugar, fruits and vegetables, and inoculating microzymes for fermentation for the second time; and then inoculating black tea bacteria for comprehensive fermentation, and performing filtration on fermentation liquor so as to obtain the mulberry leaf enzyme beverage stock solution rich in the GABA. The obtained beverage not only is delicious but also contains a higher content of the GABA, so that enzymes have the health-care effects of the GABA on reducing blood pressure, soothing the nerves and treating senile diseases.

The invention discloses sweet tea kombucha. With sweet tea leaves as a main raw material, sweet tea is prepared; with the sweet tea as a culture medium and kombucha as a bacterial source, a novel and unique sweet tea kombucha beverage is prepared. Through implementation of the technical scheme, the sweet tea and the kombucha are organically combined and combined nutrients are richer; both the sweet tea and the kombucha have a significant health-care effect on human diseases, after the two are combined, the effects of the sweet tea and the kombucha are complementary, and the formed tea beverage has a more significant health-care effect and has a comprehensive effect far better than that of simple sweet tea leaves and that of the conventional kombucha beverage; the prepared sweet tea kombucha beverage is ideal in product form, well preserves original nutritional and functional components of sweet tea, can be easily digested and absorbed, is palatable in sweet and sour taste and very good in palatability, does not limit the application range, and is a dual-functional ecological health-care beverage having both beverage efficacy and medicinal efficacy.

Disclosed is a femented beverage with black tea bacterium as the bacterial and its brewing process, which employs by-product of red date or jujube fabrication as the raw material, and utilizes saccharomycete, Acetobacter xylinum and plant lactic acid bacillus as the bacterial through the procedures of first stage culturing, second stage culturing, fermentation, centrifugation and germ-free filtration.

The present invention belongs to the field of health food technology, and is especially the preparation process of chewing gum sweet of black tea fungus. The preparation process includes fermentation to prepare fermented black tea mother liquid, mixing the mother liquid with black tea and sugar solution for secondary fermentation to obtain fermented black tea liquid; concentrating the fermented black tea liquid, adding soluble starch, glucose, etc and drying to obtain fermented black tea powder; compounding with maltose, sugar, gelatin, citric acid, etc. to obtain the product. The chewing gum sweet of black tea fungus may be chewed like common chewing gum but is completely soluble without producing waste. It is rich in nutritious components, easy to absorb, sour and sweet, and has the health functions of promoting metabolism, cleaning teeth and oral cavity, etc.

The invention relates to a production method for a black tea fungus beverage. The beverage is composed of black tea fungus mother liquor, black tea, sugar, water and food additives. The production method comprises the following steps of: firstly, culturing black tea fungus strain; mixing the black tea, sugar and water at a certain ratio; boiling and airing for cooling; adding the black tea fungus strain in proportion and fermenting so as to prepare the black tea fungus mother liquor; sterilizing the black tea fungus mother liquor; adding corresponding food additives according to different tastes and nutrition requirements; precipitating and filtering, and then introducing into carbon dioxide gas; and filling into a bottle, thereby obtaining the black tea fungus beverage with moderate sweetness and acidity. The black tea fungus beverage prepared according to the production method has the advantages that the five effects of nutrition, prevention, health care, medical treatment and recovery of the original black tea fungus are maintained, the beverage is suitable for young and old and is fit for the tastes of various crowds, the shelf life is prolonged, and the like.

The invention discloses a black tea fungus jelly and a preparation method thereof. The jelly comprises the following raw materials by weight percent: 15-30% of black tea fungus fermentation broth, 0.01-0.05% of black tea powder, 0.8-1.4% of gelling agent, 10-18% of white granulated sugar, defined amount of sour agents, defined amount of stabilizing agent, defined amount of food preservatives and 45-75% of water. The jelly and the preparation method have the following beneficial effects: the traditional special resource, black tea fungus, in China is utilized and the black tea fungus fermentation broth with various functions is added to the ingredients of the jelly; the preparation process is simple and practicable; the production cost is low; the thermally sensitive beneficial ingredientsin the tea extracts, black tea fungus fermentation broth and black tea powder can be effectively prevented from being destroyed; and the prepared jelly has unique fermentation flavor of the black teafungus, rich nutrition, natural color, good elasticity and ductility and sweet and sour taste, is smooth and delicate, has the health care functions of cleaning intestines and stomachs and helping digestion and has better market prospect.

The invention discloses tea fungus apple vinegar. A production method of the tea fungus apple vinegar comprises the following steps: (1) selecting apples, breaking the apples into small blocks by a breaker, juicing the small apple blocks by a spiral juicer, and sterilizing the apple juice; (2) storing the sterilized apple juice into a wooden or enamel vessel, and inoculating the juice with a tea fungus bacterial solution to ferment the juice, wherein the consumption of the tea fungus bacterial solution is 8 to 10 percent of the weight of the apple juice; and (3) standing the fermented apple juice at room temperature for 30 to 45 days, and measuring the obtained product after the juice is aged to determine that total acid is 4.0 to 4.7g/100mL counted by acetic acid and reducing sugar is 0.6 to 0.8 g/100mL counted by glucose, thereby obtaining the tea fungus apple vinegar. The tea fungus apple vinegar with the healthcare function is unique in taste and flavor, integrates the advantages of tea fungus and the advantages of fruit vinegar and has functions of lowering the blood fat, resisting the fatigue, assisting in the digestion, preventing the cold, promoting the metabolism, improving the immunity of a human body and the like.

The invention discloses a black tea fungus fermented tea beverage and a preparation method thereof. The black tea fungus fermented tea beverage comprises the following raw materials in percentage by weight of 6%-15% of tea leaves, 0.01%-0.1% of black tea fungus, 10%-15% of a sweetening agent, 2%-5% of condiments, 0.5%-2.5% of auxiliary ingredients, and the balance being water, wherein the black tea fungus is a composition of lactic acid bacteria, acetic acid bacteria and yeast of which the mass ratio of the lactic acid bacteria, the acetic acid bacteria and the yeast being (1-10) to (0-3) to (0-2); and the auxiliary ingredients are one or a composition of several kinds of peppermint candy, orange peels, momordica grosvenori and roselle pollen. According to the black tea fungus fermented tea beverage disclosed by the invention, after being fermented by black tea fungus, tea leaves generate a large quantity of active ingredients including tea polyphenols, caffeine, glucuronic acid and the like and other materials having peculiar flavor; the nutrition is rich, and the aroma of tea and the fermented aroma are integrated; through addition of the condiments and the auxiliary ingredients,the flavor and the mouth feel of the product are further improved; and the flavor and the nutrition of the fermented tea beverage are balanced, and a new way is provided for the development of the tea beverage.

The present invention relates to a soil improvement agent, and in particular relates to a saline alkali soil improvement preparation and a preparation method thereof. The improvement preparation is a Pinaceae plant product, a fermentation matter of a mixture of the Pinaceae plant product and water, or a mixture of the Pinaceae plant product and faeces, or a Kombucha fermentation cultivation product. The improvement preparation has significant effects on elimination of widely-existed salinization of the tillage soil, especially greenhouse soil and improvement of soil fertility and sustainable farming ability, and can also be used in repair improvement of saline alkali deserts and salinized cultivated lands.

The invention relates to a Cordyceps-militaris black-tea-fungus active health-care beverage and a preparation method thereof, belonging to non-alcoholic beverages. The Cordyceps-militaris black-tea-fungus active health-care beverage is characterized by comprising the following raw materials in parts by weight: 80-120 parts of Cordyceps militaris sporophore, 40-60 parts of tea, 860-1150 parts of sugar, 200-400 parts of honey, 10-30 parts of sodium cyclamate, 10000 parts of water and 20-50 parts of black tea fungus. The Cordyceps-militaris black-tea-fungus active health-care beverage integratesCordyceps militaris and black tea fungus which are beneficial to human health, thereby enhancing the health-care function. The preparation method provided by the invention has the advantages of equipment investment saving, simple preparation technique and lower production cost. The Cordyceps-militaris black-tea-fungus active health-care beverage obviously enhances the health-care function of Cordyceps militaris beverages or black tea fungus beverages in the prior art, and has obvious effect on assisting recovery of chronic gastritis, hypertension, diabetes, malignant tumors and various other diseases.

The invention provides a method for preparing a formula feed for broiler chicken in the early stage. The formula feed is prepared from the following raw materials in parts by weight: 50-58 percent of corn, 8-12 percent of bran, 25-28 percent of soybean meal, 1-3 percent of DDGS, 0.5-1 percent of plant oil, 1-1.5 percent of shell powder, 0.3-0.6 percent of edible salt and 4-6 percent of mixed batch, wherein the mixed batch comprises astragalus membranaceus, lonicera japonica, hypericum monogynum, coptis chinensis, fructus forsythiae, radix isatidis, cyrtomium fortunei, pine needle meal, codonopsis pilosula and licorice root. The method comprises the following steps of conducting superfine grinding on the traditional Chinese medicinal materials, and adding an ethanol solution to the mixture; boiling the mixture with strong fire, conducting insulation with slow fire, conducting cooling and filtering, and concentrating the filtrate; adding white granulated sugar, and conducting boiling, cooling the mixture to a normal temperature, and inoculating lactobacillus, tea fungus and bifidobacterium; conducting fermentation for 96-120 hours until white fungal mass grows out, concentrating and drying the bacterial liquid at a low temperature, conducting embedding, and conducting granulation and cooling at a high temperature to prepare a granular feed which is the formula feed for broiler chicken in the early stage. The formula feed can be used for supplying amino acids and trace elements for growth of broiler chicken, has the effects of increasing the number of effective microbial communities in intestinal tracts, improving immunity, enhancing disease resistance of chicken bodies and promoting healthy growth of broiler chicken, and has the advantages of high content of viable organisms and no residue.

The invention relates to a wolfberry and tea fungus beverage which is specifically prepared from the following steps: by using wolfberries as a main raw material, preparing a wolfberry extraction liquid; and then, by using the wolfberry extraction liquid as a culture medium, tea fungus as a fungus source and brown sugar as a carbon source, preparing a novel characteristic wolfberry and tea fungus beverage. According to the beverage provided by the invention, the wolfberries and the tea fungus are organically mixed, so that the mixed nutritional matters are richer; the wolfberries and the tea fungus have a remarkable health function on diseases of a human body. After the wolfberries and the tea fungus are mixed, the functions further supplement with one another while the health function of the formed tea beverage is further manifested. The comprehensive effect of the beverage provided by the invention far surpasses that of various foods and conventional red fungus beverages which are prepared from wolfberry alone. Meanwhile, the prepared wolfberry and tea fungus beverage reserves various bioactive components which are beneficial to the human body to the maximum extent, is sour, sweet and palatable in taste, good in palatability and extremely wide in suitable crowd, so that the wolfberry tea fungus beverage is a double functional ecological health beverage with beverage and medicine functions, and the market prospect is very wide.

The invention discloses a preparation method of a direct-vat-set black tea fungus starter. The preparation method includes the steps of taking tea extract as a main freeze-drying protection agent, preparing saccharomycetes, acetobacter pasteurianus and acetobacter xylinum into freeze-dried fungus powder, and mixing according to a certain proportion to prepare the direct-vat-set black tea fungus starter. The preparation method has the advantages that the direct-vat-set black tea fungus starter with (1-2)*10<11> colony-forming units of viable bacteria per gram has stable quality and long shelf life, and the direct-vat-set black tea fungus starter can be stored for two years in the temperature of -18DEG C with fungus vitality remains above 85%; compared with a black tea fungus starter prepared by a traditional manual workshop, the direct-vat-set black tea fungus starter can be directly added into tea soup to ferment so as to prepare black tea fungus fermentation liquor, and can be applied to large-scale industrialized production of black tea fungus drinks; compared with a direct-vat-set starter with dried skim milk serving as the main freeze-drying protection agent, the direct-vat-set black tea fungus starter is free from milk flavor, and flavor of tea is not effected when the direct-vat-set black tea fungus starter is used for black tea fungus starting and can be kept as same as that of traditional tea fungus fermentation liquor.

The invention discloses a pig feed synergist capable of improving productivity. The pig feed synergist is prepared from, by weight, 40-50 parts of cassava leaves, 5-10 parts of shepherd's purse, 20-24 parts of peanuts, 5-10 parts of lemon juice, 20-25 parts of pleurotus eryngii, 10-13 parts of rape pollen, 15-20 parts of pumpkin seed kernels, 8-10 parts of honey, 6-7 parts of green tea, 4-5 parts of licorice roots, 3-4 parts of nanometer montmorillonite powder, a proper amount of Grifola frondosa hyphae, a proper amount of Kombucha and a proper amount of water. By treating cassava leaves with Kombucha, the appetite of bred animals for cassava leaves can be increased, the digestion and absorption of cassava leaves in the bodies of bred animals can be prompted, and the balance of nutritional ingredients in the bodies of bred animals can be improved. As pollen has tough cell walls, multiple enzymes are secreted by Grifola frondosa hyphae and can effectively break pollen walls, nutritional substances in pollen are released, and the content of polysaccharide and protein in fermentation liquor is increased. Nanometer montmorillonite can adsorb germs and heavy metal and effectively solve the problem of antibiotic and heavy metal residuals. The pig feed synergist can increase the appetite, regulate the metabolism of organisms, promote the growth and development of pigs and improve the productivity.

The invention discloses a Kombucha hawthorn vinegar beverage, which is prepared from the following components by weight: 3-10 parts of Kombucha hawthorn vinegar, 3-5 parts of a concentrated hawthorn juice, 2-6 parts of Fructo oligosaccharide, 1-3 parts of a fructus momordicae concentration liquid, 0.1-3 parts of honey, 0.5-1.0 part of apple pectin, 0.01-0.1 part of Bifidobacterium, and 75-91 partsof purified water. The invention further provides a preparation method of the Kombucha hawthorn vinegar beverage. According to the present invention, the concentrated hawthorn juice is used as the main raw material, and is fermented with Kombucha, and other auxiliary materials are supplemented to prepare the Kombucha hawthorn vinegar beverage with effects of enterokinesia promoting, intestinal tract flora improving, appetite improving, digestion helping, assisted detoxification, health preserving and body strengthening, and further has high nutritional and high medicinal value.

The invention discloses saccharomyces cerevisiae in tea fungus and an application of the saccharomyces cerevisiae and belongs to the technical field of microorganisms. The invention provides novel saccharomyces cerevisiae T3 and provides an application and an application method of the novel saccharomyces cerevisiae T3. The saccharomyces cerevisiae screened from the tea fungus has good adaptabilityto the tea juice environment, can be specifically applied to making of tea wine and has the advantages of being rapid in leavening, high in leavening activity, high in alcohol conversion rate, uniquein flavor and the like.

The invention discloses a black tea fungus beverage. The black tea fungus beverage is prepared from water, fermented black tea juice, black tea powder, concentrated lemon juice, vitamins C, white granulated sugar, high fructose corn syrup, sodium benzoate, sodium citrate, citric acid monohydrate, malic acid, acesulfame k, sucralose and essence. The black tea fungus beverage is characterized in that the fermented black tea juice is prepared in the mode that Assam tea is brewed, anaerobic fermentation is carried out through mixed strains of lactobacillus plantarum LP28, lactobacillus plantarum LP198, streptococcus thermophilus GRX02 and lactobacillus lactis LLD965, and then inactivation is carried out. Compared with the prior art, the black tea fungus beverage contains the inactivated lactobacillus plantarum LP28, the inactivated lactobacillus plantarum LP198 and the inactivated lactobacillus lactis LLD965, immune responses can be adjusted through the inactivated probiotics, and the anti-tumor function and the function of treating ethyl-alcohol-induced acute liver injuries are achieved.

The invention provides a fermentation type okra tea drink. The okra tea drink is prepared trough the specific steps that the okra serves as the main raw material and is made into okra juice, then the okra juice serves as the culture medium, the black tea fungus serves as the bacteria source, the brown sugar serves as the carbon source, and the novel and special fermentation type okra tea drink is prepared. Through the fermentation type okra tea drink, the okra and the black tea fungus are organically combined, and thus the combined nutrient substance is much richer; both the okra and the black tea fungus have remarkable health care effects on the human body, after the okra and the black tea fungus are integrated, the effects of the okra and the black tea fungus supplement each other, and the health care effect of the formed tea drink is more remarkable. The comprehensive effect of the tea drink far exceeds that of the pure okra drink and the traditional black tea fungus drink. The prepared okra fungus tea drink is sweet and sour and palatable in taste, good in palatability and extremely wide in applicable crowd, and the okra fungus tea drink is the ecological health care drink with the dual purposes of the drink and the medical effects.

A method for producing bacterial cellulose by a liquid spraying fermentation tower filled with non-woven fabric is disclosed. The liquid spraying fermentation tower filled with non-woven fabric is employed in a fermentation step. The liquid spraying fermentation tower filled with non-woven fabric comprises a tower body, wherein a return spray plate is disposed on the top portion in the tower body, a non-woven fabric filling system is disposed on the upper portion in the tower body, a fermentation liquid is disposed on the lower portion of the tower body, and a false bottom is disposed between the filling system and the fermentation liquid. The non-woven fabric filling system comprises a roller disposed in the tower and non-woven fabric wound on the roller, one end of the non-woven fabric is connected with an unreeling apparatus and the other end of the non-woven fabric is connected with a winding apparatus. The non-woven fabric filling system is employed and the orientation movement of the non-woven fabric is utilized, so that Haiyue produced by fermentation production of liquid sprayed kombucha, which means bacterial cellulose and bacterial cellulose membrane system aggregated thereby, is taken away. The method helps to thoroughly solve the problem that the membrane blocks the gaps in the filler and then the fermentation production of bacterial cellulose is terminated because of the failure of normal flow of the air and the fermentation liquid.

A method for producing kombucha beverage by a liquid spraying fermentation tower filled with non-woven fabric is disclosed. The liquid spraying fermentation tower filled with non-woven fabric is employed in a fermentation step. The liquid spraying fermentation tower filled with non-woven fabric comprises a tower body, wherein a return spray plate is disposed on the top portion in the tower body, a non-woven fabric filling system is disposed on the upper portion in the tower body, a fermentation liquid is disposed on the lower portion of the tower body, and a false bottom is disposed between the filling system and the fermentation liquid. The non-woven fabric filling system comprises a roller disposed in the tower and non-woven fabric wound on the roller, one end of the non-woven fabric is connected with an unreeling apparatus and the other end of the non-woven fabric is connected with a winding apparatus. The non-woven fabric filling system is employed and the orientation movement of the non-woven fabric is utilized, so that Haiyue produced by fermentation production of liquid sprayed kombucha, which means bacterial cellulose and bacterial cellulose membrane system aggregated thereby, is taken away. The method helps to thoroughly solve the problem that the membrane blocks the gaps in the filler and then the fermentation production of kombucha beverage is terminated because of the failure of normal flow of the air and the fermentation liquid.