13 results about "Kombucha Tea" patented technology

The invention provides a method for preparing rare ginsenoside through conversion of kombucha, the rare ginsenoside and application, and belongs to the technical field of biological medicine. A symbiotic system is formed by multiple bacteria such as acetic acid bacteria, gluconacetobacter, foal bacillus and the like and fungi, after the symbiotic system is domesticated, the American ginseng stem and leaf extract is fermented through multi-bacteria synergistic catalysis, the rare ginsenoside can be efficiently prepared, the highest conversion rate of Rb3 and Rd can reach about 90%, and the yield of Rb3 and Rd can reach about 90%. Meanwhile, the contents of rare ginsenosides Rg3 (20S), Rg5, Rh2 (20R) and Rh2 (20S) are remarkably increased and are increased by about 15 times at most, and efficient conversion of various ginsenosides is achieved.

The utility model provides equipment for preparing a facial mask from a kombucha cellulose membrane, and relates to the technical field of facial mask production. The device comprises a processing box, a fermentation tank is fixedly mounted in the processing box, an extraction plate is rotatably connected in the fermentation tank, a gathering box is fixedly connected to the top surface of the fermentation tank, a transfer box and a separation cylinder are fixedly connected to the outer surface of the fermentation tank, and a separation mechanism is arranged in the separation cylinder. Through the arrangement of the fermentation tank, the extraction plate, the separation cylinder, the separation mechanism and the like, and through the matching relationship between the scraper and the water filtering cylinder, the device can take out a kombucha cellulose membrane from a solution and filter water carried in the kombucha cellulose membrane, so that convenience is provided for the subsequent preparation work of a kombucha mask, and the production efficiency of the kombucha mask is improved. The production quality of the mask prepared from the kombucha cellulose membrane is improved, and the working intensity of manually extracting kombucha cellulose and filtering moisture by workers is relieved.

The invention relates to the technical field of health-preserving drinks, in particular to ginseng and astragalus membranaceus Kangpu tea as well as preparation and application of the ginseng and astragalus membranaceus Kangpu tea. The preparation method comprises the following steps: firstly, uniformly mixing ginseng powder, astragalus membranaceus powder, white granulated sugar and water, and then sterilizing to obtain a raw material mixed solution; then, activated kombucha is added into the raw material mixed liquid, fermentation treatment is conducted, and fermentation liquid is obtained; finally, the fermentation liquor is subjected to centrifugal treatment, supernate is collected, and the ginseng and astragalus membranaceus kangpu tea is obtained. The prepared functional health drink has excellent antioxidant activity, various functions and nutritional values and rich flavor, and can meet multiple requirements of consumers on functional health drinks.

Kombucha tea faces many challenges concerning its use for its health benefits, such as standardization, as well as the determination of a specific dosage form appropriate to the intended use. Kombucha tea, as a fermented, alcohol-containing beverage that relies on a complex combination of living yeast and bacteria for production, is especially difficult to administer. The present invention provides a consistent, standardized dosage form and novel combinations of a traditional medicinal drink that is otherwise unsuitable for widespread natural medicine. By providing a soft, chewable and orally dissolvable and / or disintegrable compositions, such as a gummie, a gummie with probiotics, or other natural health product ingredients, or a gummy made from tapioca syrup, a unique, desirable flavor and mouthfeel is obtained and which is also alcohol free. This expands the number of people who can enjoy the benefits of the traditional tea.

The invention relates to low-sugar high-sweetness Kangpu tea as well as a preparation method and application thereof. Specifically, the invention provides the preparation method of the low-sugar and high-sweetness Kangpu tea, and the preparation method comprises the following steps: performing high-pressure sterilization on a prepared sugar water fermentation substrate to obtain an initial fermentation solution; adding lithocarpus litseifolius and fermented tea leaves into the initial fermentation system for brewing to construct a tea water initial fermentation system; and inoculating kombucha and a cellulose membrane into the initial fermentation system to obtain a fermentation system, and carrying out fermentation culture to obtain the low-sugar and high-sweetness Kangpu tea. Lithocarpus litseifolius is added to serve as a natural sweetening agent, a substrate in a low-sugar fermentation system is supplemented by means of high reducing sugar content, more active ingredients are introduced, the flavor and activity of the product Kangpu tea are guaranteed while sugar added during fermentation is reduced, the pain point of high-sugar dependence of traditional Kangpu tea is solved, and the Kangpu tea is suitable for large-scale production. The requirements of modern concepts of reducing sugar and increasing sweetness are met, and the development of the lithocarpus litseifolius and the Kangpu tea is facilitated.

The application discloses a preparation method of fermented fruit juice and belongs to the field of food fermentation processing. The disclosed method comprises the following steps: inoculating activated mixed bacteria of bayer conjugated yeast, oxidized glucose bacillus and xylose hippodrome bacillus into tea sugar water to culture domesticated culture solution; and adding the domesticated culture solution into fruit juice raw materials to ferment and prepare fermented fruit juice. The application improves the functional component content of the fermented fruit juice, especially the total phenol content and the content of protocatechuic acid, simultaneously increases the types of organic acids, improves the taste of black tea fungus fermented fruit juice, and improves the antioxidant capacity of the product.

The application discloses a kind of lotus node recycling processing method, belong to agricultural product processing by-product comprehensive utilization technical field.The present application includes the following steps: (1) lotus node is washed, and is dried immediately after being frozen, pulverized, and lotus node powder is obtained;(2) lotus node powder is soaked in citric acid aqueous solution, and sodium bicarbonate is added, after stirring reaction, filtration, and after freeze-drying of solid product, modified lotus node powder is obtained;(3) bamboo leaf powder, orange peel powder are added to modified lotus node powder and mixed evenly, and the mixed powder is added to the film of red tea bacteria after being crushed, and fermentation is obtained by stacking fermentation;(4) after fermenting lotus node powder is ground into slurry, spray drying is carried out.The lotus node product obtained by the present application has the characteristics of high soluble dietary fiber SDF content and high resistant starch RS content, and only food additives citric acid and sodium bicarbonate are used in the processing process, without other chemical reagents, with high safety, simple process and convenient operation.

The invention discloses a mycotoxin degrading bacterial agent and application thereof in traditional Chinese medicine storage. According to the microbial agent, bacillus coagulans is used as a core degradation component of ochratoxin, tea residues are used as a carrier, microbial cellulose is generated through kombucha mother fermentation to form a nanometer net-shaped structure, meanwhile, rich pores are formed in the tea residues, an efficient adsorption interface and a diffusion channel are provided for OTA, and an ideal colonization microenvironment is provided for bacillus coagulans. Quercetin can inhibit the synthesis of ochratoxin, and forms a synergistic antibacterial effect with a kombucha fermentation product and bacillus coagulans, so that fungal pollution is doubly controlled from the source and in the process. The microbial agent carrier is stable in structure, can realize sustained release of quercetin and continuous biodegradation of thalli, is natural in raw materials, and is suitable for prevention and control of mycotoxin in a traditional Chinese medicine storage process.

The invention relates to the technical field of liquid fermentation, and particularly discloses a preparation process of soft acid type liquid fermented rice vinegar. Kombucha is introduced to participate in rice wine fermentation, and by means of the compound bacterium system fermentation advantage and the natural infectious microbe pollution resistance of the kombucha, it is ensured that the rice wine fermentation quality is stable and controllable while the non-volatile acid content of the rice wine is increased; the soft and sour taste of the liquid-state fermented rice vinegar is remarkably improved by constructing a semi-continuous segmentation fermentation process, the content of non-volatile acid is remarkably improved, and no foreign flavor is generated. By adopting the preparation process, the process is simple, new equipment investment is not needed, the production efficiency is high, and the obtained liquid-state fermented rice vinegar is high in non-volatile acid content, pleasant in fragrance and soft and sour in mouth feel.

The utility model discloses a multi-cycle kombucha fermentation device which comprises a base plate, a supporting rod is welded to the top end of the base plate, a supporting disc is welded to the top end of the supporting rod, a clamping disc is installed on the inner side of the supporting disc, a glass tank is bonded to the bottom end of the clamping disc, and a sealing cover is connected to the top end of the glass tank in a threaded mode. Kombucha is taken out from the liquid outlet groove by pouring the glass tank, part of the Kombucha can enter the inner side of the material reserving pipe to be reserved due to the fact that no groove is formed in the side, close to the liquid outlet groove, of the material reserving pipe during pouring, and then when circulating culture needs to be carried out, the Kombucha can be taken out from the liquid outlet groove. Black tea water can be directly injected, new kombucha flora does not need to be added, the kombucha flora is simple and convenient to retain, the working efficiency is improved, new colonies do not need to be added when new kombucha is circularly cultured, the cost is saved, and the economic benefits are improved.

The invention discloses pandan leaf kangpu tea as well as a preparation method and application thereof, and belongs to the technical field of food processing. In order to solve the technical problems that an existing kangpu tea preparation technology is single in raw material, sour and astringent in taste, bad in smell, limited in flavor innovation and the like, the preparation method of the pandan leaf kangpu tea is characterized by comprising the following steps: (1) mixing pandan leaves and water to obtain a mixed solution, then adding white granulated sugar, stirring and sterilizing to obtain a pandan leaf culture medium; and (2) inoculating kombucha pellicle and strain liquid into the pandan leaf culture medium, activating, fermenting, adding ethanol during fermentation to obtain fermentation liquor, and finally centrifuging and collecting supernate to obtain the kombucha leaf culture medium.

This invention relates to a method for extracting fish oil using squid viscera, belonging to the field of biotechnology for oil extraction, and includes the following steps: (1) Rinse fresh squid viscera with clean water and crush the viscera into a uniform slurry for later use; (2) Grind citrus peel to 40-60 mesh for later use; (3) Add 3-5g of citrus peel, 2-4g of kombucha, and 1×10⁶-1×10⁸ CFU / g of Aspergillus spore powder per kilogram of slurry, mix evenly, and heat at 28-30℃ at a speed of 80-100 r / min. n, ferment for 18-24 hours; (4) add an appropriate amount of water to the fermentation product, with a material-to-water volume ratio of 1:1-1:2, stir evenly, and preheat to the enzymatic hydrolysis temperature; (5) use neutral protease and lipase for compound enzymatic hydrolysis. After the enzymatic hydrolysis is completed, raise the temperature of the material to 90-95℃ and maintain it for 10-15 minutes to destroy the enzyme activity and terminate the reaction; (6) the enzymatic hydrolysate is separated by a three-phase centrifuge to obtain three components: the upper layer is crude squid oil, the lower layer is protein hydrolysate, and the middle layer is solid residue. This invention uses the synergistic effect of fermentation pretreatment and compound enzymatic hydrolysis to significantly improve the fish oil extraction rate and protect its quality.

This invention proposes a jasmine kombucha fermented beverage and its preparation method, belonging to the field of food fermentation technology and functional beverage development. The preparation method involves: preparing jasmine syrup by combining jasmine flowers with white sugar; then inoculating kombucha bacteria into the jasmine syrup for fermentation, resulting in a jasmine kombucha fermented beverage. Using jasmine flowers as the fermentation raw material solves the technical problem of traditional kombucha using a single raw material. The addition of jasmine flowers enhances the aroma, improves the taste, and increases beneficial components such as crocin, resulting in a better flavor than traditional kombucha beverages. A standardized fermentation process is adopted, including tea syrup preparation, sterilization + sterilization inoculation to ensure pure fermentation, and post-processing to solidify quality and extend shelf life. The finished beverage is of excellent quality, possessing a unique jasmine fragrance, a sweet and sour, smooth taste, and outstanding nutritional value, rich in total phenols and organic acids and other active ingredients.