75 results about "Kombucha Tea" patented technology

The invention discloses a blueberry kombucha beverage and a preparation method thereof. Raw materials and auxiliary materials comprise: blueberry fruit juice, white sugar, lactose, common black tea, Chrysanthemum morifolium, corn syrup, honey, mixed infusion of fresh ginger, mint and licorice, purified water, angel dried yeast, lactobacillus bulgaricus, bifidobacteria, lactobacillus acidophilus, Shanghai wine 1.01 acetobacter rancens, sodium erythorbate, yeast nutrient salt and dimethyl sodium bicarbonate. The raw materials and auxiliary materials need pretreatment steps of fermenting for 3-4t with a sandwich fermentation cylinder, shearing 5-10min with a high speed shearing machine, and then fermenting for 3-4t. A quantitative fermentation technology is used, and clarifying filtration and aseptic filtration are co-used, to raise biological stability of products. By regulation, product efficacies are strengthened, and goods performances are raised. Low temperature degasification and aseptic cold-filling are preformed, to guarantee product characteristics and quality.

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 invention relates to a kiwi fruit fermented beverage and a preparation method and application thereof, belonging to the technical field of agricultural product processing. Kiwi fruit pulp and tea fungus mother liquor are fermented at 0-30 DEG C for four times within 1-6 months, in the fermentation process, sugar and sterilization water are supplemented, and fermentation liquor, sweetening agent and water are blended into beverage. According to the method, malformed fruits, fruitlet, postmaturity fruit, kiwi fruit which are peeled difficultly, peel and seeds are fully utilized, so that the purpose of making the most of the kiwi fruit is achieved. The fermented liquid can be used for blending various fruit juice so as to prepare nutritive and delicious drinks with multiple probiotics, and also can be used for cooperated fermentation of kiwi fruit pulp and other pulp.

The invention belongs to the technical field of the food beverage, which particular relates to a black tea fungus beverage as well as a preparation technology and application thereof. The tea fungus beverage consists of the following raw materials in parts by weight: 1000 parts of water, 100-300 parts of black tea fungus bacteria liquid, 1-10 parts of red date, 1-5 parts of longan, 1-5 parts of hawthorn, 0-5 parts of dried lichee, 2-10 parts of black tea, 0-5 parts of sea-buckthorn and 50-200 parts of sweetening agent. The black tea fungus beverage has the health-care functions such as appetizing, invigorating stomach, aiding digestion and increasing appetite, has a good promoting function on intestinal tract diseases, has the advantages of varied tastes and abundant nutrition ingredients, is suitable for both young and old and can be directly drunk by people. According to the preparation technology of the product, the black tea fungus bacteria liquid is used for preparing, and various raw materials are mixed and heated after being pre-processed and are sterilized and disinfected after being filled. The preparation technology is simple to operate, is safe and clean to operate, andis suitable for industrial production, and the production cost is lowered. The product has the functions of eliminating fat, resisting oxidation, enhancing resistance, maintaining beauty and keep young and the like.

The invention discloses a tea fungus synthesized bacterial cellulose pressure sore dressing as well as a preparation method and the application thereof. The tea fungus synthesized bacterial cellulose pressure sore dressing is a tea fungus synthesized bacterial cellulose membrane, and the cellulose component is mainly formed by secretion and synthesis of tea fungus strains in the fermentation culturing process in a sugar tea culture medium containing carboxymethyl chitosan; the water absorption rate of the dressing is 89-94.3%, the porosity is 85-91.2%, and the water vapor transmission rate is between 1,383.5 g.m<-2>.d<-1> and 1,486.5 g.m<-2>.d<-1>. According to the invention, since the nano bacterial cellulose pressure sore dressing is prepared with a sugar tea fermentation method by adopting the tea fungus, the method for synthesis of bacterial cellulose has the advantages of low cost, low environment requirement for synthesis sites and simple technical requirements; the nano bacterial cellulose material has favorable biosecurity and histocompatibility, which cannot cause stimulation and sensitization to a wound surface, and is conducive to the promotion of wound healing.

Disclosed is a preparation method of a traditional Chinese medicine micro-ecological additive for prevention and treatment of subclinical mastitis of cows. The preparation method comprises performing superfine grinding on eucommia ulmoides leaves, ginkgo leaves, purple perilla, Chinese pulsatilla roots, coneflowers, humulus scandens, shrimp shells, milkvetch roots and licorice roots; adding water and boiling through the high heat; performing soft file insulation; performing cooling and filtration; collecting filtrate; adding white sugar and boiling; cooling down to the room temperature and performing lactobacillus, tea fungi and yeast inoculation to obtain the micro-ecological additive through fermentation; enabling the cows to drink the obtained micro-ecological additive in proportion. According to the traditional Chinese medicine micro-ecological additive, the functions of heat clearing and detoxification, sterilization and anti-inflammation, lactation promotion and the like are achieved, Chinese herbal medicine active materials, active small peptides, lactic acid and probiotics are rich, the amino acid is rich and balanced, the traditional antibiotic treatment method is replaced, and the harm of antibiotics to the health of the cows and antibiotic residues in the milk are reduced. According to the preparation method of the traditional Chinese medicine micro-ecological additive for the prevention and treatment of the subclinical mastitis of the cows, the use is simple and convenient, drug residues are not produced, any toxic and side effect is not produced, the viable bacteria content is high, the preparation method is suitable for industrialized production, and the market prospects are good.

The invention provides a kombucha beverage and a preparation method thereof. Kombucha beverages of different taste are prepared through the steps of mixing black tea with sugar and water in proportion, performing boiling over, performing cooling to appropriate temperature, performing inoculating with kombucha mother liquid in a proportion, and performing constant-temperature aerobic fermentation for a certain time so as to obtain a kombucha stock solution; and according to different flavor and nutrient requirements, adding corresponding vegetables (purple sweet potato juice), fruits ( ginsengfruit juice), nuts (walnut pulp and macadimia nut pulp), and edible mushrooms (tremella aurantialba thick soup ). Through a multistage membrane filtration preparation method, the fermentation processof the kombucha is ended, the fermentation terminal point is rigidly controlled, and the storage period is prolonged. Original efficacy components of the kombucha can be maintained, and the pure flavor and stable quality of the kombucha can also be guaranteed; and besides, features of corresponding fruits, nuts and the like are added, and massive agriculture products are added, so that the kombucha beverage provides a technical support for processing of massive agriculture products.

The invention discloses a traditional Chinese herbal medicine microecological preparation capable of killing and inhibiting foot and mouth disease viruses in vitro and in vivo. The preparation is prepared from traditional Chinese herbal medicine extract fermented by black tea fungus or composite microorganisms of acetic bacteria, acetobacter xylinum, yeast and the like. According to the technical scheme, the preparation is prepared by firstly, preparing bacterium powder or a bacterium liquid of black tea fungus or composite microorganisms of acetic bacteria, acetobacter xylinum, yeast and the like, preparing the traditional Chinese herbal medicine extract, and subsequently preparing the traditional Chinese herbal medicine microecological preparation for inhibiting and killing foot and mouth disease viruses. The traditional Chinese herbal medicine microecological preparation discloses by the invention is capable of not only effectively inhibiting and killing foot and mouth disease viruses in vitro and in vivo, but also effectively inhibiting and killing foot and mouth disease viruses from intestinal tracts and respiratory tracts through mouth injection and nose injection through the breeding function of the composite acid-forming bacteria such as acetic bacteria, so that the preparation can be applied to rapid prevention in foot-and-mouth disease areas.

The invention discloses grape Kangpu tea and a preparation method and application thereof. The grape Kangpu tea is prepared through the steps that sugar tea water serves as fermentation base liquid, the Kangpu tea is formed through fermentation of black tea fungus liquid, grapes are added for secondary fermentation, the grape Kangpu tea is obtained, and the antioxidant effect of the Kangpu tea is effectively improved. The grape Kangpu tea beverage provided by the invention is simple in preparation process, rich in nutrition, good in flavor and strong in oxidation resistance, and can be industrially produced.

The invention provides a biological beverage prepared from soybean molasses as a main raw material and a preparation method thereof and belongs to the technical field of beverages. The preparation method utilizes a corn saccharification liquid as a kombucha culture mother liquor, soybean molasses as a medium and kombucha as a fungus source to prepare the novel special soybean molasses-based kombucha-fermented beverage. Through the preparation method, the purified soybean molasses, corn saccharification liquid and kombucha are combined and produce synergism so that the tea beverage has obvious health care effects and comprehensive effects far higher than those of a food prepared only from soybeans and corn and the traditional kombucha beverage. The prepared soybean molasses-based kombucha-fermented beverage has short fermentation time and an ideal form, well retains original nutrition and function components of soybeans and corn, can be easily digested and absorbed, has a sour-sweet taste and good palatability, has a wide application range and is an ecological health beverage with beverage and medicine effects.

The serum-free culture medium is characterized in that the serum-free culture medium is an aqueous solution and comprises the following components: 20-40g/L of a basal culture medium, 5-15ng/mL of a growth factor, 8-22mg/mL of kombucha fermentation liquor, 3-20mg/mL of serum protein, 1-10ng/mL of selenomethionine, 0.1-0.4 mg/mL of sodium ferulate, 3-8ng/mL of metformin, 5-12 ng/mL of 3'-deoxidized nicotinamide adenine dinucleotide, 150 mg/L-550 mg/L of Lglutamine, 30-110 [mu] M of composite vitamin and 12 mU/L-24 mU/L of insulin. The invention further provides a preparation method and application of the serum-free culture medium for in-vitro culture and amplification of the bone marrow mesenchymal stem cells. The serum-free culture medium for in-vitro culture and amplification of bone marrow mesenchymal stem cells disclosed by the invention is good in biological safety, can effectively improve the amplification efficiency of human bone marrow mesenchymal stem cells, and maintains the biological effect and the multidirectional differentiation potential at the same time; the bone marrow mesenchymal stem cells with related requirements can be timely and accurately provided for medical scientific research teaching and clinical application.

The invention discloses fungus tea jujube haw jelly and a production method thereof. The fungus tea jujube haw jelly is prepared from jujubes, haw, sugar and tea fungus liquid. The quality ratio of the jujubes to the haw to water to the sugar is (4-8): (3-7): (1-3): (2-8), and the addition volume of the tea fungus liquid is 8 to 12 percent. The fungus tea jujube haw jelly with a healthcare function is unique in taste and flavor, integrates the advantages of tea fungus, jujubes and haw and has functions of lowering the blood pressure, reducing the blood fat, tonifying the spleen, nourishing the stomach, supplementing the blood, promoting the circulation of qi, promoting the metabolism, improving the immunity of a human body and the like.

The invention discloses stomach invigorating and spleen benefiting black tea fungus haw jelly. The stomach invigorating and spleen benefiting black tea fungus haw jelly is prepared from hawthorns, water, sugar and a black tea fungus liquid, wherein the mass ratio of hawthorns to water to sugar is (8-12): (1-3): (4-10), and the amount of the added black tea fungus liquid is 5%-15% of the total mass of the haw jelly. The black tea fungus haw jelly with the health care function, which is provided by the invention, is unique in mouthfeel and flavor, integrates advantages of black tea fungus and hawthorns, and has the healthcare medicinal efficacies of appetizing, tonifying the spleen and the like.

The invention relates to collagen peptide lubricating fluid and a preparation method thereof. The collagen peptide lubricating fluid is prepared from the following raw materials in parts by weight: 5-20 parts of tea fungus fermentation liquor, 0.5-1.2 parts of hyaluronic acid, 1-2 parts of tea fungus fermentation membrane modifiers, 8-12 parts of collagen peptides, 0.3-0.5 part of cananga odorataessential oil, 3-5 parts of water soluble camellia oleosa seed oil, 0.5-1 part of hydroxyethyl urea, 0.5-1 part of hexanediol and 60-80 parts of deionized water. The collagen peptide lubricating fluidis prepared from natural plants, is carried and used conveniently and has the effects of effectively cleaning and improving sexual excitation, and therefore, the collagen peptide lubricating fluid isa lubricating product which can be used for a long time.

The invention discloses a method for reducing residues of organophosphorus pesticides in Chinese wolfberry fruits with kombucha. The method comprises the following steps of making CICC 33068 into a CICC 33068 fungus suspension, CICC 20441 into a CICC 20441 fungus suspension and CICC 23165 into a fungus suspension; mixing the CICC 33068 fungus suspension with the Acetobacter sp CICC 20441 fungus suspension and the Lactobacillus plantarum CICC 23165 fungus suspension to obtain a mixed fungus suspension, adding the mixed fungus suspension into tea liquor containing cane sugar, performing standing culture to obtain a velum namely kombucha, and completely fermenting the kombucha so as to obtain kombucha fermentation liquor; and after applying organophosphorus pesticides namely chlorpyrifos, sprinkling the kombucha fermentation liquor onto Chinese wolfberry fruit plants at a fruiting period and soil, so that the residues of the organophosphorus pesticides namely the chlorpyrifos in the Chinese wolfberry fruits are reduced. The kombucha can produce esterase which is harmless to human bodies but has the effect of degrading the organophosphorus pesticides namely the chlorpyrifos, so that the residues of the chlorpyrifos can be reduced.

The present invention discloses a new preparation method and an application of kombucha protein, and belongs to the technical field of kombucha protein. The method comprises the following steps: adding black tea leaves after water boiling out, conducting decocting for 5 min-1 h under a boiling-out condition, filtering tea leaf residues, adding sucrose and inorganic salt to tea liquid for stirringand complete dissolving, then cooling the tea liquid, adding kombucha in the cooled tea liquid, conducting irradiation under weak ultraviolet lights after uniform stirring, then conducting constant-temperature fermentation in an electric thermostat to obtain kombucha fermentation liquid; and filtering and centrifuging the kombucha fermentation liquid, collecting supernatant, also adding two-aqueous-phase liquid formed by organic reagent-salt, conducting uniform stirring, conducting centrifugation after putting still and sedimentation, collecting supernatant, repeating for multiple times, concentrating the supernatant under reduced pressure to obtain a concentrated solution, and drying the concentrated solution to obtain the kombucha protein. The new preparation method can significantly increase output content of the kombucha protein extracted from the kombucha fermentation liquid.

The invention discloses a biological bacterium solution for increasing the survival rate of trees in arid and saline-alkali areas, preparation and application. The biological bacterium solution comprises: (a1) a base solution, which comprises well water, EM bacteria, mycorrhizal bacteria, kombucha, an element fertilizer and brown sugar in a weight ratio of 100: 0.5: 0.01: 0.1: 1: 10 in sequence; and (a2) a finished bacterium solution product, which comprises the well water, the base solution, bacillus subtilis, trichoderma harzianum, actinomycetes, mineral potassium fulvate and chelated glutamic acid in a weight ratio of 1000: 2: 0.01: 0.01: 0.01: 1: 0.5 in sequence. The biological bacterium solution provided by the invention can give full play to the interference, repairing and compounding effects of bacteria on tree cells, enlarge the absorption range of the root systems of the trees, enlarge the nutrient absorption and conveying capacity of the trees and enhance the drought resistance and saline-alkali adaptability of the tree cells, thereby improving the survival rate of the trees and achieving the effect of greatly saving water.

The invention relates to a preparation method of a traditional Chinese medicine micro-ecological feed additive for laying hens at an egg laying later stage. The preparation method comprises the following steps of taking traditional Chinese medicines including forsythia suspensa, astragalus membranaceus, radix codonopsis, Chinese angelica, radix isatidis, motherworts, purple perilla, spina date seeds, radix ophiopogonis and licorice roots, performing superfine grinding on the traditional Chinese medicines, adding an alcohol solution, performing boiling over with a strong fire, performing heat preservation with a soft fire, performing cooling, performing filtration, concentrating filtrate, adding white sugar, performing boiling over, performing cooling to normal temperature, inoculating lactobacilli, red tea funguses and bifidobacteria, performing fermentation until white fungus blocks grow, and performing low-temperature concentration on bacterial liquid; and then weighing modified starch, arabic gum, cyclodextrin and syrup, adding the weighed modified starch, the weighed arabic gum, the weighed cyclodextrin and the weighed syrup to the concentrated bacterial liquid, performing stirring during adding, after uniform mixing and stirring, performing high-pressure homogenizing, and performing spray drying so as to obtain the traditional Chinese medicine micro-ecological feed additive. The traditional Chinese medicine micro-ecological feed additive disclosed by the invention has the efficacies of increasing the number of beneficial bacterium groups in intestinal tracts, enhancing immune functions, strengthening stress resistance of chicken bodies, strengthening disease resistance of the chicken bodies, increasing egg production and the like. Compared with a control group, the traditional Chinese medicine micro-ecological feed additive disclosed by the invention has the advantages that the egg laying rate is increased by 4.86% and 7.27%, the feed-egg rate is reduced by 7.65% and 5.82%, and the rate of soft and broken eggs is reduced by 23.64% and 31.72%; feeds are saved, the cost is reduced, and the economic benefits are increased.

The present invention discloses a preparation method of a digestion-promoting black tea beverage. The method comprises the following steps of black tea stock solution preparation, kombucha black tea stock solution preparation, lactic acid bacteria stock solution preparation, mixed liquid preparation, homogenization and sterilization treatment. The preparation method of the digestion-promoting black tea beverage introduces components of kombucha and lactic acid bacteria into traditional black tea, so that the black tea beverage has functions of promoting intestinal peristalsis and helping digestion while retaining sweet and mellow fragrance, and is more in line with modern people concepts of health care.

The invention relates to a culture method of kombucha and application thereof, and relates to the field of brewing. The culture method comprises the following steps: mixing water and the black tea, extracting, filtering, then mixing a filtrate and edible sugar, and sterilizing to obtain base liquid; placing the base liquid having the temperature of 28-33 DEG C in a sterilized open container, and then inoculating with mother kombucha, sealing the open end of the container by using gauze, leaving to stand for fermentation for 7-14 days under the conditions that the light intensity is 4000-7000lx, the humidity is 30-40% and the temperature is 28-33 DEG C to obtain red brown flocculent or lumpy kombuch floating on the surface of the base liquid, wherein the inoculation amount of the mother kombucha is 2-3% of the mass of the base liquid. By the culture method, operation is controllable and simple, large-scale production can be achieved, and the contamination rate of a cultured culture is low; meanwhile, the culture method of the kombucha can be applied to food processing, beverage processing or health-care product processing, and has wide application range.

The invention provides a beverage prepared from grape and tea leaves, and a preparation method and a device thereof. According to the beverage, the tea leaves are added in a grape fermentation process, black tea fungi are produced, the sugar content in red wine is reduced, the faint scent of the tea leaves in red wine is increased, and the obtained red wine has light red color, has the alcohol content of 8%-12% vol and the sugar content of 5-10 g/L, and is rich in faint scent of the tea leaves. The preparation device comprises a juicer, a fermentation tank, a vibrating screen, a filter, a precipitation cylinder, a detection instrument, a filter membrane bacteria-removing filter and a filling machine. The beverage contains the nutrient substances of the red wine, tea leaves and black tea fungi, is beneficial to people health and rich in the faint scent of the tea leaves, and provides a new choice for consumers; the beverage is filtered by a diatomite filter, bentonite is added, the materials are stirred and are precipitated by a precipitation cylinder, and an upper clarified liquid is sucked by a siphon method; the beverage has the advantages of good effect and remarkable energy saving.