Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Tea fungus beverage and its preparing process

A technology of kombucha and kombucha mother liquor, applied in food preparation, pre-extraction tea treatment, food science, etc., can solve the problems of overacidity, single taste, long brewing time, etc., and achieve stable taste, stable quality, and long-term storage long time effect

Inactive Publication Date: 2008-01-09
姜红君
View PDF1 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this invention is that the beverage does not contain food essence, the taste is single and too sour, and the brewing method needs to go through multiple processes such as aerobic fermentation, anaerobic fermentation, and sterilization. The original active bacteria of kombucha have a medical and health care function, and preservatives will also have a certain impact on human health

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Cultivate the mother liquor of kombucha with conventional methods, then boil the water above 100°C, then wrap a certain proportion of black tea and rock sugar with gauze, put it into water and boil for 20 minutes, so that the nutrients of the tea can be fully dissolved in the water. The ratio of tea, sugar, and water is 0.5:10:100. When the water is cooled below 25-35°C, mix black tea sugar water and kombucha mother liquor in a ratio of 8:1, pour it into a container for precipitation for 1 day, and filter. Then it is prepared according to the ratio of 10:0.01 of mixed bacteria liquid and edible flavor, and directly put into a sealed glass bottle on the production line, so that it uses a small amount of air in the bottle to carry out limited fermentation under sealed conditions to make bottled kombucha beverage.

Embodiment 2

[0018] Cultivate the kombucha mother liquor with conventional method earlier. Then boil the water above 100°C, then wrap a certain proportion of black tea and rock sugar with gauze, put it into water and boil for 20 minutes, so that the nutrients of the tea can be fully dissolved in the water. The ratio of tea, sugar, and water is 0.5:10:100. When the water is cooled below 25-35°C, mix black tea sugar water and kombucha mother liquor in a ratio of 8:1, pour it into a container for precipitation for 1 day, and filter. Then, it is prepared according to the ratio of mixed bacterial liquid, edible flavor and edible alcohol at 10:0.01:0.8, and it is directly put into a sealed glass bottle on the production line, so that it can be fermented with a small amount of air in the bottle under sealed conditions, and then bottled Black tea drink.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a tea fungus beverage and its preparation method. Said beverage is formed from black tea, rock candy, water, edible essence and tea fungus mother liquor. Its preparation method includes the following steps: mixing black tea, rock candy and water according to a certain ratio, boiling and cooling, then adding tea fungus mother liquor according to a certain ratio, making precipitation, filtering, adding edible essence or adding edible essence and edible alcohol, bottling, sealing and making fermentation so as to obtain the invented tea fungus beverage.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a kombucha beverage and a preparation method thereof. Background technique [0002] "Kombucha" (also known as Haibao, Weibao) has a long history. It is a home-made beverage that was spread among the people in Bohai Bay in the pre-Qin period. It was introduced to Tsarist Russia in the early 19th century. The Russians called it Chakovas. . Contains about 2,000 kinds of natural nutrients such as lactic acid bacteria, acetic acid bacteria, yeast, tea, sugar, and vitamins. It has five functions of nutrition, prevention, health care, medical treatment, and rehabilitation. It is famous all over the world. It is cool and antipyretic, unique in flavor, and has the characteristics of overwhelming all fragrances. It is praised by experts as the "King of Beverages" and is a rare nutritional and health care treasure in the world. [0003] At present, the spread of kombucha fung...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23L1/29A23L1/28A23L2/38A23L31/00A23L33/135A23L33/14A23L33/15
Inventor 姜红君
Owner 姜红君
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com