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
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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.
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