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Red tea fungus beverage produced by mixed culture fermentation of pure fungus

A technology of mixed fermentation and kombucha, applied in the field of microorganisms, to achieve the effect of stabilizing product quality, avoiding contamination by bacteria, and ensuring product safety

Inactive Publication Date: 2009-07-29
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The notable advantage of the present invention is: the present invention through research to functional kombucha beverage: at first must separate and obtain the pure strain of kombucha, and understand the taxonomic position of strain, just can solve strain storage time, inoculum quantity control, prevent pollution, It is possible to conduct in-depth and detailed research on the various metabolic characteristics, culture conditions, fermentation broth components and possible functional effects of each strain and their various combinations, such as maintaining the vitality of the strain and controlling the quality of the product. , through self-isolation and screening to obtain three pure strains: Saccharomyces cerevisiae Meyen ex Hansen, Acetobacter aceti and Lactobacillus plantarum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0026] (1) Seed culture: Pick 2-3 rings of the activated Saccharomyces cerevisiae and insert them into the liquid medium, place them at 30°C, and shake them at 100r / min for 32h. The liquid medium formula of the Saccharomyces cerevisiae is: yeast paste 1g, peptone 1g, glucose 2g, water 100mL; pick the activated Acetobacter acetate ring 2-3 into the liquid medium, place it at 30°C, shake at 200r / min for 32h, the liquid culture of the Acetobacter acetate The basic formula is: yeast extract 1g, glucose 1g, water 100mL, absolute ethanol 3mL; pick activated Lactobacillus plantarum 2-3 rings into MRS liquid medium, place them at 30°C, and culture them statically for 32 hours. The formula of the MRS liquid medium is: peptone 1g, beef extract 1g, yeast extract 0.5g, glucose 2g, sodium acetate 0.5g, Tween 80 0.1mL, diamine citrate 0.2g, MgSO 4 ·7H 2 O 0.2g, MnSO 4 4H 2 O 0.005g, K 2 HPO 4 0.2g, water 100mL, pH6.2-6.6;

[0027] (2) Fermentation of Kombucha: According to the proporti...

Embodiment 3

[0029] (1) Seed culture: Pick 2-3 rings of activated Saccharomyces cerevisiae and insert them into the liquid medium, place them at 30°C, shake and cultivate them at 100r / min for 34h, the liquid medium formula of Saccharomyces cerevisiae is: yeast paste 1g, 1g of peptone, 2g of glucose, 100mL of water; pick 2-3 rings of activated Acetobacter acetate into the liquid medium, place at 30°C, shake at 200r / min for 35h, the liquid culture of Acetobacter acetate The basic formula is: yeast extract 1g, glucose 1g, water 100mL, absolute ethanol 3mL; pick activated Lactobacillus plantarum 2-3 rings into MRS liquid medium, place it at 30°C, and culture it statically for 35 hours. The formula of the MRS liquid medium is: peptone 1g, beef extract 1g, yeast extract 0.5g, glucose 2g, sodium acetate 0.5g, Tween 80 0.1mL, diamine citrate 0.2g, MgSO 4 ·7H 2 O 0.2g, MnSO 4 4H 2 O 0.005g, K 2 HPO 4 0.2g, water 100mL, pH6.2-6.6;

[0030] (2) Fermentation of Kombucha: According to the weight...

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PUM

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Abstract

The invention provides a black tea fungus drink which is produced by the mixed fermentation of pure fungi. Three kinds of fungi of saccharomyces cerivisiae, bacillus aceticus and lactobacillus plantarum are compounded, and mixed and fermented to produce the black tea fungus drink. In the drink, the combination of the pure fungi and the mixed fermentation are utilized, and the formula of the culture medium of the black tea fungus and the fermentation process conditions are optimized, thereby obviously shortening the fermentation time, avoiding the pollution of mixed fungi and ensuring the product safety; management methods for culture, rejuvenation and preservation of the fungus are scientific and reasonable, the product quality is stable, and a good basis is laid for the industrialized production of the black tea fungus; and the prepared black tea fungus drink not only tastes good, but also contains various effective components, and is a microbial fermentation drink with high utility value.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and more specifically relates to a kombucha beverage produced by mixed fermentation of pure bacteria. Background technique [0002] With the development of science and technology and the improvement of people's material living standards, many people have more clearly recognized the relationship between disease, health and food, and once again put forward the viewpoint of dietotherapy: improving dietary conditions and food composition, giving full play to the food itself. Physiological regulation function, in order to achieve the purpose of improving human health. Based on this consumption concept, people pay more and more attention to their health and the quality of beverages. Kombucha is a symbiotic system composed of three kinds of probiotics that are beneficial to human health, namely yeast, acetic acid bacteria and lactic acid bacteria. Through its own special function, raw materials ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/28C12N1/20A23L1/29A23L31/10
Inventor 林娟刘树滔饶平凡
Owner FUZHOU UNIV
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