Method for preparing ready-to-use tea fungus starter

Abstract

The invention discloses a method for preparing a ready-to-use tea fungus starter, which is characterized by comprising the following steps: mixing yeast thalli, acetic bacteria thalli and lactic-acid bacteria thalli, which are obtained by centrifuging in equal proportion, inoculating the thalli into tea fungus culture fluid to be cultured and then mixing with sodium alginate solution in equal volume, dropping the solution into CaCl2 solution, placing obtained bacteria-containing gel beads into the CaCl2 solution and standing to prepare the ready-to-use tea fungus starter. The method has the advantages of short production cycle, high yield, no waste and the like. The ready-to-use tea fungus starter prepared by the method solves the problems of variable microflora and complex process of traditional tea fungi in the industrialized production and provides a reliable approach for the industrialized production of tea fungus beverage. As the thalli used by the ready-to-use tea fungus starter are exact probiotics which are non-toxic to humans, functional drinks produced by the ready-to-use tea fungus starter, which are secure in health-care property and security can be used.

Description

Technical field: [0001] The invention relates to a preparation method of a direct-throwing type kombucha starter, which belongs to the field of bioengineering or food engineering. Background technique: [0002] Kombucha is also known as "Haibao" and "Weibao". Brewing kombucha with black tea water can produce beverages containing lactic acid, tea polyphenols, vitamins and other natural nutrients. Studies have found that kombucha can improve gastrointestinal function, Anticancer, antibacterial, immune and other aspects have good performance. But it has not been able to form a large-scale industrial promotion so far. The specific reasons are as follows: [0003] 1. The research on the health care performance of kombucha is not thorough enough: [0004] There are few research reports on the health function and safety of kombucha in China. Only Chen Xuan and others reported the effect of active ingredients in tea and kombucha on the ecological balance of human intestinal tract...

AI Technical Summary

Problems solved by technology

[0005] 2. The research on the strains of kombucha and the dominant groups of the strain combination has not yet started:

[0008] In the production of traditional kombucha beverages, because the fermented kombucha has a membranous structure and has the ability to reproduce, and the relationship between bacteria and bacteria is not constant, it is in a state of change, and it is easily affected by the external environment and easily polluted , affecting normal fermentation, it has the disadvantages of being variable, difficult to control, inconvenient to recover and clean the bacterial film, unstable fermentation performance, etc.