Black tea fungus beverage as well as preparation technology and application thereof
A preparation process, kombucha technology, applied in the field of beverages, can solve the problems of difficult control conditions, high preparation requirements, unstable quality, etc., and achieve the effect of enhancing resistance, simple operation, and comprehensive health care functions
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Embodiment 1
[0075] A kombucha beverage, comprising the following raw materials in parts by weight: 1000 parts of water, 100 parts of kombucha bacteria liquid, 1 part of red dates, 2 parts of longan, 5 parts of hawthorn, 2 parts of dried lychees, 5 parts of black tea leaves, 1 part of seabuckthorn, 50 parts rock sugar.
[0076] The preparation technology of this kombucha beverage, it is by following processing steps:
[0077] (a) Preparation of kombucha bacteria liquid: add commercially available kombucha strains to the mother liquor and black tea water stock solution, and ferment for 2 months in a clean environment at a temperature of 25°C. When the test pH value is 3.0 The following is the kombucha bacteria liquid, filtered and set aside;
[0078] (b) Pretreatment of various raw materials: the black tea leaves are extracted to make black tea water, then heated, filtered, and set aside;
[0079] Rinse the red dates, longan, hawthorn, dried lychees and sea buckthorn, and set aside;
[0...
Embodiment 2
[0083] A kombucha beverage is made of the following raw materials in parts by weight: 1000 parts of water, 140 parts of kombucha bacteria liquid, 3 parts of red dates, 1 part of longan, 3 parts of hawthorn, 1 part of dried lychee, 6 parts of black tea leaves, 5 parts of seabuckthorn, 80 parts of fructose.
[0084] The preparation technology of this kombucha beverage has the following process steps:
[0085] (a) Preparation of kombucha bacteria liquid: add commercially available kombucha strains to the mother liquor and black tea water stock solution, and ferment for 3 months in a clean environment at a temperature of 35°C. When the test pH value is 3.0 The following is the kombucha bacteria liquid, filtered and set aside;
[0086] (b) Pretreatment of various raw materials: the black tea leaves are extracted to make black tea water, then heated, filtered, and set aside;
[0087] Rinse the red dates, longan, hawthorn, dried lychees and sea buckthorn, and set aside;
[0088] (...
Embodiment 3
[0091] A kombucha beverage, comprising the following raw materials in parts by weight: 1000 parts of water, 250 parts of kombucha bacteria liquid, 6 parts of red dates, 3 parts of longan, 4 parts of hawthorn, 2 parts of dried lychee, 10 parts of black tea leaves, 2 parts of seabuckthorn, 100 parts of honey.
[0092] The preparation technology of this kombucha beverage comprises the following process steps:
[0093] (a) Preparation of kombucha bacteria liquid: add commercially available kombucha strains to the mother liquor and black tea water stock solution, and ferment for 1 month in a clean environment at a temperature of 28°C. When the test pH value is below 3.0, the Become kombucha bacteria liquid, filter and set aside;
[0094] (b) Pretreatment of various raw materials: black tea is prepared into black tea water through leaching, then heated, then filtered, and set aside;
[0095] Rinse the red dates, longan, hawthorn, dried lychees and sea buckthorn, and set aside;
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