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Method for producing kombucha beverage by liquid spraying fermentation tower filled with non-woven fabric

A technology of liquid pouring fermentation and non-woven fabrics, which is applied in the fields of textiles, food and beverages, microorganisms, and fermentation. It can solve problems such as time-consuming, increased production costs, and environmental pollution, and achieve the effect of improving unit utilization and saving costs.

Inactive Publication Date: 2014-12-24
ZHONGYUAN ENGINEERING COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even so, the filler must be replaced, and the replacement of the filler is not only time-consuming, labor-intensive, increases production costs, but also pollutes the environment
At present, this harmful phenomenon is common in the liquid pouring fermentation production of kombucha beverages at home and abroad, which is the main factor affecting the long-term cycle production of liquid pouring kombucha beverages.

Method used

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  • Method for producing kombucha beverage by liquid spraying fermentation tower filled with non-woven fabric

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The method for producing the kombucha beverage with the liquid pouring fermentation tower of the non-woven fabric type filler of the present embodiment comprises the following process steps:

[0034] (1) Preparation of sugar tea liquid: take raw tea leaves / sugar / water ratio 1 / 10 / 100, brew tea leaves and sugar with boiling water, keep boiling slightly for 1~10 minutes, let the tea leaves settle, take the supernatant, Sterilize at 108°C-121°C for 10-25 minutes, and set aside;

[0035] 2) Prepare the liquid bacterial liquids of Saccharomyces cerevisiae and Acetobacter xylinum respectively:

[0036] A. Preparation of Saccharomyces cerevisiae liquid: use an inoculation loop to take a ring of purified Saccharomyces cerevisiae bacteria lawn from the slant of the glucose yeast extract (GYC) solid medium to the sterilized and cooled liquid containing glucose yeast extract Place the test tube of the culture medium in an incubator at 25°C to 35°C for 3 to 7 days; obtain a liquid ...

Embodiment 2

[0052] The method for producing kombucha beverage with the liquid pouring fermentation tower of non-woven fabric type filler of the present invention, comprises following processing step:

[0053] (1) Preparation of sugar tea liquid: take the raw material tea leaves / sugar / water ratio 1 / 10 / 100, brew tea leaves and sugar with boiling water, keep boiling for 1 minute, let the tea leaves settle, take the supernatant, and brew at 108 Sterilize at ℃ for 25 minutes, and set aside;

[0054] 2) Prepare the liquid bacterial liquids of Saccharomyces cerevisiae and Acetobacter xylinum respectively:

[0055] A. Preparation of Saccharomyces cerevisiae liquid: use an inoculation loop to take a ring of purified Saccharomyces cerevisiae bacteria lawn from the slant of the glucose yeast extract (GYC) solid medium to the sterilized and cooled liquid containing glucose yeast extract culture medium in a test tube, placed in an incubator at 25°C for 7 days; to obtain a liquid bacterial liquid of S...

Embodiment 3

[0063] The method for producing kombucha beverage with the liquid pouring fermentation tower of non-woven fabric type filler of the present invention, comprises following processing step:

[0064] (1) Preparation of sugar tea liquid: take the raw material tea leaves / sugar / water ratio 1 / 10 / 100, brew tea leaves and sugar with boiling water, keep boiling for 10 minutes, let the tea leaves stand still, take the supernatant, and brew at 121 Sterilize at ℃ for 10 minutes, and set aside;

[0065] 2) Prepare the liquid bacterial liquids of Saccharomyces cerevisiae and Acetobacter xylinum respectively:

[0066] A. Preparation of Saccharomyces cerevisiae liquid: use an inoculation loop to take a ring of purified Saccharomyces cerevisiae bacteria lawn from the slant of the glucose yeast extract (GYC) solid medium to the sterilized and cooled liquid containing glucose yeast extract culture medium in a test tube, placed in an incubator at 35°C for 3 days; to obtain a liquid bacterial liqu...

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Abstract

A method for producing kombucha beverage by a liquid spraying fermentation tower filled with non-woven fabric is disclosed. The liquid spraying fermentation tower filled with non-woven fabric is employed in a fermentation step. The liquid spraying fermentation tower filled with non-woven fabric comprises a tower body, wherein a return spray plate is disposed on the top portion in the tower body, a non-woven fabric filling system is disposed on the upper portion in the tower body, a fermentation liquid is disposed on the lower portion of the tower body, and a false bottom is disposed between the filling system and the fermentation liquid. The non-woven fabric filling system comprises a roller disposed in the tower and non-woven fabric wound on the roller, one end of the non-woven fabric is connected with an unreeling apparatus and the other end of the non-woven fabric is connected with a winding apparatus. The non-woven fabric filling system is employed and the orientation movement of the non-woven fabric is utilized, so that Haiyue produced by fermentation production of liquid sprayed kombucha, which means bacterial cellulose and bacterial cellulose membrane system aggregated thereby, is taken away. The method helps to thoroughly solve the problem that the membrane blocks the gaps in the filler and then the fermentation production of kombucha beverage is terminated because of the failure of normal flow of the air and the fermentation liquid.

Description

technical field [0001] The invention relates to the industries and fields of microbes, fermentation, textiles, food and beverages, in particular to a method for producing kombucha beverages using a liquid pouring fermentation tower with a non-woven fabric packing system. Background technique [0002] Kombucha beverage is a traditional folk acidic drink with a long history. It was produced more than 150 years ago in the Bohai Sea area of ​​my country. In addition to China, Japan, South Korea and other Southeast Asian regions, kombucha has been widely circulated in central and eastern countries of Europe. People there use sour tea wine (ie kombucha) as a refreshing drink to treat indigestion and arteriosclerosis. From the early 1990s to the present, kombucha has been widely spread in Germany, the United States, Canada and other western countries, becoming a fashion. It is made of sugar tea water as raw material, and is fermented by various microorganisms such as kombucha beve...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
Inventor 张迎晨吴红艳
Owner ZHONGYUAN ENGINEERING COLLEGE
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