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Method for preparing black-tea-fungus solid beverage

A technology of solid beverage and kombucha fungus, which is applied in the field of food processing, can solve the problems that have not been reported in the research, and achieve the effects of solving moisture absorption and agglomeration, facilitating growth, and increasing fermentation speed

Active Publication Date: 2016-07-13
三门峡乐人家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] But, the research about kombucha fermented liquid is prepared into kombucha solid beverage has not been reported yet

Method used

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  • Method for preparing black-tea-fungus solid beverage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kombucha solid beverage, the specific preparation method is as follows:

[0034] (1) Put black tea, apple juice and sucrose into water, boil and cool, filter out the tea leaves, add black tea strains, and ferment at 30°C for 8 days; wherein, the mass ratio of black tea, fruit juice, sucrose, kombucha and water For 1:25:8:12:75, obtain kombucha fermented liquid;

[0035] The acidity of the above-mentioned Kombucha fermented liquid was measured to be 3g / 100ml, the solid content (mass fraction) was 10%, the acetic acid content was 55g / L, and the malic acid content was 0.3g / L.

[0036] (2) Take kombucha fermented liquid and concentrate it in vacuum at 50° C. for 1 hour to obtain concentrated liquid.

[0037] (3) Based on the quality of the solids in the concentrated solution, add 12% of the composite filler to the concentrated solution, and at a speed of 40 to 50 rpm, stir evenly with magnetic force to obtain a mixed solution; wherein, the composite filler The mass rati...

Embodiment 2

[0043] A kombucha solid beverage, the specific preparation method is as follows:

[0044] (1) Put black tea, apple juice and sucrose into water and boil, then cool, filter out the tea leaves, add black tea strains, and ferment for 9 days at 30°C; wherein, the mass ratio of black tea, fruit juice, sucrose, kombucha and water is 1:30:10:10:70, obtain kombucha fermented liquid;

[0045] The acidity of the above kombucha fermentation liquid was measured to be 3g / 100ml, the solids content was 11%, the acetic acid content was 58g / L, and the malic acid content was 0.35g / L.

[0046] (2) Take kombucha fermented liquid and concentrate it in vacuum at 50° C. for 1 hour to obtain concentrated liquid.

[0047](3) Based on the quality of the solids in the concentrated solution, add 5% of the composite filler to the concentrated solution, and at a speed of 40 to 50 rpm, stir evenly with magnetic force to obtain a mixed solution; wherein, the composite filler The mass ratio of white granula...

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Abstract

The invention discloses a method for preparing a black-tea-fungus solid beverage. The method comprises the following steps of: putting black tea, juice and sucrose into water, boiling, cooling, filtering to remove tea leaves, and inoculating black-tea fungus for fermentation to obtain black-tea-fungus fermentation liquid; after vacuum concentration of the black-tea-fungus fermentation liquid, and adding a compound filling agent into concentrated liquid to obtain mixed liquid; spraying and drying the mixed liquid to obtain the black-tea-fungus solid beverage, wherein the compound filling agent is a mixture containing white granulated sugar, maltodextrin and beta-cyclodextrin. The method disclosed by the invention has the advantages that the filling agent is added before spraying and drying, so that not only is the problem that coarse powder for spraying and drying is easily moisturized and blocked in the prior art solved, but also the black-tea-fungus solid beverage yield is increased; the effective components in the black-tea-fungus fermentation liquid are protected in the drying process, so that the effective yield of the main component (organic acid) for bacteriostasis is increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing kombucha solid beverage. Background technique [0002] With the development of society, the improvement of living standards and the quickening pace of life, people pay more and more attention to healthy food culture. Kombucha is a folk traditional acidic drink with a long history. It is a kind of slightly sweet, slightly sour and refreshing beverage produced by co-fermenting black tea with sugar tea water as the fermentation substrate through acetic acid bacteria, yeast and lactic acid bacteria. It is popular all over the world. reader's favorite. [0003] After testing, the main components of the beverage include organic acids such as acetic acid, gluconic acid, glucuronic acid, citric acid, L-lactic acid, malic acid and tartaric acid, sugars such as sucrose, glucose and fructose, vitamin B 1 , B 2 , B 6 , B 12 And vitamin C, 14 kinds of amino...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/39
CPCA23L2/382A23L2/39A23L2/52
Inventor 何国庆张国华袁磊柯乐芹林植华
Owner 三门峡乐人家食品有限公司
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