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Novel fermentation vinegar production process of liquid kombucha

A new type of kombucha fungus technology, which is applied in the field of liquid kombucha new-type fermentation vinegar production process, can solve the problems of large product quality differences, difficult control of fermentation product quality under fermentation conditions, and difficult industrial production, etc., to achieve stable quality and high product quality. The effect of good quality and easy control of production conditions

Inactive Publication Date: 2019-05-21
烟台梵太食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Kombucha has been spread and used in China for more than 150 years, but so far, it is limited to the natural fermentation of tea fungus. Naturally fermented products are rich in nutrients and unique in flavor, but the fermentation conditions and the quality of fermented products are not easy to control. Product quality varies greatly, and it is not easy to realize industrial production

Method used

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  • Novel fermentation vinegar production process of liquid kombucha
  • Novel fermentation vinegar production process of liquid kombucha
  • Novel fermentation vinegar production process of liquid kombucha

Examples

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Embodiment 1

[0033] The present embodiment provides a kind of liquid kombucha new-type fermented vinegar production process, comprises the following steps:

[0034] S1. Prepare materials: select raw materials as 50kg of corn, 20kg of bran, and 25kg of rice bran, remove impurities, pulverize them with a pulverizer, pour them into a steamer for cooking, cook until steamed for 20 minutes, spread out, let cool, and set aside;

[0035] S2. Sterilization: Select 5L 304 stainless steel strain tank and 300L 304 stainless steel fermentation tank, as well as food-grade pipeline valves and air filters. The above equipment is sterilized by 0.1MPa steam for 30min;

[0036] S3, put the raw materials in step s1 into the fermenter in step s2, then add 1% sugar and 2 times the sterilized purified water, and stir evenly;

[0037] S4. Inoculation: inoculate the cultured kombucha into the fermenter, the inoculation amount is 5% of the raw material, and the inoculation temperature is 25°C;

[0038]S5. Kombuch...

Embodiment 2

[0043] The present embodiment provides a kind of liquid kombucha new-type fermented vinegar production process, comprises the following steps:

[0044] S1. Material preparation: select the raw materials as 50kg of corn, 30kg of bran, 25kg of rice bran and 1L of apple juice, remove impurities, pulverize them with a grinder, pour them into a steamer and cook until steamed for 15 minutes, spread out and let cool ,spare;

[0045] S2. Sterilization: Select 5L 304 stainless steel strain tank and 300L 304 stainless steel fermentation tank, as well as food-grade pipeline valves and air filters. The above equipment is sterilized by 0.1MPa steam for 30min;

[0046] S3, put the raw materials in step s1 into the fermenter in step s2, then add 5% sugar and 3 times the sterilized pure water, and stir evenly;

[0047] S4. Inoculation: inoculate the cultured kombucha into the fermenter, the inoculation amount is 10% of the raw material, and the inoculation temperature is 30°C;

[0048] S5. ...

Embodiment 3

[0053] The present embodiment provides a kind of liquid kombucha new-type fermented vinegar production process, comprises the following steps:

[0054] S1. Raw material preparation: the selected raw materials are 50 kg of corn, 25 kg of bran, and 25 kg of rice bran, remove impurities, pulverize them with a pulverizer, pour them into a steamer for cooking, cook until steaming for 20 minutes, spread out, let cool, and set aside;

[0055] S2. Sterilization: Select 5L 304 stainless steel strain tank and 300L 304 stainless steel fermentation tank, as well as food-grade pipeline valves and air filters. The above equipment is sterilized by 0.1MPa steam for 30min;

[0056] S3, put the raw materials in step s1 into the fermenter in step s2, then add 3% sugar and 2 times the sterilized purified water, and stir evenly;

[0057] S4, inoculation: Inoculate the cultured kombucha into the fermenter, the inoculation amount is 5% of the raw material, and the inoculation temperature is 27°C;

...

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Abstract

The invention discloses a novel fermentation vinegar production process of liquid kombucha. The process specifically comprises the six steps of material preparation, sterilization, feeding, inoculation, fermentation of kombucha and filling of a finished product. The novel fermentation vinegar production process of the liquid kombucha is easy to operate and control.

Description

technical field [0001] The invention belongs to the field of edible vinegar brewing, and in particular relates to a novel fermentation process of liquid kombucha to produce vinegar. Background technique [0002] According to scholars' definition of brewed vinegar, it is "produced from crops containing starch, sugar or both, through the action of microorganisms to produce ethanol fermentation and acetic acid fermentation, etc., through a two-stage fermentation process." The so-called two-stage fermentation refers to the first stage: saccharification and alcoholization. The starch in the raw material is decomposed into sugar by saccharification bacteria and yeast, and the sugar is then converted into alcohol and carbon dioxide. The second stage: Acetobacter will oxidize the alcohol to acetic acid. Vinegar is produced after the two-stage fermentation is complete. Microbiologist Mr. Fang Xinfang published the article "What is Haibao" in the fifth issue of Volume 12 of "Yellow ...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 王卫星
Owner 烟台梵太食品有限公司
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