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Semi-continuous black-tea fungus fermentation broth preparation method and apparatus

A kombucha, semi-continuous technology, applied in the field of semi-continuous kombucha fermentation liquid preparation, can solve problems such as difficulty in unifying the flavor between batches, unstable kombucha fermentation liquid quality, yeast, bacteria and mold contamination, etc. The workload of equipment cleaning and the production of by-products, the effect of improving the concentration of bacteria and cell viability, and saving the cost of inoculation

Pending Publication Date: 2020-03-20
ZHEJIANG MINGHUANG NATURAL PRODS DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of the kombucha fermented liquid obtained in this way is not stable, and the flavor between batches is difficult to be unified, and it is easy to cause harmful and yeast, bacteria and mold pollution due to extensive operation in the production process.

Method used

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  • Semi-continuous black-tea fungus fermentation broth preparation method and apparatus
  • Semi-continuous black-tea fungus fermentation broth preparation method and apparatus
  • Semi-continuous black-tea fungus fermentation broth preparation method and apparatus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A method for preparing a semi-continuous kombucha fermented liquid, comprising the following steps:

[0043] (1) Culture medium preparation

[0044] Take 1000kg of RO water and heat it to 90°C, put in 20kg of black tea leaves, stir and extract for 20 minutes, put in 200kg of glucose to melt after filtering, boil and sterilize, cool to room temperature to get sugar tea soup for use.

[0045] (2) Activation of bacteria

[0046] Under aseptic conditions, inoculate the commercially available kombucha strains into the partially cooled sugar tea soup, dispense them into shaker flasks, and cultivate them at 20°C and 50 rpm for 18 hours to complete the activation of the strains.

[0047] (3) First-level seed tank expansion

[0048] According to the weight ratio of seed liquid: sugar tea soup = 1:5 for inoculation, the activated seed liquid is transferred to a primary seed tank filled with sterilized sugar tea liquid for expanded cultivation. Set the primary seed tank ferment...

Embodiment 2

[0063] A method for preparing a semi-continuous kombucha fermented liquid, comprising the following steps:

[0064] (1) Culture medium preparation

[0065] Take 1000kg of RO water and heat it to 80°C, add 2kg of green tea leaves, stir and extract for 15 minutes, filter and put in 20kg of glucose to melt, sterilize at high temperature and cool down for later use.

[0066] (2) Activation of bacteria

[0067] Inoculate commercially available kombucha strains into the above-mentioned cooled tea soup under aseptic conditions, dispense them into shaker flasks, and cultivate them at 25° C. and 100 rpm for 20 hours to complete the activation of the strains.

[0068] (3) First-level seed tank expansion

[0069] According to the weight ratio of seed liquid: sugar tea soup = 1:20, the activated seed liquid was transferred to a primary seed tank filled with sterilized sugar tea liquid for expanded cultivation. Set the fermentation temperature of the primary seed tank to 35°C, the DO to...

Embodiment 3

[0084] A method for preparing a semi-continuous kombucha fermented liquid, comprising the following steps:

[0085] (1) Culture medium preparation

[0086] Take 1000kg of RO water and heat it to 95°C, add 15kg of white tea leaves, stir and extract for 13 minutes, filter and put in 150kg of sucrose to melt, sterilize and cool for later use.

[0087] (2) Activation of bacteria

[0088] Under aseptic conditions, inoculate the strains into the above-mentioned cooled tea soup, dispense them into shaker flasks, and cultivate them at 25°C and 100 rpm for 24 hours to complete the activation of the strains.

[0089] (3) First-level seed tank expansion

[0090] According to the proportion of 8%, the activated seed liquid is transferred to the primary seed tank filled with sterilized sugar tea liquid for expanded cultivation. Set the fermentation temperature of the first-level seed tank to 30°C, DO not lower than 80%, the rotation speed to 80rpm, and the ventilation volume to be contr...

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Abstract

The invention belongs to the technical field of food, and discloses a semi-continuous black-tea fungus fermentation broth preparation method and apparatus. The preparation method comprises a culture liquid preparation step, an expanding culture step, and a fermentation tank fermentation step, and further comprises a semi-continuous fermentation step, wherein the semi-continuous fermentation step is that a part of a black-tea fungus fermentation raw liquid after the fermentation tank fermentation step is discharged from the fermentation tank, and is subjected to subsequent inactivation, filtration, concentration and filling steps, and a sterilized sugar tea soup is supplemented into the tank after a part of the black-tea fungus fermentation raw liquid is discharged from the original fermentation tank, so that the remaining black-tea fungus fermentation raw liquid in the original fermentation tank is used as a seed liquid to perform continue fermentation. The method utilizes a stepwise amplification dynamic fermentation mode, and the disadvantages of long process time and relatively large flavor difference between batches of static fermentation of black-tea fungus are avoided.

Description

technical field [0001] The invention belongs to the technical field of food and relates to beverage production equipment, in particular to a semi-continuous kombucha fermented liquid preparation method and device. Background technique [0002] Kombucha, derived from the transliteration of English Kombucha, is also known as "Kombucha", "Weibao", "Haibao" and so on in China. Kombucha is a drink made from sugar, tea, and water as the main fermentation substrate, and fermented by various probiotics such as yeast, acetic acid bacteria, and lactic acid bacteria. It is widely welcomed by the public because of its sweet and sour taste, refreshing fragrance, rich nutrition and convenient production. Its history can be traced back to the Qin Dynasty in ancient my country. Because kombucha fermented liquid (kombucha fermented liquid) contains a variety of fermentation metabolites, tea extracts and live microorganisms, kombucha has multiple health functions. [0003] The fermentation ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 李响叶群陆昌琪傅秀花
Owner ZHEJIANG MINGHUANG NATURAL PRODS DEV
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