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Kombucha and preparation method thereof

A technology of kombucha and black tea, which is applied in the field of kombucha, kombucha and its preparation, which can solve the problems of affecting health care and insufficient content, and achieve the effect of improving health care, increasing content, and fast and strong anti-proliferation

Pending Publication Date: 2021-06-11
漯河微康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the insufficient content of GlcUA and DSL in kombucha, it affects its health care effect on human body

Method used

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  • Kombucha and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Mix black tea, sucrose and water at a ratio of 1:10:89, and extract at 85°C for about 2 hours.

[0040] Cool the above extract to 40°C, add 0.05% complex polysaccharase, perform enzymatic hydrolysis for 2 hours, then filter, and collect the filtrate. The above-mentioned filtrate was sterilized, cooled to 30°C, inoculated with yeast and lactic acid bacteria, sealed and left to ferment for 3 days.

[0041] The above fermentation broth was adjusted to pH 5.0 with sodium citrate. Add 0.5% xylitol and 0.3% GOS, inoculate acetic acid bacteria, aerobically ferment to pH below 3.0, the aerobic condition is 30vvm / min, the stirring frequency is 150r / min, and the fermentation time is 7 days.

[0042] The above fermented kombucha liquid is centrifuged to remove insoluble solid components to obtain translucent kombucha liquid, in which the GlcUA content can reach more than 2.2g / L, and the DSL content can reach more than 3.3g / L.

Embodiment 2

[0044]Mix green tea, glucose and water at a ratio of 5:5:90, and extract at 100°C for about 1 hour. Cool the above extract to 45°C, add 0.5% complex polysaccharase, perform enzymatic hydrolysis for 3 hours, filter, and collect the filtrate. The above filtrate was sterilized, cooled to 30°C, inoculated with yeast and lactic acid bacteria, sealed and left to ferment for 5 days. The above fermentation broth was adjusted to pH 5.5 with sodium citrate. Add 1% xylitol and 1% GOS, inoculate acetic acid bacteria, aerobically ferment to pH below 2.8, the aerobic condition is 15vvm / min, the stirring frequency is 200r / min, and the fermentation time is 5 days. The above fermented kombucha liquid is centrifuged to remove insoluble solid components to obtain translucent kombucha liquid, in which the GlcUA content can reach more than 2.5g / L, and the DSL content can reach more than 3.6g / L.

[0045] Principle brief introduction of the present invention is as follows:

[0046] There are rela...

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Abstract

The kombucha is prepared from the following raw materials: tea, cane sugar or glucose, water, compound polysaccharide enzyme, saccharomycetes, lactic acid bacteria, xylitol, galactooligosaccharide GOS and acetic bacteria. The GlcUA content of the kombucha reaches 2.2 g / L or above, and the DSL content of the kombucha reaches 3.3 g / L or above. The preparation method of the kombucha comprises the following steps: mixing the black tea, the cane sugar or the glucose and the water according to a certain proportion, performing heat preservation extraction, adding the composite polysaccharide enzyme, and treating for about 1-3 hours; removing tea leaf residues, sterilizing filtrate, cooling to inoculation temperature, inoculating saccharomycetes and lactic acid bacteria, fermenting for about 3 days, adjusting the pH value to 5.0 or above, adding the xylitol and the galactooligosaccharide GOS, inoculating acetic bacteria, and continuously fermenting until the mixture is mature; and removing insoluble substances from the obtained mature fermentation liquor in a centrifugation or membrane filtration manner, wherein the obtained filtrate is the kombucha containing a large amount of GlcUA and DSL. According to the invention, the content of GlcUA and DSL is increased, so that the technical effect of effectively improving the health-preserving and health-care effects of the kombucha is achieved.

Description

technical field [0001] The invention relates to the technical field of health drinks, in particular to a kombucha fungus, especially a kombucha fungus and a preparation method thereof. Background technique [0002] Kombucha is made by mixing and fermenting black tea (or green tea, oolong tea, Kuding tea, flower tea, etc.), white sugar (or rock sugar, honey and other sugar sources) and water through a variety of microorganisms. Mature kombucha will produce a layer of fungus, which resembles the skin of jellyfish, so it is called "Haibao"; because kombucha can help digestion and treat various stomach diseases, it is called "weibao" in some places; Kombucha is made from black tea water and white sugar into a bacterial liquid containing yeast, acetic acid bacteria and lactic acid bacteria, so it is also called "kombucha", and it is generally called "kombucha" abroad. Kombucha is rich in glucuronic acid (GlcUA), D-glucaric acid-1,4-lactone (DSL), vitamin C, vitamin B and other n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
CPCA23F3/10A23V2400/143A23V2400/165A23V2400/123A23V2400/113A23V2400/175A23V2400/169A23V2400/531A23V2400/533A23V2400/249
Inventor 方曙光汪欣卢容燕朱建国
Owner 漯河微康生物科技有限公司
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