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Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity as well as preparation method and application thereof

A technology of oxidation activity and wood ginger leaf ke, which is applied in the direction of tea substitutes, can solve the problem of single taste of kombucha, and achieve the effects of rich taste, good economic and social benefits, and good economic and social benefits

Pending Publication Date: 2022-02-08
CHENGDU AGRI SCI & TECH CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the kombucha on the market has a single taste, and most of them are fermented with traditional tea such as black tea and green tea. There is no kombucha drink fermented with wood ginger leaf as raw material, and there is no kombucha with high Vc content and high antioxidant activity. product

Method used

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  • Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity as well as preparation method and application thereof
  • Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity as well as preparation method and application thereof
  • Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity as well as preparation method and application thereof

Examples

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preparation example Construction

[0028] The preparation method comprises the following steps ( figure 1 ):

[0029] (1) Add 5-25g of dried wood ginger leaf tea and 30-80g of sucrose into 1000mL boiling water and stir until the sugar melts, keep the solution boiling for 5-15 minutes, filter it while it is hot with sterile gauze, and naturally cool to room temperature to obtain wood ginger leaf Ke sugar tea.

[0030] (2) Clean and disinfect freshly picked high-quality high-Vc fruits (citrus, kiwi, prickly pear, and seabuckthorn fruit) that are free from diseases, insect pests, and mechanical injuries, peel and remove seeds, squeeze the juice and filter to obtain fruit juice and pulp for later use.

[0031] (3) The fruit juice and sugar tea water are mixed according to the volume ratio of 10%-50%, and then put into a sterilized wide-mouth glass container to obtain a compound fermentation medium.

[0032] (4) Inoculate 5%-25% (v / v) of Kombucha mother liquor (a mixed system of yeast, acetic acid bacteria and a s...

Embodiment 1

[0045] The invention provides a method for preparing sparkling Kombucha tea with high antioxidant activity, comprising the following steps:

[0046] Step (1) Add 10g of dried kecha green leaves and 60g of sucrose into 1000mL boiling water and stir until the sugar melts, keep the solution boiling for 15 minutes, filter it while it is hot with 2 layers of sterile gauze, cool naturally to room temperature to get keto tea.

[0047] Step (2) Soak fresh citrus fruits without damage by diseases and insect pests and without mechanical damage in 1.5% sodium hypochlorite solution for 2 minutes, then soak them in light brine containing 3% sodium chloride for 10 minutes, then rinse them with running water for 3-5 times, peel and peel them. After the seeds, the juice was squeezed and filtered to obtain citrus juice and citrus pulp, which were stored at 4°C for later use.

[0048] Step (3) mix the original citrus juice and wood ginger leaf ketang tea according to the volume ratio of 30%, a...

Embodiment 2

[0056] The invention provides a method for preparing sparkling Kombucha tea with high antioxidant activity, comprising the following steps:

[0057] Step (1) Add 10g of dried dried kecha leaves and 80g of sucrose into 1000mL boiling water and stir until the sugar melts, keep the solution boiling for 15min, then filter it with 2 layers of sterile gauze while it is hot, cool it down to room temperature naturally to get keto tea.

[0058] Step (2) Soak fresh kiwifruit without damage by diseases and insect pests and without mechanical damage in 1.5% sodium hypochlorite solution for 2 minutes, then soak in light salt water containing 3% sodium chloride for 10 minutes, then rinse with running water for 3-5 times, after peeling The raw kiwi fruit juice obtained by squeezing the juice was stored at 4°C for later use.

[0059] Step (3) mix kiwi fruit juice and wood ginger leaf ketang tea according to the volume ratio of 20%, and then add them into a sterilized wide-mouth glass contain...

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Abstract

The invention relates to the technical field of functional fermented tea beverages, in particular to lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity as well as a preparation method and the application of the lithocarpus litseifolius fruit Kangpu tea. The Lithocarpus litseifolius fruit bubble kangpu tea beverage with high antioxidant activity is prepared by fermenting Lithocarpus litseifolius, high-Vc fruits and various probiotics. The lithocarpus litseifolius, the high-Vc fruits and various probiotics are organically combined, the effects of the lithocarpus litseifolius, the high-Vc fruits and the various probiotics supplement one another, the nutrient substances, the biological activity and the health-care effects of the obtained tea beverage are further improved, and the comprehensive effects of the tea beverage are far better than those of pure lithocarpus litseifolius tea, pure fruit beverages and traditional Kangpu tea. Meanwhile, the prepared Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity is short in fermentation time, ideal in product form, rich in fruit flavor, appropriate in sour and sweet taste, savoury, mellow and tasty, and wide in applicable crowd, and is a healthy beverage with high nutritional value and high antioxidant activity.

Description

[0001] The present invention claims the priority of the Chinese patent application with the application number 2021112109560, the application date is October 18, 2021, and the invention title is "A Method for Preparation of High Antioxidant Activity Mujiangyeke Fruit Sparkling Kombucha", and its The entire content is incorporated by reference into the Summary of the Invention. technical field [0002] The invention belongs to the technical field of functional fermented tea beverages, and in particular relates to Kombucha tea with high antioxidant activity and its preparation method and application. Background technique [0003] Modern studies have shown that the increase of oxidative stress and the weakening of the body's antioxidant defense ability caused by excessive reactive oxygen species are the main causes of many neurodegenerative diseases (such as brain aging, cognitive impairment, dementia), inflammatory diseases (colitis, hepatitis, pancreatic Inflammation), skin d...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 甘人友何晓琴刘宏艳刘毅郭欢李航夏宇麦颖晖
Owner CHENGDU AGRI SCI & TECH CENT
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