Mulberry Kangpu tea fermentation liquor and Kangpu tea beverage

A fermented liquid and kombucha technology, applied in the field of beverage processing, can solve the problems of unqualified kombucha quality, reduce the qualified rate of enterprise products, short shelf life, etc., achieve broad commercial application prospects, reduce the risk of contamination, flavor great taste effect

Pending Publication Date: 2022-04-12
杭州浙大百川生物食品技术有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Once harmful bacteria (such as Staphylococcus aureus, Pseudomonas aeruginosa) or harmful fungi (such as Aspergillus niger) reproduce, it is easy to cause the corruption of the fermented product and the death of probiotics, resulting in the substandard quality of the kombucha produced. Reduce the product qualification rate of the enterprise
At the same time, kombucha can be drunk as a live bacteria drink. During storage, once the live bacteria drink is contaminated, it is easy to cause deterioration of the drink. Therefore, kombucha drinks generally have a short shelf life and have certain food safety risks.

Method used

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  • Mulberry Kangpu tea fermentation liquor and Kangpu tea beverage
  • Mulberry Kangpu tea fermentation liquor and Kangpu tea beverage
  • Mulberry Kangpu tea fermentation liquor and Kangpu tea beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1, a kind of Sangkang pucha fermented liquid is produced by the following method:

[0045] S1. Extracting the tea leaves to obtain a tea extract; performing preliminary fermentation on the tea extract to obtain a kombucha mother liquor;

[0046] S2. Extract the mulberry leaves, add 4L of water to the extraction tank, heat up to 90°C, slowly add 0.5kg of mulberry leaves into the extraction tank, stir and completely immerse the mulberry leaves in the water, keep stirring and extract for 90min, and complete After filtering to obtain the first filtrate and the first filter residue, the first filter residue was added to water 4.2 times the mass of the first filter residue and heated to 90°C, extracted for 90 minutes, and filtered to obtain the second filtrate and the second filter residue. The second filter residue is discarded, the first filtrate and the second filtrate are combined, and filtered through a microfiltration ceramic membrane, and after the filtratio...

Embodiment 2～21

[0057] Examples 2-21, a Sangkang Pucha fermented liquid, differ from Example 1 in that the configuration parameters of the bacterial liquid and the fermentation parameters in step S4 are different, as shown in Table 1 for details.

[0058] Parameter configuration in table 1, embodiment 1~7

[0059]

[0060]

[0061]

Embodiment 22

[0062] Example 22, a fermented liquid of Sangkang Pucha, differs from that of Example 9 in that in step S1-3, the inoculum amount of the bacterial liquid is 20%, the fermentation temperature is 34° C., and the fermentation time is 240 h.

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PUM

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Abstract

The invention relates to the technical field of beverage processing, in particular to a Sangkangpu tea fermentation liquor and a kangpu tea beverage, the Sangkangpu tea fermentation liquor is obtained by co-fermenting a kangpu tea mother liquor, an elsholtzia chinensis extracting solution and a mulberry leaf extracting solution, and the Sangkangpu tea fermentation liquor has relatively good safety, relatively high health value and relatively long storage time and storage safety. The invention further relates to a Kangpu tea beverage which has better flavor and better health value.

Description

technical field [0001] The application relates to the technical field of beverage processing, in particular to a sangkombucha fermented liquid; the application also relates to a kombucha beverage. Background technique [0002] Kombucha is a tea drink that was once regarded as a cure for intestinal discomfort due to its excellent taste and rich in probiotics. It is also very popular around the world. [0003] Kombucha is generally obtained by fermenting tea broth. The Chinese invention patent with the publication number CN110150420A and the publication date of August 23, 2019 discloses a method for preparing kombucha rich in antioxidants. :(12.5~13):(1~1.5) mixed and boiled, the obtained liquid is the base liquid; the base liquid is inoculated with a concentration of 105~107CFU / mL Acetobacter pasteurii seed liquid, 106~108CFU / mL wood vinegar Bacillus seed liquid and 105 ~ 107CFU / mL Zygomyces Bayer mixed seed liquid in a volume ratio of 1:1:1 to obtain the fermentation liqui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/18
Inventor 张是求胡振长管爵杉王洪欣
Owner 杭州浙大百川生物食品技术有限公司
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