Red date and black tea fungus beverage and its brewing method

Abstract

Disclosed is a femented beverage with black tea bacterium as the bacterial and its brewing process, which employs by-product of red date or jujube fabrication as the raw material, and utilizes saccharomycete, Acetobacter xylinum and plant lactic acid bacillus as the bacterial through the procedures of first stage culturing, second stage culturing, fermentation, centrifugation and germ-free filtration.

Description

technical field [0001] The invention belongs to jujube fermented beverages and a brewing method, in particular to jujube or jujube processing by-products with the same source of medicine and food as raw materials, and kombucha fungus—yeast, acetic acid bacteria, and plant lactobacillus as fermentation strains. The inoculation ratio of yeast, acetic acid bacteria, and lactic acid bacteria and the fermentation conditions are used to brew the red date kombucha beverage that meets the standard of fermented beverages. Background technique [0002] Red dates are rich in nutrients and a variety of trace elements, and have unique nutritional and medicinal value. Relatively lagging behind, red dates are mainly used for drying and fresh food at present. In the era of modern fast-paced life, the traditional eating method of red dates cannot meet the needs of modern people, so the sales of red dates have been seriously affected, resulting in production exceeding sales, and red dates app...

AI Technical Summary

Problems solved by technology

[0006] In view of the above situation, the present invention aims to solve the problems of relatively lagging deep processing technology of jujube, lack of high-tech content and value-added deep-processing products, and the backlog of jujube; overcome the disadvantage that the prepared jujube juice drink tastes not mellow