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A method for preparing health-caring chewing soft sweet of red tea fungus

A technology for kombucha and black tea is applied in the field of preparation of kombucha health-care chewable gummies, which can solve the problems of reducing nutritional value and health-care effect, destroying the activity of kombucha fermented liquid, unstable taste and quality, etc. Destructive, easy-to-absorb effect

Inactive Publication Date: 2006-11-22
TONGJI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the traditional "kombucha" products are made into fresh drinks or canned drinks, which have the disadvantages of unstable taste and quality, inability to store for a long time, and inconvenient portability
This is mainly because if fermented products are not subjected to fermentation termination treatment before and after filling, deep fermentation may still be carried out, which will change the original content components in the product, resulting in a decrease in quality and taste. Therefore, in order to solve this At present, high-temperature sterilization technology is often used to improve the quality and taste of the product, but this method will seriously destroy the activity of various active ingredients in the kombucha fermentation liquid, reducing its nutritional value and health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] (1) Preparation of black tea syrup

[0053] Mix water, tea leaves, and white sugar, boil, and filter to obtain an aqueous solution of black tea sugar; the mass ratio of water, tea leaves, and white sugar in the solution is 100:0.1:5;

[0054] (2) preparation of kombucha fermented liquid

[0055] Obtain the kombucha fermented liquid by traditional technique, mix with the black tea sugar water gained in the step (1), ferment for 3 days to get the kombucha fermented liquid; the volume ratio of the kombucha fermented liquid and the black tea syrup is 1:1;

[0056] (3) Preparation of black tea fermented powder

[0057] Filter the kombucha fermented liquid obtained in step (2) with a membrane at 20-25°C, concentrate the filtrate to a solid content of 15%, add soluble starch and glucose to the concentrated liquid, and spray dry it to obtain fermented black tea Powder; mixed according to the following mass ratio, concentrate: soluble starch: glucose=5:3:2;

[0058] (4) Prepa...

Embodiment 2

[0075] (1) Preparation of black tea syrup

[0076] Mix water, tea leaves, and white granulated sugar, boil, and filter to obtain an aqueous solution of black tea sugar; the mass ratio of water, tea leaves, and white granulated sugar in the solution is 100:0.2:10;

[0077] (2) preparation of kombucha fermented liquid

[0078] Obtain kombucha fermented liquid by traditional technique, mix with the black tea sugar water gained in the step (1), ferment for 3 days to get kombucha fermented liquid; the volume ratio of kombucha fermented liquid and black tea syrup is 1: 0.8;

[0079] (3) Preparation of black tea fermented powder

[0080] Filter the kombucha fermented liquid obtained in step (2) at 25-30° C. with a membrane, concentrate the filtrate to a solid content of 10%, add soluble starch and glucose to the concentrate, and dry it at 50-60° C. dry to obtain fermented black tea powder; mix according to the following mass ratios, concentrated solution: soluble starch: glucose=4....

Embodiment 3

[0097] (1) Preparation of black tea syrup

[0098] Mix water, tea leaves, and white granulated sugar, boil, and filter to obtain an aqueous solution of black tea sugar; the mass ratio of water, tea leaves, and white granulated sugar in the solution is 100:0.2:10;

[0099] (2) preparation of kombucha fermented liquid

[0100] Obtain kombucha fermented liquid by traditional process, mix with the black tea sugar water gained in the step (1), ferment for 3 days to get kombucha fermented liquid; the volume ratio of kombucha fermented liquid and black tea syrup is 1: 1.2;

[0101] (3) preparation of black tea fermented liquid concentrate

[0102] Filtrating the kombucha fermented liquid obtained in step (2) with a membrane at 20-25° C., concentrating the filtrate to a solid content of 15%, to obtain a concentrated black tea fermented liquid;

[0103] (4) Preparation of fondant

[0104] The mass ratio of each component of preparing fondant is as follows:

[0105] Maltose 22

[0...

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PUM

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Abstract

The present invention belongs to the field of health food technology, and is especially the preparation process of chewing gum sweet of black tea fungus. The preparation process includes fermentation to prepare fermented black tea mother liquid, mixing the mother liquid with black tea and sugar solution for secondary fermentation to obtain fermented black tea liquid; concentrating the fermented black tea liquid, adding soluble starch, glucose, etc and drying to obtain fermented black tea powder; compounding with maltose, sugar, gelatin, citric acid, etc. to obtain the product. The chewing gum sweet of black tea fungus may be chewed like common chewing gum but is completely soluble without producing waste. It is rich in nutritious components, easy to absorb, sour and sweet, and has the health functions of promoting metabolism, cleaning teeth and oral cavity, etc.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a preparation method of kombucha health-care chewing gum. Background technique [0002] Kombucha contains lactic acid bacteria, acetic acid bacteria, yeast and other microorganisms that are beneficial to human health. Most of the traditional "kombucha" products are made into fresh drinks or canned drinks, which have the disadvantages of unstable taste and quality, inability to store for a long time, and inconvenient portability. This is mainly because if fermented products are not subjected to fermentation termination treatment before and after filling, deep fermentation may still be carried out, which will change the original content components in the product, resulting in a decrease in quality and taste. Therefore, in order to solve this Such problems are currently processed by high-temperature sterilization technology to improve the quality and taste of the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/34A23F3/16A23G4/06
Inventor 李珊
Owner TONGJI UNIV
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