CN1202521A - Tea fungus culturing technology and fermented tea fungus beverage - Google Patents
Tea fungus culturing technology and fermented tea fungus beverage Download PDFInfo
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- CN1202521A CN1202521A CN 98115318 CN98115318A CN1202521A CN 1202521 A CN1202521 A CN 1202521A CN 98115318 CN98115318 CN 98115318 CN 98115318 A CN98115318 A CN 98115318A CN 1202521 A CN1202521 A CN 1202521A
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- sugar
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Abstract
The tea fungus mother liquid is prepared with sugar, tea and water and the fermented tea fungus beverage is prepared by compounding fermented tea fungus mother liquid 35-40%, sugar 6-8% and water 50-62%, into which citric acid in 0.1-0.3% may be added. As one fermented health beverage, the said one contains rich amino acids, vitamins, organic acids, Zn, Fe, Se, Ca and other trace elements as well as other physiological active matters. Drinking it can clean enteron and stomach, reduce weight, beautify, reduce blood pressure and blood lipoid, prevent and cure arteriosclerosis and result in other heatlh functions.
Description
The present invention relates to a kind of nourishing drink, relate in particular to a kind of tea fungus culture process and fermented drink thereof.
The tea fungus drink is the health drink of its bacterium liquid of beneficial microorganism, once be in fashion China on both sides of the Changjiang River the beginning of the eighties, people's autotrophy is from drink, adhere to that much the people who drinks has received cure diseases, sanatory effect, yet the autotrophy of family can't guarantee the health of bacterium liquid and not encroached on by assorted bacterium from drink, some people can insalubrity because of having drunk unhygienic and not only can not improve health on the contrary by the bacterium liquid of assorted bacterium infringement, just owing to this reason tea fungus autotrophy abrupt temperature drop when drinking heat wave and last till 82 years, so that autotrophy adheres to that from drink the people who gets off is very little, therefore be necessary to cultivate health, the tea fungus of safety, and make it suitability for industrialized production.
The objective of the invention is: health is provided, the tea fungus of safety, and make it suitability for industrialized production, and make the wholesome drink of tea fungus fermentation, make it to come into huge numbers of families.
The inventor is through in the past few years to many Research on Technical of tea fungus drink suitability for industrialized production, successfully solve technical problems such as the clarification of culture of strains and purifying, bacterium liquid, assorted bacterium control, optimum fermentation temp and acidity, industrial fermentation speed, successfully realized suitability for industrialized production.Tea fungus culture process of the present invention is, adds tealeaves in 100 ℃ of boiling water, sugar is made tea, and after filtration, cooling, inoculation culture make the tea fungus mother liquor, its culture temperature generally is preferably 25～35 ℃, cultivates the place and wants health, and clean ventilation is good.During cultivation air will be arranged, container will stay the space more than 60% during airtight cultivation, and during not airtight cultivation, container will leave 5% space, but will seal with white gauze or calico, general 10～14 days of incubation time, 15～30 days winters, when weather is hot 5～7 days.The proportioning of described sugar, tea, water is (by weight) 5～10: 0.3～0.5: 100.The preparation technology of fermented drink of the present invention is: add sugar in the above-mentioned ripe tea fungus mother liquor that makes, boiled dissolving (100 ℃), add burned boiling water allotment, stir, after filtration, tinning, seal, sterilization, cooling, check, decals, pack, dispatch from the factory, the proportioning of its tea fungus mother liquor, sugar, water is (by weight) 35～40: 6～8: 50～62.Also can allocate 0.1～0.3 citric acid therein into.
Tealeaves of the present invention can be selected black tea, green tea, jasmine tea for use, preferably selects black tea for use, caffein and can not using of going mouldy arranged.Described sugar can be selected glucose separately for use.Also can be white sugar and/or rock sugar and/or honey, can not use brown sugar.Water can not be used rainwater with tap water or well water, and the inoculation starter adopts the oyster white black tea starter of cleaning-less bacteria infection.
Tea fungus fermented drink of the present invention is rich in trace element and other physiologically active substances such as amino acid and multivitamin, organic acid, iron, zinc, selenium, calcium, long-term drinking has gut purge reason stomach, unobstructed stool, eliminates constipation, fat-reducing, beauty treatment, hypotensive, blood fat, prevent and treat arteriosclerosis, promote cardiac rehabilitation, delay funeral old, cure plurality of health care functions such as dysentery, old hemorrhoid.
The present invention is elaborated during below in conjunction with embodiment.Embodiment:
Materials: 40 jin in tea fungus mother liquor, 3 jin of white sugar, 3.5 jin of honey, 0.1 jin of citric acid, 60 jin in boiling water.
Earlier the white sugar, honey, the citric acid that weigh up are put into the tea fungus mother liquor, and boiled temperature reaches 100 ℃ to all batching dissolvings, be equipped with burned boiling water dilution, stir, sterilization (is example with water-soluble sterilization) is carried out in tinning.Canned good product is put into water container, build lid, water is burnt to 85～90 ℃ (requiring the temperature of content also will reach this standard), and keep this temperature to reach 1 hour, be cooled to normal temperature, get final product.
Claims (7)
1, a kind of tea fungus culture process, it is characterized in that: in boiling water (100 ℃), make tea with tealeaves, sugar, cooling after filtration,, inoculation culture make the tea fungus mother liquor, the proportioning of its sugar, tea, water is (weight ratio) 5～10: 0.3～0.5: 100, and its culture temperature generally is preferably 25～35 ℃; Cultivate the place and want health, cleaning, well-ventilated, during cultivation air will be arranged, container will stay the space more than 60% during airtight cultivation, and container will stay 5% space during not airtight cultivation, but will seal with white gauze or calico; Incubation time was generally 10～14 days, 15～30 days winters, when weather is hot 5～7 days.
2, a kind of tea fungus fermented drink is characterized in that: sugar is added in the tea fungus mother liquor, boiledly be equipped with burned boiling water and stir to all batching dissolvings (temperature reaches 100 ℃), tinning sterilization and making; The proportioning (by weight) of its tea fungus mother liquor, sugar, water is: 35～40: 6～8: 50～62.
3, tea fungus culture process according to claim 1 is characterized in that: described sugar is glucose.
4, tea fungus culture process according to claim 1 is characterized in that: described sugar is white sugar and/or rock sugar and/or honey.
5, tea fungus fermented drink according to claim 2 is characterized in that: the citric acid that can allocate 0.1～0.3 weight part into.
6, according to claim 2 or 5 described tea fungus fermented drinks, it is characterized in that: described sugar is glucose.
7, according to claim 2 or 5 described tea fungus fermented drinks, it is characterized in that: described sugar is white sugar and/or rock sugar and/or honey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98115318 CN1202521A (en) | 1998-06-16 | 1998-06-16 | Tea fungus culturing technology and fermented tea fungus beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98115318 CN1202521A (en) | 1998-06-16 | 1998-06-16 | Tea fungus culturing technology and fermented tea fungus beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1202521A true CN1202521A (en) | 1998-12-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98115318 Pending CN1202521A (en) | 1998-06-16 | 1998-06-16 | Tea fungus culturing technology and fermented tea fungus beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN1202521A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT412437B (en) * | 1999-06-09 | 2005-03-25 | Stock Vital Gmbh | PRODUCT CONTAINING KOMBUCHA OR KOMBUCHA CONTAINING |
| CN102389134A (en) * | 2011-11-07 | 2012-03-28 | 钟麒 | Compound fermented beverage containing red tea fungus and preparation method thereof |
| CN102599302A (en) * | 2012-04-10 | 2012-07-25 | 刘永刚 | Production method for black tea fungus beverage |
| CN102599594A (en) * | 2012-03-16 | 2012-07-25 | 王顺林 | Green tea strain health-preserving and health-care beverage and manufacture method thereof |
| CN102057998B (en) * | 2009-11-11 | 2013-02-20 | 崔学恒 | Cordyceps-militaris black-tea-fungus active health-care beverage and preparation method thereof |
| CN103005111A (en) * | 2013-01-14 | 2013-04-03 | 卢惠均 | Aquilaria sinensis tea fungus health care drink |
| CN101361513B (en) * | 2008-08-29 | 2013-12-18 | 湖北智权知识产权咨询有限公司 | Chinese herbal medicine live bacteria tea beverage capable of preventing and treating hypertension and preparation method thereof |
| CN104287044A (en) * | 2014-11-07 | 2015-01-21 | 何寒 | Kiwi fruit and red tea fungus drink |
| CN105624041A (en) * | 2016-01-22 | 2016-06-01 | 李支群 | Culture medium of tea fungus bacterial liquid, preparation method of tea fungus bacterial liquid and application of tea fungus bacterial liquid |
| CN106834079A (en) * | 2017-02-24 | 2017-06-13 | 贺州学院 | The method that the post flow liquid discarded in a kind of Momordica-Glycosides production prepares fruit vinegar |
| CN107090421A (en) * | 2017-06-12 | 2017-08-25 | 芜湖职业技术学院 | The cultural method of fermented tea and application |
| CN108576534A (en) * | 2018-04-27 | 2018-09-28 | 江苏省农业科学院 | A kind of production method of fermented tea fermentation bean curd yellow pulp water drink |
| CN108713758A (en) * | 2018-05-28 | 2018-10-30 | 贵州湄潭兰馨茶业有限公司 | The cultural method of fermented tea and its application |
| CN110721136A (en) * | 2019-12-02 | 2020-01-24 | 江苏巴帝恩生物科技有限公司 | Preparation method and application of cosmetic raw material containing Kangpu tea |
-
1998
- 1998-06-16 CN CN 98115318 patent/CN1202521A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT412437B (en) * | 1999-06-09 | 2005-03-25 | Stock Vital Gmbh | PRODUCT CONTAINING KOMBUCHA OR KOMBUCHA CONTAINING |
| CN101361513B (en) * | 2008-08-29 | 2013-12-18 | 湖北智权知识产权咨询有限公司 | Chinese herbal medicine live bacteria tea beverage capable of preventing and treating hypertension and preparation method thereof |
| CN102057998B (en) * | 2009-11-11 | 2013-02-20 | 崔学恒 | Cordyceps-militaris black-tea-fungus active health-care beverage and preparation method thereof |
| CN102389134A (en) * | 2011-11-07 | 2012-03-28 | 钟麒 | Compound fermented beverage containing red tea fungus and preparation method thereof |
| CN102599594A (en) * | 2012-03-16 | 2012-07-25 | 王顺林 | Green tea strain health-preserving and health-care beverage and manufacture method thereof |
| CN102599302A (en) * | 2012-04-10 | 2012-07-25 | 刘永刚 | Production method for black tea fungus beverage |
| CN103005111B (en) * | 2013-01-14 | 2013-12-11 | 卢惠均 | Aquilaria sinensis tea fungus health care drink |
| CN103005111A (en) * | 2013-01-14 | 2013-04-03 | 卢惠均 | Aquilaria sinensis tea fungus health care drink |
| CN104287044A (en) * | 2014-11-07 | 2015-01-21 | 何寒 | Kiwi fruit and red tea fungus drink |
| CN105624041A (en) * | 2016-01-22 | 2016-06-01 | 李支群 | Culture medium of tea fungus bacterial liquid, preparation method of tea fungus bacterial liquid and application of tea fungus bacterial liquid |
| CN106834079A (en) * | 2017-02-24 | 2017-06-13 | 贺州学院 | The method that the post flow liquid discarded in a kind of Momordica-Glycosides production prepares fruit vinegar |
| CN107090421A (en) * | 2017-06-12 | 2017-08-25 | 芜湖职业技术学院 | The cultural method of fermented tea and application |
| CN108576534A (en) * | 2018-04-27 | 2018-09-28 | 江苏省农业科学院 | A kind of production method of fermented tea fermentation bean curd yellow pulp water drink |
| CN108713758A (en) * | 2018-05-28 | 2018-10-30 | 贵州湄潭兰馨茶业有限公司 | The cultural method of fermented tea and its application |
| CN110721136A (en) * | 2019-12-02 | 2020-01-24 | 江苏巴帝恩生物科技有限公司 | Preparation method and application of cosmetic raw material containing Kangpu tea |
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| C06 | Publication | ||
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| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Yi Jinsheng Inventor after: Jiang Xiaohong Inventor before: Yi Jinsheng Inventor before: Zhang Xiaozhen Inventor before: Jiang Xiaohong |
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| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: YI JINSHENG; ZHANG XIAOZHEN; JIANG XIAOJIANG TO: YI JINSHENG; JIANG XIAOJIANG |
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| C10 | Entry into substantive examination | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |