TWI809314B - Kombucha nutritious oral liquid and preparation method thereof - Google Patents

Abstract

A kombucha nutritious oral liquid includes a fermented tea, a kombucha bacteria metabolite which is generated by kombucha bacteria fermentation, and a cordyceps militaris bacteria metabolite including cordycepin. The fermented tea is produced by two-stage fermentation processes of kombucha bacteria and cordyceps militaris to a tea. And, the fermented tea is sterilized after the kombucha bacteria fermentation process and the cordyceps militaris bacteria fermentation process. The kombucha bacteria metabolite remains in the fermented tea after the fermentation by the kombucha bacteria and the sterilizing. The cordyceps militaris bacteria metabolite remains in the fermented tea after the fermentation of the cordyceps militaris bacteria and the sterilizing.

Description

Kombucha nutritional oral liquid and preparation method thereof

The invention relates to a kombucha nutritional oral liquid and a preparation method thereof, in particular to a kombucha nutritional oral liquid fermented with kombucha strains and militaris strains in two stages and a preparation method thereof.

Currently there are more than 400 known species of Cordyceps sinensis, among which Cordyceps militaris (also known as Cordyceps militaris or Cordyceps militaris) has the highest content of cordycepin. Cordycepin is a nucleic acid derivative of adenine ribonucleoside, a purine alkaloid, and a nucleoside antibiotic. Its known effects include inhibiting microorganisms, anti-oxidation, anti-inflammation, and enhancing immunity. In the market, health food using Cordyceps militaris as raw material has been continuously launched.

On the other hand, kombucha is a tea liquid obtained by fermenting tea leaves, water, sugar, and kombucha strains. Kombucha liquid is rich in lactic acid bacteria, yeast, acetic acid bacteria, tea pigment, theophylline, tea polyphenols, etc. It has five major functions of nutrition, prevention, health care, medical treatment, and rehabilitation, and can prevent and treat cancer, heart, cerebral blood vessels, and stomach , liver and kidney and other 28 kinds of acute and chronic diseases. Therefore, kombucha has become a widely used health drink today.

Most of the Cordyceps militaris drinks or kombucha drinks on the market are individually made, and their nutritional content is not comprehensive enough. If the ingredients that are beneficial to human health in Cordyceps militaris drinks and kombucha drinks can be combined, the nutrition of the drinks will be further improved Health function.

Therefore, tea has been developed in combination with Cordyceps militaris juice and Kombucha strains. However, the fermentation process is carried out in glass tanks, and the fermentation in the glass tank environment is likely to cause contamination of bacteria, which will affect the flavor of kombucha, and even cause food safety problems. In addition, using Cordyceps militaris juice as the fermenting yeast liquid cannot induce Cordyceps militaris to produce more cordycepin and it is difficult to further enhance the healthy ingredients in kombucha drinks.

Therefore, it is necessary to develop a kombucha nutritional oral liquid that has more comprehensive nutritional ingredients and avoids bacterial contamination and its preparation method.

In view of this, one scope of the present invention is to provide a kombucha nutritional oral liquid fermented in a liquid fermentation tank. According to a specific embodiment of the present invention, the kombucha nutritional oral liquid of the present invention includes fermented tea liquid, kombucha strain metabolites, and the kombucha strain metabolites are obtained by a kombucha strain Produced after fermentation and metabolism, as well as metabolites of Cordyceps militaris, which contain cordycepin. The fermented tea liquid is produced by the two-stage fermentation process of the tea liquid fermented by the Kombucha strain and then fermented by the Cordyceps militaris strain, and after the fermentation process of the Kombucha strain and the Cordyceps militaris strain Sterilize. The metabolites of Kombucha strains fermented and sterilized by Kombucha strains remain in the fermented tea liquid, and the metabolites of Cordyceps militaris strains fermented and sterilized remain in the fermented tea liquid middle.

Wherein, the kombucha strains include Saccharomyces cerevisiae, Komagataeibacter spp and Acetobacter tropicalis as fermentation strains.

Among them, the volume ratio of yeast, Komatsu and Acetobacter tropicalis is 3:1:1.

Among them, the volume ratio of yeast, Komatsu and Acetobacter tropicalis is 1:3:1.

Among them, the volume ratio of yeast, Komatsu and Acetobacter tropicalis is 1:1: 3.

Wherein, the tea liquid includes at least one of black tea liquid, green tea liquid, oolong tea liquid, and Pu'er tea liquid.

Another scope of the present invention is to provide a method for making kombucha nutritional oral liquid, which includes the following steps: preparing at least one kombucha strain, and then boiling it with a weight ratio of tea leaves to hot water of 1:50~1:100 The tea liquid is obtained from the tea leaves, and then the tea liquid is fermented in the first stage with at least one kombucha strain to obtain the first fermented tea liquid, and then the first fermented tea liquid is sterilized, and then the sterilized The first fermented tea liquid is fermented in the second stage to obtain the second fermented tea liquid, and finally the second fermented tea liquid is sterilized to obtain the kombucha nutritional oral liquid.

Wherein, the tea liquid includes at least one of black tea liquid, green tea liquid, oolong tea liquid, and Pu'er tea liquid.

Wherein, the step of fermenting with the Kombucha strain and the Cordyceps strain is carried out in a liquid fermentation tank.

Among them, the kombucha strains include Saccharomyces cerevisiae, Komagataeibacter spp and Acetobacter tropicalis, and the volume ratio of the three includes 3:1:1, 1:3:1, and 1 : 1: one of 3.

Wherein, the following step is further included before the step of preparing at least one kombucha strain: analyzing the kombucha with gene ITS (internal transcribed spacer) sequencing method to confirm the type of at least one kombucha strain.

Wherein, the preparation method of kombucha nutritional oral liquid further comprises the following steps: when the tea liquid is fermented in the first stage with at least one kombucha strain, carbon source is fed to obtain the first fermented tea liquid.

Wherein, the preparation method of Kombucha Nutritional Oral Liquid further comprises the following steps: when Cordyceps militaris ferments the sterilized first fermented tea liquid in the second stage, carbon source is fed to obtain to the second fermented tea liquid.

Compared with the conventional technology, the kombucha nutritional oral liquid and its production method of the present invention use kombucha strains and militaris strains to ferment a tea liquid in two stages, in addition to improving the nutritional value of the tea liquid, Using liquid fermentation tanks instead of glass tanks for fermentation can avoid contamination by bacteria during the fermentation process, which helps to improve the flavor and food safety of kombucha nutritional oral liquid.

The advantages and spirit of the present invention can be further understood through the following detailed description of the invention and the accompanying drawings.

S1~S6: steps

S10, S30, S50: steps

Fig. 1 is a flow chart showing the steps of the method for making kombucha nutritional oral liquid according to a specific embodiment of the present invention.

Fig. 2 is a flow chart showing the steps of the method for making kombucha nutritional oral liquid according to another embodiment of the present invention.

Fig. 3 is a flow chart showing the steps of the method for making kombucha nutritional oral liquid according to another embodiment of the present invention.

Fig. 4 is a flow chart showing the steps of the production method of kombucha nutritional oral liquid according to another specific embodiment of the present invention.

In order to make the advantages, spirit and characteristics of the present invention more easily and clearly understood, the following will be described and discussed in detail with reference to the accompanying drawings. It should be noted that these examples are only representative examples of the present invention. It can however be implemented in many different forms and is not limited to the embodiments described in this specification. On the contrary, the purpose of providing these examples It is to make the disclosure content of this creation more thorough and comprehensive.

The terms used in the various embodiments disclosed in the present invention are only used for the purpose of describing specific embodiments, and are not intended to limit the various embodiments disclosed in the present invention. As used herein, singular forms also include plural forms unless the context clearly dictates otherwise. Unless otherwise defined, all terms (including technical terms and scientific terms) used in this specification have the same meaning as commonly understood by those of ordinary skill in the art to which various embodiments disclosed in the present invention belong. The above terms (such as terms defined in commonly used dictionaries) will be interpreted as having the same meanings as contextual meanings in the same technical field, and will not be interpreted as having idealized or overly formal meanings, Unless clearly defined in the various embodiments disclosed in the present invention.

The kombucha strains in the present invention are strains isolated from commercially available kombucha, such as Komagataeibacter spp, Acetobacter tropicalis, and Saccharomyces cerevisiae. Komatsu bacteria (Komagataeibacter spp) can be purchased by the Center for Biological Resources Conservation and Research of the Food Industry Development Institute, and its number is BCRC12335; Bacteria (Saccharomyces cerevisiae) can be purchased from the Food Industry Development Research Institute Bioresource Center, its number is BCRC20271.

Please refer to FIG. 1 . FIG. 1 shows a flow chart of the steps of the method for making kombucha nutritional oral liquid according to a specific embodiment of the present invention. As shown in Figure 1, the preparation method of kombucha nutritional oral liquid of this specific embodiment can be used to make kombucha nutritional oral liquid, which includes the following steps: step S1: prepare at least one kombucha strain; step S2: use a The weight ratio of tea leaves to hot water is 1:50-1:100 to boil the tea leaves to obtain a tea liquid; step S3: perform the first stage fermentation on the tea liquid with at least one kombucha strain to obtain the first fermented tea liquid; Step S4: Sterilize the first fermented tea liquid; Step S5: Ferment the sterilized first fermented tea liquid with the Cordyceps militarum strain to obtain the second fermented tea liquid; and Step S6: Sterilize the second fermented tea liquid; The fermented tea liquid is sterilized to obtain the Kombucha nutritional oral liquid.

The types of kombucha strains in step S1 can be selected from commercially available kombucha strains with good flavor, and selected by analyzing the kombucha strains therein. The kombucha strains selected according to the analysis can include Saccharomyces cerevisiae, Komagataeibacter spp and Acetobacter tropicalis, and the three can be selected according to the volume ratio of 3:1:1, 1:3 :1, or 1:1:3 mixed to form the kombucha strain in step S1. However, in practice, the types of kombucha strains and their volume ratios are not limited thereto, and any kombucha strains analyzed from kombucha with good flavor are applicable to the present invention.

In step S2, the tea leaves may comprise at least one of black tea leaves, green tea leaves, oolong tea leaves and Pu’er tea leaves, which are boiled in hot water and filtered to obtain a tea liquid, so the tea liquid may comprise black tea liquid, green tea liquid, oolong tea liquid, and at least one of Pu'er tea liquid.

In practical application, after step S2 boils and filters the tea leaves and hot water in a weight ratio of 1:50~1:100, the extracted tea liquid can be properly concentrated to form a concentrated tea liquid, and then the completed concentrated tea liquid is taken for Quantitative detection of solids to confirm the concentration of the concentrated juice, so as to facilitate the concentration uniformity of subsequent fermentation.

In practical application, the fermentation method of step S3 is to add sugar about 10% of the volume of the tea liquid to the tea liquid obtained in step S2, and introduce the tea liquid with sugar added together with the kombucha strain prepared in step S1 into the liquid fermentation tank, and the tea liquid is fermented in the liquid fermentation tank for about 5 to 25 days to obtain the first fermented tea liquid. During the above fermentation process, the liquid fermenter maintains a temperature of about 25°C to 31°C, a pressure of about 0.8bar to 1bar and a rotation speed of about 10rpm/min to 60rpm/min. This fermentation process is the first-stage fermentation of the kombucha nutritional oral liquid preparation method of this specific embodiment.

Next, after the sterilizing step of step S4, there are no remaining live bacteria in the first fermented tea liquid, and only the fermented kombucha strain metabolites remain. In practice, the sterilization method of step S4 may be, but not limited to, high temperature sterilization.

The sterilized first fermented tea liquid is still in the liquid fermentation tank, and then, in step S5, the Cordyceps militaris strain is added into the liquid fermentation tank to carry out the second stage fermentation process on the first fermented tea liquid for about 3 to 5 days , and then produce the second fermented tea liquid, wherein, the fermentation temperature of the second stage is about 25 degrees Celsius to 31 degrees Celsius. In practice, the Cordyceps militaris strains are stored in a freezer at -80°C before the second stage of fermentation, thawed before use, and then activated and amplified to grow to a sufficient number of strains. The Cordyceps militaris strains with a sufficient number of strains carry out the above-mentioned second-stage fermentation process. In addition, the volume ratio of the added Cordyceps militaris strains to the yeast strains in the aforementioned Kombucha strains may be 1:1, which is about 5% of the total volume of the tea liquid. The kombucha strain metabolites produced during the first stage of fermentation in step S3 will help induce the Cordyceps militaris in the second stage of fermentation in step S5 to produce more cordycepin.

Similarly, after the sterilization step in step S6, there are no remaining live bacteria in the second fermented tea liquid, only the kombucha strain metabolites after the first stage fermentation and the Cordyceps militaris strains after the second stage fermentation remain Metabolite (cordycepin). In practice, the sterilization method of step S6 may be, but not limited to, high temperature sterilization. After the second fermented tea liquid is sterilized in step S6, the kombucha nutritional oral liquid is obtained. Therefore, the kombucha nutritional oral liquid prepared by the preparation method of the kombucha nutritional oral liquid of the present invention comprises fermented tea liquid, Metabolites of Kombucha and Cordyceps militaris.

In practice, the above-mentioned first and second stages of fermentation, that is, the steps of fermenting with Kombucha strains and Cordyceps militaris strains, are all carried out in liquid fermentation tanks, so it can avoid the traditional glass tank fermentation. The pollution of miscellaneous bacteria is conducive to the stability of the flavor of the final kombucha nutritional oral liquid and the improvement of its food safety.

Further, the Kombucha Nutritional Oral Liquid produced by the method of this specific embodiment has been analyzed by high-performance liquid chromatography (HPLC), and its cordycepin content has been improved by 0.5% compared with the Kombucha Nutritional Oral Liquid of the prior art. ~2 times. Kombucha metabolites contain gluconic acid, acetic acid, glucose, fructose, protein, amino acid, vitamins, trace elements, tea polyphenols, caffeine, B Alcohol and carbon dioxide etc.

As mentioned above, the kombucha strain prepared in step S1 can be a mixture of yeast, Komatsu and Acetobacter tropicalis in a volume ratio of 3:1:1, 1:3:1, or 1:1:3, Among them, the kombucha nutritional oral liquid produced by mixing the kombucha strains at a volume ratio of 3:1:1 according to the production method of the above steps S1 to S6 has less pungent taste than traditional kombucha. With a delicate fragrance, it has a better flavor. In addition, the type of kombucha strains in step S1 can be selected from commercially available kombucha strains with good flavor, and selected by analyzing the kombucha strains, and the analysis method is as follows.

Please refer to FIG. 2 . FIG. 2 shows a flow chart of the steps of the production method of the kombucha nutritional oral liquid according to another embodiment of the present invention. As shown in Figure 2, the difference between this specific embodiment and the specific embodiment of Figure 1 is that the preparation method of kombucha nutritional oral liquid of this specific embodiment further includes step S10 before step S1: using the gene ITS sequencing method ( internal transcribed spacer) to analyze the kombucha to identify at least one species of kombucha. In practice, when the kombucha with good flavor on the market is selected, the strains contained in the kombucha can be analyzed by gene ITS sequencing method, which means that the kombucha fermented by these strains will have Good flavor, so these kombucha strains are selected and mixed with a certain volume ratio (such as the volume ratio of the aforementioned yeast, komatsumi and tropical Acetobacter) to ferment and prepare the kombucha nutritional oral liquid of the present invention. The rest of the steps in this specific embodiment are substantially the same as the corresponding steps in the aforementioned specific embodiments, so they will not be repeated here.

In practice, the variety of kombucha strains analyzed by the gene ITS sequencing method in step S10 can be separated into a single strain and stored independently, so as to track the growth status of each strain in the subsequent fermentation process, as well as the growth status of different species. The impact of strains on the flavor of kombucha, and then screen the strains of kombucha with good flavor and no pungent taste.

The carbon source can be used as one of the main energy sources for the growth of the bacteria, and it is also the main source of the mycelium skeleton. Using glucose as a monosaccharide, maltose as a disaccharide and dextrin as a polysaccharide as carbon sources can obtain better mycelium yield. Therefore, the development of the kombucha nutritional oral liquid preparation method of the present invention The fermentation process can also provide a carbon source to help the fermentation of kombucha and Cordyceps militaris. The detailed steps of providing carbon source are detailed below.

Please refer to FIG. 3 . FIG. 3 shows a flow chart of steps for making a kombucha nutritional oral liquid according to another embodiment of the present invention. As shown in Figure 3, the difference between this specific embodiment and the specific embodiment of Figure 1 is that the preparation method of kombucha nutritional oral liquid of this specific embodiment further includes step S30: treating tea with at least one kombucha strain The liquor is subjected to the first stage of fermentation and fed with a carbon source to obtain the first fermented tea liquor. In practice, when the kombucha strain is fermented in the liquid fermentation tank in the first stage, the carbon source fed in can provide the substances required for the growth and metabolism of the kombucha strain and increase the efficiency of fermentation. The rest of the steps in this specific embodiment are substantially the same as the corresponding steps in the aforementioned specific embodiments, so they will not be repeated here. In addition, similarly, when the Cordyceps militaris strain is fermented, a carbon source can also be fed to help its growth and metabolism, and the steps are as follows.

Please refer to FIG. 4 . FIG. 4 shows a flow chart of the steps of the production method of the kombucha nutritional oral liquid according to another embodiment of the present invention. As shown in Figure 4, the difference between this embodiment and the embodiment of Figure 1 is that the production method of Kombucha Nutritional Oral Liquid in this embodiment further includes step 550: using Cordyceps militaris strains to sterilize the first The fermented tea liquid is subjected to a second stage of fermentation and fed with a carbon source to obtain a second fermented tea liquid. In practice, when the Cordyceps militaris strains are fermented in the liquid fermentation tank in the second stage, carbon sources can be fed to help the growth and metabolism of the Cordyceps militaris strains to increase the efficiency of fermentation. The rest of the steps in this specific embodiment are substantially the same as the corresponding steps in the aforementioned specific embodiments, so they will not be repeated here.

In practical application, when kombucha is fermented, the carbon source can also be fed into the above two stages of fermentation, that is, the first carbon source and the Cordyceps militaris are fed into the first stage of fermentation of the kombucha strain In the second stage of fermentation, the second carbon source is fed to increase the overall fermentation rate and growth metabolism rate of the strain.

Further, the kombucha nutrition mouth finished after the two-stage fermentation process of the tea liquid Oral liquid, which contains fermented tea liquid, metabolites of kombucha strains and metabolites of Cordyceps militaris, and can be re-adjusted according to the potential preferences of the market, such as adding pineapple, guava and grapes, etc. Fruits with good digestion and flavor can provide better effects and more diverse tastes. Finally, they are filled and become commodities that can be sold directly on the market. Since the fermentation of the kombucha nutritional oral liquid of the present invention is carried out in a liquid fermentation tank without being polluted by miscellaneous bacteria, it meets food hygiene and safety standards and is conducive to long-term storage requirements. In addition, the pH value and sterilization temperature of kombucha nutritional oral liquid can also be controlled during the production process to meet the production specifications of acidified canned food.

In summary, the kombucha nutritional oral liquid of the present invention contains fermented tea liquid, kombucha strain metabolites and militaris strain metabolites, which are produced through a two-stage fermentation process, wherein the first The substances produced in the first-stage fermentation can also induce the Cordyceps militaris to produce more cordycepin in the second-stage fermentation, so as to further improve the nutritional value of kombucha. In addition, the combination of fermentation in a liquid fermentation tank can overcome the problem of bacterial contamination in the traditional glass tank fermentation process, thereby stabilizing the flavor and taste of kombucha and improving food safety. In addition, according to the analysis and screening of kombucha with good flavor on the market, the present invention finds out the key strains, and stores them separately for future fermentation. Different strain ratios can be prepared, which is conducive to improving the stability of kombucha flavor sex. Therefore, compared with the prior art, the kombucha nutritional oral liquid of the present invention has higher nutritional value, better flavor and is safer.

Through the above detailed description of the preferred embodiments, it is hoped that the characteristics and spirit of the present invention can be described more clearly, and the scope of the present invention is not limited by the preferred embodiments disclosed above. On the contrary, the intention is to cover various changes and equivalent arrangements within the scope of the claimed patent scope of the present invention. Therefore, the scope of the scope of the patent application for the present invention should be interpreted in the broadest way based on the above description, so as to cover all possible changes and equivalent arrangements.

S10~S6: steps

Claims (5)

A method for preparing kombucha nutritional oral liquid, comprising the following steps: preparing at least one kombucha strain, wherein the at least one kombucha strain comprises a yeast (Saccharomyces cerevisiae), a small pine bacillus (Komagataeibacter sp.) and Acetobacter tropicalis; brewing the tea leaves with a volume ratio of 1:50 to 1:100 to hot water to obtain a tea liquid; using the at least one kombucha strain in a liquid fermentation tank Carrying out a first-stage fermentation to the tea liquid to obtain a first fermented tea liquid containing a kombucha culture metabolite; sterilizing the first fermented tea liquid; carrying out a second-stage fermentation on the sterilized first fermented tea liquid to obtain a second fermented tea liquid containing the cultured metabolites of the kombucha strain and a cultured metabolite of Cordyceps militaris; The second fermented tea liquid is sterilized to obtain the kombucha nutritional oral liquid. The method for making Kombucha nutritional oral liquid as described in item 1 of the patent application, wherein the tea liquid includes at least one of a black tea liquid, a green tea liquid, an oolong tea liquid, and a Pu'er tea liquid. The method for making kombucha nutritional oral liquid as described in item 1 of the scope of patent application, wherein the volume ratio of the yeast (Saccharomyces cerevisiae), the Komagataeibacter sp., and the tropical Acetobacter tropicalis (Acetobacter tropicalis) includes 3 : 1:1, 1:3:1, and 1:1:3. The method for making kombucha nutritional oral liquid as described in item 1 of the scope of the patent application further includes the following steps: performing the first-stage fermentation of the tea liquid with the at least one kombucha strain and feeding a carbon source to obtain The first fermented tea liquor. The method for making Kombucha Nutritional Oral Liquid as described in item 1 of the scope of the patent application further includes the following steps: using the Cordyceps militaris strain to perform the sterilized first fermented tea liquid The second stage is fermented and fed with a carbon source to obtain this second fermented tea liquor.

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