CN1864508A - A method for preparing health-caring chewing soft sweet of red tea fungus - Google Patents

Abstract

The invention belongs to the technical field of health food, and in particular relates to a preparation method of kombucha health-care chewing gum. The invention firstly prepares kombucha fermented yeast liquid according to the traditional process, then mixes the mother liquor and black tea sugar water, and obtains kombucha fermented liquid through secondary fermentation; concentrates the fermented liquid, adds soluble starch, glucose, etc., and adopts a drying method to obtain fermented black tea Powder; finally, it is mixed with maltose, white sugar, gelatin, citric acid, etc. to make the desired product. The kombucha health-care chewing gum prepared by the invention has a chewing feeling similar to that of chewing gum, helps to eliminate fatigue, is completely soluble in the oral cavity, does not produce waste after eating, does not cause environmental pollution, and is rich in nutrition , easy to absorb, sweet and sour taste, promote metabolism, and has the effect of clearing teeth and eliminating bad breath. It is an environmentally friendly health food that is very beneficial to the human body.

Description

Preparation method of kombucha fungus health chewing gum

technical field

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

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 product, but this method will seriously destroy the activity of various active ingredients in the kombucha fermentation broth, reducing its nutritional value and health care.

Contents of the invention

The object of the present invention is to propose a preparation method of kombucha health-care chewing gum which not only retains the activity of various active ingredients but also has nutritional value.

The preparation method of the kombucha health-care chewing gum proposed by the present invention, its concrete steps are as follows:

(1) Preparation of black tea syrup

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 100:0.1-0.3:5-15;

(2) preparation of kombucha fermented liquid

Obtain kombucha fermented yeast liquid by traditional process, mix with black tea sugar water gained in step (1), ferment for 3 to 5 days to obtain kombucha fermented liquid; the volume ratio of kombucha fermented yeast liquid and black tea sugar water is 1:0.8 ~1.2;

(3) Preparation of kombucha fermentation concentrate

Filtering the kombucha fermented liquid obtained in step (2) at 20-30° C. with a membrane to remove bacteria and impurities in the kombucha fermented liquid, and concentrating the filtrate to a solid content of 5-20%;

(4) Preparation of black tea fermented powder

Add soluble starch and glucose to the concentrated solution obtained in step (3), mix uniformly, and dry to obtain fermented black tea powder; the mass ratio of the concentrated solution, soluble starch and glucose is 4.5-5.5:2.5-3.5:2;

(5) Preparation of fondant

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

Maltose 20～25

White granulated sugar 10～15

Gelatin 1～2

Modified starch 2.8～3.2

Yogurt powder 8～12

Efficacy Components 13～17

Fructooligosaccharides 3.5～6.5

Xylitol 4～6

Black tea fermented powder 8～12

the rest is water,

Its total amount satisfies 100%;

or as:

Maltose 20～25

White granulated sugar 10～15

Gelatin 1～2

Modified starch 2.8～3.2

Yogurt powder 8～12

Efficacy Components 13～17

Fructooligosaccharides 3.5～6.5

Xylitol 4～6

Black tea concentrate 10～15

the rest is water,

Its total amount satisfies 100%;

Add gelatin and modified starch into the container, dissolve in water, keep warm at 55-65°C for later use; weigh white granulated sugar, moisten it with water, melt sugar at 75-85°C for 15-20 minutes, then add maltose , boil the sugar at 110-130°C for 20-30 minutes; add the dissolved gelatin and modified starch mixture, continue to boil and stir until the sugar body is viscous and becomes linear, uniform and transparent; add the pH value to adjust agent to adjust the pH value of the sugar body to 4 to 4.5; add yogurt powder, black tea fermented powder obtained in step (4) or black tea concentrate obtained in step (3), and functional ingredients, stir evenly, take out of the pot, and cool; Backlog, cutting and forming, packaging, that is, the desired product.

In the present invention, the functional ingredients are one or more of taurine, zinc lactate, vitamins and the like.

In the present invention, the drying method described in step (4) is a drying method or a spray drying method.

In the present invention, the drying temperature is 55-60°C.

In the present invention, the pH regulator is one of citric acid, ascorbic acid and the like.

The present invention is characterized in that:

1. Utilize the product prepared by the present invention to have the chewing sensation similar to chewing gum, wherein taurine, zinc lactate and other ingredients have anti-fatigue effects, which can effectively reduce fatigue;

2. The gum base used in the product prepared by the present invention is all soluble in the oral cavity, can be completely absorbed by the human body, and will not cause environmental pollution;

3. Xylitol and other ingredients are added to this product, which has the effect of clearing and strengthening teeth;

4. Using black tea fermented powder or black tea concentrate as an additive, it has the advantages of sweet and sour taste, soft and pure;

5. Kombucha liquid itself is rich in nutrients, easy to absorb, help digestion, and promote appetite. It is a healthy food that is very beneficial to the human body.

In the invention, the traditional "kombucha" fermentation product is filtered through a membrane process to remove bacteria and impurities that interfere with quality stability, and at the same time, it avoids the destruction of heat-sensitive beneficial components in the product by high-temperature sterilization. After the ingredients are dried, they are mixed with gelatin, starch and other ingredients to make chewy soft candies with health care functions, which can effectively eliminate fatigue, and are healthy and environmentally friendly. Compared with traditional technologies, they are obviously innovative.

Detailed ways

The present invention is further illustrated below by way of examples.

Example 1

(1) Preparation of black tea syrup

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;

(2) preparation of kombucha fermented liquid

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;

(3) Preparation of black tea fermented powder

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;

(4) Preparation of fondant

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

Maltose 23

white sugar 10

Gelatin 1.5

Modified starch 3.2

Yogurt Powder 12

Black tea fermented powder 10

Taurine 12

Zinc Lactate 4

vitamins 1

Citric acid 0.5

Fructo-oligosaccharides 6.5

Xylitol 4

Water 12.3

Add gelatin and modified starch into the container, dissolve with a small amount of water, keep warm at 55°C for later use; weigh white granulated sugar, moisten it with a small amount of water, melt the sugar at 80°C for 15 minutes, then add maltose, and boil the sugar at 130°C After 20 minutes, shake off excess water; add the dissolved gelatin and modified starch mixture, continue to boil, stir, and shake off excess water until the sugar body is viscous and becomes linear, uniform and transparent; add citric acid to adjust the sugar body The pH value of the product is 4.5; add yogurt powder, fermented black tea powder and other taurine, zinc lactate and vitamins as functional ingredients, stir evenly, take out of the pot, and cool; accumulate, cut and shape, and pack to get the desired product.

Example 2

(1) Preparation of black tea syrup

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;

(2) preparation of kombucha fermented liquid

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;

(3) Preparation of black tea fermented powder

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=4.5: 3.5: 2;

(4) Preparation of fondant

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

Maltose 25

white sugar 10

Gelatin 1.5

Modified starch 3

Yogurt Powder 8

Black tea fermented powder 12

Taurine 10

Vitamins 5

Ascorbic acid 0.5

Fructo-oligosaccharides 5

Xylitol 5

Water 15

Add gelatin and modified starch into the container, dissolve with a small amount of water, keep warm at 60°C for later use; weigh white granulated sugar, moisten it with a small amount of water, melt the sugar at 75°C for 20 minutes, then add maltose, and boil the sugar at 120°C After 25 minutes, wipe off the excess water; add the dissolved gelatin and modified starch mixture, continue to boil, stir, and wipe off the excess water until the sugar body is viscous and becomes linear, uniform and transparent; add ascorbic acid to adjust the sugar body The pH is 4.0; add yogurt powder, fermented black tea powder and other tauric acid and vitamins as functional ingredients, stir evenly, take out of the pot, and cool; stockpile, cut and shape, and pack to get the desired product.

Example 3

(1) Preparation of black tea syrup

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;

(2) preparation of kombucha fermented liquid

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;

(3) preparation of black tea fermented liquid concentrate

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;

(4) Preparation of fondant

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

Maltose 22

White sugar 11

Gelatin 1

Modified starch 3

Yogurt Powder 10

Concentrated Black Tea Fermented Liquid 15

Zinc Lactate 11

Vitamins 6

Citric acid 0.5

Fructo-oligosaccharides 5

Xylitol 5

Water 10.5

Add gelatin and modified starch into the container, dissolve with a small amount of water, keep warm at 65°C for later use; weigh white granulated sugar, moisten it with a small amount of water, melt the sugar at 85°C for 15 minutes, then add maltose, and boil the sugar at 110°C After 30 minutes, shake off the excess water; add the dissolved gelatin and modified starch mixture, continue to boil, stir, and shake off the excess water until the sugar body is viscous and becomes linear, uniform and transparent; add citric acid to adjust the sugar body The pH of the product is 4.5; add yogurt powder, black tea fermented powder and other zinc lactate and vitamins as functional ingredients, stir evenly, take out of the pan, cool; accumulate, cut into shapes, and pack. Get the desired product.

Example 4

(1) Preparation of black tea syrup

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 100:0.3:15;

(2) preparation of kombucha fermented liquid

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: 1.1;

(3) preparation of black tea fermented liquid concentrate

The kombucha fermented liquid obtained in the step (2) is filtered through a membrane at 25-28° C., and the filtrate is concentrated to a solid content of 8%, so as to obtain a concentrated black tea fermented liquid;

(4) Preparation of fondant

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

Maltose 22

white sugar 12

Gelatin 2

Modified starch 2.8

Yogurt Powder 8

Concentrated Black Tea Fermented Liquid 13

Taurine 11

Vitamins 5

Ascorbic acid 0.4

Fructo-oligosaccharides 3.5

Xylitol 6

Water 14.3

Add gelatin and modified starch into the container, dissolve with a small amount of water, keep warm at 60°C for later use; weigh white granulated sugar, moisten it with a small amount of water, melt the sugar at 75°C for 18 minutes, then add maltose, and boil the sugar at 120°C After 20 minutes, remove the excess water; add the dissolved gelatin and modified starch mixture, continue to boil, stir, and remove the excess water until the sugar body is viscous and becomes linear, uniform and transparent; add ascorbic acid to adjust the sugar body The pH is 4.4-4.5; add yogurt powder, fermented black tea powder and other taurine and vitamins as functional ingredients, stir evenly, take out of the pot, and cool; stockpile, cut and shape, and pack to get the desired product.

Claims (5)

1, a kind of preparation method of fermented tea health care chewing soft sweet is characterized in that concrete steps are as follows:

(1) preparation black tea syrup

Water, tealeaves, white granulated sugar are mixed, boil, filter, make the black tea sugar aqueous solution; The mass ratio of water, tealeaves, white granulated sugar is 100: 0.1～0.3: 5～15 in the solution;

(2) preparation red tea fungus fermented date liquid

Make the fermented tea fermentation mother liquor by traditional handicraft, mix, fermented 3～5 days, obtain red tea fungus fermented date liquid with the black tea syrup of gained in the step (1); The volume ratio of fermented tea fermentation mother liquor and black tea syrup is 1: 0.8～1.2;

(3) preparation fermented tea fermentation concentrate

The red tea fungus fermented date liquid that obtains in the step (2) is adopted membrane filtration down at 20～30 ℃, remove thalline and impurity in the red tea fungus fermented date liquid, it is 5～20% that filtrate is concentrated into solid content;

(4) preparation fermentation of black tea powder

Add soluble starch, glucose in the concentrate that step (3) obtains, mix, drying makes the fermentation of black tea powder; The mass ratio of concentrate, soluble starch, glucose is 4.5～5.5: 2.5～3.5: 2;

(5) preparation soft sweets

Each constituent mass of preparation soft sweets is such as following:

Maltose 20～25

White granulated sugar 10～15

Gelatin 1～2

Converted starch 2.8～3.2

Sour milk powder 8～12

Effective component 13～17

FOS 3.5～6.5

Xylitol 4～6

Fermentation of black tea powder 8～12

All the other are water,

Its total amount satisfies 100%;

Perhaps be:

Maltose 20～25

White granulated sugar 10～15

Gelatin 1～2

Converted starch 2.8～3.2

Sour milk powder 8～12

Effective component 13～17

FOS 3.5～6.5

Xylitol 4～6

Black tea concentrate 10～15

All the other are water,

Its total amount satisfies 100%;

Add gelatin and converted starch in container, the water dissolving is 55～65 ℃ of following heat preservation for standby use; Take by weighing white granulated sugar, use water-wet, at 75～85 ℃ of followingization sugar, the time is 15～20 minutes, adds maltose again, stirs off down at 110～130 ℃, and the time is 20～30 minutes; Add the gelatin and the converted starch mixed liquor of oneself dissolving, continue to boil, stir, to the sticky one-tenth wire of sugared body, and homogeneous transparent; Add pH value conditioning agent, the pH value of regulating sugared body is 4～4.5; The black tea concentrate, the effective component that obtain in fermentation of black tea powder that obtains in adding sour milk powder, the step (4) or the step (3) stir, and take the dish out of the pot, cool off; Overstocked, excision forming, packing promptly gets required product.

2, according to the preparation method of the described fermented tea health care of claim 1 chewing soft sweet, it is characterized in that described effective component is the one to multiple kind in taurine, zinc lactate, the vitamin.

3, according to the preparation method of the described fermented tea health care of claim 1 chewing soft sweet, it is characterized in that drying means is furnace drying method or spray drying process described in the step (4).

4, according to the preparation method of the described fermented tea health care of claim 3 chewing soft sweet, it is characterized in that described bake out temperature is 55～60 ℃.

5, according to the preparation method of the described fermented tea health care of claim 1 chewing soft sweet, it is characterized in that described pH value conditioning agent is a kind of of citric acid, ascorbic acid.