TWI809314B - Kombucha nutritious oral liquid and preparation method thereof - Google Patents
Kombucha nutritious oral liquid and preparation method thereof Download PDFInfo
- Publication number
- TWI809314B TWI809314B TW109132403A TW109132403A TWI809314B TW I809314 B TWI809314 B TW I809314B TW 109132403 A TW109132403 A TW 109132403A TW 109132403 A TW109132403 A TW 109132403A TW I809314 B TWI809314 B TW I809314B
- Authority
- TW
- Taiwan
- Prior art keywords
- kombucha
- liquid
- tea
- fermented
- tea liquid
- Prior art date
Links
Images
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Description
本發明係關於一種康普茶營養口服液及其製作方法,尤其是一種以康普茶菌種與北蟲草菌種進行二階段發酵之康普茶營養口服液及其製作方法。 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.
目前已知之冬蟲夏草約有四百多種種類,其中以北蟲草(又名蛹蟲草或北冬蟲夏草)中蟲草素含量最高。蟲草素為腺嘌呤核糖核苷的核酸衍生物,屬嘌呤類生物鹼,是一種核苷類抗生素,其目前已知功效包含抑制微生物、抗氧化、抗發炎及增加免疫力等。市場上以北蟲草為原料的保健食品已經不斷地被推出。 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.
另一方面,康普茶是以茶葉、水、糖,及康普茶菌種經發酵後所得到的一種茶液。康普茶液含有豐富的乳酸菌、酵母菌、醋酸菌、茶色素、茶鹼、茶多酚等,具有營養、預防、保健、醫療、康復五大功效,並能防治癌症、心臟、腦血管、腸胃、肝腎等28種急慢性病,因此,康普茶現今已經成為一種廣泛使用的保健飲品。 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.
目前市場上的北蟲草飲品或康普茶飲品大多為個別製作,其營養成分不夠全面,若能將北蟲草飲品和康普茶飲品中之有利於人體健康的成份結合,將進一步提升飲品之營養保健功能。 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.
因此,目前已有結合北蟲草汁液及康普茶菌種對茶葉進行發 酵的康普茶飲品製作技術,但於其發酵過程係於玻璃罐中進行,而玻璃罐環境中發酵易造成雜菌的汙染而影響康普茶的風味,甚至造成食品安全問題。此外,以北蟲草汁液作為發酵母液,無法誘導北蟲草產生更多蟲草素而難以更進一步提升康普茶飲品中的健康成份。 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.
因此,有必要研發一種更具全面營養成分及避免雜菌汙染的康普茶營養口服液及其製作方式。 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.
有鑑於此,本發明之一範疇在於提供一種以液態發酵槽發酵之康普茶營養口服液。根據本發明之一具體實施例,本發明之康普茶營養口服液,包含有已發酵之茶液、康普茶菌種代謝物,康普茶菌種代謝物由一康普茶菌種經發酵代謝後產出,以及北蟲草菌種代謝物,北蟲草菌種代謝物包含蟲草素。已發酵之茶液係由茶液經康普茶菌種發酵後,再經北蟲草菌種發酵之二階段發酵流程產生,並且於康普茶菌種發酵流程及北蟲草菌種發酵流程後均進行滅菌。經康普茶菌種發酵且滅菌後之康普茶菌種代謝物留於已發酵之茶液中,經北蟲草菌種發酵且滅菌後之北蟲草菌種代謝物留於已發酵之茶液中。 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.
其中,康普茶菌種包含酵母菌(Saccharomyces cerevisiae)、小松桿菌(Komagataeibacter spp)及熱帶醋桿菌(Acetobacter tropicalis)作為發酵菌種。 Wherein, the kombucha strains include Saccharomyces cerevisiae, Komagataeibacter spp and Acetobacter tropicalis as fermentation strains.
其中,酵母菌、小松桿菌及熱帶醋桿菌之體積比例為3:1:1。 Among them, the volume ratio of yeast, Komatsu and Acetobacter tropicalis is 3:1:1.
其中,酵母菌、小松桿菌及熱帶醋桿菌之體積比例為1:3:1。 Among them, the volume ratio of yeast, Komatsu and Acetobacter tropicalis is 1:3:1.
其中,酵母菌、小松桿菌及熱帶醋桿菌之體積比例為1:1: 3。 Among them, the volume ratio of yeast, Komatsu and Acetobacter tropicalis is 1:1: 3.
其中,茶液包含紅茶液、綠茶液、烏龍茶液,及普洱茶液中之至少一者。 Wherein, the tea liquid includes at least one of black tea liquid, green tea liquid, oolong tea liquid, and Pu'er tea liquid.
本發明之另一範疇在於提供一種康普茶營養口服液製作方法,包含以下步驟:準備至少一康普茶菌種,之後以一茶葉與熱水之重量比例1:50~1:100煮製茶葉而得茶液,接著以至少一康普茶菌種進行茶液第一階段發酵以得到第一發酵茶液,之後對第一發酵茶液進行滅菌,進而以北蟲草菌種對滅菌後之第一發酵茶液進行第二階段之發酵以得到第二發酵茶液,最後對第二發酵茶液進行滅菌以得到康普茶營養口服液。 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.
其中,茶液包含紅茶液、綠茶液、烏龍茶液,及普洱茶液中之至少一者。 Wherein, the tea liquid includes at least one of black tea liquid, green tea liquid, oolong tea liquid, and Pu'er tea liquid.
其中,以康普茶菌種及蟲草菌種進行發酵之步驟係於一液態發酵槽中進行。 Wherein, the step of fermenting with the Kombucha strain and the Cordyceps strain is carried out in a liquid fermentation tank.
其中,康普茶菌種包含酵母菌(Saccharomyces cerevisiae)、小松桿菌(Komagataeibacter spp)及熱帶醋桿菌(Acetobacter tropicalis),三者之體積比例包含3:1:1、1:3:1、以及1:1:3中之一者。 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.
其中,於準備至少一康普茶菌種之步驟前進一步包含以下步驟:以基因ITS(internal transcribed spacer)定序法分析康普茶以確認至少一康普茶菌種之種類。 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.
其中,康普茶營養口服液製作方法,進一步包含以下步驟:於以至少一康普茶菌種對茶液進行第一階段發酵時饋入碳源以得到第一發酵茶液。 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.
其中,康普茶營養口服液製作方法進一步包含以下步驟:於北蟲草菌種對滅菌後之第一發酵茶液進行第二階段之發酵時饋入碳源以得 到第二發酵茶液。 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.
相較於習知技術,本發明之康普茶營養口服液及其製作方法利用康普茶菌種以及北蟲草菌種對一茶液進行兩階段發酵,除了可提升茶液之營養價值外,利用液態發酵槽而非玻璃罐進行發酵可避免在發酵的過程中受到雜菌汙染,有助於提升康普茶營養口服液之風味及其食品安全性。 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.
關於本發明之優點與精神可以藉由以下的發明詳述以及所附圖式得到進一步的了解。 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:步驟 S1~S6: steps
S10、S30、S50:步驟 S10, S30, S50: steps
圖1係繪示根據本發明之一具體實施例之康普茶營養口服液製作方法之步驟流程圖。 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.
圖2繪示根據本發明之另一具體實施例之康普茶營養口服液製作方法之步驟流程圖。 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.
圖3繪示根據本發明之另一具體實施例之康普茶營養口服液製作方法之步驟流程圖。 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.
圖4繪示本發明之另一具體實施例之康普茶營養口服液製作方法之步驟流程圖。 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.
為了讓本發明的優點,精神與特徵可以更容易且明確地了解,後續將以實施例並參照所附圖式進行詳述與討論。值得注意的是,這些實施例僅為本發明代表性的實施例。但是其可以許多不同的形式來實現,並不限於本說明書所描述的實施例。相反地,提供這些實施例的目的 是使本創作的公開內容更加透徹且全面。 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.
在本發明公開的各種實施例中使用的術語僅用於描述特定實施例的目的,並非在限制本發明所公開的各種實施例。如在此所使用的單數形式係也包括複數形式,除非上下文清楚地另外指示。除非另有限定,否則在本說明書中使用的所有術語(包含技術術語和科學術語)具有與本發明公開的各種實施例所屬領域普通技術人員通常理解的涵義相同的涵義。上述術語(諸如在一般使用的辭典中限定的術語)將被解釋為具有與在相同技術領域中的語境涵義相同的涵義,並且將不被解釋為具有理想化的涵義或過於正式的涵義,除非在本發明公開的各種實施例中被清楚地限定。 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.
本發明中之康普茶菌種,係從市面上風味良好之康普茶中分離之菌株,例如小松桿菌(Komagataeibacter spp)、熱帶醋桿菌(Acetobacter tropicalis),以及酵母菌(Saccharomyces cerevisiae)等。小松桿菌(Komagataeibacter spp)可由食品工業發展研究所生物資源保存及研究中心購得,其編號BCRC12335;熱帶醋桿菌(Acetobacter tropicalis)可由食品工業發展研究所生資中心購得,其編號為BCRC17739;酵母菌(Saccharomyces cerevisiae)可由食品工業發展研究所生資中心購得,其編號為BCRC20271。 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.
請參照圖1,圖1繪示根據本發明之一具體實施例之康普茶營養口服液製作方法之步驟流程圖。如圖1所示,本具體實施例之康普茶營養口服液製作方法可用於製作康普茶營養口服液其包含以下步驟:步驟S1:準備至少一康普茶菌種;步驟S2:以一茶葉與熱水之重量比例1:50~1:100煮製茶葉而得一茶液;步驟S3:以至少一康普茶菌種對茶液進行第一階段發酵以得到第一發酵茶液;步驟S4:對第一發酵茶液進行滅菌;步驟S5:以北蟲草菌種對滅菌後之第一發酵茶液進行第二階段之發酵以得到第二發酵茶液;以及步驟S6:對第二發酵茶液進行滅菌以得到康普茶營養口服液。 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.
步驟S1的康普茶菌種種類可選自市面上風味良好的康普茶,並經由分析其中之康普茶菌種而挑選出。根據分析所挑選出的康普茶菌種可包含酵母菌(Saccharomyces cerevisiae)、小松桿菌(Komagataeibacter spp)及熱帶醋桿菌(Acetobacter tropicalis),三者可依體積比例3:1:1、1:3:1、或1:1:3混合形成步驟S1中的康普茶菌種。然而於實務中,康普茶菌種種類及其體積比例並不限於此,任何風味良好之康普茶所分析出的康普茶菌種皆可適用於本發明。 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.
於步驟S2中,茶葉可包含紅茶茶葉、綠茶茶葉、烏龍茶茶葉及普洱茶茶葉中至少一種茶葉,其經由熱水煮製並過濾後而得一茶液,因此該茶液可包含紅茶液、綠茶液、烏龍茶液,及普洱茶液中之至少一者。 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.
於實際應用中,步驟S2以重量比例1:50~1:100的茶葉與熱水煮製過濾後,萃取出的茶液可再適當地濃縮形成濃縮茶液,接著取完成的濃縮茶液進行固形物檢測定量來確認濃縮汁液的濃度,以利後續發酵之濃度均一性。 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.
於實際應用中,步驟S3之發酵方式係為將步驟S2所得之茶液加入約10%茶液體積的白糖,並且將上述加入白糖之茶液與步驟S1所準備之康普茶菌種一起導入至液態發酵槽中,使茶液於液態發酵槽經過約5~25天的發酵後得到第一發酵茶液。於上述發酵過程中,液態發酵槽維持約攝氏25度至攝氏31度之溫度、約0.8bar至1bar之壓力及約10rpm/min至60rpm/min之轉速。此發酵過程為本具體實施例之康普茶營養口服液製作方法的第一階段發酵。 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.
接著,經過步驟S4之滅菌步驟後,第一發酵茶液中已無殘留的活菌,僅剩餘發酵後的康普茶菌種代謝物。實務中,步驟S4的滅菌方式可為,但不限於,高溫滅菌。 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.
滅菌後之第一發酵茶液仍位於液態發酵槽中,接著,於步驟S5,將北蟲草菌種加入液態發酵槽中來對第一發酵茶液進行約3~5天的第二階段發酵過程,進而產生第二發酵茶液,其中,第二階段的發酵溫度約攝氏25度~攝氏31度。於實務中,北蟲草菌種於第二階段發酵前係置於-80℃之冷凍庫進行保存,使用前先解凍,接著進行菌種活化及放大以將其培養至足夠的菌種數量,再以足夠菌種數量的北蟲草菌種進行上述之第二階段發酵流程。此外,加入的北蟲草菌種與前述康普茶菌種中之酵母菌種的體積比可為1:1,其約為茶液總體積的5%。於前述之步驟S3之第一階段發酵過程中產生的康普茶菌種代謝物,將有利於誘導步驟S5之第二階段發酵過程之北蟲草菌種產生更多蟲草素。 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.
同樣地,經過步驟S6之滅菌步驟後,第二發酵茶液中已無殘留的活菌,僅剩餘第一階段發酵後的康普茶菌種代謝物及第二階段發酵後的北蟲草菌種代謝物(蟲草素)。實務中,步驟S6的滅菌方式可為,但不限於,高溫滅菌。第二發酵茶液經步驟S6滅菌後,即得到康普茶營養口服液,因此,本發明之康普茶營養口服液製作方法所製作出的康普茶營養口服液包含已發酵之茶液、康普茶菌種代謝物及北蟲草菌種代謝物。 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.
於實務中,上述的第一階段以及第二階段發酵過程,亦即以康普茶菌種與北蟲草菌種進行發酵之步驟,皆於液態發酵槽中進行,因此可避免傳統玻璃罐發酵時雜菌的汙染,有利於最後所製作出的康普茶營養口服液風味的穩定及提升其食品安全性。 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.
進一步地,本具體實施例之方法所製作出的康普茶營養口服液,經高效液相層析儀(HPLC)分析得知其蟲草素含量較先前技術之康普茶營養口服液提升了0.5~2倍。康普茶菌種代謝物包含有葡萄糖酸、醋酸、葡萄糖、果糖、蛋白質、胺基酸、維生素、微量元素、茶多酚、咖啡因、乙 醇及二氧化碳等。 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.
如前所述,步驟S1所準備的康普茶菌種可為酵母菌、小松桿菌及熱帶醋桿菌依體積比例3:1:1、1:3:1、或1:1:3之混合,其中,以體積比例3:1:1混合之康普茶菌種依上述步驟S1至S6之製作方法所製作出康普茶營養口服液,相較傳統康普茶味道較不具有刺鼻味而帶有清香香味,具較佳風味。此外,步驟S1的康普茶菌種種類可選自市面上風味良好的康普茶,經由分析其中之康普茶菌種而挑選出,其分析方法如下所述。 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.
請參閱圖2,圖2繪示根據本發明之另一具體實施例之康普茶營養口服液製作方法之步驟流程圖。如圖2所示,本具體實施例與圖1之具體實施例不同處,在於本具體實施例之康普茶營養口服液製作方法於步驟S1之前進一步包含步驟S10:以基因ITS定序法(internal transcribed spacer)分析康普茶以確認至少一康普茶菌種之種類。實務中,當挑出市面上風味良好的康普茶後,再以基因ITS定序法可分析出此康普茶所包含的菌種種類,代表由這些菌種所發酵出來的康普茶會具有良好風味,故挑選這些康普茶菌種並以一定體積比例(例如前述的酵母菌、小松桿菌及熱帶醋桿菌的體積比例)混合來進行發酵製作本發明之康普茶營養口服液。本具體實施例之其餘步驟與前述具體實施例之相對應步驟之大致相同,故於此不再贅述。 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.
實務中,步驟S10以基因ITS定序法所分析出的多種康普茶菌種種類,可分離為單一菌種並獨立保存,以便於後續發酵過程中追蹤各菌種生長狀態,以及不同種的菌種對康普茶風味的影響,進而篩選出風味良好且不帶有刺鼻味的康普茶菌種。 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.
碳源可作為菌體生長主要能量來源之一,同時也是構成菌絲骨架的主要來源。以單糖之葡萄糖、雙糖之麥芽糖及多醣之糊精做為碳源,可獲得較佳的菌絲產量。因此,本發明之康普茶營養口服液製作方法之發 酵過程也可提供碳源幫助康普茶菌種以及北蟲草菌種發酵,以下詳述提供碳源之詳細步驟。 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.
請參閱圖3,圖3繪示根據本發明之另一具體實施例之康普茶營養口服液製作方法之步驟流程圖。如圖3所示,本具體實施例與圖1之具體實施例之不同處,在於本具體實施例之康普茶營養口服液製作方法進一步包含步驟S30:以至少一康普茶菌種對茶液進行第一階段發酵並饋入碳源以得到第一發酵茶液。於實務中,在第一階段康普茶菌種於液態發酵槽內發酵時,可藉由饋入的碳源以提供康普茶菌種生長代謝所需的物質並增加發酵的效率。本具體實施例之其餘步驟與前述具體實施例之相對應步驟之大致相同,故於此不再贅述。另外,同樣地,北蟲草菌種發酵時亦可饋入碳源以幫助其生長代謝,其步驟如下所述。 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.
請參閱圖4,圖4繪示本發明之另一具體實施例之康普茶營養口服液製作方法之步驟流程圖。如圖4所示,本具體實施例與圖1之具體實施例不同處,在於本具體實施例之康普茶營養口服液製作方法進一步包含步驟550:以北蟲草菌種對滅菌後之第一發酵茶液進行第二階段之發酵並饋入碳源以得到第二發酵茶液。於實務中,在第二階段北蟲草菌種於液態發酵槽內發酵時,可藉由饋入碳源以幫助北蟲草菌種生長代謝所需的物質並增加發酵的效率。本具體實施例之其餘步驟與前述具體實施例之相對應步驟之大致相同,故於此不再贅述。 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.
於實際應用中,於康普茶發酵時亦可於上述兩階段發酵皆饋入碳源,亦即,於康普茶菌種第一階段發酵時饋入第一次碳源以及北蟲草菌種第二階段發酵時饋入第二次碳源,以增加整體菌種發酵速率與生長代謝速率。 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.
進一步地,茶液經兩階段發酵過程後所完成之康普茶營養口 服液,其含有已發酵之茶液、康普茶菌種代謝物及北蟲草菌代謝物,並可再依據市場潛在喜好進行風味與機能再調配等製程,例如加入鳳梨、芭樂及葡萄等有益消化及風味良好的水果以提供更優秀的效果及更多元的口味,最後進行充填作業而成為可直接於市場上販賣之商品。由於本發明之康普茶營養口服液的發酵皆於液態發酵槽內進行而不會受到雜菌汙染,故符合食品衛生安全標準,並有利於長期存放之需求。此外,康普茶營養口服液於生產過程中也可控制其PH值以及殺菌溫度,以符合酸化罐頭生產規範。 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.
綜上所述,本發明之康普茶營養口服液含有已發酵之茶液、康普茶菌種代謝物以及北蟲草菌種代謝物,其係經過兩階段發酵流程而製成,其中第一階段發酵所產生的物質也可誘導第二階段發酵中北蟲草產生更多的蟲草素,以進一步提高康普茶的營養價值。此外,搭配液態發酵槽發酵可克服傳統玻璃罐發酵過程中的雜菌汙染問題,藉以穩定康普茶風味與口感並提高食品安全性。另外,本發明還依據市面上有良好風味的康普茶分析篩選找出關鍵菌種,並個別獨立保存以便於日後進行發酵可調配不同的菌種比例,其有利於提升康普茶風味的穩定性。因此,本發明之康普茶營養口服液相較於先前技術,具有更高的營養價值、更良好的風味並且更安全。 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.
藉由以上較佳具體實施例之詳述,係希望能更加清楚描述本發明之特徵與精神,而並非以上述所揭露的較佳具體實施例來對本發明之範疇加以限制。相反地,其目的是希望能涵蓋各種改變及具相等性的安排於本發明所欲申請之專利範圍的範疇內。因此,本發明所申請之專利範圍的範疇應根據上述的說明作最寬廣的解釋,以致使其涵蓋所有可能的改變以及具相等性的安排。 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:步驟 S10~S6: steps
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
TW109132403A TWI809314B (en) | 2020-09-18 | 2020-09-18 | Kombucha nutritious oral liquid and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
TW109132403A TWI809314B (en) | 2020-09-18 | 2020-09-18 | Kombucha nutritious oral liquid and preparation method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
TW202211803A TW202211803A (en) | 2022-04-01 |
TWI809314B true TWI809314B (en) | 2023-07-21 |
Family
ID=82197551
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW109132403A TWI809314B (en) | 2020-09-18 | 2020-09-18 | Kombucha nutritious oral liquid and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
TW (1) | TWI809314B (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102057998A (en) * | 2009-11-11 | 2011-05-18 | 崔学恒 | Cordyceps-militaris black-tea-fungus active health-care beverage and preparation method thereof |
-
2020
- 2020-09-18 TW TW109132403A patent/TWI809314B/en active
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102057998A (en) * | 2009-11-11 | 2011-05-18 | 崔学恒 | Cordyceps-militaris black-tea-fungus active health-care beverage and preparation method thereof |
Non-Patent Citations (1)
Title |
---|
網路文獻 紅茶菌的研究,2018/11/05,網址;https://kknews.cc/culture/za5yyya.html * |
Also Published As
Publication number | Publication date |
---|---|
TW202211803A (en) | 2022-04-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20220151265A1 (en) | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis | |
TWI462701B (en) | Process for producing food products having a reduced content of purine compounds | |
CN102864062B (en) | Banana fruit wine and preparation method thereof | |
US11149239B2 (en) | Method for producing low-sugar vegetable and fruit enzyme product | |
CN103881867B (en) | A kind of preparation method of mulberry fruit wine | |
TW201608021A (en) | Active fermentation process and fermented liquid and drinks made by using the same | |
CN112980646B (en) | Kefir source composite probiotic fermented pear juice and oat viable bacteria vinegar drink and preparation method thereof | |
CN105918751A (en) | Cordyceps sinensis-lactobacillus fermented beverage | |
CN112574839A (en) | Highland barley fermentation liquor, preparation method and application thereof | |
Markov et al. | The availability of a lactose medium for tea fungus culture and kombucha fermentation | |
CN109593630B (en) | Fermented seedless wampee vinegar and preparation method and application thereof | |
CN106987504A (en) | A kind of production method of yellow rice wine | |
KR102114184B1 (en) | Manufacturing method for fermentation vinegar using by-product of red-ginseng and fermentation vinegar manufactured by same method | |
CN108531328B (en) | Compound strain fermented low-alcohol aroma-enhanced honey wine and preparation method thereof | |
CN110250507A (en) | A kind of Herba Cistanches ferment and preparation method | |
CN113969242A (en) | Saccharomyces cerevisiae for high yield of gamma-aminobutyric acid and application of saccharomyces cerevisiae in preparation of gamma-aminobutyric acid products | |
CN106367249B (en) | Preparation method of kiwi fruit beer fermented by lactic acid bacteria and saccharomycetes | |
KR101330274B1 (en) | Carbonated fermentate beverage and method of production there for using natural materials | |
CN110218663B (en) | Bacillus amyloliquefaciens Q4 strain for high yield of alpha-glycosidase inhibitor, functional yellow wine and preparation method | |
TWI809314B (en) | Kombucha nutritious oral liquid and preparation method thereof | |
CN111567711A (en) | Preparation method of xanthine oxidase inhibitory activity enzyme beverage with high bioavailability | |
CN116376729A (en) | Wick yeast, microbial preparation and medlar western style wine and brewing method thereof | |
KR100790504B1 (en) | Method for preparing of alcoholic beverage using incubated wild ginseng root | |
CN102994358A (en) | Loquat fruit vinegar and vinegar beverage and brewing method | |
CN114831198A (en) | Method for increasing organic acid in Kangpu tea by adding milk permeate powder |