Food & Beverage
Kombucha Fermentation Liquid
Product name:Kombucha Fermentation Liquid
Other name: Fermentation black tea
Product ingredients:Water, Sugar, Black tea powder (0.5%), Yeast, acetic acid bacteria, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus paracasei
Appearan
Other name: Fermentation black tea
Product ingredients:Water, Sugar, Black tea powder (0.5%), Yeast, acetic acid bacteria, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus paracasei
Appearan
Description
| Product name: | Kombucha Fermentation Liquid |
| Other name: | Fermentation black tea |
| Product ingredients: | Water, Sugar, Black tea powder (0.5%), Yeast, acetic acid bacteria, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus paracasei |
| Appearance: | Uniform brown, a small amount of sediment is allowed |
| User's guidance: | This product has a strong acetic acid fermentation flavor. As a food material, it can be used in beverages or other foods. |
| Packaging: | 20Kg/bag |
| Shelf life: | 12month (Normal temperature） |
| Storage: | Room temperature or lower. |
| Executive Standard: | Q/WKsW 0021S Fermented tea juice and beverages |
| Functional: | Promote intestinal peristalsis, regulate intestinal flora, improve immunity,refreshing, and feel happy |
A fermented tea beverage, which uses black tea powder as the main raw material, inoculates yeast, acetic
acid bacteria, lactic acid bacteria, etc after dissolution and sterilization, then start long-term fermentation.
The fermented flavor is rich and rich in gluconic acid, acetic acid, amino acids, vitamins, trace elements,
tea polyphenols, caffeine, oligopeptides and other nutrients or fermentation metabolites, which are easily
absorbed by the human body and have a positive effect on human health.
| Items | Index | |
| Sensory analysis | Uniform brown, a small amount of sediment is allowed |
|
| Appearance | ||
| Taste | Has a strong fragrance of fermented tea, no badsmell | |
| Microbiological indicators | ||
| Total number of colonies (CFU/ml) | n=5,c=2,m=100,M=10000 | |
| Coliform (CFU/ml) | n=5,c=2,m=1,M=10 | |
| Mold and yeast (CFU/ml) | ≤20 | |
| Pathogenic Bacteria | Shigella | hall not be detected |
| Salmonella | n=5，c=0，m=0 | |
| Staphylococcus aureus | n=5，c=1，m=100，M=1000 | |
| n: The number of samples that should be collected for the same batch of products; c: The maximum allowable number of samples exceeding the value of m; m: The limit value of the acceptable level of microbiological indicators; M: The highest safety limit value of microbiological indicators |
||
| Physical and chemical indicators | ||
| Tea polyphenols | ≥ 200mg/kg | |
| Caffeine | ≥ 40mg/kg | |
| Soluble solids（%） | 8±2 | |
| Acidity(calculated as acetic acid)% | 1.1±0.2 | |
| pH | 2.8±0.2 | |
| Lead | ≤0.2mg/L | |
1.Promote intestinal digestion and absorption
• Rich in enzymes. Microbial metabolites and other substances can enhance digestion and better absorb
nutrients. Can prevent and help restoregastric ulcer.
2.Improve human immune function
• Kombucha is fermented to produce acetic acid,usnic acid (lichenic acid), gluconic acid, D-glucaric acid 1,
4-lactone (DSL) and vitamin C. The latter two substances are the main substances against cell damage
and inflammatory diseases.
3.Weight management
• Containing fruit acid can well control the desire for food and reduce calorie intake.
• The bioactive substance glucaric acid monolactone can help the liver to detoxify.
4.Keep a clear head
• Tea polyphenols, theophylline, caffeine substances, can resist fatigue.
• Relieve depression and maintain a happy mood
Soft drinks, oral liquid and health products
