Tea fungus infusion production method

FIELD: food industry.

SUBSTANCE: method envisages Medusomyces Gisevii Lindau microorganism cultivation under aeration conditions at a temperature of 23-25°C in the carbohydrate-containing medium; the carbohydrate source and growth promoter are represented by dried homogenate of dead bees in an amount of 8-10 g per 1 l of the nutrient medium.

EFFECT: invention allows to accelerate the end product maturation and producer-microorganism biomass accumulation as well as improve the manufactured product taste properties.

1 tbl, 9 ex

 

The invention relates to the field of biotechnology, Microbiology, food processing industry and can be used for infusion of tea fungus by growing it in an aqueous solution containing the product of beekeeping - bee Podmore.

Bee Podmore is a complex of dead bees. From a technological point of view Podmore is a natural raw material, having in its composition of protein, chitin, melanin, wax, vitamins, mineral salts, organic acids, hydrocarbons, flavonoids, biologically active substances that stimulate the growth and development of cells, amino acids, fatty acids, nucleic acids. Principally composed of dead bees are all bee products (honey, pollen, obnozhka, wax, bee venom, propolis, Royal jelly) that contain more than 400 different components (Y. Konstantinov. Bee products. Natural medicines. - M.: Publishing house "tsentrpoligraf. In 2014, 160). It is enriched with wax and wax-like substances containing esters, saturated hydrocarbon, free fatty acids, aromatic substances.

The number flavonoidnyh and phenolic compounds (14-16%) characterizes the so-called "colored alcohols" carotenoid nature and is used as the defining indicator of products derived from bees. The Ref�no attention to the abnormally high value of vitamin C 0.5-0.7 mg per 1 g of the extract of bees. For comparison, the content of vitamin C in citrus fruits is 0.4-0.6 mg per 1 g. of Ascorbic acid present in bee Podmore, is of great importance for its use in medical practice.

The most interesting from the point of view of modern biotechnology is chitin. Chitin is an acetylated aminopolysaccharide, which is part of the insect cuticle, the shell of crustaceans and cell walls of fungi. In the cuticle of insects, including bees, chitin is in a complex with melanin. In this case important is the ability of chitin in certain conditions (under the influence of enzymes, organic acids) to become biologically active substance is chitosan used in medicine, food industry, cosmetics, agriculture, radiobiology, toxicology, pharmacology, immunology and veterinary medicine. To date, there are more than 70 areas of application of chitosan (Chitin and chitosan. Obtaining, properties and applications / Ed. edited by K. G. Skryabin, G. A. Vikhoreva, V. P. Varlamov. - M.: Nauka, 2002. - 368 p.).

Thus, bee Podmore is an extremely difficult complex containing biologically active substances, which stimulate the growth and development of cells of plant, animal and microbial origin�Denia, increasing their metabolism and products of their vital biologically active substances used in medicine and in food industry (Nemtsov S. V., Zueva O. Yu., Khismatullin, R. G. et Chitosan from subsea is a new product of bees / beekeeping. - 2001. - No. 5. - Pp. 50-51; Nemtsov S. V., Zueva O. Yu., Khismatullin, R. G. Apison / http://beewellms.ru/ru / tentorium - shop - apizan).

Known method of growing Kombucha a 10% solution of sugar and tea (V. Khachatryan Kombucha. - St. Petersburg: Dilya, 2007, - 160 p.).

The disadvantage of this method is the long period of maturation (up to 8 days) infusion and a significant consumption of valuable food product - sugar.

There are also known methods of obtaining the infusion of Kombucha culturing it in aqueous solutions containing nitrogen-containing substances (ammonium salt, ammonium phosphate, citric acid, starch, glycerin, yeast extracts (Danielyan L. T. Kombucha and its biological properties. - M.: Medical literature, 2010. - 83 p.).

The disadvantage of this method is the high cost of initial products and weak stimulation of symbionts (yeast and acetic acid bacteria that form the basis of Kombucha). There has been no acceleration of ripening tea beverage and the taste improvement products.

Known method of growing yeast on mineral nutrient media containing high�Ki carbon, nitrogen, phosphorus, trace elements using as a stimulator of the growth of the yeast α-aminocaproic acids included in the natural ingredients such as arginine, leucine and lysine, and b vitamins, especially Pantothenic acid and pyridoxine (French Patent No. 1538957, C12C CL., 1969).

The disadvantage of this method is the high cost of the original products.

The closest analogue of the proposed method is a method of producing yeast biomass in conditions of aeration at a temperature of 25+40°C and pH 3,0+6,0 on a nutrient medium containing sources of carbon, nitrogen, minerals and growth stimulants. As a nutrient medium using hydrolysates or fermentopathy of SINOSURE and/or waste flour production. As biostimulators growth of yeast cells use (100%): sodium sulfite (1·104±1·10-8), gibberelline acid (1·10-7±1·10-17), water-soluble oligosaccharide chitin (1·10-5±1·10-9), when the total concentration (1·10-5±1·10-10) (Patent RF №2384612, CL. C2, 2007).

The disadvantage of this method is that the stimulating effect of increased yeast biomass is achieved only when combined with these components, which makes the process very expensive and economically inefficient. The growth of biomass is only 5-5%, that is clearly insufficient, since between the biomass and the final product produced by the microbe-producer, there is a direct correlation, because the more biomass, the more produced the final product. Furthermore, the method involves the use as a growth promoter, water soluble oligosaccharides of chitin (chitosan), the receipt of which is technologically complicated, time consuming and expensive.

Because Kombucha is in the process of growing synthesizes and produces in culture fluid acetic, succinic, gluconic, oxalic, citric, malic, pyruvic acid and enzymes: catalase, lipase, protease and carboxylase contained in the dead bee chitin under the influence of the acids naturally succinylamino, decarboxylation and decelerating, turning into easily accessible and high quality nutritional substance for the cells of the microorganism - producer of the drink Kombucha - hydrophilic cationic biopolymer - chitosan, representing the aminopolysaccharide 2-amino-deoxi-b-D-glucan, which is a potent stimulator of growth and development of cells, and the perfect flavor enhancer and flavor (L. S. Alieva. Chitin and chitosan. Structure, properties, application. // Soros educational journal. - 2001. - V. 7. - No. 1. -S. 51-56).

The use of chitin-containing raw material - dead bees as food for Kombucha for the purpose of obtaining drink allows to replace in the growth environment of expensive food - sugar is cheap, available and active power source is the waste product of beekeeping that contains a number of biologically active components for full development, synthesis and production of useful metabolites, some of which (acetic, oxalic, succinic acid) sprayway polisher into monosaccharides, and enzymes (amylase, decarboxylase, succinate dehydrogenase) transform chitin dead bees in the chitosan - valuable biologically active substance, thereby eliminating the necessity of obtaining chitosan industrial way, which is very expensive, difficult, and most importantly, technologically harmful, as for the conversion of chitin to chitosan by diallylamine and demineralization of the raw materials necessary to apply concentrated acids, alkalis (50-80%) and high temperatures (130-180°C).

The object of the invention is to obtain the infusion of tea fungus, allowing you to accelerate the maturation of infusion, improved palatability of the finished product, the acceleration of growth and increase in biomass of the microorganism - producer and reduce the cost of the final product by Deputy�HN expensive power source - sugar more available and cheap power source - the waste product of bee is a dead bee.

The problem is solved in that a method of producing infusion Kombucha includes the cultivation of the microorganism under conditions of aeration at room temperature (23-25°C) in a carbohydrate-containing nutrient medium, as a source of carbohydrates and growth stimulant use dried homogenate of dead bees at a rate of 8-10 g per 1 liter of medium.

As of the microorganism - producer of infusion Kombucha use of microbial Association Medusomyces Gisevii Lindau, located in the symbiosis of strains of Sacharomyces cerevisae, Torula, Acetobacter xilinum.

As sources of carbohydrates and growth stimulant used waste bee Podmore bees containing high-molecular compounds - polysaccharides as a part of chitin.

The replacement of sugar with chitin-containing component is a dead bee in a nutrient medium for the cultivation of tea fungus significantly accelerates the processes of cellular metabolism by transforming into a nutrient medium of chitin in chitosan, metabolismregulation and growth-promoting action, and also gives taste and aroma to the drink.

At the first stage infusion Kombucha training basic industrial raw - dead bees. For this purpose collect� fresh dead bees without signs of mold and decay. The raw material is sifted through a sieve with large cells to separate it from debris. Then, from the first dried in the oven, an oven at a temperature of 40-45°C or over a radiator Central heating. Dry material is subjected to homogenization in a ball mill or elektrochemische. The degree of dispersion of microscopically controlled, which should be in the range of 60-90 μm. The resulting powder is Packed in paper bags 5, 10, 15, 20, 25, 30, 35, 40, 45, 50 g, is subjected to sterilization by autoclaving at 100°C and a pressure of 1.0 to 1.5 atmospheres. Sterilized bags of homogenate (powder) dead bees kept in the refrigerator and used as carbon sources in the culture medium.

The process of obtaining the infusion of Kombucha is as follows. The homemade brew Kombucha using sterilized glass jar with a wide neck that is covered with several layers of cheesecloth. From the parent fungus is separated bottom layer and put it in a jar with boiled water (1.5-2 liters). At the bottom of the banks put prepared in the first stage, sterilized homogenate (powder) bees, that pour into sterile gauze bag, tie with string and lowered to the bottom of the can, the ends of the strings leave outside the neck of the banks to replace Pete�individual material after draining the prepared infusion and depositing another portion of the nutrient material (dried homogenate of dead bees).

Jar with contents is placed in a warm (20-25°C), place away from Windows to avoid direct exposure to direct sunlight. Upon completion of the cycle (depending on the degree of maturation of infusion through 2, 3, 4, 5, 6, 7, 8, 9 and 10 days) infusion of the fungus is poured through a layer of gauze, hold control the tasting. As they Mature it is used as a beverage.

The degree of maturing appreciate tasting (taste) and chemically by the concentration of glucuronic acid, which as they Mature is not detected, and biomass accumulation Kombucha in the cultivation process.

For experimental verification of the proposed method samples were prepared beverage obtained by growing a Kombucha for 2, 3, 4, 5, 6, 7, 8, 9, 10 days after introduction into a nutrient medium of different amounts of homogenate dead bees(1; 2; 4; 8; 10 and 20 g) per 1 liter of medium, which was 0,1; 0,2; 0,4; 0,8-1,0; 2,0 wt. %.

In parallel were obtained from control samples of the drink Kombucha grown in a period of 2, 3, 4, 5, 6, 7, 8, 9 and 10 days by a known method on a nutrient medium containing 100 g of sugar and 5 g of black tea per 1.0 liter of medium.

Example 1. Obtaining samples of the drink Kombucha culturing of the microorganism - producer for 2 days when the content in the nutrient medium �of homogenate dead bees in an amount of 0.1; 0,2; 0,4; 0,8; 1,0; 2,0 wt. %.

Example 2. While maintaining the conditions of example 1 to obtain samples of drink Kombucha by growing the producer within 3 days when the content in the nutrient medium similar concentrations of homogenate bees shown in example 1.

Example 3. Receive samples of the drink Kombucha by cultivation conditions for 4 days while maintaining the conditions of example 1.

Example 4. Receive samples of the drink Kombucha by growing the producer for 5 days in media containing a similar concentration of homogenate bees shown in example 1.

Example 5. Receive samples of the drink Kombucha by growing the producer for 6 hours while maintaining the conditions of example 1.

Example 6. Receive samples of the drink Kombucha by growing the producer within 7 days while maintaining the conditions of example 1.

Example 7. Receive samples of the drink Kombucha by growing the producer for 8 hours while maintaining the conditions of example 1.

Example 8. Receive samples of the drink Kombucha by growing the producer for 9 hours while maintaining the conditions of example 1.

Example 9. Receive samples of the drink Kombucha by growing the producer within 10 days, while maintaining the conditions of example 1.

Technological parameters of obtaining drink tea gr�BA are presented in table 1.

Thus, the introduction of a homogenate of dead bees in a nutrient medium for the cultivation of tea fungus leads to significant improvement of all process indicators of the quality of the synthesized product - drink Kombucha: growing (maturing beverage) is reduced by 50%; increase of biomass increases by 59%; the expenditure coefficient of the nutrient substrate (power source) is reduced by 10 (1 mg/ml of dead bees vs. 10 mg/ml of sugar in the known method).

The present invention compared with the known technical solution has the following advantages:

acceleration of maturation of the final product;

- the use of cheap waste product of beekeeping as a source of power;

- save valuable food: tea and sugar;

- accelerating the accumulation of biomass of the microorganism-producer;

- improving the palatability of the resulting product; the transformation of chitin dead bees in chitosan by developing a producer in the process of cultivation of organic acids and enzymes;

- low cost, environmental friendliness and higher biological value of a food product.

A method of producing infusion of tea fungus, comprising culturing a microorganism Medusomyces Gisevii Lindau in conditions of aeration PR� 23-25°C in a carbohydrate-containing medium, characterized in that as a source of carbohydrates and growth stimulant use dried homogenate of dead bees at a rate of 8-10 g per 1 liter of medium.



 

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1 tbl, 3 ex

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3 ex

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2 dwg, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a processed fruit or vegetable product containing pomace or at least one fruit or vegetable product, to a beverage containing water and the said product, pomace processing method, method for treatment of at least one whole fruit or vegetable and method for improvement of pomace dispersion capacity in beverages. The processed product has particle size equal to 250 micron. The pomace processing method involves production of pomace by way of extraction of juice of a whole fruit or vegetable and pomace freezing, such pomace containing peel and pulp. The method for improvement of pomace dispersion capacity in beverages involves reduction of pomace particles size down to 250 micron by way of pomace freezing and reduction of pomace particles size to less than 250 micron or less than 125 micron.

EFFECT: product has a smooth texture and good dispersion capacity and is characterised by low or no granulation.

23 cl, 9 ex

FIELD: food industry.

SUBSTANCE: ingredients composition for beverages aromatisation contains rose, common oregano, lavandin, clary, lemon artemisia, thyme and common yarrow.

EFFECT: method improvement.

FIELD: non-alcoholic industry.

SUBSTANCE: invention relates to the concentrated base (balsam) "Briz" that comprises the following ratio of extractive and dry matters, g/100 cm3: extractive matters from Saint-John's-wort herb, 0.30-0.40; sage herb, 0.30-0.40; marjoram herb, 0.50-0.60; milfoil herb, 0.10-0.20; elecampane roots, 0.30-0.40; coneflower extract, 0.06-0.12; granulated sugar dry substances, 24.00-25.50; citric acid, 0.28-0.36; sodium chloride, 0.20-0.30; color, 0.50-0.70; rectified ethyl alcohol, 15-16 cm3, and water, the balance. Balsam used in drinks shows mild, complex, savory, spice taste-aromatic perception with small bitter tint, promotes to expanding assortment of concentrated bases (balsams) with sanitation effect on human body, i. e. it provides possibility for positive effect on osseous-muscle system, brain, lungs, large intestine and on psycho-emotional medium also.

EFFECT: valuable medicinal properties of balsam.

3 ex

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