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Kombucha Fermented Liquid

Kombucha Fermented Liquid Kombucha is a fermented tea that can be produced commercially or in private homes. Kombucha has become increasingly popular, and a number of national and regional supermarkets, including natural foods stores and large grocery store chains, now carry the fizzy, refreshing tea on store shelves. Many people drink kombucha for its professed health benefits; however, these c

Introduction


Kombucha is a fermented tea product with an acidic taste and a hint of sweetness. It is made from a mixture of brewed tea, sugar, and a culture often referred to as a SCOBY (Symbiotic Culture of Bacteria and Yeast), a mother, or (inaccurately) as a mushroom. The SCOBY is a biofilm-like microbial mat composed of cellulose and a mutually beneficial association of fermentative bacteria and yeasts. The popularity of kombucha can, in large part, be attributed to its perceived health benefits, although the majority of these have not been suitably evaluated. Rich in organic acids and biologically active compounds from fermentation activity, kombucha has a low pH and strong antimicrobial properties, which may provide therapeutic benefits and make kombucha components good natural food preservatives.


History

Although kombucha has only recently become popular in the United States, there are records of kombucha production from as early as 220 B.C. in northeast China, where it was widely consumed for its presumed detoxifying and energizing abilities. Kombucha then emerged in Japan, in 414 A.D., where it was notably used to aid the emperor with his gastrointestinal health concerns. Dutch and Portuguese explorers brought kombucha to Russia and other European countries at the beginning of the 20th century for use as a medicine. Since then, kombucha tea and culture have become available to consumers worldwide. The first commercially available brand in the United States started small in 1995, yet consumer demand continues to drive constant growth in the industry for both mainstream commercial production and home production.


Certificate of Analyais
Kombucha Fermented Liquid
Products NameKombucha Fermented Liquid Date of  Manufacture:Jun 16, 2021
Batch Number:KOMB-LQ-202102B-25 Date of Analyais:Jun 20, 2021
Batch Quantity:8000kg Expiry Date:June15, 2022
Test Item Specification standard Result Test method
Soluble solids%
(calculated by refraction method, 20 ℃)
≥ 2.0 3.5 Company Standard
PH 2.0~6.0 2.76 Company Standard
Total acid  g/kg
(calculated by acetic acid)
≥ 1.0 1.65 GB/T12456
Tea Polyphenols,g/kg ≥ 0.3 0.33 QB/T4068
Caffeine,g/kg ≥ 0.15 0.2 QB/T4068
Total plate count CFU/g  800 105 GB 4789.2-2016
Coliform group MPN/100ml ≤ 30 < 30 GB 4789.21
Pathogenic bacteria Can not be detected Qualified GB 4789.4     
GB/T 4789.5
GB 4789.10
Color and lustre It has the unique color of tea fermentation
liquid and uniform color
Qualified Sensory analysis
Flavor It has the unique taste and aroma of tea
fermentation broth
Qualified Sensory analysis
Tissue morphology Uniform and consistent, and a small
amount of precipitation is allowed after
long-term storage
Qualified Sensory analysis
Impurity No foreign impurities can be seen in
normal vision
Qualified Sensory analysis
Mold and yeast CFU/g ≤ 20 ≤ 10 GB4789.15
(Lead)Pb mg/L ≤ 0.4 / GB5009.12
As  mg/kg ≤ 150 / GB5009.16
Net weight,kg 20kg±0.2kg Qualified Company Standard
Test conclusionMeet specification requirements Recommended addition : 0.1~10%
Packing20KG /drum, the inner package is double Sterile aluminum foil bag, and the outer is drum.
Store:It shall be stored in a dark, clean, dry and odor free warehouse. Plastic backing plates shall be laid on the bottom layer, and the stacking height shall not exceed 180cm. It is strictly prohibited to mix with toxic, harmful, peculiar smell and easily polluted articles.

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