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Fermented Kombucha Powder

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 claims still need more resea

Fermented Kombucha Powder (Lyophilized Powder)


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
 Fermented Kombucha Powder 
Products Name: Fermented Kombucha Powder  Date of  Manufacture:Jun 16, 2021
Batch Number:KOMB-SD-202101B-7 Date of Analyais:Jun 20, 2021
Batch Quantity:1000kg Expiry Date:June15, 2023
Test Item Specification standard Result Test method
Appearance Uniform powder Qualified Sense Testing
Color and lustre Yellowish Brown Qualified Sense Testing
Impurity No foreign impurities can be seen in normal vision Qualified Sense Testing
Flavor It has the characteristics of black
tea flavor, black tea fungus powder,
 taste and aroma, without peculiar smell
Qualified Sense Testing
Mesh 100% though 80 mesh Qualified Screening
Total acid     g/kg
Calculated by acetic acid
≥ 10.0 11 GB/T 12456
Tea Polyphenols,%  4 7.7 QB/T 5025-2016
Caffeine ≥ 0.5% 2.71% QB/T4067
water %   7 2.61 GB 5009.3
Total plate count CFU/g  1000 100 GB 4789.2-2016
Coliform group MPN/100g Negative Qualified ISO4831:2006
Mold and yeast CFU/g ≤ 30 ≤ 25 ISO 21527:2016
(Lead)Pb ≤ 2 ppm Qualified AOAC
(Arsenic)As ≤ 2ppm Qualified AOAC
(Mercury)Hg ≤ 0.03 ppm Qualified AOAC
(Cadmium)Cd ≤ 0.2 ppm Qualified AOAC
Net weight,kg 25kg±0.2kg Qualified BBB 2010-2019
Test conclusionMeet specification requirements
Packing25KG /box, the inner package is double plastic bag, and the outer is box.
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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