Make Process and Health Benefits of Drink Kombucha Tea



Authors:
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Abstract:
Consideration of functional beverages in the world and one of the fastest-growing food categories are considered. Functional fermented tea drinks non-dairy beverages kombucha one is functional. The raw material used to produce functional beverages kombucha tea, tea is sweetened with sugar. Kombucha functional drink tea fermenting tea and sugar with yeast is produced by symbiotic bacteria and has many health benefits. The main ingredients in these drinks are Glvkvnyk acid, acetic acid, carbonic acid, oxalic acid, Batryk acid, ethanol, lactic acid, glucuronic acid, lactic acid, citric acid, malic acid, butyric acid, nucleic acids and vitamins families b and c. Objective: This study was designed to investigate the functional drink tea kombucha best production technique that was implemented in 2013 in the province. In this project, two methods were used to study library and laboratory investigations. Results: Materials required for the production of functional drinks tea kombucha: water (2 liters), white sugar (160 grams), black tea or green tea (4 Teaspoon), mushrooms kombucha (1 number) and apple cider vinegar or white vinegar (2 tablespoons). Conclusion: Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a symbiotic culture of acetic bacteria and fungi, consumed for its beneficial effects on human health. Research conducted in Russia at the beginning of the century and testimony indicate that Kombucha can improve resistance against cancer, prevent cardiovascular diseases, promote digestive functions, stimulate the immune system, reduce inflammatory problems, and can have many other benefits. In this paper, we report on studies that shed more light on the properties of some constituents of Kombucha. The intensive research about the effects of tea on health provides a good starting point and is summarized to get a better understanding of the complex mechanisms that could be implicated in the physiological activity of both beverages.


Keywords: acetic acid, black tea, cancer, citric acid, ethanol, glucuronic acid, green tea, lactic acid, malic acid, ph, vitamin



Country: Iran

Citation: Journal of Applied Science and Agriculture, 9(9) July , Pages: 158-164

Study Mailing Address:
Young Researchers and Elite Club, Rasht Branch, Islamic Azad University, Rasht, Iran
2Department of Agriculture, College of Agricultural Science, Takestan Branch, Islamic Azad University, Takestan, Iran
3
Young Researchers and Elite Club, Rasht Branch, Islamic Azad University, Rasht, Iran

Date Updated: March 11, 2020

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