Preparation method of kombucha multi-substance fermented coffee

• Main Authors: CHEN DANNI, LI PEIYIN, WANG JIE, LIANG YANMING, CHEN LIUYA, LIAO ZIHAO, CHENG SHU-KWAN, ZHANG ZHONG, YI YANQUN, QIU JIAQIN, CHEN SHITING
• Format: Patent
• Language: Chinese; English
• Published: 04.04.2023
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of kombucha multi-substance fermented coffee, which comprises the following steps: adding kombucha liquid into fresh coffee fruits and a flavor substrate, adding white granulated sugar, and fermenting at constant temperature of 24-36 DEG C for 36-48 hours to obtain the kombucha multi-substance fermented coffee. The obtained fermented coffee has the unique fragrance and flavor of the kombucha, and the sour and sweet taste of the kombucha neutralizes the bitterness of the coffee, so that a better coffee sense is formed. 本发明公开了一种红茶菌多物发酵咖啡的制备方法，在咖啡鲜果以及风味底物中加入红茶菌菌液，加入白砂糖，24-36℃恒温发酵36-48h，即得。所得的发酵咖啡带有红茶菌特有的香气和风味，其中红茶菌的酸甜口感中和了咖啡的苦涩，形成了更佳的咖啡感官。