Kombucha fermented kua

Cia thiab Txee Lub Neej

Lub txee khaws cia lub neej yog 12 lub hlis nrog chav sov lossis qis dua.

Cov Npe Cov Ntawv

Dej, Qab Zib, Dub Tshuaj yej Hmoov (0.5%), poov xab, cov roj av acetic, Lactobacillus acidophilus thiab Lactobacillus paracasei

Tus Neeg Siv Cov Lus Taw Qhia

Cov khoom no muaj cov acetic acid fermentation tsw. Raws li cov khoom noj khoom noj, nws tuaj yeem siv rau hauv dej haus lossis lwm yam khoom noj.

Dej

1-10%

Acid Haus

Kev xav ntsoov

Uniform xim av, me me ntawm sediment yog tso cai

Kev tshwm sim

Saj

Muaj lub zog tsw qab ntawm fermented tshuaj yej, tsis muaj badsmell

Microbiological ntsuas

Tag nrho cov naj npawb ntawm cov kob cab (CFU / ml)

n=5, c=2, m=100, M=10000

Coliform (CFU / ML)

n=5, c=2, m=1, M=10

Pwm thiab poov xab (CFU / ML)

Tsawg dua los yog sib npaug rau 20

Kab mob kab mob

Tus taub ntxig

Hall tsis raug kuaj pom

Tus ntses siav

n=5, c=0, m=0

Staphylococcus aureus

n=5, c=1, m=100, M=1000

N: Tus naj npawb ntawm cov qauv uas yuav tsum tau sau rau tib cov khoom lag luam;
C: Qhov nyiaj pub tshaj plaws ntawm cov qauv ntsuas tshaj tus nqi ntawm m;
m: Qhov kev txwv tus nqi ntawm cov theem uas siv tau ntawm cov microbiological;
M: Kev nyab xeeb tshaj plaws kev nyab xeeb txwv tus nqi ntawm cov ntsuas hluav taws xob microbiological.

Kev Ntsuas Lub Cev thiab Tshuaj

Tshuaj Yej Polyphenols

Ntau dua los yog sib npaug rau 200mg / kg

Tshuaj kas fes

Loj dua los yog sib npaug rau 40mg / kg

Soluble cov khoom (%)

8±2

Acidity (suav raws li acetic acid)%

1.1±0.2

pH

2.8±0.2

Hlau

Tsawg dua los yog sib npaug rau 0.2mg / l