Method is for preparation of drink based on Komboecha ferment start culture, water, tea and one or more sugars, together with fresh milk of animal origin

摘要

The method is for the preparation of a drink based on Komboecha ferment start culture, water, tea and one or more sugars, together with fresh milk selected from equine milk, and/or goat milk and/or sheep milk and/or bovine milk. The total ferment comprises 20 per cent fresh milk and 80 per cent Komboecha ferment. The Komboecha ferment and milk are firstly maintained for approximately 12 hours at a temperature of 18 degrees Celsius, after which the mixture is held for a further fermentation period at a temperature between 12 and 14 degrees Celsius. The total fermentation period is around 21 days. The Komboecha ferment has a pH of approximately 2.8 and the final drink has a pH of approximately 3.2. The tea used is green or black coming from the Camelia-Sinensis bush. The sugars used are glucose, crystal white sugar. Honey is eventually added, coming from the coffee plant and sunflower. Water employed is purified by lime removal and inverted osmosis.