Kombucha fermented beverage preserving active Bacillus coagulans at ambient temperature and preparation method thereof

A preparation method of fermented kombucha beverage preserving active Bacillus coagulans at ambient temperature, comprising:

• preparing reverse osmosis water at 70˜100° C., and adding tea leaves to the reverse osmosis water to produce a mixture;
• continuously stirring the mixture at every time interval to produce an extract until the Brix of the extract is in a range of 0.2 to 0.7, the pH value of the extract is in a range of 3.4 to 6.8 and the color of the extract matches a preset tea color;
• adding a sugary additive component to the extract, and continuously stirring the sugary additive component and the extract at a temperature of 70˜100° C. to produce a sugary extract until the Brix of the sugary extract is in a range of 3.1 to 6.2 and the pH value of the sugary extract is in a range of 3.4 to 6.8;
• placing the sugary extract in a fermentation tank and cooling the sugary extract down to 25˜40° C., adding Bacillus coagulans, Acetobacter aceti and lactic acid bacteria into the fermentation tank to continuously perform primary fermentation on the sugary extract to produce a primary fermented material until the Brix of the primary fermented material is in a range of 2.7 to 5.5, the pH value of the primary fermented material is in a range of 2.7 to 4.6, and the total acidity of the primary fermented material is in a range of 0.03 g/100 g to 0.10 g/100 g;
• filtering the primary fermented material, placing the filtered primary fermented material into a mixing tank, adding yeast into the mixing tank to mix with the primary fermented material, and filtering the mixed primary fermented material and filling the filtered primary fermented material into a container for secondary fermentation with the yeast to produce a secondary fermented material until the Brix of the secondary fermented material is in a range of 2.4 to 5.5, the pH value of the secondary fermented material is in a range of 2.5 to 4.6, the total acidity of the secondary fermented material is in a range of 0.06 g/100 g to 0.16 g/100 g, the alcohol content of the secondary fermented material is lower than 0.5%, and the volume of carbon dioxide of the secondary fermented material is equal to or greater than 2.0;
• and
• after the secondary fermentation is completed, the secondary fermented material in the container is subjected to heat treatment to deactivate the yeast, the lactic acid bacteria, and the Acetobacter aceti in the container and stop fermentation reaction, and then cooling the secondary fermented material to ambient temperature to prepare fermented kombucha beverage preserving active Bacillus coagulans at ambient temperature.