文档介绍：: .
食品研究与开 8%、接种量 6%、发酵温
度 30 ℃、发酵时间 7 d，在此优化条件下，红茶菌感官评分、总酸、总糖、总酚分别为
分、、、 mg/mL，该产品较传统红茶菌发酵时间短、口感更加和谐。
关键词：红茶菌；发酵菌种；工艺优化；响应面法；品质分析
Optimization and Quality Analysis of Pure and Mixed
Fermentation of Kombucha
XU Su-yun, WANG Yan-ping, ZHOU Cong, GENG Wei-tao, WANG Jin-ju
(College of Food Engineering and Biotechnology, Tianjin University of Science＆ Technology,
Tianjin 300457, China)
Abstract: To obtain a kombucha-fermented beverage with stable quality and good taste, this study
used total sugar, total acid, and sensory score as indexes to explore the mixing ratio of
fermentation strains, and optimized the fermentation conditions by single factor and response
surface experiment. The results showed that the optimal ratio of Komagataeibacter xylinus 1512,
Zygosaccharomyces bailii 1484, and Lactobacillus. plantarum 1298 was 2:1:1. The optimal
technological conditions of the new kombucha were % of tea dosage, 8% of sucrose dosage,
6% of inoculation dosage, and fermented at 30 ℃ for 7 d. Under the optimized conditions, the
sensory score, total acid, total sugar, and total phenol of kombucha were points, mg/mL,
mg/mL, and mg/mL, respectively. The new kombucha had shorter fermentation time
and superior taste than the traditional kombucha.
Key words: kombucha; fermentation strains; process optimization; response surface method;
quality analysis
红茶菌是一种有着悠久历史的传统发酵茶饮料，以糖、茶、水为原料，