枸杞金银花红茶菌复合饮料的研制

Preparation of Barbarum-Honeysuckle Kombucha compound beverage

以红茶、枸杞、金银花为主要原料,红茶菌为菌种,制作一种发酵饮料;采用单因素法和响应面法优化红茶菌发酵工艺,结合总糖利用率(以葡萄糖计),得到最佳工艺条件为:茶加入量为6g/L,枸杞加入量为8.7g/L,金银花加入量为8g/L,红茶菌接种量为9.8%,糖的加入量为56.5g/L,发酵温度为30℃。本实验在红茶菌发酵过程中加入了枸杞和金银花,在保留红茶菌原有酸甜香醇品质的基础上,增加了红茶菌发酵液中的营养成分,振荡通气培养更利于红茶菌的成熟,是一种很有发展前途的保健型饮料。

Barbarum, Honeysuckle, black tea and Kombucha are used as the main raw materials to research and produce a composite fermented beverage integrated with shaking bed cultivation. The technical conditions of fermentation were optimized by single factor experiment and response surface analysis in combination with maximum utilization of total sugar as the response value. The results showed that the optimal conditions were as follows ： black tea yield 6g/L, barbarum yield 8.74g/L, honeysuckle yield 8g/L, inoculum density of Kombucha 9.76%, sugar yield 56.51g/L, fermentation at temperature of 30℃, and the fermentation period for 4 days. The experiment in the fermentation process of Kombucha joined the barbarum and honeysuckle, not only kept the distinctive flavour of mellow sweet and sour of Kombucha beverage, but also increased the nutrition in the fermentation of Kombucha, and the culture of oscillatory ventilation was advantageous to mature Kombucha. Therefore, it was a very promising health drinks.