红茶菌饮料原料开发及其营养功能研究进展

Research progress of kombucha beverages prepared from different raw materials and their nutritional function

传统红茶菌饮料是以糖茶水为主要原料,经红茶菌发酵后形成的一种功能性饮品。随着消费者的多元化需求日渐增长,不同口味、具有保健功效的新型红茶菌饮料层出不穷。该文总结了国内外发酵红茶菌饮料所用的不同原料,包括茶叶、果蔬汁、中草药、乳制品和副产物等,阐述了其相应的发酵工艺、营养成分和功效,为开发和优选红茶菌饮料的新型原料及配方、研发具有特殊风味和特定营养功能的红茶菌饮料提供参考,推动红茶菌饮料产业链的发展。

Traditional kombucha is a functional beverage fermented by tea fungus and sweetened tea.With the growing diversified needs of consumers,a variety of new kombucha beverages with different flavors and health benefits have emerged.This paper summarizes different raw materials used in kombucha beverages,including tea,fruits and vegetable juices,herbs,dairy products as well as its by-products,and also the corresponding fermentation process,nutritional compositions and functions.This review will provide useful references for developing and selecting new raw materials and formulas for kombucha beverage.It will also provide a theoretical basis for developing kombucha beverages with special flavors and specific nutritional functions,in order to promote the development of kombucha beverage industry chain.