浅析红茶菌醋饮工艺及营养功能研究进展

Analysis of the Research Progress on the Technology and Nutritional Functions of Kombucha Tea Vinegar Beverage

红茶菌醋饮作为一种传统的发酵饮品,因含有丰富的益生菌和抗氧化物质而备受消费者青睐。近年,随着消费者对健康饮食的不断追求,红茶菌醋饮的市场前景广阔。本文通过分析近年对红茶菌醋饮工艺的研究,探究了红茶菌醋饮的促消化功效、抗氧化功效和降压功效,以及其与机体免疫力的关系,旨在为推动红茶菌醋饮的开发提供理论支持。

Kombucha Tea vinegar beverage,as a traditional fermented beverage,is highly favored by consumers due to its rich content of probiotics and antioxidant substances.In recent years,with the continuous pursuit of healthy diet by consumers,the market prospects of kombucha tea vinegar beverage are broad.By analyzing the research on the process of black tea mushroom vinegar drink in recent years,this paper explores the digestive,antioxidant and antihypertensive effects of black tea mushroom vinegar drink,as well as its relationship with immunity,aiming to provide theoretical support for promoting the development of black tea mushroom vinegar drink.