速溶普洱茶对红茶菌饮料发酵的影响

对红茶菌发酵工艺进行了优化，以发酵液 pH 值和感官评分为衡量指标，得到红茶菌发酵最佳工艺条件是发酵基质中加入红糖，速溶普洱茶∶水=0.8 g∶1 000 mL，红糖添加量为5.5 g时，红茶菌发酵液 pH 值为3.7，红茶菌饮料呈橙红色，香气好，口味酸甜适中，且产膜效率高，优化工艺的微生物鉴定结果表明，红茶菌是酵母菌、醋酸菌和乳酸菌的共生体，而且发现没有报道过的微生物种类，这些微生物有利于红茶菌的发酵且对人体有益。
Kombucha Fermentation conditions wereoptimized by pH value and sensory scores.，The fermentation substrates werebrown sugar，and the instant pu-erh tea：water was at 0.8 g∶1 000 mL.when brown sugar content was at 5.5 g and the pH value was at 3.7，the Kombucha beverage was orange，Pleasant aroma，moderate sweet and sour taste，also showed high membrane yield. The microbial results in optimization technique showed that Kombucha was composed of yeast，acetic acid bacteria and lactic acid bacteria. This study discovered new microorganisms which werebeneficial for Kombucha fermentation and human health