2009•China BrewingRequires access
Development of kombucha beverage
Yanhao Huang
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Abstract
The kombucha beverages was produced using tea liquid as main raw material after fermented by yeast, acetic acid bacteria and Lactobacil- lus. The optimal conditions of extraction and fermentation was obtained by single factor experiment. Orthogonal experiment and sensory evaluation as followed: better substrate was green tea, the ratio of green tea and water was 1∶120, extracted for 20min at 100℃; the ratio of yeast, acetic acid bac- teria and Lactobacillus 3%, 3% and 1%, suger content 5%, cultured for 60h at 30℃; pH 3.0~3.5, sugar content 11%.