Study on Fermentation Processes and Stability of Kombucha Alcoholic Drink

Abstract

Abstract: This paper discussed the processing method of kombucha alcoholic drink. Experiments were conducted by usingblack tea as the main raw material, selecting yeast, acetic acid bacteria, lactic acid bacteria as producer strains to get fermentationbroth and then adding a certain quantity of base spirits into the broth and the result of experiments showed: the optimum conditionsfor extraction were as follows: pH of water at 5.5, temperature 85℃, extractive time of 25min. The product exhibited goodquality and tasted well with the concentration of alcohol 1:10 (V/V).

Key words: fermentation, kombucha, health alcoholic drink, processing method

ZUO Yong. Study on Fermentation Processes and Stability of Kombucha Alcoholic Drink[J]. FOOD SCIENCE, 2005, 26(7): 137-140.

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Study on Fermentation Processes and Stability of Kombucha Alcoholic Drink

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