王鸿志，顾霞萍
（味易威德香精香料（上海）有限公司，上海201108）

摘要：以红茶萃取液和葡萄糖为原料，以多种乳酸菌、酵母菌、醋酸菌作为发酵剂，考察采用不同的发酵剂、发酵温度、红茶含量、红茶萃取温度和时间，对发酵饮料风味的影响。结果表明：红茶添加量1.5%，萃取温度85℃，萃取时间5min，葡萄糖添加量10%，添加0.01%植物乳杆菌、0.005%瑞士乳杆菌、0.005%鼠李糖乳杆菌、0.005%酿酒酵母和0.05%醋酸菌为发酵剂的工艺，发酵时间短，饮料风味好。

关键词：红茶菌；乳酸菌；酵母菌；醋酸菌；发酵

Study on Kombucha Beverage byMixed Bacteria Fermentation

WANG Hong-zhi，GU Xia-ping
（Virginia Dare China，Shanghai 201108，China）

Abstract: Black tea extract and glucose are used as raw material；variety of lactic acid bacteria and yeast，acetic acid bacteria as starter cultures. The impact of starter cultures, fermentation temperature，content of black tea，black tea extraction temperature and time on the fermented beverage is studied. Results show that the black tea add 1.5%，the
extraction temperature of 85℃，extraction time 5minutes，glucose content 10%，as starter cultures with plant lactobacillus content 0.01% ，Lactobacillus helveticus content 0.005% ，lactobacillus rhamnosus content 0.005% ，saccharomyces cerevisiae content 0.005%，acetic acid bacteria content 0.05%.This process use short time；fermented beverage flavor is
good.

Key words: Kombucha；lactic acid bacteria；yeast；acetic acid bacteria；fermentation

（2019年第22卷第2期）