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红枣红茶菌复合发酵饮料的研制

张丽,李宝磊,郭爱秀,李言郡,欧凯,金益英,成官哲,耿艳艳,朱耘,黄丹妮

(杭州娃哈哈科技有限公司,浙江 杭州 310000)

摘要:红茶菌是具有悠久历史的民间传统健康饮品,它起源于我国的秦朝。红茶菌在中国的民间很早之前就有流传,并且作为民间的一种日常饮用的传统饮料之一。该研究以滇红红茶及红枣汁为原料,研制开发一种红枣味红茶菌复合发酵饮料。结果表明:饮料中红茶含量为0.2%,红枣汁含量为3%,CMC 用量为0.3%,产品呈现橙黄色,口感清爽可口,口味协调,具有红茶菌持有的特色。

关键词:红茶菌;饮料;发酵

Study on Processing Technology of Jujube Black Tea Compound Fermented Beverage

ZHANG Li,LI Bao-lei,GUO Ai-xiu,LI Yan-jun,OU Kai,JIN Yi-ying,CHENG Guan-zhe,GENG Yan-yan,ZHU Yun,HUANG Dan-ni

(Wahaha Technology Co.,Ltd.,Hangzhou 310000,China)

Abstract: Kombucha is a traditional health drink which has a long history. Its origin can be traced back to the ancientChinese Qin Dynasty. Kombucha is popular in Chinese folk,and it is one of the traditional drink. In this study,blacktea and red jujube juice are used as raw materials to research and develop jujube black tea compound fermentedbeverage. The results showed that the content of black tea in the beverage was 0.2%,the content of jujube juice was3%,the amount of CMC was 0.3%,the product was orange and yellow,the taste was fresh and delicious,and thetaste was coordinated with the characteristics of Kombucha.

Key words: kombucha;drink;fermentation

(2017年第20卷第6期)

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