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··ChinaBrewing2009No.4SerialNo.205、。“”[1]。。。。11.1、1.01、、-80。1.2FA1004YX280APYX-250S-AH·S·G-B-6SW-CJ-1FBCD-203WHZQ-C。1.31.3.1→↓+→→→→→→→→→→→1.3.2。。30℃37℃[2]。、。1∶80、1∶100、1∶120、1∶14060℃、70℃、75℃、80℃、85℃、90℃、95℃、100℃10min、15min、20min、25min、30min、40min。0.1%[3]5%。30℃。1%、2%、3%。8%。3600r/min15min。pH4.6。pHpH3.4~3.8。。[4]。75℃10min~15min2009-01-041966-。510225、、、。1∶120100℃20min、、3%、1%、3%5%30℃60hpH3.0~3.511%。TS272.5B0254-5071200904-0182-04DevelopmentofkombuchabeverageZHAOWenhong,XIAOYanqing,BAIWeidong,HUANGYanhao(DepartmentofLifgtIndustry&FoodScience,ZhongkaiInstituteofAgriculturalEngineering,Guangzhou510225,China)AbstractThekombuchabeverageswasproducedusingtealiquidasmainrawmaterialafterfermentedbyyeast,aceticacidbacteriaandLactobacil-lus.Theoptimalconditionsofextractionandfermentationwasobtainedbysinglefactorexperiment.Orthogonalexperimentandsensoryevaluationasfollowed:bettersubstratewasgreentea,theratioofgreenteaandwaterwas1∶120,extractedfor20minat100℃;theratioofyeast,aceticacidbac-teriaandLactobacillus3%,3%and1%,sugercontent5%,culturedfor60hat30℃;pH3.0~3.5,sugarcontent11%.Keywords:Kombucha;yeast;aceticacidbacteria;Lactobacillus;fermentationProductDevelopment182··20094205。。。、、90℃10min。。。22.1a1∶10085℃25minb1∶120100℃20min。1、、、、、[5]。。2.22.2.11∶10085℃10min、15min、20min、25min、30min、40min2。2。6315min、20min、25min。2.2.285℃25min1∶80、1∶100、1∶120、1∶1403。3。43。1∶801∶1001∶120。2.2.31:10025min60℃、75℃、85℃、100℃44。4。4375℃、85℃、100℃。2.2.4L9345、6。6A2B2C3AA2A1A3A2B3B1B2B3C3C2C1C3。A2B3C36A2B2C3A2B3C37。1、Table1.Sensoryevaluationofblackteaandgreentea101∶10085℃25min1∶120100℃20min6.57.7/min10106.315、7.0207.3257.5306.7406.62Table2.Effectofextractiontimeonthequalityofgreentea3Table3.Effectofwateraddtiononthequalityofgreentea101∶807.01∶1001∶807.91∶1207.31∶1406.7/℃1060、6.57560℃6.8857.51007.24Table4.Effectofextractiontemperatureonthequalityofgreentea183··ChinaBrewing2009No.4SerialNo.20572。A2B2C3A2B3C3。20min1∶120100℃。。2.32.3.1、、31%、2%、3%3。5%30℃60h。9A3B1C3A3B1C1、A3B1C3A3B1C3。3%1%3%。。2.3.2。-。0％、2％、5％、8％、10％、、1%30℃60h。。105%。2.3.315℃、25℃、30℃、37℃41%、5%60h11。6Table6.ResultsoforthogonaltestsforproducingtealiquidABC10123456789K1K2K3k1k2k3R11122233316.821.415.05.6007.1335.0002.133A2C3A2B312312312317.116.421.75.7005.4676.5671.100B312323131212.418.522.34.1336.1677.4333.300C33.65.37.97.38.25.96.22.95.95Table5.DesignoforthogonaltestsforproducingtealiquidA/minBC/℃1231520251∶801∶1001∶12075851007Table7.Sensoryevaluationofcomparedtests10A2B2C320min、1∶100、100℃8.2A2B3C320min、1∶120、100℃8.810Table10.Effectofsugarcontentonthequalityoffermentationliquid/%100258103.45.77.56.34.49Table9.ResultsoforthogonaltestsforoptimizingtheratioofstraininoculumABC10123456789K1K2K3k1k2k3R11122233313.416.619.04.4675.5336.6672.200A3A3B1C312312312318.316.015.76.1005.3335.2330.867B112323131217.415.217.45.8005.0675.8000.733C35.33.64.55.75.65.37.36.85.98Table8.Designoforthogonaltestsforoptimizingtheratioofstraininoculum123123123123A/%B/%C/%ProductDevelopment184··ChinaBrewing2009No.4SerialNo.20530±1℃37±1℃。。1130℃。2.3.4、360h[3]。2.4。pH3.0~3.5。。[4]。。pH3.0~3.5[6]。1211%。3、、。①1∶120100℃20min②、、3%、1%、3%5%30℃60h③pH3.0~3.511%。。2。[1].[J].2003129-1127.[2].[J].200610126-128.[3].-[J].20033253-255259.[4].[M].1998.[5].[M].1981.[6].[M].2005.11Table11.Effectoffermentationtemperatureonthequalityoffermentationliquid/℃10152530372.55.77.46.912Table12.Effectofsugarcontentonthequalityoffermentationliquid/%105811144.35.28.07.12HACCPTable2.HACCPplanworksheetofhighlangbarleywineproductionCCP、、、、、、30min1、1、、SSOP30min1、、、、130min1[1].HACCP[J].200356-8.[2].[M].2005.[3].[J].200734-10.[4].[J].1997159.[5].HACCP[M].2007.ProductDevelopment!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!(184)186