Production and characterization of a novel beverage from Artemisia selengensis Turcz juice through fermentation with kombucha consortium

Hongting Jiang ； Tingyu Xu ； Yiqing Zhou ； Yang Li ； Fangqian Long ； Fahu Yuan

《International Core Journal of Engineering》 7卷12期 (2021/12) Pp. 338-344

https://doi.org/10.6919/ICJE.202112_7(12).0044

摘要

The fermentation beverage was made by adding kombucha SCOBY into Artemisia selengensis Turcz juice, black tea and sugar water as raw materials. The single factor test was carried out by selecting inoculation amount, sugar amount, fermentation time and fermentation temperature. The optimal fermentation conditions were determined by orthogonal experiment design method, with total sugar, total acidity and sensory evaluation as indexes. The results showed that the optimal fermentation conditions were 6.0% kombucha SCOBY inoculation amount, 10.0% sugar content, 30℃ fermentation temperature and 168h fermentation period. The total sugar and acid of kombucha was 2.98 g/100mL and 3.66 g/100mL, respectively. The new fermentation beverage with bright color, sweet and sour taste and special aroma of artemisia was prepared.

關鍵字

Kombucha ； Artemisia selengensis Turcz ； Fermented beverage

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