响应面法优化康普茶静置发酵工艺OA

Kombucha is a kind of functional beverage,which is prepared by fermenting the sweetened black tea with a symbiotic culture of yeast and acetic acid bacteria,commonly known as"black tea fungus".This study aims to optimize the static fermentation conditions of kombucha to improve the yield of organic acids,thereby enhancing the flavor and stability of the product.The study selected four key factors,including glucose concentration,tea concentration,inoculation amount and culture temperature.The final pH value,final total acid concentration and final residual sugar after 6 days of fermentation were selected as the evaluation indicators.Firstly,the appropriate ranges of each parameter were determined through the single-factor experiments,and then the response surface analysis method was used to systematically optimize the process conditions.The experimental results showed that the optimal process conditions for the static fermentation of kombucha were as follows:glucose concentration of 8%,tea concentration of 0.6%,inoculum size of 7%,and culture temperature of 30℃.Under these conditions,the kombucha fermented for 6 days exhibited uniform and bright color,consistent texture without separation,and a total acid content of 36.3 mg·mL-1,which provided technical support for the industrial production of fermented kombucha.