消费者对功能性食品的需求增加,有助于普及和增加康普茶的消费。其他底物已与茶一起使用以改善饮料的功能和感官性质。因此,这项研究评估了综合生化,微生物,和用绿茶(山茶)和不同浓度的山药(0、10和20%w/v)发酵的kombuchas的感官特性。根据预测试,以检测饮料中山药的最佳浓度(10、20、30和40%)和发酵时间(5、7和14天),通过pH选择10%和20%的山药浓度和5天的发酵,°白利糖度,和感官分析。在红茶菌发酵过程中,白利糖度和pH降低。蔗糖,葡萄糖,果糖,柠檬酸,和琥珀酸与发酵的开始有关,在含20%山药的处理中,乳酸和乙酸与发酵结束有关。发酵时间没有改变红茶菌的颜色。脂肪酸,酚类物质,萜类化合物,和醇是挥发性基团,鉴定出的化合物最多。仅鉴定了两个酵母属(布氏酵母和膜毕赤酵母),和醋杆菌属的细菌,乳酸菌,泛菌,假单胞菌,偶氮螺旋菌,和肠杆菌。饮料对照显示出较低的浊度和更澄清。在山药治疗中,果味描述符更为明显。然而,苹果描述符的感知随着山药浓度的增加而降低。山药的浓度改变了红茶菌的微生物群和感官特征,主要是外观和酸度。红茶菌发酵使用山药提取物是可行的,产品在感官上被接受。然而,技术改进,比如山药粉,可以主要用于外观和味道属性。
Consumer demand for functional foods has increased, helping to popularize and increase the consumption of
Kombucha. Other substrates have been used together with tea to improve the functional and sensory properties of the beverage. Thus, this study evaluated the comprehensive biochemical, microbiological, and sensory characteristics of kombuchas fermented with green tea (Camellia sinensis) and different concentrations of yam (0, 10, and 20 % w/v). Based on pre-tests to detect the best concentration of yam in the beverage (10, 20, 30, and 40 %) and fermentation time (5, 7, and 14 days),the concentrations of 10 and 20 % of yam and five days of fermentation were selected through pH, °Brix, and sensory analysis. During the
kombucha fermentation, there was a decrease in °Brix and pH. Sucrose, glucose, fructose, citric, and succinic acids were related to the beginning of fermentation, and lactic and acetic acids were more related to the end of fermentation in the treatment containing 20 % yam. The fermentation time did not change the color of the
kombucha. Fatty acids, phenols, terpenoids, and alcohols were the volatile groups with the most compounds identified. Only two yeast genera were identified (Brettanomyces bruxellensis and Pichia membranifaciens), and bacteria of the genera Acetobacter, Lactobacillus, Pantoea, Pseudomonas, Azospirillum, and Enterobacter. The beverage control showed less turbidity and more clear. The fruity descriptor was more perceived in treatments with yam. However, the perception of the apple descriptor decreases as the yam concentration increases. The yam\'s concentration alters the
kombucha\'s microbiota and sensory characteristics, mainly appearance and acidity.
Kombucha fermentation using yam extract is viable, and the product is sensorially accepted. However, technological improvements, such as yam flour, could be made mainly for appearance and taste attributes.