以红茶茶汤(质量分数0.5％)、蜂蜜(质量浓度6.54％)作为发酵底物,接种本课题组前期分离纯化,并拥有知识产权的红茶菌葡糖酸醋酸杆菌(Gluconacetobacter sp.,A4)10％进行发酵,而研发出一款新的功能性饮料.这株菌代谢产出具有保肝护肝功效的功能因子D-葡萄糖二酸-1,4-内酯(D-Saccharic acid 1,4-1actone monohydrate,DSL).静置于30℃环境下4～5d得到发酵液,再将发酵液经离心、抽滤、调配、罐装、密封、杀菌等一系列工序,制成有功能性和独特风味的、可以进行工业生产的饮料.经过感官评价确定最终饮料配方为:87.35％发酵原液,12.24％白砂糖,0.16％柠檬酸,0.25％苹果酸.最终通过抗氧化能力的测定,与市售红茶菌发酵饮料进行比较,评定本产品的抗氧化性最佳.

In this study,0.5％ (mass concentration) black tea and 6.54％ (mass concentration) honey (with soluble solids content of 76.4％) were used as substrate to ferment Gluconacetobacter sp.,A4,a strain of Kombucha separated and purified in our laboratory earlier,at inoculum concentration of 10％ to develop a new kind of functional beverage.Kombucha could produce functional factor with liver-protecting effect named D-Saccharic acid 1,4 lactone monohydrate (DSL).The beverage with unique flavor and taste was obtained after fermentation at 86 °F for about 4-5 days.The fermented liquid was centrifuged,filtrated,mixed,filled into bottle,sealed,and sterilized to obtain industrial product.After sensory evaluation,the final formula of the beverage was determined as follows:87.35％ fermented liquid,12.24％ sugar,0.16％ citric acid and 0.25％ malic acid.Finally,compared with three commercially available Kombucha beverages,our product has the highest resistance tooxidation.