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Food and Fermentation Industries    2022, Vol. 48 Issue (20) : 321-328     DOI: 10.13995/j.cnki.11-1802/ts.030742
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Research progress of kombucha beverages prepared from different raw materials and their nutritional function
WANG Qian1, WU Xiaoya1, TIAN Wenxin1, HOU Chenzi1, ZHANG Baoshan1,2, ZHAO Yu1,2*
1(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China)
2(Research Center of Fruit and Vegetable Deep-Processing Technology, Shaanxi Normal University, Xi'an 710119, China)
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Abstract  Traditional kombucha is a functional beverage fermented by tea fungus and sweetened tea. With the growing diversified needs of consumers, a variety of new kombucha beverages with different flavors and health benefits have emerged. This paper summarizes different raw materials used in kombucha beverages, including tea, fruits and vegetable juices, herbs, dairy products as well as its by-products, and also the corresponding fermentation process, nutritional compositions and functions. This review will provide useful references for developing and selecting new raw materials and formulas for kombucha beverage. It will also provide a theoretical basis for developing kombucha beverages with special flavors and specific nutritional functions, in order to promote the development of kombucha beverage industry chain.
Keywords kombucha      microbial composition      raw material      nutrition      function     
Issue Date: 18 November 2022
URL:  
http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.030742     OR     http://sf1970.cnif.cn/EN/Y2022/V48/I20/321
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