红茶菌发酵工艺、菌种及其功能活性研究进展  

Research progress on fermentation technology,strains and functional activities of kombucha

作　　者：钱星宇 乔江涛[2] 张红城[2] 刘利强 QIAN Xing-Yu;QIAO Jiang-Tao;ZHANG Hong-Cheng;LIU Li-Qiang(Hebei University of Engineering,School of Life Sciences and Food Engineering,Handan 056000,China;Chinese Academy of Agricultural Sciences,Institute of Apicultural Research,Laboratory of Processing and Function Evaluation of Resource Insect Products,Beijing 100093,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,邯郸056000 [2]中国农业科学院蜜蜂研究所,资源昆虫产品加工与功能评价实验室,北京100093

出　　处：《食品安全质量检测学报》2024年第16期134-143,共10页Journal of Food Safety and Quality

摘　　要：红茶菌是一种传统发酵饮品,以茶糖水为发酵基质,由醋酸菌、乳酸菌、酵母菌为主要菌群发酵而成,因其发酵液中含有益生菌、营养成分与丰富的功能活性物质而备受消费者喜爱。目前,红茶菌的研究与应用在全球范围内大幅上升,主要市场为北美地区,产品多样化,与国外相比,我国红茶菌产品较少,种类单一。随着消费者对健康食品需求的不断增加,红茶菌作为一种具有多种保健功能的饮品,我国的红茶菌市场前景广阔。本文在查阅文献的基础上,对国内外红茶菌的发酵工艺、发酵菌种、营养成分与功能活性、新产品研发与应用进行了系统的综述,并针对当前研究中存在的问题及未来研究方向进行了总结与展望,为促进我国红茶菌产业新产品开发与商业化提供理论依据。Kombucha,a traditional fermented beverage,is produced through the fermentation of a tea-sugar solution by a consortium of primarily acetic bacteria,lactic acid bacteria,and yeast.It has garnered immense popularity among consumers due to the presence of probiotics,nutrients,and a plethora of functional bioactive compounds in its fermented liquid.Currently,research and applications of kombucha have significantly escalated on a global scale,with North America being the primary market,characterized by a diverse range of products.In contrast,China's kombucha offerings are relatively scarce and limited in variety compared to foreign markets.Nevertheless,amidst the escalating consumer demand for health-conscious foods,kombucha,as a beverage endowed with multifarious health benefits,holds immense potential for market expansion in China.Based on a thorough review of the literature,this paper provided a systematic overview of kombucha's fermentation processes,microbial strains involved,nutrient composition,functional properties,as well as advancements in new product development and applications,both domestically and internationally.Furthermore,it summarized the current research challenges and anticipates future research directions,aiming to provide a theoretical foundation that can facilitate the development and commercialization of novel kombucha products within the Chinese industry.

关 键 词：红茶菌 发酵 功能活性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]