红茶菌饮料的研究进展-宋清鹏

2013－01－02;2013－01－21国家荔枝龙眼产业技术体系项目(CARS－33)宋清鹏(1989－)，男，硕士，研究方向为食品加工与贮藏，通信地址:510000广东广州市五山路华南农业大学六一区8栋603室，E-mail:[e-mail]。(华南农业大学食品学院，广州510000)红茶菌饮料是利用红茶菌和茶糖水等发酵而成的一种饮品。本文主要介绍了国内外在红茶菌饮料发酵工艺、营养成分和功能性方面的研究进展，并对红茶菌饮料的研究进行了展望。红茶菌;工艺;营养成分;功能性TS275．2A1005－1295(2013)03－0044－05doi10．3969/j．issn．1005－1295．2013．03．011TheResearchProgressofKombuchaSONGQing-pengHUZhuo-yanLIUDanCollegeofFoodSouthChinaAgriculturalUniversityGuangzhou510000ChinaAbstractKombuchaisabeverageproducedbyteafungusfermentationwithsweetenedblacktea．Thisar-ticlemainlyintroducesstudiesaroundtheworldoncompositionofmicroorganismfermentationprocessnutri-tionalcomponentsandfunctionsofkombucha．Pospectofstudiesonkombuchaisalsomade．KeywordsKombuchaprocessnutritionalcomponentsfunction“”。Kombucha1。、2。、、、、3。。。、。1。。1．1、。R．Malbasˇa34。pH。。SLMarkovDDCvetkovic5。。、10%、。。442013313。67。。GenetteBelloso-Morales、8。Tu-tiRahayudanTriastutiRa-hayu9。。1．2。、、、。、BeigmoghammadiF、、、、R．Malbs10－15。1。15d30℃5%～10%50～100g·L－1。。1/d/℃/%/g·L－1/mL/%530/584．5—0．7—F．Beigmo-ghammadi5311050—3pH=62．5305100300/5000．4—530550100/2503—5301084．5—0．7—R．Malbaa1222±11070—0．15—1．3。。。16。。。、17。12BC3BC40．5%＜C＜1%。18。4g·L－160h30℃250mL75mL。GohWN、RosmaA19。90g·L－1BC。。。2。。。14、13、4、2、220。0～4d、26－－1+－、nonahexacontanoicacid。。R．JayabalanEGCG、GCG、EGC、ECG、EC。EGCG54———18%ECG23%21－22。。CChenB1、B6、B12、C23、、、、。RadomirV．MalbaaVc24。C。。33．1。pH25。2。。26－31。2、、、G．Sreeramulu、、、、、、、、、、、、、R．J．SantosJúnior、、H．Battikh、、、Cetojevic-DD．Simin、、3．2。32。33－34。35－38。RadomirV．Malba。。3．3。1990MorseMAD－－14－DSL39。DSLβ-。DSL。40。。、、。。LinaKallel41－43。α－。。44。。AhmedAloulou45。。SemanteeBhattacharyaJalilAbshenas。SemanteeBhattacharyaROS、64201331346。JalilAbshenas。。。EtikaRizqyahUtamipH。44．1。。。。4．2、。、。。。。。1．J．200729260－62．2．J．2011340－42．3Bauer-PetrovskaBPetrushevska-TozlL．Mineralandwatersolublevitamincon-tentintheKombuchadrinkJ．InternationalJournalofFoodScienceandTechnol-ogy2000352201－205．4MalbaˇsaRLonˇcarEDjuriˇcM．Comparisonoftheprod-uctsofKombuchafe-rmentationonsucroseandmolassesJ．FoodChemistry200810631039－1045．5MarkovSLCvetkovicDDVelicanskiS．Theavailabili-tyofalactosemediumforteafunguscultureandkom-buchafermentationJ．Arch．Biol．SciBelgrade20126441439－1447．6．J．2012225－28．7．J．2008182－85．8Belloso-MoralesGHernández-SánchezH．Manufactureofabeveragefr-omcheesewheyusingateafungusfer-mentationJ．Microbiology20034525－11．9TutiRahayudanTriastutiRahayu．OptmationofliquidcoffeefermentationbyIinokul-ankombuchacultureKombuchacoffeeJ．JournalPenelitianSains＆Te-knologi．2007815－29．10．J．20123152－155．11BeigmoghammadiFKarbasiABeigmohammadiZ．Pro-ductionofhighglucuronicacidlevelinkombuchabev-erageundertheinfluenceenvironmentalconditionJ．JournalofFoodTechnologyAndNutritionSpring20102630－38．12．“”J．2008336－38．13．J．201111228－230．14．D．2011．15MalbaaRLonˇcarEDjuricMetal．Effectofsucroseconcent-rationontheproductsofKombuchafermenta-tiononmolassesJ．FoodChemistry20081083926－932．16MembraneSeparationTechnologyNewsGroup．BacterialcellulosemetallizedforP-EMsJ．Membrane＆SeparationTechnologyNews20022066．17．J．2012640－45．18．J．20124255－260．19GohWNRosmaAKaurBetal．FermentationofblackteabrothKombuchaI．Effectsofsucroseconcentra-tionandfermentationtimeontheyieldofmicrobialcel-luloseJ．InternationalFoodResearchJournal2012191109－117．20．J．2010179－83．21．J．20073238－240．22JayabalanRMarimuthuSSwaminathanK．Changesin74———contentoforganicacidsandteapolyphenolsduringkom-buchateafermentationJ．FoodChemistry20071021392－398．23ChenCLiuBY．Changesinmajorcomponentsofteafungusmetabolitesduringprolon-gedfermentationJ．JournalofAppliedMicrobiology2000895834－839．24MalbaaRVLonˇcarESVitasJSetal．InfluenceofstarterculturesontheantioxidantactivityofkombuchabeverageJ．FoodChemistry201112741727－1731．25SreeramuluGZhuYKnolW．KineticstudyonKom-buchafermentationandprelim-inaryinvestigationsonitsantimicrobialactivityJ．JournalofAgriculturalandFoodChemi-stry20004862589－2594．26．N．20124095340－5342．27．J．200812890－902．28SreeramuluGZhuYKnolW．KombuchafermentationanditsantimicrobialactivityJ．JournalofAgricaltur-nalFoodChemistry20004862589－2594．29SantosJúniorRJBatistaRARodriguesSAetal．An-timicrobialactivityofbrothFermentedwithkombuchacoloniesJ．JournalofMicrobial＆BiochemicalTech-nology2009172－78．30BattikhHChaiebKBakhroufAetal．AntibacterialandantifungalactivitiesofblackandgreenkombuchateasJ．JournalofFoodBiochemistry2012101745－4514．31Cetojevic-SiminDDBogdanovicGMCvetkovicDDetal．Antiproliferativeandantimicrobialactivityoftradi-tionalkombuchaandsaturejamontanaL．KombuchaJ．JBuon2008133395－401．32．J．2010275111－114．33．J．201230122－26．34．J．201230217－20．35JayabalanRSubathradeviPMarimuthuSetal．Swami-nat-han．Changesinfree-radicalscavengingabilityofkombuchateaduringfermentationJ．FoodChemistry20081091227－234．36JayabalanRMarimuthuSThangarajPetal．Preserva-tionofkombuchateaeffectoftemperatureonteacompo-nentsandfreeradicalscavengingpropertiesJ．JournalofAgriculturalandFoodChemistry200856199064－9071．37ChuSCChenC．Effectsoforiginsandfermentationtimeontheantio－xidantactivitiesofkombuchaJ．FoodChemistry2006983502－507．38MalbaRVLonˇcarESVitasJSetal．Influenceofstartercultur