福建农业科技2026，Vol.57Issue(3)：31-39,9.DOI:10.13651/j.cnki.fjnykj.2026.03.004
响应面法优化康普茶静置发酵工艺
Optimization of Static Fermentation Process of Kombucha by Response Surface Method
摘要
Abstract
Kombucha is a kind of functional beverage,which is prepared by fermenting the sweetened black tea with a symbiotic culture of yeast and acetic acid bacteria,commonly known as"black tea fungus".This study aims to optimize the static fermentation conditions of kombucha to improve the yield of organic acids,thereby enhancing the flavor and stability of the product.The study selected four key factors,including glucose concentration,tea concentration,inoculation amount and culture temperature.The final pH value,final total acid concentration and final residual sugar after 6 days of fermentation were selected as the evaluation indicators.Firstly,the appropriate ranges of each parameter were determined through the single-factor experiments,and then the response surface analysis method was used to systematically optimize the process conditions.The experimental results showed that the optimal process conditions for the static fermentation of kombucha were as follows:glucose concentration of 8%,tea concentration of 0.6%,inoculum size of 7%,and culture temperature of 30℃.Under these conditions,the kombucha fermented for 6 days exhibited uniform and bright color,consistent texture without separation,and a total acid content of 36.3 mg·mL-1,which provided technical support for the industrial production of fermented kombucha.关键词
康普茶/糖代谢/静置发酵/响应面法/工艺优化Key words
Kombucha/Sugar metabolism/Static fermentation/Response surface method/Process optimization分类
轻工纺织引用本文复制引用
段林言,葛亚男,董雨涵,杨梦文,赵禹龙,常景玲..响应面法优化康普茶静置发酵工艺[J].福建农业科技,2026,57(3):31-39,9.基金项目
河南省重点学科(教研[2023]414号) （教研[2023]414号）
河南省民办普通高等学校专业建设财政资助项目(2501001106) （2501001106）
2024年新乡工程学院一流专业建设项目(1501001106). （1501001106）
