Abstract:Excellent acetic acid bacteria and yeasts were separated and screened as fermentation strains from different producing areas of kombucha. The yellow big tea in Dabie Mountains was used as the main raw material, and strawberry juice was added to develop the strawberry-flavored yellow big tea fermented beverage. By optimizing the fermentation process and product formulation, the optimal process parameters were identified. This includes the use of two exceptional fermentation strains, acetic acid bacteria DZ-001 and yeast LN-001, with an inoculation ratio of 2∶1 and a total inoculation amount of 5%. The optimal initial pH value is 5.5, with a fermentation temperature of 30 ℃ for a duration of 12 days. The addition amount of strawberry juice is 4.66 g/L, while the addition amount of crystalline syrup is 5.08 g/L. The addition amount of citric acid and sodium citrate is 0.20 g/L, with the optimal addition amounts of VC and D-sodium erythorbate at 0.02 g/L and 0.03 g/L, respectively. Finally, the optimal addition amount of strawberry flavor is 0.1%.
