邓雯瑾，李启明

（新希望乳业股份有限公司产品研发中心，四川成都 610063）

摘要：利用单因素实验，探究康普茶饮料最佳生产工艺，并运用顶空固相微萃取（head space solid phase micro-extraction，HS-SPME）结合气相色谱－质谱联用（gas chromatograph-mass spectrometry，GC-MS）技术对发酵茶的挥发性成分进行检测、分析。结果表明：康普茶饮料共检出化合物41种，主要为醇类、萜烯类和含氮化合物，其中醇类物质是微生物在氨基酸代谢中产生的，而酯类物质具有水果香和花香。当祁门红茶与大吉岭红茶按质量分数1∶1复配，浸提时间30 min、浸提温度80 ℃、发酵温度25 ℃及接种量100 DCU/T时，康普茶饮料风味最佳。

关键词：康普茶；工艺；GC-MS

中图分类号：TS275.4    文献标识码：A   文章编号：1674-506X（2020）03-0035-0007

Optimization of Kombucha Beverage Technology and Analysis of Aroma Components Before and After Fermentation

DENG Wen-jin, LI Qi-ming

（R&D Center of New Hope Dairy Co., Ltd., Chengdu Sichuan 610063, China）

Abstract：The optimum production technology of Kombucha beverage was explored by single factor experiment. The volatile components of fermented tea were detected and analyzed by head space solid phase micro-extraction (HS-SPME) combined with gas chromatography- mass spectrometry (GC-MS). The results showed that 41 compounds were detected in the Kombucha beverage, including alcohols, terpenes and nitrogen compounds. Among them, alcohols were produced by microorganisms in amino acid metabolism, while esters had fruit and flower fragrance. When Keemun black tea and Darjeeling were compounded by mass fraction 1∶1, extraction time 30 min, extraction temperature 80 ℃ fermentation temperature 25 ℃ and inoculation amount 100 DCU/T, the Kombucha beverage had the best flavor.

Keywords：kombucha; technology; GC-MS

doi：10.3969/j.issn.1674-506X.2020.03-006

收稿日期：2019-12-17

基金项目：四川省科技计划项目“优质乳工程产业链关键技术集成与示范”（2018NZ0003）

作者简介：邓雯瑾（1991-），女，硕士研究生。研究方向：乳制品加工。

引文格式：邓雯瑾,李启明.红茶菌饮料工艺优化及发酵前后香气成分分析[J].食品与发酵科技,2020,56(3):35-40,77.