Tối ưu hóa điều kiện lên men kombucha từ trà nõn tôm
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Abstract
Tender shoot tea is a type of green tea with a delicate flavor and high quality. The study was conducted to optimize fermentation conditions for kombucha from tender shoot tea by investigating factors affecting the fermentation process, including tea content (0.6-1.0% w/v), starter content (6.0-10.0% w/v), soluble solids content (16.0-20.0°Brix), pH (3.5-5.0). Factors such as temperature (25, 28-32, 35℃) and time (2-14 days) of fermentation were also investigated. The results showed that tea content was 0.8% w/v, starter content was 10% w/v, soluble solids content was 18°Brix, and pH was 4.34, fermented at room temperature (28-32 ℃) for 8 days were suitable conditions for the primary fermentation (F1) of kombucha to create products with high quality in both physicochemical and organoleptic characteristics.
Tóm tắt
Trà nõn tôm là một loại trà xanh có hương thơm và chất lượng cao. Nghiên cứu được thực hiện nhằm tối ưu hóa điều kiện lên men kombucha từ trà nõn tôm thông qua khảo sát các nhân tố ảnh hưởng đến quá trình lên men gồm hàm lượng trà (0,6-1,0 % w/v), hàm lượng giống vi sinh vật (6,0-10,0% w/v), hàm lượng chất khô hòa tan (16,0-20,0°Brix) và pH (3,5-5,0). Các yếu tố liên quan đến quá trình lên men như nhiệt độ (25, 28-32, 35℃) và thời gian (2-14 ngày) cũng được khảo sát. Kết quả cho thấy hàm lượng trà 0,8% w/v, hàm lượng giống 10% w/v, hàm lượng chất khô hòa tan 18°Brix, pH là 4,34, lên men ở nhiệt độ phòng (28-32℃) trong 8 ngày là các điều kiện thích hợp cho quá trình lên men kombucha giai đoạn đầu (F1) để tạo ra sản phẩm đạt chất lượng cao cả về chỉ tiêu hóa lý và cảm quan.
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