Kombucha Research & Scientific Studies

3 search results in "Citric Acid"

CHANGES IN CONTENT OF ORGANIC ACIDS AND TEA POLYPHENOLS DURING KOMBUCHA TEA FERMENTATION

By Rasu Jayabalan, Subbaiya Marimuthu, Krishnaswami Swaminathan

Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Tea polyphenols, which include (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG) and theaflavin (TF) have been ...

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MAKE PROCESS AND HEALTH BENEFITS OF DRINK KOMBUCHA TEA

By Ebrahim Azarpour, Maral Moraditochaee, Hamid Reza Bozorgi

Consideration of functional beverages in the world and one of the fastest-growing food categories are considered. Functional fermented tea drinks non-dairy beverages kombucha one is functional. The raw material used to produce functional beverages kombucha tea, tea is sweetened with sugar. ...

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VARIATIONS IN MAJOR COMPONENTS OF PU-ERH TEA INFUSION DURING FERMENTATION BY KOMBUCHA CULTURE

By Zhen-jun Zhao, Li Zhou, Qin-jin Liu

Different storage-age Pu-erh tea (1,5,10 years) infusion (8 g/L) sweetened with sucrose 50 g/L was filtrated and inoculated with kombucha culture for 8-day fermentation at 28 ℃.The fermentation broth was dynamically analyzed for microbial population, pH, tea polyphenols, total acidity, protein, ...

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