Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

Kombucha is a sweet and sour beverage made by fermenting liquid base with symbiotic culture of bacteria yeast. Different tea substrates, carbohydrate sources, additional ingredients are used to create beverages different physical chemical characteristics. The purpose this work was recipe technology study the properties based on kombucha given composition. content added functional (vitamins inulin) in quantities comparable reference daily intake specified parameter characterizing distinctive features enriched beverages. For fermentation using cultures yeast, black infusion sweetened sucrose as substrate. changes physicochemical characteristics fermented were evaluated. dynamics pH, acidity, mono- disaccharides, ethanol, organic acids, polyphenolic compounds, volatile substances shown. conditions selected (pH up 3.3 ± 0.3, at T = 25 1 °C, process duration 14 days) obtain base. Strawberry lime leaves flavor aroma ingredients, vitamins inulin ingredients. Since use changed finished beverage’s organoleptic profile increased its final product’s physical–chemical properties, antioxidant activity, indicators assessed. B ranges from 29 44% RDI, 100% RDI for inulin, which allows it be attributed category products. DPPH inhibitory activity 82.0 7%, ethanol did not exceed 0.43%. contained variety acids: lactic (43.80 4.82 mg/100 mL), acetic (205.00 16.40 tartaric (2.00 0.14 citric (65.10 5.86 malic (45.50 6.37 mL). developed pilot equipment produce vitamins.