A STUDY ON SECONDARY FERMENTATION OF KOMBUCHA LONGAN OOLONG TEA

Abstract

The study was conducted with the aim of determining the factors affecting the secondary fermentation process (F2), the stage of adding longan pulp to further perfect the Kombucha oolong longan tea product. The surveys included the amount of longan meat (w/v), fermentation temperature (℃), fermentation time and added longan flavor. The results of sensory evaluation of the product showed that the longan with the amount of 5% (w/v), room temperature, the fermentation time was 24 hours and adding 0.05% (v/v) longan flavor for the best quality final product.