该研究以东北大白菜为原料，红茶菌（醋酸菌、酵母菌、乳酸菌）为菌种，对红茶菌酸菜的发酵工艺进行研究。先通过单因素试验优化对影响酸菜感官品质、总酸含量和亚硝酸含量的三个因素（发酵时间、发酵温度、红茶菌接种量）进行删选，再通过响应面法进行三因素三水平进行优化。实验结果表明：在红茶菌接种量为16.036%，发酵温度为29.791 ℃，发酵时间为7.143 d，考虑到实际生产的便利，将其调整为接种量16%，发酵温度30 ℃，发酵时间7 d，调整后发酵出的红茶菌酸菜感官评分为35分，总酸含量为1.87 g/100 g，此条件下产品中检出亚硝酸盐含量为0.84 mg/kg。红茶菌自身产生的代谢产物有众多保健功效，再与白菜结合后二者相互融合，发酵出一款新型酸菜，不仅提高红茶菌利用价值，也为酸菜市场的多元化增添色彩。

In this study, Northeast Chinese cabbage was used as the raw material, Kombucha (acetic acid bacteria, yeast, lactobacillus) was used as strains to investigate the fermentation process of Kombucha sauerkraut. Firstly, three factors (fermentation time, fermentation temperature, inoculation amount) affecting the sensory quality, total acid content and nitrite content of sauerkraut were screened through single factor experiments. Then, three factors and three levels were optimized by the response surface method. The experimental results revealed that the inoculation amount of Kombucha was 16.036%, the fermentation temperature was 29.791 ℃, and the fermentation time was 7.143 d. Considering the convenience of actual production, the conditions were adjusted to the inoculation amount of 16%, fermentation temperature at 30 ℃, and fermentation time for7d. After adjustment, the sensory score of fermented Kombucha sauerkraut was 35 points, the total acid content was1.87 g/100 g, and the nitrite content detected in the product under these conditions was0.84 mg/kg. The metabolites produced by Kombucha itself have many health-care effects, and then combined with Chinese cabbage. The two were fused to each other to ferment a new type of sauerkraut. This process not only improves the utilization value of Kombucha, but also adds color to the diversification of sauerkraut market.

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