Conception d'une boisson fermentée au Scoby à base d'infusion d'hibiscus

Abstract

Kombucha is a traditional tea-based beverage fermented by a consortium of bacteria (Komagataeibacter sp, Gluconacetobacter sp, Gluconobacter sp, Acetobacter sp...) and yeasts (Brettanomyces sp, Schizosaccharomyces sp, Zygosaccharomyces sp...), also known as SCOBY (symbiotic culture of bacteria and yeasts). This fermentation leads to the production of metabolites of impotant interest on the health of those who consume it. With the advent of COVID-19, consumers are becoming increasingly health-conscious, hence our interest in this type of beverage. This project is primarily based on the desire to offer consumers a healthy, low-sugar beverage with pleasant organoleptic properties, combining health, trend and taste. In response to this problem of interest, we decided to design a kombucha-type fermented beverage based on hibiscus infusion. As hibiscus is becoming more and more widespread in the food industry thanks to its virtues, our choice fell on improving its functional properties, some of which are already known to many. To bring the project to fruition, we first carried out a bibliographical study of both the scientific framework and agri-food trends to guide us in our choice of ingredients and manufacturing process. On this basis, during our work at the Smart Gastronomy Lab, we tested a number of formulations on several aspects (taste, color, physico-chemical and microbiological analyses) to obtain our final recipe which consists of four main ingredients: water, hibiscus flowers, sugar and kombucha starter ( we named it komb'hicus). A small-scale sensory evaluation in the laboratory helped us optimize the formulation to obtain our final drink. Simultaneously, marketing studies were carried out with the aim of offering a complete finished product. However, in addition to sensory analysis, further analyses are still required to ensure that the beverages are ready for sale. At the end of this long journey, we feel that we have achieved our objective of developing an innovative fermented beverage with health-giving properties.