摘要
对红茶菌发酵工艺进行了优化,以发酵液pH值和感官评分为衡量指标,得到红茶菌发酵最佳工艺条件为茶叶浓度0.6g/100mL、酵母菌接种量3%、蔗糖浓度8%,此时,红茶菌发酵液pH值为3.23,感官评分为92分,红茶菌饮料呈淡黄色,口味酸甜适中。对不同发酵条件下红茶菌发酵液主要成分进行了分析,结果表明蔗糖较适合于红茶菌发酵饮料的制作,发酵液蛋白质和多酚含量相对较高;相对于乌龙茶和黑茶,绿茶和红茶也较适合于红茶菌发酵饮料的制作;红茶菌发酵主要在前4d完成,发酵期间,多酚含量、糖度和pH明显下降,而酸度、蛋白质含量和酵母菌数量则明显增加,在发酵的后期阶段,主要成分的变化不明显。
Fermentation technique was optimized by pH value and sensory scores, the optimization condition was as follow, tea concentration 0.6g/100mL, yeast inoculum 3%, sucrose concentration 8%, under the optimization condition, the pH value was 3.23, sensory score was 92, the Kombucha beverage pale yellow, moderate sweet and sour taste. The main ingredient of Kombucha fermentation broth was analyzed under different fermentation conditions, the result showed that sucrose is more suitable for Kombucha; the fermentation of Kombucha was finished before the first 4 days, the polyphenol concentration, protein concentration, and yeast amount increased, in the later stages of fermentation, the main component of Kombucha did not change significantly.
出处
《食品与发酵科技》
CAS
2013年第5期87-90,106,共5页
Food and Fermentation Science & Technology
关键词
红茶菌
发酵
工艺优化
成分分析
Kombucha
fermentation
technology optimization
component analysis
