摘要
以红茶茶汤(质量分数0.5%)、蜂蜜(质量浓度6.54%)作为发酵底物,接种本课题组前期分离纯化,并拥有知识产权的红茶菌葡糖酸醋酸杆菌(Gluconacetobacter sp.,A4)10%进行发酵,而研发出一款新的功能性饮料。这株菌代谢产出具有保肝护肝功效的功能因子D-葡萄糖二酸-1,4-内酯(D-Saccharic acid 1,4-lactone monohydrate,DSL)。静置于30℃环境下4~5 d得到发酵液,再将发酵液经离心、抽滤、调配、罐装、密封、杀菌等一系列工序,制成有功能性和独特风味的、可以进行工业生产的饮料。经过感官评价确定最终饮料配方为:87.35%发酵原液,12.24%白砂糖,0.16%柠檬酸,0.25%苹果酸。最终通过抗氧化能力的测定,与市售红茶菌发酵饮料进行比较,评定本产品的抗氧化性最佳。
In this study, 0.5% （mass concentration） black tea and 6.54% （mass concentration） honey （with soluble solids content of 76.4% ） were used as substrate to ferment Gluconacetobacter sp. , A4, a strain of Kombucha separated and purified in our laboratory earlier, at inoculum concentration of 10% to develop a new kind of functional beverage. Kombucha could produce functional factor with liver-protecting effect named D-Saccharic acid 1,4 lactone monohydrate （DSL）. The beverage with unique flavor and taste was obtained after fermentation at 86 °F for about 4- 5 days. The fermented liquid was centrifuged, filtrated, mixed, filled into bottle, sealed, and sterilized to obtain in- dustrial product. After sensory evaluation, the final formula of the beverage was determined as follows： 87.35% fermented liquid, 12.24% sugar, 0.16% citric acid and 0.25% malic acid. Finally, compared with three commercially available Kombucha beverages, our product has the highest resistance tooxidation.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第2期147-153,共7页
Food and Fermentation Industries
关键词
红茶菌
发酵
功能饮料
抗氧化
kombucha
fermentation
functional beverage
oxidation resistance
