摘要
红茶菌是一种具有悠久历史的含菌发酵茶饮料,具有清理肠胃、抗氧化等保健功能。传统方式发酵制备的红茶菌酸感强烈因此口感较为刺激。为了改善红茶菌口感并提高红茶菌的保健功效,考察了添加不同乳酸菌对红茶菌发酵的影响。研究结果表明,添加益生菌短乳杆菌Y52对红茶菌口感改善和抗氧化功效提升效果最好。通过发酵条件优化,确定添加短乳杆菌Y52的最佳红茶菌发酵条件为:茶汤初始pH值为7. 0,补充一定氮源(蛋白胨2. 0 g/L,食品级硫酸铵4. 0 g/L),在发酵起始添加体积分数为8%的短乳杆菌Y52。通过在发酵过程中强化短乳杆菌Y52,红茶菌中乳酸含量增加到3. 08 g/L,自由基清除能力提高了37. 8%,乙酸含量降低了19. 8%。此外,红茶菌色泽明亮,气味清香,口感柔和协调,风味物质种类增多。
Kombucha is a traditional fermented tea drink,which confers benefits to human such as improving the digestion system and the anti-oxidation ability.Kombucha fermented using traditional method is extremely sour and therefore results in an irritating taste.In this study,a few lactic acid bacteria strains were added during kombucha fermentation to improve the taste and function of kombucha.The results demonstrated that adding probiotic Lactobacillus brevis Y52 shows the best effects on improving both the taste and anti-oxident ability of kombucha.The optimal condition for enhancement of L.brevis Y52 in kombucha was determined to be as follows:initial pH of 7.0,addition of nitrogen source(tryptone 2.0 g/L,food grade ammonium sulfate 4.0 g/L),inoculation of 8%(v/v)of L.brevis Y52.After fermentation optimization,lactic acid was increased to 3.08 g/L,acetic acid content was decreased by 19.8%,and the free radical scavenging capacity of kombucha was increased by 37.8%.In addition,the volatile substances increased in kombucha contribute to improved taste and flavour of kombucha such as a clear scent and a soft and harmonious taste.
作者
夏霄璇
王博
方芳
XIA Xiao-xuan;WANG Bo;FANG Fang(School of Biotechnology,Jiangnan University,Wuxi 214122,China;Key Laboratory of Industrial Biotechnology,Ministry of Education,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第11期185-192,共8页
Food and Fermentation Industries
基金
江南大学自主科研计划重点项目(JUSRP51734B)。
关键词
红茶菌
乳酸菌
益生菌
风味
抗氧化
发酵条件优化
kombucha
lactic acid bacteria
probiotics
aroma
anti-oxidation
optimization of fermentation conditions
