摘要
以发酵液中总酚、黄酮含量,微生物数量和pH为评价指标,选择红茶菌为菌种,分别发酵藜麦研磨液、水提液、磨浆液和糖化液,确定红茶菌发酵的最佳基质为藜麦研磨液;在此基础上,选择料水比、加糖量、接种量和发酵温度进行单因素试验和正交试验,研究红茶菌发酵工艺。结果表明料水比14∶100 g/mL、加糖量6%、接种量8%、发酵温度25℃为最佳发酵条件,其总酚和黄酮质量浓度为0.652 mg/mL和0.233 mg/mL,微生物总菌落数为21.185 lg CFU/g。
The total phenol content, flavonoid content, microorganism quantity and pH of fermentation broth were used as evaluation indexes, and Kombucha was selected as fermentation strain to ferment quinoa grinding fluid, water extract,grinding slurry and saccharating fluid. The results showed that the best way to add quinoa was quinoa grinding liquor. The ratio of material to water, sugar content, inoculum concentration and fermentation temperature were selected for single factor experiment and orthogonal experiment to study the fermentation process. The results showed that under the optimal conditions of solid-liquid ratio of 14∶100 g/mL, sugar content of 6%, inoculation amount of 8% and fermentation temperature of 25 ℃, the contents of total phenols and flavonoids were 0.652 mg/mL and 0.233 mg/mL, and the total colony number was 21.185 lg CFU/g.
作者
陈樱之
刘红梅
吕晴
蔡倩倩
肖萍
CHEN Yingzhi;LIU Hongmei;Lü Qing;CAI Qianqian;XIAO Ping(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392;Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300392;Chambroad Chemical Industry Research Institute Co.,Ltd.,Binzhou 256500)
出处
《食品工业》
CAS
2022年第2期96-100,共5页
The Food Industry
基金
天津市大学生创新创业训练计划项目(202010061163)。
关键词
红茶菌
藜麦
发酵工艺
kombucha
quinoa
fermentation process
