摘要
【目的】利用红茶菌以紫枝玫瑰花瓣和白砂糖为原料,进行玫瑰花醋饮料发酵工艺研究,为红茶菌及玫瑰花的优化利用提供参考。【方法】针对不同玫瑰花瓣添加量(0、2%、5%、8%、11%)、糖添加量(0、4%、7%、10%、14%)、菌液量(5%、10%、15%、20%、25%)及发酵温度(25℃、28℃、30℃、32℃、35℃),进行7 d发酵时间的单因素试验,并在单因素试验基础上进行L_(9)(3^(4))的正交试验,根据产品的感官评价选出最优组合,对最优组合产品进行不同发酵时间的香气成分、总酚和总酸含量检测;最后筛选产品的最适灭菌温度。【结果】单因素试验结果表明,玫瑰花瓣添加量5%、菌液添加量15%、白砂糖添加量10%、发酵温度30℃的玫瑰醋发酵液的感官质量评分最高,与其他处理间差异均达显著水平。正交试验结果表明,玫瑰花醋饮料发酵最优工艺组合为玫瑰花瓣添加量5%、菌液添加量15%、白砂糖添加量10%、发酵温度30℃,发酵7 d的口感最佳。玫瑰醋发酵液中香气中主要成分为醇类、酯类和酸类;根据总酚含量和总酸含量的变化,以发酵7 d时样品感官评价最佳。80℃灭菌15 min能够保持发酵液风味不被破坏,保留部分益生菌,室温放置38 d感官不发生明显变化和产生沉淀。【结论】红茶菌发酵玫瑰花醋的最优工艺为玫瑰花瓣添加量5%、菌液添加量15%、白砂糖添加量10%、30℃发酵7 d,产品80℃灭菌15 min。
【Objective】With kombucha, taking petal of Rosa rugosa ‘Purple Branch’ and granulated sugar as material, the fermentation process of rose vinegar beverage is studies, which provides reference for optimal utilization of of kombucha and rose.【Method】With different rose petal addition(0%, 2%, 5%, 8%, 11%), sugar addition(0, 4%, 7%, 10%, 14%), bacteria solution(5%, 10%, 15%, 20%, 25%), fermentation temperature(25℃, 28℃, 30℃, 32℃, 35℃), the single factor experiment with 7 days fermentation time, and orthogonal experiment L_(9)(3^(4))based of the single factor experiment, the optimal combination is screened out according to sensory evaluation, so as to detect the aroma component, total phenol and total acid content.The optimal sterilization temperature is screened out as well. 【Result】The single factor test results shows that the sensory quality score of rose vinegar fermentation beverage with 5% rose petals, 15% bacterial solution, 10% granulated sugar and 30℃ fermentation temperature is the highest, and the difference is significant.The results of orthogonal test shows that the optimal fermentation technology of rose vinegar beverage is 5% rose petals, 15% bacterial solution, 10% granulated sugar, 30℃ fermentation temperature, which can obtain the best taste after 7 days of fermentation.The main components of aroma in rose vinegar beverage are alcohols, esters and acids. According to the changes of total phenolic content and total acid content, the sensory evaluation of the samples is the best after 7 days of fermentation. When sterilized at 80℃ for 15 min, the flavor of fermentation solution is not damaged, and part of probiotics are retained. No obvious sensory changes and sediment occurred when stored at room temperature for 38 days.【Conclusion】 The optimal fermentation process of rose vinegar by kombucha bacteria is as follows: 5% rose petals, 15% bacterial liquid solution, 10% granulated sugar, 30℃ fermentation temperature for 7 d and sterilized at 80℃ for 15 min.
作者
侯颖辉
李德文
罗莉斯
王少铭
冷家归
李晋华
HOU Yinghui;LI Dewen;LUO Lisi;WANG Shaoming;LENG Jiagui;LI Jinhua(Guizhou Institute of Spice Crops/Institute of Oil Crops,Guiyang,Guizhou 550006,China)
出处
《贵州农业科学》
CAS
2022年第6期119-124,共6页
Guizhou Agricultural Sciences
基金
贵州省农业科学院青年基金项目“玫瑰醋饮料加工关键技术研究”[黔农科院青年基金(2018)71]
贵州省科技平台及人才团队计划项目“贵州天然辛香料产业技术支撑及研发平台建设”[黔科合平台人才(2017)5713]。
关键词
红茶菌
玫瑰醋
香气成分
总酚
总酸
kombucha
rose vinegar beverage
aroma component
total phenols
total acid
