摘要
以老山芹汁、茶、糖水为原料接入红茶菌制成发酵型饮料,选择菌种接种量、加糖量、发酵时间和发酵温度进行单因素试验,采用正交试验设计方法,以总糖、总酸度和感官评价作为指标,确定最佳发酵条件。结果显示,最优组合A2B1C3D3,即红茶菌接种量6.0%、加糖量10.0%、发酵温度30℃、发酵时间60 h,总糖为3.54 g/100m L、总酸为2.88 g/100 mL。制得色泽鲜艳,酸甜适口,具有老山芹特殊香气的发酵型饮料。
The Heraclum dissectum juice,tea and sugar water were used as raw materials to access the black tea bacteria to make fermented beverages.The inoculum size,sugar content,fermentation time and temperature were selected for single factor experiments.The orthogonal experimental design method was adopted.Total sugar,total acidity and sensory evaluation were used as indicators to determine the optimal fermentation condition.The results showed that the optimal combination was A2 B1 C3 D3,that was the inoculation amount of kombucha 6.0%,the sugar content 10.0%,the fermentation temperature 30℃,and the fermentation time 60 h;Total sugar was 3.54 g/100 mL,and total acid was 2.88 g/100 mL.A fermented beverage with a bright color,sweet and sour taste,and a special aroma of Heraclum dissectum was produced.
作者
柴丽娜
徐伟
吕欢
李佳美
CHAI Lina;XU Wei;LüHuan;LI Jiamei(School of Food Engineering,Harbin University of Commerce,Harbin 150076)
出处
《食品工业》
CAS
北大核心
2019年第6期69-73,共5页
The Food Industry
关键词
红茶菌
老山芹
发酵型饮料
糖酸含量
kombucha
roses
fermented beverage
sugar and acid content
