摘要
从优质红茶菌中分离纯化醋酸菌、酵母菌进行混合纯种发酵,采用单因素法和响应面法优化红茶菌发酵工艺,结合总糖利用率和感官评价,得到最佳工艺条件为:以木醋杆菌和巴斯德酵母分别以5%比例接入绿茶水中,茶水浓度为0.7%,糖量为84.5g·L-1;在30℃,发酵5d后结束。产品经过适当调节糖酸比后口味达到最佳,产品质量稳定,并保持了红茶菌酸甜香醇的独特风味。
Pure strains of yeast and acetobacter were extracted from Kombucha for mixed fermentation and the technical conditions of fermentation were optimized by single factor experiment and response surface analysis in combination with maximum utilization of total sugar and sensory evaluation as the response value.The results showed that the optimal conditions were as follows：5% Acetobacter xylinum and Pasteur yeast respectively inoculating into green tea,with tea concentration 0.7% and sugar yield 84.5g·L-1,fermentation at the temperature of 30℃,and the fermentation period for 5 days.The product remained the distinctive flavor of mellow sweet and sour of Kombucha beverage after adjusting the sugar-acid ratio and its quality was stable.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期152-155,共4页
Science and Technology of Food Industry
基金
国家大学生创新性实验计划项目([C]091043421)
关键词
红茶菌
混菌发酵
响应面法
工艺优化
Kombucha
mixed fermentation
response surface methodology
technical condition optimization
