摘要
为了探索无甜苷罗汉果汁红茶菌发酵制品的适宜条件,探讨红茶菌菌液接种量、无甜苷罗汉果汁稀释比例、发酵液初始p H值、发酵液初始糖度、发酵温度、摇床转速等因素对无甜苷罗汉果汁红茶菌发酵液的总酸含量、p H值、糖度等指标的影响,并通过对因素发酵温度、红茶菌接种量、初始糖度、初始p H值四因素三水平的正交优化,即L9(34),获得无甜苷罗汉果汁红茶菌发酵制品的最佳工艺条件。结果表明:发酵温度30℃,红茶菌菌液接种量15%,发酵液的初始糖度4°Bx,发酵液初始p H3.2。经过验证试验,最优组合在发酵11 d时总酸含量由最开始的6.31 g/kg增长到17.04 g/kg,达到产酸最高峰。
In order to explore the suitable conditions for the fermentation products of the Siraitia grosvenorii fruit without sweeteners glycosides,the effects of the inoculation amount of Kombucha, the ratio of the concen-tration of the Siraitia grosvenorii fruit without sweeteners glycosidesthe initial pH of the fermentation broth, the initial sugar content of the fermentation broth, the fermentation temperature and the rotational speed of the fer-mentation broth were studied. Based on the factors of fermentation temperature, inoculation amount of initial Kombucha, sugar, orthogonal optimization of initial pH of four factors and three levels, namely, L9（34）, the opti-mum conditions for non sweet glycosides Siraitia grosvenorii juice Kombucha fermentation products were ob-tained.The results showed that：fermentation temperature 30℃,vendors microbial quantity of 15%,the initial sugar fermentation liquor 4 ＆#176;Bx,initial pH3.2 fermented liquid the best fermentation conditions.After the experi-ment, the total acid content increased from 6.31 g/kg to 17.04 g/kg at the beginning of fermentation for 11 days, and reached the highest peak of acid production.
出处
《食品研究与开发》
CAS
北大核心
2017年第18期72-76,共5页
Food Research and Development
基金
国家自然科学基金地方项目(21367012)
广西科学研究与技术开发计划项目(桂科重1355001-2-4)
关键词
无甜苷罗汉果汁
红茶菌
果醋
发酵
Siraitia grosvenorii fruit without sweeteners glycosides
Kombucha
fruit vinegar
fermentation
