摘要
以红茶菌和莱阳梨为原料,旨在研究红茶添加量、糖添加量、红茶菌膜接种量及莱阳梨汁添加量对红茶菌莱阳梨发酵饮料感官品质的影响。根据单因素试验所得结果,通过响应面法优化获得制作红茶菌莱阳梨发酵饮料的最优工艺条件:红茶添加量0.5%(以茶叶计)、白砂糖添加量8.9%、红茶菌膜接种量8%、莱阳梨汁添加量53%,在30℃下,培养7 d。此时产品感官评分最高,色泽均匀一致,呈橙黄色,具有莱阳梨特有的清香和红茶菌发酵产生的独特风味,酸甜适宜,口感细腻。
Using Kombucha and Laiyang pear as raw materials, the effects of black tea addition, sugar addition, Kombucha film inoculation and Laiyang pear juice addition on the sensory quality of fermented Kombucha Laiyang pear beverage were studied. According to the results of the single factor experiment, the optimal process condition for making Kombucha Laiyang pear fermented beverage was optimized by response surface methodology: black tea addition(calculated as tea) 0.5%, sugar addition 8.9%, and Kombucha membrane inoculation amount 8%, Laiyang pear juice addition 53%, cultured at 30 ℃ for 7 d. The product had the highest sensory score with uniform color, orange-yellow, with the unique aroma of Laiyang pear and the unique flavor produced by kombucha fermentation. The product was suitable for sweet and sour, with delicate taste.
作者
张莉
陈烁
石磊
李文新
范荣波
ZHANG Li;CHEN Shuo;SHI Lei;LI Wenxin;FAN Rongbo(Department of Food,Haidu College of Qingdao Agricultural University,Laiyang 265200;Food Science and Engineering College of Qingdao Agricultural University,Qingdao 266109)
出处
《食品工业》
CAS
2021年第8期134-138,共5页
The Food Industry
基金
山东省教育厅重点项目(Z2018X079)
2020年山东省大学生创新创业训练省级立项项目(S202013997002)。
关键词
红茶菌
莱阳梨
发酵饮料
响应面
kombucha
Laiyang pear
fermented beverage
response surface
