杜仲叶发酵液的工艺研究  

Study on the fermentation technique of Eucommia ulmoides oluv leave extract

作　　者：冷桂华[1] 叶文峰[1] 

机构地区：[1]宜春学院生物工程系,江西宜春336000

出　　处：《中国酿造》2006年第4期39-42,共4页China Brewing

基　　金：江西省教育厅科技项目(2002012202)

摘　　要：以杜仲叶为主要原料,利用酵母菌、醋酸菌、乳酸菌发酵,通过单因素试验和正交试验,确定最佳工艺参数。结果表明:选用酵母YⅠ、醋酸菌AⅠ、乳酸菌LⅡ菌液之比为2:3:2;接种量140mL/L、牛奶60mL/L、蔗糖100mL/L;发酵最佳条件是杜仲粉含量为100g/L,CaCO3浓度为6g/L,发酵温度28℃￣30℃,发酵时间2d。酿制的浸提液口感良好,风味独特,且绿原酸含量提高。Eucomrnia ulmoides oluv leaves, sugar and milk were fermented by yeast, acetic and lactic acid bacteria. The optimal technical parameters were determined by single factor and orthogonal experiments. The result showed that the optimal parameters were： the ratio of yeast Y Ⅰ, acetic bacteria AⅡ and lactobacillus L Ⅱwas 2：3：2, inoculum was 140 ml/l, milk was 60 ml/1, and sucrose was 100 ml/1. Furthermore, the optimal fermentation conditions were： the powder of Eucommia ulmoides oluv 100 g/l, CaCO3 6 g/l, temperature 28℃-30℃, and fermentation time 2 d, Leach liquor, obtained from the fermentation, had good taste and unique flavor, with increased contcnt of chlorogenic acid.

关 键 词：杜仲叶 发酵 工艺 菌株 饮料 

分 类 号：TQ921[轻工技术与工程—发酵工程]