“红茶菌”饮料发酵工艺条件的优化  

OPTIMIZATION OF TECHNICAL CONDITIONS IN THE FERMENTATION OF KOMBUCHA

作　　者：马骋[1] 林娟[1] 杨美容[1] 刘志坚[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350002

出　　处：《食品研究与开发》2008年第3期36-38,共3页Food Research and Development

摘　　要：采用自行分离纯化的酵母菌Y1、乳酸菌R3、醋酸菌C5进行纯种混合发酵生产红茶菌饮料,并对发酵工艺条件进行优化。结果表明,当葡萄糖浓度为10g/100mL、茶粉浓度为0.40g/100mL、接种量为5mL/100mL、装液量为300mL/500mL、酵母菌∶醋酸菌∶乳酸菌的比例为1∶1∶2时,红茶菌的发酵周期从传统的170h缩短到60h,发酵液pH值可稳定在3.0左右,且具有酸甜相宜、清香爽口的风味。Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and technical conditions of fermentation were optimized. The results show that the optimal acetobacter C5, and the conditions are as follow： glucose concentration 10 g/100 mL, tea powder concentration 0.40 g/100 mL, inoculum size 5 mL/100 mL, medium loadage 300 mL in 500 mL bottle, yeast ： acetobacter ： lactobacillus = 1：1：2. Under these conditions, the fermentation period is reduced from 170 h to 60 h, the product keeps at pH 3.0 and has a distinctive flavor.

关 键 词：红茶菌 纯种混合发酵 工艺条件 优化 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]