荔枝果汁红茶菌发酵工艺条件的探讨  

Investigation on the cultivation conditions of kombucha fermentation of Litchi Juice

作　　者：王柳玲[1] 胡卓炎[1] 余小林[1] 赵雷[1] 方祥[1] 梁芹[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品与发酵工业》2013年第7期208-215,共8页Food and Fermentation Industries

基　　金：国家荔枝龙眼产业技术体系项目(CARS-33);广东省科技计划项目(2012A020100005)

摘　　要：为了探索荔枝果汁红茶菌发酵果醋的适宜条件,探讨了红茶菌接种量、荔枝果汁初始可溶性固形物含量、发酵温度和初始pH值等因素对荔枝果汁红茶菌发酵液的总酸含量、pH、可溶性固形物含量、还原糖转化率等指标的影响,并通过响应曲面分析和期望函数优化途径,获得荔枝果汁红茶菌发酵优化的工艺条件。结果表明:发酵温度32℃,荔枝果汁初始可溶性固形物浓度为14°Brix,红茶菌接种量10%,发酵6 d后,发酵液总酸含量可达2.48 g/100 mL,pH值为3.04。In order to obtain the cultivation conditions of kombucha fermentation for litchi juice, effects of fermentation conditions including kombucha inoculation concentration, initial total suluble solid content, fermentation temperature, and initial pH value of litchi juice on acid content, pH, total suluble solids content, reducing sugar consumption rate of the fermented litchi juice were investigated. Response surface methodology and desirability function approach was applied to obtain the optimal cultivation conditions. Results showed that the kombucha cultivation conditions for litchi juice were selected as 10% of inoculums concentration, 14°Brix of initial soluble solid content, 30℃ of fermentation temperature, after 6 days of kombucha fermentation of litchi juice , the content of acid was increased to 2.48g/100 mL, pH value was 3.04.

关 键 词：荔枝果汁 红茶菌 发酵 工艺优化 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]