龙眼果肉发酵红茶菌饮料  

Optimization of processing parameters for kombucha fermentation of lon aril

作　　者：宋清鹏[1] 胡卓炎[1] 赵雷[1] 周沫霖[1] 余小林[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》2014年第1期216-221,共6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：以龙眼果肉和茶糖水为原料,探讨了发酵温度、初始可溶性固形物和接种量等因素对龙眼果肉红茶菌发酵的影响,并以总酸、D-葡糖糖二酸1,4-内酯和D-葡萄糖二酸为响应值,利用响应面设计进行工艺优化,得出佳的发酵条件为:温度29.6℃,初始TSS为14.7°Brix,接种量为14.1%,发酵时间6 d,所得发酵液总酸含量为26.87 g/L,D-葡糖糖二酸1,4-内酯为5.51 g/L,D-葡萄糖二酸为18.01 g/L。Kombucha tea is a kind of beverage fermented by tea fungus with sweetened tea.In this paper,longan aril and sweetened tea were used as materials to study effect of temperature,initial total soluble solid（ TSS） and inoculation concentration on Kombucha fermentation with longan aril.Response surface methodology（ RSM） was used to optimize processing parameters and total acid,D-glucose acid 2- 1,4-lactone（ DSL） as well as D-glucaric acid were considered as responses.Results showed that the optimal fermentation parameters selected as 29.7℃ of fermentation temperature,14.7°Brix of initial soluble solid content,14.1% of inoculums concentration,and 6 days of fermentation.In the fermentation broth,the content of total acid,DSL and D-glucaric acid was increased to 26.87g/L, 5.51g/L and 18.01g/L respectively.

关 键 词：红茶菌 龙眼 总酸 D-葡糖糖二酸1 4-内酯 D-葡萄糖二酸 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]