固定化共生发酵红茶菌饮料工艺的研究  

Study on the preparation process of Kombucha beverage of symbiosis fermentation by immobilized cell technology

作　　者：任二芳[1] 牛德宝[1] 郭海蓉[2] 刘功德[1] 

机构地区：[1]广西壮族自治区亚热带作物研究所,广西南宁530001 [2]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品工业科技》2015年第12期193-196,210,共5页Science and Technology of Food Industry

基　　金：广西壮族自治区亚热带作物研究所专项资金项目(桂热研201409)

摘　　要：采用固定化细胞技术实现红茶菌饮料的固定化共生发酵,对其工业化生产具有重要意义。本实验以发酵液中的总酸含量、总糖利用率以及对发酵液的感官评价分值为考查指标,探讨了蔗糖添加量、接种量、菌种比例以及发酵时间等因素对固定化细胞共生发酵红茶菌饮料的影响,并通过正交实验优化了固定化共生发酵红茶菌饮料的最佳工艺条件。结果表明:当蔗糖添加量为70g/L,接种量为7.5%,菌种比例(酵母菌J∶醋酸菌C)为6∶4,发酵时间为6d时,制得的红茶菌饮料色泽均匀,香味怡人,酸甜可口,具有红茶菌发酵液特有的风味。Kombucha beverage of symbiosis fermentation by immobilized cell technology had an important significance for its industrial production. In this experiment,the total acid content,total sugar utilization and sensory evaluation results of the fermentation broth was used as index. In the first,the study discussed the effects of fermentation conditions including the amount of sucrose added,the inoculum rate,the ratio of strain inoculum and the fermentation time on symbiosis fermentation of Kombucha beverage by immobilized cell technology. And then orthogonal experiment was used to optimize the preparation process of Kombucha beverage of symbiosis fermentation by immobilized cell technology. The results showed that the optimal condition of symbiosis fermentation of Kombucha beverage by immobilized cell technology for：the amount of sucrose added was 70g/L,the inoculum rate was 7.5%,the ratio of strain inoculum was 6：4,fermentation lasted 6 days. The Kombucha beverage produced according to this preparation technology remained uniform color,pleasant aroma,the distinctive flavor of mellow sweet and sour.

关 键 词：固定化 共生发酵 红茶菌饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]