金银花乳杆菌发酵凉茶的研制  

Development of Honeysuckle Herbal Tea by Fermentation with Lactobacillus plantarum

作　　者：陈康[1] Oh Young Joo 李洪军[1] Tae Seok Kim 贺稚非[1] Ik Hyun Yeo 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]韩国圃美多有限责任公司

出　　处：《食品科学》2016年第3期131-136,共6页Food Science

基　　金：西南大学国际合作项目(20131220);国家自然科学基金面上项目(31071566)

摘　　要：该研究的目的在于探究植物乳杆菌发酵金银花凉茶的工艺条件。以金银花为原料,通过单因素试验和正交试验,研究植物乳杆菌PMO接种量、发酵温度、发酵时间和糖添加量对金银花凉茶发酵过程的影响,并对发酵工艺条件进行优化。结果表明,植物乳杆菌PMO经过驯化过程,其在金银花凉茶中具有优良的增殖活性;金银花凉茶中绿原酸含量受发酵过程影响较小,始终稳定在29.20 mg/g左右;金银花凉茶最佳发酵工艺条件为植物乳杆菌PMO接种量3%、发酵温度37℃、发酵时间14 h、糖添加量7%。The purpose of this study was to explore the processing conditions for the production of honeysuckle herbal tea fermented by Lactobacillus plantarum PMO. An orthogonal array design based on single factor experiments was employed to examine the infl uence of inoculum amount, temperature, time and the concentration of sugar added to aqueous extract of honeysuckle flowers on the fermentation process and optimize the fermentation conditions. Results showed that the domesticated strain of Lactobacillus plantarum PMO grew well in honeysuckle tea. The content of chlorogenic acid in honeysuckle tea was little affected by the fermentation process, where it always remained at approximately 29.20 mg/g. The optimal fermentation conditions were determined as fermentation of honeysuckle extract containing 7% sugar added at 37 ℃ for 14 h with an inoculum amount of 3%.

关 键 词：金银花凉茶 植物乳杆菌PMO 发酵 工艺条件 绿原酸 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]