乳酸菌发酵西番莲果茶饮料工艺优化研究  

Optimization of Fermentation Process of Passion Fruit-tea Beverage with Lactic Acid Bacteria

作　　者：郭元帅 夏九学 汪欣 朱建国 姜甜 方曙光 Guo Yuanshuai;Xia Jiuxue;Wang Xin;Zhu Jianguo;Jiang Tian;Fang Shuguang(Luohe Wecare Biotechnology Co., Ltd., Luohe 462000, China;Jiangsu Wecare Biotechnology Co., Ltd., Suzhou 215000, China)

机构地区：[1]漯河微康生物科技有限公司,河南漯河462000 [2]江苏微康生物科技有限公司,江苏苏州215000

出　　处：《现代食品》2019年第6期49-55,共7页Modern Food

基　　金："十三五"国家重点研发计划(编号:2016YFD0400600)

摘　　要：以西番莲果浆和锡兰红茶浸提液为原料,经乳酸菌发酵制作西番莲果茶饮料,采用单因素试验和正交试验,以感官评价、pH值及酸度为指标,确定了西番莲果茶饮料的最佳发酵工艺为:发酵剂接种量为0.003%、西番莲果浆添加量为5%,葡萄糖添加量为6%,并于37℃下发酵48 h。Passion fruit pulp and Ceylon black tea extract were used as main raw material to produce fermentation fruit-tea beverage with lactic acid bacteria. The fermentation conditions were optimized by single factor and orthogonal experiment and sensory evaluation, pH and titratable acidity were used to evaluate the quality of fruit tea beverage. The optimum fermentation conditions showed that the concentration of starter culture, passion fruit pulp and glucose was 0.003%, 5% and 6%, respectively, and the fermentation time was 48 h at 37 ℃.

关 键 词：西番莲果浆 锡兰红茶浸提液 果茶饮料 乳酸菌 发酵工艺 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]