红茶菌在谷物原料发酵制醋中的应用  

Application of kombucha in vinegar production by grain raw materials fermentation

作　　者：徐清萍 金鑫 郭苗苗 纵伟 赵光远 XU Qingping;JIN Xin;GUO Miaomiao;ZONG Wei;ZHAO Guangyuan(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Province Collaborative Innovation Center of Food Production and Safety,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]食品生产与安全河南省协同创新中心,河南郑州450001

出　　处：《中国酿造》2019年第6期90-95,共6页China Brewing

基　　金：河南省创新型科技团队(C20150024);河南省高校科技创新团队(16IRTSTHN010);2018年郑州轻工业学院省级大学生创新创业训练计划项目(201810462022)

摘　　要：为了研究红茶菌在谷物原料发酵制醋中的应用,以玉米粉、豆粕、米糠粕为原料,总酸、不挥发酸及氨基酸态氮含量为评价指标,考察不同原料比例、不同酶制剂添加量对谷物醋发酵的影响。结果表明,采用玉米粉∶豆粕∶米糠粕=50∶45∶5质量比发酵14 d,糖化酶对成品总酸含量有显著性影响(P<0.05),中性蛋白酶对成品中氨基酸态氮含量有显著性影响(P<0.05)。各种酶制剂的添加量为:α-淀粉酶0.4%、糖化酶0.3%、中性蛋白酶1%、酸性蛋白酶0.3%(第一次添加量),在此最佳酶添加量条件下,接种5%红茶菌发酵,制备谷物醋中总酸、氨基酸态氮含量和不挥发酸含量分别为47.90 g/L、6.62 g/L和0.72 g/L。结果说明红茶菌在谷物原料发酵制醋中的应用是可行的。In order to study the application of kombucha in the vinegar production by grain raw materials fermentation, using corn flour, soybean meal and rice bran meal as raw materials, the contents of total acid, non-volatile acid and amino acid nitrogen as evaluation indicators, the effects of different raw materials ratio and different enzyme preparation addition on grain vinegar fermentation were investigated. The results showed that the corn flour, soybean meal and rice bran meal with the mass ratio 50∶45∶5 were fermented for 14 d, the saccharifying enzyme had a significant effect on the total acid content (P<0.05), and neutral protease had a significant effect on the amino acid nitrogen content in the product (P<0.05). The optimum addition of various enzyme was α-amylase 0.4%, saccharifying enzyme 0.3%, neutral protease 1%, and acidic protease 0.3%(first addition). Under the optimum enzyme addition conditions, the kombucha 5% was inoculated, the content of total acid, amino acid nitrogen and non-volatile acid in the grain vinegar was 47.90 g/L, 6.62 g/L and 0.72 g/L, respectively. The results showed that the application of kombucha in vinegar production by grain raw materials fermentation was feasible.

关 键 词：红茶菌 谷物醋 总酸含量 氨基酸态氮含量 不挥发酸含量 应用 

分 类 号：TS264[轻工技术与工程—发酵工程]