红茶菌发酵香蕉醋的工艺及抗氧化活性研究  

Study on the Process and Antioxidant Activity of Banana Vinegar Fermented by Kombucha

作　　者：杨玉霞 郭峰君[1] YANG Yuxia;GUO Fengjun(Beihai Vocational College,Beihai 536000,China)

机构地区：[1]北海职业学院,广西北海536000

出　　处：《食品安全导刊》2024年第30期134-139,共6页China Food Safety Magazine

基　　金：2023年广西高校中青年教师科研基础能力提升项目“红茶菌发酵香蕉醋的工艺及抗氧化活性研究”(2023KY1489)。

摘　　要：采用红茶菌作为发酵混合菌种,广西北海涠洲岛香蕉作为原料,研制一款特色香蕉果醋饮品,并对香蕉果醋抗氧化活性进行研究。结果表明,红茶菌发酵香蕉醋的最佳工艺为红茶菌接种量15%、发酵温度35℃、初始糖度20%。此条件下发酵得到的香蕉醋总酸含量为6.06 g/100 mL,且其对DPPH自由基、羟基自由基的清除能力较强,具有较好的抗氧化活性。Using kombucha as a fermentation mixed strain,banana from Weizhou island in Beihai,Guangxi province was used as raw material to develop a characteristic banana fruit vinegar drink,and the antioxidant activity of banana fruit vinegar was studied.The results showed that the optimal process for fermentation of banana vinegar by kombucha was 15%inoculation amount,fermentation temperature 35℃,and initial sugar content 20%.Under these conditions,the total acid content of banana vinegar obtained by fermentation was 6.06 g/100 mL,and its scavenging ability to DPPH free radicals and hydroxyl free radicals was strong,and it had good antioxidant activity.

关 键 词：红茶菌 香蕉 果醋 抗氧化活性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]