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投稿时间：2016-12-23
投稿时间：2016-12-23
中文摘要: 为了探索无甜苷罗汉果汁红茶菌发酵制品的适宜条件，探讨红茶菌菌液接种量、无甜苷罗汉果汁稀释比例、发酵液初始pH值、发酵液初始糖度、发酵温度、摇床转速等因素对无甜苷罗汉果汁红茶菌发酵液的总酸含量、pH值、糖度等指标的影响，并通过对因素发酵温度、红茶菌接种量、初始糖度、初始pH值四因素三水平的正交优化，即L9（34），获得无甜苷罗汉果汁红茶菌发酵制品的最佳工艺条件。结果表明：发酵温度30℃，红茶菌菌液接种量15%，发酵液的初始糖度4°Bx，发酵液初始pH3.2。经过验证试验，最优组合在发酵11 d时总酸含量由最开始的6.31 g/kg增长到17.04 g/kg，达到产酸最高峰。
Abstract:In order to explore the suitable conditions for the fermentation products of theSiraitia grosvenoriifruit without sweeteners glycosides，the effects of the inoculation amount of Kombucha，the ratio of the concentration of theSiraitia grosvenoriifruit without sweeteners glycosidesthe initial pH of the fermentation broth，the initial sugar content of the fermentation broth，the fermentation temperature and the rotational speed of the fermentation broth were studied.Based on the factors of fermentation temperature，inoculation amount of initial Kombucha，sugar，orthogonal optimization of initial pH of four factors and three levels，namely，L9（34），the optimum conditions for non sweet glycosidesSiraitia grosvenoriijuice Kombucha fermentation products were obtained.The results showed that：fermentation temperature 30 ℃，vendors microbial quantity of 15%，the initial sugar fermentation liquor 4 °Bx，initial pH3.2 fermented liquid the best fermentation conditions.After the experiment，the total acid content increased from 6.31 g/kg to 17.04 g/kg at the beginning of fermentation for 11 days，and reached the highest peak of acid production.
keywords: Siraitia grosvenoriifruit without sweeteners glycosides Kombucha fruit vinegar fermentation
文章编号：201718015 中图分类号： 文献标志码：A
基金项目:国家自然科学基金地方项目（21367012）；广西科学研究与技术开发计划项目（桂科重1355001-2-4）
| 作者 | 单位 |
| 陈鑫1，2，谢微2，苏小建3，何星存1，*，蓝福生4 | 1.大连工业大学食品学院，辽宁大连116034；2.贺州学院食品科学与技术研究院，广西贺州542800；3.广西师范大学环境与资源学院，广西桂林541004；4.桂林吉福思罗汉果有限公司，广西桂林541004 |
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