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投稿时间：2022-03-19
投稿时间：2022-03-19
中文摘要: 为获得一款品质稳定且口感风味佳的红茶菌发酵饮料，以感官评分、总糖含量、总酸含量、总酚含量为指标，对发酵菌株复配比例进行研究，同时通过单因素及响应面试验优化其发酵工艺条件。结果表明：木糖驹形氏杆菌（Komagataeibacter xylinus）1512、拜耳接合酵母菌（Zygosaccharomyces bailii）1484、植物乳杆菌（Lactobacillus plantarum）1298最佳体积比为2∶1∶1；新型红茶菌最佳工艺条件为茶叶添加量1.0%、蔗糖添加量8%、接种量6%、发酵温度30℃、发酵时间7 d，在此优化条件下，红茶菌感官评分、总酸、总糖、总酚含量分别为9.5分、8.61、18.73、1.39 mg/mL，该产品较传统红茶菌发酵时间短、口感更加和谐。
Abstract:To obtain a kombucha-fermented beverage with stable quality and good taste，this study used sensory score，total acid，total phenol and total sugar contents as indexes to explore the mixing ratio of fermentation strains，and optimized the fermentation conditions by single factor and response surface experiment.The results showed that the optimal volume ratio of Komagataeibacter xylinus 1512，Zygosaccharomyces bailii 1484 and Lactobacillus plantarum 1298 was 2∶1∶1.The optimal technological conditions of the new kombucha were 1.0% of tea dosage，8% of sucrose dosage，6% of inoculation dosage，and fermented at 30℃ for 7 d.Under the optimized conditions，the sensory score，total acid，total sugar，and total phenol contents of kombucha were 9.5 points，8.61，18.73 mg/mL and 1.39 mg/mL，respectively.The new kombucha had shorter fermentation time and superior taste than the traditional kombucha.
keywords: kombucha fermentation strains process optimization response surface method quality analysis
文章编号：202215019 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| XU Su-yun，WANG Yan-ping，ZHOU Cong，GENG Wei-tao，WANG Jin-ju | College of Food Engineering and Biotechnology，Tianjin University of Science＆Technology，Tianjin 300457，China |
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