红茶菌在谷物原料发酵制醋中的应用
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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.
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.
引文
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[19]丁艳如,朱忠顺,陈爽,等.红茶菌发酵液的有机酸组成分析[J].食品科技,2016,41(5):291-295.
[20]陈雪娇,曲冬梅,单胜艳,等.不同发酵工艺对红茶菌有效成分的影响[J].饮料工业,2019,22(1):21-25.
[21]SHABAZI H,GAHRUIE H H,GOLMAKANI M T,et al.Effect of medicinal plant type and concentration on physicochemical,antioxidant,antimicrobial,and sensorial properties of kombucha[J].Food Sci Nutr,2018,6(8):2568-2577.
[22]梅瀚杰,胡文峰.国内外红茶菌研究进展[J].食品工业科技,2018,39(17):335-341,351.
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[25]国家质量技术监督局.GB 18187-2000酿造食醋[S].北京:中国标准出版社,2000.
[2]魏克强.提高液态发酵食醋生产效率的工艺研究与应用[J].中国酿造,2011,30(6):170-173.
[3]胡文浪.关于提高液态发酵食醋质量的探讨[J].中国酿造,2005,24(8):40-43.
[4]李文,王陶,谢昊讯,等.耐高温、高醇醋酸菌筛选、鉴定及低能离子选育[J].中国食品学报,2018,18(8):107-114.
[5]张月阳,李海峰,曹健,等.高耐受性醋酸菌的研究和应用进展[J].中国酿造,2017,36(11):11-14.
[6]吕艳歌,马海乐,李云亮,等.山西老陈醋产酸菌的分离鉴定及系统学分析[J].中国食品学报,2013,13(12):163-171.
[7]许伟.镇江香醋醋酸发酵过程微生物群落及其功能分析[D].无锡:江南大学,2011.
[8]WU J J,MA Y K,ZHANG F F,et al.Biodiversity of yeasts,lactic acid bacteria and acetic acid bacteria in the fermentation of"Shanxi aged vinegar",a traditional Chinese vinegar[J].Food Microbiol,2012,30(1):289-297.
[9]陶京兰,陆震鸣,王宗敏,等.实时荧光定量PCR监测镇江香醋醋酸发酵过程中微生物变化[J].食品与发酵工业,2013,39(2):156-160.
[10]AI M,QIU X,HUANG J,et al.Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus[J].Int J Food Microbiol,2019,292(2):83-90.
[11]陈珍金,郭伟灵,贾瑞博,等.柿子醋液态发酵工艺优化及澄清剂对柿子醋品质的影响[J].中国酿造,2017,36(7):63-66.
[12]张玉梅,卢红梅,苏佳,等.液态法发酵薏仁碎米食醋的研究[J].食品工业科技,2017,38(15):30-34,44.
[13]李宝磊,张丽,马广辉,等.红茶菌的国内外研究进展[J].饮料工业,2018,21(2):67-69.
[14]李培睿,张晓伟.红茶菌研究进展[J].许昌学院学报,2014,33(5):79-81.
[15]张虎成,张征田,辛秀兰.红茶菌中微生物的分离与鉴定[J].食品研究与开发,2011,32(10):138-142.
[16]高茜,黄燕华,汪倩倩,等.红茶菌中乳酸菌的筛选及其生长特性[J].乳业科学与技术,2018,41(2):5-10.
[17]张泽生,王春龙,刘清岱,等.扩增子测序技术分析红茶菌中优势微生物的研究[J].食品研究与开发,2016,37(16):185-188.
[18]林娟,叶秀云,曹泽丽,等.“红茶菌”中微生物的分离及纯菌混合发酵生产[J].中国食品学报,2015,15(2):39-48.
[19]丁艳如,朱忠顺,陈爽,等.红茶菌发酵液的有机酸组成分析[J].食品科技,2016,41(5):291-295.
[20]陈雪娇,曲冬梅,单胜艳,等.不同发酵工艺对红茶菌有效成分的影响[J].饮料工业,2019,22(1):21-25.
[21]SHABAZI H,GAHRUIE H H,GOLMAKANI M T,et al.Effect of medicinal plant type and concentration on physicochemical,antioxidant,antimicrobial,and sensorial properties of kombucha[J].Food Sci Nutr,2018,6(8):2568-2577.
[22]梅瀚杰,胡文峰.国内外红茶菌研究进展[J].食品工业科技,2018,39(17):335-341,351.
[23]中华人民共和国卫生部,中国国家标准化管理委员会.GB/T 5009.41-2003食醋卫生标准的分析方法[S].北京:中国标准出版社,2003.
[24]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.235-2016食品安全国家标准食品中氨基酸态氮的测定方法[S].北京:中国标准出版社,2016.
[25]国家质量技术监督局.GB 18187-2000酿造食醋[S].北京:中国标准出版社,2000.