乳酸菌强化红茶菌发酵的工艺优化
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摘要
红茶菌是一种具有悠久历史的含菌发酵茶饮料,具有清理肠胃、抗氧化等保健功能。传统方式发酵制备的红茶菌酸感强烈因此口感较为刺激。为了改善红茶菌口感并提高红茶菌的保健功效,考察了添加不同乳酸菌对红茶菌发酵的影响。研究结果表明,添加益生菌短乳杆菌Y52对红茶菌口感改善和抗氧化功效提升效果最好。通过发酵条件优化,确定添加短乳杆菌Y52的最佳红茶菌发酵条件为:茶汤初始pH值为7. 0,补充一定氮源(蛋白胨2. 0 g/L,食品级硫酸铵4. 0 g/L),在发酵起始添加体积分数为8%的短乳杆菌Y52。通过在发酵过程中强化短乳杆菌Y52,红茶菌中乳酸含量增加到3. 08 g/L,自由基清除能力提高了37. 8%,乙酸含量降低了19. 8%。此外,红茶菌色泽明亮,气味清香,口感柔和协调,风味物质种类增多。
Kombucha is a traditional fermented tea drink,which confers benefits to human such as improving the digestion system and the anti-oxidation ability. Kombucha fermented using traditional method is extremely sour and therefore results in an irritating taste. In this study,a few lactic acid bacteria strains were added during kombucha fermentation to improve the taste and function of kombucha. The results demonstrated that adding probiotic Lactobacillus brevis Y52 shows the best effects on improving both the taste and anti-oxident ability of kombucha. The optimal condition for enhancement of L. brevis Y52 in kombucha was determined to be as follows: initial pH of 7. 0,addition of nitrogen source( tryptone 2. 0 g/L,food grade ammonium sulfate 4. 0 g/L),inoculation of 8%( v/v) of L. brevis Y52.After fermentation optimization,lactic acid was increased to 3. 08 g/L,acetic acid content was decreased by 19. 8%,and the free radical scavenging capacity of kombucha was increased by 37. 8%. In addition,the volatile substances increased in kombucha contribute to improved taste and flavour of kombucha such as a clear scent and a soft and harmonious taste.
Kombucha is a traditional fermented tea drink,which confers benefits to human such as improving the digestion system and the anti-oxidation ability. Kombucha fermented using traditional method is extremely sour and therefore results in an irritating taste. In this study,a few lactic acid bacteria strains were added during kombucha fermentation to improve the taste and function of kombucha. The results demonstrated that adding probiotic Lactobacillus brevis Y52 shows the best effects on improving both the taste and anti-oxident ability of kombucha. The optimal condition for enhancement of L. brevis Y52 in kombucha was determined to be as follows: initial pH of 7. 0,addition of nitrogen source( tryptone 2. 0 g/L,food grade ammonium sulfate 4. 0 g/L),inoculation of 8%( v/v) of L. brevis Y52.After fermentation optimization,lactic acid was increased to 3. 08 g/L,acetic acid content was decreased by 19. 8%,and the free radical scavenging capacity of kombucha was increased by 37. 8%. In addition,the volatile substances increased in kombucha contribute to improved taste and flavour of kombucha such as a clear scent and a soft and harmonious taste.
引文
[1]段葆兰.健康之友:红茶菌[M].北京:科学普及出版社,1982.
[2] DIPTI P,YOGESH B,KAIN A K,et al. Lead induced oxidative stress:beneficial effects of Kombucha tea[J].Biomedical and Environmental Sciences,2003,16(3):276-282.
[3]中国科学技术情报研究所重庆分所.红茶菌的培养和饮效[M].北京:科学技术文献出版社,1981.
[4]食品科技杂志社.红茶菌与健康长寿[M].北京:工商出版社,1981.
[5]陈秀清,杨润贤.功能性饮料红茶菌研究进展[J].福建茶叶,2009,31(2):12-13.
[6]宋清鹏,胡卓炎,刘丹.红茶菌饮料的研究进展[J].包装与食品机械,2013(3):44-48.
[7]吴薇,盖宝川,籍保平.红茶菌菌种主要代谢产物的试验研究[J].食品科学,2004,25(12):50-50.
[8]谢俊杰,佘世望,许杨,等.红茶菌抗菌蛋白产生方式的初步研究[J].微生物学通报,2000,27(6):424-427.
[9]蒋立文.红茶菌优势微生物的分离、鉴定及抗菌机理的研究[D].长沙:湖南农业大学,2007.
[10]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.
[11] MARSH A J,O'SULLIVAN O,HILL C,et al. Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha(tea fungus)samples[J].Food Microbiology,2014,38(2):171.
[12] KHOI N N,DONG N T N,THUY N H,et al. Lactic acid bacteria:promising supplements for enhancing the biological activities of kombucha[J]. Springerplus,2015,4(1):91.
[13] YAN P M,XUE W T,TAN S S,et al. Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai[J]. Food Control,2008,19(1):50-55.
[14] LIAO C L,HUANG H Y,LEEYAN S,et al. Anti-inflammatory activity of soymilk and fermented soymilk prepared with lactic acid bacterium and Bifidobacterium.[J]. Journal of Food and Drug Analysis,2010,18(3):202-210.
[15] VENTIMIGLIA G,ALFONZO A,GALLUZZO P,et al.Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation[J]. Food Microbiology,2015,51:57-68.
[16] DUFRESNE C,FARNWORTH E. Tea,Kombucha,and health:A review[J]. Food Research International,2000,33(6):409-421.
[17]过慈妹,方世辉.不同茶类茶汤对红茶菌生长及品质的影响[J].茶业通报,2007,29(3):129-131.
[18]万春美,才瑛琦,王晓婷,等.发酵条件对红茶菌生长及菌液酸度影响的研究[J].食品科学,2010,31(1):206-210.
[19]武运,黄彭,李远.等.新疆哈萨克族发酵酸驼乳中乳酸菌的分子生物学鉴定[J].食品科学,2011,32(1):173-176.
[20]赵振军,周黎,刘勤晋.红茶菌发酵普洱茶茶汤过程中主要成分变化[J].食品科学,2010,31(1):79-83.
[21]马瑞,欧阳嘉,李鑫,等.高效液相色谱法同时测定生物质乳酸发酵液中有机酸及糖类化合物[J].色谱,2012,30(1):62-66.
[22]李旭,刘停.杜仲叶总黄酮微波辅助提取工艺的优化及其抗氧化活性研究[J].食品工业科技,2013(4):243-248.
[23]刘世凯,李楠,匙丹丹.籽粒苋籽多酚的提取及其抗氧化性的研究[J].中国酿造,2010,29(9):80-82.
[24]袁磊,张国华,FAIZAN A S,等.发酵条件对红茶菌发酵品质及风味的影响[J].食品科学,2017,38(2):92-97.
[25]孙玉坤,李亚霖,赵亮,等.红茶菌A4发酵功能饮料的研制[J].食品与发酵工业,2017,43(2):147-153.
[26]任二芳,牛德宝,郭海蓉,等.固定化共生发酵红茶菌饮料工艺的研究[J].食品工业科技,2015,36(12):193-196.
[27]张继冉.酱油中氨基甲酸乙酯的产生机制和消除策略研究[D].无锡:江南大学,2016.
[28]孙协军,宋立.红茶菌发酵工艺优化及菌液主要成分变化分析[J].食品与发酵科技,2013(5):87-90.
[29]任大勇,李昌,秦艳青,等.乳酸菌益生功能及作用机制研究进展[J].中国兽药杂志,2011,45(2):47-50.
[30] MASOOD M I,QADIR M I,SHIRAZI J H,et al. Beneficial effects of lactic acid bacteria on human beings[J].Critical Reviews in Microbiology,2011,37(1):91.
[31] LIN M Y,YEN C L. Antioxidative ability of lactic acid bacteria[J]. Journal of Agricultural&Food Chemistry,1999,47(4):1 460-1 466.
[32]蒋立文,刘德华,唐道方,等.不同条件对红茶菌发酵酸度和成膜影响的初步研究[J].食品科学,2006,27(9):96-99.
[33]赵保路.自由基、营养、天然抗氧化剂与衰老[J].生物物理学报,2010,26(1):26-36.
[34]姚逸.工夫红茶的香气及色泽的特征值研究[D].重庆:西南大学,2013.
[35]彭邦远,罗昱,张洪礼,等.β-葡萄糖苷酶对刺梨汁香气物质的影响[J].中国酿造,2017,36(7):172-177.
[36]罗涛,范文来,郭翔,等.顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用分析黄酒中挥发性和半挥发性微量成分[J].酿酒科技,2007,2007(6):121-124.
[2] DIPTI P,YOGESH B,KAIN A K,et al. Lead induced oxidative stress:beneficial effects of Kombucha tea[J].Biomedical and Environmental Sciences,2003,16(3):276-282.
[3]中国科学技术情报研究所重庆分所.红茶菌的培养和饮效[M].北京:科学技术文献出版社,1981.
[4]食品科技杂志社.红茶菌与健康长寿[M].北京:工商出版社,1981.
[5]陈秀清,杨润贤.功能性饮料红茶菌研究进展[J].福建茶叶,2009,31(2):12-13.
[6]宋清鹏,胡卓炎,刘丹.红茶菌饮料的研究进展[J].包装与食品机械,2013(3):44-48.
[7]吴薇,盖宝川,籍保平.红茶菌菌种主要代谢产物的试验研究[J].食品科学,2004,25(12):50-50.
[8]谢俊杰,佘世望,许杨,等.红茶菌抗菌蛋白产生方式的初步研究[J].微生物学通报,2000,27(6):424-427.
[9]蒋立文.红茶菌优势微生物的分离、鉴定及抗菌机理的研究[D].长沙:湖南农业大学,2007.
[10]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.
[11] MARSH A J,O'SULLIVAN O,HILL C,et al. Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha(tea fungus)samples[J].Food Microbiology,2014,38(2):171.
[12] KHOI N N,DONG N T N,THUY N H,et al. Lactic acid bacteria:promising supplements for enhancing the biological activities of kombucha[J]. Springerplus,2015,4(1):91.
[13] YAN P M,XUE W T,TAN S S,et al. Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai[J]. Food Control,2008,19(1):50-55.
[14] LIAO C L,HUANG H Y,LEEYAN S,et al. Anti-inflammatory activity of soymilk and fermented soymilk prepared with lactic acid bacterium and Bifidobacterium.[J]. Journal of Food and Drug Analysis,2010,18(3):202-210.
[15] VENTIMIGLIA G,ALFONZO A,GALLUZZO P,et al.Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation[J]. Food Microbiology,2015,51:57-68.
[16] DUFRESNE C,FARNWORTH E. Tea,Kombucha,and health:A review[J]. Food Research International,2000,33(6):409-421.
[17]过慈妹,方世辉.不同茶类茶汤对红茶菌生长及品质的影响[J].茶业通报,2007,29(3):129-131.
[18]万春美,才瑛琦,王晓婷,等.发酵条件对红茶菌生长及菌液酸度影响的研究[J].食品科学,2010,31(1):206-210.
[19]武运,黄彭,李远.等.新疆哈萨克族发酵酸驼乳中乳酸菌的分子生物学鉴定[J].食品科学,2011,32(1):173-176.
[20]赵振军,周黎,刘勤晋.红茶菌发酵普洱茶茶汤过程中主要成分变化[J].食品科学,2010,31(1):79-83.
[21]马瑞,欧阳嘉,李鑫,等.高效液相色谱法同时测定生物质乳酸发酵液中有机酸及糖类化合物[J].色谱,2012,30(1):62-66.
[22]李旭,刘停.杜仲叶总黄酮微波辅助提取工艺的优化及其抗氧化活性研究[J].食品工业科技,2013(4):243-248.
[23]刘世凯,李楠,匙丹丹.籽粒苋籽多酚的提取及其抗氧化性的研究[J].中国酿造,2010,29(9):80-82.
[24]袁磊,张国华,FAIZAN A S,等.发酵条件对红茶菌发酵品质及风味的影响[J].食品科学,2017,38(2):92-97.
[25]孙玉坤,李亚霖,赵亮,等.红茶菌A4发酵功能饮料的研制[J].食品与发酵工业,2017,43(2):147-153.
[26]任二芳,牛德宝,郭海蓉,等.固定化共生发酵红茶菌饮料工艺的研究[J].食品工业科技,2015,36(12):193-196.
[27]张继冉.酱油中氨基甲酸乙酯的产生机制和消除策略研究[D].无锡:江南大学,2016.
[28]孙协军,宋立.红茶菌发酵工艺优化及菌液主要成分变化分析[J].食品与发酵科技,2013(5):87-90.
[29]任大勇,李昌,秦艳青,等.乳酸菌益生功能及作用机制研究进展[J].中国兽药杂志,2011,45(2):47-50.
[30] MASOOD M I,QADIR M I,SHIRAZI J H,et al. Beneficial effects of lactic acid bacteria on human beings[J].Critical Reviews in Microbiology,2011,37(1):91.
[31] LIN M Y,YEN C L. Antioxidative ability of lactic acid bacteria[J]. Journal of Agricultural&Food Chemistry,1999,47(4):1 460-1 466.
[32]蒋立文,刘德华,唐道方,等.不同条件对红茶菌发酵酸度和成膜影响的初步研究[J].食品科学,2006,27(9):96-99.
[33]赵保路.自由基、营养、天然抗氧化剂与衰老[J].生物物理学报,2010,26(1):26-36.
[34]姚逸.工夫红茶的香气及色泽的特征值研究[D].重庆:西南大学,2013.
[35]彭邦远,罗昱,张洪礼,等.β-葡萄糖苷酶对刺梨汁香气物质的影响[J].中国酿造,2017,36(7):172-177.
[36]罗涛,范文来,郭翔,等.顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用分析黄酒中挥发性和半挥发性微量成分[J].酿酒科技,2007,2007(6):121-124.