多菌群发酵红茶菌饮料的研制
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摘要
以红茶萃取液和葡萄糖为原料,以多种乳酸菌、酵母菌、醋酸菌作为发酵剂,考察采用不同的发酵剂、发酵温度、红茶含量、红茶萃取温度和时间,对发酵饮料风味的影响。结果表明:红茶添加量1.5%,萃取温度85℃,萃取时间5min,葡萄糖添加量10%,添加0.01%植物乳杆菌、0.005%瑞士乳杆菌、0.005%鼠李糖乳杆菌、0.005%酿酒酵母和0.05%醋酸菌为发酵剂的工艺,发酵时间短,饮料风味好。
Black tea extract and glucose are used as raw material;variety of lactic acid bacteria and yeast,acetic acid bacteria as starter cultures. The impact of starter cultures, fermentation temperature,content of black tea,black tea extraction temperature and time on the fermented beverage is studied. Results show that the black tea add 1.5%,the extraction temperature of 85℃,extraction time 5 minutes,glucose content 10%,as starter cultures with plant lactobacillus content 0.01%,Lactobacillus helveticus content 0.005%,lactobacillus rhamnosus content 0.005%,saccharomyces cerevisiae content 0.005%,acetic acid bacteria content 0.05%.This process use short time;fermented beverage flavor is good.
Black tea extract and glucose are used as raw material;variety of lactic acid bacteria and yeast,acetic acid bacteria as starter cultures. The impact of starter cultures, fermentation temperature,content of black tea,black tea extraction temperature and time on the fermented beverage is studied. Results show that the black tea add 1.5%,the extraction temperature of 85℃,extraction time 5 minutes,glucose content 10%,as starter cultures with plant lactobacillus content 0.01%,Lactobacillus helveticus content 0.005%,lactobacillus rhamnosus content 0.005%,saccharomyces cerevisiae content 0.005%,acetic acid bacteria content 0.05%.This process use short time;fermented beverage flavor is good.
引文
[1]吴薇,盖宝川,籍保平.不同碳源中红茶菌菌种生长情况的研究[J].食品科学,2004,25(9):147-149.
[2]马聘,林娟,杨美容,等.红茶菌饮料发酵工艺条件的优化[J].食品研究与开发,2008,29(3):36-38.
[3]江洁,刘晓兰,薛振磊,等.乳酸菌和酵母菌共生发酵茶饮料的研制[J].食品科学,2001,22(1):44-46.
[4]何国庆.食品发酵与酿造工艺学[M].北京:中国农业出版社,2001.
[5]中华人民共和国国家质量监督检验检疫总局,GB/T 21733-2008茶饮料[S].北京:中国标准出版社,2008.
[6]王水泉,包艳,董喜梅,等.植物乳杆菌的生理功能及应用.中国农业科技导报[J].2010,12(4):49-55.
[7]熊晓辉,于修,熊强,等.乳酸菌发酵剂高密度培养的研究[J].中国调味品,2004(5):17-21.
[8]张水华,何询.鼠李糖乳杆菌LGG相关产品的研究进展[J].微生物学免疫学进展,2011,39(4):68-72.
[9]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,2013,31(3):44-47.
[10]谢俊杰,佘世望.培养条件对红茶菌生长及抗菌作用的影响[J].食品工业科技,2000,21(3):21-23.
[11]过慈妹.红茶菌加工工艺研究[D].合肥:安徽农业大学,2007.
[12]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):147-151.
[13]Malbasa Radomir V.,Loncar Eva S.,Kolarov Ljiljana A.Influence of black tea concentrate on kombucha fermentation[J].Acta Periodica Technologica,2006(37):137.
[14]Radomir V.Malbasa.,Eva S.Loncar,Mirjana S.Djuric,et al.Batch fermentation of black tea by kombucha:a contribution to scale-up[J].Acta Periodica Technologica,2005(36):221.
[15]杨莉,籍保平,周峰,等.红茶菌主要功能菌株发酵糖茶水条件的研究[J].食品科学,2008,29(6):142-145.
[2]马聘,林娟,杨美容,等.红茶菌饮料发酵工艺条件的优化[J].食品研究与开发,2008,29(3):36-38.
[3]江洁,刘晓兰,薛振磊,等.乳酸菌和酵母菌共生发酵茶饮料的研制[J].食品科学,2001,22(1):44-46.
[4]何国庆.食品发酵与酿造工艺学[M].北京:中国农业出版社,2001.
[5]中华人民共和国国家质量监督检验检疫总局,GB/T 21733-2008茶饮料[S].北京:中国标准出版社,2008.
[6]王水泉,包艳,董喜梅,等.植物乳杆菌的生理功能及应用.中国农业科技导报[J].2010,12(4):49-55.
[7]熊晓辉,于修,熊强,等.乳酸菌发酵剂高密度培养的研究[J].中国调味品,2004(5):17-21.
[8]张水华,何询.鼠李糖乳杆菌LGG相关产品的研究进展[J].微生物学免疫学进展,2011,39(4):68-72.
[9]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,2013,31(3):44-47.
[10]谢俊杰,佘世望.培养条件对红茶菌生长及抗菌作用的影响[J].食品工业科技,2000,21(3):21-23.
[11]过慈妹.红茶菌加工工艺研究[D].合肥:安徽农业大学,2007.
[12]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):147-151.
[13]Malbasa Radomir V.,Loncar Eva S.,Kolarov Ljiljana A.Influence of black tea concentrate on kombucha fermentation[J].Acta Periodica Technologica,2006(37):137.
[14]Radomir V.Malbasa.,Eva S.Loncar,Mirjana S.Djuric,et al.Batch fermentation of black tea by kombucha:a contribution to scale-up[J].Acta Periodica Technologica,2005(36):221.
[15]杨莉,籍保平,周峰,等.红茶菌主要功能菌株发酵糖茶水条件的研究[J].食品科学,2008,29(6):142-145.