| 响应面法优化红茶菌发酵工艺 |
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| 引用本文： | 李璇,陈义伦,黄丽梅,宋珊,朱晓庆.响应面法优化红茶菌发酵工艺[J].食品工业科技,2012,33(3):152-155. |
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| 作者姓名： | 李璇 陈义伦 黄丽梅 宋珊 朱晓庆 |
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| 作者单位： | 山东农业大学食品科学与工程学院,山东泰安,271018 |
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| 基金项目： | 国家大学生创新性实验计划项目([C]091043421) |
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| 摘 要： | 从优质红茶菌中分离纯化醋酸菌、酵母菌进行混合纯种发酵,采用单因素法和响应面法优化红茶菌发酵工艺,结合总糖利用率和感官评价,得到最佳工艺条件为:以木醋杆菌和巴斯德酵母分别以5%比例接入绿茶水中,茶水浓度为0.7%,糖量为84.5g·L-1;在30℃,发酵5d后结束。产品经过适当调节糖酸比后口味达到最佳,产品质量稳定,并保持了红茶菌酸甜香醇的独特风味。
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| 关 键 词： | 红茶菌 混菌发酵 响应面法 工艺优化 |
Optimization of Kombucha fermentation technology by response surface methodology |
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| LI Xuan,CHEN Yi-lun,HUANG Li-mei,SONG Shan,ZHU Xiao-qing.Optimization of Kombucha fermentation technology by response surface methodology[J].Science and Technology of Food Industry,2012,33(3):152-155. |
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| Authors: | LI Xuan CHEN Yi-lun HUANG Li-mei SONG Shan ZHU Xiao-qing |
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| Affiliation: | (College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China) |
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| Abstract: | Pure strains of yeast and acetobacter were extracted from Kombucha for mixed fermentation and the technical conditions of fermentation were optimized by single factor experiment and response surface analysis in combination with maximum utilization of total sugar and sensory evaluation as the response value.The results showed that the optimal conditions were as follows:5% Acetobacter xylinum and Pasteur yeast respectively inoculating into green tea,with tea concentration 0.7% and sugar yield 84.5g·L-1,fermentation at the temperature of 30℃,and the fermentation period for 5 days.The product remained the distinctive flavor of mellow sweet and sour of Kombucha beverage after adjusting the sugar-acid ratio and its quality was stable. |
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| Keywords: | Kombucha mixed fermentation response surface methodology technical condition optimization |
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