混合菌株复合调味发酵牛蒡茶味调味醋的研制-《中国调味品》

文章信息/Info

Title:: The Exploration of Technological Condition of Burduck flavoring Vinegar fermented by mixed strain

摘要:: 本课题用牛蒡为原料、添加嗜热链球菌、嗜酸乳杆菌和植物乳杆菌三种复合菌株对牛蒡浸提液进行发酵，制作乳酸菌菌保健茶味调味醋，以期探究茶味调味醋添加乳酸菌对色泽、香气、口感的改善及牛蒡-乳酸菌菌复合发酵调味醋的生产工艺条件、品质及不同原料配比对其风味的影响。通过初步试验确定三因素（牛蒡含量、菌株接种量、糖的添加量）的三个水平，采取L9（34）正交表做正交实验，牛蒡-乳酸菌复合发酵调味醋制作完成后，对9瓶饮料进行感官评分及数据处理。试验结果表明，最佳配方是A2B2C3，即牛蒡用量为17%，混合菌种用量为12%，白砂糖添加量为13%。此时酸甜适中，风味最佳，口感最好，营养品质优良，可做茶味调味醋用于食品加工，亦可作为饮料直接饮用。同时，经过检测，该配方的复合发酵调味醋各项营养指标均符合国家标准，适合日常养生饮用，是较为理想的复合发酵型保健茶味调味醋。

Abstract:: This topic with burdock as the original materialand, three strains of streptococcus thermophilus, lactobacillus acidophilus and Lactobacillus plantarum were added to ferment the processed lentinus edodes, and other auxiliary materials such as the main raw material and sugar to produce fermented seasoned vinegar. In order to explore the burdock - lactobacillus compound vinegar fermented production process conditions, the quality and the influence of different raw material ratio on its flavor. Three factors determined by preliminary experiments (contents of burdock, lactobacillus, the adding amount of sugar in the three level, take the L9 (3 4) orthogonal table of orthogonal experiment, according to the orthogonal table of burdock - lactobacillus will be compound fermented beverage production is completed, nine bottles of drinks for sensory evaluation and orthogonal data processing. The results showed that the optimum formula was A2B2C3, which is 17% of burdock, 12% of lactobacillus and 13% of sugar. The fermented seasoned vinegar i s the best. At the same time, through testing, the formula of the compound vinegar various nutritional indexes meet the national standards, suitable for a health drink, is the ideal compound fermentation type health drink.