混合菌株发酵白菊薄荷红茶调味醋的研制-《中国调味品》

文章信息/Info

Title:: The Exploration of Technological Condition of White chrysanthemum-Mint-Black tea flavoring Vinegar fermented by mixed strain

摘要:: 以红茶、黄山贡菊、薄荷为主要原料，利用混合乳酸菌在适宜条件下发酵，制备一种新型发酵风味调味醋；利用单因素法与响应面法达到优化发酵茶菌调味醋的发酵工艺的目的，结合总糖利用率（以葡萄糖计），感官评定，以及色度，pH值得到最佳工艺条件为：红茶加入量为6 g/L，黄山贡菊加入量为8 g/L，薄荷加入量为8.2 g/L，混合乳酸菌菌株接种量为10 %，糖的加入量为50 g/L，发酵温度为37 ℃。本实验将黄山贡菊、薄荷添加到复合乳酸菌菌发酵的过程当中，在保持茶调味醋原汁原味的基础上，使复合菌种发酵液的营养成分更加丰富，在保健调味醋及醋饮料领域具有很好的发展前途。

Abstract:: A new fermented flavor beverage was prepared by using black tea, chrysanthemum huangshan, mint as the main raw materials and using tea fungus to ferment under suitable conditions. Using single factor method and response surface method to achieve the goal of optimizing beverage vendors fermentation technology, combined with the utilization rate of total sugar (glucose), sensory evaluation, and chroma, pH value is the best process conditions for: for 6 g/L for the amount of black tea, huangshan addition amount is 8 g/L, 8.2 g/L, for the amount of peppermint vendors inoculation quantity was 10%, the amount of sugar to 50 g/L, the fermentation temperature of 37 ℃. This experiment to huangshan, mint added to the vendors process of fermentation in keeping the vendors beverage on the basis of the original, the vendors of fermented liquid nutrients more rich, eight gauze sealing temperature culture make it easier for vendors to mature, has the very good development prospect in the field of health drink.