| 红茶菌固定化发酵葛根茶饮料工艺研究 |
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| 引用本文： | 王润东,邵 伟.红茶菌固定化发酵葛根茶饮料工艺研究[J].中国酿造,2015,34(3):158. |
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| 作者姓名： | 王润东 邵 伟 |
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| 作者单位： | 1.湖北智慧果林业科技有限公司技术中心，湖北兴山443700；2.三峡大学生物与制药学院，湖北宜昌443001 |
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| 基金项目： | 三峡大学生物与制药学院2013年资助项目（2014HY005） |
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| 摘 要： | 以葛根纤维提取物为原料进行红茶菌发酵，并以发酵茶中的总酸含量、总糖利用率和对发酵液的感官评价分作为评价指标，探讨了蔗糖添加量、接种量、揺瓶转速和发酵时间等因素对固定化细胞技术发酵葛根茶饮料的影响，并通过正交试验优化了发酵葛根茶饮料的最佳工艺条件。结果表明，蔗糖添加量为70 g/L，接种量为8%，揺瓶转速为180 r/min，发酵时间为7 d，所制得的发酵葛根茶饮料色泽均匀，酸甜可口。
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| 关 键 词： | 葛根 红茶菌 固定化 发酵 饮料 |
Preparation process of kudzu root beverage by immobilized kombucha fermentation |
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| WANG Rundong,SHAO Wei.Preparation process of kudzu root beverage by immobilized kombucha fermentation[J].China Brewing,2015,34(3):158. |
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| Authors: | WANG Rundong SHAO Wei |
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| Affiliation: | 1.Technology Center of Hubei Wisdom Fruit Forestry Science and Technology Co., Ltd., Xingshan 443700, China;
2.College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang 443001, China |
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| Abstract: | Using kudzu root fibers extract as raw materials to conduct fermentation, and the total acid content, total sugar utilization and sensory evaluation on fermentation liquor as evaluation index, the effects of sucrose concentration, inoculum, shaken bottle speed and fermentation time on kudzu root beverage by immobilized cell fermentation was discussed. The processing conditions of kudzu root beverage were optimized by orthogonal experiment as follows: sucrose concentration 70 g/L, inoculum 8%, shaken bottle speed 180 r/min, and fermentation time 7 d. The product had uniform color and distinctive flavor. |
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| Keywords: | kudzu root kombucha immobilization fermentation beverage |
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