摘要
以山药和枸杞为原料,榨汁后按一定配比混匀,采用红茶菌对其进行发酵,制备山药枸杞果醋。经试验探究得出山药汁与枸杞汁的最佳配比为4:6。选取红茶菌的接种量、初始糖度和发酵温度为影响因素,以果醋的总酸含量为响应值,在单因素试验的基础上,采用Box-Benhnken响应面法对果醋的发酵工艺进行优化。结果表明,山药枸杞果醋的最佳发酵工艺为:红茶菌接种量17%,初始糖度18%,发酵温度30℃,该条件下制得果醋的总酸含量为4.65 g/dL,与模型预测值基本一致。果醋具有独特的果香和醋香,且各项指标均符合相关标准要求。
Take Chinese yam and Lycium barbarum as the raw materials,their juice is mixed according to a certain ratio,Chinese yam and Lycium barbarum fruit vinegar is prepared by fermentation of Kombucha.The optimal ratio of Chinese yam juice and Lycium barbarum juice is 4:6 by experiment.The inoculation amount,initial sugar content and fermentation temperature of Kombucha are selected as the influencing factors,and the total acid content of fruit vinegar is taken as the response value.On the basis of single factor test,the fermentation process of fruit vinegar is optimized by Box-Benhnken response surface methodology.The results show that the best fermentation process of Chinese yam and Lycium barbarum fruit vinegar is as follows:Kombucha inoculation amount is 17%,initial sugar content is 18%,fermentation temperature is 30℃,under such conditions,the total acid content of fruit vinegar is 4.65 g/dL,which is basically consistent with the model predicted value.Fruit vinegar possesses peculiar aroma of fruit and vinegar,and all indexes meet the demands of correlative standards.
作者
张文莉
姚稳
巫永华
秦杰
苗敬芝
ZHANG Wen-li;YAO Wen;WU Yong-hua;QIN Jie;MIAO Jing-zhi(College of Food(Biological)Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe,Xuzhou University of Technology,Xuzhou 221018,China)
出处
《中国调味品》
CAS
北大核心
2021年第4期119-123,共5页
China Condiment
基金
徐州工程学院校级青年项目(XKY2018250)
江苏省科技项目(BE2017352)。
关键词
红茶菌
山药
枸杞
果醋
工艺优化
Kombucha
Chinese yam
Lycium barbarum
fruit vinegar
process optimization
