芦荟红茶菌复合发酵饮料的研制

Preparation of Aloe-tea Fungus Compound Beverage

本研究以芦荟和红茶为主要原料,以有益微生物为菌种,结合民间红茶菌的制作方法,研制出具有芦荟风味的复合型发酵茶饮料,通过对芦荟加量、接种量、发酵时间和温度的正交试验和方差分析,确定出发酵过程中的最佳配比组合是芦荟汁加量20%,红茶菌接种量15%;最佳生产工艺为发酵时间5d,温度30℃。发酵液略带芦荟清香,酸甜适中,菌膜呈透明胶状膜,碳水化合物利用率高,且工艺简便,成本低,发酵周期短,为充分利用芦荟资源,丰富茶饮料产品种类提供了一种新途径。

Aloes and tea fungus are used as the main raw materials to research and produce a composite fermented beverage integrated with traditional tea fungus production methods. Through orthogonal test and analysis of variance with adding the volume of aloes, vaccination volume, temperature and time as factors, the best formula and conditicus in fermentation proeess is obtained. The optimum formula is aloe juice 20%, tea vaccination size 15%. The best conditions are： fermentation period 5d, temperature 30℃. Fermentation liquid is a little sour and fragrant, bacteria is transparent egg membrane with utilization of high-sugar and lowcost, the fermentation time is also short. This study provides a new approach for using aloes and enriching tea drinking production.