微生物固态发酵茶叶食醋的工艺研究

Study on tea-vinegar technology under solid-state microbial fermentation

以云南大叶种绿茶、玉米为主要原料,人工添加黑曲霉、酿酒酵母、醋酸菌等微生物,采用固态发酵技术,对发酵原料进行浸提、过滤、挑选、浸泡、蒸煮、糖化、酒精发酵、醋酸发酵等步骤,在相应阶段添加微生物菌种进行混菌发酵。结果表明:控制好各发酵环节的温度、添加物的比例等因素,对发酵料进行过滤、陈化、灭菌等处理,结果形成了兼有茶和醋独特风味的绿茶醋,具有很好的保健和营养功效。对成品茶醋进行感官指标、理化指标和卫生指标测定,符合国家质量标准。

Taking Yunnan large-leafed tea, corn as the main raw materials, added with Aspergillus ni- ger, Saecharomyces eerevisiae, Acetobacter and other microorganisms, adopting solid state fermenta- tion technology, filtering, selection, soaking, cooking, saceharification, alcohol fermentation, acetic acid fermentation steps for raw materials, extracting, adding microbial strains at the corresponding stage were conducted with mixed bacteria fermentation. The results showed that control of tempera- ture, additives proportion and other factors during the fermentation process, filtering, maturing, sterilization treatment for fermentation materials, tea vinegar with unique flavor of tea and vinegar was formed, it has good health care and nutritional function. The finished product was detected in sensory, physical and chemical and hygiene indicators, consistent with national quality standards.