混合菌株复合调味发酵牛蒡茶味调味醋的研制

Development of Burdock Tea Flavored Vinegar Fermented by Mixed Strains

文章以牛蒡为原料,添加嗜热链球菌、嗜酸乳杆菌和植物乳杆菌3种复合菌株对牛蒡浸提液进行发酵,制作乳酸菌保健茶味调味醋,以期探究茶味调味醋添加乳酸菌对色泽、香气、口感的改善及牛蒡-乳酸菌复合发酵调味醋的生产工艺条件、品质及不同原料配比对其风味的影响。通过初步试验确定3个因素(牛蒡含量、菌株接种量、糖的添加量)的3个水平,采取L 9(3 4)正交表做正交试验,牛蒡-乳酸菌复合发酵调味醋制作完成后,对9瓶饮料进行感官评分及数据处理。试验结果表明,最佳配方是A 2B 2C 3,即牛蒡用量为17%,混合菌种用量为12%,白砂糖添加量为13%。此时酸甜适中,风味最佳,口感最好,营养品质优良,可做茶味调味醋用于食品加工,亦可作为饮料直接饮用。同时,经过检测,该配方的复合发酵调味醋各项营养指标均符合国家标准,适合日常养生饮用,是较为理想的复合发酵型保健茶味调味醋。

Burdock extract is fermented with burdock as the raw material,adding three complex strains of Streptococcus thermophilus,Lactobacillus acidophilus and Lactobacillus plantarum.Lactic acid bacteria healthy tea flavored vinegar is produced,in order to explore the effects of adding lactic acid bacteria on the color,aroma and taste of tea flavored vinegar and the production process conditions,quality and different ratios of raw materials on flavor of burdock-lactic acid bacteria compound fermented vinegar.Three levels and three factors(burdock content,strain inoculation amount and sugar additive amount)are determined by preliminary experiments.Orthogonal experiment is conducted with L 9(3 4)orthogonal table.After the production of burdock-lactic acid bacteria compound fermented vinegar,the sensory scores and data processing of 9 bottles of beverage are carried out.The results show that the optimum formula is A 2B 2C 3,the burdock dosage is 17%,the mixed-strain dosage is 12%,and the additive amount of sugar is 13%.At this time,the sweetness and sourness is moderate,the flavor and taste is the best,the nutritional quality is good,can be used as tea flavored vinegar for food processing,can also be used as beverage drinking directly.At the same time,after testing,the nutritional indicators of the compound fermentated flavored vinegar by this formula are in line with the national standards,being suitable for daily healthy drinking,and it is an ideal healthy compound fermented heathy tea flavored vinegar.