大豆乳清红茶菌复合发酵饮料的工艺研究

Preparation of Soybean Kombucha Complex Fermented Beverage

本研究以豆制品生产中的副产物大豆乳清液为原料,采用红茶菌对其发酵通过单因素试验考察糖添加量,红茶菌接种量,发酵时间,茶叶添加量对发酵饮料感官的影响。依据单因素试验的结果设计正交试验,对大豆乳清红茶菌复合发酵饮料的发酵工艺进行优化,确定出大豆乳清红茶菌复合发酵的最佳条件:加糖量为140 g/L,茶叶添加量为6 g/L,接种量为60 g/L,发酵温度为28℃,发酵时间为8 d。发酵液色泽均一透亮,酸甜适宜,有发酵特殊的香气,兼有红茶与大豆的香味,风味丰富,是一种很有前景的活菌保健饮料。

In this study,soybean whey liquid,a by-product in soybean production,was used as raw material and fermented by kombucha fungus.Through single factor test,the effects of sugar addition,kombucha fungus inoculation amount,fermentation time and tea addition amount on the sensory perception of fermented beverage were investigated.According to the results of single factor experiment,orthogonal experiment was designed to optimize the fermentation process of soybean whey kombucha compound fermentation beverage.The optimal conditions of soybean whey kombucha compound fermentation beverage were determined as follows:140 g/L of sugar,6 g/L of tea,60 g/L of inoculation,28℃of fermentation temperature and 8 d of fermentation time.The fermentation liquid is uniform in color and bright,suitable for sweet and sour,with a special aroma of fermentation,as well as the aroma of black tea and soybean,and rich in flavor.It is a kind of healthy drink with living bacteria.