枇杷红茶菌饮料发酵工艺研究

Study of Fermentation Technology of Loquat Black Tea Fungus Beverage

以三潭枇杷和祁门红茶为主要原料,研究乳酸菌粉添加量、蔗糖添加量、发酵时间和发酵温度四种因素对枇杷红茶发酵饮料品质的影响,根据单因素试验所得结果,通过正交试验进行工艺优化,最优发酵工艺参数为:乳酸菌粉添加量为0.4%、蔗糖添加量为25%、发酵时间为3 d、发酵温度为32℃.在此条件下,感官评分为89分,pH值3.35、糖度14.8、DPPH自由基清除率83.8%、多酚含量464 mg/L.产品香气浓郁,酸甜适中,为枇杷发酵饮料的研发提供了一定的理论依据.

Santan loquat and Qimen black tea were used as main raw materials,the effects of sucrose concentration,Lactobacillus concentration,fermentation temperature and fermentation time to the quality of loquat black tea fermented beverage were studied.According to the results of single factor test,the orthogonal test was used to optimize the process.The optimum fermentation process parameters are as follows:Lactobacillus concentration 0.4%,saccharose concentration 25%,fermentation time 3 d and fermentation temperature 32℃.Under these conditions,the sensory score is 89;pH 3.35;sugar content 14.8;DPPH scavenging rate 83.8%;and polyphenol content 464 mg/L.The fermented beverage has a rich aroma,moderate sweetness and sourness,which provides a theoretical evidence for the research and development of the fermented beverage of loquat.