戊糖片球菌发酵对满族酸茶中植酸质量浓度的影响

Effect of Pediococcus pentosaceus fermentation on the content of phytic acid in Manchu Sour Tea

采用分离自传统满族酸茶中的戊糖片球菌(Pediococcus pentosaceus)为发酵菌株,以小米、大豆和玉米为原料,探究戊糖片球菌发酵对人工接种满族酸茶中植酸质量浓度和感官评分的影响。在单因素试验的基础上,采用L 9(34)正交试验设计确定戊糖片球菌发酵满族酸茶的最佳工艺条件。结果表明,菌株生长约4 h时进入对数生长期,4~12 h是产酸的主要时期。满族酸茶最优的发酵工艺参数:固液比1∶8(g/mL),接种量3.0%,装液量50%,发酵温度37℃,发酵时间12 h。在此最佳的优化条件下,通过戊糖片球菌发酵得到的满族酸茶植酸质量浓度为0.85 mg/mL,感官评分为83.7分,制得的满族酸茶色泽淡黄,口感酸甜,具有谷物和乳酸发酵的独特风味。

Pediococcus pentosaceus isolated from traditional Manchu Sour Tea was used as the fermentation strain.to The effects of P.pentosaceus fermentation on phytic acid content and sensory score of artificially inoculated Manchu Sour Tea using millet,soybean and maize as raw materials.On the basis of single factor test,L 9(34)orthogonal design was used to determine the optimal technological conditions of the fermentation of Manchu Sour Tea by P.pentosaceus.The results showed that the strain entered logarithmic growth phase at about 4 h.The main period of acid production was 4-12 h.The optimal fermentation parameters of Manchu Sour Tea were as follows:solid-liquid ratio of 1∶8(g/mL),inoculation amount of 3.0%,filling amount of 50%,fermentation temperature of 37℃and fermentation time of 12 h.Under the optimal conditions,the phytic acid content was 0.85 mg/mL and sensory score was 83.7.The color of Manchu Sour Tea was light yellow and tastes sour and sweet,with unique flavor of grain and lactic acid fermentation.