红茶菌发酵枸杞果醋饮料工艺研究与品质分析

Optimize the Process of Fermented Goji Vinegar with Kombucha and Conduct Quality Analysis

以宁夏枸杞干果为原料,经浸泡、打浆、酶解、过滤等一系列工序后接种红茶菌进行发酵制备果醋。以总酸含量和感官评分为指标,探究红茶菌的接种量、初始糖度(均是以待发酵液质量比计算)和发酵温度对枸杞果醋品质的影响。经过单因素实验和正交试验确定发酵的最优条件是:红茶菌接种量为6%、初始糖度为20%、发酵温度为30℃。在最优条件下得到的发酵液有机酸的种类丰富,必需氨基酸有7种,香气成分共检出32种,各项指标均符合相关标准。最后将发酵液经过调配,得到一款红茶菌发酵的枸杞果醋饮料。

The fruits of Ningxia Goji were used as raw materials,and the vinegar was fermented by inoculating black tea bacteria after a series of processes such as soaking,pulping,enzymatic and filtration.Kombucha was inoculated for fermentation to prepare vinegar.Taking the total acid content and sensory score as the indexes,the effects of Kombucha inoculation,initial sugar content(all bare to be calculated by the mass ratio of fermentation broth)and fermentation temperature on the quality of Goji vinegar were investigated.The optimal conditions for fermentation were determined after single-factor and orthogonal tests:The inoculum of black tea bacteria was 6%,the initial sugar content was 20%,and the fermentation temperature was 30℃.The fermentation broth obtained under optimal conditions had a rich variety of organic acids,7 essential amino acids,and a total of 32 aroma components,all of which met the relevant standards.Finally,the fermentation solution was mixed to obtain Kombucha tea fermented Goji vinegar drink.