红茶菌发酵香蕉醋的工艺及抗氧化活性研究

Study on the Process and Antioxidant Activity of Banana Vinegar Fermented by Kombucha

采用红茶菌作为发酵混合菌种,广西北海涠洲岛香蕉作为原料,研制一款特色香蕉果醋饮品,并对香蕉果醋抗氧化活性进行研究。结果表明,红茶菌发酵香蕉醋的最佳工艺为红茶菌接种量15%、发酵温度35℃、初始糖度20%。此条件下发酵得到的香蕉醋总酸含量为6.06 g/100 mL,且其对DPPH自由基、羟基自由基的清除能力较强,具有较好的抗氧化活性。

Using kombucha as a fermentation mixed strain,banana from Weizhou island in Beihai,Guangxi province was used as raw material to develop a characteristic banana fruit vinegar drink,and the antioxidant activity of banana fruit vinegar was studied.The results showed that the optimal process for fermentation of banana vinegar by kombucha was 15%inoculation amount,fermentation temperature 35℃,and initial sugar content 20%.Under these conditions,the total acid content of banana vinegar obtained by fermentation was 6.06 g/100 mL,and its scavenging ability to DPPH free radicals and hydroxyl free radicals was strong,and it had good antioxidant activity.