红茶菌发酵山药枸杞果醋的工艺研究-《中国调味品》

文章信息/Info

Title:: Study on the Fermentation of Chinese yam and Lycium barbarum Fruit Vinegar by Kombucha

摘要:: 以山药和枸杞为原料，榨汁后按一定配比混匀，采用红茶菌对其进行发酵，制备山药枸杞果醋。经试验探究得出山药汁与枸杞汁最佳配比为4:6。选取红茶菌的接种量、初始糖度和发酵温度为影响因素，以果醋的总酸含量为响应值，在单因素试验的基础上，采用Box-Benhnken响应面法对果醋的发酵工艺进行优化。结果表明，山药枸杞果醋的最佳发酵工艺为：红茶菌接种量17%，初始糖度18%，发酵温度30℃，该条件下，制得果醋的总酸含量为4.65 g·100mL-1，与模型预测基本一致。果醋具有独特的果香和醋香，且各项指标均符合相关标准要求。

Abstract:: Taking Chinese yam and Lycium barbarum as raw materials, the juice was mixed according to a certain ratio, and fermented by Kombucha to prepare Chinese yam and Lycium barbarum fruit vinegar. The best ratio of Chinese yam juice and Lycium barbarum juice was 4:6. The Kombucha inoculum, initial sugar content and fermentation temperature were selected as the influencing factors, the total acid content of fruit vinegar was used as the response value. Based on the single factor test, the fermentation process of fruit vinegar was optimized by using Box-Benhnken response surface method. The results showed that the best fermentation process of Chinese yam and L ycium barbarum fruit vinegar was: Kombucha inoculation 17%, initial sugar content 18%, fermentation temperature 30℃, under this condition, the total acid content of the prepared fruit vinegar was 4.65 g·100mL -1 , which was consistent with the model prediction. Fruit vinegar had a unique fruit and vinegar aroma, and all indicators met the requirements of relevant standards.