摘要
以新疆干骏枣为原料,采用红茶菌(酿酒酵母菌Saccharomy cescerevisiae Hansen、纹膜醋酸杆菌Acetobacter aceti、植物乳酸杆菌Lactobacilha plantarum)为菌种,经发酵研制红枣红茶菌发酵饮料。研究了红枣汁添加量、红茶菌接种比例、发酵时间、温度和供氧量等因素对红枣红茶菌发酵饮料发酵工艺的影响,确定其最佳工艺为:红茶菌接种量5%(乳酸菌:醋酸菌:酵母菌=2:2:1)、枣水比1:3.5、发酵时间4d、温度30℃,供氧方式为10层左右的纱布封口震荡培养。该发酵饮料酸甜爽口,枣香醇厚。
Juice extracted from dry ＂Junzao＂ Jujube growing in Xinjiang was fermented by tea fungus （Saccharomyces cerevisiae Hansen, Acetobacter aceti and Lactobacilha plantarum） to give a beverage. The effects of some factors on the fermentation technology for the beverage were investigated, such as the quantity of jujube juice, the dosage of tea fungus, fermentation time and temperature, and the volume of oxygen supply. The optimal fermentation conditions were determined as follows： 5% tea fungus （Lactobacilha plantarum ： Acetobacter aceti ： Saccharomyces cerevisiae Hansen = 2 ： 2 ： 1 ）, jujube ： water = 1 ： 3.5, and fermentation at 30℃ for 4 d. About 10 layers of gauze were used for closed shaking cultivation to supply oxygen. The fermented beverage obtained was characterized by refreshing sweetness and sourness and strong jujube flavor.
出处
《饮料工业》
2012年第2期25-28,共4页
Beverage Industry
基金
塔里木大学校长基金创新群体项目(TDZKCX08001)
关键词
红枣
红茶菌
发酵工艺
jujube
tea fungus
fermentation technology
作者简介
陈胜慧子（1985-），女，学士学位，助理实验师，从事果蔬加工研究。
【通讯作者】侯旭杰。
