草莓味黄大茶发酵饮料的开发及工艺优化

Development and Process Optimization of Strawberry-Flavored

摘要:

从不同产地红茶菌中分离筛选优良乙酸菌和酵母菌为发酵菌株，以大别山区黄大茶为主要原料，加入草莓果汁液，开发草莓味黄大茶发酵饮料。通过发酵工艺优化和产品调配等手段，获得最佳工艺参数：发酵菌株为乙酸菌DZ-001和酵母菌LN-001、接种体积比为2∶1、总接种体积分数为5%、起始pH值为5.5、发酵温度为30 ℃、发酵时间为12 d、草莓果汁添加质量浓度为4.66 g/L、结晶糖浆添加质量浓度为5.08 g/L、柠檬酸和柠檬酸钠添加质量浓度为0.20 g/L、VC质量浓度为0.02 g/L、D-异抗坏血酸钠质量浓度为0.03 g/L、草莓香精添加质量分数为0.1%。

Abstract:

Excellent acetic acid bacteria and yeasts were separated and screened as fermentation strains from different producing areas of kombucha. The yellow big tea in Dabie Mountains was used as the main raw material, and strawberry juice was added to develop the strawberry-flavored yellow big tea fermented beverage. By optimizing the fermentation process and product formulation, the optimal process parameters were identified. This includes the use of two exceptional fermentation strains, acetic acid bacteria DZ-001 and yeast LN-001, with an inoculation ratio of 2∶1 and a total inoculation amount of 5%. The optimal initial pH value is 5.5, with a fermentation temperature of 30 ℃ for a duration of 12 days. The addition amount of strawberry juice is 4.66 g/L, while the addition amount of crystalline syrup is 5.08 g/L. The addition amount of citric acid and sodium citrate is 0.20 g/L, with the optimal addition amounts of VC and D-sodium erythorbate at 0.02 g/L and 0.03 g/L, respectively. Finally, the optimal addition amount of strawberry flavor is 0.1%.