红茶菌A4发酵功能饮料的研制

发布时间：2018-04-14 11:25

  本文选题：红茶菌 + 发酵　； 参考：《食品与发酵工业》2017年02期

【摘要】：以红茶茶汤(质量分数0.5%)、蜂蜜(质量浓度6.54%)作为发酵底物,接种本课题组前期分离纯化,并拥有知识产权的红茶菌葡糖酸醋酸杆菌(Gluconacetobacter sp.,A4)10%进行发酵,而研发出一款新的功能性饮料。这株菌代谢产出具有保肝护肝功效的功能因子D-葡萄糖二酸-1,4-内酯(D-Saccharic acid 1,4-lactone monohydrate,DSL)。静置于30℃环境下4~5 d得到发酵液,再将发酵液经离心、抽滤、调配、罐装、密封、杀菌等一系列工序,制成有功能性和独特风味的、可以进行工业生产的饮料。经过感官评价确定最终饮料配方为:87.35%发酵原液,12.24%白砂糖,0.16%柠檬酸,0.25%苹果酸。最终通过抗氧化能力的测定,与市售红茶菌发酵饮料进行比较,评定本产品的抗氧化性最佳。
[Abstract]:Black tea and tea soup (0.5% by mass fraction, honey (6.54 mass concentration)) were used as fermentation substrate, inoculated with Gluconacetobacter sp. A410%, which had intellectual property rights, and was isolated and purified by our research group.A new functional drink has been developed.The metabolizing product of the strain was D-saccharic acid 1-4-lactone monohydrate DSLL, which was a functional factor of protecting liver and protecting liver.The fermentation broth was obtained at 30 鈩，

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