红茶菌发酵马铃薯醋工艺研究
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摘要
该研究以宁夏固原鲜马铃薯(青薯9号)为原料,采用红茶菌对其进行发酵,制备马铃薯醋。并以陈酿前马铃薯醋中总酸含量为响应值,初始糖度、红茶菌接种量、发酵温度为考察因素,采用响应面法对马铃薯醋的发酵工艺进行优化。结果表明,马铃薯醋的最优发酵工艺为初始糖度19%,红茶菌接种量21%,发酵温度34℃。在此最优发酵条件下,陈酿前马铃薯原醋中总酸含量为2.48 g/100 m L,较优化前提高20.4%,经陈酿后总酸可达3.60 g/100 m L。马铃薯醋澄清透亮,无沉淀、无浮膜,呈浅黄色,香味协调,酸中带甜,无不良气味。微生物指标和理化指标均符合相关标准要求。
Using fresh potato(Qingshu No.9) from Guyuan, Ningxia as raw material, the potato vinegar was prepared by kombucha fermentation. Using the total acid content in potato vinegar before aging as response value, and initial sugar content, kombucha inoculum and fermentation temperature as investigating factors, the fermentation process of potato vinegar was optimized by response surface methodology. The results showed that the optimum fermentation process of potato vinegar was as follows: initial sugar content 19%, kombucha inoculum 21%, fermentation temperature 34 ℃.Under the optimal fermentation conditions, the total acid content in potato vinegar before aging was 2.48 g/100 ml, which was 20.4% higher than that before optimization, the total acid content in potato vinegar after aging was 3.60 g/100 ml. The potato vinegar was clear and transparent, no precipitation, no floating film, light yellow, which had harmonious aroma, sour and sweet, no off-flavor. Microbial and physicochemical indicators of the potato vinegar met the requirements of relevant standards.
Using fresh potato(Qingshu No.9) from Guyuan, Ningxia as raw material, the potato vinegar was prepared by kombucha fermentation. Using the total acid content in potato vinegar before aging as response value, and initial sugar content, kombucha inoculum and fermentation temperature as investigating factors, the fermentation process of potato vinegar was optimized by response surface methodology. The results showed that the optimum fermentation process of potato vinegar was as follows: initial sugar content 19%, kombucha inoculum 21%, fermentation temperature 34 ℃.Under the optimal fermentation conditions, the total acid content in potato vinegar before aging was 2.48 g/100 ml, which was 20.4% higher than that before optimization, the total acid content in potato vinegar after aging was 3.60 g/100 ml. The potato vinegar was clear and transparent, no precipitation, no floating film, light yellow, which had harmonious aroma, sour and sweet, no off-flavor. Microbial and physicochemical indicators of the potato vinegar met the requirements of relevant standards.
引文
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[2]SLOAN A E.Top 10 trends to watch and work on:2003[J].Food TechnolChicago,2003,57(4):30-32.
[3]吴利晓.不同栽培方式和种植密度对马铃薯产量及品质的影响[D].银川:宁夏大学,2016.
[4]者金兰,景治忠,于仙萍,等.全膜双垄覆盖沟播栽培条件下马铃薯品种比较研究[J].宁夏农林科技,2013,54(9):37-38.
[5]朱玉君.西吉县推广优质专用型马铃薯新品种[J].中国农业信息,2012(11):46.
[6]毛玉乾.干旱区马铃薯品种比较试验[J].宁夏农林科技,2013,54(12):7-8,12.
[7]周霞,刘敏,韩育梅.马铃薯发酵醋辅料的选择及酒精发酵工艺条件的优化[J].食品科技,2016(3):186-190.
[8]廖卢艳,蒋立文.红茶菌的研究进展[J].中国食物与营养,2006(9):22-23.
[9]BAUER-PETROVSKA B,PETRUSHEVSKA-TOZI L.Mineral and water soluble vitamin content in the Kombucha drink[J].Int J Food Sci Tech,2000,35(2):201-205.
[10]吴燕.红茶菌的研究和应用进展[J].食品工业科技,2012,33(8):436-438.
[11]赵平,范铁男,邹积宏,等.红茶菌的研究概况[J].黑龙江医药,2011(3):367-370.
[12]任亮.红茶菌发酵工艺的研究[D].合肥:安徽农业大学,2013.
[13]JAYABALAN R,MALBAS姚A R V,LONC姚AR E S,et al.A review on kombucha tea-microbi ology,composition,fermentation,beneficial effects,toxicity,and tea fungus[J].Compr Rev Food Sci Food Safety,2014,13(4):doi:10.1111/1541-4337.12073.
[14]梅瀚杰,胡文锋.国内外红茶菌研究进展[J].食品工业科技,2018,39(17):335-341.
[15]魏书蓉,张亚楠,吴春,等.红茶菌的研究进展[J].亚太传统医药,2018(11):97-99.
[16]青海省马铃薯主导品种-青薯9号[J].青海农技推广,2017(4):26.
[17]郭书贤,王冬梅,王庆洁,等.芦荟红茶菌复合发酵饮料的研制[J].食品科学,2006,27(12):940-944.
[18]张博,肖世娣,张惠玲,等.马铃薯格瓦斯工艺技术研究[J].食品研究与开发,2018,39(13):92-98.
[19]涂强,康宁,冬梅,等.甘薯格瓦斯饮料工艺条件的研究[J].中国酿造,2008,27(21):93-96.
[20]李和生.食品分析[M].北京:科学出版社,2014:41-42.