本文選題：紅茶菌 + 發(fā)酵��； 參考：《食品與發(fā)酵工業(yè)》2017年02期

【摘要】：以紅茶茶湯(質(zhì)量分?jǐn)?shù)0.5%)、蜂蜜(質(zhì)量濃度6.54%)作為發(fā)酵底物,接種本課題組前期分離純化,并擁有知識(shí)產(chǎn)權(quán)的紅茶菌葡糖酸醋酸桿菌(Gluconacetobacter sp.,A4)10%進(jìn)行發(fā)酵,而研發(fā)出一款新的功能性飲料。這株菌代謝產(chǎn)出具有保肝護(hù)肝功效的功能因子D-葡萄糖二酸-1,4-內(nèi)酯(D-Saccharic acid 1,4-lactone monohydrate,DSL)。靜置于30℃環(huán)境下4~5 d得到發(fā)酵液,再將發(fā)酵液經(jīng)離心、抽濾、調(diào)配、罐裝、密封、殺菌等一系列工序,制成有功能性和獨(dú)特風(fēng)味的、可以進(jìn)行工業(yè)生產(chǎn)的飲料。經(jīng)過感官評價(jià)確定最終飲料配方為:87.35%發(fā)酵原液,12.24%白砂糖,0.16%檸檬酸,0.25%蘋果酸。最終通過抗氧化能力的測定,與市售紅茶菌發(fā)酵飲料進(jìn)行比較,評定本產(chǎn)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，

本文編號(hào)：1749115