‘红茶菌’发酵饮料生产工艺及其功能特性研究

Study on production process and functional activity of the 'Kombucha' fermented beverage

中文关键词:  ‘红茶菌’  纯菌混合发酵  响应面法  抗氧化性  抑菌作用  α-¬淀粉酶

英文关键词:'Kombucha'  mixed fermentation of pure bacteria  response surface methodology  antioxidant  antimicrobial activity  α-amylase

中文摘要:

      目的 优化纯菌混合发酵制备‘红茶菌’发酵饮料的生产工艺, 并对优化后的‘红茶菌’发酵饮料的功能特性进行考查。方法 以糖茶水为基底, 通过单因素试验考察接种量、葡萄糖添加量以及茶叶添加量对‘红茶菌’发酵饮料总糖利用率和感官评分的影响, 并采用响应面分析法得出最佳工艺。采用优化工艺条件对‘红茶菌’发酵至第6 d, 采用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl radical, DPPH)自由基清除能力、2,2’-联氮-双-3-乙基-苯并噻唑啉-6-磺酸[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), ABTS]阳离子自由基清除能力评价抗氧化能力, 96孔板法进行抑菌能力分析, 采用DNS法进行抑制α?-淀粉酶能力分析。结果 最佳工艺为接种量为8.0%、葡萄糖添加量14.5%、茶叶添加量1.2%。优化后‘红茶菌’发酵液pH下降至3.2左右, 总酸浓度为1.632 g/L, 总酚最高可至332.7 mg/mL。优化后发酵液DPPH自由基以及ABTS+自由基的清除率分别达到了81.32%和82.92%, 金黄色葡萄糖菌、大肠杆菌和单增李斯特菌的最小抑菌浓度分别为128、16和16 mg/mL, 对α?-淀粉酶的抑制作用达87.53%。结论 优化工艺可明显提高‘红茶菌’发酵饮料的抗氧化能力, 对金黄色葡萄糖球菌、大肠杆菌、单增李斯特菌具有明显的抑制作用, 对于α?淀粉酶的抑制作用也有较大提升。

英文摘要:

      Objective To optimize the production technology of 'Kombucha' fermented beverage prepared by mixed fermentation of pure bacteria, and study the functional characteristics of optimized 'Kombucha' fermented beverage. Methods The effects of inoculum concentration, glucose addition amount, tea additive amount on the total sugar utilization rate and sensory score of 'Kombucha' fermented beverage were studied by single factor experiment, and the optimum process was obtained by response surface analysis. 'Kombucha' was fermented to the 6th day, the antioxidant capacity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) cation radical scavenging ability. The 96-well plate method was used for antibacterial ability analysis and DNS method was used for inhibition α-amylase capacity analysis. Results The best process was: 8.0% inoculation, 14.5% glucose added and 1.2% tea added. After optimization. pH decreased to around 3.2, which corresponded to an increase in total titration acidity up to 1.632 g/L, and the content of phenolic was up to 332.7 mg/mL. The removal rate of 'Kombucha' fermented beverage for DPPH and ABTS+ reached 81.32% and 82.92%, and the minimum antibacterial concentrations of the Staphylococcus aureus, Escherichia coli, Monosaccharide listeria were 128, 16, 16 mg/mL respectively, and the inhibition effect of α-amylase reached 87.53%. Conclusion The antioxidant ability of 'Kombucha' fermented beverage is significantly improved compared with non-optimization, and there is obvious inhibition for the three pathogenic bacteria, and the inhibition effect of α-amylase is also greatly improved.