冀权1,2，罗正勇1,2，勉海荣1,2，田晓菊1,2*
（1 宁夏大学食品与葡萄酒学院，宁夏 银川 750021；
2 宁夏食品微生物应用技术与安全控制重点实验室，宁夏 银川 750021）
摘要：以宁夏枸杞干果为原料，经浸泡、打浆、酶解、过滤等一系列工序后接种红茶菌进行发酵制备果醋。以总酸含量和感官评分为指标，探究红茶菌的接种量、初始糖度（均是以待发酵液质量比计算）和发酵温度对枸杞果醋品质的影响。经过单因素实验和正交试验确定发酵的最优条件是：红茶菌接种量为6%、初始糖度为20%、发酵温度为30℃。在最优条件下得到的发酵液有机酸的种类丰富，必需氨基酸有7 种，香气成分共检出32 种，各项指标均符合相关标准。最后将发酵液经过调配，得到一款红茶菌发酵的枸杞果醋饮料。
关键词：红茶菌；果醋饮料；宁夏枸杞；有机酸；香气成分
Optimize the Process of Fermented Goji Vinegar with Kombucha and Conduct Quality Analysis
JI Quan1,2，LUO Zheng-yong1,2，MIAN Hai-rong1,2，TIAN Xiao-ju1,2*
（1 School of Food and Wine of Ningxia University，Yinchuan 750021，China；
2 Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control，
Yinchuan 750021，China）
Abstract: The fruits of Ningxia Goji were used as raw materials，and the vinegar was fermented by inoculating blacktea bacteria after a series of processes such as soaking，pulping，enzymatic and filtration. Kombucha was inoculatedfor fermentation to prepare vinegar. Taking the total acid content and sensory score as the indexes，the effects ofKombucha inoculation，initial sugar content（all bare to be calculated by the mass ratio of fermentation broth）andfermentation temperature on the quality of Goji vinegar were investigated. The optimal conditions for fermentationwere determined after single-factor and orthogonal tests：The inoculum of black tea bacteria was 6%，the initial sugarcontent was 20% ，and the fermentation temperature was 30℃ . The fermentation broth obtained under optimalconditions had a rich variety of organic acids，7 essential amino acids，and a total of 32 aroma components，all ofwhich met the relevant standards. Finally，the fermentation solution was mixed to obtain Kombucha tea fermentedGoji vinegar drink.
Key words: kombucha；fruit vinegar beverage；Lycium Barbarum；organic acid；aroma component
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2023）05-0041-08
2023，Vol.26，No.5