Optimization of the Fermentation Technology of Black Tea Vinegar
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Abstract:
In order to determine the best technological parameters of black tea fruit vinegar, black tea and pomegranate were used as raw materials in this study, yeast and acetic acid bacteria were inoculated for fermentation. Based on the single factor experiments, the orthogonal experiment of alcohol fermentation stage was carried out with tea juice ratio, yeast inoculation amount and sugar content as factors, and the orthogonal experiment of acetic acid fermentation stage was carried out with the initial alcohol precision, acetic acid bacteria inoculation amount and fermentation temperature as factors. The results showed that the optimal fermentation conditions were as follows: in alcohol fermentation stage, microwave extraction was 4 minutes, the ratio of tea to water was 5:100, the ratio of tea to juice was 1:5, yeast inoculation amount was 0.2%, sugar addition amount was 16 g/100 mL; in acetic acid fermentation stage, bottling amount was 30%, initial ethanol content was 7% vol, acetic acid bacteria inoculation amount was 12%, fermentation at 30 ℃. Under the optimized conditions, the total acid ofblack tea fruit vinegar was 6.48 g/100 mL, and the content of tea polyphenols was 397.85 mg/L. It was rich in 16 kinds of amino acids, and the total content was 5.93 mg/mL, among which the essential amino acids accounted for 38.45% of the total content. Its color was bright, aroma was harmonious, flavor was unique, the physical and chemical and health indicators met the relevant national standards. It provided a theoretical basis for the development and industrial production of black tea vinegar.
