Optimization of Fermentation Technology of Citrus Black Tea Beverage
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Abstract:
In order to determine the best fermentation parameters of citrus tea fungus beverage, in this experiment, Xinhui citrus and Yingde black tea were used as main raw materials to produce citrus black tea beverage by inoculation of black tea fungus. Based on the single factor experiment, Box-Behnken response surface method was used to design the experiment, using four factors and three levels, taking pH value as the response index, to explore the influence of four factors on the quality of citrus black tea beverage, such as the amount of lactic acid bacteria powder, the amount of sucrose, the fermentation time and the fermentation temperature, and to determine the best technological parameters of citrus black tea beverage fermentation. The results showed that the optimum fermentation conditions of citrus tea fungus beverage were as follows: lactic acid bacteria 0.4%, sucrose 15%, fermentation temperature 32 ℃ and fermentation time 4 days. Under these conditions, the pH value is 3.14, the sensory evaluation score is 93.1 points, and the consumption of soluble solids is 12.30%, which is close to the results of three verification tests, indicating that the regression model fits well. Therefore, the response surface method to optimize the fermentation process of citrus black tea beverage is reliable and can provide a scientific basis for the research and development of citrus black tea beverage.
