冬瓜的物理化学特性,挥发性化合物和基本球化 (Hibiscus sabdariffa L.) 康布查饮料饮料
1Gastronomy and Culinary Arts Department, Faculty of Applied Sciences, Ozyegin University, Istanbul, Turkey.
概括
这项研究探讨了使用果汁缩剂或糖糖的树生产,分析了其特性和适合球化. 果汁缩物产生了更高的密度和发酵率,影响了kombucha球体的特性.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 饮料化学 饮料化学
背景情况:
- 康布查,一种发酵茶,因其所谓的健康益处而越来越受欢迎.
- 目前的孔布查产品缺乏标准化的成分,这推动了对新配方的需求.
- 结合Hibiscus提供了独特的风味和增加的健康属性的潜力.
研究的目的:
- 为了生产kombucha使用花与果汁缩剂和砂糖.
- 为了表征物理化学性质,乙醇和维生素B12含量.
- 为了识别挥发性化合物并评估球化中的兼容性.
主要方法:
- 康布恰的发酵与,果汁缩剂,和糖糖.
- 对pH,,密度,乙醇,维生素B12和挥发性物质的分析.
- 评价kombucha的球化特性.
主要成果:
- 发酵导致pH值下降;布里克斯与果汁缩物下降,但与糖保持稳定.
- 果汁缩kombucha表现出更高的密度和发酵率.
- 乙醇含量在1.08至1.12g/L之间,维生素B12在0.054至0.071μg/100g之间,二氧化碳在0.40至0.43g/L之间.
- 确定了decanoic,octanoic和lauric酸是主要的挥发物.
- 来自果汁度的康布查球体更大,而糖糖球体更均.
结论:
- Hibiscus kombucha 可以成功地用替代甜味剂如果汁缩剂来生产.
- 甜味剂的选择显著影响物理化学特性和球化结果.
- 进一步的研究可以为特定应用优化kombucha配方.
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