Optimization of Antimicrobial Process of Acanthopanax senticosus Fermented Tea [刺五 加 发酵 茶工 艺优 化 及其 抗氧 化活 性]

作者：Hua H.; Yin W.; Zhang Z.; Li Q.; Wu T.; Liu Y.; Lü G.

来源：Journal of Food Science and Technology, 2018, 36(3): 56-65.

DOI：10.3969/j.issn.2095-6002.2018.03.008

• Acanthopanax senticosus
• Antioxidation
• Fermentation
• Flavonoids
• Response surface

Acanthopanax senticosus is a kind of medicine and food homologous resource peculiar to north China. In order to promote the use of Acanthopanax, Acanthopanax fermentation was made into Acantho-panax senticosus fermentation tea. The solid-state fermentation was applied to deal with Acanthopanax sen-ticosus by using Aspergillus oryzae, Aspergillus oryzae, and Candida utilis for the very first time. The opti-mum conditions were obtained through the response surface method based on flavonoid contents and sen-sory scores of tea. Moreover, the antioxidant capacities of Acanthopanax senticosus before and after fer-mentation were also compared. The results showed that best addition ratio of Aspergillus oryzae, Monas-cus, and Candida utilis 1颐 2颐 1, inoculation amount 15%, moisture content 51%, the fermentation tem-perature 36 益, and the fermentation period 4郾 5 days. Under these conditions, the sensory quality of ob-tained Acanthopanax senticosus fermented tea was excellent and the content of flavonoids was 32郾 37%, which was higher than that of unfermented Acanthopanax senticosus. Meanwhile, the antioxidant activity of Acanthopanax senticosus increased after fermentation. ? 2018 Beijing Technology and Business University, Department of Science and Technology.

• 单位
  东北林业大学