双歧杆菌发酵山药、南瓜复合果肉饮料的研究  

Preparation of beverage of yam and pumpkin fermented by bifidobacterium

作　　者：孔瑾[1] 高晗[1] 胡明利[1] 武强辉[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品工业科技》2008年第4期174-176,179,共4页Science and Technology of Food Industry

基　　金：2006年河南省科技厅0623012000号普通科技攻关项目

摘　　要：以山药和南瓜为原料,以双歧杆菌为发酵剂,对两种原料复合果肉饮料进行厌氧发酵,从而研究出双歧杆菌发酵果肉饮料的加工工艺。实验表明:山药和南瓜原料片以1:3的比例加水软化制浆,山药浆和南瓜浆以2:3的比例进行混合,其混合果肉饮料品质优良,固形物含量适中,色泽鲜黄明亮;添加0.5%的糖化酶,在60℃左右,经30min糖化效果最好;加入0.15%明胶,0.08%海藻酸钠,0.08%黄原胶,0.01%PGA(海藻酸丙二醇酯)四种复合稳定剂,饮料的稳定效果最好。产品在4℃的环境下保藏15d,双歧杆菌活菌数仍在106cfu/mL以上。The anaerobic fermentation of the mixed fruit main raw material with the bifidobacterium was studied. beverage of yam and pumpkin which were used as the The experiment showed that solids content of the mixed fruit drink was moderate and the color was bright yellow when the yam and pumpkin were each softened to pulp with the ratio of 1;3 and then mixed with the ratio of 2：3. The effect of glycosylating was best by adding 0..5% glucoamylase when the beverage had been glycosylating for 30min at the temperature of 60℃. The recipe of the composite stabilizer was best when gelatin 0.15%, sodium alginate 0.08%, xanthan gum 0.08%, PGA （ propylene glycol alginate fat） 0.01%. The best preservation temperature of the product was 4℃. Eventually the fermented fruit beverage which contained more than 10^6 cfu/mL after 15d.

关 键 词：双歧杆菌 南瓜 山药 厌氧培养 糖化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]