红薯双歧杆菌发酵保健饮料的研制  

Preparation of beverage of sweet potato by Bifidobacterium fermentation

作　　者：孔瑾[1] 赵功玲[1] 朱志方[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6期189-192,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：以红薯为原料,采用酶法糖化工艺水解红薯淀粉,经糊化、糖化后进行调配,然后在无氧环境下接种经分离纯化的双歧杆菌菌种进行发酵。结果表明:复合稳定剂的最佳配方为0.15%明胶、0.02%CMC(耐酸)、0.09%黄原胶、0.02%PGA;双歧杆菌接种量6%,添加5%葡萄糖,发酵初始pH6.8左右,39℃发酵10h,品质最佳,经计数,双歧杆菌的活菌含量可达2.88×107个/mL,具有双歧杆菌的保健作用。Using sweet potato as the main raw material, the sweet potato starch was hydrolysis by enzymatic accharification,then was pasted, glycosylated after deployment. The results showed the best composite stabilizer formula were：0.15% gelatin,0.02% CMC （acid）,0.09% xanthan gum,0.02% PGA,inoculum 6% ,5% of sugar,pH 6.8 and 39℃, 10h fermentation. The viable content was 2.88×10^7/mL. Its content with the role of probiotics in health.

关 键 词：红薯 糖化 双歧杆菌 发酵 活菌含量 保藏 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]