乳酸菌发酵胡萝卜汁最佳工艺条件研究  

Study on Optimum Conditions for Fermentation of Carrot Juice by Lactic Acid Bacteria

作　　者：周剑忠[1] 李莹[1] 单成俊[1] 王英[1] 张丽霞[1] 刘小莉[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《江西农业学报》2008年第7期95-97,101,共4页Acta Agriculturae Jiangxi

基　　金：江苏省农业科学院科研基金(6110647)

摘　　要：为了寻求乳酸菌发酵胡萝卜汁的最佳工艺,采用中心组合设计研究了发酵胡萝卜汁各参数的不同组合对发酵胡萝卜汁感官质量的影响,建立各参数与产品感官质量之间的回归模型,考查了各参数间的互作效应。获得了发酵胡萝卜汁的最优参数组合为:胡萝卜汁浓度(26.8%)、蔗糖添加量(6.4%)、接种量(2.9%)、菌种比例(1.26∶1)、发酵温度(28℃)。In order to obtain optimum conditions for fermentation of carrot juice by lactic acid bacteria, the influences of different condition combinations on sensory evaluation value of fermented carrot juice were studied using central composite design. Regressive model for the correlation between ratio of components and sensory evaluation value was established. The results suggested that the most excellent conditions for the fermentation of carrot juice were carrot juice 26.8%, cane sugar 6.4%, the addition of starter culture ：2. 9%, the proportion of strains 1.26： 1, and fermentation temperature 28 ℃.

关 键 词：中心组合设计 乳酸菌 发酵胡萝卜汁 优化 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]