葛粉双歧杆菌发酵饮料发酵条件的研究  

Optimization of Fermentation Condition for Kudzu Beverage Production by Bifidobacterium

作　　者：顾仁勇[1] 银永忠[1] 

机构地区：[1]吉首大学化学化工学院食品科学与工程系,湖南吉首416000

出　　处：《食品科学》2009年第21期294-296,共3页Food Science

基　　金：湖南省科技厅科技计划一般项目(2008NK3112)

摘　　要：以两歧双歧杆菌、嗜热链球菌和保加利亚乳杆菌(1:1:1混合)为发酵菌种,采用单因素试验和正交试验对葛粉发酵饮料的发酵条件进行优化。优选出的发酵条件为:葛粉乳液中添加牛乳70%、葡萄糖1.5%、蔗糖5.0%、混合菌种接种量6.0%、发酵温度40℃、发酵时间10h。在此条件下产品发酵酸度为5.20%,活菌数7.14×107CFU/ml,口感良好。A fermented kudzu beverage was developed using the starter composed ofBifidobacterium, Thermophilstreptocoaus and Bulgaria lactobacillaceae with a ratio of 1：1 ： 1. The optimal fermentation process for kudzu beverage production was determined to be fermentation for 10 h at 40℃ with an inoculation size of 6.0% using kudzu milk solution with 70% milk and 1.5% glucose as fermentation substrate by one-factor-at-a-time and orthogonal array design methods. The acidity and total amount of viable Bifidobacteria in products fermented under these optimal conditions were 0.52% and 7.14 ×10^7 CFU/ml. Meanwhile, the obtained products exhibited a nice taste.

关 键 词：两歧双歧杆菌 葛粉 发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]