酵母菌乳酸菌联合发酵荔枝果汁开发低醇饮品的研究  

Development of litchi beverage fermented by lactobacillus and yeast

作　　者：罗威[1] 罗立新[2] 

机构地区：[1]湛江师范学院基础教育学院,湛江524037 [2]华南理工大学生物科学与工程学院,广州510640

出　　处：《食品科技》2012年第6期109-112,共4页Food Science and Technology

基　　金：广东省科技攻关项目(2002C20402);湛江师范学院自然科学研究项目(QL1023)

摘　　要：采用单因素试验和正交试验研究了酵母菌和乳酸菌联合发酵荔枝果汁开发低醇荔枝保健饮品的工艺条件。最优发酵工艺条件为:发酵时间为20h,乳酸菌接种量为1.5%,发酵温度为32℃,pH值为4.0,酵母菌接种量为1%。最优工艺条件下进行10L中试发酵,所得产品各项检测指标均较好。The manufacture technique of litchi beverage fermented by lactobacillus and yeast was investigated through orthogonal and single-factor expts. The result showed that the optimal fermentation parameter： fermentation time was 20 h, lactobacillus inoculation was 1.5%, fermentation temperature was 32 %, pH was 4.0 and yeast inoculum was 1%, Fermented in a 10 L scale under the optimal condition, low-alcohol beverage with bright color and good quality was obtained, and the detection index of final product was better.

关 键 词：荔枝 酵母菌 乳酸菌 低醇 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]