紫菜发酵饮料的开发研究  

Development of Porphyra Fermentation Beverage

作　　者：张静[1] 郝记明[1] 

机构地区：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院,广东湛江524088

出　　处：《安徽农业科学》2014年第9期2726-2727,2734,共3页Journal of Anhui Agricultural Sciences

基　　金：广东省农业科技研究团队项目(2011A020102005)

摘　　要：[目的]调配研制出营养丰富、口感良好的紫菜发酵饮料。[方法]将干紫菜进行加热浸提,考察浸提料液比、pH、浸提温度、浸提时间对紫菜浸提效果的影响;然后进行除腥处理,加入不同用量的保加利亚乳杆菌发酵不同时间,测定所得产品的各项指标。[结果]加热浸提干紫菜的较佳工艺为:紫菜与水配比为1∶50 g/ml,调pH 3.0,经90℃提取60 min。发酵工艺为:浸提液调pH至6.5,添加1%的β-环糊精进行脱腥处理,加入保加利亚乳杆菌1%,40℃发酵60 min。再将发酵液加3%蔗糖,用柠檬酸调pH 4.0后,于100℃,20 min恒温水浴锅中杀菌得紫菜发酵饮料成品。[结论]试验制得的产品酸甜可口,口感润滑,质地均匀,保留了紫菜独特的香味,同时兼有酸奶香味,营养均衡,符合GB19297-2003微生物卫生标准。[ Objective ] To obtain porphyra beverage with abundant nutrition and good taste. [ Method ] Porphyra was extracted by heating, effects of solid-liquid ratio, pH, temperature, time on porphyra extraction were investigated ; then, different dosage of Lactobaeillus bulgaricus were added for fermentation, the indexes were determined. [ Result ] the optimum extraction conditions are： porphyra-water ratio 1：50 g/ml, pH 3.0, temperature 90 ℃, time 60 rain. Fermentation techniques are ： pH 6.5, 1% β-cyclodextrin, 1% Lactobacillus bulgaricus, temperature 40 ℃, fermentation 60 min. Then added 3% sucrose, pH 4.0, temperature 100 ℃, 20 min, porphyra beverage was obtained. [ Conclusion ] The obtained porphyra beverage is conform to the microbial hygiene standard of GB19297 -2003.

关 键 词：紫菜饮料 发酵 除腥 

分 类 号：S509.9[农业科学—作物学]