植物乳杆菌发酵谷物饮料工艺的优化  

Optimizing the preparation technics of Lactobacillus plantarumfermented cereals beverage

作　　者：蒋雅馨 张悦[1,2] 俞晓亭[1,2] 王思雨 周秦 张同存 罗学刚[1,2] JIANG Ya-xin;ZHANG Yue;YU Xiao-ting;WANG Si-yu;ZHOU Qin;ZHANG Tong-cun;LUO Xue-gang(Co-constructing Laboratory by Province and Ministry of Education of Food Nutrition and Safety,College of Bioengineering,Tianjin University of Science and Technology,Tianjin300457;Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education&Tianjin Key Laboratory Of Industrial Microbiology,Tianjin University of Science and Technology,Tianjin300457)

机构地区：[1]省部共建食品营养与安全国家重点实验室,天津科技大学生物工程学院,天津300457 [2]工业发酵微生物教育部重点实验室暨天津市工业微生物重点实验室,天津科技大学,天津300457

出　　处：《食品科技》2018年第11期83-89,共7页Food Science and Technology

基　　金：国家重点研发计划项目(2017YFD0400303);天津科技大学青年教师创新基金项目(2016LG06).

摘　　要：以糜米、大米、玉米碎为主要原料,植物乳杆菌(Lactobacillus plantarum)CGMCC8198为发酵菌株,探究发酵谷物饮料的制作工艺。通过单因素及正交实验优化确立了谷物乳酸菌发酵饮料的最佳制备工艺为:糜米、大米、玉米碎质量配比为5:2:1,谷物与水比为1:10(w/v),液化酶1.0%,糖化酶0.8%,蔗糖5%,海藻酸钠0.08%、琼脂0.04%、羧甲基纤维素钠(CMC-Na)0.08%,接种量为5%,32℃厌氧发酵10 h后,放入4℃冰箱熟化处理12 h。以此工艺生产的乳酸菌发酵谷物饮料相态均匀,呈米白色;口感酸甜,具有谷物独特的风味。最终谷物饮料的pH为3.89,乳酸含量为19.78 mol/L,活菌含量为6.87×108 cfu/m L。To explore the production process of fermented grain beverage, a new type of fermented cereal beverage was prepared by fermenting mixed grains including millet, rice and corn with Lactobacillus plantarum CGMCC8198. Single factor experiments and orthogonal experiments were performed. The optimum fermentation condition was as follows: the optimum mass ratio of millet, rice and corn was 5:2:1, the ratio of grain to water was 1:10(w/v), liquefaction enzyme 1.0%, glucoamylase 0.8%, sucrose 5%, sodium alginate 0.08%, agar 0.04%, carboxymethylcellulose sodium(CMC-Na) 0.08%, inoculation amount 5%, anaerobic incubator 10 h at 32 ℃, and then mature treatment at 4 ℃ for 12 h. The fermentation cereal drinks has the same phase with rice white in color. It tastes sweet and sour with a unique flavor of the grain.

关 键 词：乳酸菌 谷物 发酵 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]