葛根核桃肽复合饮料发酵工艺的研究  

Study on the fermentation process of compound beverage of kudzu root and walnut polypeptide

作　　者：王端[1] 周鸿翔[1] 王晓丹[1] 邱树毅[1] 田娅玲 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025

出　　处：《中国乳品工业》2015年第8期57-60,共4页China Dairy Industry

摘　　要：以葛根、核桃饼粕为主要原料,经乳酸菌发酵后与核桃多肽粉按一定比例混合,制备葛根核桃肽复合饮料。以黄酮提取率和感官评分为评价指标,利用正交设计法对乳酸发酵型葛根核桃肽复合饮料的发酵工艺进行了初步研究。结果表明,最佳发酵工艺为葛根与核桃饼粕的原料配比3∶1,乳酸菌(保加利亚乳杆菌∶乳酸乳球菌=1∶1)接种量4%,蔗糖添加量1%,固液比1∶15,发酵温度39℃,发酵时间2 d。调配后的复合饮料稳定性好,且酸甜适口,香味宜人,其中黄酮质量浓度为0.2 g/L,多肽质量浓度为12 g/L。With kudzu root and walnut dreg as main materials, compound beverage was produced by mixing walnut polypeptide powder and liquid fermented by lactic acid bacteria, the processing technology of lactic acid fermented compound beverage of kudzu root and walnut polypeptide was studied by orthogonal experimental design,with the extraction rate offlavonoid and sensory evaluation as indicators. The re- sults showed that the optimum technical parameters of fermentation were respectively as follow： raw material ratio of kudzu root and walnut dreg is 3：1, Lactobacillus（1：1 mixture of L.bulgaricus and Lactococcus lactis） inoculation amount is 4%, sucrose content is 1%,ratio of solid to liquid is 1：15 and 2 d fermentation at 39 ℃. The final product was featured by good stability, sweet and sour taste and pleasant fragrance,and the flavonoid of the product is 0.2 g/L and the polypeptide is 12 g/L.

关 键 词：黄酮 核桃多肽 发酵工艺 正交优化 调配 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]