人参枸杞复配发酵饮品的研制  

Study on Development of Compound Fermentation Beverage Containing with Ginseng and Chinese Wolfberry

作　　者：田海娟[1,2] 王蕾 朴春红[4] 王修宇 

机构地区：[1]吉林工商学院食品工程分院,吉林长春130062 [2]吉林工商学院粮油食品深加工吉林省高校重点实验室,吉林长春130062 [3]山东省食品药品检验研究院,山东济南250101 [4]吉林农业大学食品科学与工程学院,吉林长春130018

出　　处：《食品研究与开发》2015年第18期87-90,共4页Food Research and Development

摘　　要：以人参、枸杞为原料,以开菲尔为发酵剂研制人参枸杞复配发酵饮品,在单因素试验的基础上,通过正交试验,以蔗糖添加量、接种量、发酵温度和人参汁与枸杞汁的比例为考察因素,确定最佳发酵工艺。结果表明:在发酵时间为24 h时,各因素对人参枸杞复配发酵饮品感官评定的影响由大到小依次为:接种量、蔗糖添加量、发酵温度、人参浆与枸杞浆的比例。最佳工艺添加为:接种量为6%,蔗糖添加量为6%,发酵温度为26℃,人参浆与枸杞浆的比例为1∶1。在此工艺条件下,产品口感细腻,酸度适中,风味独特。Used ginseng and Chinese wolfberry as raw materials to kefir starter culture,developed compound fermentation beverage,though the single factor experiment and the orthogonal experiment,with sucrose content,inoculation,fermentation temperature and the proportion of ginseng and Chinese wolfberry pulp to determine the best fermentation technology.The results showed that the fermentation 24 h,inoculation quantity was 6 %,sucrose content was 6 %,fermentation temperature 26 ℃,ginseng pulp and Chinese wolfberry pulp ratio of 1 ∶ 1.Under this conditions,the product had delicate taste,moderate acidity,unique flavor.

关 键 词：人参 枸杞 开菲尔 发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]