山楂饮料发酵工艺  

Study on fermentation process of hawthorn viable beverage

作　　者：邓泽丽[1] 李洪军[1] 甘奕[1] 陈康[1] 贺稚非[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品与发酵工业》2015年第10期86-89,共4页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(31071566)

摘　　要：以山楂为原料,利用植物乳杆菌PMO发酵,研制具有山楂特殊风味和营养价值的山楂乳酸发酵饮料。以pH、总酸、总黄酮含量、乳酸菌活菌数、感官评分为指标,研究了接种量、发酵时间、发酵温度、糖添加量对发酵的影响。并在单因素试验的基础上,以发酵饮料乳酸菌活菌数和感官评分为评价指标,采用正交试验优化山楂活菌饮料的发酵工艺。结果表明,山楂活菌饮料适宜的发酵条件为:蔗糖与葡萄糖的质量比为3:2、植物乳杆菌接种量4%、发酵温度37℃、发酵时间18 h、糖添加量的质量分数为8%。在此条件下,测得的山楂发酵液的活菌数为8.334 lg(CFU/mL),感官评分91.5。Using hawthorn and Lactobacillus plantarum PMO as raw materials, a kind of lactic acid fermented beverage with special flavor and nutritional value was developed. The effects of inoculation, fermentation time, fer- mentation temperature and the amount of carbohydrate source on fermentation were studied using pH value, total acid, total flavonoids, lactobacillus viable count, and sensory scores as indicators. The optimal conditions were determined as follows： the ratio of sucrose to glucose was 3： 2, inoculating amount of L. plantarum was 4% , fermentation temper- ature was 37 ℃, fermentation time was 18 h, and the amount of carbohydrate source was 8%. Under this optimal condition, the lactobacillus number was 8. 334 lg （CFU/mL） and the sense evaluate were 91.5.

关 键 词：山楂 植物乳杆菌PMO 发酵 正交试验 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]