乳酸菌发酵绿豆芽饮料工艺参数优化  

Technique Parameters Optimization of Mungbean Sprout Beverage Fermented by Lactobacillus

作　　者：张晓黎[1] 吴兴壮[1] 张华[1] 

机构地区：[1]辽宁省农业科学院食品与加工研究所,沈阳110161

出　　处：《农业科技与装备》2015年第9期53-56,共4页Agricultural Science & Technology and Equipment

摘　　要：采用正交试验研究乳酸菌发酵绿豆芽饮料工艺技术，为绿豆芽深加工提供理论依据。试验结果表明：适宜绿豆芽发酵的优良乳酸菌菌种为植物乳杆菌和赖氏乳杆菌；乳酸菌发酵绿豆芽最佳工艺参数为接种量1％，发酵温度16-25℃，时间7-12d；乳酸菌发酵绿豆芽饮料最佳配方为发酵绿豆芽汁25％、混合糖9％、发酵液20％、水46％。The article took orthogonal test to study the technique of mungbean sprout beverage fermented by lactobacillus and offer theoretical reference for mungbean sprout further processing. The test result showed that suitable lactobacillus species for mungbean fermentation are lactobacillus plantarum and lactobacillus leichmannii; the optimal parameters for lactobacillus to ferment mungbean sprout are 1% inoculated quantity, 16-25℃ fermentation temperature, and 7-12 days duration; the optimal formula is fermented mungbean sprout juice 25%, sugar 9%, fermentation liquor 20%, and water 46%.

关 键 词：乳酸菌 绿豆芽 工艺参数 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]