植物乳杆菌发酵枸杞胡萝卜汁工艺的优化  

Optimizing the Preparation Technics for Lactobacillus plantarum-fermented Medlar-carrot Juice

作　　者：安兴娟 张瑶[1,2] 姬阿美 马翠萍[1] 牛天鸣 罗学刚[1,2] 

机构地区：[1]工业发酵微生物教育部重点实验室天津科技大学生物工程学院,天津300457 [2]天津市工业微生物重点实验室天津科技大学,天津300457

出　　处：《天津科技大学学报》2016年第3期20-24,共5页Journal of Tianjin University of Science & Technology

基　　金：国家高技术研究发展计划(863计划)资助项目(2012AA022108);天津科技大学大学生实验室创新基金资助项目(1404A301X)

摘　　要：以枸杞和胡萝卜为原料、植物乳杆菌(Lactobacillus plantarum)CGMCC8198为发酵菌株,通过单因素实验及正交实验,优化建立了植物乳杆菌发酵果蔬汁的制作工艺.发酵原料的最佳配比为枸杞汁与胡萝卜汁体积比3﹕7、蔗糖6%,、明胶0.03%,、羧甲基纤维素钠(CMC-Na)0.02%、L.plantarum CGMCC8198接种量5%,,30,℃发酵5,h后转0~4,℃熟化处理20,h.由此所得发酵果蔬汁呈橘红色,相态均匀;口感酸甜柔和、爽口,具有胡萝卜和枸杞特有的香味.利用倾注法测得活菌数为7.1×10~7,m L^(-1),生物传感分析仪测得葡萄糖含量为0.098%,.To establish the optimum technics forL.plantarum-fermented fruit-vegetable juice,the juice of medlar and car-rot was used in this research as the raw material andL.plantarumCGMCC8198,as the starter strain,and then single factor experiments and orthogonal experiments were performed.The optimum fermentation conditions were as follows:the radio of medlar juice to carrot juice was 3∶7,saccharose was 6%,,gelatin 0.03%,,carboxymethylcellulose sodium(CMC-Na)0.02%,,andL.plantarumCGMCC8198 with an inoculation amount of 5%,.The optimum fermentation was carried out at 30,℃ for 5,h and followed by mature treatment at 0~4,℃ for 20,h.The fermented fruit-vegetable juice was orangein color and homodispersed.It tastes sweet,sour and soft,and has the unique flavor of carrot and medlar.Using the plate pour-ing method,we found the living bacterium number was 7.1×107,mL-1 in the final product.In addition,the detection with the biosensor analyzer and the viscosimeter showed that the content of glucose is 0.098%.

关 键 词：发酵果蔬汁 植物乳杆菌 发酵工艺 感观评价 

分 类 号：Q81[生物学—生物工程]