混料设计法优化红枣汁乳酸发酵菌种配比研究  

Application of Mixture Design in Study of Lactobacillus Proportion in Jujube Juice Fermentation

作　　者：赵丛枝[1] 范改敬 梁爽[1] 张子德[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《食品研究与开发》2016年第12期100-105,共6页Food Research and Development

摘　　要：以红枣发酵液的乳酸含量和活菌数为指标,选择嗜酸乳杆菌(NCFM)、干酪乳杆菌(D400)、植物乳杆菌(121)和嗜热链球菌(St)作为发酵菌种,利用混料设计法优化菌种配比。建立了各菌种配比与发酵液活菌数和乳酸含量的数学回归模型,并对此进行分析和预测,得出各菌种最佳体积比为:干酪乳杆菌(D400)∶嗜酸乳杆菌(NCFM)∶植物乳杆菌(121)=1∶1∶2,此时活菌数为1.81×109 CFU/m L,乳酸含量为6.31 g/L。Viable count and lactic acid content was chosed as indicators, then selected Lactobacillus aci-dophilus（NCFM）, Lactobacillus casei（D400）, lactobacillus plantarum（121） and Streptococcus thermophilus （St）, Mix design optimization was used to determine the optimal lactobacillus proportion in Jujube Juice fer-mentation. The regression mathematical models of the factors on viable count and lactic acid contents were built. The optimum volume ratio were D400∶NCFM∶121=1∶1∶2, and the viable count at this condition was 1.81＆#215; 109 CFU/mL, lactic acid content was 6.31 g/L.

关 键 词：混料设计 红枣汁 乳酸菌 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]