复合菌发酵胡萝卜饮料的调配及货架期研究  

Study on the Formula and Shelf Life of the Fermention Beverage of Carrot by Multiple Strains

作　　者：张明[1,2] 李全宏[2] 李新胜[1] 马超[1] 周萍[1] 

机构地区：[1]中华全国供销合作总社济南果品研究院,济南250014 [2]中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,北京100083

出　　处：《食品工业》2016年第7期74-77,共4页The Food Industry

基　　金：国家科技支撑计划课题(2014BAL07B05);公益性行业(农业)科研专项(201303079)

摘　　要：主要对猴菇菌、乳酸菌和酿酒酵母复合发酵胡萝卜饮料的调配和货架期进行了研究。通过单因素和正交试验确定复合甜味剂(白砂糖、木糖醇1︰1混合)、黄原胶和海藻酸钠的最佳添加量依次为8%,0.04%和0.06%;在4℃贮藏条件下测定了发酵饮料pH,活性乳酸菌数,酒精度和浑浊稳定性的变化情况。结果表明:复合菌发酵饮料贮藏21 d后,各项指标均符合产品要求。因此,产品货架期初步确定为21 d。The formula and shelf life of composite fermented beverages by hericium erinaceus, lactic acid bacteria and saccharomyces cerevisiae SY were studied emphatically. Using single factor experiment and orthogonal experiment, the best compounding of sweet agent and stabilizer about the fermentation juice were： sugar＋xylitol （1 ： 1） 8%, xanthan gum 0.04% and sodium alginate 0.06%. The storage characters of fermentation juice as pH, the number of lactic acid bacteria, alcohol content and the stability of cloudy under 4℃ were determined and using the data determined the shelf life was 21 d.

关 键 词：复合菌发酵 胡萝卜饮料 调配 货架期 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]