复合菌株发酵胡萝卜饮料的工艺研究  

Study on the Processing Technique of Carrot Drink Fermented by Compound Strains

作　　者：程晨[1] 梁莉[1] 张柳茵 李全宏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业》2016年第7期78-82,共5页The Food Industry

基　　金：公益性行业(农业)科研专项经费资助项目(201303079)

摘　　要：以胡萝卜渣为原料,研究猴菇菌、乳酸菌和酵母菌复合发酵生产胡萝卜活菌饮料的工艺,通过正交试验设计、感官评价等方式对猴菇菌种子培养基的配方、猴菇菌发酵工艺条件、发酵液的前处理以及乳酸菌和酵母菌复合发酵工艺条件进行了优化。结果表明,猴菇菌种子培养基的配方是胡萝卜汁30%,麦芽糖2%,豆浆6%,柠檬酸0.02%,磷酸二氢钾0.1%,硫酸镁0.15%。猴菇菌的最佳发酵参数为发酵温度25℃,发酵时间78 h,接种量12%,干渣添加量2%。淀粉酶的最佳添加量为0.05%。乳酸菌和酵母菌复合发酵的最佳工艺参数为发酵温度36℃,发酵时间12 h,接种量4%,酿酒酵母与乳酸菌配比为1︰2。Orthogonal experiment and sensory evaluation were used to study the optimal processing technique Of carrot drink co-fermented by Hericium erinaceus, lactic bacteria and yeast, including the optimum conditions of seed culture medium formula, fermentation process optimization and pretreatment of fermented liquid. The optimum conditions of the seed culture medium formula were as followings： carrot juice was 30%, maltose was 2%, soymilk was 6%, citric acid was 0.02%, potassium dihydrogen phosphate was 0.1%, and magnesium sulfate was 0.15%. The optimum conditions of Hericium erinaceus fermentation technology were obtained as followings： fermentation temperature was 25 -C, fermentation time was 78 h, the inoculum concentration ofHericium erinaceus was 12%, and carrot dry residue was 2%. The amylase optimum adding amount of the fermented liquid was 0.05%. The optimum conditions of the lactic bacteria and yeast fermentation were obtained as followings： fermentation temperature was 36℃, fermentation time was 12 h, inoculum concentration was 4%, and inoculation ratio was 1 ： 2 （yeast and lactic bacteria）.

关 键 词：胡萝卜干渣 猴菇菌 乳酸菌 酵母菌 发酵工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]