复合菌种发酵制备低糖枣浆的条件优化  

Optimization of fermentation conditions for low sugar jujube pulp production by compound strains

作　　者：李黎[1] 孙晶[2] 邢达杰[1] 梁智坤 LI Li SUN Jing XING Da-jie LIANG Zhi-kun(Tianjin Tianshi College, Tianjin 301700 Guizhou Normal University, Guiyang 550025)

机构地区：[1]天津天狮学院,天津301700 [2]贵州师范大学,贵阳550025

出　　处：《食品科技》2016年第11期68-73,共6页Food Science and Technology

基　　金：国家星火计划项目(2014GA610015);天津天狮学院校级课题(K14005)

摘　　要：以壶瓶枣为原料,研究啤酒酵母、安琪酵母、植物乳酸菌对枣浆发酵过程中总糖和感官品质的影响,采用响应面法对其工艺条件进行优化。结果表明:发酵时间9.8 h,发酵温度31℃,料液比1:29,总糖含量23.03%为最佳工艺条件,此时发酵枣浆中的总糖含量最低,且有独特的枣风味。Experiment used Zizyphus jujube Mill. cv. Hupingzao as raw materia, studied the effect of brewer＇s yeast, Angel yeast, Lactobacillus Plantarum during the fermentation of total sugar content and sensory quality, optimized the process conditions by response surface methodology. The results showed that： the fermentation time was 9.8 h, 31 ℃ fermentation temperature, the ratio of Zizyphus jujube Mill. cv. Hupingzao was 1：29, respectively. And the best ratio of total sugar content was 23.03%, respectively. Under those conditions, the total sugar content were lowest, jujube pulp was achieved with high quality.

关 键 词：枣 响应面法 总糖含量 发酵 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]