麸皮高酸海棠果饮料的研制  

Preparation of heat bran and high acid crabapple fruit veverage

作　　者：菅田田 屈磊[1] 马学明[1] 齐蕊[1] 付超[1] 王定基[1] 敬思群[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《食品与发酵工业》2016年第12期115-119,共5页Food and Fermentation Industries

基　　金：新疆2015年大学生创新训练计划校级重点项目(No.201510755017)

摘　　要：以麸皮和高酸海棠果为原料,利用复合乳酸菌进行发酵,制作麸皮高酸海棠果饮料。通过单因素和正交实验,确定麸皮乳酸发酵最优条件和饮料调配最优配方,并对发酵前后麸皮汁氨基酸含量、DPPH·清除能力和成品质量指标进行测定和分析。结果表明,麸皮乳酸发酵最优条件为:复合乳酸菌接种量12%,初始糖度11%,发酵温度37℃,总酸度可达5.1 g/kg;饮料调配最优配方为:V(麸皮汁)∶V(纯净水)=8∶2,海棠果果浆添加量20%,果葡糖浆添加量6%,食盐添加量0.2%;发酵后麸皮汁氨基酸含量增加27.5%,且DPPH·清除能力也提高了,成品中总固形物和膳食纤维含量分别为17.79%和2.1%。制得的麸皮高酸海棠果饮料是一种营养丰富、酸甜适口的健康饮料。A new beverage made of wheat bran and high acid crabapple fruit through compound lactobacillus fer- mentation. The optimum technology and formula of lactic acid fermentation with wheat bran were determined by single factor and orthogonal experiment. Moreover, the amino acid content of bran juice before and after fermentation, DPPH radical scavenging ability and quality index of the drinks were analyzed. The results showed that the optimum fermen- tation parameters were as follows： compound lactobacillus inoculation amount 12% , initial brix 11% , fermentation temperature 37 ℃. Under the above conditions, total acidity was up to 5.1 g/kg while the best ratio of bran juice to pure water was 8： 2, begonia fruit pulp 20% , fructose syrup 6% , salt 0.2%. The content of amino acid increased by 27.5% after fermentation, while DPPH free radical scavenging ability was also improved. The contents of total solid and dietary fiber of the beverage were of 17.79% and 2. 1g/100g, respectively. The beverage with wheat bran and high acid crabapple fruit is a rich nutrition and healthy beverage with suitable acid and sweet flawr.

关 键 词：麸皮 高酸海棠果 乳酸发酵 工艺优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]