银杏果黑米乳复合饮料的发酵工艺及超声波强化稳定性研究  

Optimization of fermentation process and ultrasonic-assisted stability process of compound beverage of ginkgo fruit, black rice and skimmed milk powder

作　　者：李超[1] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221018

出　　处：《中国乳品工业》2017年第5期59-64,共6页China Dairy Industry

基　　金：国家星火计划项目(2014GA690103);国家科技富民强县专项行动计划项目(BN2012102);江苏省苏北科技发展计划项目(BN2015018);江苏省高校自然科学研究项目(13KJD550006)

摘　　要：以银杏果、黑米和脱脂乳粉为主要原料,对其发酵工艺和超声波强化稳定性工艺进行优化。结果表明:乳酸菌用量、发酵温度和发酵时间对得分影响都极显著,银杏果黑米乳复合饮料的最佳发酵工艺参数为乳酸菌用量6%、发酵温度52℃和发酵时间1 h,此时得分90.7分;占空比对离心沉淀率影响影响明显、超声温度影响极显著、超声时间影响不明显,超声波强化稳定性工艺参数为占空比0.6 s/s、超声温度66.3℃和超声时间10.2 min,此时离心沉淀率为0.2427%;将银杏果、黑米和脱脂乳粉制成的复合发酵饮料自然清香、酸甜适中、复合风味明显。The fermentation process and ultrasonic-assisted stabihty process of the compound beverage made from ginkgo fruit, black rice and skimmed milk powder was studied in the paper. The results showed that the dosage of lactic acid bacteria, fermentation temperature and fermentation time were very significant, and the best fermentation conditions of compound beverage of ginkgo fi-uit, black rice and skimmed milk powder were obtained as follows： dosage of lactic acid bacteria 6%, fermentation temperature 52 ℃ and fermentation time 1 h. Under the optimized conditions, it can be included that the sensory score was 90.7. The duty ratio was significant, ultrasonic treatment time very sig- nificant and ultrasonic treatment time insignificant. The optimum conditions of the ultrasonic-assisted stability process were obtained as fol- lows： duty ratio 0.6 s/s, ultrasonic treatment temperature 66.3 ℃, ultrasonic treatment time 10.2 rain. Under the optimized conditions, it can be coucluded that the best centrifugal sedimentation rate was 0.2427%. The compound fermentation beverage prepared in the optimal condi- tions exhibited a taste of natural fragrance, moderate sweet and sour, and obvious complex flavor.

关 键 词：银杏果 黑米 脱脂乳粉 发酵工艺 稳定性工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]