番木瓜植物乳杆菌发酵饮料的研制  

Development and Stability of Papaya Beverage Fermented with Lactobacillus plantarum

作　　者：陈荣豪 陈文学[1] 陈海明[1] 洪蕊 陈卫军[1] 胡月英[2] 

机构地区：[1]海南大学食品学院,海口570228 [2]海南大学材料与化工学院,海口570228

出　　处：《食品工业》2017年第9期62-65,共4页The Food Industry

基　　金：海南省产学研一体化专项项目(CXY20150032)

摘　　要：随着人们对食品营养和健康愈加关注,益生菌发酵饮料越来越受消费者喜爱。研究发酵液、白砂糖、柠檬酸和乳酸的添加量对植物乳杆菌发酵番木瓜饮料风味的影响,以及考察了羧甲基纤维素(CMC)、藻酸丙二醇酯(PGA)和果胶的添加量对发酵饮料稳定性的影响。通过感官分析评定进行调配试验得到植物乳杆菌发酵番木瓜饮料的最佳配方:发酵液、白砂糖、柠檬酸和乳酸的添加量分别为63.54%,9.10%,0.25%和0.22%(质量分数)。通过响应面优化试验,以离心沉淀率为响应值,得到植物乳杆菌发酵番木瓜饮料稳定性最佳条件:CMC、PGA和果胶添加量分别为0.20%,0.19%和0.08%(质量分数)。As people pay more attention to nutrition and health, probiotic fermented juice is becoming more and more popular. The flavor and stability of papaya beverage fermented with Lactobacillus plantarum （PBFLP） were characterized. Not only study the factors of flavor including the content of fermented liquid, white sugar, citric acid and lactic acid, but also inspect the factors of stability including the content of carboxymethyl-cellulose （CMC）, propylene glycol alginate （PGA） and pectin. By response surface center combination experimental design, best recipe was confirmed that the additive amount of fermented liquid, white sugar, citric acid and lactic acid was 63.54%, 9.10%, 0.25% and 0.22%, respectively. The results of stability test showed that the optimum additive amount of CMC, PGA and pectin was 0.20%, 0.19% and 0.08%.

关 键 词：植物乳杆菌 发酵 番木瓜饮料 调配 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]