多菌种混合发酵红枣乳饮料的工艺条件研究  

Study on the Technological Processing Conditions of Multi-strain Fermented Red Dates Milk Beverage

作　　者：曹泽虹[1] 王卫东[1] 徐粉林 高兆建[1] 

机构地区：[1]徐州工程学院食品(生物)工程学院江苏省食品与生物工程实验中心,江苏徐州221018 [2]维维食品饮料股份有限公司,江苏徐州221111

出　　处：《徐州工程学院学报（自然科学版）》2017年第4期67-73,共7页Journal of Xuzhou Institute of Technology(Natural Sciences Edition)

基　　金：江苏省苏北科技富民强县项目(BN2016028);江苏省重点研发计划项目(BE2016316);国家星火计划项目(2014GA690096;2013GA6900199);徐州市科技计划项目(XF13C027);徐州市科技发展基金计划项目(XF12C011)

摘　　要：以红枣、脱脂奶粉作为主要原料,采用乳酸菌、保加利亚乳杆菌、嗜热链球菌作为发酵菌株,生产发酵型红枣乳饮料.以感官鉴评为评分标准,采用单因素实验和正交试验确定最佳发酵工艺条件为:在脱脂奶粉与软化水的比例10%(g/mL),白砂糖加入量6%(g/mL),发酵温度40℃,发酵时间6h,乳酸菌与混合菌(保加利亚乳杆菌和嗜热链球菌的比例1∶1(mL/mL))的比例2∶1(mL/mL),接种量2%(mL/mL)的条件下,为91分.通过单因素实验、正交试验确定最佳调配工艺配方为:红枣与脱脂奶粉比例35%(mL/mL),白砂糖量3%(g/mL),柠檬酸量0.04%(g/mL),CMC(羧甲基纤维素钠)量0.4%(g/mL).调配过后,感官评价得分为94分.Taking red dates and skimmed milk powder as the main raw materials,and the Lactobacillus,Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation strains,the fermented red dates-milk beverage was produced.Through the single factor and orthogonal experiments with the sensory evaluation as the scoring standards,the optimal fermentation conditions were determined as follows：91 points are obtained according to skim milk powder and water softening in the proportion of 10%（g/mL）,sugar 6%（g/mL）,fermentation temperature 40 ℃,fermentation time 6 h,the proportion of Lactobacillus and mixed bacteria 2∶1（mL/mL）（the ratio of Lactobacillus Bulgaria and Streptococcus thermophilus 1∶1（mL/mL）,inoculum size 2%（mL/mL）;94 points are obtained by the best preparation formula as：the ratio of red dates and skim milk powder 35%（mL/mL）,white granulated sugar 3%（g/mL）,citric acid 0.04%（g/mL）,CMC（carboxymethyl cellulose sodium）0.4%（g/mL）.

关 键 词：多菌种 混合发酵 红枣 乳饮料 

分 类 号：S665.1[农业科学—果树学]