应用乳酸产生菌Bacillus sp. DU-106发酵哈密瓜果汁工艺优化研究  

Research and Optimization of Cantaloupe Fermented Beverage with Bacillus sp. DU-106

作　　者：黄剑钊 梁钻好 代文豪[1] 夏雨 杜冰[1,2] HUANG Jian-zhao;LIANG Zuan-hao;DAIWen-hao;XIA Yu;DU Bing(College of Food, South China Agricultural University,Guangzhou 510642,China;Juxiangyuan Health Food （Zhongshan）Co., Ltd.,Zhongshan 528437,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]咀香园健康食品(中山)有限公司,广东中山528436

出　　处：《饮料工业》2018年第2期48-54,共7页Beverage Industry

基　　金：发酵型烘焙果酱的研制及其在焙烤食品中的应用(2016 B090918093)

摘　　要：该研究以哈密瓜为原料,采用了单因素实验和正交试验对哈密瓜乳酸发酵果汁工艺进行研究及优化。以总黄酮含量、pH值、感官评分为评价指标,优化了包括Bacillus sp.DU-106的接种量、发酵温度、发酵时间等工艺参数。结果表明,在发酵温度为32℃、Bacillus sp.DU-106接种量为0.8%、发酵时间为6d的发酵工艺下制得的哈密瓜乳酸发酵果汁最优,对最佳工艺条件进行实验验证,测得其总黄酮含量为8.7mg/100g、pH值为2.96、感官评分为17分,结果优于正交试验中的任何一组,在此条件下可以制得颜色鲜艳自然、澄清透明、性状稳定、酸甜可口、营养丰富的哈密瓜乳酸发酵果汁,对于哈密瓜深加工产品的开发具有深刻的参考意义。The cantaloupe was used as material to produce fermented beverage. The process parameters,including the addition of Bacillus sp. DU-106,fermentation temperature,fermentation time were optimized on the basis of single-factor experiment,with the total flavonoid content,pH,and sensory scores as evaluation indicators. The results showed that the optimum process parameters were as follows： 0.8% inoculation of Bacillus sp. DU-106 and 32℃ fermentation for 6 days,The verifying test for the optimum conditions showed that the total flavonoid content was 8.7 mg/100g,the pH value was 2.96,and the sensory score was 17 points,which were superior to any of the groups in the orthogonal test. The final fermented product was bright,clear,transparent and nutritional,which has profound significance for the cantaloupe further processing products.

关 键 词：哈密瓜 BACILLUS sp. DU-106 发酵饮料 生产工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]