黑木耳藜麦复合发酵饮料加工工艺及稳定性研究  

Fermentation technology and stability of compound fermented beverage with black fungus and quinoa

作　　者：刘晓艳[1] 杨国力 孔祥辉[3] 王博[1] LIU Xiaoyan;YANG Guoli;KONG Xianghui;WANG Bo(College of Pharmaceutical,Heilongjiang University of Chinese Medicine,Harbin 150040,China;Heilongjiang Johnsun Biological Engineering Co.,Ltd.,Harbin 150028,China;Institute of Microbiology,Heilongjiang Academy of Sciences,Harbin 150010,China)

机构地区：[1]黑龙江中医药大学药学院,黑龙江哈尔滨150040 [2]黑龙江众生生物工程有限公司,黑龙江哈尔滨150028 [3]黑龙江省科学院微生物研究所,黑龙江哈尔滨150010

出　　处：《中国酿造》2018年第6期193-198,共6页China Brewing

基　　金：哈尔滨市中小企业创新基金(2017FF3GJ049);黑龙江省科学院学科领域创新能力提升专项计划(XKLY2018SW01-2);黑龙江省科学院科学研究基金项目(KY2018SW02);黑龙江中医药大学校科研基金资助(201407)

摘　　要：以黑木耳、藜麦为原料,利用复合乳酸菌粉进行发酵,以感官评分和沉淀率为评价指标,采用正交试验对黑木耳藜麦复合发酵饮料发酵工艺和稳定性进行优化。结果表明,当发酵温度为37℃,复合乳酸菌粉添加量为5 g/L,加糖量为15%时,所得黑木耳藜麦复合发酵饮料感官评分为96分,酸甜宜口,风味独特;当均质压力为35 MPa,黄原胶∶明胶1∶2(g∶g),稳定剂添加量为0.4%时,沉淀率最低为0.51%,无分层现象,说明发酵饮料稳定性好,均匀细腻,具有黑木耳和藜麦天然风味及乳酸菌发酵的特有滋气味。Using black fungus and quinoa as raw materials, the compound lactic acid bacteria powder was used for fermentation. Using sensory evaluation and sedimentation rate as evaluation indexes, the fermentation technology and stability of compound fermented beverage with black fungus and quinoa were optimized by orthogonal tests. The results showed that when the fermentation temperature was 37 ℃, the compound lactic acid bacteria powder addition and sugar addition were 5 g/L and 15% respectively, the sensory score of the compound fermented beverage with black fungus and quinoa was 96. The taste of the beverage was sweet and sour, and the flavor was unique. When the homogenization pressure was 35 MPa, the proportion of xanthan gum and gelatin was 1∶2（g∶g）, and the addition of stabilizer was 0.4%, the precipitation rate of the compound fermented beverage was the lowest of 0.51%, and there was no flocculation phenomenon, which indicated that the fermented beverage had good stability, and it was uniform and delicate, with natural flavor of black fungus and buckwheat and special odor of lactic acid bacteria fermentation.

关 键 词：藜麦 黑木耳 乳酸菌 发酵 饮料 

分 类 号：TS201.1[轻工技术与工程—食品科学]