益生菌发酵玫瑰花饮料的工艺条件优化  

Optimization of the Rose Fermented Beverage with Lactobacillus plantarum

作　　者：杨琳琳 唐琳[1] 谢英勃[1] YANG Linlin;TANG Lin;XIE Yingbo(College of Life Scienes,Shandong Normal University,Key Laboratory for Food Nutrition and Safety（Jinan 250014)

机构地区：[1]山东师范大学生命科学学院,食品营养与安全重点实验室,济南250014

出　　处：《食品工业》2018年第9期100-105,共6页The Food Industry

摘　　要：以重瓣玫瑰花提取液为主要原料,选用植物乳杆菌为发酵菌种,对发酵条件和配方进行优化,得到一种富含益生菌和花色苷的益生菌产品。在单因素试验的基础上,采用响应面法优化玫瑰花益生菌饮料的工艺参数。结果表明,发酵液初始p H 4.7,接种5%植物乳杆菌,30℃发酵36 h,饮料的活菌数为9.04 lg(CFU/m L),花色苷含量为54.2 mg/L,与模型预测值较为吻合。当黄原胶添加量0.04%,卡拉胶添加量0.03%,CMC添加量0.03%时离心沉淀率为2.87%,与模型预测值相差较小,饮料的稳定性最好。Evaluate the use of rose extract as substrate for producing a probiotic beverage by Lactobacillus plantarum. The product which possessed much probiotics and anthocyanins was prepared. On the basis of single factor experiment, using the response surface method, the rose probiotic drink processing parameters was optimized. The best results were achieved by fermentation at an initial pH of 4.7, reaching maximal cell density of 9.04 lg（CFU/mL） and total anthocyanin content 54.2 mg/L after 36 h at 30 ℃. The results depicted a high degree of correlation between the predicted and the experimental values. When the addition amount of stabilizer was xanthan gum 0.04%, carrageenan 0.04%, CMC 0.03%, the beverage could acquire the best stability.

关 键 词：玫瑰花 发酵饮料 响应面优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]