响应面法优化益生菌发酵香蕉金针菇饮料的工艺研究  

Technology optimization of probiotic fermented banana and Flammulina velutipes beverage by response surface methodology

作　　者：郗恩光 谭海生[2] 杨劲松[1] 鞠雪莉 崔坤鹏[1] 郭海阳 李晓雷[1] XI Enguang;TAN Haisheng;YANG Jinsong;JU Xueli;CUI Kunpeng;GUO Haiyang;LI Xiaolei(College of Food Science and Technology,Hainan University,Haikou 570228,China;College of Materials and Chemical Engineering,Hainan University,Haikou 570228,China)

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

出　　处：《中国酿造》2018年第9期185-190,共6页China Brewing

基　　金：国家自然科学基金资助项目(31460621)

摘　　要：以香蕉和金针菇为原料,植物乳杆菌(Lactobacillus plantarum)和副干酪乳杆菌(Lactobacillus paracasei)为发酵菌种,在单因素试验的基础上,采用Box-Behnken响应面法对香蕉金针菇饮料的工艺进行优化。结果表明,最佳发酵工艺条件为香蕉汁∶金针菇汁为4∶1(mL/mL),发酵剂接种量4%,蔗糖添加量5.5%,发酵时间20 h,发酵温度37℃,在此工艺条件下得到的香蕉金针菇饮料的感官评分为93分,乳酸含量为7.21 g/L。稳定剂羧甲基纤维素钠(CMC-Na)、黄原胶和卡拉胶的添加量分别为0.20%、0.04%和0.4%。Using banana and Flammulina velutipes as raw materials,Lactobacillus plantarum and Lactobacillus paracasei as fermentation strains,on the basis of single factor experiments,the fermentation process of banana and F.velutipes beverage was optimized by response surface method.The results showed that the optimized fermentation conditions were banana juice/F.velutipes juice=4∶1(ml/ml),starter inoculum 4%,sucrose addition 5.5%,fermentation time 20 h and temperature 37℃.Under the optimal fermentation conditions,the sensory evaluation score of banana and F.velutipes beverage was 93 and the lactic acid content was 7.21 g/L.The stabilizer addition of carboxy methyl cellulose-Na(CMC-Na),xanthan gum and carrageenan were 0.20%,0.04%and 0.4%,respectively.

关 键 词：香蕉 金针菇 乳酸发酵 响应面法 工艺优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]