益生菌山药饮料发酵工艺优化及其冷藏稳定性  

Optimization of Fermentation Process and Cold Storage Stability of Probiotic Yam Beverage

作　　者：黄天 韩之皓 郭帅 郑岩 王月娇 白梅[1] 王记成[1] 孙天松[1] HUANG Tian;HAN Zhi-hao;GUO Shuai;ZHENG Yan;WANG Yue-jiao;BAI Mei;WANG Ji-cheng;SUN Tian-song(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Key Laboratory of Dairy Products Processing,Ministry of Agriculture,Inner Mongolia Agricultural University,Huhhot 010018,China)

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室农业部奶制品加工重点实验室

出　　处：《食品工业科技》2019年第15期129-134,142,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31771954)

摘　　要：本研究以山药粉为原料,益生菌Lactobacillus plantarum P-8和Bifidobacterium lactis V9为发酵剂,对发酵工艺进行优化,以得到一种兼具山药营养价值与益生菌益生特性的益生菌山药饮料。通过单因素实验研究发酵时间、接种量、发酵温度对饮料中活菌数、滴定酸度以及pH的影响,在此基础上结合响应面分析获得发酵益生菌山药饮料最优发酵工艺参数,即接种量为2×10^6 CFU/mL、发酵时间为19.1 h、发酵温度为37℃。在此条件下饮料活菌数为4.3×10^8 CFU/mL,滴定酸度为105.3°T。对饮料在4℃下贮藏28 d,贮藏期内饮料活菌数稳定维持在10^8 CFU/mL,饮料组织状态良好、风味及口感稳定。In this study,yam powder was used as raw material,probiotics Lactobacillus plantarum P-8 and Bifidobacterium lactis V9 were used as starter,and the fermentation process was optimized to obtain a probiotic yam beverage with yam nutritional value and probiotic probiotic characteristics. The effects of fermentation time,inoculum size and fermentation temperature on the number of viable bacteria,titrated acidity and pH in the beverage were studied by single factor experiment. Based on this,the optimal fermentation process parameters of fermented probiotic yam beverage were obtained by response surface analysis as follows:inoculum size of 2×10~6 CFU/mL,fermentation time of 19.1 h and fermentation temperature of 37 ℃.Under these conditions,the viable count of the beverage was 4.3×10~8 CFU/mL and the titrated acidity was 105.3 °T. The number of viable bacteria in the beverage remained stable at 10~8 CFU/mL during storage at 4 ℃ for 28 days,and the beverage had good tissue state,stable flavor and mouthfeel.

关 键 词：益生菌 山药 发酵饮料 活菌数 响应面 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]