柿子乳酸菌发酵饮料的加工工艺研究  

Studies on the Fermentation Process of Persimmon Fruit Lactic Acid Beverage

作　　者：王玥 杨明美 李梦丽[1] 杨子沐 李凯凯 Wang Yue;Yang Mingmei;Li Mengli;Yang Zimu;Li Kaikai(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;Hubei Wuchang Experimental High School,Wuhan 430061)

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]湖北省武昌实验中学,武汉430061

出　　处：《中国食品学报》2020年第7期118-125,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学青年科学基金项目(31701712);公益性行业(农业)科研专项(201203047);湖北省自然科学基金项目(2017CFB197);中央高校基本科研业务费专项(2662016QD035)。

摘　　要：以柿子为原料,通过菌种筛选、单因素试验和正交试验优化柿子乳酸菌饮料的发酵工艺,并对产品的稳定性、口感、产品质量进行评价。结果表明:筛选出的优势发酵菌种为植物乳杆菌;最佳发酵工艺参数为:发酵温度33℃,菌种接种量4%,发酵时间14 h;稳定剂最佳复配比例为:羧甲基纤维素钠0.15%、果胶0.15%、瓜尔豆胶0.08%;活菌型饮料冷藏2周后,乳酸菌活菌数仍高于5×10^7CFU/mL。所得产品既富有柿子汁的原有风味,又具有乳酸菌发酵产生的特殊风味,产品品质良好。The fermentation conditions of persimmon fruit lactic acid beverage were optimized by single factor and orthogonal test and the stability,taste and quality of the product were also evaluated.The results showed that Lactobacillus plantarum was more suitable for fermentation of persimmon fruit.The optimum fermentation parameters were:fermentation temperature 33 ℃,strain inoculation amount 4%,fermentation time 14 h.Combination of 0.15% CMC-Na,0.15%pectin,and 0.08% guar gum showed the best stabilization effect on the persimmon lactic acid beverage.The viable cell amount of lactic acid bacteria in the viable bacteria-type beverages was still higher than 5×10^7 CFU/mL after stored at 4℃ for two weeks.The persimmon lactic acid beverage not only retained the nutrition and flavor of the persimmon,but also exerted unique flavor produced by the fermentation of lactic acid bacteria.

关 键 词：柿子 乳酸菌 发酵 乳酸饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]