乳酸菌及酵母菌复合发酵紫甘薯汁工艺研究  

Study on the Technology of Purple Sweet Potato Juice Fermentation by Lactic Acid Bacteria and Yeast

作　　者：冯金晓[1] 李明珠[1] 俞莹 Feng Jinxiao;Li Mingzhu;Yu Ying(College of Food Engineering,Qingdao University of Technology,Qingdao 266300,China)

机构地区：[1]青岛工学院食品工程学院,山东青岛266300

出　　处：《现代食品》2020年第19期97-100,共4页Modern Food

摘　　要：本试验以紫甘薯汁和白砂糖为主要原料,经调配杀菌后利用乳酸菌和酵母菌进行复合发酵,生产一种新型紫甘薯汁发酵饮料,并通过单因素试验和正交试验优化最佳工艺。试验结果表明,该发酵饮料的最佳工艺条件为:紫甘薯汁添加量50%,白砂糖添加量8%,发酵时间5 h,发酵温度30℃,发酵剂的添加量5%,酵母菌及乳酸菌发酵剂的配比1∶7。此条件下得到的产品口感纯正,甜度适宜,风味良好。In this experiment,purple sweet potato juice and white granulated sugar were used as the main raw materials.After sterilization,the fermentation process of lactic acid bacteria and yeast were used for fermentation.A new kind of purple sweet potato juice fermented beverage was formulated,and the best technical parameters were obtained through single-factor experiments and orthogonal experiments.The experimental results showed that the optimum conditions of the fermented beverage were:50%of purple sweet potato juice,8%white sugar,5 hours of fermentation,30℃of fermentation temperature,and 5%of the starter culture with a ratio of 1∶7.This product boasts of rich nutrition,pure taste,good sweetness and good flavor.

关 键 词：紫甘薯汁 乳酸菌 酵母菌 复合发酵 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]