九月黄乳酸菌发酵饮料工艺优化研究  

Study on Optimization of Fermented Beverage Process of Jiuyuehuang Lactobacillus

作　　者：杨春敏 王燕云 黄建初 YANG Chunmin;WANG Yanyun;HUANG Jianchu(Guangzhou College of Technology and Business,Guangzhou 510850,China)

机构地区：[1]广州工商学院,广东广州510850

出　　处：《现代食品》2021年第8期94-99,共6页Modern Food

摘　　要：九月黄是野果中的珍品,果肉香甜嫩滑,口味独特,具有极高的营养价值。采用单因素实验分析乳酸菌接种量、蔗糖添加量、发酵温度和发酵时间对九月黄果浆发酵饮料的影响,并在此基础上采用正交实验,以乳酸菌活菌数为指标,确定最佳发酵工艺为:接种量2.0%、蔗糖添加量为3%、发酵温度39℃、发酵时间72 h。基于此工艺条件,九月黄乳酸菌发酵饮料乳酸菌活菌数可达到20.072 lgCFU·mL^(-1)以上。Jiuyuehuang is a treasure among wild fruits,the flesh is sweet and tender,the taste is unique,and it has extremely high nutritional value.Single factor experiment was used to analyze the influence of lactic acid bacteria inoculation amount,sucrose addition amount,fermentation temperature,and fermentation time on the Jiuyuehuangguo syrup fermented beverage.On this basis,orthogonal experiment was used to determine the optimal number with the number of viable lactic acid bacteria.The fermentation process is as follows:the inoculum amount is 2.0%,the sucrose addition amount is 3%,the fermentation temperature is 39℃,and the fermentation time is 72 h.Based on this process condition,the number of viable lactic acid bacteria in the fermented beverage of Jiuyuehuang lactic acid bacteria can reach more than 20.072 lgCFU·mL^(-1).

关 键 词：九月黄 乳酸菌 发酵饮料 发酵工艺优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]