甘蔗原汁乳酸发酵饮料的工艺  

Fermented Beverage of Sugarcane by Lactic Acid Bacteria

作　　者：徐勇士[1,2,3] 魏勃 魏甜甜 葛艳静 孙帅楠 杭方学 XU Yongshi;WEI Bo;WEI Tiantian;GE Yanjing;SUN Shuainan;HANG Fangxue(Engineering Research Center for Sugar and Comprehensive Utilization of Guangxi University,Ministry of Education,Nanning 530004;Guangxi Sugar Society,Nanning 530004;Guangxi Baiguitang Food Science and Technology Co.,Ltd.,Guigang 537121;College of Light Industry and Food Engineering,Guangxi University,Nanning 530004)

机构地区：[1]广西大学糖业及综合利用教育部工程研究中心,南宁530004 [2]广西制糖学会,南宁530004 [3]广西百桂堂食品科技有限公司,贵港537121 [4]广西大学轻工与食品工程学院,南宁530004

出　　处：《食品工业》2021年第5期186-191,共6页The Food Industry

基　　金：广西科技重大专项(桂科AA17204092);广西科技计划项目(桂科AB18126090)。

摘　　要：以甘蔗为原料,利用酵母菌和乳酸菌二步发酵,生产甘蔗原汁乳酸发酵型饮料,在单因素试验基础上,通过响应面优化发酵工艺。结果表明:酵母菌发酵的最佳工艺条件为发酵温度32℃、接种量0.7%、发酵时间22.4 h;乳酸菌发酵最佳工艺条件为发酵温度37℃、接种量3.6%、发酵时间20 h。得到的甘蔗原汁发酵饮料乳酸含量为6.60g·L^(-1)。经二步发酵,甘蔗原汁乳酸发酵饮料总酚和总黄酮含量分别提高了15.35%和39.70%。The sugarcane used as the raw material,the fermented beverage was produced by yeast and lactic acid bacteria.The response surface experiment was applied to optimize the fermentation conditions of sugarcane fermented beverage on the basis of single-factor experiments.The results showed that the optimum fermentation condition for yeast fermentation was the temperature of 32℃,the inoculation amount of 0.7%and fermentation for 22.4 h.The optimal condition of lactic acid bacteria fermentation was the temperature of 37℃,the inoculation amount of 3.6%and fermentation time of 20 h.Under the optimum condition,the lactic acid content of sugarcane fermented beverage could reach 6.60 g·L^(-1).After the two-step fermentation process,the content of total phenols and total flavones in the sugarcane fermented beverage increased by 15.35%and 39.70%,respectively.

关 键 词：甘蔗 酵母菌 乳酸菌 发酵 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]