响应面法优化蓝莓生料乳酸菌发酵工艺  

Process Optimization of Uncooked Blueberry Fermentation by Lactic Acid Bacteria Using Response Surface Methodology

作　　者：胡楠 杨强强 雷鸣 丛珊滋 王硕[1] HU Nan;YANG Qiangqiang;LEI Ming;CONG Shanzi;WANG Shuo(State Key Laboratory of Food Nutrition and Safety,College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology,College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,China)

机构地区：[1]天津科技大学食品工程与生物技术学院,食品营养与安全国家重点实验室,天津300457 [2]齐齐哈尔大学食品与生物工程学院,黑龙江省玉米深加工理论与技术重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品科技》2021年第6期20-28,共9页Food Science and Technology

摘　　要：以蓝莓果浆为原料、乳酸菌为发酵菌株,制作蓝莓生料发酵饮料。通过单因素、正交和响应面试验优化发酵工艺。结果表明,乳酸菌发酵蓝莓果浆的最佳工艺条件为果浆浓度35%、发酵菌株TUST-L 4、碳源为葡萄糖、碳源添加量2.5°Brix、接种量6%、发酵温度37℃、发酵时间86 h,此时乳酸菌活菌数为9.34 lg cfu/mL,与预测值较为接近,响应面试验拟合度良好。研究结果可为发酵蓝莓产品的生产实践提供试验数据参考。Uncooked blueberry pulp was fermented using lactic acid bacteria.The process was optimized by single factor experiments,orthogonal experiments,and response surface experiments.The optimum fermentation conditions were as follows:35%juice concentration,6%inoculum size of strain TUST-L 4,2.5 oBrix glucose as carbon source,fermented at 37℃for 86 h.Under these conditions,the viable count of lactic acid bacteria was 9.34 lg cfu/mL,which was close to the predicted value of the model.The results provide a reference for fermentation of blueberry juice.

关 键 词：蓝莓 生料发酵 乳酸菌 工艺优化 响应面 

分 类 号：TS201.3[轻工技术与工程—食品科学]