乳酸菌发酵苹果红枣复合饮料的研制  

Preparation of Apple and Jujube Compound Beverage Fermented by Lactic Acid Bacteria

作　　者：祝睿文 张玲[1] 乔立红 欧阳会 冯美琴[1] 颜玉华[1] ZHU Ruiwen;ZHANG Ling;QIAO Lihong;OUYANG Hui;FENG Meiqin;YAN Yuhua(College of Animal Science and Technology,Jinling Institute of Technology,Nanjing 210038,China)

机构地区：[1]金陵科技学院动物科学与食品工程学院,江苏南京210038

出　　处：《现代食品》2021年第11期79-85,共7页Modern Food

基　　金：江苏省高等学校大学生创新创业训练计划项目(202013573060Y,201813573055X);金陵科技学院博士基金项目(jit-b-201301)。

摘　　要：研究乳酸菌F604发酵苹果红枣复合饮料的生产工艺,以苹果红枣为生产原料,对苹果红枣汁比例、接种量、发酵时间及发酵温度等影响产品质量的因素进行单因素实验和响应面实验,确定实验室条件下的苹果红枣发酵果汁的最佳工艺参数。结果表明苹果红枣发酵果汁的最佳工艺为:苹果汁与红枣汁体积比7∶3、乳酸菌接种量6%、发酵温度30℃、发酵时间10.4 h。在此条件下,得到状态较为稳定,酸甜适宜,兼具苹果红枣香气且具有独特发酵风味的苹果红枣发酵果汁饮料。This study mainly studied the fermentation technology of apple and jujube compound beverage with F604 lactic acid bacteria.Using apple jujube as raw material,single factor test and response surface test were carried out on the factors affecting product quality,such as apple jujube juice proportion,inoculation amount,fermentation time and fermentation temperature,to determine the best technological parameters of apple and jujube fermentation juice under laboratory conditions.The results showed that the optimal fermentation conditions were as follows:volume ratio of apple juice to jujube juice 7∶3,inoculation amount of lactic acid bacteria 6%,fermentation temperature 30℃,fermentation time 10.4 h.Under these conditions,the apple and jujube fermented juice were in stable condition,with suitable sour and sweet.Also aroma of apple and jujube and unique fermenting aroma was obtained.

关 键 词：乳酸菌发酵 苹果 红枣 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]