石榴芦荟柠檬复合发酵饮料的研制  

Preparation of Pomegranate Aloe Lemon Compound Fermented Beverage

作　　者：李慧 韩卓 叶玲 李士汉 陶澳贤 朱文倩 LI Hui;HAN Zhuo;YE Ling;LI Shihan;TAO Aoxian;ZHU Wenqian(College of Food and Bioengineering,Bengbu University,Bengbu,Anhui 233030,China)

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233030

出　　处：《农产品加工》2022年第4期5-9,共5页Farm Products Processing

基　　金：2020年安徽省省级教学示范课基因工程项目(1647);蚌埠学院自然科学研究一般项目(2017ZR14)。

摘　　要：以石榴、芦荟和柠檬为材料,利用酵母菌和乳酸菌进行复合发酵制备石榴复合饮料。以感官评分为评价指标,通过单因素试验和响应面试验对石榴复合发酵饮料工艺进行优化。石榴∶芦荟∶柠檬=6∶7∶4,菌种接种量1%,白砂糖添加量25%,发酵时间15 h,发酵温度37℃,初始pH值3.6,在此工艺条件下得到的石榴芦荟柠檬复合饮料的感官评分94分,口感较佳,适合推广。Pomegranate,aloe and lemon were used as experimental materials,yeast and lactobacillus were added to produce pomegranate compound beverage. Taking sensory score as evaluation index,the technology of pomegranate compound fermented beverage was optimized by single factor and response surface methodology. Pomegranate∶Aloe∶Lemon = 6∶7∶4,adding amount of bacteria 1%,adding amount of sugar 25%,fermentation time 15 h,fermentation temperature 37 ℃,initial pH value 3.6,under these conditions,the sensory score of pomegranate aloe lemon compound beverage was 94 points,the taste was better,and it was suitable for promotion.

关 键 词：石榴 工艺优化 响应面法 复合发酵 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]