生香酵母发酵酸浆枸杞低醇饮料工艺优化  

Optimization of Fermentation Technology of Low Alcohol Beverage of Lycium barbarum Fermented by Aroma Producing Yeast

作　　者：叶春苗[1] 李莉峰[2] 李东华[3] 韩艳秋[2] YE Chunmiao;LI Lifeng;LI Donghua;HAN Yanqiu(Liaoyang Vocational College of Technology,Liaoyang 111000;Liaoning Academy of Agricultural Sciences,Shenyang 110161;Shenyang University of Chemical Technology,Shenyang 110161)

机构地区：[1]辽阳职业技术学院,辽阳111000 [2]辽宁省农业科学院,沈阳110161 [3]沈阳化工大学,沈阳110161

出　　处：《食品工业》2022年第8期29-32,共4页The Food Industry

基　　金：辽宁省开原市农产品加工科技特派团项目(2021JH5/10400060)。

摘　　要：以酸浆和枸杞为原料,通过单因素试验、正交试验优化生香酵母发酵复合果汁的制取工艺。结果表明:酸浆枸杞低醇饮料生香酵母发酵最佳的发酵条件为发酵时间32 h、发酵温度25℃、蔗糖添加量12%、接种量1.2%;复配稳定剂最佳比例为羧甲基纤维素钠0.12%、黄原胶0.14%、果胶0.14%。在此条件下发酵复合果汁稳定性最好,所得饮料口感润滑,浓稠适度,无沉淀。The preparation technology of aroma producing yeast fermented compound juice was optimized by single factor test and orthogonal test.The results showed that the optimum fermentation condition of aroma producing yeast for sour Chinese wolfberry low alcohol beverage was fermentation time of 32 h,fermentation temperature of 25℃,sucrose addition of 12%,and inoculation amount of 1.2%;The optimum proportion of compound stabilizer was sodium carboxymethyl cellulose 0.12%,xanthan gum 0.14%,and pectin 0.14%.Under this condition,the stability of fermented compound fruit juice was the best,and the beverage had smooth taste,moderate consistency and no precipitation.

关 键 词：生香酵母 发酵 酸浆 果汁 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]