直投式乳酸菌发酵苹果汁饮料工艺优化  

Process Optimization of Apple Juice Fermentaotion by Direct Vat Starter of Lactic Acid Bacteria

作　　者：宋曦[1] 王菲 王应强[1] SONG Xi;WANG Fei;WANG Yingqiang(College of Agriculture and Forestry,Longdong University,Qingyang 745000,China)

机构地区：[1]陇东学院农林科技学院,甘肃庆阳745000

出　　处：《中国果菜》2022年第12期28-33,40,共7页China Fruit & Vegetable

基　　金：国家自然科学基金(31460398);中央引导地方科技发展专项——庆阳市科技支撑项目(QNKB2-11)。

摘　　要：直投式乳酸菌发酵剂具有活性高,发酵周期短的优点,为增加苹果加工产品品类,本文以直投式乳酸菌为发酵剂发酵苹果汁,通过单因素和响应面试验,以感官评分为评价指标,对直投式乳酸菌发酵苹果汁工艺条件进行优化。结果表明,影响发酵苹果汁感官的因素从大到小依次为果汁浓度、碳源添加量、氮源添加量;直投式乳酸菌发酵苹果汁最优工艺为直投式乳酸菌接种量0.3%、苹果汁浓度35%、乳清蛋白粉5%、葡萄糖12.5%,在37℃发酵24 h,在此条件下得到的苹果汁感官评价得分为86.96,口感酸甜,果汁澄清透亮,有苹果原风味,更易被消费者接受和喜爱。Direct Vat Starter(DVS)of lactic acid bacteria has high bacteria activity and shorter fermentation period.In this paper,apple juice was fermented with lactic acid bacteria as starter.Through single factor and response surface test,and sensory score as evaluation index,the technological conditions of apple juice fermentation with lactic acid bacteria were optimized.The results showed that the factors affecting the sensory of fermented apple juice were juice concentration,carbon source addition and nitrogen source addition in descending order.The ratio of fermented apple juice was determined as follows:inoculation of DVS of lactic acid bacteria 0.3%,adjustment of juice concentration 35%,whey protein 5%and glucose 12.5%.After fermentation at 37℃for 24 h,the sensory evaluation of apple juice was 86.96,which tastes sour and sweet,more easily accepted and loved by consumers.

关 键 词：直投式乳酸菌 苹果汁 发酵 响应面法 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]