无酒精番木瓜汁发酵饮料的制备工艺  

Preparation technology of non-alcoholic fermented beverage of papaya juice

作　　者：张帆[1,2] 黄瑶[1,2] 凌明慧[1,2] 苏佳骏 劳日毫 闭金栋 ZHANG Fan;HUANG Yao;LING Minghui;SU Jiajun;LAO Rihao;BI Jindong(School of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China;Guangxi Liuzhou River Snail Rice Noodles Engineering Technology Research Center(Guangxi University of Science and Technology),Liuzhou 545006,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006 [2]广西柳州螺蛳粉工程技术研究中心(广西科技大学),广西柳州545006

出　　处：《广西科技大学学报》2023年第2期122-128,共7页Journal of Guangxi University of Science and Technology

基　　金：广西自然科学基金青年科学基金项目(2017GXNSFBA198099);广西大学生创新创业训练计划项目(202110594061)资助。

摘　　要：以番木瓜汁为原料制备番木瓜汁发酵饮料,研究无酒精发酵饮料的工艺条件。制备方法:先添加酵母菌,发酵2 d,灭活酵母菌后,再添加醋酸菌和乳酸菌,继续发酵,酵母菌、醋酸菌、乳酸菌接种体积比为1∶1∶1。菌种生长曲线测定结果显示各菌株的最佳接种菌龄分别为:酵母菌为20 h(2.0×10^(7)CFU/mL),醋酸菌为20 h(4.0×10^(8)CFU/mL),乳酸菌为12 h(1.0×10^(8)CFU/mL)。正交实验结果表明:番木瓜汁发酵饮料的最佳发酵工艺为:初始SSC(可溶性固形物含量)为30%,接种量为9%,发酵周期为4 d。发酵液经杀菌,置于4℃冰箱中冷藏3 d,澄清后,弃沉淀物,取上清液,所得产品不含酒精,pH值为3.53,SSC为14%,维生素C质量浓度为31.98 mg/(100 g),羟基自由基清除率为90.1%;色泽呈橙红色,具有番木瓜浓郁香气,口感酸甜协调。The Carica papaya Linn.used as the raw material,the technological conditions of nonalcoholic fermented beverage were studied.The non-alcoholic fermented beverage was produced by adding yeast for 2 d fermentation and inactivating yeast,adding acetic acid bacteria and lactic acid bacteria.And the inoculation volume ratio of yeast,acetic acid bacteria and lactic acid bacteria was 1∶1∶1.The growth curves of three strains were studied,the optimum inoculation age were yeast 20 h(2.0×10^(7) CFU/mL),acetic acid bacteria 20 h(4.0×10^(8) CFU/mL)and lactic acid bacteria 12 h(1.0×10^(8) CFU/mL).The best fermentation process of papaya juice fermented beverage by orthogonal test is as follows:The initial SSC(soluble solid content)was 30%,the inoculation amount was 9%,and the fermentation period was 4 d.The fermentation broth was sterilized and refrigerated at 4℃ for 3 d clarification,then the precipitation was discarded and the supernatant was taken.The product contained no alcohol,pH 3.53,SSC 14%,vitamin C content 31.98 mg/(100 g),hydroxyl radical clearance rate 90.1%.It is orange red in color,with a strong aroma of Carica papaya Linn.and a sweet and sour taste.

关 键 词：番木瓜 发酵饮料 接种菌龄 发酵工艺 感官评价 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] Q939.99[轻工技术与工程—食品科学与工程]