乳酸菌、酵母菌复合发酵马铃薯格瓦斯生产工艺及其稳定性优化  

Optimization of the production process and stability of potato Kvass by compound fermentation of lactic acid bacteria and yeast

作　　者：刘新雨 张岚[1] 王红梅[1] 赵晶[1] LIU Xin-yu;ZHANG Lan;WANG Hong-mei;ZHAO Jing(East University of Heilongjiang,Harbin 150066,Heilongjiang,China)

机构地区：[1]黑龙江东方学院,黑龙江哈尔滨150066

出　　处：《粮食与油脂》2023年第7期124-129,共6页Cereals & Oils

基　　金：黑龙江省自然科学基金项目(LH2021C077);黑龙江东方学院-国家乳业工程技术研究中心研究生导师专项课题(LHXYDS202003);黑龙江东方学院科研项目(HDFKY210115)。

摘　　要：以马铃薯为原料,利用乳酸菌、酵母菌复合发酵制备马铃薯格瓦斯饮料。以酸度、乙醇体积分数为考核指标,在单因素试验的基础上利用响应面分析法优化发酵工艺;再以沉淀率为考核指标,利用正交试验优化马铃薯格瓦斯饮料稳定剂配方。结果表明:最佳发酵工艺为菌种添加量为马铃薯浆质量的2.5%、菌种质量比(乳酸菌∶酵母菌)2∶1、发酵时间19 h、发酵温度28℃,在此条件下马铃薯格瓦斯饮料的酸度和乙醇体积分数分别为0.45%和0.48%;最佳稳定剂配方为以物料总质量为基准,卡拉胶用量0.09%、海藻酸钠用量0.10%、琼脂用量0.04%,在此条件下马铃薯格瓦斯饮料的沉淀率为0.90%,稳定性最好。Potato Kvass beverage was prepared by actic acid bacteria and yeast compound fermentation using potato as raw material.The fermentation process was optimized by response surface methodology on the basis of single factor experiment with acidity and ethanol volume fraction as evaluation indexes.Taking the sedimentation rate as the evaluation index,the stabilizer formula of potato Kvass beverage was optimized by orthogonal test.The results showed that the optimum fermentation process was as follows:the addition amount of bacteria was 2.5% of the mass of potato pulp,the mass ratio of bacteria(lactic acid bacteria:yeast)was 2:1,the fermentation time was 19 h,and the fermentation temperature was 28℃.Under these conditions,the acidity and ethanol volume fraction of potato Kvass beverage were 0.45% and 0.48%,respectively.The best stabilizer formula was based on the total mass of the material,amount of carrageenan 0.09%,sodium alginate 0.10% and agar 0.04%.Under these conditions,the precipitation rate of potato Kvass beverage was 0.90%,and the stability was the best.

关 键 词：马铃薯格瓦斯 发酵工艺 稳定性 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]