淘米水-猕猴桃汁复配发酵饮料的工艺配方优化  

Optimization of the Process Formula of Rice Washing Water and Kiwifruit Juice Mixed with Fermented Beverage

作　　者：刘晓媛 付文军 杨喜雅 汪雅馨 LIU Xiaoyuan;FU Wenjun;YANG Xiya;WANG Yaxin(Xinyang Agriculture and Forestry University,School of Food Science and Technology,464000 Xinyang Henan,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《粮食加工》2023年第5期66-70,共5页Grain Processing

基　　金：信阳农林学院青年基金(QN2022027);信阳农林学院青年基金(QN2021026)。

摘　　要：以淘米水和猕猴桃为主要原料,经植物乳杆菌发酵制备淘米水-猕猴桃汁复配发酵饮料,探究植物乳杆菌接种量及发酵条件改变对发酵饮料品质的影响,并借助单因素及正交优化实验确定最佳发酵工艺条件为淘米水-猕猴桃汁复配比例1∶6,并以复配汁质量为基准确定植物乳杆菌接种量为1.5%,发酵24 h,蔗糖添加量为4%,柠檬酸添加量为0.07%。该工艺条件下制备的淘米水-猕猴桃汁复配发酵饮料兼具米香和猕猴桃果香,整体风味尚佳,酸甜适宜。Using rice washing water and kiwi fruit as the main raw materials,a mixed fermented beverage of rice washing water and kiwi fruit juice was prepared by the fermentation of Lactobacillus plantae.The effects of Lactobacillus plantae inoculation amount and fermentation conditions on the quality of the fermented beverage were investigated.The optimal fermentation conditions were determined as the mixed ratio of rice washing water and kiwi fruit juice 1∶6 by means of single factor and orthogonal optimization tests.Based on the quality of the mixed juice,the inoculation amount of Lactobacillus plantarum was determined to be 1.5%,the fermentation time was 24 h,the added amount of sucrose was 4%,the added amount of citric acid was 0.07%.The mixed fermented beverage with rice washing water and kiwi fruit juice prepared under the process conditions has both rice and kiwi fruit aroma,the overall flavor is harmonious,and the sour and sweet are suitable.

关 键 词：淘米水 发酵 猕猴桃汁 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]