山楂叶番石榴叶复合发酵饮料的工艺优化  

Process Optimization of Complex Fermented Beverage with Hawthorn and Guava Leaves by Lactobacillus plantarum

作　　者：于晓庆 周铭懿 郭雪松 YU Xiaoqing;ZHOU Mingyi;GUO Xuesong(College of Food and Health,Jinzhou Medical University,Liaoning 121000)

机构地区：[1]锦州医科大学食品与健康学院,锦州121000

出　　处：《食品工业》2023年第12期40-44,共5页The Food Industry

摘　　要：山楂叶和番石榴叶是2种常见的冲泡茶饮,采用植物乳杆菌作为发酵剂对山楂叶和番石榴叶的浸提液进行发酵制备复合饮料。通过单因素试验和响应面试验,以A600为指标对发酵工艺进行优化。经过试验验证,得出最佳的发酵工艺参数:接种量5%,发酵时间44 h,发酵温度35℃。在此条件下,山楂叶番石榴叶复合发酵饮料的A600为0.651±0.004,复合发酵饮料气味清新,酸甜可口,风味良好。Hawthorn leaves and guava leaves are two common kinds of brewed tea.Lactobacillus plantarum was used as starter to ferment the extracts of hawthorn leaves and guava leaves to prepare compound drinks.Through single factor experiment and response surface experiment,the fermentation process was optimized with A_(600)as the index.Through the experimental verification,the optimum fermentation process parameters were obtained as follows:inoculation amount of 5%,fermentation time of 44 h,and fermentation temperature of 35℃.Under such condition,the A_(600)of the compound fermented beverage of hawthorn leaves and guava leaves was 0.651±0.004,and the compound fermented beverage was fresh,sweet and sour,and had a good flavor.

关 键 词：山楂叶 番石榴叶 植物乳杆菌 发酵饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]