混合果汁发酵饮料的研制  

Study on Fermented Beverage of Compound Fruit Juice

作　　者：王付转[1] 史雨梦 魏培培 王奥雪 管若彤 王孟姑 罗宇[1] 王喜凤 WANG Fuzhuan;SHI Yumeng;WEI Peipei;WANG Aoxue;GUAN Ruotong;WANG Menggu;LUO Yu;WANG Xifeng(College of Biological Engineering,He'nan University of Technology,Zhengzhou,He'nan 450001,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《农产品加工》2024年第8期5-9,共5页Farm Products Processing

基　　金：河南省科技厅产学研项目(142107000017);河南省科技厅产学研项目(1132107000005)。

摘　　要：以梨、苹果和葡萄为主要原料,研究复合乳酸菌发酵果汁生产工艺。首先确定护色条件和水果组合,再确定乳酸菌种类,然后用正交试验设计对发酵工艺进行优化,最后进行口味调配和组织稳定性的研究。结果表明,护色剂用0.4 g/100 mL抗坏血酸,苹果∶梨∶葡萄∶水配比为1∶2∶1∶5,保加利亚乳杆菌、嗜热链球菌和乳双歧杆菌为最适菌种组合,最佳发酵工艺条件为接种量1%,发酵温度35℃,发酵时间48 h,初始pH值6.5,蜂蜜添加量1.0%,白砂糖添加量1.5%,羧甲基纤维素钠(CMC-Na)、海藻酸钠、黄原胶添加量各0.04%进行口味和组织状态调配。制得的发酵果汁风味宜人,具有较好的营养和保健功能。In this paper,pears,apples and grapes were taken as the main raw materials,using lactic acid bacteria to produce fermented beverage.Firstly,the color fixative and fruit combination were studied,then the species of lactic acid bacteria were determined,and then the fermentation process was optimized by orthogonal design.In this experiment these results were optimal including 0.4 g/100 mL ascorbic acid,1∶2∶1∶5 as the ratio of apples,pears,grapes and water,fermentation strains of Lactobacillus bulgaricus,Streptococcus thermophilus and Bifidobacterium lactis.The optimum fermentation conditions were inoculation 1%,fermentation 35℃,temperature 48 h,initial pH 6.5.The taste was adjusted using 1.0%honey and 1.5%sugar.The texture structure was prepared using 0.04%CMC-Na,0.04%sodium alginate and 0.04%xanthan gum the fermented fruit juice had pleasant flavor,excellent nutritional and health functions.

关 键 词：混合果汁 乳酸菌 发酵饮料 发酵工艺 感官评价 

分 类 号：TS201.1[轻工技术与工程—食品科学]