葛粉双歧杆菌发酵饮料发酵条件的研究

以两歧双歧杆菌、嗜热链球菌和保加利亚乳杆菌(1:1:1 混合)为发酵菌种，采用单因素试验和正交试验对葛粉发酵饮料的发酵条件进行优化。优选出的发酵条件为：葛粉乳液中添加牛乳70%、葡萄糖1.5%、蔗糖5.0%、混合菌种接种量6.0%、发酵温度40℃、发酵时间10h。在此条件下产品发酵酸度为5.20%，活菌数7.14 × 107CFU/ml，口感良好。

Optimization of Fermentation Condition for Kudzu Beverage Production by Bifidobacterium

A fermented kudzu beverage was developed using the starter composed of Bifidobacterium, Thermophil streptocoaus and Bulgaria lactobacillaceae with a ratio of 1:1:1. The optimal fermentation process for kudzu beverage production was determined to be fermentation for 10 h at 40 ℃ with an inoculation size of 6.0% using kudzu milk solution with 70% milk and 1.5% glucose as fermentation substrate by one-factor-at-a-time and orthogonal array design methods. The acidity and total amount of viable Bifidobacteria in products fermented under these optimal conditions were 0.52% and 7.14 × 107 CFU/ml. Meanwhile, the obtained products exhibited a nice taste.