乳酸菌发酵刺梨-猴头菇饮料的工艺优化

为确定副干酪乳杆菌SR10-1发酵刺梨-猴头菇复合饮料的最佳工艺参数，本试验采用Box-Behnken中心组合设计，以刺梨、猴头菇、白砂糖为原料，接种副干酪乳杆菌SR10-1进行复合发酵。在单因素试验基础上，选取刺梨-猴头菇复配质量比、副干酪乳杆菌SR10-1接种量、发酵时间及白砂糖添加量4个因素，以多糖含量和感官评分为响应值，进行响应面分析，对刺梨-猴头菇复合发酵工艺进行优化。结果表明：刺梨-猴头菇复合发酵的最佳工艺条件为：刺梨-猴头菇复配质量比2.6:1、副干酪乳杆菌SR10-1接种量2%、发酵时间4.6 d、白砂糖添加量18.5%。在此条件下，刺梨-猴头菇发酵饮料的多糖含量为9.10 mg/mL，感官评分为89.34分，Vc含量为243.57 mg/100 mL，SOD含量为5377.64 U/g组织湿重。刺梨-猴头菇复合发酵液色泽鲜亮光泽、香气浓郁协调、风味独特、营养丰富，具有较好的工业化开发价值。

Process Optimization of Rosa roxburghii Tratt - Hericium erinaceus Beverage Fermented by Lactic Acid Bacteria

In order to find the optimal process parameters of Lactobacillus paracasei SR10-1 fermented Rosa roxburghii Tratt-Hericium erinaceus compound beverage, in this study, the Box-Behnken center combination design was used, compound beverage was produced by the raw materials of Rosa roxburghii Tratt, Hericium erinaceus and granulated sugar, which were inoculated with Lactobacillus paracasei SR10-1 for compound fermentation. On the basis of single factor experiment, the effect of mass ratio of Rosa roxburghii Tratt and Hericium erinaceus, the inoculation amount of Lactobacillus paracasei SR10-1, fermentation time and impact of sugar addition were selected as variables. The response surface analysis was performed with the polysaccharide content and sensory score as the response values. The results showed that the optimal fermentation conditions were determined as follows: the combined mass ratio of Rosa roxburghii Tratt-Hericium erinaceus was 2.6:1, the inoculation amount of Lactobacillus paracasei SR10-1 was 2%, the fermentation time was 4.6 days, and white granulated sugar addition amount was 18.5%. Under the optimized conditions, the polysaccharide content of fermented beverage was 9.10 mg/mL and the sensory score was 89.34 points, Vc content was 243.57 mg/100 mL, SOD content was 5377.64 U/g tissue wet weight.The color of the fermentation beverage was bright and shiny, the aroma was rich and coordinated, the flavor was unique, and the nutrition was enriched. It has good value of industrialization development.