小麦草发酵饮料的开发研究

探讨以小麦草为主要原料，经植物乳杆菌发酵，再经调配、灌装、杀菌等工艺加工生产小麦草发酵饮料。试验表明，榨汁后小麦草汁中护绿剂NaCl最佳添加量为2.0 g/L。小麦草汁发酵的最佳条件为：植物乳杆菌接种量为4%，发酵温度为40 ℃，发酵时间为14 h，蔗糖添加量10%；小麦草发酵饮料的最佳配方为：发酵小麦草汁50%，苹果汁添加量10%，柠檬汁添加量1.5%，微晶纤维素添加量0.25%。通过该工艺生产出的饮料组织状态均匀、稳定、无沉淀，色泽为小麦草汁明亮的浅绿色，酸甜适口，同时具有小麦草汁及乳酸发酵产生的独特香气。成品经实验室检测，总酸含量为0.79%，感官评分为92分，各项质量指标均符合发酵饮料卫生标准。

Development of fermented wheatgrass beverage

Using wheatgrass as raw material, fermented wheatgrass beverage was produced with Lactobacillus plantarum fermentation, followed by blending, filling and sterilization. The results indicated that the optimal green-protecting agent NaCl addition was 2.0 g/L. Furthermore, the optimal wheatgrass juice fermentation conditions were as follows: L. plantarum inoculum 4%, temperature 40 ℃, time 14 h, and sugar addition 10%. The optimal wheatgrass beverage formula was wheatgrass juice 50%, apple juice 10%, citric juice 1.5%, and microcrystalline cellulose 0.25%. The beverage had uniform and stable texture without precipitation. The color of the beverage was bright light green as that of natural wheatgrass juice, the acidity and sweet was moderate and it also had unique aroma produced by wheatgrass juice and lactic acid fermentation. The total acid content was 0.79%, the sensory quality score was 92, and quality indicators met with the hygiene standards of fermented beverage.