雪莲果乳酸菌发酵饮料的研制

以雪莲果为原料、保加利亚乳杆菌为菌种开发研制雪莲果乳酸菌发酵饮料，确定其最佳发酵条件和口感稳定性的工艺配方。结果表明：100℃条件下热烫1min，并添加抗坏血酸调整果汁pH 值为4.0～4.5，可以有效的阻止绿变的发生。最佳发酵工艺条件：雪莲果原汁添加量60ml、蔗糖添加量4g、奶粉添加量4g、接种量10%、发酵温度41℃；发酵饮料调配最佳配方：在100ml 雪莲果原汁的乳酸菌发酵液中添加蔗糖4g、黄原胶0.2g。

Production of A Yacon Lactic Acid Fermentation Beverage from Yacon by Lactic Acid Bacteria

Yacon juice with added sucrose and milk powder was fermented by Lactobacillus bulgaricus and the formula and processing conditions for production of the fermentation beverage were optimized by orthogonal test design. Results showed that browning of yacon juice was effectively prevented by boiling in water for 1 minute and then ascorbic acid was added to adjust the pH of the yacon syrup within the range of 4.0 to 4.5. The optimum conditions fermention by Lactobacillus bulgaricus in the yacon juice (60 ml-scale) were: temperature of 41 ℃, inoculation amount of 10 % and with the contents of sucrose and milk powder 4 g and 4 g, respectively. The optimum formula of the fermented yacon beverage was that sucrose (4 g) and xanthan gum (0.2 g) were mixed with the fermented yacon juice (100 ml).