黑木耳白刺果复合乳酸菌饮料发酵工艺研究

以黑木耳和白刺果为主要原料，采用植物乳杆菌（Lactobacillus plantarum）作为发酵菌种，研制黑木耳白刺果复合乳酸菌饮料。在单因素试验基础上，以感官评分为响应值，采用Box-Behnken试验设计，优化复合乳酸菌饮料发酵工艺条件。结果表明，黑木耳白刺果复合乳酸菌饮料最佳发酵工艺为：固液比1∶8（g∶mL），植物乳杆菌接种量2.0%，发酵时间63 h，装液量58%。在此优化条件下，复合乳酸菌饮料还原糖含量为3.80 mg/mL，酸度为2.48 g/100 mL，γ-氨基丁酸含量为24 μg/mL，颜色呈红褐色，有乳酸的香气，口感细腻，感官评分为9.1分。

Fermentation technology for compound beverage of Auricularia auricular and Nitraria tangutorum with lactic acid bacterium

Using Auricularia auricular and Nitraria tangutorum as raw materials, and Lactobacillus plantarum as fermentation strain, the compound beverage of A. auricular and N. tangutorum with lactic acid bacterium was produced. On the basis of single factor tests, using sensory score as response value, the fermentation conditions of compound beverage were optimized by Box-Behnken tests design. The results showed that the optimal fermentation conditions for the compound beverage were as follows: solid-liquid ratio 1∶8 (g∶ml), L. plantarum inoculum 2.0%, fermentation time 63 h, and liquid-loading volume 58%. Under these optimal conditions, the reducing sugar content, acidity and gamma-aminobutyric acid content of the compound beverage was 3.80 mg/ml, 2.48 g/100 ml, and 24 μg/ml, respectively. The compound beverage was with reddish brown color, lactic acid aroma, and delicate taste, with sensory score of 9.1.