甘蔗固定化乳酸菌发酵生产芦荟酸乳的工艺条件

以甘蔗作吸附材料 ,以海藻酸钠作包埋剂 ,吸附包埋嗜酸乳杆菌、嗜热链球菌 ,以此作发酵剂连续发酵制作芦荟嗜酸乳杆菌酸乳。结果表明 ,包埋甘蔗方块的海藻酸钠胶体溶液的浓度为3 % ,固化剂CaCl2 为 3 % ,固化 6～ 8h ,制得的甘蔗菌块机械强度高 ,性能优良。最佳发酵工艺条件是 :嗜酸乳杆菌、嗜热链球菌甘蔗方块比例为 1∶2 ,使用量为总量的 40 % ,发酵温度为 3 8 5℃ ,前发酵 3 0min ,主发酵 3h左右。采用甘蔗固定菌方块连续发酵达 5 0h ,发酵状况依然稳定。采用脱脂乳粉 1 2 % ,芦荟全叶汁 6%、蔗糖 8%调制的芦荟乳经固定化发酵后 ,酸乳风味良好。

Study on Aloe Yogurt Fermented by Immobilized Lactobacillus which Sugarcane Used as Immobilized Material

Lactobacillus acidophilus(La) and streptococcus thermophilus(St) were immobilized by processed sugarcane. Then sodium alginate was coated to sugarcane to make the sugarcane lactobacillus mass. The experiment showed that the sugarcane lactobacillus masses had the best fermentation quality when consistency of sodium alginate was 3%, CaCl 2(using as reagent) was 3%, and reaction time was 6～8hours. The optimal fermentation conditions were: 1∶2 of the La and the St sugarcane mass, which possesses 40% of total volume in the reactor, temperature 38.5℃, primary fermentation time 30?min, and cultured at 38.5℃ for about 3hours. The fermentation quality of the sugarcane lactobacillus masses was stable after fermenting continuously for 50 hours. The best formulation of the aloe yogurt containing both La and St was as follow: defatted milk powder 12%, aloe juice 6%, and sugar 8%.