乳酸菌发酵枸杞饮料制作工艺优化的研究

以枸杞多糖保存率和感官评分为指标对枸杞发酵原浆的发酵条件乳酸菌接种量、发酵温度、混合菌种比例等因素进行优化,以确立枸杞多糖保存率较高的发酵条件。结果表明,最佳发酵条件为乳酸菌接种量6%,嗜酸乳杆菌和保加利亚乳杆菌混合比例为2∶1,发酵温度为42℃;通过响应面实验,以感官评价为指标,确定枸杞发酵原浆、白砂糖、柠檬酸添加量3种条件对发酵枸杞饮料的影响,并结合响应面分析法确定发酵枸杞饮料最佳工艺条件为发酵枸杞原浆添加量6.8%,白砂糖添加量9.1%,柠檬酸调节饮料pH3.7。

Red Wolfberry Optimization of Production Process of Fermented Gouqi Beverage with Lactic Acid Bacteria

Taking the preservation rate of polysaccharides in Gouqi and the sensory score as indexes,the fermentation conditions of Gouqi pulp,including inoculation amount of lactic acid bacteria,fermentation temperature and proportion of mixed strains,were optimized,and the fermentation conditions with higher preservation rate of polysaccharides were screened out.The results showed that the optimum fermentation conditions were as follows:the inoculation amount of lactic acid bacteria was 6%,the ratio of Lactobacillus acidophilus to Lactobacillus delbrueckii subsp.bulgaricus was 2∶1,and the fermentation temperature was 42℃.Response surface method was used to determine the effects of fermented Gouqi pulp,sugar and citric acid on the final product.The optimum blending formula of the fermented Gouqi beverage was 6.8%fermented Gouqi pulp and 9.1%sugar,and pH value regulated to 3.7 with citric acid.