木薯针叶樱桃发酵饮料的工艺优化及品质分析

为了确定木薯针叶樱桃发酵饮料的最佳工艺，以木薯和针叶樱桃为原料，植物乳杆菌（Lactobacillus plantarum）HNC7和副干酪乳杆菌（Lactobacillus paracasei）YLC92为发酵菌株，采用正交试验优化木薯浆酶解条件，响应面试验优化木薯针叶樱桃发酵饮料发酵条件，并对饮料发酵前后的质量进行对比分析。结果表明，最佳木薯浆酶解条件为耐高温α-淀粉酶添加量100 U/g、酶解时间2 h、酶解温度85 ℃；木薯针叶樱桃发酵饮料最佳发酵条件为乳酸菌接种量3%，发酵时间23 h，发酵温度37 ℃。在此优化条件下，得到的木薯针叶樱桃饮料感官评分为90.2分，乳酸含量为5.38 g/L，维生素C含量为346.7 mg/100 mL。

Technology optimization and quality analysis of fermented cassava-acerola cherry beverage

In order to determine the optimal fermentation technology of cassava-acerola cherry beverage, using cassava and acerola cherry as raw materials, Lactobacillus plantarum HNC7 and Lactobacillus paracasei YLC92 as fermentation strains, the enzymolysis conditions of cassava pulp was optimized by orthogonal tests. The fermentation technology of cassava-acerola cherry beverage was optimized by response surface methodology, and the quality of the beverage before and after fermentation was compared and analyzed. The results showed that the optimum conditions for cassava pulp enzymolysis condition were high-temperature resistance α-amylase addition 100 U/g, enzymolysis time 2 h, and temperature 85 ℃. The optimum fermentation conditions of cassava-acerola cherry beverage were lactic acid bacteria inoculum 3%, time 23 h, and temperature 37 ℃. Under these optimal conditions, the lactic acid content and vitamin C content of cassava-acerola cherry beverage were 5.38 g/L and 346.7 mg/100 ml, respectively.