摘要
研究乳酸菌和酵母菌复合发酵南瓜汁的工艺,采用正交设计、感官评价等方式进行发酵南瓜汁工艺参数的优选、稳定剂和甜味剂的筛选。结果确定发酵种子培养基配方为:南瓜浆含量40%,葡萄糖2%,豆浆5%和碳酸钙0.4%。南瓜汁最佳发酵工艺为发酵温度36℃,酿酒酵母SY∶乳酸菌群=1∶3(体积比),接种量3%,发酵12 h后南瓜汁中乳酸菌的浓度可达9.20 lg(CFU/m L)。
Orthogonal experiment and sensory evaluation were used to study the suitable processing technique of pumpkin juice co-fermented by lactic acid bacteria and yeast, inculuding fermentation process optimization, screening of sweeteners and stabilizers and prediction of storage time. The result showed that the optimized medium formulation for seed culture was as follow： the pumkin juice content was 40 %, the glucose level was 2 %, the soybean milk level was 5 % and the calcium carbonate level was 0.4 %. With the fermentation temperature of 36℃, inoeulum concentration of 3 %, inoculation ratio of 1：3 and fermentation time of 12 h, the numbers of lactic acid bacteria in pumpkin juice could be achieved 9.20 lg（CFU/mL） in the end of fermentation.
出处
《食品研究与开发》
CAS
北大核心
2016年第13期88-92,共5页
Food Research and Development
基金
公益性行业(农业)科研专项经费资助项目(201303112)
关键词
乳酸菌
酵母菌
南瓜汁
工艺
活菌数
lactic acid bacteria
yeast
pumpkin juice
processing technique
living bacteria
