摘要
以荸荠为原料,利用保加利亚乳杆菌和嗜热链球菌混合菌种对荸荠汁进行乳酸菌发酵,制备活菌型荸荠汁饮料。通过单因素实验和正交实验对荸荠护色、糖化、发酵工艺和配方进行了优化。研究表明:荸荠漂烫最佳工艺为时间80 s、温度70℃、柠檬酸浓度0.5%;荸荠糖化最佳工艺为时间80 min、温度70℃、酶量30 U/m L、pH7;荸荠发酵最佳工艺为时间30 h、温度42℃、接种量5%、乳清粉添加量6%;配方为每100 g荸荠汁乳酸菌发酵液添加8 g白砂糖、0.5 g柠檬酸钠、0.02 g黄原胶。
Water chestnut juice was fermented by Lactobacillus bulgaricus and Streptococcus thermophilus mixed strains,prepared viable water chestnut juice drinks.The single color factor,enzymatic hydrolysis,fermentation process and formula were optimized by single factor experiment and orthogonal experiment.The optimum process was as follows:the blanching time was80s,temperature70℃,citric acid concentration0.5%;the process for saccharification was time80min,temperature70℃,enzyme30U/mL,pH7;the best process for fermentationwas the time30h,temperature42℃,inoculation amount of5%,whey powder added6%;The formula is adding8g granulated sugar,0.5g sodium citrate and0.02g xanthan gum to lactic acid bacteria fermentation broth of100g water chestnut juice.
作者
刘航
杨明
平志豪
徐朝阳
潘子薇
张森
Liu Hang;Yang Ming;Ping Zhihao;Xu Zhaoyang;Pan Ziwei;Zhang Sen(College of Food Science and Engineering, Yangzhou University,YangZhou 225100,China)
出处
《现代食品》
2017年第22期121-128,共8页
Modern Food
基金
2016年度江苏省扬州大学大学生科技创新基金资助项目(编号:x20160955)
关键词
荸荠
发酵
护色
糖化
Water chestnut
Fermentation
Colorprotection
Saccharification
