摘要
以粳米和大豆种皮多糖为主要原料,乳酸菌(Lactobacillus)为发酵菌种,制备粳米乳酸菌发酵复合饮料.在单因素试验基础上,采用PB(Plackett-Burman)筛选实验进行显著性因素分析,得出显著性因素.根据BB(Box-Benhnken)中心组合试验设计原理采用三因素三水平的响应面分析法,依据回归分析确定各工艺条件的影响因素.结果表明最佳工艺条件为:乳酸菌接种量1%,大豆种皮多糖添加量3%,复合稳定剂(添加量0.5%)比例CMC∶褐藻糖胶=1∶1,料液比1∶15,发酵时间12 h,发酵温度37℃,所得粳米乳酸菌发酵复合饮料的风味和稳定性最佳.
Japonica rice and soy hull polysaccharide were used as raw materials and lactic acid bacteria(Lactobacillus)were used as fermentation strains to prepared a japonica rice with lactic acid bacteria fermented compound beverage.On the basis of single factor experiments,the significant factors were analyzed by PB(Plackett-Burman)screening experiment.According to the design principle of the BB(Box-Benhnken)test,three factors and three levels response surface analysis method was used,and the influencing factors of each process condition were determined based on regression analysis.The results are shown as follow:lactic acid bacteria addition 1%,soy hull polysaccharide addition 3%,compound stabilizer(0.5%added)CMC:fucoidan=1∶1,ratio of material to liquid 1∶15,fermentation time 12 h,and fermentation temperature 37℃.The japonica rice with lactic acid bacteria fermented compound beverage obtained the best flavor and stability.
作者
刘贺
林芊
蒋佳玥
蔡文琪
雒明朔
王子义
朱力杰
朱丹实
杨立娜
LIU He;LIN Qian;JIANG Jiayue;CAI Wenqi;LUO Mingshuo;WANG Ziyi;ZHU Lijie;ZHU Danshi;YANG Lina(College of Food Science and Engineering,Liaoning Province Key Laboratory of Food Safety,Bohai University,Jinzhou 121013,China)
出处
《渤海大学学报（自然科学版）》
CAS
2020年第4期289-295,共7页
Journal of Bohai University:Natural Science Edition
基金
国家自然科学基金项目(No:31901680,No:31972031)。
关键词
粳米
乳酸菌
发酵
饮料
响应面试验设计
japonica rice
lactic acid bacteria
fermentation
beverage
response surface methodology
