摘要
以小米为原料,小米经糖化后与苦荞茶汤混合,用植物乳杆菌和活性干酵母双菌发酵,以感官评价得分为指标,在单因素试验基础上,以发酵菌接种比、发酵温度和发酵时间3个因素进行正交试验,优化复合饮料的发酵条件;再以柠檬酸、蔗糖、海藻酸钠为添加剂进行正交试验,以感官评价得分为指标,优化复合饮料配比组合条件。结果表明,小米苦荞茶复合发酵饮料的最佳加工工艺及配方为复合菌发酵剂(1.0∶1.5)42℃保温发酵12 h,添加酸味剂0.4%,甜味剂2%和稳定剂0.4%,此复合发酵饮料的滴定酸度约为125°T,呈淡黄色,香味浓郁,酸甜适中。
Millet was used as raw material. After saccharification, millet was mixed with tartary buckwheat tea soup.It was fermented with Lactobacillus plantarum and active dry yeast. Based on the sensory evaluation score, the orthogonal test was carried out with three factors: inoculation ratio of fermentation bacteria, fermentation temperature and fermentation time, so as to optimize the fermentation conditions of compound beverage. Then the orthogonal test was carried out with citric acid, sucrose and sodium alginate as additives, and the sensory evaluation score was used as the index to optimize the ratio and combination conditions of composite beverage. The results showed that the optimal processing technology and formula of the compound fermented beverage of millet tartary buckwheat tea were adding compound bacteria starter(1.0∶ 1.5) and fermenting at 42 ℃ for 12 h, adding sour agent 0.4%, sweetener 2% and stabilizer 0.4%, the titrated acidity of this compound fermented beverage is about 125 °T, light yellow, rich in aroma, moderate in sweetness and sourness.
作者
薛恩玉
马涵珂
王秋
姜妍
王绍东
XUE Enyu;MA Hanke;WANG Qiu;JIANG Yan;WANG Shaodong(Heilongjiang Agricultural Industry Development and Foreign Economic Cooperation Center,Harbin 150036,China;Food Science College,Northeast Agricultural University,Harbin 150030,China;Heilongjiang Jixi Agricultural Comprehensive Technology Center,Jixi 158100,China;College of Agriculture,Northeast Agricultural University,Harbin 150030,China)
出处
《现代食品》
2022年第6期97-101,共5页
Modern Food
基金
黑龙江省重点研发计划(GZ20210001)。
关键词
小米
苦荞茶
正交试验法
复合发酵饮料
millet
tartary buckwheat tea
orthogonal test
compound fermented beverage
