摘要
本文结合火龙果、黑蔗及粉葛的功能及风味互补优势,利用乳酸菌发酵,研制出新型火龙果复合发酵饮料,以期为火龙果果蔬汁发酵系列产品的开发,奠定一定的理论基础和实践依据。本文以感观评价为指标,筛选出火龙果复合果汁的最佳比例,以发酵酸度为指标,采用正交设计试验,对火龙果复合果蔬汁的发酵工艺进行优化;以感官评价为指标,对发酵果蔬汁的复配配方进行优化。结果表明:以粉葛、黑蔗及火龙果汁为发酵原料,按1∶4∶6的比例混合,具有较好的感官评价;采用安琪食品加工用乳酸菌,混合果蔬汁发酵的最佳工艺参数为:发酵温度为26℃、可溶性固形物含量为17%,发酵时间为72h。复合发酵果蔬汁复配的最佳配方为:发酵液添加量为300mL/L、复合果汁添加量为100mL/L、蔗糖添加量4%、柠檬酸添加量0.8‰、CMC-Na添加量为0.1%和黄原胶的添加量为0.05%。
The work aims to develop a new compound fermented beverage of pitaya fruit through lactic acid bacteria fermentation combined with the functional and sensory advantages of pitaya fruit,sugarcane and kudzu in order to provide theoretical and practical basis for the utilization of pitaya resources and the research and development of lactic acid beverage. The optimal formula ratio of the complex fruit was studied by taking the sensory score. Acid fermented beverage as the evaluation index,the processing technology of lactic acid fermented beverage of pitaya fruit Compound was optimized by orthogonal design. The formula of the fermented beverage was optimized by taking the sensory score. the mass ratio of kudzu-sugarcane-pitaya fruit was 1∶4∶6;The optimum process conditions were as follows: the fermentation temperature was 26℃,The soluble solids content was 17%,the fermentation time was72h with Lactic acid bacteria for food processing from Angel. The optimal formula of compound fermented beverage was as follows: the amount of fermented beverage was 300mL/L,the amount of compound juice was 100mL/L,the amount of sugar was 4%,the amount of citric acid was 0.8‰,the amount of CMC-Na was 0.1%,the amount of Xanthan gum was 0.05%.
作者
张桂芝
吴小禾
陈淑贤
林鸿恩
黄裕豪
ZHANG Gui-zhi;WU Xiao-he;CHEN Shu-xian;LIN Hong-en;HUANG Yu-hao(Zhongshan Torch Polytechnic,Zhongshan 528436,China)
出处
《饮料工业》
2022年第2期50-54,共5页
Beverage Industry
基金
广东省普通高校特色创新类项目(项目编号2019GKTSCX102)
中山市社会公益科技研究项目(项目编号:2019B2058)。
关键词
火龙果
发酵
果蔬汁
复合饮料
pitaya fruit
fermented
fruit and vegetable juice
compound beverage
