茎瘤芥叶胡萝卜混合汁复合乳酸菌发酵饮料的研制.pdfVIP

※技术应用 食品科学 2012, Vol. 33, No. 14 321 1 1 2 徐安书 ，胡 敏 ，何 军 (1.重庆工贸职业技术学院，重庆 408000 ；2.重庆市涪陵娃哈哈饮料有限公司，重庆 408000) 摘 要：研制茎瘤芥叶胡萝卜混合汁复合乳酸菌发酵饮料。方法：以优质茎瘤芥叶子原汁和胡萝卜汁为原料，用 嗜热链球菌、植物乳杆菌和嗜酸乳杆菌为菌种，采用单因素试验和五因素四水平正交试验，以产酸量和乳酸活菌 数为指标，确定最终发酵菌种和发酵液及发酵饮料口感稳定性的最佳工艺配方。结果：用嗜热链球菌、植物乳杆 菌和嗜酸乳杆菌按 1:1:1 比例作为发酵菌种；发酵液最佳配方为茎瘤芥叶胡萝卜混合汁配比6:4 、脱脂乳4% 、接种 量 2% 、发酵温度40 ℃、发酵时间24h ；发酵饮料最佳配方为发酵原液中添加蔗糖4% 、柠檬酸0.04% 、耐酸羧 甲基纤维素钠(CMC-Na)0.2% 、黄原胶0.03% 。 关键词： 茎瘤芥；胡萝卜；乳酸菌；发酵 Development of a Fermented Milk Beverage from Mixed Tumorous Stem Mustard Juice and Carrot Juices with Mixed Lactic Acid Bacteria 1 1 2 XU An-shu ，HU Min ，HE Jun (1. Chongqing Industry and Trade Polytechnic, Chongqing 408000, China； 2. Fuling Wahaha Beverage Company Limited, Chongqing 408000, China) Abstract：Objective: Mixed tumorous stem mustard and carrot juices and skim milk were fermented by mixed lactic acid bacteria to develop a fermented milk beverage. Methods : The fermentation starter was composed of Streptococcus thermophiles, Lactobacillus planetarium and Lactobacillus acidophilus . One-factor-at-a-time experiments and a five-variable, four-level orthogonal array design were used to determine optimal fermentation conditions based on acid production and viable lactic acid bacterial count. Results: The optimal fermentation starter was a 1:1:1 mixture of Streptococcus thermophiles, Lactobacillus planetarium and Lactobacillus acidophilus . The optimal fermentation conditions were 6:4 of ratio of tumorous stem mustard to car