乳酸菌发酵胡萝卜汁最佳工艺条件研究.pdfVIP

2008, 20( 7): 95~ 97 ActaAgriculturae Jiangxi 周剑忠, 李莹, 单成俊, 王英, 张丽霞, 刘小莉 ( , 210014) :为了寻求乳酸菌发酵胡萝卜汁的最 工艺, 采用中心组合设计研究了发酵胡萝卜汁各参数的不同组合对发酵胡 萝卜汁感官质量的影响,建立各参数与产品感官质量之间的回归模型,考查了各参数间的互作效应获得了发酵胡萝卜汁的 最优参数组合为:胡萝卜汁浓度( 26. 8% )蔗糖添加量(6. 4% )接种量( 2. 9% )菌种比例(1. 26B1)发酵温度(28e ) : 中心组合设计;乳酸菌;发酵胡萝卜汁;优化 : S275. 5 : A : 1001- 8581( 2008)07- 0095- 03 Study on Op tmi um C onditions for Ferm entation ofCarrot Ju ice by LacticAcid Bacter ia ZHOU Jian- zhong, LI Y ing, SHAN Cheng- jun, WANG Y ing, ZHANG Li- xia, LIU Xiao- li ( Institute ofAgriculturalProducts Processing, JiangsuAcademy ofAgricultural Sciences, Nanjing 210014, China) Abstract: In order to obtain optmi um conditions for fermentation of carrot ju ice by lactic acid bacteria, the influences of different condition comb inations on sensory evaluation value of fermented carrot ju ice were studied using central composite design. Regressive model for the correlation between ratioof components and sensory evaluation valuewas established. he resu lts suggested that themost excellent conditions for the fermentation of carrot ju icewere carrot ju ice 26. 8%, cane sugar 6. 4% , the addition of starter cu lture 2. 9% , the proportion of strains 1. 26B1, and fermentation temperature 28 e . K ey words: Central composite design; Lactic acid bacteria; Fermented carrot juice; Optmi ization , , 1. 3. 1. 2 操作要点 ( 1):, , ,; (2): , , 3mm, ; ( 3) [ 1, 2] ,, : 1; (4): [3, 4] , 105 e 20min, 30 e ; (5): 1 ,, ; 30 e 24 , h; (6):, 100 e 10 ,, min,