乳酸菌发酵牡蛎酶解液制备饮料的-研究.pdfVIP

均满足乳酸菌发酵饮料行业标准。 4 、牡蛎发酵饮料贮藏稳定性。将发酵液经过不同的处理后，再经装罐得到含活 乳酸菌饮料和灭活饮料。分别贮藏在 4 ℃和常温下，以其感官评分、色差值和乳酸菌 数为指标，对其贮藏稳定性进行考察。结果表明：活菌饮料于 4 ℃条件下贮藏 15d 时， 6 6 其乳酸菌数为 4.8 ×10 个/mL ，干酪乳杆菌是 1.27×10 个/mL ，饮料的品质变化不大； 灭活饮料在常温条件下的贮藏过程中，产品的风味和口感都产生了一定的变化，至第 20d 时，饮料的色泽变成无光泽的淡黄色，发酵香味变淡，饮料中产生少量沉淀。 关键词：近江牡蛎；酶解；活性乳酸菌；发酵；贮藏稳定性 II Research on the preparation of beverage fermented oyster hydrolyzate by Lactic acid bacteria Abstract Oyster is the worlds first farming shellfish, and also one of the four shellfish in China. Recently, the production of oyster has increased year by year in China, which accounts for a larger proportion of the national production in Fujian and Guangdong. Crossostrea rivulari is the main variety. The development of oyster products is still in the initial stage, such as fresh, dried products and oyster sauce. With the year-on-year increasing in the production of oyster, its price has shown a falling trend. So it has become an inevitable trend to open up a new oyster product. In this study, using crossostrea rivulari as raw material, oyster zymohydrolysis is obtained with the use of composite animal protease and deodorization technique. And then Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus bacillus are mixed to make the fermented beverage. Titratable acidity, pH and sensory score are used as indicators to develop a fermented beverage with delicate taste and oyster flavor. Then the nutrients and storage stability of the beverage are discussed. In this paper, research methods and results are included as follows: 1、To make sure enzymatic time of oyster. Animal protease is used to hydrolyze the oyster homogenate. The