文档介绍：※技术应用食品科学 2009, Vol. 30, No. 22 387
雪莲果乳酸菌发酵饮料的研制
罗水忠,郑志,潘利华,姜绍通
(合肥工业大学生物与食品工程学院,安徽合肥 230009)
摘要:以雪莲果为原料、保加利亚乳杆菌为菌种开发研制雪莲果乳酸菌发酵饮料,确定其最佳发酵条件和口感
稳定性的工艺配方。结果表明:100℃条件下热烫 1min,并添加抗坏血酸调整果汁 pH 值为 ~,可以有效的
阻止绿变的发生。最佳发酵工艺条件:雪莲果原汁添加量 60ml、蔗糖添加量 4g、奶粉添加量 4g、接种量 10%、
发酵温度 41℃;发酵饮料调配最佳配方:在 100ml 雪莲果原汁的乳酸菌发酵液中添加蔗糖 4g、黄原胶 。
关键词:雪莲果;褐变;乳酸菌;发酵饮料
Production of A Yacon Lactic Acid Fermentation Beverage from Yacon by Lactic Acid Bacteria
LUO Shui-zhong,ZHENG Zhi,PAN Li-hua,JIANG Shao-tong
(School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China)
Abstract: Yacon juice with added sucrose and milk powder was fermented by Lactobacillus bulgaricus and the formula and
processing conditions for production of the fermentation beverage were optimized by orthogonal test design. Results showed that
browning of yacon juice was effectively prevented by boiling in water for 1 minute and then ascorbic acid was added to adjust
the pH of the yacon syrup within the range of to . The optimum conditions fermention by Lactobacillus bulgaricus in the
yacon juice (60 ml-scale) were: temperature of 41 ℃, inoculation amount of 10 % and with the contents of sucrose and milk
powder 4 g and 4 g, respectively. The optimum formula of the fermented yacon beverage was that sucrose (4 g) and xanthan gum
( g) were mixed with the ferm