乳酸菌发酵山药果蔬饮料配方与工艺优化

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摘要:

以铁棍山药、葡萄、番茄、胡萝卜、苹果、蜂蜜为原料,优化出由50%山药浆、10%葡萄汁、20%番茄汁、10%胡萝卜汁和10%苹果汁组成的原浆,用植物乳杆菌CZ、植物乳杆菌CA、植物乳杆菌CB按照1∶1∶1比例制成的发酵剂,按照原浆78%、蜂蜜3%、蔗糖13%和发酵剂6%的比例配制混合,32℃发酵8h,获得功能型乳酸菌发酵山药果蔬饮料.其蛋白质、脂肪、还原性糖、钠和维生素C的质量浓度及pH值依次为0.004kg·L-1、0.0121kg·L-1、0.080kg·L-1、0.000 182kg·L-1、0.000 102kg·L-1和4.0±0.2.

A combination of bar yam, grapes, tomatoes, carrots, apples and honey were used as materials. Their combi- nation, including 50% yam juice,10% grape juice, 20% tomato juice, 10% carrot juice and 10% apple juice, was optimized u- sing single element experiment. They, supplemented with 3% honey, 6% granulated sugar, were fermented with 6% lactic acid bacteria starter, consisting of Lactobacillus plantarum CZ,Lactobacillus plantarurn CA and Lactobacillus plantarurn CB in the 1 ： 1 ： 1 ratio, for 12 hours at 39 ℃ in order to develop a lactic acid bacterium fermented yam-fruit-vegetable beverage, whose protein content, fat content, reducing sugar content, sodium content, Vc content and pH value in turn are 0. 004 kg · L^11,0.0121 kg. L^-1,0.080 kg· L^-1 ,0. 000 182 kg·L^-1,0. 000 102 kg·L^-land 4.0±0.2.FEWER

作者:

陈娟娟周延清王向楠

机构地区:

betway官方app 生命科学学院绿色药材生物技术河南省工程实验室河南省高校道地中药材保育及利用工程技术研究中心

出处:

《betway官方app 学报：自然科学版》 CAS 北大核心 2016年第1期117-124,共8页

基金:

河南省道地药材保育及利用创新型科技团队(C20130037) betway官方app 研究生科研创新项目(YL201417) 河南省基础与前沿技术研究计划项目(092300410009)

关键词:

山药乳酸菌发酵果蔬饮料

Dioscorea opposite lactic acid bacteria fermentation fruit-vegetable beverage

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