糜米活性乳酸菌酵饮料加工工艺的研究.pdf

摘 要 本研究以糜米为原料，利用从内蒙古地区传统自然发酵食品酸粥中筛选得到的 具有潜在益生特性的两株乳酸菌，通过人工接种发酵，研究糜米乳酸菌发酵饮料的 加工工艺。 糜米乳酸菌发酵饮料的加工工艺过程为：糜米→粉碎→浸泡→糊化→过滤→调 配 （蔗糖+稳定剂）→均质→高压灭菌→冷却→接种→发酵。本研究确定了糜米活 性乳酸菌发酵饮料的各项工艺参数。预处理工艺参数是蔗糖添加量为3.5%，料水比 为1:20，均质压力为30Mpa ；稳定剂复合比例是：海藻酸钠为0.06%，黄原胶为0.08%， CMC-Na 为0.15% ；发酵工艺参数是：接菌量为3.5% （菌株ZL-2 、ZL-3 等比例混 合），发酵温度为37℃，发酵时间为8 小时。制备的糜米活性乳酸菌发酵饮料在4 ℃ 7 可保藏30d，保质期内活菌数在5×10 cfu/ml 以上。同时，本研究还对试验菌株的益 生特性做了初步研究，结果表明试验菌株耐受低 pH 值，有耐受人体小肠中胆汁的 潜能，并且具有良好的耐受胆盐的能力，对胆固醇降解率均在50% 以上，都是潜在 功能性菌株。 关键词：糜米；乳酸菌；工艺；发酵饮料 Study on Processing Technology of the Active Lactobacillus Fermented Beverage from Millet Abstract The processing technology of the active lactobacillus fermented beverage from millet was studied by using 2 lactic acid bacteria strains being of characteristics of potential probiotic function, which were identified from naturally fermented Acidic-Gruel in Inner Mongolia, and millet as raw material to ferment. The processing technology of the active lactobacillus fermented beverage from millet was determined : millet → comminuting → soaking → gelatinization → filtration → allocation (sucrose + stabilizers) → homogenizing → high pressure sterilization → cooling → streaking inoculation → fermentation. The optimal processing conditions were confirmed. The optimal pretreatment conditions was showed that the weight ratio of millet and water was 1:20, the additive amount of sucrose was 3.5%, and homogenization pressure was 30 Mpa. The optimal mixed stabilizers were confirmed: sodium alginate was 0.06%, xanthan gum was 0.08%, and CMC-Na was 0.15%. The optimal fermentation conditions were confirmed: after the pretreatment fluid were fermented for 8h at 37℃ with bei