梅茄汁发酵健康饮料的研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.3 梅茄汁乳酸菌饮料的研制 马震雷，余芳，徐永才 （江苏经贸职业技术学院工程学院，江苏南京210007） 摘要：以青梅、番茄为原料，添加有益健康的菊粉，进行复合乳酸菌发酵，采用4 因素3 水平正交试验，并通过综合平衡法修 正，确定试验最佳工艺为：青梅汁和番茄汁配比2.5:1，果汁总含量40%，菊粉5%，蔗糖7%，CMC-Na 0.1%，乳酸菌接种量5%， 保加利亚乳杆菌：嗜热链球菌:植物性乳杆菌= 1:1:3，45 ℃发酵6 h ，4 ℃冷藏20 h。产品呈明黄，色彩鲜艳，口感酸甜爽口，无明显 分层沉淀，具有青梅及发酵制品特有的香味。 关键词：青梅；番茄；菊粉；复合乳酸菌；综合平衡法 文章篇号：1673-9078(2013)3-612-614 Research of Blended Fermented Greengage and Tomato Juice Drink MA Zhen-lei, ZHEN Ping (College of Engineering and Technology, Jiangsu Institute of Commerce, Nanjing 210007, China) Abstract: With greengage and tomato as the main raw materials, a new drink was prepared by adding healthful inulin and then fermentation with compound lactic acid bacteria. The best formula is determined by orthogonal experiment of 4 factor 3 level, and integrated balance method. The optimum process conditions were: the ratio of greengage juice to tomato juice 2.5:1, 40% juice, 5% inulin, 7% sugar, 0.1% CMC-Na, 5% citric acid bacteria, Lactobacillus bulgaricus (Lb)-Streptococcus thermophilus(St)-Lactobacillus plantarum (Lp) ratio 1:1:3, fermentation temperature 45 ℃, fermentation time 6 h, refrigerated storage temperature and time of 4 ℃ and 20 h. The color of the product was bright yellow and clear with sweet and sour and refreshing taste. It had no obvious hierarchical precipitation but had distinctive flavor of greengage and fermentation products. Key words : greengage; tomato; inulin; compound lactic acid bacteria; integrate balance method [3] 青梅原产于中国，富含 17 种氨基酸及丰富矿物 能 。该配方及工艺增加了产品中番茄红素及膳食纤 质，其药