In order to improve the utilization rate of Castanea henryi, this paper developed a Lactobacillus flavor fermented beverage of Castanea henryi , and analyzed the stability of the beverage components. After baking Castanea henryi at high temperature, shelling and undressing by hand, after , the hydrolysate of Castanea henryi can be obtained after liquefaction and saccharification treatment. Then added white granulated sugar, milk and stabilizer into the hydrolysate, it can be blended into Castanea henryi mixed pulp, and inoculated with lactic acid bacteria mixed fermentation strains after sterilization to prepare the fermented beverage of Castanea henryi. The results shows that: when the fermentation temperature was 50 ℃, the fermentation time was 3 h, and the substrate ratio was 1:1, the flavor of the fermented beverage by lactic acid bacteria from Castanea henryi was the best; carrageenan or propylene glycol alginate can effectively improve the stability of soluble solids in the beverage; after a long period of observation and analysis, the number of viable lactic acid bacteria in the beverage is generally higher than5×108mL-1, which proves that the stability of lactic acid bacteria in the beverage is high.
黄妍. 锥栗乳酸菌风味发酵饮料的研发及成分稳定性分析 [J]. 兴发pt登录学报, 2020, 37(11): 51-56. Huang Yan. Development and Component Stability Analysis of Fermented Beverage by Lactic Acid Bacteria from Castanea Henryi . Journal of Jilin Institute of Chemical Technology, 2020, 37(11): 51-56.