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兴发pt登录学报,2020,37(11):51-56https://doi.org/10.16039/j.cnki.cn22-1249.2020.11.011
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锥栗乳酸菌风味发酵饮料的研发及成分稳定性分析
黄妍
闽北职业技术学院 食品系,福建 南平353000
Development and Component Stability Analysis of Fermented Beverage by Lactic Acid Bacteria from Castanea Henryi
Huang Yan
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摘要

为提高锥栗利用率研发一种锥栗乳酸菌风味发酵饮料,并对饮料成分稳定性实行分析。高温烘烤锥栗后采用手工方法脱壳去衣,经液化、糖化等处理后得到锥栗水解液,在该水解液中添加白砂糖、牛奶及稳定剂调配为锥栗混合浆,杀菌后接种乳酸菌混合发酵菌种,制备为锥栗乳酸菌风味发酵饮料。实验结果:发酵温度为50℃,发酵3h,基质比例为1:1的情况下,锥栗乳酸菌风味发酵饮料的风味最佳。使用卡拉胶或海藻酸丙二醇酯,能够有效提升饮料中可溶性固形物成分的稳定性;经过长时间的观察分析,乳酸菌活菌数总体来说高于5×108mL-1,证明该饮料中乳酸菌成分稳定性较高。

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黄妍
关键词:锥栗乳酸菌发酵饮料稳定性卡拉胶均质
Abstract:

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.

Key words:Castanea henryilactic acidFermented beveragestabilitycarrageenanHomogenization
出版日期:2020-11-25发布日期:2020-11-25整期出版日期:2020-11-25
ZTFLH: TS275
引用本文:
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.
链接本文:
http://xuebao.jlict.edu.cn/CN/10.16039/j.cnki.cn22-1249.2020.11.011http://xuebao.jlict.edu.cn/CN/Y2020/V37/I11/51
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