新疆地产干果复合汁乳酸菌发酵饮料的研制

Development of Fermentation Beverage of Xinjiang Dried Fruit Compound Lixivium by Lactobacillus

以葡萄干、杏干、酸梅、红枣为原料,利用保加利亚乳杆菌和嗜热链球菌为菌种研制发酵型饮料。采用正交试验,分别确定其最佳发酵液、最佳发酵条件和口感稳定性的工艺配方,用火焰原子吸收法和高效液相法分别测定成品中的微量元素锌、铁及VC。实验结果显示最佳发酵液中杏干、酸梅、红枣、葡萄干与水的浸泡比分别为25%、25%、10%、20%(g/100ml);最佳发酵工艺条件:接种3%,发酵时间36h,发酵温度为40℃,发酵饮料调配最佳配方:在发酵液中加入蔗糖6%,柠檬酸0.04%,CMC-NA0.4%,黄原胶0.03%。微量元素锌、铁和VC含量分别为0.23、0.52、0.344mg/ml。

Objective： To develop the fermentation beverage with dred fruit. Methods： Lactobacillus bulgaricus and Streptococcus thermophillus were used to ferment lixivium of dried apricot, plum, jujube and raisins. The optimum formula and processing conditions of the fermentation beverage were selected by orthogonal test method. HPLC was used to determinate VC and atomic water method is used determinate Zn and Fe in finished product. Results： The ratios of apricot, plum, jujube and raisins to arc 25%, 25%, 10%, 20%（g/100 ml）, respectively; The optimum formula of the fermented liquid is： fermentation temperature 40 ℃,fermentation time 36 h, and the amount of inoculation is 3%. The optimum formula of beverage is： sucrose 6%, citric acid 0.04%, CMC-Na 0.4% and xanthic gluc 0.03%. The trace element Zn, Fe and the VC contents are 0.23, 0.52, 0.344 mg/100 ml respectively.