富含海带多糖的乳酸发酵饮料的研究

Study on Lactic Acid Fermentation Beverage Enriched High-concentration Laminaria Polysaccharide

本研究以海带为主要原料,采用乳酸菌发酵生产富含海带多糖的饮料,探讨了海带的酶解条件以及各因素对粗海带多糖提取量的影响。研究乳酸菌在海带水解液中生长产酸及脱腥效果,并确定了发酵饮料的配方。结果表明:海带多糖的最佳提取条件为加入海带粉重1.5%的复合酶,在pH6.0、40℃酶解6h,粗海带多糖的得率可达10.89%。其中复合酶(纤维素酶、果胶酶和木瓜蛋白酶)的最佳配比为2:1:2。海带多糖饮料发酵的最佳条件为在海带水解液中加入乳清粉0.5%,蔗糖7%,乳酸菌粉为1mg/100ml,发酵温度为40℃,发酵时间为24h,乳酸的产量为0.7%左右。

In this study, kelp was used as the main raw material for producing fermented beverage enriched high-concentration laminaria-polysaccharide by lactic acid bacteria fermentation. The enzymolysis conditions of the kelp and factors which influenced the extraction yield of total crude laminaria polysaccharides were studied. The acid production and the unpleasant odour removal effect were studied, and the formulation of fermented beverage was determined. The results showed that the optimum extracting conditions of the laminaria polysaccharides were that the ratio of the compound enzyme to the kelp power 1.5：100, and enzymolyzing 6 h at the condition of pH6.0 and 50℃. On these conditions, the extraction yield of total crude laminaria polysaccharides could be up to 10.89%. The optimum proportion of the compound enzyme （cellulose, pectinase and protease） is 2：1：2. The optimum conditions for fermented laminaria polysaccharide beverage are that whey powder 0.5%, sucrose 7%, lactic acid bacteria 1 mg/100 ml, and fermented at 40 ℃ for 24 h. On these conditions, the yield of lactic acid is about 0.7%.