沙果-胡萝卜混汁的乳酸发酵饮品的研究

Study on beverage of cloudy juice of Chinese pear-leaved crab-apple and carrot by lactic acid fermention

以优质的沙果和胡萝卜为主要原料,选用保加利亚乳杆菌和嗜热链球菌以1∶1组成混合发酵剂进行乳酸发酵。采用五因素二水平正交实验确定最佳发酵工艺条件为:混汁(沙果汁∶胡萝卜汁为3∶7)添加量60%、接种量4%、发酵温度40℃、蔗糖量3%、发酵时间12h。经发酵后的饮料进行调配,选择加1.5%的蜂蜜增加口感和风味。采用三因素三水平正交实验确定最佳复合稳定剂配方为:黄原胶0.09%、海藻酸钠0.06%、琼脂0.15%。

Chinese pear-leaved crab-apple and carrot were fermented by combined starter of Lactobacillus bulgaricus and Streptococcus thermophilus with the ratio of 1：1. The optimal fermentation techniques was determined by orthogonal experiment, mixed juice of carrot and Chinese pear-leaved crab- apple （3：7） 60%, inoculum 4%, temperature 40℃;, sucrose 3%, and fermentation time 12h. 1.5% of honey was added after fermentation to enhance the mouth-feel and flavor. The optimal compound stabilizing agent was also studied： xanthan 0.09%, sodium alginate 0.06%, and agar 0.15%.