虾青素果汁饮料的研究

Development of Astaxanthin Juice Beverage

[目的]确定虾青素果汁饮料的最佳发酵条件。[方法]以果汁(西瓜汁、菠萝汁、混合果汁)为原料,法夫酵母为菌种发酵生产虾青素果汁饮料,研究果汁种类、菌体接种量和种龄等对虾青素产量的影响;在此基础上,以果汁加入量、糖浓度、(NH4)2SO4、酵母膏稀释液为考察因素进行正交试验,优化发酵条件。[结果]菌体最佳种龄为48 h,最佳接种量为10%,最佳发酵液为西瓜汁。正交试验结果表明,虾青素果汁饮料的最佳发酵条件为:西瓜汁10%,糖浓度8%,(NH4)2SO43%,酵母膏0.1%;在最佳工艺条件下,虾青素的产量较工艺优化前提高了113.2%。[结论]该研究优化了虾青素果汁饮料的发酵条件。

[ Objective ] The study was to determine the optimum fermentation condition for astaxanthin juice beverage. [ Method ] The astaxan- thin juice beverage was fermented with fruit juice （ watermelon juice, pineapple juice and mixed fruit-juice） as materials and Phaffia rhodozyma as strain, and the effects of juice types, inoculation amount and age of cell on yield of astaxanthin were studied. On the basis of that, the orthogonal test was carried out with addition amount of juice, sugar concentration, （NH4 ）2SO4 and diluent of yeast extract as the investigated factors, and then the fermentation condition was optimized. [ Result] The optimum inoculation amount of the cell was 10% with the optimum cell age of 48 h and the optimum fermentation broth of watermelon juice. The results of orthogonal.test showed that the optimum fermentation condition for astaxanthin juice beverage was watermelon juice of 10%, sugar concn, of 8%, （NH4 ）2 SO4 of 3%, yeast extract of 0.1%. Under the optimum process condition,the yield of astaxanthin was increased by 113.2% than that before process optimization. [ Conclusion ] The study optimized the fermentation condition for astaxanthin juice beverage.