普鲁兰多糖-胡萝卜乳酸菌饮料的研究

Study on the fermented carrot juice beverage with Pullulan polysaccharides

利用脱脂乳粉和胡萝卜汁为原料,添加普鲁兰多糖,通过乳酸菌发酵来制备胡萝卜汁发酵乳饮料。通过测定酸度、乳酸菌总数和感官特性确定了最佳的工艺参数。结果表明,胡萝卜汁添加量15%、普鲁兰多糖用量0.65%、接种量4%、发酵时间5.5h,可以得到组织均匀,酸甜适口,柔和润滑且有胡萝卜特有的橙色和清香味的产品,在4℃下贮存10d后乳酸菌总数仍在107cfu/mL以上。

The carrot juice and the skim milk were fermented by L.acidophilus and S.thermophilus with the stabilizer of Pullulan polysaccharides.The optimal processing parameter was determined by testing acidity,lactic acid bacteria counts and sensory characteristic.The beverage with light orange,good stability and uniformity,optimal sour and sweet taste,smooth texture could be obtained when the carrot juice was 15%,the Pullulan polysaccharides was 0.65%,the inoculums was 4%,the fermentation time was 5.5 h.The number of total lactic acid bacteria was more than 107 cfu/mL after 10 d at 4 ℃.