黑木耳乳酸发酵饮料的研制

Study on the fermentation drink of black fungus juice by lactobacillus

主要探讨了以黑木耳为原料,利用乳酸菌发酵,制作具有黑木耳特殊芳香和营养价值的黑木耳乳酸发酵饮料。主要研制了黑木耳汁的制备、黑木耳汁乳酸发酵条件的筛选、黑木耳乳酸发酵饮料的调配及其稳定性,运用模糊数学对黑木耳乳酸发酵饮料进行了感官质量的评定,确定了最佳的工艺条件,即黑木耳汁制备的最佳条件为料水比1∶200、浸泡温度90℃、浸泡时间120min;黑木耳汁发酵的最佳条件为黑木耳汁含量为50%,脱脂乳50%,发酵温度为41℃,发酵时间10h,接种量6%;黑木耳乳酸发酵饮料的最佳配方为黑木耳发酵原汁75%,柠檬酸0.09%,白砂糖2%,β-环糊精0.015%。这样制得的黑木耳汁饮料在加入0.09%黄原胶、0.03%海藻酸钠、0.2%CMC稳定剂后,在60℃25MPa条件下均质,可以达到良好的稳定状态。

Using black fungus as a material and fermented by lactobacillus,the development of black fungus drink by lactobacillus fermentation,which possessed special black fungus fragrance and nutrition value was studied.The preparation of black fungus juice,the optimal conditions of black fungus juice fermentation by lactobacillus,the formula selection of black fungus fermentation drink by lactobacillus were also studied.The optimal processing conditions were defined by sense evaluate of fuzzy mathematics for the fermentation drink of black fungus juice by lactobacillus.The optimal conditons of preparation of black fungus juice were：the ratio of black fungus to water was 1∶200,soaking temperature 90℃,soaking time 120min.The optimal fermentation conditons were：the content of black fungus juice 50%,the fermentation temperature 41℃,the fermentation time 10h,inoculum size 6%.The optimal formula was：black fungus fermented original juice 75%,citric acid 0.09%,sugar 2%,β-CyD 0.015%.The obtained black fungus drink posessed good stability in under 60℃ 25MPa homogenization and in the compound stabilizer of 0.09% xanthan gum,0.03% sodium alginate,0.2%sodium carboxy methyl cellulose.