海带发酵乳酸饮料工艺优化

Study on Process Optimization of Fermented Beverage with Kelp by Lactobacillus

[目的]优化海带发酵乳酸饮料的工艺。[方法]以海带为原料,辅以适量乳粉,利用乳酸菌发酵制成具有海带特殊芳香和营养价值的海带乳酸发酵饮料。通过单因素分析和正交试验,确定制备稳定性较好的海带汁、乳酸菌产酸和海带汁发酵的最佳条件以及海带乳酸发酵饮料的调配工艺。[结果]制备海带汁的最佳条件是:选用90℃温水浸泡120 min,料水比为1∶100倍;乳酸菌产酸的最佳条件是:海带汁50%,培养温度40℃,培养时间10 h,接种量6%;海带汁发酵的最佳条件是:添加7.5%的乳粉、10%的蔗糖,接种量6%,40℃下发酵10 h;海带乳酸发酵饮料的调配工艺是:75%的海带发酵原液,2%的白砂糖,0.09%的柠檬酸,0.02%的β-环糊精。[结论]该研究为海带的深加工提供参考依据。

[Objective] The study aimed to optimize the process for the fermented beverage with kelp by Lactobacillus.[Method] With the kelp as the raw material and complementary with right amount milk powder,the lactic acid bacteria was used to prepare into the kelp lactic acid fermented beverage with special aroma and nutritional value of kelp.Through the single factor analysis and the orthogonal test,the best conditions for the preparation of the kelp juice with good stability,the production of the acid by Lactobacillus and the fermentation of kelp juice and the mixing process for the lactic acid fermented beverage of kelp were confirmed.[Result] The best conditions for the preparation of the kelp juice was as follows： the kelp was soaked for 120 min at 90 ℃,with the material-water ratio of 1∶100;the best conditions for the production of the acid by Lactobacillus was follows： kelp juice of 50%,culture temperature of 40 ℃,culture time of 10 h and inoculation amount of 6%;the best conditions for the fermentation of kelp juice was as follows： adding 7.5% milk powder and 10% sucrose,with the inoculation amount of 6% and the fermentation for10 h at 40 ℃;the mixing process for the lactic acid fermented beverage of kelp was follows： 75% original liquid of kelp fermentation,2% sugar,0.09% citric acid and 0.02% β-cyclodextrins.[Conclusion] The study provided the reference for the deep processing of the kelp.