茎瘤芥叶胡萝卜混合汁复合乳酸菌发酵饮料的研制

Development of a Fermented Milk Beverage from Mixed Tumorous Stem Mustard Juice and Carrot Juices with Mixed Lactic Acid Bacteria

研制茎瘤芥叶胡萝卜混合汁复合乳酸菌发酵饮料。方法:以优质茎瘤芥叶子原汁和胡萝卜汁为原料,用嗜热链球菌、植物乳杆菌和嗜酸乳杆菌为菌种,采用单因素试验和五因素四水平正交试验,以产酸量和乳酸活菌数为指标,确定最终发酵菌种和发酵液及发酵饮料口感稳定性的最佳工艺配方。结果:用嗜热链球菌、植物乳杆菌和嗜酸乳杆菌按1:1:1比例作为发酵菌种;发酵液最佳配方为茎瘤芥叶胡萝卜混合汁配比6:4、脱脂乳4%、接种量2%、发酵温度40℃、发酵时间24h;发酵饮料最佳配方为发酵原液中添加蔗糖4%、柠檬酸0.04%、耐酸羧甲基纤维素钠(CMC-Na)0.2%、黄原胶0.03%。

Objective： Mixed tumorous stem mustard and carrot juices and skim milk were fermented by mixed lactic acid bacteria to develop a fermented milk beverage. Methods： The fermentation starter was composed of Streptococcus thermophiles, Lactobacillus planetarium and Lactobacillus acidophilus. One-factor-at-a-time experiments and a five-variable, four-level orthogonal array design were used to determine optimal fermentation conditions based on acid production and viable lactic acid bacterial count. Results： The optimal fermentation starter was a 1：1：1 mixture of Streptococcus thermophiles, Lactobacillus planetarium and Lactobacillus acidophilus. The optimal fermentation conditions were 6：4 of ratio of tumorous stem mustard to carrot juices, 4% skim milk, 2% of inoculum size, 40℃ of fermentation temperature and 24 h of fermentation time. The optimal amounts of sucrose, citric acid, sodium carboxy methyl cellulose （CMC-Na） and xanthan gum added to the fermentation broth were 4%, 0.04%, 0.2% and 0.03%, respectively.