活性乳酸菌山药泡菜风味饮料工艺研究和营养成分分析

Study on the processing technology and nutrition components of the pickle flavored-beverage rich in lactic acid bacteria

本文主要采用发酵和正交实验对活性乳酸菌泡菜风味饮料的加工工艺及其营养成分进行了研究。结果表明,泡菜饮料原汁发酵条件为:25℃、1%盐+4%白糖+4%大蒜+0.6%茅岩霉,发酵6d所得原汁风味最佳。正交实验表明饮料最佳调配工艺为:160mL原汁+30mL纯苹果汁+0.5mL薄荷汁+16%木糖醇+1.5g/L柠檬酸,所得产品感官评分最佳。成品4℃储存7d,pH基本维持在3.35、总酸度为1.2;还原糖含量稳定保持在5.3g/100g;乳酸菌数为108个/mL,大肠杆菌无检出;蛋白质含量为1.78g/100g;盐度为0.74%;可溶性固形物含量为23.9%,亚硝酸盐含量仅为0.375mg/kg,表明泡菜乳酸菌风味饮料具有较高的食用安全性。

This paper studied the processing technology and nutrients of kimchi beverage rich in active lactic acid bacteria by fermentation and orthogonal test.The results showed that,the fermentation conditions of pickle juice were ：25℃, 1% salt ＋ 4% sugar ＋ 4% garlic ＋ 0.6% Ampelopsis grossedentata for 6d. Orthogonal test showed that, the optimal deployment technology of the beverage was.160mL pickle juice ＋ 30mL apple juice ＋ 0.5mL mint juice ＋ 16% Xylitol ＋ 1.5g/L citric acid,and the resulting sensory score was the best.After the product was stored for 7d at 4℃,the nutrients were as following ： pH3.35,total acidity 1.2, sugar levels 5.3g/100g,the number of LAB 108 cfu/mL, no detection of E. Coil, protein content 1.78g/100g, salinity 0.74%, soluble solids content 23.9%, nitrite content 0.375mg/kg.This study indicated the pickle beverage rich in active LAB had the higher food safety and was suitable for development.