紫薯乳酸菌发酵饮料的发酵工艺研究

Lactic acid bacteria fermented beverage of purple sweet potato

以紫薯为原料,以保加利亚乳杆菌和嗜热链球菌为复合发酵剂制备紫薯乳酸菌发酵饮料,对其中的发酵工艺进行了研究,利用正交试验得到发酵优化工艺:保加利亚乳杆菌和嗜热链球菌(1:1,v/v)接种量3%,发酵温度37℃,发酵时间9 h。工艺优化后的紫薯发酵饮料色泽鲜艳、酸甜适口、营养丰富。

With purple sweet potato as raw material, Lactobacillus bulgaricus and Streptococcus thermophilus as a composite ferment, the lactic acid fermented beverage of purple sweet potato is produced. By orthogonal experiments, the fermentation process optimization is as follows： Lactobacillus bulgaricus and Streptococcus thermophilus （1：1, v/v）inoculum size 3%, fermentation temperature 37 ℃, and fermentation time 9 h. After optimizing, the purple potato fermented beverages is bright color, sweet and sour taste, rich nutrition.