黑木耳人参复合乳酸发酵饮料的工艺研究

Study on Technology of Auricularia Compound Lactic Acid Fermentation Ginseng Beverage

本文以黑木耳、生晒人参为原料,经浸泡、浸提、混合发酵、调配、灌装、杀菌得到黑木耳人参复合乳酸发酵饮料。实验结果表明,黑木耳人参复合乳酸发酵饮料最佳条件为:生晒人参2%,发酵温度40℃,接种量为0.25%,发酵时间为10h。最佳配方为:黑木耳、人参混合发酵液30%,总糖量8%,木耳1.2%,脱脂乳1%,总酸量0.27%,稳定剂黄原胶0.08%。产品为浅灰色、均匀细腻、酸甜适口、无分层,具有黑木耳和人参的天然风味以及乳酸发酵特有的滋气味。

This paper with black fungus, dried raw ginseng as raw material, after soaking, leaching, mixed fermentation, blending, filling, sterilizing to obtain ginseng lactic acid fermentation of Auricularia auricula beverage, The test results show that： the best conditions of Auricularia compound lactic acid fermentation beverage of sun dried ginseng： ginseng for 2%, fermentation temperature of 40~C, 0.25% inoculation, fermentation time 10h.The optimal formula was ： black fungus for 1.2%, skim milk for 1%, black fungus for 1.2%, skim milk for 1%, ginseng mixed fermentation liquid is 30%, total sugar content of 8%, the total acid 0.27%, stabilizer xanthan gum, dosage of 0.08%. Products are light grey, uniform and fine, sweet and sour taste, no hierarchical, with black fungus and ginseng and natural flavor of lactic acid fermentation of peculiar smell.