解酒保肝活菌饮料的发酵工艺

Fermentation process of beverages with anti-alcohol and hepatoprotective efficacy

利用正交试验对植物乳杆菌发酵葛花与枳椇子提取液的发酵工艺进行优化。首先对植物乳杆菌进行活化、驯化培养,使其适应纯提取液中生长。以活菌数对数值、总黄酮含量、总酸、p H和感官评分为响应值,通过单因素试验分别优化出最佳的蔗糖与葡萄糖比例、接种量、发酵温度、发酵时间和糖添加量。以活菌数对数值和感官评分为响应值,选择适当的因素和水平进行正交试验,结果表明,植物乳杆菌PMO菌种发酵饮料的发酵条件为:接种量为3%,发酵温度为37℃,发酵时间为12 h,糖添加量为7%。

The orthogonal experiment was used to optimize fermentation process for Lactobacillus fermentation ex- tracted liquid from flos Puerariae and Hovenia dulcis. First, Lactobacillus plantarum was cultured by activation and domestication to adapt to growth environment. According to logarithm of the number of viable cells, total flavonids, total acid, pH and sensory score, the optimal conditions including sucrose and glucose ratio, the amount of inoculation, fermentation temperature, fermentation time and amount of sugar were determined by single factor experiment. Using logarithm of the number of viable cells and sensory score as response values, the appropriate factors and levels were selected to design orthogonal test. The ges for Lactobacillus plantarum PMO strains results showed that optimum fermentation conditions of fermented beverawere inoculation of 3 % , fermentation temperature of 37 ℃ , fermentation time of 12 h, and sugar of 7 %.