茎瘤芥乳酸菌饮料稳定性研究及工艺条件优化

Tumorous Stem Mustard Lactic Acid Bacteria Beverage Stability Research and Process Conditions Optimization

基于茎瘤芥胡萝卜混合汁乳酸菌饮料稳定性研究基础上进行工艺条件优化,进一步研究发酵过程中酸度对感官品质和组织状态的影响,采用四因素三水平正交实验,研究菌种比例、接种量、发酵温度、发酵时间对发酵过程中稳定性的影响,根据沉淀率的大小判定其稳定性,试验结果：保加利亚乳杆菌和嗜热链球菌比例为1∶1,母发酵剂接种量3%,发酵温度37℃,发酵时间12 h,均质压力20 MPa,均质温度在30℃~40℃之间,2次均质,效果更好,最后添加复合稳定剂耐酸羧甲基纤维素钠CMC0.3%＋黄原胶0.01%。

Tumorous stem mustard carrot juice lactic acid bacteria beverage stability study on the basis of the optimization of process conditions based on the further study of the effect of acidity and fermentation process on the sensory quality and organizational status, using four factors and three levels orthogonal experiment to study the effect of proportion, strain, inoculation, fermentation temperature and fermentation time on the stability of the fermentation process, according to the precipitation the size of rate to determine its stability, the results show that：the Lactobacillus bulgaricus and Streptococcus thermophilus ratio 1∶1, mother culture inoculation amount 3%, fermentation temperature of 37 ℃, fermentation time 12 h, homogenization pressure 20 MPa, homogeneous temperature between 30 ℃-40 ℃, the better the two homogeneous, effect, finally adding compound stabilizer acid Suo Jiaji cellulose sodium CMC0.3%＋0.01%xanthan gum.