铁皮石斛多糖发酵乳饮料工艺优化

Optimization of Fermentation Conditions for the Production of a Fermented Dairy Beverage Fortified with Dendrobium officinale Polysaccharide

以铁皮石斛多糖提取液、脱脂乳粉为主要原料,发酵制备铁皮石斛多糖酸乳饮料。铁皮石斛多糖乳饮料的最佳工艺参数(以质量分数计):50%铁皮石斛多糖溶液添加量10%、蔗糖添加量7%、发酵剂(保加利亚乳杆菌∶嗜热链球菌=1∶1)接种量0.10%,在发酵温度42℃条件下发酵6 h,所得铁皮石斛多糖酸乳饮料风味最佳。

The fermentation conditions for producing a fermented dairy beverage from skim milk added with the polysaccharide extract from Dendrobium officinale were optimized in the present study. Beverage with the best flavor was obtained when skim milk added with 50% Dendrobium officinale polysaccharide and sugar at levels of 10% and7%（by mass）, respectively was fermented at 42 ℃ for 6 h after inoculation with the starter culture（Lactobacillus bulgaricus：Streptococcus thermophilus = 1： 1） at a level of 0.10%.