植物乳杆菌CGMCC8198发酵果蔬奶的制备工艺研究

Optimization of the Preparation Process for Lactobacillus plantarum CGMCC8198 Fermented Juice-milk

以筛选得到的一株具有优良降血脂功效的植物乳杆菌(Lactobacillus plantarum)CGMCC8198为发酵菌株,通过比较后确定枸杞和胡萝卜为发酵果蔬原料,通过单因素试验及正交试验,优化建立了L.plantarum CGMCC8198发酵果蔬奶的制备工艺。发酵原料的最佳配比为枸杞/胡萝卜汁(3︰7)与鲜牛奶的比例为4︰6、蔗糖4%、海藻酸钠0.1%、CMC-Na 0.25%、L.plantarum CGMCC8198接种量3%,30℃发酵5 h后转0℃~4℃熟化处理20 h。由此所得发酵果蔬奶呈粉红色、均匀混合状态、无明显分层沉淀,口感酸甜可口,不但有枸杞胡萝卜的风味,而且有较浓郁的发酵奶香味,乳酸菌活菌数为6.5×10~7CFU/mL,平均稳定率为70.23%。

To establish the optimum process for lactobacillus-fermented fruit-vegetable juice mixed with milk, the juice of medlar and carrot was chosen as the raw material, and Lactobacillus plantarum CGMCC8198, a novel probiotics strain with hypolipidemic ability, was used as the starter bacteria. Single factor experiments and orthogonal experiments were performed. The optimum fermentation condition was as follows： the radio of medlar/carrot（3︰7） juice and milk of 4︰6, saccharose of 4%, sodium alginate of 0.1%, carboxymethylcellulose sodium（CMC-Na） of 0.25%, the inoculation amount of L. plantarumCGMCC8198 of 3%. The optimum fermentation condition was carried out at 30 ℃ for 5 h and followed by mature treatment at 0 ℃~4 ℃ for 20 h. The product was pink and homodispersed. It tasted sweet, sour, soft, and had the unique flavor of carrot, medlar and yogurt. The number of viable lactobacillus in the product was 6.5×10~7 CFU/mL, and the average stable rate was 70.23%.