发酵型核桃乳发酵工艺的研究

Study on Walnut Milk Fermentation Process

以核桃乳为主要原料,采用乳酸菌干粉制剂HS101通过发酵工艺的研究开发发酵型核桃乳饮料。试验结果表明:最适宜的辅料配比为3%乳清粉,4%葡萄糖;杀菌温度88℃。最佳发酵条件为p H 7.0,接种量0.014 g/250 m L,培养时间8.0 h,培养温度42℃。发酵型核桃乳的13种氨基酸均有不同程度的提高,其中赖氨酸含量增加了0.19%、色氨酸含量增加了0.03%。由此可见,经过乳酸菌发酵,提高了核桃乳的营养价值。

The fermentation process of walnut milk by lactic acid bacteria HS101 was studied.The results showed the most suitable materials ratio was：3 % whey powder,4 % glucose,best sterilization temperature was88 ℃. The optimum conditions were pH 7.0,inoculum 0.014 g / 250 m L,cultivation time 8.0 h and temperature42 ℃. 13 kinds of amino acid increased at different degrees in fermented walnut milk,in which lysine increased0.19 %,tryptophan 0.03 %. According to the above result there was a significantly improvement in the nutritional value of walnuts milk after the fermentation.