海藻植物发酵液饮料的研制

Development of fermented seaweed-plants beverage

实验原料以海带、紫菜、螺旋藻为主,果蔬为辅。海藻及富含淀粉质的果蔬匀浆提取液与复合植物糖渍浸提液混合后依次经红曲霉发酵、复合菌种发酵、醋酸菌发酵,后经后熟、过滤得到口感优良的海藻植物发酵液饮料。结果表明:红曲霉、复合菌种及醋酸菌发酵时间分别为8、2、9 d,经单因素和正交实验优化后的其他发酵条件为:海藻提取液与植物提取液配比1∶2,起始发酵液可溶性固形物含量35%,复合菌种接种量5×10~7CFU/m L,乳酸菌和酵母菌接种数量比例15∶1。该饮料最终可溶性固形物含量33.6%,p H3.25,乳酸含量418 mg/L,乙酸含量1143 mg/L,乙醇含量低于0.5%,微生物指标均符合国家标准。该工艺与传统工艺相比发酵过程易于控制,产品口感优良,为解决海藻资源利用率低提供良好的示范作用。

Kelp, laver, spirulina, fruits and vegetables were used as materials in this paper.The mixture of seaweed with some starchy plants extracts and other plants extracts was fermented in turn by Monascus purpureus Went, compound bacteria and acetic acid bacteria.After aging and filtration, a good-taste beverage was manufactured.Experimental results showed that the fermentation time of the three fermentation stages was 8,2,9 days.The other fermentation conditions optimized by single-factor and orthogonal test were ：seaweed extract to plants extract ratio was 1 to 2, soluble solids content of the initial fermentation broth was 35%, inoculation amount of compound bacteria was 5 ×10^7CFU.mL^-1 ,lactobacillus to yeast ratio was 15： 1.Under all these conditions the microbial index of the beverage accorded with the national standards and the final soluble solids level was 33.6% ,pH was 3. 25,lactic acid and acetic acid content was 418 mg-L-1 and 1143 rag-L-m and ethanol content was below 0.5% .The process with good texture product was easy to operate which would serve as a model for solving the problem of low utilization efficiency with seaweed.