益生菌发酵银杏汁饮料的研究与开发

Research and Development of Probiotic Fermented Ginkgo biloba Juice Beverage

选用银杏果作为原料,通过植物乳杆菌,保加利亚乳杆菌以及嗜热链球菌进行发酵(其菌种比例为1∶1∶3)。主要研究银杏汁的发酵液浓度,饮料体系稳定方法以及发酵过程中的参数,如pH,温度以及活菌数等。通过对益生菌发酵银杏汁的感官及口感的检测,发现银杏果与水的比例为1∶10时最佳。为获得体系稳定的银杏汁,加入中温淀粉酶和中性蛋白酶水解。通过在不同温度下使用乳酸菌发酵银杏汁,得到最适宜银杏汁发酵的温度为40℃,发酵时间10 h,乳酸菌发酵银杏汁的pH趋于稳定,在3.47左右,初始活菌数为2×10~6cfu/mL,其最大活菌数为10 h时达到,为4.7×10~7cfu/mL,得到香味浓郁,质地细腻,酸味适中以及颜色乳黄的益生菌发酵银杏汁饮料产品。

Ginkgo biloba was chosen as the raw material, and fermented by Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus （ the ratio of the strain was 1 ∶ 1 ∶ 3） . The researchaimed to study the concentration of the fermentation broth, the stability of the beverage system and the parameters in the fermentation process, such as pH, temperature and the number of viable bacteria. Throughthe detection of the sense and taste of the fermented juice of probiotics, it was found that the ratio of Ginkgo biloba to water was 1∶ 10. In order to obtain the stability of ginkgo juice, add medium temperature amylase and neutral protease to hydrolize. At different temperatures by using lactic acid bacteria fermentedginkgo juice, get the most suitable ginkgo juice fermentation temperature is 40 ℃ and the fermentationtime 10 h, lactic acid bacteria fermented ginkgo juice pH stabilized at around 3. 47, the initial number oflive bacteria is 2 × 106cfu / mL, the maximum number of live bacteria occurred at 10 h, 4. 7 × 107cfu / mL,get a rich flavor, delicate texture, acidity and yellow probiotic fermented ginkgo juice beverage product.