乳酸菌发酵柚子蜂花粉酱加工工艺的研究

Study on the Processing Technology of Pomelo Bee Pollen Sauce Fermented by Lactic Acid Bacteria

以柚子、蜂花粉为主要原料,通过乳酸菌发酵,制作发酵型蜂花粉酱。在单因素试验的基础上,对白砂糖用量、发酵时间、果胶用量、蜂花粉用量4个影响因素,进行响应面设计,经感官评定得到最佳工艺配方为白砂糖用量25%、发酵时间16 h、果胶用量0.15%、蜂花粉用量7%。在该条件下制得的蜂花粉酱颜色金黄且均匀,酸甜可口,黏稠度良好,具有独特的蜂花粉香味,改善了蜂花粉原有的口感,增加其厚重感。

With pomelo and bee pollen as the main raw materials,fermented bee pollen paste was made by lactic acid bacteria.On the basis of single factor experiment,response surface design was carried out for four factors:sugar dosage,fermentation time,pectin dosage and bee pollen dosage.Through sensory evaluation,the optimum technological formula was obtained as follows:sugar dosage 25%,fermentation time 16 h,pectin dosage 0.15%,bee pollen dosage 7%.The bee pollen paste prepared under the above conditions had golden yellow and uniform color,sweet and sour taste,good consistency,unique bee pollen fragrance,improved the original taste of bee pollen and increased its thickness.