麦胚双歧杆菌发酵饮料工艺优化及稳定性研究

Study on optimization and stability of fermented beverage process of bifidobacterium in wheat germ

以麦胚为主要原料,以pH、总酸、游离氨基氮含量、持水力为主要指标,通过单因素和正交优化试验,研究料液比、发酵时间、发酵温度、低聚木糖添加量对发酵工艺的影响;采用单因素和正交试验,以离心沉淀率为指标,研究麦胚双歧杆菌发酵饮料的稳定性。结果表明:料液比6∶100 (g/mL),发酵温度37℃,发酵时间12 h,低聚木糖添加量9%为最佳发酵工艺条件;确定最佳复配稳定剂配方为瓜尔豆胶0.35%、卡拉胶0.03%、魔芋胶0.06%,黄原胶0.05%。

With wheat germ as the main raw material, using pH, total acid, free amino nitrogen content and water holding capacity as the main indicators, the effects of solid-liquid ratio, fermentation time, fermentation temperature and xylose oligosaccharide addition amount on the fermentation process were studied by single factor and orthogonal optimization experiments. Single-factor and orthogonal experiments were used to study the stability of bifidobacterium malt fermentation beverage with centrifugal precipitation rate as the index. The results showed that the optimal fermentation conditions were as follows: solid-liquid ratio 6 ∶ 100(g/mL), fermentation temperature 37 ℃, fermentation time 12 h and xylose oligosaccharide addition 9 %. The best compound stabilizer was determined as follows: guadilla gum 0.35 %, carrageenan gum 0.03 %, konjac gum 0.06 %, xanthan gum 0.05 %.