红枣富硒乳酸菌饮料的生产工艺

Production Technology of Jujube Selenium-Enriched Lactic Acid Bacteria Beverage

选取嗜热链球菌和保加利亚乳杆菌进行富硒培养,确定白砂糖添加量、红枣汁添加量、菌液接种量、发酵时间和发酵温度的范围,利用D-最优混料设计对乳酸菌饮料配方进行设计优化,分析优化结果,选择最佳组合配方。单因素试验结果表明各因素范围为白砂糖添加量3%~5%、红枣汁添加量70%~74%、菌液接种量3%~5%、发酵温度38℃、发酵时间24 h。D-最优混料设计优化得到的配比为白砂糖添加量4%、红枣汁添加量72%、菌液接种量4%,预测的乳酸菌饮料的感官评分为88.65分,验证试验的感官评分为87分,红枣富硒乳酸菌饮料中硒的浓度为0.50μg/m L,该产品具有补硒的功效。

Streptococcus thermophilus and Lactobacillus bulgaricus were selected for selenium-enriched culture,and the range of white sugar addition,jujube juice addition,bacterial liquid addition,fermentation time and fermentation temperature were determined.The formula of lactic acid bacteria beverage was optimized by D-optimal mixture design,and the best combination formula was selected by analyzing the optimization results.The results of single factor test showed that the range of the factors was 3%-5% white sugar addition,70%-74% jujube juice addition,3%-5% lactic acid bacteria inoculation addition,38℃ fermentation temperature and 24 h fermentation time.D-optimal mixture design optimized the ratio as follows:white sugar addition 4%,jujube juice addition 72% and bacteria liquid addition 4%,and the predicted sensory score of lactic acid bacteria beverage was 88.65 points.The validation test was 87 points,and the selenium concentration in seleniumenriched jujube lactic acid bacteria beverage was 0.50μg/mL,providing selenium for consumers.