啤特果汁发酵工艺优化

Optimization on the fermentation technology of Piteguo juice

【目的】开发啤特果发酵饮料新产品。【方法】以啤特果汁为原料,通过对不同酵母菌和乳酸菌筛选,在确定了发酵顺序的前提下,采用单因素及响应面设计优化了不同发酵阶段的工艺条件。【结果】安琪耐高糖高活性干酵母菌、干酪乳杆菌更适合作为啤特果汁的发酵菌种;在先酵母菌后乳酸菌发酵,酵母菌接种量1.5%、发酵时间40 h、发酵温度28℃,乳酸菌接种量5%、发酵时间16 h、发酵温度37℃的条件下,啤特果发酵汁总糖可降至(0.986±0.008)g/100 mL。【结论】研究结果为低糖啤特果汁饮品的生产提供了参考。

【Objective】The study was conducted to develop a new product of Piteguo fermented beverage.【Method】Piteguo was used as the raw material,and different yeasts and lactic acid bacterias were screened.Given the sequence of fermentation,the processing conditions at different fermentation stages were optimized by using the single-factor experimental design and response surface methodology.【Result】The instant and sugar-tolerant dry yeast of Angel and Lactobacillus casei were more suitable for the fermentation of Piteguo juice than others.Under yeast fermentation followed by lactic acid bacteria fermentation,with the conditions as following:yeast inoculation amount of 1.5%,fermenting for 40 h at 28℃,and then fermenting for 16 h at 37℃with a Lactobacillus casei inoculation amount of 5%,the total sugar content in the Piteguo juice fermented could drop to(0.986±0.008)g/100 mL.【Conclusion】The results could provide a reference for the production of low-sugar Piteguo beverage.