甘蔗汁乳酸发酵工艺优化研究

Optimization of Lactic Acid Fermentation of Sugarcane Juice

以甘蔗汁为主要原料,以乳酸菌作为发酵剂,添加羧甲基纤维素钠和黄原胶为稳定剂,以感官评价为指标,通过单因素试验探讨甘蔗汁质量分数、脱脂乳粉添加量、乳酸菌添加量、发酵时间等对甘蔗汁乳酸发酵饮品感官品质的影响,并结合正交试验方案,基于模糊数学感官评价方法优化甘蔗汁乳酸发酵饮品的最佳生产工艺。结果表明,当发酵温度为42℃,甘蔗汁质量分数为80%,脱脂乳粉添加量2%,乳酸菌添加量3%,稳定剂添加量0.1%(CMC-Na与黄原胶质量比1∶1),发酵时间10 h时,所制备的甘蔗汁乳酸发酵饮品感官品质最优,呈乳白色,组织状态均匀,乳酸发酵风味浓郁,酸甜适宜,滋味柔和。

With sugarcane juice as the main raw material,lactic acid bacteria as the starter,sodium carboxymethyl cellulose and xanthan gum as the stabilizer,and sensory evaluation as the index,the effects of sugarcane juice concentration,addition of skimmed milk powder,addition of lactic acid bacteria and fermentation time on the sensory quality of sugarcane juice lactic acid fermented beverage were discussed through single factor test.Combined with the orthogonal test scheme,based on the fuzzy mathematics sensory evaluation method,the optimal production process of sugarcane juice lactic acid fermented beverage was optimized.The results showed that when the fermentation temperature was 42℃,the concentration of sugarcane juice was 80%,skimmed milk powder was 2%,lactic acid bacteria was 3%,stabilizer was 0.1%(the mass ratio of CMC-Na to xanthan gum was 1∶1),and the fermentation time was 10 h,the sugarcane juice lactic acid fermentation drink prepared under these conditions had the best sensory quality,milky white,uniform tissue state,rich lactic acid fermentation flavor,suitable acidity and sweetness,and soft taste.