酸汤-蓝莓饮料发酵工艺优化及品质测定

Optimization of fermentation process and quality determination of sour soup-blueberry beverage

为探究酸汤-蓝莓发酵饮料最佳工艺条件,以米浆及蓝莓为发酵原料,经单因素及响应面优化试验进行优化,并对优化后发酵饮料的理化及微生物指标进行测定。结果表明,酸汤-蓝莓饮料的最佳发酵工艺为蓝莓与米浆质量比0.80:1、发酵剂接种量23%、发酵温度37℃、发酵时间11 d,在此条件下,感官评分为89.1分,模型预测值为89.3分,相对误差<0.5%,验证响应面模型与实际情况得到良好拟合;其常规理化指标总糖、总酸含量分别为8.65,4.35 mg/L,功能性物质花色苷、多酚含量分别为9.18,17.17 mg/L,蛋白质含量为8.38 g/L,微生物指标符合国家标准。研究结果可为酸汤及蓝莓产业资源的开发提供参考。

In order to explore the optimal process conditions for sour soup-blueberry fermented beverage,rice milk and blueberry were used as fermentation materials,which were optimized by single factor and response surface optimization test.The physicochemical and microbial indicators of the fermented beverage after optimization were determined.The results show that the optimal fermentation process for sour soup-blueberry beverage is as follows:the mass ratio of blueberry to rice milk 0.80:1,the inoculum amount 23%,the fermentation temperature 37℃,and the fermentation time 11 days.Under these conditions,the sensory score is 89.1,the predicted value of the model is 89.3,and the relative error is less than 0.5%,and the response surface model is verified to have a good fit with the actual situation;The conventional physical and chemical indicators of total sugar and total acid content are 8.65 and 4.35 mg/L,respectively.The functional substances anthocyanins and polyphenols content are 9.18 and 17.17 mg/L,respectively,and the protein content is 8.38 g/L.The microbial indicators meet national standards.The research results can provide reference for the development of sour soup and blueberry industry resources.