乳酸菌发酵藜麦银耳汁饮料的工艺优化

Process Optimization of Quinoa-tremella Juice Beverage Fermented by Lactobacillus

以藜麦和银耳为主要原料,采用乳酸菌进行发酵,以感官评分为评价指标,利用单因素试验和响应面优化,确定乳酸菌发酵藜麦银耳汁饮料的最佳工艺,并对该饮料的品质进行分析。结果表明,乳酸菌粉添加量0.6 g/100 g,藜麦液添加量65 g/100 g,银耳液添加量19 g/100 g,白砂糖添加量7.5 g/100 g,发酵温度与时间分别为36℃、24 h。此工艺下饮料总酸含量为(1.66±0.10)g/L,可溶性糖含量为(12.98±0.53)g/100 g,还原糖含量为(4.18±0.06)g/100 g,pH值为3.42±0.01,可溶性固形物含量为(10.45±0.05)%,蛋白质含量为(0.02±0.01)g/100 g,总多酚含量为(68.20±2.91)mg/100 g,总黄酮含量为(30.30±0.01)mg/100 g,未检出大肠杆菌,菌落总数为(56±4)CFU/mL。

Quinoa and tremella were used as the main raw materials and fermented by Lactobacillus,with the sensory score as the evaluation index.The optimal process of quinoa and tremella Lactobacillus fermented beverage was determined by using a single-factor test and response surface optimization.The quality of the beverage was also studied.It was found that the weight of Lactobacillus powder added was 0.6 g/100 g,that of quinoa liquid added was 65 g/100 g,that of tremella liquid added was 19 g/100 g,that of sugar added was 7.5 g/100 g,and the fermentation temperature and time were 36℃and 24 h.The total acidity under this process was(1.66±0.10)g/L,the content of soluble sugar was(12.98±0.53)g/100 g,that of reducing sugar was(4.18±0.06)g/100 g,with a pH value of 3.42±0.01.The soluble solids content was(10.45±0.05)%,protein content was(0.02±0.01)g/100 g,total polyphenols was(68.20±2.91)mg/100 g,and total flavonoids content was(30.30±0.01)mg/100 g.Escherichia coli was not detected,and the total number of colonies was(56±4)CFU/mL.