乳酸菌发酵型紫薯果冻的发酵工艺研究

Study on Fermentation Technology of Purple Potato Jelly by Lactic Acid Bacteria

为改善传统果冻的品质、提升其营养价值,在传统果冻的制作工艺基础上,加入紫薯汁、白砂糖、食用胶等原辅料,利用乳酸菌发酵制作乳酸发酵型紫薯果冻。通过感官评价,考查了乳酸菌接种量、发酵温度、发酵时间对乳酸发酵型紫薯果冻的影响,结合单因素试验和正交试验结果,确定最佳发酵工艺参数为乳酸菌接种量2%,发酵温度38℃,发酵时间12 h。在此条件下制得的乳酸紫薯果冻口感爽滑、色泽均匀、酸甜适度,具有独特的风味及外观。

In order to improve the quality of traditional jelly and enhance its nutritional value,this paper added raw materials such as purple sweet potato juice,white granulated sugar and edible gum on the basis of traditional jelly production technology,and made lactic acid fermentation purple sweet potato jelly by lactic acid bacteria.Through sensory evaluation,the effects of lactic acid bacteria inoculation amount,fermentation temperature and fermentation time on lactic acid fermented purple potato jelly were investigated.Combined with the results of single factor experiment and orthogonal experiment,the optimal fermentation parameters were determined as lactic acid bacteria inoculation amount 2%,fermentation temperature 38℃and fermentation time 12 h.The lactic acid purple sweet potato jelly prepared under the optimal technological conditions had smooth taste,uniform color,moderate sweetness and sour,and unique flavor and appearance.