甜荞乳酸菌发酵功能性饮料的研制

Development of Functional Fagopyrum esculentum Beverage Fermented by Lactobacillus

本研究以甜荞为主要原料,经酶解、乳酸发酵后生产出一种风味独特、稳定性良好的谷类发酵饮料。通过复合稳定剂配比试验,确定出甜荞乳酸菌发酵饮料复合稳定剂配比为:CMC-Na添加量0.2%、海藻酸钠添加量0.2%、黄原胶添加量0.2%;通过饮料发酵工艺试验,确定出甜荞乳酸菌发酵饮料发酵工艺为:混合乳酸菌添加量4%、发酵温度42℃、发酵时间4 h。活菌饮料保质期为7 d,杀菌饮料保质期为60 d。

In this study, Fagopyrum esculentum grains were used as the main raw material to develop the fer-mented beverage, which has unique flavor and good stability, by enzymatic activity and lactic acid fermentation.Through composite stabilizer ratio test, the composite stabilizer ratio of Fagopyrum esculentum beverage fermentedby Lactobacillus was as follows: 0.2% of CMC-Na, 0.2% of sodium alginate, and 0.2% of xanthan gum. Through bev-erage fermentation test, the fermentation technology of Fagopyrum esculentum beverage fermented by Lactobacilluswas determined as follows: 4% of mixed lactic acid bacteria, fermentation temperature being 42℃ and fermentationtime being 4h. Quality guarantee period of live bacteria beverage was 7d, while that of sterilization beverage was 60 d.