新型小米南瓜香蕉混合发酵饮料的生产工艺

Research on the Banana Pumpkin Millet Fermented Beverage Production Technology

研究为了优化小米南瓜香蕉混合发酵饮料生产工艺,以预处理的小米、南瓜、香蕉为原料,对南瓜汁添加量、香蕉汁添加量、小米与水比例、发酵时间、发酵温度、菌种接种量等影响产品品质的因素进行单因素试验和响应面试验,确定在实验室条件下香蕉南瓜小米的发酵饮料的最佳工艺配方。结果表明,南瓜香蕉小米南瓜香蕉混合发酵饮料的最佳配方工艺为:南瓜汁添加量6%,香蕉汁添加量7%,小米与水比例1︰5,菌种接种量7.49%,发酵温度37℃下发酵10.32 h。在此条件下,得到稳定性较好的香蕉南瓜小米混合谷物蔬菜水果发酵饮料,感官评价得分为93分,该饮料酸甜可口,口感良好,营养丰富,具有很浓的发酵乳香味及小米南瓜香蕉混合的清香味。

This study was for the excellent millet pumpkin banana mixed fermented beverage,based on the pretreatment of millet,pumpkin and banana,the influencing factors including pumpkin juice addition amount,banana juice addition amount,ratio of millet liquid to water,fermentation time,fermentation temperature,inoculation amount on the quality of products were analyzed through the single factor tests and response surface test,under laboratory the optimal formula of fermented beverage of banana pumpkin and millet was determined.The experimental results showed that the best proportion of fermented beverage with pumpkin and millet banana was as follows:pumpkin juice addition amount,banana juice addition amount,ratio of millet liquid to water and strains inoculation amount were 6%,7%,1︰5 and 7.49%,fermentation temperature 37℃,fermentation time 10.32 h.Under such condition,the stable banana pumpkin and millet grains mixed with fruits and vegetables fermented beverage was produced,with sensory evaluation score of 93.The beverage was sweet and delicious,with good taste,rich nutrition,very strong flavor of fermented milk and millet banana squash mixed flavor.