本文已被：浏览 419次 下载 0次
投稿时间：2015-06-10
投稿时间：2015-06-10
中文摘要: 研究乳酸菌和酵母菌复合发酵南瓜汁的工艺，采用正交设计、感官评价等方式进行发酵南瓜汁工艺参数的优选、稳定剂和甜味剂的筛选。结果确定发酵种子培养基配方为：南瓜浆含量40%，葡萄糖2%，豆浆5%和碳酸钙0.4%。南瓜汁最佳发酵工艺为发酵温度36℃，酿酒酵母SY∶乳酸菌群=1∶3（体积比），接种量3%，发酵12 h后南瓜汁中乳酸菌的浓度可达9.20lg（CFU/mL）。
Abstract:Orthogonal experiment and sensory evaluation were used to study the suitable processing technique of pumpkin juice co-fermented by lactic acid bacteria and yeast，inculuding fermentation process optimization，screening of sweeteners and stabilizers and prediction of storage time.The result showed that the optimized medium formulation for seed culture was as follow：the pumkin juice content was 40%，the glucose level was 2%，the soybean milk level was 5%and the calcium carbonate level was 0.4%.With the fermentation temperature of 36℃，inoculum concentration of 3%，inoculation ratio of 1∶3 and fermentation time of 12 h，the numbers of lactic acid bacteria in pumpkin juice could be achieved 9.20 lg（CFU/mL）in the end of fermentation.
文章编号：201613048 中图分类号： 文献标志码：
基金项目:公益性行业（农业）科研专项经费资助项目（201303112）
| 作者 | 单位 |
| 梁莉1，程晨1，张柳茵1，谢学文2，陈信友3，李全宏1，* | 中国农业大学食品科学与营养工程学院，北京100083；2.中国农业科学院蔬菜花卉研究所，北京100081；3.北京市南口农场，北京102202 |
引用文本：
津ICP备20000603号-1