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投稿时间：2021-12-03
投稿时间：2021-12-03
中文摘要: 以南酸枣泥为主要原料，利用复合乳酸菌发酵制成南酸枣饮料，并通过单因素试验和正交试验优化其发酵条件。以总酸、pH值、糖度值、黄酮及VC含量和感官评分为指标探究发酵时间、接种量、发酵温度对南酸枣乳酸菌饮料品质的影响。结果表明，最佳发酵工艺：发酵时间60 h、接种量0.4%、发酵温度37℃。在该条件下南酸枣乳酸菌饮料黄酮含量为3.43 mg/mL，较发酵前提高40%，且口感润滑、酸甜适中并具有浓郁香气。
Abstract:Choerospondias axillaris mash was used as the main raw material to produce.Choerospondias axillaris juice by fermentation of compound lactic acid bacteria，and the fermentation conditions were optimized via single factor and orthogonal experiments.The effects of fermentation time，inoculation amount，and fermentation temperature on the quality of the Choerospondias axillaris lactobacillus beverage were studied using the total acid，pH，sugar-，flavone-，and vitamin C contents，as well as the sensory score.The results showed that the optimum fermentation process was as follows:fermentation time 60 h，inoculation amount 0.4%，and fermentation temperature 37 ℃.Under these conditions，the flavone content of the Choerospondias axillaris lactobacillus beverage was 3.43 mg/mL，40%higher than before fermentation，and it had a smooth taste，moderate acidity and sweetness，and a strong aroma.
文章编号：202224019 中图分类号： 文献标志码：
基金项目:四川省科技厅重点研发项目（2021YFN0023）
| Author Name | Affiliation |
| LI Ruo-xi，WANG Yang，KANG Xu，YUAN Xian-ling，XIAO Xia，YE Yang* | College of Bioengineering，Sichuan University of Science and Engineering，Yibin 644000，Sichuan，China |
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