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投稿时间：2024-09-06
投稿时间：2024-09-06
中文摘要: 以重瓣墨红玫瑰花植物乳植杆菌发酵液为原料，研制活菌型和非活菌型饮料。通过单因素试验和响应面法优化玫瑰花乳酸菌发酵饮料加工工艺，对玫瑰花发酵原液的口感调配和稳定性进行研究，探究非活菌型饮料的灭菌方式，采用定期取样或货架期加速试验确定发酵饮料的货架期。结果表明，玫瑰花乳酸菌发酵饮料的最佳工艺参数为白砂糖添加量8%、卡拉胶添加量0.021%、黄原胶添加量0.024%、羧甲基纤维素钠添加量0.08%，非活菌型发酵饮料最佳灭菌工艺为80 ℃巴氏杀菌10 min。得到的活菌型饮料货架期为20 d，非活菌型饮料货架期为145 d。
Abstract:Rose rugosa cv. Plena and Lactiplantibacillus plantarum were used as raw materials to develop two rose beverages with live bacteria and non-live bacteria. Single factor experiments and response surface methodology were employed to optimize the preparation process. The taste and stability of the products were evaluated.The sterilization method of the beverage with non-live bacteria was explored. The shelf life of the prepared beverages was determined by regular sampling or accelerated shelf life testing. The results showed that the optimal preparation process of rose beverages was as follows：8% white granulated sugar，0.021% carrageenan，0.024%xanthan gum，and 0.08% sodium carboxymethyl cellulose. The optimal sterilization process for the beverage with non-live bacteria was pasteurization at 80 ℃ for 10 min. The shelf life of the rose beverage with live bacteria was 20 days，and that with non-live bacteria was 145 days.
文章编号：202522011 中图分类号： 文献标志码：
基金项目:广东省驻镇帮镇扶村农村科技特派员重点派驻任务（KTP20210091、KTP20210191）
| Author Name | Affiliation |
| CHEN Jianfang | School of Life Science,South China Normal University,Guangzhou 510631,Guangdong,China |
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