植物乳杆菌L-YL发酵藏红花芦笋复合饮品的研制

摘要

以含多种活性成分的藏红花、芦笋为主要原料,采用植物乳杆菌(Lactobacillus plantarum) L-YL进行发酵,研制了一款益生乳酸菌发酵的藏红花、芦笋活菌型复合饮品.通过单因素试验、最陡爬坡试验、响应面试验对发酵复合饮品配方进行优化并验证,得出最佳配方为:藏红花、芦笋粉含量2.50％,酵母粉20.8 g/L,葡萄糖10.0 g/L,乙酸钠1.5 g/L;同时测得复合饮品中植物乳杆菌L-YL 活菌数可达7.50×108 CFU/mL,多糖含量23.36 mg/mL,总黄酮含量为0.24 mg/mL,研制出了一款具有开发潜力的益生菌发酵复合饮品.%Using saffron and asparagus as main raw material,a kind of viable probiotic compound beverage was developed by Lactobacillus plantarum L-YL fermentation.By single factor experiments,steepest ascent experiments and response surface experiments,the optimal formula of the beverage was finally determined as follows:asparagus powder 2.50％,saffron powder 2.50％,yeast extract 20.8 g/L,glucose 10.0 g/L and sodium acetate 1.5 g/L.The viable counts ofL.plantarum L-YL could reach 7.50×108 CFU/ml in the product,the polysaccharide content was 23.36 mg/ml and total flavonoids content was 0.24 mg/ml.The product was a probiotic fermented compound beverage with development potential.