植物乳杆菌发酵柚子汁复合饮料的研制

摘要

Mixture of grapefruit,apple,pear juice was used as raw material to produce a fermented compound juice beverage by Lactobacillus paraplantarum.By single factor analysis,effect of inoculation amount,fermentation temperature and fermentation time on product taste was discussed.Using orthogonal experiment and sensory evaluation as quality index,optimum process conditions for fermentation and the addition of grapefruit,apple,pear juice and sucrose were studied.It was fermented with inoculum of 3％ at 30 ℃ for 40h was the best fermentation condition.The optimum addition amount for grapefruit juice,apple juice,pear juice,sugar was 20％,10％,15％,9％,respectively.Product obtained by this formula had the best mouth feel,appropriate sweet and sour flavor,soft fermentation taste,and fruit aroma.Stored at 4℃ refrigerator in three months,product can keep viable cell count of 106cfu/ml or more and unchanged taste.%以柚子、苹果、梨的混合汁为主要原料,采用植物乳杆菌进行发酵,研制出一款纯益生菌发酵的复合果汁饮料.通过单因素分析,探讨了菌种接种量、发酵温度和发酵时间对产品口感的影响.采用正交试验,以感官评价为指标,优化了发酵工艺参数,以及柚子、苹果、梨、白砂糖的添加量.结果表明,接种量3％、发酵温度30℃、发酵时间40 h为最佳的发酵工艺参数;确定发酵饮料的最佳配方为:柚子汁20％、苹果汁10％、梨汁15％、白砂糖9％.由此制得的产品口感酸甜适宜,既有柔和发酵风味,又不失浓郁果香味;在4℃冰箱冷藏,活菌数在3个月内可维持在106 CFU/mL以上,且口感基本无变化.